window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_69995": {
"type": "attachments",
"id": "bayareabites_69995",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "69995",
"found": true
},
"parent": 69987,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/09/cp808group640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1378947404,
"modified": 1378947404,
"caption": null,
"description": null,
"title": "cp808group640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_69836": {
"type": "attachments",
"id": "bayareabites_69836",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "69836",
"found": true
},
"parent": 69521,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/09/roast-pork-liza640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1378800134,
"modified": 1378800134,
"caption": null,
"description": null,
"title": "roast-pork-liza640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_69729": {
"type": "attachments",
"id": "bayareabites_69729",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "69729",
"found": true
},
"parent": 69725,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/09/homeroom_2-659x406.jpg",
"width": 659,
"height": 406
}
},
"publishDate": 1378506310,
"modified": 1378506310,
"caption": "Erin Wade, center, is the co-owner of Homeroom, a new American cuisine restaurant on 40th Street in Oakland, Calif. Homeroom, whose menu features ten varieties of mac 'n cheese made with local artisanal cheeses, opened on Valentine's Day to a sold-out crowd. Photo: Bonnie Chan",
"description": "Erin Wade, center, is the co-owner of Homeroom, a new American cuisine restaurant on 40th Street in Oakland, Calif. Homeroom, whose menu features ten varieties of mac 'n cheese made with local artisanal cheeses, opened on Valentine's Day to a sold-out crowd. (February 22, 2011)",
"title": "homeroom_2-659x406",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_68988": {
"type": "attachments",
"id": "bayareabites_68988",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "68988",
"found": true
},
"parent": 68981,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/08/cp807-group-640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1377654315,
"modified": 1377654315,
"caption": null,
"description": null,
"title": "cp807-group-640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_69437": {
"type": "attachments",
"id": "bayareabites_69437",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "69437",
"found": true
},
"parent": 69421,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/09/IMG_2709-659x371.jpg",
"width": 659,
"height": 371
}
},
"publishDate": 1378256890,
"modified": 1378256890,
"caption": "Kao Nam Tod, or Rice Ball Salad. Photo: Jonathan Darr",
"description": null,
"title": "IMG_2709-659x371",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_69319": {
"type": "attachments",
"id": "bayareabites_69319",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "69319",
"found": true
},
"parent": 68549,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/08/Pur-Spice-Punch640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1378011057,
"modified": 1378011057,
"caption": null,
"description": null,
"title": "Pur-Spice-Punch640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_68539": {
"type": "attachments",
"id": "bayareabites_68539",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "68539",
"found": true
},
"parent": 68408,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/08/oaklandlocal11.jpg",
"width": 659,
"height": 370
}
},
"publishDate": 1376932687,
"modified": 1376932687,
"caption": "Desco offers Italian food in Old Oakland. Photo: Jonathan Darr",
"description": null,
"title": "oaklandlocal1",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_68333": {
"type": "attachments",
"id": "bayareabites_68333",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "68333",
"found": true
},
"parent": 68328,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/08/shakewell.png",
"width": 659,
"height": 370
}
},
"publishDate": 1376622255,
"modified": 1376622255,
"caption": "Chefs Jennifer Biesty and Tim Nugent are looking to open a kitchen and bar in Oakland. Photo: Courtesy of Biesty and Nugent",
"description": null,
"title": "shakewell",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_68196": {
"type": "attachments",
"id": "bayareabites_68196",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "68196",
"found": true
},
"parent": 68191,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/08/5115793807_9e843d90db_z.jpg",
"width": 640,
"height": 358
}
},
"publishDate": 1376433251,
"modified": 1376433251,
"caption": "Chipotle Mexican Grill. Photo: Aranami/Flickr",
"description": null,
"title": "5115793807_9e843d90db_z",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_66973": {
"type": "attachments",
"id": "bayareabites_66973",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "66973",
"found": true
},
"parent": 66093,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/07/tara3.jpg",
"width": 1000,
"height": 561
}
},
"publishDate": 1375253904,
"modified": 1437286296,
"caption": "Cinnamon + Mexican Chocolate Ice Cream from Tara's Organic",
"description": null,
"title": "Cinnamon + Mexican Chocolate Ice Cream from Tara's Organic",
"credit": "Jenny Oh",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_68046": {
"type": "attachments",
"id": "bayareabites_68046",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "68046",
"found": true
},
"parent": 68043,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/08/homestead2-640.jpg",
"width": 640,
"height": 361
}
},
"publishDate": 1376262406,
"modified": 1376262406,
"caption": "The inside of the new Homestead Restaurant in Piedmont. Photo: TruongChinh Duong",
"description": null,
"title": "homestead2-640",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_67516": {
"type": "attachments",
"id": "bayareabites_67516",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "67516",
"found": true
},
"parent": 66881,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/08/tour640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1375491544,
"modified": 1375491544,
"caption": "Liam Mayclem surrounded by tour guests at Tony's Pizza Napoletana in North Beach Photo: Rick Camargo",
"description": null,
"title": "tour640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_68191": {
"type": "authors",
"id": "byline_bayareabites_68191",
"meta": {
"override": true
},
"slug": "byline_bayareabites_68191",
"name": "Dan Charles",
"isLoading": false
},
"jennyoh": {
"type": "authors",
"id": "2100",
"meta": {
"index": "authors_1716337520",
"id": "2100",
"found": true
},
"name": "Jenny Oh",
"firstName": "Jenny",
"lastName": "Oh",
"slug": "jennyoh",
"email": "joh@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "Audience Engagement Producer, Deep Look",
"bio": "Jenny is an Emmy Award-winning producer and is currently the Audience Engagement Producer for KQED Science's \u003cem>Deep Look\u003c/em> online video series. She was also a long-time contributor to Bay Area Bites, KQED's popular food blog. Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel, HBO and the University of California.",
"avatar": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "pop",
"roles": []
},
{
"site": "about",
"roles": []
},
{
"site": "bayareabites",
"roles": []
},
{
"site": "science",
"roles": []
},
{
"site": "education",
"roles": []
},
{
"site": "quest",
"roles": []
},
{
"site": "food",
"roles": []
}
],
"headData": {
"title": "Jenny Oh | KQED",
"description": "Audience Engagement Producer, Deep Look",
"ogImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/jennyoh"
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"stephanie-rosenbaum": {
"type": "authors",
"id": "5038",
"meta": {
"index": "authors_1716337520",
"id": "5038",
"found": true
},
"name": "Stephanie Rosenbaum Klassen",
"firstName": "Stephanie",
"lastName": "Rosenbaum Klassen",
"slug": "stephanie-rosenbaum",
"email": "dixieday@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
"avatar": "https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g",
"twitter": "sjrosenbaum",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"author"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Rosenbaum Klassen | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephanie-rosenbaum"
},
"maryladd": {
"type": "authors",
"id": "5092",
"meta": {
"index": "authors_1716337520",
"id": "5092",
"found": true
},
"name": "Mary Ladd",
"firstName": "Mary",
"lastName": "Ladd",
"slug": "maryladd",
"email": "writereadeat@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twitter": "mladdfood",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Mary Ladd | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/maryladd"
},
"oaklandlocal": {
"type": "authors",
"id": "5475",
"meta": {
"index": "authors_1716337520",
"id": "5475",
"found": true
},
"name": "Oakland Local",
"firstName": "Oakland",
"lastName": "Local",
"slug": "oaklandlocal",
"email": "oaklandlocal@oaklandlocal.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://oaklandlocal.com/\">Oakland Local\u003c/a>, Oakland's leading news & community site, is filled with people who love to eat, drink and talk about food equity issues, sometimes all at the same time. We're avid about farm to table, affordable local restaurants, food artisans, intense chefs, butchers, bakers, and gardeners and everyone who wants to talk about what tastes good--and where to get it/make it or grow it--in Oakland, CA",
"avatar": "https://secure.gravatar.com/avatar/487293d74fcce97c7016ed0309409181?s=600&d=blank&r=g",
"twitter": "oaklandlocal",
"facebook": "oaklocal",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Oakland Local | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/487293d74fcce97c7016ed0309409181?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/487293d74fcce97c7016ed0309409181?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/oaklandlocal"
}
},
"pagesReducer": {
"bayareabites_category_restaurants-and-bars": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"score": 13.892162
},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"title": "restaurants, bars, cafes, pop-ups",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 42
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=restaurants-and-bars",
"seeMore": false,
"paginated": true,
"page": 42
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_69987": {
"type": "posts",
"id": "bayareabites_69987",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "69987",
"score": null,
"sort": [
1378966226000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1378966226,
"format": "aside",
"disqusTitle": "Check, Please! Bay Area reviews: Little Shin Shin, The Refuge, Canela Bistro and Wine Bar",
"title": "Check, Please! Bay Area reviews: Little Shin Shin, The Refuge, Canela Bistro and Wine Bar",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_69996\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp808group1000.jpg\">\u003cimg class=\"size-full wp-image-69996\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp808group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the eighth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the eighth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> eighth episode of Season 8 airs on Thursday September 12 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9257\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and spirits) tips with each episode.\u003c/p>\n\u003cp>The eighth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/2013/09/11/little-shin-shin-restaurant-info/\">Little Shin Shin Restaurant\u003c/a> (Oakland), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9324\">The Refuge\u003c/a> (San Carlos) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9287\">Canela Bistro and Wine Bar\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Central Coast Wines:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=lf9Mde53PtI]\u003cbr>\n\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "69987 http://blogs.kqed.org/bayareabites/?p=69987",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/09/11/check-please-bay-area-reviews-little-shin-shin-the-refuge-canela-bistro-and-wine-bar/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 152,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 6
},
"modified": 1383234180,
"excerpt": "Check, Please! Bay Area reviews these restaurants: Little Shin Shin (Oakland), The Refuge (San Carlos), Canela Bistro and Wine Bar (San Francisco). Watch Leslie Sbrocco share her wine tips about Central Coast wines.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Check, Please! Bay Area reviews these restaurants: Little Shin Shin (Oakland), The Refuge (San Carlos), Canela Bistro and Wine Bar (San Francisco). Watch Leslie Sbrocco share her wine tips about Central Coast wines.",
"title": "Check, Please! Bay Area reviews: Little Shin Shin, The Refuge, Canela Bistro and Wine Bar | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area reviews: Little Shin Shin, The Refuge, Canela Bistro and Wine Bar",
"datePublished": "2013-09-11T23:10:26-07:00",
"dateModified": "2013-10-31T08:43:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "check-please-bay-area-reviews-little-shin-shin-the-refuge-canela-bistro-and-wine-bar",
"status": "publish",
"path": "/bayareabites/69987/check-please-bay-area-reviews-little-shin-shin-the-refuge-canela-bistro-and-wine-bar",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69996\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp808group1000.jpg\">\u003cimg class=\"size-full wp-image-69996\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp808group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the eighth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the eighth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> eighth episode of Season 8 airs on Thursday September 12 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9257\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and spirits) tips with each episode.\u003c/p>\n\u003cp>The eighth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/2013/09/11/little-shin-shin-restaurant-info/\">Little Shin Shin Restaurant\u003c/a> (Oakland), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9324\">The Refuge\u003c/a> (San Carlos) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9287\">Canela Bistro and Wine Bar\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Central Coast Wines:\u003c/strong>\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/lf9Mde53PtI'\n title='//www.youtube.com/embed/lf9Mde53PtI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\n\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/69987/check-please-bay-area-reviews-little-shin-shin-the-refuge-canela-bistro-and-wine-bar",
"authors": [
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_45",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_119"
],
"tags": [
"bayareabites_12376",
"bayareabites_763",
"bayareabites_867",
"bayareabites_12374",
"bayareabites_12375",
"bayareabites_9538"
],
"featImg": "bayareabites_69995",
"label": "bayareabites"
},
"bayareabites_69521": {
"type": "posts",
"id": "bayareabites_69521",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "69521",
"score": null,
"sort": [
1378826227000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1378826227,
"format": "aside",
"disqusTitle": "Chef Liza Shaw Talks About Her East-Coast-Inspired \"Merigan Sub Shop\" -- Opening Soon in SoMa",
"title": "Chef Liza Shaw Talks About Her East-Coast-Inspired \"Merigan Sub Shop\" -- Opening Soon in SoMa",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_69806\" class=\"wp-caption aligncenter\" style=\"max-width: 550px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Liza-by-Todd-Brilliant.jpg\">\u003cimg class=\"size-full wp-image-69806\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Liza-by-Todd-Brilliant.jpg\" alt=\"Chef Liza Shaw. Photo by Todd Brilliant\" width=\"550\" height=\"550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Liza Shaw. Photo by Todd Brilliant\u003c/figcaption>\u003c/figure>\n\u003cp>For those who pine for an East Coast-style sub sandwich fix, complete with the chunky pickled pepper spread known as \"hots,\" the opening of \u003ca href=\"https://www.facebook.com/MeriganSubShop\">Merigan Sub Shop\u003c/a> from Chef Liza Shaw should be on your culinary radar. Shaw's SoMa project is opening next month on the same street as Chronicle Books and 7x7 Magazine's headquarters -- which happens to be around the corner from the \u003ca href=\"http://sanfrancisco.giants.mlb.com/sf/ballpark/index.jsp\">Giants home stadium\u003c/a>. Highlights aside from the menu of meaty and veg-tastic sandwiches include: meatballs (enough said!), red wine on tap from \u003ca href=\"http://www.untivineyards.com/\">Unti Vineyards\u003c/a>, daily whole animal butchery, and turkey and roast beef made in house.\u003c/p>\n\u003cp>Shaw lives in San Francisco and hails from Baltimore. She talked with Bay Area Bites recently about her plans and confirmed that East Coast hoagie shops were the inspiration for her shop—and yes, there are plans for more shops if all goes well. Recently, \u003ca href=\"http://www.tablehopper.com/chatterbox/coming-in-september-from-liza-shaw-merigan-sub-shop/\">Tablehopper reported\u003c/a> on Shaw's menu highlights including: “a porchetta sandwich, a terrina with coppa di testa and pork liver terrina, housemade meatballs, spicy Italian sausage, and of course a killer Italian combo” and Shaw told BAB about her plans to include sides of \u003cem>ceci\u003c/em> bean fritters and Italian shaved ice and \u003cem>zeppole\u003c/em> pastries for dessert.\u003c/p>\n\u003cfigure id=\"attachment_69805\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/roast-pork-liza.jpg\">\u003cimg class=\"size-full wp-image-69805\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/roast-pork-liza.jpg\" alt=\"Roast pork Arista sandwich. Photo courtesy of Merigan Sub Shop\" width=\"720\" height=\"703\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast pork Arista sandwich. Photo courtesy of Merigan Sub Shop\u003c/figcaption>\u003c/figure>\n\u003cp>The chef was on the opening team for \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>, and is considered something of a pizza and pasta badass. While she waited and negotiated the perfect space for her sub shop to come about—the current location of \u003ca href=\"http://hardwaterbar.com/\">Hard Water\u003c/a> was almost a go for a bit—she worked as consulting chef up north on the pizza programs for \u003ca href=\"http://pizzandohealdsburg.com/\">Pizzando\u003c/a> and \u003ca href=\"http://www.redd-wood.com/\">Redd Wood\u003c/a> restaurants, respectively. Shaw has also had stints at \u003ca href=\"http://www.acquerello.com/\">Acquerello\u003c/a> and is a graduate of the California Culinary Academy. Her comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What does Merigan mean?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> \u003cem>Merigano\u003c/em> is a phrase that was used by Italians for people who aren’t Italian. I’m not Italian.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you see the shop as high end?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> I don’t know. I wouldn’t say upscale for this shop. I think I want it to be sandwiches that are done restaurant style. We are going to be cooking everything here: grinding the meat, making the sausage, butchering the pigs. The same values I have at home or in a restaurant will be there, but put into a sandwich. So you’ll see upscale preparation, and my techniques and ethics. But still, it’s just a sandwich when you get it but you know some thought, care and love has gone into it. I’m still going to be going to farmers’ markets and sourcing locally from \u003ca href=\"http://llanoseco.com/\">Llano Seco\u003c/a>, a place that has great pigs and is getting a beef program going.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are doing things by hand here, and sourcing bread that will be a seeded roll or unseeded roll. Another touch is your pickling program and use of “hots” for the sandwiches.\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> Back East, you get a pickled pepper chunky spread called hots with your sandwiches. No one really does that out here and so two years ago I was looking at spaces and thought everything would open a lot faster. I got a million tomatoes and peppers and started making a tomato \u003cem>conserva\u003c/em> to put on the sandwiches. That was two years ago. For a long time, my bottom shelf on my fridge was pickled stuff.\u003c/p>\n\u003cfigure id=\"attachment_69807\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/pickled-eggs.jpg\">\u003cimg class=\"size-full wp-image-69807\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/pickled-eggs.jpg\" alt=\"Pickled Eggs. Photo courtesy of Merigan Sub Shop\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pickled Eggs. Photo courtesy of Merigan Sub Shop\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: The spot is set up for to-go orders and you have wisely decided to include soup, which is great for our chilly Indian summers.\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> You kind of have to do a soup and my fail safe soup is called “beans, greens and protein” a great use for turkey or meat. I can do a vegetarian one as well, and probably will.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Whole animal butchery is a skill you definitely have. Can guests expect to see you doing butchery here, behind the counter?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> If the space allows. I imagine prep for butchery and grinding could happen early morning or before service. We’ll probably go through a pig and a half every week--it could be more, we’ll see.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have partners for this business?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> No, it’s just me. It’s crazy.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Has anyone been walking you through the process?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> For sure. \u003ca href=\"http://www.aocsf.com/Laurie.html\">Laurie Aaronson\u003c/a>. She’s very involved. Between \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a> and \u003ca href=\"http://statebirdsf.com/\">State Bird\u003c/a> here we have six or seven of the same investors, the same lawyer, the same consultant. It’s funny, because I better do well, since these other two restaurants are doing well. The investors think it’s so fun to invest in restaurants.\u003c/p>\n\u003cp>Seeking investors was fairly painless. Laurie had a friend in business school. Then he invited his friend. Then a friend of Melissa Perello’s came on. All of the sudden I have this great community. My friend Andy from college invested. The investors have been equal parts A16 regulars, family, friends and people who are three degrees of separation.\u003c/p>\n\u003cfigure id=\"attachment_69808\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/972034_221070778051700_961430478_n.jpg\">\u003cimg class=\"size-full wp-image-69808\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/972034_221070778051700_961430478_n.jpg\" alt=\"The Buildout coming together. Photo courtesy of Merigan Sub Shop\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Buildout coming together. Photo courtesy of Merigan Sub Shop\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: A lot of your friends and friends of friends are helping make this a reality.\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> My graphic designer is Robert Van Horne, and he also did Frances and Bel Campo. He does a lot of wine labels and did my logo and signage, website, and menus. Robert is a friend from Middlebury College and a former A16 food runner. Jen Corteville of Yellow House Design did the design work and is one of my best friends. Iain Rizzo of Healdsburg is making my tables and he also made tables at \u003ca href=\"http://campo-fina.com/\">Campo Fina\u003c/a> and \u003ca href=\"http://www.scopahealdsburg.com/\">Scopa\u003c/a> in Healdsburg. The table at the bar will be made out of wood from a sycamore tree. That same tree was used for the communal table at \u003ca href=\"http://thespinstersisters.com/press/\">Spinster Sisters\u003c/a> in Santa Rosa. Liza Hinman is the chef there. We're both chefs, and both named Liza, and have been best friends since college.\u003c/p>\n\u003cp>I want to look out every day and say to myself here, someone I’m friends with helped me.\u003c/p>\n\u003cp>I have a group of people that I do info sourcing: call Thomas Mcnaughton from \u003ca href=\"http://www.centralkitchensf.com/\">Central Kitchen\u003c/a> or Melissa Perello from \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>, Stuart Brioza from \u003ca href=\"http://statebirdsf.com/\">State Bird\u003c/a> or the guys from \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a>, “OK is $104 a month a good price for a dishwasher?” They’ll tell me, “Yeah, go for it.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://merigansubshop.com/\">Merigan Sub Shop\u003c/a>\u003cbr>\n636 Second Street\u003cbr>\nSan Francisco, California 94107\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MeriganSubShop\">Merigan Sub Shop\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "69521 http://blogs.kqed.org/bayareabites/?p=69521",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/09/10/chef-liza-shaw-talks-about-her-east-coast-inspired-merigan-sub-shop-opening-soon-in-soma/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1146,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1551227754,
"excerpt": "Chef Liza Shaw has worked in some of the hottest Bay Area restaurants: Redd Wood, Pizzando and A16. Now she is gearing up to open her own place near the Giants ballpark: Merigan Sub Shop. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Chef Liza Shaw has worked in some of the hottest Bay Area restaurants: Redd Wood, Pizzando and A16. Now she is gearing up to open her own place near the Giants ballpark: Merigan Sub Shop. ",
"title": "Chef Liza Shaw Talks About Her East-Coast-Inspired \"Merigan Sub Shop\" -- Opening Soon in SoMa | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Chef Liza Shaw Talks About Her East-Coast-Inspired \"Merigan Sub Shop\" -- Opening Soon in SoMa",
"datePublished": "2013-09-10T08:17:07-07:00",
"dateModified": "2019-02-26T16:35:54-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "chef-liza-shaw-talks-about-her-east-coast-inspired-merigan-sub-shop-opening-soon-in-soma",
"status": "publish",
"path": "/bayareabites/69521/chef-liza-shaw-talks-about-her-east-coast-inspired-merigan-sub-shop-opening-soon-in-soma",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69806\" class=\"wp-caption aligncenter\" style=\"max-width: 550px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Liza-by-Todd-Brilliant.jpg\">\u003cimg class=\"size-full wp-image-69806\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Liza-by-Todd-Brilliant.jpg\" alt=\"Chef Liza Shaw. Photo by Todd Brilliant\" width=\"550\" height=\"550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Liza Shaw. Photo by Todd Brilliant\u003c/figcaption>\u003c/figure>\n\u003cp>For those who pine for an East Coast-style sub sandwich fix, complete with the chunky pickled pepper spread known as \"hots,\" the opening of \u003ca href=\"https://www.facebook.com/MeriganSubShop\">Merigan Sub Shop\u003c/a> from Chef Liza Shaw should be on your culinary radar. Shaw's SoMa project is opening next month on the same street as Chronicle Books and 7x7 Magazine's headquarters -- which happens to be around the corner from the \u003ca href=\"http://sanfrancisco.giants.mlb.com/sf/ballpark/index.jsp\">Giants home stadium\u003c/a>. Highlights aside from the menu of meaty and veg-tastic sandwiches include: meatballs (enough said!), red wine on tap from \u003ca href=\"http://www.untivineyards.com/\">Unti Vineyards\u003c/a>, daily whole animal butchery, and turkey and roast beef made in house.\u003c/p>\n\u003cp>Shaw lives in San Francisco and hails from Baltimore. She talked with Bay Area Bites recently about her plans and confirmed that East Coast hoagie shops were the inspiration for her shop—and yes, there are plans for more shops if all goes well. Recently, \u003ca href=\"http://www.tablehopper.com/chatterbox/coming-in-september-from-liza-shaw-merigan-sub-shop/\">Tablehopper reported\u003c/a> on Shaw's menu highlights including: “a porchetta sandwich, a terrina with coppa di testa and pork liver terrina, housemade meatballs, spicy Italian sausage, and of course a killer Italian combo” and Shaw told BAB about her plans to include sides of \u003cem>ceci\u003c/em> bean fritters and Italian shaved ice and \u003cem>zeppole\u003c/em> pastries for dessert.\u003c/p>\n\u003cfigure id=\"attachment_69805\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/roast-pork-liza.jpg\">\u003cimg class=\"size-full wp-image-69805\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/roast-pork-liza.jpg\" alt=\"Roast pork Arista sandwich. Photo courtesy of Merigan Sub Shop\" width=\"720\" height=\"703\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast pork Arista sandwich. Photo courtesy of Merigan Sub Shop\u003c/figcaption>\u003c/figure>\n\u003cp>The chef was on the opening team for \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>, and is considered something of a pizza and pasta badass. While she waited and negotiated the perfect space for her sub shop to come about—the current location of \u003ca href=\"http://hardwaterbar.com/\">Hard Water\u003c/a> was almost a go for a bit—she worked as consulting chef up north on the pizza programs for \u003ca href=\"http://pizzandohealdsburg.com/\">Pizzando\u003c/a> and \u003ca href=\"http://www.redd-wood.com/\">Redd Wood\u003c/a> restaurants, respectively. Shaw has also had stints at \u003ca href=\"http://www.acquerello.com/\">Acquerello\u003c/a> and is a graduate of the California Culinary Academy. Her comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What does Merigan mean?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> \u003cem>Merigano\u003c/em> is a phrase that was used by Italians for people who aren’t Italian. I’m not Italian.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you see the shop as high end?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> I don’t know. I wouldn’t say upscale for this shop. I think I want it to be sandwiches that are done restaurant style. We are going to be cooking everything here: grinding the meat, making the sausage, butchering the pigs. The same values I have at home or in a restaurant will be there, but put into a sandwich. So you’ll see upscale preparation, and my techniques and ethics. But still, it’s just a sandwich when you get it but you know some thought, care and love has gone into it. I’m still going to be going to farmers’ markets and sourcing locally from \u003ca href=\"http://llanoseco.com/\">Llano Seco\u003c/a>, a place that has great pigs and is getting a beef program going.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are doing things by hand here, and sourcing bread that will be a seeded roll or unseeded roll. Another touch is your pickling program and use of “hots” for the sandwiches.\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> Back East, you get a pickled pepper chunky spread called hots with your sandwiches. No one really does that out here and so two years ago I was looking at spaces and thought everything would open a lot faster. I got a million tomatoes and peppers and started making a tomato \u003cem>conserva\u003c/em> to put on the sandwiches. That was two years ago. For a long time, my bottom shelf on my fridge was pickled stuff.\u003c/p>\n\u003cfigure id=\"attachment_69807\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/pickled-eggs.jpg\">\u003cimg class=\"size-full wp-image-69807\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/pickled-eggs.jpg\" alt=\"Pickled Eggs. Photo courtesy of Merigan Sub Shop\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pickled Eggs. Photo courtesy of Merigan Sub Shop\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: The spot is set up for to-go orders and you have wisely decided to include soup, which is great for our chilly Indian summers.\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> You kind of have to do a soup and my fail safe soup is called “beans, greens and protein” a great use for turkey or meat. I can do a vegetarian one as well, and probably will.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Whole animal butchery is a skill you definitely have. Can guests expect to see you doing butchery here, behind the counter?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> If the space allows. I imagine prep for butchery and grinding could happen early morning or before service. We’ll probably go through a pig and a half every week--it could be more, we’ll see.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have partners for this business?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> No, it’s just me. It’s crazy.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Has anyone been walking you through the process?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> For sure. \u003ca href=\"http://www.aocsf.com/Laurie.html\">Laurie Aaronson\u003c/a>. She’s very involved. Between \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a> and \u003ca href=\"http://statebirdsf.com/\">State Bird\u003c/a> here we have six or seven of the same investors, the same lawyer, the same consultant. It’s funny, because I better do well, since these other two restaurants are doing well. The investors think it’s so fun to invest in restaurants.\u003c/p>\n\u003cp>Seeking investors was fairly painless. Laurie had a friend in business school. Then he invited his friend. Then a friend of Melissa Perello’s came on. All of the sudden I have this great community. My friend Andy from college invested. The investors have been equal parts A16 regulars, family, friends and people who are three degrees of separation.\u003c/p>\n\u003cfigure id=\"attachment_69808\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/972034_221070778051700_961430478_n.jpg\">\u003cimg class=\"size-full wp-image-69808\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/972034_221070778051700_961430478_n.jpg\" alt=\"The Buildout coming together. Photo courtesy of Merigan Sub Shop\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Buildout coming together. Photo courtesy of Merigan Sub Shop\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: A lot of your friends and friends of friends are helping make this a reality.\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> My graphic designer is Robert Van Horne, and he also did Frances and Bel Campo. He does a lot of wine labels and did my logo and signage, website, and menus. Robert is a friend from Middlebury College and a former A16 food runner. Jen Corteville of Yellow House Design did the design work and is one of my best friends. Iain Rizzo of Healdsburg is making my tables and he also made tables at \u003ca href=\"http://campo-fina.com/\">Campo Fina\u003c/a> and \u003ca href=\"http://www.scopahealdsburg.com/\">Scopa\u003c/a> in Healdsburg. The table at the bar will be made out of wood from a sycamore tree. That same tree was used for the communal table at \u003ca href=\"http://thespinstersisters.com/press/\">Spinster Sisters\u003c/a> in Santa Rosa. Liza Hinman is the chef there. We're both chefs, and both named Liza, and have been best friends since college.\u003c/p>\n\u003cp>I want to look out every day and say to myself here, someone I’m friends with helped me.\u003c/p>\n\u003cp>I have a group of people that I do info sourcing: call Thomas Mcnaughton from \u003ca href=\"http://www.centralkitchensf.com/\">Central Kitchen\u003c/a> or Melissa Perello from \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>, Stuart Brioza from \u003ca href=\"http://statebirdsf.com/\">State Bird\u003c/a> or the guys from \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a>, “OK is $104 a month a good price for a dishwasher?” They’ll tell me, “Yeah, go for it.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://merigansubshop.com/\">Merigan Sub Shop\u003c/a>\u003cbr>\n636 Second Street\u003cbr>\nSan Francisco, California 94107\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MeriganSubShop\">Merigan Sub Shop\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/69521/chef-liza-shaw-talks-about-her-east-coast-inspired-merigan-sub-shop-opening-soon-in-soma",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_1596",
"bayareabites_13029",
"bayareabites_1180",
"bayareabites_13162"
],
"featImg": "bayareabites_69836",
"label": "bayareabites"
},
"bayareabites_69725": {
"type": "posts",
"id": "bayareabites_69725",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "69725",
"score": null,
"sort": [
1378508986000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1378508986,
"format": "aside",
"disqusTitle": "Oakland Social: Five comfort food date nights in Oakland",
"title": "Oakland Social: Five comfort food date nights in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_69729\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/homeroom_2-659x406.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/homeroom_2-659x406.jpg\" alt=\"Erin Wade, center, is the co-owner of Homeroom, a new American cuisine restaurant on 40th Street in Oakland, Calif. Homeroom, whose menu features ten varieties of mac 'n cheese made with local artisanal cheeses, opened on Valentine's Day to a sold-out crowd. Photo: Bonnie Chan\" width=\"659\" height=\"406\" class=\"size-full wp-image-69729\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Erin Wade, center, is the co-owner of Homeroom, a new American cuisine restaurant Oakland. Homeroom's menu features ten varieties of mac 'n cheese made with local artisanal cheeses. Photo: Bonnie Chan\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/bonnafied/\">Bonnie Chan\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/09/oakland-social-five-comfort-food-date-nights-in-oakland/\">Oakland Local\u003c/a> (9/6/13)\u003c/p>\n\u003cp>As we come into the last days of summer and as the shadows grow long earlier in the day, I find myself craving the nostalgic heartiness of mac and cheese, pulled pork and creamy polenta — all of the things one might generally define as comfort food — as though getting ready to hibernate for the winter.\u003c/p>\n\u003cp>And as people throughout the ages have found, both comfort food and hibernation are usually better as shared activities.\u003c/p>\n\u003cp>Hence, we’ve compiled five suggestions for hearty, food-centric date nights, emphasizing the kinds of comforting fare that might, even on a first or second date, encourage culinary come-to-Jesus moments and “Oh man, you have to try this” familiarity.\u003c/p>\n\u003cp>Note that the following date suggestions follow a very specific date night formula, i.e., good cheap to mid-priced food followed by cultural diversion (Oakland is happily awash in movie theaters, live music and museum exhibits) followed by dessert and/or a nightcap, because why mess with a good formula? That said, by all means take advantage of all that Oakland’s commercial neighborhoods have to offer by way of shops, hot beverages, unusual make-out spots and the kind of spontaneous synchronous moments that might emerge when good food meets flying sparks.\u003c/p>\n\u003ch3>1. JACK LONDON SQUARE: SOUL FOOD AND JAZZ\u003c/h3>\n\u003cp>\u003ca href=\"http://souleyvegan.com/\">Souley Vegan\u003c/a> (301 Broadway, Oakland) offers, hands down, some of the most ecstatic-tasting food around, and its vegan-friendliness is an added bonus. From savory Southern fried tofu to vegan mac and cheese, the main difficulty here might lie in choosing just a handful of things off of the menu. Alternatively, if you or your date are more interested in a carnivorous meal, \u003ca href=\"http://www.eandjbbq.com/\">Everett and Jones\u003c/a> (126 Broadway, Oakland) offers hearty piles of succulent barbecued meat unsullied by greens or grains. Afterward, you can fight off a pleasant food coma with a jazz show at \u003ca href=\"http://www.yoshis.com/oakland\">Yoshi’s Oakland\u003c/a> (510 Embarcadero West, Oakland) or a movie at \u003ca href=\"http://www.regmovies.com/Theatres/Theatre-Folder/Regal-Jack-London-Stadium-9-2569\">Regal Jack London\u003c/a> (100 Washington St., Oakland), where Tuesday showings at just $5. Yoshi’s is also a great casual-but-classy destination for cocktails and dessert.\u003c/p>\n\u003cfigure id=\"attachment_69733\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/souley_vegan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/souley_vegan.jpg\" alt=\"Southern fried tofu sandwich at Souley Vegan (Photo courtesy Souley Vegan)\" width=\"1024\" height=\"680\" class=\"size-full wp-image-69733\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Southern fried tofu sandwich at Souley Vegan (Photo courtesy Souley Vegan)\u003c/figcaption>\u003c/figure>\n\u003ch3>2. UPTOWN OAKLAND: SO MANY OPTIONS, SO FEW BELLIES\u003c/h3>\n\u003cp>If you’re catching a show at the Fox Theater, Uptown Nightclub, Paramount or another venue in Uptown Oakland, there are any number of comfort food options to choose from. On the pricier side, \u003ca href=\"http://www.picanrestaurant.com/\">Picán\u003c/a> (2295 Broadway, Oakland) dishes up Southern cuisine that has garnered a devoted following and rave reviews. James Syhabout’s \u003ca href=\"http://www.hawkerfare.com/\">Hawker Fare\u003c/a> (2300 Webster St., Oakland) offers crispy fried chicken, fatty pork belly and creamy rice pudding in an upscale take on Asian street food. Our recommendations if you’re going for a more casual vibe: \u003ca href=\"http://sd.222.to/index.php\">Shan Dong\u003c/a> (328 10th St., Oakland) in Oakland Chinatown, a bustling hole-in-the-wall that will win your belly over with chewy hand-pulled noodles and savory dumplings; or \u003ca href=\"http://iamrudy.com/\">Rudy’s Can’t Fail Cafe\u003c/a> (1805 Telegraph Ave., Oakland) for diner-style staples and breakfast for dinner. As an added bonus, throw a pebble in Uptown Oakland these days and you’ll hit a date-night-worthy bar.\u003c/p>\n\u003cfigure id=\"attachment_69731\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rudys_cant_fail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rudys_cant_fail.jpg\" alt=\"As Rudy’s Can’t Fail says, “Never too early or late to eat a burger.” (Photo courtesy Rudy’s Can’t Fail Cafe)\" width=\"960\" height=\"639\" class=\"size-full wp-image-69731\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">As Rudy’s Can’t Fail says, “Never too early or late to eat a burger.” (Photo courtesy Rudy’s Can’t Fail Cafe)\u003c/figcaption>\u003c/figure>\n\u003ch3>3. TEMESCAL/PIEDMONT AVENUE: A WHOLESOME BACK-TO-SCHOOL NIGHT\u003c/h3>\n\u003cp>By now, \u003ca href=\"http://homeroom510.com/\">Homeroom\u003c/a> (400 40th St., Oakland) has made a name for itself as the place to go in Oakland when you want some good ol’ fashioned mac and cheese. With its friendly, classroom-themed ambiance (including a big chalkboard wall and menus printed on binder paper), dinner at Homeroom is a fine way to dig into the mac and cheese you recall from — or wish you’d had in — your childhood: melty, piping hot, made from scratch using local ingredients and artisanal cheeses, without even a hint of broccoli if you don’t want any. But unlike in your childhood, you can wash this dinner down with a jar of beer. Then walk less than a mile up 40th Street to Piedmont Avenue to a gross-out comedy at \u003ca href=\"http://www.landmarktheatres.com/market/SanFranciscoEastBay/PiedmontTheatre.htm\">Piedmont Theatre\u003c/a> (4186 Piedmont Ave., Oakland) and a scoop of legendary \u003ca href=\"http://www.fentonscreamery.com/\">Fentons\u003c/a> ice cream (4226 Piedmont Ave., Oakland) to share.\u003c/p>\n\u003cfigure id=\"attachment_69730\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/homeroom.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/homeroom.jpg\" alt=\"Homeroom mac and cheese (Photo courtesy Homeroom)\" width=\"960\" height=\"639\" class=\"size-full wp-image-69730\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homeroom mac and cheese (Photo courtesy Homeroom)\u003c/figcaption>\u003c/figure>\n\u003ch3>4. LAKE MERRITT: FRIDAY NIGHT CORNUCOPIA\u003c/h3>\n\u003cp>There’s nothing like an Off the Grid food truck party to tantalize your taste buds with a cornucopia of comfort food options. Head ye to \u003ca href=\"http://www.museumca.org/friday-nights-omca\">Friday Nights @OMCA\u003c/a> (1000 Oak St., Oakland), where all manner of pocket foods line 10th Street awaiting you and your date: Kati Rolls and samosas from Kasa Indian Truck, Filipino fusion burritos from Senor Sisig and Peruvian wraps from Sanguchon, to name just a few. After dinner, you have the convenience of half-price admission to the OMCA and its world-class exhibits, which stay open ’til 9 p.m. every Friday. And then \u003ca href=\"http://www.thelakechalet.com/\">Lake Chalet\u003c/a> (1520 Lakeside Dr., Oakland), with its full bar and romantic nighttime view of Lake Merritt, is just a few blocks away.\u003c/p>\n\u003cfigure id=\"attachment_69728\" class=\"wp-caption aligncenter\" style=\"max-width: 1537px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/friday_OMCA.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/friday_OMCA.jpg\" alt=\"Friday Nights @ OMCA (Photo courtesy OMCA)\" width=\"1537\" height=\"1023\" class=\"size-full wp-image-69728\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Friday Nights @ OMCA (Photo courtesy OMCA)\u003c/figcaption>\u003c/figure>\n\u003ch3>5. GRAND LAKE: TRENDY + CLASSIC + ROCK N’ ROLL\u003c/h3>\n\u003cp>Indulge in a serving of melt-in-your-mouth polenta, wine-sauce-drenched mussels, hearty pork n’ beans, goat cheese soufflé, or arguably one of the best burgers in town at \u003ca href=\"http://sidebar-oaktown.com/sidebar-oaktown.com/home.html\">Sidebar\u003c/a> (542 Grand Ave., Oakland), followed by a leisurely stroll to an only-in-Oakland movie night at the \u003ca href=\"http://www.renaissancerialto.com/\">Grand Lake Theatre\u003c/a> (3200 Grand Ave., Oakland). Then, to balance out the stiff Bulleit-based cocktail that may or may not have accompanied your dinner at Sidebar, grab a post-movie beer at \u003ca href=\"http://www.heartanddaggersaloon.com/\">Heart and Dagger Saloon\u003c/a> (504 Lake Park Ave., Oakland), where maybe you can impress your date with your skills at the pool table or the pinball machine.\u003c/p>\n\u003cfigure id=\"attachment_69751\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/sidebar1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/sidebar1.jpg\" alt=\"Sidebar’s goat cheese souffle (Photo courtesy Sidebar)\" width=\"960\" height=\"720\" class=\"size-full wp-image-69751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sidebar’s goat cheese souffle (Photo courtesy Sidebar)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003ca href=\"http://oaklandlocal.com/tags/oakland-social/\">Oakland Social\u003c/a> is a weekly arts and culture column from \u003ca href=\"http://oaklandlocal.com/\">Oakland Local\u003c/a> devoted to upcoming events, new places, and narratives about going out in Oakland.\u003c/em> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "69725 http://blogs.kqed.org/bayareabites/?p=69725",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/09/06/oakland-social-five-comfort-food-date-nights-in-oakland/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1085,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1378508986,
"excerpt": "Five suggestions for eliciting summertime romance over comfort food and a full belly.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Five suggestions for eliciting summertime romance over comfort food and a full belly.",
"title": "Oakland Social: Five comfort food date nights in Oakland | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Oakland Social: Five comfort food date nights in Oakland",
"datePublished": "2013-09-06T16:09:46-07:00",
"dateModified": "2013-09-06T16:09:46-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "oakland-social-five-comfort-food-date-nights-in-oakland",
"status": "publish",
"path": "/bayareabites/69725/oakland-social-five-comfort-food-date-nights-in-oakland",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69729\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/homeroom_2-659x406.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/homeroom_2-659x406.jpg\" alt=\"Erin Wade, center, is the co-owner of Homeroom, a new American cuisine restaurant on 40th Street in Oakland, Calif. Homeroom, whose menu features ten varieties of mac 'n cheese made with local artisanal cheeses, opened on Valentine's Day to a sold-out crowd. Photo: Bonnie Chan\" width=\"659\" height=\"406\" class=\"size-full wp-image-69729\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Erin Wade, center, is the co-owner of Homeroom, a new American cuisine restaurant Oakland. Homeroom's menu features ten varieties of mac 'n cheese made with local artisanal cheeses. Photo: Bonnie Chan\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/bonnafied/\">Bonnie Chan\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/09/oakland-social-five-comfort-food-date-nights-in-oakland/\">Oakland Local\u003c/a> (9/6/13)\u003c/p>\n\u003cp>As we come into the last days of summer and as the shadows grow long earlier in the day, I find myself craving the nostalgic heartiness of mac and cheese, pulled pork and creamy polenta — all of the things one might generally define as comfort food — as though getting ready to hibernate for the winter.\u003c/p>\n\u003cp>And as people throughout the ages have found, both comfort food and hibernation are usually better as shared activities.\u003c/p>\n\u003cp>Hence, we’ve compiled five suggestions for hearty, food-centric date nights, emphasizing the kinds of comforting fare that might, even on a first or second date, encourage culinary come-to-Jesus moments and “Oh man, you have to try this” familiarity.\u003c/p>\n\u003cp>Note that the following date suggestions follow a very specific date night formula, i.e., good cheap to mid-priced food followed by cultural diversion (Oakland is happily awash in movie theaters, live music and museum exhibits) followed by dessert and/or a nightcap, because why mess with a good formula? That said, by all means take advantage of all that Oakland’s commercial neighborhoods have to offer by way of shops, hot beverages, unusual make-out spots and the kind of spontaneous synchronous moments that might emerge when good food meets flying sparks.\u003c/p>\n\u003ch3>1. JACK LONDON SQUARE: SOUL FOOD AND JAZZ\u003c/h3>\n\u003cp>\u003ca href=\"http://souleyvegan.com/\">Souley Vegan\u003c/a> (301 Broadway, Oakland) offers, hands down, some of the most ecstatic-tasting food around, and its vegan-friendliness is an added bonus. From savory Southern fried tofu to vegan mac and cheese, the main difficulty here might lie in choosing just a handful of things off of the menu. Alternatively, if you or your date are more interested in a carnivorous meal, \u003ca href=\"http://www.eandjbbq.com/\">Everett and Jones\u003c/a> (126 Broadway, Oakland) offers hearty piles of succulent barbecued meat unsullied by greens or grains. Afterward, you can fight off a pleasant food coma with a jazz show at \u003ca href=\"http://www.yoshis.com/oakland\">Yoshi’s Oakland\u003c/a> (510 Embarcadero West, Oakland) or a movie at \u003ca href=\"http://www.regmovies.com/Theatres/Theatre-Folder/Regal-Jack-London-Stadium-9-2569\">Regal Jack London\u003c/a> (100 Washington St., Oakland), where Tuesday showings at just $5. Yoshi’s is also a great casual-but-classy destination for cocktails and dessert.\u003c/p>\n\u003cfigure id=\"attachment_69733\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/souley_vegan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/souley_vegan.jpg\" alt=\"Southern fried tofu sandwich at Souley Vegan (Photo courtesy Souley Vegan)\" width=\"1024\" height=\"680\" class=\"size-full wp-image-69733\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Southern fried tofu sandwich at Souley Vegan (Photo courtesy Souley Vegan)\u003c/figcaption>\u003c/figure>\n\u003ch3>2. UPTOWN OAKLAND: SO MANY OPTIONS, SO FEW BELLIES\u003c/h3>\n\u003cp>If you’re catching a show at the Fox Theater, Uptown Nightclub, Paramount or another venue in Uptown Oakland, there are any number of comfort food options to choose from. On the pricier side, \u003ca href=\"http://www.picanrestaurant.com/\">Picán\u003c/a> (2295 Broadway, Oakland) dishes up Southern cuisine that has garnered a devoted following and rave reviews. James Syhabout’s \u003ca href=\"http://www.hawkerfare.com/\">Hawker Fare\u003c/a> (2300 Webster St., Oakland) offers crispy fried chicken, fatty pork belly and creamy rice pudding in an upscale take on Asian street food. Our recommendations if you’re going for a more casual vibe: \u003ca href=\"http://sd.222.to/index.php\">Shan Dong\u003c/a> (328 10th St., Oakland) in Oakland Chinatown, a bustling hole-in-the-wall that will win your belly over with chewy hand-pulled noodles and savory dumplings; or \u003ca href=\"http://iamrudy.com/\">Rudy’s Can’t Fail Cafe\u003c/a> (1805 Telegraph Ave., Oakland) for diner-style staples and breakfast for dinner. As an added bonus, throw a pebble in Uptown Oakland these days and you’ll hit a date-night-worthy bar.\u003c/p>\n\u003cfigure id=\"attachment_69731\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rudys_cant_fail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rudys_cant_fail.jpg\" alt=\"As Rudy’s Can’t Fail says, “Never too early or late to eat a burger.” (Photo courtesy Rudy’s Can’t Fail Cafe)\" width=\"960\" height=\"639\" class=\"size-full wp-image-69731\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">As Rudy’s Can’t Fail says, “Never too early or late to eat a burger.” (Photo courtesy Rudy’s Can’t Fail Cafe)\u003c/figcaption>\u003c/figure>\n\u003ch3>3. TEMESCAL/PIEDMONT AVENUE: A WHOLESOME BACK-TO-SCHOOL NIGHT\u003c/h3>\n\u003cp>By now, \u003ca href=\"http://homeroom510.com/\">Homeroom\u003c/a> (400 40th St., Oakland) has made a name for itself as the place to go in Oakland when you want some good ol’ fashioned mac and cheese. With its friendly, classroom-themed ambiance (including a big chalkboard wall and menus printed on binder paper), dinner at Homeroom is a fine way to dig into the mac and cheese you recall from — or wish you’d had in — your childhood: melty, piping hot, made from scratch using local ingredients and artisanal cheeses, without even a hint of broccoli if you don’t want any. But unlike in your childhood, you can wash this dinner down with a jar of beer. Then walk less than a mile up 40th Street to Piedmont Avenue to a gross-out comedy at \u003ca href=\"http://www.landmarktheatres.com/market/SanFranciscoEastBay/PiedmontTheatre.htm\">Piedmont Theatre\u003c/a> (4186 Piedmont Ave., Oakland) and a scoop of legendary \u003ca href=\"http://www.fentonscreamery.com/\">Fentons\u003c/a> ice cream (4226 Piedmont Ave., Oakland) to share.\u003c/p>\n\u003cfigure id=\"attachment_69730\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/homeroom.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/homeroom.jpg\" alt=\"Homeroom mac and cheese (Photo courtesy Homeroom)\" width=\"960\" height=\"639\" class=\"size-full wp-image-69730\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homeroom mac and cheese (Photo courtesy Homeroom)\u003c/figcaption>\u003c/figure>\n\u003ch3>4. LAKE MERRITT: FRIDAY NIGHT CORNUCOPIA\u003c/h3>\n\u003cp>There’s nothing like an Off the Grid food truck party to tantalize your taste buds with a cornucopia of comfort food options. Head ye to \u003ca href=\"http://www.museumca.org/friday-nights-omca\">Friday Nights @OMCA\u003c/a> (1000 Oak St., Oakland), where all manner of pocket foods line 10th Street awaiting you and your date: Kati Rolls and samosas from Kasa Indian Truck, Filipino fusion burritos from Senor Sisig and Peruvian wraps from Sanguchon, to name just a few. After dinner, you have the convenience of half-price admission to the OMCA and its world-class exhibits, which stay open ’til 9 p.m. every Friday. And then \u003ca href=\"http://www.thelakechalet.com/\">Lake Chalet\u003c/a> (1520 Lakeside Dr., Oakland), with its full bar and romantic nighttime view of Lake Merritt, is just a few blocks away.\u003c/p>\n\u003cfigure id=\"attachment_69728\" class=\"wp-caption aligncenter\" style=\"max-width: 1537px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/friday_OMCA.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/friday_OMCA.jpg\" alt=\"Friday Nights @ OMCA (Photo courtesy OMCA)\" width=\"1537\" height=\"1023\" class=\"size-full wp-image-69728\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Friday Nights @ OMCA (Photo courtesy OMCA)\u003c/figcaption>\u003c/figure>\n\u003ch3>5. GRAND LAKE: TRENDY + CLASSIC + ROCK N’ ROLL\u003c/h3>\n\u003cp>Indulge in a serving of melt-in-your-mouth polenta, wine-sauce-drenched mussels, hearty pork n’ beans, goat cheese soufflé, or arguably one of the best burgers in town at \u003ca href=\"http://sidebar-oaktown.com/sidebar-oaktown.com/home.html\">Sidebar\u003c/a> (542 Grand Ave., Oakland), followed by a leisurely stroll to an only-in-Oakland movie night at the \u003ca href=\"http://www.renaissancerialto.com/\">Grand Lake Theatre\u003c/a> (3200 Grand Ave., Oakland). Then, to balance out the stiff Bulleit-based cocktail that may or may not have accompanied your dinner at Sidebar, grab a post-movie beer at \u003ca href=\"http://www.heartanddaggersaloon.com/\">Heart and Dagger Saloon\u003c/a> (504 Lake Park Ave., Oakland), where maybe you can impress your date with your skills at the pool table or the pinball machine.\u003c/p>\n\u003cfigure id=\"attachment_69751\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/sidebar1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/sidebar1.jpg\" alt=\"Sidebar’s goat cheese souffle (Photo courtesy Sidebar)\" width=\"960\" height=\"720\" class=\"size-full wp-image-69751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sidebar’s goat cheese souffle (Photo courtesy Sidebar)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003ca href=\"http://oaklandlocal.com/tags/oakland-social/\">Oakland Social\u003c/a> is a weekly arts and culture column from \u003ca href=\"http://oaklandlocal.com/\">Oakland Local\u003c/a> devoted to upcoming events, new places, and narratives about going out in Oakland.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/69725/oakland-social-five-comfort-food-date-nights-in-oakland",
"authors": [
"5475"
],
"categories": [
"bayareabites_109",
"bayareabites_1875",
"bayareabites_12093",
"bayareabites_1807",
"bayareabites_1873"
],
"tags": [
"bayareabites_12332",
"bayareabites_14757"
],
"featImg": "bayareabites_69729",
"label": "bayareabites"
},
"bayareabites_68981": {
"type": "posts",
"id": "bayareabites_68981",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "68981",
"score": null,
"sort": [
1378361780000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1378361780,
"format": "aside",
"disqusTitle": "Check, Please! Bay Area reviews: Aslam's Rasoi, Poesia, encuentro café and wine bar",
"title": "Check, Please! Bay Area reviews: Aslam's Rasoi, Poesia, encuentro café and wine bar",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68989\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cp807-group-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cp807-group-1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the seventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-68989\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the seventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> seventh episode of Season 8 airs on Thursday September 5 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9111\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and spirits) tips with each episode.\u003c/p>\n\u003cp>The seventh episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9162\">Aslam's Rasoi\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9179\">Poesia\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9195\">encuentro café and wine bar\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Lodi Wines:\u003c/strong>\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=lYirBMIyloM]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "68981 http://blogs.kqed.org/bayareabites/?p=68981",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/09/04/check-please-bay-area-reviews-aslams-rasoi-poesia-encuentro-cafe-and-wine-bar/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 150,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1378408883,
"excerpt": "Check, Please! Bay Area reviews these restaurants: Aslam's Rasoi (San Francisco), Poesia (San Francisco), encuentro café and wine bar (Oakland). Watch Leslie Sbrocco shares her wine tips about Lodi wines.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Check, Please! Bay Area reviews these restaurants: Aslam's Rasoi (San Francisco), Poesia (San Francisco), encuentro café and wine bar (Oakland). Watch Leslie Sbrocco shares her wine tips about Lodi wines.",
"title": "Check, Please! Bay Area reviews: Aslam's Rasoi, Poesia, encuentro café and wine bar | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area reviews: Aslam's Rasoi, Poesia, encuentro café and wine bar",
"datePublished": "2013-09-04T23:16:20-07:00",
"dateModified": "2013-09-05T12:21:23-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "check-please-bay-area-reviews-aslams-rasoi-poesia-encuentro-cafe-and-wine-bar",
"status": "publish",
"path": "/bayareabites/68981/check-please-bay-area-reviews-aslams-rasoi-poesia-encuentro-cafe-and-wine-bar",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68989\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cp807-group-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cp807-group-1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the seventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-68989\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the seventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> seventh episode of Season 8 airs on Thursday September 5 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9111\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and spirits) tips with each episode.\u003c/p>\n\u003cp>The seventh episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9162\">Aslam's Rasoi\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9179\">Poesia\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9195\">encuentro café and wine bar\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Lodi Wines:\u003c/strong>\u003c/p>\n\u003cp>\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/lYirBMIyloM'\n title='//www.youtube.com/embed/lYirBMIyloM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/68981/check-please-bay-area-reviews-aslams-rasoi-poesia-encuentro-cafe-and-wine-bar",
"authors": [
"5014"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_752",
"bayareabites_45",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_90",
"bayareabites_1593",
"bayareabites_119"
],
"tags": [
"bayareabites_12278",
"bayareabites_763",
"bayareabites_12280",
"bayareabites_867",
"bayareabites_12279",
"bayareabites_14748",
"bayareabites_9509"
],
"featImg": "bayareabites_68988",
"label": "bayareabites"
},
"bayareabites_69421": {
"type": "posts",
"id": "bayareabites_69421",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "69421",
"score": null,
"sort": [
1378316250000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1378316250,
"format": "aside",
"disqusTitle": "Oakland Go-To: Chai Thai Noodles on International Boulevard",
"title": "Oakland Go-To: Chai Thai Noodles on International Boulevard",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_69437\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2709-659x371.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2709-659x371.jpg\" alt=\"Kao Nam Tod, or Rice Ball Salad. Photo: Jonathan Darr\" width=\"659\" height=\"371\" class=\"size-full wp-image-69437\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kao Nam Tod, or Rice Ball Salad. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/jondarr/\">Jonathan Darr\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/09/chaithainoodle/\">Oakland Local\u003c/a> (9/2/13)\u003c/p>\n\u003cp>\u003cstrong>“What’s your go-to restaurant?”\u003c/strong>\u003c/p>\n\u003cp>I love hearing the answer to this question and thought it would be a fun feature to explore in the column. I’ll share mine, but I’ll also be asking other folks where they dine frequently in Oakland, visiting the restaurant, and reporting back.\u003c/p>\n\u003col>\n\u003ch2>The Basic “Go-To” Restaurant Criteria:\u003c/h2>\n\u003cli>A place you recommend with no hesitation and limited qualification.\u003c/li>\n\u003cli>If you frequently dine with the same person, it’s that place you both agree to easily.\u003c/li>\n\u003c/ol>\n\u003cp>My first “Oakland Go-To” is the delicious and reasonably priced \u003ca href=\"http://www.chaithainoodle.com/index.html\">Chai Thai Noodles\u003c/a>. I learned about this International Boulevard Thai/Lao restaurant just about a year ago, after asking a new colleague what his “Oakland Go-To” was. His recommendation was enthusiastic and our first visit did not disappoint.\u003c/p>\n\u003cp>Neither did our tenth. In fact, we’ve returned at least a dozen times with friends, family, and colleagues. What’s not to like? Most dishes are under $10, portions are generous, and the dishes are complex with thoughtful layers of flavor and texture. The sweet, sour, salty, balances work here and I’ve yet to have a dish I wouldn’t order again. While the entrees and stir fry noodle dishes are excellent, we tend to gravitate towards the salads, curries, and noodle soups. On our most recent visits, we’ve been enjoying:\u003c/p>\n\u003ch2>APPETIZERS\u003c/h2>\n\u003cp>Chai Thai’s \u003cstrong>Kao Nam Tod ($8.95)\u003c/strong>, or Rice Ball Salad (pictured above), is my favorite version of this dish. A substantial mound of crispy deep fried rice, peanuts, cilantro, preserved pork, green onions, and much more, arrives on a beautiful plate accompanied by fresh, large, crisp leaves of romaine and sprigs of mint and cilantro.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A heaping spoonful of the rice mixture wrapped in lettuce and topped with herbs brings an excellent flavor dance to your mouth. The crunch of the deep fried rice and the softness of the pork. The crisp, cool lettuce holding it all together. Salty, sweet, earthy, bright, sour, spicy and more. The preserved pork actually tastes fermented (in a good way) and is served in both larger pieces and a larger amount than I have seen at other area restaurants. I could eat this dish every day.\u003c/p>\n\u003cp>After a significant hiatus from the menu, \u003cstrong>Gui Chai ($6.50)\u003c/strong> has made a return appearance. These crispy fried chive cakes come four to an order and are served with a sweet soy dipping sauce. These are not for those who don’t like a whole mouthful of chives. You pretty much need to be a chive lover. The rice flour outside can be a little chewy and gelatinous for some, but I’m definitely a fan.\u003c/p>\n\u003cfigure id=\"attachment_69434\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2613.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2613.jpg\" alt=\"Chive cakes served with a sweet sauce. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-69434\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chive cakes served with a sweet sauce. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>Another standout appetizer is the \u003cstrong>Sai Aou ($7.95)\u003c/strong>, a deep fried pork sausage served with peanuts, lime bits, cabbage and a chef’s dipping sauce. The skin is crisp and the inside is just moist enough to hold together. Each bite brings a pleasant balance of ground pork, onion, lemongrass, garlic, fish sauce, chile, and lime. It’s a lot to pack into a sausage, but nothing dominates, and somehow it still ends up tasting noticeably meaty.\u003c/p>\n\u003cp>Even though it’s been fried within an inch of its life, the sausage is remarkably grease-free. Also known as Sai Ua, this dish from the northern city of Chiang Mai comes pre-sliced for easy eating. The “chef’s dipping sauce” is a pungent and moderately sweet concoction that tastes of fish sauce, soy sauce, and a touch of sweetness.\u003c/p>\n\u003cfigure id=\"attachment_69435\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2617.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2617.jpg\" alt=\"Sai Aou, deep fried pork sausage served with peanuts, lime bits, cabbage and the chef’s dipping sauce. Photo: Jonathan Darr\" width=\"800\" height=\"598\" class=\"size-full wp-image-69435\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sai Aou, deep fried pork sausage served with peanuts, lime bits, cabbage and the chef’s dipping sauce. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>CURRIES\u003c/h2>\n\u003cp>Chai Thai offers nearly a dozen curries between their printed menu and specials. On our most recent visit, we tried the \u003cstrong>Pumpkin Curry ($9.95)\u003c/strong>. Rich coconut milk red curry comes with sautéed pumpkin, bell peppers, and basil, and can be served with pork, chicken, or beef. We especially like the cubes of pumpkin that lend a hearty earthiness to the dish. It leans a bit to the sweet side, but with so many savory, spicy dishes, having a few dishes on the table with a little sweetness is nice.\u003c/p>\n\u003cp>We also love the Gang Kew Wan, or green curry (perhaps the best I have ever had), and the \u003cstrong>Gang Ga-Ree\u003c/strong>, a luscious yellow curry served with potatoes. Like most of their curries, both come as a rice plate \u003cstrong>($8.50)\u003c/strong> or in a slightly larger a la carte portion without the rice \u003cstrong>($9.95)\u003c/strong>.\u003c/p>\n\u003cp>Taking a cue from a friend who we recently ate with, we asked our server to add green beans to the pumpkin curry so we could get a few more vegetables in. They were delicious in the curry, perfectly cooked.\u003c/p>\n\u003cfigure id=\"attachment_69436\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2619.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2619.jpg\" alt=\"Pumpkin Curry with pork and added green beans. Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-69436\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pumpkin Curry with pork and added green beans. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>NOODLE SOUPS\u003c/h2>\n\u003cp>Every time we visit, we have the same conversation. Do we want to share some curries and noodle plates, or each get our own choice from the Noodle Soups selections? We usually end up sharing anyway, but there’s one dish I hate to sacrifice even the tiniest spoonful of.\u003c/p>\n\u003cp>\u003cstrong>Kao Soy Thai ($7.95)\u003c/strong> is a rich coconut-milk based yellow curry soup served over boiled egg noodles and topped with crispy egg noodles. The soup is slightly sweet, but the sweetness is counterbalanced by pickled mustard greens. It comes with a generous portion of poached chicken and a scattering of red onions, cilantro and peppers. This dish is comforting and lush, thick, creamy, and expertly touching all the right notes Thai cuisine is known for.\u003c/p>\n\u003cp>This dish is also known as Chiang Mai Noodles as this version of the dish (there are Burmese, Lao and others) is eaten in northern Thailand. We look forward to trying the similarly named cousin of this dish, \u003cstrong>Kao Soy Laos ($7.95)\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_69438\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2856-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2856-1.jpg\" alt=\"Kao Soy Thai keeps bringing us back. Coconut chicken curry, red onion, and pickled mustard greens served over and under egg noodles. Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-69438\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kao Soy Thai keeps bringing us back. Coconut chicken curry, red onion, and pickled mustard greens served over and under egg noodles. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>While the Kao Soy Thai is the dish I have to force myself not to order in the name of trying more of Chai Thai’s large menu, I never regret caving in and ordering it. But if we are talking soups, I’d be remiss not to mention the \u003cstrong>Pork Leg Stew Noodle ($8.95)\u003c/strong>, the Beef Noodle Soup ($8.95) and the \u003cstrong>Tom Yum Noodle ($8.95)\u003c/strong>.\u003c/p>\n\u003cp>The broth of the \u003cstrong>Pork Leg Stew Noodle\u003c/strong> is one of the most complex, deep, rich, and delicious broths I have had. It’s like a deeper, darker, richer cousin to another favorite, Vietnamese pho. The \u003cstrong>Beef Noodle Soup\u003c/strong> is a close second on our list with its chewy tripe, moist beef balls, and thin slices of beef. Finally, the \u003cstrong>Tom Yum Noodle\u003c/strong> dish brings two of my favorites together, tom yum soup, and noodles of your choice. I usually choose the wide flat noodles, not noodles you usually see on menus. The dish is definitely heavy on the sour side with a bright lemongrass and galangal broth.\u003c/p>\n\u003ch2>THE REST\u003c/h2>\n\u003cp>I trust the vast majority of the menu at Chai Thai Noodles. There is an occasional miss or something less to my taste than I would like, but I never hesitate to recommend it to anyone and my husband and I always agree that it’s time for a visit. This fits both the criteria to be our first “Oakland Go-To.”\u003c/p>\n\u003cul>\n\u003cstrong>If you go:\u003c/strong>\n\u003cli>Don’t skip the dry-erase board specials just because the writing has been up there for a while. We order from here frequently and not been disappointed.\u003c/li>\n\u003cli>When they ask if you want it spicy, they really do mean spicy. Really.\u003c/li>\n\u003cli>Ask for one of the revolving condiment holders which has pickled hot peppers, sambal, chili oil and crushed red peppers. You may not need it, but it’s nice to have the option.\u003c/li>\n\u003cli>The last seating each night is thirty minutes before closing, and they are closed each day from 4:00 – 5:00 pm.\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.chaithainoodle.com/\">\u003cstrong>Chai Thai Noodles\u003c/strong>\u003c/a>\u003cbr>\n545 International Blvd, Suite B\u003cbr>\nOakland, CA 94606\u003cbr>\n\u003ca href=\"http://www.chaithainoodle.com/\">chaithainoodle.com\u003c/a>\u003cbr>\nM-Th 11:00 am – 9:30 pm\u003cbr>\nF 11:00 am – 10:00 pm\u003cbr>\nS 11:30 am – 10:00 pm\u003cbr>\nSu 11:30 am – 9:30 pm\u003cbr>\nAll major credit cards accepted.\u003c/p>\n\n",
"disqusIdentifier": "69421 http://blogs.kqed.org/bayareabites/?p=69421",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/09/04/oakland-go-to-chai-thai-noodles-on-international-boulevard/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1470,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1378316250,
"excerpt": "Jonathan Darr at Oakland Local shares his basic \"Go-To\" restaurant criteria and highlights one of his favorite \"Oakland Go-To\" spots -- a Thai/Lao restaurant on International Boulevard.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Jonathan Darr at Oakland Local shares his basic "Go-To" restaurant criteria and highlights one of his favorite "Oakland Go-To" spots -- a Thai/Lao restaurant on International Boulevard.",
"title": "Oakland Go-To: Chai Thai Noodles on International Boulevard | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Oakland Go-To: Chai Thai Noodles on International Boulevard",
"datePublished": "2013-09-04T10:37:30-07:00",
"dateModified": "2013-09-04T10:37:30-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "oakland-go-to-chai-thai-noodles-on-international-boulevard",
"status": "publish",
"path": "/bayareabites/69421/oakland-go-to-chai-thai-noodles-on-international-boulevard",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69437\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2709-659x371.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2709-659x371.jpg\" alt=\"Kao Nam Tod, or Rice Ball Salad. Photo: Jonathan Darr\" width=\"659\" height=\"371\" class=\"size-full wp-image-69437\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kao Nam Tod, or Rice Ball Salad. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/jondarr/\">Jonathan Darr\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/09/chaithainoodle/\">Oakland Local\u003c/a> (9/2/13)\u003c/p>\n\u003cp>\u003cstrong>“What’s your go-to restaurant?”\u003c/strong>\u003c/p>\n\u003cp>I love hearing the answer to this question and thought it would be a fun feature to explore in the column. I’ll share mine, but I’ll also be asking other folks where they dine frequently in Oakland, visiting the restaurant, and reporting back.\u003c/p>\n\u003col>\n\u003ch2>The Basic “Go-To” Restaurant Criteria:\u003c/h2>\n\u003cli>A place you recommend with no hesitation and limited qualification.\u003c/li>\n\u003cli>If you frequently dine with the same person, it’s that place you both agree to easily.\u003c/li>\n\u003c/ol>\n\u003cp>My first “Oakland Go-To” is the delicious and reasonably priced \u003ca href=\"http://www.chaithainoodle.com/index.html\">Chai Thai Noodles\u003c/a>. I learned about this International Boulevard Thai/Lao restaurant just about a year ago, after asking a new colleague what his “Oakland Go-To” was. His recommendation was enthusiastic and our first visit did not disappoint.\u003c/p>\n\u003cp>Neither did our tenth. In fact, we’ve returned at least a dozen times with friends, family, and colleagues. What’s not to like? Most dishes are under $10, portions are generous, and the dishes are complex with thoughtful layers of flavor and texture. The sweet, sour, salty, balances work here and I’ve yet to have a dish I wouldn’t order again. While the entrees and stir fry noodle dishes are excellent, we tend to gravitate towards the salads, curries, and noodle soups. On our most recent visits, we’ve been enjoying:\u003c/p>\n\u003ch2>APPETIZERS\u003c/h2>\n\u003cp>Chai Thai’s \u003cstrong>Kao Nam Tod ($8.95)\u003c/strong>, or Rice Ball Salad (pictured above), is my favorite version of this dish. A substantial mound of crispy deep fried rice, peanuts, cilantro, preserved pork, green onions, and much more, arrives on a beautiful plate accompanied by fresh, large, crisp leaves of romaine and sprigs of mint and cilantro.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A heaping spoonful of the rice mixture wrapped in lettuce and topped with herbs brings an excellent flavor dance to your mouth. The crunch of the deep fried rice and the softness of the pork. The crisp, cool lettuce holding it all together. Salty, sweet, earthy, bright, sour, spicy and more. The preserved pork actually tastes fermented (in a good way) and is served in both larger pieces and a larger amount than I have seen at other area restaurants. I could eat this dish every day.\u003c/p>\n\u003cp>After a significant hiatus from the menu, \u003cstrong>Gui Chai ($6.50)\u003c/strong> has made a return appearance. These crispy fried chive cakes come four to an order and are served with a sweet soy dipping sauce. These are not for those who don’t like a whole mouthful of chives. You pretty much need to be a chive lover. The rice flour outside can be a little chewy and gelatinous for some, but I’m definitely a fan.\u003c/p>\n\u003cfigure id=\"attachment_69434\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2613.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2613.jpg\" alt=\"Chive cakes served with a sweet sauce. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-69434\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chive cakes served with a sweet sauce. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>Another standout appetizer is the \u003cstrong>Sai Aou ($7.95)\u003c/strong>, a deep fried pork sausage served with peanuts, lime bits, cabbage and a chef’s dipping sauce. The skin is crisp and the inside is just moist enough to hold together. Each bite brings a pleasant balance of ground pork, onion, lemongrass, garlic, fish sauce, chile, and lime. It’s a lot to pack into a sausage, but nothing dominates, and somehow it still ends up tasting noticeably meaty.\u003c/p>\n\u003cp>Even though it’s been fried within an inch of its life, the sausage is remarkably grease-free. Also known as Sai Ua, this dish from the northern city of Chiang Mai comes pre-sliced for easy eating. The “chef’s dipping sauce” is a pungent and moderately sweet concoction that tastes of fish sauce, soy sauce, and a touch of sweetness.\u003c/p>\n\u003cfigure id=\"attachment_69435\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2617.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2617.jpg\" alt=\"Sai Aou, deep fried pork sausage served with peanuts, lime bits, cabbage and the chef’s dipping sauce. Photo: Jonathan Darr\" width=\"800\" height=\"598\" class=\"size-full wp-image-69435\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sai Aou, deep fried pork sausage served with peanuts, lime bits, cabbage and the chef’s dipping sauce. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>CURRIES\u003c/h2>\n\u003cp>Chai Thai offers nearly a dozen curries between their printed menu and specials. On our most recent visit, we tried the \u003cstrong>Pumpkin Curry ($9.95)\u003c/strong>. Rich coconut milk red curry comes with sautéed pumpkin, bell peppers, and basil, and can be served with pork, chicken, or beef. We especially like the cubes of pumpkin that lend a hearty earthiness to the dish. It leans a bit to the sweet side, but with so many savory, spicy dishes, having a few dishes on the table with a little sweetness is nice.\u003c/p>\n\u003cp>We also love the Gang Kew Wan, or green curry (perhaps the best I have ever had), and the \u003cstrong>Gang Ga-Ree\u003c/strong>, a luscious yellow curry served with potatoes. Like most of their curries, both come as a rice plate \u003cstrong>($8.50)\u003c/strong> or in a slightly larger a la carte portion without the rice \u003cstrong>($9.95)\u003c/strong>.\u003c/p>\n\u003cp>Taking a cue from a friend who we recently ate with, we asked our server to add green beans to the pumpkin curry so we could get a few more vegetables in. They were delicious in the curry, perfectly cooked.\u003c/p>\n\u003cfigure id=\"attachment_69436\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2619.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2619.jpg\" alt=\"Pumpkin Curry with pork and added green beans. Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-69436\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pumpkin Curry with pork and added green beans. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>NOODLE SOUPS\u003c/h2>\n\u003cp>Every time we visit, we have the same conversation. Do we want to share some curries and noodle plates, or each get our own choice from the Noodle Soups selections? We usually end up sharing anyway, but there’s one dish I hate to sacrifice even the tiniest spoonful of.\u003c/p>\n\u003cp>\u003cstrong>Kao Soy Thai ($7.95)\u003c/strong> is a rich coconut-milk based yellow curry soup served over boiled egg noodles and topped with crispy egg noodles. The soup is slightly sweet, but the sweetness is counterbalanced by pickled mustard greens. It comes with a generous portion of poached chicken and a scattering of red onions, cilantro and peppers. This dish is comforting and lush, thick, creamy, and expertly touching all the right notes Thai cuisine is known for.\u003c/p>\n\u003cp>This dish is also known as Chiang Mai Noodles as this version of the dish (there are Burmese, Lao and others) is eaten in northern Thailand. We look forward to trying the similarly named cousin of this dish, \u003cstrong>Kao Soy Laos ($7.95)\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_69438\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2856-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2856-1.jpg\" alt=\"Kao Soy Thai keeps bringing us back. Coconut chicken curry, red onion, and pickled mustard greens served over and under egg noodles. Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-69438\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kao Soy Thai keeps bringing us back. Coconut chicken curry, red onion, and pickled mustard greens served over and under egg noodles. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>While the Kao Soy Thai is the dish I have to force myself not to order in the name of trying more of Chai Thai’s large menu, I never regret caving in and ordering it. But if we are talking soups, I’d be remiss not to mention the \u003cstrong>Pork Leg Stew Noodle ($8.95)\u003c/strong>, the Beef Noodle Soup ($8.95) and the \u003cstrong>Tom Yum Noodle ($8.95)\u003c/strong>.\u003c/p>\n\u003cp>The broth of the \u003cstrong>Pork Leg Stew Noodle\u003c/strong> is one of the most complex, deep, rich, and delicious broths I have had. It’s like a deeper, darker, richer cousin to another favorite, Vietnamese pho. The \u003cstrong>Beef Noodle Soup\u003c/strong> is a close second on our list with its chewy tripe, moist beef balls, and thin slices of beef. Finally, the \u003cstrong>Tom Yum Noodle\u003c/strong> dish brings two of my favorites together, tom yum soup, and noodles of your choice. I usually choose the wide flat noodles, not noodles you usually see on menus. The dish is definitely heavy on the sour side with a bright lemongrass and galangal broth.\u003c/p>\n\u003ch2>THE REST\u003c/h2>\n\u003cp>I trust the vast majority of the menu at Chai Thai Noodles. There is an occasional miss or something less to my taste than I would like, but I never hesitate to recommend it to anyone and my husband and I always agree that it’s time for a visit. This fits both the criteria to be our first “Oakland Go-To.”\u003c/p>\n\u003cul>\n\u003cstrong>If you go:\u003c/strong>\n\u003cli>Don’t skip the dry-erase board specials just because the writing has been up there for a while. We order from here frequently and not been disappointed.\u003c/li>\n\u003cli>When they ask if you want it spicy, they really do mean spicy. Really.\u003c/li>\n\u003cli>Ask for one of the revolving condiment holders which has pickled hot peppers, sambal, chili oil and crushed red peppers. You may not need it, but it’s nice to have the option.\u003c/li>\n\u003cli>The last seating each night is thirty minutes before closing, and they are closed each day from 4:00 – 5:00 pm.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chaithainoodle.com/\">\u003cstrong>Chai Thai Noodles\u003c/strong>\u003c/a>\u003cbr>\n545 International Blvd, Suite B\u003cbr>\nOakland, CA 94606\u003cbr>\n\u003ca href=\"http://www.chaithainoodle.com/\">chaithainoodle.com\u003c/a>\u003cbr>\nM-Th 11:00 am – 9:30 pm\u003cbr>\nF 11:00 am – 10:00 pm\u003cbr>\nS 11:30 am – 10:00 pm\u003cbr>\nSu 11:30 am – 9:30 pm\u003cbr>\nAll major credit cards accepted.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/69421/oakland-go-to-chai-thai-noodles-on-international-boulevard",
"authors": [
"5475"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_12093",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_12308",
"bayareabites_12309",
"bayareabites_14757"
],
"featImg": "bayareabites_69437",
"label": "bayareabites"
},
"bayareabites_68549": {
"type": "posts",
"id": "bayareabites_68549",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "68549",
"score": null,
"sort": [
1378047616000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1378047616,
"format": "aside",
"disqusTitle": "Final Sips of Summer: Easy Cocktails for Labor Day Weekend",
"title": "Final Sips of Summer: Easy Cocktails for Labor Day Weekend",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_69314\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Pur-Spice-Punch-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Pur-Spice-Punch-final.jpg\" alt=\"SS Minnow Summer Punch. Photo courtesy of Matt Fleeger of 15Romolo\" width=\"960\" height=\"645\" class=\"size-full wp-image-69314\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SS Minnow Summer Punch. Photo courtesy of Matt Fleeger of 15Romolo\u003c/figcaption>\u003c/figure>\n\u003cp>Back to school, back from vacation: isn't it cruel that fall's back-to-business calendar inevitably coincides with the long-delayed arrival of summery-feeling weather in San Francisco? But if you're not spending the weekend in Black Rock City, you can pretty much look forward to \u003ca href=\"http://www.kqed.org/arts/popculture/article.jsp?essid=67177\">having the city's best hangouts to yourself\u003c/a>. Save the bitters and bourbons, the house-concocted amaros and hyssop tinctures for the lengthening dark nights that will be drawing in soon; for these last, best carefree days, break out the Ritz crackers and pour the drinks that go down chill and easy. \u003c/p>\n\u003cp>Who knows better than a college student how to get a cheap, festive buzz on? On a recent meander through Missoula, home of the \u003ca href=\"http://www.umt.edu/\">University of Montana\u003c/a>, we stopped in at \u003ca href=\"http://www.blackcoffeeroastingco.com/\">Black Coffee Roasting Company\u003c/a>, an excellent small-batch, organic craft roaster. As the barista pulled us a couple of fine cortados, he reminisced about a recent road trip he and his girlfriend had taken, which ended up--where else?-- in the hour-long line at \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a>. And then he shared his favorite up on the roof on a Sunday morning drink: the \u003cstrong>Pablosa,\u003c/strong> a fizzy combo of Pabst Blue Ribbon and orange juice. Mix student-budget sparkling wine with juice and you're just starting your hangover all over again. At least with this kind of canned brew you know what you're getting: call it a session beer on the serious cheap.\u003c/p>\n\u003cp>Once we started thinking of beer as a mixer, well, what sweet to spicy vistas opened up before us! My friend Annika recalled family members downing V8 and beer. For that Baja beachside feel, there's Clamato and beer, garnished with a skewer of pimento olives and a whole shrimp or two. For drinkers who like it hot, try squirting fresh lime juice and a little sriracha sauce into Tecate, maybe add a few drops of fish sauce, and call it a \u003cstrong>Srirachelada,\u003c/strong> a Thai-American spin on a Mexican michelada. (The tequila or mezcal chaser is up to you). \u003c/p>\n\u003cp>At the \u003ca href=\"http://www.hotsytotsyclub.com/cocktails.php\">Hotsy Totsy Club\u003c/a> in Albany, beer's the mixer in two cocktails on the summer list: the \u003cstrong>Devil in Red Dress\u003c/strong> (pisco, lime juice, and Strawberry Harvest lager from Louisiana'a \u003ca href=\"http://www.abita.com\">Abita Brewing Company\u003c/a>), and \u003ca href=\"http://www.britishmuseum.org/explore/highlights/highlight_objects/pd/w/william_hogarth,_beer_street.aspx\">\u003cstrong>Beer Street & Gin Lane\u003c/strong>\u003c/a> (gin, lemon juice, and pilsner with a grapefruit twist). At the recent \u003ca href=\"http://www.cuesa.org/event/yacht-rock-ii-summer-cocktails-farmers-market\">Yacht Rock II\u003c/a>, CUESA's summery, nautically-themed edition of its quarterly Cocktails from the Farmers Market event, Matt Fleeger of North Beach's \u003ca href=\"http://www.15romolo.com\">15 Romolo\u003c/a> was right on trend with his complex, spicy-fruity \u003ca href=\"http://www.gilligansisle.com/minnow.html\">\u003cstrong>S.S. Minnow\u003c/strong>\u003c/a> \u003cstrong>Summer Punch\u003c/strong>. A blend of fresh strawberries, tarragon, and hot peppers with a touch of absinthe and some warming blood orange liqueur from Germany called \u003ca href=\"http://www.purspirits.com/products_spice.html\">Pur Likor Spice\u003c/a>, it was washed ashore by a smooth, golden wave of pilsner. The \u003cstrong>Express Lane,\u003c/strong> a beer cocktail on 15 Romolo's regular menu, tarts up a glass of pilsner with a shot of the Basque-born, tongue-twisting liqueur Ordoki Patxaran--a nod to the bar's location in the old Basque Hotel. \u003c/p>\n\u003cp>And if just mixing with beer isn't enough for you, enroll in Oakland's Food Craft Institute's upcoming hands-on how-to, the \u003ca href=\"http://www.foodcraftinstitute.org/courses\">Business of Beer\u003c/a>, running from Oct 24 through Dec 21. No mere brewing 101, this is the chance to put your porter to the test and take your beer crafting experience to the next level. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then again, sometimes even a cold beer isn't cold enough. Because what's summer for, if not a frosty round of girly blended drinks? Recently, my pal Christina, an otherwise vegetarian, ayurvedic-minded conscious eater, discovered whipped-cream and birthday-cake flavored vodkas. She now shows up at picnics with jars full of crunchy-spicy-salty puffed rice and chickpea snacks, tubs of lentil and veggie salads, and a thermos of \u003cstrong>Key Limetinis,\u003c/strong> made with coconut milk, stevia extract, key limes (also sold here as Mexican limes), and whipped-cream vodka. A glass of this tastes amazingly like coconut-key lime pie. If you use regular limes, which are tarter than key limes, you can make a \u003cstrong>Tropicatini\u003c/strong> by blending in some ripe mango chunks. Doesn't get much more summery here than that! \u003c/p>\n\u003cfigure id=\"attachment_69315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-beer1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-beer1000.jpg\" alt=\"Srirachelada. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69315\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Srirachelada. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch2>Srirachelada\u003c/h2>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 can Tecate, chilled\u003c/li>\n\u003cli>1/2 lime\u003c/li>\n\u003cli>1/2 tsp sriracha sauce, or to taste\u003c/li>\n\u003cli>A few drops fish sauce, optional\u003c/li>\n\u003cli>Pinch of kosher salt, plus more for salting the glass\u003c/li>\n\u003c/ul>\n\u003col>\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Wipe the 1/2 lime around the outside edge of a glass to wet it. Sprinkle salt into a saucer. Swish edge of glass through the salt.\u003c/li>\n\u003cli>Squeeze lime into glass. Add sriracha sauce and fish sauce, if using. Fill glass with beer. Add sprinkle of salt. Taste and add more sriracha, lime, and/or fish sauce as needed.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_69316\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-limetini1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-limetini1000.jpg\" alt=\"Key Limetini. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69316\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Key Limetini. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch2>Key Limetini\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 oz whipped-cream flavored vodka\u003c/li>\n\u003cli>1/2 cup coconut milk\u003c/li>\n\u003cli>6 drops liquid stevia extract, or to taste\u003c/li>\n\u003cli>Juice of 2-3 key limes or 1 regular (Persian) lime\u003c/li>\n\u003cp>\u003cstrong>\u003cem>For the glass:\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>1/2 lime\u003c/li>\n\u003cli>1 tbsp graham-cracker crumbs\u003c/li>\n\u003cli>1 lime wheel, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Wipe the 1/2 lime around the outside edge of a chilled martini or cocktail glass to wet it. Sprinkle graham cracker crumbs into a saucer. Swish edge of glass through the crumbs to coat.\u003c/li>\n\u003cli>In a blender, combine vodka, coconut milk, stevia, lime juice and 2 handfuls ice cubes. Blend until mixture is smooth and thick.\u003c/li>\n\u003cli>Pour into prepared glass. Garnish with lime wheel.\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "68549 http://blogs.kqed.org/bayareabites/?p=68549",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/09/01/final-sips-of-summer-easy-cocktails-for-labor-day-weekend/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 951,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1383234255,
"excerpt": "Skipping the playa this year? Now that it finally feels like summer, kick back and chill out with our easy Labor Day weekend cocktails. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Skipping the playa this year? Now that it finally feels like summer, kick back and chill out with our easy Labor Day weekend cocktails. ",
"title": "Final Sips of Summer: Easy Cocktails for Labor Day Weekend | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Final Sips of Summer: Easy Cocktails for Labor Day Weekend",
"datePublished": "2013-09-01T08:00:16-07:00",
"dateModified": "2013-10-31T08:44:15-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "final-sips-of-summer-easy-cocktails-for-labor-day-weekend",
"status": "publish",
"path": "/bayareabites/68549/final-sips-of-summer-easy-cocktails-for-labor-day-weekend",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69314\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Pur-Spice-Punch-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Pur-Spice-Punch-final.jpg\" alt=\"SS Minnow Summer Punch. Photo courtesy of Matt Fleeger of 15Romolo\" width=\"960\" height=\"645\" class=\"size-full wp-image-69314\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SS Minnow Summer Punch. Photo courtesy of Matt Fleeger of 15Romolo\u003c/figcaption>\u003c/figure>\n\u003cp>Back to school, back from vacation: isn't it cruel that fall's back-to-business calendar inevitably coincides with the long-delayed arrival of summery-feeling weather in San Francisco? But if you're not spending the weekend in Black Rock City, you can pretty much look forward to \u003ca href=\"http://www.kqed.org/arts/popculture/article.jsp?essid=67177\">having the city's best hangouts to yourself\u003c/a>. Save the bitters and bourbons, the house-concocted amaros and hyssop tinctures for the lengthening dark nights that will be drawing in soon; for these last, best carefree days, break out the Ritz crackers and pour the drinks that go down chill and easy. \u003c/p>\n\u003cp>Who knows better than a college student how to get a cheap, festive buzz on? On a recent meander through Missoula, home of the \u003ca href=\"http://www.umt.edu/\">University of Montana\u003c/a>, we stopped in at \u003ca href=\"http://www.blackcoffeeroastingco.com/\">Black Coffee Roasting Company\u003c/a>, an excellent small-batch, organic craft roaster. As the barista pulled us a couple of fine cortados, he reminisced about a recent road trip he and his girlfriend had taken, which ended up--where else?-- in the hour-long line at \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a>. And then he shared his favorite up on the roof on a Sunday morning drink: the \u003cstrong>Pablosa,\u003c/strong> a fizzy combo of Pabst Blue Ribbon and orange juice. Mix student-budget sparkling wine with juice and you're just starting your hangover all over again. At least with this kind of canned brew you know what you're getting: call it a session beer on the serious cheap.\u003c/p>\n\u003cp>Once we started thinking of beer as a mixer, well, what sweet to spicy vistas opened up before us! My friend Annika recalled family members downing V8 and beer. For that Baja beachside feel, there's Clamato and beer, garnished with a skewer of pimento olives and a whole shrimp or two. For drinkers who like it hot, try squirting fresh lime juice and a little sriracha sauce into Tecate, maybe add a few drops of fish sauce, and call it a \u003cstrong>Srirachelada,\u003c/strong> a Thai-American spin on a Mexican michelada. (The tequila or mezcal chaser is up to you). \u003c/p>\n\u003cp>At the \u003ca href=\"http://www.hotsytotsyclub.com/cocktails.php\">Hotsy Totsy Club\u003c/a> in Albany, beer's the mixer in two cocktails on the summer list: the \u003cstrong>Devil in Red Dress\u003c/strong> (pisco, lime juice, and Strawberry Harvest lager from Louisiana'a \u003ca href=\"http://www.abita.com\">Abita Brewing Company\u003c/a>), and \u003ca href=\"http://www.britishmuseum.org/explore/highlights/highlight_objects/pd/w/william_hogarth,_beer_street.aspx\">\u003cstrong>Beer Street & Gin Lane\u003c/strong>\u003c/a> (gin, lemon juice, and pilsner with a grapefruit twist). At the recent \u003ca href=\"http://www.cuesa.org/event/yacht-rock-ii-summer-cocktails-farmers-market\">Yacht Rock II\u003c/a>, CUESA's summery, nautically-themed edition of its quarterly Cocktails from the Farmers Market event, Matt Fleeger of North Beach's \u003ca href=\"http://www.15romolo.com\">15 Romolo\u003c/a> was right on trend with his complex, spicy-fruity \u003ca href=\"http://www.gilligansisle.com/minnow.html\">\u003cstrong>S.S. Minnow\u003c/strong>\u003c/a> \u003cstrong>Summer Punch\u003c/strong>. A blend of fresh strawberries, tarragon, and hot peppers with a touch of absinthe and some warming blood orange liqueur from Germany called \u003ca href=\"http://www.purspirits.com/products_spice.html\">Pur Likor Spice\u003c/a>, it was washed ashore by a smooth, golden wave of pilsner. The \u003cstrong>Express Lane,\u003c/strong> a beer cocktail on 15 Romolo's regular menu, tarts up a glass of pilsner with a shot of the Basque-born, tongue-twisting liqueur Ordoki Patxaran--a nod to the bar's location in the old Basque Hotel. \u003c/p>\n\u003cp>And if just mixing with beer isn't enough for you, enroll in Oakland's Food Craft Institute's upcoming hands-on how-to, the \u003ca href=\"http://www.foodcraftinstitute.org/courses\">Business of Beer\u003c/a>, running from Oct 24 through Dec 21. No mere brewing 101, this is the chance to put your porter to the test and take your beer crafting experience to the next level. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then again, sometimes even a cold beer isn't cold enough. Because what's summer for, if not a frosty round of girly blended drinks? Recently, my pal Christina, an otherwise vegetarian, ayurvedic-minded conscious eater, discovered whipped-cream and birthday-cake flavored vodkas. She now shows up at picnics with jars full of crunchy-spicy-salty puffed rice and chickpea snacks, tubs of lentil and veggie salads, and a thermos of \u003cstrong>Key Limetinis,\u003c/strong> made with coconut milk, stevia extract, key limes (also sold here as Mexican limes), and whipped-cream vodka. A glass of this tastes amazingly like coconut-key lime pie. If you use regular limes, which are tarter than key limes, you can make a \u003cstrong>Tropicatini\u003c/strong> by blending in some ripe mango chunks. Doesn't get much more summery here than that! \u003c/p>\n\u003cfigure id=\"attachment_69315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-beer1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-beer1000.jpg\" alt=\"Srirachelada. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69315\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Srirachelada. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch2>Srirachelada\u003c/h2>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 can Tecate, chilled\u003c/li>\n\u003cli>1/2 lime\u003c/li>\n\u003cli>1/2 tsp sriracha sauce, or to taste\u003c/li>\n\u003cli>A few drops fish sauce, optional\u003c/li>\n\u003cli>Pinch of kosher salt, plus more for salting the glass\u003c/li>\n\u003c/ul>\n\u003col>\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Wipe the 1/2 lime around the outside edge of a glass to wet it. Sprinkle salt into a saucer. Swish edge of glass through the salt.\u003c/li>\n\u003cli>Squeeze lime into glass. Add sriracha sauce and fish sauce, if using. Fill glass with beer. Add sprinkle of salt. Taste and add more sriracha, lime, and/or fish sauce as needed.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_69316\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-limetini1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-limetini1000.jpg\" alt=\"Key Limetini. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69316\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Key Limetini. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch2>Key Limetini\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 oz whipped-cream flavored vodka\u003c/li>\n\u003cli>1/2 cup coconut milk\u003c/li>\n\u003cli>6 drops liquid stevia extract, or to taste\u003c/li>\n\u003cli>Juice of 2-3 key limes or 1 regular (Persian) lime\u003c/li>\n\u003cp>\u003cstrong>\u003cem>For the glass:\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>1/2 lime\u003c/li>\n\u003cli>1 tbsp graham-cracker crumbs\u003c/li>\n\u003cli>1 lime wheel, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Wipe the 1/2 lime around the outside edge of a chilled martini or cocktail glass to wet it. Sprinkle graham cracker crumbs into a saucer. Swish edge of glass through the crumbs to coat.\u003c/li>\n\u003cli>In a blender, combine vodka, coconut milk, stevia, lime juice and 2 handfuls ice cubes. Blend until mixture is smooth and thick.\u003c/li>\n\u003cli>Pour into prepared glass. Garnish with lime wheel.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/68549/final-sips-of-summer-easy-cocktails-for-labor-day-weekend",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_301",
"bayareabites_1244",
"bayareabites_1763",
"bayareabites_12",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_14753",
"bayareabites_12244",
"bayareabites_11765",
"bayareabites_12057",
"bayareabites_305"
],
"featImg": "bayareabites_69319",
"label": "bayareabites"
},
"bayareabites_68408": {
"type": "posts",
"id": "bayareabites_68408",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "68408",
"score": null,
"sort": [
1376932977000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1376932977,
"format": "aside",
"disqusTitle": "First Look: Desco’s Regional Italian Arrives in Old Oakland",
"title": "First Look: Desco’s Regional Italian Arrives in Old Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68539\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal11.jpg\" alt=\"Desco offers Italian food in Old Oakland. Photo: Jonathan Darr\" width=\"659\" height=\"370\" class=\"size-full wp-image-68539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Desco offers Italian food in Old Oakland. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/jondarr/\" target=\"_blank\">Jonathan Darr\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/08/desco_oakland/\" target=\"_blank\">Oakland Local\u003c/a> (8/14/2013)\u003c/p>\n\u003cp>We have a deep sentimental attachment to the restaurant space at 499 9th Street that housed B Restaurant for many years. B was one of the very first places we enjoyed fresh and delicious California food. The room was inviting, the food delicious, and the staff were thoughtful and fun.\u003c/p>\n\u003cp>Chef Donato Scotti’s Desco continues those traits while bringing regional Italian cuisine to the corner of Jefferson and 9th Streets. \u003ca href=\"http://www.old-oakland.com/old-oakland-history\" target=\"_blank\">Old Oakland\u003c/a> is a great place for food and Desco will be right at home in the historic neighborhood with neighbors like District, Ratto’s, Cosecha, Miss Ollie’s, Tamarindo, The Trappist, La Boriqueña and Rosamunde Sausage Grill.\u003c/p>\n\u003cp>Desco is beautiful inside and out. Two walls of floor-to-ceiling windows flood the room with light during the day and offer views of Old Oakland nightlife in the evening. It’s heartwarming to see that Desco is maintaining the light-filled airy atmosphere with the smart addition of banquettes on one wall. The room has interesting touches like artist-made light fixtures and a beautiful copper bar, all creating a welcoming, relaxed look.\u003c/p>\n\u003cp>Here’s a look at what we had on our first trip to Desco to learn more about the \u003ca href=\"http://www.descooakland.com/menu/Desco_Dinner_Menu.pdf\" target=\"_blank\">menu\u003c/a> and the new vision for the space that was most recently home to Borga Italia:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Antipasti\u003c/strong>\u003c/p>\n\u003cp>The antipasti menu includes a few each of cold and warm selections. We started with the Piatto Della Casa, thin slices of smoked duck, rabbit terrine, and lamb prosciutto. The flavors were built beautifully across the board. The strong smoky flavor of the duck, the balanced saltiness of the lamb prosciutto, and the mellowness of the terrine were accompanied by a touch of fig preserves and a reduced balsamic vinegar. I probably could have eaten another round or three of the lamb prosciutto, which was delightful on Desco’s freshly-made ciabatta.\u003c/p>\n\u003cfigure id=\"attachment_68540\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal21.jpg\" alt=\"Piatto Della Casa. House-made salumi with fig preserves, balsamic reduction, and more. Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Piatto Della Casa. House-made salumi with fig preserves, balsamic reduction, and more. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>On the warm side of the antipasti menu, we had the baccala. A hot ramekin arrived straight out of the wood oven, filled with layers of salt cod, kalamata olives, and vibrant red and yellow heirloom tomatoes. Also served with the house-made ciabatta, this is a warm, hearty take on the dish.\u003c/p>\n\u003cfigure id=\"attachment_68541\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal31.jpg\" alt=\"Baccala – salt cod, olives, and heirloom tomatoes. Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baccala – salt cod, olives, and heirloom tomatoes. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pasta\u003c/strong>\u003c/p>\n\u003cp>Casonsei is a dish from Chef Scotti’s hometown of Bergamo in the Lombardy region of Northern Italy. I suspect, like other parts of the menu, Casonsei might be new to some readers. At Desco, the dish is a tender ravioli filled with pork and amaretti crumbs that is cooked in brown butter with a very crisp, thick guanciale (cured pork cheek).\u003c/p>\n\u003cp>The kitchen has a deft hand with texture. The ravioli has a wonderful bite and chewiness and the play of salty and sweet in the dish is memorably good. Additional pasta offerings included a robiola (cheese) ravioli, a lamb sugo pappardelle, and a chittarine (squared spaghetti) pasta with olives and calamari.\u003c/p>\n\u003cfigure id=\"attachment_68542\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal4.jpg\" alt=\"Casonsei at Desco in Old Oakland. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-68542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Casonsei at Desco in Old Oakland. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pizza and Schiacciata\u003c/strong>\u003c/p>\n\u003cp>We’ve enjoyed many pizzas in the space that is now Desco with family, friends, co-workers, and even strangers. Desco’s pizza crust is an absolute winner. It arrived with just the right amount of blister (“I came from the wood oven, but I wasn’t living there too long.”) and an even better chew. Our version came lightly sauced with kalamata olives, calamari, capers, and garlic. The sauce was slightly sweet and a bit quiet, but that made some room for the briny capers and olives. Additional offerings include a margherita, one with house made salsiccia, and a mushroom herb pizza with tomatoes and fontina.\u003c/p>\n\u003cp>We admittedly had to ask about the “schiacciata” that came in three varieties on the night we dined. Our very knowledgeable server explained that \u003ca href=\"http://www.nonnalinaskitchen.com/tools/glossary.htm\" target=\"_blank\">schiacciata\u003c/a> is a stretched Tuscan flatbread often served with various items inside (olives, grapes, cheese, onions). We’ll be back to try the tomato and crescenza, mozzarella and pesto, or the most intriguing, the smoked prosciutto, sweet onion, and gorgonzola. There were other parts of the menu that were new to me. Most dishes are well explained, but we were happy to have a little help from the staff.\u003c/p>\n\u003cfigure id=\"attachment_68543\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal5.jpg\" alt=\"Pizza with calamari, olives, capers and garlic. Photo Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pizza with calamari, olives, capers and garlic. Photo Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dessert\u003c/strong>\u003c/p>\n\u003cp>We both watch our sugar. We can go weeks without indulging, and only sometimes miss having sugary treats. But Desco has desserts worth a look. We split the almond apricot cake, which was a true standout dessert, one of our favorite menu items so far. The apricot is folded into an almond meal mixture to create a moist center surrounded by a crumbly vanilla cake. It was served with a surprisingly light scoop of hazelnut ice cream. We both loved the pairing of the two different nut flavors and, again, the expert attention to the role texture can play in creating a memorable dish.\u003c/p>\n\u003cfigure id=\"attachment_68544\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal6.jpg\" alt=\"Torta di Madorla e Albococche. (Apricot and almond torte with Vin Santo and hazelnut gelato.) Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Torta di Madorla e Albococche. (Apricot and almond torte with Vin Santo and hazelnut gelato.) Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>The chocolate cake was solid. The surprising espresso sauce has such a light touch it seemed perfectly aimed for those who like a little coffee taste but don’t want triple espresso poured over their dessert. Where we expected something along the lines of a dark chocolate ganache, we got a something along the lines of an espresso creme anglaise.\u003c/p>\n\u003cfigure id=\"attachment_68545\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal7.jpg\" alt=\"Tortino di Cioccolato, salsa caffé. (Warm chocolate cake with coffee sauce.) Photo: Jonathan Darr\" width=\"800\" height=\"452\" class=\"size-full wp-image-68545\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tortino di Cioccolato, salsa caffé. (Warm chocolate cake with coffee sauce.) Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>We didn’t have room to try many dishes that sounded interesting on Desco’s menu, including any of the three entrees, which included a roasted chicken in a white wine reduction, an Angus loin, and crustaceans and tomatoes cooked in a pouch (cartoccio).\u003c/p>\n\u003cp>Though we were media guests of the restaurant, a minor communication glitch meant the staff working that day didn’t know until the end of the meal. The warm, friendly service throughout the meal and visit from the chef was clearly part of the experience of neighboring tables as well. The bar team was especially engaging as we selected an amaro to enjoy with dessert, and though a good number of servers were training, the floor was never crowded.\u003c/p>\n\u003cp>Desco is a welcome addition to the beautiful neighborhood of Old Oakland. Its emphasis on regional Italian food may be new to many, like us, but with knowledgeable servers and an inviting atmosphere, navigating a delicious meal should be simple. We’re looking forward to a return visit.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Desco\u003c/strong>\u003cbr>\n499 9th Street\u003cbr>\nOakland, CA 94607\u003cbr>\n(510) 663-9000\u003cbr>\n\u003ca href=\"http://www.descooakland.com/\" target=\"_blank\">www.descooakland.com\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "68408 http://blogs.kqed.org/bayareabites/?p=68408",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/08/19/first-look-descos-regional-italian-arrives-in-old-oakland/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1155,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1376932977,
"excerpt": "Desco, run by Chef Donato Scotti, opens in Old Oakland, offering delicious regional Italian and an inviting atmosphere.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Desco, run by Chef Donato Scotti, opens in Old Oakland, offering delicious regional Italian and an inviting atmosphere.",
"title": "First Look: Desco’s Regional Italian Arrives in Old Oakland | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "First Look: Desco’s Regional Italian Arrives in Old Oakland",
"datePublished": "2013-08-19T10:22:57-07:00",
"dateModified": "2013-08-19T10:22:57-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "first-look-descos-regional-italian-arrives-in-old-oakland",
"status": "publish",
"path": "/bayareabites/68408/first-look-descos-regional-italian-arrives-in-old-oakland",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68539\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal11.jpg\" alt=\"Desco offers Italian food in Old Oakland. Photo: Jonathan Darr\" width=\"659\" height=\"370\" class=\"size-full wp-image-68539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Desco offers Italian food in Old Oakland. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/jondarr/\" target=\"_blank\">Jonathan Darr\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/08/desco_oakland/\" target=\"_blank\">Oakland Local\u003c/a> (8/14/2013)\u003c/p>\n\u003cp>We have a deep sentimental attachment to the restaurant space at 499 9th Street that housed B Restaurant for many years. B was one of the very first places we enjoyed fresh and delicious California food. The room was inviting, the food delicious, and the staff were thoughtful and fun.\u003c/p>\n\u003cp>Chef Donato Scotti’s Desco continues those traits while bringing regional Italian cuisine to the corner of Jefferson and 9th Streets. \u003ca href=\"http://www.old-oakland.com/old-oakland-history\" target=\"_blank\">Old Oakland\u003c/a> is a great place for food and Desco will be right at home in the historic neighborhood with neighbors like District, Ratto’s, Cosecha, Miss Ollie’s, Tamarindo, The Trappist, La Boriqueña and Rosamunde Sausage Grill.\u003c/p>\n\u003cp>Desco is beautiful inside and out. Two walls of floor-to-ceiling windows flood the room with light during the day and offer views of Old Oakland nightlife in the evening. It’s heartwarming to see that Desco is maintaining the light-filled airy atmosphere with the smart addition of banquettes on one wall. The room has interesting touches like artist-made light fixtures and a beautiful copper bar, all creating a welcoming, relaxed look.\u003c/p>\n\u003cp>Here’s a look at what we had on our first trip to Desco to learn more about the \u003ca href=\"http://www.descooakland.com/menu/Desco_Dinner_Menu.pdf\" target=\"_blank\">menu\u003c/a> and the new vision for the space that was most recently home to Borga Italia:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Antipasti\u003c/strong>\u003c/p>\n\u003cp>The antipasti menu includes a few each of cold and warm selections. We started with the Piatto Della Casa, thin slices of smoked duck, rabbit terrine, and lamb prosciutto. The flavors were built beautifully across the board. The strong smoky flavor of the duck, the balanced saltiness of the lamb prosciutto, and the mellowness of the terrine were accompanied by a touch of fig preserves and a reduced balsamic vinegar. I probably could have eaten another round or three of the lamb prosciutto, which was delightful on Desco’s freshly-made ciabatta.\u003c/p>\n\u003cfigure id=\"attachment_68540\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal21.jpg\" alt=\"Piatto Della Casa. House-made salumi with fig preserves, balsamic reduction, and more. Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Piatto Della Casa. House-made salumi with fig preserves, balsamic reduction, and more. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>On the warm side of the antipasti menu, we had the baccala. A hot ramekin arrived straight out of the wood oven, filled with layers of salt cod, kalamata olives, and vibrant red and yellow heirloom tomatoes. Also served with the house-made ciabatta, this is a warm, hearty take on the dish.\u003c/p>\n\u003cfigure id=\"attachment_68541\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal31.jpg\" alt=\"Baccala – salt cod, olives, and heirloom tomatoes. Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baccala – salt cod, olives, and heirloom tomatoes. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pasta\u003c/strong>\u003c/p>\n\u003cp>Casonsei is a dish from Chef Scotti’s hometown of Bergamo in the Lombardy region of Northern Italy. I suspect, like other parts of the menu, Casonsei might be new to some readers. At Desco, the dish is a tender ravioli filled with pork and amaretti crumbs that is cooked in brown butter with a very crisp, thick guanciale (cured pork cheek).\u003c/p>\n\u003cp>The kitchen has a deft hand with texture. The ravioli has a wonderful bite and chewiness and the play of salty and sweet in the dish is memorably good. Additional pasta offerings included a robiola (cheese) ravioli, a lamb sugo pappardelle, and a chittarine (squared spaghetti) pasta with olives and calamari.\u003c/p>\n\u003cfigure id=\"attachment_68542\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal4.jpg\" alt=\"Casonsei at Desco in Old Oakland. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-68542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Casonsei at Desco in Old Oakland. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pizza and Schiacciata\u003c/strong>\u003c/p>\n\u003cp>We’ve enjoyed many pizzas in the space that is now Desco with family, friends, co-workers, and even strangers. Desco’s pizza crust is an absolute winner. It arrived with just the right amount of blister (“I came from the wood oven, but I wasn’t living there too long.”) and an even better chew. Our version came lightly sauced with kalamata olives, calamari, capers, and garlic. The sauce was slightly sweet and a bit quiet, but that made some room for the briny capers and olives. Additional offerings include a margherita, one with house made salsiccia, and a mushroom herb pizza with tomatoes and fontina.\u003c/p>\n\u003cp>We admittedly had to ask about the “schiacciata” that came in three varieties on the night we dined. Our very knowledgeable server explained that \u003ca href=\"http://www.nonnalinaskitchen.com/tools/glossary.htm\" target=\"_blank\">schiacciata\u003c/a> is a stretched Tuscan flatbread often served with various items inside (olives, grapes, cheese, onions). We’ll be back to try the tomato and crescenza, mozzarella and pesto, or the most intriguing, the smoked prosciutto, sweet onion, and gorgonzola. There were other parts of the menu that were new to me. Most dishes are well explained, but we were happy to have a little help from the staff.\u003c/p>\n\u003cfigure id=\"attachment_68543\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal5.jpg\" alt=\"Pizza with calamari, olives, capers and garlic. Photo Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pizza with calamari, olives, capers and garlic. Photo Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dessert\u003c/strong>\u003c/p>\n\u003cp>We both watch our sugar. We can go weeks without indulging, and only sometimes miss having sugary treats. But Desco has desserts worth a look. We split the almond apricot cake, which was a true standout dessert, one of our favorite menu items so far. The apricot is folded into an almond meal mixture to create a moist center surrounded by a crumbly vanilla cake. It was served with a surprisingly light scoop of hazelnut ice cream. We both loved the pairing of the two different nut flavors and, again, the expert attention to the role texture can play in creating a memorable dish.\u003c/p>\n\u003cfigure id=\"attachment_68544\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal6.jpg\" alt=\"Torta di Madorla e Albococche. (Apricot and almond torte with Vin Santo and hazelnut gelato.) Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Torta di Madorla e Albococche. (Apricot and almond torte with Vin Santo and hazelnut gelato.) Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>The chocolate cake was solid. The surprising espresso sauce has such a light touch it seemed perfectly aimed for those who like a little coffee taste but don’t want triple espresso poured over their dessert. Where we expected something along the lines of a dark chocolate ganache, we got a something along the lines of an espresso creme anglaise.\u003c/p>\n\u003cfigure id=\"attachment_68545\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal7.jpg\" alt=\"Tortino di Cioccolato, salsa caffé. (Warm chocolate cake with coffee sauce.) Photo: Jonathan Darr\" width=\"800\" height=\"452\" class=\"size-full wp-image-68545\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tortino di Cioccolato, salsa caffé. (Warm chocolate cake with coffee sauce.) Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>We didn’t have room to try many dishes that sounded interesting on Desco’s menu, including any of the three entrees, which included a roasted chicken in a white wine reduction, an Angus loin, and crustaceans and tomatoes cooked in a pouch (cartoccio).\u003c/p>\n\u003cp>Though we were media guests of the restaurant, a minor communication glitch meant the staff working that day didn’t know until the end of the meal. The warm, friendly service throughout the meal and visit from the chef was clearly part of the experience of neighboring tables as well. The bar team was especially engaging as we selected an amaro to enjoy with dessert, and though a good number of servers were training, the floor was never crowded.\u003c/p>\n\u003cp>Desco is a welcome addition to the beautiful neighborhood of Old Oakland. Its emphasis on regional Italian food may be new to many, like us, but with knowledgeable servers and an inviting atmosphere, navigating a delicious meal should be simple. We’re looking forward to a return visit.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Desco\u003c/strong>\u003cbr>\n499 9th Street\u003cbr>\nOakland, CA 94607\u003cbr>\n(510) 663-9000\u003cbr>\n\u003ca href=\"http://www.descooakland.com/\" target=\"_blank\">www.descooakland.com\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/68408/first-look-descos-regional-italian-arrives-in-old-oakland",
"authors": [
"5475"
],
"categories": [
"bayareabites_109",
"bayareabites_1875",
"bayareabites_12093",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_12242",
"bayareabites_766",
"bayareabites_14757"
],
"featImg": "bayareabites_68539",
"label": "bayareabites"
},
"bayareabites_68328": {
"type": "posts",
"id": "bayareabites_68328",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "68328",
"score": null,
"sort": [
1376664620000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1376664620,
"format": "aside",
"disqusTitle": "Top Chefs Turn to Kickstarter to Open Shakewell Bar and Kitchen in Oakland",
"title": "Top Chefs Turn to Kickstarter to Open Shakewell Bar and Kitchen in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68333\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/shakewell.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/shakewell.png\" alt=\"Chefs Jennifer Biesty and Tim Nugent are looking to open a kitchen and bar in Oakland. Photo: Courtesy of Biesty and Nugent\" width=\"659\" height=\"370\" class=\"size-full wp-image-68333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Jennifer Biesty and Tim Nugent are looking to open a kitchen and bar in Oakland. Photo: Courtesy of Biesty and Nugent\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/jondarr/\">Jonathan Darr\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/08/shakewelloaklandkickstarter/\">Oakland Local\u003c/a> (8/15/2013)\u003c/p>\n\u003cp>When I first arrived in the Bay Area to run an arts organization, I took each member of my small team to the restaurant of their choice to get to hear their vision for our work together. My first trip was to COCO500, at the time, the restaurant where recent Top Chef contestant Jennifer Biesty was the chef. The food was delicious and memorable even years later. Duck confit and fried green beans with a set of delicious small plates were all fantastic.\u003c/p>\n\u003cp>I was excited to see that Chef Jen and Chef Tim Nugent (also a former Top Chef contestant) are working on opening \u003ca href=\"http://www.kickstarter.com/projects/790520649/top-chefs-opening-shakewell-bar-and-kitchen\">Shakewell Bar and Kitchen\u003c/a> right here on Lakeshore Avenue in Oakland. The pair, who have been working together at San Francisco’s Scala’s Bistro and friends for fifteen years, launched a \u003ca href=\"http://www.kickstarter.com/projects/790520649/top-chefs-opening-shakewell-bar-and-kitchen\">Kickstarter \u003c/a>campaign and have just about a week to go. As of this writing, they’ve raised $53,790 from 280 backers.\u003c/p>\n\u003cp>The rewards for contributing include jars of stone fruit preserves, dark chocolate truffles prepared by Chef Tim, and several levels of dining gift certificates, including appetizers with pairings at the bar, lunches and dinners at the restaurant, all the way up to an in-home five-course dinner for eight. Having just completed a Kickstarter campaign with my work team, I jumped at the chance to check in and learn more about their new venture and the role crowdfunding would play in bringing Shakewell to life.\u003c/p>\n\u003cfigure id=\"attachment_68334\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/shakewell2.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/shakewell2.png\" alt=\"Shakewell Bar and Kitchen’s Kickstarter hopes to raise $100,000 by noon on Aug. 22.\" width=\"800\" height=\"450\" class=\"size-full wp-image-68334\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shakewell Bar and Kitchen’s Kickstarter hopes to raise $100,000 by noon on Aug. 22.\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>I checked in with Chef Tim who will be heading up the dessert and pastry program at the new bar and restaurant along with serving as co-owner with Chef Jen. He took the time to answer some of the questions I had about both Kickstarter funding and the new venture:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>JD: Why Kickstarter? A lot of fundraising happens on other platforms that are less strict about meeting the goal.\u003c/strong>\u003c/p>\n\u003cp>CT: It was new to both of us, as we watched other videos it made sense to give it a try. It’s funny how begging for money is cool on this site. The deadline worked for us because we have sort of a deadline with the seller.\u003c/p>\n\u003cp>\u003cstrong>JD: Is this a welcome to Oakland? It looks like you and Chef Jen have a long history working in San Francisco. What’s on this side of the bridge? \u003c/strong>\u003c/p>\n\u003cp>CT: I’ve lived in Oakland for 10 years now. I love Oakland, it is a sure “welcome to the area,” for us professionally. The food scene has gone crazy over here, \u003ca href=\"http://www.a16rockridge.com/\">A16\u003c/a> opening on College, \u003ca href=\"http://hopscotchoakland.com/\">Hopscotch\u003c/a>, \u003ca href=\"http://www.hutchoakland.com/\">Hutch\u003c/a>, \u003ca href=\"http://plumbaroakland.com/\">Plum Bar\u003c/a>. Not to mention the bar scene. Lakeshore Avenue doesn’t have a real foodie spot or really a bar like what we are hoping to bring. The street is always busy.\u003c/p>\n\u003cp>\u003cstrong>JD: Tell me about sourcing. The Kickstarter video says it’s important for both of you. Do you plan to work with any specific farms or farmers?\u003c/strong>\u003c/p>\n\u003cp>CT: Sourcing is our favorite. Not only do we want to walk to the Grand Lake Farmers Market on Saturday, we have at least a dozen small farms we have worked with in all our years. To us, supporting a local farmer is the way it’s done and the product speaks for itself.\u003c/p>\n\u003cp>\u003cstrong>JD: What are you and Chef Jen like as culinary partners?\u003c/strong>\u003c/p>\n\u003cp>CT: We are very much on the same page with the same backgrounds in the food world. Rustic, simple, seasonal. I am a pastry chef as well so we cover all grounds. Jen and I have a passion for this, this is what we do, it has taken many years to find that perfect partner and agree in our guts on the perfect space.\u003c/p>\n\u003cp>\u003cstrong>JD: Last, where are you eating in Oakland these days?\u003c/strong>\u003c/p>\n\u003cp>CT: I love \u003ca href=\"http://bootandshoeservice.com/\">Boot and Shoe\u003c/a>, \u003ca href=\"http://hopscotchoakland.com/\">Hopscotch\u003c/a>, \u003ca href=\"http://www.caminorestaurant.com/\">Camino\u003c/a>, \u003ca href=\"http://www.plumoakland.com/\">Plum \u003c/a>and more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Shakewell Bar and Kitchen will offer a Mediterranean brunch, lunch and dinner, presenting an eclectic approach to seasonal, local ingredients. Chefs Jen and Tim are planning a robust bar and cocktail program and dessert selections rooted in Chef Tim’s well-regarded pastry creations.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "68328 http://blogs.kqed.org/bayareabites/?p=68328",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/08/16/top-chefs-turn-to-kickstarter-to-open-shakewell-bar-and-kitchen-in-oakland/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 747,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1376664627,
"excerpt": "Former Top Chef contestants Jennifer Biesty and Tim Nugent have turned to Kickstarter to fund their new project: Shakewell Bar and Kitchen -- a restaurant that will offer Mediterranean brunch, lunch and dinner with a focus on seasonal and local ingredients.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Former Top Chef contestants Jennifer Biesty and Tim Nugent have turned to Kickstarter to fund their new project: Shakewell Bar and Kitchen -- a restaurant that will offer Mediterranean brunch, lunch and dinner with a focus on seasonal and local ingredients.",
"title": "Top Chefs Turn to Kickstarter to Open Shakewell Bar and Kitchen in Oakland | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Top Chefs Turn to Kickstarter to Open Shakewell Bar and Kitchen in Oakland",
"datePublished": "2013-08-16T07:50:20-07:00",
"dateModified": "2013-08-16T07:50:27-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "top-chefs-turn-to-kickstarter-to-open-shakewell-bar-and-kitchen-in-oakland",
"status": "publish",
"path": "/bayareabites/68328/top-chefs-turn-to-kickstarter-to-open-shakewell-bar-and-kitchen-in-oakland",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68333\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/shakewell.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/shakewell.png\" alt=\"Chefs Jennifer Biesty and Tim Nugent are looking to open a kitchen and bar in Oakland. Photo: Courtesy of Biesty and Nugent\" width=\"659\" height=\"370\" class=\"size-full wp-image-68333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Jennifer Biesty and Tim Nugent are looking to open a kitchen and bar in Oakland. Photo: Courtesy of Biesty and Nugent\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/jondarr/\">Jonathan Darr\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/08/shakewelloaklandkickstarter/\">Oakland Local\u003c/a> (8/15/2013)\u003c/p>\n\u003cp>When I first arrived in the Bay Area to run an arts organization, I took each member of my small team to the restaurant of their choice to get to hear their vision for our work together. My first trip was to COCO500, at the time, the restaurant where recent Top Chef contestant Jennifer Biesty was the chef. The food was delicious and memorable even years later. Duck confit and fried green beans with a set of delicious small plates were all fantastic.\u003c/p>\n\u003cp>I was excited to see that Chef Jen and Chef Tim Nugent (also a former Top Chef contestant) are working on opening \u003ca href=\"http://www.kickstarter.com/projects/790520649/top-chefs-opening-shakewell-bar-and-kitchen\">Shakewell Bar and Kitchen\u003c/a> right here on Lakeshore Avenue in Oakland. The pair, who have been working together at San Francisco’s Scala’s Bistro and friends for fifteen years, launched a \u003ca href=\"http://www.kickstarter.com/projects/790520649/top-chefs-opening-shakewell-bar-and-kitchen\">Kickstarter \u003c/a>campaign and have just about a week to go. As of this writing, they’ve raised $53,790 from 280 backers.\u003c/p>\n\u003cp>The rewards for contributing include jars of stone fruit preserves, dark chocolate truffles prepared by Chef Tim, and several levels of dining gift certificates, including appetizers with pairings at the bar, lunches and dinners at the restaurant, all the way up to an in-home five-course dinner for eight. Having just completed a Kickstarter campaign with my work team, I jumped at the chance to check in and learn more about their new venture and the role crowdfunding would play in bringing Shakewell to life.\u003c/p>\n\u003cfigure id=\"attachment_68334\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/shakewell2.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/shakewell2.png\" alt=\"Shakewell Bar and Kitchen’s Kickstarter hopes to raise $100,000 by noon on Aug. 22.\" width=\"800\" height=\"450\" class=\"size-full wp-image-68334\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shakewell Bar and Kitchen’s Kickstarter hopes to raise $100,000 by noon on Aug. 22.\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>I checked in with Chef Tim who will be heading up the dessert and pastry program at the new bar and restaurant along with serving as co-owner with Chef Jen. He took the time to answer some of the questions I had about both Kickstarter funding and the new venture:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>JD: Why Kickstarter? A lot of fundraising happens on other platforms that are less strict about meeting the goal.\u003c/strong>\u003c/p>\n\u003cp>CT: It was new to both of us, as we watched other videos it made sense to give it a try. It’s funny how begging for money is cool on this site. The deadline worked for us because we have sort of a deadline with the seller.\u003c/p>\n\u003cp>\u003cstrong>JD: Is this a welcome to Oakland? It looks like you and Chef Jen have a long history working in San Francisco. What’s on this side of the bridge? \u003c/strong>\u003c/p>\n\u003cp>CT: I’ve lived in Oakland for 10 years now. I love Oakland, it is a sure “welcome to the area,” for us professionally. The food scene has gone crazy over here, \u003ca href=\"http://www.a16rockridge.com/\">A16\u003c/a> opening on College, \u003ca href=\"http://hopscotchoakland.com/\">Hopscotch\u003c/a>, \u003ca href=\"http://www.hutchoakland.com/\">Hutch\u003c/a>, \u003ca href=\"http://plumbaroakland.com/\">Plum Bar\u003c/a>. Not to mention the bar scene. Lakeshore Avenue doesn’t have a real foodie spot or really a bar like what we are hoping to bring. The street is always busy.\u003c/p>\n\u003cp>\u003cstrong>JD: Tell me about sourcing. The Kickstarter video says it’s important for both of you. Do you plan to work with any specific farms or farmers?\u003c/strong>\u003c/p>\n\u003cp>CT: Sourcing is our favorite. Not only do we want to walk to the Grand Lake Farmers Market on Saturday, we have at least a dozen small farms we have worked with in all our years. To us, supporting a local farmer is the way it’s done and the product speaks for itself.\u003c/p>\n\u003cp>\u003cstrong>JD: What are you and Chef Jen like as culinary partners?\u003c/strong>\u003c/p>\n\u003cp>CT: We are very much on the same page with the same backgrounds in the food world. Rustic, simple, seasonal. I am a pastry chef as well so we cover all grounds. Jen and I have a passion for this, this is what we do, it has taken many years to find that perfect partner and agree in our guts on the perfect space.\u003c/p>\n\u003cp>\u003cstrong>JD: Last, where are you eating in Oakland these days?\u003c/strong>\u003c/p>\n\u003cp>CT: I love \u003ca href=\"http://bootandshoeservice.com/\">Boot and Shoe\u003c/a>, \u003ca href=\"http://hopscotchoakland.com/\">Hopscotch\u003c/a>, \u003ca href=\"http://www.caminorestaurant.com/\">Camino\u003c/a>, \u003ca href=\"http://www.plumoakland.com/\">Plum \u003c/a>and more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Shakewell Bar and Kitchen will offer a Mediterranean brunch, lunch and dinner, presenting an eclectic approach to seasonal, local ingredients. Chefs Jen and Tim are planning a robust bar and cocktail program and dessert selections rooted in Chef Tim’s well-regarded pastry creations.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/68328/top-chefs-turn-to-kickstarter-to-open-shakewell-bar-and-kitchen-in-oakland",
"authors": [
"5475"
],
"categories": [
"bayareabites_63",
"bayareabites_1875",
"bayareabites_12093",
"bayareabites_1807"
],
"tags": [
"bayareabites_9018",
"bayareabites_10344",
"bayareabites_14757",
"bayareabites_12228",
"bayareabites_12227",
"bayareabites_209"
],
"featImg": "bayareabites_68333",
"label": "bayareabites"
},
"bayareabites_68191": {
"type": "posts",
"id": "bayareabites_68191",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "68191",
"score": null,
"sort": [
1376433339000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1376433339,
"format": "aside",
"disqusTitle": "Chipotle Is Keeping Its Meat Antibiotic-Free After All",
"title": "Chipotle Is Keeping Its Meat Antibiotic-Free After All",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68196\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5115793807_9e843d90db_z.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5115793807_9e843d90db_z.jpg\" alt=\"Chipotle Mexican Grill. Photo: Aranami/Flickr\" width=\"640\" height=\"358\" class=\"size-full wp-image-68196\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chipotle Mexican Grill. Photo: Aranami/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/13/211717907/chipotle-changes-antibiotic-free-policy-oops-no-it-doesnt\">The Salt at NPR Food \u003c/a>(8/13/2013)\u003c/p>\n\u003cp>For a few hours Tuesday, it appeared that Chipotle Mexican Grill, an ever expanding source of fast food for the ethically conscious consumer, had softened its hard line against antibiotics in meat production.\u003c/p>\n\u003cp>Bloomberg News \"broke\" \u003ca href=\"http://www.businessweek.com/news/2013-08-12/chipotle-changing-beef-antibiotics-standards-amid-u-dot-s-dot-shortage\">the story\u003c/a>, as we journalists (rather weirdly) like to say. Relying on an email from Chipotle spokesman Chris Arnold, it reported that the restaurant chain no longer would ban all meat from animals treated with antibiotics. Such beef is growing increasingly scarce and expensive. Under the new policy, Bloomberg reported, Chipotle would allow beef producers to use antibiotics to treat disease, but routine use of antibiotics to prevent diseases or promote faster growth still would be banned.\u003c/p>\n\u003cp>The \"\u003ca href=\"http://www.salon.com/2013/08/13/chipotle_is_lowering_its_beef_standards/\">burrito bombshell\u003c/a>\" (Salon.com) flashed 'round the food world on tweeted wings. Many news outlets picked it up. Here at The Salt at NPR, we tried to confirm it. And eventually, we got our own email from Chris Arnold. Update! Chipotle has made no such change in its policies. \"I gave Bloomberg incorrect information,\" Arnold wrote us, manfully taking responsibility.\u003c/p>\n\u003cp>In fact, according to an official statement from Chipotle, the chain's antibiotic ban still stands. For now. Chipotle admits that it is considering a change: \"The company is currently evaluating if this strict 'never-ever' antibiotic protocol is best for the animals, or whether animals can be treated when necessary and allowed to remain in the herd.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Actually, Chipotle's ban was never absolute. Occasionally, some Chipotle restaurants do run out of meat that's been raised completely without antibiotics. In those cases, according to company policy, the restaurants may serve conventional meat, accompanied by a small sign informing consumers of this fact.\u003c/p>\n\u003cp>In any case, stay tuned! Arnold's premature announcement may yet turn out to be true. For now, though, he's suffering through a bad day at the office. \"Tough to un-ring the bell,\" he confessed ruefully. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "68191 http://blogs.kqed.org/bayareabites/?p=68191",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/08/13/chipotle-is-keeping-its-meat-antibiotic-free-after-all/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 339,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1376433339,
"excerpt": "Chipotle isn't changing its ban on meat raised with antibiotics after all, despite headlines to the contrary, a spokesman for the Mexican-fast-food chain tells NPR. According to an official statement from Chipotle, the chain's antibiotic ban still stands. For now.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Chipotle isn't changing its ban on meat raised with antibiotics after all, despite headlines to the contrary, a spokesman for the Mexican-fast-food chain tells NPR. According to an official statement from Chipotle, the chain's antibiotic ban still stands. For now.",
"title": "Chipotle Is Keeping Its Meat Antibiotic-Free After All | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Chipotle Is Keeping Its Meat Antibiotic-Free After All",
"datePublished": "2013-08-13T15:35:39-07:00",
"dateModified": "2013-08-13T15:35:39-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "chipotle-is-keeping-its-meat-antibiotic-free-after-all",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=211717907&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Tue, 13 Aug 2013 16:22:00 -0400",
"nprLastModifiedDate": "Tue, 13 Aug 2013 16:38:36 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/08/13/211717907/chipotle-changes-antibiotic-free-policy-oops-no-it-doesnt?ft=3&f=211717907",
"nprStoryId": "211717907",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 13 Aug 2013 16:38:00 -0400",
"path": "/bayareabites/68191/chipotle-is-keeping-its-meat-antibiotic-free-after-all",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68196\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5115793807_9e843d90db_z.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5115793807_9e843d90db_z.jpg\" alt=\"Chipotle Mexican Grill. Photo: Aranami/Flickr\" width=\"640\" height=\"358\" class=\"size-full wp-image-68196\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chipotle Mexican Grill. Photo: Aranami/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/13/211717907/chipotle-changes-antibiotic-free-policy-oops-no-it-doesnt\">The Salt at NPR Food \u003c/a>(8/13/2013)\u003c/p>\n\u003cp>For a few hours Tuesday, it appeared that Chipotle Mexican Grill, an ever expanding source of fast food for the ethically conscious consumer, had softened its hard line against antibiotics in meat production.\u003c/p>\n\u003cp>Bloomberg News \"broke\" \u003ca href=\"http://www.businessweek.com/news/2013-08-12/chipotle-changing-beef-antibiotics-standards-amid-u-dot-s-dot-shortage\">the story\u003c/a>, as we journalists (rather weirdly) like to say. Relying on an email from Chipotle spokesman Chris Arnold, it reported that the restaurant chain no longer would ban all meat from animals treated with antibiotics. Such beef is growing increasingly scarce and expensive. Under the new policy, Bloomberg reported, Chipotle would allow beef producers to use antibiotics to treat disease, but routine use of antibiotics to prevent diseases or promote faster growth still would be banned.\u003c/p>\n\u003cp>The \"\u003ca href=\"http://www.salon.com/2013/08/13/chipotle_is_lowering_its_beef_standards/\">burrito bombshell\u003c/a>\" (Salon.com) flashed 'round the food world on tweeted wings. Many news outlets picked it up. Here at The Salt at NPR, we tried to confirm it. And eventually, we got our own email from Chris Arnold. Update! Chipotle has made no such change in its policies. \"I gave Bloomberg incorrect information,\" Arnold wrote us, manfully taking responsibility.\u003c/p>\n\u003cp>In fact, according to an official statement from Chipotle, the chain's antibiotic ban still stands. For now. Chipotle admits that it is considering a change: \"The company is currently evaluating if this strict 'never-ever' antibiotic protocol is best for the animals, or whether animals can be treated when necessary and allowed to remain in the herd.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Actually, Chipotle's ban was never absolute. Occasionally, some Chipotle restaurants do run out of meat that's been raised completely without antibiotics. In those cases, according to company policy, the restaurants may serve conventional meat, accompanied by a small sign informing consumers of this fact.\u003c/p>\n\u003cp>In any case, stay tuned! Arnold's premature announcement may yet turn out to be true. For now, though, he's suffering through a bad day at the office. \"Tough to un-ring the bell,\" he confessed ruefully. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/68191/chipotle-is-keeping-its-meat-antibiotic-free-after-all",
"authors": [
"byline_bayareabites_68191"
],
"categories": [
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_1807"
],
"tags": [
"bayareabites_11521",
"bayareabites_12211",
"bayareabites_243"
],
"featImg": "bayareabites_68196",
"label": "bayareabites"
},
"bayareabites_66093": {
"type": "posts",
"id": "bayareabites_66093",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "66093",
"score": null,
"sort": [
1376406051000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1376406051,
"format": "standard",
"disqusTitle": "5 Bites: Get The Scoop On East Bay Ice Cream",
"title": "5 Bites: Get The Scoop On East Bay Ice Cream",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.fentonscreamery.com/\" target=\"_blank\">Fentons\u003c/a>, \u003ca href=\"http://www.loards.com/\" target=\"_blank\">Loard's\u003c/a> and \u003ca href=\"http://tuckersicecream.com/\" target=\"_blank\">Tucker's\u003c/a> are the esteemed trifecta of traditional ice cream parlors in the East Bay. But if you're looking to branch out from these beloved institutions, we've updated our list of five ice cream spots that draw upon organic, seasonal and sustainable ingredients. And let us know where you go to satisfy your sweet tooth in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66192,66191,66193\" width=\"1000\"]\u003c/p>\n\u003cp>If you're lucky, you'll arrive before a long line has formed in front of Ici that snakes down the sidewalk to the next block. But it's definitely worth the wait, and servers usually bring samples to patient patrons to enjoy while they're biding their time. Locals and tourists alike flock to this popular Elmwood spot for Mary Canales' delightful confections. Choose from the rotating menu of ice creams, sherbets and sorbets posted on the blackboard menu hanging from their storefront tree. One of the Chez Panisse alum's ingenious creations is the chocolate-tipped cones that are perfect for preventing ice cream from leaking out the bottom. They also prepare their own housemade sauces -- bittersweet hot fudge, dark caramel and dulce de leche -- in case you want to kick up your sugar intake a notch. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ici-icecream.com/\" target=\"_blank\">Ici\u003c/a>\u003c/strong>\u003cbr>\n2948 College Ave. [\u003ca href=\"http://goo.gl/maps/jfN17\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh:(510) 665-6054\u003cbr>\nHours: Mon-Thu 12-9:30pm; Fri 12-10pm; Sat-Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/iciicecream?fref=ts\" target=\"_blank\">Ici Ice Cream\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/IciIceCream\" target=\"_blank\">IciIceCream\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66971,66972,66973\" width=\"1000\"]\u003c/p>\n\u003cp>Exotic flavors abound at Tara Esperanza's ice cream shops in Temescal, Berkeley and Pleasanton. Perhaps you want to try \u003ca href=\"http://www.tarasorganic.com/ice-cream/description/lucuma\" target=\"_blank\">lucuma\u003c/a>, \u003ca href=\"http://www.tarasorganic.com/ice-cream/description/baobab\" target=\"_blank\">baobab\u003c/a> or \u003ca href=\"http://www.tarasorganic.com/ice-cream/description/pandan\" target=\"_blank\">pandan\u003c/a>? Maybe sprinkle some Himalayan pink salt on top, drizzle it with olive oil and scoop it into a sesame cone? You can also get a gluten-free option with their \u003ca href=\"http://www.mariposabaking.com/\" target=\"_blank\">Mariposa Baking Company\u003c/a> brownie sandwiches. Check out their daily offerings \u003ca href=\"https://www.facebook.com/TarasOrganicIceCream\" target=\"_blank\">online\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.tarasorganic.com/\" target=\"_blank\">Tara's Organic\u003c/a>\u003c/strong>\u003cbr>\n4731 Telegraph Ave. [\u003ca href=\"http://goo.gl/maps/I9UjS\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 923-1567\u003cbr>\nHours: Mon-Sun 1-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TarasOrganicIceCream\" target=\"_blank\">Tara's Organic Ice Cream\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tarasorganic\" target=\"_blank\">@tarasorganic\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66975,66976,66974\" width=\"1000\"] \u003c/p>\n\u003cp>Tucked away in the \u003ca href=\"http://epicuriousgarden.com/\" target=\"_blank\">Epicurious Garden\u003c/a>, a foodie marketplace in Berkeley's Gourmet Ghetto, Lush Gelato specializes in Italian-style ice cream and sorbets. Denser, creamier and with a lower butterfat, gelato has a richer feel than its American cousin. Lush's small batch artisans obtain key ingredients from local purveyors to produce a range of Northern California-inspired flavors, such as \u003ca href=\"http://www.cowgirlcreamery.com/\" target=\"_blank\">Cowgirl Creamery\u003c/a> Fromage Blanc, Black & Tan (made with \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden St. Brewery\u003c/a> Black Lager, waffle cones and dulce de leche) and \u003ca href=\"http://www.mcevoyranch.com/\" target=\"_blank\">McEvoy Ranch\u003c/a> olive oil. Their second location is just down the street from Fenton's on Piedmont Avenue in Oakland. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lushgelato.com/\" target=\"_blank\">Lush Gelato\u003c/a>\u003c/strong>\u003cbr>\n1511 Shattuck Ave. [\u003ca href=\"http://goo.gl/maps/T2LLw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 666-0644\u003cbr>\nHours: Mon-Sat 12-9pm, Sun 12-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lushgelato\" target=\"_blank\">lushgelato\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lushgelato\" target=\"_blank\">@lushgelato\u003c/a>\u003cbr>\n[gallery type=\"slideshow\" link=\"file\" ids=\"66807,66808,66809\" width=\"1000\"]\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>While Albany's iScream doesn't veer off into experimental directions with flavors -- they have a fairly standard selection in their case -- it's all wonderfully creamy and delicious. Their plate glass window proclaims that all of their ice cream and sorbets are homemade, seasonal and organic. And, they offer sundaes, fountain drinks and hot drinks, too. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.iscreamberkeley.com/\" target=\"_blank\">iScream\u003c/a>\u003c/strong>\u003cbr>\n1819 Solano Ave. [\u003ca href=\"http://goo.gl/7IiABW\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94707\u003cbr>\nPh: (510) 527-4787\u003cbr>\nHours: Mon-Thu, Sun 12-9pm, Fri-Sat 12-10pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"64781,64782,64790,64786,64795,100197\" width=\"1000\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.curbsideoakland.com\" target=\"_blank\">Curbside Creamery\u003c/a> scoops traditional and vegan ice cream on housemade cones, cups or tucked within ice cream sandwiches (made with \u003ca href=\"http://littleladybugbakeshop.com/\" target=\"_blank\">Little Ladybug Bakery cookies\u003c/a>). There's also seasonal sorbets, soft serve and other refreshments served in their sparkling 50's-style space in Oakland's Temescal Alley. Owner Tori Wentworth founded her business through a successful \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/09/curbside-creamery-a-new-ice-cream-venture-rolls-into-oakland/\" target=\"_blank\">Kickstarter campaign\u003c/a> and by hawking her treats from her unique ice cream tricycle, which you can still hire for special events or spot at local farmers' markets.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.curbsideoakland.com/%E2%80%8E\" target=\"_blank\">Curbside Creamery\u003c/a>\u003c/strong>\u003cbr>\n482 49th St., Oakland, CA [\u003ca href=\"http://goo.gl/wnb6m\">map\u003c/a>]\u003cbr>\nPh: (206) 819-4849\u003cbr>\nHours: Mon-Sun 12-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Curbside-Creamery/150544291776037\" target=\"_blank\">Curbside Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/curbsidecreamry\" target=\"_blank\">@CurbsideCreamery\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This post was updated on September 8, 2015. Sketch Ice Cream, which was previously included in the list, is now closed.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "66093 http://blogs.kqed.org/bayareabites/?p=66093",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/08/13/5-bites-get-the-scoop-on-east-bay-ice-cream/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 749,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1441840185,
"excerpt": "Check out this list of ice cream spots in the East Bay that draw upon organic, seasonal and sustainable ingredients.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Check out this list of ice cream spots in the East Bay that draw upon organic, seasonal and sustainable ingredients.",
"title": "5 Bites: Get The Scoop On East Bay Ice Cream | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "5 Bites: Get The Scoop On East Bay Ice Cream",
"datePublished": "2013-08-13T08:00:51-07:00",
"dateModified": "2015-09-09T16:09:45-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "5-bites-get-the-scoop-on-east-bay-ice-cream",
"status": "publish",
"path": "/bayareabites/66093/5-bites-get-the-scoop-on-east-bay-ice-cream",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.fentonscreamery.com/\" target=\"_blank\">Fentons\u003c/a>, \u003ca href=\"http://www.loards.com/\" target=\"_blank\">Loard's\u003c/a> and \u003ca href=\"http://tuckersicecream.com/\" target=\"_blank\">Tucker's\u003c/a> are the esteemed trifecta of traditional ice cream parlors in the East Bay. But if you're looking to branch out from these beloved institutions, we've updated our list of five ice cream spots that draw upon organic, seasonal and sustainable ingredients. And let us know where you go to satisfy your sweet tooth in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "66192,66191,66193",
"width": "1000",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're lucky, you'll arrive before a long line has formed in front of Ici that snakes down the sidewalk to the next block. But it's definitely worth the wait, and servers usually bring samples to patient patrons to enjoy while they're biding their time. Locals and tourists alike flock to this popular Elmwood spot for Mary Canales' delightful confections. Choose from the rotating menu of ice creams, sherbets and sorbets posted on the blackboard menu hanging from their storefront tree. One of the Chez Panisse alum's ingenious creations is the chocolate-tipped cones that are perfect for preventing ice cream from leaking out the bottom. They also prepare their own housemade sauces -- bittersweet hot fudge, dark caramel and dulce de leche -- in case you want to kick up your sugar intake a notch. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ici-icecream.com/\" target=\"_blank\">Ici\u003c/a>\u003c/strong>\u003cbr>\n2948 College Ave. [\u003ca href=\"http://goo.gl/maps/jfN17\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh:(510) 665-6054\u003cbr>\nHours: Mon-Thu 12-9:30pm; Fri 12-10pm; Sat-Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/iciicecream?fref=ts\" target=\"_blank\">Ici Ice Cream\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/IciIceCream\" target=\"_blank\">IciIceCream\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "66971,66972,66973",
"width": "1000",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Exotic flavors abound at Tara Esperanza's ice cream shops in Temescal, Berkeley and Pleasanton. Perhaps you want to try \u003ca href=\"http://www.tarasorganic.com/ice-cream/description/lucuma\" target=\"_blank\">lucuma\u003c/a>, \u003ca href=\"http://www.tarasorganic.com/ice-cream/description/baobab\" target=\"_blank\">baobab\u003c/a> or \u003ca href=\"http://www.tarasorganic.com/ice-cream/description/pandan\" target=\"_blank\">pandan\u003c/a>? Maybe sprinkle some Himalayan pink salt on top, drizzle it with olive oil and scoop it into a sesame cone? You can also get a gluten-free option with their \u003ca href=\"http://www.mariposabaking.com/\" target=\"_blank\">Mariposa Baking Company\u003c/a> brownie sandwiches. Check out their daily offerings \u003ca href=\"https://www.facebook.com/TarasOrganicIceCream\" target=\"_blank\">online\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.tarasorganic.com/\" target=\"_blank\">Tara's Organic\u003c/a>\u003c/strong>\u003cbr>\n4731 Telegraph Ave. [\u003ca href=\"http://goo.gl/maps/I9UjS\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 923-1567\u003cbr>\nHours: Mon-Sun 1-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TarasOrganicIceCream\" target=\"_blank\">Tara's Organic Ice Cream\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tarasorganic\" target=\"_blank\">@tarasorganic\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "66975,66976,66974",
"width": "1000",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Tucked away in the \u003ca href=\"http://epicuriousgarden.com/\" target=\"_blank\">Epicurious Garden\u003c/a>, a foodie marketplace in Berkeley's Gourmet Ghetto, Lush Gelato specializes in Italian-style ice cream and sorbets. Denser, creamier and with a lower butterfat, gelato has a richer feel than its American cousin. Lush's small batch artisans obtain key ingredients from local purveyors to produce a range of Northern California-inspired flavors, such as \u003ca href=\"http://www.cowgirlcreamery.com/\" target=\"_blank\">Cowgirl Creamery\u003c/a> Fromage Blanc, Black & Tan (made with \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden St. Brewery\u003c/a> Black Lager, waffle cones and dulce de leche) and \u003ca href=\"http://www.mcevoyranch.com/\" target=\"_blank\">McEvoy Ranch\u003c/a> olive oil. Their second location is just down the street from Fenton's on Piedmont Avenue in Oakland. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lushgelato.com/\" target=\"_blank\">Lush Gelato\u003c/a>\u003c/strong>\u003cbr>\n1511 Shattuck Ave. [\u003ca href=\"http://goo.gl/maps/T2LLw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 666-0644\u003cbr>\nHours: Mon-Sat 12-9pm, Sun 12-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lushgelato\" target=\"_blank\">lushgelato\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lushgelato\" target=\"_blank\">@lushgelato\u003c/a>\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "66807,66808,66809",
"width": "1000",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>While Albany's iScream doesn't veer off into experimental directions with flavors -- they have a fairly standard selection in their case -- it's all wonderfully creamy and delicious. Their plate glass window proclaims that all of their ice cream and sorbets are homemade, seasonal and organic. And, they offer sundaes, fountain drinks and hot drinks, too. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.iscreamberkeley.com/\" target=\"_blank\">iScream\u003c/a>\u003c/strong>\u003cbr>\n1819 Solano Ave. [\u003ca href=\"http://goo.gl/7IiABW\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94707\u003cbr>\nPh: (510) 527-4787\u003cbr>\nHours: Mon-Thu, Sun 12-9pm, Fri-Sat 12-10pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "64781,64782,64790,64786,64795,100197",
"width": "1000",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.curbsideoakland.com\" target=\"_blank\">Curbside Creamery\u003c/a> scoops traditional and vegan ice cream on housemade cones, cups or tucked within ice cream sandwiches (made with \u003ca href=\"http://littleladybugbakeshop.com/\" target=\"_blank\">Little Ladybug Bakery cookies\u003c/a>). There's also seasonal sorbets, soft serve and other refreshments served in their sparkling 50's-style space in Oakland's Temescal Alley. Owner Tori Wentworth founded her business through a successful \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/09/curbside-creamery-a-new-ice-cream-venture-rolls-into-oakland/\" target=\"_blank\">Kickstarter campaign\u003c/a> and by hawking her treats from her unique ice cream tricycle, which you can still hire for special events or spot at local farmers' markets.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.curbsideoakland.com/%E2%80%8E\" target=\"_blank\">Curbside Creamery\u003c/a>\u003c/strong>\u003cbr>\n482 49th St., Oakland, CA [\u003ca href=\"http://goo.gl/wnb6m\">map\u003c/a>]\u003cbr>\nPh: (206) 819-4849\u003cbr>\nHours: Mon-Sun 12-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Curbside-Creamery/150544291776037\" target=\"_blank\">Curbside Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/curbsidecreamry\" target=\"_blank\">@CurbsideCreamery\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This post was updated on September 8, 2015. Sketch Ice Cream, which was previously included in the list, is now closed.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/66093/5-bites-get-the-scoop-on-east-bay-ice-cream",
"authors": [
"2100"
],
"categories": [
"bayareabites_13036",
"bayareabites_109",
"bayareabites_752",
"bayareabites_1653",
"bayareabites_13746",
"bayareabites_1875",
"bayareabites_1807"
],
"tags": [
"bayareabites_14072",
"bayareabites_11449",
"bayareabites_1298",
"bayareabites_312",
"bayareabites_11390",
"bayareabites_12072",
"bayareabites_11303",
"bayareabites_12071"
],
"featImg": "bayareabites_66973",
"label": "bayareabites"
},
"bayareabites_68043": {
"type": "posts",
"id": "bayareabites_68043",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "68043",
"score": null,
"sort": [
1376320736000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1376320736,
"format": "aside",
"disqusTitle": "First Look: Homestead Restaurant in Oakland’s Piedmont Neighborhood",
"title": "First Look: Homestead Restaurant in Oakland’s Piedmont Neighborhood",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68044\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead.jpg\" alt=\"Owners Fred and Elizabeth Sassen. Photo: Courtesy of Homestead\" width=\"600\" height=\"413\" class=\"size-full wp-image-68044\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owners Fred and Elizabeth Sassen. Photo: Courtesy of Homestead\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/truongchinh-duong/\">TruongChinh Duong\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/08/firstlookhomestea/\">Oakland Local\u003c/a> (8/11/2013)\u003c/p>\n\u003cp>Piedmont Avenue has been one of our favorite neighborhoods since we moved to Oakland. It’s a wonderful place for locally-owned retail. My favorite comic shop—\u003ca href=\"http://drcomicsmrgames.tumblr.com/\">Dr. Comics and Mr. Games\u003c/a>—is there along with my go-to fabric store, \u003ca href=\"http://piedmontfabrics.com/\">Piedmont Fabric\u003c/a>. (Yes, I have layers.) With fine dining places like Commis and Bay Wolf, Piedmont has been in need of a not-too-pricey dining joint with high-quality, thoughtful food. Newly-opened \u003ca href=\"http://homesteadoakland.com/\">Homestead Restaurant\u003c/a> is the perfect mix of high-quality, seasonal food with weeknight prices (all entrees are under $25).\u003c/p>\n\u003cfigure id=\"attachment_68045\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead2.jpg\" alt=\"The inside of the new Homestead Restaurant in Piedmont. Photo: TruongChinh Duong\" width=\"800\" height=\"452\" class=\"size-full wp-image-68045\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The inside of the new Homestead Restaurant in Piedmont. Photo: TruongChinh Duong\u003c/figcaption>\u003c/figure>\n\u003cp>We were delighted to have a first look at Homestead this past Thursday, only two days after they opened. Owners Fred and Elizabeth Sassen, along with general manager Abigail Reser, have created a warm, bustling atmosphere where you can see the chefs cook in the beautiful open kitchen. From our section, you could watch the pastry chef through an open wall of jars filled with seasonings. \u003c/p>\n\u003cfigure id=\"attachment_68047\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead3-290x163.jpg\" alt=\"A view of the open kitchen. Photo: TruongChinh Duong\" width=\"290\" height=\"163\" class=\"size-medium wp-image-68047\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A view of the open kitchen. Photo: TruongChinh Duong\u003c/figcaption>\u003c/figure>\n\u003cp>We were Homestead’s guests for a four-course meal with wine pairings, and both of us can say there wasn’t a weak dish on the menu. From start to finish, the food highlighted seasonal ingredients, with tomatoes and corn taking center stage in many dishes, achieving a balance of refreshing and hearty.\u003c/p>\n\u003cp>\u003cstrong>First Course\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We shared the baked ricotta with stone fruit, toast and lardo, along with the shaved summer squash salad with padron peppers and goat cheese. As starters, you can see that the ingredients shine and complement each other. The homemade ricotta is served with a peppery salad of mixed greens—more piquant than your usual mesclun mix. This is a dish where you really need to create a perfect bite: a piece of toast with the cheese, lardo, salad and peach—that mix of salty, tart, peppery, crunchy and fatty. The summer squash salad was even more of a summer dish. The acidity of the dressing really highlighted the absolute freshness of the ingredients. Both dishes paired well with the 2011 Grenache Blanc from \u003ca href=\"http://www.rancherocellars.com/\">Ranchero Cellars\u003c/a> in Paso Robles that was chosen for us. This is a wine we will be returning to and our server knew the beverage menu, prepared with Stephen Laborde of \u003ca href=\"http://www.thetrappist.com/provisions/\">Trappist Provisions\u003c/a>, very well.\u003c/p>\n\u003cp>\u003cstrong>Second Course\u003c/strong>\u003c/p>\n\u003cp>Our second courses were the pan-seared gnocchi with corn and chanterelle mushrooms, and the grilled squid with shell bean stew. Here’s where we see the thoughtfulness of the menu: both courses were a heartier and more savory progression from the first. The pan-seared gnocchi is a very typical dish for a farm-to-table restaurant, since the gnocchi provides a nice flavor base for other ingredients. Here, the gnocchi are perfectly seared—a little crisp on the outside and pillowy on the inside. This showcased the meaty flavor of the mushrooms and the sweet corn.\u003c/p>\n\u003cp>The squid was even more assertive in its savory flavor. The squid itself was seasoned and cooked perfectly, giving it a chance to shine in this dish. The beans and the sausage were almost an afterthought to the squid. When the squid was eaten, the genius of this dish was the broth at the bottom of the bowl. The beans and sausage flavors were in full display with every spoonful. While the dishes are beautifully plated, there’s nothing precious or tiny about the portions. If we wanted to save our pennies, we could have just done the first and second courses and would have been satisfied.\u003c/p>\n\u003cp>\u003cstrong>Main Course\u003c/strong>\u003c/p>\n\u003cp>Thankfully, we still had room in our stomachs, because the main courses we tried continued the theme of seasonal, ingredient-driven cooking. We shared the slow-roasted pork with creamed corn and tomatoes, and the salt-baked halibut with potatoes, pickled onions and Hollandaise. Because it was baked in a salt crust, the halibut had a tender but flaky consistency. It’s funny to call a sauce made of butter and eggs light, but the Hollandaise was wonderfully light and complemented the fish instead of overwhelming it. The slow-roasted pork was actually given to us two ways: with thin slices of the loin and a big hunk of the shoulder. It was hearty and well-seasoned, which was a great contrast to the pure summer flavor of both the tomatoes and the corn. The tomatoes were a close second to the ones growing in my garden. I am amazed at their sourcing!\u003c/p>\n\u003cp>\u003cstrong>Dessert\u003c/strong>\u003c/p>\n\u003cp>If we were going to get a full sense of the menu, we had to try the desserts. Yes, we’re taking one for our Oakland Local readers! To try the range of desserts, we had the plum upside-down cake and the brownie with a semifreddo. The cake was a rich cornmeal cake, giving a nice heft to the fruit and the side of whipped creme fraiche. I was interested to see what they would do with the venerable brownie and it did not disappoint. The brownie was rich and slightly bitter to contrast with the creamy and silky texture of the semifreddo.\u003c/p>\n\u003cfigure id=\"attachment_68048\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead4.jpg\" alt=\"Plum Corn Cake. Photo: TruongChinh Duong\" width=\"800\" height=\"451\" class=\"size-full wp-image-68048\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plum Corn Cake. Photo: TruongChinh Duong\u003c/figcaption>\u003c/figure>\n\u003cp>We are so happy that Homestead landed in Piedmont. The overall menu is so thoughtful and the service was warm and knowledgeable. They are doing a lot of things right, especially given that they were only open two days when we went. As a testament to our enthusiasm, we immediately texted a friend whose birthday is coming up and told them we are taking them to Homestead.\u003c/p>\n\u003cp>\u003cstrong>If you go:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Homestead Restaurant\u003cbr>\n\u003ca href=\"http://www.homesteadoakland.com/\">www.homesteadoakland.com\u003c/a>\u003cbr>\n510-420-6962\u003cbr>\n4029 Piedmont Ave., Oakland\u003c/p>\n\n",
"disqusIdentifier": "68043 http://blogs.kqed.org/bayareabites/?p=68043",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/08/12/first-look-homestead-restaurant-in-oaklands-piedmont-neighborhood/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 982,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1376323306,
"excerpt": "Homestead Restaurant, opened by Fred and Elizabeth Sassen, is a high-quality addition to the Piedmont neighborhood.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Homestead Restaurant, opened by Fred and Elizabeth Sassen, is a high-quality addition to the Piedmont neighborhood.",
"title": "First Look: Homestead Restaurant in Oakland’s Piedmont Neighborhood | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "First Look: Homestead Restaurant in Oakland’s Piedmont Neighborhood",
"datePublished": "2013-08-12T08:18:56-07:00",
"dateModified": "2013-08-12T09:01:46-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "first-look-homestead-restaurant-in-oaklands-piedmont-neighborhood",
"status": "publish",
"path": "/bayareabites/68043/first-look-homestead-restaurant-in-oaklands-piedmont-neighborhood",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68044\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead.jpg\" alt=\"Owners Fred and Elizabeth Sassen. Photo: Courtesy of Homestead\" width=\"600\" height=\"413\" class=\"size-full wp-image-68044\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owners Fred and Elizabeth Sassen. Photo: Courtesy of Homestead\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/truongchinh-duong/\">TruongChinh Duong\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/08/firstlookhomestea/\">Oakland Local\u003c/a> (8/11/2013)\u003c/p>\n\u003cp>Piedmont Avenue has been one of our favorite neighborhoods since we moved to Oakland. It’s a wonderful place for locally-owned retail. My favorite comic shop—\u003ca href=\"http://drcomicsmrgames.tumblr.com/\">Dr. Comics and Mr. Games\u003c/a>—is there along with my go-to fabric store, \u003ca href=\"http://piedmontfabrics.com/\">Piedmont Fabric\u003c/a>. (Yes, I have layers.) With fine dining places like Commis and Bay Wolf, Piedmont has been in need of a not-too-pricey dining joint with high-quality, thoughtful food. Newly-opened \u003ca href=\"http://homesteadoakland.com/\">Homestead Restaurant\u003c/a> is the perfect mix of high-quality, seasonal food with weeknight prices (all entrees are under $25).\u003c/p>\n\u003cfigure id=\"attachment_68045\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead2.jpg\" alt=\"The inside of the new Homestead Restaurant in Piedmont. Photo: TruongChinh Duong\" width=\"800\" height=\"452\" class=\"size-full wp-image-68045\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The inside of the new Homestead Restaurant in Piedmont. Photo: TruongChinh Duong\u003c/figcaption>\u003c/figure>\n\u003cp>We were delighted to have a first look at Homestead this past Thursday, only two days after they opened. Owners Fred and Elizabeth Sassen, along with general manager Abigail Reser, have created a warm, bustling atmosphere where you can see the chefs cook in the beautiful open kitchen. From our section, you could watch the pastry chef through an open wall of jars filled with seasonings. \u003c/p>\n\u003cfigure id=\"attachment_68047\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead3-290x163.jpg\" alt=\"A view of the open kitchen. Photo: TruongChinh Duong\" width=\"290\" height=\"163\" class=\"size-medium wp-image-68047\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A view of the open kitchen. Photo: TruongChinh Duong\u003c/figcaption>\u003c/figure>\n\u003cp>We were Homestead’s guests for a four-course meal with wine pairings, and both of us can say there wasn’t a weak dish on the menu. From start to finish, the food highlighted seasonal ingredients, with tomatoes and corn taking center stage in many dishes, achieving a balance of refreshing and hearty.\u003c/p>\n\u003cp>\u003cstrong>First Course\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We shared the baked ricotta with stone fruit, toast and lardo, along with the shaved summer squash salad with padron peppers and goat cheese. As starters, you can see that the ingredients shine and complement each other. The homemade ricotta is served with a peppery salad of mixed greens—more piquant than your usual mesclun mix. This is a dish where you really need to create a perfect bite: a piece of toast with the cheese, lardo, salad and peach—that mix of salty, tart, peppery, crunchy and fatty. The summer squash salad was even more of a summer dish. The acidity of the dressing really highlighted the absolute freshness of the ingredients. Both dishes paired well with the 2011 Grenache Blanc from \u003ca href=\"http://www.rancherocellars.com/\">Ranchero Cellars\u003c/a> in Paso Robles that was chosen for us. This is a wine we will be returning to and our server knew the beverage menu, prepared with Stephen Laborde of \u003ca href=\"http://www.thetrappist.com/provisions/\">Trappist Provisions\u003c/a>, very well.\u003c/p>\n\u003cp>\u003cstrong>Second Course\u003c/strong>\u003c/p>\n\u003cp>Our second courses were the pan-seared gnocchi with corn and chanterelle mushrooms, and the grilled squid with shell bean stew. Here’s where we see the thoughtfulness of the menu: both courses were a heartier and more savory progression from the first. The pan-seared gnocchi is a very typical dish for a farm-to-table restaurant, since the gnocchi provides a nice flavor base for other ingredients. Here, the gnocchi are perfectly seared—a little crisp on the outside and pillowy on the inside. This showcased the meaty flavor of the mushrooms and the sweet corn.\u003c/p>\n\u003cp>The squid was even more assertive in its savory flavor. The squid itself was seasoned and cooked perfectly, giving it a chance to shine in this dish. The beans and the sausage were almost an afterthought to the squid. When the squid was eaten, the genius of this dish was the broth at the bottom of the bowl. The beans and sausage flavors were in full display with every spoonful. While the dishes are beautifully plated, there’s nothing precious or tiny about the portions. If we wanted to save our pennies, we could have just done the first and second courses and would have been satisfied.\u003c/p>\n\u003cp>\u003cstrong>Main Course\u003c/strong>\u003c/p>\n\u003cp>Thankfully, we still had room in our stomachs, because the main courses we tried continued the theme of seasonal, ingredient-driven cooking. We shared the slow-roasted pork with creamed corn and tomatoes, and the salt-baked halibut with potatoes, pickled onions and Hollandaise. Because it was baked in a salt crust, the halibut had a tender but flaky consistency. It’s funny to call a sauce made of butter and eggs light, but the Hollandaise was wonderfully light and complemented the fish instead of overwhelming it. The slow-roasted pork was actually given to us two ways: with thin slices of the loin and a big hunk of the shoulder. It was hearty and well-seasoned, which was a great contrast to the pure summer flavor of both the tomatoes and the corn. The tomatoes were a close second to the ones growing in my garden. I am amazed at their sourcing!\u003c/p>\n\u003cp>\u003cstrong>Dessert\u003c/strong>\u003c/p>\n\u003cp>If we were going to get a full sense of the menu, we had to try the desserts. Yes, we’re taking one for our Oakland Local readers! To try the range of desserts, we had the plum upside-down cake and the brownie with a semifreddo. The cake was a rich cornmeal cake, giving a nice heft to the fruit and the side of whipped creme fraiche. I was interested to see what they would do with the venerable brownie and it did not disappoint. The brownie was rich and slightly bitter to contrast with the creamy and silky texture of the semifreddo.\u003c/p>\n\u003cfigure id=\"attachment_68048\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead4.jpg\" alt=\"Plum Corn Cake. Photo: TruongChinh Duong\" width=\"800\" height=\"451\" class=\"size-full wp-image-68048\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plum Corn Cake. Photo: TruongChinh Duong\u003c/figcaption>\u003c/figure>\n\u003cp>We are so happy that Homestead landed in Piedmont. The overall menu is so thoughtful and the service was warm and knowledgeable. They are doing a lot of things right, especially given that they were only open two days when we went. As a testament to our enthusiasm, we immediately texted a friend whose birthday is coming up and told them we are taking them to Homestead.\u003c/p>\n\u003cp>\u003cstrong>If you go:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Homestead Restaurant\u003cbr>\n\u003ca href=\"http://www.homesteadoakland.com/\">www.homesteadoakland.com\u003c/a>\u003cbr>\n510-420-6962\u003cbr>\n4029 Piedmont Ave., Oakland\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/68043/first-look-homestead-restaurant-in-oaklands-piedmont-neighborhood",
"authors": [
"5475"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_12093",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_12198",
"bayareabites_14757",
"bayareabites_697"
],
"featImg": "bayareabites_68046",
"label": "bayareabites"
},
"bayareabites_66881": {
"type": "posts",
"id": "bayareabites_66881",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "66881",
"score": null,
"sort": [
1375887649000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1375887649,
"format": "aside",
"disqusTitle": "Liam Mayclem Takes You (and Jason Priestley) “Inside the Kitchen” on San Francisco Food Tours",
"title": "Liam Mayclem Takes You (and Jason Priestley) “Inside the Kitchen” on San Francisco Food Tours",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_67517\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/liam-mayclem-ontour.jpg\">\u003cimg class=\"size-full wp-image-67517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/liam-mayclem-ontour.jpg\" alt=\"Liam Mayclem, host of the "Inside the Kitchen" tours, at Boudin Bakery at Fisherman's Wharf Photo: Rick Camargo\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liam Mayclem, host of the \"Inside the Kitchen\" tours, at Boudin Bakery at Fisherman's Wharf Photo: Rick Camargo\u003c/figcaption>\u003c/figure>\n\u003cp>Liam Mayclem covers food in a fun and diligent fashion. He is widely known around these parts for his work as an Emmy award-winning host and a producer for CBS 5 TV’s \u003ca href=\"http://sanfrancisco.cbslocal.com/category/eye-on-the-bay/\">\"Eye on The Bay\"\u003c/a> and \u003ca href=\"http://sanfrancisco.cbslocal.com/category/foodie-chap/\">Foodie Chap\u003c/a> series. Mayclem is a familiar face because he seems to say “yes” to it all: emceeing food and music events, acting in TV commercials and traveling. Now, Mayclem has a new project that will have him interacting with the public in an intimate fashion. \u003ca href=\"http://www.nytimes.com/2013/07/31/dining/food-sherpas-guide-you-to-a-citys-culinary-secrets.html?pagewanted=all&_r=0\">Culinary tours are all the rage now\u003c/a> and Mayclem has signed a deal to host \u003ca href=\"http://www.anyroad.com/insidethekitchen\">\"Inside the Kitchen\" tours\u003c/a> with The Ritz Carlton hotel in San Francisco, a natural fit given his years touring restaurants and kitchens for TV shows. The tours begin this month for the public, but one recent private tour guest was actor Jason Priestley, who was in town filming a Canadian TV show in which Mayclem's food tour is included in an episode.\u003c/p>\n\u003cp>Bay Area Bites caught up with Mayclem to talk about his latest project and get his thoughts on current food trends and favorite food haunts. His comments have been edited for content and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell me about filming with Jason Priestley for a Canadian-produced show called “Hollywood & Vines.”\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> I took the 90210 star for a tasty stretch of 94110 -- Valencia in the Mission. Jason loves his food and wine and his knowledge runs deep, especially with vino. We stopped at four spots on our walkabout: \u003ca href=\"http://missioncheese.net/\">Mission Cheese\u003c/a> (wine and fromage), \u003ca href=\"http://abbotscellar.com/\">Abbot’s Cellar\u003c/a> (beer paired perfectly with seasonal offerings), \u003ca href=\"http://tacolicious.com/\">Tacolicious\u003c/a> (tequila & tacos), \u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a> (sweet ending & vino).\u003c/p>\n\u003cp>Jason was particularly impressed with the Pasion Margarita at Tacolicious. This bright yellow cocktail sings “drink me” the moment it appears -- it’s just so darn inviting. It tickles, then burns, hangs in your chest and overstays its welcome. Jason referred to it as “Deep Spice -- the fifth Spice Girl, so lovely when you first meet and then she grabs you by the throat and takes you down.” Needless to say we were all keen to order another after the first one settled but sadly there was filming to be done and we marched on, the grip of “Deep Spice” still with us. This episode featuring my Valencia Street Food Tour will air across Canada and internationally in October.\u003c/p>\n\u003cfigure id=\"attachment_67515\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Hollywood-and-Vines-Parallel-priestly.jpg\">\u003cimg class=\"size-full wp-image-67515\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Hollywood-and-Vines-Parallel-priestly.jpg\" alt=\"Jason Priestly, Terry David Mulligan and Liam Mayclem at Chef's Table at Parallel 37. Photo courtesy of Liam Mayclem.\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jason Priestly, Terry David Mulligan and Liam Mayclem at Chef's Table at Parallel 37. Photo courtesy of Liam Mayclem.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did you get involved with the food tours at The Ritz Carlton? Can you talk about food tours as a trend? \u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mayclem: Joyfully, I have been doing culinary tours of the Bay Area on TV for eight years as part of “Eye on the Bay,” showcasing the best of our culinary universe: food trucks to fine dining, pop-ups to permanent mom & pops. The idea of doing an actual walking tour with a real live group had never really occurred to me. There are many who do it really well (Avital Tours for example) so why crowd the space? However over lunch with Diana Haven, a \u003ca href=\"http://www.ellipsespr.com/index.php/about-us/\">PR pal\u003c/a> and my former booking producer at TechTV, the topic came up about a partnership with The Ritz Carlton-San Francisco and a series of walking tours curated by me. It seemed like a great way to share my knowledge, my passion and my relationships with chefs and purveyors with others. People visit San Francisco by the busload to eat and drink. There is much to show off here and I do it with pride.\u003c/p>\n\u003cp>So I went away and designed four unique tours, each one with additional elements, such as special guests (such as Ben Fong-Torres for the Chinatown tour), a hands-on experience (for example, Pizza making at \u003ca href=\"http://www.tonyspizzanapoletana.com/\">Tony’s Pizza Napoletana\u003c/a>) and a post-tour chef's table dinner with Chef Michael Rotondo at \u003ca href=\"http://parallel37sf.com/\">Parallel 37\u003c/a> at The Ritz Carlton-San Francisco. There will also be a surprise each week, which of course I cannot reveal but you can book a spot on the tour and find out! The first tours are \u003ca href=\"https://www.anyroad.com/tours/ITK-Valencia-Street\">Valencia Street: Gourmet Corridor\u003c/a> (August 10); \u003ca href=\"https://www.anyroad.com/tours/ITK-Taste-Of-San-Francisco\">A Taste of San Francisco\u003c/a> (August 17); \u003ca href=\"https://www.anyroad.com/tours/ITK-San-Franciscos-China\">San Francisco’s China\u003c/a> (August 24); and \u003ca href=\"https://www.anyroad.com/tours/ITK-Craft-Of-The-Cocktail\">The Craft of the Cocktail\u003c/a> (August 31).\u003c/p>\n\u003cfigure id=\"attachment_67545\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tour.jpg\">\u003cimg class=\"size-full wp-image-67545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tour.jpg\" alt=\"Liam Mayclem surrounded by tour guests at Tony's Pizza Napoletana in North Beach Photo: Rick Camargo\" width=\"1000\" height=\"665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liam Mayclem surrounded by tour guests at Tony's Pizza Napoletana in North Beach Photo: Rick Camargo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are the other food & drink trends you see these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> The food truck trend continues with a new one popping up every week. They bloomed at a time when the economy was tanking and “cheap eats” became the order of the day.\u003c/p>\n\u003cp>Then there are pop-ups, where inspired chefs pick a spot for a one-night food event. Ravi Kapur did a series. Other favorites are \u003ca href=\"http://www.ricepaperscissors.com/\">Rice, Paper, Scissors\u003c/a> and Creole night at The Residence.\u003c/p>\n\u003cp>Being bi-coastal is a trend -- Danny Bowen of \u003ca href=\"http://missionchinesefood.com/\">Mission Chinese\u003c/a>, the original pop-up chef, now has a second Mission Chinese in New York. And the New York food festival, \u003ca href=\"http://www.luckyrice.com/\">Lucky Rice\u003c/a> by Danielle Chang, celebrating Asian-inspired cocktails and eats, is coming to the Bay in September, as well as to Los Angeles, Las Vegas and Miami.\u003c/p>\n\u003cp>The “bar chef” is celebrated as much as the food chef by many and that’s a rather cool thing. There is communication between the kitchen and the bar today that perhaps did not occur a few years ago. Bartenders who make crafted cocktails are sourcing ingredients from farmers’ markets in the same ways chefs do and that’s a grand mark of progress. Props to Scott Beattie (\u003ca href=\"http://www.goosegander.com/\">Goose & Gander\u003c/a>), Greg Lindgren and Jon Gasparini (\u003ca href=\"http://www.ryesf.com/\">Rye\u003c/a> and \u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a>), Jeff Hollinger and Jonny Raglin (\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a>) and \u003ca href=\"http://www.bonvivants-sf.com/\">The Bon Vivants\u003c/a> (Trick Dog) for leading the charge, raising the bar and staying true to their commitment to quality-crafted cocktails. The reward for us is that many one-time bartenders at joints owned by others now have their own spots to fully express their cocktail flare. Aren’t we lucky? And all their spots have good eats to soak up the cocktails... but it’s cocktails first and then the food!\u003c/p>\n\u003cfigure id=\"attachment_67520\" class=\"wp-caption aligncenter\" style=\"max-width: 499px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/checkplease.jpg\">\u003cimg class=\"size-full wp-image-67520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/checkplease.jpg\" alt=\"Liam Mayclem on Check, Please! Bay Area. \" width=\"499\" height=\"288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liam Mayclem on Check, Please! Bay Area.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: You were on \u003ca href=\"http://www.youtube.com/watch?v=oJXRH-yCheE\">Check, Please! Bay Area\u003c/a>. What was that experience like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> Being on Check, Please! was a treat because for once I got to speak my mind as a food fan in a loose space and in the company of my pal \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/04/interview-with-check-please-bay-area-host-leslie-sbrocco/\">Leslie Sbrocco\u003c/a>. She is a lovely lady who enjoys food and vino as much as me. I adore her. I \u003ca href=\"http://blogs.kqed.org/checkplease/2007/11/08/la-folie-reviews/\">spoke of my love for Chef Roland Passot’s La Folie\u003c/a> and argued the merits of the tasty voyage of culinary discovery with every dish, as another guest complained about the food at La Folie being bland. Needless to say, it was a spirited and fun experience, and led to the only time a viewer has ever yelled at me: “You are a bully and a snob,” shouted by a female cabbie as she sped away, soon after the airing of the episode. She may have been a pal of the guy at the Check, Please! table with opposing views and taste buds! We taped the show four years ago and people still bring it up. Clearly Leslie has an army of dedicated disciples... I mean viewers!\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you cook at home?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> I do cook, but not a lot. Why cook when I can choose to eat out at any one of the 4,200 restaurants in San Francisco any night of the week? With all the hours I have spent at the side of Michelin starred chefs I should be a culinary whiz in the kitchen, but alas I am not. However, I do cook a mean and, dare I say it, terribly tasty Shepherd’s Pie, a dish my mother cooked often growing up in Ireland and England. I always have to explain to people Shepherd’s Pie is cooked with lamb and Cottage Pie with beef. I once partnered with Chef Roland Passot in a Foodie Chap Shepherd’s Pie cook-off against two Michelin starred chefs Dominique Crenn and Chef Russell Jackson (now on the Food Network). Team Mayclem & Passot took home the top prize -- it was the foie gras and truffles that won over the judges. Being a gent I gave my trophy to team Crenn & Jackson. But I will forever enjoy the bragging rights -- Best Shepherd’s Pie with Chef Roland Passot.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who is your partner and how did you meet?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> I have been with my partner, photographer Rick Camargo, for seven years. We met at a BBQ at a pal's house in 2006. It was love over steak and we have not looked back. He drives me, inspires me, supports me and puts up with me. I am a most lucky man.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite food haunts and how did you get so interested in food?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> Here are spots I have eaten at recently and enjoyed:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>New spot:\u003c/strong> \u003ca href=\"http://www.coquetasf.com/\">Coqueta\u003c/a>. Every dish was bangin' with flavor.\u003c/li>\n\u003cli>\u003cstrong>At the counter:\u003c/strong> \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Bartenders with tenure and mad bar skills -- and you can eat the whole menu.\u003c/li>\n\u003cli>\u003cstrong>Cheap eats:\u003c/strong> \u003ca href=\"http://www.yelp.com/biz/the-galley-san-francisco\">The Galley\u003c/a> at Clooney's with Chef Justin Navarro-- pub grub with flair and surprises. His French onion soup sandwich -- wow!\u003c/li>\n\u003cli>\u003cstrong>Neighborhood spot:\u003c/strong> \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a> in Hayes Valley: Solid food with a non-fussy inviting vibe.\u003c/li>\n\u003c/ul>\n\u003cp>My love affair with food began in 1988 when I moved to France for a job as a journalist on an Anglo-French radio station. A dish called \u003cem>Veau et champignon a la crème\u003c/em> changed my life. It was my introduction to French food and the culinary love fest was on. However, I credit the 200-plus chefs I have interviewed for “Eye on the Bay” and on KCBS as the Foodie Chap as the real reason I appreciate food and have a love for the culinary arts. These hard-working men and women are steadfast in their commitment every day to quality on every plate at every service. They have taught me to appreciate the purveyors and farmers, without whom we would have no reason to eat out. We are spoiled here, so very spoiled, with the abundance of fresh food, quality chefs and diversity of cuisine. My curiosity regarding all things culinary became an interest, a love and a passion.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You do a lot of charity emcee work and acting. What have you worked on recently and what is in the immediate future?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> My spare time is filled with charity commitments and I have my favorites. I recently hosted La Cocina’s Gala Dinner. What a special night in the company of amazing women who came to America as immigrants and now, with a some guidance from \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> and a kitchen to work out of, they are in business and thriving. I also hosted events recently for SF & Marin Food Bank, Project Open Hand, SF CASA.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I hope to launch a TV version of Foodie Chap in the next year. A solid local show committed to food and chefs would be great and I hope to be able to bring that to air on TV or your tablet in 2014.\u003c/p>\n\n",
"disqusIdentifier": "66881 http://blogs.kqed.org/bayareabites/?p=66881",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/08/07/liam-mayclem-takes-you-and-jason-priestley-inside-the-kitchen-on-san-francisco-food-tours/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1970,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1376075950,
"excerpt": "Liam Mayclem is media star behind The Foodie Chap series and has cooked with the world’s top chefs. Mayclem is now giving behind-the-scenes culinary tours in San Francisco, a food-meets-travel trend that is growing in popularity throughout the world.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Liam Mayclem is media star behind The Foodie Chap series and has cooked with the world’s top chefs. Mayclem is now giving behind-the-scenes culinary tours in San Francisco, a food-meets-travel trend that is growing in popularity throughout the world.",
"title": "Liam Mayclem Takes You (and Jason Priestley) “Inside the Kitchen” on San Francisco Food Tours | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Liam Mayclem Takes You (and Jason Priestley) “Inside the Kitchen” on San Francisco Food Tours",
"datePublished": "2013-08-07T08:00:49-07:00",
"dateModified": "2013-08-09T12:19:10-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "liam-mayclem-takes-you-and-jason-priestley-inside-the-kitchen-on-san-francisco-food-tours",
"status": "publish",
"path": "/bayareabites/66881/liam-mayclem-takes-you-and-jason-priestley-inside-the-kitchen-on-san-francisco-food-tours",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67517\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/liam-mayclem-ontour.jpg\">\u003cimg class=\"size-full wp-image-67517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/liam-mayclem-ontour.jpg\" alt=\"Liam Mayclem, host of the "Inside the Kitchen" tours, at Boudin Bakery at Fisherman's Wharf Photo: Rick Camargo\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liam Mayclem, host of the \"Inside the Kitchen\" tours, at Boudin Bakery at Fisherman's Wharf Photo: Rick Camargo\u003c/figcaption>\u003c/figure>\n\u003cp>Liam Mayclem covers food in a fun and diligent fashion. He is widely known around these parts for his work as an Emmy award-winning host and a producer for CBS 5 TV’s \u003ca href=\"http://sanfrancisco.cbslocal.com/category/eye-on-the-bay/\">\"Eye on The Bay\"\u003c/a> and \u003ca href=\"http://sanfrancisco.cbslocal.com/category/foodie-chap/\">Foodie Chap\u003c/a> series. Mayclem is a familiar face because he seems to say “yes” to it all: emceeing food and music events, acting in TV commercials and traveling. Now, Mayclem has a new project that will have him interacting with the public in an intimate fashion. \u003ca href=\"http://www.nytimes.com/2013/07/31/dining/food-sherpas-guide-you-to-a-citys-culinary-secrets.html?pagewanted=all&_r=0\">Culinary tours are all the rage now\u003c/a> and Mayclem has signed a deal to host \u003ca href=\"http://www.anyroad.com/insidethekitchen\">\"Inside the Kitchen\" tours\u003c/a> with The Ritz Carlton hotel in San Francisco, a natural fit given his years touring restaurants and kitchens for TV shows. The tours begin this month for the public, but one recent private tour guest was actor Jason Priestley, who was in town filming a Canadian TV show in which Mayclem's food tour is included in an episode.\u003c/p>\n\u003cp>Bay Area Bites caught up with Mayclem to talk about his latest project and get his thoughts on current food trends and favorite food haunts. His comments have been edited for content and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell me about filming with Jason Priestley for a Canadian-produced show called “Hollywood & Vines.”\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> I took the 90210 star for a tasty stretch of 94110 -- Valencia in the Mission. Jason loves his food and wine and his knowledge runs deep, especially with vino. We stopped at four spots on our walkabout: \u003ca href=\"http://missioncheese.net/\">Mission Cheese\u003c/a> (wine and fromage), \u003ca href=\"http://abbotscellar.com/\">Abbot’s Cellar\u003c/a> (beer paired perfectly with seasonal offerings), \u003ca href=\"http://tacolicious.com/\">Tacolicious\u003c/a> (tequila & tacos), \u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a> (sweet ending & vino).\u003c/p>\n\u003cp>Jason was particularly impressed with the Pasion Margarita at Tacolicious. This bright yellow cocktail sings “drink me” the moment it appears -- it’s just so darn inviting. It tickles, then burns, hangs in your chest and overstays its welcome. Jason referred to it as “Deep Spice -- the fifth Spice Girl, so lovely when you first meet and then she grabs you by the throat and takes you down.” Needless to say we were all keen to order another after the first one settled but sadly there was filming to be done and we marched on, the grip of “Deep Spice” still with us. This episode featuring my Valencia Street Food Tour will air across Canada and internationally in October.\u003c/p>\n\u003cfigure id=\"attachment_67515\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Hollywood-and-Vines-Parallel-priestly.jpg\">\u003cimg class=\"size-full wp-image-67515\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Hollywood-and-Vines-Parallel-priestly.jpg\" alt=\"Jason Priestly, Terry David Mulligan and Liam Mayclem at Chef's Table at Parallel 37. Photo courtesy of Liam Mayclem.\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jason Priestly, Terry David Mulligan and Liam Mayclem at Chef's Table at Parallel 37. Photo courtesy of Liam Mayclem.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did you get involved with the food tours at The Ritz Carlton? Can you talk about food tours as a trend? \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mayclem: Joyfully, I have been doing culinary tours of the Bay Area on TV for eight years as part of “Eye on the Bay,” showcasing the best of our culinary universe: food trucks to fine dining, pop-ups to permanent mom & pops. The idea of doing an actual walking tour with a real live group had never really occurred to me. There are many who do it really well (Avital Tours for example) so why crowd the space? However over lunch with Diana Haven, a \u003ca href=\"http://www.ellipsespr.com/index.php/about-us/\">PR pal\u003c/a> and my former booking producer at TechTV, the topic came up about a partnership with The Ritz Carlton-San Francisco and a series of walking tours curated by me. It seemed like a great way to share my knowledge, my passion and my relationships with chefs and purveyors with others. People visit San Francisco by the busload to eat and drink. There is much to show off here and I do it with pride.\u003c/p>\n\u003cp>So I went away and designed four unique tours, each one with additional elements, such as special guests (such as Ben Fong-Torres for the Chinatown tour), a hands-on experience (for example, Pizza making at \u003ca href=\"http://www.tonyspizzanapoletana.com/\">Tony’s Pizza Napoletana\u003c/a>) and a post-tour chef's table dinner with Chef Michael Rotondo at \u003ca href=\"http://parallel37sf.com/\">Parallel 37\u003c/a> at The Ritz Carlton-San Francisco. There will also be a surprise each week, which of course I cannot reveal but you can book a spot on the tour and find out! The first tours are \u003ca href=\"https://www.anyroad.com/tours/ITK-Valencia-Street\">Valencia Street: Gourmet Corridor\u003c/a> (August 10); \u003ca href=\"https://www.anyroad.com/tours/ITK-Taste-Of-San-Francisco\">A Taste of San Francisco\u003c/a> (August 17); \u003ca href=\"https://www.anyroad.com/tours/ITK-San-Franciscos-China\">San Francisco’s China\u003c/a> (August 24); and \u003ca href=\"https://www.anyroad.com/tours/ITK-Craft-Of-The-Cocktail\">The Craft of the Cocktail\u003c/a> (August 31).\u003c/p>\n\u003cfigure id=\"attachment_67545\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tour.jpg\">\u003cimg class=\"size-full wp-image-67545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tour.jpg\" alt=\"Liam Mayclem surrounded by tour guests at Tony's Pizza Napoletana in North Beach Photo: Rick Camargo\" width=\"1000\" height=\"665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liam Mayclem surrounded by tour guests at Tony's Pizza Napoletana in North Beach Photo: Rick Camargo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are the other food & drink trends you see these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> The food truck trend continues with a new one popping up every week. They bloomed at a time when the economy was tanking and “cheap eats” became the order of the day.\u003c/p>\n\u003cp>Then there are pop-ups, where inspired chefs pick a spot for a one-night food event. Ravi Kapur did a series. Other favorites are \u003ca href=\"http://www.ricepaperscissors.com/\">Rice, Paper, Scissors\u003c/a> and Creole night at The Residence.\u003c/p>\n\u003cp>Being bi-coastal is a trend -- Danny Bowen of \u003ca href=\"http://missionchinesefood.com/\">Mission Chinese\u003c/a>, the original pop-up chef, now has a second Mission Chinese in New York. And the New York food festival, \u003ca href=\"http://www.luckyrice.com/\">Lucky Rice\u003c/a> by Danielle Chang, celebrating Asian-inspired cocktails and eats, is coming to the Bay in September, as well as to Los Angeles, Las Vegas and Miami.\u003c/p>\n\u003cp>The “bar chef” is celebrated as much as the food chef by many and that’s a rather cool thing. There is communication between the kitchen and the bar today that perhaps did not occur a few years ago. Bartenders who make crafted cocktails are sourcing ingredients from farmers’ markets in the same ways chefs do and that’s a grand mark of progress. Props to Scott Beattie (\u003ca href=\"http://www.goosegander.com/\">Goose & Gander\u003c/a>), Greg Lindgren and Jon Gasparini (\u003ca href=\"http://www.ryesf.com/\">Rye\u003c/a> and \u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a>), Jeff Hollinger and Jonny Raglin (\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a>) and \u003ca href=\"http://www.bonvivants-sf.com/\">The Bon Vivants\u003c/a> (Trick Dog) for leading the charge, raising the bar and staying true to their commitment to quality-crafted cocktails. The reward for us is that many one-time bartenders at joints owned by others now have their own spots to fully express their cocktail flare. Aren’t we lucky? And all their spots have good eats to soak up the cocktails... but it’s cocktails first and then the food!\u003c/p>\n\u003cfigure id=\"attachment_67520\" class=\"wp-caption aligncenter\" style=\"max-width: 499px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/checkplease.jpg\">\u003cimg class=\"size-full wp-image-67520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/checkplease.jpg\" alt=\"Liam Mayclem on Check, Please! Bay Area. \" width=\"499\" height=\"288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liam Mayclem on Check, Please! Bay Area.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: You were on \u003ca href=\"http://www.youtube.com/watch?v=oJXRH-yCheE\">Check, Please! Bay Area\u003c/a>. What was that experience like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> Being on Check, Please! was a treat because for once I got to speak my mind as a food fan in a loose space and in the company of my pal \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/04/interview-with-check-please-bay-area-host-leslie-sbrocco/\">Leslie Sbrocco\u003c/a>. She is a lovely lady who enjoys food and vino as much as me. I adore her. I \u003ca href=\"http://blogs.kqed.org/checkplease/2007/11/08/la-folie-reviews/\">spoke of my love for Chef Roland Passot’s La Folie\u003c/a> and argued the merits of the tasty voyage of culinary discovery with every dish, as another guest complained about the food at La Folie being bland. Needless to say, it was a spirited and fun experience, and led to the only time a viewer has ever yelled at me: “You are a bully and a snob,” shouted by a female cabbie as she sped away, soon after the airing of the episode. She may have been a pal of the guy at the Check, Please! table with opposing views and taste buds! We taped the show four years ago and people still bring it up. Clearly Leslie has an army of dedicated disciples... I mean viewers!\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you cook at home?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> I do cook, but not a lot. Why cook when I can choose to eat out at any one of the 4,200 restaurants in San Francisco any night of the week? With all the hours I have spent at the side of Michelin starred chefs I should be a culinary whiz in the kitchen, but alas I am not. However, I do cook a mean and, dare I say it, terribly tasty Shepherd’s Pie, a dish my mother cooked often growing up in Ireland and England. I always have to explain to people Shepherd’s Pie is cooked with lamb and Cottage Pie with beef. I once partnered with Chef Roland Passot in a Foodie Chap Shepherd’s Pie cook-off against two Michelin starred chefs Dominique Crenn and Chef Russell Jackson (now on the Food Network). Team Mayclem & Passot took home the top prize -- it was the foie gras and truffles that won over the judges. Being a gent I gave my trophy to team Crenn & Jackson. But I will forever enjoy the bragging rights -- Best Shepherd’s Pie with Chef Roland Passot.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who is your partner and how did you meet?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> I have been with my partner, photographer Rick Camargo, for seven years. We met at a BBQ at a pal's house in 2006. It was love over steak and we have not looked back. He drives me, inspires me, supports me and puts up with me. I am a most lucky man.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite food haunts and how did you get so interested in food?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> Here are spots I have eaten at recently and enjoyed:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>New spot:\u003c/strong> \u003ca href=\"http://www.coquetasf.com/\">Coqueta\u003c/a>. Every dish was bangin' with flavor.\u003c/li>\n\u003cli>\u003cstrong>At the counter:\u003c/strong> \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Bartenders with tenure and mad bar skills -- and you can eat the whole menu.\u003c/li>\n\u003cli>\u003cstrong>Cheap eats:\u003c/strong> \u003ca href=\"http://www.yelp.com/biz/the-galley-san-francisco\">The Galley\u003c/a> at Clooney's with Chef Justin Navarro-- pub grub with flair and surprises. His French onion soup sandwich -- wow!\u003c/li>\n\u003cli>\u003cstrong>Neighborhood spot:\u003c/strong> \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a> in Hayes Valley: Solid food with a non-fussy inviting vibe.\u003c/li>\n\u003c/ul>\n\u003cp>My love affair with food began in 1988 when I moved to France for a job as a journalist on an Anglo-French radio station. A dish called \u003cem>Veau et champignon a la crème\u003c/em> changed my life. It was my introduction to French food and the culinary love fest was on. However, I credit the 200-plus chefs I have interviewed for “Eye on the Bay” and on KCBS as the Foodie Chap as the real reason I appreciate food and have a love for the culinary arts. These hard-working men and women are steadfast in their commitment every day to quality on every plate at every service. They have taught me to appreciate the purveyors and farmers, without whom we would have no reason to eat out. We are spoiled here, so very spoiled, with the abundance of fresh food, quality chefs and diversity of cuisine. My curiosity regarding all things culinary became an interest, a love and a passion.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You do a lot of charity emcee work and acting. What have you worked on recently and what is in the immediate future?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> My spare time is filled with charity commitments and I have my favorites. I recently hosted La Cocina’s Gala Dinner. What a special night in the company of amazing women who came to America as immigrants and now, with a some guidance from \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> and a kitchen to work out of, they are in business and thriving. I also hosted events recently for SF & Marin Food Bank, Project Open Hand, SF CASA.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I hope to launch a TV version of Foodie Chap in the next year. A solid local show committed to food and chefs would be great and I hope to be able to bring that to air on TV or your tablet in 2014.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/66881/liam-mayclem-takes-you-and-jason-priestley-inside-the-kitchen-on-san-francisco-food-tours",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_2090",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_1593"
],
"tags": [
"bayareabites_12117",
"bayareabites_11449",
"bayareabites_12118",
"bayareabites_12110",
"bayareabites_9903",
"bayareabites_9242",
"bayareabites_12111",
"bayareabites_9966"
],
"featImg": "bayareabites_67516",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"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",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"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",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"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)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "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",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of 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/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. 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": {
"site": "news",
"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": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=restaurants-and-bars": {
"isFetching": false,
"latestQuery": {
"from": 492,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 969,
"relation": "eq"
},
"items": [
"bayareabites_69987",
"bayareabites_69521",
"bayareabites_69725",
"bayareabites_68981",
"bayareabites_69421",
"bayareabites_68549",
"bayareabites_68408",
"bayareabites_68328",
"bayareabites_68191",
"bayareabites_66093",
"bayareabites_68043",
"bayareabites_66881"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_restaurants-and-bars": {
"isLoading": true
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"bayareabites_12376": {
"type": "terms",
"id": "bayareabites_12376",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12376",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Canela Bistro and Wine Bar",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Canela Bistro and Wine Bar Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6838,
"slug": "canela-bistro-and-wine-bar",
"isLoading": false,
"link": "/bayareabites/tag/canela-bistro-and-wine-bar"
},
"bayareabites_763": {
"type": "terms",
"id": "bayareabites_763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "check please bay area",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "check please bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2241,
"slug": "check-please-bay-area",
"isLoading": false,
"link": "/bayareabites/tag/check-please-bay-area"
},
"bayareabites_867": {
"type": "terms",
"id": "bayareabites_867",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "867",
"found": true
},
"relationships": {},
"featImg": null,
"name": "leslie sbrocco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "leslie sbrocco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2242,
"slug": "leslie-sbrocco",
"isLoading": false,
"link": "/bayareabites/tag/leslie-sbrocco"
},
"bayareabites_12374": {
"type": "terms",
"id": "bayareabites_12374",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12374",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Little Shin Shin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Little Shin Shin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6836,
"slug": "little-shin-shin",
"isLoading": false,
"link": "/bayareabites/tag/little-shin-shin"
},
"bayareabites_12375": {
"type": "terms",
"id": "bayareabites_12375",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12375",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The Refuge",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The Refuge Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6837,
"slug": "the-refuge",
"isLoading": false,
"link": "/bayareabites/tag/the-refuge"
},
"bayareabites_9538": {
"type": "terms",
"id": "bayareabites_9538",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9538",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine tips",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine tips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3992,
"slug": "wine-tips",
"isLoading": false,
"link": "/bayareabites/tag/wine-tips"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_1596": {
"type": "terms",
"id": "bayareabites_1596",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1596",
"found": true
},
"relationships": {},
"featImg": null,
"name": "butchery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "butchery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1298,
"slug": "butchery",
"isLoading": false,
"link": "/bayareabites/tag/butchery"
},
"bayareabites_13029": {
"type": "terms",
"id": "bayareabites_13029",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13029",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Merigan Sub Shop",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Merigan Sub Shop Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7492,
"slug": "merigan-sub-shop",
"isLoading": false,
"link": "/bayareabites/tag/merigan-sub-shop"
},
"bayareabites_1180": {
"type": "terms",
"id": "bayareabites_1180",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1180",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sandwiches",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sandwiches Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1040,
"slug": "sandwiches",
"isLoading": false,
"link": "/bayareabites/tag/sandwiches"
},
"bayareabites_13162": {
"type": "terms",
"id": "bayareabites_13162",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13162",
"found": true
},
"relationships": {},
"featImg": null,
"name": "whole animal",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "whole animal Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7625,
"slug": "whole-animal",
"isLoading": false,
"link": "/bayareabites/tag/whole-animal"
},
"bayareabites_12093": {
"type": "terms",
"id": "bayareabites_12093",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12093",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Oakland Local",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Oakland Local Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6555,
"slug": "oakland-local",
"isLoading": false,
"link": "/bayareabites/category/oakland-local"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_12332": {
"type": "terms",
"id": "bayareabites_12332",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12332",
"found": true
},
"relationships": {},
"featImg": null,
"name": "date night",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "date night Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6794,
"slug": "date-night",
"isLoading": false,
"link": "/bayareabites/tag/date-night"
},
"bayareabites_14757": {
"type": "terms",
"id": "bayareabites_14757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 331,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/tag/oakland"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_12278": {
"type": "terms",
"id": "bayareabites_12278",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12278",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Aslam's Rasoi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Aslam's Rasoi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6740,
"slug": "aslams-rasoi",
"isLoading": false,
"link": "/bayareabites/tag/aslams-rasoi"
},
"bayareabites_12280": {
"type": "terms",
"id": "bayareabites_12280",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12280",
"found": true
},
"relationships": {},
"featImg": null,
"name": "encuentro café & wine bar",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "encuentro café & wine bar Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6742,
"slug": "encuentro-cafe-wine-bar",
"isLoading": false,
"link": "/bayareabites/tag/encuentro-cafe-wine-bar"
},
"bayareabites_12279": {
"type": "terms",
"id": "bayareabites_12279",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12279",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Poesia",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Poesia Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6741,
"slug": "poesia",
"isLoading": false,
"link": "/bayareabites/tag/poesia"
},
"bayareabites_14748": {
"type": "terms",
"id": "bayareabites_14748",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14748",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 930,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/tag/wine"
},
"bayareabites_9509": {
"type": "terms",
"id": "bayareabites_9509",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9509",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine tip",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine tip Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3963,
"slug": "wine-tip",
"isLoading": false,
"link": "/bayareabites/tag/wine-tip"
},
"bayareabites_12308": {
"type": "terms",
"id": "bayareabites_12308",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12308",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chai thai noodles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chai thai noodles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6770,
"slug": "chai-thai-noodles",
"isLoading": false,
"link": "/bayareabites/tag/chai-thai-noodles"
},
"bayareabites_12309": {
"type": "terms",
"id": "bayareabites_12309",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12309",
"found": true
},
"relationships": {},
"featImg": null,
"name": "international boulevard",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "international boulevard Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6771,
"slug": "international-boulevard",
"isLoading": false,
"link": "/bayareabites/tag/international-boulevard"
},
"bayareabites_301": {
"type": "terms",
"id": "bayareabites_301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "301",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": "Beer",
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "beer",
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1071,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/category/beer"
},
"bayareabites_1244": {
"type": "terms",
"id": "bayareabites_1244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktails and spirits",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktails and spirits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 53,
"slug": "cocktails-and-spirits",
"isLoading": false,
"link": "/bayareabites/category/cocktails-and-spirits"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_14753": {
"type": "terms",
"id": "bayareabites_14753",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14753",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 266,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/tag/beer"
},
"bayareabites_12244": {
"type": "terms",
"id": "bayareabites_12244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "key limes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "key limes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6706,
"slug": "key-limes",
"isLoading": false,
"link": "/bayareabites/tag/key-limes"
},
"bayareabites_11765": {
"type": "terms",
"id": "bayareabites_11765",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11765",
"found": true
},
"relationships": {},
"featImg": null,
"name": "labor day",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "labor day Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6227,
"slug": "labor-day",
"isLoading": false,
"link": "/bayareabites/tag/labor-day"
},
"bayareabites_12057": {
"type": "terms",
"id": "bayareabites_12057",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12057",
"found": true
},
"relationships": {},
"featImg": null,
"name": "summer cocktails",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "summer cocktails Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6519,
"slug": "summer-cocktails",
"isLoading": false,
"link": "/bayareabites/tag/summer-cocktails"
},
"bayareabites_305": {
"type": "terms",
"id": "bayareabites_305",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "305",
"found": true
},
"relationships": {},
"featImg": null,
"name": "summer drinks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "summer drinks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 270,
"slug": "summer-drinks",
"isLoading": false,
"link": "/bayareabites/tag/summer-drinks"
},
"bayareabites_12242": {
"type": "terms",
"id": "bayareabites_12242",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12242",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Desco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Desco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6704,
"slug": "desco",
"isLoading": false,
"link": "/bayareabites/tag/desco"
},
"bayareabites_766": {
"type": "terms",
"id": "bayareabites_766",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "766",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Italian",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Italian Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 849,
"slug": "italian",
"isLoading": false,
"link": "/bayareabites/tag/italian"
},
"bayareabites_9018": {
"type": "terms",
"id": "bayareabites_9018",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9018",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jennifer Biesty",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jennifer Biesty Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3471,
"slug": "jennifer-biesty",
"isLoading": false,
"link": "/bayareabites/tag/jennifer-biesty"
},
"bayareabites_10344": {
"type": "terms",
"id": "bayareabites_10344",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10344",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Kickstarter",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Kickstarter Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4798,
"slug": "kickstarter",
"isLoading": false,
"link": "/bayareabites/tag/kickstarter"
},
"bayareabites_12228": {
"type": "terms",
"id": "bayareabites_12228",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12228",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Shakewell Bar and Kitchen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Shakewell Bar and Kitchen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6690,
"slug": "shakewell-bar-and-kitchen",
"isLoading": false,
"link": "/bayareabites/tag/shakewell-bar-and-kitchen"
},
"bayareabites_12227": {
"type": "terms",
"id": "bayareabites_12227",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12227",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Tim Nugent",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Tim Nugent Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6689,
"slug": "tim-nugent",
"isLoading": false,
"link": "/bayareabites/tag/tim-nugent"
},
"bayareabites_209": {
"type": "terms",
"id": "bayareabites_209",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "209",
"found": true
},
"relationships": {},
"featImg": null,
"name": "top chef",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "top chef Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 174,
"slug": "top-chef",
"isLoading": false,
"link": "/bayareabites/tag/top-chef"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_10916": {
"type": "terms",
"id": "bayareabites_10916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NPR food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NPR food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5375,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/category/npr-food"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_11521": {
"type": "terms",
"id": "bayareabites_11521",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11521",
"found": true
},
"relationships": {},
"featImg": null,
"name": "antibiotics",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "antibiotics Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5982,
"slug": "antibiotics",
"isLoading": false,
"link": "/bayareabites/tag/antibiotics"
},
"bayareabites_12211": {
"type": "terms",
"id": "bayareabites_12211",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12211",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Chipotle",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Chipotle Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6673,
"slug": "chipotle",
"isLoading": false,
"link": "/bayareabites/tag/chipotle"
},
"bayareabites_243": {
"type": "terms",
"id": "bayareabites_243",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "243",
"found": true
},
"relationships": {},
"featImg": null,
"name": "meat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "meat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 208,
"slug": "meat",
"isLoading": false,
"link": "/bayareabites/tag/meat"
},
"bayareabites_13036": {
"type": "terms",
"id": "bayareabites_13036",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13036",
"found": true
},
"relationships": {},
"featImg": null,
"name": "5 Bites Restaurant Roundups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "5 Bites Restaurant Roundups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7499,
"slug": "5-bites-restaurant-roundups",
"isLoading": false,
"link": "/bayareabites/category/5-bites-restaurant-roundups"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_13746": {
"type": "terms",
"id": "bayareabites_13746",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13746",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8219,
"slug": "guides-2",
"isLoading": false,
"link": "/bayareabites/category/guides-2"
},
"bayareabites_14072": {
"type": "terms",
"id": "bayareabites_14072",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14072",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Curbside Creamery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Curbside Creamery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8547,
"slug": "curbside-creamery",
"isLoading": false,
"link": "/bayareabites/tag/curbside-creamery"
},
"bayareabites_11449": {
"type": "terms",
"id": "bayareabites_11449",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11449",
"found": true
},
"relationships": {},
"featImg": null,
"name": "full-image",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "full-image Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5909,
"slug": "full-image",
"isLoading": false,
"link": "/bayareabites/tag/full-image"
},
"bayareabites_1298": {
"type": "terms",
"id": "bayareabites_1298",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1298",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gelato",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gelato Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1136,
"slug": "gelato",
"isLoading": false,
"link": "/bayareabites/tag/gelato"
},
"bayareabites_312": {
"type": "terms",
"id": "bayareabites_312",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "312",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ice cream",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ice cream Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 277,
"slug": "ice-cream",
"isLoading": false,
"link": "/bayareabites/tag/ice-cream"
},
"bayareabites_11390": {
"type": "terms",
"id": "bayareabites_11390",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11390",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Ici",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Ici Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5850,
"slug": "ici",
"isLoading": false,
"link": "/bayareabites/tag/ici"
},
"bayareabites_12072": {
"type": "terms",
"id": "bayareabites_12072",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12072",
"found": true
},
"relationships": {},
"featImg": null,
"name": "iscream",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "iscream Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6534,
"slug": "iscream",
"isLoading": false,
"link": "/bayareabites/tag/iscream"
},
"bayareabites_11303": {
"type": "terms",
"id": "bayareabites_11303",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11303",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Lush gelato",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Lush gelato Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5762,
"slug": "lush-gelato",
"isLoading": false,
"link": "/bayareabites/tag/lush-gelato"
},
"bayareabites_12071": {
"type": "terms",
"id": "bayareabites_12071",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12071",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tara's organic ice cream",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tara's organic ice cream Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6533,
"slug": "taras-organic-ice-cream",
"isLoading": false,
"link": "/bayareabites/tag/taras-organic-ice-cream"
},
"bayareabites_12198": {
"type": "terms",
"id": "bayareabites_12198",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12198",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Homestead Restaurant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Homestead Restaurant Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6660,
"slug": "homestead-restaurant",
"isLoading": false,
"link": "/bayareabites/tag/homestead-restaurant"
},
"bayareabites_697": {
"type": "terms",
"id": "bayareabites_697",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "697",
"found": true
},
"relationships": {},
"featImg": null,
"name": "piedmont grocery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "piedmont grocery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 662,
"slug": "piedmont-grocery",
"isLoading": false,
"link": "/bayareabites/tag/piedmont-grocery"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_12117": {
"type": "terms",
"id": "bayareabites_12117",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12117",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food tours",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food tours Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6579,
"slug": "food-tours",
"isLoading": false,
"link": "/bayareabites/tag/food-tours"
},
"bayareabites_12118": {
"type": "terms",
"id": "bayareabites_12118",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12118",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jason priestley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jason priestley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6580,
"slug": "jason-priestley",
"isLoading": false,
"link": "/bayareabites/tag/jason-priestley"
},
"bayareabites_12110": {
"type": "terms",
"id": "bayareabites_12110",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12110",
"found": true
},
"relationships": {},
"featImg": null,
"name": "liam mayclem",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "liam mayclem Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6572,
"slug": "liam-mayclem",
"isLoading": false,
"link": "/bayareabites/tag/liam-mayclem"
},
"bayareabites_9903": {
"type": "terms",
"id": "bayareabites_9903",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9903",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nob hill",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nob hill Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4357,
"slug": "nob-hill",
"isLoading": false,
"link": "/bayareabites/tag/nob-hill"
},
"bayareabites_9242": {
"type": "terms",
"id": "bayareabites_9242",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9242",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Ravi Kapur",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Ravi Kapur Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3696,
"slug": "ravi-kapur",
"isLoading": false,
"link": "/bayareabites/tag/ravi-kapur"
},
"bayareabites_12111": {
"type": "terms",
"id": "bayareabites_12111",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12111",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ritz carlton san francisco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ritz carlton san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6573,
"slug": "ritz-carlton-san-francisco",
"isLoading": false,
"link": "/bayareabites/tag/ritz-carlton-san-francisco"
},
"bayareabites_9966": {
"type": "terms",
"id": "bayareabites_9966",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9966",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Tacolicious",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Tacolicious Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4420,
"slug": "tacolicious",
"isLoading": false,
"link": "/bayareabites/tag/tacolicious"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
