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"disqusTitle": "Six Ounces to Fine: Perestroika at Periscope Cellars",
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"content": "\u003cfigure id=\"attachment_67750\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal1.jpg\">\u003cimg class=\"size-full wp-image-67750 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal1.jpg\" alt=\"The house cat at Periscope Cellars enjoys wine too. Photo: Granate Sosnoff\" width=\"659\" height=\"436\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The house cat at Periscope Cellars enjoys wine too. Photo: Granate Sosnoff\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/granatesosnoff/\">Granate Sosnoff\u003c/a>, \u003ca href=\"http://oaklandlocal.com/author/granatesosnoff/\">Oakland Local\u003c/a>\u003c/p>\n\u003cp>Only someone deep into or near the aristocracy of wine can stage a movement akin to Gorbachev’s Perestroika. Enter winemaker and some-time sommelier Brendan Eliason of \u003ca href=\"http://periscopecellars.com/\">Periscope Cellars\u003c/a>. After a twenty-plus year journey (struggle?) of winemaking and a prior career pouring and choosing wines at various wineries and restaurants, Brendan is a qualified know-everything, no-nonsense, regular guy. He’s also taking on the establishment and tearing down a few sacred walls.\u003c/p>\n\u003cfigure id=\"attachment_67751\" class=\"wp-caption alignleft\" style=\"max-width: 224px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal2.jpg\">\u003cimg class=\"size-full wp-image-67751\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal2.jpg\" alt=\"Brendan Eliason of Periscope Cellars. Photo: Granate Sosnoff\" width=\"224\" height=\"300\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brendan Eliason of Periscope Cellars. Photo: Granate Sosnoff\u003c/figcaption>\u003c/figure>\n\u003cp>His Oakland winery has a tasting room in the very-happening \u003ca href=\"http://swansmarket.tumblr.com/\">Swan’s Market\u003c/a>, home of Miss Ollie’s, Cosecha and Rosamunde Sausage. Across the street is District and other new restaurants are popping up nearby.\u003c/p>\n\u003cp>As Brendan notes, it’s taken him a long time to be in the right place at the right time…\u003c/p>\n\u003cp>He has journeyed from a Dry Creek tasting room where he secretly rolled eyes at the knowledge and tastes of tourists and glass swirlers (ready to launch their Cabernet into the heavens with their rapid hand circling). But then he had what Oprah would call a moment of clarity and what I will call a moment of fckit.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Why not drink your favorite wine with your favorite food rather than pair wisely because someone who knows a lot told you to do that?\u003c/p>\n\u003cp>And why not drink a sort of sweet, sort of sparkly pink frizzante with a taco?\u003c/p>\n\u003cp>Lastly, why the hell not serve that pink sparkly on tap like lemonade or Sprite?\u003c/p>\n\u003cp>And with Periscope Brendan answers, why the hell not.\u003c/p>\n\u003cp>I wholeheartedly agree with much of Brendan and Periscope’s philosophy. America has lost its way. In Europe small winemakers made (and still make) lovely wines with the grapes they grew or had access to and then shared the bounty with family, friends, and sometimes sold and served it out of a barrel, on tap.\u003c/p>\n\u003cp>They didn’t futz with labels or tastings or all the trappings of the snobbery associated with high-end winemaking and drinking.\u003c/p>\n\u003cp>So if you want to have an Oakland-modern taste of that experience, be treated with respect and offered an eclectic range of wines (gratis BTW, Periscope doesn’t charge for tastings) head over to Periscope Cellars tasting room. Wines are reasonably priced and served on tap. Though he does, on occasion, carry a bottled wine, the rest are on tap from 5-15 gallon kegs. Restaurants that serve Periscope do the same.\u003c/p>\n\u003cfigure id=\"attachment_67752\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal3.jpg\">\u003cimg class=\"size-full wp-image-67752\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal3.jpg\" alt=\"Wine on tap at Periscope. Photo: Granate Sosnoff\" width=\"300\" height=\"224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wine on tap at Periscope. Photo: Granate Sosnoff\u003c/figcaption>\u003c/figure>\n\u003cp>Wine on tap keeps prices lower, the wine fresher and waste minimized -- from boxes to bottles to corks, which according to Brendan can have a 10% failure rate.\u003c/p>\n\u003cp>Periscope also offers refillable bottles of wine if you want some to go.\u003c/p>\n\u003cp>Now for the actual wine…\u003c/p>\n\u003cp>My personal favorite was the Carignan. This is often a blending grape, but Periscope’s stands up on its own. Big flavor, delicious and highly drinkable, with the spicy favors of Cosecha where you can drink Periscope wine in their shared open space.\u003c/p>\n\u003cp>The grapes are from a small family vineyard that’s been growing Carignan for almost 100 years. By luck Brendan’s dorm mate in college is a descendant and hooked him up. If you believe in synchronicity (and didn’t I mention Oprah earlier?) then you’ll believe in this wine and that it needed to be made.\u003c/p>\n\u003cp>All Periscope’s wines are from small, family-owned and sustainable growers who live on the land. Not many wineries can make that claim.\u003c/p>\n\u003cp>Grapes matter, for sure. So does blending and Brendan is called a master blender by his peers.\u003c/p>\n\u003cp>Bonus tracks from the mind of Brendan Eliason: The East Bay is the largest urban winemaking center of the world. Pete Johnson is the name of Brendan’s dorm mate with the Carignan vineyard. We drink a lot of wine in the East Bay… Alameda County has more empty wine bottles than any other place in the country.\u003c/p>\n\u003cp>P.S. You will enjoy meeting and chatting with Brendan unless you don’t like humor or sarcasm, in which case you might want to just stay home. Forever.\u003c/p>\n\u003cp>\u003cstrong>Periscope Cellars Tasting Room\u003c/strong>\u003cbr>\n\u003ca href=\"http://periscopecellars.com/\">periscopecellars.com\u003c/a>\u003cbr>\n518 Ninth Street\u003cbr>\nOakland, CA 94607\u003cbr>\nThursday, Friday and Saturday: 6-9 pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://granates.tumblr.com/\">Granate Sosnoff\u003c/a> is a nonprofit communications professional and \u003ca href=\"http://mugsywinebar.tumblr.com/\">Mugsy\u003c/a> pop up wine bar producer frequently in need of a good glass of wine.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Why not drink your favorite wine with your favorite food rather than pair wisely because someone who knows a lot told you to do that?\u003c/p>\n\u003cp>And why not drink a sort of sweet, sort of sparkly pink frizzante with a taco?\u003c/p>\n\u003cp>Lastly, why the hell not serve that pink sparkly on tap like lemonade or Sprite?\u003c/p>\n\u003cp>And with Periscope Brendan answers, why the hell not.\u003c/p>\n\u003cp>I wholeheartedly agree with much of Brendan and Periscope’s philosophy. America has lost its way. In Europe small winemakers made (and still make) lovely wines with the grapes they grew or had access to and then shared the bounty with family, friends, and sometimes sold and served it out of a barrel, on tap.\u003c/p>\n\u003cp>They didn’t futz with labels or tastings or all the trappings of the snobbery associated with high-end winemaking and drinking.\u003c/p>\n\u003cp>So if you want to have an Oakland-modern taste of that experience, be treated with respect and offered an eclectic range of wines (gratis BTW, Periscope doesn’t charge for tastings) head over to Periscope Cellars tasting room. Wines are reasonably priced and served on tap. Though he does, on occasion, carry a bottled wine, the rest are on tap from 5-15 gallon kegs. Restaurants that serve Periscope do the same.\u003c/p>\n\u003cfigure id=\"attachment_67752\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal3.jpg\">\u003cimg class=\"size-full wp-image-67752\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal3.jpg\" alt=\"Wine on tap at Periscope. Photo: Granate Sosnoff\" width=\"300\" height=\"224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wine on tap at Periscope. Photo: Granate Sosnoff\u003c/figcaption>\u003c/figure>\n\u003cp>Wine on tap keeps prices lower, the wine fresher and waste minimized -- from boxes to bottles to corks, which according to Brendan can have a 10% failure rate.\u003c/p>\n\u003cp>Periscope also offers refillable bottles of wine if you want some to go.\u003c/p>\n\u003cp>Now for the actual wine…\u003c/p>\n\u003cp>My personal favorite was the Carignan. This is often a blending grape, but Periscope’s stands up on its own. Big flavor, delicious and highly drinkable, with the spicy favors of Cosecha where you can drink Periscope wine in their shared open space.\u003c/p>\n\u003cp>The grapes are from a small family vineyard that’s been growing Carignan for almost 100 years. By luck Brendan’s dorm mate in college is a descendant and hooked him up. If you believe in synchronicity (and didn’t I mention Oprah earlier?) then you’ll believe in this wine and that it needed to be made.\u003c/p>\n\u003cp>All Periscope’s wines are from small, family-owned and sustainable growers who live on the land. Not many wineries can make that claim.\u003c/p>\n\u003cp>Grapes matter, for sure. So does blending and Brendan is called a master blender by his peers.\u003c/p>\n\u003cp>Bonus tracks from the mind of Brendan Eliason: The East Bay is the largest urban winemaking center of the world. Pete Johnson is the name of Brendan’s dorm mate with the Carignan vineyard. We drink a lot of wine in the East Bay… Alameda County has more empty wine bottles than any other place in the country.\u003c/p>\n\u003cp>P.S. You will enjoy meeting and chatting with Brendan unless you don’t like humor or sarcasm, in which case you might want to just stay home. Forever.\u003c/p>\n\u003cp>\u003cstrong>Periscope Cellars Tasting Room\u003c/strong>\u003cbr>\n\u003ca href=\"http://periscopecellars.com/\">periscopecellars.com\u003c/a>\u003cbr>\n518 Ninth Street\u003cbr>\nOakland, CA 94607\u003cbr>\nThursday, Friday and Saturday: 6-9 pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://granates.tumblr.com/\">Granate Sosnoff\u003c/a> is a nonprofit communications professional and \u003ca href=\"http://mugsywinebar.tumblr.com/\">Mugsy\u003c/a> pop up wine bar producer frequently in need of a good glass of wine.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: Grab A Slice At These East Bay Pizzerias",
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"content": "\u003cfigure id=\"attachment_66601\" class=\"wp-caption alignnone\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_4564.jpg\">\u003cimg class=\"size-full wp-image-66601\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_4564.jpg\" alt=\"Rotten City Pizza Pork Belly Porchetta\" width=\"1674\" height=\"940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rotten City Pizza's pork belly porchetta slice in Emeryville.\u003c/figcaption>\u003c/figure>\n\u003cp>Pizza's one of my all-time favorite foods. Ok, maybe I don't have a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/25/157118940/pizza-museum-to-offer-a-slice-of-american-food-and-culture\" target=\"_blank\">\"totally saucesome\" tattoo\u003c/a> -- but that magical combo of dough, cheese and sauce quickly puts me in a state of gustatory euphoria. Here's five East Bay-based spots that I head to when I'm craving a solid slice of pizza. And let me know in the comments who's on the top of your list; and check out this related post on the best \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/14/bay-area-bites-guide-to-the-best-italian-style-pizzas-in-berkeley-and-oakland/\" target=\"_blank\">Italian-style pizzas\u003c/a> in Berkeley and Oakland.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66580,66579,66582\" width=\"1000\"]\u003c/p>\n\u003cp>Whenever my husband and I visit Rotten City Pizza in Emeryville, we're paralyzed by indecision. We spend quite a bit of time salivating over what's ready to eat in their display case before we're finally ready to order. If we're in the mood for something decadent, the pork belly \u003cem>porchetta\u003c/em> slice with fresh \u003cem>mozzarella\u003c/em>, \u003cem>ricotta\u003c/em>, \u003cem>Parmigiano-Reggiano\u003c/em> and spicy \u003cem>salsa verde\u003c/em> fits the bill, although we're partial to their \u003cem>Calabrian\u003c/em> slice with housemade Italian sausage, \u003cem>Gaeta\u003c/em> olives, chilies, roasted fennel seeds, tomato sauce and a blend of cheeses. I also highly recommend their meatball sub sandwich that's made with slow-roasted beef, pork and veal, drenched with roasted tomato sauce, covered with tons of cheese and piled into an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme Bread Company\u003c/a> Italian roll. Everything's prepared with mostly organic, locally-sourced and sustainable ingredients. You can take-out or dine-in -- they have both upstairs and downstairs seating -- and they even deliver to select areas of Emeryville and Oakland.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rottencitypizza.com/\" target=\"_blank\">Rotten City Pizza\u003c/a>\u003c/strong>\u003cbr>\n6613 Hollis St. [\u003ca href=\"http://goo.gl/maps/rEZEv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 655-2489\u003cbr>\nHours: Mon-Sat 11am-10pm; Sun 12-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RottenCityPizza\" target=\"_blank\">Rotten City Pizza\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/rottencitypizza\" target=\"_blank\">@rottencitypizza\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66583,66584,66598\" width=\"1000\"]\u003c/p>\n\u003cp>Another great outpost for New York-style pizza can be found at Gioia Pizzeria in Berkeley. While their newer second location in San Francisco offers full lunch and dinner service, Gioia's original spot keeps it simple and just slings classic pies. Slices topped with their housemade Sicilian sausage and \u003cem>pecorino\u003c/em> cheese or roasted cremini mushrooms with thyme, parsley and garlic oil are wonderful options. Seating's limited as there's only one narrow dining counter inside the small space, so I recommend getting your slice to go.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.gioiapizzeria.com/\" target=\"_blank\">Gioia Pizzeria\u003c/a>\u003c/strong>\u003cbr>\n1586 Hopkins St. [\u003ca href=\"http://goo.gl/maps/xpekd\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94707\u003cbr>\nPh: (510) 528-4692\u003cbr>\nHours: Mon-Sat 11am-8pm; Sun 12-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gioia-Pizzeria/119462351421274\" target=\"_blank\">Gioia Pizzeria\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/gioiapizzeria\" target=\"_blank\">@gioiapizzeria\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66956,66957,66958\" width=\"1000\"]\u003c/p>\n\u003cp>The Cheese Board Collective is the mother of a venerable cooperative empire that's spread throughout San Francisco and the East Bay (its sister operations run under the name \u003ca href=\"http://www.arizmendibakery.org/about\" target=\"_blank\">Arizmendi Bakery\u003c/a>). They've been serving seasonal, vegetarian white pizzas with a sourdough crust since the late '80s. In lieu of tomato sauce, pizzas are drizzled with flavored oils or housemade pestos. You can find out what's baking in their ovens everyday with their weekly \u003ca href=\"http://cheeseboardcollective.coop/pizza\" target=\"_blank\">online calendar\u003c/a>. Be sure to stop by their cheese shop and bakery for fresh bread, local cheeses and pastries.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">The Cheese Board Collective\u003c/a>\u003c/strong>\u003cbr>\n1512 Shattuck Ave. [\u003ca href=\"http://goo.gl/maps/2c07n\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 549-3183\u003cbr>\nHours: Tue-Sat 11:30am-3pm; Tue-Sat 4:30-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cheeseboard\" target=\"_blank\">Cheeseboard\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66586,66587,66588\" width=\"1000\"]\u003c/p>\n\u003cp>Chef Nick Yapor-Cox, owner of the eponymous Nick's Pizza, worked as a pastry chef in New York City and around the East Bay before opening up his own restaurant in the North Oakland neighborhood where he grew up. Inspired by his stint at Arizmendi, he serves up a similar hand-tossed, sourdough crust made with seasonal, organic and local ingredients. Unlike his vegetarian predecessor, he adds humanely-raised meats to his slices and pies, such as the bacon on his \"BGT\" slice with heirloom tomatoes and all-natural \u003cem>gorgonzola\u003c/em> and \u003cem>mozzarella\u003c/em> cheeses. The \"Mediterranean\" slice with roasted eggplant, red bell peppers, feta, \u003cem>mozzarella\u003c/em> and fresh mint is also delicious. Vegan options are available for select pies and slices, and try their assortment of homemade baked goods and desserts, too.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.oaklandstylepizza.com\" target=\"_blank\">Nick's Pizza\u003c/a>\u003c/strong>\u003cbr>\n6211 Shattuck Ave. [\u003ca href=\"http://goo.gl/maps/d9D9n\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 658-3903\u003cbr>\nHours: Tue-Thu 8am-9pm; Fri-Sat 8am-10pm; Sun 8am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/EatAtNicksPizza\" target=\"_blank\">Facebook.com/EatAtNicksPizza\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nickspizza510\" target=\"_blank\">@nickspizza510\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66961,66962,66963\" width=\"1000\"]\u003c/p>\n\u003cp>Arinell's Berkeley location is a steady favorite of students and locals in search of a cheap, fast and basic slice. While it's not the perfect substitute for a real regular New York slice, it's not too greasy with a thin, crispy crust. Choose between a regular Neapolitan or thick Sicilian styles; assorted toppings are also available.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/arinell-pizza-berkeley-2\" target=\"_blank\">Arinell Pizza\u003c/a>\u003c/strong>\u003cbr>\n2119 Shattuck Ave. [\u003ca href=\"http://goo.gl/maps/Opl7y\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 841-4035 \u003cbr>\nHours: Mon 11am-9pm; Tue-Sat 11am-10pm; Sun 12-9pm\u003cbr>\nCash Only\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66601\" class=\"wp-caption alignnone\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_4564.jpg\">\u003cimg class=\"size-full wp-image-66601\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_4564.jpg\" alt=\"Rotten City Pizza Pork Belly Porchetta\" width=\"1674\" height=\"940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rotten City Pizza's pork belly porchetta slice in Emeryville.\u003c/figcaption>\u003c/figure>\n\u003cp>Pizza's one of my all-time favorite foods. Ok, maybe I don't have a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/25/157118940/pizza-museum-to-offer-a-slice-of-american-food-and-culture\" target=\"_blank\">\"totally saucesome\" tattoo\u003c/a> -- but that magical combo of dough, cheese and sauce quickly puts me in a state of gustatory euphoria. Here's five East Bay-based spots that I head to when I'm craving a solid slice of pizza. And let me know in the comments who's on the top of your list; and check out this related post on the best \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/14/bay-area-bites-guide-to-the-best-italian-style-pizzas-in-berkeley-and-oakland/\" target=\"_blank\">Italian-style pizzas\u003c/a> in Berkeley and Oakland.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Whenever my husband and I visit Rotten City Pizza in Emeryville, we're paralyzed by indecision. We spend quite a bit of time salivating over what's ready to eat in their display case before we're finally ready to order. If we're in the mood for something decadent, the pork belly \u003cem>porchetta\u003c/em> slice with fresh \u003cem>mozzarella\u003c/em>, \u003cem>ricotta\u003c/em>, \u003cem>Parmigiano-Reggiano\u003c/em> and spicy \u003cem>salsa verde\u003c/em> fits the bill, although we're partial to their \u003cem>Calabrian\u003c/em> slice with housemade Italian sausage, \u003cem>Gaeta\u003c/em> olives, chilies, roasted fennel seeds, tomato sauce and a blend of cheeses. I also highly recommend their meatball sub sandwich that's made with slow-roasted beef, pork and veal, drenched with roasted tomato sauce, covered with tons of cheese and piled into an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme Bread Company\u003c/a> Italian roll. Everything's prepared with mostly organic, locally-sourced and sustainable ingredients. You can take-out or dine-in -- they have both upstairs and downstairs seating -- and they even deliver to select areas of Emeryville and Oakland.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rottencitypizza.com/\" target=\"_blank\">Rotten City Pizza\u003c/a>\u003c/strong>\u003cbr>\n6613 Hollis St. [\u003ca href=\"http://goo.gl/maps/rEZEv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 655-2489\u003cbr>\nHours: Mon-Sat 11am-10pm; Sun 12-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RottenCityPizza\" target=\"_blank\">Rotten City Pizza\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/rottencitypizza\" target=\"_blank\">@rottencitypizza\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Another great outpost for New York-style pizza can be found at Gioia Pizzeria in Berkeley. While their newer second location in San Francisco offers full lunch and dinner service, Gioia's original spot keeps it simple and just slings classic pies. Slices topped with their housemade Sicilian sausage and \u003cem>pecorino\u003c/em> cheese or roasted cremini mushrooms with thyme, parsley and garlic oil are wonderful options. Seating's limited as there's only one narrow dining counter inside the small space, so I recommend getting your slice to go.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.gioiapizzeria.com/\" target=\"_blank\">Gioia Pizzeria\u003c/a>\u003c/strong>\u003cbr>\n1586 Hopkins St. [\u003ca href=\"http://goo.gl/maps/xpekd\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94707\u003cbr>\nPh: (510) 528-4692\u003cbr>\nHours: Mon-Sat 11am-8pm; Sun 12-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gioia-Pizzeria/119462351421274\" target=\"_blank\">Gioia Pizzeria\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/gioiapizzeria\" target=\"_blank\">@gioiapizzeria\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Cheese Board Collective is the mother of a venerable cooperative empire that's spread throughout San Francisco and the East Bay (its sister operations run under the name \u003ca href=\"http://www.arizmendibakery.org/about\" target=\"_blank\">Arizmendi Bakery\u003c/a>). They've been serving seasonal, vegetarian white pizzas with a sourdough crust since the late '80s. In lieu of tomato sauce, pizzas are drizzled with flavored oils or housemade pestos. You can find out what's baking in their ovens everyday with their weekly \u003ca href=\"http://cheeseboardcollective.coop/pizza\" target=\"_blank\">online calendar\u003c/a>. Be sure to stop by their cheese shop and bakery for fresh bread, local cheeses and pastries.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">The Cheese Board Collective\u003c/a>\u003c/strong>\u003cbr>\n1512 Shattuck Ave. [\u003ca href=\"http://goo.gl/maps/2c07n\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 549-3183\u003cbr>\nHours: Tue-Sat 11:30am-3pm; Tue-Sat 4:30-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cheeseboard\" target=\"_blank\">Cheeseboard\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chef Nick Yapor-Cox, owner of the eponymous Nick's Pizza, worked as a pastry chef in New York City and around the East Bay before opening up his own restaurant in the North Oakland neighborhood where he grew up. Inspired by his stint at Arizmendi, he serves up a similar hand-tossed, sourdough crust made with seasonal, organic and local ingredients. Unlike his vegetarian predecessor, he adds humanely-raised meats to his slices and pies, such as the bacon on his \"BGT\" slice with heirloom tomatoes and all-natural \u003cem>gorgonzola\u003c/em> and \u003cem>mozzarella\u003c/em> cheeses. The \"Mediterranean\" slice with roasted eggplant, red bell peppers, feta, \u003cem>mozzarella\u003c/em> and fresh mint is also delicious. Vegan options are available for select pies and slices, and try their assortment of homemade baked goods and desserts, too.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.oaklandstylepizza.com\" target=\"_blank\">Nick's Pizza\u003c/a>\u003c/strong>\u003cbr>\n6211 Shattuck Ave. [\u003ca href=\"http://goo.gl/maps/d9D9n\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 658-3903\u003cbr>\nHours: Tue-Thu 8am-9pm; Fri-Sat 8am-10pm; Sun 8am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/EatAtNicksPizza\" target=\"_blank\">Facebook.com/EatAtNicksPizza\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nickspizza510\" target=\"_blank\">@nickspizza510\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Arinell's Berkeley location is a steady favorite of students and locals in search of a cheap, fast and basic slice. While it's not the perfect substitute for a real regular New York slice, it's not too greasy with a thin, crispy crust. Choose between a regular Neapolitan or thick Sicilian styles; assorted toppings are also available.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/arinell-pizza-berkeley-2\" target=\"_blank\">Arinell Pizza\u003c/a>\u003c/strong>\u003cbr>\n2119 Shattuck Ave. [\u003ca href=\"http://goo.gl/maps/Opl7y\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 841-4035 \u003cbr>\nHours: Mon 11am-9pm; Tue-Sat 11am-10pm; Sun 12-9pm\u003cbr>\nCash Only\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Old Weang Ping Village: Not a Business, a Sanctuary. ",
"title": "Old Weang Ping Village: Not a Business, a Sanctuary. ",
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"content": "\u003cfigure id=\"attachment_67319\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping.jpg\" alt=\"Old Weang Ping has been opened since 1983. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Old Weang Ping has been opened since 1983. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve lived in Oakland long enough, you’ve probably heard about Old Weang Ping Village, the worst kept secret in town. Located in a residential neighborhood of East Oakland, right behind Mills College, this little shack-like restaurant offers some of the best Thai food I’ve ever eaten. But after 30 years of running this little gem, owners Pat and Jook Sawanwatana are finally retiring. Does this mean the end of Old Weang Ping? Certainly not. \u003c/p>\n\u003cfigure id=\"attachment_67320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping1.jpg\" alt=\"You can't miss the place. Look for the "Country Cooking" sign over the thatched roof. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can't miss the place. Look for the \"Country Cooking\" sign over the thatched roof. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Pat moved from Thailand to Oakland in the 1970s. He attended Lincoln University and got his B.A. in Political Science. After that, Pat took on a bunch of jobs until he decided it was time to do something new. \u003c/p>\n\u003cp>“Nobody was going to open a restaurant here,” Pat said. “I am the type of person who wants to do what nobody wants to do.” \u003c/p>\n\u003cfigure id=\"attachment_67335\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping18.jpg\" alt=\"The entrance at Old Weang Ping is covered in vegetation, Buddhist symbols and twinkle lights. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67335\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The entrance at Old Weang Ping is covered in vegetation, Buddhist symbols and twinkle lights. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The Sawanwatanas opened the restaurant in 1983. But this investment was not about making a profit Pat told me.\u003c/p>\n\u003cp>“It’s not only a restaurant,\" he said. \"it’s promoting the community and providing a place to eat.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And you know he means it. The most expensive dish on the menu, including the specials, is $7.75. Pat never tried to promote the restaurant. He actually said that the busiest time he had in the last 30 years was after he registered the restaurant on \u003ca href=\"http://www.yelp.com/biz/old-weang-ping-oakland\">Yelp\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_67322\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping4.jpg\" alt=\"Pat Sawanwatana is the owner of Old Weang Ping. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat Sawanwatana is the owner of Old Weang Ping. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s not a business, it’s a sanctuary,” he said. \u003c/p>\n\u003cp>Pat was born a Buddhist. While that aspect of his education definitely influenced his views on life, he isn’t the religious type. But his agreeable attitude and his joie de vivre transpire through the homey decor and the comforting food. \u003c/p>\n\u003cfigure id=\"attachment_67330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping13.jpg\" alt=\"Pat decorated the place. The result is this kitschy bamboo decor. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat decorated the place. The result is this kitschy bamboo decor. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>To make sure you can actually enter the restaurant, you should call and let Pat know that you’re coming. It’s good manners and if it’s too full, Pat will let you know! Once in the front, you may have to knock at the door. Pat usually leaves it locked. Inside, a tropical jungle path composed of fake plants and Buddhist decorations leads to the main room, also lusciously decorated with kitschy bamboo walls and twinkle lights. Overall, it feels like your kitschy grandmother's home. \u003c/p>\n\u003cfigure id=\"attachment_67332\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping15.jpg\" alt=\"The unlimited Thai iced tea is on the house. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67332\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The unlimited Thai iced tea is on the house. Photo: Lauren Benichou.\u003c/figcaption>\u003c/figure>\n\u003cp>The food menu lists the ingredients and it’s up to the hungry customers to combine them in whichever way they desire. Pick the meat or fish, choose the sautéed sauce from a list of eight sauces or simply pick a curry sauce. You may end up with something like this: roasted duck with sweet basil sauce; pad see ew with chicken; bamboo shoot, eggplant and mushroom in green curry with Thai sticky rice. In other words, the combinations are endless. But if you don’t feel like thinking too hard, you can also pick one of the specials. Some of the most popular dishes are the pumpkin curry and the roast coconut and curry prawn with Indian crepes. Oh, and did I mention the free unlimited Thai iced tea? \u003c/p>\n\u003cfigure id=\"attachment_67327\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping10.jpg\" alt=\"Coconut milk soup with chicken. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut milk soup with chicken. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67326\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping8.jpg\" alt=\"Vegetarian egg rolls. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian egg rolls. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67336\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping19.jpg\" alt=\"Roast coconut curry prawn with Indian crepe. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67336\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast coconut curry prawn with Indian crepe. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67337\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping9.jpg\" alt=\"Traditional pad thai with tofu and chicken. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67337\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Traditional pad thai with tofu and chicken. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67325\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping7.jpg\" alt=\"Vegetable combo with eggplant, baby corn, mushrooms and green beans. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetable combo with eggplant, baby corn, mushrooms and green beans. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67323\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping5.jpg\" alt=\"Thai sticky rice comes in a small basket. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67323\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thai sticky rice comes in a small basket. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Every sanctuary needs a miracle-maker and that’s where Jook, Pat’s wife, comes in. I am careful not to use the word “cook” because she truly is a miracle-maker. According to Chris Peterson, the operator and, as of August 1, the new owner, Jook works with three burners, no timer and no measuring tools and she works alone.\u003c/p>\n\u003cp>“She is amazing,” Peterson said. “It’s incredible how quickly she does everything. It’s all accurate, fluid and always great.” \u003c/p>\n\u003cfigure id=\"attachment_67321\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping3.jpg\" alt=\"Chris Peterson is officially the new owner of Old Weang Ping as of August 1st, 2013. Photo: Lauren Benichou.\" width=\"1000\" height=\"663\" class=\"size-full wp-image-67321\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Peterson is officially the new owner of Old Weang Ping as of August 1st, 2013. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The fact that the restaurant has had a following for nearly 30 years, that Pat is an incredible man who built his own cabin in the woods and that Jook sometimes cooks for over 30 people by herself, Peterson feels like taking over the restaurant while retaining its authenticity might be daunting. But he is willing to try his best. \u003c/p>\n\u003cp>“Both of them are wizards,” Peterson said. “But this place is going to stay the way it is. It’s about balance.” \u003c/p>\n\u003cp>Peterson met Pat through a friend and they immediately bonded. \u003c/p>\n\u003cp>“I came in every Wednesday for 10 years,” Peterson said.” I also came for birthdays and special events.” \u003c/p>\n\u003cfigure id=\"attachment_67347\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping20.jpg\" alt=\"Pat says "it's all about balance." Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67347\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat says \"it's all about balance.\" Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Pat and Jook had been trying to retire for years and they failed to find anyone to keep the “balance” that they worked so hard on maintaining. One day, Pat mentioned his retirement to Peterson. \u003c/p>\n\u003cp>“I didn’t think he was asking anything of me,” Peterson said. “Then our common friends told me that Pat would never ask directly but it was his way to ask.”\u003c/p>\n\u003cp>Peterson hasn’t work in a restaurant since he was 23 and he was, until recently, an elementary school teacher. \u003c/p>\n\u003cp>“I decided to call up Pat and I said hey, is this crazy? Should I be the one taking over? Pat proceeded to tell me all the horrible things that happen when you run a restaurant and then I said yes.” \u003c/p>\n\u003cp>Peterson gave notice to his old job in April and started training with Jook. \u003c/p>\n\u003cp>“If I mess up, Jook pushes me out of the way laughing,” he says. “That’s how I am learning right now.” \u003c/p>\n\u003cfigure id=\"attachment_67333\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping16.jpg\" alt=\"Don't forget to lock the door behind you. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don't forget to lock the door behind you. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Peterson says that he has put out many dishes already and that people finds them excellent. They can’t see the difference. \u003c/p>\n\u003cp>So faithful followers of Old Weong Ping, don’t you fret! Pat seems to have chosen the right guy to take over the enterprise and maintain the restaurant as the peaceful sanctuary that it is. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/old-weang-ping-oakland\">\u003cstrong>Old Weang Ping\u003c/strong>\u003c/a>\u003cbr>\nHours: Tue-Sun 5PM-9PM\u003cbr>\nCash Only!\u003cbr>\n6217 MacArthur Blvd (Between 62nd and 63rd Ave)\u003cbr>\nOakland, CA 94605 [\u003ca href=\"http://goo.gl/maps/O5NfI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 430-8771\u003c/p>\n\n",
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"excerpt": "After 30 years of running the Thai restaurant Old Weang Ping, a locals' favorite in East Oakland, owners Pat and Jook Sawanwatana are finally retiring. Does this mean the end of Old Weang Ping Village as we know it? Certainly not. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67319\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping.jpg\" alt=\"Old Weang Ping has been opened since 1983. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Old Weang Ping has been opened since 1983. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve lived in Oakland long enough, you’ve probably heard about Old Weang Ping Village, the worst kept secret in town. Located in a residential neighborhood of East Oakland, right behind Mills College, this little shack-like restaurant offers some of the best Thai food I’ve ever eaten. But after 30 years of running this little gem, owners Pat and Jook Sawanwatana are finally retiring. Does this mean the end of Old Weang Ping? Certainly not. \u003c/p>\n\u003cfigure id=\"attachment_67320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping1.jpg\" alt=\"You can't miss the place. Look for the "Country Cooking" sign over the thatched roof. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can't miss the place. Look for the \"Country Cooking\" sign over the thatched roof. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Pat moved from Thailand to Oakland in the 1970s. He attended Lincoln University and got his B.A. in Political Science. After that, Pat took on a bunch of jobs until he decided it was time to do something new. \u003c/p>\n\u003cp>“Nobody was going to open a restaurant here,” Pat said. “I am the type of person who wants to do what nobody wants to do.” \u003c/p>\n\u003cfigure id=\"attachment_67335\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping18.jpg\" alt=\"The entrance at Old Weang Ping is covered in vegetation, Buddhist symbols and twinkle lights. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67335\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The entrance at Old Weang Ping is covered in vegetation, Buddhist symbols and twinkle lights. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The Sawanwatanas opened the restaurant in 1983. But this investment was not about making a profit Pat told me.\u003c/p>\n\u003cp>“It’s not only a restaurant,\" he said. \"it’s promoting the community and providing a place to eat.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And you know he means it. The most expensive dish on the menu, including the specials, is $7.75. Pat never tried to promote the restaurant. He actually said that the busiest time he had in the last 30 years was after he registered the restaurant on \u003ca href=\"http://www.yelp.com/biz/old-weang-ping-oakland\">Yelp\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_67322\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping4.jpg\" alt=\"Pat Sawanwatana is the owner of Old Weang Ping. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat Sawanwatana is the owner of Old Weang Ping. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s not a business, it’s a sanctuary,” he said. \u003c/p>\n\u003cp>Pat was born a Buddhist. While that aspect of his education definitely influenced his views on life, he isn’t the religious type. But his agreeable attitude and his joie de vivre transpire through the homey decor and the comforting food. \u003c/p>\n\u003cfigure id=\"attachment_67330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping13.jpg\" alt=\"Pat decorated the place. The result is this kitschy bamboo decor. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat decorated the place. The result is this kitschy bamboo decor. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>To make sure you can actually enter the restaurant, you should call and let Pat know that you’re coming. It’s good manners and if it’s too full, Pat will let you know! Once in the front, you may have to knock at the door. Pat usually leaves it locked. Inside, a tropical jungle path composed of fake plants and Buddhist decorations leads to the main room, also lusciously decorated with kitschy bamboo walls and twinkle lights. Overall, it feels like your kitschy grandmother's home. \u003c/p>\n\u003cfigure id=\"attachment_67332\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping15.jpg\" alt=\"The unlimited Thai iced tea is on the house. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67332\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The unlimited Thai iced tea is on the house. Photo: Lauren Benichou.\u003c/figcaption>\u003c/figure>\n\u003cp>The food menu lists the ingredients and it’s up to the hungry customers to combine them in whichever way they desire. Pick the meat or fish, choose the sautéed sauce from a list of eight sauces or simply pick a curry sauce. You may end up with something like this: roasted duck with sweet basil sauce; pad see ew with chicken; bamboo shoot, eggplant and mushroom in green curry with Thai sticky rice. In other words, the combinations are endless. But if you don’t feel like thinking too hard, you can also pick one of the specials. Some of the most popular dishes are the pumpkin curry and the roast coconut and curry prawn with Indian crepes. Oh, and did I mention the free unlimited Thai iced tea? \u003c/p>\n\u003cfigure id=\"attachment_67327\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping10.jpg\" alt=\"Coconut milk soup with chicken. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut milk soup with chicken. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67326\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping8.jpg\" alt=\"Vegetarian egg rolls. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian egg rolls. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67336\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping19.jpg\" alt=\"Roast coconut curry prawn with Indian crepe. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67336\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast coconut curry prawn with Indian crepe. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67337\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping9.jpg\" alt=\"Traditional pad thai with tofu and chicken. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67337\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Traditional pad thai with tofu and chicken. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67325\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping7.jpg\" alt=\"Vegetable combo with eggplant, baby corn, mushrooms and green beans. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetable combo with eggplant, baby corn, mushrooms and green beans. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67323\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping5.jpg\" alt=\"Thai sticky rice comes in a small basket. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67323\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thai sticky rice comes in a small basket. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Every sanctuary needs a miracle-maker and that’s where Jook, Pat’s wife, comes in. I am careful not to use the word “cook” because she truly is a miracle-maker. According to Chris Peterson, the operator and, as of August 1, the new owner, Jook works with three burners, no timer and no measuring tools and she works alone.\u003c/p>\n\u003cp>“She is amazing,” Peterson said. “It’s incredible how quickly she does everything. It’s all accurate, fluid and always great.” \u003c/p>\n\u003cfigure id=\"attachment_67321\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping3.jpg\" alt=\"Chris Peterson is officially the new owner of Old Weang Ping as of August 1st, 2013. Photo: Lauren Benichou.\" width=\"1000\" height=\"663\" class=\"size-full wp-image-67321\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Peterson is officially the new owner of Old Weang Ping as of August 1st, 2013. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The fact that the restaurant has had a following for nearly 30 years, that Pat is an incredible man who built his own cabin in the woods and that Jook sometimes cooks for over 30 people by herself, Peterson feels like taking over the restaurant while retaining its authenticity might be daunting. But he is willing to try his best. \u003c/p>\n\u003cp>“Both of them are wizards,” Peterson said. “But this place is going to stay the way it is. It’s about balance.” \u003c/p>\n\u003cp>Peterson met Pat through a friend and they immediately bonded. \u003c/p>\n\u003cp>“I came in every Wednesday for 10 years,” Peterson said.” I also came for birthdays and special events.” \u003c/p>\n\u003cfigure id=\"attachment_67347\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping20.jpg\" alt=\"Pat says "it's all about balance." Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67347\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat says \"it's all about balance.\" Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Pat and Jook had been trying to retire for years and they failed to find anyone to keep the “balance” that they worked so hard on maintaining. One day, Pat mentioned his retirement to Peterson. \u003c/p>\n\u003cp>“I didn’t think he was asking anything of me,” Peterson said. “Then our common friends told me that Pat would never ask directly but it was his way to ask.”\u003c/p>\n\u003cp>Peterson hasn’t work in a restaurant since he was 23 and he was, until recently, an elementary school teacher. \u003c/p>\n\u003cp>“I decided to call up Pat and I said hey, is this crazy? Should I be the one taking over? Pat proceeded to tell me all the horrible things that happen when you run a restaurant and then I said yes.” \u003c/p>\n\u003cp>Peterson gave notice to his old job in April and started training with Jook. \u003c/p>\n\u003cp>“If I mess up, Jook pushes me out of the way laughing,” he says. “That’s how I am learning right now.” \u003c/p>\n\u003cfigure id=\"attachment_67333\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping16.jpg\" alt=\"Don't forget to lock the door behind you. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don't forget to lock the door behind you. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Peterson says that he has put out many dishes already and that people finds them excellent. They can’t see the difference. \u003c/p>\n\u003cp>So faithful followers of Old Weong Ping, don’t you fret! Pat seems to have chosen the right guy to take over the enterprise and maintain the restaurant as the peaceful sanctuary that it is. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/old-weang-ping-oakland\">\u003cstrong>Old Weang Ping\u003c/strong>\u003c/a>\u003cbr>\nHours: Tue-Sun 5PM-9PM\u003cbr>\nCash Only!\u003cbr>\n6217 MacArthur Blvd (Between 62nd and 63rd Ave)\u003cbr>\nOakland, CA 94605 [\u003ca href=\"http://goo.gl/maps/O5NfI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 430-8771\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tribune Tavern Opens for Brunch: A Sneak Peek",
"title": "Tribune Tavern Opens for Brunch: A Sneak Peek",
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"content": "\u003cfigure id=\"attachment_67106\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_3232-659x439.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_3232-659x439.jpg\" alt=\"Currant Scone with Wild Plum Jam at Tribune Tavern brunch. Photo: Jonathan Darr\" width=\"659\" height=\"439\" class=\"size-full wp-image-67106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Currant Scone with Wild Plum Jam at Tribune Tavern brunch. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch3>Tribune Tavern brings brunch to 13th and Franklin in downtown Oakland.\u003c/h3>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/jondarr/\">Jonathan Darr\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/07/tribunetavern/\">Oakland Local\u003c/a> (7/31/13)\u003c/p>\n\u003cp>I love a good brunch. At home, out or at a friend’s house, I love sharing a weekend meal when the whole day is ahead of me. Already a huge success at lunch and in the post-work dinner hours, Tribune Tavern is getting into the brunch business. My husband and I visited as guests of the restaurant to get a look at their new brunch menu and try a few dishes.\u003c/p>\n\u003ch2>THE SPOT\u003c/h2>\n\u003cp>We were greeted by General Manager Rob Soviero who was wearing a special retro baseball t-shirt the restaurant made with the folks from Oaklandish to celebrate the 1969 Oakland A’s. The whole staff was wearing the shirts that the A’s were distributing that day to 10,000 fans. On a quick tour, Rob told us some of the background of the restaurant’s design. Repurposed materials from the building’s basement, like lamps made from pipes and a table resting on massive dollies, might be easy to miss if you are focused on your meal, but we enjoyed taking a closer look. There were also a few reminders of the building’s storied past like these typeset letters.\u003c/p>\n\u003cfigure id=\"attachment_67105\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_3199.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_3199.jpg\" alt=\"Vintage typeset letters recall the building’s past as the home of the Oakland Tribune. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67105\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vintage typeset letters recall the building’s past as the home of the Oakland Tribune. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>DRINKS\u003c/h2>\n\u003cp>Tribune Tavern makes their own cocktail mixes, sodas and tonics. A quick trip through the kitchen revealed an entire prep and testing area for cocktails, complete with a wall of herbs to work with. We’ve had cocktails at dinner on previous visits, and it’s easy to see there is a real commitment to a creative, thoughtful set of offerings. Here’s a look at the bloody mary that arrived with a pickled asparagus spear, an olive and a lemon. The pint glass was rimmed with chile powder and salt, and it had a spicy kick. Their full cocktail, wine and beer menu is available at brunch.\u003c/p>\n\u003cfigure id=\"attachment_67101\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernBloodyMary.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernBloodyMary.jpg\" alt=\"Rimmed with chile powder and salt, the bloody mary comes with a spear of picked asparagus, olive and lemon. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67101\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rimmed with chile powder and salt, the bloody mary comes with a spear of picked asparagus, olive and lemon. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>FOOD\u003c/h2>\n\u003cp>While the brunch menu combines the familiar with the somewhat unexpected, Tribune never goes too far away. This is not about pushing yourself to unheard of flavor combinations. It’s not edgy. The food is honest without being simple, and interesting without showboating.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Duck Confit Scramble with white cheddar, onions, and herbs is typical of Tribune’s style. I’m fairly certain I haven’t had duck confit with eggs, and it left me wondering why I waited so long. The small side of Italian parsley was lightly dressed with lemon and just enough salt to cut the bitterness of each bite. It also cut the richness of the confit without overpowering the dish. We also shared the Colcannon Hash with eggs sunny-side up, bacon and a Calabrian chile hollandaise. Again, a dish rooted in the familiar vein of well-executed comfort food with the chile hollandaise bringing an oozy kick.\u003c/p>\n\u003cfigure id=\"attachment_67102\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernConfitScramble.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernConfitScramble.jpg\" alt=\"Duck Confit Scramble served with Italian parsley dressed with lemon and salt. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67102\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Duck Confit Scramble served with Italian parsley dressed with lemon and salt. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>SALAD\u003c/h2>\n\u003cp>Salad in the morning? At Brunch? I’m one of those people who just can’t get enough salad and I’ve never been a fan of the idea that certain foods are only for certain times of day. While people may gravitate to the more starchy and heavy parts of the menu, Tribune’s salads are not to be missed and are generous in their portions. The salads, like the rest of the menu, rotate seasonally. Today’s version had arugula, spinach, roasted cauliflower, potatoes, walnuts, pickled onions and clothbound cheddar. We had the option of adding grilled chicken ($3) or poached yellowtail ($4).\u003c/p>\n\u003cfigure id=\"attachment_67103\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernSalad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernSalad.jpg\" alt=\"Salad at Brunch? Why Not! Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67103\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salad at Brunch? Why Not! Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>MORNING BREAD\u003c/h2>\n\u003cp>On our quick tour through the kitchen we saw a considerable baking operation taking place. Tribune makes their breads and scones fresh each day. We shared a currant scone that was served with plum jam and whipped butter. I thought I’d miss the clotted cream that I’m used to with scones, but the whipped butter works.\u003c/p>\n\u003cfigure id=\"attachment_67104\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DarrTribuneTavernScone.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DarrTribuneTavernScone.jpg\" alt=\"Currant Scone with Wild Plum Jam. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67104\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Currant Scone with Wild Plum Jam. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>We enjoyed getting to talk to Executive Chef Huw Thornton and the staff of Tribune Tavern. Brunch service is new for the restaurant, and it will be interesting to see how the place fills in.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Tribune Tavern\u003c/strong>\u003cbr>\n401 13th Street\u003cbr>\n\u003ca href=\"http://tribunetavern.com/\">TribuneTavern.com\u003c/a>\u003cbr>\nBrunch: Sat. & Sun. 10:30 AM to 3:00 PM\u003cbr>\nLunch: Mon.-Fri. 11:30 AM to 3:00 PM\u003cbr>\nDinner: Mon.-Thu. and Sun. 5:00 PM to 10:00 PM\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67106\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_3232-659x439.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_3232-659x439.jpg\" alt=\"Currant Scone with Wild Plum Jam at Tribune Tavern brunch. Photo: Jonathan Darr\" width=\"659\" height=\"439\" class=\"size-full wp-image-67106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Currant Scone with Wild Plum Jam at Tribune Tavern brunch. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch3>Tribune Tavern brings brunch to 13th and Franklin in downtown Oakland.\u003c/h3>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/jondarr/\">Jonathan Darr\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/07/tribunetavern/\">Oakland Local\u003c/a> (7/31/13)\u003c/p>\n\u003cp>I love a good brunch. At home, out or at a friend’s house, I love sharing a weekend meal when the whole day is ahead of me. Already a huge success at lunch and in the post-work dinner hours, Tribune Tavern is getting into the brunch business. My husband and I visited as guests of the restaurant to get a look at their new brunch menu and try a few dishes.\u003c/p>\n\u003ch2>THE SPOT\u003c/h2>\n\u003cp>We were greeted by General Manager Rob Soviero who was wearing a special retro baseball t-shirt the restaurant made with the folks from Oaklandish to celebrate the 1969 Oakland A’s. The whole staff was wearing the shirts that the A’s were distributing that day to 10,000 fans. On a quick tour, Rob told us some of the background of the restaurant’s design. Repurposed materials from the building’s basement, like lamps made from pipes and a table resting on massive dollies, might be easy to miss if you are focused on your meal, but we enjoyed taking a closer look. There were also a few reminders of the building’s storied past like these typeset letters.\u003c/p>\n\u003cfigure id=\"attachment_67105\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_3199.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_3199.jpg\" alt=\"Vintage typeset letters recall the building’s past as the home of the Oakland Tribune. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67105\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vintage typeset letters recall the building’s past as the home of the Oakland Tribune. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>DRINKS\u003c/h2>\n\u003cp>Tribune Tavern makes their own cocktail mixes, sodas and tonics. A quick trip through the kitchen revealed an entire prep and testing area for cocktails, complete with a wall of herbs to work with. We’ve had cocktails at dinner on previous visits, and it’s easy to see there is a real commitment to a creative, thoughtful set of offerings. Here’s a look at the bloody mary that arrived with a pickled asparagus spear, an olive and a lemon. The pint glass was rimmed with chile powder and salt, and it had a spicy kick. Their full cocktail, wine and beer menu is available at brunch.\u003c/p>\n\u003cfigure id=\"attachment_67101\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernBloodyMary.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernBloodyMary.jpg\" alt=\"Rimmed with chile powder and salt, the bloody mary comes with a spear of picked asparagus, olive and lemon. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67101\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rimmed with chile powder and salt, the bloody mary comes with a spear of picked asparagus, olive and lemon. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>FOOD\u003c/h2>\n\u003cp>While the brunch menu combines the familiar with the somewhat unexpected, Tribune never goes too far away. This is not about pushing yourself to unheard of flavor combinations. It’s not edgy. The food is honest without being simple, and interesting without showboating.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Duck Confit Scramble with white cheddar, onions, and herbs is typical of Tribune’s style. I’m fairly certain I haven’t had duck confit with eggs, and it left me wondering why I waited so long. The small side of Italian parsley was lightly dressed with lemon and just enough salt to cut the bitterness of each bite. It also cut the richness of the confit without overpowering the dish. We also shared the Colcannon Hash with eggs sunny-side up, bacon and a Calabrian chile hollandaise. Again, a dish rooted in the familiar vein of well-executed comfort food with the chile hollandaise bringing an oozy kick.\u003c/p>\n\u003cfigure id=\"attachment_67102\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernConfitScramble.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernConfitScramble.jpg\" alt=\"Duck Confit Scramble served with Italian parsley dressed with lemon and salt. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67102\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Duck Confit Scramble served with Italian parsley dressed with lemon and salt. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>SALAD\u003c/h2>\n\u003cp>Salad in the morning? At Brunch? I’m one of those people who just can’t get enough salad and I’ve never been a fan of the idea that certain foods are only for certain times of day. While people may gravitate to the more starchy and heavy parts of the menu, Tribune’s salads are not to be missed and are generous in their portions. The salads, like the rest of the menu, rotate seasonally. Today’s version had arugula, spinach, roasted cauliflower, potatoes, walnuts, pickled onions and clothbound cheddar. We had the option of adding grilled chicken ($3) or poached yellowtail ($4).\u003c/p>\n\u003cfigure id=\"attachment_67103\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernSalad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernSalad.jpg\" alt=\"Salad at Brunch? Why Not! Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67103\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salad at Brunch? Why Not! Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>MORNING BREAD\u003c/h2>\n\u003cp>On our quick tour through the kitchen we saw a considerable baking operation taking place. Tribune makes their breads and scones fresh each day. We shared a currant scone that was served with plum jam and whipped butter. I thought I’d miss the clotted cream that I’m used to with scones, but the whipped butter works.\u003c/p>\n\u003cfigure id=\"attachment_67104\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DarrTribuneTavernScone.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DarrTribuneTavernScone.jpg\" alt=\"Currant Scone with Wild Plum Jam. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67104\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Currant Scone with Wild Plum Jam. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>We enjoyed getting to talk to Executive Chef Huw Thornton and the staff of Tribune Tavern. Brunch service is new for the restaurant, and it will be interesting to see how the place fills in.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Tribune Tavern\u003c/strong>\u003cbr>\n401 13th Street\u003cbr>\n\u003ca href=\"http://tribunetavern.com/\">TribuneTavern.com\u003c/a>\u003cbr>\nBrunch: Sat. & Sun. 10:30 AM to 3:00 PM\u003cbr>\nLunch: Mon.-Fri. 11:30 AM to 3:00 PM\u003cbr>\nDinner: Mon.-Thu. and Sun. 5:00 PM to 10:00 PM\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Food Tours: Behind the Scenes With Edible Excursions Founder Lisa Rogovin",
"title": "Bay Area Food Tours: Behind the Scenes With Edible Excursions Founder Lisa Rogovin",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_66944\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-3036.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-3036.jpg\" alt=\"A food sherpa, epicurean concierge, or culinary guide? Lisa Rogovin, founder of Edible Excursions. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-66944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A food sherpa, epicurean concierge, or culinary guide? Lisa Rogovin, owner of Edible Excursions. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In today's \u003cem>\u003ca href=\"http://www.nytimes.com/2013/07/31/dining/food-sherpas-guide-you-to-a-citys-culinary-secrets.html?ref=dining\">New York Times\u003c/a>\u003c/em> food section Jeff Gordinier checks in with local \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions\u003c/a> owner Lisa Rogovin about what to look for when choosing a food tour here or abroad. Rogovin spent seven years in sales with \u003cem>Gourmet\u003c/em> magazine before launching her own food tour company in 2004. She's been pounding the pavement introducing guests to restaurants, cafes, and food producers in San Francisco, the East Bay, and Marin for the past nine years. Currently, a dozen guides lead 25-40 intimate food forays a month that showcase culinary picks in the city's \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building\u003c/a>, \u003ca href=\"http://www.sfweekly.com/bestof/2011/award/best-way-to-eat-your-way-through-the-mission-2481708/\">Mission District\u003c/a>, and \u003ca href=\"http://sfjapantown.org/\">Japantown\u003c/a>, as well as Berkeley's \u003ca href=\"http://www.gourmetghetto.org/\">Gourmet Ghetto\u003c/a> and Oakland's \u003ca href=\"http://www.modernluxury.com/san-francisco/story/best-of-the-bay-2013-food\">Temescal neighborhood\u003c/a>.\u003c/p>\n\u003cp>Rogovin, 43, lives with her husband and two children in Glen Park. She spoke with BAB's Sarah Henry about what her job entails and why there's such a demand for food tours. (Full disclosure: Henry met Rogovin three years ago, when she interviewed her for a \u003ca href=\"http://www.berkeleyside.com/2010/07/23/berkeley-bites-lisa-rogovin-epicurean-concierge/\">story\u003c/a>. For the past two years she's led East Bay jaunts for Edible Excursions and curated the latest tour \u003ca href=\"http://www.forbes.com/sites/melaniehaiken/2013/05/31/5-hot-new-food-tours-and-foodie-meccas-for-summer/\">Temescal Tastes\u003c/a>.)\u003c/p>\n\u003cp>The edible entrepreneur shares some of her favorite local dining destinations, chimes in on what she thinks of terms like \"foodie,\" and offers a sneak peek into her new tours. Cocktails anyone?\u003c/p>\n\u003cfigure id=\"attachment_66942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2634.jpg\" alt=\"Learning about the finer points of coffee from Luigi Oldani of Cro Cafe on Edible Excursions' Temescal tour with guide Eve Mezvinsky in foreground. Photo: Naomi Fiss\" width=\"1000\" height=\"713\" class=\"size-full wp-image-66942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Learning about the finer points of coffee from Luigi Oldani of Cro Cafe on Edible Excursions' Temescal tour with guide Eve Mezvinsky in foreground. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is the biggest myth about your day job?\u003c/strong>\u003c/p>\n\u003cp>People think that I eat all day. It's true I eat out a ton but I also run a business, with all that that entails. Even when I lead a tour I don't eat at every stop or I'd end up in a food coma.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Do you eat on tours you lead?\u003c/strong>\u003c/p>\n\u003cp>There's usually at least one or two stops I can't resist on every tour: Sake Onigiri at Kissako Tea in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\">Japantown\u003c/a>, the \u003ca href=\"http://thelocalbutchershop.com/sandwiches/\">Local Butcher Shop sandwich\u003c/a> and everything and anything from \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board\u003c/a> in Berkeley, \u003ca href=\"http://wisesonsdeli.com/\">Wise Sons\u003c/a> for pastrami on the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/26/mission-reinvention-food-businesses-buck-recession/\">Mission 24th tour\u003c/a>, \u003ca href=\"http://tacolicious.com/\">Tacolicious\u003c/a> on the Mission 18th tour.\u003c/p>\n\u003cp>\u003cstrong>What does a typical work week look like for you?\u003c/strong>\u003c/p>\n\u003cp>I lead private and Japantown tours. Last week I lead a group of Genentech employees through the Ferry Building and a Contiki group through the Mission. I spent most of Wednesday scouting locations for an upcoming Oakland tour, followed by drinks with girlfriends at \u003ca href=\"http://bsidebbq.com/\">B-Side BBQ\u003c/a>, owned by my friend \u003ca href=\"http://bsidebbq.com/\">Tanya Holland\u003c/a>. We took Tanya to \u003ca href=\"http://duendeoakland.com/\">Duende\u003c/a> in Uptown for dinner. I recommend the \u003cem>arroz negro\u003c/em>. I had business meetings at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> twice last week and two meals at \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>. From around six in the morning to about 11 at night I'm continually fielding questions and requests from my tour coordinator, guides, and guests. I make a point of staying connected with my existing food partners, building and maintaining those relationships and making sure things are working for them in relation to our tours. There's also website updating and social media to do. Last week I also worked on proposals for potential tours, one for next year's \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">Fancy Food Show\u003c/a>, one for a Google group, and another for a delegation of dentists from Korea coming to San Francisco for a convention. I met with UC Berkeley contacts about offering tours to different departments there and I interviewed a potential new guide. I go over scheduling, invoicing, and other administrative stuff like handling fundraising requests with my operations manager.\u003c/p>\n\u003cp>My husband and I celebrated the eighth anniversary of our meeting with dinner at \u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly\u003c/a> and dessert at \u003ca href=\"http://theicecreambarsf.com/\">The Ice Cream Bar\u003c/a> in Cole Valley (malted milkshake and brownie sundae.) I'm a mom, so there's the care, feeding, and transporting of children too. It's important to me that we have family meals together. That's how childhood memories are made. We took the kids to \u003ca href=\"http://www.sundaystreetssf.com/\">Sunday Streets\u003c/a> in the Mission and had lunch at \u003ca href=\"http://www.missionpicnic.com/\">Mission Picnic\u003c/a>. I try to exercise five times a week—running, Zumba, working out with a personal trainer--it's necessary in this job to burn calories. I exercise to eat.\u003c/p>\n\u003cfigure id=\"attachment_66934\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/taco-hand.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/taco-hand.jpg\" alt=\"Lisa Rogovin favors simple fare such as tacos over fancy pants food. Photo: Robin Jolin\" width=\"400\" class=\"size-full wp-image-66934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rogovin favors simple fare such as tacos over fancy pants food. Photo: Robin Jolin\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How often do you eat out and do you ever tire of restaurant food? \u003c/strong>\u003c/p>\n\u003cp>I eat at restaurants about seven times a week. Eating out is my sport of choice. I love variety so I enjoy both hole-in-the-walls such as \u003ca href=\"http://basaseafoodexpress.net/\">Basa Seafood\u003c/a> for clam chowder or \u003ca href=\"http://www.elfarolitoinc.com/\">El Farolito\u003c/a> for \u003cem>al pastor\u003c/em> tacos. I like neighborhood joints like \u003ca href=\"http://www.dosasf.com/\">Dosa\u003c/a> as much if not more than sleek and trendy spots. I'm not really into the three-hour, high-end dining experiences like I used to do at \u003cem>Gourmet\u003c/em>. I'm just not into the pomp and circumstance. There was a time when I went to places like \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a> or \u003ca href=\"http://quincerestaurant.com/\">Quince\u003c/a> for dinners three times a week but now I choose simpler dining experiences. I did have an impressive meal recently at \u003ca href=\"http://www.sonsanddaughterssf.com/\">Sons & Daughters\u003c/a>. They're crazy talented and creative in the kitchen. I ate Fort Bragg sea urchin with Delta asparagus. My most memorable meal lately was at \u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a>. The dining experience is executed in a unique way I found exciting. The menu changes all night long: What's available at 6 may not be available at 9. We had a smoked sturgeon pancake with horseradish schmear that was delicious.\u003c/p>\n\u003cp>\u003cstrong>What kind of home cook are you and what's your go-to family dinner?\u003c/strong>\u003c/p>\n\u003cp>Cooking at home has changed drastically since my little ones (Livia, 2 and Matthew, 4) came along. Popping corn for my kids is considered cooking these days. I enjoy cooking but I have five minutes max of uninterrupted kitchen time. Now I cook about once a week when a recipe I read inspires me. I love \u003cem>Bon Appetit\u003c/em> since Adam Rapoport came on as editor-in-chief. I just bought ingredients for Corn Maque Choux from the July issue. I hope I find time to make the dish or else I'll throw the corn and some protein on the grill. We just started having a personal chef, \u003ca href=\"http://www.kitchit.com/profiles/chefs/joshua-clever\">Joshua Clever\u003c/a>, who also happens to be one of my guides, come to our house twice a month and he cooks entrees and sides and fixes salads. My husband and I love salads: Micro greens, arugula, toasted nuts, dried or fresh seasonal fruit and some Israeli feta or blue or shaved aged goat. \u003c/p>\n\u003cp>\u003cstrong>What do you think of the terms \"foodie\" and \"gourmet\" and do these labels describe you?\u003c/strong>\u003c/p>\n\u003cp>Gourmet feels stodgy. Old school. Foodie is ubiquitous these days. What does that word even mean? I don't spend a moment thinking about these words. Maybe \"food obsessed\" is a better label for me. \u003c/p>\n\u003cfigure id=\"attachment_66941\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2496.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2496.jpg\" alt=\"Ex-Edible Excursions guide Preeti Mistry of Juhu Beach Club opened a restaurant in Oakland instead of San Francisco. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-66941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ex-Edible Excursions guide Preeti Mistry of Juhu Beach Club opened a restaurant in Oakland instead of San Francisco. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How has the culinary landscape evolved in the nine years you've lead food tours?\u003c/strong>\u003c/p>\n\u003cp>There's been great food in the Bay Area for decades, thanks to the California Cuisine movement a la \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> and its many disciples. But I think there's lots more of it now and it has spread way beyond Berkeley's Gourmet Ghetto and San Francisco's Ferry Building. \u003c/p>\n\u003cp>\u003cstrong>Did you coin the term \"epicurean concierge\" and what does it mean to you?\u003c/strong>\u003c/p>\n\u003cp>When I worked for \u003cem>Gourmet\u003c/em> a colleague who worked for \u003cem>Vanity Fair\u003c/em> thought I should call myself an \"epicurean concierge.\" I love the title. You turn to a hotel concierge to find out about a region and what to do. Guests can turn to Edible Excursions guides to learn about the food scene here. That's one of the cool things about having your own business. You can call yourself whatever you want. \u003c/p>\n\u003cp>\u003cstrong>Why do you think there's so much interest now in the Bay Area in what we eat?\u003c/strong>\u003c/p>\n\u003cp>Bay Area people have been focused on what they eat for decades. In part, it has to do with our access to high quality ingredients year round growing within close proximity to the public. In recent years, the number of farmers' markets have grown so you can find a market six days a week. People aren't waiting for Saturday to head to the Ferry Plaza they're going to the Fillmore, Castro, Civic Center, Noe Valley and Glen Park. \u003c/p>\n\u003cp>Food TV, Instagram, Twitter, Facebook, Pinterest, Meetup and a slew of other social media have put a magnifying glass over what and where people eat. I get it. I love to look at food. I follow \u003ca href=\"http://instagram.com/offalchris#\">Chris Cosentino\u003c/a> of \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> on Instagram to see what dishes he's prepared for his menu. He can make something like offal, which may not initially sound appealing, come to life with Gravenstein apples and toasted walnuts. I grew up with a dad who loved to take pictures of food. One of my favorite photos from my childhood is a plate of perfectly charred steak at \u003ca href=\"http://www.peterluger.com/brooklyn.cfm\">Peter Lugar's in Brooklyn\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2413.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2413.jpg\" alt=\"The kouign amann from Brian Wood of Starter Bakery has quite the cult following in the East Bay. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-66940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The kouign amann from Brian Wood of Starter Bakery has quite the cult following in the East Bay. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What do you want guests to take away from a food tour?\u003c/strong>\u003c/p>\n\u003cp>People get so much more than food on an Edible Excursion tour. They also glean insights and information about the people making or growing the food, regional history, and local culture. Hopefully, that experience will help shape the way people shop for food or select a restaurant. \u003c/p>\n\u003cp>\u003cstrong>Who takes your tours?\u003c/strong>\u003c/p>\n\u003cp>Family, friends, and coworkers. Lawyers, builders, doctors, retired grandmas, finance people, high-school sweethearts, activists, and moms who met when their kids were in preschool but are now in college or married with kids of their own. We offer \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/18/deaf-foodies-savor-gourmet-ghetto-tasting-tour-in-sign-language/\">sign-language tours to the deaf community\u003c/a> too. Some guests are just there to take it all in. Others think they are the world's foremost authorities about everything and want to share their knowledge with the rest of the group. As their guides, it's our job to manage the more challenging personalities so they're not interfering with other guests' experiences. Another typical personality we come across is someone who just can't get enough info and fires off question after question. It's great to have engaged customers but we're on a tight timeline so we know how to move things along gently so as not to offend or dismiss anyone. \u003c/p>\n\u003cfigure id=\"attachment_67069\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2915.jpg\" alt=\"Edible Excursions tour in Oakland's Temescal neighborhood. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67069\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edible Excursions tour in Oakland's Temescal neighborhood. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What qualities do you look for in a guide?\u003c/strong>\u003c/p>\n\u003cp>A genuine desire to educate guests about the local food scene and the surrounding community. A great anticipator: A person who has a calm and collected demeanor in the face of disaster and difficult personalities who can adapt depending on the group, weather, or what's going on for our partner businesses. Someone who can build a strong rapport with guests and merchants. There's definitely a performance aspect to it: A guide needs to be on for three hours, even when most peoples' attention spans wane around the 30 minute mark. That's why we keep things moving.\u003c/p>\n\u003cp>\u003cstrong>What's next for Edible Excursions?\u003c/strong>\u003c/p>\n\u003cp>New tours, in no particular order: A San Francisco Cocktail Tour: The drinks menu has become an increasingly creative place and we want to spotlight the bartenders who are crafting these specialty sips. And, maybe because I'm a mom, I really look forward to a cocktail at the end of the day. More Oakland tours, in Uptown, Old Oakland, and beyond because the food scene there is exploding. There's incredible local pride along with a lot of chefs who might have opened in San Francisco who are heading to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/24/chef-preeti-mistry-juhu-beach-club-in-temescal/\">Oakland\u003c/a> instead. It's perhaps the most exciting and talked about food scene locally. And Dogpatch in the city, because it's a hidden gem yet to get the attention it deserves. \u003c/p>\n\u003cp>I also want to offer culinary excursions for young families. So many kids are picky eaters and I think if they're given a fun way to explore other foods and flavors they might buy into it. Kids who are picky are more likely to try new things if the idea doesn't originate from their parents. Food tours are a great thing to do with terrible teens too; food really does help break down barriers and connect people.\u003c/p>\n\u003cp>\u003cstrong>If you could choose ahead, what would your Last Supper look like?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I could see going out with a smile after eating a Reuben sandwich from \u003ca href=\"http://stagslunchette.com/\">Stag's Lunchette\u003c/a>. But I'd need some clean greens on the side for a balance so maybe steamed broccoli rabe too. Oh, and a tequila cocktail to round out the mix.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66944\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-3036.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-3036.jpg\" alt=\"A food sherpa, epicurean concierge, or culinary guide? Lisa Rogovin, founder of Edible Excursions. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-66944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A food sherpa, epicurean concierge, or culinary guide? Lisa Rogovin, owner of Edible Excursions. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In today's \u003cem>\u003ca href=\"http://www.nytimes.com/2013/07/31/dining/food-sherpas-guide-you-to-a-citys-culinary-secrets.html?ref=dining\">New York Times\u003c/a>\u003c/em> food section Jeff Gordinier checks in with local \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions\u003c/a> owner Lisa Rogovin about what to look for when choosing a food tour here or abroad. Rogovin spent seven years in sales with \u003cem>Gourmet\u003c/em> magazine before launching her own food tour company in 2004. She's been pounding the pavement introducing guests to restaurants, cafes, and food producers in San Francisco, the East Bay, and Marin for the past nine years. Currently, a dozen guides lead 25-40 intimate food forays a month that showcase culinary picks in the city's \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building\u003c/a>, \u003ca href=\"http://www.sfweekly.com/bestof/2011/award/best-way-to-eat-your-way-through-the-mission-2481708/\">Mission District\u003c/a>, and \u003ca href=\"http://sfjapantown.org/\">Japantown\u003c/a>, as well as Berkeley's \u003ca href=\"http://www.gourmetghetto.org/\">Gourmet Ghetto\u003c/a> and Oakland's \u003ca href=\"http://www.modernluxury.com/san-francisco/story/best-of-the-bay-2013-food\">Temescal neighborhood\u003c/a>.\u003c/p>\n\u003cp>Rogovin, 43, lives with her husband and two children in Glen Park. She spoke with BAB's Sarah Henry about what her job entails and why there's such a demand for food tours. (Full disclosure: Henry met Rogovin three years ago, when she interviewed her for a \u003ca href=\"http://www.berkeleyside.com/2010/07/23/berkeley-bites-lisa-rogovin-epicurean-concierge/\">story\u003c/a>. For the past two years she's led East Bay jaunts for Edible Excursions and curated the latest tour \u003ca href=\"http://www.forbes.com/sites/melaniehaiken/2013/05/31/5-hot-new-food-tours-and-foodie-meccas-for-summer/\">Temescal Tastes\u003c/a>.)\u003c/p>\n\u003cp>The edible entrepreneur shares some of her favorite local dining destinations, chimes in on what she thinks of terms like \"foodie,\" and offers a sneak peek into her new tours. Cocktails anyone?\u003c/p>\n\u003cfigure id=\"attachment_66942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2634.jpg\" alt=\"Learning about the finer points of coffee from Luigi Oldani of Cro Cafe on Edible Excursions' Temescal tour with guide Eve Mezvinsky in foreground. Photo: Naomi Fiss\" width=\"1000\" height=\"713\" class=\"size-full wp-image-66942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Learning about the finer points of coffee from Luigi Oldani of Cro Cafe on Edible Excursions' Temescal tour with guide Eve Mezvinsky in foreground. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is the biggest myth about your day job?\u003c/strong>\u003c/p>\n\u003cp>People think that I eat all day. It's true I eat out a ton but I also run a business, with all that that entails. Even when I lead a tour I don't eat at every stop or I'd end up in a food coma.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Do you eat on tours you lead?\u003c/strong>\u003c/p>\n\u003cp>There's usually at least one or two stops I can't resist on every tour: Sake Onigiri at Kissako Tea in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\">Japantown\u003c/a>, the \u003ca href=\"http://thelocalbutchershop.com/sandwiches/\">Local Butcher Shop sandwich\u003c/a> and everything and anything from \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board\u003c/a> in Berkeley, \u003ca href=\"http://wisesonsdeli.com/\">Wise Sons\u003c/a> for pastrami on the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/26/mission-reinvention-food-businesses-buck-recession/\">Mission 24th tour\u003c/a>, \u003ca href=\"http://tacolicious.com/\">Tacolicious\u003c/a> on the Mission 18th tour.\u003c/p>\n\u003cp>\u003cstrong>What does a typical work week look like for you?\u003c/strong>\u003c/p>\n\u003cp>I lead private and Japantown tours. Last week I lead a group of Genentech employees through the Ferry Building and a Contiki group through the Mission. I spent most of Wednesday scouting locations for an upcoming Oakland tour, followed by drinks with girlfriends at \u003ca href=\"http://bsidebbq.com/\">B-Side BBQ\u003c/a>, owned by my friend \u003ca href=\"http://bsidebbq.com/\">Tanya Holland\u003c/a>. We took Tanya to \u003ca href=\"http://duendeoakland.com/\">Duende\u003c/a> in Uptown for dinner. I recommend the \u003cem>arroz negro\u003c/em>. I had business meetings at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> twice last week and two meals at \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>. From around six in the morning to about 11 at night I'm continually fielding questions and requests from my tour coordinator, guides, and guests. I make a point of staying connected with my existing food partners, building and maintaining those relationships and making sure things are working for them in relation to our tours. There's also website updating and social media to do. Last week I also worked on proposals for potential tours, one for next year's \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">Fancy Food Show\u003c/a>, one for a Google group, and another for a delegation of dentists from Korea coming to San Francisco for a convention. I met with UC Berkeley contacts about offering tours to different departments there and I interviewed a potential new guide. I go over scheduling, invoicing, and other administrative stuff like handling fundraising requests with my operations manager.\u003c/p>\n\u003cp>My husband and I celebrated the eighth anniversary of our meeting with dinner at \u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly\u003c/a> and dessert at \u003ca href=\"http://theicecreambarsf.com/\">The Ice Cream Bar\u003c/a> in Cole Valley (malted milkshake and brownie sundae.) I'm a mom, so there's the care, feeding, and transporting of children too. It's important to me that we have family meals together. That's how childhood memories are made. We took the kids to \u003ca href=\"http://www.sundaystreetssf.com/\">Sunday Streets\u003c/a> in the Mission and had lunch at \u003ca href=\"http://www.missionpicnic.com/\">Mission Picnic\u003c/a>. I try to exercise five times a week—running, Zumba, working out with a personal trainer--it's necessary in this job to burn calories. I exercise to eat.\u003c/p>\n\u003cfigure id=\"attachment_66934\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/taco-hand.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/taco-hand.jpg\" alt=\"Lisa Rogovin favors simple fare such as tacos over fancy pants food. Photo: Robin Jolin\" width=\"400\" class=\"size-full wp-image-66934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rogovin favors simple fare such as tacos over fancy pants food. Photo: Robin Jolin\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How often do you eat out and do you ever tire of restaurant food? \u003c/strong>\u003c/p>\n\u003cp>I eat at restaurants about seven times a week. Eating out is my sport of choice. I love variety so I enjoy both hole-in-the-walls such as \u003ca href=\"http://basaseafoodexpress.net/\">Basa Seafood\u003c/a> for clam chowder or \u003ca href=\"http://www.elfarolitoinc.com/\">El Farolito\u003c/a> for \u003cem>al pastor\u003c/em> tacos. I like neighborhood joints like \u003ca href=\"http://www.dosasf.com/\">Dosa\u003c/a> as much if not more than sleek and trendy spots. I'm not really into the three-hour, high-end dining experiences like I used to do at \u003cem>Gourmet\u003c/em>. I'm just not into the pomp and circumstance. There was a time when I went to places like \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a> or \u003ca href=\"http://quincerestaurant.com/\">Quince\u003c/a> for dinners three times a week but now I choose simpler dining experiences. I did have an impressive meal recently at \u003ca href=\"http://www.sonsanddaughterssf.com/\">Sons & Daughters\u003c/a>. They're crazy talented and creative in the kitchen. I ate Fort Bragg sea urchin with Delta asparagus. My most memorable meal lately was at \u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a>. The dining experience is executed in a unique way I found exciting. The menu changes all night long: What's available at 6 may not be available at 9. We had a smoked sturgeon pancake with horseradish schmear that was delicious.\u003c/p>\n\u003cp>\u003cstrong>What kind of home cook are you and what's your go-to family dinner?\u003c/strong>\u003c/p>\n\u003cp>Cooking at home has changed drastically since my little ones (Livia, 2 and Matthew, 4) came along. Popping corn for my kids is considered cooking these days. I enjoy cooking but I have five minutes max of uninterrupted kitchen time. Now I cook about once a week when a recipe I read inspires me. I love \u003cem>Bon Appetit\u003c/em> since Adam Rapoport came on as editor-in-chief. I just bought ingredients for Corn Maque Choux from the July issue. I hope I find time to make the dish or else I'll throw the corn and some protein on the grill. We just started having a personal chef, \u003ca href=\"http://www.kitchit.com/profiles/chefs/joshua-clever\">Joshua Clever\u003c/a>, who also happens to be one of my guides, come to our house twice a month and he cooks entrees and sides and fixes salads. My husband and I love salads: Micro greens, arugula, toasted nuts, dried or fresh seasonal fruit and some Israeli feta or blue or shaved aged goat. \u003c/p>\n\u003cp>\u003cstrong>What do you think of the terms \"foodie\" and \"gourmet\" and do these labels describe you?\u003c/strong>\u003c/p>\n\u003cp>Gourmet feels stodgy. Old school. Foodie is ubiquitous these days. What does that word even mean? I don't spend a moment thinking about these words. Maybe \"food obsessed\" is a better label for me. \u003c/p>\n\u003cfigure id=\"attachment_66941\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2496.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2496.jpg\" alt=\"Ex-Edible Excursions guide Preeti Mistry of Juhu Beach Club opened a restaurant in Oakland instead of San Francisco. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-66941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ex-Edible Excursions guide Preeti Mistry of Juhu Beach Club opened a restaurant in Oakland instead of San Francisco. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How has the culinary landscape evolved in the nine years you've lead food tours?\u003c/strong>\u003c/p>\n\u003cp>There's been great food in the Bay Area for decades, thanks to the California Cuisine movement a la \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> and its many disciples. But I think there's lots more of it now and it has spread way beyond Berkeley's Gourmet Ghetto and San Francisco's Ferry Building. \u003c/p>\n\u003cp>\u003cstrong>Did you coin the term \"epicurean concierge\" and what does it mean to you?\u003c/strong>\u003c/p>\n\u003cp>When I worked for \u003cem>Gourmet\u003c/em> a colleague who worked for \u003cem>Vanity Fair\u003c/em> thought I should call myself an \"epicurean concierge.\" I love the title. You turn to a hotel concierge to find out about a region and what to do. Guests can turn to Edible Excursions guides to learn about the food scene here. That's one of the cool things about having your own business. You can call yourself whatever you want. \u003c/p>\n\u003cp>\u003cstrong>Why do you think there's so much interest now in the Bay Area in what we eat?\u003c/strong>\u003c/p>\n\u003cp>Bay Area people have been focused on what they eat for decades. In part, it has to do with our access to high quality ingredients year round growing within close proximity to the public. In recent years, the number of farmers' markets have grown so you can find a market six days a week. People aren't waiting for Saturday to head to the Ferry Plaza they're going to the Fillmore, Castro, Civic Center, Noe Valley and Glen Park. \u003c/p>\n\u003cp>Food TV, Instagram, Twitter, Facebook, Pinterest, Meetup and a slew of other social media have put a magnifying glass over what and where people eat. I get it. I love to look at food. I follow \u003ca href=\"http://instagram.com/offalchris#\">Chris Cosentino\u003c/a> of \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> on Instagram to see what dishes he's prepared for his menu. He can make something like offal, which may not initially sound appealing, come to life with Gravenstein apples and toasted walnuts. I grew up with a dad who loved to take pictures of food. One of my favorite photos from my childhood is a plate of perfectly charred steak at \u003ca href=\"http://www.peterluger.com/brooklyn.cfm\">Peter Lugar's in Brooklyn\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2413.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2413.jpg\" alt=\"The kouign amann from Brian Wood of Starter Bakery has quite the cult following in the East Bay. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-66940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The kouign amann from Brian Wood of Starter Bakery has quite the cult following in the East Bay. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What do you want guests to take away from a food tour?\u003c/strong>\u003c/p>\n\u003cp>People get so much more than food on an Edible Excursion tour. They also glean insights and information about the people making or growing the food, regional history, and local culture. Hopefully, that experience will help shape the way people shop for food or select a restaurant. \u003c/p>\n\u003cp>\u003cstrong>Who takes your tours?\u003c/strong>\u003c/p>\n\u003cp>Family, friends, and coworkers. Lawyers, builders, doctors, retired grandmas, finance people, high-school sweethearts, activists, and moms who met when their kids were in preschool but are now in college or married with kids of their own. We offer \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/18/deaf-foodies-savor-gourmet-ghetto-tasting-tour-in-sign-language/\">sign-language tours to the deaf community\u003c/a> too. Some guests are just there to take it all in. Others think they are the world's foremost authorities about everything and want to share their knowledge with the rest of the group. As their guides, it's our job to manage the more challenging personalities so they're not interfering with other guests' experiences. Another typical personality we come across is someone who just can't get enough info and fires off question after question. It's great to have engaged customers but we're on a tight timeline so we know how to move things along gently so as not to offend or dismiss anyone. \u003c/p>\n\u003cfigure id=\"attachment_67069\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2915.jpg\" alt=\"Edible Excursions tour in Oakland's Temescal neighborhood. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67069\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edible Excursions tour in Oakland's Temescal neighborhood. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What qualities do you look for in a guide?\u003c/strong>\u003c/p>\n\u003cp>A genuine desire to educate guests about the local food scene and the surrounding community. A great anticipator: A person who has a calm and collected demeanor in the face of disaster and difficult personalities who can adapt depending on the group, weather, or what's going on for our partner businesses. Someone who can build a strong rapport with guests and merchants. There's definitely a performance aspect to it: A guide needs to be on for three hours, even when most peoples' attention spans wane around the 30 minute mark. That's why we keep things moving.\u003c/p>\n\u003cp>\u003cstrong>What's next for Edible Excursions?\u003c/strong>\u003c/p>\n\u003cp>New tours, in no particular order: A San Francisco Cocktail Tour: The drinks menu has become an increasingly creative place and we want to spotlight the bartenders who are crafting these specialty sips. And, maybe because I'm a mom, I really look forward to a cocktail at the end of the day. More Oakland tours, in Uptown, Old Oakland, and beyond because the food scene there is exploding. There's incredible local pride along with a lot of chefs who might have opened in San Francisco who are heading to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/24/chef-preeti-mistry-juhu-beach-club-in-temescal/\">Oakland\u003c/a> instead. It's perhaps the most exciting and talked about food scene locally. And Dogpatch in the city, because it's a hidden gem yet to get the attention it deserves. \u003c/p>\n\u003cp>I also want to offer culinary excursions for young families. So many kids are picky eaters and I think if they're given a fun way to explore other foods and flavors they might buy into it. Kids who are picky are more likely to try new things if the idea doesn't originate from their parents. Food tours are a great thing to do with terrible teens too; food really does help break down barriers and connect people.\u003c/p>\n\u003cp>\u003cstrong>If you could choose ahead, what would your Last Supper look like?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I could see going out with a smile after eating a Reuben sandwich from \u003ca href=\"http://stagslunchette.com/\">Stag's Lunchette\u003c/a>. But I'd need some clean greens on the side for a balance so maybe steamed broccoli rabe too. Oh, and a tequila cocktail to round out the mix.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: Un-pho-gettable Vietnamese Food in Oakland",
"title": "5 Bites: Un-pho-gettable Vietnamese Food in Oakland",
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"content": "\u003cfigure id=\"attachment_66460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Beef-Pho1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Beef-Pho1000a.jpg\" alt=\"Beef Pho from Binh Minh Quan\" width=\"1000\" height=\"561\" class=\"size-full wp-image-66460\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef Pho from Binh Minh Quan.\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland's Chinatown isn't just home to great Chinese food. You'll also find numerous Vietnamese restaurants in this diverse neighborhood and in the adjacent \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/24/a-taste-of-laos-in-east-oakland/\" target=\"_blank\">Southeast Asian enclave of East Oakland\u003c/a>. Whether you're craving \u003cem>phở \u003c/em>or \u003cem>bánh mì\u003c/em>, check out these five favorite Vietnamese restaurants that are beloved by Bay Area natives. And be sure to tell us which places are at the top of your list in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66333,66334,66344,66336,66331,66388\" width=\"1000\"]\u003c/p>\n\u003cp>Located in the Clinton neighborhood of East Oakland, Bún Mam Sóc Trang has some of the tastiest Vietnamese food you'll find in the East Bay. While the exterior of the restaurant looks like a nondescript office building, the wonderful smells emanating from the kitchen will draw you in. If you arrive after 4pm, you'll have to take your food to go (like on my last visit) -- but that doesn't detract at all from its deliciousness. Their namesake fish soup, \u003cem>bún mam dóc trang\u003c/em>, is one of their most popular dishes and made with fish, shrimp, steamed pork belly, roast pork and noodles. If you've never tried this soup before, the friendly proprietor recommends that you sample it for the first time in their dining room. She'll happily bring you an alternate dish if you find the pungent nature of its fermented fish paste too overwhelming. The \u003cem>cơm tấm\u003c/em>, or broken rice plates, are accompanied with great sides such as egg cakes (quiche-like squares filled with translucent noodles) and fried shrimp cakes with a light, crispy crust. If you're in the mood for BBQ, try the grilled pork that's topped with scallions and crispy pork belly bits. Stir-fried lemongrass beef with mint and vermicelli is also a solid choice or the \u003cem>mi kho\u003c/em>, an egg noodle dish sauteed with ground pork, shrimp, BBQ pork and fried fish cakes.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">Bún Mam Sóc Trang\u003c/a>\u003c/strong>\u003cbr>\n1326 E 18th St. [\u003ca href=\"http://goo.gl/maps/lCuGK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tue-Sun 8am-6pm; From 4-6pm, Take-Out Only\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66441,66432,66429,66442,66440,66439,66426,66425,66437,66435,66427,66433,66438,66431,66430\" width=\"1000\"]\u003c/p>\n\u003cp>It's worth making the trek to the industrial section of International Avenue for Banh Mi Ba Le's Vietnamese sandwiches. While it's their specialty -- you'll be greeted by a colorful poster-sized menu of their full selection behind the counter -- they also offer a ton of lunch plates, dim sum and other delectables that are pre-packed and ready to go. Their standard \u003cem>bánh mì thịt\u003c/em> has sliced ham, garlicky pate, jalapeños, pickled radish, carrots, lemongrass and cucumber packed into a warm, crusty French roll. You can't go wrong with their grilled pork with lemongrass, and there's several vegetarian options also. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/banh-mi-ba-le-oakland\" target=\"_blank\">Banh Mi Ba Le\u003c/a>\u003c/strong>\u003cbr>\n1909 International Blvd. [\u003ca href=\"http://goo.gl/maps/t2ZCL\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 261-9800\u003cbr>\nHours: Tue-Sat 6:30am-4pm; Sun 7am-4pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"65437,65436,65441,65440,65439,65433,65431,65438,65435\"]\u003c/p>\n\u003cp>A homey spot with cozy cabana decor, Binh Minh Quan offers a wide array of Vietnamese dishes. You can choose from their more adventurous offerings like grilled wild boar or deer, goat fire pot or curried frog. Or you can take the DIY route and roll your own \u003cem>bánh hỏ\u003c/em> at the table. A server will bring you a bowl of hot water to steam the rice paper, and you can add grilled meat (there's also a shrimp and pork version) from the overflowing platter of accompaniments: peanuts, fried onions, green onions, lettuce, mint and basil leaves, cucumber, pickled carrots and bean sprouts. Mini summer rolls made with ground chicken, mushroom, carrots, taro, onions and garlic, rice paper, lettuce, mint leaves and fish sauce are a tasty starter. And for a traditional stomach-warming entree, you can go with a big bowl of beef pho.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/binh-minh-quan-oakland\" target=\"_blank\">Binh Minh Quan\u003c/a>\u003c/strong>\u003cbr>\n338 12th St. [\u003ca href=\"http://goo.gl/maps/4QFJY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 893-8136\u003cbr>\nHours: Mon-Sun 10am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"65668,65667,65660,65661,65669,65666,65665,65664,65662\" width=\"1000\"]\u003c/p>\n\u003cp>Right around the corner from Binh Minh Quan is Tay Ho, which has an equally delicious selection of classic Vietnamese fare. I'm partial to their delicately flavored tumeric-coconut crispy crepe that's stuffed with pork, poached shrimp, mung beans, green onions and bean sprouts. A heaping plate of lettuce and fresh herbs accompanies the dish as well as their housemade \u003cem>nước mắm\u003c/em>, a sweet, fish sauce-based dressing. The same dressing is used on their green papaya salad which is topped with poached shrimp, fresh herbs and garnished with roasted peanuts. I also recommend their Buddha crispy spring rolls filled with tofu, taro, shiitake mushrooms and carrots. And if you'd like an alternate version of beef pho, try their roasted chicken pho that's made with rice noodles and a chicken-based broth. It's also served with roasted chicken on the side so you can savor its crispy skin.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/tay-ho-restaurant-and-bar-oakland-2\" target=\"_blank\">Tay Ho\u003c/a>\u003c/strong>\u003cbr>\n344 12th St. [\u003ca href=\"http://goo.gl/maps/OJn9B\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 836-6388\u003cbr>\nHours: Tue-Sat 11am-9pm; Sun 11am-5pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66370,66374,66375,66369,66380,66372,66373,66371,66368,66367,66366,66365\" width=\"1000\"]\u003c/p>\n\u003cp>This tiny, no-frills Vietnamese deli is usually packed with hungry customers, especially during the lunchtime rush. And there's no shortage of food to choose from: a hot buffet of curries, soups and stir-fries; spring rolls and dozens of other street snacks; there's even a small assortment of dim sum, too. If you're looking for some bargain eats in Chinatown, their \u003cem>bánh mì\u003c/em> sandwiches are a hard deal to beat. They're all priced under $4 each, including the \u003cem>thịt nguội\u003c/em> -- their classic pork/pate combo (and there's grilled pork or chicken versions, too.) And they have a wide selection of sweet (and visually stunning) pearl teas in their coolers, too. If you're in East Oakland, stop by their \u003ca href=\"http://www.camhuong.com/\" target=\"_blank\">International Blvd.\u003c/a> location. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.camhuong.com/\" target=\"_blank\">Cam Huong\u003c/a> \u003c/strong>\u003cbr>\n920 Webster St. [\u003ca href=\"http://goo.gl/maps/LHhu0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 444-8800\u003cbr>\nHours: Mon-Sun 7am-7pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Beef-Pho1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Beef-Pho1000a.jpg\" alt=\"Beef Pho from Binh Minh Quan\" width=\"1000\" height=\"561\" class=\"size-full wp-image-66460\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef Pho from Binh Minh Quan.\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland's Chinatown isn't just home to great Chinese food. You'll also find numerous Vietnamese restaurants in this diverse neighborhood and in the adjacent \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/24/a-taste-of-laos-in-east-oakland/\" target=\"_blank\">Southeast Asian enclave of East Oakland\u003c/a>. Whether you're craving \u003cem>phở \u003c/em>or \u003cem>bánh mì\u003c/em>, check out these five favorite Vietnamese restaurants that are beloved by Bay Area natives. And be sure to tell us which places are at the top of your list in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located in the Clinton neighborhood of East Oakland, Bún Mam Sóc Trang has some of the tastiest Vietnamese food you'll find in the East Bay. While the exterior of the restaurant looks like a nondescript office building, the wonderful smells emanating from the kitchen will draw you in. If you arrive after 4pm, you'll have to take your food to go (like on my last visit) -- but that doesn't detract at all from its deliciousness. Their namesake fish soup, \u003cem>bún mam dóc trang\u003c/em>, is one of their most popular dishes and made with fish, shrimp, steamed pork belly, roast pork and noodles. If you've never tried this soup before, the friendly proprietor recommends that you sample it for the first time in their dining room. She'll happily bring you an alternate dish if you find the pungent nature of its fermented fish paste too overwhelming. The \u003cem>cơm tấm\u003c/em>, or broken rice plates, are accompanied with great sides such as egg cakes (quiche-like squares filled with translucent noodles) and fried shrimp cakes with a light, crispy crust. If you're in the mood for BBQ, try the grilled pork that's topped with scallions and crispy pork belly bits. Stir-fried lemongrass beef with mint and vermicelli is also a solid choice or the \u003cem>mi kho\u003c/em>, an egg noodle dish sauteed with ground pork, shrimp, BBQ pork and fried fish cakes.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">Bún Mam Sóc Trang\u003c/a>\u003c/strong>\u003cbr>\n1326 E 18th St. [\u003ca href=\"http://goo.gl/maps/lCuGK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tue-Sun 8am-6pm; From 4-6pm, Take-Out Only\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's worth making the trek to the industrial section of International Avenue for Banh Mi Ba Le's Vietnamese sandwiches. While it's their specialty -- you'll be greeted by a colorful poster-sized menu of their full selection behind the counter -- they also offer a ton of lunch plates, dim sum and other delectables that are pre-packed and ready to go. Their standard \u003cem>bánh mì thịt\u003c/em> has sliced ham, garlicky pate, jalapeños, pickled radish, carrots, lemongrass and cucumber packed into a warm, crusty French roll. You can't go wrong with their grilled pork with lemongrass, and there's several vegetarian options also. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/banh-mi-ba-le-oakland\" target=\"_blank\">Banh Mi Ba Le\u003c/a>\u003c/strong>\u003cbr>\n1909 International Blvd. [\u003ca href=\"http://goo.gl/maps/t2ZCL\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 261-9800\u003cbr>\nHours: Tue-Sat 6:30am-4pm; Sun 7am-4pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A homey spot with cozy cabana decor, Binh Minh Quan offers a wide array of Vietnamese dishes. You can choose from their more adventurous offerings like grilled wild boar or deer, goat fire pot or curried frog. Or you can take the DIY route and roll your own \u003cem>bánh hỏ\u003c/em> at the table. A server will bring you a bowl of hot water to steam the rice paper, and you can add grilled meat (there's also a shrimp and pork version) from the overflowing platter of accompaniments: peanuts, fried onions, green onions, lettuce, mint and basil leaves, cucumber, pickled carrots and bean sprouts. Mini summer rolls made with ground chicken, mushroom, carrots, taro, onions and garlic, rice paper, lettuce, mint leaves and fish sauce are a tasty starter. And for a traditional stomach-warming entree, you can go with a big bowl of beef pho.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/binh-minh-quan-oakland\" target=\"_blank\">Binh Minh Quan\u003c/a>\u003c/strong>\u003cbr>\n338 12th St. [\u003ca href=\"http://goo.gl/maps/4QFJY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 893-8136\u003cbr>\nHours: Mon-Sun 10am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Right around the corner from Binh Minh Quan is Tay Ho, which has an equally delicious selection of classic Vietnamese fare. I'm partial to their delicately flavored tumeric-coconut crispy crepe that's stuffed with pork, poached shrimp, mung beans, green onions and bean sprouts. A heaping plate of lettuce and fresh herbs accompanies the dish as well as their housemade \u003cem>nước mắm\u003c/em>, a sweet, fish sauce-based dressing. The same dressing is used on their green papaya salad which is topped with poached shrimp, fresh herbs and garnished with roasted peanuts. I also recommend their Buddha crispy spring rolls filled with tofu, taro, shiitake mushrooms and carrots. And if you'd like an alternate version of beef pho, try their roasted chicken pho that's made with rice noodles and a chicken-based broth. It's also served with roasted chicken on the side so you can savor its crispy skin.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/tay-ho-restaurant-and-bar-oakland-2\" target=\"_blank\">Tay Ho\u003c/a>\u003c/strong>\u003cbr>\n344 12th St. [\u003ca href=\"http://goo.gl/maps/OJn9B\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 836-6388\u003cbr>\nHours: Tue-Sat 11am-9pm; Sun 11am-5pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This tiny, no-frills Vietnamese deli is usually packed with hungry customers, especially during the lunchtime rush. And there's no shortage of food to choose from: a hot buffet of curries, soups and stir-fries; spring rolls and dozens of other street snacks; there's even a small assortment of dim sum, too. If you're looking for some bargain eats in Chinatown, their \u003cem>bánh mì\u003c/em> sandwiches are a hard deal to beat. They're all priced under $4 each, including the \u003cem>thịt nguội\u003c/em> -- their classic pork/pate combo (and there's grilled pork or chicken versions, too.) And they have a wide selection of sweet (and visually stunning) pearl teas in their coolers, too. If you're in East Oakland, stop by their \u003ca href=\"http://www.camhuong.com/\" target=\"_blank\">International Blvd.\u003c/a> location. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.camhuong.com/\" target=\"_blank\">Cam Huong\u003c/a> \u003c/strong>\u003cbr>\n920 Webster St. [\u003ca href=\"http://goo.gl/maps/LHhu0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 444-8800\u003cbr>\nHours: Mon-Sun 7am-7pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fast-Food Strikers Demand A 'Living Wage'",
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"content": "\u003cfigure id=\"attachment_66825\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fast-food-strike.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fast-food-strike.jpg\" alt=\"People gathered outside a Wendy's restaurant in New York City on Monday as part of a one-day strike calling for higher wages for fast-food workers. Photo: Justin Lane/EPA/Landov\" width=\"1120\" height=\"628\" class=\"size-full wp-image-66825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People gathered outside a Wendy's restaurant in New York City on Monday as part of a one-day strike calling for higher wages for fast-food workers. Photo: Justin Lane/EPA/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/27/205240639/tucson-food-bank-helps-the-needy-grow-their-own-food\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/07/20130730_me_16.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/159989569/joel-rose\">Joel Rose\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/30/206714894/fast-food-strikers-demand-a-living-wage\">The Salt at NPR Food\u003c/a> (7/30/13)\u003c/p>\n\u003cp>At a Wendy's restaurant in Lower Manhattan on Monday, protesters urged the lunchtime crowd to skip the Value Menu for one day. They blocked the sidewalk and half of the street.\u003c/p>\n\u003cp>Shanell Young held a red strike sign over her head. Young earns the minimum wage, $7.25 an hour, at another Wendy's in New York. She says that's not enough to support her and her 5-year-old son.\u003c/p>\n\u003cp>\"It's horrible,\" says Young. \"Everything goes up. It's unfair. You can't find an apartment. You can't pay for children's school uniforms. Everything is unfair. We can't live off this.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Fast-food workers are walking picket lines across the country this week. They're staging a series of one-day strikes in seven cities, including New York, Chicago and St. Louis. The campaign is aimed at pressuring McDonald's, Wendy's and other fast-food chains to pay a so-called living wage of $15 an hour.\u003c/p>\n\u003cp>The walkout at the Wendy's in Lower Manhattan did not force the restaurant to close, although it did seem to persuade a few potential diners to go somewhere else.\u003c/p>\n\u003cp>Wendy's would not give an interview for this story. Nor would any of the other fast-food chains targeted in the strike. But the National Restaurant Association did. Spokesman Scott DeFife says profit margins in the restaurant business are typically tight — and labor costs are among the industry's biggest expenses.\u003c/p>\n\u003cp>\"There would be a severe impact on the ability to create jobs if the minimum wage was doubling to $15,\" says DeFife.\u003c/p>\n\u003cp>The restaurant industry's allies also rallied to its defense. The \u003ca href=\"http://www.epionline.org\">Employment Policies Institute\u003c/a>, a pro-business group in Washington, D.C., bought a \u003ca href=\"http://www.minimumwage.com/wp-content/uploads/2013/07/EPI_IpadAd_USATodayColor.jpg\">full-page ad\u003c/a> in Monday's \u003cem>USA Today\u003c/em>.\u003c/p>\n\u003cp>Michael Saltsman, research director at the EPI, says a higher minimum wage could push fast-food companies to invest more heavily in automation instead of hourly workers.\u003c/p>\n\u003cp>\"There are a number of chains here in the U.S. who are experimenting with electronic menus where you can order on an iPad-type device; you can pay on that device,\" says Saltsman. \"These are changes that happen in direct response to higher labor costs.\"\u003c/p>\n\u003cp>Critics of raising the minimum wage say it might also affect the kind of people who can get hired. \u003ca href=\"http://www.manhattan-institute.org/html/furchtgott-roth.htm\">Diana Furchtgott-Roth\u003c/a>, a fellow at the Manhattan Institute and a former chief economist at the Department of Labor, says many of the people making the minimum wage are teenagers or other part-time, entry-level workers.\u003c/p>\n\u003cp>\"So the people who would be the losers would be the unskilled workers,\" she says. \"The people who, like my teenager, want a summer job. No one's going to pay my teenager $15 an hour. But my teenager can get $7.25 an hour.\"\u003c/p>\n\u003cp>But these arguments haven't convinced the protesters in New York. And they haven't persuaded \u003ca href=\"http://nadler.house.gov/\">Rep. Jerrold Nadler, D-N.Y.\u003c/a>, who stopped by to encourage the picketers outside the Wendy's in his district.\u003c/p>\n\u003cp>\"The history is every time that there's been a debate over raising the minimum wage, people have said this'll cost jobs,\" says Nadler. \"It has never happened. If they pay a higher wage, they'll make a slightly smaller profit margin. They're making huge profits now.\"\u003c/p>\n\u003cp>The fast-food protests continue this week with walkouts scheduled in Chicago, Milwaukee, Flint, Mich., and Detroit. \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",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Fast-food workers are walking picket lines across the country this week. They're staging a series of one-day strikes in seven cities, including New York, Chicago and St. Louis. The campaign is aimed at pressuring McDonald's, Wendy's and other fast-food chains to pay a so-called living wage of $15 an hour.\u003c/p>\n\u003cp>The walkout at the Wendy's in Lower Manhattan did not force the restaurant to close, although it did seem to persuade a few potential diners to go somewhere else.\u003c/p>\n\u003cp>Wendy's would not give an interview for this story. Nor would any of the other fast-food chains targeted in the strike. But the National Restaurant Association did. Spokesman Scott DeFife says profit margins in the restaurant business are typically tight — and labor costs are among the industry's biggest expenses.\u003c/p>\n\u003cp>\"There would be a severe impact on the ability to create jobs if the minimum wage was doubling to $15,\" says DeFife.\u003c/p>\n\u003cp>The restaurant industry's allies also rallied to its defense. The \u003ca href=\"http://www.epionline.org\">Employment Policies Institute\u003c/a>, a pro-business group in Washington, D.C., bought a \u003ca href=\"http://www.minimumwage.com/wp-content/uploads/2013/07/EPI_IpadAd_USATodayColor.jpg\">full-page ad\u003c/a> in Monday's \u003cem>USA Today\u003c/em>.\u003c/p>\n\u003cp>Michael Saltsman, research director at the EPI, says a higher minimum wage could push fast-food companies to invest more heavily in automation instead of hourly workers.\u003c/p>\n\u003cp>\"There are a number of chains here in the U.S. who are experimenting with electronic menus where you can order on an iPad-type device; you can pay on that device,\" says Saltsman. \"These are changes that happen in direct response to higher labor costs.\"\u003c/p>\n\u003cp>Critics of raising the minimum wage say it might also affect the kind of people who can get hired. \u003ca href=\"http://www.manhattan-institute.org/html/furchtgott-roth.htm\">Diana Furchtgott-Roth\u003c/a>, a fellow at the Manhattan Institute and a former chief economist at the Department of Labor, says many of the people making the minimum wage are teenagers or other part-time, entry-level workers.\u003c/p>\n\u003cp>\"So the people who would be the losers would be the unskilled workers,\" she says. \"The people who, like my teenager, want a summer job. No one's going to pay my teenager $15 an hour. But my teenager can get $7.25 an hour.\"\u003c/p>\n\u003cp>But these arguments haven't convinced the protesters in New York. And they haven't persuaded \u003ca href=\"http://nadler.house.gov/\">Rep. Jerrold Nadler, D-N.Y.\u003c/a>, who stopped by to encourage the picketers outside the Wendy's in his district.\u003c/p>\n\u003cp>\"The history is every time that there's been a debate over raising the minimum wage, people have said this'll cost jobs,\" says Nadler. \"It has never happened. If they pay a higher wage, they'll make a slightly smaller profit margin. They're making huge profits now.\"\u003c/p>\n\u003cp>The fast-food protests continue this week with walkouts scheduled in Chicago, Milwaukee, Flint, Mich., and Detroit. \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>",
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"disqusTitle": "Taco Bell Says Adios To Kids' Meals And Toys",
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"content": "\u003cfigure id=\"attachment_66202\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/tacobell.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/tacobell.jpg\" alt=\"Taco Bell. Photo: Getty\" width=\"640\" height=\"357\" class=\"size-full wp-image-66202\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Taco Bell. Photo: Getty\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/23/204899615/taco-bell-says-adios-to-kids-meals-and-toys\">The Salt at NPR Food\u003c/a> (7/23/13)\u003c/p>\n\u003cp>That Crunchy Taco will no longer come with a side of toy.\u003c/p>\n\u003cp>Taco Bell announced Tuesday that it is ditching kids' meals and the trinkets that come with them at its U.S. locations. The items will begin to come off menus starting this month, the company says, and should be completely gone by January 2014.\u003c/p>\n\u003cp>\"As we continue our journey of being a better, more relevant Taco Bell, kids' meals and toys simply no longer make sense for us to put resources behind,\" Greg Creed, chief executive officer of Taco Bell, said in a \u003ca href=\"http://www.tacobell.com/Company/newsreleases/Kids_Meals_Discontinued\">statement\u003c/a> announcing the move.\u003c/p>\n\u003cp>The decision may be a financial one, but nutrition advocates have been calling on fast food chains to drop the use of toys in menu items aimed at kids for years. Critics have long argued that such toy accompaniments serve as a lure to hook young eaters on food that's often loaded with calories, fat and salt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few years ago, the city of San Francisco passed an ordinance banning freebie toys that come with meals that fail to meet nutritional standards set by the city. But as our colleagues at \u003ca href=\"http://ww2.kqed.org/news/2011/11/30/mcwork-around-fast-food-chain-thumbs-nose-at-sf-happy-meal-toy-ban/\">KQED reported\u003c/a>, McDonald's found a way around the ban by charging parents 10 cents for the trinkets.\u003c/p>\n\u003cp>With Tuesday's announcement, Taco Bell becomes the first nationwide chain to voluntarily stop selling kids' meals with toys, though regional chain Jack in the Box nixed the plastic playthings in its meals for children in 2011.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cspinet.org/about/margo-wootan.html\">Margo Wootan\u003c/a>, nutrition policy director for the Center for Science in the Public Interest, was among the advocates who praised Taco Bell's decision.\u003c/p>\n\u003cp>\"We urge McDonald's, Burger King, Wendy's, and others to follow Taco Bell's lead and stop using toys or other premiums to lure kids to meals of poor nutritional quality,\" Wootan said in a statement.\u003c/p>\n\u003cp>In 2009, fast food restaurants spent $714 million on marketing to kids, according to \u003ca href=\"http://www.ftc.gov/os/2012/12/121221foodmarketingreport.pdf\">a Federal Trade Commission report\u003c/a> released last year. A 2008 study from the FTC estimated that the fast food industry sells more than 1.2 billion kids' meals each year.\u003c/p>\n\u003cp>Saying adios to kids' meals is probably a lot less financially painful for Taco Bell than it would be for McDonald's, whose Happy Meals are rumored to account for about \u003ca href=\"http://www.npr.org/2011/07/27/138722037/mcdonalds-move-may-make-healthy-business-sense\">10 percent of sales\u003c/a>, as NPR has reported. By contrast, kids' meals account for just half of 1 percent of Taco Bell's overall sales, \u003ca href=\"http://www.usatoday.com/story/money/business/2013/07/22/taco-bell-kids-meals-toys-fast-food/2574959/\">according to\u003c/a> \u003cem>USA Today\u003c/em>.\u003c/p>\n\u003cp>And as Wootan notes, items that used to be on the Taco Bell kids' meal menu will still be available a la carte on the regular menu.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Dropping the kids' menu may lead parents to order higher calorie meals off the regular menu, and it's not as if its adult menu is full of health food,\" she says.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Kids' meals have never been a huge moneymaker for Taco Bell, so the move is probably a lot less financially painful for the company than it would be for, say, McDonald's. Nutrition advocates have long criticized the plastic playthings included in fast food kids' meals.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66202\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/tacobell.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/tacobell.jpg\" alt=\"Taco Bell. Photo: Getty\" width=\"640\" height=\"357\" class=\"size-full wp-image-66202\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Taco Bell. Photo: Getty\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/23/204899615/taco-bell-says-adios-to-kids-meals-and-toys\">The Salt at NPR Food\u003c/a> (7/23/13)\u003c/p>\n\u003cp>That Crunchy Taco will no longer come with a side of toy.\u003c/p>\n\u003cp>Taco Bell announced Tuesday that it is ditching kids' meals and the trinkets that come with them at its U.S. locations. The items will begin to come off menus starting this month, the company says, and should be completely gone by January 2014.\u003c/p>\n\u003cp>\"As we continue our journey of being a better, more relevant Taco Bell, kids' meals and toys simply no longer make sense for us to put resources behind,\" Greg Creed, chief executive officer of Taco Bell, said in a \u003ca href=\"http://www.tacobell.com/Company/newsreleases/Kids_Meals_Discontinued\">statement\u003c/a> announcing the move.\u003c/p>\n\u003cp>The decision may be a financial one, but nutrition advocates have been calling on fast food chains to drop the use of toys in menu items aimed at kids for years. Critics have long argued that such toy accompaniments serve as a lure to hook young eaters on food that's often loaded with calories, fat and salt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A few years ago, the city of San Francisco passed an ordinance banning freebie toys that come with meals that fail to meet nutritional standards set by the city. But as our colleagues at \u003ca href=\"http://ww2.kqed.org/news/2011/11/30/mcwork-around-fast-food-chain-thumbs-nose-at-sf-happy-meal-toy-ban/\">KQED reported\u003c/a>, McDonald's found a way around the ban by charging parents 10 cents for the trinkets.\u003c/p>\n\u003cp>With Tuesday's announcement, Taco Bell becomes the first nationwide chain to voluntarily stop selling kids' meals with toys, though regional chain Jack in the Box nixed the plastic playthings in its meals for children in 2011.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cspinet.org/about/margo-wootan.html\">Margo Wootan\u003c/a>, nutrition policy director for the Center for Science in the Public Interest, was among the advocates who praised Taco Bell's decision.\u003c/p>\n\u003cp>\"We urge McDonald's, Burger King, Wendy's, and others to follow Taco Bell's lead and stop using toys or other premiums to lure kids to meals of poor nutritional quality,\" Wootan said in a statement.\u003c/p>\n\u003cp>In 2009, fast food restaurants spent $714 million on marketing to kids, according to \u003ca href=\"http://www.ftc.gov/os/2012/12/121221foodmarketingreport.pdf\">a Federal Trade Commission report\u003c/a> released last year. A 2008 study from the FTC estimated that the fast food industry sells more than 1.2 billion kids' meals each year.\u003c/p>\n\u003cp>Saying adios to kids' meals is probably a lot less financially painful for Taco Bell than it would be for McDonald's, whose Happy Meals are rumored to account for about \u003ca href=\"http://www.npr.org/2011/07/27/138722037/mcdonalds-move-may-make-healthy-business-sense\">10 percent of sales\u003c/a>, as NPR has reported. By contrast, kids' meals account for just half of 1 percent of Taco Bell's overall sales, \u003ca href=\"http://www.usatoday.com/story/money/business/2013/07/22/taco-bell-kids-meals-toys-fast-food/2574959/\">according to\u003c/a> \u003cem>USA Today\u003c/em>.\u003c/p>\n\u003cp>And as Wootan notes, items that used to be on the Taco Bell kids' meal menu will still be available a la carte on the regular menu.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Dropping the kids' menu may lead parents to order higher calorie meals off the regular menu, and it's not as if its adult menu is full of health food,\" she says.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Perfect Party Food: Crushed Fig and Prosciutto Crostini",
"title": "Perfect Party Food: Crushed Fig and Prosciutto Crostini",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-07-fig-prosciutto-crostini-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-07-fig-prosciutto-crostini-1.jpg\" alt=\"Fig and Prosciutto Crostini\" width=\"600\" height=\"400\" class=\"aligncenter size-full wp-image-66011\">\u003c/a> \u003c/p>\n\u003cp>This crostini topped with crushed figs, prosciutto, and a balsamic glaze is a take on one of my favorite bites at \u003ca href=\"http://www.locandasf.com/\">Locanda\u003c/a>. \u003c/p>\n\u003cp>At the restaurant we use grilled pizza bianca as the base. The pizza bianca is similar to a focaccia, but not as doughy and with more crunch. We brush a slab of it with good olive oil, cut it on the bias so there’s a nice jagged surface area to crisp up, and toss it on the wood-fired grill to toast up. \u003c/p>\n\u003cp>We then take ripe figs and mash them up, releasing all that sweet, jammy, goodness. The crushed figs go on top of the pizza bianca, and it’s crowned with ribbons of melt-in-your-mouth \u003ca href=\"http://laquercia.us/\">La Quercia\u003c/a> prosciutto and a drizzle of fig molasses.\u003c/p>\n\u003cp>Simple. Sublime.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The dish is a nod to one of \u003ca href=\"https://twitter.com/AnthonyStrong\">Chef Anthony Strong\u003c/a>’s favorite staff meals during his time spent in Rome. They would gather up all the over-ripe, stinking, rotting figs (the way he tells it, this actually sounds awesome, I swear), scraps of leftover prosciutto, some bread, and throw it in the middle of the table with a bottle of olive oil.\u003c/p>\n\u003cp>After getting a taste of Locanda’s fig and prosciutto pizza bianca, I quickly filed it away to make as often as possible while figs are in season. This crostini is the perfect party food -- it’s undeniably delicious, easy to prep, presents beautifully, and will totally make you look fancy pants.\u003c/p>\n\u003cp>I made a few tweaks when making this at home. Rather than finishing the dish with fig molasses, I used a balsamic glaze (shh...it’s store-bought from \u003ca href=\"http://www.traderjoes.com/fearless-flyer/article.asp?article_id=631\">Trader Joe’s\u003c/a>). And, either focaccia or baguette will work nicely for your crostini. \u003c/p>\n\u003cp>This \u003cstrong>Crushed Fig and Prosciutto Crostini\u003c/strong> is a prime example of how beautiful ingredients in perfect balance can be transcendent. You have the sweetness of the figs playing off the saltiness of the prosciutto, the crunch of the bread against the luxuriousness of the fruit, and a bit of acid from the balsamic to brighten everything up and straight up make you salivate. \u003c/p>\n\u003ch2>Recipe: Crushed Fig and Prosciutto Crostini\u003c/h2>\n\u003cp>\u003cem>This crostini topped with jammy mashed up figs, salty prosciutto, and a drizzle of balsamic glaze is a take on one of my favorite bites at Locanda. Simple, sublime, and perfect party food.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 25 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> one party platter\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 loaf focaccia or baguette\u003c/li>\n\u003cli>6 oz prosciutto, thinly sliced\u003c/li>\n\u003cli>1 pint ripe figs, cleaned and stems removed\u003c/li>\n\u003cli>Pinch of Kosher salt\u003c/li>\n\u003cli>Pinch of freshly ground black pepper\u003c/li>\n\u003cli>A few glugs of extra virgin olive oil\u003c/li>\n\u003cli>Drizzle of balsamic glaze (Trader Joe’s)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven broiler. Cut focaccia into bite-sized squares, brush with olive oil and toast it in the oven until golden and crisp. (If using baguette, thinly slice, brush with olive oil, and toast).\u003c/li>\n\u003cli>In a small bowl, break up the figs and mash until chunky and jammy. Mix in a pinch of salt, pepper, and olive oil to taste. I find that a generous seasoning of pepper transforms the flavor of this dish into something really interesting.\u003c/li>\n\u003cli>Spread the fig mixture over the crostini. Drape with prosciutto. Drizzle with balsamic glaze. Finish with a bit more of EVOO. Snag one before they’re all gone.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-07-fig-prosciutto-crostini-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-07-fig-prosciutto-crostini-1.jpg\" alt=\"Fig and Prosciutto Crostini\" width=\"600\" height=\"400\" class=\"aligncenter size-full wp-image-66011\">\u003c/a> \u003c/p>\n\u003cp>This crostini topped with crushed figs, prosciutto, and a balsamic glaze is a take on one of my favorite bites at \u003ca href=\"http://www.locandasf.com/\">Locanda\u003c/a>. \u003c/p>\n\u003cp>At the restaurant we use grilled pizza bianca as the base. The pizza bianca is similar to a focaccia, but not as doughy and with more crunch. We brush a slab of it with good olive oil, cut it on the bias so there’s a nice jagged surface area to crisp up, and toss it on the wood-fired grill to toast up. \u003c/p>\n\u003cp>We then take ripe figs and mash them up, releasing all that sweet, jammy, goodness. The crushed figs go on top of the pizza bianca, and it’s crowned with ribbons of melt-in-your-mouth \u003ca href=\"http://laquercia.us/\">La Quercia\u003c/a> prosciutto and a drizzle of fig molasses.\u003c/p>\n\u003cp>Simple. Sublime.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The dish is a nod to one of \u003ca href=\"https://twitter.com/AnthonyStrong\">Chef Anthony Strong\u003c/a>’s favorite staff meals during his time spent in Rome. They would gather up all the over-ripe, stinking, rotting figs (the way he tells it, this actually sounds awesome, I swear), scraps of leftover prosciutto, some bread, and throw it in the middle of the table with a bottle of olive oil.\u003c/p>\n\u003cp>After getting a taste of Locanda’s fig and prosciutto pizza bianca, I quickly filed it away to make as often as possible while figs are in season. This crostini is the perfect party food -- it’s undeniably delicious, easy to prep, presents beautifully, and will totally make you look fancy pants.\u003c/p>\n\u003cp>I made a few tweaks when making this at home. Rather than finishing the dish with fig molasses, I used a balsamic glaze (shh...it’s store-bought from \u003ca href=\"http://www.traderjoes.com/fearless-flyer/article.asp?article_id=631\">Trader Joe’s\u003c/a>). And, either focaccia or baguette will work nicely for your crostini. \u003c/p>\n\u003cp>This \u003cstrong>Crushed Fig and Prosciutto Crostini\u003c/strong> is a prime example of how beautiful ingredients in perfect balance can be transcendent. You have the sweetness of the figs playing off the saltiness of the prosciutto, the crunch of the bread against the luxuriousness of the fruit, and a bit of acid from the balsamic to brighten everything up and straight up make you salivate. \u003c/p>\n\u003ch2>Recipe: Crushed Fig and Prosciutto Crostini\u003c/h2>\n\u003cp>\u003cem>This crostini topped with jammy mashed up figs, salty prosciutto, and a drizzle of balsamic glaze is a take on one of my favorite bites at Locanda. Simple, sublime, and perfect party food.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 25 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> one party platter\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 loaf focaccia or baguette\u003c/li>\n\u003cli>6 oz prosciutto, thinly sliced\u003c/li>\n\u003cli>1 pint ripe figs, cleaned and stems removed\u003c/li>\n\u003cli>Pinch of Kosher salt\u003c/li>\n\u003cli>Pinch of freshly ground black pepper\u003c/li>\n\u003cli>A few glugs of extra virgin olive oil\u003c/li>\n\u003cli>Drizzle of balsamic glaze (Trader Joe’s)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven broiler. Cut focaccia into bite-sized squares, brush with olive oil and toast it in the oven until golden and crisp. (If using baguette, thinly slice, brush with olive oil, and toast).\u003c/li>\n\u003cli>In a small bowl, break up the figs and mash until chunky and jammy. Mix in a pinch of salt, pepper, and olive oil to taste. I find that a generous seasoning of pepper transforms the flavor of this dish into something really interesting.\u003c/li>\n\u003cli>Spread the fig mixture over the crostini. Drape with prosciutto. Drizzle with balsamic glaze. Finish with a bit more of EVOO. Snag one before they’re all gone.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: Chow Down in Oakland's Chinatown",
"title": "5 Bites: Chow Down in Oakland's Chinatown",
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"content": "\u003cfigure id=\"attachment_65835\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Shrimp-Won-Ton-Soup-22.jpg\">\u003cimg class=\"size-full wp-image-65835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Shrimp-Won-Ton-Soup-22.jpg\" alt=\"Shrimp Wonton Soup at Best Taste Restaurant\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shrimp Wonton Soup at Best Taste Restaurant.\u003c/figcaption>\u003c/figure>\n\u003cp>Navigating the crowded corridors of any metropolitan Chinatown can be daunting, and Oakland is no exception. It can be overwhelming to try and find the best places to eat, especially since the small, unassuming restaurants sandwiched between busy produce vendors are usually the real culinary gems of the neighborhood. I keep a running tally of places that remain perennial favorites of my friends who've grown up in the Bay Area, and here are five restaurants that consistently receive thumbs up from locals. And luckily, they're all within easy walking distance of each other near Webster, Franklin and Harrison Streets. What are some of your favorites places to eat in Chinatown? Let us know in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"65625,65623,65626,65624,65622,65621\" width=\"1000\"]\u003c/p>\n\u003cp>A region in northeastern China whose name translates to \"mountain\" and \"east,\" the cuisine from the coastal province of Shandong belongs to the exalted \"\u003ca href=\"http://en.wikipedia.org/wiki/Chinese_cuisine#Lu_.28Shandong.29_.EF.BC.88.E9.AD.AF.E8.8F.9C.EF.BC.89\" target=\"_blank\">Eight Culinary Traditions\u003c/a>\" of China. Two delicious eponymous dishes -- Shan Dong beef and Shan Dong dumplings with pork and vegetables -- are generously portioned platters large enough to feed four hungry diners. The wonton noodle soup has a richly flavored broth chock-full of vegetables, chicken, beef and shrimp. For an extra dollar, you can substitute in their plump, homemade noodles -- which I recommend if you're ordering their spicy sesame paste noodles.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sd.222.to/index.php\" target=\"_blank\">Shan Dong\u003c/a>\u003c/strong>\u003cbr>\n328 10th St., Ste 101 [\u003ca href=\"http://goo.gl/K798s\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-2299\u003cbr>\nHours: Tue-Thu, Sun 10am-9:30pm; Fri-Sat 10am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"64859,64858,64855,65617,64862,64861,65616,65612,65613\" width=\"1000\"]\u003c/p>\n\u003cp>In the mood for fast, cheap and tasty \u003ca href=\"http://en.wikipedia.org/wiki/Cantonese_cuisine\" target=\"_blank\">Cantonese food\u003c/a>? This is a great go-to place, especially if you have late-night cravings for Chinese-style BBQ, claypot dishes, stir-fried noodles and soups. Scan their chef's specials if you want an exotic helping of snake soup or spare ribs with frogs, or peruse the hundreds of items in their phone book-sized menu. You can't go wrong with their big bowl of pork-shrimp wonton soup noodle soup, roasted duck over peppery white rice, sizzling claypot chicken with flecks of roast pork, onions, garlic and ginger and sauteed tender greens.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/new-gold-medal-restaurant-oakland\" target=\"_blank\">New Gold Medal\u003c/a>\u003c/strong>\u003cbr>\n389 8th St. [\u003ca href=\"http://goo.gl/rYRfw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 465-1940\u003cbr>\nHours: Mon, Wed 12-1pm; Mon 7pm-3am; Tue 12pm-3am; Wed 5pm-3am; Thu-Sat 7pm-4am; Sun 9-3am\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"64948,64954,64952,64953,65644,65638,65648,64955,65640\" width=\"1000\"]\u003c/p>\n\u003cp>Located in the Pacific Renaissance Plaza mall, Gum Kuo is short on ambience but serves up some of the tastiest congee you'll find in Chinatown. Their chicken and mushroom rice porridge has the creamy consistency of risotto, while the roasted BBQ pork with rice, steamed greens and fried egg is a solid choice for breakfast, lunch or dinner. If you're in the mood for a fried delight, try the crispy salt and pepper shrimp that has a bit of a spicy kick. Roast duck and bok choy with a side of rice are another classic combo.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/gum-kuo-restaurant-oakland\" target=\"_blank\">Gum Kuo\u003c/a>\u003c/strong>\u003cbr>\n388 9th St., Ste 182 [\u003ca href=\"http://goo.gl/52sRq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 268-1288\u003cbr>\nHours: Mon-Thu, Sun 7:30am-10pm; Fri-Sat 7:30-12 am\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"65420,65418,65630,65633,65417,65426\" width=\"1000\"]\u003c/p>\n\u003cp>This spot lives up to its name and brings on the heat with its spicy Szechuan menu. Items are rated between 1-3 levels of spiciness (look for the cute cartoon chili peppers next to the dishes.) The \"Kiss of Fire\" orange chicken or beef gets a double pepper designation, while the \"Gangsta\" casserole \"Murder Style\" earns triple peppers on the spiciness scale. Two highlights on the menu are the eggplant in garlic sauce and Szechuan fish with beans and tofu. If you have an acquired taste for pungent flavors, try any of their \"stinky\" dishes. The Ma-Po tofu with ground pork will certainly clear your sinuses.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/spices-3-oakland\" target=\"_blank\">Spices 3\u003c/a>\u003c/strong>\u003cbr>\n369 12th St. [\u003ca href=\"http://goo.gl/vOTI2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 625-8889\u003cbr>\nHours: Mon-Fri 10:30am-11pm; Sat-Sun 11:30am-11pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003cbr>\nCash Only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"65574,65573,65577,65572, 65578,65570, 65579,65575,65576,65571\" width=\"1000\"]\u003c/p>\n\u003cp>A tiny, no-frills restaurant that specializes in standard southern Chinese fare, you'll find its patrons hunkered down before bowls of noodle soups, clay pots and congee while Chinese soap operas blare in the background. Be sure to try their BBQ pork, roasted pork and duck with rice and fresh shrimp wontons in soup. Most items on the menu are a real bargain, so you and a friend can eat well for $20 or less. Other standouts include the black mushrooms with mustard greens and beef short ribs with garlic.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/best-taste-restaurant-oakland\" target=\"_blank\">Best Taste Restaurant\u003c/a>\u003c/strong>\u003cbr>\n814 Franklin St. [\u003ca href=\"http://goo.gl/RjhY6\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 444-4983\u003cbr>\nHours: 7 days a week, 7am-7pm\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65835\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Shrimp-Won-Ton-Soup-22.jpg\">\u003cimg class=\"size-full wp-image-65835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Shrimp-Won-Ton-Soup-22.jpg\" alt=\"Shrimp Wonton Soup at Best Taste Restaurant\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shrimp Wonton Soup at Best Taste Restaurant.\u003c/figcaption>\u003c/figure>\n\u003cp>Navigating the crowded corridors of any metropolitan Chinatown can be daunting, and Oakland is no exception. It can be overwhelming to try and find the best places to eat, especially since the small, unassuming restaurants sandwiched between busy produce vendors are usually the real culinary gems of the neighborhood. I keep a running tally of places that remain perennial favorites of my friends who've grown up in the Bay Area, and here are five restaurants that consistently receive thumbs up from locals. And luckily, they're all within easy walking distance of each other near Webster, Franklin and Harrison Streets. What are some of your favorites places to eat in Chinatown? Let us know in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A region in northeastern China whose name translates to \"mountain\" and \"east,\" the cuisine from the coastal province of Shandong belongs to the exalted \"\u003ca href=\"http://en.wikipedia.org/wiki/Chinese_cuisine#Lu_.28Shandong.29_.EF.BC.88.E9.AD.AF.E8.8F.9C.EF.BC.89\" target=\"_blank\">Eight Culinary Traditions\u003c/a>\" of China. Two delicious eponymous dishes -- Shan Dong beef and Shan Dong dumplings with pork and vegetables -- are generously portioned platters large enough to feed four hungry diners. The wonton noodle soup has a richly flavored broth chock-full of vegetables, chicken, beef and shrimp. For an extra dollar, you can substitute in their plump, homemade noodles -- which I recommend if you're ordering their spicy sesame paste noodles.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sd.222.to/index.php\" target=\"_blank\">Shan Dong\u003c/a>\u003c/strong>\u003cbr>\n328 10th St., Ste 101 [\u003ca href=\"http://goo.gl/K798s\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-2299\u003cbr>\nHours: Tue-Thu, Sun 10am-9:30pm; Fri-Sat 10am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the mood for fast, cheap and tasty \u003ca href=\"http://en.wikipedia.org/wiki/Cantonese_cuisine\" target=\"_blank\">Cantonese food\u003c/a>? This is a great go-to place, especially if you have late-night cravings for Chinese-style BBQ, claypot dishes, stir-fried noodles and soups. Scan their chef's specials if you want an exotic helping of snake soup or spare ribs with frogs, or peruse the hundreds of items in their phone book-sized menu. You can't go wrong with their big bowl of pork-shrimp wonton soup noodle soup, roasted duck over peppery white rice, sizzling claypot chicken with flecks of roast pork, onions, garlic and ginger and sauteed tender greens.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/new-gold-medal-restaurant-oakland\" target=\"_blank\">New Gold Medal\u003c/a>\u003c/strong>\u003cbr>\n389 8th St. [\u003ca href=\"http://goo.gl/rYRfw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 465-1940\u003cbr>\nHours: Mon, Wed 12-1pm; Mon 7pm-3am; Tue 12pm-3am; Wed 5pm-3am; Thu-Sat 7pm-4am; Sun 9-3am\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located in the Pacific Renaissance Plaza mall, Gum Kuo is short on ambience but serves up some of the tastiest congee you'll find in Chinatown. Their chicken and mushroom rice porridge has the creamy consistency of risotto, while the roasted BBQ pork with rice, steamed greens and fried egg is a solid choice for breakfast, lunch or dinner. If you're in the mood for a fried delight, try the crispy salt and pepper shrimp that has a bit of a spicy kick. Roast duck and bok choy with a side of rice are another classic combo.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/gum-kuo-restaurant-oakland\" target=\"_blank\">Gum Kuo\u003c/a>\u003c/strong>\u003cbr>\n388 9th St., Ste 182 [\u003ca href=\"http://goo.gl/52sRq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 268-1288\u003cbr>\nHours: Mon-Thu, Sun 7:30am-10pm; Fri-Sat 7:30-12 am\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This spot lives up to its name and brings on the heat with its spicy Szechuan menu. Items are rated between 1-3 levels of spiciness (look for the cute cartoon chili peppers next to the dishes.) The \"Kiss of Fire\" orange chicken or beef gets a double pepper designation, while the \"Gangsta\" casserole \"Murder Style\" earns triple peppers on the spiciness scale. Two highlights on the menu are the eggplant in garlic sauce and Szechuan fish with beans and tofu. If you have an acquired taste for pungent flavors, try any of their \"stinky\" dishes. The Ma-Po tofu with ground pork will certainly clear your sinuses.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/spices-3-oakland\" target=\"_blank\">Spices 3\u003c/a>\u003c/strong>\u003cbr>\n369 12th St. [\u003ca href=\"http://goo.gl/vOTI2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 625-8889\u003cbr>\nHours: Mon-Fri 10:30am-11pm; Sat-Sun 11:30am-11pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003cbr>\nCash Only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A tiny, no-frills restaurant that specializes in standard southern Chinese fare, you'll find its patrons hunkered down before bowls of noodle soups, clay pots and congee while Chinese soap operas blare in the background. Be sure to try their BBQ pork, roasted pork and duck with rice and fresh shrimp wontons in soup. Most items on the menu are a real bargain, so you and a friend can eat well for $20 or less. Other standouts include the black mushrooms with mustard greens and beef short ribs with garlic.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/best-taste-restaurant-oakland\" target=\"_blank\">Best Taste Restaurant\u003c/a>\u003c/strong>\u003cbr>\n814 Franklin St. [\u003ca href=\"http://goo.gl/RjhY6\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 444-4983\u003cbr>\nHours: 7 days a week, 7am-7pm\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "France Battles Scourge Of Ready-To-Eat Meals In Restaurants",
"title": "France Battles Scourge Of Ready-To-Eat Meals In Restaurants",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_64845\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/french-restaurants.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/french-restaurants-1024x684.jpg\" alt=\"We're guessing microwavable, premade meals are <em>not</em> an issue in this kitchen, at the three-Michelin-star restaurant L'Auberge du Pont de Collonges near Lyon, France. Photo: Laurent Cipriani/AP\" width=\"1024\" height=\"684\" class=\"size-large wp-image-64845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We're guessing microwavable, premade meals are \u003cem>not\u003c/em> an issue in this kitchen, at the three-Michelin-star restaurant L'Auberge du Pont de Collonges near Lyon, France. Photo: Laurent Cipriani/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/08/200106073/france-battles-scourge-of-ready-to-eat-meals-in-restaurants\">The Salt at NPR Food\u003c/a> (7/8/13)\u003c/p>\n\u003cp>France's vaunted culinary culture has been taking it on the chin lately.\u003c/p>\n\u003cp>First came the news, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/30/mon-dieu-fast-food-now-rules-in-france/\">we told you about\u003c/a> in April, that the majority of France's restaurants are now fast-food joints.\u003c/p>\n\u003cp>And now, another blow. In a \u003ca href=\"http://www.synhorcat.com/syn_page.php?rb=com-promo&srub=&id_article=6114\" target=\"_blank\">recent survey\u003c/a> of French restaurants, more than a third fessed up that they serve industrially prepared, and often frozen, food. Fast-food outlets, mind you, weren't even included in that poll, which was conducted by Synhorcat, a French restaurant trade group.\u003c/p>\n\u003cp>But fear not, foodies: The French National Assembly is taking action. After all, gastronomy is a cornerstone of French culture, and its restaurants are a prime tourist attraction. So France's lower Assembly has \u003ca href=\"http://www.france24.com/en/20130628-france-battles-microwave-food-restaurants-gastronomy-pre-prepared\" target=\"_blank\">approved a bill\u003c/a> that would force restaurants that make their food on site to use the label \"fait-maison\" – or homemade.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The bill still needs to pass the Upper Senate to become law. But if it goes through, any restaurant that boasts that \"homemade\" label but uses shortcuts — like buying pre-chopped onions — will be fined.\u003c/p>\n\u003cp>\"Seventy percent of French restaurants rely on companies to deliver ready-made meals that only require the ding of a microwave,\" says Xavier Denamur, who \u003ca href=\"http://www.restoaparis.com/restaurant-paris-par-theme/Xavier-Denamur\" target=\"_blank\">owns five restaurants\u003c/a> in Paris' Le Marais neighborhood.\u003c/p>\n\u003cp>Denamur tells The Salt that French restaurants have long had a dirty little secret: Many of them — from fast-food places to brasseries to high-end restaurants — use \"ready-to-serve\" meals made by industrial food manufacturers. (The website of one such company, Brake France, promotes several of these meals as \"grandmother-style\" recipes.) Often, Denamur and others contend, eateries will mix these premade meals with freshly prepared dishes.\u003c/p>\n\u003cp>Some of France's leading chefs — like \u003ca href=\"http://www.alain-ducasse.com/en\">Alain Ducasse\u003c/a>, Joel Robuchon and others — are calling for the new labeling efforts to go further: They want to limit the use of the term \"restaurant\" to only those eating establishments that make their food in-house from scratch. Under that scenario, \"restaurant\" would become an \"appellation\" — a label that serves as a symbol of quality, similar to those given to particular wines and cheeses.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.umih.fr/fr/Salle-de-presse/press-review/Une-reconnaissance-insuffisante-de-lartisan-restaurateur\" target=\"_blank\">UMIH\u003c/a>, France's main association of restaurant owners, opposes this new \"restaurant\" label, arguing it will create confusion among the public and have \"drastic consequences\" for the industry. Instead, UMIH suggests a new category of \"artisanal\" restaurants for those making everything from scratch.\u003c/p>\n\u003cp>UMIH claims that it's virtually impossible for small-restaurant owners who do make everything by hand to compete economically with those who don't. Denamur counters that the new labels will level the playing field, so that only the best survive. Other restaurateurs maintain they've had to resort to labor-saving techniques to turn a profit on tight margins.\u003c/p>\n\u003cp>If the new \"homemade\" label rules do become law, interpreting them could be a minefield, says London-based catering and restaurant consultant \u003ca href=\"http://www.prestige-purchasing.eu/about-us/\" target=\"_blank\">David Read\u003c/a>. For instance, does \"homemade\" allow restaurants to use deboned fish or premade butter? What about frozen vegetables?\u003c/p>\n\u003cp>\"Sometimes fresh vegetables don't taste as good as vegetables that have been picked exactly when ripe and frozen properly,\" he notes. \"I love fresh vegetables, but you can't run a chain of restaurants like that.\"\u003c/p>\n\u003cp>Restaurants, he notes, will sometimes outsource the \"extras\" they lack the resources or expertise to make. \"Often, a bakery can provide much better bread and pastries than a restaurant can make themselves,\" he says. \"It doesn't make it a bad restaurant.\"\u003c/p>\n\u003cp>Label-proponent Denamur agrees it's important to draw the line.\u003c/p>\n\u003cp>\"Anything that has not been altered by industrial means is acceptable,\" he says. \"A fish freshly filleted has not suffered alteration apart from being cut. Equally, a restaurateur cannot be expected to buy a whole beef to serve a steak.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For Denamur, the main issue is transparency for the consumer, ensuring diners know what they're getting. The country's gastronomic reputation, he says, \"enables unscrupulous restaurateurs to sell whatever they want. Tourists are probably the first victims.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>\u003c/em>. \u003c/p>\n\n",
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"excerpt": "French dining is world famous, but it has a dirty little secret: Many restaurants rely on microwavable, premade meals. A bill that's already cleared one big hurdle in the French National Assembly would force restaurants to label when their food is made in-house from scratch – and penalize those who lie about it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64845\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/french-restaurants.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/french-restaurants-1024x684.jpg\" alt=\"We're guessing microwavable, premade meals are <em>not</em> an issue in this kitchen, at the three-Michelin-star restaurant L'Auberge du Pont de Collonges near Lyon, France. Photo: Laurent Cipriani/AP\" width=\"1024\" height=\"684\" class=\"size-large wp-image-64845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We're guessing microwavable, premade meals are \u003cem>not\u003c/em> an issue in this kitchen, at the three-Michelin-star restaurant L'Auberge du Pont de Collonges near Lyon, France. Photo: Laurent Cipriani/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/08/200106073/france-battles-scourge-of-ready-to-eat-meals-in-restaurants\">The Salt at NPR Food\u003c/a> (7/8/13)\u003c/p>\n\u003cp>France's vaunted culinary culture has been taking it on the chin lately.\u003c/p>\n\u003cp>First came the news, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/30/mon-dieu-fast-food-now-rules-in-france/\">we told you about\u003c/a> in April, that the majority of France's restaurants are now fast-food joints.\u003c/p>\n\u003cp>And now, another blow. In a \u003ca href=\"http://www.synhorcat.com/syn_page.php?rb=com-promo&srub=&id_article=6114\" target=\"_blank\">recent survey\u003c/a> of French restaurants, more than a third fessed up that they serve industrially prepared, and often frozen, food. Fast-food outlets, mind you, weren't even included in that poll, which was conducted by Synhorcat, a French restaurant trade group.\u003c/p>\n\u003cp>But fear not, foodies: The French National Assembly is taking action. After all, gastronomy is a cornerstone of French culture, and its restaurants are a prime tourist attraction. So France's lower Assembly has \u003ca href=\"http://www.france24.com/en/20130628-france-battles-microwave-food-restaurants-gastronomy-pre-prepared\" target=\"_blank\">approved a bill\u003c/a> that would force restaurants that make their food on site to use the label \"fait-maison\" – or homemade.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The bill still needs to pass the Upper Senate to become law. But if it goes through, any restaurant that boasts that \"homemade\" label but uses shortcuts — like buying pre-chopped onions — will be fined.\u003c/p>\n\u003cp>\"Seventy percent of French restaurants rely on companies to deliver ready-made meals that only require the ding of a microwave,\" says Xavier Denamur, who \u003ca href=\"http://www.restoaparis.com/restaurant-paris-par-theme/Xavier-Denamur\" target=\"_blank\">owns five restaurants\u003c/a> in Paris' Le Marais neighborhood.\u003c/p>\n\u003cp>Denamur tells The Salt that French restaurants have long had a dirty little secret: Many of them — from fast-food places to brasseries to high-end restaurants — use \"ready-to-serve\" meals made by industrial food manufacturers. (The website of one such company, Brake France, promotes several of these meals as \"grandmother-style\" recipes.) Often, Denamur and others contend, eateries will mix these premade meals with freshly prepared dishes.\u003c/p>\n\u003cp>Some of France's leading chefs — like \u003ca href=\"http://www.alain-ducasse.com/en\">Alain Ducasse\u003c/a>, Joel Robuchon and others — are calling for the new labeling efforts to go further: They want to limit the use of the term \"restaurant\" to only those eating establishments that make their food in-house from scratch. Under that scenario, \"restaurant\" would become an \"appellation\" — a label that serves as a symbol of quality, similar to those given to particular wines and cheeses.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.umih.fr/fr/Salle-de-presse/press-review/Une-reconnaissance-insuffisante-de-lartisan-restaurateur\" target=\"_blank\">UMIH\u003c/a>, France's main association of restaurant owners, opposes this new \"restaurant\" label, arguing it will create confusion among the public and have \"drastic consequences\" for the industry. Instead, UMIH suggests a new category of \"artisanal\" restaurants for those making everything from scratch.\u003c/p>\n\u003cp>UMIH claims that it's virtually impossible for small-restaurant owners who do make everything by hand to compete economically with those who don't. Denamur counters that the new labels will level the playing field, so that only the best survive. Other restaurateurs maintain they've had to resort to labor-saving techniques to turn a profit on tight margins.\u003c/p>\n\u003cp>If the new \"homemade\" label rules do become law, interpreting them could be a minefield, says London-based catering and restaurant consultant \u003ca href=\"http://www.prestige-purchasing.eu/about-us/\" target=\"_blank\">David Read\u003c/a>. For instance, does \"homemade\" allow restaurants to use deboned fish or premade butter? What about frozen vegetables?\u003c/p>\n\u003cp>\"Sometimes fresh vegetables don't taste as good as vegetables that have been picked exactly when ripe and frozen properly,\" he notes. \"I love fresh vegetables, but you can't run a chain of restaurants like that.\"\u003c/p>\n\u003cp>Restaurants, he notes, will sometimes outsource the \"extras\" they lack the resources or expertise to make. \"Often, a bakery can provide much better bread and pastries than a restaurant can make themselves,\" he says. \"It doesn't make it a bad restaurant.\"\u003c/p>\n\u003cp>Label-proponent Denamur agrees it's important to draw the line.\u003c/p>\n\u003cp>\"Anything that has not been altered by industrial means is acceptable,\" he says. \"A fish freshly filleted has not suffered alteration apart from being cut. Equally, a restaurateur cannot be expected to buy a whole beef to serve a steak.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For Denamur, the main issue is transparency for the consumer, ensuring diners know what they're getting. The country's gastronomic reputation, he says, \"enables unscrupulous restaurateurs to sell whatever they want. Tourists are probably the first victims.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>\u003c/em>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Kevin Sancimino from Swan Oyster Depot Shares Grilling Tips and the Best Types of Oysters to BBQ",
"title": "Kevin Sancimino from Swan Oyster Depot Shares Grilling Tips and the Best Types of Oysters to BBQ",
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"content": "\u003cfigure id=\"attachment_64463\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Group-Shot-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Group-Shot-.jpg\" alt=\"The Swan Oyster Depot Crew: L to R: Jimmy, Marino, Kevin, Steve, Guy, Erik and Darin. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64463\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Swan Oyster Depot Crew: L to R: Jimmy, Marino, Kevin, Steve, Guy, Erik and Darin. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>This Fourth of July many of us are planning to pull out that checkered tablecloth, fire up the grill and make the perfect all-American meal. It’s a tradition as integral as fireworks. Hot dogs, hamburgers, chicken, ribs and oysters. In the Bay Area, oysters are a great choice to serve to your hungry guests-- one local food that is sure to please. \u003c/p>\n\u003cfigure id=\"attachment_64465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oysters-on-a-platter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oysters-on-a-platter.jpg\" alt=\"Oysters on the half shell displayed on ice. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64465\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oysters on the half shell displayed on ice. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>But first, a brief history lesson. \u003ca href=\"http://host.madison.com/lifestyles/food_and_cooking/burgers-on-july-not-for-the-founding-fathers/article_33736a9b-a7fc-5139-bc94-50c0c6360bea.html\">Our founding fathers, think Ben Franklin, Thomas Jefferson and John Adams, probably ate oysters.\u003c/a> The first Independence Day celebration took place at a Philadelphia public house in 1776. Because Philadelphia was a major port city, the meal likely would have included local seafood such as oysters. \u003c/p>\n\u003cfigure id=\"attachment_64340\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/1024px-Declaration_independence.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/1024px-Declaration_independence.jpg\" alt=\"John Trumbull's painting, Declaration of Independence. Photography courtesy of US Capitol.\" width=\"1024\" height=\"678\" class=\"size-full wp-image-64340\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Trumbull's painting, Declaration of Independence. \u003ca href=\"http://commons.wikimedia.org/wiki/File:John_Trumbull_-_Declaration_of_Independence_-_WGA23100.jpg\">Photography courtesy of US Capitol\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cp>I couldn’t think of a better time to talk about these half-shell delights than with some of the foremost experts on the matter: the Sancimino family from \u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a> in Nob Hill, an 18-seat counter fish market. It’s always packed with hungry patrons willing to wait hours for a coveted seat. Bon Appétit recently named Swan one of the \"\u003ca href=\"http://www.bonappetit.com/magazine/20-most-important-restaurants-2013/restaurants/swan-oyster-depot\">twenty most important restaurants in the America\u003c/a>.\" \u003ca href=\"http://www.travelchannel.com/video/what-to-do-in-san-francisco\">Anthony Bourdain\u003c/a>, Bing Crosby and Francis Ford Coppola have all been known to frequent the joint at one time or another. \u003c/p>\n\u003cfigure id=\"attachment_64358\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DSCN4775.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DSCN4775.jpg\" alt=\"The Sancimino family preparing for another day of selling seafood. Photo: Gina Scialabba\" width=\"1280\" height=\"960\" class=\"size-full wp-image-64358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Sancimino family preparing for another day of selling seafood. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant has been around for over 100 years. The Sanciminos have owned it in since 1946 and their expertise is revealed through the quality of the food they serve. They seem to know everything about seafood, especially oysters. \u003c/p>\n\u003cp>\"He was a bold man that first ate an oyster, \"so said Jonathan Swift way back when in ye olde’ days of yesteryear. Indeed, oysters, also known as “bivalve mollusks” have a variety of different tastes. Some are briny, an intense salty flavor, others almost sweet. There are so many different types, Kumamoto, Virginica and Olympia--just to name a few. Trying to choose from a variety of oysters can be an intimidating experience. I decided to seek assistance. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On a recent Wednesday morning, I had the chance to catch up with Kevin Sancimino, described by his brothers as “the oyster expert.” Kevin has a venerable wealth of oyster knowledge. He explained there are five main types of oyster species consumed in the United States: Pacific Oyster, Atlantic Oyster, Kumamoto, European Flat and the Olympia. Each has it’s own unique size, shape, taste, and texture.\u003c/p>\n\u003cfigure id=\"attachment_64466\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kevin-close-up-shot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kevin-close-up-shot.jpg\" alt=\"Kevin Sancimino is Swan Oyster Depot’s “oyster expert.” Photo: Sara Bloomberg. \" width=\"1000\" height=\"667\" class=\"size-full wp-image-64466\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kevin Sancimino is Swan Oyster Depot’s “oyster expert.” Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>Swan’s carries a variety of oysters each day. The menu changes based on what’s fresh. Some are local and come directly from \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/05/kqeds-forum-drakes-bay-oyster-company-sues-to-stay/\">Drakes Bay\u003c/a>, while others are shipped from the East Coast. The family picks them up at Pier 33 each morning. \u003c/p>\n\u003cfigure id=\"attachment_64345\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/OysterMenu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/OysterMenu.jpg\" alt=\"Daily oyster selections. Photo: Gina Scialabba\" width=\"500\" class=\"size-full wp-image-64345\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Daily oyster selections. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>When I visited, he presented me with a platter of oysters on the half shell fit for a queen, or a hungry journalist. \u003c/p>\n\u003cfigure id=\"attachment_64468\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oyster-Vertical-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oyster-Vertical-.jpg\" alt=\"Freshly shucked oysters at Swan Oyster Depot. Photo: Sara Bloomberg.\" width=\"500\" class=\"size-full wp-image-64468\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freshly shucked oysters at Swan Oyster Depot. Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>One thing is certain, everyone has his or her favorite variety of species. Each family members had their own take on what is the most flavorful oyster. \u003c/p>\n\u003cp>“We keep a variety of oysters because there is no ‘best oyster’\" Kevin said. “People like what they like.”\u003c/p>\n\u003cp>I asked Kevin to give me some tips on the right way to barbecue an oyster. To shuck or not to shuck? He told me that most people don’t bother to shuck the oyster. They simply throw it over an open flame and let it naturally separate. Sounds like a time-saving convenience, right? \u003c/p>\n\u003cfigure id=\"attachment_64347\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Oysters-Unshucked.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Oysters-Unshucked.jpg\" alt=\"Oysters packed on ice. A shucking tool is the best way to crack one open. Photo: Gina Scialabba\" width=\"1280\" height=\"960\" class=\"size-full wp-image-64347\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oysters packed on ice. A shucking tool is the best way to crack one open. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>While, that might sound like a good idea, Kevin doesn’t recommend it. “The best way is to shuck it. That’s what we do at family events. Separate it. Put it on the barbecue, put some sauce on it, and you wait,” he said. Here's some tips on how to correctly shuck an oyster: \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=6g5_7g9I1gM]\u003c/p>\n\u003cp>But, how long should you cook these delicate sea creatures? Not long. His warning: Don’t let the oyster shrivel up. \u003c/p>\n\u003cblockquote>\u003cp>“Wait until you see a little black dryness start to appear on the shell,” Kevin said. “The oyster will start to shrivel a little bit. That’s when it’s done. The sauce will start to bubble almost like it’s poaching in the shell. To me, that is the best way to barbecue an oyster.”\u003c/p>\u003c/blockquote>\n\u003cp>Kevin told me about three of his favorite oysters. Some are barbecue-worthy, while others aren’t. Check out his picks. Do you agree? What are some of your favorites? \u003c/p>\n\u003ch2>Pacific Oyster/Miyagi\u003c/h2>\n\u003cp> \u003cstrong>Species Name: Crassostrea Gigas\u003c/strong>\u003cbr>\n \u003cstrong>Examples: Fanny Bay, Royal Miyagi, Kusshi, Drakes Bay\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_64469\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Drakes-Bay-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Drakes-Bay-.jpg\" alt=\"Drakes Bay are some of Kevin’s favorites among local oysters. The farm is facing possible closure, Kevin said he would be upset if they are shut down. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64469\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/05/kqeds-forum-drakes-bay-oyster-company-sues-to-stay/\">Drakes Bay\u003c/a> are some of Kevin’s favorites among local oysters. The farm is facing possible closure, Kevin said he would be upset if they are shut down. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The Pacific oyster is native to the Pacific coast of Asia. It has become an introduced species in North America, Australia, Europe, and New Zealand. Most farm-raised oysters in the Pacific Northwest are Pacific oysters. They’ve got fluted, pointed shells that are usually rough and jagged. They go by a variety of names: Miyagi, Fanny Bay, Royal Miyagi, Kusshi, Drakes Bay. Some people describe them as creamy or buttery, not overly firm. Others say they are herbaceous, vegetal, or melonly. They can be extremely briny, a fancy way of saying “salty.” Whatever your take on these, the Miyagi is the most commonly grown and consumed oyster on the West Coast. Indeed, Kevin thinks these oysters are the best to barbecue. Whether with hot sauce, barbecue sauce or even a little pesto. \u003c/p>\n\u003cblockquote>\u003cp>“These are by far my favorite oysters to barbecue,” he said. “The sauce cooks on the oysters, so it’s not as overwhelming.”\u003c/p>\u003c/blockquote>\n\u003ch2>The Atlantic Oyster\u003c/h2>\n\u003cp> \u003cstrong> Species Name: Crassostrea Virginica\u003c/strong>\u003cbr>\n \u003cstrong> Examples: Blue Point, Chathams, Beausoleil, Pemaquid, Wellfleet\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_64472\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Blue-Point-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Blue-Point-.jpg\" alt=\"Blue Point oysters are also a good choice to barbecue. While the cups aren’t as deep as a miyagi, they are able to retain flavor when you put them on the grill. Photo: Sara Bloomberg.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64472\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Point oysters are also a good choice to barbecue. While the cups aren’t as deep as a miyagi, they are able to retain flavor when you put them on the grill. Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>These are Kevin’s second favorite choice to barbecue, especially the Blue Points. If you’ve only had oysters one time in your life, these are most likely what you consumed. They are the “traditional American oyster,” Kevin said. The Virginica oyster is native to the East Coast, Cape Cod and Nova Scotia, and are distinguished by their tear drop shape, smooth shells, and uniform colors: brown, cream, or forest green. They are dense and flavorful. Chathams, for instance, pack the raw slap of the Atlantic, a pure brine wallop. Really, these are as intense as any oysters on the east coast, unbelievably salty and with a kind of concentrated, anchovyesque savoriness. The shells are the color of Chatham–gray shingles, green sea--and they do indeed seem to open easily every time. Wellfleets oysters tend to be long and strong-shelled. Experienced tasters know that they are plump and clean with a distinctively good balance of creamy sweetness and brine. \u003c/p>\n\u003ch2>The Kumamoto\u003c/h2>\n\u003cp> \u003cstrong> Species Name: Crassostrea Sikamea\u003c/strong>\u003cbr>\n \u003cstrong>Examples: Humboldt Kumamoto, Shelton Kumamoto, Royale Kumamoto\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_64474\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kumamoto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kumamoto.jpg\" alt=\"Kumamoto oysters have small cups, making them difficult to barbecue, Kevin said. He thinks they are better raw. Photo: Sara Bloomberg. \" width=\"1000\" height=\"667\" class=\"size-full wp-image-64474\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kumamoto oysters have small cups, making them difficult to barbecue, Kevin said. He thinks they are better raw. Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>The Kumamoto oyster is originally from Japan. Kumamotos are known for their small size, deep cup, creamy texture, and cucumber-melon finish. The tastes can vary depending on where they are farmed: Baja California, Humboldt Bay, or Puget Sound. Kumamotos are worshipped for their amazing sweetness and clean, fruity aromas. Kevin does not recommend barbecuing this variety, but he says many people do. That’s why he included it on the list. He knows plenty of people who swear by barbecuing these little suckers. Just don’t overcook them. \u003c/p>\n\u003cblockquote>\u003cp>“You have to be careful with the Kumamoto. You try barbecuing theses guys and they are going to shrivel and wither down to nothing,” he warns.\u003c/p>\u003c/blockquote>\n\u003cp>His suggestion---Just eat them raw with a little mignonette sauce, a condiment usually made with minced shallots, cracked pepper, and vinegar. \u003c/p>\n\u003cfigure id=\"attachment_64354\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Family-at-Swan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Family-at-Swan.jpg\" alt=\"People frequently pass by the window at Swan and look at the local seafood on display. Photo: Gina Scialabba\" width=\"1280\" height=\"960\" class=\"size-full wp-image-64354\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People frequently pass by the window at Swan and look at the local seafood on display. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>So, this Fourth of July try something special. Unlock the magic of the ocean. Embrace the American spirit of individualism. Throw out the corn on the cob recipe and start shucking. As Shakespeare said in The Merry Wives of Windsor, “The world's mine oyster...”\u003c/p>\n\u003cp>\u003cstrong>Restaurant Information:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/NKpsy\">Map\u003c/a>\u003cbr>\n1517 Polk Street (between California Street & Sacramento Street)\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 673-2757\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\tMonday-Saturday: 10:30am-5:30pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SwanOysterDepot?ref=ts&fref=ts\">Swan Oyster Depot SF\u003c/a>\u003c/p>\n\n",
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"excerpt": "Not sure what to serve this Fourth of July? Think oysters. We talked to resident oyster expert Kevin Sancimino from Swan Oyster Depot. He gave us his picks on the best oysters to barbecue this holiday weekend.",
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"description": "Not sure what to serve this Fourth of July? Think oysters. We talked to resident oyster expert Kevin Sancimino from Swan Oyster Depot. He gave us his picks on the best oysters to barbecue this holiday weekend.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64463\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Group-Shot-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Group-Shot-.jpg\" alt=\"The Swan Oyster Depot Crew: L to R: Jimmy, Marino, Kevin, Steve, Guy, Erik and Darin. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64463\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Swan Oyster Depot Crew: L to R: Jimmy, Marino, Kevin, Steve, Guy, Erik and Darin. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>This Fourth of July many of us are planning to pull out that checkered tablecloth, fire up the grill and make the perfect all-American meal. It’s a tradition as integral as fireworks. Hot dogs, hamburgers, chicken, ribs and oysters. In the Bay Area, oysters are a great choice to serve to your hungry guests-- one local food that is sure to please. \u003c/p>\n\u003cfigure id=\"attachment_64465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oysters-on-a-platter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oysters-on-a-platter.jpg\" alt=\"Oysters on the half shell displayed on ice. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64465\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oysters on the half shell displayed on ice. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>But first, a brief history lesson. \u003ca href=\"http://host.madison.com/lifestyles/food_and_cooking/burgers-on-july-not-for-the-founding-fathers/article_33736a9b-a7fc-5139-bc94-50c0c6360bea.html\">Our founding fathers, think Ben Franklin, Thomas Jefferson and John Adams, probably ate oysters.\u003c/a> The first Independence Day celebration took place at a Philadelphia public house in 1776. Because Philadelphia was a major port city, the meal likely would have included local seafood such as oysters. \u003c/p>\n\u003cfigure id=\"attachment_64340\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/1024px-Declaration_independence.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/1024px-Declaration_independence.jpg\" alt=\"John Trumbull's painting, Declaration of Independence. Photography courtesy of US Capitol.\" width=\"1024\" height=\"678\" class=\"size-full wp-image-64340\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Trumbull's painting, Declaration of Independence. \u003ca href=\"http://commons.wikimedia.org/wiki/File:John_Trumbull_-_Declaration_of_Independence_-_WGA23100.jpg\">Photography courtesy of US Capitol\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cp>I couldn’t think of a better time to talk about these half-shell delights than with some of the foremost experts on the matter: the Sancimino family from \u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a> in Nob Hill, an 18-seat counter fish market. It’s always packed with hungry patrons willing to wait hours for a coveted seat. Bon Appétit recently named Swan one of the \"\u003ca href=\"http://www.bonappetit.com/magazine/20-most-important-restaurants-2013/restaurants/swan-oyster-depot\">twenty most important restaurants in the America\u003c/a>.\" \u003ca href=\"http://www.travelchannel.com/video/what-to-do-in-san-francisco\">Anthony Bourdain\u003c/a>, Bing Crosby and Francis Ford Coppola have all been known to frequent the joint at one time or another. \u003c/p>\n\u003cfigure id=\"attachment_64358\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DSCN4775.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DSCN4775.jpg\" alt=\"The Sancimino family preparing for another day of selling seafood. Photo: Gina Scialabba\" width=\"1280\" height=\"960\" class=\"size-full wp-image-64358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Sancimino family preparing for another day of selling seafood. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant has been around for over 100 years. The Sanciminos have owned it in since 1946 and their expertise is revealed through the quality of the food they serve. They seem to know everything about seafood, especially oysters. \u003c/p>\n\u003cp>\"He was a bold man that first ate an oyster, \"so said Jonathan Swift way back when in ye olde’ days of yesteryear. Indeed, oysters, also known as “bivalve mollusks” have a variety of different tastes. Some are briny, an intense salty flavor, others almost sweet. There are so many different types, Kumamoto, Virginica and Olympia--just to name a few. Trying to choose from a variety of oysters can be an intimidating experience. I decided to seek assistance. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On a recent Wednesday morning, I had the chance to catch up with Kevin Sancimino, described by his brothers as “the oyster expert.” Kevin has a venerable wealth of oyster knowledge. He explained there are five main types of oyster species consumed in the United States: Pacific Oyster, Atlantic Oyster, Kumamoto, European Flat and the Olympia. Each has it’s own unique size, shape, taste, and texture.\u003c/p>\n\u003cfigure id=\"attachment_64466\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kevin-close-up-shot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kevin-close-up-shot.jpg\" alt=\"Kevin Sancimino is Swan Oyster Depot’s “oyster expert.” Photo: Sara Bloomberg. \" width=\"1000\" height=\"667\" class=\"size-full wp-image-64466\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kevin Sancimino is Swan Oyster Depot’s “oyster expert.” Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>Swan’s carries a variety of oysters each day. The menu changes based on what’s fresh. Some are local and come directly from \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/05/kqeds-forum-drakes-bay-oyster-company-sues-to-stay/\">Drakes Bay\u003c/a>, while others are shipped from the East Coast. The family picks them up at Pier 33 each morning. \u003c/p>\n\u003cfigure id=\"attachment_64345\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/OysterMenu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/OysterMenu.jpg\" alt=\"Daily oyster selections. Photo: Gina Scialabba\" width=\"500\" class=\"size-full wp-image-64345\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Daily oyster selections. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>When I visited, he presented me with a platter of oysters on the half shell fit for a queen, or a hungry journalist. \u003c/p>\n\u003cfigure id=\"attachment_64468\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oyster-Vertical-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oyster-Vertical-.jpg\" alt=\"Freshly shucked oysters at Swan Oyster Depot. Photo: Sara Bloomberg.\" width=\"500\" class=\"size-full wp-image-64468\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freshly shucked oysters at Swan Oyster Depot. Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>One thing is certain, everyone has his or her favorite variety of species. Each family members had their own take on what is the most flavorful oyster. \u003c/p>\n\u003cp>“We keep a variety of oysters because there is no ‘best oyster’\" Kevin said. “People like what they like.”\u003c/p>\n\u003cp>I asked Kevin to give me some tips on the right way to barbecue an oyster. To shuck or not to shuck? He told me that most people don’t bother to shuck the oyster. They simply throw it over an open flame and let it naturally separate. Sounds like a time-saving convenience, right? \u003c/p>\n\u003cfigure id=\"attachment_64347\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Oysters-Unshucked.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Oysters-Unshucked.jpg\" alt=\"Oysters packed on ice. A shucking tool is the best way to crack one open. Photo: Gina Scialabba\" width=\"1280\" height=\"960\" class=\"size-full wp-image-64347\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oysters packed on ice. A shucking tool is the best way to crack one open. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>While, that might sound like a good idea, Kevin doesn’t recommend it. “The best way is to shuck it. That’s what we do at family events. Separate it. Put it on the barbecue, put some sauce on it, and you wait,” he said. Here's some tips on how to correctly shuck an oyster: \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/6g5_7g9I1gM'\n title='//www.youtube.com/embed/6g5_7g9I1gM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>But, how long should you cook these delicate sea creatures? Not long. His warning: Don’t let the oyster shrivel up. \u003c/p>\n\u003cblockquote>\u003cp>“Wait until you see a little black dryness start to appear on the shell,” Kevin said. “The oyster will start to shrivel a little bit. That’s when it’s done. The sauce will start to bubble almost like it’s poaching in the shell. To me, that is the best way to barbecue an oyster.”\u003c/p>\u003c/blockquote>\n\u003cp>Kevin told me about three of his favorite oysters. Some are barbecue-worthy, while others aren’t. Check out his picks. Do you agree? What are some of your favorites? \u003c/p>\n\u003ch2>Pacific Oyster/Miyagi\u003c/h2>\n\u003cp> \u003cstrong>Species Name: Crassostrea Gigas\u003c/strong>\u003cbr>\n \u003cstrong>Examples: Fanny Bay, Royal Miyagi, Kusshi, Drakes Bay\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_64469\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Drakes-Bay-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Drakes-Bay-.jpg\" alt=\"Drakes Bay are some of Kevin’s favorites among local oysters. The farm is facing possible closure, Kevin said he would be upset if they are shut down. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64469\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/05/kqeds-forum-drakes-bay-oyster-company-sues-to-stay/\">Drakes Bay\u003c/a> are some of Kevin’s favorites among local oysters. The farm is facing possible closure, Kevin said he would be upset if they are shut down. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The Pacific oyster is native to the Pacific coast of Asia. It has become an introduced species in North America, Australia, Europe, and New Zealand. Most farm-raised oysters in the Pacific Northwest are Pacific oysters. They’ve got fluted, pointed shells that are usually rough and jagged. They go by a variety of names: Miyagi, Fanny Bay, Royal Miyagi, Kusshi, Drakes Bay. Some people describe them as creamy or buttery, not overly firm. Others say they are herbaceous, vegetal, or melonly. They can be extremely briny, a fancy way of saying “salty.” Whatever your take on these, the Miyagi is the most commonly grown and consumed oyster on the West Coast. Indeed, Kevin thinks these oysters are the best to barbecue. Whether with hot sauce, barbecue sauce or even a little pesto. \u003c/p>\n\u003cblockquote>\u003cp>“These are by far my favorite oysters to barbecue,” he said. “The sauce cooks on the oysters, so it’s not as overwhelming.”\u003c/p>\u003c/blockquote>\n\u003ch2>The Atlantic Oyster\u003c/h2>\n\u003cp> \u003cstrong> Species Name: Crassostrea Virginica\u003c/strong>\u003cbr>\n \u003cstrong> Examples: Blue Point, Chathams, Beausoleil, Pemaquid, Wellfleet\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_64472\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Blue-Point-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Blue-Point-.jpg\" alt=\"Blue Point oysters are also a good choice to barbecue. While the cups aren’t as deep as a miyagi, they are able to retain flavor when you put them on the grill. Photo: Sara Bloomberg.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64472\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Point oysters are also a good choice to barbecue. While the cups aren’t as deep as a miyagi, they are able to retain flavor when you put them on the grill. Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>These are Kevin’s second favorite choice to barbecue, especially the Blue Points. If you’ve only had oysters one time in your life, these are most likely what you consumed. They are the “traditional American oyster,” Kevin said. The Virginica oyster is native to the East Coast, Cape Cod and Nova Scotia, and are distinguished by their tear drop shape, smooth shells, and uniform colors: brown, cream, or forest green. They are dense and flavorful. Chathams, for instance, pack the raw slap of the Atlantic, a pure brine wallop. Really, these are as intense as any oysters on the east coast, unbelievably salty and with a kind of concentrated, anchovyesque savoriness. The shells are the color of Chatham–gray shingles, green sea--and they do indeed seem to open easily every time. Wellfleets oysters tend to be long and strong-shelled. Experienced tasters know that they are plump and clean with a distinctively good balance of creamy sweetness and brine. \u003c/p>\n\u003ch2>The Kumamoto\u003c/h2>\n\u003cp> \u003cstrong> Species Name: Crassostrea Sikamea\u003c/strong>\u003cbr>\n \u003cstrong>Examples: Humboldt Kumamoto, Shelton Kumamoto, Royale Kumamoto\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_64474\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kumamoto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kumamoto.jpg\" alt=\"Kumamoto oysters have small cups, making them difficult to barbecue, Kevin said. He thinks they are better raw. Photo: Sara Bloomberg. \" width=\"1000\" height=\"667\" class=\"size-full wp-image-64474\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kumamoto oysters have small cups, making them difficult to barbecue, Kevin said. He thinks they are better raw. Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>The Kumamoto oyster is originally from Japan. Kumamotos are known for their small size, deep cup, creamy texture, and cucumber-melon finish. The tastes can vary depending on where they are farmed: Baja California, Humboldt Bay, or Puget Sound. Kumamotos are worshipped for their amazing sweetness and clean, fruity aromas. Kevin does not recommend barbecuing this variety, but he says many people do. That’s why he included it on the list. He knows plenty of people who swear by barbecuing these little suckers. Just don’t overcook them. \u003c/p>\n\u003cblockquote>\u003cp>“You have to be careful with the Kumamoto. You try barbecuing theses guys and they are going to shrivel and wither down to nothing,” he warns.\u003c/p>\u003c/blockquote>\n\u003cp>His suggestion---Just eat them raw with a little mignonette sauce, a condiment usually made with minced shallots, cracked pepper, and vinegar. \u003c/p>\n\u003cfigure id=\"attachment_64354\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Family-at-Swan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Family-at-Swan.jpg\" alt=\"People frequently pass by the window at Swan and look at the local seafood on display. Photo: Gina Scialabba\" width=\"1280\" height=\"960\" class=\"size-full wp-image-64354\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People frequently pass by the window at Swan and look at the local seafood on display. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>So, this Fourth of July try something special. Unlock the magic of the ocean. Embrace the American spirit of individualism. Throw out the corn on the cob recipe and start shucking. As Shakespeare said in The Merry Wives of Windsor, “The world's mine oyster...”\u003c/p>\n\u003cp>\u003cstrong>Restaurant Information:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/NKpsy\">Map\u003c/a>\u003cbr>\n1517 Polk Street (between California Street & Sacramento Street)\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 673-2757\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\tMonday-Saturday: 10:30am-5:30pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SwanOysterDepot?ref=ts&fref=ts\">Swan Oyster Depot SF\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"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.",
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"order": 9
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"id": "fresh-air",
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"airtime": "SUN 7:30pm-8pm",
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"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. ",
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"order": 15
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"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",
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"source": "American Public Media"
},
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"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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},
"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",
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"meta": {
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
"id": "morning-edition",
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"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.",
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"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",
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"order": 11
},
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"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
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"order": 14
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"planet-money": {
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"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",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"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",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"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/",
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"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",
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},
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