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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"disqusTitle": "Alice Waters Talks About Chez Panisse Fire (VIDEO)",
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"content": "\u003cp>So sorry to hear about the fire at \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> early this morning. Listen to this moving interview from \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a> on the scene. My heart goes out to her and the entire Chez Panisse family.\u003c/p>\n\u003cfigure id=\"attachment_58144\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/alice-waters-fire1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/alice-waters-fire1-190x190.jpg\" alt=\"Alice Waters at the scene of the Chez Panisse fire on 3/8/13\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-58144\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Waters at the scene of the Chez Panisse fire on 3/8/13\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.nbcbayarea.com/news/local/Berkeley-Icon-Chez-Panisse-Catches-Fire-196294691.html\">Fire Rips Through Berkeley Icon - Chez Panisse (VIDEO)\u003c/a> (nbcbayarea.com)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/news/2013/03/08/chez-panisse-berkeley-shrine-to-innovative-cuisine-closed-by-fire-3/\">Chez Panisse, Berkeley Shrine to Innovative Cuisine, Closed by Fire\u003c/a> (KQED NewsFix)\u003c/p>\n\u003cp>\u003ca href=\"http://abclocal.go.com/kgo/story?section=news/local/east_bay&id=9020265#&cmp=twi-kgo-article-9020265\">Fire damages Chez Panisse restaurant in Berkeley (VIDEO)\u003c/a> (abclocal.go.com)\u003c/p>\n\u003cp>\u003ca href=\"http://www.berkeleyside.com/2013/03/08/fire-at-chez-panisse-damages-front-of-restaurant/\">Fire at Chez Panisse damages front of restaurant\u003c/a> (Berkeleyside)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://dinersjournal.blogs.nytimes.com/2013/03/08/fire-breaks-out-at-chez-panisse/\">Fire Damages Chez Panisse\u003c/a> (New York Times Diner's Journal)\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfgate.com/bayarea/article/Fire-damages-Berkeley-s-Chez-Panisse-4339097.php\">Fire damages Berkeley's Chez Panisse\u003c/a> (sfgate.com)\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>On scene at Chez Panisse fire. Damage very visible on front under dining alcove. \u003ca href=\"http://t.co/lmlGSVsz63\" title=\"http://twitter.com/berkeleyside/status/310067236842921986/photo/1\">twitter.com/berkeleyside/s…\u003c/a>\u003c/p>\n\u003cp>— Berkeleyside (@berkeleyside) \u003ca href=\"https://twitter.com/berkeleyside/status/310067236842921986\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>Berkeley fire investigators are examining possible cause of \u003ca href=\"https://twitter.com/search/%23ChezPanisse\">#ChezPanisse\u003c/a> fire on scene. \u003ca href=\"http://t.co/5s7ibMCQKz\" title=\"http://twitter.com/berkeleyside/status/310068230087643136/photo/1\">twitter.com/berkeleyside/s…\u003c/a>\u003c/p>\n\u003cp>— Berkeleyside (@berkeleyside) \u003ca href=\"https://twitter.com/berkeleyside/status/310068230087643136\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>Berkeley Fire Department at work on the scene of the Chez Panisse fire Friday morning at 8:45 a.m. (Berkeleyside)\u003cbr>\n[youtube http://www.youtube.com/watch?v=jf1ktalLL_A]\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>Berkeley fire now leaving \u003ca href=\"https://twitter.com/search/%23ChezPanisse\">#ChezPanisse\u003c/a>scene. Fire Marshall says first signs indicate electrical fault caused fire \u003ca href=\"http://t.co/udwapAQcKk\" title=\"http://twitter.com/berkeleyside/status/310072393664172032/photo/1\">twitter.com/berkeleyside/s…\u003c/a>\u003c/p>\n\u003cp>— Berkeleyside (@berkeleyside) \u003ca href=\"https://twitter.com/berkeleyside/status/310072393664172032\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>An emotional Alice Waters says Chez Panisse will reopen.She says she is shaken up.Glad no one inside. \u003ca href=\"http://t.co/p7WOE5o0fB\" title=\"http://twitter.com/christies_nbc/status/310043190344421376/photo/1\">twitter.com/christies_nbc/…\u003c/a>\u003c/p>\n\u003cp>— Christie Smith (@christies_nbc) \u003ca href=\"https://twitter.com/christies_nbc/status/310043190344421376\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=PT5FyAIP2q8]\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>Luckily no one hurt and the main structure of Chez Panisse in tact.Hope to reopen the Cafe next weekend. Thank you for the love + support\u003c/p>\n\u003cp>— Alice Waters (@AliceWaters) \u003ca href=\"https://twitter.com/AliceWaters/status/310088725206016001\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/permalink.php?story_fbid=525438477494875&id=111788775526516\">Chez Panisse Facebook update\u003c/a> (3/19/13):\u003c/p>\n\u003cblockquote>\u003cp>Thank you to the many friends of Chez Panisse who have offered their incredible support and council since the fire at the restaurant on March 8th.\u003c/p>\n\u003cp>Kip Mesirow, the original artisan builder of the restaurant, has flown out from Vermont and is leading a team of talented woodworkers to rebuild both porches and redesign the façade of the building. We have learned from the builders that we have to remove both the top and bottom porches on the front of the building. This means there will be a more significant demolition project ahead of us than we had originally anticipated, as well as many structural repairs that affect both upstairs and down.\u003c/p>\n\u003cp>All the staff is pitching in to help with the cleanup—we are cleaning and repainting every inch and working to get Chez Panisse back open again as quickly as possible. The opening dates for both the café and the restaurant are still to be determined. We are calling everyone personally to cancel all existing reservations, and we will post new updates as we receive additional information about the progress of the reconstruction.\u003c/p>\n\u003cp>We are so grateful to the city of Berkeley and our whole community of friends, family, and longtime patrons for their ongoing patience and generosity.\u003c/p>\n\u003cp>Most gratefully yours,\u003cbr>\nAlice and the Chez Panisse family\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_58620\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-sign700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-sign700.jpg\" alt=\"Sign outside Chez Panisse 3/20/13. Photo: Wendy Goodfriend\" width=\"700\" height=\"933\" class=\"size-full wp-image-58620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sign outside Chez Panisse 3/20/13. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_58623\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-fire700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-fire700.jpg\" alt=\"Chez Panisse fire damage - photo taken 3/20/13. Photo: Wendy Goodfriend\" width=\"700\" height=\"933\" class=\"size-full wp-image-58623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chez Panisse fire damage - photo taken 3/20/13. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/permalink.php?story_fbid=526503184055071&id=111788775526516\">Chez Panisse Facebook update\u003c/a> (3/22/13):\u003c/p>\n\u003cblockquote>\u003cp>To all the friends of Chez Panisse,\u003c/p>\n\u003cp>Thank you to all of you for your continued faith in Chez Panisse as we move forward into the next phase of rebuilding after the fire on March 8th.\u003c/p>\n\u003cp>The big question, of course, is: When will Chez Panisse reopen? Right now we are feeling confident that the first week of June is a realistic opening date for both café and restaurant. We had considered whether it would be possible to open the café earlier with construction still going on, but have decided to complete all construction work before opening. This will allow the builders unfettered access to the building without having to open the café on a daily basis—which would have slowed their work considerably. We are, of course, working as quickly as possible and may be able to open earlier; we will update as the rebuilding progresses.\u003c/p>\n\u003cp>We feel very fortunate to have such a passionate and motivated community behind us, and extend our thanks to the many individuals and businesses who have so generously offered their support in the cleanup and restoration process. We are all looking forward to reopening for the summer!\u003c/p>\n\u003cp>With all our gratitude,\u003cbr>\nAlice and the Chez Panisse family\u003c/p>\u003c/blockquote>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>So sorry to hear about the fire at \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> early this morning. Listen to this moving interview from \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a> on the scene. My heart goes out to her and the entire Chez Panisse family.\u003c/p>\n\u003cfigure id=\"attachment_58144\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/alice-waters-fire1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/alice-waters-fire1-190x190.jpg\" alt=\"Alice Waters at the scene of the Chez Panisse fire on 3/8/13\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-58144\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Waters at the scene of the Chez Panisse fire on 3/8/13\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.nbcbayarea.com/news/local/Berkeley-Icon-Chez-Panisse-Catches-Fire-196294691.html\">Fire Rips Through Berkeley Icon - Chez Panisse (VIDEO)\u003c/a> (nbcbayarea.com)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/news/2013/03/08/chez-panisse-berkeley-shrine-to-innovative-cuisine-closed-by-fire-3/\">Chez Panisse, Berkeley Shrine to Innovative Cuisine, Closed by Fire\u003c/a> (KQED NewsFix)\u003c/p>\n\u003cp>\u003ca href=\"http://abclocal.go.com/kgo/story?section=news/local/east_bay&id=9020265#&cmp=twi-kgo-article-9020265\">Fire damages Chez Panisse restaurant in Berkeley (VIDEO)\u003c/a> (abclocal.go.com)\u003c/p>\n\u003cp>\u003ca href=\"http://www.berkeleyside.com/2013/03/08/fire-at-chez-panisse-damages-front-of-restaurant/\">Fire at Chez Panisse damages front of restaurant\u003c/a> (Berkeleyside)\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://dinersjournal.blogs.nytimes.com/2013/03/08/fire-breaks-out-at-chez-panisse/\">Fire Damages Chez Panisse\u003c/a> (New York Times Diner's Journal)\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfgate.com/bayarea/article/Fire-damages-Berkeley-s-Chez-Panisse-4339097.php\">Fire damages Berkeley's Chez Panisse\u003c/a> (sfgate.com)\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>On scene at Chez Panisse fire. Damage very visible on front under dining alcove. \u003ca href=\"http://t.co/lmlGSVsz63\" title=\"http://twitter.com/berkeleyside/status/310067236842921986/photo/1\">twitter.com/berkeleyside/s…\u003c/a>\u003c/p>\n\u003cp>— Berkeleyside (@berkeleyside) \u003ca href=\"https://twitter.com/berkeleyside/status/310067236842921986\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>Berkeley fire investigators are examining possible cause of \u003ca href=\"https://twitter.com/search/%23ChezPanisse\">#ChezPanisse\u003c/a> fire on scene. \u003ca href=\"http://t.co/5s7ibMCQKz\" title=\"http://twitter.com/berkeleyside/status/310068230087643136/photo/1\">twitter.com/berkeleyside/s…\u003c/a>\u003c/p>\n\u003cp>— Berkeleyside (@berkeleyside) \u003ca href=\"https://twitter.com/berkeleyside/status/310068230087643136\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>Berkeley Fire Department at work on the scene of the Chez Panisse fire Friday morning at 8:45 a.m. (Berkeleyside)\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/jf1ktalLL_A'\n title='//www.youtube.com/embed/jf1ktalLL_A'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>Berkeley fire now leaving \u003ca href=\"https://twitter.com/search/%23ChezPanisse\">#ChezPanisse\u003c/a>scene. Fire Marshall says first signs indicate electrical fault caused fire \u003ca href=\"http://t.co/udwapAQcKk\" title=\"http://twitter.com/berkeleyside/status/310072393664172032/photo/1\">twitter.com/berkeleyside/s…\u003c/a>\u003c/p>\n\u003cp>— Berkeleyside (@berkeleyside) \u003ca href=\"https://twitter.com/berkeleyside/status/310072393664172032\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>An emotional Alice Waters says Chez Panisse will reopen.She says she is shaken up.Glad no one inside. \u003ca href=\"http://t.co/p7WOE5o0fB\" title=\"http://twitter.com/christies_nbc/status/310043190344421376/photo/1\">twitter.com/christies_nbc/…\u003c/a>\u003c/p>\n\u003cp>— Christie Smith (@christies_nbc) \u003ca href=\"https://twitter.com/christies_nbc/status/310043190344421376\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\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/PT5FyAIP2q8'\n title='//www.youtube.com/embed/PT5FyAIP2q8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>Luckily no one hurt and the main structure of Chez Panisse in tact.Hope to reopen the Cafe next weekend. Thank you for the love + support\u003c/p>\n\u003cp>— Alice Waters (@AliceWaters) \u003ca href=\"https://twitter.com/AliceWaters/status/310088725206016001\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/permalink.php?story_fbid=525438477494875&id=111788775526516\">Chez Panisse Facebook update\u003c/a> (3/19/13):\u003c/p>\n\u003cblockquote>\u003cp>Thank you to the many friends of Chez Panisse who have offered their incredible support and council since the fire at the restaurant on March 8th.\u003c/p>\n\u003cp>Kip Mesirow, the original artisan builder of the restaurant, has flown out from Vermont and is leading a team of talented woodworkers to rebuild both porches and redesign the façade of the building. We have learned from the builders that we have to remove both the top and bottom porches on the front of the building. This means there will be a more significant demolition project ahead of us than we had originally anticipated, as well as many structural repairs that affect both upstairs and down.\u003c/p>\n\u003cp>All the staff is pitching in to help with the cleanup—we are cleaning and repainting every inch and working to get Chez Panisse back open again as quickly as possible. The opening dates for both the café and the restaurant are still to be determined. We are calling everyone personally to cancel all existing reservations, and we will post new updates as we receive additional information about the progress of the reconstruction.\u003c/p>\n\u003cp>We are so grateful to the city of Berkeley and our whole community of friends, family, and longtime patrons for their ongoing patience and generosity.\u003c/p>\n\u003cp>Most gratefully yours,\u003cbr>\nAlice and the Chez Panisse family\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_58620\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-sign700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-sign700.jpg\" alt=\"Sign outside Chez Panisse 3/20/13. Photo: Wendy Goodfriend\" width=\"700\" height=\"933\" class=\"size-full wp-image-58620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sign outside Chez Panisse 3/20/13. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_58623\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-fire700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-fire700.jpg\" alt=\"Chez Panisse fire damage - photo taken 3/20/13. Photo: Wendy Goodfriend\" width=\"700\" height=\"933\" class=\"size-full wp-image-58623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chez Panisse fire damage - photo taken 3/20/13. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/permalink.php?story_fbid=526503184055071&id=111788775526516\">Chez Panisse Facebook update\u003c/a> (3/22/13):\u003c/p>\n\u003cblockquote>\u003cp>To all the friends of Chez Panisse,\u003c/p>\n\u003cp>Thank you to all of you for your continued faith in Chez Panisse as we move forward into the next phase of rebuilding after the fire on March 8th.\u003c/p>\n\u003cp>The big question, of course, is: When will Chez Panisse reopen? Right now we are feeling confident that the first week of June is a realistic opening date for both café and restaurant. We had considered whether it would be possible to open the café earlier with construction still going on, but have decided to complete all construction work before opening. This will allow the builders unfettered access to the building without having to open the café on a daily basis—which would have slowed their work considerably. We are, of course, working as quickly as possible and may be able to open earlier; we will update as the rebuilding progresses.\u003c/p>\n\u003cp>We feel very fortunate to have such a passionate and motivated community behind us, and extend our thanks to the many individuals and businesses who have so generously offered their support in the cleanup and restoration process. We are all looking forward to reopening for the summer!\u003c/p>\n\u003cp>With all our gratitude,\u003cbr>\nAlice and the Chez Panisse family\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "No Bandwiches Here: Charles Phan opens South Restaurant at SFJAZZ ",
"title": "No Bandwiches Here: Charles Phan opens South Restaurant at SFJAZZ ",
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"content": "\u003cfigure id=\"attachment_58010\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/south-entrance1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/south-entrance1000.jpg\" alt=\"Window looking into South at SFJAZZ Photo: Angkana Kurutach\" width=\"1000\" height=\"668\" class=\"size-full wp-image-58010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Window looking into South at SFJAZZ Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>In Hayes Valley, the new 35,000-square-foot SFJAZZ Center is the first permanent home for \u003ca href=\"http://www.sfjazz.org/built-jazz\">SFJAZZ\u003c/a>. The new center is already a major draw for musicians and jazz fans locally since every seat in the house offers \u003cem>amazing\u003c/em> acoustics. Now, jazz fans also have their own watering hole with casual bites. This week, Chef Charles Phan opened South restaurant, with craft bourbon cocktails by \u003ca href=\"http://www.slanteddoor.com/family#erik\">Erik Adkins\u003c/a> and food ranging from fried beignets (by Pastry Chef \u003ca href=\"http://www.slanteddoor.com/family#chucky\">Chucky Dugo\u003c/a>) to alligator sausage, tender spicy beef jerky and oysters baked or fried. Bar food is a definite departure from the clean award-winning Vietnamese fare Phan is known for, but South gives him a chance to play and riff. Phan has been open with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/04/an-interview-with-charles-phan-author-of-vietnamese-home-cooking/\">Bay Area Bites\u003c/a> about his growing love of bourbon, and is due to open the bourbon and fried chicken Hard Water concept on the Embarcadero. He just returned from a research trip to Kentucky with Adkins and architect Olle Lundberg and the trio sampled from up to fifteen barrels each day. “We had to stop at that point,” he said with a laugh. Lundberg's renderings of the space can be seen below.\u003c/p>\n\u003cfigure id=\"attachment_57899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/charles-phan1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/charles-phan1000.jpg\" alt=\"Charles Phan. Photo: Angkana Kurutach\" width=\"1000\" height=\"667\" class=\"size-full wp-image-57899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>With a growing empire of Bay Area restaurants including the highly regarded \u003ca href=\"http://www.slanteddoor.com/food\">Slanted Door\u003c/a>, Phan said he is happy to be a part of this new San Francisco institution, even if he did at first say no to the prospect. Turns out, he does know how to provide quality sustenance for hungry musicians and their fans and has put some thought into how to do that: “A lot of them are always on the road, and it’s tough for them to get a good, warm meal. They’re like gypsies. At the end of the day, we want to provide good food and value.” Because Phan also oversees the SFJAZZ catering and green room operations, he hopes to get musicians to enjoy the food so much that it will be one reason for them to return, again and again. \u003c/p>\n\u003cfigure id=\"attachment_57908\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH-alligator-sausage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH-alligator-sausage1000.jpg\" alt=\"South’s Alligator sausage. Photo: Angkana Kurutach\" width=\"1000\" height=\"667\" class=\"size-full wp-image-57908\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South’s Alligator sausage. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_57907\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH_cornmeal-crusted-fried-oysters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH_cornmeal-crusted-fried-oysters1000.jpg\" alt=\"South’s Cornmeal crusted fried oysters with jalapeño remoulade Photo: Angkana Kurutac\" width=\"1000\" height=\"682\" class=\"size-full wp-image-57907\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South’s Cornmeal crusted fried oysters with jalapeño remoulade Photo: Angkana Kurutac\u003c/figcaption>\u003c/figure>\n\u003cp>SFJAZZ Trustee and \u003ca href=\"http://www.amazon.com/Boonville-Novel-Robert-Mailer-Anderson/dp/0060516216\">\u003cem>Boonville\u003c/em>\u003c/a> author Robert Mailer Anderson helped raise the money to build the new center. He and his wife Nicola Miner are friends to many musicians and writers (including me, full disclosure) and are major Obama fundraisers. Anderson will eagerly share the details of where to get his favorite late night meal of al pastor tacos--\u003ca href=\"http://www.taqueriasanjose1since1980.com/\">San Jose taqueria\u003c/a>, here we come. Regarding why Phan was chosen to head up the food for SFJAZZ, Anderson is quick to sing Phan’s praises, “We’re a cutting edge jazz center so we should have someone who is cutting edge in the culinary world.” \u003c/p>\n\u003cfigure id=\"attachment_57909\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South-at-SFJAZZ-Renderingslundberg-design1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South-at-SFJAZZ-Renderingslundberg-design1000.jpg\" alt=\"South at SFJAZZ Renderings by Lundberg Design\" width=\"1000\" height=\"684\" class=\"size-full wp-image-57909\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South at SFJAZZ Renderings by Lundberg Design\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_57910\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SouthSFJAZZRenderingslundberg-design1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SouthSFJAZZRenderingslundberg-design1000a.jpg\" alt=\"South at SFJAZZ Renderings by Lundberg Design\" width=\"1000\" height=\"639\" class=\"size-full wp-image-57910\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South at SFJAZZ Renderings by Lundberg Design\u003c/figcaption>\u003c/figure>\n\u003cp>He is also quick to second Phan’s notion that food is important for any musician: “Because musicians travel so much, they are always talking about food. With the guys, they tend to talk about food and women. The perfect night out seems to include music, food and drinks.”\u003c/p>\n\u003cp>The fifty seats at South have full window views of the outside scene and the space is perfectly set up for a quick The Battle of New Orleans cocktail and nibble. Part of the South bar peers into the Robert N. Miner auditorium through a large glass panel. SFJAZZ’s Marshall Lamm confirmed that bar patrons can nab a peek during live performances, which may be markedly different in both vibe and appearance than other music spots (guests do need a ticket to take in any performance). Phan noted that because the Miner auditorium holds up to 700 guests, it makes more sense for jazz patrons to plan on getting a cocktail, versus food, at South. During performances, there is also an upstairs bar with views onto a wall filled with breathtaking black-and-white images of jazz greats. \u003c/p>\n\u003cfigure id=\"attachment_57896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/JazzGreats_South1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/JazzGreats_South1000.jpg\" alt=\"Jazz greats: a view from the South and SFJAZZ building Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jazz greats: a view from the South and SFJAZZ building Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>South currently offers eleven cocktails priced at $10, and draft beer and local wine are also available. The Blenheim ginger sparkler is a kicky and not-too-sweet refresher for designated drivers and best of all, concertgoers can tote their drinks back into the auditorium in compostable glasses. \u003c/p>\n\u003cfigure id=\"attachment_57923\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South_TheBattleof-NewOrleansDrinks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South_TheBattleof-NewOrleansDrinks1000.jpg\" alt=\"South’s bar: prepped The Battle of New Orleans bourbon drinks. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57923\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South’s bar: prepped The Battle of New Orleans bourbon drinks. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_58008\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/french75-cocktail1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/french75-cocktail1000.jpg\" alt=\"French 75 cocktails at South's bar. Photo: Angkana Kurutach\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58008\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French 75 cocktails at South's bar. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>Prominent jazz vocalist and fourth generation San Franciscan \u003ca href=\"http://www.kittymargolis.com/index.php\">Kitty Margolis\u003c/a> sounded relieved and enthusiastic over Phan’s menu. She noted that his fare is miles better than the sort of dry \"bandwiches\" she has endured during her career. Since I had never heard the term bandwich, she explained it: a “bandwich” or “gigwich” is an unappealing catered sandwich that is often served to musicians. Sometimes, it may happen that the musicians are performing for a group that is enjoying a fancy dinner that looks and smells great, from afar. The musician’s cold bandwich usually arrives wrapped in plastic with grey mystery meat in between two slices of old looking bread. Condiments are an afterthought for bandwiches and forget about seeing some fresh and green Little Gem produce that Phan is using in his celery root remoulade dish at South. Bandwiches are so terrible that Margolis, who has performed in Italy, Japan and all over the world, now specifies in her rider contract that bandwiches are forbidden. \u003c/p>\n\u003cfigure id=\"attachment_58007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/littlegems1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/littlegems1000.jpg\" alt=\"Celery root remoulade with Little Gem lettuce. Photo: Angkana Kurutach\" width=\"1000\" height=\"563\" class=\"size-full wp-image-58007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celery root remoulade with Little Gem lettuce. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>Phan’s seasonal touches are evident on the menu, which he said can draw from the south of Italy and south of Spain. Margolis and Anderson both discussed how similar jazz and cooking can be, due to the use of improvisation. At first bite, the South menu looks more like improv from the American historic south, with a seasonal and California twist: chive-rice ball (called a calas) with red pepper jelly, cornmeal crusted fried oysters with remoulade, black-eyed pea spread paired with poppy seed crackers, duck rillettes with Creole mustard, and chicken gumbo. The menu is geared towards small plates that seem to point to a lighter approach that incorporates sharing. Breakfast and lunch are slated to begin next month, and Phan hopes that South will draw in locals as well as musicians. “That’s why we’re doing breakfast and lunch, for the folks who live nearby. We want people to use the space all day long.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chick Corea plays in the Robert N. Miner auditorium at the SFJAZZ Center. Guests can visit South for food and drinks before and during performances like this one.\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=IgMMPItMS70]\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?ie=UTF8&cid=18141891765408404528&q=SFJAZZ+Center&iwloc=A&gl=US&hl=en\">Map\u003c/a>\u003cbr>\n201 Franklin Street (at Fell)\u003cbr>\nSan Francisco CA 94102\u003cbr>\n(415) 539-3905\u003c/p>\n\u003cp>Dinner daily 5:30 p.m. to 10:00 p.m.\u003cbr>\nBreakfast and lunch opening in April 2013\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/SFJAZZ\">@SFJAZZ\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SFJAZZ?fref=ts\">SFJAZZ\u003c/a>\u003c/p>\n\n",
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"excerpt": "This week marks the launch of Chef Charles Phan's South restaurant in the new SFJAZZ Center. Explore what South means to the Bay Area and jazz, with commentary from Chef Charles Phan, musician Kitty Margolis and SFJAZZ trustee Robert Mailer Anderson.",
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"description": "This week marks the launch of Chef Charles Phan's South restaurant in the new SFJAZZ Center. Explore what South means to the Bay Area and jazz, with commentary from Chef Charles Phan, musician Kitty Margolis and SFJAZZ trustee Robert Mailer Anderson.",
"title": "No Bandwiches Here: Charles Phan opens South Restaurant at SFJAZZ | KQED",
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"headline": "No Bandwiches Here: Charles Phan opens South Restaurant at SFJAZZ ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58010\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/south-entrance1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/south-entrance1000.jpg\" alt=\"Window looking into South at SFJAZZ Photo: Angkana Kurutach\" width=\"1000\" height=\"668\" class=\"size-full wp-image-58010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Window looking into South at SFJAZZ Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>In Hayes Valley, the new 35,000-square-foot SFJAZZ Center is the first permanent home for \u003ca href=\"http://www.sfjazz.org/built-jazz\">SFJAZZ\u003c/a>. The new center is already a major draw for musicians and jazz fans locally since every seat in the house offers \u003cem>amazing\u003c/em> acoustics. Now, jazz fans also have their own watering hole with casual bites. This week, Chef Charles Phan opened South restaurant, with craft bourbon cocktails by \u003ca href=\"http://www.slanteddoor.com/family#erik\">Erik Adkins\u003c/a> and food ranging from fried beignets (by Pastry Chef \u003ca href=\"http://www.slanteddoor.com/family#chucky\">Chucky Dugo\u003c/a>) to alligator sausage, tender spicy beef jerky and oysters baked or fried. Bar food is a definite departure from the clean award-winning Vietnamese fare Phan is known for, but South gives him a chance to play and riff. Phan has been open with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/04/an-interview-with-charles-phan-author-of-vietnamese-home-cooking/\">Bay Area Bites\u003c/a> about his growing love of bourbon, and is due to open the bourbon and fried chicken Hard Water concept on the Embarcadero. He just returned from a research trip to Kentucky with Adkins and architect Olle Lundberg and the trio sampled from up to fifteen barrels each day. “We had to stop at that point,” he said with a laugh. Lundberg's renderings of the space can be seen below.\u003c/p>\n\u003cfigure id=\"attachment_57899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/charles-phan1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/charles-phan1000.jpg\" alt=\"Charles Phan. Photo: Angkana Kurutach\" width=\"1000\" height=\"667\" class=\"size-full wp-image-57899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>With a growing empire of Bay Area restaurants including the highly regarded \u003ca href=\"http://www.slanteddoor.com/food\">Slanted Door\u003c/a>, Phan said he is happy to be a part of this new San Francisco institution, even if he did at first say no to the prospect. Turns out, he does know how to provide quality sustenance for hungry musicians and their fans and has put some thought into how to do that: “A lot of them are always on the road, and it’s tough for them to get a good, warm meal. They’re like gypsies. At the end of the day, we want to provide good food and value.” Because Phan also oversees the SFJAZZ catering and green room operations, he hopes to get musicians to enjoy the food so much that it will be one reason for them to return, again and again. \u003c/p>\n\u003cfigure id=\"attachment_57908\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH-alligator-sausage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH-alligator-sausage1000.jpg\" alt=\"South’s Alligator sausage. Photo: Angkana Kurutach\" width=\"1000\" height=\"667\" class=\"size-full wp-image-57908\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South’s Alligator sausage. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_57907\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH_cornmeal-crusted-fried-oysters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH_cornmeal-crusted-fried-oysters1000.jpg\" alt=\"South’s Cornmeal crusted fried oysters with jalapeño remoulade Photo: Angkana Kurutac\" width=\"1000\" height=\"682\" class=\"size-full wp-image-57907\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South’s Cornmeal crusted fried oysters with jalapeño remoulade Photo: Angkana Kurutac\u003c/figcaption>\u003c/figure>\n\u003cp>SFJAZZ Trustee and \u003ca href=\"http://www.amazon.com/Boonville-Novel-Robert-Mailer-Anderson/dp/0060516216\">\u003cem>Boonville\u003c/em>\u003c/a> author Robert Mailer Anderson helped raise the money to build the new center. He and his wife Nicola Miner are friends to many musicians and writers (including me, full disclosure) and are major Obama fundraisers. Anderson will eagerly share the details of where to get his favorite late night meal of al pastor tacos--\u003ca href=\"http://www.taqueriasanjose1since1980.com/\">San Jose taqueria\u003c/a>, here we come. Regarding why Phan was chosen to head up the food for SFJAZZ, Anderson is quick to sing Phan’s praises, “We’re a cutting edge jazz center so we should have someone who is cutting edge in the culinary world.” \u003c/p>\n\u003cfigure id=\"attachment_57909\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South-at-SFJAZZ-Renderingslundberg-design1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South-at-SFJAZZ-Renderingslundberg-design1000.jpg\" alt=\"South at SFJAZZ Renderings by Lundberg Design\" width=\"1000\" height=\"684\" class=\"size-full wp-image-57909\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South at SFJAZZ Renderings by Lundberg Design\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_57910\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SouthSFJAZZRenderingslundberg-design1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SouthSFJAZZRenderingslundberg-design1000a.jpg\" alt=\"South at SFJAZZ Renderings by Lundberg Design\" width=\"1000\" height=\"639\" class=\"size-full wp-image-57910\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South at SFJAZZ Renderings by Lundberg Design\u003c/figcaption>\u003c/figure>\n\u003cp>He is also quick to second Phan’s notion that food is important for any musician: “Because musicians travel so much, they are always talking about food. With the guys, they tend to talk about food and women. The perfect night out seems to include music, food and drinks.”\u003c/p>\n\u003cp>The fifty seats at South have full window views of the outside scene and the space is perfectly set up for a quick The Battle of New Orleans cocktail and nibble. Part of the South bar peers into the Robert N. Miner auditorium through a large glass panel. SFJAZZ’s Marshall Lamm confirmed that bar patrons can nab a peek during live performances, which may be markedly different in both vibe and appearance than other music spots (guests do need a ticket to take in any performance). Phan noted that because the Miner auditorium holds up to 700 guests, it makes more sense for jazz patrons to plan on getting a cocktail, versus food, at South. During performances, there is also an upstairs bar with views onto a wall filled with breathtaking black-and-white images of jazz greats. \u003c/p>\n\u003cfigure id=\"attachment_57896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/JazzGreats_South1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/JazzGreats_South1000.jpg\" alt=\"Jazz greats: a view from the South and SFJAZZ building Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jazz greats: a view from the South and SFJAZZ building Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>South currently offers eleven cocktails priced at $10, and draft beer and local wine are also available. The Blenheim ginger sparkler is a kicky and not-too-sweet refresher for designated drivers and best of all, concertgoers can tote their drinks back into the auditorium in compostable glasses. \u003c/p>\n\u003cfigure id=\"attachment_57923\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South_TheBattleof-NewOrleansDrinks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South_TheBattleof-NewOrleansDrinks1000.jpg\" alt=\"South’s bar: prepped The Battle of New Orleans bourbon drinks. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57923\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South’s bar: prepped The Battle of New Orleans bourbon drinks. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_58008\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/french75-cocktail1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/french75-cocktail1000.jpg\" alt=\"French 75 cocktails at South's bar. Photo: Angkana Kurutach\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58008\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French 75 cocktails at South's bar. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>Prominent jazz vocalist and fourth generation San Franciscan \u003ca href=\"http://www.kittymargolis.com/index.php\">Kitty Margolis\u003c/a> sounded relieved and enthusiastic over Phan’s menu. She noted that his fare is miles better than the sort of dry \"bandwiches\" she has endured during her career. Since I had never heard the term bandwich, she explained it: a “bandwich” or “gigwich” is an unappealing catered sandwich that is often served to musicians. Sometimes, it may happen that the musicians are performing for a group that is enjoying a fancy dinner that looks and smells great, from afar. The musician’s cold bandwich usually arrives wrapped in plastic with grey mystery meat in between two slices of old looking bread. Condiments are an afterthought for bandwiches and forget about seeing some fresh and green Little Gem produce that Phan is using in his celery root remoulade dish at South. Bandwiches are so terrible that Margolis, who has performed in Italy, Japan and all over the world, now specifies in her rider contract that bandwiches are forbidden. \u003c/p>\n\u003cfigure id=\"attachment_58007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/littlegems1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/littlegems1000.jpg\" alt=\"Celery root remoulade with Little Gem lettuce. Photo: Angkana Kurutach\" width=\"1000\" height=\"563\" class=\"size-full wp-image-58007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celery root remoulade with Little Gem lettuce. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>Phan’s seasonal touches are evident on the menu, which he said can draw from the south of Italy and south of Spain. Margolis and Anderson both discussed how similar jazz and cooking can be, due to the use of improvisation. At first bite, the South menu looks more like improv from the American historic south, with a seasonal and California twist: chive-rice ball (called a calas) with red pepper jelly, cornmeal crusted fried oysters with remoulade, black-eyed pea spread paired with poppy seed crackers, duck rillettes with Creole mustard, and chicken gumbo. The menu is geared towards small plates that seem to point to a lighter approach that incorporates sharing. Breakfast and lunch are slated to begin next month, and Phan hopes that South will draw in locals as well as musicians. “That’s why we’re doing breakfast and lunch, for the folks who live nearby. We want people to use the space all day long.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chick Corea plays in the Robert N. Miner auditorium at the SFJAZZ Center. Guests can visit South for food and drinks before and during performances like this one.\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/IgMMPItMS70'\n title='//www.youtube.com/embed/IgMMPItMS70'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?ie=UTF8&cid=18141891765408404528&q=SFJAZZ+Center&iwloc=A&gl=US&hl=en\">Map\u003c/a>\u003cbr>\n201 Franklin Street (at Fell)\u003cbr>\nSan Francisco CA 94102\u003cbr>\n(415) 539-3905\u003c/p>\n\u003cp>Dinner daily 5:30 p.m. to 10:00 p.m.\u003cbr>\nBreakfast and lunch opening in April 2013\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/SFJAZZ\">@SFJAZZ\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SFJAZZ?fref=ts\">SFJAZZ\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Interview with Check, Please! Bay Area host Leslie Sbrocco",
"title": "Interview with Check, Please! Bay Area host Leslie Sbrocco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_57651\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-drinking703.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-drinking703.jpg\" title=\"Leslie Sbrocco on the set of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" alt=\"Leslie Sbrocco on the set of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57651\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco on the set of Check, Please! Bay Area at KQED.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Season 8 of KQED's \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> will premiere April 11 on KQED 9. This locally-produced \u003ca href=\"http://blogs.kqed.org/checkplease/program/\">program\u003c/a> features regular Bay Area residents reviewing and talking about their favorite restaurants. Leslie Sbrocco has been the host for the entire series and in this Bay Area Bites interview we get a closer look at who she is and what goes on behind the clinking wine glasses. \u003c/p>\n\u003cp>\u003cstrong>What do viewers have to look forward to in Check, Please! Bay Area's new season 8?\u003c/strong>\u003cbr>\nMore fun and guest fireworks, more wine tips, which we launched last season, and restaurants that you've never heard of but deserve attention. \u003c/p>\n\u003cp>\u003cstrong>Can you briefly share what your background is in the wine and food industry and why you think you were selected to host Check, Please! Bay Area?\u003c/strong>\u003cbr>\nMy background before coming to Check, Please! Bay Area as host was (and still is) in the wine and drinks industry. I helped create the website about wine for the New York Times Company more than a decade ago, which really kicked off my wine career. I have written two books about wine (\u003ca href=\"http://www.amazon.com/Wine-Women-Buying-Pairing-Sharing/dp/0060523328/ref=sr_1_4?ie=UTF8&qid=1362018172&sr=8-4&keywords=leslie+sbrocco\">Wine for Women\u003c/a> and \u003ca href=\"http://www.amazon.com/The-Simple-Savvy-Wine-Guide/dp/B001PO68WE/ref=sr_1_1?ie=UTF8&qid=1362018172&sr=8-1&keywords=leslie+sbrocco\">The Simple & Savvy Wine Guide\u003c/a>), I am a wine consultant who has worked with Virgin America Airlines, Kimpton Hotels, Harry & David among other companies, a wine educator and speaker who travels the globe speaking to thousands about wine, drinks and food, a regular on numerous national television programs such as NBC's Today show, and the co-founder of \u003ca href=\"http://thirstygirl.com/\">ThirstyGirl.com\u003c/a>.\u003c/p>\n\u003cp>I was contacted before the first season to come in and audition after someone had seen my wine segments on a PBS cooking show. And, as they say, the rest is history. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How has being the host of Check, Please! Bay Area for 8 years affected your career?\u003c/strong>\u003cbr>\nIt's been a terrific part of my career! I get recognized quite a lot now and when I do people profess their love of the show. I love it. \u003c/p>\n\u003cfigure id=\"attachment_57622\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/makeup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/makeup1000.jpg\" alt=\"Make-up artist Kadidja Sallak gets Leslie ready for taping 3 episodes of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\" class=\"size-full wp-image-57622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make-up artist Kadidja Sallak gets Leslie ready for taping 3 episodes of Check, Please! Bay Area at KQED.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Do you eat at all the restaurants on the show?\u003c/strong>\u003cbr>\nI visit nearly all the restaurants. With three on each show I aim to eat at two of them. As I live in the Sonoma area, I must admit I don't always make it to the South Bay or far East Bay spots, but I've put plenty of miles on my car during seven seasons. Usually I bring friends or family with me as I just try to sample the food not eat whole dishes. I like to talk to the chefs, the sommeliers and wine directors and get a feel for the place. Now that the show has become so popular most of the restaurants recognize me, but by the time I get there the guests have already visited the spot anonymously so it's no big deal.\u003c/p>\n\u003cp>\u003cstrong>What's the hardest thing about doing the show?\u003c/strong>\u003cbr>\nI don't get to give my opinion. You should see how hard it is sometimes when I think the guest is saying something totally off base or outrageous. I'm smiling but really thinking, \"Are they crazy?\" But, my job is to keep the conversation moving. We only have one go at the show so what you see is pretty much live. I'm taking time cues from the director and have to make sure we hit all of the timing. It's fast-paced but everyone who has been on has wanted to come back and do it again. They have a great time and so do I.\u003c/p>\n\u003cp>\u003cstrong>The structure of Check, Please! Bay Area is fairly formulaic -- what are your fantasies about an episode that would break the mold?\u003c/strong>\u003cbr>\nAs I said above, the hardest part for me is not giving my opinion on the restaurants. I'd LOVE to actually be my wild, opinionated self who shows a little more cleavage, drinks wine with the guests (maybe do the occasional shot of tequila) and generally be less controlled. That would be fun, but don't think it's going to happen.\u003c/p>\n\u003cfigure id=\"attachment_57596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp709group-greenroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp709group-greenroom1000.jpg\" alt=\"Leslie and guests relaxing in the green room after the taping of Check, Please! Bay Area. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie and guests relaxing in the green room after the taping of Check, Please! Bay Area.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are the questions people ask you most?\u003c/strong>\u003cbr>\nHow do I get on the show is number one, then the next is, \"are you really drinking wine?\" Yes. The vast majority of our guests have never been on television and so it's my job to make it a comfortable, fun and easy experience. I'd like to think I'm good at doing all those things but gotta say...the wine helps. When they drink the glasses we fill them back up so it looks the same. We've only had a couple guests who were slightly over-served. And, if they don't drink wine, you'll see juice, water, and even the occasional beer on the table.\u003c/p>\n\u003cfigure id=\"attachment_57598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp802-group-laughing1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp802-group-laughing1000.jpg\" alt=\"Leslie and guests drinking wine on the set after taping an episode for Season 8. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\" class=\"size-full wp-image-57598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie and guests drinking wine on the set after taping an episode for Season 8.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some other \"insider\" fun facts about the show?\u003c/strong>\u003cbr>\nWhen we first started doing the show my producer had a hell of a time editing because my hands were in every shot. (I married an Italian, but everyone claims I move my hands like one, too.) After season one we modified the table to put on a Leslie \"nipple,\" which is an extra curved part of the table that juts out to keep me slightly separated from the guests so I'm not hitting them with my hands all the time. I've only knocked one glass of wine on a guest this season with my expressive hands. It was white so we were cool, though.\u003c/p>\n\u003cfigure id=\"attachment_57592\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/spill-800a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/spill-800a.jpg\" alt=\"Leslie Sbrocco accidently spills wine on a guest and stage manager Randy Brase uses a blow dryer to remedy the situation. Photo: Wendy Goodfriend\" width=\"800\" height=\"536\" class=\"size-full wp-image-57592\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco accidently spills wine on a guest and stage manager Randy Brase uses a blow dryer to remedy the situation.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>When people meet you, what is the first thing they say?\u003c/strong>\u003cbr>\nYou're so tall! I get it all the time. I'm 5' 10\" and usually wear heels. Viewers are used to seeing me sit down so they think I'm shorter and many people who are on television are actually much smaller in person. (Secret -- We also put quite a few of the guests up on cushions so that the height is evened out.) I always joke that I'd love people to meet me and say, \"You're so much younger and thinner in person,\" but I usually get the tall comment first. Last event I did, however, a husband and wife came up to me and said they were huge fans of the show and noted how much \"prettier\" I was in person. I was very flattered, gave them a hug, then slipped them a $20 bill.\u003c/p>\n\u003cfigure id=\"attachment_57633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-el-sur-empanadas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-el-sur-empanadas1000.jpg\" alt=\"Leslie Sbrocco with El Sur owner Marianne Despres at Check, Please! Bay Area event at SOMA StrEat Food Park. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco with El Sur owner Marianne Despres at \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/17/kqeds-check-please-at-soma-streat-food-park/\">Check, Please! Bay Area event\u003c/a> at SOMA StrEat Food Park.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are you like off camera?\u003c/strong>\u003cbr>\nI like to think I'm the same, but I'm definitely a little crazier and even more gregarious in person. I've had friends say they watch me on the show and call it \"Leslie Lite\" because I tend to be more of a comedian in person. I try to keep my racy mouth in check, too, when doing the show except between takes when my bawdy humor takes over.\u003c/p>\n\u003cfigure id=\"attachment_57603\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-tastingwines1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-tastingwines1000.jpg\" alt=\"Leslie tasting wines post-taping to write wine notes that are published on the website. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57603\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie tasting wines post-taping to write wine notes that are published on the website.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>You have a tattoo on your leg. what's the story?\u003c/strong>\u003cbr>\nI wanted a tattoo for the last few years and I knew it would be glass of rose champagne -- my favorite wine. I had three criteria when it came to getting a tat: first, my tattoo had to be done by a terrific artist; second, it had to be in a place I could cover up; and most importantly, it had to be in a place that didn't sag (I'm not 21 you know). So, I decided the back of my leg was the perfect spot. I was going to get it done locally then my publicist got a call about me appearing on the TV show \u003ca href=\"http://tlc.howstuffworks.com/tv/la-ink\">LA INK\u003c/a>. So, I packed up my pink bubbly and my legs and headed to Los Angeles where I got inked. It turned out to be bigger and more colorful than I thought, but now I love it. My motto after all is \"life, drink it up!\" \u003c/p>\n\u003cfigure id=\"attachment_57605\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tattoos-leg-arms703.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tattoos-leg-arms703.jpg\" alt=\"Leslie Sbrocco's wine glass leg tattoo (center). Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco's wine glass leg tattoo (center).\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Here are some of Leslie's favorite pink sparklers:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cem>Value (under $20)\u003c/em>\n\u003cli>Graham Beck Brut Rose Sparkling Wine, South Africa\u003c/li>\n\u003cli>Mont-Ferrant Rose Brut Cava, Spain\u003c/li>\n\u003cli>Domaine Ste. Michelle Rose, Columbia Valley, Washington\u003c/li>\n\u003cli>Gloria Ferrer Blanc de Noirs, Sonoma County, California\u003c/li>\n\u003cli>Mirabelle by Schramsberg, Napa Valley, California\u003c/li>\n\u003cli>JCB N°69 Brut Rose Cremant de Bourgogne, France\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Splurges (over $25)\u003c/em>\n\u003cli>Moet et Chandon Brut Rose, Champagne France\u003c/li>\n\u003cli>Laurent-Perrier Champagne, France\u003c/li>\n\u003cli>Paul Georg \"Premier Cru\" Brut, Champagne, France\u003c/li>\n\u003cli>Roederer Estate \"L'Ermitage\" Brut, Anderson Valley, California\u003c/li>\n\u003cli>Iron Horse Brut Rose, Green Valley, Sonoma County, California\n\u003c/li>\n\u003cli>Quartz Reef Brut Rose, Central Otago, New Zealand\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Check, Please! Bay Area host Leslie Sbrocco shares insider fun facts from the show as well as some personal information including the story behind her tattoo. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57651\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-drinking703.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-drinking703.jpg\" title=\"Leslie Sbrocco on the set of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" alt=\"Leslie Sbrocco on the set of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57651\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco on the set of Check, Please! Bay Area at KQED.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Season 8 of KQED's \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> will premiere April 11 on KQED 9. This locally-produced \u003ca href=\"http://blogs.kqed.org/checkplease/program/\">program\u003c/a> features regular Bay Area residents reviewing and talking about their favorite restaurants. Leslie Sbrocco has been the host for the entire series and in this Bay Area Bites interview we get a closer look at who she is and what goes on behind the clinking wine glasses. \u003c/p>\n\u003cp>\u003cstrong>What do viewers have to look forward to in Check, Please! Bay Area's new season 8?\u003c/strong>\u003cbr>\nMore fun and guest fireworks, more wine tips, which we launched last season, and restaurants that you've never heard of but deserve attention. \u003c/p>\n\u003cp>\u003cstrong>Can you briefly share what your background is in the wine and food industry and why you think you were selected to host Check, Please! Bay Area?\u003c/strong>\u003cbr>\nMy background before coming to Check, Please! Bay Area as host was (and still is) in the wine and drinks industry. I helped create the website about wine for the New York Times Company more than a decade ago, which really kicked off my wine career. I have written two books about wine (\u003ca href=\"http://www.amazon.com/Wine-Women-Buying-Pairing-Sharing/dp/0060523328/ref=sr_1_4?ie=UTF8&qid=1362018172&sr=8-4&keywords=leslie+sbrocco\">Wine for Women\u003c/a> and \u003ca href=\"http://www.amazon.com/The-Simple-Savvy-Wine-Guide/dp/B001PO68WE/ref=sr_1_1?ie=UTF8&qid=1362018172&sr=8-1&keywords=leslie+sbrocco\">The Simple & Savvy Wine Guide\u003c/a>), I am a wine consultant who has worked with Virgin America Airlines, Kimpton Hotels, Harry & David among other companies, a wine educator and speaker who travels the globe speaking to thousands about wine, drinks and food, a regular on numerous national television programs such as NBC's Today show, and the co-founder of \u003ca href=\"http://thirstygirl.com/\">ThirstyGirl.com\u003c/a>.\u003c/p>\n\u003cp>I was contacted before the first season to come in and audition after someone had seen my wine segments on a PBS cooking show. And, as they say, the rest is history. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How has being the host of Check, Please! Bay Area for 8 years affected your career?\u003c/strong>\u003cbr>\nIt's been a terrific part of my career! I get recognized quite a lot now and when I do people profess their love of the show. I love it. \u003c/p>\n\u003cfigure id=\"attachment_57622\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/makeup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/makeup1000.jpg\" alt=\"Make-up artist Kadidja Sallak gets Leslie ready for taping 3 episodes of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\" class=\"size-full wp-image-57622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make-up artist Kadidja Sallak gets Leslie ready for taping 3 episodes of Check, Please! Bay Area at KQED.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Do you eat at all the restaurants on the show?\u003c/strong>\u003cbr>\nI visit nearly all the restaurants. With three on each show I aim to eat at two of them. As I live in the Sonoma area, I must admit I don't always make it to the South Bay or far East Bay spots, but I've put plenty of miles on my car during seven seasons. Usually I bring friends or family with me as I just try to sample the food not eat whole dishes. I like to talk to the chefs, the sommeliers and wine directors and get a feel for the place. Now that the show has become so popular most of the restaurants recognize me, but by the time I get there the guests have already visited the spot anonymously so it's no big deal.\u003c/p>\n\u003cp>\u003cstrong>What's the hardest thing about doing the show?\u003c/strong>\u003cbr>\nI don't get to give my opinion. You should see how hard it is sometimes when I think the guest is saying something totally off base or outrageous. I'm smiling but really thinking, \"Are they crazy?\" But, my job is to keep the conversation moving. We only have one go at the show so what you see is pretty much live. I'm taking time cues from the director and have to make sure we hit all of the timing. It's fast-paced but everyone who has been on has wanted to come back and do it again. They have a great time and so do I.\u003c/p>\n\u003cp>\u003cstrong>The structure of Check, Please! Bay Area is fairly formulaic -- what are your fantasies about an episode that would break the mold?\u003c/strong>\u003cbr>\nAs I said above, the hardest part for me is not giving my opinion on the restaurants. I'd LOVE to actually be my wild, opinionated self who shows a little more cleavage, drinks wine with the guests (maybe do the occasional shot of tequila) and generally be less controlled. That would be fun, but don't think it's going to happen.\u003c/p>\n\u003cfigure id=\"attachment_57596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp709group-greenroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp709group-greenroom1000.jpg\" alt=\"Leslie and guests relaxing in the green room after the taping of Check, Please! Bay Area. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie and guests relaxing in the green room after the taping of Check, Please! Bay Area.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are the questions people ask you most?\u003c/strong>\u003cbr>\nHow do I get on the show is number one, then the next is, \"are you really drinking wine?\" Yes. The vast majority of our guests have never been on television and so it's my job to make it a comfortable, fun and easy experience. I'd like to think I'm good at doing all those things but gotta say...the wine helps. When they drink the glasses we fill them back up so it looks the same. We've only had a couple guests who were slightly over-served. And, if they don't drink wine, you'll see juice, water, and even the occasional beer on the table.\u003c/p>\n\u003cfigure id=\"attachment_57598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp802-group-laughing1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp802-group-laughing1000.jpg\" alt=\"Leslie and guests drinking wine on the set after taping an episode for Season 8. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\" class=\"size-full wp-image-57598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie and guests drinking wine on the set after taping an episode for Season 8.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some other \"insider\" fun facts about the show?\u003c/strong>\u003cbr>\nWhen we first started doing the show my producer had a hell of a time editing because my hands were in every shot. (I married an Italian, but everyone claims I move my hands like one, too.) After season one we modified the table to put on a Leslie \"nipple,\" which is an extra curved part of the table that juts out to keep me slightly separated from the guests so I'm not hitting them with my hands all the time. I've only knocked one glass of wine on a guest this season with my expressive hands. It was white so we were cool, though.\u003c/p>\n\u003cfigure id=\"attachment_57592\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/spill-800a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/spill-800a.jpg\" alt=\"Leslie Sbrocco accidently spills wine on a guest and stage manager Randy Brase uses a blow dryer to remedy the situation. Photo: Wendy Goodfriend\" width=\"800\" height=\"536\" class=\"size-full wp-image-57592\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco accidently spills wine on a guest and stage manager Randy Brase uses a blow dryer to remedy the situation.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>When people meet you, what is the first thing they say?\u003c/strong>\u003cbr>\nYou're so tall! I get it all the time. I'm 5' 10\" and usually wear heels. Viewers are used to seeing me sit down so they think I'm shorter and many people who are on television are actually much smaller in person. (Secret -- We also put quite a few of the guests up on cushions so that the height is evened out.) I always joke that I'd love people to meet me and say, \"You're so much younger and thinner in person,\" but I usually get the tall comment first. Last event I did, however, a husband and wife came up to me and said they were huge fans of the show and noted how much \"prettier\" I was in person. I was very flattered, gave them a hug, then slipped them a $20 bill.\u003c/p>\n\u003cfigure id=\"attachment_57633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-el-sur-empanadas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-el-sur-empanadas1000.jpg\" alt=\"Leslie Sbrocco with El Sur owner Marianne Despres at Check, Please! Bay Area event at SOMA StrEat Food Park. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco with El Sur owner Marianne Despres at \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/17/kqeds-check-please-at-soma-streat-food-park/\">Check, Please! Bay Area event\u003c/a> at SOMA StrEat Food Park.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are you like off camera?\u003c/strong>\u003cbr>\nI like to think I'm the same, but I'm definitely a little crazier and even more gregarious in person. I've had friends say they watch me on the show and call it \"Leslie Lite\" because I tend to be more of a comedian in person. I try to keep my racy mouth in check, too, when doing the show except between takes when my bawdy humor takes over.\u003c/p>\n\u003cfigure id=\"attachment_57603\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-tastingwines1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-tastingwines1000.jpg\" alt=\"Leslie tasting wines post-taping to write wine notes that are published on the website. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57603\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie tasting wines post-taping to write wine notes that are published on the website.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>You have a tattoo on your leg. what's the story?\u003c/strong>\u003cbr>\nI wanted a tattoo for the last few years and I knew it would be glass of rose champagne -- my favorite wine. I had three criteria when it came to getting a tat: first, my tattoo had to be done by a terrific artist; second, it had to be in a place I could cover up; and most importantly, it had to be in a place that didn't sag (I'm not 21 you know). So, I decided the back of my leg was the perfect spot. I was going to get it done locally then my publicist got a call about me appearing on the TV show \u003ca href=\"http://tlc.howstuffworks.com/tv/la-ink\">LA INK\u003c/a>. So, I packed up my pink bubbly and my legs and headed to Los Angeles where I got inked. It turned out to be bigger and more colorful than I thought, but now I love it. My motto after all is \"life, drink it up!\" \u003c/p>\n\u003cfigure id=\"attachment_57605\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tattoos-leg-arms703.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tattoos-leg-arms703.jpg\" alt=\"Leslie Sbrocco's wine glass leg tattoo (center). Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco's wine glass leg tattoo (center).\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Here are some of Leslie's favorite pink sparklers:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cem>Value (under $20)\u003c/em>\n\u003cli>Graham Beck Brut Rose Sparkling Wine, South Africa\u003c/li>\n\u003cli>Mont-Ferrant Rose Brut Cava, Spain\u003c/li>\n\u003cli>Domaine Ste. Michelle Rose, Columbia Valley, Washington\u003c/li>\n\u003cli>Gloria Ferrer Blanc de Noirs, Sonoma County, California\u003c/li>\n\u003cli>Mirabelle by Schramsberg, Napa Valley, California\u003c/li>\n\u003cli>JCB N°69 Brut Rose Cremant de Bourgogne, France\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Splurges (over $25)\u003c/em>\n\u003cli>Moet et Chandon Brut Rose, Champagne France\u003c/li>\n\u003cli>Laurent-Perrier Champagne, France\u003c/li>\n\u003cli>Paul Georg \"Premier Cru\" Brut, Champagne, France\u003c/li>\n\u003cli>Roederer Estate \"L'Ermitage\" Brut, Anderson Valley, California\u003c/li>\n\u003cli>Iron Horse Brut Rose, Green Valley, Sonoma County, California\n\u003c/li>\n\u003cli>Quartz Reef Brut Rose, Central Otago, New Zealand\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Cuban-American Chez Panisse Chef Explores Her Culinary Roots",
"title": "A Cuban-American Chez Panisse Chef Explores Her Culinary Roots",
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"content": "\u003cfigure id=\"attachment_57413\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.chezp3_.naomifiss1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.chezp3_.naomifiss1000.jpg\" alt=\"Danielle Alvarez cooks Dungeness crab downstairs at Chez Panisse. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-57413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle Alvarez cooks Dungeness crab downstairs at Chez Panisse. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>When a contingent from \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a> went to Cuba last December, their visit was duly reported in the \u003ca href=\"http://www.sfgate.com/world/article/Chez-Panisse-chefs-visit-Havana-4110402.php\">press\u003c/a>. A crew of \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> devotees was poised to foment \u003ca href=\"http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/12/chez-panisse-havana-cuba.html\">a food revolution in Havana\u003c/a> -- or at least feed people well for a few days. \u003ca href=\"http://acmebread.com/the_company\">Steve Sullivan\u003c/a> baked bread. \u003ca href=\"http://www.pizzaiolooakland.com/about/founders/\">Charlie Hallowell\u003c/a> grilled pork on a \u003cem>parrilla \u003c/em>in the streets of Havana. \u003ca href=\"http://www.chezpanisse.com/about/our-chefs/\">Jerome Waag\u003c/a> plated polenta for Cuban dignitaries at dinners designed to showcase the Chez way of cooking.\u003c/p>\n\u003cp>Missing from the coverage: Any word from either of the Chez Panisse line cooks on the \u003ca href=\"http://www.berkeleyside.com/2012/08/01/chez-panisse-contingent-head-to-cuba-public-welcome-too/\">culinary diplomacy mission\u003c/a> who are of Cuban-American heritage. Danielle Alvarez and Melissa Fernandez both have roots in the island nation and Alvarez, who set foot on Cuban soil for the first time, spoke with Bay Area Bites about her recent visit. The 28-year-old says she went on the trip with an open mind and exploratory spirit, wanting to learn more about the land her family calls home, despite \u003ca href=\"http://www.nytimes.com/2012/10/21/opinion/sunday/bridging-the-cuban-generation-gap.html\">bittersweet memories common to a generation of exiles\u003c/a> in the aftermath of the revolution. She came away, though, with an overwhelming sadness, she says, for what has been lost from Cuba's culture and cuisine, despite encountering a few bright spots on the food and farming front and hope among besieged residents for better times ahead. \u003c/p>\n\u003cp>Let's be frank: Nobody goes to Cuba, widely regarded as a culinary backwater, for the food. And nothing about growing, selling, buying, cooking, or eating food -- whether at home or in restaurants -- in Cuba is easy. The lack of variety of fresh ingredients alone would make a farmers' market-loving Northern Californian cry. Food is still rationed in Cuba and much of it is imported (about 70 percent) or frozen, the result of a survivalist mentality born out of scarcity. An agriculture exchange which sprouted in 2011 after the Cuban government loosened up restrictions on a range of small businesses would suggest greater freedoms on the farming front. But such shifts are both an indication of just how much the country has changed, according to a recent \u003cem>\u003ca href=\"http://www.nytimes.com/2012/12/09/world/americas/changes-to-agriculture-highlight-cubas-problems.html?pagewanted=all\">New York Times\u003c/a>\u003c/em> story, and the political and practical limitations that continue to thwart this Caribbean country flirting with capitalism. By most measures, Cuba's free-enterprise farm experiment has failed, writes journalist Damien Cave, with many Cuban residents actually seeing \u003cem>less\u003c/em> locally-grown food at private markets. \u003c/p>\n\u003cp>Still, Alvarez was encouraged by first-hand accounts from Waters' personal assistant, Varun Mehra, a man mad for all things Cuban, who was instrumental in organizing the recent \"Planting Seeds\" edible expedition, the first of what he hopes will be an ongoing U.S.-Cuba dialogue around food and farming. “Havana’s food scene is changing rapidly and the Cuban government is phasing out its system of rations and cautiously allowing private restaurant ownership,” Mehra notes in \u003ca href=\"http://www.papermag.com/arts_and_style/2012/05/off-the-eaten-path-havana-cuba.php\">his recent travelogue for \u003cem>Paper Magazine\u003c/em>\u003c/a>. “As a result, the population is rediscovering its own pre-revolution culinary history — a delicious mix of Spanish, African, and Caribbean influences.” Mehra refers in his piece to \u003cem>paladars\u003c/em>, home-based private eating establishments popping up in Cuba in recent years, that some say could revolutionize -- and spice up -- Cuba's dining options. \u003c/p>\n\u003cfigure id=\"attachment_57415\" class=\"wp-caption aligncenter\" style=\"max-width: 715px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/havana_final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/havana_final.jpg\" alt=\"Snapshots from Cuba's farm and food scene. Photos: Varun Mehra\" width=\"715\" height=\"720\" class=\"size-full wp-image-57415\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Snapshots from Cuba's farm and food scene. Photos: Varun Mehra\u003c/figcaption>\u003c/figure>\n\u003cp>Alvarez was eager to see for herself. She grew up in Miami, dining in on the vivid stories her relatives told about a magical place they left behind. Her mom's family owned a sugar plantation in Cuba's eastern Oriente Province, her father's family hailed from Havana; they both moved to the U.S. as young children shortly after the revolution. Alvarez grew up eating Cuban food: White rice, red or black beans cooked with \u003cem>sofrito\u003c/em> (aromatics like garlic, onions, and peppers) and a little sugar and apple cider vinegar, which, she says, made her mom's version special. Her mother and grandmother cooked peasant food that could feed many, Cuban classics like \u003cem>ropa vieja\u003c/em>, (shredded skirt steak stewed in a tomato sauce) and \u003cem>Moros y Cristianos\u003c/em> (\"Moors and Christians,\" a rice and beans dish elevated in flavor by the addition of pork fat or bacon.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She was dismayed by what she encountered on her ten-day trip. \"The food culture has largely been lost there, they just don't have a lot of ingredients,\" says Alvarez, who has worked at Chez Panisse for more than two years. \"We were told we couldn't get seafood, which is incredible to me because it's a Caribbean island surrounded by the sea. My mom has stories about live crab walking around the kitchen but now there's no fishing industry to speak of.\"\u003c/p>\n\u003cfigure id=\"attachment_57421\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/danielle.alvarez.chezpanisse1.naomifiss.1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/danielle.alvarez.chezpanisse1.naomifiss.1000.jpg\" alt=\"Back in Berkeley, Alvarez finds an abundance of seafood. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-57421\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Back in Berkeley, Alvarez finds an abundance of seafood. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>And Alvarez was stunned by the limitations in the kitchen -- from a lack of oils, vinegars, and spices to a narrow range of fresh food. \"There's no variety in what type of produce they have – they have one type of lettuce and it's really beautiful, but it's all they have. One lettuce, one type of tomato, and one type of eggplant. We asked the farmers and were told that the state supplies the seeds and that's all they have to work with. Since there are no seasons a lot of the plants don't even go to seed, so it's not like they can harvest their own.\" Likewise, while beef might be on the menu at many local restaurants, it was never available to order during Alvarez's stay; pork was the only meat of choice on offer at most places.\u003c/p>\n\u003cp>Raw ingredients weren't the only limited resource on the island. \"It broke my heart because at the culinary school and other restaurants we visited they had so little equipment,\" says Alvarez, a graduate of \u003ca href=\"http://www.jwu.edu/culinary/\">Johnson & Wales University's College of Culinary Arts\u003c/a> in Miami. \"I found it difficult just to do what we do, as simple as it is, not having pots to cook in or basic equipment like spoons.\" Everyone she encountered asked if they could have a pan or a knife, including the tour group's guide and driver. The Chez Panisse team brought pots and pans with them with the intention of leaving them with local chefs. Dinners were held at Old Havana's \u003ca href=\"http://www.fodors.com/world/caribbean/cuba/havana/review-39914.html\">El Patio\u003c/a> restaurant, a state run enterprise, and at \u003ca href=\"http://www.lonelyplanet.com/cuba/havana/restaurants/french/paladar-le-chansonnier\">Le Chansonnier\u003c/a>, a popular \u003cem>paladar\u003c/em>. \u003ca href=\"http://www.democracynow.org/2012/6/11/mariela_castro_daughter_of_cuban_president\">Mariela Castro\u003c/a>, daughter of Cuban President Raul Castro, made an appearance at both events and \u003ca href=\"http://www.berkeleyside.com/2012/12/31/tom-bates-and-loni-hancock-visit-sister-city-in-cuba/\">State Senator Loni Hancock and her husband Berkeley Mayor Tom Bates\u003c/a> also attended the dinners, as part of the \"Planting Seeds\" entourage.\u003c/p>\n\u003cfigure id=\"attachment_57417\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salad.chezpcuba.ninawolpow.1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salad.chezpcuba.ninawolpow.1000.jpg\" alt=\"Chez Panisse chefs foraged fresh food for their trademark salads served at Cuban dinners. Photo: Nina Wolpow\" width=\"1000\" height=\"666\" class=\"size-full wp-image-57417\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chez Panisse chefs foraged fresh food for their trademark salads served at Cuban dinners. Photo: Nina Wolpow\u003c/figcaption>\u003c/figure>\n\u003cp>Alvarez observed other hardships that aren't typical in North American kitchens. One of the restaurants the contingent cooked at didn't have electricity or running water until the afternoon. \"I couldn't tell if that was a regular thing or just happened once in a while, but it seemed like they knew it would come on at four,\" explains Alvarez, a native Spanish speaker, who has done stints at \u003ca href=\"http://www.bouletteslarder.com/\">Boulette's Larder\u003c/a> in San Francisco's Ferry Building and landed an internship at the Wine Country's \u003ca href=\"http://www.frenchlaundry.com/\">French Laundry\u003c/a> straight out of cooking school. \"We lost electricity several times while we were there in different places. Just very basic things that make things difficult that we take for granted here.\"\u003c/p>\n\u003cp>One trip highlight: A sourcing excursion to a farm to find pigs and rabbits for the dinners. The family who ran the farm gathered for a big pot of boiled yucca, a root vegetable similar to potatoes, and the visitors were brought a bowl of steaming yucca to share, accompanied by \u003cem>mojo\u003c/em>, a local marinade of garlic, onion, lime juice, and spices. \"I grew up eating yucca, it's a favorite, and that was probably the most delicious thing we ate on our trip,\" says Alvarez, who made yucca ceviche for one dinner cooked by the Chez Panisse chefs.\u003c/p>\n\u003cfigure id=\"attachment_57414\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.cuba_.ninawolpow.640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.cuba_.ninawolpow.640.jpg\" alt=\"Danielle Alvarez gives plates a final look before sending them out to Cuban diners. Photo: Nina Wolpow\" width=\"640\" height=\"960\" class=\"size-full wp-image-57414\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle Alvarez gives plates a final look before sending them out to Cuban diners. Photo: Nina Wolpow\u003c/figcaption>\u003c/figure>\n\u003cp>Overall, though, Alvarez found the local food disappointing. \"So much of our philosophy at Chez is about fresh food that's cooked very little. But in Havana much of the food we encountered was frozen, canned, and cooked a lot,\" she says. \"I realized, too, that the limited fresh produce they have doesn't really make it to the people because they can't afford it.\" She did pick up some tips, however, from a local chef on the fine art of braising pork belly in an oven that crisped the skin to perfection while keeping the meat tender and moist.\u003c/p>\n\u003cfigure id=\"attachment_57416\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/melissafernandez.chespcuba.ninawolpow.1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/melissafernandez.chespcuba.ninawolpow.1000.jpg\" alt=\"Fellow Cuban-American Melissa Fernandez plates dishes before serving Cuban dignitaries. Photo: Nina Wolpow\" width=\"1000\" height=\"666\" class=\"size-full wp-image-57416\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fellow Cuban-American Melissa Fernandez plates dishes before serving Cuban dignitaries. Photo: Nina Wolpow\u003c/figcaption>\u003c/figure>\n\u003cp>She also discovered that pizza and pasta (local chefs made pasta from scratch at a cooking demonstration at a local cooking school) are becoming go-to foods in Havana, which intrigued the visiting chefs, known for cooking such dishes to critical acclaim in the Bay Area. \"A lot of people have these little businesses now where they sell pizza out of a window in their homes,\" explains Alvarez. \"It's not like it's great pizza – it's just doughy, oily bread with I don't know what kind of cheese, and a smear of tomato sauce.\" Still, such scenes -- residents dispensing savory pies out of decaying colonial buildings -- would have been unheard of even a few years ago. But as the \u003cem>\u003ca href=\"http://www.nytimes.com/2012/12/02/sunday-review/how-capitalist-are-the-cubans.html?pagewanted=all\">New York Times\u003c/a>\u003c/em> notes in recent Cuba coverage: Havana's growing pizza peddlers are one indication of the entrepreneurial spirit of a country long schooled in socialism and the state. These government-sanctioned edible entrepreneurs are viewed by some as a desperate move by the ruling party to kick start the country's flagging economy. Could culinary endeavors be a pathway to prosperity for some Cubans?\u003c/p>\n\u003cp>It's tough for Alvarez to consider such questions, since her family was doing well before the revolution. At the end of her trip, Alvarez added on a couple of days to visit with the few remaining relatives who never left the island. \"I went to the family farm and that was just hugely emotional for me. I was sobbing. I got to see the daily struggles of every day life,\" she says. \"I had pictures with me about how it used to be; buildings that were once there are now just a pile of rubble. The old houses my family lived in were gone. There were just little wooden, thatched-roof shacks on the property.\"\u003c/p>\n\u003cp>Alvarez is still processing her visit and how to make sense of it to her family in the States, none of whom have returned to the homeland in more than 40 years. And she wants to focus on the positive things she encountered in a country that bombards newcomers on the ride from the airport with billboards covered in socialist propaganda. True to country stereotype, two in the Chez Panisse crew who needed health care -- Jerome Waag badly burned his hand behind the stove and \u003ca href=\"http://www.cosechacafe.com/\">Cosecha's Dominica Rice\u003c/a> endured an inexplicably swollen ankle -- reported that they received excellent medical services, at the same hospital where \u003ca href=\"http://www.washingtonpost.com/world/the_americas/hugo-chavez-returns-home-to-venezuela-after-more-than-2-months-of-cancer-treatment-in-cuba/2013/02/18/812b30a6-79b0-11e2-9c27-fdd594ea6286_story.html\">Venezuelan President Hugo Chavez\u003c/a> was receiving cancer treatment. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Mostly, Alvarez was drawn to people's enduring spirit in the face of adversity. \"I'd be such a miserable person if I had to live there. Cubans just persevere and try so hard in difficult circumstance,\" she says. \"And still it's hopeful. People feel change is coming, little by little. As bad as things are they love their country so much.\" (Proving, perhaps, \u003ca href=\"http://www.nytimes.com/2012/09/23/magazine/where-is-cuba-going.html?pagewanted=all\">where one person sees a prison another sees paradise\u003c/a>.) \"One of the consultants on our tour who went to the University of Miami, as I did, has come back to Cuba and says there is nowhere else he would want to live,\" says Alvarez, who adds: \"I understand, it's home.\"\u003c/p>\n\n",
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"excerpt": "A Cuban-American Chez Panisse chef talks about her recent trip to Cuba as part of a culinary diplomacy tour in a story by BAB's Sarah Henry.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57413\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.chezp3_.naomifiss1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.chezp3_.naomifiss1000.jpg\" alt=\"Danielle Alvarez cooks Dungeness crab downstairs at Chez Panisse. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-57413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle Alvarez cooks Dungeness crab downstairs at Chez Panisse. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>When a contingent from \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a> went to Cuba last December, their visit was duly reported in the \u003ca href=\"http://www.sfgate.com/world/article/Chez-Panisse-chefs-visit-Havana-4110402.php\">press\u003c/a>. A crew of \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> devotees was poised to foment \u003ca href=\"http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/12/chez-panisse-havana-cuba.html\">a food revolution in Havana\u003c/a> -- or at least feed people well for a few days. \u003ca href=\"http://acmebread.com/the_company\">Steve Sullivan\u003c/a> baked bread. \u003ca href=\"http://www.pizzaiolooakland.com/about/founders/\">Charlie Hallowell\u003c/a> grilled pork on a \u003cem>parrilla \u003c/em>in the streets of Havana. \u003ca href=\"http://www.chezpanisse.com/about/our-chefs/\">Jerome Waag\u003c/a> plated polenta for Cuban dignitaries at dinners designed to showcase the Chez way of cooking.\u003c/p>\n\u003cp>Missing from the coverage: Any word from either of the Chez Panisse line cooks on the \u003ca href=\"http://www.berkeleyside.com/2012/08/01/chez-panisse-contingent-head-to-cuba-public-welcome-too/\">culinary diplomacy mission\u003c/a> who are of Cuban-American heritage. Danielle Alvarez and Melissa Fernandez both have roots in the island nation and Alvarez, who set foot on Cuban soil for the first time, spoke with Bay Area Bites about her recent visit. The 28-year-old says she went on the trip with an open mind and exploratory spirit, wanting to learn more about the land her family calls home, despite \u003ca href=\"http://www.nytimes.com/2012/10/21/opinion/sunday/bridging-the-cuban-generation-gap.html\">bittersweet memories common to a generation of exiles\u003c/a> in the aftermath of the revolution. She came away, though, with an overwhelming sadness, she says, for what has been lost from Cuba's culture and cuisine, despite encountering a few bright spots on the food and farming front and hope among besieged residents for better times ahead. \u003c/p>\n\u003cp>Let's be frank: Nobody goes to Cuba, widely regarded as a culinary backwater, for the food. And nothing about growing, selling, buying, cooking, or eating food -- whether at home or in restaurants -- in Cuba is easy. The lack of variety of fresh ingredients alone would make a farmers' market-loving Northern Californian cry. Food is still rationed in Cuba and much of it is imported (about 70 percent) or frozen, the result of a survivalist mentality born out of scarcity. An agriculture exchange which sprouted in 2011 after the Cuban government loosened up restrictions on a range of small businesses would suggest greater freedoms on the farming front. But such shifts are both an indication of just how much the country has changed, according to a recent \u003cem>\u003ca href=\"http://www.nytimes.com/2012/12/09/world/americas/changes-to-agriculture-highlight-cubas-problems.html?pagewanted=all\">New York Times\u003c/a>\u003c/em> story, and the political and practical limitations that continue to thwart this Caribbean country flirting with capitalism. By most measures, Cuba's free-enterprise farm experiment has failed, writes journalist Damien Cave, with many Cuban residents actually seeing \u003cem>less\u003c/em> locally-grown food at private markets. \u003c/p>\n\u003cp>Still, Alvarez was encouraged by first-hand accounts from Waters' personal assistant, Varun Mehra, a man mad for all things Cuban, who was instrumental in organizing the recent \"Planting Seeds\" edible expedition, the first of what he hopes will be an ongoing U.S.-Cuba dialogue around food and farming. “Havana’s food scene is changing rapidly and the Cuban government is phasing out its system of rations and cautiously allowing private restaurant ownership,” Mehra notes in \u003ca href=\"http://www.papermag.com/arts_and_style/2012/05/off-the-eaten-path-havana-cuba.php\">his recent travelogue for \u003cem>Paper Magazine\u003c/em>\u003c/a>. “As a result, the population is rediscovering its own pre-revolution culinary history — a delicious mix of Spanish, African, and Caribbean influences.” Mehra refers in his piece to \u003cem>paladars\u003c/em>, home-based private eating establishments popping up in Cuba in recent years, that some say could revolutionize -- and spice up -- Cuba's dining options. \u003c/p>\n\u003cfigure id=\"attachment_57415\" class=\"wp-caption aligncenter\" style=\"max-width: 715px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/havana_final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/havana_final.jpg\" alt=\"Snapshots from Cuba's farm and food scene. Photos: Varun Mehra\" width=\"715\" height=\"720\" class=\"size-full wp-image-57415\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Snapshots from Cuba's farm and food scene. Photos: Varun Mehra\u003c/figcaption>\u003c/figure>\n\u003cp>Alvarez was eager to see for herself. She grew up in Miami, dining in on the vivid stories her relatives told about a magical place they left behind. Her mom's family owned a sugar plantation in Cuba's eastern Oriente Province, her father's family hailed from Havana; they both moved to the U.S. as young children shortly after the revolution. Alvarez grew up eating Cuban food: White rice, red or black beans cooked with \u003cem>sofrito\u003c/em> (aromatics like garlic, onions, and peppers) and a little sugar and apple cider vinegar, which, she says, made her mom's version special. Her mother and grandmother cooked peasant food that could feed many, Cuban classics like \u003cem>ropa vieja\u003c/em>, (shredded skirt steak stewed in a tomato sauce) and \u003cem>Moros y Cristianos\u003c/em> (\"Moors and Christians,\" a rice and beans dish elevated in flavor by the addition of pork fat or bacon.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She was dismayed by what she encountered on her ten-day trip. \"The food culture has largely been lost there, they just don't have a lot of ingredients,\" says Alvarez, who has worked at Chez Panisse for more than two years. \"We were told we couldn't get seafood, which is incredible to me because it's a Caribbean island surrounded by the sea. My mom has stories about live crab walking around the kitchen but now there's no fishing industry to speak of.\"\u003c/p>\n\u003cfigure id=\"attachment_57421\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/danielle.alvarez.chezpanisse1.naomifiss.1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/danielle.alvarez.chezpanisse1.naomifiss.1000.jpg\" alt=\"Back in Berkeley, Alvarez finds an abundance of seafood. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-57421\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Back in Berkeley, Alvarez finds an abundance of seafood. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>And Alvarez was stunned by the limitations in the kitchen -- from a lack of oils, vinegars, and spices to a narrow range of fresh food. \"There's no variety in what type of produce they have – they have one type of lettuce and it's really beautiful, but it's all they have. One lettuce, one type of tomato, and one type of eggplant. We asked the farmers and were told that the state supplies the seeds and that's all they have to work with. Since there are no seasons a lot of the plants don't even go to seed, so it's not like they can harvest their own.\" Likewise, while beef might be on the menu at many local restaurants, it was never available to order during Alvarez's stay; pork was the only meat of choice on offer at most places.\u003c/p>\n\u003cp>Raw ingredients weren't the only limited resource on the island. \"It broke my heart because at the culinary school and other restaurants we visited they had so little equipment,\" says Alvarez, a graduate of \u003ca href=\"http://www.jwu.edu/culinary/\">Johnson & Wales University's College of Culinary Arts\u003c/a> in Miami. \"I found it difficult just to do what we do, as simple as it is, not having pots to cook in or basic equipment like spoons.\" Everyone she encountered asked if they could have a pan or a knife, including the tour group's guide and driver. The Chez Panisse team brought pots and pans with them with the intention of leaving them with local chefs. Dinners were held at Old Havana's \u003ca href=\"http://www.fodors.com/world/caribbean/cuba/havana/review-39914.html\">El Patio\u003c/a> restaurant, a state run enterprise, and at \u003ca href=\"http://www.lonelyplanet.com/cuba/havana/restaurants/french/paladar-le-chansonnier\">Le Chansonnier\u003c/a>, a popular \u003cem>paladar\u003c/em>. \u003ca href=\"http://www.democracynow.org/2012/6/11/mariela_castro_daughter_of_cuban_president\">Mariela Castro\u003c/a>, daughter of Cuban President Raul Castro, made an appearance at both events and \u003ca href=\"http://www.berkeleyside.com/2012/12/31/tom-bates-and-loni-hancock-visit-sister-city-in-cuba/\">State Senator Loni Hancock and her husband Berkeley Mayor Tom Bates\u003c/a> also attended the dinners, as part of the \"Planting Seeds\" entourage.\u003c/p>\n\u003cfigure id=\"attachment_57417\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salad.chezpcuba.ninawolpow.1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salad.chezpcuba.ninawolpow.1000.jpg\" alt=\"Chez Panisse chefs foraged fresh food for their trademark salads served at Cuban dinners. Photo: Nina Wolpow\" width=\"1000\" height=\"666\" class=\"size-full wp-image-57417\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chez Panisse chefs foraged fresh food for their trademark salads served at Cuban dinners. Photo: Nina Wolpow\u003c/figcaption>\u003c/figure>\n\u003cp>Alvarez observed other hardships that aren't typical in North American kitchens. One of the restaurants the contingent cooked at didn't have electricity or running water until the afternoon. \"I couldn't tell if that was a regular thing or just happened once in a while, but it seemed like they knew it would come on at four,\" explains Alvarez, a native Spanish speaker, who has done stints at \u003ca href=\"http://www.bouletteslarder.com/\">Boulette's Larder\u003c/a> in San Francisco's Ferry Building and landed an internship at the Wine Country's \u003ca href=\"http://www.frenchlaundry.com/\">French Laundry\u003c/a> straight out of cooking school. \"We lost electricity several times while we were there in different places. Just very basic things that make things difficult that we take for granted here.\"\u003c/p>\n\u003cp>One trip highlight: A sourcing excursion to a farm to find pigs and rabbits for the dinners. The family who ran the farm gathered for a big pot of boiled yucca, a root vegetable similar to potatoes, and the visitors were brought a bowl of steaming yucca to share, accompanied by \u003cem>mojo\u003c/em>, a local marinade of garlic, onion, lime juice, and spices. \"I grew up eating yucca, it's a favorite, and that was probably the most delicious thing we ate on our trip,\" says Alvarez, who made yucca ceviche for one dinner cooked by the Chez Panisse chefs.\u003c/p>\n\u003cfigure id=\"attachment_57414\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.cuba_.ninawolpow.640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.cuba_.ninawolpow.640.jpg\" alt=\"Danielle Alvarez gives plates a final look before sending them out to Cuban diners. Photo: Nina Wolpow\" width=\"640\" height=\"960\" class=\"size-full wp-image-57414\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle Alvarez gives plates a final look before sending them out to Cuban diners. Photo: Nina Wolpow\u003c/figcaption>\u003c/figure>\n\u003cp>Overall, though, Alvarez found the local food disappointing. \"So much of our philosophy at Chez is about fresh food that's cooked very little. But in Havana much of the food we encountered was frozen, canned, and cooked a lot,\" she says. \"I realized, too, that the limited fresh produce they have doesn't really make it to the people because they can't afford it.\" She did pick up some tips, however, from a local chef on the fine art of braising pork belly in an oven that crisped the skin to perfection while keeping the meat tender and moist.\u003c/p>\n\u003cfigure id=\"attachment_57416\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/melissafernandez.chespcuba.ninawolpow.1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/melissafernandez.chespcuba.ninawolpow.1000.jpg\" alt=\"Fellow Cuban-American Melissa Fernandez plates dishes before serving Cuban dignitaries. Photo: Nina Wolpow\" width=\"1000\" height=\"666\" class=\"size-full wp-image-57416\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fellow Cuban-American Melissa Fernandez plates dishes before serving Cuban dignitaries. Photo: Nina Wolpow\u003c/figcaption>\u003c/figure>\n\u003cp>She also discovered that pizza and pasta (local chefs made pasta from scratch at a cooking demonstration at a local cooking school) are becoming go-to foods in Havana, which intrigued the visiting chefs, known for cooking such dishes to critical acclaim in the Bay Area. \"A lot of people have these little businesses now where they sell pizza out of a window in their homes,\" explains Alvarez. \"It's not like it's great pizza – it's just doughy, oily bread with I don't know what kind of cheese, and a smear of tomato sauce.\" Still, such scenes -- residents dispensing savory pies out of decaying colonial buildings -- would have been unheard of even a few years ago. But as the \u003cem>\u003ca href=\"http://www.nytimes.com/2012/12/02/sunday-review/how-capitalist-are-the-cubans.html?pagewanted=all\">New York Times\u003c/a>\u003c/em> notes in recent Cuba coverage: Havana's growing pizza peddlers are one indication of the entrepreneurial spirit of a country long schooled in socialism and the state. These government-sanctioned edible entrepreneurs are viewed by some as a desperate move by the ruling party to kick start the country's flagging economy. Could culinary endeavors be a pathway to prosperity for some Cubans?\u003c/p>\n\u003cp>It's tough for Alvarez to consider such questions, since her family was doing well before the revolution. At the end of her trip, Alvarez added on a couple of days to visit with the few remaining relatives who never left the island. \"I went to the family farm and that was just hugely emotional for me. I was sobbing. I got to see the daily struggles of every day life,\" she says. \"I had pictures with me about how it used to be; buildings that were once there are now just a pile of rubble. The old houses my family lived in were gone. There were just little wooden, thatched-roof shacks on the property.\"\u003c/p>\n\u003cp>Alvarez is still processing her visit and how to make sense of it to her family in the States, none of whom have returned to the homeland in more than 40 years. And she wants to focus on the positive things she encountered in a country that bombards newcomers on the ride from the airport with billboards covered in socialist propaganda. True to country stereotype, two in the Chez Panisse crew who needed health care -- Jerome Waag badly burned his hand behind the stove and \u003ca href=\"http://www.cosechacafe.com/\">Cosecha's Dominica Rice\u003c/a> endured an inexplicably swollen ankle -- reported that they received excellent medical services, at the same hospital where \u003ca href=\"http://www.washingtonpost.com/world/the_americas/hugo-chavez-returns-home-to-venezuela-after-more-than-2-months-of-cancer-treatment-in-cuba/2013/02/18/812b30a6-79b0-11e2-9c27-fdd594ea6286_story.html\">Venezuelan President Hugo Chavez\u003c/a> was receiving cancer treatment. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mostly, Alvarez was drawn to people's enduring spirit in the face of adversity. \"I'd be such a miserable person if I had to live there. Cubans just persevere and try so hard in difficult circumstance,\" she says. \"And still it's hopeful. People feel change is coming, little by little. As bad as things are they love their country so much.\" (Proving, perhaps, \u003ca href=\"http://www.nytimes.com/2012/09/23/magazine/where-is-cuba-going.html?pagewanted=all\">where one person sees a prison another sees paradise\u003c/a>.) \"One of the consultants on our tour who went to the University of Miami, as I did, has come back to Cuba and says there is nowhere else he would want to live,\" says Alvarez, who adds: \"I understand, it's home.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chef Preeti Mistry + Juhu Beach Club in Oakland's Temescal",
"title": "Chef Preeti Mistry + Juhu Beach Club in Oakland's Temescal",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_57301\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\" alt=\"Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\" width=\"1000\" height=\"746\" class=\"size-full wp-image-57301\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Preeti Mistry is gearing up to open her Indian street food-inspired, previously a pop-up, \u003ca href=\"http://www.juhubeachclub.com/\">Juhu Beach Club\u003c/a> in Temescal, Oakland on \u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">March 1\u003c/a>. Having her restaurant business set up in the old SR24 space in the East Bay instead of the originally planned Mission District is a marked change from when I interviewed her \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/20/lgbt-pride-profile-top-chef-and-juhu-beach-club%E2%80%99s-preeti-mistry/\">last summer\u003c/a>, for the Bay Area Bites’ annual LGBT Pride stories. Breaking off (amicably) with a business partner and wanting to live closer to her work were the main factors behind this decision. She shared that she is now working with family to run the business but has also been buoyed by offers of general help from fellow Oakland business owners. Getting a \u003ca href=\"http://www.bravotv.com/top-chef/bio/preeti-mistry\">\u003cem>Top Chef\u003c/em>\u003c/a> to set up shop in Oakland is a bonus for Temescal, a district that has arrived as a food and dining destination--complete with its own new culinary tour from \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/oaklands-taste-of-temescal-tour\">Edible Excursions\u003c/a> and a thriving \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\">Sunday farmers’ market\u003c/a>. \u003c/p>\n\u003cp>I was able to experience Juhu Beach Club via a stop on the \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/880\">Oakland Taste Temescal\u003c/a> media tour from Edible Excursions. It’s obvious Chef Preeti and her crew have worked hard to transform the once grey and dark hues of SR24 into something that is definitely more Mumbai-beachy and fun: pink and orange swirl together with golden notes in a wonderful monkey wall pattern, which match the adorable tiffins that will be used to serve kids meals (a smart menu move, considering the local population). Her partner Ann Nadeau was on hand to help serve sassy lassis but mainly stayed in the background while the Chef talked to our group. Guests will be able to see the kitchen action, where Preeti will cook with her sous chef and line cooks. \u003c/p>\n\u003cfigure id=\"attachment_57299\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\" alt=\"Juhu Beach Club interior. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-57299\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Juhu Beach Club interior. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>There are 50 seats and 6 stools and the open space definitely grants guests an up-close-and-personal view of the making of every slider-like pav (with custom rolls from Starter Bakery), Gujarti-style samosa, mung bean “Guju chili” soup, curry, salad and sassy lassi. The menu is approachable: vegetarians, carnivores and kids should all find something here. The color blocked kiddie-friendly tiffins are designed by a nearby artist and will be for sale; I am making space in my pantry after seeing how cute and functional they are. Juhu Beach Club just received their beer and wine license and will be opening for dinner March 1. Cheers!\u003c/p>\n\u003cp>I interviewed Chef Mistry to find out more about how the process is going from operating her pop-up restaurant to getting an actual restaurant finalized. Her comments have been edited for clarity and length. \u003c/p>\n\u003cfigure id=\"attachment_57324\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75-1024x681.jpg\" alt=\"Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle).\" width=\"1024\" height=\"681\" class=\"size-large wp-image-57324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle). Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Congrats on the new restaurant. When we last talked to you, you were planning to open a spot in the Mission. That situation changed for you in October 2012. Why do Indian Street Food in Temesal?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Mistry: \u003c/strong>It was a matter of circumstances. Even when I was in San Francisco, I was saying ‘I want to open in Oakland.’ The Mission space and the partner connected to that didn’t work out, which was actually a blessing. If we were having a hard time then, running a business wouldn’t have been easy. We were able to realize that and walk away from each other and there were no hard feelings ultimately. I moved to Oakland a year and a half ago. Once we walked away from a financial partner, I started looking at things financially but also looked at how it would affect my lifestyle. We’ve gotten to know the scene and it’s so happening here. Temescal is really fun, and there has been a great community in terms of chefs and restaurateurs. \u003c/p>\n\u003cfigure id=\"attachment_57326\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\" alt=\"India's Bizarre Love Triangle Samosas. Photo: Mary Ladd \" width=\"1000\" height=\"750\" class=\"size-full wp-image-57326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">India's Bizarre Love Triangle Samosas. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have a new business partner? How did you come up with the funding after the relationship with your former business partner ended?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> No. (Laughs). It’s a family business now. So. You know. That was one of the reasons why we picked the space. It was really set up. I talked to a few contractors and architects and they were urging me to find a spot that was already set up. I looked at cheaper places but it was a Pandora’s box -- they had been dumped for a reason. Once you start with the building department.... With our new Temescal location, it’s been all elbow grease and a little cosmetic work. There have been a few expenses that have come up but that’s par for the course.\u003c/p>\n\u003cp>We did a lot of cleaning and changed the space pretty dramatically. It was really dark in here, very Gothic with big chandeliers. The baseboard and entire ceiling were dark grey and then there was deep magenta red. We just brightened it so there is a lot of bright pink and orange on the walls. It gets an advantage of the sun that comes through in the day. We got funky wallpaper with monkeys to give the space a fun and casual feel, because we want to see people wanting to hang out here.\u003c/p>\n\u003cfigure id=\"attachment_57320\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\" alt=\"Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\" width=\"300\" class=\"size-full wp-image-57320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Have you met any of your restaurant neighbors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The person that owned this restaurant owns the taqueria next door. We share bathrooms and storage space and one of the more qualitative parts of purchasing was that he wanted to make sure it would be someone who’s cooperative. Not ‘I bought your restaurant. See ya later.’ I interact with his manager Kevin and family all day and they’ve been super. I’ve also talked with Jen Louise Dunning at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>. \u003ca href=\"http://tanyaholland.com/\">Tanya Holland\u003c/a> was super helpful with advice as was Sarah Kirnon with \u003ca href=\"https://www.facebook.com/MissOllies\">Miss Ollie’s\u003c/a>. I just ran into \u003ca href=\"http://summerkitchenbakeshop.com/about\">Paul Arenstam\u003c/a> at the restaurant supply store and he said, ‘Give me a call if you need anything.’\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite menu items?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The Bombay sandwich, which we just tried out. The way it’s made in India is with a sandwich maker in a campfire. We’ll use a steak press and do it on the flat top. Everyone was like ‘I don’t know what this is but it’s awesome’ when we did the taste tests. I’ll press it with Jack cheese, cilantro chutney, sliced beets, potatoes, pickled onions and our house-made chaat masala. There’s also a healthy amount of butter and it’s like a veggie grilled cheese. I’ll change it seasonally. It’s kind of funny how the chutney and masala make it distinctly Indian. It’ll probably be priced at $7.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>How about drinks and desserts? ... anything unusual?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> All of our wine will be on tap. I want to focus on beer more because it just pairs better in my opinion with the Indian food and spices. We’ll have 1-3 white wines. People want to pair Indian food with really sweet Rieslings and I can’t stand that. The wines will definitely be on the crisper side. For every tasting we’ve had, the big question is, ‘What will the red be?’ We’re looking for something nice and lean, and nothing really fruity and jammy or high alcohol.\u003c/p>\n\u003cp>I make the sassy lassi in-house, and it’s sweet and salty. We'll have cilantro lemonade and also the Darjeeling Limited, which is half cilantro lemonade and half tea. Gotta have a hot chai and we will be serving imported \u003ca href=\"http://www.coca-colaindia.com/products/thumsup.html\">Thums Up\u003c/a> plus \u003ca href=\"http://en.wikipedia.org/wiki/Limca\">Limca\u003c/a> sodas, which are owned by Coke now. They have a distinctive Indian flavor. \u003c/p>\n\u003cfigure id=\"attachment_57313\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\" alt=\"Sassy Lassis. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sassy Lassis. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>We’re going to have \u003ca href=\"http://strausfamilycreamery.com/products/organic-wholesale/organic-soft-serve-ice-cream-mix\">Straus soft-serve\u003c/a> for dessert, but will do it differently than other places. I may use infused oils as toppings: things like pistachio and pumpkin seed oils. There will be tropical fruit drizzles of passion fruit, guava or rosewater. I’m sure we’ll make some seasonal local macerated fruit. Then there will be add-ons like salty curried peanuts, Chai spiced pecans and those little fennel candies. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Any advice for folks looking to open a restaurant?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> Laughs. That’s so funny. \u003ca href=\"http://cholitalinda.com/1.html\">Cholita Linda\u003c/a> was talking on the Edible Excursions tour about how they’re opening on Telegraph and that it had been in 3 months of waiting. I couldn’t wait like that!\u003c/p>\n\u003cp>I guess for me as a first time restaurateur I would say finding an existing business is a way to factor your time and money. Juhu Beach Club will not have that high a price point. The average check will not be $70 per person. The ability to make that money back and profit is crazy. For me, it was always start small and see if people liked it. Even with that funny liquor store in the Mission, we spent $1,500. My advice? Start small. \u003c/p>\n\u003cfigure id=\"attachment_57325\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\" alt=\"Vada Pav. Photo courtesy of Preeti Mistry\" width=\"640\" height=\"427\" class=\"size-full wp-image-57325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vada Pav. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you think there is a \u003cem>Top Chef\u003c/em> celeb halo that helps or hinders your work? What is that like?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> I think for a long time I was really angry about \u003cem>Top Chef\u003c/em>. But you know it’s the thing that has helped me get the word out. I suppose if I hadn’t been on the show it would take longer for people and media to show up. The fact that people already know who I am is helpful. \u003c/p>\n\u003cp>As for hindering, I can’t say that there is anything negative at this point four years later. People are excited. I’ve talked to people in Oakland and they’re excited to have someone from \u003ca href=\"http://www.bravotv.com/top-chef\">\u003cem>Top Chef\u003c/em>\u003c/a>. I was at the farmers’ market and a lady told me ‘I'm really excited you’re opening here.’ \u003c/p>\n\u003cp>I was talking to the cashier at the planning department and she said she is a huge \u003cem>Top Chef\u003c/em> fan and she recognized my name. It’s nice that people recognize me. If my food didn't stand up or the service wasn't helpful then people wouldn’t continue to show up. Especially in the Bay Area, where there are so many good chefs who haven’t been on TV.\u003c/p>\n\u003cfigure id=\"attachment_57296\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\" alt=\"Preeti Mistry at Juhu Beach Club. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57296\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.juhubeachclub.com/\">\u003cstrong>Juhu Beach Club\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">Opening March 1 for Dinner\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/bpBX1\">Map\u003c/a>\u003cbr>\n5179 Telegraph Avenue\u003cbr>\nOakland CA 94609\u003cbr>\n(510) 652-7350\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tue - Sat: 5:30 pm - 9:30 pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/juhubeachclub\">@juhubeachclub\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/chefpmistry\">@chefpmistry\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/JuhuBeachClub\">Juhu Beach Club\u003c/a>\u003c/p>\n\n",
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"excerpt": "Chef Preeti Mistry is gearing up to open her Indian street food-inspired, previously a pop-up, Juhu Beach Club in Temescal, Oakland on March 1.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57301\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\" alt=\"Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\" width=\"1000\" height=\"746\" class=\"size-full wp-image-57301\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Preeti Mistry is gearing up to open her Indian street food-inspired, previously a pop-up, \u003ca href=\"http://www.juhubeachclub.com/\">Juhu Beach Club\u003c/a> in Temescal, Oakland on \u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">March 1\u003c/a>. Having her restaurant business set up in the old SR24 space in the East Bay instead of the originally planned Mission District is a marked change from when I interviewed her \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/20/lgbt-pride-profile-top-chef-and-juhu-beach-club%E2%80%99s-preeti-mistry/\">last summer\u003c/a>, for the Bay Area Bites’ annual LGBT Pride stories. Breaking off (amicably) with a business partner and wanting to live closer to her work were the main factors behind this decision. She shared that she is now working with family to run the business but has also been buoyed by offers of general help from fellow Oakland business owners. Getting a \u003ca href=\"http://www.bravotv.com/top-chef/bio/preeti-mistry\">\u003cem>Top Chef\u003c/em>\u003c/a> to set up shop in Oakland is a bonus for Temescal, a district that has arrived as a food and dining destination--complete with its own new culinary tour from \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/oaklands-taste-of-temescal-tour\">Edible Excursions\u003c/a> and a thriving \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\">Sunday farmers’ market\u003c/a>. \u003c/p>\n\u003cp>I was able to experience Juhu Beach Club via a stop on the \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/880\">Oakland Taste Temescal\u003c/a> media tour from Edible Excursions. It’s obvious Chef Preeti and her crew have worked hard to transform the once grey and dark hues of SR24 into something that is definitely more Mumbai-beachy and fun: pink and orange swirl together with golden notes in a wonderful monkey wall pattern, which match the adorable tiffins that will be used to serve kids meals (a smart menu move, considering the local population). Her partner Ann Nadeau was on hand to help serve sassy lassis but mainly stayed in the background while the Chef talked to our group. Guests will be able to see the kitchen action, where Preeti will cook with her sous chef and line cooks. \u003c/p>\n\u003cfigure id=\"attachment_57299\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\" alt=\"Juhu Beach Club interior. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-57299\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Juhu Beach Club interior. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>There are 50 seats and 6 stools and the open space definitely grants guests an up-close-and-personal view of the making of every slider-like pav (with custom rolls from Starter Bakery), Gujarti-style samosa, mung bean “Guju chili” soup, curry, salad and sassy lassi. The menu is approachable: vegetarians, carnivores and kids should all find something here. The color blocked kiddie-friendly tiffins are designed by a nearby artist and will be for sale; I am making space in my pantry after seeing how cute and functional they are. Juhu Beach Club just received their beer and wine license and will be opening for dinner March 1. Cheers!\u003c/p>\n\u003cp>I interviewed Chef Mistry to find out more about how the process is going from operating her pop-up restaurant to getting an actual restaurant finalized. Her comments have been edited for clarity and length. \u003c/p>\n\u003cfigure id=\"attachment_57324\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75-1024x681.jpg\" alt=\"Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle).\" width=\"1024\" height=\"681\" class=\"size-large wp-image-57324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle). Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Congrats on the new restaurant. When we last talked to you, you were planning to open a spot in the Mission. That situation changed for you in October 2012. Why do Indian Street Food in Temesal?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Mistry: \u003c/strong>It was a matter of circumstances. Even when I was in San Francisco, I was saying ‘I want to open in Oakland.’ The Mission space and the partner connected to that didn’t work out, which was actually a blessing. If we were having a hard time then, running a business wouldn’t have been easy. We were able to realize that and walk away from each other and there were no hard feelings ultimately. I moved to Oakland a year and a half ago. Once we walked away from a financial partner, I started looking at things financially but also looked at how it would affect my lifestyle. We’ve gotten to know the scene and it’s so happening here. Temescal is really fun, and there has been a great community in terms of chefs and restaurateurs. \u003c/p>\n\u003cfigure id=\"attachment_57326\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\" alt=\"India's Bizarre Love Triangle Samosas. Photo: Mary Ladd \" width=\"1000\" height=\"750\" class=\"size-full wp-image-57326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">India's Bizarre Love Triangle Samosas. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have a new business partner? How did you come up with the funding after the relationship with your former business partner ended?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> No. (Laughs). It’s a family business now. So. You know. That was one of the reasons why we picked the space. It was really set up. I talked to a few contractors and architects and they were urging me to find a spot that was already set up. I looked at cheaper places but it was a Pandora’s box -- they had been dumped for a reason. Once you start with the building department.... With our new Temescal location, it’s been all elbow grease and a little cosmetic work. There have been a few expenses that have come up but that’s par for the course.\u003c/p>\n\u003cp>We did a lot of cleaning and changed the space pretty dramatically. It was really dark in here, very Gothic with big chandeliers. The baseboard and entire ceiling were dark grey and then there was deep magenta red. We just brightened it so there is a lot of bright pink and orange on the walls. It gets an advantage of the sun that comes through in the day. We got funky wallpaper with monkeys to give the space a fun and casual feel, because we want to see people wanting to hang out here.\u003c/p>\n\u003cfigure id=\"attachment_57320\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\" alt=\"Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\" width=\"300\" class=\"size-full wp-image-57320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Have you met any of your restaurant neighbors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The person that owned this restaurant owns the taqueria next door. We share bathrooms and storage space and one of the more qualitative parts of purchasing was that he wanted to make sure it would be someone who’s cooperative. Not ‘I bought your restaurant. See ya later.’ I interact with his manager Kevin and family all day and they’ve been super. I’ve also talked with Jen Louise Dunning at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>. \u003ca href=\"http://tanyaholland.com/\">Tanya Holland\u003c/a> was super helpful with advice as was Sarah Kirnon with \u003ca href=\"https://www.facebook.com/MissOllies\">Miss Ollie’s\u003c/a>. I just ran into \u003ca href=\"http://summerkitchenbakeshop.com/about\">Paul Arenstam\u003c/a> at the restaurant supply store and he said, ‘Give me a call if you need anything.’\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite menu items?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The Bombay sandwich, which we just tried out. The way it’s made in India is with a sandwich maker in a campfire. We’ll use a steak press and do it on the flat top. Everyone was like ‘I don’t know what this is but it’s awesome’ when we did the taste tests. I’ll press it with Jack cheese, cilantro chutney, sliced beets, potatoes, pickled onions and our house-made chaat masala. There’s also a healthy amount of butter and it’s like a veggie grilled cheese. I’ll change it seasonally. It’s kind of funny how the chutney and masala make it distinctly Indian. It’ll probably be priced at $7.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>How about drinks and desserts? ... anything unusual?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> All of our wine will be on tap. I want to focus on beer more because it just pairs better in my opinion with the Indian food and spices. We’ll have 1-3 white wines. People want to pair Indian food with really sweet Rieslings and I can’t stand that. The wines will definitely be on the crisper side. For every tasting we’ve had, the big question is, ‘What will the red be?’ We’re looking for something nice and lean, and nothing really fruity and jammy or high alcohol.\u003c/p>\n\u003cp>I make the sassy lassi in-house, and it’s sweet and salty. We'll have cilantro lemonade and also the Darjeeling Limited, which is half cilantro lemonade and half tea. Gotta have a hot chai and we will be serving imported \u003ca href=\"http://www.coca-colaindia.com/products/thumsup.html\">Thums Up\u003c/a> plus \u003ca href=\"http://en.wikipedia.org/wiki/Limca\">Limca\u003c/a> sodas, which are owned by Coke now. They have a distinctive Indian flavor. \u003c/p>\n\u003cfigure id=\"attachment_57313\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\" alt=\"Sassy Lassis. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sassy Lassis. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>We’re going to have \u003ca href=\"http://strausfamilycreamery.com/products/organic-wholesale/organic-soft-serve-ice-cream-mix\">Straus soft-serve\u003c/a> for dessert, but will do it differently than other places. I may use infused oils as toppings: things like pistachio and pumpkin seed oils. There will be tropical fruit drizzles of passion fruit, guava or rosewater. I’m sure we’ll make some seasonal local macerated fruit. Then there will be add-ons like salty curried peanuts, Chai spiced pecans and those little fennel candies. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Any advice for folks looking to open a restaurant?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> Laughs. That’s so funny. \u003ca href=\"http://cholitalinda.com/1.html\">Cholita Linda\u003c/a> was talking on the Edible Excursions tour about how they’re opening on Telegraph and that it had been in 3 months of waiting. I couldn’t wait like that!\u003c/p>\n\u003cp>I guess for me as a first time restaurateur I would say finding an existing business is a way to factor your time and money. Juhu Beach Club will not have that high a price point. The average check will not be $70 per person. The ability to make that money back and profit is crazy. For me, it was always start small and see if people liked it. Even with that funny liquor store in the Mission, we spent $1,500. My advice? Start small. \u003c/p>\n\u003cfigure id=\"attachment_57325\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\" alt=\"Vada Pav. Photo courtesy of Preeti Mistry\" width=\"640\" height=\"427\" class=\"size-full wp-image-57325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vada Pav. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you think there is a \u003cem>Top Chef\u003c/em> celeb halo that helps or hinders your work? What is that like?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> I think for a long time I was really angry about \u003cem>Top Chef\u003c/em>. But you know it’s the thing that has helped me get the word out. I suppose if I hadn’t been on the show it would take longer for people and media to show up. The fact that people already know who I am is helpful. \u003c/p>\n\u003cp>As for hindering, I can’t say that there is anything negative at this point four years later. People are excited. I’ve talked to people in Oakland and they’re excited to have someone from \u003ca href=\"http://www.bravotv.com/top-chef\">\u003cem>Top Chef\u003c/em>\u003c/a>. I was at the farmers’ market and a lady told me ‘I'm really excited you’re opening here.’ \u003c/p>\n\u003cp>I was talking to the cashier at the planning department and she said she is a huge \u003cem>Top Chef\u003c/em> fan and she recognized my name. It’s nice that people recognize me. If my food didn't stand up or the service wasn't helpful then people wouldn’t continue to show up. Especially in the Bay Area, where there are so many good chefs who haven’t been on TV.\u003c/p>\n\u003cfigure id=\"attachment_57296\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\" alt=\"Preeti Mistry at Juhu Beach Club. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57296\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.juhubeachclub.com/\">\u003cstrong>Juhu Beach Club\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">Opening March 1 for Dinner\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/bpBX1\">Map\u003c/a>\u003cbr>\n5179 Telegraph Avenue\u003cbr>\nOakland CA 94609\u003cbr>\n(510) 652-7350\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tue - Sat: 5:30 pm - 9:30 pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/juhubeachclub\">@juhubeachclub\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/chefpmistry\">@chefpmistry\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/JuhuBeachClub\">Juhu Beach Club\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Botanical Sodas, Love Potions at The Fizzary ",
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"content": "\u003cfigure id=\"attachment_56853\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/T_A6001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/T_A6001.jpg\" alt=\"The Fizzary owners Taylor Peck and Aaron Dolson. Photo courtesy of Cassie Destino/The Fizzary\" width=\"300\" class=\"size-full wp-image-56853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fizzary owners Taylor Peck and Aaron Dolson. Photo courtesy of Cassie Destino/The Fizzary\u003c/figcaption>\u003c/figure>\n\u003cp>A full tilt soda scene is happening at a Mission storefront, where shoppers can find over 900 sodas and beverages in every shade and from many eras. There’s an appealing array of old fashioned candies with a friendly crew at The Fizzary Soda Menagerie, on a once sleepy stretch of Mission Street between 25th and 26th. \u003ca href=\"http://www.fizzary.com/\">The Fizzary\u003c/a> serves up a vibrant and social shopping scene complete with free taffy with purchase and a mysterious looking soda chiller that brings soda to the perfect cold temperature in five minutes. Many guests on a recent visit would buy a bottle or two of a soda like \u003ca href=\"http://www.greenriversoda.com/chicago/\">Green River\u003c/a> lime soda that seemed to illustrate a return to a sweet childhood memory. I was tempted to buy a six pack of \u003ca href=\"http://en.wikipedia.org/wiki/Jolt_Cola\">Jolt cola\u003c/a> as a reminder of my own memorable 1986 slumber birthday party that included scary movies, tee-peeing and talking into the wee morning hours. The Fizzary opened last year and is operated by Aaron Dolson and Taylor Peck, who started \u003ca href=\"http://taylorstonics.com/\">Taylor’s Tonics\u003c/a> in Santa Cruz before moving their operation to the City.\u003c/p>\n\u003cp>The duo is a NorCal success story, and have the words “San Francisco/Santa Cruz” emblazoned on each Taylor’s Tonics bottle. They use Square for payments at The Fizzary and received a visit from Square Grand Poobah Jack Dorsey recently, who brought a camera crew along. Back in 2009, Peck embarked on a quest to make organic fizzy treats. With a little seed money provided by San Francisco based David Rio Tea Company, Peck and Dolson joined forces and Taylor’s Tonics Botanical Soda Kitchen was created. The product line is sold for $2 a bottle at the Fizzary (like all the other products there) and has elixirs that includes \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/08/drink_of_the_week_taylors_toni.php\">Chai Cola\u003c/a>, Mate’ Mojito, and a holiday collection. Taylor’s Tonics did steady business at last month’s Fancy Food Show, and can be found in 40 states and 600 retail locations. \u003c/p>\n\u003cfigure id=\"attachment_56863\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/THE-FIZZARRY-STEVE-MURDOCK1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/THE-FIZZARRY-STEVE-MURDOCK1000.jpg\" alt=\"Array of beverages at The Fizzary Photo: Steve Murdock\" width=\"1000\" height=\"667\" class=\"size-full wp-image-56863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Array of beverages at The Fizzary Photo: Steve Murdock\u003c/figcaption>\u003c/figure>\n\u003cp>Peck said the Fizzary exists “to bring as many independent, domestic brands as possible under one roof for retail display.” He has helped folks who are new to the soda and retail world in a “pay it forward” style that fits his outgoing personality. Bay Area Bites caught up with these young soda kings to find out about their new business, what soda's they recommend and their thoughts on anti-soda legislation. Their comments have been edited for content and clarity.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Why do the Fizzary in San Francisco? Or even in the Mission District?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> We started in Santa Cruz as a tea company and wanted a little more taste of the big city. So we moved the whole operation up here. \u003ca href=\"http://www.davidrio.com/\">David Rio\u003c/a> helped us finance our Chai Cola and we ran the soda line out of a suite near Rainbow Grocery. Then we were at 7th and Brannan but that burned down. So we set up operations in Bayshore temporarily. \u003c/p>\n\u003cp>We looked for property in SOMA and Mission exclusively. This location couldn’t be more perfect. We appreciate Valencia and the deep Mission and knew we had a stand-alone ‘go-to’ destination. Our plan was to turn into a brewing area for our herbal concentrates and have the public see the process and the treats we have in here. We needed foot traffic, visibility and a minimally industrial showroom workshop. It was literally a long run. There has been a lot of turnover on this something of a sleepy block. We’ve gotten a very warm reception with our neighbors and we are very outgoing and colorful. This space gives us a little more opportunity to shine with our DIY vibe rather than being somewhere in Fisherman’s Wharf, Valencia Street or Union Square.\u003c/p>\n\u003cfigure id=\"attachment_56860\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Fizzary-Cassie-Destino600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Fizzary-Cassie-Destino600.jpg\" alt=\"The Fizzary exterior. Photo: Cassie Destino\" width=\"400\" class=\"size-full wp-image-56860\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fizzary exterior. Photo: Cassie Destino\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>You had plans to use this as an event space. Is that still the case?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> Yes and no. We have a bottling workshop and are able to do events for 100 people or so that are much more specialized and custom. The event needs to be able to integrate well into our production space in back. There is definitely room for both but it is not just an open conference space. If you want to do a performance by a giant steel kettle, that’ll work here. Having uplit LED lights on our apparatus is actually pretty cool, and we’ve done that since moving here. There can be a bar set up back there and folks can start with a soda up front with us. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your bestsellers? What's best for daytime sipping versus nighttime? \u003c/strong>\u003cbr>\n\u003cstrong>Dolson:\u003c/strong> People like the uncategorized and the unique: cucumber, ouzo, rhubarb, red hot, Dr. Brown's \u003ca href=\"http://en.wikipedia.org/wiki/Cel-Ray\">Cel-Ray\u003c/a>, butterscotch, and even bug barf. People also shop based on the look of the label, whether it is antique or generic.\u003c/p>\n\u003cp>\u003cstrong>Peck:\u003c/strong> I have to recommend Taylor’s Tonics, Café Azteca and Espresso Cola—-our shop is set up to subtly recommend our product line. \u003ca href=\"http://www.joialife.com/products/\">Joia\u003c/a> all natural soda from Minnesota is more like a fruit drink. Root beer and ginger ale are absolutely the top sellers. We intentionally set up the space so root beer and ginger ale are on different sides. You can see on the weekends how people split, with root beer over there and ginger ale over there.\u003c/p>\n\u003cp>\u003cstrong>Dolson:\u003c/strong> For daytime sipping, some people come here right when we open for Dr. Pepper to start the day. There is Dublin Dr. Pepper, which is special. We bought the last pallet of them. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Are there any sodas that have potential aphrodisiac properties and would good for dates and special occasions like Valentine’s Day?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> There’s \u003ca href=\"http://en.wikipedia.org/wiki/Nexcite\">Nexcite\u003c/a>, which is a Swedish love potion. \u003ca href=\"http://www.sodapopstop.com/products/detail.cfm?link=205\">Love Potion No. 69\u003c/a> also works! \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You had a booth at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/22/fancy-food-show-trends-and-slideshow/\">Fancy Food Show\u003c/a> and BAB's Stephanie Hua covered your \"Untraditional Sodas.\" How did the show go? Had you been before? \u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> We had not gone as exhibitors but had been there as attendees for many years. The show is in our backyard and we talked to a lot of people and had good sales. The natural food products show in Anaheim is our main show. \u003c/p>\n\u003cfigure id=\"attachment_56861\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fizzary-stephanie-hua.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fizzary-stephanie-hua.jpg\" alt=\"Fizzary at SF Fancy Food Show\" width=\"1000\" height=\"916\" class=\"size-full wp-image-56861\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fizzary at SF Fancy Food Show. Photo: Stephanie Hua\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How do most of your customers find the shop? \u003c/strong>\u003cbr>\n\u003cstrong>Peck: \u003c/strong>I’ve been surprised at how many people have searched us out. We get 60 percent foot and 40 percent destination shoppers. That’s a testament to food bloggers who wrote about us when we first opened -- everyone came to visit from that. We don’t take anything for granted. We had a national wholesale operation for four years yet our media coverage now is far more than anything during those years. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What is the sugar content of your Taylor’s Tonics? \u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> All have unrefined organic sugar cane and a small dose of stevia to get the sugar level down and keep the drink to under ten calories. About two years ago it would’ve been 50-50. We have a lot of transition batches in the shop where folks are cycling through and getting sugar used. Our sugar price went up for organic from 60 cents to now a $1.30 a pound, which is a complete reaction to the consumer. We joke that we shot ourselves in the foot. The upside is we are stuck in the same boat with our competitors.\u003c/p>\n\u003cfigure id=\"attachment_56864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/The-Fizzary-Aaron-Dolson1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/The-Fizzary-Aaron-Dolson1000.jpg\" alt=\"The Fizzary's Sweets. Photo: Aaron Dolson\" width=\"1000\" height=\"810\" class=\"size-full wp-image-56864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fizzary's Sweets. Photo: Aaron Dolson\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How do you feel about the proposed soda tax and move against sodas in Richmond, CA and New York state?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> We’re not opposed to it. Soda is a luxury, an indulgence. I drink copious amounts of it. I think the legislation is wisely written to tax over a certain ounce. I don’t believe it should be vilified. It’s an indulgence – when you attack based on sugar and carbonation, just think about some unfiltered apple juice that has more sugar for comparison. The informed consumer is able to enjoy what’s in the shop. We set up our model to be a four pack. At the same time you can’t get a mixed pack like that at Safeway. We’re not so afraid of the legislation. The only time you get more than 12 ounces here, you’re paying for it. We offer sugar free and other options. The legislation changes will affect the corner bodega or Safeway more. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.fizzary.com/\">The Fizzary\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/yQ0UU\">Map\u003c/a>\u003cbr>\n2949 Mission St.\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(877) 368-4608\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TheFizzary\">@TheFizzary\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Fizzary/339456179471253\">The Fizzary\u003c/a>\u003c/p>\n\n",
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"excerpt": "A visit to The Fizzary Soda Menagerie, where Aaron Dolson and Taylor Peck sell soda, beverages, tonics and old-fashioned style candies in the Mission District. The duo also operate Taylor’s Tonics beverage company. They shared their thoughts on the soda and beverage scene and sugar legislation.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_56853\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/T_A6001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/T_A6001.jpg\" alt=\"The Fizzary owners Taylor Peck and Aaron Dolson. Photo courtesy of Cassie Destino/The Fizzary\" width=\"300\" class=\"size-full wp-image-56853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fizzary owners Taylor Peck and Aaron Dolson. Photo courtesy of Cassie Destino/The Fizzary\u003c/figcaption>\u003c/figure>\n\u003cp>A full tilt soda scene is happening at a Mission storefront, where shoppers can find over 900 sodas and beverages in every shade and from many eras. There’s an appealing array of old fashioned candies with a friendly crew at The Fizzary Soda Menagerie, on a once sleepy stretch of Mission Street between 25th and 26th. \u003ca href=\"http://www.fizzary.com/\">The Fizzary\u003c/a> serves up a vibrant and social shopping scene complete with free taffy with purchase and a mysterious looking soda chiller that brings soda to the perfect cold temperature in five minutes. Many guests on a recent visit would buy a bottle or two of a soda like \u003ca href=\"http://www.greenriversoda.com/chicago/\">Green River\u003c/a> lime soda that seemed to illustrate a return to a sweet childhood memory. I was tempted to buy a six pack of \u003ca href=\"http://en.wikipedia.org/wiki/Jolt_Cola\">Jolt cola\u003c/a> as a reminder of my own memorable 1986 slumber birthday party that included scary movies, tee-peeing and talking into the wee morning hours. The Fizzary opened last year and is operated by Aaron Dolson and Taylor Peck, who started \u003ca href=\"http://taylorstonics.com/\">Taylor’s Tonics\u003c/a> in Santa Cruz before moving their operation to the City.\u003c/p>\n\u003cp>The duo is a NorCal success story, and have the words “San Francisco/Santa Cruz” emblazoned on each Taylor’s Tonics bottle. They use Square for payments at The Fizzary and received a visit from Square Grand Poobah Jack Dorsey recently, who brought a camera crew along. Back in 2009, Peck embarked on a quest to make organic fizzy treats. With a little seed money provided by San Francisco based David Rio Tea Company, Peck and Dolson joined forces and Taylor’s Tonics Botanical Soda Kitchen was created. The product line is sold for $2 a bottle at the Fizzary (like all the other products there) and has elixirs that includes \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/08/drink_of_the_week_taylors_toni.php\">Chai Cola\u003c/a>, Mate’ Mojito, and a holiday collection. Taylor’s Tonics did steady business at last month’s Fancy Food Show, and can be found in 40 states and 600 retail locations. \u003c/p>\n\u003cfigure id=\"attachment_56863\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/THE-FIZZARRY-STEVE-MURDOCK1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/THE-FIZZARRY-STEVE-MURDOCK1000.jpg\" alt=\"Array of beverages at The Fizzary Photo: Steve Murdock\" width=\"1000\" height=\"667\" class=\"size-full wp-image-56863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Array of beverages at The Fizzary Photo: Steve Murdock\u003c/figcaption>\u003c/figure>\n\u003cp>Peck said the Fizzary exists “to bring as many independent, domestic brands as possible under one roof for retail display.” He has helped folks who are new to the soda and retail world in a “pay it forward” style that fits his outgoing personality. Bay Area Bites caught up with these young soda kings to find out about their new business, what soda's they recommend and their thoughts on anti-soda legislation. Their comments have been edited for content and clarity.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Why do the Fizzary in San Francisco? Or even in the Mission District?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> We started in Santa Cruz as a tea company and wanted a little more taste of the big city. So we moved the whole operation up here. \u003ca href=\"http://www.davidrio.com/\">David Rio\u003c/a> helped us finance our Chai Cola and we ran the soda line out of a suite near Rainbow Grocery. Then we were at 7th and Brannan but that burned down. So we set up operations in Bayshore temporarily. \u003c/p>\n\u003cp>We looked for property in SOMA and Mission exclusively. This location couldn’t be more perfect. We appreciate Valencia and the deep Mission and knew we had a stand-alone ‘go-to’ destination. Our plan was to turn into a brewing area for our herbal concentrates and have the public see the process and the treats we have in here. We needed foot traffic, visibility and a minimally industrial showroom workshop. It was literally a long run. There has been a lot of turnover on this something of a sleepy block. We’ve gotten a very warm reception with our neighbors and we are very outgoing and colorful. This space gives us a little more opportunity to shine with our DIY vibe rather than being somewhere in Fisherman’s Wharf, Valencia Street or Union Square.\u003c/p>\n\u003cfigure id=\"attachment_56860\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Fizzary-Cassie-Destino600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Fizzary-Cassie-Destino600.jpg\" alt=\"The Fizzary exterior. Photo: Cassie Destino\" width=\"400\" class=\"size-full wp-image-56860\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fizzary exterior. Photo: Cassie Destino\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>You had plans to use this as an event space. Is that still the case?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> Yes and no. We have a bottling workshop and are able to do events for 100 people or so that are much more specialized and custom. The event needs to be able to integrate well into our production space in back. There is definitely room for both but it is not just an open conference space. If you want to do a performance by a giant steel kettle, that’ll work here. Having uplit LED lights on our apparatus is actually pretty cool, and we’ve done that since moving here. There can be a bar set up back there and folks can start with a soda up front with us. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your bestsellers? What's best for daytime sipping versus nighttime? \u003c/strong>\u003cbr>\n\u003cstrong>Dolson:\u003c/strong> People like the uncategorized and the unique: cucumber, ouzo, rhubarb, red hot, Dr. Brown's \u003ca href=\"http://en.wikipedia.org/wiki/Cel-Ray\">Cel-Ray\u003c/a>, butterscotch, and even bug barf. People also shop based on the look of the label, whether it is antique or generic.\u003c/p>\n\u003cp>\u003cstrong>Peck:\u003c/strong> I have to recommend Taylor’s Tonics, Café Azteca and Espresso Cola—-our shop is set up to subtly recommend our product line. \u003ca href=\"http://www.joialife.com/products/\">Joia\u003c/a> all natural soda from Minnesota is more like a fruit drink. Root beer and ginger ale are absolutely the top sellers. We intentionally set up the space so root beer and ginger ale are on different sides. You can see on the weekends how people split, with root beer over there and ginger ale over there.\u003c/p>\n\u003cp>\u003cstrong>Dolson:\u003c/strong> For daytime sipping, some people come here right when we open for Dr. Pepper to start the day. There is Dublin Dr. Pepper, which is special. We bought the last pallet of them. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Are there any sodas that have potential aphrodisiac properties and would good for dates and special occasions like Valentine’s Day?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> There’s \u003ca href=\"http://en.wikipedia.org/wiki/Nexcite\">Nexcite\u003c/a>, which is a Swedish love potion. \u003ca href=\"http://www.sodapopstop.com/products/detail.cfm?link=205\">Love Potion No. 69\u003c/a> also works! \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You had a booth at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/22/fancy-food-show-trends-and-slideshow/\">Fancy Food Show\u003c/a> and BAB's Stephanie Hua covered your \"Untraditional Sodas.\" How did the show go? Had you been before? \u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> We had not gone as exhibitors but had been there as attendees for many years. The show is in our backyard and we talked to a lot of people and had good sales. The natural food products show in Anaheim is our main show. \u003c/p>\n\u003cfigure id=\"attachment_56861\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fizzary-stephanie-hua.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fizzary-stephanie-hua.jpg\" alt=\"Fizzary at SF Fancy Food Show\" width=\"1000\" height=\"916\" class=\"size-full wp-image-56861\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fizzary at SF Fancy Food Show. Photo: Stephanie Hua\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How do most of your customers find the shop? \u003c/strong>\u003cbr>\n\u003cstrong>Peck: \u003c/strong>I’ve been surprised at how many people have searched us out. We get 60 percent foot and 40 percent destination shoppers. That’s a testament to food bloggers who wrote about us when we first opened -- everyone came to visit from that. We don’t take anything for granted. We had a national wholesale operation for four years yet our media coverage now is far more than anything during those years. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What is the sugar content of your Taylor’s Tonics? \u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> All have unrefined organic sugar cane and a small dose of stevia to get the sugar level down and keep the drink to under ten calories. About two years ago it would’ve been 50-50. We have a lot of transition batches in the shop where folks are cycling through and getting sugar used. Our sugar price went up for organic from 60 cents to now a $1.30 a pound, which is a complete reaction to the consumer. We joke that we shot ourselves in the foot. The upside is we are stuck in the same boat with our competitors.\u003c/p>\n\u003cfigure id=\"attachment_56864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/The-Fizzary-Aaron-Dolson1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/The-Fizzary-Aaron-Dolson1000.jpg\" alt=\"The Fizzary's Sweets. Photo: Aaron Dolson\" width=\"1000\" height=\"810\" class=\"size-full wp-image-56864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fizzary's Sweets. Photo: Aaron Dolson\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How do you feel about the proposed soda tax and move against sodas in Richmond, CA and New York state?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> We’re not opposed to it. Soda is a luxury, an indulgence. I drink copious amounts of it. I think the legislation is wisely written to tax over a certain ounce. I don’t believe it should be vilified. It’s an indulgence – when you attack based on sugar and carbonation, just think about some unfiltered apple juice that has more sugar for comparison. The informed consumer is able to enjoy what’s in the shop. We set up our model to be a four pack. At the same time you can’t get a mixed pack like that at Safeway. We’re not so afraid of the legislation. The only time you get more than 12 ounces here, you’re paying for it. We offer sugar free and other options. The legislation changes will affect the corner bodega or Safeway more. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.fizzary.com/\">The Fizzary\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/yQ0UU\">Map\u003c/a>\u003cbr>\n2949 Mission St.\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(877) 368-4608\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TheFizzary\">@TheFizzary\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Fizzary/339456179471253\">The Fizzary\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Chef Love Story: Gitane's Bridget Batson and Patrick Kelly",
"title": "A Chef Love Story: Gitane's Bridget Batson and Patrick Kelly",
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"content": "\u003cfigure id=\"attachment_56607\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Patrick_Bridget-Erin-Gleeson-Photography.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Patrick_Bridget-Erin-Gleeson-Photography.jpg\" alt=\"Bridget Batson and Patrick Kelly. Photo: Erin Gleeson\" width=\"300\" class=\"size-full wp-image-56607\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bridget Batson and Patrick Kelly. Photo: Erin Gleeson\u003c/figcaption>\u003c/figure>\n\u003cp>This is the sweet story of how two chefs, Bridget Batson and Patrick Kelly, met and fell in love. The now-married couple work and cook together at the date-worthy French and Spanish gypsy-inspired \u003ca href=\"http://www.gitanerestaurant.com/\">Gitane\u003c/a> restaurant, off of Union Square. They met at an after-party for the huge \u003ca href=\"http://www.mowsf.org/\">Meals on Wheels\u003c/a> event. According to Bridget, there were two huge factors that sealed the deal for the couple -- she passed Patrick’s roasted chicken test (silly chef love games!), and early on in their dating, Patrick gifted Bridget a tray of uni (sea urchin) for Valentine's Day.\u003c/p>\n\u003cp>Making and eating a meal of sea urchin pasta is now an ongoing tradition for the couple, and on the Monday after Valentine’s Day, Patrick will buy a tray of uni, and Bridget will make her infamous uni pasta (see recipe below). Customers looking for their own sumptuous seafood and aphrodisiac inspired Valentine’s menu can book a table at Gitane from February 14-16. Bay Area Bites interviewed the SOMA residents recently and their comments have been edited for clarity and grammar.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What is it like to work together? How do you negotiate work vs. home life? \u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> All these fun questions! We’re both extremely different. One thing we struggled with was carving out the time to be at work. I usually work in the morning and he works at night. We do have a good eight hours of crossover. We started working together at Gitane after I’d been here a couple of years. I needed some culinary help (laughs) and the Claude Group was expanding.\u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> We definitely had to draw some ground rules and make sure that our Sundays are work-free. We work in different ways at the restaurant. She is a brilliant organizer and I’m more food focused. We definitely work together well.\u003c/p>\n\u003cfigure id=\"attachment_56605\" class=\"wp-caption alignright\" style=\"max-width: 192px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Bar-Erin-Gleeson-Photography.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Bar-Erin-Gleeson-Photography-192x290.jpg\" alt=\"Bar at Gitane. Photo: Erin Gleeson \" width=\"192\" height=\"290\" class=\"size-medium wp-image-56605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bar at Gitane. Photo: Erin Gleeson\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What are you serving up for Valentine’s Day?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> Seafood including lobster, oysters and scallops. There will be a special chocolate dessert, too. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Kelly: \u003c/strong>We wanted to make the menu approachable and went with all those sexy items like oysters and a lot of shellfish. (Bridget laughs). Gitane is such a phenomenal date place and it makes sense to have those items that are aphrodisiacs. There is an option to add black truffles, which we get regularly for our special events.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where are a few of your favorite romantic spots in the Bay Area and why?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> Hmmm. We like \u003ca href=\"http://www.kokkari.com/home/\">Kokkari\u003c/a> together. There is something about spit-roasted meats that is romantic to us! (They both laugh). At the \u003ca href=\"http://thebuenavista.com/index1.html\">Buena Vista\u003c/a>, we have an Irish coffee and walk by the water and take our dog. \u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> The Buena Vista may not be very romantic but it’s definitely a lot of fun. We also love taking our dog to Golden Gate Park and the Presidio as well.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What’s your favorite dessert?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> One of the fun things we both like and grew up with are malted floats. Made with root beer. You don’t see it on menus that much. We make ourselves floats at home.\u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> A favorite pastry chef of mine is from \u003ca href=\"http://www.lafolie.com/\">La Folie\u003c/a>. Whatever she makes is great. Honestly we don’t get there that often.\u003c/p>\n\u003cfigure id=\"attachment_56606\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Dining-Room-Erin-Gleeson-Photogprahy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Dining-Room-Erin-Gleeson-Photogprahy-290x192.jpg\" alt=\"Gitane Dining Room. Photo: Erin Gleeson\" width=\"290\" height=\"192\" class=\"size-medium wp-image-56606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gitane Dining Room. Photo: Erin Gleeson\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> Old school tuna casserole with frozen peas made with cream of mushroom soup and mashed up potato chips on top. That’s a ‘Patrick specialty.’\u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> I love fried chicken at home. I don’t get to do it at home too often. It’s a big mess but I love it. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>The uni dish is so rich and different, yet sounds like a great tradition to keep up. Tell us more.\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> We were lucky and once got a live version of sea urchin when a friend of ours went diving at Sea Ranch Mendocino. We tried live ones in the shell and a bunch of abalone. That was great. \u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> I give myself a reminder to order the uni and get it dropped off and delivered at the restaurant. Having uni together was one of those things we first did when we got together. I brought her a tray of uni instead of flowers. We started a tradition (laughs).\u003c/p>\n\u003cp>\u003cstrong>Batson:\u003c/strong> If every woman is lucky enough to get uni!... We’ll celebrate on Saturday or Sunday. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you get your inspiration for the restaurant?\u003c/strong>\u003cbr>\n\u003cstrong>Kelly:\u003c/strong> We just got back from a trip to Spain. That was a lot of fun and we ate our way everywhere. We were doing a black rice dish on the menu that we found during our earlier travels. We’ll definitely put it back on the menu. Also, \u003cem>baked fideo\u003c/em> will be back soon on the menu. In Spain, we found tons of rice dishes and fresh seafood. We’re doing a roasted monkfish steak on top of paella rice that is completely inspired by our travels. \u003c/p>\n\u003cp>For more inspiration and recipes, we like to read and are on the internet constantly. We have a ridiculously large cookbook collection. Travel is about recreating dish. Being in San Francisco, we are sensitive to seasonal changes yet we keep the menu focused on Spain.\u003c/p>\n\u003cfigure id=\"attachment_56604\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Uni1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Uni1000.jpg\" alt=\"Batson & Kelly Style Uni Pasta. Photo: Leila Seppa\" width=\"1000\" height=\"750\" class=\"size-full wp-image-56604\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Batson & Kelly Style Uni Pasta. Photo: Leila Seppa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Batson & Kelly Style Uni Pasta\u003c/strong> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 – 10 pieces uni (also called sea urchin or tongues)\u003c/li>\n\u003cli>1 lb capellini or angel hair pasta\u003c/li>\n\u003cli>2 Tbs olive oil\u003c/li>\n\u003cli>1 1/2 Tbs garlic, chopped\u003c/li>\n\u003cli>4 Tbs parsley, chopped\u003c/li>\n\u003cli>1 Tbs chili flakes\u003c/li>\n\u003cli>1 cup white wine\u003c/li>\n\u003cli>1 stick butter\u003c/li>\n\u003cli>salt & pepper\u003c/li>\n\u003cli>1 lemon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\nCook the pasta as directed, set aside. In a sauté pan, warm the olive oil for 1 minute, add the garlic and sauté for 2 minutes or until soft. Add the chili flakes and white wine, simmer for about 3 minutes or until the alcohol flavor is gone. Add in your pasta, butter and parsley and toss until the butter is melted and the pasta is hot through out, season with salt and pepper. \u003c/p>\n\u003cp>Gently fold in the uni until it is barely incorporated being careful to not break the tongues. Place in a big bowl for two (of course! ) and finish with a squeeze of lemon to taste. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.gitanerestaurant.com/\">Gitane\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?ie=UTF8&cid=4998799069207633979&q=Gitane&iwloc=A&gl=US&hl=en\">Map\u003c/a>\u003cbr>\n6 Claude Lane\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n(415) 788-6686\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/gitanesf\">@gitanesf\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/gitanerestaurant?fref=ts\">Gitane Restaurant\u003c/a>\u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Gitane restaurant chefs Bridget Batson and Patrick Kelly, who are married and share a Valentine's tradition of making and eating uni pasta. The two talk about what it is like to live and work together.",
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"description": "Mary Ladd interviews Gitane restaurant chefs Bridget Batson and Patrick Kelly, who are married and share a Valentine's tradition of making and eating uni pasta. The two talk about what it is like to live and work together.",
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"headline": "A Chef Love Story: Gitane's Bridget Batson and Patrick Kelly",
"datePublished": "2013-02-13T11:55:38-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_56607\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Patrick_Bridget-Erin-Gleeson-Photography.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Patrick_Bridget-Erin-Gleeson-Photography.jpg\" alt=\"Bridget Batson and Patrick Kelly. Photo: Erin Gleeson\" width=\"300\" class=\"size-full wp-image-56607\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bridget Batson and Patrick Kelly. Photo: Erin Gleeson\u003c/figcaption>\u003c/figure>\n\u003cp>This is the sweet story of how two chefs, Bridget Batson and Patrick Kelly, met and fell in love. The now-married couple work and cook together at the date-worthy French and Spanish gypsy-inspired \u003ca href=\"http://www.gitanerestaurant.com/\">Gitane\u003c/a> restaurant, off of Union Square. They met at an after-party for the huge \u003ca href=\"http://www.mowsf.org/\">Meals on Wheels\u003c/a> event. According to Bridget, there were two huge factors that sealed the deal for the couple -- she passed Patrick’s roasted chicken test (silly chef love games!), and early on in their dating, Patrick gifted Bridget a tray of uni (sea urchin) for Valentine's Day.\u003c/p>\n\u003cp>Making and eating a meal of sea urchin pasta is now an ongoing tradition for the couple, and on the Monday after Valentine’s Day, Patrick will buy a tray of uni, and Bridget will make her infamous uni pasta (see recipe below). Customers looking for their own sumptuous seafood and aphrodisiac inspired Valentine’s menu can book a table at Gitane from February 14-16. Bay Area Bites interviewed the SOMA residents recently and their comments have been edited for clarity and grammar.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What is it like to work together? How do you negotiate work vs. home life? \u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> All these fun questions! We’re both extremely different. One thing we struggled with was carving out the time to be at work. I usually work in the morning and he works at night. We do have a good eight hours of crossover. We started working together at Gitane after I’d been here a couple of years. I needed some culinary help (laughs) and the Claude Group was expanding.\u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> We definitely had to draw some ground rules and make sure that our Sundays are work-free. We work in different ways at the restaurant. She is a brilliant organizer and I’m more food focused. We definitely work together well.\u003c/p>\n\u003cfigure id=\"attachment_56605\" class=\"wp-caption alignright\" style=\"max-width: 192px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Bar-Erin-Gleeson-Photography.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Bar-Erin-Gleeson-Photography-192x290.jpg\" alt=\"Bar at Gitane. Photo: Erin Gleeson \" width=\"192\" height=\"290\" class=\"size-medium wp-image-56605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bar at Gitane. Photo: Erin Gleeson\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What are you serving up for Valentine’s Day?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> Seafood including lobster, oysters and scallops. There will be a special chocolate dessert, too. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Kelly: \u003c/strong>We wanted to make the menu approachable and went with all those sexy items like oysters and a lot of shellfish. (Bridget laughs). Gitane is such a phenomenal date place and it makes sense to have those items that are aphrodisiacs. There is an option to add black truffles, which we get regularly for our special events.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where are a few of your favorite romantic spots in the Bay Area and why?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> Hmmm. We like \u003ca href=\"http://www.kokkari.com/home/\">Kokkari\u003c/a> together. There is something about spit-roasted meats that is romantic to us! (They both laugh). At the \u003ca href=\"http://thebuenavista.com/index1.html\">Buena Vista\u003c/a>, we have an Irish coffee and walk by the water and take our dog. \u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> The Buena Vista may not be very romantic but it’s definitely a lot of fun. We also love taking our dog to Golden Gate Park and the Presidio as well.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What’s your favorite dessert?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> One of the fun things we both like and grew up with are malted floats. Made with root beer. You don’t see it on menus that much. We make ourselves floats at home.\u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> A favorite pastry chef of mine is from \u003ca href=\"http://www.lafolie.com/\">La Folie\u003c/a>. Whatever she makes is great. Honestly we don’t get there that often.\u003c/p>\n\u003cfigure id=\"attachment_56606\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Dining-Room-Erin-Gleeson-Photogprahy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Dining-Room-Erin-Gleeson-Photogprahy-290x192.jpg\" alt=\"Gitane Dining Room. Photo: Erin Gleeson\" width=\"290\" height=\"192\" class=\"size-medium wp-image-56606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gitane Dining Room. Photo: Erin Gleeson\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> Old school tuna casserole with frozen peas made with cream of mushroom soup and mashed up potato chips on top. That’s a ‘Patrick specialty.’\u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> I love fried chicken at home. I don’t get to do it at home too often. It’s a big mess but I love it. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>The uni dish is so rich and different, yet sounds like a great tradition to keep up. Tell us more.\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> We were lucky and once got a live version of sea urchin when a friend of ours went diving at Sea Ranch Mendocino. We tried live ones in the shell and a bunch of abalone. That was great. \u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> I give myself a reminder to order the uni and get it dropped off and delivered at the restaurant. Having uni together was one of those things we first did when we got together. I brought her a tray of uni instead of flowers. We started a tradition (laughs).\u003c/p>\n\u003cp>\u003cstrong>Batson:\u003c/strong> If every woman is lucky enough to get uni!... We’ll celebrate on Saturday or Sunday. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you get your inspiration for the restaurant?\u003c/strong>\u003cbr>\n\u003cstrong>Kelly:\u003c/strong> We just got back from a trip to Spain. That was a lot of fun and we ate our way everywhere. We were doing a black rice dish on the menu that we found during our earlier travels. We’ll definitely put it back on the menu. Also, \u003cem>baked fideo\u003c/em> will be back soon on the menu. In Spain, we found tons of rice dishes and fresh seafood. We’re doing a roasted monkfish steak on top of paella rice that is completely inspired by our travels. \u003c/p>\n\u003cp>For more inspiration and recipes, we like to read and are on the internet constantly. We have a ridiculously large cookbook collection. Travel is about recreating dish. Being in San Francisco, we are sensitive to seasonal changes yet we keep the menu focused on Spain.\u003c/p>\n\u003cfigure id=\"attachment_56604\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Uni1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Uni1000.jpg\" alt=\"Batson & Kelly Style Uni Pasta. Photo: Leila Seppa\" width=\"1000\" height=\"750\" class=\"size-full wp-image-56604\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Batson & Kelly Style Uni Pasta. Photo: Leila Seppa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Batson & Kelly Style Uni Pasta\u003c/strong> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 – 10 pieces uni (also called sea urchin or tongues)\u003c/li>\n\u003cli>1 lb capellini or angel hair pasta\u003c/li>\n\u003cli>2 Tbs olive oil\u003c/li>\n\u003cli>1 1/2 Tbs garlic, chopped\u003c/li>\n\u003cli>4 Tbs parsley, chopped\u003c/li>\n\u003cli>1 Tbs chili flakes\u003c/li>\n\u003cli>1 cup white wine\u003c/li>\n\u003cli>1 stick butter\u003c/li>\n\u003cli>salt & pepper\u003c/li>\n\u003cli>1 lemon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\nCook the pasta as directed, set aside. In a sauté pan, warm the olive oil for 1 minute, add the garlic and sauté for 2 minutes or until soft. Add the chili flakes and white wine, simmer for about 3 minutes or until the alcohol flavor is gone. Add in your pasta, butter and parsley and toss until the butter is melted and the pasta is hot through out, season with salt and pepper. \u003c/p>\n\u003cp>Gently fold in the uni until it is barely incorporated being careful to not break the tongues. Place in a big bowl for two (of course! ) and finish with a squeeze of lemon to taste. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.gitanerestaurant.com/\">Gitane\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?ie=UTF8&cid=4998799069207633979&q=Gitane&iwloc=A&gl=US&hl=en\">Map\u003c/a>\u003cbr>\n6 Claude Lane\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n(415) 788-6686\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/gitanesf\">@gitanesf\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/gitanerestaurant?fref=ts\">Gitane Restaurant\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Coastal Italian Fare Comes to Jack London Square with Lungomare",
"title": "Coastal Italian Fare Comes to Jack London Square with Lungomare",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lungomare-ext.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lungomare-ext.jpg\" alt=\"lungomare exterior\" width=\"314\" height=\"560\" class=\"alignleft size-full wp-image-56229\">\u003c/a>\u003c/p>\n\u003cp>I've \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/18/getting-drunk-on-swine-at-chop-bars-pig-roast-party/\" target=\"_blank\">said before\u003c/a> that \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a> is one of my all-time favorite restaurants in Oakland -- especially when I don't want to stray too far from home to get a savory cheeseburger or a cast iron skillet brimming with mac-and-cheese. So when I heard that one of the co-owners, Chris Pastena, was branching out to open \u003ca href=\"http://lungomareoakland.com/\" target=\"_blank\">Lungomare\u003c/a> in Jack London Square (along with partners Tom Henderson and Temoor Noor of Oakland's \u003ca href=\"http://www.grandtavern.net/\" target=\"_blank\">Grand Tavern\u003c/a>), I couldn't wait to book a reservation. \u003c/p>\n\u003cp>Lungomare means “waterfront” or “promenade” in Italian, and the restaurant occupies the former space of Miss Pearl's Jam House & Lounge. Bay Area Bites editor Wendy Goodfriend and I stopped by yesterday evening for their opening night dinner service.\u003c/p>\n\u003cp>Via email, Pastena said the inspiration behind his new venture was a trip he took to Italy two years prior. He journeyed along the coast and felt that the climates and food were similar to the Bay Area and thus could source comparable ingredients locally. \u003c/p>\n\u003cp>The spacious 120-seat restaurant -- with an additional 80 seats in the outdoor patio -- is adjacent to the Waterfront Hotel. While its newly renovated interior has removed all traces of its Caribbean predecessor, it now has the generic, rather bland ambiance that one would expect to find in a hotel restaurant. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room.jpg\" alt=\"dining room\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56221\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/patio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/patio.jpg\" alt=\"patio\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56231\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-2.jpg\" alt=\"lungomare dining room\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56219\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lounge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lounge.jpg\" alt=\"lounge\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56228\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bar.jpg\" alt=\"bar\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56217\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-3.jpg\" alt=\"lungomare dining room\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56220\">\u003c/a>\u003c/p>\n\u003cp>It's quite a different feel from the rustic, intimate atmosphere of Chop Bar, but Pastena is hoping to cater to both locals and tourists with this spot. \"I enjoy Jack London Square as a business owner and resident and feel that the more we can expose people to this great area the better.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-75-cocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-75-cocktail.jpg\" alt=\"italian 75 cocktail\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56225\">\u003c/a>\u003c/p>\n\u003cp>I kicked things off with the cocktail \"Italian 75,\" devised by bar manager Paul Christensen formerly of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/10/let-them-cook-for-you-haven/\" target=\"_blank\">Haven\u003c/a>: Col di Rocca prosecco, \u003ca href=\"http://en.wikipedia.org/wiki/Cocchi_Americano\" target=\"_blank\">Cocchi Americano\u003c/a>, lemoncello and kumquat bitters ($9). It was a rather unmemorable cocktail that was neither sweet nor dry and tasted only faintly of the lemoncello. \u003c/p>\n\u003cp>Housemade fountain sodas, spirits, wines from Italy, Portugal and Argentina as well as an assortment of international beers round out the restaurant's liquid offerings -- including special custom beers made by the neighboring \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>. \u003c/p>\n\u003cp>Chef Craig DiFonzo, previously of the now-shuttered Cantinetto Piero, researched Italian cooking techniques and has filled the menu with dishes that evoke Tuscany and Liguria: handmade pasta, seafood and shellfish, cured meats and wood-fired pizzas. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-station.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-station.jpg\" alt=\"fish station\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56222\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-station.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-station.jpg\" alt=\"pizza station\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56233\">\u003c/a>\u003c/p>\n\u003cp>The fluke crudo accompanied with grapefruit and mint ($8) was by far the most flavorful course we sampled over the course of our meal. Dressed in a rich, fruity olive oil and a sprinkling of sea salt, the simple dish shone on the merits of its tasty ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fluke-crudo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fluke-crudo.jpg\" alt=\"fluke crudo\" width=\"560\" height=\"359\" class=\"alignleft size-full wp-image-56223\">\u003c/a>\u003c/p>\n\u003cp>The mussels with chickpeas and Tuscan kale served in a tomato broth seasoned with Calabrian chili, however, lacked the freshness of our appetizer ($11). The chickpeas were undercooked and didn't pair well with the shellfish; we left most of them behind in the bowl as we made our way through the mussels. We weren't tempted to sop up the broth with the buttered toast, which is usually one of the highlights of ordering this dish. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mussels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mussels.jpg\" alt=\"mussels\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-56230\">\u003c/a>\u003c/p>\n\u003cp>The lamb meatball pizza with sweet peppers, Calabrian chili, fresh mozzarella and goat cheese (which was omitted from the description on the menu) was far too salty, but the light and airy crust was cooked to perfection ($14). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza.jpg\" alt=\"lamb sausage pizza\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56234\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-slice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-slice.jpg\" alt=\"lamb sausage pizza slice\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56232\">\u003c/a>\u003c/p>\n\u003cp>I moved onto my next drink, the \"Italian Job,\" mixed with Rittenhouse rye, \u003ca href=\"http://www.nocino.com/nocino.shtml\" target=\"_blank\">Christina Nocino\u003c/a>, coffee \u003ca href=\"http://en.wikipedia.org/wiki/Falernum\" target=\"_blank\">falernum\u003c/a> and chocolate bitters ($11). It was the complete opposite of my first cocktail; heavy on the rye, I couldn't discern between the different notes of walnut, chocolate and coffee -- it was a muddled and overpowering drink. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-job.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-job.jpg\" alt=\"italian job cocktail\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56226\">\u003c/a>\u003c/p>\n\u003cp>A pillowy-soft gnocchi, surrounded by a rich pork cheek ragu, golden raisins and pine nuts was a bit pricey ($16) for the size of the serving but was buttery and delicious.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/gnocchi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/gnocchi.jpg\" alt=\"pork ragu gnocchi\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56224\">\u003c/a>\u003c/p>\n\u003cp>The big disappointment of the night was our main entree, the Berkshire porchetta with caramelized sunchokes, farro and chard ($22). I consider \u003ca href=\"http://www.roliroti.com/\" target=\"_blank\">Roli Roti's juicy version with an abundance of crispy skin\u003c/a> to be the gold standard of locally-produced porchetta. Lungomare's version was slightly dry, uniform in taste and texture and underwhelming in flavor. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/porchetta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/porchetta.jpg\" alt=\"porchetta\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56235\">\u003c/a>\u003c/p>\n\u003cp>The dessert selection was a typical array of Italian confections -- cheesecake, apple tart or panna cotta -- so we chose the chocolate mousse-like budino with salted caramel and sea salt ($8). It was perfectly adequate, though certainly not a stellar conclusion to our meal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dessert.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dessert.jpg\" alt=\"dessert\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56218\">\u003c/a>\u003c/p>\n\u003cp>Throughout the evening, the smooth sounds of Dean Martin crooned from the overhead speakers. We were expecting a live performance from \u003ca href=\"http://www.karynpaige.com/\" target=\"_blank\">Karyn Paige\u003c/a> and the Scoundrels, but they were nowhere to be seen; perhaps they'll make an appearance during the remainder of the opening weekend festivities. \u003c/p>\n\u003cp>While our first impressions of Lungomare are that the food -- as well as the service, which alternated between attentive and spotty -- will continue to evolve over time as they find the flow of their new locale. I hope it eventually equals the steadfast charm of Chop Bar and becomes a mainstay of the Jack London Square culinary scene. \u003c/p>\n\u003cp>And Lungomare is only the first of several projects on Pastena's plate; two other places are in the works in the next two years: Tribune Tavern will open in the ground floor of the Tribune Tower this spring, and he plans to open a fine-dining Mexican restaurant in the Uptown neighborhood in 2014. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://lungomareoakland.com/\" target=\"_blank\">Lungomare\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/G3iPY\" target=\"_blank\">Map\u003c/a>\u003cbr>\nOne Broadway\u003cbr>\nOakland,CA\u003cbr>\nPh: 510-444‐7171\u003c/p>\n\u003cp>\u003cstrong>Schedule:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Lungomare Grand Opening Weekend Schedule\u003c/em>\u003c/p>\n\u003cp>Friday, February 8: dinner, 5:30–11:00 PM; lounge 5:30PM–1:30AM\u003cbr>\nSaturday, February 9: dinner, 5:30–11:00 PM; lounge 5:30PM–1:30AM\u003cbr>\nSunday, February 10: dinner, 5:30–10:00 PM\u003c/p>\n\u003cp>\u003cem>Reservations are recommended and can be made online, as the restaurant will have limited seating for the opening weekend.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Regular hours begin Monday, Feb. 11, serving breakfast (in the cafe), lunch and dinner seven days a week. \u003c/em>\u003c/p>\n\u003cp>Monday-‐Thursday:\u003cbr>\nLunch 11am-‐3pm; Mid-Day 3pm-‐5:30pm; Dinner 5:30pm-‐10pm\u003cbr>\nThurs - Sat 11am to 11pm\u003cbr>\nFriday: same hours, dinner until 11pm\u003cbr>\nSaturday & Sunday: Brunch 8am-‐3pm; Mid-‐Day 3pm-‐5:30pm\u003cbr>\nSaturday dinner 5:30pm-‐11pm; Sunday dinner: 5:30pm-‐10pm\u003c/p>\n\u003cp>Cafe Hours:\u003cbr>\nMonday-‐Friday, 7am-‐2pm;\u003cbr>\nSaturday & Sunday, 8am-‐3pm\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Lungomare/487570204611097\">Lungomare\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/LungomareOakJLS\">@LungomareOakJLS\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "55625 http://blogs.kqed.org/bayareabites/?p=55625",
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"excerpt": "A first impression of Lungomare, Jack London Square's new Italian-inspired restaurant from Chop Bar's Chris Pastena.",
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"description": "A first impression of Lungomare, Jack London Square's new Italian-inspired restaurant from Chop Bar's Chris Pastena.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lungomare-ext.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lungomare-ext.jpg\" alt=\"lungomare exterior\" width=\"314\" height=\"560\" class=\"alignleft size-full wp-image-56229\">\u003c/a>\u003c/p>\n\u003cp>I've \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/18/getting-drunk-on-swine-at-chop-bars-pig-roast-party/\" target=\"_blank\">said before\u003c/a> that \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a> is one of my all-time favorite restaurants in Oakland -- especially when I don't want to stray too far from home to get a savory cheeseburger or a cast iron skillet brimming with mac-and-cheese. So when I heard that one of the co-owners, Chris Pastena, was branching out to open \u003ca href=\"http://lungomareoakland.com/\" target=\"_blank\">Lungomare\u003c/a> in Jack London Square (along with partners Tom Henderson and Temoor Noor of Oakland's \u003ca href=\"http://www.grandtavern.net/\" target=\"_blank\">Grand Tavern\u003c/a>), I couldn't wait to book a reservation. \u003c/p>\n\u003cp>Lungomare means “waterfront” or “promenade” in Italian, and the restaurant occupies the former space of Miss Pearl's Jam House & Lounge. Bay Area Bites editor Wendy Goodfriend and I stopped by yesterday evening for their opening night dinner service.\u003c/p>\n\u003cp>Via email, Pastena said the inspiration behind his new venture was a trip he took to Italy two years prior. He journeyed along the coast and felt that the climates and food were similar to the Bay Area and thus could source comparable ingredients locally. \u003c/p>\n\u003cp>The spacious 120-seat restaurant -- with an additional 80 seats in the outdoor patio -- is adjacent to the Waterfront Hotel. While its newly renovated interior has removed all traces of its Caribbean predecessor, it now has the generic, rather bland ambiance that one would expect to find in a hotel restaurant. \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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room.jpg\" alt=\"dining room\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56221\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/patio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/patio.jpg\" alt=\"patio\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56231\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-2.jpg\" alt=\"lungomare dining room\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56219\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lounge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lounge.jpg\" alt=\"lounge\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56228\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bar.jpg\" alt=\"bar\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56217\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-3.jpg\" alt=\"lungomare dining room\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56220\">\u003c/a>\u003c/p>\n\u003cp>It's quite a different feel from the rustic, intimate atmosphere of Chop Bar, but Pastena is hoping to cater to both locals and tourists with this spot. \"I enjoy Jack London Square as a business owner and resident and feel that the more we can expose people to this great area the better.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-75-cocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-75-cocktail.jpg\" alt=\"italian 75 cocktail\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56225\">\u003c/a>\u003c/p>\n\u003cp>I kicked things off with the cocktail \"Italian 75,\" devised by bar manager Paul Christensen formerly of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/10/let-them-cook-for-you-haven/\" target=\"_blank\">Haven\u003c/a>: Col di Rocca prosecco, \u003ca href=\"http://en.wikipedia.org/wiki/Cocchi_Americano\" target=\"_blank\">Cocchi Americano\u003c/a>, lemoncello and kumquat bitters ($9). It was a rather unmemorable cocktail that was neither sweet nor dry and tasted only faintly of the lemoncello. \u003c/p>\n\u003cp>Housemade fountain sodas, spirits, wines from Italy, Portugal and Argentina as well as an assortment of international beers round out the restaurant's liquid offerings -- including special custom beers made by the neighboring \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>. \u003c/p>\n\u003cp>Chef Craig DiFonzo, previously of the now-shuttered Cantinetto Piero, researched Italian cooking techniques and has filled the menu with dishes that evoke Tuscany and Liguria: handmade pasta, seafood and shellfish, cured meats and wood-fired pizzas. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-station.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-station.jpg\" alt=\"fish station\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56222\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-station.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-station.jpg\" alt=\"pizza station\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56233\">\u003c/a>\u003c/p>\n\u003cp>The fluke crudo accompanied with grapefruit and mint ($8) was by far the most flavorful course we sampled over the course of our meal. Dressed in a rich, fruity olive oil and a sprinkling of sea salt, the simple dish shone on the merits of its tasty ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fluke-crudo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fluke-crudo.jpg\" alt=\"fluke crudo\" width=\"560\" height=\"359\" class=\"alignleft size-full wp-image-56223\">\u003c/a>\u003c/p>\n\u003cp>The mussels with chickpeas and Tuscan kale served in a tomato broth seasoned with Calabrian chili, however, lacked the freshness of our appetizer ($11). The chickpeas were undercooked and didn't pair well with the shellfish; we left most of them behind in the bowl as we made our way through the mussels. We weren't tempted to sop up the broth with the buttered toast, which is usually one of the highlights of ordering this dish. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mussels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mussels.jpg\" alt=\"mussels\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-56230\">\u003c/a>\u003c/p>\n\u003cp>The lamb meatball pizza with sweet peppers, Calabrian chili, fresh mozzarella and goat cheese (which was omitted from the description on the menu) was far too salty, but the light and airy crust was cooked to perfection ($14). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza.jpg\" alt=\"lamb sausage pizza\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56234\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-slice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-slice.jpg\" alt=\"lamb sausage pizza slice\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56232\">\u003c/a>\u003c/p>\n\u003cp>I moved onto my next drink, the \"Italian Job,\" mixed with Rittenhouse rye, \u003ca href=\"http://www.nocino.com/nocino.shtml\" target=\"_blank\">Christina Nocino\u003c/a>, coffee \u003ca href=\"http://en.wikipedia.org/wiki/Falernum\" target=\"_blank\">falernum\u003c/a> and chocolate bitters ($11). It was the complete opposite of my first cocktail; heavy on the rye, I couldn't discern between the different notes of walnut, chocolate and coffee -- it was a muddled and overpowering drink. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-job.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-job.jpg\" alt=\"italian job cocktail\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56226\">\u003c/a>\u003c/p>\n\u003cp>A pillowy-soft gnocchi, surrounded by a rich pork cheek ragu, golden raisins and pine nuts was a bit pricey ($16) for the size of the serving but was buttery and delicious.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/gnocchi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/gnocchi.jpg\" alt=\"pork ragu gnocchi\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56224\">\u003c/a>\u003c/p>\n\u003cp>The big disappointment of the night was our main entree, the Berkshire porchetta with caramelized sunchokes, farro and chard ($22). I consider \u003ca href=\"http://www.roliroti.com/\" target=\"_blank\">Roli Roti's juicy version with an abundance of crispy skin\u003c/a> to be the gold standard of locally-produced porchetta. Lungomare's version was slightly dry, uniform in taste and texture and underwhelming in flavor. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/porchetta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/porchetta.jpg\" alt=\"porchetta\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56235\">\u003c/a>\u003c/p>\n\u003cp>The dessert selection was a typical array of Italian confections -- cheesecake, apple tart or panna cotta -- so we chose the chocolate mousse-like budino with salted caramel and sea salt ($8). It was perfectly adequate, though certainly not a stellar conclusion to our meal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dessert.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dessert.jpg\" alt=\"dessert\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56218\">\u003c/a>\u003c/p>\n\u003cp>Throughout the evening, the smooth sounds of Dean Martin crooned from the overhead speakers. We were expecting a live performance from \u003ca href=\"http://www.karynpaige.com/\" target=\"_blank\">Karyn Paige\u003c/a> and the Scoundrels, but they were nowhere to be seen; perhaps they'll make an appearance during the remainder of the opening weekend festivities. \u003c/p>\n\u003cp>While our first impressions of Lungomare are that the food -- as well as the service, which alternated between attentive and spotty -- will continue to evolve over time as they find the flow of their new locale. I hope it eventually equals the steadfast charm of Chop Bar and becomes a mainstay of the Jack London Square culinary scene. \u003c/p>\n\u003cp>And Lungomare is only the first of several projects on Pastena's plate; two other places are in the works in the next two years: Tribune Tavern will open in the ground floor of the Tribune Tower this spring, and he plans to open a fine-dining Mexican restaurant in the Uptown neighborhood in 2014. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://lungomareoakland.com/\" target=\"_blank\">Lungomare\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/G3iPY\" target=\"_blank\">Map\u003c/a>\u003cbr>\nOne Broadway\u003cbr>\nOakland,CA\u003cbr>\nPh: 510-444‐7171\u003c/p>\n\u003cp>\u003cstrong>Schedule:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Lungomare Grand Opening Weekend Schedule\u003c/em>\u003c/p>\n\u003cp>Friday, February 8: dinner, 5:30–11:00 PM; lounge 5:30PM–1:30AM\u003cbr>\nSaturday, February 9: dinner, 5:30–11:00 PM; lounge 5:30PM–1:30AM\u003cbr>\nSunday, February 10: dinner, 5:30–10:00 PM\u003c/p>\n\u003cp>\u003cem>Reservations are recommended and can be made online, as the restaurant will have limited seating for the opening weekend.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Regular hours begin Monday, Feb. 11, serving breakfast (in the cafe), lunch and dinner seven days a week. \u003c/em>\u003c/p>\n\u003cp>Monday-‐Thursday:\u003cbr>\nLunch 11am-‐3pm; Mid-Day 3pm-‐5:30pm; Dinner 5:30pm-‐10pm\u003cbr>\nThurs - Sat 11am to 11pm\u003cbr>\nFriday: same hours, dinner until 11pm\u003cbr>\nSaturday & Sunday: Brunch 8am-‐3pm; Mid-‐Day 3pm-‐5:30pm\u003cbr>\nSaturday dinner 5:30pm-‐11pm; Sunday dinner: 5:30pm-‐10pm\u003c/p>\n\u003cp>Cafe Hours:\u003cbr>\nMonday-‐Friday, 7am-‐2pm;\u003cbr>\nSaturday & Sunday, 8am-‐3pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Lungomare/487570204611097\">Lungomare\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/LungomareOakJLS\">@LungomareOakJLS\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SF Beer Week: 6 New Craft Brewers On Our Radar",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-1.jpg\" alt=\"Bottles of Beer\" width=\"1000\" height=\"759\" class=\"aligncenter size-full wp-image-56118\">\u003c/a>\u003c/p>\n\u003cp>Many say that interest in home brewing has never been greater, with the quality of that home brew never better. Amid this soaring popularity, we're seeing the beginning of a wave of home brewers in the Bay Area going pro. \u003c/p>\n\u003cp>In honor of \u003ca href=\"http://www.sfbeerweek.org/\" title=\"SF Beer Week\">SF Beer Week\u003c/a>, which kicks off Friday, we're taking a look at some of the newcomers who have made the leap to professional brewing in the past year. From Capitola to Novato, Walnut Creek to South San Francisco, they are changing careers or launching second ones while continuing to work full time until the day when beer making may finally pay all the bills.\u003c/p>\n\u003cp>Several have science or engineering backgrounds. Some launched quietly following months, or sometimes years, of planning and plotting, raising capital and navigating the licensing process. Others, including Pine Street Brewery and Armstrong Brewing Co. this year, and Moksha in 2012, chose to make a splash and their formal debut during SF Beer Week, the pioneering beer celebration that has grown from 70 events to roughly 375 throughout the Bay Area over the past five years. \u003c/p>\n\u003cp>There is no doubt that it's an exciting time to be a beer drinker, but these six start-ups show it may be an even better time to become the brewer. \u003c/p>\n\u003cfigure id=\"attachment_56119\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-2-ARMSTRONG.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-2-ARMSTRONG.jpg\" alt=\"Nick Armstrong with the blackboard of beers available on tap in the tasting room at Armstrong Brewing Co. in South San Francisco.\" width=\"1000\" height=\"676\" class=\"size-full wp-image-56119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nick Armstrong with the blackboard of beers available on tap in the tasting room at Armstrong Brewing Co. in South San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://armstrongbrewing.com/\" title=\"Armstrong Brewing Company\" target=\"_blank\">Armstrong Brewing Co.\u003c/a>, South San Francisco\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nick Armstrong stealthily opened Armstrong Brewing Co. in a South San Francisco industrial park in November with Pat Hinterberger and Ben Colombo. There was little marketing involved beyond a website, Facebook page and mailing list full of his buddies from Genentech, where Armstrong still works full time. \u003c/p>\n\u003cp>Using a two-barrel system, the tiny Armstrong Brewery focuses on English and Belgian-style beers, including a malty English Northern brown, a fruity dubbel and a barrel-aged stout. Aside from the beers, it's worth paying attention to Armstrong's financing model. The brewery offers a CSA-style club where members commit to buying six bottles of new barrel releases every three to four months at a cost of $60-$75. So far, he's got 30 members. Armstrong has also partnered with North Carolina State University to try to crack the code for low-gluten beer using a gluten extraction process. If viable, Armstrong may be able to create low-gluten versions of his entire beer lineup.\u003c/p>\n\u003cul>\n\u003cli>Where to find Armstrong Brewery's beer: The Armstrong Brewery in South San Francisco and the \u003ca href=\"http://www.alearsenal.com/\" title=\"Ale Arsenal\" target=\"_blank\">Ale Arsenal\u003c/a> in San Carlos.\u003c/li>\n\u003cli>The brewer's personal favorite: Oatmeal porter, a dark English ale with a silky mouthfeel and caramel and toffee notes.\u003c/li>\n\u003cli>SF Beer Week events with Armstrong Brewing: Grand opening launch party with food and live music on February 16 at the tasting room.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56120\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-3-BELTANE.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-3-BELTANE.jpg\" alt='Alan Atha, a self-described \"hop head,\" left a career as a cycling coach and personal trainer to open Beltane Brewing with partner Cathy Portje.' width=\"1000\" height=\"702\" class=\"size-full wp-image-56120\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alan Atha, a self-described \"hop head,\" left a career as a cycling coach and personal trainer to open Beltane Brewing with partner Cathy Portje.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.beltanebrewing.com/\" title=\"Beltane Brewing\" target=\"_blank\">Beltane Brewing\u003c/a>, Novato\u003c/strong>\u003c/p>\n\u003cp>Alan Atha hit the scene at SF Beer Week two years ago as part of a showcase of nanobreweries that had aspirations of one day going pro. Atha finally became legal last fall, transitioning from cycling coach and personal trainer to head brewer of his own operation, which is the only way the 62-year old says he could have gotten into commercial brewing. \"At my age, nobody would hire me,\" he says with a laugh. \u003c/p>\n\u003cp>With partner Cathy Portje, Atha opened a petite production facility and tasting room in Novato in October. He uses an all-electric three-barrel system and six strains of yeast to produce a repertoire of about 15 different beers, nine of which are usually on rotation in the tasting room. About 60 percent of Atha's beers are Belgian-style ales, with the remainder representing West Coast styles, such as IPAs. \"If you're a hop head,\" Atha says, \"come see me.\"\u003c/p>\n\u003cul>\n\u003cli>Where to find Beltane Brewing's beer: The Beltane tasting room in Novato, \u003ca href=\"http://www.stvincentsf.com/\" title=\"St. Vincent Tavern\" target=\"_blank\">St. Vincent Tavern\u003c/a> in San Francisco, \u003ca href=\"http://www.beer-revolution.com/\" title=\"Beer Revolution\" target=\"_blank\">Beer Revolution\u003c/a> in Oakland, \u003ca href=\"http://www.lincolnparkwine.com/\" title=\"Lincoln Park Wine Bar\" target=\"_blank\">Lincoln Park Wine Bar\u003c/a> in San Anselmo and \u003ca href=\"http://www.petalumataps.com/\" title=\"Taps Restaurant and Tasting Room\" target=\"_blank\">Taps Restaurant and Tasting Room\u003c/a> in Petaluma.\u003c/li>\n\u003cli>The brewer's personal favorite: Rumpelstiltskin Double IPA, a fruity blend with a huge hop profile. \"I brew that one for me,\" Atha says.\u003c/li>\n\u003cli>SF Beer Week events with Beltane Brewery: Double IPA Festival at \u003ca href=\"http://www.the-bistro.com/\" title=\"The Bistro\" target=\"_blank\">The Bistro\u003c/a> in Hayward on Feb. 9; Anchor and Hope Shrimp Boil at \u003ca href=\"http://anchorandhopesf.com/\" title=\"Anchor and Hope\" target=\"_blank\">Anchor and Hope\u003c/a> in San Francisco on Feb. 13; Valentine's Day release party of three new beers at Beltane Brewing on February 14th: Mon Coeur Chocolate Ale; Mon Coeur Sauvage, a chocolate ale with raspberries; En Suite Sauvage, a saison with raspberries.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56121\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-4-CALICRAFT.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-4-CALICRAFT.jpg\" alt=\"Blaine Landberg launched Calicraft Brewing Co. following a stint as one of Honest Tea's original employees.\" width=\"1000\" height=\"705\" class=\"size-full wp-image-56121\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blaine Landberg launched Calicraft Brewing Co. following a stint as one of Honest Tea's original employees.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://calicraft.com/\" title=\"Calicraft Brewing Co.\" target=\"_blank\">Calicraft Brewing Co.\u003c/a>, Walnut Creek\u003c/strong>\u003c/p>\n\u003cp>Growing up outside Chico in a family of home brewers, Blaine Landberg knew he wanted to be a brewer since he was 14. He made his first batch of beer in his UC Berkeley dorm in the late 1990s, throwing honey in the mix and calling himself the Buzzerkeley Brewing Company. \u003c/p>\n\u003cp>He wanted to start a brewery out of college but instead took a job with Honest Tea to learn the beverage industry from the ground up. He used that knowledge to launch Calicraft in May. His core lineup includes three beers: the Cali Colsh, a light, easy-drinking, stripped-down blend of European and California-grown malts; Oaktown Brown, a hoppy, malty brown ale; and Buzzerkeley, a sparkling ale made with Champagne yeast. All beers are made on a contract basis at facilities across the Bay Area, but Landberg is still hunting for his own brick-and-mortar location in Walnut Creek. \u003c/p>\n\u003cul>\n\u003cli>Where to find Calicraft's beer: Whole Foods, many independent grocery stores throughout the Bay Area, such as Andronico's and Lunardi's.\u003c/li>\n\u003cli>The brewer's personal favorite: Depends on the time of day.\u003c/li>\n\u003cli>SF Beer Week events with Calicraft: The company is taking part in several events, including the Band of Gypsies at \u003ca href=\"http://rosamundesausagegrill.com/mission-street/\" title=\"Rosamunde Sausage Grill - Mission\" target=\"_blank\">Rosamunde Sausage Grill - Mission\u003c/a> in San Francisco on Feb. 9; 4 X 6 East Bay at \u003ca href=\"http://www.creekmonkey.com/\" title=\"Creek Monkey Tap House\" target=\"_blank\">Creek Monkey Tap House\u003c/a> in Martinez on Feb. 11; and the Black and White Beer Ball at the \u003ca href=\"http://uccr.org/camp/santa-rosa-veterans-building\" title=\"Santa Rosa Veterans Building\" target=\"_blank\">Santa Rosa Veterans Building\u003c/a> in Santa Rosa on Feb. 15, among others\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56122\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-5-MOKSHA.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-5-MOKSHA.jpg\" alt=\"Mukul Jain launched Moksha Beer at SF Beer Week 2012, with its first product based on a beer recipe from an uncle in India.\" width=\"1000\" height=\"702\" class=\"size-full wp-image-56122\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mukul Jain launched Moksha Beer at SF Beer Week 2012, with its first product based on a beer recipe from an uncle in India.\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mokshabeer.com/\" title=\"Moksha Beer\" target=\"_blank\">Moksha Beer\u003c/a>, San Francisco\u003c/strong>\u003c/p>\n\u003cp>Mukul Jain and Anand Chandrasekaran used to bemoan the lack of quality among many Indian beers. When Jain learned his uncle in India was a home brewer with an interesting family recipe, he saw a chance to bring to market a unique amber lager that would pair well with South Asian food. \u003c/p>\n\u003cp>Jain and Chandrasekaran launched Moksha Beer during the 2012 Beer Week. The pair worked to maintain the flavor profile of Jain's uncle's beer using local ingredients. The smooth, malt-forward amber lager is Moksha's lone offering at the moment, but Jain's uncle in India is reportedly at work on several other recipes. Stay tuned.\u003c/p>\n\u003cul>\n\u003cli>Where to find Moksha beer: Indian restaurants throughout the Bay Area, including Amber India, Gaylord India in San Francisco and Mint Leaf in Berkeley.\u003c/li>\n\u003cli>The brewer's personal favorite: Amber Lager.\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfbeerweek.org/schedule/#q=moksha\" title=\"Moksha at SF Beer Week\">SF Beer Week events with Moksha\u003c/a>: Food pairing at \u003ca href=\"http://somastreatfoodpark.com/\" title=\"SOMA StrEat Food Park\" target=\"_blank\">SOMA StrEat Food Park\u003c/a> in San Francisco on Feb. 10; Happy Hour at \u003ca href=\"http://www.111minnagallery.com/\" title=\"111 Minna Gallery\" target=\"_blank\">111 Minna Gallery\u003c/a> in San Francisco on Feb. 15.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56123\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-6-PSB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-6-PSB.jpg\" alt=\"David Alexander and Jay Holliday launched Pine Street Brewery on Monday at the Amsterdam Cafe in San Francisco.\" width=\"1000\" height=\"695\" class=\"size-full wp-image-56123\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Alexander and Jay Holliday launched Pine Street Brewery on Monday at the Amsterdam Cafe in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pinestreetbrewery.com/index.html\" title=\"Pine Street Brewery\" target=\"_blank\">Pine Street Brewery\u003c/a>, San Francisco\u003c/strong>\u003c/p>\n\u003cp>This home brewing adventure began in a cramped apartment on Pine Street in San Francisco about four years ago. After sharing countless concoctions with friends and family, Jay Holliday and David Alexander became licensed in December. Like Calicraft and Moksha, the partners don’t have their own facility so their beers are produced at other breweries in the Bay Area.\u003c/p>\n\u003cp>Pine Street Brewery officially launched on Monday. Their strategy involves offering just one beer at a time, with the first being the Atom Splitter, a 5 percent pale ale. Other beers up their sleeves include “Black Bay,” a stout, and “Menagerie,” a farmhouse style ale. \u003c/p>\n\u003cul>\n\u003cli>Where to find Pine Street Brewery's beer: Available only on tap at bars and restaurants including \u003ca href=\"http://www.shotwellsbar.com/\" title=\"Shotwell's\" target=\"_blank\">Shotwell's\u003c/a>, \u003ca href=\"http://thesycamoresf.com/\" title=\"The Sycamore\" target=\"_blank\">The Sycamore\u003c/a>, \u003ca href=\"http://www.amsterdamcafesf.com/6301.html\" title=\"Amsterdam Cafe\" target=\"_blank\">Amsterdam Cafe\u003c/a>, \u003ca href=\"https://plus.google.com/106264394957124123091/about?gl=us&hl=en\">The Fishbowl Bar & Grill\u003c/a>, \u003ca href=\"http://www.stvincentsf.com/\">St. Vincent Tavern\u003c/a>, \u003ca href=\"http://www.pizzaplacesf.com/\">Pizza Place on Noriega\u003c/a>, \u003ca href=\"http://www.columbuscafesf.com/\" title=\"Columbus Cafe\" target=\"_blank\">Columbus Cafe\u003c/a> and \u003ca href=\"http://www.chompandswig.com/\" title=\"Chomp N' Swig\" target=\"_blank\">Chomp N' Swig\u003c/a>, all in San Francisco.\u003c/li>\n\u003cli>The brewers’ personal favorites: Holliday likes the Atom Splitter, a crisp, hoppy beer with a mild citrus backbone; Alexander enjoys low alcohol “sessionable” beers and the occasional double IPA.\u003c/li>\n\u003cli>SF Beer Week events with Pine Street Brewery: Pizza party at \u003ca href=\"http://www.pizzaplacesf.com/\">Pizza Place on Noriega\u003c/a> on Feb. 10; \u003ca href=\"https://plus.google.com/106264394957124123091/about?gl=us&hl=en\">Fishbowl Bar & Grill\u003c/a> in San Francisco on Feb. 12; \"Locals Only\" at \u003ca href=\"http://thesycamoresf.com/\" title=\"The Sycamore\" target=\"_blank\">The Sycamore\u003c/a> in San Francisco on Feb. 15; \"Local Brewery Showcase\" at the \u003ca href=\"http://www.amsterdamcafesf.com/6301.html\" title=\"Amsterdam Cafe\" target=\"_blank\">Amsterdam Cafe\u003c/a> in San Francisco on Feb. 16.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56124\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-7-SARA.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-7-SARA.jpg\" alt='Tim Clifford and Adair Paterno, owners of Sante Adairius Rustic Ales, call themselves \"beer geeks first, brewers second.\"' width=\"1000\" height=\"613\" class=\"size-full wp-image-56124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim Clifford and Adair Paterno, owners of Sante Adairius Rustic Ales, call themselves \"beer geeks first, brewers second.\"\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rusticales.com/\" title=\"Sante Adairius Rustic Ales\" target=\"_blank\">Sante Adairius Rustic Ales\u003c/a>, Capitola\u003c/strong>\u003c/p>\n\u003cp>Tim Clifford became obsessed with making beer while working for a home brew supply company in Santa Cruz. After scrapping the original plan to open a brewery and winery under one roof, he opened the Sante Adairius Rustic Ales' tasting room last May with his wife Adair Paterno, a local attorney and his beer drinking partner for some 20 years.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sante Adairius makes everything from ubiquitous IPA to robust porters, English-style cask ales and German-style Goses. Clifford brews from a Belgian-inspired tradition, which he describes as whimsical and open-ended, with a willingness to have fun with ingredients. \"I'm a home brewer, with no professional brewing experience,\" he says. \"And as a home brewer, you don't have to sell your beer so you can be very experimental.\" \u003c/p>\n\u003cul>\n\u003cli>Where to find Sante Adairius' beer: Don't expect to see many Sante Adairius beers outside the Capitola tasting room in the immediate future, or at least the first half of 2013.\u003c/li>\n\u003cli>The brewer's personal favorite: Hard to choose, but one would be the West Ashley, a saison aged in Pinot Noir barrels with apricots.\u003c/li>\n\u003cli>SF Beer Week events with Sante Adairius: Beer pairing dinner at St. Vincent Tavern in San Francisco with Craftsman Brewing Co. on Feb. 10; Sour Sunday at \u003ca href=\"http://triplerock.com/\" title=\"Triple Rock Brewery\" target=\"_blank\">Triple Rock Brewery & Alehouse\u003c/a> in Berkeley on Feb. 10; Meet the Brewer at Triple Rock Brewery & Alehouse in Berkeley on Feb. 12; Dinner pairing at \u003ca href=\"http://goodkarmavegancafe.com/home/\" title=\"Good Karma Vegan Cafe\" target=\"_blank\">Good Karma Vegan Cafe\u003c/a> on Feb. 15.\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-1.jpg\" alt=\"Bottles of Beer\" width=\"1000\" height=\"759\" class=\"aligncenter size-full wp-image-56118\">\u003c/a>\u003c/p>\n\u003cp>Many say that interest in home brewing has never been greater, with the quality of that home brew never better. Amid this soaring popularity, we're seeing the beginning of a wave of home brewers in the Bay Area going pro. \u003c/p>\n\u003cp>In honor of \u003ca href=\"http://www.sfbeerweek.org/\" title=\"SF Beer Week\">SF Beer Week\u003c/a>, which kicks off Friday, we're taking a look at some of the newcomers who have made the leap to professional brewing in the past year. From Capitola to Novato, Walnut Creek to South San Francisco, they are changing careers or launching second ones while continuing to work full time until the day when beer making may finally pay all the bills.\u003c/p>\n\u003cp>Several have science or engineering backgrounds. Some launched quietly following months, or sometimes years, of planning and plotting, raising capital and navigating the licensing process. Others, including Pine Street Brewery and Armstrong Brewing Co. this year, and Moksha in 2012, chose to make a splash and their formal debut during SF Beer Week, the pioneering beer celebration that has grown from 70 events to roughly 375 throughout the Bay Area over the past five years. \u003c/p>\n\u003cp>There is no doubt that it's an exciting time to be a beer drinker, but these six start-ups show it may be an even better time to become the brewer. \u003c/p>\n\u003cfigure id=\"attachment_56119\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-2-ARMSTRONG.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-2-ARMSTRONG.jpg\" alt=\"Nick Armstrong with the blackboard of beers available on tap in the tasting room at Armstrong Brewing Co. in South San Francisco.\" width=\"1000\" height=\"676\" class=\"size-full wp-image-56119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nick Armstrong with the blackboard of beers available on tap in the tasting room at Armstrong Brewing Co. in South San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://armstrongbrewing.com/\" title=\"Armstrong Brewing Company\" target=\"_blank\">Armstrong Brewing Co.\u003c/a>, South San Francisco\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nick Armstrong stealthily opened Armstrong Brewing Co. in a South San Francisco industrial park in November with Pat Hinterberger and Ben Colombo. There was little marketing involved beyond a website, Facebook page and mailing list full of his buddies from Genentech, where Armstrong still works full time. \u003c/p>\n\u003cp>Using a two-barrel system, the tiny Armstrong Brewery focuses on English and Belgian-style beers, including a malty English Northern brown, a fruity dubbel and a barrel-aged stout. Aside from the beers, it's worth paying attention to Armstrong's financing model. The brewery offers a CSA-style club where members commit to buying six bottles of new barrel releases every three to four months at a cost of $60-$75. So far, he's got 30 members. Armstrong has also partnered with North Carolina State University to try to crack the code for low-gluten beer using a gluten extraction process. If viable, Armstrong may be able to create low-gluten versions of his entire beer lineup.\u003c/p>\n\u003cul>\n\u003cli>Where to find Armstrong Brewery's beer: The Armstrong Brewery in South San Francisco and the \u003ca href=\"http://www.alearsenal.com/\" title=\"Ale Arsenal\" target=\"_blank\">Ale Arsenal\u003c/a> in San Carlos.\u003c/li>\n\u003cli>The brewer's personal favorite: Oatmeal porter, a dark English ale with a silky mouthfeel and caramel and toffee notes.\u003c/li>\n\u003cli>SF Beer Week events with Armstrong Brewing: Grand opening launch party with food and live music on February 16 at the tasting room.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56120\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-3-BELTANE.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-3-BELTANE.jpg\" alt='Alan Atha, a self-described \"hop head,\" left a career as a cycling coach and personal trainer to open Beltane Brewing with partner Cathy Portje.' width=\"1000\" height=\"702\" class=\"size-full wp-image-56120\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alan Atha, a self-described \"hop head,\" left a career as a cycling coach and personal trainer to open Beltane Brewing with partner Cathy Portje.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.beltanebrewing.com/\" title=\"Beltane Brewing\" target=\"_blank\">Beltane Brewing\u003c/a>, Novato\u003c/strong>\u003c/p>\n\u003cp>Alan Atha hit the scene at SF Beer Week two years ago as part of a showcase of nanobreweries that had aspirations of one day going pro. Atha finally became legal last fall, transitioning from cycling coach and personal trainer to head brewer of his own operation, which is the only way the 62-year old says he could have gotten into commercial brewing. \"At my age, nobody would hire me,\" he says with a laugh. \u003c/p>\n\u003cp>With partner Cathy Portje, Atha opened a petite production facility and tasting room in Novato in October. He uses an all-electric three-barrel system and six strains of yeast to produce a repertoire of about 15 different beers, nine of which are usually on rotation in the tasting room. About 60 percent of Atha's beers are Belgian-style ales, with the remainder representing West Coast styles, such as IPAs. \"If you're a hop head,\" Atha says, \"come see me.\"\u003c/p>\n\u003cul>\n\u003cli>Where to find Beltane Brewing's beer: The Beltane tasting room in Novato, \u003ca href=\"http://www.stvincentsf.com/\" title=\"St. Vincent Tavern\" target=\"_blank\">St. Vincent Tavern\u003c/a> in San Francisco, \u003ca href=\"http://www.beer-revolution.com/\" title=\"Beer Revolution\" target=\"_blank\">Beer Revolution\u003c/a> in Oakland, \u003ca href=\"http://www.lincolnparkwine.com/\" title=\"Lincoln Park Wine Bar\" target=\"_blank\">Lincoln Park Wine Bar\u003c/a> in San Anselmo and \u003ca href=\"http://www.petalumataps.com/\" title=\"Taps Restaurant and Tasting Room\" target=\"_blank\">Taps Restaurant and Tasting Room\u003c/a> in Petaluma.\u003c/li>\n\u003cli>The brewer's personal favorite: Rumpelstiltskin Double IPA, a fruity blend with a huge hop profile. \"I brew that one for me,\" Atha says.\u003c/li>\n\u003cli>SF Beer Week events with Beltane Brewery: Double IPA Festival at \u003ca href=\"http://www.the-bistro.com/\" title=\"The Bistro\" target=\"_blank\">The Bistro\u003c/a> in Hayward on Feb. 9; Anchor and Hope Shrimp Boil at \u003ca href=\"http://anchorandhopesf.com/\" title=\"Anchor and Hope\" target=\"_blank\">Anchor and Hope\u003c/a> in San Francisco on Feb. 13; Valentine's Day release party of three new beers at Beltane Brewing on February 14th: Mon Coeur Chocolate Ale; Mon Coeur Sauvage, a chocolate ale with raspberries; En Suite Sauvage, a saison with raspberries.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56121\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-4-CALICRAFT.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-4-CALICRAFT.jpg\" alt=\"Blaine Landberg launched Calicraft Brewing Co. following a stint as one of Honest Tea's original employees.\" width=\"1000\" height=\"705\" class=\"size-full wp-image-56121\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blaine Landberg launched Calicraft Brewing Co. following a stint as one of Honest Tea's original employees.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://calicraft.com/\" title=\"Calicraft Brewing Co.\" target=\"_blank\">Calicraft Brewing Co.\u003c/a>, Walnut Creek\u003c/strong>\u003c/p>\n\u003cp>Growing up outside Chico in a family of home brewers, Blaine Landberg knew he wanted to be a brewer since he was 14. He made his first batch of beer in his UC Berkeley dorm in the late 1990s, throwing honey in the mix and calling himself the Buzzerkeley Brewing Company. \u003c/p>\n\u003cp>He wanted to start a brewery out of college but instead took a job with Honest Tea to learn the beverage industry from the ground up. He used that knowledge to launch Calicraft in May. His core lineup includes three beers: the Cali Colsh, a light, easy-drinking, stripped-down blend of European and California-grown malts; Oaktown Brown, a hoppy, malty brown ale; and Buzzerkeley, a sparkling ale made with Champagne yeast. All beers are made on a contract basis at facilities across the Bay Area, but Landberg is still hunting for his own brick-and-mortar location in Walnut Creek. \u003c/p>\n\u003cul>\n\u003cli>Where to find Calicraft's beer: Whole Foods, many independent grocery stores throughout the Bay Area, such as Andronico's and Lunardi's.\u003c/li>\n\u003cli>The brewer's personal favorite: Depends on the time of day.\u003c/li>\n\u003cli>SF Beer Week events with Calicraft: The company is taking part in several events, including the Band of Gypsies at \u003ca href=\"http://rosamundesausagegrill.com/mission-street/\" title=\"Rosamunde Sausage Grill - Mission\" target=\"_blank\">Rosamunde Sausage Grill - Mission\u003c/a> in San Francisco on Feb. 9; 4 X 6 East Bay at \u003ca href=\"http://www.creekmonkey.com/\" title=\"Creek Monkey Tap House\" target=\"_blank\">Creek Monkey Tap House\u003c/a> in Martinez on Feb. 11; and the Black and White Beer Ball at the \u003ca href=\"http://uccr.org/camp/santa-rosa-veterans-building\" title=\"Santa Rosa Veterans Building\" target=\"_blank\">Santa Rosa Veterans Building\u003c/a> in Santa Rosa on Feb. 15, among others\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56122\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-5-MOKSHA.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-5-MOKSHA.jpg\" alt=\"Mukul Jain launched Moksha Beer at SF Beer Week 2012, with its first product based on a beer recipe from an uncle in India.\" width=\"1000\" height=\"702\" class=\"size-full wp-image-56122\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mukul Jain launched Moksha Beer at SF Beer Week 2012, with its first product based on a beer recipe from an uncle in India.\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mokshabeer.com/\" title=\"Moksha Beer\" target=\"_blank\">Moksha Beer\u003c/a>, San Francisco\u003c/strong>\u003c/p>\n\u003cp>Mukul Jain and Anand Chandrasekaran used to bemoan the lack of quality among many Indian beers. When Jain learned his uncle in India was a home brewer with an interesting family recipe, he saw a chance to bring to market a unique amber lager that would pair well with South Asian food. \u003c/p>\n\u003cp>Jain and Chandrasekaran launched Moksha Beer during the 2012 Beer Week. The pair worked to maintain the flavor profile of Jain's uncle's beer using local ingredients. The smooth, malt-forward amber lager is Moksha's lone offering at the moment, but Jain's uncle in India is reportedly at work on several other recipes. Stay tuned.\u003c/p>\n\u003cul>\n\u003cli>Where to find Moksha beer: Indian restaurants throughout the Bay Area, including Amber India, Gaylord India in San Francisco and Mint Leaf in Berkeley.\u003c/li>\n\u003cli>The brewer's personal favorite: Amber Lager.\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfbeerweek.org/schedule/#q=moksha\" title=\"Moksha at SF Beer Week\">SF Beer Week events with Moksha\u003c/a>: Food pairing at \u003ca href=\"http://somastreatfoodpark.com/\" title=\"SOMA StrEat Food Park\" target=\"_blank\">SOMA StrEat Food Park\u003c/a> in San Francisco on Feb. 10; Happy Hour at \u003ca href=\"http://www.111minnagallery.com/\" title=\"111 Minna Gallery\" target=\"_blank\">111 Minna Gallery\u003c/a> in San Francisco on Feb. 15.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56123\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-6-PSB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-6-PSB.jpg\" alt=\"David Alexander and Jay Holliday launched Pine Street Brewery on Monday at the Amsterdam Cafe in San Francisco.\" width=\"1000\" height=\"695\" class=\"size-full wp-image-56123\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Alexander and Jay Holliday launched Pine Street Brewery on Monday at the Amsterdam Cafe in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pinestreetbrewery.com/index.html\" title=\"Pine Street Brewery\" target=\"_blank\">Pine Street Brewery\u003c/a>, San Francisco\u003c/strong>\u003c/p>\n\u003cp>This home brewing adventure began in a cramped apartment on Pine Street in San Francisco about four years ago. After sharing countless concoctions with friends and family, Jay Holliday and David Alexander became licensed in December. Like Calicraft and Moksha, the partners don’t have their own facility so their beers are produced at other breweries in the Bay Area.\u003c/p>\n\u003cp>Pine Street Brewery officially launched on Monday. Their strategy involves offering just one beer at a time, with the first being the Atom Splitter, a 5 percent pale ale. Other beers up their sleeves include “Black Bay,” a stout, and “Menagerie,” a farmhouse style ale. \u003c/p>\n\u003cul>\n\u003cli>Where to find Pine Street Brewery's beer: Available only on tap at bars and restaurants including \u003ca href=\"http://www.shotwellsbar.com/\" title=\"Shotwell's\" target=\"_blank\">Shotwell's\u003c/a>, \u003ca href=\"http://thesycamoresf.com/\" title=\"The Sycamore\" target=\"_blank\">The Sycamore\u003c/a>, \u003ca href=\"http://www.amsterdamcafesf.com/6301.html\" title=\"Amsterdam Cafe\" target=\"_blank\">Amsterdam Cafe\u003c/a>, \u003ca href=\"https://plus.google.com/106264394957124123091/about?gl=us&hl=en\">The Fishbowl Bar & Grill\u003c/a>, \u003ca href=\"http://www.stvincentsf.com/\">St. Vincent Tavern\u003c/a>, \u003ca href=\"http://www.pizzaplacesf.com/\">Pizza Place on Noriega\u003c/a>, \u003ca href=\"http://www.columbuscafesf.com/\" title=\"Columbus Cafe\" target=\"_blank\">Columbus Cafe\u003c/a> and \u003ca href=\"http://www.chompandswig.com/\" title=\"Chomp N' Swig\" target=\"_blank\">Chomp N' Swig\u003c/a>, all in San Francisco.\u003c/li>\n\u003cli>The brewers’ personal favorites: Holliday likes the Atom Splitter, a crisp, hoppy beer with a mild citrus backbone; Alexander enjoys low alcohol “sessionable” beers and the occasional double IPA.\u003c/li>\n\u003cli>SF Beer Week events with Pine Street Brewery: Pizza party at \u003ca href=\"http://www.pizzaplacesf.com/\">Pizza Place on Noriega\u003c/a> on Feb. 10; \u003ca href=\"https://plus.google.com/106264394957124123091/about?gl=us&hl=en\">Fishbowl Bar & Grill\u003c/a> in San Francisco on Feb. 12; \"Locals Only\" at \u003ca href=\"http://thesycamoresf.com/\" title=\"The Sycamore\" target=\"_blank\">The Sycamore\u003c/a> in San Francisco on Feb. 15; \"Local Brewery Showcase\" at the \u003ca href=\"http://www.amsterdamcafesf.com/6301.html\" title=\"Amsterdam Cafe\" target=\"_blank\">Amsterdam Cafe\u003c/a> in San Francisco on Feb. 16.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56124\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-7-SARA.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-7-SARA.jpg\" alt='Tim Clifford and Adair Paterno, owners of Sante Adairius Rustic Ales, call themselves \"beer geeks first, brewers second.\"' width=\"1000\" height=\"613\" class=\"size-full wp-image-56124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim Clifford and Adair Paterno, owners of Sante Adairius Rustic Ales, call themselves \"beer geeks first, brewers second.\"\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rusticales.com/\" title=\"Sante Adairius Rustic Ales\" target=\"_blank\">Sante Adairius Rustic Ales\u003c/a>, Capitola\u003c/strong>\u003c/p>\n\u003cp>Tim Clifford became obsessed with making beer while working for a home brew supply company in Santa Cruz. After scrapping the original plan to open a brewery and winery under one roof, he opened the Sante Adairius Rustic Ales' tasting room last May with his wife Adair Paterno, a local attorney and his beer drinking partner for some 20 years.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sante Adairius makes everything from ubiquitous IPA to robust porters, English-style cask ales and German-style Goses. Clifford brews from a Belgian-inspired tradition, which he describes as whimsical and open-ended, with a willingness to have fun with ingredients. \"I'm a home brewer, with no professional brewing experience,\" he says. \"And as a home brewer, you don't have to sell your beer so you can be very experimental.\" \u003c/p>\n\u003cul>\n\u003cli>Where to find Sante Adairius' beer: Don't expect to see many Sante Adairius beers outside the Capitola tasting room in the immediate future, or at least the first half of 2013.\u003c/li>\n\u003cli>The brewer's personal favorite: Hard to choose, but one would be the West Ashley, a saison aged in Pinot Noir barrels with apricots.\u003c/li>\n\u003cli>SF Beer Week events with Sante Adairius: Beer pairing dinner at St. Vincent Tavern in San Francisco with Craftsman Brewing Co. on Feb. 10; Sour Sunday at \u003ca href=\"http://triplerock.com/\" title=\"Triple Rock Brewery\" target=\"_blank\">Triple Rock Brewery & Alehouse\u003c/a> in Berkeley on Feb. 10; Meet the Brewer at Triple Rock Brewery & Alehouse in Berkeley on Feb. 12; Dinner pairing at \u003ca href=\"http://goodkarmavegancafe.com/home/\" title=\"Good Karma Vegan Cafe\" target=\"_blank\">Good Karma Vegan Cafe\u003c/a> on Feb. 15.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Bay Lights: Restaurants with a View and Interview with Artist Leo Villareal",
"title": "The Bay Lights: Restaurants with a View and Interview with Artist Leo Villareal",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_55955\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leo-villareal-by-Lucas-saugen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leo-villareal-by-Lucas-saugen1000.jpg\" alt=\"The Artist and his Canvas. Leo Villareal at Bay Bridge. Photo: Lucas Saugen\" width=\"1000\" height=\"664\" class=\"size-full wp-image-55955\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Artist and his Canvas. Leo Villareal at Bay Bridge. Photo: Lucas Saugen\u003c/figcaption>\u003c/figure>\n\u003cp>The next time you are on the Embarcadero at night, you many want to look up, up, up. A recent dinner outing to \u003ca href=\"https://twitter.com/PalominoSanFran\">Palomino Restaurant\u003c/a> to catch up with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/15/lgbt-pride-profile-palomino-chef-adam-jones/\">Chef Adam Jones\u003c/a>, profiled for Bay Area Bites \u003ca href=\"http://ww2.kqed.org/bayareabites/?s=LGBT\">LGBT Pride\u003c/a> last year gifted me something extra: the chance to see the Bay Bridge lit up in a spectacular and unusual fashion. Palomino staff and guests were downright giddy to see the blinking lights on the bridge that has traditionally gotten short shrift when compared to that \u003ca href=\"http://goldengatebridge.org/\">other iconic bridge\u003c/a> on the other side of the Bay. \u003c/p>\n\u003cp>\u003ca href=\"http://thebaylights.org/\">The Bay Lights\u003c/a> is the name of a living art sculpture with 25,000 lights that is said to be the biggest of its kind from artist Leo Villareal. It is a definite coup to have Villareal on this privately funded project, because he is known for his expertise in using LED lights and computer-driven imagery. Plan-ahead types may want to book that restaurant dinner now for March 5 to see the main lighting event. Everyone else can rest easy knowing that the Bay Lights will be shining bright for the next two years.\u003c/p>\n\u003cp>Homes, restaurants and bars along the Embarcadero have the best views of the Bay Bridge, including \u003ca href=\"http://www.waterbarsf.com/\">Waterbar\u003c/a>, \u003ca href=\"http://www.epicroasthouse.com/\">Epic Roasthouse\u003c/a>, \u003ca href=\"http://www.sinbadsrestaurant.com/\">Sinbad’s\u003c/a>, \u003ca href=\"http://perryssf.com/general-information/embarcadero/\">Perry’s\u003c/a>, \u003ca href=\"http://www.hotelvitale.com/americano.aspx\">Americano\u003c/a> and \u003ca href=\"http://www.thechaya.com/san-francisco/\">Chaya Brasserie\u003c/a>. Bay Area residents can also expect frequent testing and sequencing in the nights leading up to March 5. If you have a friend lucky enough to live near the Bay Bridge, butter them up to nab an invite now! \u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=9Kuea04VuqY]\u003c/p>\n\u003cp>I interviewed Villareal recently to find out more about his work, where to view The Bay Lights, and how \u003ca href=\"http://www.burningman.com/\">Burning Man\u003c/a> played a role in his creative process. His comments have been edited for clarity and grammar.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Give us your personal take on The Bay Lights project.\u003c/strong>\u003cbr>\n\u003cstrong>Villareal:\u003c/strong> My initial impulse was to add an additional layer to this already rich environment. I did not want to overwhelm the site but to augment it by creating a very integrated artwork. I believe my work will allow people to see this iconic piece of infrastructure in a new way. \u003c/p>\n\u003cp>The final concept is remarkably close to my initial idea. We have fought to keep the project as pure as possible, firmly rooted as an artwork. Each of the 25,000 lights is individually controllable and can display 255 levels of brightness. I write custom software that is based on simple rules but that creates sophisticated effects mimicking those found in nature. My interest is in how a set of numbers can appear to have personality and life. All my work is abstract with no images or text. I engage chance in my process and I am interested in the process of discovery.\u003c/p>\n\u003cfigure id=\"attachment_55995\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/baybridge-saugenphotography.com1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/baybridge-saugenphotography.com1000.jpg\" alt=\"The Bay Bridge. Photo: Lucas Saugen\" width=\"960\" height=\"645\" class=\"size-full wp-image-55995\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Bay Bridge. Photo: Lucas Saugen\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_55994\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/baylights-lucas-saugen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/baylights-lucas-saugen1000.jpg\" alt=\"The Bay Lights. Photo: Lucas Saugen\" width=\"1000\" height=\"563\" class=\"size-full wp-image-55994\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Bay Lights. Photo: Lucas Saugen\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What are your ties to the Bay Area? What does this art mean for the Bay Bridge and Bay Area as a whole?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Villareal:\u003c/strong> The Bay Lights is absolutely site specific. It is custom made for its environment and takes its inspiration from the systems that surround it-- the traffic, weather, organic systems all factor into the abstracted movement of the lights.\u003c/p>\n\u003cp>The Bay Area is incredibly inspirational to me. I lived in San Francisco in the early 90s and worked at a research lab in Palo Alto. There is such a wonderful spirit of innovation and creativity that opened my mind and helped me to integrate art and technology in a deep way.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>The Bay Area is home to many Burning Man fans. You have long-term ties to Burning Man yourself. How does that relate to the Bay Lights?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Villareal:\u003c/strong> I was inspired to created programmed light installations in the mid-1990s. One year, at Burning Man, I put up an irregular grid of 16 blinking lights above my encampment to act as a beacon. I used it to get home after a long night out on the playa. The art-making both on and off the playa evolved from there.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What do you like to eat while you are in San Francisco working on The Bay Lights?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Villareal: \u003c/strong>Antipasti and pizza funghi with Fontina and black truffle oil at \u003ca href=\"http://www.americanorestaurant.com/\">Americano\u003c/a>. \u003c/p>\n\u003cp>Octopus carpaccio, oak roasted Ono and Tomales Bay Oysters at \u003ca href=\"http://www.waterbarsf.com/\">Waterbar\u003c/a>.\u003c/p>\n\u003cp>Hog Island clams and baked eggs at \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://thebaylights.org/\">The Bay Lights\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/thebaylights\">@TheBayLights\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/thebaylights\">The Bay Lights\u003c/a>\u003c/p>\n\n",
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"excerpt": "Mary Ladd investigates the Bay Lights art installation on the Bay Bridge by artist Leo Villareal, who is a longtime participant of Burning Man. The lighting celebration is on March 5 -- see which restaurants will have great views.",
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"description": "Mary Ladd investigates the Bay Lights art installation on the Bay Bridge by artist Leo Villareal, who is a longtime participant of Burning Man. The lighting celebration is on March 5 -- see which restaurants will have great views.",
"title": "The Bay Lights: Restaurants with a View and Interview with Artist Leo Villareal | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55955\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leo-villareal-by-Lucas-saugen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leo-villareal-by-Lucas-saugen1000.jpg\" alt=\"The Artist and his Canvas. Leo Villareal at Bay Bridge. Photo: Lucas Saugen\" width=\"1000\" height=\"664\" class=\"size-full wp-image-55955\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Artist and his Canvas. Leo Villareal at Bay Bridge. Photo: Lucas Saugen\u003c/figcaption>\u003c/figure>\n\u003cp>The next time you are on the Embarcadero at night, you many want to look up, up, up. A recent dinner outing to \u003ca href=\"https://twitter.com/PalominoSanFran\">Palomino Restaurant\u003c/a> to catch up with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/15/lgbt-pride-profile-palomino-chef-adam-jones/\">Chef Adam Jones\u003c/a>, profiled for Bay Area Bites \u003ca href=\"http://ww2.kqed.org/bayareabites/?s=LGBT\">LGBT Pride\u003c/a> last year gifted me something extra: the chance to see the Bay Bridge lit up in a spectacular and unusual fashion. Palomino staff and guests were downright giddy to see the blinking lights on the bridge that has traditionally gotten short shrift when compared to that \u003ca href=\"http://goldengatebridge.org/\">other iconic bridge\u003c/a> on the other side of the Bay. \u003c/p>\n\u003cp>\u003ca href=\"http://thebaylights.org/\">The Bay Lights\u003c/a> is the name of a living art sculpture with 25,000 lights that is said to be the biggest of its kind from artist Leo Villareal. It is a definite coup to have Villareal on this privately funded project, because he is known for his expertise in using LED lights and computer-driven imagery. Plan-ahead types may want to book that restaurant dinner now for March 5 to see the main lighting event. Everyone else can rest easy knowing that the Bay Lights will be shining bright for the next two years.\u003c/p>\n\u003cp>Homes, restaurants and bars along the Embarcadero have the best views of the Bay Bridge, including \u003ca href=\"http://www.waterbarsf.com/\">Waterbar\u003c/a>, \u003ca href=\"http://www.epicroasthouse.com/\">Epic Roasthouse\u003c/a>, \u003ca href=\"http://www.sinbadsrestaurant.com/\">Sinbad’s\u003c/a>, \u003ca href=\"http://perryssf.com/general-information/embarcadero/\">Perry’s\u003c/a>, \u003ca href=\"http://www.hotelvitale.com/americano.aspx\">Americano\u003c/a> and \u003ca href=\"http://www.thechaya.com/san-francisco/\">Chaya Brasserie\u003c/a>. Bay Area residents can also expect frequent testing and sequencing in the nights leading up to March 5. If you have a friend lucky enough to live near the Bay Bridge, butter them up to nab an invite now! \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/9Kuea04VuqY'\n title='//www.youtube.com/embed/9Kuea04VuqY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>I interviewed Villareal recently to find out more about his work, where to view The Bay Lights, and how \u003ca href=\"http://www.burningman.com/\">Burning Man\u003c/a> played a role in his creative process. His comments have been edited for clarity and grammar.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Give us your personal take on The Bay Lights project.\u003c/strong>\u003cbr>\n\u003cstrong>Villareal:\u003c/strong> My initial impulse was to add an additional layer to this already rich environment. I did not want to overwhelm the site but to augment it by creating a very integrated artwork. I believe my work will allow people to see this iconic piece of infrastructure in a new way. \u003c/p>\n\u003cp>The final concept is remarkably close to my initial idea. We have fought to keep the project as pure as possible, firmly rooted as an artwork. Each of the 25,000 lights is individually controllable and can display 255 levels of brightness. I write custom software that is based on simple rules but that creates sophisticated effects mimicking those found in nature. My interest is in how a set of numbers can appear to have personality and life. All my work is abstract with no images or text. I engage chance in my process and I am interested in the process of discovery.\u003c/p>\n\u003cfigure id=\"attachment_55995\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/baybridge-saugenphotography.com1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/baybridge-saugenphotography.com1000.jpg\" alt=\"The Bay Bridge. Photo: Lucas Saugen\" width=\"960\" height=\"645\" class=\"size-full wp-image-55995\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Bay Bridge. Photo: Lucas Saugen\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_55994\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/baylights-lucas-saugen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/baylights-lucas-saugen1000.jpg\" alt=\"The Bay Lights. Photo: Lucas Saugen\" width=\"1000\" height=\"563\" class=\"size-full wp-image-55994\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Bay Lights. Photo: Lucas Saugen\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What are your ties to the Bay Area? What does this art mean for the Bay Bridge and Bay Area as a whole?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Villareal:\u003c/strong> The Bay Lights is absolutely site specific. It is custom made for its environment and takes its inspiration from the systems that surround it-- the traffic, weather, organic systems all factor into the abstracted movement of the lights.\u003c/p>\n\u003cp>The Bay Area is incredibly inspirational to me. I lived in San Francisco in the early 90s and worked at a research lab in Palo Alto. There is such a wonderful spirit of innovation and creativity that opened my mind and helped me to integrate art and technology in a deep way.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>The Bay Area is home to many Burning Man fans. You have long-term ties to Burning Man yourself. How does that relate to the Bay Lights?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Villareal:\u003c/strong> I was inspired to created programmed light installations in the mid-1990s. One year, at Burning Man, I put up an irregular grid of 16 blinking lights above my encampment to act as a beacon. I used it to get home after a long night out on the playa. The art-making both on and off the playa evolved from there.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What do you like to eat while you are in San Francisco working on The Bay Lights?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Villareal: \u003c/strong>Antipasti and pizza funghi with Fontina and black truffle oil at \u003ca href=\"http://www.americanorestaurant.com/\">Americano\u003c/a>. \u003c/p>\n\u003cp>Octopus carpaccio, oak roasted Ono and Tomales Bay Oysters at \u003ca href=\"http://www.waterbarsf.com/\">Waterbar\u003c/a>.\u003c/p>\n\u003cp>Hog Island clams and baked eggs at \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://thebaylights.org/\">The Bay Lights\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/thebaylights\">@TheBayLights\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/thebaylights\">The Bay Lights\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chuck Siegel: The Return of Charles Chocolates to San Francisco",
"title": "Chuck Siegel: The Return of Charles Chocolates to San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_55558\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chuck-siegel1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chuck-siegel1000c.jpg\" alt=\"Chuck Siegel owner of Charles Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55558\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel owner of Charles Chocolates.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Mission Creek in San Francisco will soon get a new 7600-square foot chocolate kitchen and retail space from San Francisco resident Chuck Siegel and his sweet company, \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>. The open kitchen will allow guests to see their confections being made and enrobed, and Siegel has crafted new items and mendiant-style chocolate bars while bidding adieu to less popular creations (looking at you, marzipan and marmalade). The café offers an extension of the menu done for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands\u003c/a>: hot and frozen hot chocolate, “a cake or two,” tea, pastries, cookies, brownies and s’mores. Because Siegel has always fancied helping young chocolatiers, he plans on also sharing his space as an incubator for fresh talent.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chocolatechipcookie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chocolatechipcookie1000.jpg\" title=\"Chocolate Chip Cookie\" alt=\"Chocolate Chip Cookie\" width=\"275\" class=\"alignnone size-full wp-image-55575\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brownie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brownie1000.jpg\" alt=\"Charles Chocolate Brownie\" width=\"275\" class=\"alignnone size-full wp-image-55571\">\u003c/a>\u003c/p>\n\u003cp>Siegel was in business for over six years until March 2011, when his shop in the Westfield Mall and the overall company closed in an unexpected and dramatic turn of events. Siegel regrouped and opted for a \u003ca href=\"http://www.kickstarter.com/projects/1544664899/the-return-of-charles-chocolates\">Kickstarter\u003c/a> campaign with 400 backers (including this writer) to successfully raise over $53,000 and get a lease for space at 535 Florida Street. The site used to house the Potrero Brewing Company and still has heat lamps that no doubt make typical San Francisco chilly days more pleasing. Siegel said he was able to buy glass shelving units from the Betsey Johnson store on Fillmore Street before it went out of business. The shelves will get prime real estate in the retail space. \"My wife and daughters kept going to the sales there before it closed and the last day, I was able to buy these shelves. My family loves that I got them there.\" \u003c/p>\n\u003cfigure id=\"attachment_55574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charleschocolatesign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charleschocolatesign1000.jpg\" alt=\"Charles Chocolates sign at new facility on Florida Street\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates sign at new facility on Florida Street\u003c/figcaption>\u003c/figure>\n\u003cp>Getting the Kickstarter infusion of capital allowed Siegel to buy back vital company assets which were acquired by a former investor. It ultimately meant Siegel could at last return to making his beloved small-batch chocolates and confections. \u003c/p>\n\u003cfigure id=\"attachment_55562\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/driedapricotplaques1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/driedapricotplaques1000.jpg\" alt=\"Dried Apricot Plaques\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55562\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dried Apricot Plaques\u003c/figcaption>\u003c/figure>\n\u003cp>Charles Chocolates are made with premium stuff, by hand: organic herbs, fruits and nuts as well as organic cream and butter. Siegel, who is self taught, won a \u003ca href=\"http://www.goodfoodawards.org/chocolate/charles-chocolates-salty-sweet-cashew-bar/\">Good Food Award\u003c/a> in 2011, nabbed a Sunset Magazine’s “Best of the West” \u003ca href=\"http://www.sunset.com/food-wine/flavors-of-the-west/best-boxed-chocolates-00400000011936/\">award\u003c/a>, as well as accolades from \u003ca href=\"http://www.7x7.com/eat-drink/valentines-day-chocolate-buying-guide\">7x7\u003c/a> and the \u003ca href=\"http://www.eastbayexpress.com/ebx/best-chocolates-dont-put-that-box-in-a-landfill-and151-eat-it/BestOf?oid=1167698\">East Bay Express\u003c/a>. His most exciting creation may be a signature edible chocolate box which creatively doubles the eating experience in a novel way. Because Siegel is due to open the new space as early as this Friday, I wanted to see what’s new.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000a.jpg\" title=\"Chocolate Fleur de Sel Caramels\" alt=\"Chocolate Fleur de Sel Caramels\" width=\"275\" class=\"alignnone size-full wp-image-55564\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000.jpg\" title=\"Fleur de Sel Caramels\" alt=\"Fleur de Sel Caramels\" width=\"275\" class=\"alignnone size-full wp-image-55563\">\u003c/a>\u003c/p>\n\u003cp>Siegel’s Kickstarter update on Monday January 28 detailed the final details: “Once the painting is finished tomorrow all that stands in the way of us opening the kitchen and store is laying an epoxy floor, installing the glass walls that separate the kitchen and retail store and a half a dozen inspections (it's not as bad as it sounds!).” I interviewed Siegel at the new site and his comments have been edited for grammar and content.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Kickstarter was a big part of your move to return. What was that process like? Is it a unique Bay Area success story?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> It’s not unique to the Bay Area to use Kickstarter. I think the Bay Area uses it more because we have a greater awareness. I actually participate in food and chocolate campaigns that are all over. For us it was a wonderful way for us to raise the money and I love the concept of crowd funding. We were also able to reengage with our fan base and we already had their information from our newsletters. None of our fans stopped eating chocolate for the last year. So I need to reengage them. We know they love our products but Kickstarter let us relaunch and all those participants are getting a box of our chocolates. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Tell us about the café menu. What are the highlights and how did you come up with the items?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> I decided to look at what was selling and not selling and pare things down. Maybe not keep things that only I love. Like marzipan--ours is really unique. We cooked it with Meyer lemon or blood orange, so it’s very strongly flavored. We had some really dedicated followers but just not that many of them (laughs). \u003c/p>\n\u003cp>I’ve had a year to play and try to find perfection with my ganache, which is silly given how simple ganache is. I am also doing small ganache that I call pave. It’s named after paving stones. It is very very simple ganache but also not so simple to get just right. I’ve been making these for years. \u003c/p>\n\u003cfigure id=\"attachment_55565\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruitnutbar-milkchocolate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruitnutbar-milkchocolate1000.jpg\" alt=\"Charles Chocolates Ultimate Fruit and Nut Bar\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55565\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates Ultimate Fruit and Nut Bar\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve expanded the bar line because they are really fun. Everyone knows I like bars with a lot of stuff in them. I’ve made some smaller bars, like the mendiant, which has different fruits and is very French. \u003ca href=\"http://en.wikipedia.org/wiki/Mendiant\">Mendiants\u003c/a> are always pretty but silly as a product to me because it’s really hard to eat and get more than one thing in your bite. One has fresh roasted almonds, sultanas and comes in bittersweet and milk chocolate. The other bar has candied lemon peel, pine nuts, pistachios, hazelnuts and sultanas. The idea is to get really strong bursts of fruit and nut with the chocolate. The chocolate has to lead and I don’t want the flavors to overpower the chocolate; the key is to make it complimentary. I played with hundreds of bar combinations and these two are the ones I think are great. Right now I am calling them the ultimate fruit and nut bar because when I was little I loved the Cadbury fruit and nut bar. \u003c/p>\n\u003cp>Like in Emeryville, the kitchen here is designed to be watched. We wanted to have things folks can hang out and enjoy. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You had a factory in Emeryville but are reopening in the Mission. Why be in SF? And the Mission?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> We moved to Emeryville for convenience and cost. I actually love Emeryville. I started my first company, Attivo Confections over there.\u003c/p>\n\u003cp>Our new place is in Mission Creek. I love this neighborhood. It’s had a lot of really interesting food spots opening: \u003ca href=\"http://www.canaoakland.com/\">Cana\u003c/a> for Cuban, \u003ca href=\"http://www.heathceramics.com/san-francisco\">Heath Ceramics\u003c/a>, and \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. We’ve been eating at \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> for 20 years. Walk three blocks and you’re at Mission and Valencia streets. \u003c/p>\n\u003cp>I did an interview with \u003ca href=\"http://sf.eater.com/archives/2012/06/20/charles_chocolates_relaunching_with_store_and_cafe.php\">Tamara Palmer\u003c/a> and she called the new space \"Potrero Hill\" and people corrected that it is actually located in the Mission. That was the only thing they commented on for the story. There is a \u003ca href=\"http://mcma-sf.org/\">Mission Creek Merchants Association\u003c/a> and we are in it. \u003c/p>\n\u003cp>I wanted to be in the city because I live here and have done so since 1986. For retail, SF can’t be beat. When we needed 7400 square feet, I knew it wasn’t going to be found on Valencia. Or at least be affordable. \u003c/p>\n\u003cfigure id=\"attachment_55568\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/triplechocolate-almonds600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/triplechocolate-almonds600.jpg\" alt=\"Triple Chocolate Almonds in Heath Ceramic bowl\" width=\"400\" class=\"size-full wp-image-55568\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Triple Chocolate Almonds in Heath Ceramic bowl\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What’s different this time?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel\u003c/strong>\u003cstrong>:\u003c/strong> So much... the opportunity to do more with retail because we’re in the city. It’s opened up a lot of opportunity. I’ve been doing this for 25 years so now get an opportunity to take everything I’ve learned in terms of kitchen, layout, equipment, and products. We will incubate young chocolatiers -- because there’s nothing cooler than seeing someone make chocolates on their own and do it well. I get almost a feeling of parental pride from seeing that. I have always done it, but informally. We hire them, they learn skills and they go off on their own. This time, we will formalize it and make it more of a program so they get a stronger knowledge of how to sell, market and package and what are the laws. They’ll have a slightly easier time of it. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> When I first started my first company Attivo Confections, I called Joseph Schmidt and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/14/qa-with-chocolate-expert-and-author-alice-medrich/\">Alice Medrich\u003c/a>. It's classic how good things come from the Bay Area. Both were remarkably generous with their time and expertise. Alice especially was patient. I called her one night when my ganache was broken and she helped me figure it out. If it wasn’t for them, I probably would’ve never made it. That’s why I like to teach and help. It’s really great to have them to turn to. \u003c/p>\n\u003cfigure id=\"attachment_55570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles-apricotplaques1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles-apricotplaques1000.jpg\" alt=\"Paves- Classic French Truffles and Dried Apricot Plaques\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paves- Classic French Truffles and Dried Apricot Plaques\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What are the best and worst things about working with chocolate and selling a food product? \u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> The best: it’s chocolate. I really don’t know if there is a more universal food item. There’s something really fantastic about making something and seeing the enjoyment in their face. It’s an absolute kick to make something that everyone enjoys. Chocolate only exists to bring joy and we eat it for pure pleasure. There can be a real intellectual part to it too, with what’s going on in the bean to bar market now. Some folks are using traditional technique and some are not; that’s one of the most exciting things about the industry now.\u003c/p>\n\u003cp>The worst part is that chocolate is remarkably temperamental. Even now, I’ll have things happen with chocolate that completely floors me. I know how to use it in confections and pastry. But at times it’s confounding. Most of our confections are very perishable. We use nuts that are prone to rancidity and cream and butter that are perishable. We’re actually making food but it’s food made with chocolate. When you buy a fresh truffle, it’s meant to be eaten fresh. It doesn’t age like a bottle of wine. It will help folks understand what we do.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you eat and drink when you aren’t working?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel: \u003c/strong>I eat mostly at home. One of the best things about this neighborhood has an amazing number of places to eat. I’ve always loved \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. I’m not a huge drinker but I love fun and inventive cocktails so I love \u003ca href=\"http://www.trickdogbar.com/\">Trick Dog\u003c/a>. It’s become one of my instant favorites and they make really wonderful drinks. It’s become a place to go to after work.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a> is one my favorite places for lunch. Their sandwiches are awesome. \u003c/p>\n\u003cp>Or I’ll just go to \u003ca href=\"http://www.elfarolitoinc.com/\">El Farolito\u003c/a>. My wife danced Brazilian samba. She’d dance and I’d walk around the Mission and then go have a burrito. \u003c/p>\n\u003cp>French fries are my favorite food in the world. I love \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> and am a complete and total sucker for their burger and fries. I also love steak frites so I love \u003ca href=\"http://bouchonbistro.com/\">Bouchon\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your suggestions for Valentine’s Day? How will you celebrate?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> I can’t say how I’ll celebrate because then my wife will know (laughs). I love the fact that Valentine's revolves around chocolate but it bothers me too. I’ve never quite understood why it happens to be chocolate. The most fun way to celebrate may be our edible chocolate boxes, which is a really unique way of presenting chocolates. Velour hearts were never something I could wrap my head around. We did them a couple of times and then I had 1/2 a pallet left. We gave away to another chocolatier because I promised myself I’d never use them again. I love flowers for Valentine's, too. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charles-chocolatesmenu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charles-chocolatesmenu1000.jpg\" alt=\"Charles Chocolates menus and boxes\" width=\"1000\" height=\"669\" class=\"aligncenter size-full wp-image-55573\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps/ms?msid=206585514427314631506.0004d4663eaa402329c0c&msa=0&ll=37.762819,-122.411173&spn=0.000901,0.002068&iwloc=A\">Map\u003c/a>\u003cbr>\n535 Florida St.\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/CharlesChoco\">@CharlesChoco\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/CharlesChocolatesSF?fref=ts\">Charles Chocolates\u003c/a>\u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Chuck Siegel, who used Kickstarter to revive his company, Charles Chocolates. Siegel is gearing up to open a 7,600-square foot chocolate kitchen and retail space in the Mission.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55558\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chuck-siegel1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chuck-siegel1000c.jpg\" alt=\"Chuck Siegel owner of Charles Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55558\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel owner of Charles Chocolates.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Mission Creek in San Francisco will soon get a new 7600-square foot chocolate kitchen and retail space from San Francisco resident Chuck Siegel and his sweet company, \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>. The open kitchen will allow guests to see their confections being made and enrobed, and Siegel has crafted new items and mendiant-style chocolate bars while bidding adieu to less popular creations (looking at you, marzipan and marmalade). The café offers an extension of the menu done for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands\u003c/a>: hot and frozen hot chocolate, “a cake or two,” tea, pastries, cookies, brownies and s’mores. Because Siegel has always fancied helping young chocolatiers, he plans on also sharing his space as an incubator for fresh talent.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chocolatechipcookie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chocolatechipcookie1000.jpg\" title=\"Chocolate Chip Cookie\" alt=\"Chocolate Chip Cookie\" width=\"275\" class=\"alignnone size-full wp-image-55575\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brownie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brownie1000.jpg\" alt=\"Charles Chocolate Brownie\" width=\"275\" class=\"alignnone size-full wp-image-55571\">\u003c/a>\u003c/p>\n\u003cp>Siegel was in business for over six years until March 2011, when his shop in the Westfield Mall and the overall company closed in an unexpected and dramatic turn of events. Siegel regrouped and opted for a \u003ca href=\"http://www.kickstarter.com/projects/1544664899/the-return-of-charles-chocolates\">Kickstarter\u003c/a> campaign with 400 backers (including this writer) to successfully raise over $53,000 and get a lease for space at 535 Florida Street. The site used to house the Potrero Brewing Company and still has heat lamps that no doubt make typical San Francisco chilly days more pleasing. Siegel said he was able to buy glass shelving units from the Betsey Johnson store on Fillmore Street before it went out of business. The shelves will get prime real estate in the retail space. \"My wife and daughters kept going to the sales there before it closed and the last day, I was able to buy these shelves. My family loves that I got them there.\" \u003c/p>\n\u003cfigure id=\"attachment_55574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charleschocolatesign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charleschocolatesign1000.jpg\" alt=\"Charles Chocolates sign at new facility on Florida Street\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates sign at new facility on Florida Street\u003c/figcaption>\u003c/figure>\n\u003cp>Getting the Kickstarter infusion of capital allowed Siegel to buy back vital company assets which were acquired by a former investor. It ultimately meant Siegel could at last return to making his beloved small-batch chocolates and confections. \u003c/p>\n\u003cfigure id=\"attachment_55562\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/driedapricotplaques1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/driedapricotplaques1000.jpg\" alt=\"Dried Apricot Plaques\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55562\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dried Apricot Plaques\u003c/figcaption>\u003c/figure>\n\u003cp>Charles Chocolates are made with premium stuff, by hand: organic herbs, fruits and nuts as well as organic cream and butter. Siegel, who is self taught, won a \u003ca href=\"http://www.goodfoodawards.org/chocolate/charles-chocolates-salty-sweet-cashew-bar/\">Good Food Award\u003c/a> in 2011, nabbed a Sunset Magazine’s “Best of the West” \u003ca href=\"http://www.sunset.com/food-wine/flavors-of-the-west/best-boxed-chocolates-00400000011936/\">award\u003c/a>, as well as accolades from \u003ca href=\"http://www.7x7.com/eat-drink/valentines-day-chocolate-buying-guide\">7x7\u003c/a> and the \u003ca href=\"http://www.eastbayexpress.com/ebx/best-chocolates-dont-put-that-box-in-a-landfill-and151-eat-it/BestOf?oid=1167698\">East Bay Express\u003c/a>. His most exciting creation may be a signature edible chocolate box which creatively doubles the eating experience in a novel way. Because Siegel is due to open the new space as early as this Friday, I wanted to see what’s new.\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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000a.jpg\" title=\"Chocolate Fleur de Sel Caramels\" alt=\"Chocolate Fleur de Sel Caramels\" width=\"275\" class=\"alignnone size-full wp-image-55564\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000.jpg\" title=\"Fleur de Sel Caramels\" alt=\"Fleur de Sel Caramels\" width=\"275\" class=\"alignnone size-full wp-image-55563\">\u003c/a>\u003c/p>\n\u003cp>Siegel’s Kickstarter update on Monday January 28 detailed the final details: “Once the painting is finished tomorrow all that stands in the way of us opening the kitchen and store is laying an epoxy floor, installing the glass walls that separate the kitchen and retail store and a half a dozen inspections (it's not as bad as it sounds!).” I interviewed Siegel at the new site and his comments have been edited for grammar and content.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Kickstarter was a big part of your move to return. What was that process like? Is it a unique Bay Area success story?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> It’s not unique to the Bay Area to use Kickstarter. I think the Bay Area uses it more because we have a greater awareness. I actually participate in food and chocolate campaigns that are all over. For us it was a wonderful way for us to raise the money and I love the concept of crowd funding. We were also able to reengage with our fan base and we already had their information from our newsletters. None of our fans stopped eating chocolate for the last year. So I need to reengage them. We know they love our products but Kickstarter let us relaunch and all those participants are getting a box of our chocolates. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Tell us about the café menu. What are the highlights and how did you come up with the items?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> I decided to look at what was selling and not selling and pare things down. Maybe not keep things that only I love. Like marzipan--ours is really unique. We cooked it with Meyer lemon or blood orange, so it’s very strongly flavored. We had some really dedicated followers but just not that many of them (laughs). \u003c/p>\n\u003cp>I’ve had a year to play and try to find perfection with my ganache, which is silly given how simple ganache is. I am also doing small ganache that I call pave. It’s named after paving stones. It is very very simple ganache but also not so simple to get just right. I’ve been making these for years. \u003c/p>\n\u003cfigure id=\"attachment_55565\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruitnutbar-milkchocolate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruitnutbar-milkchocolate1000.jpg\" alt=\"Charles Chocolates Ultimate Fruit and Nut Bar\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55565\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates Ultimate Fruit and Nut Bar\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve expanded the bar line because they are really fun. Everyone knows I like bars with a lot of stuff in them. I’ve made some smaller bars, like the mendiant, which has different fruits and is very French. \u003ca href=\"http://en.wikipedia.org/wiki/Mendiant\">Mendiants\u003c/a> are always pretty but silly as a product to me because it’s really hard to eat and get more than one thing in your bite. One has fresh roasted almonds, sultanas and comes in bittersweet and milk chocolate. The other bar has candied lemon peel, pine nuts, pistachios, hazelnuts and sultanas. The idea is to get really strong bursts of fruit and nut with the chocolate. The chocolate has to lead and I don’t want the flavors to overpower the chocolate; the key is to make it complimentary. I played with hundreds of bar combinations and these two are the ones I think are great. Right now I am calling them the ultimate fruit and nut bar because when I was little I loved the Cadbury fruit and nut bar. \u003c/p>\n\u003cp>Like in Emeryville, the kitchen here is designed to be watched. We wanted to have things folks can hang out and enjoy. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You had a factory in Emeryville but are reopening in the Mission. Why be in SF? And the Mission?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> We moved to Emeryville for convenience and cost. I actually love Emeryville. I started my first company, Attivo Confections over there.\u003c/p>\n\u003cp>Our new place is in Mission Creek. I love this neighborhood. It’s had a lot of really interesting food spots opening: \u003ca href=\"http://www.canaoakland.com/\">Cana\u003c/a> for Cuban, \u003ca href=\"http://www.heathceramics.com/san-francisco\">Heath Ceramics\u003c/a>, and \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. We’ve been eating at \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> for 20 years. Walk three blocks and you’re at Mission and Valencia streets. \u003c/p>\n\u003cp>I did an interview with \u003ca href=\"http://sf.eater.com/archives/2012/06/20/charles_chocolates_relaunching_with_store_and_cafe.php\">Tamara Palmer\u003c/a> and she called the new space \"Potrero Hill\" and people corrected that it is actually located in the Mission. That was the only thing they commented on for the story. There is a \u003ca href=\"http://mcma-sf.org/\">Mission Creek Merchants Association\u003c/a> and we are in it. \u003c/p>\n\u003cp>I wanted to be in the city because I live here and have done so since 1986. For retail, SF can’t be beat. When we needed 7400 square feet, I knew it wasn’t going to be found on Valencia. Or at least be affordable. \u003c/p>\n\u003cfigure id=\"attachment_55568\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/triplechocolate-almonds600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/triplechocolate-almonds600.jpg\" alt=\"Triple Chocolate Almonds in Heath Ceramic bowl\" width=\"400\" class=\"size-full wp-image-55568\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Triple Chocolate Almonds in Heath Ceramic bowl\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What’s different this time?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel\u003c/strong>\u003cstrong>:\u003c/strong> So much... the opportunity to do more with retail because we’re in the city. It’s opened up a lot of opportunity. I’ve been doing this for 25 years so now get an opportunity to take everything I’ve learned in terms of kitchen, layout, equipment, and products. We will incubate young chocolatiers -- because there’s nothing cooler than seeing someone make chocolates on their own and do it well. I get almost a feeling of parental pride from seeing that. I have always done it, but informally. We hire them, they learn skills and they go off on their own. This time, we will formalize it and make it more of a program so they get a stronger knowledge of how to sell, market and package and what are the laws. They’ll have a slightly easier time of it. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> When I first started my first company Attivo Confections, I called Joseph Schmidt and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/14/qa-with-chocolate-expert-and-author-alice-medrich/\">Alice Medrich\u003c/a>. It's classic how good things come from the Bay Area. Both were remarkably generous with their time and expertise. Alice especially was patient. I called her one night when my ganache was broken and she helped me figure it out. If it wasn’t for them, I probably would’ve never made it. That’s why I like to teach and help. It’s really great to have them to turn to. \u003c/p>\n\u003cfigure id=\"attachment_55570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles-apricotplaques1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles-apricotplaques1000.jpg\" alt=\"Paves- Classic French Truffles and Dried Apricot Plaques\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paves- Classic French Truffles and Dried Apricot Plaques\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What are the best and worst things about working with chocolate and selling a food product? \u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> The best: it’s chocolate. I really don’t know if there is a more universal food item. There’s something really fantastic about making something and seeing the enjoyment in their face. It’s an absolute kick to make something that everyone enjoys. Chocolate only exists to bring joy and we eat it for pure pleasure. There can be a real intellectual part to it too, with what’s going on in the bean to bar market now. Some folks are using traditional technique and some are not; that’s one of the most exciting things about the industry now.\u003c/p>\n\u003cp>The worst part is that chocolate is remarkably temperamental. Even now, I’ll have things happen with chocolate that completely floors me. I know how to use it in confections and pastry. But at times it’s confounding. Most of our confections are very perishable. We use nuts that are prone to rancidity and cream and butter that are perishable. We’re actually making food but it’s food made with chocolate. When you buy a fresh truffle, it’s meant to be eaten fresh. It doesn’t age like a bottle of wine. It will help folks understand what we do.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you eat and drink when you aren’t working?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel: \u003c/strong>I eat mostly at home. One of the best things about this neighborhood has an amazing number of places to eat. I’ve always loved \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. I’m not a huge drinker but I love fun and inventive cocktails so I love \u003ca href=\"http://www.trickdogbar.com/\">Trick Dog\u003c/a>. It’s become one of my instant favorites and they make really wonderful drinks. It’s become a place to go to after work.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a> is one my favorite places for lunch. Their sandwiches are awesome. \u003c/p>\n\u003cp>Or I’ll just go to \u003ca href=\"http://www.elfarolitoinc.com/\">El Farolito\u003c/a>. My wife danced Brazilian samba. She’d dance and I’d walk around the Mission and then go have a burrito. \u003c/p>\n\u003cp>French fries are my favorite food in the world. I love \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> and am a complete and total sucker for their burger and fries. I also love steak frites so I love \u003ca href=\"http://bouchonbistro.com/\">Bouchon\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your suggestions for Valentine’s Day? How will you celebrate?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> I can’t say how I’ll celebrate because then my wife will know (laughs). I love the fact that Valentine's revolves around chocolate but it bothers me too. I’ve never quite understood why it happens to be chocolate. The most fun way to celebrate may be our edible chocolate boxes, which is a really unique way of presenting chocolates. Velour hearts were never something I could wrap my head around. We did them a couple of times and then I had 1/2 a pallet left. We gave away to another chocolatier because I promised myself I’d never use them again. I love flowers for Valentine's, too. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charles-chocolatesmenu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charles-chocolatesmenu1000.jpg\" alt=\"Charles Chocolates menus and boxes\" width=\"1000\" height=\"669\" class=\"aligncenter size-full wp-image-55573\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps/ms?msid=206585514427314631506.0004d4663eaa402329c0c&msa=0&ll=37.762819,-122.411173&spn=0.000901,0.002068&iwloc=A\">Map\u003c/a>\u003cbr>\n535 Florida St.\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/CharlesChoco\">@CharlesChoco\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/CharlesChocolatesSF?fref=ts\">Charles Chocolates\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Martin Yan: M.Y. China, Vietnam Travels and Chinese New Year",
"title": "Martin Yan: M.Y. China, Vietnam Travels and Chinese New Year",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_55344\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\" alt=\"Martin Yan. Photo: Creative Mint\" width=\"400\" class=\"size-full wp-image-55344\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan. Photo: Creative Mint\u003c/figcaption>\u003c/figure>\n\u003cp>Master Chef Martin Yan looked trim and youthful as he presided over a plate of juicy steamed dumplings at his newly opened \u003ca href=\"http://mychinasf.com/\">M.Y. China\u003c/a> restaurant nestled under the dome in San Francisco’s Westfield Shopping Center. M.Y. China is billed as a family friendly restaurant with dim sum, hand pulled noodles, dumplings and other Chinese dishes. During our interview, Yan told us that the menu is an expression of his personal favorites. There is a tidy open kitchen, giant ornamental bell in the bar area, tea service and cocktails for a stylish feel minus any stuffiness. M.Y. China dinner guests can expect to see him both on February 12th and 26th, greeting tables and celebrating the Chinese New Year. \u003c/p>\n\u003cfigure id=\"attachment_55346\" class=\"wp-caption alignright\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600-225x300.jpg\" alt=\"Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55346\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Longtime Bay Area resident Yan is a well-known Chinese cooking expert who has hosted his award-winning cooking show \u003ca href=\"http://yancancook.com/\">Yan Can Cook\u003c/a> since the late 1970s. He has broadcast over 3,500 cooking shows worldwide and authored 30 cookbooks. There is also a line of fast-casual restaurants called Yan Can and he has been an Iron Chef America judge. Yan has a Masters in food science from UC Davis and was born in Guangzhou, China to a restaurateur father and a mother who operated a grocery store. At age 13, he apprenticed at a popular Hong Kong restaurant, then studied at the Institute of Cookery in Hong Kong. I interviewed Yan because he has a new TV show about Vietnam coming out and seems to be ever-so-busy with interesting food projects locally and beyond. His comments have been edited for length. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Why open a restaurant in a mall?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> The Westfield mall invited us to come here. This is one of the busiest malls in Northern California with over 20 million people passing through. Having a brand new M.Y. China in a mall gives us tremendous exposure: there are guests from around the country and around the world. It’s the same reason why people go to Las Vegas and New York to open a restaurant: branding and prime location. The dome is beautiful. Westfield wanted to have a good operation here and gave us a very lucrative offer for tenant improvement. \u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=FgM4QtU29Tg]\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite dishes?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> When people develop a menu, they always do a favorite. This menu is small and has only 53 to 55 items; a typical Chinese menu has 250-400 items. We selected some of my personal favorites and went with what we think are everyone’s favorites for the menu. That means every single ones are my favorites (laughs).\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food-150x150.jpg\" alt=\"M.Y. China variety. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55354\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55357\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55356\">\u003c/a>\u003c/div>\n\n\u003cp>Everything we have done is all handmade and beautifully done. The juicy shanghai dumpling are called that because they are juicy and very moist. I love the cut noodles, beef longevity noodle, Kung Pao chicken and Kung Pao crab. There is a spinach seafood dumpling with tangy garlic sauce. \u003c/p>\n\u003cfigure id=\"attachment_55355\" class=\"wp-caption alignright\" style=\"max-width: 214px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600-214x300.jpg\" alt=\"Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\" width=\"214\" height=\"300\" class=\"size-medium wp-image-55355\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\u003c/figcaption>\u003c/figure>\n\u003cp>We want to have a family restaurant and that’s why we serve family style. We want people to have good food and to share and have healthy food. Our food is very light, we use less salt, less oil, and there is no MSG added. We use as much local ingredients as possible. The wild boar is local and we try to support the local farmer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You travel often. Where are we with appreciation for other cuisine in the U.S.?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> There are 54,000 Chinese restaurants in the U.S. and then another 15,000 Asian restaurants. By common sense, there is supply if there is demand. You see more and more sushi. Thirty years ago there was not a lot of sushi places and even 40 years ago the fishermen would not eat their raw fish. It had to be cooked.\u003c/p>\n\u003cp>Americans are becoming more appreciative and adventurous, more accepting and more sophisticated because of TV, cookbooks, and people travel widely. There’s more commerce between the US and China. \u003c/p>\n\u003cp>I think the American palate will continue to expand and grow and be more adventurous. Things they never tried before they now try.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where have you been lately?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I just came back from Manila, Malaysia and Vietnam. I did 26 shows to air later this year, called \u003ca href=\"http://www.youtube.com/watch?v=FyWVw4oEkUY\">Taste of Vietnam\u003c/a>. We went to every city and village in Vietnam. I go to Asia eight times a year. I taste it all and try to experience the local culture and heritage.\u003c/p>\n\u003cfigure id=\"attachment_55349\" class=\"wp-caption alignleft\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan-225x300.jpg\" alt=\"Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55349\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How did you come to meet \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a>?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We get invited to go to different places and events and participate -- as celebrity guests. I’ve been with him in Lake Tahoe, and Reno and we got a chance to do things together. I attended some of his presentations. I like that he’s a straight shooter -- a lot of people can’t do that and he’s had the courage to do it. \u003c/p>\n\u003cp>I’ve done events with \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a>, \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Jacques Pepin\u003c/a>, Ming Tsai, and Rachael Ray. Recently I was at Hell’s Kitchen with Gordon Ramsey. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you go to eat when you are in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I like \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>, \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>, \u003ca href=\"https://plus.google.com/111932666905229623393/about?gl=us&hl=en\">Yuet Lee\u003c/a> and \u003ca href=\"http://www.yanksing.com/home.php\">Yank Sing\u003c/a> for dim sum. \u003c/p>\n\u003cp>On the Peninsula, I like the \u003ca href=\"http://www.thekitchenmillbrae.com/\">Kitchen\u003c/a> in Millbrae and the \u003ca href=\"http://www.mayflower-seafood.com/HKFL/index.htm\">Hong Kong Flower Lounge\u003c/a>. I know so many people and chefs so I never order off the menu--it's usually a dish recommended or cooked by the chef. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are you working on these days?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We have a second M.Y. China set to open in November this year in Santa Rosa. I also have something in the works for Summerland, Las Vegas. With a lot of developers, once they know I want to do a restaurant, they always give us some deal. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>It’s the year of the snake. What is your sign?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’m a snake. We're going to do a special New Year dinner and menu. The New Year is always about sharing, family, and longevity. So we’ll serve a lot of noodles. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any guilty pleasure foods?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’ve maintained the same weight for 26 years, and not gone a pound over. I live a very clean, simple life. I eat a lot of vegetables and seafood. I stay away from junk food. I never touch popcorn or chips -- those tortilla chips with the cheese. If I'm going to a movie, I just eat a simple dinner before. A lot of people love snack foods and I don’t. Snack foods are loaded with salt and preservatives. I studied food science at Davis and think \"Why do that to yourself?\"\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.mychinasf.com/\">M.Y. China\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/frk63\">Map\u003c/a>\u003cbr>\n845 Market Street, 4th Floor\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 580-3001\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/MYChinaSF\">@MYChinaSF\u003c/a>, \u003ca href=\"https://twitter.com/ChefMartinYan\">@ChefMartinYan\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/mychinasf\">M.Y. China\u003c/a>, \u003ca href=\"https://www.facebook.com/martinyan\">Martin Yan\u003c/a>\u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Bay Area resident and Master Chef Martin Yan, who has opened a new Chinese restaurant in San Francisco. Yan dishes about his new TV show, the Year of the Snake, and where he likes to eat locally. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55344\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\" alt=\"Martin Yan. Photo: Creative Mint\" width=\"400\" class=\"size-full wp-image-55344\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan. Photo: Creative Mint\u003c/figcaption>\u003c/figure>\n\u003cp>Master Chef Martin Yan looked trim and youthful as he presided over a plate of juicy steamed dumplings at his newly opened \u003ca href=\"http://mychinasf.com/\">M.Y. China\u003c/a> restaurant nestled under the dome in San Francisco’s Westfield Shopping Center. M.Y. China is billed as a family friendly restaurant with dim sum, hand pulled noodles, dumplings and other Chinese dishes. During our interview, Yan told us that the menu is an expression of his personal favorites. There is a tidy open kitchen, giant ornamental bell in the bar area, tea service and cocktails for a stylish feel minus any stuffiness. M.Y. China dinner guests can expect to see him both on February 12th and 26th, greeting tables and celebrating the Chinese New Year. \u003c/p>\n\u003cfigure id=\"attachment_55346\" class=\"wp-caption alignright\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600-225x300.jpg\" alt=\"Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55346\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Longtime Bay Area resident Yan is a well-known Chinese cooking expert who has hosted his award-winning cooking show \u003ca href=\"http://yancancook.com/\">Yan Can Cook\u003c/a> since the late 1970s. He has broadcast over 3,500 cooking shows worldwide and authored 30 cookbooks. There is also a line of fast-casual restaurants called Yan Can and he has been an Iron Chef America judge. Yan has a Masters in food science from UC Davis and was born in Guangzhou, China to a restaurateur father and a mother who operated a grocery store. At age 13, he apprenticed at a popular Hong Kong restaurant, then studied at the Institute of Cookery in Hong Kong. I interviewed Yan because he has a new TV show about Vietnam coming out and seems to be ever-so-busy with interesting food projects locally and beyond. His comments have been edited for length. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Why open a restaurant in a mall?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> The Westfield mall invited us to come here. This is one of the busiest malls in Northern California with over 20 million people passing through. Having a brand new M.Y. China in a mall gives us tremendous exposure: there are guests from around the country and around the world. It’s the same reason why people go to Las Vegas and New York to open a restaurant: branding and prime location. The dome is beautiful. Westfield wanted to have a good operation here and gave us a very lucrative offer for tenant improvement. \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/FgM4QtU29Tg'\n title='//www.youtube.com/embed/FgM4QtU29Tg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite dishes?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> When people develop a menu, they always do a favorite. This menu is small and has only 53 to 55 items; a typical Chinese menu has 250-400 items. We selected some of my personal favorites and went with what we think are everyone’s favorites for the menu. That means every single ones are my favorites (laughs).\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food-150x150.jpg\" alt=\"M.Y. China variety. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55354\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55357\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55356\">\u003c/a>\u003c/div>\n\n\u003cp>Everything we have done is all handmade and beautifully done. The juicy shanghai dumpling are called that because they are juicy and very moist. I love the cut noodles, beef longevity noodle, Kung Pao chicken and Kung Pao crab. There is a spinach seafood dumpling with tangy garlic sauce. \u003c/p>\n\u003cfigure id=\"attachment_55355\" class=\"wp-caption alignright\" style=\"max-width: 214px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600-214x300.jpg\" alt=\"Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\" width=\"214\" height=\"300\" class=\"size-medium wp-image-55355\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\u003c/figcaption>\u003c/figure>\n\u003cp>We want to have a family restaurant and that’s why we serve family style. We want people to have good food and to share and have healthy food. Our food is very light, we use less salt, less oil, and there is no MSG added. We use as much local ingredients as possible. The wild boar is local and we try to support the local farmer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You travel often. Where are we with appreciation for other cuisine in the U.S.?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> There are 54,000 Chinese restaurants in the U.S. and then another 15,000 Asian restaurants. By common sense, there is supply if there is demand. You see more and more sushi. Thirty years ago there was not a lot of sushi places and even 40 years ago the fishermen would not eat their raw fish. It had to be cooked.\u003c/p>\n\u003cp>Americans are becoming more appreciative and adventurous, more accepting and more sophisticated because of TV, cookbooks, and people travel widely. There’s more commerce between the US and China. \u003c/p>\n\u003cp>I think the American palate will continue to expand and grow and be more adventurous. Things they never tried before they now try.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where have you been lately?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I just came back from Manila, Malaysia and Vietnam. I did 26 shows to air later this year, called \u003ca href=\"http://www.youtube.com/watch?v=FyWVw4oEkUY\">Taste of Vietnam\u003c/a>. We went to every city and village in Vietnam. I go to Asia eight times a year. I taste it all and try to experience the local culture and heritage.\u003c/p>\n\u003cfigure id=\"attachment_55349\" class=\"wp-caption alignleft\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan-225x300.jpg\" alt=\"Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55349\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How did you come to meet \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a>?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We get invited to go to different places and events and participate -- as celebrity guests. I’ve been with him in Lake Tahoe, and Reno and we got a chance to do things together. I attended some of his presentations. I like that he’s a straight shooter -- a lot of people can’t do that and he’s had the courage to do it. \u003c/p>\n\u003cp>I’ve done events with \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a>, \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Jacques Pepin\u003c/a>, Ming Tsai, and Rachael Ray. Recently I was at Hell’s Kitchen with Gordon Ramsey. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you go to eat when you are in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I like \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>, \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>, \u003ca href=\"https://plus.google.com/111932666905229623393/about?gl=us&hl=en\">Yuet Lee\u003c/a> and \u003ca href=\"http://www.yanksing.com/home.php\">Yank Sing\u003c/a> for dim sum. \u003c/p>\n\u003cp>On the Peninsula, I like the \u003ca href=\"http://www.thekitchenmillbrae.com/\">Kitchen\u003c/a> in Millbrae and the \u003ca href=\"http://www.mayflower-seafood.com/HKFL/index.htm\">Hong Kong Flower Lounge\u003c/a>. I know so many people and chefs so I never order off the menu--it's usually a dish recommended or cooked by the chef. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are you working on these days?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We have a second M.Y. China set to open in November this year in Santa Rosa. I also have something in the works for Summerland, Las Vegas. With a lot of developers, once they know I want to do a restaurant, they always give us some deal. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>It’s the year of the snake. What is your sign?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’m a snake. We're going to do a special New Year dinner and menu. The New Year is always about sharing, family, and longevity. So we’ll serve a lot of noodles. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any guilty pleasure foods?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’ve maintained the same weight for 26 years, and not gone a pound over. I live a very clean, simple life. I eat a lot of vegetables and seafood. I stay away from junk food. I never touch popcorn or chips -- those tortilla chips with the cheese. If I'm going to a movie, I just eat a simple dinner before. A lot of people love snack foods and I don’t. Snack foods are loaded with salt and preservatives. I studied food science at Davis and think \"Why do that to yourself?\"\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.mychinasf.com/\">M.Y. China\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/frk63\">Map\u003c/a>\u003cbr>\n845 Market Street, 4th Floor\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 580-3001\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/MYChinaSF\">@MYChinaSF\u003c/a>, \u003ca href=\"https://twitter.com/ChefMartinYan\">@ChefMartinYan\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/mychinasf\">M.Y. China\u003c/a>, \u003ca href=\"https://www.facebook.com/martinyan\">Martin Yan\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
"link": "/podcasts/closealltabs",
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
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},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
