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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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"bio": "My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>",
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"disqusTitle": "A Cozy Coffee Spot in Oakland's Temescal Alley: The CRO Cafe",
"title": "A Cozy Coffee Spot in Oakland's Temescal Alley: The CRO Cafe",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-doorway.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-doorway.jpg\" alt=\"luigi doorway\" title=\"luigi doorway\" width=\"560\" class=\"alignnone size-full wp-image-53341\">\u003c/a>\u003c/p>\n\u003cp>Tucked away inside a cozy storefront along the quaint corridor of Temescal Alley is north Oakland's newest coffee shop, \u003ca href=\"http://luigioldani.org/\" target=\"_blank\">The CRO Cafe\u003c/a>. Owner Luigi Oldani named his business after his daughter, Camille Rosemary, and officially opened its doors on a First Friday art walk this past November. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sign.jpg\" alt=\"sign\" title=\"sign\" width=\"560\" class=\"alignnone size-full wp-image-53331\">\u003c/a>\u003c/p>\n\u003cp>Prior to having a permanent brick-and-mortar location, Oldani held pop-ups at the now-defunct Cafe Fanny in Berkeley (currently the home of \u003ca href=\"https://www.facebook.com/BartavelleCoffeeWine\" target=\"_blank\">Bartavelle\u003c/a>). While they were remodeling, Oldani rolled in with his coffee cart everyday for three months during the summer. \u003c/p>\n\u003cp>He'd also host open houses with espresso at his metal fabrication shop, Oldani Art Studio, where he runs his other full-time enterprise creating custom furnishings for local businesses. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The shop is a spot where we make anything and everything,\" he says. \"Mostly the big jobs have been build-outs for cafes and restaurants. We opened up three La Boulange restaurants right before they sold out to Starbucks. We did a whole bunch of tables, counters, bars, handrails, stairways -- lots of architectural details. Our showpiece space is the work that we did at \u003ca href=\"http://sightglasscoffee.com/\" target=\"_blank\">Sightglass\u003c/a>, which was collaborative. We didn't do all of the metalwork over there, but we did some.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/joseph-luigi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/joseph-luigi.jpg\" alt=\"Joseph Luigi\" title=\"Joseph Luigi\" width=\"560\" class=\"alignnone size-full wp-image-53384\">\u003c/a>\u003c/p>\n\u003cp>Oldani is a former mechanical engineer, so he enjoys the process of coming up with solutions for spaces -- especially for his own tiny cafe. \u003c/p>\n\u003cp>\"It's 170-square-feet, so there's not a lot of electricity or amenities. It was a challenge to figure out how to get in and operate.\" He and the group of friends he regularly works with at his studio designed everything for the interior just a few weeks before opening. Oldani says there's still lots of items on his to-do list, including adding more shelving for retail products, finishing up planter boxes for vines that will snake up towards the counter, an awning, producing a copper-clad storefront using scraps from his dad's art studio, and most importantly, \"get a sign so that people can see that there's a little hole-in-the-wall spot to get coffee.\" \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"53301,53299,53302,53307,53309,53324,53332, 53333,53340,53303\"]\u003c/p>\n\u003cp>\"I wanted to do a coffee business long before I knew what good coffee was,\" Oldani chuckles. Disenchanted with his engineering job, he started to look for a different outlet. Oldani got the idea that, \"running a coffee shop would get me a better work-life balance where I'd get to interact with people on a more personal level and hand my work product directly over to the person who was going to be consuming it. And to really be able to do that in a much shorter cycle than I was able to do as an engineer.\" \u003c/p>\n\u003cp>Oldani's former job did help inform his next career path. \"With coffee, there's a bit of an idealization of the machinery. Coffee people tend to take their gear and their preparation really seriously. Coffee in itself is a volatile and tricky product to prepare well. And so the disciplined process and art of production and equipment appealed to me.\" \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"53300,53336,53316,53329,53337,53306,53317\"]\u003c/p>\n\u003cp>His work at \u003ca href=\"http://sightglasscoffee.com/\">Sightglass\u003c/a> helped inspire him to transition out of his engineering job and pursue coffee as one of his next ventures. It was through his interactions with its proprietors that Oldani became serious about how he tasted and brewed coffee. He attended their training sessions to supplement his own independent study efforts and practiced brewing coffee at his art studio for two years. Oldani slowly acquired his equipment over time, including a vintage La San Marco espresso coffee machine that was formerly used at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/21/processing-the-pig-a-weekly-ritual-at-oliveto/\" target=\"_blank\">Oliveto\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-pour-milk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-pour-milk.jpg\" alt=\"luigi pour milk\" title=\"luigi pour milk\" width=\"560\" class=\"alignnone size-full wp-image-53318\">\u003c/a>\u003c/p>\n\u003cp>\"I have an affinity for the lever mechanism. A lot of the new machines are trying to duplicate what the old machines inherently do with the lever. There's a quick, ramping up of pressure at the beginning of the shot which tapers off to a lower pressure at the end. And the newer machines try to do it by controlling pumps and a lot of electronics, whereas this machine is almost all mechanism. And it does a really beautiful job of the exact same thing mechanically, which also happens to make it a really great machine for doing portable business as it requires less electricity and is more of a workhorse.\"\u003c/p>\n\u003cp>In addition to its coffee drinks, CRO Cafe also serves up a delicious hot chocolate. Oldani's fiancee and business partner, Sacha Badme, honed her culinary skills by taking a chocolate class at \u003ca href=\"http://tantemarie.com/\" target=\"_blank\">Tante Marie's cooking school\u003c/a>. She uses unsweetened TCHO chocolate as the base and creates her own custom blend that imparts a rich sweetness to their warm confection. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/hot-chocolate-overhead.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/hot-chocolate-overhead.jpg\" alt=\"hot chocolate overhead\" title=\"hot chocolate overhead\" width=\"560\" class=\"alignnone size-full wp-image-53311\">\u003c/a>\u003c/p>\n\u003cp>Looking ahead to the future, Oldani is currently converting an antique milk truck into a mobile espresso truck and hopes to roll it out in the East Bay in the near future. He's also building food service tricycles for the Exploratorium and hopes the experience will spur his ability to finish the truck soon. While he has no plans to roast his own coffee -- \"although I could totally see a time when that would be really compelling and could see myself becoming obsessed with it\" -- Oldani plans to keep a limited menu at CRO Cafe to keep the focus on serving great espresso drinks. \u003c/p>\n\u003cp>\"The thing that is compelling to me is that there's so much mediocre coffee available and maybe it's a better business model. But there's a growing interest in fanatical preparation and sourcing the highest quality ingredients. It feels like we're serving people who are only interested in that, although that's a much smaller segment of the market. The larger roasteries and multiple cafe outlets really control the cost of a cup of coffee and have the advantage of bigger vertical integration in that they source, roast and distribute on a larger scale so their margins are better than ours. But if you spend a lot of time and money trying to make the best coffee, people do appreciate it. I'm hoping that this market will increase, and I'm really excited to see that growth and be a part of that.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/red-espresso-blue-mug.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/red-espresso-blue-mug.jpg\" alt=\"red espresso blue mug\" title=\"red espresso blue mug\" width=\"560\" class=\"alignnone size-full wp-image-53385\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/rainy-day-customers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/rainy-day-customers.jpg\" alt=\"rainy day customers\" title=\"rainy day customers\" width=\"560\" class=\"alignnone size-full wp-image-53323\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thecrocafe.com/\" target=\"_blank\">Cro Cafe\u003c/a>\u003c/strong>\u003cbr>\nTemescal Alley 49 (\u003ca href=\"https://goo.gl/maps/WL7KJ\">Map\u003c/a>)\u003cbr>\nOakland, CA 94609\u003cbr>\nHours: Everyday 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-CRO-Cafe/172739959429223\" target=\"_blank\">The CRO Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheCROCafe\" target=\"_blank\">@TheCROCafe\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The shop is a spot where we make anything and everything,\" he says. \"Mostly the big jobs have been build-outs for cafes and restaurants. We opened up three La Boulange restaurants right before they sold out to Starbucks. We did a whole bunch of tables, counters, bars, handrails, stairways -- lots of architectural details. Our showpiece space is the work that we did at \u003ca href=\"http://sightglasscoffee.com/\" target=\"_blank\">Sightglass\u003c/a>, which was collaborative. We didn't do all of the metalwork over there, but we did some.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/joseph-luigi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/joseph-luigi.jpg\" alt=\"Joseph Luigi\" title=\"Joseph Luigi\" width=\"560\" class=\"alignnone size-full wp-image-53384\">\u003c/a>\u003c/p>\n\u003cp>Oldani is a former mechanical engineer, so he enjoys the process of coming up with solutions for spaces -- especially for his own tiny cafe. \u003c/p>\n\u003cp>\"It's 170-square-feet, so there's not a lot of electricity or amenities. It was a challenge to figure out how to get in and operate.\" He and the group of friends he regularly works with at his studio designed everything for the interior just a few weeks before opening. Oldani says there's still lots of items on his to-do list, including adding more shelving for retail products, finishing up planter boxes for vines that will snake up towards the counter, an awning, producing a copper-clad storefront using scraps from his dad's art studio, and most importantly, \"get a sign so that people can see that there's a little hole-in-the-wall spot to get coffee.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I wanted to do a coffee business long before I knew what good coffee was,\" Oldani chuckles. Disenchanted with his engineering job, he started to look for a different outlet. Oldani got the idea that, \"running a coffee shop would get me a better work-life balance where I'd get to interact with people on a more personal level and hand my work product directly over to the person who was going to be consuming it. And to really be able to do that in a much shorter cycle than I was able to do as an engineer.\" \u003c/p>\n\u003cp>Oldani's former job did help inform his next career path. \"With coffee, there's a bit of an idealization of the machinery. Coffee people tend to take their gear and their preparation really seriously. Coffee in itself is a volatile and tricky product to prepare well. And so the disciplined process and art of production and equipment appealed to me.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>His work at \u003ca href=\"http://sightglasscoffee.com/\">Sightglass\u003c/a> helped inspire him to transition out of his engineering job and pursue coffee as one of his next ventures. It was through his interactions with its proprietors that Oldani became serious about how he tasted and brewed coffee. He attended their training sessions to supplement his own independent study efforts and practiced brewing coffee at his art studio for two years. Oldani slowly acquired his equipment over time, including a vintage La San Marco espresso coffee machine that was formerly used at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/21/processing-the-pig-a-weekly-ritual-at-oliveto/\" target=\"_blank\">Oliveto\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-pour-milk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-pour-milk.jpg\" alt=\"luigi pour milk\" title=\"luigi pour milk\" width=\"560\" class=\"alignnone size-full wp-image-53318\">\u003c/a>\u003c/p>\n\u003cp>\"I have an affinity for the lever mechanism. A lot of the new machines are trying to duplicate what the old machines inherently do with the lever. There's a quick, ramping up of pressure at the beginning of the shot which tapers off to a lower pressure at the end. And the newer machines try to do it by controlling pumps and a lot of electronics, whereas this machine is almost all mechanism. And it does a really beautiful job of the exact same thing mechanically, which also happens to make it a really great machine for doing portable business as it requires less electricity and is more of a workhorse.\"\u003c/p>\n\u003cp>In addition to its coffee drinks, CRO Cafe also serves up a delicious hot chocolate. Oldani's fiancee and business partner, Sacha Badme, honed her culinary skills by taking a chocolate class at \u003ca href=\"http://tantemarie.com/\" target=\"_blank\">Tante Marie's cooking school\u003c/a>. She uses unsweetened TCHO chocolate as the base and creates her own custom blend that imparts a rich sweetness to their warm confection. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/hot-chocolate-overhead.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/hot-chocolate-overhead.jpg\" alt=\"hot chocolate overhead\" title=\"hot chocolate overhead\" width=\"560\" class=\"alignnone size-full wp-image-53311\">\u003c/a>\u003c/p>\n\u003cp>Looking ahead to the future, Oldani is currently converting an antique milk truck into a mobile espresso truck and hopes to roll it out in the East Bay in the near future. He's also building food service tricycles for the Exploratorium and hopes the experience will spur his ability to finish the truck soon. While he has no plans to roast his own coffee -- \"although I could totally see a time when that would be really compelling and could see myself becoming obsessed with it\" -- Oldani plans to keep a limited menu at CRO Cafe to keep the focus on serving great espresso drinks. \u003c/p>\n\u003cp>\"The thing that is compelling to me is that there's so much mediocre coffee available and maybe it's a better business model. But there's a growing interest in fanatical preparation and sourcing the highest quality ingredients. It feels like we're serving people who are only interested in that, although that's a much smaller segment of the market. The larger roasteries and multiple cafe outlets really control the cost of a cup of coffee and have the advantage of bigger vertical integration in that they source, roast and distribute on a larger scale so their margins are better than ours. But if you spend a lot of time and money trying to make the best coffee, people do appreciate it. I'm hoping that this market will increase, and I'm really excited to see that growth and be a part of that.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/red-espresso-blue-mug.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/red-espresso-blue-mug.jpg\" alt=\"red espresso blue mug\" title=\"red espresso blue mug\" width=\"560\" class=\"alignnone size-full wp-image-53385\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/rainy-day-customers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/rainy-day-customers.jpg\" alt=\"rainy day customers\" title=\"rainy day customers\" width=\"560\" class=\"alignnone size-full wp-image-53323\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thecrocafe.com/\" target=\"_blank\">Cro Cafe\u003c/a>\u003c/strong>\u003cbr>\nTemescal Alley 49 (\u003ca href=\"https://goo.gl/maps/WL7KJ\">Map\u003c/a>)\u003cbr>\nOakland, CA 94609\u003cbr>\nHours: Everyday 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-CRO-Cafe/172739959429223\" target=\"_blank\">The CRO Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheCROCafe\" target=\"_blank\">@TheCROCafe\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Q&A with Michael Recchiuti about Chocolate Lab and the Holidays",
"title": "Q&A with Michael Recchiuti about Chocolate Lab and the Holidays",
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"content": "\u003cfigure id=\"attachment_52761\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Michael-recchiuti1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Michael-recchiuti1000.jpg\" alt=\"Michael Recchiuti. photo credit: Tom Seawell Photography\" title=\"Michael Recchiuti. photo credit: Tom Seawell Photography\" width=\"560\" class=\"size-full wp-image-52761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Recchiuti. photo credit: Tom Seawell Photography\u003c/figcaption>\u003c/figure>\n\u003cp>At the new \u003ca href=\"http://chocolatelabsf.com/\">Chocolate Lab\u003c/a> dessert café from Michael and Jacky \u003ca href=\"http://www.recchiuti.com/index.html\">Recchiuti\u003c/a>, there is a bounty of sweets -- adult sundaes, chocolates, caramels, cookies, pastries and classic drinking chocolate. Still, it’s best to plan ahead and opt for a full meal here, since there are savory delights like a goat cheese tourteau and tartines made with bay shrimp and seasonal root vegetables. The savory items are ones that Michael has perfected over the years and reminds him of travels to Europe. He’s openly passionate about using the best produce our Northern California has to offer. The sweet Chocolate Lab space formerly housed Piccino and has been refreshed to suit Recchiuti’s cooking needs and eye for design. There is rooftop Dogpatch honey, plants from \u003ca href=\"http://floragrubb.com/idx/index.php\">Flora Grubb\u003c/a>, walls and tabletops from fallen timber elm, and mouth blown glass hanging from the ceiling. After ordering, each table gets a beaker of water, in keeping with the lab theme. Chocolate Lab is open late and has wine, beer and an intriguing probiotic soda from Drinkwell Softers. Young families, couples, travelers and folks doing relaxed meetings were spotted on recent visits. I interviewed Michael Recchiuti in person on what his life is like now that Chocolate Lab has opened.\u003c/p>\n\u003cfigure id=\"attachment_52783\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sundae1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sundae1000.jpg\" alt=\"Chocolate Lab Ice-Cream Sundae\" title=\"Chocolate Lab Ice-Cream Sundae\" width=\"560\" class=\"size-full wp-image-52783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Lab Ice-Cream Sundae\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are you favorite holiday foods?\u003c/strong>\u003cbr>\nRecchiuti: Oh God. Aside from chocolate? [laughs] I just love turkey and stuffing. I always have to have mashed potatoes or sweet potatoes -- and a good stuffing. If we’re cooking a capon or a turkey, I’ll change the stuffing. I don’t like the really dry crunchy stuffing. It’s like marshmallows: some people like them toasted at different levels.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Which Recchiuti products do you recommend for the holidays as gifts?\u003c/strong>\u003cbr>\n Recchiuti: I always think of things that can be shared, where there’s more than one of the same. Our \u003ca href=\"http://www.recchiuti.com/100.html\">Burgundy Box\u003c/a> ($83) has 32 pieces. Or try the \u003ca href=\"http://www.recchiuti.com/726.html\">Dragee Sampler\u003c/a> ($29), which is like fancy bridge mix. People can dive into it. There are also \u003ca href=\"http://www.recchiuti.com/108.html\">Fleur de Sel salted caramels\u003c/a> ($23). \u003c/p>\n\u003cp>Our \u003ca href=\"http://www.recchiuti.com/238.html\">PEPs\u003c/a> (Peppermint Thins $18) are great because there’s a lot in the box. That’s my Junior Mint substitute -- I’ll take it to the movies. Jacky and I go to Sundance because we can book a seat and show up right when the show starts. We get spoiled and it’s tough to see a film elsewhere because at Sundance, you can have a drink and something to eat. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How do you celebrate the holidays?\u003c/strong>\u003cbr>\nRecchiuti: Usually with a lot of relaxation because we're just coming off a busy holiday with the chocolate factory. Normally we’ll go see a movie and hang out with a small group of friends who are in the food industry. This past Thanksgiving, I ordered a turkey kit from Bi-Rite and told them “I’m having seven to eight people over.” It had everything in it. People bring pies and we may do hot chocolate. My go-to dessert is always the tarte tatin. It’s simple: apples, butter, puff pastry. Serve it with little bit of ice cream.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/michael-recchiuiti-counter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/michael-recchiuiti-counter1000-150x150.jpg\" alt=\"Michael Recchiuiti (L) with Garrett Zacker (R) at Chocolate Lab\" title=\"Michael Recchiuiti (L) with Garrett Zacker (R) at Chocolate Lab\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-52781\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/little-nib700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/little-nib700-150x150.jpg\" alt=\"Little Nib signage\" title=\"Little Nib signage\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-52780\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/h2o-beaker700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/h2o-beaker700-150x150.jpg\" alt=\"Mary Ladd's son behind H2O beaker at Chocolate Lab\" title=\"Mary Ladd's son behind H2O beaker at Chocolate Lab\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-52779\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You’ve been making confections since 1997, and have retail outlets at the Ferry Building and Little Nib, around the corner from Chocolate Lab. Having a restaurant is a new development. What’s it been like? What are your favorite menu items?\u003c/strong>\u003cbr>\nRecchiuti: It’s definitely been different. It’s not the first time I’ve opened a place but it has been awhile. We’ve just been trying to get people to think of it as more than a place for dessert. I am kind of getting used to the groove again—there’s service, with people walking in the door versus when I’m making chocolate and making things in advance. That’s like wine and cigars or precious cargo, where you’re releasing stock. \u003c/p>\n\u003cp>My favorite menu items are the Tourteau Fromage or Goat Cheese Souffle with a salad. I’ve been trying to perfect it for a while. I wouldn’t call it a cheesecake because it’s lighter than that. Have it with a drizzle of early harvest olive oil and Hawaiian pink salt. The other thing I really like is the vegetarian tartines. We change with the seasons and now we’re into root vegetables that are sliced thin then kept overnight. It’s like vegetable lasagna and we serve it with chickpea spread and salsa verde. We keep it kind of clean and not too garlicky, and there’s also a little Parmesan. People with dietary restrictions can get them. \u003c/p>\n\u003cfigure id=\"attachment_52778\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/cheese-torte1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/cheese-torte1000.jpg\" alt=\"Tourteau Fromage aka Savory Goat Cheese Souffle\" title=\"Tourteau Fromage aka Savory Goat Cheese Souffle\" width=\"560\" class=\"size-full wp-image-52778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tourteau Fromage aka Savory Goat Cheese Souffle\u003c/figcaption>\u003c/figure>\n\u003cp>Two of our workers are gluten intolerant so we’re working on gluten-free bread. A lot of gluten-free people make requests, too. Gluten-free bread mixes differently, and bakes differently. It burns really fast. Some gluten-free bread turns out good, and some of it’s like cardboard. There’s a really good gluten-free flour that Thomas Keller has. I made pasta and pastry crust with it and also made pastry crust with it and cut butter into it. \u003c/p>\n\u003cp>As for the vegan thing, we can serve it without the cheese. We have an apiary across the street and the woman who lives upstairs is managing it. She pulls the combs off. We have big slabs and racks. The spring honey is very light and clear. The one from last week is like blackstrap molasses. The bees are local, and they’re traveling 4-5 miles. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Chocolate Lab is inspired by your early years as a savory and pastry chef and your travels with Jacky. How did that come about?\u003c/strong>\u003cbr>\nRecchiuti: The whole concept is about our travels to Paris. We would always go into this tartine shop in the 6th arrondissement and were fascinated because it was right next to the famous bakery called \u003ca href=\"http://www.poilane.com/pages/en/company_boutiques.php\">Poilâne\u003c/a>. They serve beer, wine, a tartine and salad. That’s it. They make the bread.\u003cbr>\nThe other funny thing is I used to make the tarte tatin [dessert] during the last job I had in Vermont. There was a British chef who said, “You have no idea what you’re doing. Let me show you how to make it.” His version was so much more rustic and refined in the amount of butter and the amount of pastry. Once I tried his, I was like, “This is fantastic.”\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s the secret to working together and staying married?\u003c/strong>\u003cbr>\nRecchiuti: We both divide and conquer. Jacky’s over at the office working and I’m here working. A lot of times we are in the same physical space. We give each other autonomy and space. I try not to interfere in what she’s working on. It’s hard to shake talking about work, how to craft and shape it. We’ve been together for 20 years.... \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about food-wise? \u003c/strong>\u003cbr>\nRecchiuti: All the fresh ingredients we’ve been getting from the farms: winter greens and the root vegetables. I didn't realize there were so many kinds of carrots. The watermelon radishes are wonderful. They drop it off at 4 a.m. and it’s like a gift. It’s nice to not work with chocolate -- I love chocolate but it’s a nice shift. With this great produce, you don’t have to manipulate and do too much to the product. That’s probably where Alice Waters and everyone started: out of the ground and onto the table. We can do that here in California and we’re spoiled that way. It was different on the East Coast. You cut, chop, puree, and blanch unless it’s summer.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nRecchiuti: Raymond Moderski owned a bunch of restaurants. He spent a lot time working with me in my teens and twenties allowing me to see how things worked. We’d go to his house and bake all day long. He’d do that because he loved it. \u003c/p>\n\u003cp>Pascal Janvier from \u003ca href=\"http://www.fleurdecocoa.com/\">Fleur de Cocoa\u003c/a> in Los Gatos is another mentor. He recently sold his business and packed his bags to go to Australia with his wife. I worked with him a lot when I was on the East Coast. He was patient and very generous with information. A lot of European chefs aren’t like that. They yell.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about being in the confection and restaurant business? \u003c/strong>\u003cbr>\nRecchiuti: The best part for both? Before we opened Chocolate Lab, my work was behind the scenes. Here you’re more directly involved with people as they’re having their experience. You get to experience in real time both criticism and accolades. It helps your craft to know immediately what people like and what they don’t like. The hard part is figuring out how to do it well. You can’t make everyone happy. We’re tweaking the menu descriptions and just listening. That way, people will help me craft it.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\nRecchiuti: I did a fig and pink peppercorn and realized it tasted like dirt. It just didn’t work. Then there was a chocolate beet torte and I couldn't put the word “beet” on the menu. People would enjoy it, but then they’d see the pink in the torte and say, “What’s that?” \u003c/p>\n\u003cp>\u003cstrong> Bay Area Bites: Do you have any favorite Bay Area spots?\u003c/strong>\u003cbr>\nRecchiuti: \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> is really fun. I love what he’s doing with all the seasoning and dry herbs, bold flavors and textures. The wine list is really good. \u003c/p>\n\u003cp>Sometimes we don’t make it as far as \u003ca href=\"http://www.digwinesf.com/contact.html\">Dig wine\u003c/a> around the corner. We’ll have a glass of wine between lunch and dinner service. We live here and I call it \"The Chocolate Triangle\" because we have Little Nib, Chocolate Lab and our warehouse all nearby. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>INFORMATION:\u003c/strong>\u003cbr>\n\u003ca href=\"http://chocolatelabsf.com/\">Chocolate Lab\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/XJeAA\">Map\u003c/a>\u003cbr>\n807 22nd St (at Tennessee St.)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-489-2882\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nSun 12pm–5pm,\u003cbr>\nClosed Monday\u003cbr>\nTues–Thurs 11am–10pm,\u003cbr>\nFri & Sat 11am–11pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/chocolatelabsf\">Chocolate Lab\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ChocolateLabSF\">@ChocolateLabSF\u003c/a>\u003c/p>\n\n",
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"excerpt": "Mary Ladd profiles Michael Recchiuti, who shares what it's like to work in his new Chocolate Lab dessert cafe in the Dogpatch neighborhood. Recchiuti talks about his favorite menu items and holiday foods and gift sweets.",
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"description": "Mary Ladd profiles Michael Recchiuti, who shares what it's like to work in his new Chocolate Lab dessert cafe in the Dogpatch neighborhood. Recchiuti talks about his favorite menu items and holiday foods and gift sweets.",
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"headline": "Q&A with Michael Recchiuti about Chocolate Lab and the Holidays",
"datePublished": "2012-12-14T11:49:53-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_52761\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Michael-recchiuti1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Michael-recchiuti1000.jpg\" alt=\"Michael Recchiuti. photo credit: Tom Seawell Photography\" title=\"Michael Recchiuti. photo credit: Tom Seawell Photography\" width=\"560\" class=\"size-full wp-image-52761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Recchiuti. photo credit: Tom Seawell Photography\u003c/figcaption>\u003c/figure>\n\u003cp>At the new \u003ca href=\"http://chocolatelabsf.com/\">Chocolate Lab\u003c/a> dessert café from Michael and Jacky \u003ca href=\"http://www.recchiuti.com/index.html\">Recchiuti\u003c/a>, there is a bounty of sweets -- adult sundaes, chocolates, caramels, cookies, pastries and classic drinking chocolate. Still, it’s best to plan ahead and opt for a full meal here, since there are savory delights like a goat cheese tourteau and tartines made with bay shrimp and seasonal root vegetables. The savory items are ones that Michael has perfected over the years and reminds him of travels to Europe. He’s openly passionate about using the best produce our Northern California has to offer. The sweet Chocolate Lab space formerly housed Piccino and has been refreshed to suit Recchiuti’s cooking needs and eye for design. There is rooftop Dogpatch honey, plants from \u003ca href=\"http://floragrubb.com/idx/index.php\">Flora Grubb\u003c/a>, walls and tabletops from fallen timber elm, and mouth blown glass hanging from the ceiling. After ordering, each table gets a beaker of water, in keeping with the lab theme. Chocolate Lab is open late and has wine, beer and an intriguing probiotic soda from Drinkwell Softers. Young families, couples, travelers and folks doing relaxed meetings were spotted on recent visits. I interviewed Michael Recchiuti in person on what his life is like now that Chocolate Lab has opened.\u003c/p>\n\u003cfigure id=\"attachment_52783\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sundae1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sundae1000.jpg\" alt=\"Chocolate Lab Ice-Cream Sundae\" title=\"Chocolate Lab Ice-Cream Sundae\" width=\"560\" class=\"size-full wp-image-52783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Lab Ice-Cream Sundae\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are you favorite holiday foods?\u003c/strong>\u003cbr>\nRecchiuti: Oh God. Aside from chocolate? [laughs] I just love turkey and stuffing. I always have to have mashed potatoes or sweet potatoes -- and a good stuffing. If we’re cooking a capon or a turkey, I’ll change the stuffing. I don’t like the really dry crunchy stuffing. It’s like marshmallows: some people like them toasted at different levels.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Which Recchiuti products do you recommend for the holidays as gifts?\u003c/strong>\u003cbr>\n Recchiuti: I always think of things that can be shared, where there’s more than one of the same. Our \u003ca href=\"http://www.recchiuti.com/100.html\">Burgundy Box\u003c/a> ($83) has 32 pieces. Or try the \u003ca href=\"http://www.recchiuti.com/726.html\">Dragee Sampler\u003c/a> ($29), which is like fancy bridge mix. People can dive into it. There are also \u003ca href=\"http://www.recchiuti.com/108.html\">Fleur de Sel salted caramels\u003c/a> ($23). \u003c/p>\n\u003cp>Our \u003ca href=\"http://www.recchiuti.com/238.html\">PEPs\u003c/a> (Peppermint Thins $18) are great because there’s a lot in the box. That’s my Junior Mint substitute -- I’ll take it to the movies. Jacky and I go to Sundance because we can book a seat and show up right when the show starts. We get spoiled and it’s tough to see a film elsewhere because at Sundance, you can have a drink and something to eat. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How do you celebrate the holidays?\u003c/strong>\u003cbr>\nRecchiuti: Usually with a lot of relaxation because we're just coming off a busy holiday with the chocolate factory. Normally we’ll go see a movie and hang out with a small group of friends who are in the food industry. This past Thanksgiving, I ordered a turkey kit from Bi-Rite and told them “I’m having seven to eight people over.” It had everything in it. People bring pies and we may do hot chocolate. My go-to dessert is always the tarte tatin. It’s simple: apples, butter, puff pastry. Serve it with little bit of ice cream.\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/24/2012/12/michael-recchiuiti-counter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/michael-recchiuiti-counter1000-150x150.jpg\" alt=\"Michael Recchiuiti (L) with Garrett Zacker (R) at Chocolate Lab\" title=\"Michael Recchiuiti (L) with Garrett Zacker (R) at Chocolate Lab\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-52781\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/little-nib700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/little-nib700-150x150.jpg\" alt=\"Little Nib signage\" title=\"Little Nib signage\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-52780\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/h2o-beaker700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/h2o-beaker700-150x150.jpg\" alt=\"Mary Ladd's son behind H2O beaker at Chocolate Lab\" title=\"Mary Ladd's son behind H2O beaker at Chocolate Lab\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-52779\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You’ve been making confections since 1997, and have retail outlets at the Ferry Building and Little Nib, around the corner from Chocolate Lab. Having a restaurant is a new development. What’s it been like? What are your favorite menu items?\u003c/strong>\u003cbr>\nRecchiuti: It’s definitely been different. It’s not the first time I’ve opened a place but it has been awhile. We’ve just been trying to get people to think of it as more than a place for dessert. I am kind of getting used to the groove again—there’s service, with people walking in the door versus when I’m making chocolate and making things in advance. That’s like wine and cigars or precious cargo, where you’re releasing stock. \u003c/p>\n\u003cp>My favorite menu items are the Tourteau Fromage or Goat Cheese Souffle with a salad. I’ve been trying to perfect it for a while. I wouldn’t call it a cheesecake because it’s lighter than that. Have it with a drizzle of early harvest olive oil and Hawaiian pink salt. The other thing I really like is the vegetarian tartines. We change with the seasons and now we’re into root vegetables that are sliced thin then kept overnight. It’s like vegetable lasagna and we serve it with chickpea spread and salsa verde. We keep it kind of clean and not too garlicky, and there’s also a little Parmesan. People with dietary restrictions can get them. \u003c/p>\n\u003cfigure id=\"attachment_52778\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/cheese-torte1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/cheese-torte1000.jpg\" alt=\"Tourteau Fromage aka Savory Goat Cheese Souffle\" title=\"Tourteau Fromage aka Savory Goat Cheese Souffle\" width=\"560\" class=\"size-full wp-image-52778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tourteau Fromage aka Savory Goat Cheese Souffle\u003c/figcaption>\u003c/figure>\n\u003cp>Two of our workers are gluten intolerant so we’re working on gluten-free bread. A lot of gluten-free people make requests, too. Gluten-free bread mixes differently, and bakes differently. It burns really fast. Some gluten-free bread turns out good, and some of it’s like cardboard. There’s a really good gluten-free flour that Thomas Keller has. I made pasta and pastry crust with it and also made pastry crust with it and cut butter into it. \u003c/p>\n\u003cp>As for the vegan thing, we can serve it without the cheese. We have an apiary across the street and the woman who lives upstairs is managing it. She pulls the combs off. We have big slabs and racks. The spring honey is very light and clear. The one from last week is like blackstrap molasses. The bees are local, and they’re traveling 4-5 miles. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Chocolate Lab is inspired by your early years as a savory and pastry chef and your travels with Jacky. How did that come about?\u003c/strong>\u003cbr>\nRecchiuti: The whole concept is about our travels to Paris. We would always go into this tartine shop in the 6th arrondissement and were fascinated because it was right next to the famous bakery called \u003ca href=\"http://www.poilane.com/pages/en/company_boutiques.php\">Poilâne\u003c/a>. They serve beer, wine, a tartine and salad. That’s it. They make the bread.\u003cbr>\nThe other funny thing is I used to make the tarte tatin [dessert] during the last job I had in Vermont. There was a British chef who said, “You have no idea what you’re doing. Let me show you how to make it.” His version was so much more rustic and refined in the amount of butter and the amount of pastry. Once I tried his, I was like, “This is fantastic.”\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s the secret to working together and staying married?\u003c/strong>\u003cbr>\nRecchiuti: We both divide and conquer. Jacky’s over at the office working and I’m here working. A lot of times we are in the same physical space. We give each other autonomy and space. I try not to interfere in what she’s working on. It’s hard to shake talking about work, how to craft and shape it. We’ve been together for 20 years.... \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about food-wise? \u003c/strong>\u003cbr>\nRecchiuti: All the fresh ingredients we’ve been getting from the farms: winter greens and the root vegetables. I didn't realize there were so many kinds of carrots. The watermelon radishes are wonderful. They drop it off at 4 a.m. and it’s like a gift. It’s nice to not work with chocolate -- I love chocolate but it’s a nice shift. With this great produce, you don’t have to manipulate and do too much to the product. That’s probably where Alice Waters and everyone started: out of the ground and onto the table. We can do that here in California and we’re spoiled that way. It was different on the East Coast. You cut, chop, puree, and blanch unless it’s summer.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nRecchiuti: Raymond Moderski owned a bunch of restaurants. He spent a lot time working with me in my teens and twenties allowing me to see how things worked. We’d go to his house and bake all day long. He’d do that because he loved it. \u003c/p>\n\u003cp>Pascal Janvier from \u003ca href=\"http://www.fleurdecocoa.com/\">Fleur de Cocoa\u003c/a> in Los Gatos is another mentor. He recently sold his business and packed his bags to go to Australia with his wife. I worked with him a lot when I was on the East Coast. He was patient and very generous with information. A lot of European chefs aren’t like that. They yell.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about being in the confection and restaurant business? \u003c/strong>\u003cbr>\nRecchiuti: The best part for both? Before we opened Chocolate Lab, my work was behind the scenes. Here you’re more directly involved with people as they’re having their experience. You get to experience in real time both criticism and accolades. It helps your craft to know immediately what people like and what they don’t like. The hard part is figuring out how to do it well. You can’t make everyone happy. We’re tweaking the menu descriptions and just listening. That way, people will help me craft it.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\nRecchiuti: I did a fig and pink peppercorn and realized it tasted like dirt. It just didn’t work. Then there was a chocolate beet torte and I couldn't put the word “beet” on the menu. People would enjoy it, but then they’d see the pink in the torte and say, “What’s that?” \u003c/p>\n\u003cp>\u003cstrong> Bay Area Bites: Do you have any favorite Bay Area spots?\u003c/strong>\u003cbr>\nRecchiuti: \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> is really fun. I love what he’s doing with all the seasoning and dry herbs, bold flavors and textures. The wine list is really good. \u003c/p>\n\u003cp>Sometimes we don’t make it as far as \u003ca href=\"http://www.digwinesf.com/contact.html\">Dig wine\u003c/a> around the corner. We’ll have a glass of wine between lunch and dinner service. We live here and I call it \"The Chocolate Triangle\" because we have Little Nib, Chocolate Lab and our warehouse all nearby. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>INFORMATION:\u003c/strong>\u003cbr>\n\u003ca href=\"http://chocolatelabsf.com/\">Chocolate Lab\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/XJeAA\">Map\u003c/a>\u003cbr>\n807 22nd St (at Tennessee St.)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-489-2882\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nSun 12pm–5pm,\u003cbr>\nClosed Monday\u003cbr>\nTues–Thurs 11am–10pm,\u003cbr>\nFri & Sat 11am–11pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/chocolatelabsf\">Chocolate Lab\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ChocolateLabSF\">@ChocolateLabSF\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ancient Ethiopian Cuisine Honored with a Limited Run At Guest Chef",
"title": "Ancient Ethiopian Cuisine Honored with a Limited Run At Guest Chef",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_52470\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/injera-platter1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/injera-platter1.jpg\" alt=\"Selome Haileleoul cooks traditional Ethiopian dishes served on injera\" title=\"Selome Haileleoul cooks traditional Ethiopian dishes served on injera\" width=\"560\" height=\"489\" class=\"size-full wp-image-52470\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Selome Haileleoul cooks traditional Ethiopian dishes served on injera\u003c/figcaption>\u003c/figure>\n\u003cp>I’m perched on one of five bar seats with a ringside view of the open kitchen at \u003ca href=\"http://www.theguestchef.net/\">The Guest Chef\u003c/a> in Oakland, where Selome Haileleoule and sous chef Showit Woldu adorn injera draped platters with mounds of fragrant spiced stews and salads, creating edible palettes of brightly hued Ethiopian classic dishes. Selome looks completely at home in the kitchen and as she warmly greets guests, but this is the first time the assistant financial controller with San Francisco’s \u003ca href=\"http://www.clifthotel.com/en-us/#/home/\">Clift Hotel\u003c/a> has taken on the role of restaurant chef and that’s the charm behind \u003ca href=\"http://www.theguestchef.net/\">The Guest Chef\u003c/a>.\u003c/p>\n\u003cp>The intimate space on Oakland’s College Avenue seats no more than 25 diners and features a rotating roster of chefs who serve everything from California cuisine, Classic French or Italian to the exotic food of the Azores. The usual run is a two-week stint for the caterers, recent culinary school graduates, aspiring chefs and grandmothers who dream of cooking at their own restaurant. Chef-hopefuls must complete an online application with their concept and menu and then do a tasting try-out for Guest Chef owner Scott Cameron. If accepted, the chefs supply all their own ingredients and labor and Guest Chef provides everything else (including a fully stocked kitchen, a cashier and a dishwasher), for a split of the profits.\u003c/p>\n\u003cfigure id=\"attachment_52438\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/cooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/cooking.jpg\" alt=\"Selome Haileleoul and sous chef Showit Woldu in Guest Chef's open kitchen\" title=\"Selome Haileleoul and sous chef Showit Woldu in Guest Chef's open kitchen\" width=\"560\" height=\"416\" class=\"size-full wp-image-52438\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Selome Haileleoul and sous chef Showit Woldu in Guest Chef's open kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>For the past four years, Selome's passion to share her native Ethiopian cuisine has led her to teach Ethiopian cooking classes, first at \u003ca href=\"http://pauldingandco.com/\">Paulding and Company\u003c/a> and currently through West Oakland’s \u003ca href=\"https://brundo.com/Cooking_Class.html\">Brundo\u003c/a>.\u003c/p>\n\u003cp>Six months ago, she was a diner at \u003ca href=\"http://www.theguestchef.net/archives/2456\">Guest Chef when David Hung\u003c/a>, the CEO of her sister’s workplace, played co-chef with his daughter Maddy, as a bonding experience before she went to Harvard. The evening proved to be inspirational for Selome. Her run at Guest Chef began November 25, and thanks to an overwhelming response, has been extended for a third week, until December 16.\u003c/p>\n\u003cfigure id=\"attachment_52432\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/doro-wat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/doro-wat.jpg\" alt=\"Selome Haileleoul offers a plate of doro wat\" title=\"Selome Haileleoul offers a plate of doro wat\" width=\"560\" height=\"399\" class=\"size-full wp-image-52432\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Selome Haileleoul offers a plate of doro wat\u003c/figcaption>\u003c/figure>\n\u003cp>Selome named her restaurant \u003cem>Tayitu\u003c/em> in honor of the powerful 19\u003csup>th\u003c/sup> century \u003ca href=\"http://tayituentertainment.com/about/who-tayitu-is/\">Ethiopian Queen\u003c/a>. Her signature dish is \u003cem>doro wat\u003c/em> (chicken in an aromatic, mahogany sauce) that requires slowly sautéing onions for two days (using no oil) until they achieve caramelized perfection. Then she adds \u003ca href=\"http://www.marcussamuelsson.com/tips-2/how-to-make-your-own-spice-blends-berbere\">berbere\u003c/a>, the famous, fiery Ethiopian spice blend.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Spices have always been precious to Selome, I discover, as she shares her compelling story with me. At the age of 16, she was sent by her mother to the U.S. with her sister to escape the political turmoil in her homeland. The young women attended an all-girls school in small town Mississippi. “Mother packed us some \u003cem>dirkosh\u003c/em> (dried injera) and \u003cem>berbere\u003c/em> (red pepper spice blend) in case we got homesick. I used to sprinkle it on the bland fried chicken, BBQ meats, rice and eggs.”\u003c/p>\n\u003cp>“We came here in 1974 because of the political situation. When Ethiopia became a communist country, I got completely cut off from my home and was literally stranded. I had attended a British private school in Addis Ababa and spoke English fluently but all the international students at our college were required to take English as a second language--because it was Southern English we had to learn. At first, we were shocked. But they said, ‘Honey, y’all have to learn the language down here.’ It was tough. But I was young, so it was easier to adapt. And Southerners are the most compassionate people. They were all so sad for our mother, letting her girls go so far away.”\u003c/p>\n\u003cfigure id=\"attachment_52439\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dish-of-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dish-of-3.jpg\" alt=\"Vegan trio: collard greens, yellow split peas, and red lentils\" title=\"Vegan trio: collard greens, yellow split peas, and red lentils\" width=\"560\" height=\"388\" class=\"size-full wp-image-52439\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegan trio: collard greens, yellow split peas, and red lentils\u003c/figcaption>\u003c/figure>\n\u003cp>“It was sad to see in America how poor people are. I come from a poor country but the poverty I saw in America was shocking. Some girls from school invited us for Thanksgiving. Three generations lived in a one-room house like cardboard but they spent everything they had to give us a real Thanksgiving. They were so kind.”\u003c/p>\n\u003cp>Selome’s father was a Supreme Court Judge in Ethiopia who died when she was 13. Her mother raised 7 girls and 1 boy.\u003c/p>\n\u003cblockquote>\u003cp>“I want to honor what I learned from my mother and grandmothers' generations and then pass it on to our next generation: spices, dried and blended the traditional way; it takes passion and patience. In the old days, people used to make their own berbere and mitmita but now you can just buy them packaged.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_52433\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dinner.jpg\" alt=\"Platter of Ethiopian dishes served on injera\" title=\"Platter of Ethiopian dishes served on injera\" width=\"560\" height=\"445\" class=\"size-full wp-image-52433\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Platter of Ethiopian dishes served on injera\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, Selome presents me with the platter she has prepared so I can taste a variety of dishes: diced ahi tuna mixed with mitmita spices, two kinds of lentils, yellow split peas cooked with garlic, ginger and turmeric, \u003cem>shiro\u003c/em> (roasted chickpea flour with spices, she describes as \"Ethiopian comfort food\"), a bright and tangy beet salad, and addictive collard greens. The centerpiece is the doro wat, in whose depth of flavor, I taste history–and an ancient reverence for spice. Each dish has a complex character that is only achieved by skilled spicing and long careful simmering. Selome's cooking is equal to the best Ethiopian food I've tasted.\u003c/p>\n\u003cfigure id=\"attachment_52434\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/vegan-vegs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/vegan-vegs.jpg\" alt=\"Vegan vegetables\" title=\"Vegan vegetables\" width=\"560\" height=\"420\" class=\"size-full wp-image-52434\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegan vegetables\u003c/figcaption>\u003c/figure>\n\u003cp>Selome's menu of traditional Ethiopian dishes features many vegan options. This is no doubt influenced by the \u003ca href=\"http://en.wikipedia.org/wiki/Ethiopian_Orthodox_Tewahedo_Church\">Ethiopian Orthodox Church\u003c/a>, whose calendar of \"fasting days\" (on which no meat or animal products may be eaten) number more than 250 days a year.\u003c/p>\n\u003cp>The diners at Guest Chef this week have been a mixture of Selome's friends and co-workers, people who just walk by and Guest Chef regulars who stop in every two weeks to try out the latest chef. Some have never eaten Ethiopian food before and are surprised that no silverware is provided. This is a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal/\">culture that cherishes eating with the hand\u003c/a>.\u003c/p>\n\u003cp>Food is served the traditional way, arranged on platters of spongy injera and meant to be shared. Rolls of injera are provided and diners are expected to tear off small pieces of the crepe-like bread and scoop up the meats or vegetables with their right hands. \"At the end of the day, food tastes better when you eat with your hand,\" says Selome. It’s natural.\"\u003c/p>\n\u003cfigure id=\"attachment_52435\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/injera.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/injera.jpg\" alt=\"Injera\" title=\"Injera\" width=\"560\" height=\"420\" class=\"size-full wp-image-52435\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Injera\u003c/figcaption>\u003c/figure>\n\u003cp>With The Guest Chef now booked with eager chefs through March, Scott Cameron seems to have landed on a simple, yet brilliant idea, that elevates a pop-up into a rich dining experience, which is sure to catch on. He and his partner are still scouting for a San Francisco location and “having meetings” to explore the possibility of a reality TV show.\u003c/p>\n\u003cp>This experience at Guest Chef has made Selome’s secret dream seem more possible: “I would love to have a restaurant like this one, small and intimate. I would get all my spices from Ethiopia and go completely traditional and wash my diners’ hands before the meal by pouring water from a pitcher.”\u003c/p>\n\u003cp>\u003cem>Next Guest Chef: Dec. 18-23 -- Ikeena Reed, Oakland-based caterer who specializes in sustainable, organic, Soul Food dishes.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.theguestchef.net\">\u003cstrong>Guest Chef\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/W1xDD\">Map\u003c/a>\u003cbr>\n5337 College Ave., Oakland, CA\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 658-7378\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Guest-Chef/202876119779160\">Guest Chef\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/theguestchef\">@theguestchef\u003c/a>\u003c/p>\n\n",
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"excerpt": "Selome Haileleoul cooks traditionally spiced Ethiopian dishes and is serving as chef at Oakland's Guest Chef until December 16 -- where a rotating roster of chefs try out their cooking techniques for two weeks at a time.\r\n\r\n\r\n\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_52470\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/injera-platter1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/injera-platter1.jpg\" alt=\"Selome Haileleoul cooks traditional Ethiopian dishes served on injera\" title=\"Selome Haileleoul cooks traditional Ethiopian dishes served on injera\" width=\"560\" height=\"489\" class=\"size-full wp-image-52470\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Selome Haileleoul cooks traditional Ethiopian dishes served on injera\u003c/figcaption>\u003c/figure>\n\u003cp>I’m perched on one of five bar seats with a ringside view of the open kitchen at \u003ca href=\"http://www.theguestchef.net/\">The Guest Chef\u003c/a> in Oakland, where Selome Haileleoule and sous chef Showit Woldu adorn injera draped platters with mounds of fragrant spiced stews and salads, creating edible palettes of brightly hued Ethiopian classic dishes. Selome looks completely at home in the kitchen and as she warmly greets guests, but this is the first time the assistant financial controller with San Francisco’s \u003ca href=\"http://www.clifthotel.com/en-us/#/home/\">Clift Hotel\u003c/a> has taken on the role of restaurant chef and that’s the charm behind \u003ca href=\"http://www.theguestchef.net/\">The Guest Chef\u003c/a>.\u003c/p>\n\u003cp>The intimate space on Oakland’s College Avenue seats no more than 25 diners and features a rotating roster of chefs who serve everything from California cuisine, Classic French or Italian to the exotic food of the Azores. The usual run is a two-week stint for the caterers, recent culinary school graduates, aspiring chefs and grandmothers who dream of cooking at their own restaurant. Chef-hopefuls must complete an online application with their concept and menu and then do a tasting try-out for Guest Chef owner Scott Cameron. If accepted, the chefs supply all their own ingredients and labor and Guest Chef provides everything else (including a fully stocked kitchen, a cashier and a dishwasher), for a split of the profits.\u003c/p>\n\u003cfigure id=\"attachment_52438\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/cooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/cooking.jpg\" alt=\"Selome Haileleoul and sous chef Showit Woldu in Guest Chef's open kitchen\" title=\"Selome Haileleoul and sous chef Showit Woldu in Guest Chef's open kitchen\" width=\"560\" height=\"416\" class=\"size-full wp-image-52438\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Selome Haileleoul and sous chef Showit Woldu in Guest Chef's open kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>For the past four years, Selome's passion to share her native Ethiopian cuisine has led her to teach Ethiopian cooking classes, first at \u003ca href=\"http://pauldingandco.com/\">Paulding and Company\u003c/a> and currently through West Oakland’s \u003ca href=\"https://brundo.com/Cooking_Class.html\">Brundo\u003c/a>.\u003c/p>\n\u003cp>Six months ago, she was a diner at \u003ca href=\"http://www.theguestchef.net/archives/2456\">Guest Chef when David Hung\u003c/a>, the CEO of her sister’s workplace, played co-chef with his daughter Maddy, as a bonding experience before she went to Harvard. The evening proved to be inspirational for Selome. Her run at Guest Chef began November 25, and thanks to an overwhelming response, has been extended for a third week, until December 16.\u003c/p>\n\u003cfigure id=\"attachment_52432\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/doro-wat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/doro-wat.jpg\" alt=\"Selome Haileleoul offers a plate of doro wat\" title=\"Selome Haileleoul offers a plate of doro wat\" width=\"560\" height=\"399\" class=\"size-full wp-image-52432\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Selome Haileleoul offers a plate of doro wat\u003c/figcaption>\u003c/figure>\n\u003cp>Selome named her restaurant \u003cem>Tayitu\u003c/em> in honor of the powerful 19\u003csup>th\u003c/sup> century \u003ca href=\"http://tayituentertainment.com/about/who-tayitu-is/\">Ethiopian Queen\u003c/a>. Her signature dish is \u003cem>doro wat\u003c/em> (chicken in an aromatic, mahogany sauce) that requires slowly sautéing onions for two days (using no oil) until they achieve caramelized perfection. Then she adds \u003ca href=\"http://www.marcussamuelsson.com/tips-2/how-to-make-your-own-spice-blends-berbere\">berbere\u003c/a>, the famous, fiery Ethiopian spice blend.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Spices have always been precious to Selome, I discover, as she shares her compelling story with me. At the age of 16, she was sent by her mother to the U.S. with her sister to escape the political turmoil in her homeland. The young women attended an all-girls school in small town Mississippi. “Mother packed us some \u003cem>dirkosh\u003c/em> (dried injera) and \u003cem>berbere\u003c/em> (red pepper spice blend) in case we got homesick. I used to sprinkle it on the bland fried chicken, BBQ meats, rice and eggs.”\u003c/p>\n\u003cp>“We came here in 1974 because of the political situation. When Ethiopia became a communist country, I got completely cut off from my home and was literally stranded. I had attended a British private school in Addis Ababa and spoke English fluently but all the international students at our college were required to take English as a second language--because it was Southern English we had to learn. At first, we were shocked. But they said, ‘Honey, y’all have to learn the language down here.’ It was tough. But I was young, so it was easier to adapt. And Southerners are the most compassionate people. They were all so sad for our mother, letting her girls go so far away.”\u003c/p>\n\u003cfigure id=\"attachment_52439\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dish-of-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dish-of-3.jpg\" alt=\"Vegan trio: collard greens, yellow split peas, and red lentils\" title=\"Vegan trio: collard greens, yellow split peas, and red lentils\" width=\"560\" height=\"388\" class=\"size-full wp-image-52439\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegan trio: collard greens, yellow split peas, and red lentils\u003c/figcaption>\u003c/figure>\n\u003cp>“It was sad to see in America how poor people are. I come from a poor country but the poverty I saw in America was shocking. Some girls from school invited us for Thanksgiving. Three generations lived in a one-room house like cardboard but they spent everything they had to give us a real Thanksgiving. They were so kind.”\u003c/p>\n\u003cp>Selome’s father was a Supreme Court Judge in Ethiopia who died when she was 13. Her mother raised 7 girls and 1 boy.\u003c/p>\n\u003cblockquote>\u003cp>“I want to honor what I learned from my mother and grandmothers' generations and then pass it on to our next generation: spices, dried and blended the traditional way; it takes passion and patience. In the old days, people used to make their own berbere and mitmita but now you can just buy them packaged.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_52433\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dinner.jpg\" alt=\"Platter of Ethiopian dishes served on injera\" title=\"Platter of Ethiopian dishes served on injera\" width=\"560\" height=\"445\" class=\"size-full wp-image-52433\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Platter of Ethiopian dishes served on injera\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, Selome presents me with the platter she has prepared so I can taste a variety of dishes: diced ahi tuna mixed with mitmita spices, two kinds of lentils, yellow split peas cooked with garlic, ginger and turmeric, \u003cem>shiro\u003c/em> (roasted chickpea flour with spices, she describes as \"Ethiopian comfort food\"), a bright and tangy beet salad, and addictive collard greens. The centerpiece is the doro wat, in whose depth of flavor, I taste history–and an ancient reverence for spice. Each dish has a complex character that is only achieved by skilled spicing and long careful simmering. Selome's cooking is equal to the best Ethiopian food I've tasted.\u003c/p>\n\u003cfigure id=\"attachment_52434\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/vegan-vegs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/vegan-vegs.jpg\" alt=\"Vegan vegetables\" title=\"Vegan vegetables\" width=\"560\" height=\"420\" class=\"size-full wp-image-52434\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegan vegetables\u003c/figcaption>\u003c/figure>\n\u003cp>Selome's menu of traditional Ethiopian dishes features many vegan options. This is no doubt influenced by the \u003ca href=\"http://en.wikipedia.org/wiki/Ethiopian_Orthodox_Tewahedo_Church\">Ethiopian Orthodox Church\u003c/a>, whose calendar of \"fasting days\" (on which no meat or animal products may be eaten) number more than 250 days a year.\u003c/p>\n\u003cp>The diners at Guest Chef this week have been a mixture of Selome's friends and co-workers, people who just walk by and Guest Chef regulars who stop in every two weeks to try out the latest chef. Some have never eaten Ethiopian food before and are surprised that no silverware is provided. This is a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal/\">culture that cherishes eating with the hand\u003c/a>.\u003c/p>\n\u003cp>Food is served the traditional way, arranged on platters of spongy injera and meant to be shared. Rolls of injera are provided and diners are expected to tear off small pieces of the crepe-like bread and scoop up the meats or vegetables with their right hands. \"At the end of the day, food tastes better when you eat with your hand,\" says Selome. It’s natural.\"\u003c/p>\n\u003cfigure id=\"attachment_52435\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/injera.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/injera.jpg\" alt=\"Injera\" title=\"Injera\" width=\"560\" height=\"420\" class=\"size-full wp-image-52435\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Injera\u003c/figcaption>\u003c/figure>\n\u003cp>With The Guest Chef now booked with eager chefs through March, Scott Cameron seems to have landed on a simple, yet brilliant idea, that elevates a pop-up into a rich dining experience, which is sure to catch on. He and his partner are still scouting for a San Francisco location and “having meetings” to explore the possibility of a reality TV show.\u003c/p>\n\u003cp>This experience at Guest Chef has made Selome’s secret dream seem more possible: “I would love to have a restaurant like this one, small and intimate. I would get all my spices from Ethiopia and go completely traditional and wash my diners’ hands before the meal by pouring water from a pitcher.”\u003c/p>\n\u003cp>\u003cem>Next Guest Chef: Dec. 18-23 -- Ikeena Reed, Oakland-based caterer who specializes in sustainable, organic, Soul Food dishes.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.theguestchef.net\">\u003cstrong>Guest Chef\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/W1xDD\">Map\u003c/a>\u003cbr>\n5337 College Ave., Oakland, CA\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 658-7378\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Guest-Chef/202876119779160\">Guest Chef\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/theguestchef\">@theguestchef\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Everything You Need to Know About Bruce Aidells",
"title": "Everything You Need to Know About Bruce Aidells",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_52361\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Aidells.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Aidells.jpg\" alt=\"Bruce Aidells. Photo: Luca Trovato\" title=\"Bruce Aidells. Photo: Luca Trovato\" width=\"400\" height=\"600\" class=\"size-full wp-image-52361\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bruce Aidells. Photo: Luca Trovato\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.aidells.com/our-way/aidells-story\">Bruce Aidells\u003c/a> deserves the title of “King of Meat” after years of crafting delectable meaty goods and founding an eponymous sausage company in 1983. Aidells is widely known as a prolific expert on everything related to sausages, meat, salumi, and charcuterie. His story has ties to the Bay Area, where he has lived for many years. \u003c/p>\n\u003cp>The longtime success of Aidells sausages marked a huge shift leading up to the late 1970s, when Americans bought sausage as an occasional breakfast staple with little variety. Now you can find creative sausage links that show Aidells’ culinary craft: chicken apple, artichoke garlic, or even pineapple bacon fly off the shelves at Costco and grocery outlets. \u003c/p>\n\u003cp>In 2002, Aidells left the sausage company to pursue recipe consulting and writing work. The Bay Area resident is an award-winning author and has a new hefty cookbook, \u003ca href=\"http://www.bookpassage.com/book/9780547241418\">\u003cstrong>The Great Meat Cookbook: Everything you Need to Know to Buy and Cook Today's Meat\u003c/strong>\u003c/a> (Houghton Mifflin Harcourt, $40). Aidells ably breaks down meat cuts and labels, and gives budget-friendly advice on using under appreciated (and usually cheaper) parts. He told me that this may his last book; readers may hope not after diving into creative recipes that include lusty meatloaf, beer broth marinated hanger steak and braised Montana coffee-marinated bison short ribs. \u003c/p>\n\u003cp>Aidells got his start as the first chef and co-owner at the popular \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/24/caramel-cake-the-recipe/\">Poulet\u003c/a> restaurant in Berkeley in 1979 and is married to chef \u003ca href=\"http://www.boulevardrestaurant.com/#info-chef\">Nancy Oakes\u003c/a> of Boulevard and Prospect fame. I caught up with Aidells after a recent book signing event in San Francisco.\u003cbr>\n\u003cstrong>\u003cbr>\nBay Area Bites: Your wife Nancy Oakes is a chef-restaurateur. How does that play out in your home kitchen? Who decides what to cook?\u003c/strong>\u003cbr>\nAidells: I’m an ex-chef and she’s a current chef, so we’re not used to people telling us what to do. We do things our own way. Even how a piece of bread gets sliced is debated: I would cut it perpendicular and she’s going to cut on a bias. If we have company over, she’ll plan the meal and I’ll cook the meat. For Thanksgiving, she cooked and I determined when the turkey was done. I carved the turkey, which I do every year. Unfortunately, neither of us know how to cook for small groups so we make a lot of food. Nancy’s the coordinating chef for \u003ca href=\"http://www.mowsf.org/\">Meals on Wheels\u003c/a> and we usually do three or four auction items where people come to our house or on a boat. We usually raise about $100,000-$200,000.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about food-wise?\u003c/strong>\u003cbr>\nAidells: Besides white truffles? (laughs). With sausage ingredients and spices, there is always something interesting to learn. For this cookbook, I learned a lot about spices. I’m really passionate about \u003ca href=\"http://moroccanfood.about.com/od/maindishes/r/ras_el_hanout_recipe.htm\">ras el hanout\u003c/a> [a Moroccan spice blend]. We have access to one that comes from Morocco via \u003ca href=\"http://www.pacgourmet.com/\">Pacific Gourmet\u003c/a>. You have to grind it yourself and there's something like 20 ingredients in it. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I’ve been lucky enough to have some of the best Iberian ham and prosciutto. At the book event lunch my wife did at \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a> last Saturday, we did Rosa di Parma, ham, and a breadstick with prosciutto wrapped around it. Also there was escarole and beans with prosciutto. It was really over the top.\u003c/p>\n\u003cp>There’s a guy in Iowa with \u003ca href=\"http://laquercia.us/\">La Quercia\u003c/a> who has access to the \u003ca href=\"http://en.wikipedia.org/wiki/Tamworth_%28pig%29\">Tamworth\u003c/a> breed of pig, one of the few pigs that’s known historically as a bacon pig. Tamworth is a leaner pig but with amazing flavor. He feeds some on acorn at the end. I know him personally. That’s all he talks about is his ham.\u003cbr>\n \u003cstrong>\u003cbr>\nBay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nAidells: My mother is a negative mentor, which she hates for me to say. In the 1950s you had an entire cuisine by soup and my mother embraced that. There was Lipton onion soup meatloaf and casseroles with cream of mushroom soup. When I went to college, I asked my mom to send me her recipes. I looked at them and said “Nah.” \u003c/p>\n\u003cp>My roommate had a \u003ca href=\"http://www.amazon.com/James-Beard/e/B000APEE8Y/ref=ntt_athr_dp_pel_1\">James Beard cookbook\u003c/a> that was falling apart and written for home cooks. I got a lot of use out of that one. Then my roommate my senior year got us a subscription to Gourmet. I went off to be a graduate student and the Time Life Foods of the World were around. I cooked through all 35 and learned a tremendous amount. Those books gave you the actual ingredients and let you go find it on your own. That was a great breakthrough.\u003c/p>\n\u003cp>It’s so cliché but I learned a lot watching \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a>: how to hold a knife, and to always tuck my finger. Even if I watch the old shows today, I still learn stuff. \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> La Methode and La Technique taught me. Actual La Methode showed me how to turn a fridge into a sausage smoker. I still have the fridges. They are historical. My wife hates them.\u003c/p>\n\u003cp>I’ve been to Italy 30 times and whenever we travel with \u003ca href=\"http://www.faithwillinger.com/\">Faith Willinger\u003c/a>, it’s like you’re family. The Italian recipes I have are the best.\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Vikram_Vij\">Vikram Vij\u003c/a> is the best Indian restaurateur in North America. His wife is opening a branch in Seattle soon. Vij’s recipes and books are really spot on.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\nAidells: I credit a lot of my success more to relationships, and to treating people in a straightforward and fair way. My style tends to be blunt, where I’m not holding back and always putting my cards on the table. I still have relationships from the first sausage sale I made 30 years ago. That really builds a brand: when people know you care about your product and about who’s eating it. I’d like to think that comes through in the cookbooks as well. I’m trying to help people learn, which I suppose comes from my science and teaching background. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food/drink spots?\u003c/strong>\u003cbr>\nAidells: We do most of our eating in Healdsburg on the weekend. Our favorite place is the \u003ca href=\"http://www.farmhouseinn.com/restaurant-0/\">Farmhouse\u003c/a>. The chef has become our friend and I think he is the best chef in the county. He usually takes January off and goes to Asia, which shows how serious he is.\u003c/p>\n\u003cp>\u003ca href=\"http://www.scopahealdsburg.com/\">Scopa\u003c/a> is another favorite from our friends Ari and Dawnelise. They also own \u003ca href=\"http://campo-fina.com/\">Campo Fina\u003c/a> right around the corner, which has a bocce court. We also go up to \u003ca href=\"http://www.diavolo.org/\">Diavolo\u003c/a> in Geyerserville.\u003c/p>\n\u003cp>We shop at Mexican markets like Lola’s. Some of them have taco stands in the back and they’re pretty good. I like to get Salvadorian food in Santa Rosa -- on Sebastopol Street. The trucks are parked in front of a restaurant and have a covered patio. There’s great tamales and if you spend $10 you’ve bought way too much food. \u003c/p>\n\u003cp>Big John’s grocery store and Taylor’s Refresher are both great. My wife’s a huge supporter of \u003ca href=\"http://www.thegardener.com/pages.php?pageid=5\">The Gardener\u003c/a>. I like to say that she single-handedly keeps them in business. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you working on these days? What’s an average workday like? What’s it like writing a cookbook?\u003c/strong>\u003cbr>\nAidells: My typical day starts around ten. Around four hours are taken up with email and Facebook. I will respond to messages, which are usually from some sort of media exposure or recipe questions.\u003c/p>\n\u003cp>This is my last book for sure. (Laughs.) \u003ca href=\"http://www.amazon.com/The-Great-Meat-Cookbook-Everything/dp/0547241410/\">The Great Meat Cookbook\u003c/a> was a big book and involved a lot of research and work. It made a tremendous amount of sense to do books when I was in the sausage company and really helped the brand. Now, I don’t know how to measure the success. The actual writing is such a small part of it. There are sales and publicity efforts. I do strongly believe the best selling is done through word of mouth. That’s how I succeeded with sausage. That’s how it works with books. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Where I really do the best financially is working with food companies as a consultant. I did some Duroc ham and Vande Rose bacon recipes. I get a little royalty from those. \u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Bruce Aidells, who remains a leading authority on meat and meat cookery. Aidells describes his work on his latest comprehensive cookbook, and where he likes to go eat in the Bay Area with his chef wife Nancy Oakes. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_52361\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Aidells.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Aidells.jpg\" alt=\"Bruce Aidells. Photo: Luca Trovato\" title=\"Bruce Aidells. Photo: Luca Trovato\" width=\"400\" height=\"600\" class=\"size-full wp-image-52361\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bruce Aidells. Photo: Luca Trovato\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.aidells.com/our-way/aidells-story\">Bruce Aidells\u003c/a> deserves the title of “King of Meat” after years of crafting delectable meaty goods and founding an eponymous sausage company in 1983. Aidells is widely known as a prolific expert on everything related to sausages, meat, salumi, and charcuterie. His story has ties to the Bay Area, where he has lived for many years. \u003c/p>\n\u003cp>The longtime success of Aidells sausages marked a huge shift leading up to the late 1970s, when Americans bought sausage as an occasional breakfast staple with little variety. Now you can find creative sausage links that show Aidells’ culinary craft: chicken apple, artichoke garlic, or even pineapple bacon fly off the shelves at Costco and grocery outlets. \u003c/p>\n\u003cp>In 2002, Aidells left the sausage company to pursue recipe consulting and writing work. The Bay Area resident is an award-winning author and has a new hefty cookbook, \u003ca href=\"http://www.bookpassage.com/book/9780547241418\">\u003cstrong>The Great Meat Cookbook: Everything you Need to Know to Buy and Cook Today's Meat\u003c/strong>\u003c/a> (Houghton Mifflin Harcourt, $40). Aidells ably breaks down meat cuts and labels, and gives budget-friendly advice on using under appreciated (and usually cheaper) parts. He told me that this may his last book; readers may hope not after diving into creative recipes that include lusty meatloaf, beer broth marinated hanger steak and braised Montana coffee-marinated bison short ribs. \u003c/p>\n\u003cp>Aidells got his start as the first chef and co-owner at the popular \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/24/caramel-cake-the-recipe/\">Poulet\u003c/a> restaurant in Berkeley in 1979 and is married to chef \u003ca href=\"http://www.boulevardrestaurant.com/#info-chef\">Nancy Oakes\u003c/a> of Boulevard and Prospect fame. I caught up with Aidells after a recent book signing event in San Francisco.\u003cbr>\n\u003cstrong>\u003cbr>\nBay Area Bites: Your wife Nancy Oakes is a chef-restaurateur. How does that play out in your home kitchen? Who decides what to cook?\u003c/strong>\u003cbr>\nAidells: I’m an ex-chef and she’s a current chef, so we’re not used to people telling us what to do. We do things our own way. Even how a piece of bread gets sliced is debated: I would cut it perpendicular and she’s going to cut on a bias. If we have company over, she’ll plan the meal and I’ll cook the meat. For Thanksgiving, she cooked and I determined when the turkey was done. I carved the turkey, which I do every year. Unfortunately, neither of us know how to cook for small groups so we make a lot of food. Nancy’s the coordinating chef for \u003ca href=\"http://www.mowsf.org/\">Meals on Wheels\u003c/a> and we usually do three or four auction items where people come to our house or on a boat. We usually raise about $100,000-$200,000.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about food-wise?\u003c/strong>\u003cbr>\nAidells: Besides white truffles? (laughs). With sausage ingredients and spices, there is always something interesting to learn. For this cookbook, I learned a lot about spices. I’m really passionate about \u003ca href=\"http://moroccanfood.about.com/od/maindishes/r/ras_el_hanout_recipe.htm\">ras el hanout\u003c/a> [a Moroccan spice blend]. We have access to one that comes from Morocco via \u003ca href=\"http://www.pacgourmet.com/\">Pacific Gourmet\u003c/a>. You have to grind it yourself and there's something like 20 ingredients in it. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I’ve been lucky enough to have some of the best Iberian ham and prosciutto. At the book event lunch my wife did at \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a> last Saturday, we did Rosa di Parma, ham, and a breadstick with prosciutto wrapped around it. Also there was escarole and beans with prosciutto. It was really over the top.\u003c/p>\n\u003cp>There’s a guy in Iowa with \u003ca href=\"http://laquercia.us/\">La Quercia\u003c/a> who has access to the \u003ca href=\"http://en.wikipedia.org/wiki/Tamworth_%28pig%29\">Tamworth\u003c/a> breed of pig, one of the few pigs that’s known historically as a bacon pig. Tamworth is a leaner pig but with amazing flavor. He feeds some on acorn at the end. I know him personally. That’s all he talks about is his ham.\u003cbr>\n \u003cstrong>\u003cbr>\nBay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nAidells: My mother is a negative mentor, which she hates for me to say. In the 1950s you had an entire cuisine by soup and my mother embraced that. There was Lipton onion soup meatloaf and casseroles with cream of mushroom soup. When I went to college, I asked my mom to send me her recipes. I looked at them and said “Nah.” \u003c/p>\n\u003cp>My roommate had a \u003ca href=\"http://www.amazon.com/James-Beard/e/B000APEE8Y/ref=ntt_athr_dp_pel_1\">James Beard cookbook\u003c/a> that was falling apart and written for home cooks. I got a lot of use out of that one. Then my roommate my senior year got us a subscription to Gourmet. I went off to be a graduate student and the Time Life Foods of the World were around. I cooked through all 35 and learned a tremendous amount. Those books gave you the actual ingredients and let you go find it on your own. That was a great breakthrough.\u003c/p>\n\u003cp>It’s so cliché but I learned a lot watching \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a>: how to hold a knife, and to always tuck my finger. Even if I watch the old shows today, I still learn stuff. \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> La Methode and La Technique taught me. Actual La Methode showed me how to turn a fridge into a sausage smoker. I still have the fridges. They are historical. My wife hates them.\u003c/p>\n\u003cp>I’ve been to Italy 30 times and whenever we travel with \u003ca href=\"http://www.faithwillinger.com/\">Faith Willinger\u003c/a>, it’s like you’re family. The Italian recipes I have are the best.\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Vikram_Vij\">Vikram Vij\u003c/a> is the best Indian restaurateur in North America. His wife is opening a branch in Seattle soon. Vij’s recipes and books are really spot on.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\nAidells: I credit a lot of my success more to relationships, and to treating people in a straightforward and fair way. My style tends to be blunt, where I’m not holding back and always putting my cards on the table. I still have relationships from the first sausage sale I made 30 years ago. That really builds a brand: when people know you care about your product and about who’s eating it. I’d like to think that comes through in the cookbooks as well. I’m trying to help people learn, which I suppose comes from my science and teaching background. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food/drink spots?\u003c/strong>\u003cbr>\nAidells: We do most of our eating in Healdsburg on the weekend. Our favorite place is the \u003ca href=\"http://www.farmhouseinn.com/restaurant-0/\">Farmhouse\u003c/a>. The chef has become our friend and I think he is the best chef in the county. He usually takes January off and goes to Asia, which shows how serious he is.\u003c/p>\n\u003cp>\u003ca href=\"http://www.scopahealdsburg.com/\">Scopa\u003c/a> is another favorite from our friends Ari and Dawnelise. They also own \u003ca href=\"http://campo-fina.com/\">Campo Fina\u003c/a> right around the corner, which has a bocce court. We also go up to \u003ca href=\"http://www.diavolo.org/\">Diavolo\u003c/a> in Geyerserville.\u003c/p>\n\u003cp>We shop at Mexican markets like Lola’s. Some of them have taco stands in the back and they’re pretty good. I like to get Salvadorian food in Santa Rosa -- on Sebastopol Street. The trucks are parked in front of a restaurant and have a covered patio. There’s great tamales and if you spend $10 you’ve bought way too much food. \u003c/p>\n\u003cp>Big John’s grocery store and Taylor’s Refresher are both great. My wife’s a huge supporter of \u003ca href=\"http://www.thegardener.com/pages.php?pageid=5\">The Gardener\u003c/a>. I like to say that she single-handedly keeps them in business. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you working on these days? What’s an average workday like? What’s it like writing a cookbook?\u003c/strong>\u003cbr>\nAidells: My typical day starts around ten. Around four hours are taken up with email and Facebook. I will respond to messages, which are usually from some sort of media exposure or recipe questions.\u003c/p>\n\u003cp>This is my last book for sure. (Laughs.) \u003ca href=\"http://www.amazon.com/The-Great-Meat-Cookbook-Everything/dp/0547241410/\">The Great Meat Cookbook\u003c/a> was a big book and involved a lot of research and work. It made a tremendous amount of sense to do books when I was in the sausage company and really helped the brand. Now, I don’t know how to measure the success. The actual writing is such a small part of it. There are sales and publicity efforts. I do strongly believe the best selling is done through word of mouth. That’s how I succeeded with sausage. That’s how it works with books. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Q&A with Rebecca Kaplan, Oakland's Councilmember At-Large",
"title": "Q&A with Rebecca Kaplan, Oakland's Councilmember At-Large",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_51817\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_AlisonYin_RebeccaKaplanPrint.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_AlisonYin_RebeccaKaplanPrint.jpg\" alt=\"Rebecca Kaplan. Photo by Alison Yin\" title=\"Rebecca Kaplan. Photo by Alison Yin\" width=\"560\" height=\"374\" class=\"size-full wp-image-51817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rebecca Kaplan. Photo by Alison Yin\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://kaplanforoakland.org/bio\">Rebecca Kaplan\u003c/a> has been an \u003ca href=\"http://www2.oaklandnet.com/Government/o/CityCouncil/o/AtLarge/a/Profile/index.htm\">Oakland City Councilmember\u003c/a> since 2008 and this month celebrated getting over 61 percent of the vote in an instant runoff election. Kaplan is openly gay and has spent her time in office championing equality, public safety, economic development -- with food playing an important role -- and other issues relevant to the port city. Kaplan talked with us recently about the election, what’s next, and why she \u003cem>really\u003c/em> wants a Jewish deli in Oakland. \u003c/p>\n\u003cp>Food production and dining are central to her plans to help Oakland grow economically. Kaplan helped introduce the \u003ca href=\"http://yum.sfstation.com/2012/06/20/pods-sprout-in-oakland/\">food pod events\u003c/a> that allow gourmet food trucks to operate legally. During our interview, she was enthusiastic about Oakland, and things like the expanded hours for the \u003ca href=\"http://www.meetdowntownoak.com/shuttle.php\">free Broadway shuttle\u003c/a>, which runs to popular restaurant-dense areas and is a “great way for people to explore the hot, hopping scene here.” Kaplan’s comments have been edited for length and grammar.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How does it feel to have won the election?\u003c/strong>\u003cbr>\nKaplan: It feels great. I’m really happy of course for my own victory with 61 percent but also for the bigger picture. It's a great moment for Oakland. We have several folks coming on to the city council and the people who ran the most divisive campaign, lost. It’s a really healthy moment. The division and negativity did not prevail. I think we’ll have a more functional city council dynamic going forward. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your goals for food policy, urban agriculture & animal husbandry? \u003c/strong>\u003cbr>\nKaplan: The food industry is one of the remarkable success stories in Oakland. We have restaurants and growing food manufacturers. \u003ca href=\"http://www.bluebottlecoffee.com/\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a>, wineries, and \u003ca href=\"http://www.numitea.com/\">Numi tea\u003c/a>, \u003ca href=\"http://www.bttrventures.com/\">Back to the Roots\u003c/a> and \u003ca href=\"http://hodosoy.com/\">Hodo Soy\u003c/a> are all here. \u003c/p>\n\u003cp>Food is a great thing to have for community vibrancy. It’s a very strong element for Oakland’s second development and creates quite a lot of jobs. It's important that we support the food sector. There’s a lot more demand and we can really harness that here since we have the retail space. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For gardening and farming, that’s a great growth area that is creating new vibrancy in the Uptown area and contributing to our economic revitalization. Now we have the food pods with Bites on Broadway. The food truck cluster events were not allowed -- that was a law that I changed and now we have seen great growth. Another change is to allow home gardening of tomatoes or basil or other edibles as a business. It’s also better for the environment when we’re not transporting produce so far and it's also good for generating jobs.\u003c/p>\n\u003cp>Looking ahead, I see more of the micro industry and allowing people to develop that. We’re going to look at developing more licenses for shared commercial kitchens. If you’re going to make cupcakes, it has to be made in a commercial kitchen to be legal. So the small vendors can timeshare a license to produce a product for sale. That will include developing policies for animal products as well.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: It’s now legal to grow and sell fruits and vegetables at home, but big controversy remains around the idea of having residents raise and slaughter (process) animals for food consumption. The rules around slaughter are still being debated & appear to be a potential bellwether nationally. What are your thoughts on this?\u003c/strong>\u003cbr>\nKaplan: There may be a shared, smaller facility that micro producers and home producers can bring their animals to for processing. We just started discussions and will have details in probably a few months. I think that would be a great innovation to have here. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What else is happening on the food front?\u003c/strong>\u003cbr>\nKaplan: We would also do more economic development for food manufacturing particularly as fuel prices go up and it costs more to transport things and more people are aware of the environmental impact. \u003c/p>\n\u003cp>Community gardens will be a part of the overall picture. People haven’t been talking about droughts until the droughts hit the farm belt this summer. The droughts are real. They aren’t going away. The notion that we’ll continue with monocropping and ship produce around the world will not be sustainable. We’re incredibly blessed here. We have the public, we have the climate, we have enough rainfall, and it’s not too hot or too cold. It’s not true everywhere in the country. We can easily grow everything from fruit trees to vegetables as well as raise livestock.\u003c/p>\n\u003cp>Another nice sign is we have the micro home beekeepers so we’ll have pollinators. The Midwest is suffering from bee colony collapse. We’ll have honey and pollinators.\u003c/p>\n\u003cp>One new project is the Oakland unified school district will develop a large commercial shared kitchen with a farm onsite. Instead of our kids being fed bad things, there will be a centrally located space operated by the school that will include culinary training. They will actually prepare food and grow vegetables and students will get training in culinary arts. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are out as a lesbian. You were successful in repealing Oakland's \u003ca href=\"http://clerkwebsvr1.oaklandnet.com/attachments/25013.pdf\">Immoral Dress Code 9.08.080\u003c/a> which was instituted in 1879 to ban cross-dressing and was still on the books. Have you ever experienced discrimination in your work life?\u003c/strong>\u003cbr>\nI have experienced discrimination but not so much in Oakland. I came out when I was 17 and went to college in Boston, where I dealt a lot with a variety of anti-gay challenges including drunk frat boys yelling and throwing bottles at me. At MIT I helped pass an anti-discrimination policy on campus. \u003c/p>\n\u003cp>There has certainly been less than that in Oakland. [Discrimination] may take a more subtle form, where people may not be included in positions of leadership. Are LGBT people being respected and included? It’s not just about not having rocks and bottles thrown.\u003c/p>\n\u003cp>I remember Rachel Maddow got her TV show in 2008 and that was the first time that anyone who looked like me was in such a prominent position. I get asked by LGBT constituents about whether LGBT people are being considered in police recruiting and positions on citizen commissions. \u003c/p>\n\u003cp>I also want to make sure I don’t talk about the negative half. Despite the work that we still have to do, I was voted in overwhelmingly. I think we’re in a very good place so far both in terms of what went on and where we’re at. Let’s look at the police and fire departments, the citizens’ commissions and make sure we expand those opportunities as well. We have significant homeless LGBT youth -- and we need to do something about that. Maybe people are thrown out of their home. That is something that has come up here. It was also a great election nationwide, with Tammy Baldwin winning, four states voting in same-sex marriage and we re-elected a President who supports equality for LGBT people. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you eat and shop?\u003c/strong>\u003cbr>\nKaplan: One of the things that’s special about Oakland is we have the waterfront. Take \u003ca href=\"http://bocanova.com/\">Bocanova\u003c/a>, where you can get drinks, snacks, or a whole meal, tapas style. It’s right over the water and they have outdoor seating -- it’s not on a street. The outdoor patio faces the boat slips on the water. Have good food and see something unique and beautiful. \u003c/p>\n\u003cp>I also like \u003ca href=\"http://www.muaoakland.com/\">Mua\u003c/a>, \u003ca href=\"http://www.picanrestaurant.com/\">Picán\u003c/a> and \u003ca href=\"http://www.plumoakland.com/\">Plum\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.eandjbbq.com/\">Everett & Jones\u003c/a> has serious BBQ, which I highly recommend.\u003c/p>\n\u003cp>\u003ca href=\"http://piedmontgrocery.com/\">Piedmont Grocery\u003c/a>, is a really nice \"one shotter\" chain. People don’t realize but they carry just about everything, even though it doesn't look very big: organics and specialty and also more unusual things as well as regular grocery store stuff.\u003c/p>\n\u003cp>There’s an amazing \u003ca href=\"http://www.yelp.com/biz/natures-best-foods-oakland\">Nature’s Best Foods\u003c/a> on Jackson and 14th halfway between downtown and Lake Merritt -- they have bike racks, are very friendly and have kombucha. That’s always the test, “Do they have kombucha?” \u003c/p>\n\u003cp>Anyone who hasn’t been a part of Oakland's food fabulousity, come on down! We don’t have an old school Kosher deli. If anyone needs contacts, give me a call. Same for food manufacturing: we can help people find manufacturing zoned buildings and tax enterprise credits. If you’re making tofu, cheese, whatever. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Are you Jewish? How and where do you celebrate the holidays?\u003c/strong>\u003cbr>\nKaplan: Yes. I celebrate them in a variety of different places. This year we did a prayer service in the woods. I grew up in an Orthodox community and I teach Torah kind of anywhere I go. Oakland has more congregations per capita than any other city west of Mississippi. That’s a really powerful thing -- our faith based communities. There’s a wonderful opportunity to share in that with other churches and community. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Both in East Oakland \u003ca href=\"http://www.actsfullgospel.org/\">Acts Full Gospel church\u003c/a> and \u003ca href=\"https://www.allen-temple.org/\">Allen Temple Baptist church\u003c/a> work with people coming out of prison to recover their lives, get counseling, get placed in food industry, in construction. That’s a really important part in how we’ll succeed going forward. Disparate imprisonment is one of the most stark expressions of racial injustice and it is destroying people’s lives and families. We need to not be sending people to prison in the first place when they’re not a threat and we also need to work with these programs to help them get jobs and rebuild their lives. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_51817\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_AlisonYin_RebeccaKaplanPrint.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_AlisonYin_RebeccaKaplanPrint.jpg\" alt=\"Rebecca Kaplan. Photo by Alison Yin\" title=\"Rebecca Kaplan. Photo by Alison Yin\" width=\"560\" height=\"374\" class=\"size-full wp-image-51817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rebecca Kaplan. Photo by Alison Yin\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://kaplanforoakland.org/bio\">Rebecca Kaplan\u003c/a> has been an \u003ca href=\"http://www2.oaklandnet.com/Government/o/CityCouncil/o/AtLarge/a/Profile/index.htm\">Oakland City Councilmember\u003c/a> since 2008 and this month celebrated getting over 61 percent of the vote in an instant runoff election. Kaplan is openly gay and has spent her time in office championing equality, public safety, economic development -- with food playing an important role -- and other issues relevant to the port city. Kaplan talked with us recently about the election, what’s next, and why she \u003cem>really\u003c/em> wants a Jewish deli in Oakland. \u003c/p>\n\u003cp>Food production and dining are central to her plans to help Oakland grow economically. Kaplan helped introduce the \u003ca href=\"http://yum.sfstation.com/2012/06/20/pods-sprout-in-oakland/\">food pod events\u003c/a> that allow gourmet food trucks to operate legally. During our interview, she was enthusiastic about Oakland, and things like the expanded hours for the \u003ca href=\"http://www.meetdowntownoak.com/shuttle.php\">free Broadway shuttle\u003c/a>, which runs to popular restaurant-dense areas and is a “great way for people to explore the hot, hopping scene here.” Kaplan’s comments have been edited for length and grammar.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How does it feel to have won the election?\u003c/strong>\u003cbr>\nKaplan: It feels great. I’m really happy of course for my own victory with 61 percent but also for the bigger picture. It's a great moment for Oakland. We have several folks coming on to the city council and the people who ran the most divisive campaign, lost. It’s a really healthy moment. The division and negativity did not prevail. I think we’ll have a more functional city council dynamic going forward. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your goals for food policy, urban agriculture & animal husbandry? \u003c/strong>\u003cbr>\nKaplan: The food industry is one of the remarkable success stories in Oakland. We have restaurants and growing food manufacturers. \u003ca href=\"http://www.bluebottlecoffee.com/\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a>, wineries, and \u003ca href=\"http://www.numitea.com/\">Numi tea\u003c/a>, \u003ca href=\"http://www.bttrventures.com/\">Back to the Roots\u003c/a> and \u003ca href=\"http://hodosoy.com/\">Hodo Soy\u003c/a> are all here. \u003c/p>\n\u003cp>Food is a great thing to have for community vibrancy. It’s a very strong element for Oakland’s second development and creates quite a lot of jobs. It's important that we support the food sector. There’s a lot more demand and we can really harness that here since we have the retail space. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For gardening and farming, that’s a great growth area that is creating new vibrancy in the Uptown area and contributing to our economic revitalization. Now we have the food pods with Bites on Broadway. The food truck cluster events were not allowed -- that was a law that I changed and now we have seen great growth. Another change is to allow home gardening of tomatoes or basil or other edibles as a business. It’s also better for the environment when we’re not transporting produce so far and it's also good for generating jobs.\u003c/p>\n\u003cp>Looking ahead, I see more of the micro industry and allowing people to develop that. We’re going to look at developing more licenses for shared commercial kitchens. If you’re going to make cupcakes, it has to be made in a commercial kitchen to be legal. So the small vendors can timeshare a license to produce a product for sale. That will include developing policies for animal products as well.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: It’s now legal to grow and sell fruits and vegetables at home, but big controversy remains around the idea of having residents raise and slaughter (process) animals for food consumption. The rules around slaughter are still being debated & appear to be a potential bellwether nationally. What are your thoughts on this?\u003c/strong>\u003cbr>\nKaplan: There may be a shared, smaller facility that micro producers and home producers can bring their animals to for processing. We just started discussions and will have details in probably a few months. I think that would be a great innovation to have here. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What else is happening on the food front?\u003c/strong>\u003cbr>\nKaplan: We would also do more economic development for food manufacturing particularly as fuel prices go up and it costs more to transport things and more people are aware of the environmental impact. \u003c/p>\n\u003cp>Community gardens will be a part of the overall picture. People haven’t been talking about droughts until the droughts hit the farm belt this summer. The droughts are real. They aren’t going away. The notion that we’ll continue with monocropping and ship produce around the world will not be sustainable. We’re incredibly blessed here. We have the public, we have the climate, we have enough rainfall, and it’s not too hot or too cold. It’s not true everywhere in the country. We can easily grow everything from fruit trees to vegetables as well as raise livestock.\u003c/p>\n\u003cp>Another nice sign is we have the micro home beekeepers so we’ll have pollinators. The Midwest is suffering from bee colony collapse. We’ll have honey and pollinators.\u003c/p>\n\u003cp>One new project is the Oakland unified school district will develop a large commercial shared kitchen with a farm onsite. Instead of our kids being fed bad things, there will be a centrally located space operated by the school that will include culinary training. They will actually prepare food and grow vegetables and students will get training in culinary arts. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are out as a lesbian. You were successful in repealing Oakland's \u003ca href=\"http://clerkwebsvr1.oaklandnet.com/attachments/25013.pdf\">Immoral Dress Code 9.08.080\u003c/a> which was instituted in 1879 to ban cross-dressing and was still on the books. Have you ever experienced discrimination in your work life?\u003c/strong>\u003cbr>\nI have experienced discrimination but not so much in Oakland. I came out when I was 17 and went to college in Boston, where I dealt a lot with a variety of anti-gay challenges including drunk frat boys yelling and throwing bottles at me. At MIT I helped pass an anti-discrimination policy on campus. \u003c/p>\n\u003cp>There has certainly been less than that in Oakland. [Discrimination] may take a more subtle form, where people may not be included in positions of leadership. Are LGBT people being respected and included? It’s not just about not having rocks and bottles thrown.\u003c/p>\n\u003cp>I remember Rachel Maddow got her TV show in 2008 and that was the first time that anyone who looked like me was in such a prominent position. I get asked by LGBT constituents about whether LGBT people are being considered in police recruiting and positions on citizen commissions. \u003c/p>\n\u003cp>I also want to make sure I don’t talk about the negative half. Despite the work that we still have to do, I was voted in overwhelmingly. I think we’re in a very good place so far both in terms of what went on and where we’re at. Let’s look at the police and fire departments, the citizens’ commissions and make sure we expand those opportunities as well. We have significant homeless LGBT youth -- and we need to do something about that. Maybe people are thrown out of their home. That is something that has come up here. It was also a great election nationwide, with Tammy Baldwin winning, four states voting in same-sex marriage and we re-elected a President who supports equality for LGBT people. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you eat and shop?\u003c/strong>\u003cbr>\nKaplan: One of the things that’s special about Oakland is we have the waterfront. Take \u003ca href=\"http://bocanova.com/\">Bocanova\u003c/a>, where you can get drinks, snacks, or a whole meal, tapas style. It’s right over the water and they have outdoor seating -- it’s not on a street. The outdoor patio faces the boat slips on the water. Have good food and see something unique and beautiful. \u003c/p>\n\u003cp>I also like \u003ca href=\"http://www.muaoakland.com/\">Mua\u003c/a>, \u003ca href=\"http://www.picanrestaurant.com/\">Picán\u003c/a> and \u003ca href=\"http://www.plumoakland.com/\">Plum\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.eandjbbq.com/\">Everett & Jones\u003c/a> has serious BBQ, which I highly recommend.\u003c/p>\n\u003cp>\u003ca href=\"http://piedmontgrocery.com/\">Piedmont Grocery\u003c/a>, is a really nice \"one shotter\" chain. People don’t realize but they carry just about everything, even though it doesn't look very big: organics and specialty and also more unusual things as well as regular grocery store stuff.\u003c/p>\n\u003cp>There’s an amazing \u003ca href=\"http://www.yelp.com/biz/natures-best-foods-oakland\">Nature’s Best Foods\u003c/a> on Jackson and 14th halfway between downtown and Lake Merritt -- they have bike racks, are very friendly and have kombucha. That’s always the test, “Do they have kombucha?” \u003c/p>\n\u003cp>Anyone who hasn’t been a part of Oakland's food fabulousity, come on down! We don’t have an old school Kosher deli. If anyone needs contacts, give me a call. Same for food manufacturing: we can help people find manufacturing zoned buildings and tax enterprise credits. If you’re making tofu, cheese, whatever. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Are you Jewish? How and where do you celebrate the holidays?\u003c/strong>\u003cbr>\nKaplan: Yes. I celebrate them in a variety of different places. This year we did a prayer service in the woods. I grew up in an Orthodox community and I teach Torah kind of anywhere I go. Oakland has more congregations per capita than any other city west of Mississippi. That’s a really powerful thing -- our faith based communities. There’s a wonderful opportunity to share in that with other churches and community. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Both in East Oakland \u003ca href=\"http://www.actsfullgospel.org/\">Acts Full Gospel church\u003c/a> and \u003ca href=\"https://www.allen-temple.org/\">Allen Temple Baptist church\u003c/a> work with people coming out of prison to recover their lives, get counseling, get placed in food industry, in construction. That’s a really important part in how we’ll succeed going forward. Disparate imprisonment is one of the most stark expressions of racial injustice and it is destroying people’s lives and families. We need to not be sending people to prison in the first place when they’re not a threat and we also need to work with these programs to help them get jobs and rebuild their lives. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Q&A with Mission Restaurateur Yaron Milgrom",
"title": "Q&A with Mission Restaurateur Yaron Milgrom",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_Yaron.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_Yaron.jpg\" alt=\"Yaron Milgrom. Photo credit: Timmy Malloy\" title=\"Yaron Milgrom. Photo credit: Timmy Malloy\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-50817\">\u003c/a>\u003cbr>\n\u003cem>Yaron Milgrom. Photo credit: Timmy Malloy, sous chef at Local's Corner\u003c/em>\u003c/p>\n\u003cp>Mission District resident Yaron Milgrom didn’t plan on becoming a restaurant owner five years ago when he moved to San Francisco with his wife Miriam, who was training to be a doctor at San Francisco General Hospital. Milgrom owns \u003ca href=\"http://www.localscornersf.com/\">Local’s Corner\u003c/a> and \u003ca href=\"http://www.localmissioneatery.com/\">Local: Mission Eatery\u003c/a> and is at work on a third Mission food business. He had studied Medieval Jewish Mysticism at NYU. While he's maybe not the most likely candidate to build two successful restaurants, Milgrom has succeeded so far. He was drawn to the idea of creating community and feeding others, hence the use of work local for both businesses. Bay Area Bites caught up with Milgrom to find out what it’s like to start two food eateries from scratch and what his plans are for the future.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How has the Mission changed and what role do you see your restaurants playing in those changes, if any?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> I moved to the neighborhood five years ago and pretty much the week we moved here, Dynamo Donuts opened. That marks the beginning of a certain reconsideration of the neighborhood and a real possibility for a broader diversity and different culinary opportunity in the neighborhood. We came here to be near SF General, where my wife was training. We fell in love with the neighborhood and thought it really needed options that were locally sourced, well prepared and from scratch. \u003c/p>\n\u003cp>My family and I really loved 24th street, because it’s tree lined and colorful and interesting but later in the day, there wasn’t necessarily a great feeling of safety. So we came up with the idea to make the street more safe and welcoming as a goal, and to be a street presence. Now, our restaurants are open five days a week and we have customers eating dinner ‘til eleven at night.\u003c/p>\n\u003cp>The changes here in the last five years include \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donuts\u003c/a>, \u003ca href=\"http://www.humphryslocombe.com/Home.html\">Humphry Slocombe\u003c/a>, us, \u003ca href=\"http://heirloom-sf.com/\">Heirloom\u003c/a>, \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>, \u003ca href=\"http://www.pigandpiesf.com/\">Pig and Pie\u003c/a> and newly opened retail and gallery spaces. All of those are transitions for the neighborhood; we’re hoping for crossover appeal, and not only from a class and race standpoint. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> When I was a graduate student I interned with \u003ca href=\"http://www.willpowder.net/goldfarb.html\">Will Goldfarb\u003c/a> once a week. He has expert knowledge of pastry and culinary methods and knew the temperature of sugar just by looking at it. Now I really appreciate the discipline of cooks. All of our cooks tie garbage bags well, sweep well, dice well… so you see a real sense of caring and a craft.\u003c/p>\n\u003cp>Local: Mission Eatery Executive Chef \u003ca href=\"http://www.localmissioneatery.com/about-us/founders\">Jake Des Voignes\u003c/a> is a mentor and helped me understand how the kitchen works. I’m really appreciative of him, as well as \u003ca href=\"http://missionlocal.org/2010/03/flour-water-ingredients-for-business-success-in-the-mission/\">David Steele\u003c/a>, \u003ca href=\"http://www.flourandwater.com/about/\">David White\u003c/a> – and more of the folks from flour + water, and Sebo helped me. \u003ca href=\"http://starchefs.com/chefs/rising_stars/2007/sf/html/bio_l_jossel_.shtml\">Laurence Jossel\u003c/a>, too. Early on I talked to people and got little tidbits of information, which can be really encouraging.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about being a restaurateur?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> I really love what I do and that I have 27 employees between the two restaurants. What we do well supports 27 people and makes their lives possible. Between the two restaurants, we spend tens of thousands of dollars on food and wine and literally know the people who produce our food, wine, cheese, and olive oil... We’ve visited them and they visit us. To have relatively small restaurants and have a big impact is great. I love being around delicious food and being able to taste and give feedback on it each day. I walk between the two spots and see neighbors -- we meet at the park, we go to each others homes. I love that my kids have this sense of family with staff and it’s special.\u003c/p>\n\u003cp>I’m very lucky, because I bring my son to school and pick him up every day. I eat dinner with my family and work till one or two every night. I’ve been able to grow the business and still be with them. I don’t think anyone could be luckier than that. \u003c/p>\n\u003cp>The worst aspects are it’s a tremendous amount of pressure and anxiety. Ultimately the buck does stop at the top. Making sure the business continues to operate is on me. All the tens of thousands of dollars we spend and paying those 27 people -- they need to be paid on time. There’s pressure to deliver to our employees and our vendors, and they put a lot of trust in us. Then I have friends and family who helped get this started, so I really want to make good on the promises I made to them. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food spots?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> As a family we do mostly eat at home -- we don’t eat at our own restaurants except for Sunday brunch. We eat at \u003ca href=\"http://www.yelp.com/biz/el-metate-san-francisco\">El Metate\u003c/a> and \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>. Bar Tartine is so interesting.\u003cbr>\nI like \u003ca href=\"http://www.sebosf.com/site/home.html\">Sebo\u003c/a> and \u003ca href=\"http://ichisushi.com/\">Ichi\u003c/a> for sushi.\u003cbr>\nI go to \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a> and \u003ca href=\"http://www.salumeriasf.com/\">Salumeria\u003c/a> during the day.\u003cbr>\n\u003ca href=\"http://www.ippukuberkeley.com/home\">Ippuku\u003c/a> in Berkeley is just phenomenal.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Local: Mission Eatery has a selection of cookbooks. Does your training as a scholar have anything to do with the library?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> For me, it’s about being open about your influences. There’s so much of an emphasis on culinary innovation as if it stands on its own. It’s not that there’s nothing new under the sun. It’s really important to me as a scholar and an eater to recognize that ideas have sources. Our culinary tradition is European-based around ingredients and method-based.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think the U.S. is in terms of appreciation for other cultures food-wise? \u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> I have very little idea what it looks like between New York and San Francisco. In San Francisco, we have a diversity of food opportunities. You have the Eastern European food which is really taking hold and wines from there as well. \u003c/p>\n\u003cp>For authenticity, the Thai food that people are eating has been modified for an American palate. There are regional foods: Thai, Chinese, Italian.... But now we have more of a sense that there is more to, say Italian food: there’s Tuscan food, and there’s Roman food. That is a deep level of appreciation. It’s not just having Thai, Italian or Chinese restaurant; it’s enjoying the heritage. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any foods that you enjoy and are a guilty pleasure?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> In our house we really don’t eat processed or mass produced food. Part of being a parent and creating businesses is to not have or sell packaged goods.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We certainly eat ice cream. I don’t know how many days of a week I eat pastries from \u003ca href=\"http://www.kneadpatisserie.com/\">Knead Patisserie\u003c/a>. Right now their Linzer cookie is a favorite. \u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Yaron Milgrom, who employs 27 people at two Mission District eateries and strongly believes in food made from scratch that is locally sourced. Milgrom explains what community means and what it's like to live and work in the ever-changing Mission.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_Yaron.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_Yaron.jpg\" alt=\"Yaron Milgrom. Photo credit: Timmy Malloy\" title=\"Yaron Milgrom. Photo credit: Timmy Malloy\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-50817\">\u003c/a>\u003cbr>\n\u003cem>Yaron Milgrom. Photo credit: Timmy Malloy, sous chef at Local's Corner\u003c/em>\u003c/p>\n\u003cp>Mission District resident Yaron Milgrom didn’t plan on becoming a restaurant owner five years ago when he moved to San Francisco with his wife Miriam, who was training to be a doctor at San Francisco General Hospital. Milgrom owns \u003ca href=\"http://www.localscornersf.com/\">Local’s Corner\u003c/a> and \u003ca href=\"http://www.localmissioneatery.com/\">Local: Mission Eatery\u003c/a> and is at work on a third Mission food business. He had studied Medieval Jewish Mysticism at NYU. While he's maybe not the most likely candidate to build two successful restaurants, Milgrom has succeeded so far. He was drawn to the idea of creating community and feeding others, hence the use of work local for both businesses. Bay Area Bites caught up with Milgrom to find out what it’s like to start two food eateries from scratch and what his plans are for the future.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How has the Mission changed and what role do you see your restaurants playing in those changes, if any?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> I moved to the neighborhood five years ago and pretty much the week we moved here, Dynamo Donuts opened. That marks the beginning of a certain reconsideration of the neighborhood and a real possibility for a broader diversity and different culinary opportunity in the neighborhood. We came here to be near SF General, where my wife was training. We fell in love with the neighborhood and thought it really needed options that were locally sourced, well prepared and from scratch. \u003c/p>\n\u003cp>My family and I really loved 24th street, because it’s tree lined and colorful and interesting but later in the day, there wasn’t necessarily a great feeling of safety. So we came up with the idea to make the street more safe and welcoming as a goal, and to be a street presence. Now, our restaurants are open five days a week and we have customers eating dinner ‘til eleven at night.\u003c/p>\n\u003cp>The changes here in the last five years include \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donuts\u003c/a>, \u003ca href=\"http://www.humphryslocombe.com/Home.html\">Humphry Slocombe\u003c/a>, us, \u003ca href=\"http://heirloom-sf.com/\">Heirloom\u003c/a>, \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>, \u003ca href=\"http://www.pigandpiesf.com/\">Pig and Pie\u003c/a> and newly opened retail and gallery spaces. All of those are transitions for the neighborhood; we’re hoping for crossover appeal, and not only from a class and race standpoint. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> When I was a graduate student I interned with \u003ca href=\"http://www.willpowder.net/goldfarb.html\">Will Goldfarb\u003c/a> once a week. He has expert knowledge of pastry and culinary methods and knew the temperature of sugar just by looking at it. Now I really appreciate the discipline of cooks. All of our cooks tie garbage bags well, sweep well, dice well… so you see a real sense of caring and a craft.\u003c/p>\n\u003cp>Local: Mission Eatery Executive Chef \u003ca href=\"http://www.localmissioneatery.com/about-us/founders\">Jake Des Voignes\u003c/a> is a mentor and helped me understand how the kitchen works. I’m really appreciative of him, as well as \u003ca href=\"http://missionlocal.org/2010/03/flour-water-ingredients-for-business-success-in-the-mission/\">David Steele\u003c/a>, \u003ca href=\"http://www.flourandwater.com/about/\">David White\u003c/a> – and more of the folks from flour + water, and Sebo helped me. \u003ca href=\"http://starchefs.com/chefs/rising_stars/2007/sf/html/bio_l_jossel_.shtml\">Laurence Jossel\u003c/a>, too. Early on I talked to people and got little tidbits of information, which can be really encouraging.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about being a restaurateur?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> I really love what I do and that I have 27 employees between the two restaurants. What we do well supports 27 people and makes their lives possible. Between the two restaurants, we spend tens of thousands of dollars on food and wine and literally know the people who produce our food, wine, cheese, and olive oil... We’ve visited them and they visit us. To have relatively small restaurants and have a big impact is great. I love being around delicious food and being able to taste and give feedback on it each day. I walk between the two spots and see neighbors -- we meet at the park, we go to each others homes. I love that my kids have this sense of family with staff and it’s special.\u003c/p>\n\u003cp>I’m very lucky, because I bring my son to school and pick him up every day. I eat dinner with my family and work till one or two every night. I’ve been able to grow the business and still be with them. I don’t think anyone could be luckier than that. \u003c/p>\n\u003cp>The worst aspects are it’s a tremendous amount of pressure and anxiety. Ultimately the buck does stop at the top. Making sure the business continues to operate is on me. All the tens of thousands of dollars we spend and paying those 27 people -- they need to be paid on time. There’s pressure to deliver to our employees and our vendors, and they put a lot of trust in us. Then I have friends and family who helped get this started, so I really want to make good on the promises I made to them. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food spots?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> As a family we do mostly eat at home -- we don’t eat at our own restaurants except for Sunday brunch. We eat at \u003ca href=\"http://www.yelp.com/biz/el-metate-san-francisco\">El Metate\u003c/a> and \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>. Bar Tartine is so interesting.\u003cbr>\nI like \u003ca href=\"http://www.sebosf.com/site/home.html\">Sebo\u003c/a> and \u003ca href=\"http://ichisushi.com/\">Ichi\u003c/a> for sushi.\u003cbr>\nI go to \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a> and \u003ca href=\"http://www.salumeriasf.com/\">Salumeria\u003c/a> during the day.\u003cbr>\n\u003ca href=\"http://www.ippukuberkeley.com/home\">Ippuku\u003c/a> in Berkeley is just phenomenal.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Local: Mission Eatery has a selection of cookbooks. Does your training as a scholar have anything to do with the library?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> For me, it’s about being open about your influences. There’s so much of an emphasis on culinary innovation as if it stands on its own. It’s not that there’s nothing new under the sun. It’s really important to me as a scholar and an eater to recognize that ideas have sources. Our culinary tradition is European-based around ingredients and method-based.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think the U.S. is in terms of appreciation for other cultures food-wise? \u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> I have very little idea what it looks like between New York and San Francisco. In San Francisco, we have a diversity of food opportunities. You have the Eastern European food which is really taking hold and wines from there as well. \u003c/p>\n\u003cp>For authenticity, the Thai food that people are eating has been modified for an American palate. There are regional foods: Thai, Chinese, Italian.... But now we have more of a sense that there is more to, say Italian food: there’s Tuscan food, and there’s Roman food. That is a deep level of appreciation. It’s not just having Thai, Italian or Chinese restaurant; it’s enjoying the heritage. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any foods that you enjoy and are a guilty pleasure?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> In our house we really don’t eat processed or mass produced food. Part of being a parent and creating businesses is to not have or sell packaged goods.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Nido Expands Its Nest in Oakland",
"title": "Nido Expands Its Nest in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido01.jpg\" alt=\"nido exterior\" title=\"nido exterior\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50927\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nidooakland.com/#!home/mainPage\">Nido\u003c/a>, a relatively new arrival to Oakland's culinary scene, launched their dinner service this past week. \u003ca href=\"http://www.kickstarter.com/projects/438776021/nido-a-synergy-of-food-drink-and-community-in-oakl?ref=live\" target=\"_blank\">Kickstarted\u003c/a> into existence earlier this year, Nido (which means 'nest') serves up \"farm-to-table\" Mexican fare from the husband-and-wife team Silvia and Cory McCollow. Silvia, a former sous chef at Cosecha, melds elements from her Mexican culinary roots with a Bay Area focus on sustainability. The restaurant's decor uses reclaimed materials and reflects the industrial nature of the neighborhood -- sections of shipping containers adorn the walls -- and its ingredients are sourced from local purveyors. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido02.jpg\" alt=\"nido interior\" title=\"nido02\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50928\">\u003c/a>\u003c/p>\n\u003cp>Nido is a little off the beaten path in Jack London Square, and it was a little quiet on the Saturday night that my husband and our friend Aaron stopped in for dinner. We were seated right away by our attentive server at one of the rustic wooden tables in the back of the dining room. Scanning their drink menu, the Flamingo Rosado cocktail ($8) sounded most appealing. As they don't have their full liquor license yet, the drink was made with \u003ca href=\"http://en.wikipedia.org/wiki/Manzanilla_(wine)\" target=\"_blank\">manzanilla\u003c/a>, grapefruit, bitters, agave, ginger beer and mint. It was light and refreshing and served casually in a glass jar. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido03.jpg\" alt=\"cocktail\" title=\"cocktail\" width=\"350\" class=\"alignnone size-full wp-image-50929\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We started off our meal with the standard platter of chips, guacamole and pico de gallo. The homemade chips were delicious, but the side dishes were a bit scant for the $6 price tag and disappeared quickly between the three of us.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido04.jpg\" alt=\"chips and salsa\" title=\"chips and salsa\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50930\">\u003c/a>\u003c/p>\n\u003cp>The Quesadillitas Coloraditas, prepared with chile California tortillas, Oaxacan and Cotija cheeses, red onion and cilantro, were up next ($7). They were too deep fried for my taste and seemed saturated with oil, while the accompanying salsa was somewhat on the bland side. The Ensalada Nido, a simple green salad dressed with coconut-habanero vinaigrette, cucumber, apple, avocado and \u003ca href=\"http://en.wikipedia.org/wiki/Pepita\" target=\"_blank\">pepitas\u003c/a>, was a rather ordinary starter ($8). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido06.jpg\" alt=\"quesadillitas\" title=\"quesadillitas\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50932\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido05.jpg\" alt=\"salad\" title=\"salad\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50931\">\u003c/a>\u003c/p>\n\u003cp>While the appetizers were a bit lackluster, Nido's entrees are where they shine. The Pollo Sobado, a generous half-portion of juicy roasted chicken served with escabeche \u003ca href=\"http://en.wikipedia.org/wiki/Opuntia_matudae\" target=\"_blank\">xoconostle\u003c/a>-tomatillo salsa, was excellent ($14). The only disappointment was that my friend discovered only one tortilla, instead of the customary three or four, tucked away in the foil packet. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido07.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido07.jpg\" alt=\"roasted chicken\" title=\"roasted chicken\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50933\">\u003c/a>\u003c/p>\n\u003cp>The roasted pork chop, or Chuleta de Puerco, was a succulent cut surrounded by a pool of spicy chile-almond sauce. A slice of roasted squash and scallion garnished the platter, with a sweet corn tamale on the side ($16).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido08.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido08.jpg\" alt=\"grilled pork chop\" title=\"grilled pork chop\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50934\">\u003c/a>\u003c/p>\n\u003cp>The braised chicken tamales with raisins, chiles and assorted vegetables were a savory delight and paired well with the pomegranate seed green salad ($12). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido09.jpg\" alt=\"chicken tamales\" title=\"chicken tamales\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50935\">\u003c/a>\u003c/p>\n\u003cp>After dinner, we still had room for some pie from \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/10/a-slice-of-life-two-women-pie-and-the-search-for-home/\" target=\"_blank\">Jaynelle St. Jean's\u003c/a> \u003ca href=\"http://www.pietisserie.com/\" target=\"_blank\">Pietisserie\u003c/a>, the neighboring establishment that shares the space. Unable to choose among the evening's specials, we ordered one of each: Okinawan sweet potato, chocolate cream with a pretzel crust and kabocha squash with a chocolate crust ($6/slice). The chocolate cream pie was my personal favorite, as the salty and sweet flavors were a perfect duo. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido10.jpg\" alt=\"pietisserie pies\" title=\"pietisserie pies\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50936\">\u003c/a>\u003c/p>\n\u003cp>Despite feeling somewhat underwhelmed by their starters, the excellent service, coupled with a relaxed atmosphere and homey cooking, makes Nido another welcome addition to the neighborhood. I'll make a point to try their brunch in the future and look forward to seeing how their menu evolves over the coming year.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nidooakland.com/#!home/mainPage\">Nido\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=444+Oak+St,+oakland,+ca&hl=en&sll=37.774507,-122.426708&sspn=0.01077,0.021651&gl=us&hnear=444+Oak+St,+Oakland,+California+94607&t=m&z=16\" target=\"_blank\">Map\u003c/a>\u003cbr>\n444 Oak St. (btwn 4th & 5th Streets)\u003cbr>\nOakland, CA 94607\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510.444.6436\u003cbr>\n\u003cstrong>Hours:\u003c/strong> CLOSED Mondays\u003cbr>\nLunch: Tuesday-Friday 11am-3pm\u003cbr>\nHappy Hour: Tuesday-Friday 3pm-6pm\u003cbr>\nDinner: Tuesday-Thursday 5:30pm-9:30pm, Friday & Saturday 5:30pm-10:30pm\u003cbr>\nBrunch: Saturday & Sunday 9am-2pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Nido510\">Nido\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/nido510\">@nido510\u003c/a>\u003c/p>\n\n",
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"excerpt": "Nido, a relatively new arrival to Oakland's culinary scene, launched their dinner service this past week.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido01.jpg\" alt=\"nido exterior\" title=\"nido exterior\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50927\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nidooakland.com/#!home/mainPage\">Nido\u003c/a>, a relatively new arrival to Oakland's culinary scene, launched their dinner service this past week. \u003ca href=\"http://www.kickstarter.com/projects/438776021/nido-a-synergy-of-food-drink-and-community-in-oakl?ref=live\" target=\"_blank\">Kickstarted\u003c/a> into existence earlier this year, Nido (which means 'nest') serves up \"farm-to-table\" Mexican fare from the husband-and-wife team Silvia and Cory McCollow. Silvia, a former sous chef at Cosecha, melds elements from her Mexican culinary roots with a Bay Area focus on sustainability. The restaurant's decor uses reclaimed materials and reflects the industrial nature of the neighborhood -- sections of shipping containers adorn the walls -- and its ingredients are sourced from local purveyors. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido02.jpg\" alt=\"nido interior\" title=\"nido02\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50928\">\u003c/a>\u003c/p>\n\u003cp>Nido is a little off the beaten path in Jack London Square, and it was a little quiet on the Saturday night that my husband and our friend Aaron stopped in for dinner. We were seated right away by our attentive server at one of the rustic wooden tables in the back of the dining room. Scanning their drink menu, the Flamingo Rosado cocktail ($8) sounded most appealing. As they don't have their full liquor license yet, the drink was made with \u003ca href=\"http://en.wikipedia.org/wiki/Manzanilla_(wine)\" target=\"_blank\">manzanilla\u003c/a>, grapefruit, bitters, agave, ginger beer and mint. It was light and refreshing and served casually in a glass jar. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido03.jpg\" alt=\"cocktail\" title=\"cocktail\" width=\"350\" class=\"alignnone size-full wp-image-50929\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We started off our meal with the standard platter of chips, guacamole and pico de gallo. The homemade chips were delicious, but the side dishes were a bit scant for the $6 price tag and disappeared quickly between the three of us.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido04.jpg\" alt=\"chips and salsa\" title=\"chips and salsa\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50930\">\u003c/a>\u003c/p>\n\u003cp>The Quesadillitas Coloraditas, prepared with chile California tortillas, Oaxacan and Cotija cheeses, red onion and cilantro, were up next ($7). They were too deep fried for my taste and seemed saturated with oil, while the accompanying salsa was somewhat on the bland side. The Ensalada Nido, a simple green salad dressed with coconut-habanero vinaigrette, cucumber, apple, avocado and \u003ca href=\"http://en.wikipedia.org/wiki/Pepita\" target=\"_blank\">pepitas\u003c/a>, was a rather ordinary starter ($8). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido06.jpg\" alt=\"quesadillitas\" title=\"quesadillitas\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50932\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido05.jpg\" alt=\"salad\" title=\"salad\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50931\">\u003c/a>\u003c/p>\n\u003cp>While the appetizers were a bit lackluster, Nido's entrees are where they shine. The Pollo Sobado, a generous half-portion of juicy roasted chicken served with escabeche \u003ca href=\"http://en.wikipedia.org/wiki/Opuntia_matudae\" target=\"_blank\">xoconostle\u003c/a>-tomatillo salsa, was excellent ($14). The only disappointment was that my friend discovered only one tortilla, instead of the customary three or four, tucked away in the foil packet. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido07.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido07.jpg\" alt=\"roasted chicken\" title=\"roasted chicken\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50933\">\u003c/a>\u003c/p>\n\u003cp>The roasted pork chop, or Chuleta de Puerco, was a succulent cut surrounded by a pool of spicy chile-almond sauce. A slice of roasted squash and scallion garnished the platter, with a sweet corn tamale on the side ($16).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido08.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido08.jpg\" alt=\"grilled pork chop\" title=\"grilled pork chop\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50934\">\u003c/a>\u003c/p>\n\u003cp>The braised chicken tamales with raisins, chiles and assorted vegetables were a savory delight and paired well with the pomegranate seed green salad ($12). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido09.jpg\" alt=\"chicken tamales\" title=\"chicken tamales\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50935\">\u003c/a>\u003c/p>\n\u003cp>After dinner, we still had room for some pie from \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/10/a-slice-of-life-two-women-pie-and-the-search-for-home/\" target=\"_blank\">Jaynelle St. Jean's\u003c/a> \u003ca href=\"http://www.pietisserie.com/\" target=\"_blank\">Pietisserie\u003c/a>, the neighboring establishment that shares the space. Unable to choose among the evening's specials, we ordered one of each: Okinawan sweet potato, chocolate cream with a pretzel crust and kabocha squash with a chocolate crust ($6/slice). The chocolate cream pie was my personal favorite, as the salty and sweet flavors were a perfect duo. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido10.jpg\" alt=\"pietisserie pies\" title=\"pietisserie pies\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50936\">\u003c/a>\u003c/p>\n\u003cp>Despite feeling somewhat underwhelmed by their starters, the excellent service, coupled with a relaxed atmosphere and homey cooking, makes Nido another welcome addition to the neighborhood. I'll make a point to try their brunch in the future and look forward to seeing how their menu evolves over the coming year.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nidooakland.com/#!home/mainPage\">Nido\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=444+Oak+St,+oakland,+ca&hl=en&sll=37.774507,-122.426708&sspn=0.01077,0.021651&gl=us&hnear=444+Oak+St,+Oakland,+California+94607&t=m&z=16\" target=\"_blank\">Map\u003c/a>\u003cbr>\n444 Oak St. (btwn 4th & 5th Streets)\u003cbr>\nOakland, CA 94607\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510.444.6436\u003cbr>\n\u003cstrong>Hours:\u003c/strong> CLOSED Mondays\u003cbr>\nLunch: Tuesday-Friday 11am-3pm\u003cbr>\nHappy Hour: Tuesday-Friday 3pm-6pm\u003cbr>\nDinner: Tuesday-Thursday 5:30pm-9:30pm, Friday & Saturday 5:30pm-10:30pm\u003cbr>\nBrunch: Saturday & Sunday 9am-2pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Nido510\">Nido\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/nido510\">@nido510\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Check, Please! Bay Area reviews: Roti Indian Bistro, Chop Bar, Park Tavern",
"title": "Check, Please! Bay Area reviews: Roti Indian Bistro, Chop Bar, Park Tavern",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/CP712-group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/CP712-group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 712 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 712 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50606\">\u003c/a>\u003cbr>\n\u003cem>Guests Andrea Kissack, KQED Science Editor; Raj Mathai, News Anchor; Thuy Vu, Journalist / Program Host and host Leslie Sbrocco taping episode 712 of Check, Please! Bay Area at KQED.\u003c/em>\u003cbr>\n\u003cstrong>Photos: Wendy Goodfriend\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 12 (712) airs Thursday November 1 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7860\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The twelfth and final episode of Season 7 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7868\">Roti Indian Bistro\u003c/a> (Burlingame), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7877\">Chop Bar\u003c/a> (Oakland) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7890\">Park Tavern\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/CP712-group560b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/CP712-group560b.jpg\" alt=\"Guests and host Leslie Sbrocco in greenroom after taping episode 712 of Check, Please! Bay Area at KQED.\" title=\"Guests and host Leslie Sbrocco in greenroom after taping episode 712 of Check, Please! Bay Area at KQED.\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50608\">\u003c/a>\u003cbr>\n\u003cem>Guests and host Leslie Sbrocco in green room after taping episode 712 of Check, Please! Bay Area at KQED.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Pinot Envy:\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/nJIOfMyDk90\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Restaurants reviewed for final episode of Season 7: Roti Indian Bistro (Burlingame), Chop Bar (Oakland), Park Tavern (San Francisco). This special episode included guests: Andrea Kissack, Senior Science Editor at KQED; Raj Mathai, News Anchor; and Thuy Vu, Journalist / Program Host. Host Leslie Sbrocco shares her wine tips about Pinot Envy.",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp711group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 711 of Check, Please! Bay Area at KQED.\" title=\"Guests and host Leslie Sbrocco taping episode 711 of Check, Please! Bay Area at KQED.\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50365\">\u003cbr>\n\u003cem>Guests and host Leslie Sbrocco taping episode 711 of Check, Please! Bay Area at KQED.\u003c/em>\u003cbr>\n\u003cstrong>Photo: Kenrick Mercado\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 11 (711) airs Thursday October 25 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7737\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The eleventh episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7744\">Bella Trattoria\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7750\">Outerlands\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7754\">Greens Restaurant\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Port:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/CLQeeH_1IgM\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp711group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 711 of Check, Please! Bay Area at KQED.\" title=\"Guests and host Leslie Sbrocco taping episode 711 of Check, Please! Bay Area at KQED.\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50365\">\u003cbr>\n\u003cem>Guests and host Leslie Sbrocco taping episode 711 of Check, Please! Bay Area at KQED.\u003c/em>\u003cbr>\n\u003cstrong>Photo: Kenrick Mercado\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 11 (711) airs Thursday October 25 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7737\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The eleventh episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7744\">Bella Trattoria\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7750\">Outerlands\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7754\">Greens Restaurant\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Port:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/BABjose-garces_Headshot.jpg\" alt=\"Jose Garces. Photo credit: Jason Varney\" title=\"Jose Garces. Photo credit: Jason Varney\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-50376\">\u003cbr>\n\u003cem>Chef Jose Garces. Photo credit: Jason Varney\u003c/em>\u003c/p>\n\u003cp>Iron Chef fans, you may want to keep those peepers on high alert. This week, the Bay Area hosts \u003ca href=\"http://en.wikipedia.org/wiki/Iron_Chef_America#The_Iron_Chefs\">Iron Chef\u003c/a> and \u003ca href=\"http://www.jamesbeard.org/blog/menu-jose-garces\">James Beard\u003c/a> Award-winning Chef \u003ca href=\"http://www.garcesgroup.com/\">Jose Garces\u003c/a>, who will be in San Francisco touting his second book, \u003cem>\u003ca href=\"http://www.amazon.com/The-Latin-Road-Home-Savoring/dp/1891105493\">Latin Road Home: Savoring the Foods of Ecuador, Spain, Cuba, Mexico, and Peru\u003c/a>\u003c/em>. The book is a \"travelogue and literary food memoir\" with chapters and recipes from each country. Many of his recipes have ingredients that can be found in, say, your favorite Mission bodega, and Garces gives tips on ingredients for newbies. Garces authored his first cookbook, \u003cem>Latin Evolution\u003c/em>, in 2008 and will be at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> on Thursday night at 6PM. \u003c/p>\n\u003cp>His eponymous Garces Group has 15 restaurants in Philadelphia (Amada, Chifa, Tinto, and Distrito), Chicago, Palm Springs, Arizona, and Atlantic City. An American born to Ecuadorian parents and raised in Chicago, Garces started culinary training as a youngster with his paternal grandmother and later graduated from Chicago’s Kendall College School of Culinary Arts. Chef Garces lives in Philadelphia with his wife and two children and this year created the \u003ca href=\"http://garcesfamilyfoundation.org/\">Garces Family Foundation\u003c/a>, a non-profit to help underserved immigrants.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did the second book project come about?\u003c/strong>\u003cbr>\nGarces: I knew for a long time that I wanted to work on a second cookbook after finishing my first one, \u003cem>Latin Evolution\u003c/em>. When I started coming up with recipes that I thought I might want to include in a second book, they all carried with them specific stories about how I learned to make them or made them my own. Those stories took on as much life as the recipes themselves, and it quickly became obvious that my next book should bring them both together and share not only how to prepare certain dishes but also why I love to prepare them and what they mean to me.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any good stories from the book tour? \u003c/strong>\u003cbr>\nGarces: Up to this point everything has been running very smoothly! It was great to be back at my alma mater, Kendall College in Chicago and I had a blast at the Arizona Taco Fest in Scottsdale where Distrito took home a few trophies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about food-wise?\u003c/strong>\u003cbr>\nGarces: I’m devoted to finding and preparing the best, freshest ingredients. To me, it is the surest way to make a dish truly special. If you refuse to compromise on the quality of your ingredients, you will always be working with the best raw materials, and by extension, you will always create the best version of a dish that you can.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your culinary mentors?\u003c/strong>\u003cbr>\nGarces: I owe a debt of experience and faith to \u003ca href=\"http://www.chefdouglasrodriguez.com/\">Douglas Rodriguez\u003c/a>, both for his trust in me and for bringing me to my adopted hometown of Philadelphia. My fellow Iron Chef, Masaharu Morimoto, never fails to inspire me with his creativity and masterful techniques. The Spanish trailblazer in American has long been Jose Andrés, and I am proud to follow in his footsteps of bringing the best of Spain to America.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best things about being a chef and restaurateur? And the worst?\u003c/strong>\u003cbr>\nGarces: I am lucky to be able to say that I truly love my job. Perhaps the best part of being a chef and restaurateur is using food as a way of bringing people together, whether for just one meal, as guests, or as a team working in one of my restaurants, caring for those guests night after night. Food creates community in a way that nothing else can. There are stresses, as there are in any job, and they can be magnified because every meal in a restaurant should be special, but those stresses pale in comparison to the benefits.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are relatively young yet appear to be a success. What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\nGarces: The biggest lesson that I have learned, and one that I try to carry with me and to impart on those who ask me for advice, is to surround yourself with talented, passionate, capable people and learn all you can from them. If you are constantly around people you admire, you can’t help but study their approach, and often, you’ll discover a better or more effective way of doing something.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food spots?\u003c/strong>\u003cbr>\nGarces: Mission Chinese by Danny Bowien is a favorite and I’ll order anything on that menu! I also like Boulevard and Piperade. I’m going to Manresa during this trip.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think the U.S. is for appreciation of other cultures?\u003c/strong>\u003cbr>\nGarces: It’s often said that the U.S. is a melting pot, therefore I believe it’s impossible for us to not appreciate all of the cultures that now make up American culture.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you ever experienced racism in the kitchen?\u003c/strong>\u003cbr>\nGarces: In many ways, I think of the kitchen as the great equalizer -- especially because often, our ‘audience,’ or our diners, can’t actually see us. If your food is good, it’s good, and that’s really all there is to it at the end of the day.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/BABjose-garces_Headshot.jpg\" alt=\"Jose Garces. Photo credit: Jason Varney\" title=\"Jose Garces. Photo credit: Jason Varney\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-50376\">\u003cbr>\n\u003cem>Chef Jose Garces. Photo credit: Jason Varney\u003c/em>\u003c/p>\n\u003cp>Iron Chef fans, you may want to keep those peepers on high alert. This week, the Bay Area hosts \u003ca href=\"http://en.wikipedia.org/wiki/Iron_Chef_America#The_Iron_Chefs\">Iron Chef\u003c/a> and \u003ca href=\"http://www.jamesbeard.org/blog/menu-jose-garces\">James Beard\u003c/a> Award-winning Chef \u003ca href=\"http://www.garcesgroup.com/\">Jose Garces\u003c/a>, who will be in San Francisco touting his second book, \u003cem>\u003ca href=\"http://www.amazon.com/The-Latin-Road-Home-Savoring/dp/1891105493\">Latin Road Home: Savoring the Foods of Ecuador, Spain, Cuba, Mexico, and Peru\u003c/a>\u003c/em>. The book is a \"travelogue and literary food memoir\" with chapters and recipes from each country. Many of his recipes have ingredients that can be found in, say, your favorite Mission bodega, and Garces gives tips on ingredients for newbies. Garces authored his first cookbook, \u003cem>Latin Evolution\u003c/em>, in 2008 and will be at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> on Thursday night at 6PM. \u003c/p>\n\u003cp>His eponymous Garces Group has 15 restaurants in Philadelphia (Amada, Chifa, Tinto, and Distrito), Chicago, Palm Springs, Arizona, and Atlantic City. An American born to Ecuadorian parents and raised in Chicago, Garces started culinary training as a youngster with his paternal grandmother and later graduated from Chicago’s Kendall College School of Culinary Arts. Chef Garces lives in Philadelphia with his wife and two children and this year created the \u003ca href=\"http://garcesfamilyfoundation.org/\">Garces Family Foundation\u003c/a>, a non-profit to help underserved immigrants.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did the second book project come about?\u003c/strong>\u003cbr>\nGarces: I knew for a long time that I wanted to work on a second cookbook after finishing my first one, \u003cem>Latin Evolution\u003c/em>. When I started coming up with recipes that I thought I might want to include in a second book, they all carried with them specific stories about how I learned to make them or made them my own. Those stories took on as much life as the recipes themselves, and it quickly became obvious that my next book should bring them both together and share not only how to prepare certain dishes but also why I love to prepare them and what they mean to me.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any good stories from the book tour? \u003c/strong>\u003cbr>\nGarces: Up to this point everything has been running very smoothly! It was great to be back at my alma mater, Kendall College in Chicago and I had a blast at the Arizona Taco Fest in Scottsdale where Distrito took home a few trophies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about food-wise?\u003c/strong>\u003cbr>\nGarces: I’m devoted to finding and preparing the best, freshest ingredients. To me, it is the surest way to make a dish truly special. If you refuse to compromise on the quality of your ingredients, you will always be working with the best raw materials, and by extension, you will always create the best version of a dish that you can.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your culinary mentors?\u003c/strong>\u003cbr>\nGarces: I owe a debt of experience and faith to \u003ca href=\"http://www.chefdouglasrodriguez.com/\">Douglas Rodriguez\u003c/a>, both for his trust in me and for bringing me to my adopted hometown of Philadelphia. My fellow Iron Chef, Masaharu Morimoto, never fails to inspire me with his creativity and masterful techniques. The Spanish trailblazer in American has long been Jose Andrés, and I am proud to follow in his footsteps of bringing the best of Spain to America.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best things about being a chef and restaurateur? And the worst?\u003c/strong>\u003cbr>\nGarces: I am lucky to be able to say that I truly love my job. Perhaps the best part of being a chef and restaurateur is using food as a way of bringing people together, whether for just one meal, as guests, or as a team working in one of my restaurants, caring for those guests night after night. Food creates community in a way that nothing else can. There are stresses, as there are in any job, and they can be magnified because every meal in a restaurant should be special, but those stresses pale in comparison to the benefits.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are relatively young yet appear to be a success. What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\nGarces: The biggest lesson that I have learned, and one that I try to carry with me and to impart on those who ask me for advice, is to surround yourself with talented, passionate, capable people and learn all you can from them. If you are constantly around people you admire, you can’t help but study their approach, and often, you’ll discover a better or more effective way of doing something.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food spots?\u003c/strong>\u003cbr>\nGarces: Mission Chinese by Danny Bowien is a favorite and I’ll order anything on that menu! I also like Boulevard and Piperade. I’m going to Manresa during this trip.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think the U.S. is for appreciation of other cultures?\u003c/strong>\u003cbr>\nGarces: It’s often said that the U.S. is a melting pot, therefore I believe it’s impossible for us to not appreciate all of the cultures that now make up American culture.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you ever experienced racism in the kitchen?\u003c/strong>\u003cbr>\nGarces: In many ways, I think of the kitchen as the great equalizer -- especially because often, our ‘audience,’ or our diners, can’t actually see us. If your food is good, it’s good, and that’s really all there is to it at the end of the day.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Maui Rides Another Culinary Wave",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/maui.seantimberlake.jpg\" alt=\"Maui beach scene. Photo: Sean Timberlake\" title=\"Maui beach scene. Photo: Sean Timberlake\" width=\"403\" height=\"403\" class=\"alignnone size-full wp-image-50307\">\u003cbr>\n\u003cem>Many mainlanders head to Maui for the natural beauty not the food. Photo: Sean Timberlake\u003c/em>\u003c/p>\n\u003cp>Before the 1990s, the Hawaiian Islands had a reputation as a culinary backwater -- the land of SPAM and pineapple. And, let's face it, even today few mainlanders head to Maui for the food. The popular island vacation destination is a playground for water-sport thrill seekers, nature lovers, honeymooners, and stressed-out \u003ca href=\"http://en.wikipedia.org/wiki/Haole\">haoles\u003c/a> seeking serious beach time and fruity cocktails with tiny umbrellas. \u003c/p>\n\u003cp>But that may be changing as Maui chefs look beyond local standards like poi and poke for edible inspiration. In recent years, a new culinary culture -- one with homegrown roots -- has emerged on the island and now residents and visitors alike are digging into dishes that wouldn't be out of place on menus in the Bay Area and beyond. The plates coming out of restaurant kitchens, though, reflect Hawaii's rich cultural traditions, exude a clear sense of place, and embrace Japanese, Chinese, Filipino, Portuguese, Polynesian, Korean, traditional Hawaiian, and, yes, European flavors and techniques.\u003c/p>\n\u003cp>It's not the first time in recent memory the 50th state has stirred things up on the stove. Twenty years ago, a dozen celebrated chefs, including \u003ca href=\"http://merrimanshawaii.com/peter_merriman.htm\">Peter Merriman\u003c/a>, \u003ca href=\"http://www.roysrestaurant.com/about/roy_yamaguchi.asp\">Roy Yamaguchi\u003c/a>, and \u003ca href=\"http://www.alanwongs.com/\">Alan Wong\u003c/a> decided to showcase the island state's evolving edible landscape in what was dubbed \u003ca href=\"http://www.hawaiiregionalcuisine.com/\">Hawaii Regional Cuisine\u003c/a>. Their mission: fresh local food prepared in creative ways. This new cuisine was a welcome shift for a state known mostly for its plate lunch. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/locomocofriedrice.alohamixedplate560.jpg\" alt=\"Loco Moco Fried Rice\" title=\"Loco Moco Fried Rice\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50317\">\u003cbr>\n\u003cem>An updated spin on the plate lunch: Loco Moco Fried Rice from the restaurant Aloha Mixed Plate. Photo: Courtesy Aloha Mixed Plate\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This ubiquitous restaurant item -- still found in many places and getting a makeover too -- typically consists of two scoops of rice, a scoop of macaroni salad, and meat such as Hawaiian BBQ, beef teriyaki, kalua pork, chicken katsu or the Loco Moco, a ground beef patty topped with a fried egg and brown gravy. Not exactly local food, and rarely served with a piece of tropical fruit, taro, or fresh-caught fish in sight. \u003c/p>\n\u003cp>What's different about the latest crop of notable Maui chefs -- who include resort restaurateur \u003ca href=\"http://www.cohnrestaurants.com/chefs/executive-chef-ryan-luckey/\">Isaac Bancaco\u003c/a> (formerly of \u003ca href=\"http://www.wailearesortdining.com/humuhumu/\">Humuhumu\u003c/a> now at the \u003ca href=\"http://www.cohnrestaurants.com/menu-restaurants/the-pineapple/\">Pineapple Grill\u003c/a>), casual dining standout \u003ca href=\"http://www.starchefs.com/cook/chefs/bio/sheldon-simeon\">Sheldon Simeon\u003c/a> (\u003ca href=\"http://www.starnoodle.com/\">Star Noodle\u003c/a> and \u003ca href=\"http://leodas.com/\">Leoda's\u003c/a>), and farmer-forager-pop-up-chef \u003ca href=\"http://kupumaui.com/who-is-kupu-maui/\">James Simpliciano\u003c/a> -- is a renewed focus on collaborating closely with farmers and fishermen and sourcing sustainable ingredients that reflect the many microclimates of Maui. This new breed of cooks embrace a farm-to-table sensibility that many Northern Californians take for granted, and seek to modernize menus, offering food with flair and finesse but in a more casual atmosphere than their culinary trailblazers. And this shift in thinking is taking place at fancy resort restaurants, pop-up farm dinners, and eating establishments in between. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/ahi.avo_.star_.noodle400.jpg\" alt=\"Avo Ahi\" title=\"Avo Ahi\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-50311\">\u003cbr>\n\u003cem>Fresh island flavors with a twist shine at Star Noodle, such as the Avo Ahi with sambal (chili sauce) and usukuchi (soy sauce). Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"The new generation of leading Maui chefs have a stronger connection to our local food traditions and food cultures and for the most part they are born and raised in the islands and have a natural affinity to the land, sea, mountains, and valleys,\" notes Christopher Speere of the \u003ca href=\"http://mauiculinary-campusdining.com/index.html\">Maui Culinary Academy\u003c/a> at the University of Hawaii Maui College. \"These chefs were raised on pork adobo, ahi poke, kim chee cucumbers, wild guava smoked pork, shoyu braised pork belly and grilled hamachi collars -- island flavors and the use of island ingredients are inherent in their everyday cooking practices. They stay true to their roots and cook from the heart.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Chef-Simeon.jpg\" alt=\"Chef Seldon Simeon\" title=\"Chef Seldon Simeon\" width=\"401\" height=\"604\" class=\"alignnone size-full wp-image-50312\">\u003cbr>\n\u003cem>The star behind Star Noodle, Sheldon Simeon. Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cp>Case in point James Beard Award-nominee Sheldon Simeon whose Star Noodle -- an Asian-inspired, made-by-hand noodle house in an industrial park near the tourist mecca of Lahaina -- and Leoda's Kitchen and Pie Shop, a roadhouse diner in Olowalu featuring fresh salads, savory pastries, and pies -- have drawn appreciative nods from critics and consumers alike.\u003c/p>\n\u003cp>Simeon and fellow chefs took off for New York to get ideas and inspiration from noodle bars like David Chang's \u003ca href=\"http://momofuku.com/\">Momofuku\u003c/a>, for Simeon's noodle joint, and it shows in his small plates offering imaginative flavor pairings. Pohole Salad showcases Hana fiddle head ferns, Maui onions, ebi (shrimp), and kombu (seaweed); Lahaina Fried Soup (actually a noodle dish, not soup featuring doubly-thick chow fun, pork, and bean sprouts), and bacon-flecked Brussels Sprouts with Napa cabbage and kimchee puree also wins rave reviews. Desserts include a modern rendition of the popular Portuguese doughnuts known as Malasadas, served with chocolate and butterscotch caramel sauce and chopped peanuts. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/starnoodle.lahainafriednoodlesoup560.jpg\" alt=\"Lahaina Fried Soup\" title=\"Lahaina Fried Soup\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-50318\">\u003cbr>\n\u003cem>Noodle dishes, such as the Lahaina Fried Soup, feature at Star Noodle. Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/starnoodle.malasadas.jpg\" alt=\"Malasadas\" title=\"Malasadas\" width=\"250\" height=\"353\" class=\"alignnone size-full wp-image-50310\">\u003cbr>\n\u003cem>Save room for dessert at Star Noodle. Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cp>Similarly, a kitchen crew from Leoda's decamped to the Bay Area to research bread, pies, and pastries at places like \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>, \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, and \u003ca href=\"http://elportenosf.com/\">El Porteno Empanadas\u003c/a>. On the menu at the roadhouse: a savory corn hand-held pie filled with hibatchi sweet Kula corn, lime zest, cotija cheese, chives, and cilantro, along with hearty chicken or meat 'n potatoes pot pies. Also in the mix: sweet berry pies, flaky crusted yuzu-lemon tart, macadamia nut chocolate praline pie, and coconut cream pie. Sides worth scoping out include the Reuben lumpia (corned beef, sauerkraut, provolone cheese, thousand island dressing) and the fried salad (Brussels sprouts leaves, burnt orange vinaigrette, celery leaves, mixed hydroponic greens, radish, local mint.)\u003c/p>\n\u003cp>On a recent food and farm trip to Maui, Simeon stopped by this reporter's table at Star Noodle to share his thoughts on the current state of dining on the island. Simeon, originally from Hilo on the Big Island, recently earned a People's Choice Award for \u003ca href=\"http://www.foodandwine.com/peoples-best-new-chef/northwest-pacific\">Best New Chef/Northwest and Pacific region\u003c/a> from \u003cem>Food & Wine \u003c/em>magazine. He also appears on season 10 of \u003ca href=\"http://www.bravotv.com/top-chef/season-10/about\">Bravo's Top Chef\u003c/a>, which begins November 7 (he was mum about the show, as one might expect.) But there's nothing celebrity chef-y about this cook: He arrived in a T-shirt, shorts, and slippers (island speak for flip flops) en route to his second baby luau of the night. (A first birthday luau is a grand celebration, he and another local informed me. Naturally, food plays a starring role in such events.)\u003c/p>\n\u003cp>He's a humble guy who comes from a food-loving clan (his dad born and raised Hawaiian, his mom from a Filipino family). Simeon is happy for his restaurants' success and also quietly striving to do more to feature Hawaiian farmers who grow local gems -- he thinks it's time for restaurant chefs like him to step aside and place the spotlight on what growers are doing to improve food in Maui. \u003c/p>\n\u003cblockquote>\u003cp>\"It's an honor to showcase local ingredients and incorporate local culture in the dishes we serve,\" he says. \"As a chef I like to introduce customers -- locals and visitors -- to flavors they can't find anywhere else.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/leodas.friedsalad560.jpg\" alt=\"fried salad\" title=\"fried salad\" width=\"550\" height=\"364\" class=\"alignnone size-full wp-image-50316\">\u003cbr>\n\u003cem>The fried salad at Leoda's features Brussels sprouts coated in a kicky dressing. Photo: Courtesy Leoda's\u003c/em>\u003c/p>\n\u003cp>His wildly popular Brussels sprouts dishes at both hot spots illustrate some of the challenges inherent with island culinary life. Simeon concedes Brussels sprouts showed up on his menus as part of a national trend, and now they're too big a hit to come off. But these cruciferous vegetables are flown in from the mainland. So he's working with farmers in cooler areas on the island, who can grow small Brussels sprouts for a short season, and hopes to switch to this homegrown crop for however long they last and educate diners about seasonal eating along the way.\u003c/p>\n\u003cp>Food writer Bonnie Friedman says much has changed on the plate in the 30 years she's called Maui home -- despite the island's limited resources. \"When I first arrived here in terms of 'fine dining,' most places were serving frozen mahimahi, frozen vegetables, a baked potato and calling it a day,\" says Friedman, who leads \u003ca href=\"http://tourdafood.com/\">local food tours\u003c/a> designed to whisk visitors away from the resort areas and into the small towns where local people live, work, and eat. She passes on \"name\" places for holes-in-the-walls in central Maui, mom-and-pop shops, cowboy country fare, and gas-station grub to highlight what she calls the island's \"amazing melting pot of ethnic cuisines.\" There's always a shave ice stop too.\u003c/p>\n\u003cp>Not everyone is enamored with the current state of island eats -- notably newbies from the mainland. At \u003ca href=\"http://www.oofarm.com/\">O'o Farm\u003c/a> in Kula Country, a growing region on the island's west side, the resident chef on a \u003ca href=\"http://www.oofarm.com/tour-luncheon/\">farm and lunch tour\u003c/a> there -- who relocated from food-centric Seattle for the gig -- maintains that island food is 5 to 15 years behind what's on plates Stateside and says he hasn't been wowed by anything he's eaten while out and about in the eight months or so he's lived on Maui.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/kupu.maui_.popup_.waiheecoastaldunes.jpg\" alt=\"Pop-up dining, Hawaiian style, at Kupu Maui.\" title=\"Pop-up dining, Hawaiian style, at Kupu Maui.\" width=\"320\" height=\"213\" class=\"alignnone size-full wp-image-50315\">\u003cbr>\n\u003cem>Pop-up dining, Hawaiian style, at Kupu Maui. Photo: Monica George\u003c/em>\u003c/p>\n\u003cp>No matter, for the most part, locals are content to do their own thing without emulating mainland trends -- or at least giving them a refreshing island feel. Take a recent pop-up dinner, old hat in the Bay Area for sure. But this event, sponsored by the \u003ca href=\"http://slowfoodmaui.org/\">local chapter of Slow Food\u003c/a>, had a distinctly island vibe: James Simpliciano, who grows greens and has worked in the kitchens of large resorts, dished up dinner on protected land while local musician Joel Katz played Hawaiian steel guitar. Proceeds from these events benefit local groups -- the spirit of giving back to the community is alive and well in the land of aloha -- in this case the \u003ca href=\"http://www.hilt.org/about-us/\">Hawaiian Islands Land Trust\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/james.simpliciano.peter_.liu_.maui560.jpg\" alt=\"Farmer-chef James Simpliciano\" title=\"Farmer-chef James Simpliciano\" width=\"560\" height=\"371\" class=\"alignnone size-full wp-image-50313\">\u003cbr>\n\u003cem>Farmer-chef James Simpliciano cooks for the pop-up crowd. Photo: Peter Liu, Kaiscapes Media/\u003ca href=\"http://www.flickr.com/photos/kaiscapesllc/7236639608/\">Flickr\u003c/a>\u003c/em>\u003c/p>\n\u003cp>This pop-up event, dubbed \u003ca href=\"http://kupumaui.com/\">Kupu Maui\u003c/a>, (kupu means sprout in Hawaiian) was held at \u003ca href=\"http://www.hilt.org/protected-lands/maui/waihee-refuge/\">Waihe'e Coastal Dunes and Wetlands Refuge\u003c/a>, a quiet, pristine, shoreline plot home to eight different endangered species. On the menu that night pupu (bite-sized appetizers) such as chai-smoked pork with lilikoi (passion fruit) jelly and micro greens on taro chip (a vegetarian version showcased local goat cheese). The main meal served buffet-style included a lamb tagine with aromatic Maui onion mire poix, Honakahau taro, Kapalua sweet potato, Ka'anapali carrots, beets, garlic and Hawaiian sea salt. Much of the food was donated by local farmers and prepared by a crew of local cooks. Kupu Maui pops up once a month at a different location, frequently a farm. For instance, last Saturday the event was held at \u003ca href=\"http://kupaafarms.blogspot.com/\">Kupa'a Farm\u003c/a>, an organic grower whose produce sells out within hours at the \u003ca href=\"http://www.upcountryfarmersmarket.com/\">UpCountry Farmers' Market\u003c/a> on Saturdays.\u003c/p>\n\u003cp>It's true much of what is consumed on Maui is still imported from the mainland, perhaps not surprising for an isolated island a five-hour flight from San Francisco. But increasingly, resident chefs feature homegrown food for the same reasons the rest of us seek local eats -- health, environment, economics, sustainability, taste, terroir -- and a dash of well-deserved local pride.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Full disclosure: The writer was a guest on Maui courtesy of Maui's Visitors & Convention Bureau.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/maui.seantimberlake.jpg\" alt=\"Maui beach scene. Photo: Sean Timberlake\" title=\"Maui beach scene. Photo: Sean Timberlake\" width=\"403\" height=\"403\" class=\"alignnone size-full wp-image-50307\">\u003cbr>\n\u003cem>Many mainlanders head to Maui for the natural beauty not the food. Photo: Sean Timberlake\u003c/em>\u003c/p>\n\u003cp>Before the 1990s, the Hawaiian Islands had a reputation as a culinary backwater -- the land of SPAM and pineapple. And, let's face it, even today few mainlanders head to Maui for the food. The popular island vacation destination is a playground for water-sport thrill seekers, nature lovers, honeymooners, and stressed-out \u003ca href=\"http://en.wikipedia.org/wiki/Haole\">haoles\u003c/a> seeking serious beach time and fruity cocktails with tiny umbrellas. \u003c/p>\n\u003cp>But that may be changing as Maui chefs look beyond local standards like poi and poke for edible inspiration. In recent years, a new culinary culture -- one with homegrown roots -- has emerged on the island and now residents and visitors alike are digging into dishes that wouldn't be out of place on menus in the Bay Area and beyond. The plates coming out of restaurant kitchens, though, reflect Hawaii's rich cultural traditions, exude a clear sense of place, and embrace Japanese, Chinese, Filipino, Portuguese, Polynesian, Korean, traditional Hawaiian, and, yes, European flavors and techniques.\u003c/p>\n\u003cp>It's not the first time in recent memory the 50th state has stirred things up on the stove. Twenty years ago, a dozen celebrated chefs, including \u003ca href=\"http://merrimanshawaii.com/peter_merriman.htm\">Peter Merriman\u003c/a>, \u003ca href=\"http://www.roysrestaurant.com/about/roy_yamaguchi.asp\">Roy Yamaguchi\u003c/a>, and \u003ca href=\"http://www.alanwongs.com/\">Alan Wong\u003c/a> decided to showcase the island state's evolving edible landscape in what was dubbed \u003ca href=\"http://www.hawaiiregionalcuisine.com/\">Hawaii Regional Cuisine\u003c/a>. Their mission: fresh local food prepared in creative ways. This new cuisine was a welcome shift for a state known mostly for its plate lunch. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/locomocofriedrice.alohamixedplate560.jpg\" alt=\"Loco Moco Fried Rice\" title=\"Loco Moco Fried Rice\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50317\">\u003cbr>\n\u003cem>An updated spin on the plate lunch: Loco Moco Fried Rice from the restaurant Aloha Mixed Plate. Photo: Courtesy Aloha Mixed Plate\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This ubiquitous restaurant item -- still found in many places and getting a makeover too -- typically consists of two scoops of rice, a scoop of macaroni salad, and meat such as Hawaiian BBQ, beef teriyaki, kalua pork, chicken katsu or the Loco Moco, a ground beef patty topped with a fried egg and brown gravy. Not exactly local food, and rarely served with a piece of tropical fruit, taro, or fresh-caught fish in sight. \u003c/p>\n\u003cp>What's different about the latest crop of notable Maui chefs -- who include resort restaurateur \u003ca href=\"http://www.cohnrestaurants.com/chefs/executive-chef-ryan-luckey/\">Isaac Bancaco\u003c/a> (formerly of \u003ca href=\"http://www.wailearesortdining.com/humuhumu/\">Humuhumu\u003c/a> now at the \u003ca href=\"http://www.cohnrestaurants.com/menu-restaurants/the-pineapple/\">Pineapple Grill\u003c/a>), casual dining standout \u003ca href=\"http://www.starchefs.com/cook/chefs/bio/sheldon-simeon\">Sheldon Simeon\u003c/a> (\u003ca href=\"http://www.starnoodle.com/\">Star Noodle\u003c/a> and \u003ca href=\"http://leodas.com/\">Leoda's\u003c/a>), and farmer-forager-pop-up-chef \u003ca href=\"http://kupumaui.com/who-is-kupu-maui/\">James Simpliciano\u003c/a> -- is a renewed focus on collaborating closely with farmers and fishermen and sourcing sustainable ingredients that reflect the many microclimates of Maui. This new breed of cooks embrace a farm-to-table sensibility that many Northern Californians take for granted, and seek to modernize menus, offering food with flair and finesse but in a more casual atmosphere than their culinary trailblazers. And this shift in thinking is taking place at fancy resort restaurants, pop-up farm dinners, and eating establishments in between. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/ahi.avo_.star_.noodle400.jpg\" alt=\"Avo Ahi\" title=\"Avo Ahi\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-50311\">\u003cbr>\n\u003cem>Fresh island flavors with a twist shine at Star Noodle, such as the Avo Ahi with sambal (chili sauce) and usukuchi (soy sauce). Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"The new generation of leading Maui chefs have a stronger connection to our local food traditions and food cultures and for the most part they are born and raised in the islands and have a natural affinity to the land, sea, mountains, and valleys,\" notes Christopher Speere of the \u003ca href=\"http://mauiculinary-campusdining.com/index.html\">Maui Culinary Academy\u003c/a> at the University of Hawaii Maui College. \"These chefs were raised on pork adobo, ahi poke, kim chee cucumbers, wild guava smoked pork, shoyu braised pork belly and grilled hamachi collars -- island flavors and the use of island ingredients are inherent in their everyday cooking practices. They stay true to their roots and cook from the heart.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Chef-Simeon.jpg\" alt=\"Chef Seldon Simeon\" title=\"Chef Seldon Simeon\" width=\"401\" height=\"604\" class=\"alignnone size-full wp-image-50312\">\u003cbr>\n\u003cem>The star behind Star Noodle, Sheldon Simeon. Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cp>Case in point James Beard Award-nominee Sheldon Simeon whose Star Noodle -- an Asian-inspired, made-by-hand noodle house in an industrial park near the tourist mecca of Lahaina -- and Leoda's Kitchen and Pie Shop, a roadhouse diner in Olowalu featuring fresh salads, savory pastries, and pies -- have drawn appreciative nods from critics and consumers alike.\u003c/p>\n\u003cp>Simeon and fellow chefs took off for New York to get ideas and inspiration from noodle bars like David Chang's \u003ca href=\"http://momofuku.com/\">Momofuku\u003c/a>, for Simeon's noodle joint, and it shows in his small plates offering imaginative flavor pairings. Pohole Salad showcases Hana fiddle head ferns, Maui onions, ebi (shrimp), and kombu (seaweed); Lahaina Fried Soup (actually a noodle dish, not soup featuring doubly-thick chow fun, pork, and bean sprouts), and bacon-flecked Brussels Sprouts with Napa cabbage and kimchee puree also wins rave reviews. Desserts include a modern rendition of the popular Portuguese doughnuts known as Malasadas, served with chocolate and butterscotch caramel sauce and chopped peanuts. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/starnoodle.lahainafriednoodlesoup560.jpg\" alt=\"Lahaina Fried Soup\" title=\"Lahaina Fried Soup\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-50318\">\u003cbr>\n\u003cem>Noodle dishes, such as the Lahaina Fried Soup, feature at Star Noodle. Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/starnoodle.malasadas.jpg\" alt=\"Malasadas\" title=\"Malasadas\" width=\"250\" height=\"353\" class=\"alignnone size-full wp-image-50310\">\u003cbr>\n\u003cem>Save room for dessert at Star Noodle. Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cp>Similarly, a kitchen crew from Leoda's decamped to the Bay Area to research bread, pies, and pastries at places like \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>, \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, and \u003ca href=\"http://elportenosf.com/\">El Porteno Empanadas\u003c/a>. On the menu at the roadhouse: a savory corn hand-held pie filled with hibatchi sweet Kula corn, lime zest, cotija cheese, chives, and cilantro, along with hearty chicken or meat 'n potatoes pot pies. Also in the mix: sweet berry pies, flaky crusted yuzu-lemon tart, macadamia nut chocolate praline pie, and coconut cream pie. Sides worth scoping out include the Reuben lumpia (corned beef, sauerkraut, provolone cheese, thousand island dressing) and the fried salad (Brussels sprouts leaves, burnt orange vinaigrette, celery leaves, mixed hydroponic greens, radish, local mint.)\u003c/p>\n\u003cp>On a recent food and farm trip to Maui, Simeon stopped by this reporter's table at Star Noodle to share his thoughts on the current state of dining on the island. Simeon, originally from Hilo on the Big Island, recently earned a People's Choice Award for \u003ca href=\"http://www.foodandwine.com/peoples-best-new-chef/northwest-pacific\">Best New Chef/Northwest and Pacific region\u003c/a> from \u003cem>Food & Wine \u003c/em>magazine. He also appears on season 10 of \u003ca href=\"http://www.bravotv.com/top-chef/season-10/about\">Bravo's Top Chef\u003c/a>, which begins November 7 (he was mum about the show, as one might expect.) But there's nothing celebrity chef-y about this cook: He arrived in a T-shirt, shorts, and slippers (island speak for flip flops) en route to his second baby luau of the night. (A first birthday luau is a grand celebration, he and another local informed me. Naturally, food plays a starring role in such events.)\u003c/p>\n\u003cp>He's a humble guy who comes from a food-loving clan (his dad born and raised Hawaiian, his mom from a Filipino family). Simeon is happy for his restaurants' success and also quietly striving to do more to feature Hawaiian farmers who grow local gems -- he thinks it's time for restaurant chefs like him to step aside and place the spotlight on what growers are doing to improve food in Maui. \u003c/p>\n\u003cblockquote>\u003cp>\"It's an honor to showcase local ingredients and incorporate local culture in the dishes we serve,\" he says. \"As a chef I like to introduce customers -- locals and visitors -- to flavors they can't find anywhere else.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/leodas.friedsalad560.jpg\" alt=\"fried salad\" title=\"fried salad\" width=\"550\" height=\"364\" class=\"alignnone size-full wp-image-50316\">\u003cbr>\n\u003cem>The fried salad at Leoda's features Brussels sprouts coated in a kicky dressing. Photo: Courtesy Leoda's\u003c/em>\u003c/p>\n\u003cp>His wildly popular Brussels sprouts dishes at both hot spots illustrate some of the challenges inherent with island culinary life. Simeon concedes Brussels sprouts showed up on his menus as part of a national trend, and now they're too big a hit to come off. But these cruciferous vegetables are flown in from the mainland. So he's working with farmers in cooler areas on the island, who can grow small Brussels sprouts for a short season, and hopes to switch to this homegrown crop for however long they last and educate diners about seasonal eating along the way.\u003c/p>\n\u003cp>Food writer Bonnie Friedman says much has changed on the plate in the 30 years she's called Maui home -- despite the island's limited resources. \"When I first arrived here in terms of 'fine dining,' most places were serving frozen mahimahi, frozen vegetables, a baked potato and calling it a day,\" says Friedman, who leads \u003ca href=\"http://tourdafood.com/\">local food tours\u003c/a> designed to whisk visitors away from the resort areas and into the small towns where local people live, work, and eat. She passes on \"name\" places for holes-in-the-walls in central Maui, mom-and-pop shops, cowboy country fare, and gas-station grub to highlight what she calls the island's \"amazing melting pot of ethnic cuisines.\" There's always a shave ice stop too.\u003c/p>\n\u003cp>Not everyone is enamored with the current state of island eats -- notably newbies from the mainland. At \u003ca href=\"http://www.oofarm.com/\">O'o Farm\u003c/a> in Kula Country, a growing region on the island's west side, the resident chef on a \u003ca href=\"http://www.oofarm.com/tour-luncheon/\">farm and lunch tour\u003c/a> there -- who relocated from food-centric Seattle for the gig -- maintains that island food is 5 to 15 years behind what's on plates Stateside and says he hasn't been wowed by anything he's eaten while out and about in the eight months or so he's lived on Maui.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/kupu.maui_.popup_.waiheecoastaldunes.jpg\" alt=\"Pop-up dining, Hawaiian style, at Kupu Maui.\" title=\"Pop-up dining, Hawaiian style, at Kupu Maui.\" width=\"320\" height=\"213\" class=\"alignnone size-full wp-image-50315\">\u003cbr>\n\u003cem>Pop-up dining, Hawaiian style, at Kupu Maui. Photo: Monica George\u003c/em>\u003c/p>\n\u003cp>No matter, for the most part, locals are content to do their own thing without emulating mainland trends -- or at least giving them a refreshing island feel. Take a recent pop-up dinner, old hat in the Bay Area for sure. But this event, sponsored by the \u003ca href=\"http://slowfoodmaui.org/\">local chapter of Slow Food\u003c/a>, had a distinctly island vibe: James Simpliciano, who grows greens and has worked in the kitchens of large resorts, dished up dinner on protected land while local musician Joel Katz played Hawaiian steel guitar. Proceeds from these events benefit local groups -- the spirit of giving back to the community is alive and well in the land of aloha -- in this case the \u003ca href=\"http://www.hilt.org/about-us/\">Hawaiian Islands Land Trust\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/james.simpliciano.peter_.liu_.maui560.jpg\" alt=\"Farmer-chef James Simpliciano\" title=\"Farmer-chef James Simpliciano\" width=\"560\" height=\"371\" class=\"alignnone size-full wp-image-50313\">\u003cbr>\n\u003cem>Farmer-chef James Simpliciano cooks for the pop-up crowd. Photo: Peter Liu, Kaiscapes Media/\u003ca href=\"http://www.flickr.com/photos/kaiscapesllc/7236639608/\">Flickr\u003c/a>\u003c/em>\u003c/p>\n\u003cp>This pop-up event, dubbed \u003ca href=\"http://kupumaui.com/\">Kupu Maui\u003c/a>, (kupu means sprout in Hawaiian) was held at \u003ca href=\"http://www.hilt.org/protected-lands/maui/waihee-refuge/\">Waihe'e Coastal Dunes and Wetlands Refuge\u003c/a>, a quiet, pristine, shoreline plot home to eight different endangered species. On the menu that night pupu (bite-sized appetizers) such as chai-smoked pork with lilikoi (passion fruit) jelly and micro greens on taro chip (a vegetarian version showcased local goat cheese). The main meal served buffet-style included a lamb tagine with aromatic Maui onion mire poix, Honakahau taro, Kapalua sweet potato, Ka'anapali carrots, beets, garlic and Hawaiian sea salt. Much of the food was donated by local farmers and prepared by a crew of local cooks. Kupu Maui pops up once a month at a different location, frequently a farm. For instance, last Saturday the event was held at \u003ca href=\"http://kupaafarms.blogspot.com/\">Kupa'a Farm\u003c/a>, an organic grower whose produce sells out within hours at the \u003ca href=\"http://www.upcountryfarmersmarket.com/\">UpCountry Farmers' Market\u003c/a> on Saturdays.\u003c/p>\n\u003cp>It's true much of what is consumed on Maui is still imported from the mainland, perhaps not surprising for an isolated island a five-hour flight from San Francisco. But increasingly, resident chefs feature homegrown food for the same reasons the rest of us seek local eats -- health, environment, economics, sustainability, taste, terroir -- and a dash of well-deserved local pride.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Full disclosure: The writer was a guest on Maui courtesy of Maui's Visitors & Convention Bureau.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Q&A with Mourad Lahlou, Chef and Culinary Diplomat",
"title": "Q&A with Mourad Lahlou, Chef and Culinary Diplomat",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560BAB_Mourad-Lahlou-Deborah-Jones-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560BAB_Mourad-Lahlou-Deborah-Jones-2.jpg\" alt=\"Mourad Lahlou. Photo: Deborah Jones\" title=\"Mourad Lahlou. Photo: Deborah Jones\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-50274\">\u003c/a>\u003cbr>\n\u003cem>Mourad Lahlou. Photo: Deborah Jones\u003c/em>\u003c/p>\n\u003cp>Self-taught chef and restaurateur Mourad Lahlou is the one name repeatedly whispered at industry events as someone who is innovative and daring. Lahlou’s first cookbook “\u003ca href=\"http://www.amazon.com/Mourad-New-Moroccan-Lahlou/dp/1579654290\">Mourad: New Moroccan\u003c/a>” came out last year and the recipes reveal his personal interpretation of his native Moroccan cuisine. Eating at his Michelin starred restaurant \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> remains a popular “must-do” for many, and Lahlou was recently appointed a culinary ambassador by Secretary of State \u003ca href=\"http://www.foodpolitics.com/wp-content/uploads/Diplomatic-Culinary-Partnership-Initiative-One-Pager.pdf\">Hillary Clinton\u003c/a>. Lahlou is also gearing up to open a new restaurant in downtown San Francisco, which Lahlou has said will be different than Aziza. \u003c/p>\n\u003cp>Bay Area Bites caught up with Lahlou via a telephone and an email interview recently. His comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you become a culinary ambassador? How will it change your schedule?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> Hillary Clinton decided to start this new initiative called culinary diplomacy, using food as soft diplomacy. When dignitaries come to the United States from North Africa, I will cook for them. The main task, though is for me to travel and talk about how we care about the world, and care about the environment...that covers what we eat, what we produce and our children.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Imagine if you have a Japanese dignitary coming to the U.S. who has food made by an American with strong links to Japan. It will show them we care and that they are cared for, and I think that’s really important. This whole thing is labeled soft diplomacy. There’s also hard diplomacy, which is the typical way of doing diplomacy. I’m really surprised that it’s taken this long for this initiative to happen. Food is the one thing that we all put into our own body to achieve many purposes: to survive, to be entertained. By cooking, you’re sustaining someone’s life. It’s a very powerful but overlooked way of achieving diplomacy. \u003c/p>\n\u003cp>I will travel to New York and Washington, D.C., as well as abroad. Every time I go abroad, I have to go to the embassies and consulates. I also will do conferences, events and connect with people on the internet. It’s not just a title, and you don’t just show up for an event. \u003c/p>\n\u003cp>Dignitaries are coming to the United States on a daily basis. You’ll get advanced notice three days ahead, a week, three months -- of course, all the chefs are all stoked and really want to make sure it’s a success. It needs to be nurtured and taken care of. We would like other chefs to be invited to participate in this initiative so it grows. So the chefs are a very important part of this process.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you passionate about food-wise these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> I’ve really been obsessing and having a hard time with reduced sauces. You know when you eat a dish that’s really sticky and it’s been strained 20 times? It’s delicious and the flavor is deep and profound but it lacquers your tongue. You have to power wash to get it off. It’s so ugly. I’m experimenting with figuring out the components in the sauce so that I can reduce it without it getting sticky, so that it stays runny. If I can figure out how to break the molecules, then I will have a brothy sauce that is also reduced, flavorful and amazing. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have favorite food/drink spots in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong>\u003cbr>\nMy favorite spot to slurp a bowl of noodles is \u003ca href=\"http://turtletowersf.com/\">Turtle Tower\u003c/a>. They have the best pho ga long in town. It’s a great chicken noodle soup with giblets, which is the bomb on a cold, foggy San Francisco summer day.\u003c/p>\n\u003cp>I'd drive across town in rush hour traffic to eat at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>, \u003ca href=\"http://www.saisonsf.com/splash.html\">Saison\u003c/a>, \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>, \u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>, \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>, \u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> and \u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a>. I would actually walk across town in a rainy day to eat at any of these places. Did i mention that I would walk uphill both ways??\u003c/p>\n\u003cp>Nothing says San Francisco on a plate more than the Crab Louie served at \u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>, which epitomizes San Francisco in every bite. It’s simple, delicious and crazy fresh seafood and the place to take any out-of-towner and watch them lick their fingers because they can't understand why the food is so deceptively tasty.\u003c/p>\n\u003cp>My go-to place on my night off is at home. I’d order whatever i feel like. It works every time.\u003c/p>\n\u003cp>For sushi, \u003ca href=\"http://www.yelp.com/biz/ino-sushi-san-francisco\">Ino Sushi\u003c/a> has out-of-this-world sushi by Chef Ino who gets to do whatever the f*ck he wants to. It's better that way.\u003c/p>\n\u003cp>The best tacos are from \u003ca href=\"http://www.yelp.com/biz/el-gallo-giro-taco-truck-san-francisco\">El Gallo Giro\u003c/a> on 23rd street and Treat Avenue. They sell these out of a truck but they have the best tacos in town and they are ideal for eating while paying attention to something more serious than just food for a change. They are much tastier than pizza and they don't get stale as quickly. Try their roast chicken, which are so tasty that they make you not miss pork at all.\u003c/p>\n\u003cp>For my best late night hangout, if it's before 1am, I would choose \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>. I love their burger and roast chicken. You can't beat it at that hour of the night, morning or whatever it's called. If we're talking after 1am, then it's \u003ca href=\"http://www.yelp.com/biz/my-canh-san-francisco\">My Canh\u003c/a> on Broadway, for cheap, tasty grub made when most decent cooks in the city are too tired and drowning in their beer or cocktails; this is San Francisco after all.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> is an amazing human being. She’s known me 16 or 17 years. She’s a great friend and is so honest to a fault. She’ll tell you something to your face and I love that. She cares even on a more profound level. We’ve been friends and close for so many years. She respects and loves what I do and always tells me her opinion. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the pros and cons of building a restaurant business?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou: \u003c/strong>The pros are the community. You’re dealing with people who frequent your restaurant who know and appreciate food. Where else can you see someone from another region and country and have it be a success. Look at Mission Chinese, at Bar Tartine. We are so open-minded and embracing of other cultures...That’s a huge draw for me. I feel like people allow me to experiment. They don’t stigmatize me with ethnicity. They don’t ask you to be the same. They don’t have a set of prejudices. They give you room to grow and experiment. When I first started, I was doing traditional Moroccan. I grew and people allowed me to do it differently and to grow. \u003c/p>\n\u003cp>The produce, farmers and community are also great. It makes it so much easier having easy access to them. We tend to take for granted that. I go to New York quite a bit but our produce puts them to shame. Take Joe’s Early Girl tomatoes, which are so amazing by themselves. They’re like a bundle of flavor that just explodes in your mouth. I think it’s wonderful to get up and go to the farmers' market and then be able to cook with the produce. One of the hardest things is to go to other places and use different tomatoes. You have to manipulate the food more to make it taste better.\u003c/p>\n\u003cp>The hardest thing about having a restaurant in the Bay Area is that no matter what, it’s a small town. You get a limited area, surrounded with water. It doesn't expand like L.A., which makes it so intimate and limited in a way, you know? Restaurants are opening all the time. The problem I have is: the quality of the cooks. There are great cooks but it’s really hard to find and hold on to great cooks. That’s one issue that has to be addressed sooner or later. It doesn’t allow for one place to have a bunch of great cooks who can elevate to the next level. The cost of living in the Bay Area is so, so high so cooks end up leaving and going somewhere else -- back to New York, Chicago or L.A. because they just can’t be there. We end up losing them. I call it the brain drain because we lose the smartest, brightest cooks. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you learn to cook such great food?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> The environment was really fertile for me to grow in a culinary sense. If my family would have known I was going to be a cook, to travel 6,000 miles to cook, they would have revolted. It would not even be an acceptable option for me. I allowed myself to be exposed to different cultures. \u003c/p>\n\u003cp>I was going to go to college in France and stay with my aunt. I had an idea that I wanted to instead go to America. My grandpa wanted to find a way to tell me “It’s not a great idea, but yeah, if you want to get a visa, just know that it’s extremely hard.” Once he said it at the table in front of everyone, I was able to give it a try. I got a five-year visa and was so excited. \u003c/p>\n\u003cp>Everyone was shocked. My family had promised I could do it and within two to three weeks I was in a plane on my way to San Francisco. I was so homesick and business was hard. I couldn’t fly back to Morocco; it takes a day to fly back there. The one thing I could do to connect to them was food -- I started making things and it was terrible. I was so lost and so sad, there were so many tears and sleepless nights. Eventually I started using my memory to recreate the days and memories with all the women shopping and cooking in Morocco. I was really reliving those moments. \u003c/p>\n\u003cp>Of course, in Morocco there are no recipes. I would call someone and say “how did you make that tagine?” they’d say a “pinch of this and pinch of that.” I was in college (at San Francisco State) for economics but I was learning how to preserve things, how to break down a fish and how to cook, really. Eventually by the time I was finished with college, people said, “You should open a restaurant.” I had $3,700 to my name and so I opened a restaurant. I had no idea what I had gotten myself into. Once I opened the restaurant, it was traditional food, and I started to watch people eat, and talk to people about themselves and their food preferences. I started to realize that food has to have a sense of place. \u003c/p>\n\u003cp>Food has to connect people to where there are. I can’t cook food in the same way it’s made in Morocco. Food connects people to their past. They want to taste the stew that their great grandma made. It’s not Facebook or Twitter that connects us, it’s through memories and through food. It's how we stay connected to people and the past. Here in America it’s always “What’s new?” and “What are the trends?” People are always looking into the future here. I was stuck because the way I was cooking was in the past. But the way people are here is that they look into the future, looking at the ingredients. Food here is a religion, a way of life... where is that carrot and chicken from? There’s an obsession here. I had to change the way I was thinking about food. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I was taking those ideas -- the foods from Marrakesh and making it in SF but it didn’t make any sense. What I’m making now is food for the Bay Area. I think that’s what’s really cool. \u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Chef Mourad Lahlou, who recently accepted a position as a culinary diplomat in a program pioneered by Secretary of State Hillary Clinton. Lahlou details his favorite dining spots as well as what the local culinary \"brain drain\" is.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560BAB_Mourad-Lahlou-Deborah-Jones-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560BAB_Mourad-Lahlou-Deborah-Jones-2.jpg\" alt=\"Mourad Lahlou. Photo: Deborah Jones\" title=\"Mourad Lahlou. Photo: Deborah Jones\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-50274\">\u003c/a>\u003cbr>\n\u003cem>Mourad Lahlou. Photo: Deborah Jones\u003c/em>\u003c/p>\n\u003cp>Self-taught chef and restaurateur Mourad Lahlou is the one name repeatedly whispered at industry events as someone who is innovative and daring. Lahlou’s first cookbook “\u003ca href=\"http://www.amazon.com/Mourad-New-Moroccan-Lahlou/dp/1579654290\">Mourad: New Moroccan\u003c/a>” came out last year and the recipes reveal his personal interpretation of his native Moroccan cuisine. Eating at his Michelin starred restaurant \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> remains a popular “must-do” for many, and Lahlou was recently appointed a culinary ambassador by Secretary of State \u003ca href=\"http://www.foodpolitics.com/wp-content/uploads/Diplomatic-Culinary-Partnership-Initiative-One-Pager.pdf\">Hillary Clinton\u003c/a>. Lahlou is also gearing up to open a new restaurant in downtown San Francisco, which Lahlou has said will be different than Aziza. \u003c/p>\n\u003cp>Bay Area Bites caught up with Lahlou via a telephone and an email interview recently. His comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you become a culinary ambassador? How will it change your schedule?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> Hillary Clinton decided to start this new initiative called culinary diplomacy, using food as soft diplomacy. When dignitaries come to the United States from North Africa, I will cook for them. The main task, though is for me to travel and talk about how we care about the world, and care about the environment...that covers what we eat, what we produce and our children.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Imagine if you have a Japanese dignitary coming to the U.S. who has food made by an American with strong links to Japan. It will show them we care and that they are cared for, and I think that’s really important. This whole thing is labeled soft diplomacy. There’s also hard diplomacy, which is the typical way of doing diplomacy. I’m really surprised that it’s taken this long for this initiative to happen. Food is the one thing that we all put into our own body to achieve many purposes: to survive, to be entertained. By cooking, you’re sustaining someone’s life. It’s a very powerful but overlooked way of achieving diplomacy. \u003c/p>\n\u003cp>I will travel to New York and Washington, D.C., as well as abroad. Every time I go abroad, I have to go to the embassies and consulates. I also will do conferences, events and connect with people on the internet. It’s not just a title, and you don’t just show up for an event. \u003c/p>\n\u003cp>Dignitaries are coming to the United States on a daily basis. You’ll get advanced notice three days ahead, a week, three months -- of course, all the chefs are all stoked and really want to make sure it’s a success. It needs to be nurtured and taken care of. We would like other chefs to be invited to participate in this initiative so it grows. So the chefs are a very important part of this process.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you passionate about food-wise these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> I’ve really been obsessing and having a hard time with reduced sauces. You know when you eat a dish that’s really sticky and it’s been strained 20 times? It’s delicious and the flavor is deep and profound but it lacquers your tongue. You have to power wash to get it off. It’s so ugly. I’m experimenting with figuring out the components in the sauce so that I can reduce it without it getting sticky, so that it stays runny. If I can figure out how to break the molecules, then I will have a brothy sauce that is also reduced, flavorful and amazing. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have favorite food/drink spots in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong>\u003cbr>\nMy favorite spot to slurp a bowl of noodles is \u003ca href=\"http://turtletowersf.com/\">Turtle Tower\u003c/a>. They have the best pho ga long in town. It’s a great chicken noodle soup with giblets, which is the bomb on a cold, foggy San Francisco summer day.\u003c/p>\n\u003cp>I'd drive across town in rush hour traffic to eat at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>, \u003ca href=\"http://www.saisonsf.com/splash.html\">Saison\u003c/a>, \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>, \u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>, \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>, \u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> and \u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a>. I would actually walk across town in a rainy day to eat at any of these places. Did i mention that I would walk uphill both ways??\u003c/p>\n\u003cp>Nothing says San Francisco on a plate more than the Crab Louie served at \u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>, which epitomizes San Francisco in every bite. It’s simple, delicious and crazy fresh seafood and the place to take any out-of-towner and watch them lick their fingers because they can't understand why the food is so deceptively tasty.\u003c/p>\n\u003cp>My go-to place on my night off is at home. I’d order whatever i feel like. It works every time.\u003c/p>\n\u003cp>For sushi, \u003ca href=\"http://www.yelp.com/biz/ino-sushi-san-francisco\">Ino Sushi\u003c/a> has out-of-this-world sushi by Chef Ino who gets to do whatever the f*ck he wants to. It's better that way.\u003c/p>\n\u003cp>The best tacos are from \u003ca href=\"http://www.yelp.com/biz/el-gallo-giro-taco-truck-san-francisco\">El Gallo Giro\u003c/a> on 23rd street and Treat Avenue. They sell these out of a truck but they have the best tacos in town and they are ideal for eating while paying attention to something more serious than just food for a change. They are much tastier than pizza and they don't get stale as quickly. Try their roast chicken, which are so tasty that they make you not miss pork at all.\u003c/p>\n\u003cp>For my best late night hangout, if it's before 1am, I would choose \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>. I love their burger and roast chicken. You can't beat it at that hour of the night, morning or whatever it's called. If we're talking after 1am, then it's \u003ca href=\"http://www.yelp.com/biz/my-canh-san-francisco\">My Canh\u003c/a> on Broadway, for cheap, tasty grub made when most decent cooks in the city are too tired and drowning in their beer or cocktails; this is San Francisco after all.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> is an amazing human being. She’s known me 16 or 17 years. She’s a great friend and is so honest to a fault. She’ll tell you something to your face and I love that. She cares even on a more profound level. We’ve been friends and close for so many years. She respects and loves what I do and always tells me her opinion. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the pros and cons of building a restaurant business?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou: \u003c/strong>The pros are the community. You’re dealing with people who frequent your restaurant who know and appreciate food. Where else can you see someone from another region and country and have it be a success. Look at Mission Chinese, at Bar Tartine. We are so open-minded and embracing of other cultures...That’s a huge draw for me. I feel like people allow me to experiment. They don’t stigmatize me with ethnicity. They don’t ask you to be the same. They don’t have a set of prejudices. They give you room to grow and experiment. When I first started, I was doing traditional Moroccan. I grew and people allowed me to do it differently and to grow. \u003c/p>\n\u003cp>The produce, farmers and community are also great. It makes it so much easier having easy access to them. We tend to take for granted that. I go to New York quite a bit but our produce puts them to shame. Take Joe’s Early Girl tomatoes, which are so amazing by themselves. They’re like a bundle of flavor that just explodes in your mouth. I think it’s wonderful to get up and go to the farmers' market and then be able to cook with the produce. One of the hardest things is to go to other places and use different tomatoes. You have to manipulate the food more to make it taste better.\u003c/p>\n\u003cp>The hardest thing about having a restaurant in the Bay Area is that no matter what, it’s a small town. You get a limited area, surrounded with water. It doesn't expand like L.A., which makes it so intimate and limited in a way, you know? Restaurants are opening all the time. The problem I have is: the quality of the cooks. There are great cooks but it’s really hard to find and hold on to great cooks. That’s one issue that has to be addressed sooner or later. It doesn’t allow for one place to have a bunch of great cooks who can elevate to the next level. The cost of living in the Bay Area is so, so high so cooks end up leaving and going somewhere else -- back to New York, Chicago or L.A. because they just can’t be there. We end up losing them. I call it the brain drain because we lose the smartest, brightest cooks. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you learn to cook such great food?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> The environment was really fertile for me to grow in a culinary sense. If my family would have known I was going to be a cook, to travel 6,000 miles to cook, they would have revolted. It would not even be an acceptable option for me. I allowed myself to be exposed to different cultures. \u003c/p>\n\u003cp>I was going to go to college in France and stay with my aunt. I had an idea that I wanted to instead go to America. My grandpa wanted to find a way to tell me “It’s not a great idea, but yeah, if you want to get a visa, just know that it’s extremely hard.” Once he said it at the table in front of everyone, I was able to give it a try. I got a five-year visa and was so excited. \u003c/p>\n\u003cp>Everyone was shocked. My family had promised I could do it and within two to three weeks I was in a plane on my way to San Francisco. I was so homesick and business was hard. I couldn’t fly back to Morocco; it takes a day to fly back there. The one thing I could do to connect to them was food -- I started making things and it was terrible. I was so lost and so sad, there were so many tears and sleepless nights. Eventually I started using my memory to recreate the days and memories with all the women shopping and cooking in Morocco. I was really reliving those moments. \u003c/p>\n\u003cp>Of course, in Morocco there are no recipes. I would call someone and say “how did you make that tagine?” they’d say a “pinch of this and pinch of that.” I was in college (at San Francisco State) for economics but I was learning how to preserve things, how to break down a fish and how to cook, really. Eventually by the time I was finished with college, people said, “You should open a restaurant.” I had $3,700 to my name and so I opened a restaurant. I had no idea what I had gotten myself into. Once I opened the restaurant, it was traditional food, and I started to watch people eat, and talk to people about themselves and their food preferences. I started to realize that food has to have a sense of place. \u003c/p>\n\u003cp>Food has to connect people to where there are. I can’t cook food in the same way it’s made in Morocco. Food connects people to their past. They want to taste the stew that their great grandma made. It’s not Facebook or Twitter that connects us, it’s through memories and through food. It's how we stay connected to people and the past. Here in America it’s always “What’s new?” and “What are the trends?” People are always looking into the future here. I was stuck because the way I was cooking was in the past. But the way people are here is that they look into the future, looking at the ingredients. Food here is a religion, a way of life... where is that carrot and chicken from? There’s an obsession here. I had to change the way I was thinking about food. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
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"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
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"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
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}
},
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"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
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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",
"meta": {
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
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"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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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",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
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"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "npr"
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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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"here-and-now": {
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"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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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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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
"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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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"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)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
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