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"disqusTitle": " Traditional Ethiopian Coffee Ceremony Brewed Up by Chef Marcus Samuelsson and Cafe Colucci at SF Chefs",
"title": " Traditional Ethiopian Coffee Ceremony Brewed Up by Chef Marcus Samuelsson and Cafe Colucci at SF Chefs",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flat-basket-funnel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flat-basket-funnel.jpg\" alt=\"Hiwot Tadesse makes coffee\" title=\"Hiwot Tadesse makes coffee\" width=\"500\" height=\"535\" class=\"alignnone size-full wp-image-46715\">\u003c/a>\u003cbr>\n\u003cem>Hiwot Tadesse makes coffee, the Ethiopian way\u003c/em>\u003c/p>\n\u003cp>It's 10am and I'm part of a crowd in the middle of one of the Financial District’s temples to the caffeine-fueled lifestyle. But instead of jittery office workers gulping their lattes, I see an incongruous cultural scene for a downtown java joint. Flanking the gleaming espresso bar, a raised platform is strewn with long grasses and bright yellow flowers, set with baskets, carved wooden boxes and trays of tiny white cups. Just like the mothers and grandmothers of many generations have done before her, a lovely Ethiopian woman in an embroidered dress stirs a pan of coffee beans over a blue flame, while aromatic curls of incense waft across the room.\u003c/p>\n\u003cp>On the last day of the \u003ca href=\"http://sfchefsfoodwine.com/\">SF Chefs Festival\u003c/a>, 30 attendees (and almost as many photographers) squeeze into \u003ca href=\"http://www.yelp.com/biz/espressamente-iily-san-francisco\">Espressamente Illy \u003c/a>to enjoy a rarely seen ritual that is still practiced in most Ethiopian households, the traditional Ethiopian Coffee Ceremony, hosted by Chef Marcus Samuelsson. \u003c/p>\n\u003cp>Just a few weeks ago, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/18/just-say-yes-to-marcus-samuelsson%E2%80%99s-memoir-yes-chef/\">Samuelsson was in town\u003c/a> promoting his new autobiography, \u003ca href=\"http://www.amazon.com/gp/product/0385342608/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=marcusamue-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0385342608\">Yes Chef\u003c/a>, and now he returns in one of his \u003ca href=\"http://www.nytimes.com/2012/08/05/business/marcus-samuelsson-both-a-chef-and-a-brand.html?_r=1&hpw\">many other roles\u003c/a>, as an ambassador for Illy’s new line of single origin coffees, including one from Ethiopia. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/marcus-and-fetlework.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/marcus-and-fetlework.jpg\" alt=\"marcus and fetlework\" title=\"marcus and fetlework\" width=\"560\" height=\"450\" class=\"alignnone size-full wp-image-46717\">\u003c/a>\u003cbr>\n\u003cem>Fetlework Tefferi and Marcus Samuelsson\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ethiopian-born Samuelsson, who grew up in a loving adoptive family in Sweden after becoming an orphan at an early age, returned to Ethiopia only twelve years ago. He is an enthusiastic supporter of authentic ethnic culture for its “tradition, value and meaning.” Samuelsson adds, \u003c/p>\n\u003cblockquote>\u003cp>\"The way to understand a culture is to know what they eat and drink. I didn’t know very much about the Ethiopian coffee ritual when I visited Ethiopia, but now I want to introduce a friend who knows everything.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-Collage.jpg\" alt=\"coffee Collage\" title=\"coffee Collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46716\">\u003c/a>\u003cbr>\n\u003cem>Roasting, grinding and brewing coffee, the Ethiopian way\u003c/em>\u003c/p>\n\u003cp>So Fetlework Tefferi of Oakland’s award-winning \u003ca href=\"http://www.cafecolucci.com/\">Café Colucci\u003c/a> takes a bowl with lighted incense and gently waves it among the gathered visitors while a group of women from the East Bay Ethiopian community who work with Tefferi begin to roast the green coffee beans. Two ways of roasting the beans are demonstrated: stirring them on a flat bottomed pan or shaking them in a shallow pan until they sweat and turn a shiny dark brown, being careful not to let them burn. The hot roasted beans are poured onto a flat basket to cool and then passed around so the crowd can appreciate their deep, rich aroma. The next step in the ritual, as narrated by Tefferi, is grinding the cooled beans by hand with a wooden mortar and pestle.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jebena.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jebena.jpg\" alt=\"jebena\" title=\"jebena\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46718\">\u003c/a>\u003cbr>\n\u003cem>Traditional Ethiopian clay jebena coffee pot\u003c/em>\u003c/p>\n\u003cp>The ground coffee is then boiled with water in a special long–necked, handmade, black clay pot, called a \u003cem>jebena\u003c/em>, which Samuelsson remembers seeing sold by artisans in markets on his trips to Ethiopia. When the brew is judged to be ready (which may necessitate some back and forth decanting from the jebena into another vessel), the finished coffee is poured from the jebena held high above a tray of cups, which are then passed around the crowd. Samuelsson advises that this coffee is best drunk black, the better to notice the hints of lavender, citrus and blueberry. As one who usually takes my mug with plenty of milk and sugar, I am delightfully surprised at the smooth, velvety brew. Tefferi adds that in Ethiopia some people may add salt or spiced butter to their coffee. Snacks, such as roasted barley, peanuts, or popcorn are typically eaten with the coffee and a basket of barley and seeds is also passed around the room. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/07/traditional-ethiopian-coffee-ceremony-brewed-up-by-chef-marcus-samuelsson-and-cafe-colucci/food-collage/\" rel=\"attachment wp-att-46719\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/food-Collage.jpg\" alt=\"food Collage\" title=\"food Collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46719\">\u003c/a>\u003cbr>\n\u003cem>Rolls of injera, doro wot with eggs, buffet of azifa and buticha, baklava\u003c/em> \u003c/p>\n\u003cp>After our coffee and roasted barley, Tefferi introduces us to the waiting Ethiopian brunch specialties from her Oakland restaurant and its sister spice store \u003ca href=\"https://brundo.com/\">Brundo\u003c/a> that line the buffet: \u003cem>inkulal\u003c/em> \u003cem>firfir\u003c/em> (scrambled eggs with jalapenos and clarified butter), \u003cem>doro wot fitfit\u003c/em>, chicken simmered in such a fiery berbere sauce that she cautions diners to be careful, homemade cheese, \u003cem>azifa\u003c/em> (lavender hued soft cooked lentils with garlic, onions, lemon) and a pale yellow dish called \u003cem>buticha\u003c/em>. “Americans tell me they dream about buticha,\" says Tefferi.\"People swear there's cream in it, but it's actually vegan and really seems to resonate with the America palate.\" I try the buticha and Tefferi is absolutely right. It's a creamy cloud of chickpea flour, olive oil, garlic and onions and a hint of jalapeno, the texture of soft-cooked scrambled eggs. Sweets include traditional dates and baklava-like pastries with pistachios or lavender. As a final touch, glasses of glowing-orange honey wine are handed out.\u003c/p>\n\u003cp>Ethiopian food is traditionally \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal/\">eaten by hand\u003c/a>, served with rolls of injera (a crepe-like bread with which to pick up the meats and vegetables). Although forks are also provided for novice diners, Chef Samuelsson eats his doro wot appropriately by hand, making small bites in ripped off bits of injera.\u003c/p>\n\u003cp>To complete the hospitality, Ethiopian music fills the room and the women demonstrate a style of dancing where they shake their shoulders with the music. “I’ve been in Sweden too long,” quips Samuelsson, trying to keep up.\u003c/p>\n\u003cp>As things begin to wrap up, I look at my watch and see that it's only 11am, even though the event was billed to last until noon. Somehow the coffee ceremony seems to have sped by. So I ask Hiwot Tadesse, the woman who roasted the beans on the platorm, to explain a little more about how the ritual works in her native Ethiopia. \"Is this something that happens only after dinner?\" I ask. \u003c/p>\n\u003cp>She smiles and shakes her head. “Coffee happens two or three times a day, morning, noon and night. People leave their doors open and when someone starts to make coffee, the aroma circulates, effectively acting like an invitation for neighbors to drop over,” she explains. Ironically -- given our speeded up version -- the point of the Ethiopian coffee roasting ceremony is to slow down and take time to chat with friends and family about everything from politics to gossip. The entire ritual, I learn, may take a couple of hours from lighting incense, washing and drying the green coffee beans, roasting them in a special pan, passing them around to enjoy the aroma, grinding them, boiling them with water, then checking the brew by pouring out the liquid and pouring it back for more brewing. The full ceremony consists of serving three rounds of coffee, which each have a distinct name. The third cup is called \u003cem>baraka\u003c/em>, which means blessing. Traditionally in Ethiopia, it is only women who make the coffee and part of the ritual is to praise their coffee making ability. Women in Ethiopian households invite family and neighbors for coffee, calling out “\u003cem>Buna Derswal\u003c/em>!” (The Coffee is ready).\u003c/p>\n\u003cp>So the next time I dash in to grab a quick latte, I hope the sweet memories of this measured Ethiopian Coffee ritual will give me pause.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-platform.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-platform.jpg\" alt=\"coffee platform\" title=\"coffee platform\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46832\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flat-basket-funnel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flat-basket-funnel.jpg\" alt=\"Hiwot Tadesse makes coffee\" title=\"Hiwot Tadesse makes coffee\" width=\"500\" height=\"535\" class=\"alignnone size-full wp-image-46715\">\u003c/a>\u003cbr>\n\u003cem>Hiwot Tadesse makes coffee, the Ethiopian way\u003c/em>\u003c/p>\n\u003cp>It's 10am and I'm part of a crowd in the middle of one of the Financial District’s temples to the caffeine-fueled lifestyle. But instead of jittery office workers gulping their lattes, I see an incongruous cultural scene for a downtown java joint. Flanking the gleaming espresso bar, a raised platform is strewn with long grasses and bright yellow flowers, set with baskets, carved wooden boxes and trays of tiny white cups. Just like the mothers and grandmothers of many generations have done before her, a lovely Ethiopian woman in an embroidered dress stirs a pan of coffee beans over a blue flame, while aromatic curls of incense waft across the room.\u003c/p>\n\u003cp>On the last day of the \u003ca href=\"http://sfchefsfoodwine.com/\">SF Chefs Festival\u003c/a>, 30 attendees (and almost as many photographers) squeeze into \u003ca href=\"http://www.yelp.com/biz/espressamente-iily-san-francisco\">Espressamente Illy \u003c/a>to enjoy a rarely seen ritual that is still practiced in most Ethiopian households, the traditional Ethiopian Coffee Ceremony, hosted by Chef Marcus Samuelsson. \u003c/p>\n\u003cp>Just a few weeks ago, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/18/just-say-yes-to-marcus-samuelsson%E2%80%99s-memoir-yes-chef/\">Samuelsson was in town\u003c/a> promoting his new autobiography, \u003ca href=\"http://www.amazon.com/gp/product/0385342608/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=marcusamue-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0385342608\">Yes Chef\u003c/a>, and now he returns in one of his \u003ca href=\"http://www.nytimes.com/2012/08/05/business/marcus-samuelsson-both-a-chef-and-a-brand.html?_r=1&hpw\">many other roles\u003c/a>, as an ambassador for Illy’s new line of single origin coffees, including one from Ethiopia. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/marcus-and-fetlework.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/marcus-and-fetlework.jpg\" alt=\"marcus and fetlework\" title=\"marcus and fetlework\" width=\"560\" height=\"450\" class=\"alignnone size-full wp-image-46717\">\u003c/a>\u003cbr>\n\u003cem>Fetlework Tefferi and Marcus Samuelsson\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ethiopian-born Samuelsson, who grew up in a loving adoptive family in Sweden after becoming an orphan at an early age, returned to Ethiopia only twelve years ago. He is an enthusiastic supporter of authentic ethnic culture for its “tradition, value and meaning.” Samuelsson adds, \u003c/p>\n\u003cblockquote>\u003cp>\"The way to understand a culture is to know what they eat and drink. I didn’t know very much about the Ethiopian coffee ritual when I visited Ethiopia, but now I want to introduce a friend who knows everything.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-Collage.jpg\" alt=\"coffee Collage\" title=\"coffee Collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46716\">\u003c/a>\u003cbr>\n\u003cem>Roasting, grinding and brewing coffee, the Ethiopian way\u003c/em>\u003c/p>\n\u003cp>So Fetlework Tefferi of Oakland’s award-winning \u003ca href=\"http://www.cafecolucci.com/\">Café Colucci\u003c/a> takes a bowl with lighted incense and gently waves it among the gathered visitors while a group of women from the East Bay Ethiopian community who work with Tefferi begin to roast the green coffee beans. Two ways of roasting the beans are demonstrated: stirring them on a flat bottomed pan or shaking them in a shallow pan until they sweat and turn a shiny dark brown, being careful not to let them burn. The hot roasted beans are poured onto a flat basket to cool and then passed around so the crowd can appreciate their deep, rich aroma. The next step in the ritual, as narrated by Tefferi, is grinding the cooled beans by hand with a wooden mortar and pestle.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jebena.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jebena.jpg\" alt=\"jebena\" title=\"jebena\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46718\">\u003c/a>\u003cbr>\n\u003cem>Traditional Ethiopian clay jebena coffee pot\u003c/em>\u003c/p>\n\u003cp>The ground coffee is then boiled with water in a special long–necked, handmade, black clay pot, called a \u003cem>jebena\u003c/em>, which Samuelsson remembers seeing sold by artisans in markets on his trips to Ethiopia. When the brew is judged to be ready (which may necessitate some back and forth decanting from the jebena into another vessel), the finished coffee is poured from the jebena held high above a tray of cups, which are then passed around the crowd. Samuelsson advises that this coffee is best drunk black, the better to notice the hints of lavender, citrus and blueberry. As one who usually takes my mug with plenty of milk and sugar, I am delightfully surprised at the smooth, velvety brew. Tefferi adds that in Ethiopia some people may add salt or spiced butter to their coffee. Snacks, such as roasted barley, peanuts, or popcorn are typically eaten with the coffee and a basket of barley and seeds is also passed around the room. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/07/traditional-ethiopian-coffee-ceremony-brewed-up-by-chef-marcus-samuelsson-and-cafe-colucci/food-collage/\" rel=\"attachment wp-att-46719\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/food-Collage.jpg\" alt=\"food Collage\" title=\"food Collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46719\">\u003c/a>\u003cbr>\n\u003cem>Rolls of injera, doro wot with eggs, buffet of azifa and buticha, baklava\u003c/em> \u003c/p>\n\u003cp>After our coffee and roasted barley, Tefferi introduces us to the waiting Ethiopian brunch specialties from her Oakland restaurant and its sister spice store \u003ca href=\"https://brundo.com/\">Brundo\u003c/a> that line the buffet: \u003cem>inkulal\u003c/em> \u003cem>firfir\u003c/em> (scrambled eggs with jalapenos and clarified butter), \u003cem>doro wot fitfit\u003c/em>, chicken simmered in such a fiery berbere sauce that she cautions diners to be careful, homemade cheese, \u003cem>azifa\u003c/em> (lavender hued soft cooked lentils with garlic, onions, lemon) and a pale yellow dish called \u003cem>buticha\u003c/em>. “Americans tell me they dream about buticha,\" says Tefferi.\"People swear there's cream in it, but it's actually vegan and really seems to resonate with the America palate.\" I try the buticha and Tefferi is absolutely right. It's a creamy cloud of chickpea flour, olive oil, garlic and onions and a hint of jalapeno, the texture of soft-cooked scrambled eggs. Sweets include traditional dates and baklava-like pastries with pistachios or lavender. As a final touch, glasses of glowing-orange honey wine are handed out.\u003c/p>\n\u003cp>Ethiopian food is traditionally \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal/\">eaten by hand\u003c/a>, served with rolls of injera (a crepe-like bread with which to pick up the meats and vegetables). Although forks are also provided for novice diners, Chef Samuelsson eats his doro wot appropriately by hand, making small bites in ripped off bits of injera.\u003c/p>\n\u003cp>To complete the hospitality, Ethiopian music fills the room and the women demonstrate a style of dancing where they shake their shoulders with the music. “I’ve been in Sweden too long,” quips Samuelsson, trying to keep up.\u003c/p>\n\u003cp>As things begin to wrap up, I look at my watch and see that it's only 11am, even though the event was billed to last until noon. Somehow the coffee ceremony seems to have sped by. So I ask Hiwot Tadesse, the woman who roasted the beans on the platorm, to explain a little more about how the ritual works in her native Ethiopia. \"Is this something that happens only after dinner?\" I ask. \u003c/p>\n\u003cp>She smiles and shakes her head. “Coffee happens two or three times a day, morning, noon and night. People leave their doors open and when someone starts to make coffee, the aroma circulates, effectively acting like an invitation for neighbors to drop over,” she explains. Ironically -- given our speeded up version -- the point of the Ethiopian coffee roasting ceremony is to slow down and take time to chat with friends and family about everything from politics to gossip. The entire ritual, I learn, may take a couple of hours from lighting incense, washing and drying the green coffee beans, roasting them in a special pan, passing them around to enjoy the aroma, grinding them, boiling them with water, then checking the brew by pouring out the liquid and pouring it back for more brewing. The full ceremony consists of serving three rounds of coffee, which each have a distinct name. The third cup is called \u003cem>baraka\u003c/em>, which means blessing. Traditionally in Ethiopia, it is only women who make the coffee and part of the ritual is to praise their coffee making ability. Women in Ethiopian households invite family and neighbors for coffee, calling out “\u003cem>Buna Derswal\u003c/em>!” (The Coffee is ready).\u003c/p>\n\u003cp>So the next time I dash in to grab a quick latte, I hope the sweet memories of this measured Ethiopian Coffee ritual will give me pause.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Q&A with Restaurant Critic Michael Bauer",
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"content": "\u003cfigure id=\"attachment_46636\" class=\"wp-caption alignleft\" style=\"max-width: 233px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Michael-Bauer-final1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Michael-Bauer-final1.jpg\" alt=\"Michael Bauer. Photo courtesy of Craig Lee/SF Chronicle\" title=\"Michael Bauer. Photo courtesy of Craig Lee/SF Chronicle\" width=\"233\" height=\"350\" class=\"size-full wp-image-46636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Michael Bauer. Photo courtesy of Craig Lee/SF Chronicle\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco Chronicle restaurant critic \u003ca href=\"http://insidescoopsf.sfgate.com/blog/section/michael-bauer/\">Michael Bauer\u003c/a> has been writing about food in the Bay Area for 25 years-- a feat worth noting considering the ever morphing state of journalism. He also manages the biggest newspaper \u003ca href=\"http://www.sfgate.com/food/\">food and wine\u003c/a> staff in the country and his “Tower of Bauer” includes an (often thriving, sometimes experimental) rooftop garden, recipe test kitchen, photo studio, beehives, and a wine cellar with 10,000 bottles. When I was a food department intern in 2002, I saw that Bauer received and ultimately declined scores of invitations to appear at events or, say, be the commencement speaker at the California Culinary Academy graduation ceremony. The organizers of SF Chefs have sweet talked Bauer into appearing behind a screen for what is billed as an \u003ca href=\"http://sfchefsfoodwine.com/events/08/4/inside-scoop-michael-bauer/\">“intimate interview”\u003c/a> with restaurateur \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieporent\u003c/a> tomorrow at the Westin St Francis. As of Friday afternoon, tickets were still available. Bay Area Bites caught up with \u003ca href=\"https://twitter.com/michaelbauer1\">Bauer\u003c/a> via phone interview and his comments have been edited for clarity and length.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>What’s the state of Bay Area food? What's trendy -- both good and bad?\u003c/strong>\u003cbr>\nAs far as what’s happening here it’s going really strong. Two years ago was the best year in my 25 years here. It slowed down a little bit and now it’s really good. I’m finding interesting things around the bay and in San Francisco.\u003c/p>\n\u003cp>The biggest trend is the further casualization of décor & service which can be both good & bad. I’m also seeing the implementation of tasting menus: like \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/18/qa-with-saison-chef-joshua-skenes/\">Saison\u003c/a>, where you get this high-style fixed menu in a barn. Then we have \u003ca href=\"http://www.centralkitchensf.com/\">Central Kitchen\u003c/a> and \u003ca href=\"http://sfdixie.com/\">Dixie\u003c/a>. Every chef now wants to do a tasting menu. Which is interesting because I thought the tasting menu was dead in the water five years ago. I think they’ve found ways to make it go quicker because diners don't want to be at the table beyond two and a half hours and chefs want to show off their skills. Also, diners like that guidance.\u003c/p>\n\u003cp>\u003cstrong>What’s the state of restaurant reviewing after you’ve spent 25 yrs doing it? Is there anything you wish you knew then that you know now?\u003c/strong>\u003cbr>\nNo because when you’re in the middle of it, it’s just an ongoing process. It’s hard to look back. Obviously the biggest change has been the internet. But that’s changed everyone’s lives. It’s too soon to see how things will shake out and what the role of traditional media will be.\u003c/p>\n\u003cp>\u003cstrong>You were close with \u003ca href=\"http://www.sfgate.com/food/article/Marion-Cunningham-food-champion-to-many-3705925.php\">Marion Cunningham\u003c/a>. Can you share any thoughts on her recent passing?\u003c/strong>\u003cbr>\nIt was a long slow decline for her and it’s very sad that someone that vital ended up in the situation that she was in. It’s weird that if you talk to a young chef, they have no idea who she is. I was talking to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/28/breakfast-at-show-dogs-with-chefs-gayle-pirie-and-john-clark/\">Gayle Pirie\u003c/a> over this and Marion’s not been out of circulation even five years. The world is moving so fast that history is getting lost so quickly. What she has to offer and what Julia Child has to offer is starting to get lost. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Is there a culinary elder now that Marion has passed away?\u003c/strong>\u003cbr>\nShe’s different but \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/09/sf-chefs-2011-women-pioneer-chefs/\">Cecilia Chiang\u003c/a> is still very active. \u003c/p>\n\u003cp>\u003cstrong>What is it like doing a public Q&A event? Yes, you’ll be behind a screen, but how are you preparing for SF Chefs?\u003c/strong>\u003cbr>\nFrankly I don't even think about it. There’s nothing to be afraid of. I don’t know what Drew will ask. I told him to ask whatever he wants. That's what it's kind of like when you live your life in public. I am hopefully anonymous. I can’t think that anything would surprise me. I think the internet has been a good skin thickener. \u003c/p>\n\u003cp>\u003cstrong>By \"skin thickener\" do you mean comments that people leave on your SF Gate posts?\u003c/strong>\u003cbr>\nYes. I think that generally -- I’m not just talking about where I’m concerned. There seems to be a real lack of civility. I did this dinner with Nancy Pelosi and the comments online were just horrible. And I had a similar experience when I did a dinner with Mourad Lahlou. I think people go on with the worst comments and it doesn't matter who it is. I’m not saying “poor me.” I’m just saying in general it just happens. If I had my way, you’d have to actually sign in to comment on any site, not just our site. It’s okay to be spirited and disagree but you should at least put your name to it. Then at least people have the passion. You may still disagree and you can explain it. These comments come out of left field you don’t know who they are and how to deal with it, and what the background is. \u003c/p>\n\u003cp>\u003cstrong>What about comments on sites like Open Table & Yelp?\u003c/strong>\u003cbr>\nIf you look at comments on Yelp, at least three-fourths of the comments, the people weren’t treated well and they let that color their experience about everything else. This is where I think a restaurant critic is someone who does this differently. I’ve had bad experiences in restaurants but I don’t let that affect how I feel about the food. If you do a good job, you separate the different elements as a critic. If I have a really creepy waiter that does not reflect on the tomato salad I have. That’s the discipline that we have that a consumer does not have. \u003c/p>\n\u003cp>\u003cstrong>How has social media changed the landscape of food culture and reviewing?\u003c/strong>\u003cbr>\nI don’t think it’s completely changed what I do and what other critics employed by publications do. It’s probably the same. It’s probably less now about discovery for readers. People used to tune in to find out what’s new. Hopefully you’ve built up respect and people want to read you and see what your opinion is. As we get more information, people will see and want it filtered. \u003c/p>\n\u003cp>\u003cstrong>Where do you shop for food and do you cook at home?\u003c/strong>\u003cbr>\nI don’t cook much because I’m out every night. I’m often out on weekends during the day. I do quick lunches that I’ll cook. It could be Whole Foods, Trader Joe’s or Safeway, where I’m picking up food for lunch.\u003c/p>\n\u003cp>\u003cstrong>What do you do to stay healthy?\u003c/strong>\u003cbr>\nEating in restaurants. That’s the healthiest thing you can do, at least the caliber I eat at. I’ve never understood people going on about the rich food at restaurants. To me it’s all about pacing yourself and moderation. I’ve existed on a restaurant diet for 25 yrs and maintained the same weight the whole time. I may go up or down one or two but if that happens, I watch it. I weigh in every day or every other day and go to the health club Monday through Friday. \u003c/p>\n\u003cp>\u003cstrong>That shows discipline. You’re at work early each day, right?\u003c/strong>\u003cbr>\nI’m usually at the Chronicle by 5:30am every morning. \u003c/p>\n\u003cp>\u003cstrong>How did you and \u003ca href=\"https://twitter.com/curiousmikie\">Michael Murphy\u003c/a> meet?\u003c/strong>\u003cbr>\nWe met at the \u003ca href=\"http://www.academyoffriends.org/\">Academy of Friends\u003c/a> and have been together for more than 20 years. \u003c/p>\n\u003cp>\u003cstrong>Have you experienced homophobia as a writer and critic in the food world? What’s your perspective on the gay community, Chick-Fil-A and politics?\u003c/strong>\u003c/p>\n\u003cp>I’m sure when you go with a few men for dinner there may be something that happens…. But not here. It’s not like the Midwest.\u003c/p>\n\u003cp>I don’t agree with the Chick-Fil-A protest on either side but I think people should make up their mind. It’s fine to make people aware of that but it’s an individual decision on whether or not to patronize them. I guess I’ve never really thought about the gay aspects. You just do your job. So the whole sexuality issue has nothing to do with that. It’s kind of a non-issue. \u003c/p>\n\u003cp>On the whole thing of discrimination: a lot of people think that they’re discriminated against because (for instance) it’s a table of women and waiters may not like that. I’ve had African American and Asian people write me because they think they’re discriminated against. And people get discriminated against because they don't dress as well. You can’t really know. Just cause you get a lousy seat it may not be discrimination. It could be an ignorant host who just doesn’t know better. I can tell you that more times than not, I usually go out to restaurants very early. At the most popular restaurant, I’m there when it’s half empty or half full. The majority of the time I’m led to the worst table or nearly the worst table. It’s not because I dress bad. I think it's the inexperienced host; and if they have poor tables that they want to get rid of. If you protest, which I don’t... I’ve seen a host try to seat four different people at the same table. It’s “Okay, let’s give that table and see if anyone’s gullible enough to take it.” And people are not speaking up. That bad table should be saved for a walk-in. People would be happy because they walked in and they get it. It shouldn’t be for people who made a reservation two to three weeks ago and they get it. That can be the point of discrimination--but actually it’s really not a point of discrimination it's the lack of knowledge of person seating. It’s one of my pet peeves. Apparently it’s never gonna change. I’ve written about it so much. \u003c/p>\n\u003cp>\u003cstrong>How was Sunday's SF Chefs four-star \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/07/27/how-a-charity-dinner-with-nine-4-star-chefs-comes-together/\">dinner\u003c/a> with Thomas Keller, a benefit for the San Francisco-Marin Food Bank? \u003c/strong>\u003cbr>\nIt was amazing and mind boggling to have those chefs (Douglas Keane, David Kinch, Christopher Kostow, Corey Lee, Roland Passot, Daniel Patterson, Michael Tusk and Alice Waters) there cooking, and that their wine directors came. It was an amazing collaboration that showed why it’s great to live in the Bay Area. You may not get that in other parts of the country and have all these chefs helping each other out. Every chef has an ego but you’re also willing to help others. Quince did an amazing job and it was flawless. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://sfchefsfoodwine.com/events/08/4/inside-scoop-michael-bauer/\">SF Chefs: The Inside Scoop with Michael Bauer\u003c/a>\u003cbr>\nSaturday, August 4th at 3:30 p.m.\u003cbr>\nWestin St Francis Hotel\u003cbr>\n335 Powell Street\u003cbr>\nSan Francisco CA 94102\u003cbr>\n\u003ca href=\"http://www.eventbrite.com/event/3428620095/eorg\">Tickets\u003c/a>: $28 to $35\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_46636\" class=\"wp-caption alignleft\" style=\"max-width: 233px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Michael-Bauer-final1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Michael-Bauer-final1.jpg\" alt=\"Michael Bauer. Photo courtesy of Craig Lee/SF Chronicle\" title=\"Michael Bauer. Photo courtesy of Craig Lee/SF Chronicle\" width=\"233\" height=\"350\" class=\"size-full wp-image-46636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Michael Bauer. Photo courtesy of Craig Lee/SF Chronicle\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco Chronicle restaurant critic \u003ca href=\"http://insidescoopsf.sfgate.com/blog/section/michael-bauer/\">Michael Bauer\u003c/a> has been writing about food in the Bay Area for 25 years-- a feat worth noting considering the ever morphing state of journalism. He also manages the biggest newspaper \u003ca href=\"http://www.sfgate.com/food/\">food and wine\u003c/a> staff in the country and his “Tower of Bauer” includes an (often thriving, sometimes experimental) rooftop garden, recipe test kitchen, photo studio, beehives, and a wine cellar with 10,000 bottles. When I was a food department intern in 2002, I saw that Bauer received and ultimately declined scores of invitations to appear at events or, say, be the commencement speaker at the California Culinary Academy graduation ceremony. The organizers of SF Chefs have sweet talked Bauer into appearing behind a screen for what is billed as an \u003ca href=\"http://sfchefsfoodwine.com/events/08/4/inside-scoop-michael-bauer/\">“intimate interview”\u003c/a> with restaurateur \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieporent\u003c/a> tomorrow at the Westin St Francis. As of Friday afternoon, tickets were still available. Bay Area Bites caught up with \u003ca href=\"https://twitter.com/michaelbauer1\">Bauer\u003c/a> via phone interview and his comments have been edited for clarity and length.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>What’s the state of Bay Area food? What's trendy -- both good and bad?\u003c/strong>\u003cbr>\nAs far as what’s happening here it’s going really strong. Two years ago was the best year in my 25 years here. It slowed down a little bit and now it’s really good. I’m finding interesting things around the bay and in San Francisco.\u003c/p>\n\u003cp>The biggest trend is the further casualization of décor & service which can be both good & bad. I’m also seeing the implementation of tasting menus: like \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/18/qa-with-saison-chef-joshua-skenes/\">Saison\u003c/a>, where you get this high-style fixed menu in a barn. Then we have \u003ca href=\"http://www.centralkitchensf.com/\">Central Kitchen\u003c/a> and \u003ca href=\"http://sfdixie.com/\">Dixie\u003c/a>. Every chef now wants to do a tasting menu. Which is interesting because I thought the tasting menu was dead in the water five years ago. I think they’ve found ways to make it go quicker because diners don't want to be at the table beyond two and a half hours and chefs want to show off their skills. Also, diners like that guidance.\u003c/p>\n\u003cp>\u003cstrong>What’s the state of restaurant reviewing after you’ve spent 25 yrs doing it? Is there anything you wish you knew then that you know now?\u003c/strong>\u003cbr>\nNo because when you’re in the middle of it, it’s just an ongoing process. It’s hard to look back. Obviously the biggest change has been the internet. But that’s changed everyone’s lives. It’s too soon to see how things will shake out and what the role of traditional media will be.\u003c/p>\n\u003cp>\u003cstrong>You were close with \u003ca href=\"http://www.sfgate.com/food/article/Marion-Cunningham-food-champion-to-many-3705925.php\">Marion Cunningham\u003c/a>. Can you share any thoughts on her recent passing?\u003c/strong>\u003cbr>\nIt was a long slow decline for her and it’s very sad that someone that vital ended up in the situation that she was in. It’s weird that if you talk to a young chef, they have no idea who she is. I was talking to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/28/breakfast-at-show-dogs-with-chefs-gayle-pirie-and-john-clark/\">Gayle Pirie\u003c/a> over this and Marion’s not been out of circulation even five years. The world is moving so fast that history is getting lost so quickly. What she has to offer and what Julia Child has to offer is starting to get lost. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Is there a culinary elder now that Marion has passed away?\u003c/strong>\u003cbr>\nShe’s different but \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/09/sf-chefs-2011-women-pioneer-chefs/\">Cecilia Chiang\u003c/a> is still very active. \u003c/p>\n\u003cp>\u003cstrong>What is it like doing a public Q&A event? Yes, you’ll be behind a screen, but how are you preparing for SF Chefs?\u003c/strong>\u003cbr>\nFrankly I don't even think about it. There’s nothing to be afraid of. I don’t know what Drew will ask. I told him to ask whatever he wants. That's what it's kind of like when you live your life in public. I am hopefully anonymous. I can’t think that anything would surprise me. I think the internet has been a good skin thickener. \u003c/p>\n\u003cp>\u003cstrong>By \"skin thickener\" do you mean comments that people leave on your SF Gate posts?\u003c/strong>\u003cbr>\nYes. I think that generally -- I’m not just talking about where I’m concerned. There seems to be a real lack of civility. I did this dinner with Nancy Pelosi and the comments online were just horrible. And I had a similar experience when I did a dinner with Mourad Lahlou. I think people go on with the worst comments and it doesn't matter who it is. I’m not saying “poor me.” I’m just saying in general it just happens. If I had my way, you’d have to actually sign in to comment on any site, not just our site. It’s okay to be spirited and disagree but you should at least put your name to it. Then at least people have the passion. You may still disagree and you can explain it. These comments come out of left field you don’t know who they are and how to deal with it, and what the background is. \u003c/p>\n\u003cp>\u003cstrong>What about comments on sites like Open Table & Yelp?\u003c/strong>\u003cbr>\nIf you look at comments on Yelp, at least three-fourths of the comments, the people weren’t treated well and they let that color their experience about everything else. This is where I think a restaurant critic is someone who does this differently. I’ve had bad experiences in restaurants but I don’t let that affect how I feel about the food. If you do a good job, you separate the different elements as a critic. If I have a really creepy waiter that does not reflect on the tomato salad I have. That’s the discipline that we have that a consumer does not have. \u003c/p>\n\u003cp>\u003cstrong>How has social media changed the landscape of food culture and reviewing?\u003c/strong>\u003cbr>\nI don’t think it’s completely changed what I do and what other critics employed by publications do. It’s probably the same. It’s probably less now about discovery for readers. People used to tune in to find out what’s new. Hopefully you’ve built up respect and people want to read you and see what your opinion is. As we get more information, people will see and want it filtered. \u003c/p>\n\u003cp>\u003cstrong>Where do you shop for food and do you cook at home?\u003c/strong>\u003cbr>\nI don’t cook much because I’m out every night. I’m often out on weekends during the day. I do quick lunches that I’ll cook. It could be Whole Foods, Trader Joe’s or Safeway, where I’m picking up food for lunch.\u003c/p>\n\u003cp>\u003cstrong>What do you do to stay healthy?\u003c/strong>\u003cbr>\nEating in restaurants. That’s the healthiest thing you can do, at least the caliber I eat at. I’ve never understood people going on about the rich food at restaurants. To me it’s all about pacing yourself and moderation. I’ve existed on a restaurant diet for 25 yrs and maintained the same weight the whole time. I may go up or down one or two but if that happens, I watch it. I weigh in every day or every other day and go to the health club Monday through Friday. \u003c/p>\n\u003cp>\u003cstrong>That shows discipline. You’re at work early each day, right?\u003c/strong>\u003cbr>\nI’m usually at the Chronicle by 5:30am every morning. \u003c/p>\n\u003cp>\u003cstrong>How did you and \u003ca href=\"https://twitter.com/curiousmikie\">Michael Murphy\u003c/a> meet?\u003c/strong>\u003cbr>\nWe met at the \u003ca href=\"http://www.academyoffriends.org/\">Academy of Friends\u003c/a> and have been together for more than 20 years. \u003c/p>\n\u003cp>\u003cstrong>Have you experienced homophobia as a writer and critic in the food world? What’s your perspective on the gay community, Chick-Fil-A and politics?\u003c/strong>\u003c/p>\n\u003cp>I’m sure when you go with a few men for dinner there may be something that happens…. But not here. It’s not like the Midwest.\u003c/p>\n\u003cp>I don’t agree with the Chick-Fil-A protest on either side but I think people should make up their mind. It’s fine to make people aware of that but it’s an individual decision on whether or not to patronize them. I guess I’ve never really thought about the gay aspects. You just do your job. So the whole sexuality issue has nothing to do with that. It’s kind of a non-issue. \u003c/p>\n\u003cp>On the whole thing of discrimination: a lot of people think that they’re discriminated against because (for instance) it’s a table of women and waiters may not like that. I’ve had African American and Asian people write me because they think they’re discriminated against. And people get discriminated against because they don't dress as well. You can’t really know. Just cause you get a lousy seat it may not be discrimination. It could be an ignorant host who just doesn’t know better. I can tell you that more times than not, I usually go out to restaurants very early. At the most popular restaurant, I’m there when it’s half empty or half full. The majority of the time I’m led to the worst table or nearly the worst table. It’s not because I dress bad. I think it's the inexperienced host; and if they have poor tables that they want to get rid of. If you protest, which I don’t... I’ve seen a host try to seat four different people at the same table. It’s “Okay, let’s give that table and see if anyone’s gullible enough to take it.” And people are not speaking up. That bad table should be saved for a walk-in. People would be happy because they walked in and they get it. It shouldn’t be for people who made a reservation two to three weeks ago and they get it. That can be the point of discrimination--but actually it’s really not a point of discrimination it's the lack of knowledge of person seating. It’s one of my pet peeves. Apparently it’s never gonna change. I’ve written about it so much. \u003c/p>\n\u003cp>\u003cstrong>How was Sunday's SF Chefs four-star \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/07/27/how-a-charity-dinner-with-nine-4-star-chefs-comes-together/\">dinner\u003c/a> with Thomas Keller, a benefit for the San Francisco-Marin Food Bank? \u003c/strong>\u003cbr>\nIt was amazing and mind boggling to have those chefs (Douglas Keane, David Kinch, Christopher Kostow, Corey Lee, Roland Passot, Daniel Patterson, Michael Tusk and Alice Waters) there cooking, and that their wine directors came. It was an amazing collaboration that showed why it’s great to live in the Bay Area. You may not get that in other parts of the country and have all these chefs helping each other out. Every chef has an ego but you’re also willing to help others. Quince did an amazing job and it was flawless. \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://sfchefsfoodwine.com/events/08/4/inside-scoop-michael-bauer/\">SF Chefs: The Inside Scoop with Michael Bauer\u003c/a>\u003cbr>\nSaturday, August 4th at 3:30 p.m.\u003cbr>\nWestin St Francis Hotel\u003cbr>\n335 Powell Street\u003cbr>\nSan Francisco CA 94102\u003cbr>\n\u003ca href=\"http://www.eventbrite.com/event/3428620095/eorg\">Tickets\u003c/a>: $28 to $35\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Winemaking in the Russian River Valley: Jeremy Baker of Thomas George Estates",
"title": "Winemaking in the Russian River Valley: Jeremy Baker of Thomas George Estates",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/560BAB_BakerByCarlMindling.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/560BAB_BakerByCarlMindling.jpg\" alt=\"Jeremy Baker. Photo courtesy of Carl Mindling\" title=\"Jeremy Baker. Photo courtesy of Carl Mindling\" width=\"560\" height=\"511\" class=\"alignnone size-full wp-image-46575\">\u003c/a>\u003cbr>\n\u003cem>Jeremy Baker. Photo courtesy of Carl Mindling\u003c/em>\u003c/p>\n\u003cp>Looking for a steady acid level in your favorite glass of Pinot Noir, possibly served up by one of the most eligible bachelors in the Russian River Valley? Hit the \u003ca href=\"http://www.wineroad.com/\">Wine Road\u003c/a> and make \u003ca href=\"http://www.thomasgeorgeestates.com/\">Thomas George Estates\u003c/a> your first stop. There, a team led by President Jeremy Baker along with Winemaker Chris Russi are producing wines that are made by hand in small batches. Their reds are made using a basket press, and Baker opted for Bordeaux-style concrete eggs instead of barrel fermentation for \u003ca href=\"https://twitter.com/#!/TGEWinery\">Thomas George Estates\u003c/a>’ Chardonnay and Grenache wines. \u003c/p>\n\u003cp>Part of the fun of drinking wine is learning about who makes it and how and why they do it. Bonus if you are chillaxing in a setting that includes a wine cave with antiques and comfortable yet stylish furniture. On a recent group visit to Thomas George Estates with other writers, I noticed that most of us became prone to smiling and giggling. As he led a tour, Jeremy Baker seemed to intrigue us all: the Toronto (Canada) native and his family have spent 25 million dollars to build a successful wine business. Jeremy’s dad is the attorney Thomas Baker and the winery name is an homage to him and Jeremy’s grandfather. Jeremy Baker is single and admittedly easy on the eyes. All the more so because he gives off a mellow and decidedly humble vibe.\u003c/p>\n\u003cp>On our Wine Road tour, one San Francisco female writer whispered, “What can’t he do?!” after we discovered Baker’s background included working in wine marketing, creating a successful restaurant group with nine locations, and before a back injury, did extreme heli-skiing. Oh yes, he also knows his way around the kitchen and garden. Add event cook and fruit preserve maker to his list of redeemable qualities. Baker is also a longtime vegetarian who happens to adore the sheep and animals that populate Thomas George Estates. Bay Area Bites interviewed Baker in person and via phone interview.\u003c/p>\n\u003cp>\u003cstrong>Tell us about the concrete eggs you use for Chardonnay and Grenache.\u003c/strong>\u003cbr>\nConcrete has been used for centuries in the old world. A lot of wineries in the mid-1900s have gone a long way in putting them back. It’s an old technique. Concrete gets micro-oxidation without any oak influence. Because there aren’t any corners, and you get a very thorough and tight, precise fermentation. Wines show a little more maturity and there are heightened aromatics. We were the first in the area to take possession of those eggs from Sonoma Cast Stone. A similar version is used in France but it’s roughly a fifth the size. We wanted to add another layer to our Chardonnays and Pinot Noirs and started to bottle in 2010 fifty cases of “concrete only” Chardonnay. In 2011, we did 250 cases. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/560Group_with_JBaker_BAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/560Group_with_JBaker_BAB.jpg\" alt=\"\" title=\"560Group_with_JBaker_BAB\" width=\"560\" height=\"538\" class=\"alignnone size-full wp-image-46433\">\u003c/a>\u003cbr>\n\u003cem>Group with Jeremy Baker at the Baker Ridge Vineyard Picnic L to R, Adrienne Donnelly, Club and Events manager; Chris Russi, Winemaker; Sean Tevik, Operations Manager; Jeremy Baker. Image courtesy of Thomas George Estates.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Two of Thomas George Estates staff are sommeliers who you recruited from Arizona. Food also plays an important role with your operations. What are you looking for when you hire?\u003c/strong>\u003cbr>\nWe have zero turn over in our tasting room for a reason. I’m most proud of that. Sean and A.J. were two of my best customers in Arizona. They had long since aspired to be here in the wine country. When people come to taste, whether it’s their first time or they’re experts, we want to offer them something.\u003c/p>\n\u003cp>I come from restaurants and we really love food and wine here. Doing food pairings is our passion. Sean and I always chef for events of up to 100 people. Today we have a picnic on Baker Ridge, and we’re planning pork soaked in Pinot Noir leaves for two days then roasted on a spit and served with corn on the cob. Our food pairings have allowed us to attract a lot more wine club customers. \u003c/p>\n\u003cp>\u003cstrong>Compared to running and building a restaurant group, what’s it like building your estate winery?\u003c/strong>\u003cbr>\nWe farm, make wine and sell wine. We have a wine club, our tasting room and so many moving parts. I like it better than the restaurant industry because we’re able to get a motivated and dedicated team. They really do love to get up and come to work. The challenge is finding the right employee and yet that’s true for any business. We’re a small winery so getting folks to try our wines is a challenge.\u003c/p>\n\u003cp>\u003cstrong>What’s an average day like? \u003c/strong>\u003cbr>\nSo far for July I’ve been on the road: New York, San Francisco, Calgary and Los Angeles for sales and marketing activities. Today I’m cooking for 100 people in Baker Ridge, and tomorrow I’ll be in the office doing admin. It’s 100 miles an hour. We’ve hired a new GM (General Manager) and that means I can focus on sales and marketing.\u003c/p>\n\u003cp>\u003cstrong>How involved is your father in the operations? \u003c/strong>\u003cbr>\nHe lives in Toronto and is not involved in our daily operations. He’s involved in key decision making and planning. Our business is very plan driven and he’s involved in macro ways... during harvest he comes and sorts fruit for a month.\u003c/p>\n\u003cp>\u003cstrong>Who is your mentor?\u003c/strong>\u003cbr>\nDavis Bynum, who we bought land from, is one of my very best friends. I have lunch with him every Friday. He’s visiting my family in Toronto. He’s 89, and tells me what’s worked and what hasn't for him. He’s second to my dad for advice.\u003c/p>\n\u003cp>\u003cstrong>Why do you live and work in Russian River Valley?\u003c/strong>\u003cbr>\nFor the Pinot Noir. If you’re going to make Pinot outside of Burgundy, it’s probably one of the most physically beautiful places to work. \u003c/p>\n\u003cp>\u003cstrong>Do you have any recommendations for fellow vegetarians? \u003c/strong>\u003cbr>\nI’ve been a vegetarian for 21 years. In Healdsburg, I always go to \u003ca href=\"http://santarosa.about.com/od/foodandwine/a/zazu.htm\">Zazu\u003c/a> restaurant. Duskie [Estes], the chef-owner was a veggie for 20 years or so. Whenever I go there I’m guaranteed a great meal. She’s a wine freak herself. Everything on her menu meshes with wine and we make a wine under her label called Black Pig Pinot Noir. \u003c/p>\n\u003cp>\u003cstrong>What’s it like having chickens and sheep on the property?\u003c/strong>\u003cbr>\nFor the chickens, we use the eggs, which we put in our guesthouses. We have farm fresh eggs and locally produced bread and estate jam that Sean and I make. Our sheep are for grazing our vineyards and we use them on certain blocks that are tougher to get into. We love the sheep and it’s a green thing. They’re just adorable.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>More Info:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thomasgeorgeestates.com/index.php\">Thomas George Estates\u003c/a>\u003cbr>\n8075 Westside Rd., Healdsburg, Sonoma County, CA 95448\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 707-431-8031\u003cbr>\nTasting Room Hours: 11-5, seven days a week\u003cbr>\nTasting Fee: $10.00, refundable with wine purchase\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TGEWinery\">@TGEWinery\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/TGEWinery\">Thomas George Estates Winery\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.wineroad.com/\">Wine Road\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TheWineRoad\">@TheWineRoad\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/WineRoad\">Wine Road, Northern Sonoma County\u003c/a> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/560BAB_BakerByCarlMindling.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/560BAB_BakerByCarlMindling.jpg\" alt=\"Jeremy Baker. Photo courtesy of Carl Mindling\" title=\"Jeremy Baker. Photo courtesy of Carl Mindling\" width=\"560\" height=\"511\" class=\"alignnone size-full wp-image-46575\">\u003c/a>\u003cbr>\n\u003cem>Jeremy Baker. Photo courtesy of Carl Mindling\u003c/em>\u003c/p>\n\u003cp>Looking for a steady acid level in your favorite glass of Pinot Noir, possibly served up by one of the most eligible bachelors in the Russian River Valley? Hit the \u003ca href=\"http://www.wineroad.com/\">Wine Road\u003c/a> and make \u003ca href=\"http://www.thomasgeorgeestates.com/\">Thomas George Estates\u003c/a> your first stop. There, a team led by President Jeremy Baker along with Winemaker Chris Russi are producing wines that are made by hand in small batches. Their reds are made using a basket press, and Baker opted for Bordeaux-style concrete eggs instead of barrel fermentation for \u003ca href=\"https://twitter.com/#!/TGEWinery\">Thomas George Estates\u003c/a>’ Chardonnay and Grenache wines. \u003c/p>\n\u003cp>Part of the fun of drinking wine is learning about who makes it and how and why they do it. Bonus if you are chillaxing in a setting that includes a wine cave with antiques and comfortable yet stylish furniture. On a recent group visit to Thomas George Estates with other writers, I noticed that most of us became prone to smiling and giggling. As he led a tour, Jeremy Baker seemed to intrigue us all: the Toronto (Canada) native and his family have spent 25 million dollars to build a successful wine business. Jeremy’s dad is the attorney Thomas Baker and the winery name is an homage to him and Jeremy’s grandfather. Jeremy Baker is single and admittedly easy on the eyes. All the more so because he gives off a mellow and decidedly humble vibe.\u003c/p>\n\u003cp>On our Wine Road tour, one San Francisco female writer whispered, “What can’t he do?!” after we discovered Baker’s background included working in wine marketing, creating a successful restaurant group with nine locations, and before a back injury, did extreme heli-skiing. Oh yes, he also knows his way around the kitchen and garden. Add event cook and fruit preserve maker to his list of redeemable qualities. Baker is also a longtime vegetarian who happens to adore the sheep and animals that populate Thomas George Estates. Bay Area Bites interviewed Baker in person and via phone interview.\u003c/p>\n\u003cp>\u003cstrong>Tell us about the concrete eggs you use for Chardonnay and Grenache.\u003c/strong>\u003cbr>\nConcrete has been used for centuries in the old world. A lot of wineries in the mid-1900s have gone a long way in putting them back. It’s an old technique. Concrete gets micro-oxidation without any oak influence. Because there aren’t any corners, and you get a very thorough and tight, precise fermentation. Wines show a little more maturity and there are heightened aromatics. We were the first in the area to take possession of those eggs from Sonoma Cast Stone. A similar version is used in France but it’s roughly a fifth the size. We wanted to add another layer to our Chardonnays and Pinot Noirs and started to bottle in 2010 fifty cases of “concrete only” Chardonnay. In 2011, we did 250 cases. \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/24/2012/07/560Group_with_JBaker_BAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/560Group_with_JBaker_BAB.jpg\" alt=\"\" title=\"560Group_with_JBaker_BAB\" width=\"560\" height=\"538\" class=\"alignnone size-full wp-image-46433\">\u003c/a>\u003cbr>\n\u003cem>Group with Jeremy Baker at the Baker Ridge Vineyard Picnic L to R, Adrienne Donnelly, Club and Events manager; Chris Russi, Winemaker; Sean Tevik, Operations Manager; Jeremy Baker. Image courtesy of Thomas George Estates.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Two of Thomas George Estates staff are sommeliers who you recruited from Arizona. Food also plays an important role with your operations. What are you looking for when you hire?\u003c/strong>\u003cbr>\nWe have zero turn over in our tasting room for a reason. I’m most proud of that. Sean and A.J. were two of my best customers in Arizona. They had long since aspired to be here in the wine country. When people come to taste, whether it’s their first time or they’re experts, we want to offer them something.\u003c/p>\n\u003cp>I come from restaurants and we really love food and wine here. Doing food pairings is our passion. Sean and I always chef for events of up to 100 people. Today we have a picnic on Baker Ridge, and we’re planning pork soaked in Pinot Noir leaves for two days then roasted on a spit and served with corn on the cob. Our food pairings have allowed us to attract a lot more wine club customers. \u003c/p>\n\u003cp>\u003cstrong>Compared to running and building a restaurant group, what’s it like building your estate winery?\u003c/strong>\u003cbr>\nWe farm, make wine and sell wine. We have a wine club, our tasting room and so many moving parts. I like it better than the restaurant industry because we’re able to get a motivated and dedicated team. They really do love to get up and come to work. The challenge is finding the right employee and yet that’s true for any business. We’re a small winery so getting folks to try our wines is a challenge.\u003c/p>\n\u003cp>\u003cstrong>What’s an average day like? \u003c/strong>\u003cbr>\nSo far for July I’ve been on the road: New York, San Francisco, Calgary and Los Angeles for sales and marketing activities. Today I’m cooking for 100 people in Baker Ridge, and tomorrow I’ll be in the office doing admin. It’s 100 miles an hour. We’ve hired a new GM (General Manager) and that means I can focus on sales and marketing.\u003c/p>\n\u003cp>\u003cstrong>How involved is your father in the operations? \u003c/strong>\u003cbr>\nHe lives in Toronto and is not involved in our daily operations. He’s involved in key decision making and planning. Our business is very plan driven and he’s involved in macro ways... during harvest he comes and sorts fruit for a month.\u003c/p>\n\u003cp>\u003cstrong>Who is your mentor?\u003c/strong>\u003cbr>\nDavis Bynum, who we bought land from, is one of my very best friends. I have lunch with him every Friday. He’s visiting my family in Toronto. He’s 89, and tells me what’s worked and what hasn't for him. He’s second to my dad for advice.\u003c/p>\n\u003cp>\u003cstrong>Why do you live and work in Russian River Valley?\u003c/strong>\u003cbr>\nFor the Pinot Noir. If you’re going to make Pinot outside of Burgundy, it’s probably one of the most physically beautiful places to work. \u003c/p>\n\u003cp>\u003cstrong>Do you have any recommendations for fellow vegetarians? \u003c/strong>\u003cbr>\nI’ve been a vegetarian for 21 years. In Healdsburg, I always go to \u003ca href=\"http://santarosa.about.com/od/foodandwine/a/zazu.htm\">Zazu\u003c/a> restaurant. Duskie [Estes], the chef-owner was a veggie for 20 years or so. Whenever I go there I’m guaranteed a great meal. She’s a wine freak herself. Everything on her menu meshes with wine and we make a wine under her label called Black Pig Pinot Noir. \u003c/p>\n\u003cp>\u003cstrong>What’s it like having chickens and sheep on the property?\u003c/strong>\u003cbr>\nFor the chickens, we use the eggs, which we put in our guesthouses. We have farm fresh eggs and locally produced bread and estate jam that Sean and I make. Our sheep are for grazing our vineyards and we use them on certain blocks that are tougher to get into. We love the sheep and it’s a green thing. They’re just adorable.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>More Info:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thomasgeorgeestates.com/index.php\">Thomas George Estates\u003c/a>\u003cbr>\n8075 Westside Rd., Healdsburg, Sonoma County, CA 95448\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 707-431-8031\u003cbr>\nTasting Room Hours: 11-5, seven days a week\u003cbr>\nTasting Fee: $10.00, refundable with wine purchase\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TGEWinery\">@TGEWinery\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/TGEWinery\">Thomas George Estates Winery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_46552\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chickfila20120727248x140.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chickfila20120727248x140.jpg\" alt=\"Protesters of Chick-fil-A hold a mid-day demonstration organized by the Human Rights Campaign in Washington on July 26, 2012. Robert MacPherson/AFP/Getty Images\" title=\"Protesters of Chick-fil-A hold a mid-day demonstration organized by the Human Rights Campaign in Washington on July 26, 2012. Robert MacPherson/AFP/Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-46552\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Protesters of Chick-fil-A hold a mid-day demonstration organized by the Human Rights Campaign in Washington on July 26, 2012. Robert MacPherson /AFP/Getty Images\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco Mayor Ed Lee last week joined other big-city mayors in telling fast food chain Chick-fil-A that its stores are not welcome in their cities. The controversy started when the company's owner stated his opposition to same-sex marriage and support for \"the biblical definition of the family unit.\" KQED's Forum discusses the risks and benefits for companies that wade into politics and social issues. Does a company's politics play into your buying decisions? \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201207300900\">Original Broadcast:\u003c/a> Mon, Jul 30, 2012 -- 9:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201207300900.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201207300900.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/07/20120730aforum.mp3\"] \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Scott Shafer\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Andy Bagnall, vice president of client services, \u003ca href=\"http://global-ny.com/\">Global Advertising Strategies Inc.\u003c/a>\u003c/li>\n\u003cli>Bryan Fischer, director of issue analysis, \u003ca href=\"http://www.afa.net/\">American Family Association\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/columnists/saunders/\">Debra Saunders\u003c/a>, columnist, San Francisco Chronicle\u003c/li>\n\u003cli>\u003ca href=\"http://richardsocarides.com/\">Richard Socarides\u003c/a>, longtime gay rights advocate and former Clinton White House senior adviser\u003c/li>\n\u003cli>\u003ca href=\"https://www.kellogg.northwestern.edu/Faculty/Directory/Calkins_Timothy.aspx\">Tim Calkins\u003c/a>, professor of marketing, Kellogg School of Management, Northwestern University\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_46552\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chickfila20120727248x140.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chickfila20120727248x140.jpg\" alt=\"Protesters of Chick-fil-A hold a mid-day demonstration organized by the Human Rights Campaign in Washington on July 26, 2012. Robert MacPherson/AFP/Getty Images\" title=\"Protesters of Chick-fil-A hold a mid-day demonstration organized by the Human Rights Campaign in Washington on July 26, 2012. Robert MacPherson/AFP/Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-46552\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Protesters of Chick-fil-A hold a mid-day demonstration organized by the Human Rights Campaign in Washington on July 26, 2012. Robert MacPherson /AFP/Getty Images\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco Mayor Ed Lee last week joined other big-city mayors in telling fast food chain Chick-fil-A that its stores are not welcome in their cities. The controversy started when the company's owner stated his opposition to same-sex marriage and support for \"the biblical definition of the family unit.\" KQED's Forum discusses the risks and benefits for companies that wade into politics and social issues. Does a company's politics play into your buying decisions? \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201207300900\">Original Broadcast:\u003c/a> Mon, Jul 30, 2012 -- 9:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201207300900.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201207300900.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> \u003c/p>\u003c/div>",
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"disqusTitle": "The girl & the fig Closing Sister Restaurant ESTATE",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3251.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3251.jpg\" alt=\"Sondra Bernstein and Chef John Toulze\" title=\"Sondra Bernstein and Chef John Toulze\" width=\"500\" class=\"alignnone size-full wp-image-44266\">\u003c/a>\u003c/p>\n\u003cp>It breaks my heart to even type these words but come September, ESTATE (sister restaurant to \u003ca href=\"http://www.thegirlandthefig.com/\">the girl & the fig\u003c/a>) will permanently close. \u003c/p>\n\u003cp>ESTATE is more than just a wonderful restaurant to me. So this is like announcing a divorce or a death in the family. Sondra Bernstein (and as of recently John Toulze) have not only been people I respect in this crazy and ever changing food business, but also friends. I recently spent the day with them cooking, laughing and dining. It was such a treat, and something that I will cherish for the rest of my life. \u003c/p>\n\u003cp>John is quite the joker and far less serious than you would expect for someone to be in his position. In fact, if you watch \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/26/the-girl-the-figs-braised-baby-artichokes/\">my cooking video on his Braised Baby Artichokes\u003c/a>, you will see exactly what I mean. Sondra herself, who I admit, at first made me very nervous...is so warm and welcoming. She has a hug that will just make you melt. And the friendship those two have is as amusing as it is charming. They interact much like an old Armenian couple that has been married for some fifty odd years. \u003c/p>\n\u003cp>I am half Armenian by the way. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The rustic Italian restaurant is located at 400 West Spain Street in Sonoma, just a short walk from the heart of Sonoma Square (and the girl and the fig itself). They are closing their doors because Darius Anderson, owner of Ramekins Culinary School, purchased the building and will be taking over the property come October 1st. For now, there are no current plans to relocate the restaurant. \u003c/p>\n\u003cp>“We appreciated the opportunity to steward the historical Sonoma property at 400 West Spain Street and know it will now transition into good hands with Darius Anderson,” said Sondra Bernstein. But keep in mind, while this is horrible news. The girl & the fig is celebrating its 15th anniversary this summer and Sondra explains “It has been fun to share our take on Italian cuisine with our guests as the girl & the fig’s Italian sister.\"\u003c/p>\n\u003cp>It is also worth noting that Sondra and John are innovators in the Sonoma food scene and I am sure they will land on their feet. For one, their new culinary event space--\u003ca href=\"http://www.facebook.com/figsuited\">Suite D\u003c/a>--is bound to be a success. The space will be home to pop-up dinners, cooking classes and pretty much any food trend you can think of (and many you have yet to). \u003c/p>\n\u003cp>ESTATE is open for dinner Wednesdays through Saturdays beginning at 5 pm and Sunday forbrunch 10 am to 3 pm. Call (707) 933-3663 for reservations. I suggest you visit if you haven't already. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For now, I offer the warmest hug to the everyone at ESTATE but I know this is just the beginning of something else. There is a reason Lady Gaga ate at the girl and the fig, and so has everyone else. \u003c/p>\n\n",
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"excerpt": "The rustic Italian restaurant is located at 400 West Spain Street in Sonoma, just a short walk from the heart of Sonoma Square (and the girl and the fig). They are closing their doors because Darius Anderson, owner of Ramekins Culinary School and Event Center next door to ESTATE, purchased the building and will be taking over the property October 1st. There are no current plans to relocate the restaurant. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3251.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3251.jpg\" alt=\"Sondra Bernstein and Chef John Toulze\" title=\"Sondra Bernstein and Chef John Toulze\" width=\"500\" class=\"alignnone size-full wp-image-44266\">\u003c/a>\u003c/p>\n\u003cp>It breaks my heart to even type these words but come September, ESTATE (sister restaurant to \u003ca href=\"http://www.thegirlandthefig.com/\">the girl & the fig\u003c/a>) will permanently close. \u003c/p>\n\u003cp>ESTATE is more than just a wonderful restaurant to me. So this is like announcing a divorce or a death in the family. Sondra Bernstein (and as of recently John Toulze) have not only been people I respect in this crazy and ever changing food business, but also friends. I recently spent the day with them cooking, laughing and dining. It was such a treat, and something that I will cherish for the rest of my life. \u003c/p>\n\u003cp>John is quite the joker and far less serious than you would expect for someone to be in his position. In fact, if you watch \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/26/the-girl-the-figs-braised-baby-artichokes/\">my cooking video on his Braised Baby Artichokes\u003c/a>, you will see exactly what I mean. Sondra herself, who I admit, at first made me very nervous...is so warm and welcoming. She has a hug that will just make you melt. And the friendship those two have is as amusing as it is charming. They interact much like an old Armenian couple that has been married for some fifty odd years. \u003c/p>\n\u003cp>I am half Armenian by the way. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The rustic Italian restaurant is located at 400 West Spain Street in Sonoma, just a short walk from the heart of Sonoma Square (and the girl and the fig itself). They are closing their doors because Darius Anderson, owner of Ramekins Culinary School, purchased the building and will be taking over the property come October 1st. For now, there are no current plans to relocate the restaurant. \u003c/p>\n\u003cp>“We appreciated the opportunity to steward the historical Sonoma property at 400 West Spain Street and know it will now transition into good hands with Darius Anderson,” said Sondra Bernstein. But keep in mind, while this is horrible news. The girl & the fig is celebrating its 15th anniversary this summer and Sondra explains “It has been fun to share our take on Italian cuisine with our guests as the girl & the fig’s Italian sister.\"\u003c/p>\n\u003cp>It is also worth noting that Sondra and John are innovators in the Sonoma food scene and I am sure they will land on their feet. For one, their new culinary event space--\u003ca href=\"http://www.facebook.com/figsuited\">Suite D\u003c/a>--is bound to be a success. The space will be home to pop-up dinners, cooking classes and pretty much any food trend you can think of (and many you have yet to). \u003c/p>\n\u003cp>ESTATE is open for dinner Wednesdays through Saturdays beginning at 5 pm and Sunday forbrunch 10 am to 3 pm. Call (707) 933-3663 for reservations. I suggest you visit if you haven't already. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For now, I offer the warmest hug to the everyone at ESTATE but I know this is just the beginning of something else. There is a reason Lady Gaga ate at the girl and the fig, and so has everyone else. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ramen Roundup Part 2",
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"content": "\u003cp>I realized with my \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/06/ramen-roundup/\">last roundup of ramen joints\u003c/a> in the Bay Area that I was only scratching the surface. It seems like ramen is the new obsession around these parts, and noodle lovers have their staunch favorites.\u003c/p>\n\u003cp>Ramen in the Bay Area may not be the “fast food” item it is in Japan, but it’s certainly not a fussy meal, though extremely customizable. With that rich meaty broth and chewy noodles, and fixings like hardboiled eggs, corn, and dried seaweed (nori), it’s a complete comfort food meal in a bowl. In Japan, ramen noodle houses are as common as pizza joints are in the States. It’s a cheap, filling, and delicious way for them to satisfy their hunger.\u003c/p>\n\u003cp>So here are four more places on the Peninsula and in the South Bay I visited recently. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Club-Garlic-Kimchi-Ramen560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Club-Garlic-Kimchi-Ramen560.jpg\" alt=\"Ramen Club Garlic Kimchi Ramen\" title=\"Ramen Club Garlic Kimchi Ramen\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46422\">\u003c/a>\u003cbr>\n\u003cem>Ramen Club Garlic Kimchi Ramen with Pork\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ramen Club -- Burlingame\u003c/strong>\u003cbr>\nThis restaurant’s ramen is by no means the best, but it’s a good, fun bowl of noodles. I say fun because the Garlic Kimchi Ramen with Pork is not exactly authentic, but good and tasty. I loved the zesty crunch from the spicy kimchi cabbage and the added kick of the hot sauce on top. The texture of the noodles is good and chewy but not soggy. However, the broth and the pork are lackluster. Still, it’s a good version of ramen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.ramenclub.com/\">Ramen Club\u003c/a>\u003cbr>\n723 California Drive\u003cbr>\nBurlingame, CA 94010\u003cbr>\n(650) 347-3690\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Parlor-Spicy-Pork-with-Soft-Shell-Crab-and-Black-Garlic560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Parlor-Spicy-Pork-with-Soft-Shell-Crab-and-Black-Garlic560.jpg\" alt=\"Ramen Parlor Spicy Pork with Soft Shell Crab and Black Garlic\" title=\"Ramen Parlor Spicy Pork with Soft Shell Crab and Black Garlic\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46423\">\u003c/a>\u003cbr>\n\u003cem>Ramen Parlor Spicy Pork with Soft Shell Crab and Black Garlic\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ramen Parlor -- San Mateo\u003c/strong>\u003cbr>\nIf you’ve been to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/06/ramen-roundup/\">Santa Ramen or Dojo Ramen\u003c/a> in San Mateo, you’ll love this place. Ramen Parlor is owned by the same folks as Santa and Dojo, and is the newest of the three. Though it’s not as popular or as good as Dojo, it is definitely a strong second, and certainly my favorite on this list. Their specialty is infusing spicy seafood elements into their broth like lobster oil, or fried soft shell crab. I ordered the Ramen with Tonkatsu (pork) Broth and Soft Shell Crab, spicy of course. Along with all those fun flavors, it comes with a glistening, buttery, full-fat slice of pork belly, pungent black garlic oil, and a creamy, perfectly cooked hard boiled egg. It is delicious, bold, innovative and every element was cooked to perfection. Heaven.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-parlor-san-mateo\">Ramen Parlor\u003c/a>\u003cbr>\n901 South B Street\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n(650) 344-9728\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Santouka-Spicy-Miso-Pork-Ramen560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Santouka-Spicy-Miso-Pork-Ramen560.jpg\" alt=\"Santouka Spicy Miso Pork Ramen\" title=\"Santouka Spicy Miso Pork Ramen\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46425\">\u003c/a>\u003cbr>\n\u003cem>Santouka Spicy Miso Pork Ramen\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Santouka Ramen -- San Jose\u003c/strong>\u003cbr>\nSantouka is a popular Japanese ramen chain restaurant, and this is their only franchised Bay Area outpost. Located inside the Japanese Mitsuwa Marketplace strip mall as part of a mini-food court, it’s as close to a fast food ramen place as you can get around here. The ramen noodles have that ideal chewy-but-not-soggy texture and the broth has good depth. However, I suspect it was full of MSG since I came away later that day with some serious thirst and a slight headache. And the portion itself was very small. My American palate, unfortunately, is used to a serving double the size of what they gave me.\u003c/p>\n\u003cp>\u003ca href=\"http://www.santouka.co.jp/en/index.html\">Santouka\u003c/a>\u003cbr>\nLocated in the Mitsuwa Marketplace\u003cbr>\n675 Saratoga Avenue\u003cbr>\nSan Jose, CA 95129\u003cbr>\n(408) 446-1101\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ryowa-Roasted-Sesame-Ramen-with-Pork560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ryowa-Roasted-Sesame-Ramen-with-Pork560.jpg\" alt=\"Ramen House Ryowa Roasted Sesame Ramen with Pork\" title=\"Ramen House Ryowa Roasted Sesame Ramen with Pork\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46424\">\u003c/a>\u003cbr>\n\u003cem>Ramen House Ryowa Roasted Sesame Ramen with Pork\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ramen House Ryowa -- Mountain View\u003c/strong>\u003cbr>\n“Ryowa” apparently means sesame, so I’d be remiss not to order the specialty of the house. Out of the four places I went to, this was both the most authentically Japanese in setting (bar seating, very fast food-like atmosphere) and straightforward in terms of the food. The broth and noodles were both reliably good, but nothing to write home about. Although I loved that the ramen is served with a side of gyoza dumplings, which apparently is what they do in Japan. It makes for a nicely rounded meal.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-house-ryowa-mountain-view\">Ramen House Ryowa\u003c/a>\u003cbr>\n859 Villa Street\u003cbr>\nMountain View, CA 94041\u003cbr>\n(650) 965-8829\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Feel free to add your own recommendations in the comments section. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I realized with my \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/06/ramen-roundup/\">last roundup of ramen joints\u003c/a> in the Bay Area that I was only scratching the surface. It seems like ramen is the new obsession around these parts, and noodle lovers have their staunch favorites.\u003c/p>\n\u003cp>Ramen in the Bay Area may not be the “fast food” item it is in Japan, but it’s certainly not a fussy meal, though extremely customizable. With that rich meaty broth and chewy noodles, and fixings like hardboiled eggs, corn, and dried seaweed (nori), it’s a complete comfort food meal in a bowl. In Japan, ramen noodle houses are as common as pizza joints are in the States. It’s a cheap, filling, and delicious way for them to satisfy their hunger.\u003c/p>\n\u003cp>So here are four more places on the Peninsula and in the South Bay I visited recently. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Club-Garlic-Kimchi-Ramen560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Club-Garlic-Kimchi-Ramen560.jpg\" alt=\"Ramen Club Garlic Kimchi Ramen\" title=\"Ramen Club Garlic Kimchi Ramen\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46422\">\u003c/a>\u003cbr>\n\u003cem>Ramen Club Garlic Kimchi Ramen with Pork\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ramen Club -- Burlingame\u003c/strong>\u003cbr>\nThis restaurant’s ramen is by no means the best, but it’s a good, fun bowl of noodles. I say fun because the Garlic Kimchi Ramen with Pork is not exactly authentic, but good and tasty. I loved the zesty crunch from the spicy kimchi cabbage and the added kick of the hot sauce on top. The texture of the noodles is good and chewy but not soggy. However, the broth and the pork are lackluster. Still, it’s a good version of ramen.\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.ramenclub.com/\">Ramen Club\u003c/a>\u003cbr>\n723 California Drive\u003cbr>\nBurlingame, CA 94010\u003cbr>\n(650) 347-3690\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Parlor-Spicy-Pork-with-Soft-Shell-Crab-and-Black-Garlic560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Parlor-Spicy-Pork-with-Soft-Shell-Crab-and-Black-Garlic560.jpg\" alt=\"Ramen Parlor Spicy Pork with Soft Shell Crab and Black Garlic\" title=\"Ramen Parlor Spicy Pork with Soft Shell Crab and Black Garlic\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46423\">\u003c/a>\u003cbr>\n\u003cem>Ramen Parlor Spicy Pork with Soft Shell Crab and Black Garlic\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ramen Parlor -- San Mateo\u003c/strong>\u003cbr>\nIf you’ve been to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/06/ramen-roundup/\">Santa Ramen or Dojo Ramen\u003c/a> in San Mateo, you’ll love this place. Ramen Parlor is owned by the same folks as Santa and Dojo, and is the newest of the three. Though it’s not as popular or as good as Dojo, it is definitely a strong second, and certainly my favorite on this list. Their specialty is infusing spicy seafood elements into their broth like lobster oil, or fried soft shell crab. I ordered the Ramen with Tonkatsu (pork) Broth and Soft Shell Crab, spicy of course. Along with all those fun flavors, it comes with a glistening, buttery, full-fat slice of pork belly, pungent black garlic oil, and a creamy, perfectly cooked hard boiled egg. It is delicious, bold, innovative and every element was cooked to perfection. Heaven.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-parlor-san-mateo\">Ramen Parlor\u003c/a>\u003cbr>\n901 South B Street\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n(650) 344-9728\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Santouka-Spicy-Miso-Pork-Ramen560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Santouka-Spicy-Miso-Pork-Ramen560.jpg\" alt=\"Santouka Spicy Miso Pork Ramen\" title=\"Santouka Spicy Miso Pork Ramen\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46425\">\u003c/a>\u003cbr>\n\u003cem>Santouka Spicy Miso Pork Ramen\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Santouka Ramen -- San Jose\u003c/strong>\u003cbr>\nSantouka is a popular Japanese ramen chain restaurant, and this is their only franchised Bay Area outpost. Located inside the Japanese Mitsuwa Marketplace strip mall as part of a mini-food court, it’s as close to a fast food ramen place as you can get around here. The ramen noodles have that ideal chewy-but-not-soggy texture and the broth has good depth. However, I suspect it was full of MSG since I came away later that day with some serious thirst and a slight headache. And the portion itself was very small. My American palate, unfortunately, is used to a serving double the size of what they gave me.\u003c/p>\n\u003cp>\u003ca href=\"http://www.santouka.co.jp/en/index.html\">Santouka\u003c/a>\u003cbr>\nLocated in the Mitsuwa Marketplace\u003cbr>\n675 Saratoga Avenue\u003cbr>\nSan Jose, CA 95129\u003cbr>\n(408) 446-1101\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ryowa-Roasted-Sesame-Ramen-with-Pork560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ryowa-Roasted-Sesame-Ramen-with-Pork560.jpg\" alt=\"Ramen House Ryowa Roasted Sesame Ramen with Pork\" title=\"Ramen House Ryowa Roasted Sesame Ramen with Pork\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46424\">\u003c/a>\u003cbr>\n\u003cem>Ramen House Ryowa Roasted Sesame Ramen with Pork\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ramen House Ryowa -- Mountain View\u003c/strong>\u003cbr>\n“Ryowa” apparently means sesame, so I’d be remiss not to order the specialty of the house. Out of the four places I went to, this was both the most authentically Japanese in setting (bar seating, very fast food-like atmosphere) and straightforward in terms of the food. The broth and noodles were both reliably good, but nothing to write home about. Although I loved that the ramen is served with a side of gyoza dumplings, which apparently is what they do in Japan. It makes for a nicely rounded meal.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-house-ryowa-mountain-view\">Ramen House Ryowa\u003c/a>\u003cbr>\n859 Villa Street\u003cbr>\nMountain View, CA 94041\u003cbr>\n(650) 965-8829\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Feel free to add your own recommendations in the comments section. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Rogue Cafe: Backlash in Berkeley Over Backyard Brunch",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/caferogue560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/caferogue560.jpg\" alt=\"Rogue Cafe\" title=\"Rogue Cafe\" width=\"560\" height=\"355\" class=\"alignnone size-full wp-image-46435\">\u003c/a>\u003cbr>\n\u003cem>The shed that houses the Rogue Cafe, run by Eric Thoreson and Ciara Sanker. Photo: Courtesy Rogue Cafe\u003c/em>\u003c/p>\n\u003cp>What could be more benign: A Sunday in a slightly scruffy South Berkeley backyard, where kids play in a tree house, parents sip single-origin brews, and friends nosh on soft scrambled eggs and whipped cream drenched waffles while sitting on a hodgepodge assortment of outdoor furniture in a sun-drenched spot?\u003c/p>\n\u003cp>Welcome to the \u003ca href=\"http://www.facebook.com/roguecafe\">Rogue Cafe\u003c/a>. But don't be fooled by the innocent setting. The unpermitted and thus illegal pop-up weekend brunch is a neighborhood nuisance, a health, sanitation, and safety hazard, and a parking nightmare, railed outraged readers in response to a story on the Rogue Café on \u003ca href=\"http://www.berkeleyside.com/2012/07/23/rogue-cafe-weekend-pop-up-serves-a-mellow-brunch/\">Berkeleyside\u003c/a> this week. (Though the nearby church seems to have cornered the market on the parking problem, on Sundays at least.) To date, nobody chiming in on the hyper-local site mentioned tripping hazards such as tricycles and toys, but that may simply reflect the fact -- suspects the café owner -- that many naysayers likely have not attended the pop-up in the first place.\u003c/p>\n\u003cp>Adding insult to potential injury, this caffeine-and-eggs scourge to civil society has set up shop in a corrugated metal shed in a residential neighborhood. A neighborhood mind, that might benefit from something positive like a pop-up venture, since, alas, it has seen its share of crime, drugs, and violence over the years -- though none, one hopes, by waffle iron or hot, caffeinated beverages with a pristine pedigree.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/eric.thoreson.roguecafe.nick_.rahaim.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/eric.thoreson.roguecafe.nick_.rahaim.jpg\" alt=\"Barista Eric Thoreson\" title=\"Barista Eric Thoreson\" width=\"520\" height=\"390\" class=\"alignnone size-full wp-image-46439\">\u003c/a>\u003cbr>\n\u003cem>Barista Eric Thoreson crafts a strong cup of Joe. Photo: Nick Rahaim\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Talk about a tempest in a coffee cup. The largely vitriolic response that quickly spewed forth from a small but vocal core of Berkeleyans in response to Monday's story took pop-up owner Eric Thoreson by surprise. \"Most of the criticism seems to have come from a few people who have never been to Rogue, don't know me, and don't know that many of the neighbors come for brunch,\" says Thoreson, a long-time barista at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, who also runs his own roasting company, \u003ca href=\"http://oneninetyseven.com/\">One Ninety Seven Coffee\u003c/a>, and is one of the six founding members of the \u003ca href=\"http://www.alchemycollective.com/\">Alchemy Collective Cafe\u003c/a>. \"The aggressive negativity threw me. We're trying to do something community-minded but the response to that story was not warm or welcoming.\"\u003c/p>\n\u003cp>In comparison, Thoreson says, when the \u003ca href=\"http://www.eastbayexpress.com/ebx/backyard-brunch-rogue-cafandeacute/Content?oid=3131950\">\u003cem>East Bay Express\u003c/em>\u003c/a> wrote a similarly positive review back in the brunch's early days in February, the only fallout was a doubling of customers at the next Saturday event. But the recent Berkeleyside post essentially shut down his operation in its current configuration. While the article itself did not initially address permits, readers pounced on the matter in the comments. The pop-up had operated quietly for six month in its present location, serving mostly friends, coworkers, and neighbors. But within hours of the Berkeleyside piece running -- in which several concerned citizens vowed to snitch on the renegade food venture -- Thoreson was slapped with a cease and desist order from the city's zoning department. \u003c/p>\n\u003cp>Sound familiar? Two years ago \u003ca href=\"http://www.nytimes.com/2011/06/19/us/19underground.html\">San Francisco's Underground Market\u003c/a> went through a similar hassle with city officials over its popular artisan food and music events, and back in Berkeley the \u003ca href=\"http://www.berkeleyside.com/2010/12/10/what-next-for-the-multi-culti-grill-and-birdland-jazz-club/\">Multi Culti Grill and Birdland Jazz Club\u003c/a>, a live music and BBQ venue in a residential garage, repeatedly ran into battles with that town's bureaucracy. Both events wound up navigating around permit problems by operating as a private club that accepted donations. Thoreson plans on following suit. Though, it must be said, eventually \u003ca href=\"http://birdlandjazz.org/\">Birdland\u003c/a> and the \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a> were shuttered by city officials, in their early incarnations at least. The Underground Market has reopened in new form, check out details for the latest event this Saturday on the \u003ca href=\"http://foragesf.com/market/\">forageSF Underground Market page\u003c/a>. (For now, people game enough to try brunch at Rogue Café need to email Thoreson and his partner in, ah, crime Ciara Sanker (see \u003ca href=\"http://www.facebook.com/roguecafe\">Rogue’s Facebook page\u003c/a> for details).\u003c/p>\n\u003cp>So much for Berkeley's reputation for free speech, free expression, and freedom to experiment with both everything edible and radical ideas. Lost in the brouhaha brewing this week: Nobody has to patronize the place if they don't want to. And, of course, pop-up dinners, supper clubs, street carts, and food trucks -- operating in varying degrees of legality -- have become a fixture on the local food scene, fueled by the continued economic downturn, consumer demand, and the area's seemingly endless appetite for the next cool thing from the underground culinary set.\u003c/p>\n\u003cp>Rogue Café comes out of that culture and is an unapologetically low-rent operation. Think a waffle iron, coffee grinder, propane grill, cast-iron pans, a nitrous-powered handheld espresso machine, and a borrowed backyard and shed, courtesy of a friend from the restaurant world.\u003c/p>\n\u003cp>Thoreson keeps food on ice (there's no refrigeration) and has a large pot filled with hot water for frequent hand-washing, an industry obsession, says the 32-year-old, who has a food handlers card. No, the health department isn't looking over his shoulder while he cooks, but that's not how a permitted commercial kitchen is inspected either, adds Thoreson, who follows standard health and safety protocols gleaned from his 18 years as a restaurant industry employee.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/fried.eggs_.cornbeef.hash_.roguecafe520.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/fried.eggs_.cornbeef.hash_.roguecafe520.jpg\" alt=\"Fried eggs, toast and corned beef hash at Rogue Cafe\" title=\"Fried eggs, toast and corned beef hash at Rogue Cafe\" width=\"520\" height=\"694\" class=\"alignnone size-full wp-image-46436\">\u003c/a>\u003cbr>\n\u003cem>Sweet and savory brunch options vary each week at Rogue Cafe. Photo: courtesy Rogue Cafe\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/waffles.roguecafe.facebook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/waffles.roguecafe.facebook.jpg\" alt=\"Waffles at Rouge Cafe\" title=\"Waffles at Rouge Cafe\" width=\"180\" height=\"239\" class=\"alignleft size-full wp-image-46438\">\u003c/a>Typically 20 to 40 people come to eat during the course of three hours on a Saturday or Sunday. Thoreson started serving food to make some money (at $2 for a cup of quality brew he was hardly raking in the cash). He makes his own spice-infused sausages, crusty bread, and sourdough waffles, rolled in sugar before cooking, which accounts for their trademark caramelization, texture, and taste.\u003c/p>\n\u003cp>Response to the underground café controversy among above-board barista businesses is mixed. \"I really like Rogue Café. Eric makes and roasts delicious coffee,\" says \u003ca href=\"http://www.berkeleyside.com/2012/05/25/bartavelle-owner-whats-cooking-for-ex-cafe-fanny-space/\">Suzanne Drexhage\u003c/a>, who is set to launch her own legit business, \u003ca href=\"http://www.facebook.com/BartavelleCoffeeWine\">Bartavelle Coffee & Wine Bar\u003c/a>, in the former Café Fanny space in Berkeley. \"It's in my neighborhood, which is great. And I do love the community vibe of the pop-up,\" adds Drexhage, who ran her own occasional pop-up dinners out of Local 123 café in west Berkeley.\u003c/p>\n\u003cp>She understands the need for health inspections and business permits. And yet: \"I really wish places like Rogue could just work in their own way without hassles. The chance to try things out before putting tons of money into starting a business the official way is so useful, and the customers love it,\" says Drexhage, who admits to a soft spot for pop-ups. \"And, for what it's worth, there are probably hundreds of officially sanctioned restaurants in Berkeley that aren't anywhere near as clean or responsibly run.\"\u003c/p>\n\u003cp>Other neighboring café owners are more conflicted. \"As an avid supporter of community through food, coffee, and wine, I think what Rogue's doing is great -- cute garden setting, small footprint, real people serving real, honest food and drinks,\" says \u003ca href=\"http://www.berkeleyside.com/2012/07/20/local-123-finds-its-feet-in-west-berkeley-and-beyond/\">Frieda Hoffman\u003c/a>, who co-owns \u003ca href=\"http://local123cafe.com/\">Local 123\u003c/a>, where her friend Ciara Sanker of Rogue also works. \u003c/p>\n\u003cp>But as a businesswoman, the rogue model gives her pause. Since she forks out for permits, property taxes, commercial rates for basic services like PG&E, insurance, and the like, she says she feels frustrated that places like Rogue circumvent such costs. \"Why should they get a break? We have sweated long and hard to create a café business founded on the same principles and serve a similar market and we're only just reaching profitability after three years,\" adds Hoffman. Thoreson, who describes his weekend brunch event as \"barely profitable,\" pays taxes and has a business license.\u003c/p>\n\u003cp>What's next for Rogue remains unclear at press time. \"Rogue will happen this weekend, although the location is not yet solidified,\" Thoreson told BAB. In the interim, Thoreson is getting some unsolicited advice from a fellow renegade who found himself in a similar situation. After being hit with penalties for code violations on more than one occasion, Birdland's Mike Parayno, fed up with running afoul of city officials in Berkeley for his garage jam sessions and BBQ soirees, took off -- to the Philippines.\u003c/p>\n\u003cp>He relaunched as the Birdland Jazzista Social Club in Manila, in a South-East Asian culture more conducive to small businesses coexisting in residential neighborhoods. \"Birdland has flown the coop,\" says Parayno. \"But it's the same concept: Free food, bring your own booze, small donation for the musicians, and we party. People love it. And there's no Berkeley hater energy.\"\u003c/p>\n\u003cp>Thoreson may not have to go so far to keep slinging eggs and serving java. He hopes a short hop across the border back to Oakland -- where Rogue Café began -- may prove a more hospitable home to his budding backyard brunch business. Stay tuned.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/rogue.cafe_.gabe_.henry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/rogue.cafe_.gabe_.henry560.jpg\" alt=\"Rogue Cafe Photo: Gabe Henry\" title=\"Rogue Cafe Photo: Gabe Henry\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46454\">\u003c/a>\u003cbr>\n\u003cem>Photo: Gabe Henry Woody\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Full disclosure: This reporter writes a food column for \u003ca href=\"http://www.berkeleyside.com/author/sarah/\">Berkeleyside\u003c/a> but did not pen its pieces on Rogue Café.\u003c/em>\u003c/p>\n\n",
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"excerpt": "A tempest in a coffee cup played out in Berkeley this week as a small core of vocal critics sought to shut down the pop-up (and permit-less) Rogue Cafe -- once they learned about the under-the-radar brunch venue on Berkeleyside. Sarah Henry investigates the brewing brouhaha.",
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"description": "A tempest in a coffee cup played out in Berkeley this week as a small core of vocal critics sought to shut down the pop-up (and permit-less) Rogue Cafe -- once they learned about the under-the-radar brunch venue on Berkeleyside. Sarah Henry investigates the brewing brouhaha.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/caferogue560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/caferogue560.jpg\" alt=\"Rogue Cafe\" title=\"Rogue Cafe\" width=\"560\" height=\"355\" class=\"alignnone size-full wp-image-46435\">\u003c/a>\u003cbr>\n\u003cem>The shed that houses the Rogue Cafe, run by Eric Thoreson and Ciara Sanker. Photo: Courtesy Rogue Cafe\u003c/em>\u003c/p>\n\u003cp>What could be more benign: A Sunday in a slightly scruffy South Berkeley backyard, where kids play in a tree house, parents sip single-origin brews, and friends nosh on soft scrambled eggs and whipped cream drenched waffles while sitting on a hodgepodge assortment of outdoor furniture in a sun-drenched spot?\u003c/p>\n\u003cp>Welcome to the \u003ca href=\"http://www.facebook.com/roguecafe\">Rogue Cafe\u003c/a>. But don't be fooled by the innocent setting. The unpermitted and thus illegal pop-up weekend brunch is a neighborhood nuisance, a health, sanitation, and safety hazard, and a parking nightmare, railed outraged readers in response to a story on the Rogue Café on \u003ca href=\"http://www.berkeleyside.com/2012/07/23/rogue-cafe-weekend-pop-up-serves-a-mellow-brunch/\">Berkeleyside\u003c/a> this week. (Though the nearby church seems to have cornered the market on the parking problem, on Sundays at least.) To date, nobody chiming in on the hyper-local site mentioned tripping hazards such as tricycles and toys, but that may simply reflect the fact -- suspects the café owner -- that many naysayers likely have not attended the pop-up in the first place.\u003c/p>\n\u003cp>Adding insult to potential injury, this caffeine-and-eggs scourge to civil society has set up shop in a corrugated metal shed in a residential neighborhood. A neighborhood mind, that might benefit from something positive like a pop-up venture, since, alas, it has seen its share of crime, drugs, and violence over the years -- though none, one hopes, by waffle iron or hot, caffeinated beverages with a pristine pedigree.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/eric.thoreson.roguecafe.nick_.rahaim.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/eric.thoreson.roguecafe.nick_.rahaim.jpg\" alt=\"Barista Eric Thoreson\" title=\"Barista Eric Thoreson\" width=\"520\" height=\"390\" class=\"alignnone size-full wp-image-46439\">\u003c/a>\u003cbr>\n\u003cem>Barista Eric Thoreson crafts a strong cup of Joe. Photo: Nick Rahaim\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Talk about a tempest in a coffee cup. The largely vitriolic response that quickly spewed forth from a small but vocal core of Berkeleyans in response to Monday's story took pop-up owner Eric Thoreson by surprise. \"Most of the criticism seems to have come from a few people who have never been to Rogue, don't know me, and don't know that many of the neighbors come for brunch,\" says Thoreson, a long-time barista at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, who also runs his own roasting company, \u003ca href=\"http://oneninetyseven.com/\">One Ninety Seven Coffee\u003c/a>, and is one of the six founding members of the \u003ca href=\"http://www.alchemycollective.com/\">Alchemy Collective Cafe\u003c/a>. \"The aggressive negativity threw me. We're trying to do something community-minded but the response to that story was not warm or welcoming.\"\u003c/p>\n\u003cp>In comparison, Thoreson says, when the \u003ca href=\"http://www.eastbayexpress.com/ebx/backyard-brunch-rogue-cafandeacute/Content?oid=3131950\">\u003cem>East Bay Express\u003c/em>\u003c/a> wrote a similarly positive review back in the brunch's early days in February, the only fallout was a doubling of customers at the next Saturday event. But the recent Berkeleyside post essentially shut down his operation in its current configuration. While the article itself did not initially address permits, readers pounced on the matter in the comments. The pop-up had operated quietly for six month in its present location, serving mostly friends, coworkers, and neighbors. But within hours of the Berkeleyside piece running -- in which several concerned citizens vowed to snitch on the renegade food venture -- Thoreson was slapped with a cease and desist order from the city's zoning department. \u003c/p>\n\u003cp>Sound familiar? Two years ago \u003ca href=\"http://www.nytimes.com/2011/06/19/us/19underground.html\">San Francisco's Underground Market\u003c/a> went through a similar hassle with city officials over its popular artisan food and music events, and back in Berkeley the \u003ca href=\"http://www.berkeleyside.com/2010/12/10/what-next-for-the-multi-culti-grill-and-birdland-jazz-club/\">Multi Culti Grill and Birdland Jazz Club\u003c/a>, a live music and BBQ venue in a residential garage, repeatedly ran into battles with that town's bureaucracy. Both events wound up navigating around permit problems by operating as a private club that accepted donations. Thoreson plans on following suit. Though, it must be said, eventually \u003ca href=\"http://birdlandjazz.org/\">Birdland\u003c/a> and the \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a> were shuttered by city officials, in their early incarnations at least. The Underground Market has reopened in new form, check out details for the latest event this Saturday on the \u003ca href=\"http://foragesf.com/market/\">forageSF Underground Market page\u003c/a>. (For now, people game enough to try brunch at Rogue Café need to email Thoreson and his partner in, ah, crime Ciara Sanker (see \u003ca href=\"http://www.facebook.com/roguecafe\">Rogue’s Facebook page\u003c/a> for details).\u003c/p>\n\u003cp>So much for Berkeley's reputation for free speech, free expression, and freedom to experiment with both everything edible and radical ideas. Lost in the brouhaha brewing this week: Nobody has to patronize the place if they don't want to. And, of course, pop-up dinners, supper clubs, street carts, and food trucks -- operating in varying degrees of legality -- have become a fixture on the local food scene, fueled by the continued economic downturn, consumer demand, and the area's seemingly endless appetite for the next cool thing from the underground culinary set.\u003c/p>\n\u003cp>Rogue Café comes out of that culture and is an unapologetically low-rent operation. Think a waffle iron, coffee grinder, propane grill, cast-iron pans, a nitrous-powered handheld espresso machine, and a borrowed backyard and shed, courtesy of a friend from the restaurant world.\u003c/p>\n\u003cp>Thoreson keeps food on ice (there's no refrigeration) and has a large pot filled with hot water for frequent hand-washing, an industry obsession, says the 32-year-old, who has a food handlers card. No, the health department isn't looking over his shoulder while he cooks, but that's not how a permitted commercial kitchen is inspected either, adds Thoreson, who follows standard health and safety protocols gleaned from his 18 years as a restaurant industry employee.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/fried.eggs_.cornbeef.hash_.roguecafe520.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/fried.eggs_.cornbeef.hash_.roguecafe520.jpg\" alt=\"Fried eggs, toast and corned beef hash at Rogue Cafe\" title=\"Fried eggs, toast and corned beef hash at Rogue Cafe\" width=\"520\" height=\"694\" class=\"alignnone size-full wp-image-46436\">\u003c/a>\u003cbr>\n\u003cem>Sweet and savory brunch options vary each week at Rogue Cafe. Photo: courtesy Rogue Cafe\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/waffles.roguecafe.facebook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/waffles.roguecafe.facebook.jpg\" alt=\"Waffles at Rouge Cafe\" title=\"Waffles at Rouge Cafe\" width=\"180\" height=\"239\" class=\"alignleft size-full wp-image-46438\">\u003c/a>Typically 20 to 40 people come to eat during the course of three hours on a Saturday or Sunday. Thoreson started serving food to make some money (at $2 for a cup of quality brew he was hardly raking in the cash). He makes his own spice-infused sausages, crusty bread, and sourdough waffles, rolled in sugar before cooking, which accounts for their trademark caramelization, texture, and taste.\u003c/p>\n\u003cp>Response to the underground café controversy among above-board barista businesses is mixed. \"I really like Rogue Café. Eric makes and roasts delicious coffee,\" says \u003ca href=\"http://www.berkeleyside.com/2012/05/25/bartavelle-owner-whats-cooking-for-ex-cafe-fanny-space/\">Suzanne Drexhage\u003c/a>, who is set to launch her own legit business, \u003ca href=\"http://www.facebook.com/BartavelleCoffeeWine\">Bartavelle Coffee & Wine Bar\u003c/a>, in the former Café Fanny space in Berkeley. \"It's in my neighborhood, which is great. And I do love the community vibe of the pop-up,\" adds Drexhage, who ran her own occasional pop-up dinners out of Local 123 café in west Berkeley.\u003c/p>\n\u003cp>She understands the need for health inspections and business permits. And yet: \"I really wish places like Rogue could just work in their own way without hassles. The chance to try things out before putting tons of money into starting a business the official way is so useful, and the customers love it,\" says Drexhage, who admits to a soft spot for pop-ups. \"And, for what it's worth, there are probably hundreds of officially sanctioned restaurants in Berkeley that aren't anywhere near as clean or responsibly run.\"\u003c/p>\n\u003cp>Other neighboring café owners are more conflicted. \"As an avid supporter of community through food, coffee, and wine, I think what Rogue's doing is great -- cute garden setting, small footprint, real people serving real, honest food and drinks,\" says \u003ca href=\"http://www.berkeleyside.com/2012/07/20/local-123-finds-its-feet-in-west-berkeley-and-beyond/\">Frieda Hoffman\u003c/a>, who co-owns \u003ca href=\"http://local123cafe.com/\">Local 123\u003c/a>, where her friend Ciara Sanker of Rogue also works. \u003c/p>\n\u003cp>But as a businesswoman, the rogue model gives her pause. Since she forks out for permits, property taxes, commercial rates for basic services like PG&E, insurance, and the like, she says she feels frustrated that places like Rogue circumvent such costs. \"Why should they get a break? We have sweated long and hard to create a café business founded on the same principles and serve a similar market and we're only just reaching profitability after three years,\" adds Hoffman. Thoreson, who describes his weekend brunch event as \"barely profitable,\" pays taxes and has a business license.\u003c/p>\n\u003cp>What's next for Rogue remains unclear at press time. \"Rogue will happen this weekend, although the location is not yet solidified,\" Thoreson told BAB. In the interim, Thoreson is getting some unsolicited advice from a fellow renegade who found himself in a similar situation. After being hit with penalties for code violations on more than one occasion, Birdland's Mike Parayno, fed up with running afoul of city officials in Berkeley for his garage jam sessions and BBQ soirees, took off -- to the Philippines.\u003c/p>\n\u003cp>He relaunched as the Birdland Jazzista Social Club in Manila, in a South-East Asian culture more conducive to small businesses coexisting in residential neighborhoods. \"Birdland has flown the coop,\" says Parayno. \"But it's the same concept: Free food, bring your own booze, small donation for the musicians, and we party. People love it. And there's no Berkeley hater energy.\"\u003c/p>\n\u003cp>Thoreson may not have to go so far to keep slinging eggs and serving java. He hopes a short hop across the border back to Oakland -- where Rogue Café began -- may prove a more hospitable home to his budding backyard brunch business. Stay tuned.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/rogue.cafe_.gabe_.henry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/rogue.cafe_.gabe_.henry560.jpg\" alt=\"Rogue Cafe Photo: Gabe Henry\" title=\"Rogue Cafe Photo: Gabe Henry\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46454\">\u003c/a>\u003cbr>\n\u003cem>Photo: Gabe Henry Woody\u003c/em>\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: This reporter writes a food column for \u003ca href=\"http://www.berkeleyside.com/author/sarah/\">Berkeleyside\u003c/a> but did not pen its pieces on Rogue Café.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The girl & the fig's Braised Baby Artichokes",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4000.jpg\" alt=\"Braised Baby Artichokes\" title=\"Braised Baby Artichokes\" width=\"500\" class=\"alignnone size-full wp-image-46302\">\u003c/a>\u003c/p>\n\u003cp>If you enjoyed the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/24/the-girl-the-figs-crispy-artichoke-chips/\">Crispy Artichoke Chip\u003c/a> recipe I posted earlier this week, then I am about to blow your mind. While that recipe can very well stand on its own, it was really meant as a garnish for this one. Seriously, this is \u003cem>the\u003c/em> dish for the artichoke connoisseur. \u003c/p>\n\u003cp>For one, it's a combination of both braised and fried artichokes. And while that's two completely different textures of the same vegetable, they work so very well together. By braising the artichokes, \u003ca href=\"http://www.thegirlandthefig.com/\">Chef John Toulze\u003c/a> really showcases the earthy and sweet flavors found in baby artichokes. And somewhat surprisingly, the artichoke chips are just as flavorful but also very light and airy. \u003c/p>\n\u003cp>With just a hint of lemon, this dish tastes like summer. \u003c/p>\n\u003cp>\u003cstrong>Recipe: Braised Baby Artichokes\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/zxpLTbWoCwQ\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>2 cups dry white wine\u003c/li>\n\u003cli>1/2 cup fresh lemon juice\u003c/li>\n\u003cli>1/2 cup extra-virgin olive oil plus 1 1/2 tablespoons\u003c/li>\n\u003cli>1 sprig fresh thyme\u003c/li>\n\u003cli>3 sprigs fresh flat-leaf parsley\u003c/li>\n\u003cli>1 bay leaf\u003c/li>\n\u003cli>5 whole black peppercorns\u003c/li>\n\u003cli>2 pounds baby artichokes, cleaned and prepped\u003c/li>\n\u003cli>1 lemon, cut in half\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/24/the-girl-the-figs-crispy-artichoke-chips/\">Crispy Artichoke Chips\u003c/a> (for garnish)\u003c/li>\n\u003cli>Fresh parsley, tarragon, chives or chervil (for garnish)\u003c/li>\n\u003c/ul>\n\u003cp>1. To prepare the baby artichokes, remove the tough outer leaves from the artichokes until you reach the tender light green leaves, rubbing them with the cut lemon as you go to prevent discoloration. \u003c/p>\n\u003cp>2. Trim the ends and tops and remove any remaining tough or dark green leaves.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3844.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3844.jpg\" alt=\"Cleaning Artichokes\" title=\"Cleaning Artichokes\" width=\"500\" class=\"alignnone size-full wp-image-46298\">\u003c/a>\u003c/p>\n\u003cp>3. In a large saucepan, combine the white wine, 2 cups water, lemon juice, 6 tablespoons extra-virgin olive oil, thyme, parsley, peppercorns, and bay leaf. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3872.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3872.jpg\" alt=\"Artichokes in Water\" title=\"Artichokes in Water\" width=\"500\" class=\"alignnone size-full wp-image-46299\">\u003c/a>\u003c/p>\n\u003cp>4. Bring to a boil. Lower the heat and bring the poaching liquid to a gentle simmer. Submerge the cleaned artichokes in the liquid and cook until a knife easily pierces the stems, about 15 minutes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3892.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3892.jpg\" alt=\"Covered Artichokes\" title=\"Covered Artichokes\" width=\"500\" class=\"alignnone size-full wp-image-46300\">\u003c/a>\u003c/p>\n\u003cp>5. Remove the pan from the heat and transfer the artichokes with their liquid into a container and let cool. Remove the artichokes from the poaching liquid and set aside. Discard the poaching liquid.\u003c/p>\n\u003cp>6. Season the artichokes with the sea salt, black pepper, and 1 tablespoon extra-virgin olive oil. Divide among six chilled plates and garnish with the fresh herbs and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/24/the-girl-the-figs-crispy-artichoke-chips/\">Crispy Artichoke Chips\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3939.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3939.jpg\" alt=\"Braised Baby Artichokes\" title=\"Braised Baby Artichokes\" width=\"500\" class=\"alignnone size-full wp-image-46301\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "If you enjoyed the Crispy Artichoke Chip recipe I posted earlier this week, then I am about to blow your mind. While that recipe can very well stand on its own, it was really meant as a garnish for this one. Seriously, this is the dish for the artichoke connoisseur. By braising the artichokes, Chef John Toulze really showcases the earthy and sweet flavors found in baby artichokes. And somewhat surprisingly, the artichoke chips are just as flavorful but also very light and airy. ",
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"description": "If you enjoyed the Crispy Artichoke Chip recipe I posted earlier this week, then I am about to blow your mind. While that recipe can very well stand on its own, it was really meant as a garnish for this one. Seriously, this is the dish for the artichoke connoisseur. By braising the artichokes, Chef John Toulze really showcases the earthy and sweet flavors found in baby artichokes. And somewhat surprisingly, the artichoke chips are just as flavorful but also very light and airy. ",
"title": "The girl & the fig's Braised Baby Artichokes | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4000.jpg\" alt=\"Braised Baby Artichokes\" title=\"Braised Baby Artichokes\" width=\"500\" class=\"alignnone size-full wp-image-46302\">\u003c/a>\u003c/p>\n\u003cp>If you enjoyed the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/24/the-girl-the-figs-crispy-artichoke-chips/\">Crispy Artichoke Chip\u003c/a> recipe I posted earlier this week, then I am about to blow your mind. While that recipe can very well stand on its own, it was really meant as a garnish for this one. Seriously, this is \u003cem>the\u003c/em> dish for the artichoke connoisseur. \u003c/p>\n\u003cp>For one, it's a combination of both braised and fried artichokes. And while that's two completely different textures of the same vegetable, they work so very well together. By braising the artichokes, \u003ca href=\"http://www.thegirlandthefig.com/\">Chef John Toulze\u003c/a> really showcases the earthy and sweet flavors found in baby artichokes. And somewhat surprisingly, the artichoke chips are just as flavorful but also very light and airy. \u003c/p>\n\u003cp>With just a hint of lemon, this dish tastes like summer. \u003c/p>\n\u003cp>\u003cstrong>Recipe: Braised Baby Artichokes\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/zxpLTbWoCwQ\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>2 cups dry white wine\u003c/li>\n\u003cli>1/2 cup fresh lemon juice\u003c/li>\n\u003cli>1/2 cup extra-virgin olive oil plus 1 1/2 tablespoons\u003c/li>\n\u003cli>1 sprig fresh thyme\u003c/li>\n\u003cli>3 sprigs fresh flat-leaf parsley\u003c/li>\n\u003cli>1 bay leaf\u003c/li>\n\u003cli>5 whole black peppercorns\u003c/li>\n\u003cli>2 pounds baby artichokes, cleaned and prepped\u003c/li>\n\u003cli>1 lemon, cut in half\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/24/the-girl-the-figs-crispy-artichoke-chips/\">Crispy Artichoke Chips\u003c/a> (for garnish)\u003c/li>\n\u003cli>Fresh parsley, tarragon, chives or chervil (for garnish)\u003c/li>\n\u003c/ul>\n\u003cp>1. To prepare the baby artichokes, remove the tough outer leaves from the artichokes until you reach the tender light green leaves, rubbing them with the cut lemon as you go to prevent discoloration. \u003c/p>\n\u003cp>2. Trim the ends and tops and remove any remaining tough or dark green leaves.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3844.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3844.jpg\" alt=\"Cleaning Artichokes\" title=\"Cleaning Artichokes\" width=\"500\" class=\"alignnone size-full wp-image-46298\">\u003c/a>\u003c/p>\n\u003cp>3. In a large saucepan, combine the white wine, 2 cups water, lemon juice, 6 tablespoons extra-virgin olive oil, thyme, parsley, peppercorns, and bay leaf. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3872.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3872.jpg\" alt=\"Artichokes in Water\" title=\"Artichokes in Water\" width=\"500\" class=\"alignnone size-full wp-image-46299\">\u003c/a>\u003c/p>\n\u003cp>4. Bring to a boil. Lower the heat and bring the poaching liquid to a gentle simmer. Submerge the cleaned artichokes in the liquid and cook until a knife easily pierces the stems, about 15 minutes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3892.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3892.jpg\" alt=\"Covered Artichokes\" title=\"Covered Artichokes\" width=\"500\" class=\"alignnone size-full wp-image-46300\">\u003c/a>\u003c/p>\n\u003cp>5. Remove the pan from the heat and transfer the artichokes with their liquid into a container and let cool. Remove the artichokes from the poaching liquid and set aside. Discard the poaching liquid.\u003c/p>\n\u003cp>6. Season the artichokes with the sea salt, black pepper, and 1 tablespoon extra-virgin olive oil. Divide among six chilled plates and garnish with the fresh herbs and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/24/the-girl-the-figs-crispy-artichoke-chips/\">Crispy Artichoke Chips\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3939.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3939.jpg\" alt=\"Braised Baby Artichokes\" title=\"Braised Baby Artichokes\" width=\"500\" class=\"alignnone size-full wp-image-46301\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The girl & the fig's Crispy Artichoke Chips",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3831.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3831.jpg\" alt=\"Crispy Artichoke Chips\" title=\"Crispy Artichoke Chips\" width=\"500\" class=\"alignnone size-full wp-image-46160\">\u003c/a>\u003c/p>\n\u003cp>If there's a vegetarian version of the internet's bacon meme, it could quite possibly be the artichoke. Vegetarians and vegans alike flock to it, or any recipe using it. And this one will be no exception. Even though it's fried, these artichoke chips are very light all while remaining big on flavor. You can simply enjoy them on their own or as a garnish. \u003c/p>\n\u003cp>I made this heavenly snack with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/11/the-girl-the-figs-lavender-mojito/\">Sondra Bernstein and her business partner Chef John Toulze\u003c/a> when we hung out for the day back in May. I had been touring California, and both John and Sondra were generous enough to spend some time with me. Not only did I get to tour their biodynamic farm, but I also got to cook with John, partake in some of their signature cocktails like this \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/11/the-girl-the-figs-lavender-mojito/\">Lavender Mojito\u003c/a> all while charging my borrowed Chevy Volt! \u003c/p>\n\u003cp>But let's make some artichoke chips, shall we?\u003c/p>\n\u003cp>\u003cstrong>Recipe: Crispy Artichoke Chips\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/QX09HtiRtX8\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>8 baby artichokes\u003c/li>\n\u003cli>Wondra flour, enough to coat\u003c/li>\n\u003cli>Canola oil\u003c/li>\n\u003cli>Salt to taste\u003c/li>\n\u003c/ul>\n\u003cp>1. Bring the oil to 350 degrees.\u003c/p>\n\u003cp>2. Peel down the tough outer skins of the baby artichokes and remove the thistles on top. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3770.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3770.jpg\" alt=\"Thinly Slice Baby Artichokes\" title=\"Thinly Slice Baby Artichokes\" width=\"500\" class=\"alignnone size-full wp-image-46265\">\u003c/a>\u003c/p>\n\u003cp>3. Shave the artichokes as thinly as possible, placing them in just enough water to cover. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3776.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3776.jpg\" alt=\"Soaked Artichoke Slices\" title=\"Soaked Artichoke Slices\" width=\"500\" class=\"alignnone size-full wp-image-46272\">\u003c/a>\u003c/p>\n\u003cp>4. Toss the slices in the flour, lightly coating them. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3796.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3796.jpg\" alt=\"Coated Artichoke Hearts\" title=\"Coated Artichoke Hearts\" width=\"500\" class=\"alignnone size-full wp-image-46273\">\u003c/a>\u003c/p>\n\u003cp>5. Deep fry them in the hot oil until they just start turning brown. \u003c/p>\n\u003cp>6. Remove them and place them on a paper towel to remove the excess oil. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3824.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3824.jpg\" alt=\"Fried Artichokes\" title=\"Fried Artichokes\" width=\"500\" class=\"alignnone size-full wp-image-46274\">\u003c/a>\u003c/p>\n\u003cp>7. Salt them to taste. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3836.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3836.jpg\" alt=\"Crispy Artichoke Chips\" title=\"Crispy Artichoke Chips\" width=\"500\" class=\"alignnone size-full wp-image-46279\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "I made this heavenly snack with Sondra Bernstein and her business partner Chef John Toulze when we hung out for the day back in May. I had been touring California, and both John and Sondra were generous enough to spend some time with me. Not only did I get to tour their biodynamic farm, but I also got to cook with John, partake in some of their signature cocktails like this Lavender Mojito all while charging my borrowed Chevy Volt! ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3831.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3831.jpg\" alt=\"Crispy Artichoke Chips\" title=\"Crispy Artichoke Chips\" width=\"500\" class=\"alignnone size-full wp-image-46160\">\u003c/a>\u003c/p>\n\u003cp>If there's a vegetarian version of the internet's bacon meme, it could quite possibly be the artichoke. Vegetarians and vegans alike flock to it, or any recipe using it. And this one will be no exception. Even though it's fried, these artichoke chips are very light all while remaining big on flavor. You can simply enjoy them on their own or as a garnish. \u003c/p>\n\u003cp>I made this heavenly snack with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/11/the-girl-the-figs-lavender-mojito/\">Sondra Bernstein and her business partner Chef John Toulze\u003c/a> when we hung out for the day back in May. I had been touring California, and both John and Sondra were generous enough to spend some time with me. Not only did I get to tour their biodynamic farm, but I also got to cook with John, partake in some of their signature cocktails like this \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/11/the-girl-the-figs-lavender-mojito/\">Lavender Mojito\u003c/a> all while charging my borrowed Chevy Volt! \u003c/p>\n\u003cp>But let's make some artichoke chips, shall we?\u003c/p>\n\u003cp>\u003cstrong>Recipe: Crispy Artichoke Chips\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/QX09HtiRtX8\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>8 baby artichokes\u003c/li>\n\u003cli>Wondra flour, enough to coat\u003c/li>\n\u003cli>Canola oil\u003c/li>\n\u003cli>Salt to taste\u003c/li>\n\u003c/ul>\n\u003cp>1. Bring the oil to 350 degrees.\u003c/p>\n\u003cp>2. Peel down the tough outer skins of the baby artichokes and remove the thistles on top. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3770.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3770.jpg\" alt=\"Thinly Slice Baby Artichokes\" title=\"Thinly Slice Baby Artichokes\" width=\"500\" class=\"alignnone size-full wp-image-46265\">\u003c/a>\u003c/p>\n\u003cp>3. Shave the artichokes as thinly as possible, placing them in just enough water to cover. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3776.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3776.jpg\" alt=\"Soaked Artichoke Slices\" title=\"Soaked Artichoke Slices\" width=\"500\" class=\"alignnone size-full wp-image-46272\">\u003c/a>\u003c/p>\n\u003cp>4. Toss the slices in the flour, lightly coating them. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3796.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3796.jpg\" alt=\"Coated Artichoke Hearts\" title=\"Coated Artichoke Hearts\" width=\"500\" class=\"alignnone size-full wp-image-46273\">\u003c/a>\u003c/p>\n\u003cp>5. Deep fry them in the hot oil until they just start turning brown. \u003c/p>\n\u003cp>6. Remove them and place them on a paper towel to remove the excess oil. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3824.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3824.jpg\" alt=\"Fried Artichokes\" title=\"Fried Artichokes\" width=\"500\" class=\"alignnone size-full wp-image-46274\">\u003c/a>\u003c/p>\n\u003cp>7. Salt them to taste. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3836.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3836.jpg\" alt=\"Crispy Artichoke Chips\" title=\"Crispy Artichoke Chips\" width=\"500\" class=\"alignnone size-full wp-image-46279\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tropical Nostalgia: The Luau at the Tonga Room & Hurricane Bar",
"title": "Tropical Nostalgia: The Luau at the Tonga Room & Hurricane Bar",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560a.jpg\" alt=\"Hula Dancers and live music at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" title=\"Hula Dancers and live music at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46218\">\u003c/a>\u003cbr>\n\u003cem>Hula Dancers and live music at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>The great thing about returning home to the San Francisco Bay area after a summer vacation, is not just that you’re returning to a great place, but it’s possible to stretch out the spirit of the trip through food. When I returned from Italy one summer, I assuaged my hunger at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php/\">Ferry Plaza Farmers' Market\u003c/a> with fresh figs and a porchetta sandwich. After coming back from India last summer, the pangs I felt for masala dosa were easily mollified at \u003ca href=\"http://dosasf.com/\">Dosa\u003c/a>. And this summer, I went to Hawaii for the first time, to the island of Maui for a week’s worth of warm tropical waters, star filled skies, Mai-Tais at sunset, and fresh seafood and kalua pork. So what to do upon returning to San Francisco to cure these post island blues? I headed to the luau at the \u003ca href=\"http://www.tongaroom.com/548/tonga-room-and-hurricane-bar-summer-luau\">Fairmont Hotel's Tonga Room & Hurricane Bar\u003c/a>. \u003c/p>\n\u003cp>Admittedly, I did not go to a luau in Hawaii, as these looked like resort affairs that sat 700 people, which never bodes well for the food quality. However, there is a subtle yet important difference between touristy and kitsch. The Fairmont's \u003ca href=\"http://www.tongaroom.com/\">Tonga Room & Hurricane Bar\u003c/a> is a sort of surreal, Hollywood re-imagines Polynesia, and then tucks it into the basement of a luxury hotel in San Francisco. Which, in fact, it is. This room had once been The Terrace Room, site of a 75-foot indoor swimming pool built in 1929, where Olympic swimmers trained and Hollywood stars like Ronald Reagan and Helen Hayes swam laps. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560c-pool.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560c-pool.jpg\" alt=\"The floating boat on the lagoon in the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" title=\"The floating boat on the lagoon in the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-46215\">\u003c/a>\u003cbr>\n\u003cem>The floating boat on the \"lagoon\" in the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>Following World War II, when American soldiers returned from the South Pacific sporting tattoos and carrying carved totems and crafts, Polynesia became romantic, exotic, and the scowling totems of far off gods a little menacing, yet somehow sexy. And so tiki bars entered their golden era. In 1945, The Fairmont San Francisco hired Mel Melvin, a set director from Metro Goldwyn Mayer to lead the transformation of the Terrace Plunge into the Tonga Room. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Arriving at the Tonga Room, I was greeted with a synthetic lei, and then stepped into a huge, dark room sparkling with strands of multicolored lights, walls covered in tribal patterns, and in the middle of a swimming-pool-turned lagoon, a small boat sporting a deejay traveled back and forth. There were even sporadic tropical thunderstorms, complete with thunder and lightening. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-cocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-cocktail.jpg\" alt=\"Tropical cocktails at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" title=\"Tropical cocktails at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-46216\">\u003c/a>\u003cbr>\n\u003cem>Tropical cocktails at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>I met three friends there—two of them, having lived in Hawaii before, claimed it was their favorite bar in San Francisco. They were shocked I had never been to the Tonga Room. But for me, it was missing the magical elements of Hawaii. The warm breeze that wraps around you, the rainbows that appear just past the sugar cane field after a flash rain, the galaxies of stars, impossibly bright in the dark sky—in fact, the room actually made me sadder. So I had a Mai Tai. Rum is always a good drink for vacation nostalgia—mixed with a little fruit juice, it’s an instant taste of tropical. While it wasn’t made from Maui gold pineapple and Haleakala Rum, it wasn’t bad. And the little umbrella cheered me up. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-pig.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-pig.jpg\" alt=\"Slicing pork for the luau. Photo: Marla Aufmuth\" title=\"Slicing pork for the luau. Photo: Marla Aufmuth\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-46217\">\u003c/a>\u003cbr>\n\u003cem>Slicing pork for the luau. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>I’ve never been to a luau before, but I knew it involved pork. Many of the restaurants in Hawaii served “kalua” pork, which traditionally is a whole pig, slow roasted in an underground pit. Lo and behold, I rounded a corner and there was a whole pig--a huge one, with crispy skin, tender flesh, and a little bowl of pineapple chutney next to it. The buffet was Pacific Rim, with curried macaroni salad (which is a staple at plate shops in Hawaii), fried jasmine rice with pineapple, coconut and a bit of SPAM, and lemongrass-fennel crusted basa with yuzu cream. They also had touches of their traditional Chinese menu, like pork buns, spring rolls, and snap pea and oyster mushroom dumplings. I looked around at the tables full of diners—families, young couples, groups of friends, all wearing leis, sipping drinks garnished with pineapple and cherries and I wondered if they had honeymoons in Hawaii, had vacationed in Tahiti, done a tour of duty in the South Pacific, or just wanted to try something new. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560-buffet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560-buffet.jpg\" alt=\"Pacific Rim buffet at the luau. Photo: Marla Aufmuth\" title=\"Pacific Rim buffet at the luau. Photo: Marla Aufmuth\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46253\">\u003c/a>\u003cbr>\n\u003cem>Pacific Rim buffet at the luau. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>A traditional South Pacific band started playing and beautiful hula dancers, hips in harmony, hands and arms swaying a melody, elevated the festive atmosphere. I started to appreciate this experience for what it was, not just try to recapture Hawaii. After all, San Francisco is a Pacific Rim, multicultural city. It’s a place of natural beauty, amazing food, and even a Tonga Room. I was sitting with friends who were talking about the next trip they wanted to take to the islands. But they claimed that they wouldn’t move back. Everyone agreed. Hawaii is a wonderful vacation, but we love living here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560b.jpg\" alt=\"Dancers and band at the Tonga Room. Photo: Marla Aufmuth\" title=\"Dancers and band at the Tonga Room. Photo: Marla Aufmuth\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46219\">\u003c/a>\u003cbr>\n\u003cem>Dancers and band at the Tonga Room. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>The next luau at The Tonga Room & Hurricane Bar is scheduled for October 31. The cost for this one was $55 per person with Happy Hour cocktail prices from 6:00pm to 9:00pm. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tongaroom.com\">The Fairmont Hotel's Tonga Room & Hurricane Bar\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/xjL1\">Map\u003c/a>\u003cbr>\n950 Mason Street\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 772-5278\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nWed - Thu: 5pm-11:30pm\u003cbr>\nFri - Sat: 5pm-12:30am\u003cbr>\nSun: 5pm-11:30pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/tongaroom\">Tonga Room and Hurricane Bar\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/tongaroom\">@TongaRoom\u003c/a>\u003c/p>\n\n",
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"excerpt": "Maria Finn tries to keep the spirit of her Hawaiian vacation alive by attending a luau at the Fairmont Hotel's Tonga Room & Hurricane Bar.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560a.jpg\" alt=\"Hula Dancers and live music at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" title=\"Hula Dancers and live music at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46218\">\u003c/a>\u003cbr>\n\u003cem>Hula Dancers and live music at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>The great thing about returning home to the San Francisco Bay area after a summer vacation, is not just that you’re returning to a great place, but it’s possible to stretch out the spirit of the trip through food. When I returned from Italy one summer, I assuaged my hunger at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php/\">Ferry Plaza Farmers' Market\u003c/a> with fresh figs and a porchetta sandwich. After coming back from India last summer, the pangs I felt for masala dosa were easily mollified at \u003ca href=\"http://dosasf.com/\">Dosa\u003c/a>. And this summer, I went to Hawaii for the first time, to the island of Maui for a week’s worth of warm tropical waters, star filled skies, Mai-Tais at sunset, and fresh seafood and kalua pork. So what to do upon returning to San Francisco to cure these post island blues? I headed to the luau at the \u003ca href=\"http://www.tongaroom.com/548/tonga-room-and-hurricane-bar-summer-luau\">Fairmont Hotel's Tonga Room & Hurricane Bar\u003c/a>. \u003c/p>\n\u003cp>Admittedly, I did not go to a luau in Hawaii, as these looked like resort affairs that sat 700 people, which never bodes well for the food quality. However, there is a subtle yet important difference between touristy and kitsch. The Fairmont's \u003ca href=\"http://www.tongaroom.com/\">Tonga Room & Hurricane Bar\u003c/a> is a sort of surreal, Hollywood re-imagines Polynesia, and then tucks it into the basement of a luxury hotel in San Francisco. Which, in fact, it is. This room had once been The Terrace Room, site of a 75-foot indoor swimming pool built in 1929, where Olympic swimmers trained and Hollywood stars like Ronald Reagan and Helen Hayes swam laps. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560c-pool.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560c-pool.jpg\" alt=\"The floating boat on the lagoon in the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" title=\"The floating boat on the lagoon in the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-46215\">\u003c/a>\u003cbr>\n\u003cem>The floating boat on the \"lagoon\" in the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>Following World War II, when American soldiers returned from the South Pacific sporting tattoos and carrying carved totems and crafts, Polynesia became romantic, exotic, and the scowling totems of far off gods a little menacing, yet somehow sexy. And so tiki bars entered their golden era. In 1945, The Fairmont San Francisco hired Mel Melvin, a set director from Metro Goldwyn Mayer to lead the transformation of the Terrace Plunge into the Tonga Room. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Arriving at the Tonga Room, I was greeted with a synthetic lei, and then stepped into a huge, dark room sparkling with strands of multicolored lights, walls covered in tribal patterns, and in the middle of a swimming-pool-turned lagoon, a small boat sporting a deejay traveled back and forth. There were even sporadic tropical thunderstorms, complete with thunder and lightening. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-cocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-cocktail.jpg\" alt=\"Tropical cocktails at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" title=\"Tropical cocktails at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-46216\">\u003c/a>\u003cbr>\n\u003cem>Tropical cocktails at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>I met three friends there—two of them, having lived in Hawaii before, claimed it was their favorite bar in San Francisco. They were shocked I had never been to the Tonga Room. But for me, it was missing the magical elements of Hawaii. The warm breeze that wraps around you, the rainbows that appear just past the sugar cane field after a flash rain, the galaxies of stars, impossibly bright in the dark sky—in fact, the room actually made me sadder. So I had a Mai Tai. Rum is always a good drink for vacation nostalgia—mixed with a little fruit juice, it’s an instant taste of tropical. While it wasn’t made from Maui gold pineapple and Haleakala Rum, it wasn’t bad. And the little umbrella cheered me up. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-pig.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-pig.jpg\" alt=\"Slicing pork for the luau. Photo: Marla Aufmuth\" title=\"Slicing pork for the luau. Photo: Marla Aufmuth\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-46217\">\u003c/a>\u003cbr>\n\u003cem>Slicing pork for the luau. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>I’ve never been to a luau before, but I knew it involved pork. Many of the restaurants in Hawaii served “kalua” pork, which traditionally is a whole pig, slow roasted in an underground pit. Lo and behold, I rounded a corner and there was a whole pig--a huge one, with crispy skin, tender flesh, and a little bowl of pineapple chutney next to it. The buffet was Pacific Rim, with curried macaroni salad (which is a staple at plate shops in Hawaii), fried jasmine rice with pineapple, coconut and a bit of SPAM, and lemongrass-fennel crusted basa with yuzu cream. They also had touches of their traditional Chinese menu, like pork buns, spring rolls, and snap pea and oyster mushroom dumplings. I looked around at the tables full of diners—families, young couples, groups of friends, all wearing leis, sipping drinks garnished with pineapple and cherries and I wondered if they had honeymoons in Hawaii, had vacationed in Tahiti, done a tour of duty in the South Pacific, or just wanted to try something new. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560-buffet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560-buffet.jpg\" alt=\"Pacific Rim buffet at the luau. Photo: Marla Aufmuth\" title=\"Pacific Rim buffet at the luau. Photo: Marla Aufmuth\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46253\">\u003c/a>\u003cbr>\n\u003cem>Pacific Rim buffet at the luau. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>A traditional South Pacific band started playing and beautiful hula dancers, hips in harmony, hands and arms swaying a melody, elevated the festive atmosphere. I started to appreciate this experience for what it was, not just try to recapture Hawaii. After all, San Francisco is a Pacific Rim, multicultural city. It’s a place of natural beauty, amazing food, and even a Tonga Room. I was sitting with friends who were talking about the next trip they wanted to take to the islands. But they claimed that they wouldn’t move back. Everyone agreed. Hawaii is a wonderful vacation, but we love living here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560b.jpg\" alt=\"Dancers and band at the Tonga Room. Photo: Marla Aufmuth\" title=\"Dancers and band at the Tonga Room. Photo: Marla Aufmuth\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46219\">\u003c/a>\u003cbr>\n\u003cem>Dancers and band at the Tonga Room. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>The next luau at The Tonga Room & Hurricane Bar is scheduled for October 31. The cost for this one was $55 per person with Happy Hour cocktail prices from 6:00pm to 9:00pm. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tongaroom.com\">The Fairmont Hotel's Tonga Room & Hurricane Bar\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/xjL1\">Map\u003c/a>\u003cbr>\n950 Mason Street\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 772-5278\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nWed - Thu: 5pm-11:30pm\u003cbr>\nFri - Sat: 5pm-12:30am\u003cbr>\nSun: 5pm-11:30pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/tongaroom\">Tonga Room and Hurricane Bar\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/tongaroom\">@TongaRoom\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chef Profile: Maverick’s Emmanuel Eng",
"title": "Chef Profile: Maverick’s Emmanuel Eng",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/400EngandYouks-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/400EngandYouks-new.jpg\" alt=\"Chefs Emmanuel Eng and Scott Youkilis. photo courtesy of Maverick\" title=\"Chefs Emmanuel Eng and Scott Youkilis. photo courtesy of Maverick\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-46156\">\u003c/a>\u003cbr>\n\u003cem>Chefs Emmanuel Eng and Scott Youkilis. Photo courtesy of Maverick\u003c/em>\u003c/p>\n\u003cp>It’s a petite-sized spot, yet shows mighty potential. \u003ca href=\"http://www.sfmaverick.com/\">Maverick restaurant\u003c/a> has spent the last seven years cranking out various forms of American food in the Mission -- at times high-brow and other times with more of a decidedly Southern and comfy bent. Owners Mike Pierce and executive chef Scott Youkilis brought on and promoted Emmanel Eng, 33, as executive chef in recent months. Eng’s artistic eye is clear in the refreshed menu and clean yet playfully creative plating style. He considers Nancy Oakes a big influencer and mentor in his culinary life and talked his way into a weekly stage that quickly led to full-time line cook work at Indigo restaurant. The Noe Valley resident cooked under Oakes at Boulevard, and has had stints at Sons & Daughters, Foreign Cinema, Quince and Aqua. Eng grew up in Portland, Oregon and studied at the Rhode Island School of Design. One of the reasons he was drawn to the Bay Area was to work for dot-coms (more on that soon) but cooking, a long-term girlfriend, bicycling and designing high-end bicycles are why he stayed. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> caught up with Eng via phone interview.\u003c/p>\n\u003cp>\u003cstrong>How did you get interested in cooking?\u003c/strong>\u003cbr>\nI went to the Rhode Island School of Design so it’s hard to say how one led to the other. In high school I was really into design and art. The correlation was working with my hands, which helped me get into cooking. \u003c/p>\n\u003cp>Becoming a cook as a career was more a product of moving to San Francisco. During college I went to Sweden and was a backpacker. I got a job at a cafeteria: washing lettuce, slicing tomatoes, and making things like a 50-pound pile of mashed potatoes. It was not glamorous but it was fun. That put me in the world of food production: mundane food but I had to serve it. I found a lot of satisfaction seeing people enjoy and eat the food and liked having the “Jewish mom/Asian grandma” syndrome of wanting to take care of people. When I moved to San Francisco, I was doing design for a dot-com and was laid off. Since I was always eating at a lot of nice places, a friend said “Why not do a \u003ca href=\"http://en.wikipedia.org/wiki/Stage_(cooking)\">stage\u003c/a>?” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I walked into Indigo and said, “I will work for free if you teach me.” \u003c/p>\n\u003cp>\u003cstrong>Who is your mentor?\u003c/strong>\u003cbr>\nNancy Oakes at Boulevard. I still stop by there to check in and see how she’s doing, how things are. That’s where I did most of my development. There’s that classic line cook mentality at other places of work your way up. Then you have that feeling that you’ve seen all you can see. I did that for a long time. When I got to Boulevard, I found it was a place that I really wanted to work, for five years. That’s not common for someone to stick around so long. After five years, it took me that long to say, ok, time for me to move away from line cook and Sous chef and take the leap to be chef de cuisine or open my own place. \u003c/p>\n\u003cp>\u003cstrong>Tell us more about doing your own place.\u003c/strong>\u003cbr>\nI have thoughts about it all the time. What it’s going to be changes all the time. I wrote the business plan as a concept of what I want. My five year plan is to hopefully be chef-owner of a place.\u003c/p>\n\u003cp>\u003cstrong>Do you have a significant other? How did you two meet?\u003c/strong>\u003cbr>\nMy girlfriend Ann was a server at Boulevard. We didn’t get together until after she quit. We’ve been together five years. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food & drink in the Bay Area?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.locandasf.com/\">Locanda\u003c/a>: I was there on Tuesday night. David Chang and a lot of people were there and it was fun. We were all chatting and hanging out. I go there pretty often for the Bucatini. I really love that the bartenders let me sit down and they create something. I may request something light and refreshing and say, \"It was hot in the kitchen today.”\u003c/p>\n\u003cp>I go to \u003ca href=\"http://www.koipalace.com/default.htm\">Koi Palace\u003c/a> for dim sum. \u003c/p>\n\u003cp>\u003ca href=\"http://ritualroasters.com/\">Ritual Roasters\u003c/a> is where I go for coffee.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/403Eng_Ash-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/403Eng_Ash-new.jpg\" alt=\"Burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes.\" title=\"Burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes.\" width=\"403\" height=\"403\" class=\"alignnone size-full wp-image-46157\">\u003c/a>\u003cbr>\n\u003cem>Burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes. Photo courtesy of Maverick\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Happy seventh birthday, Maverick. What’s new at the restaurant?\u003c/strong>\u003cbr>\nI’ve been using ash [for the dish: burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes]. For our spring version, the dish had corn ash, fiddlehead ferns and ramps. The original idea was to toast cornhusks until they’re nice and golden brown. Then I was going to make a sauce or foam. I hadn’t figured out what I was doing at that point. It smelled amazing so I put in the blender and it tasted like cocoa powder. Not bitter or burnt, and by accident. I was thinking of ash rind -- since there’s that goat cheese with a layer of ash. It makes sense -- in connection with how cheese is made and an ash rind burrata.\u003c/p>\n\u003cp>That evolved into a version with beets and figs, which was a combination of how \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel Patterson\u003c/a> at Coi took fig leaves and grilled them and turned into an oil. I copied him, because it was amazing. If corn husks burn so well, I wondered if fig leaves would. I knew someone who worked there, and I said “One day I’ll do this.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/560Eng_HalibutCheek.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/560Eng_HalibutCheek.jpg\" alt=\"halibut cheeks dusted in masa, saffron and zucchini bisque, castelvetrano olive caviar and heirloom tomato relish, bloomsdale spinach, fried zucchini sticks and lemon marigold flowers \" title=\"halibut cheeks dusted in masa, saffron and zucchini bisque, castelvetrano olive caviar and heirloom tomato relish, bloomsdale spinach, fried zucchini sticks and lemon marigold flowers \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46165\">\u003c/a>\u003cbr>\n\u003cem>Halibut cheeks dusted in masa, saffron and zucchini bisque, castelvetrano olive \"caviar\" and heirloom tomato relish, Bloomsdale spinach, fried zucchini sticks and lemon marigold flowers. Photo courtesy of Maverick\u003c/em> \u003c/p>\n\u003cp>One of my favorite dishes from the new menu is the halibut cheek dish. Fried chicken is a crowd pleaser and I love it but it’s the least challenging dish on the menu. \u003c/p>\n\u003cp>Things change a lot. I’m working on new dishes: roasted corn and ginger chowder, chicken agnolotti, and stuffed Italian frying peppers with house made fromage blanc. There’ll be a play on steak and eggs for the snack menu. We had a smoked egg, so I’m looking to do shredded beef jerky on top using the American technique of dried beef and then shredding it into a more Asian thing. I grew up eating shredded beef or shredded pork on my congee. It kind of melts and has a crunchy texture. It’s not like dog treat-style beef jerky. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>What is your guilty food pleasure?\u003c/strong>\u003cbr>\nCrab rangoon. That’s lowbrow American Chinese food. \u003c/p>\n\n",
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"excerpt": "Mary Ladd profiles Chef Emmanuel Eng, who is the executive chef at Maverick restaurant in the Mission. Eng describes the inspiration and technique to creating food ash for his creative plates of food. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/400EngandYouks-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/400EngandYouks-new.jpg\" alt=\"Chefs Emmanuel Eng and Scott Youkilis. photo courtesy of Maverick\" title=\"Chefs Emmanuel Eng and Scott Youkilis. photo courtesy of Maverick\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-46156\">\u003c/a>\u003cbr>\n\u003cem>Chefs Emmanuel Eng and Scott Youkilis. Photo courtesy of Maverick\u003c/em>\u003c/p>\n\u003cp>It’s a petite-sized spot, yet shows mighty potential. \u003ca href=\"http://www.sfmaverick.com/\">Maverick restaurant\u003c/a> has spent the last seven years cranking out various forms of American food in the Mission -- at times high-brow and other times with more of a decidedly Southern and comfy bent. Owners Mike Pierce and executive chef Scott Youkilis brought on and promoted Emmanel Eng, 33, as executive chef in recent months. Eng’s artistic eye is clear in the refreshed menu and clean yet playfully creative plating style. He considers Nancy Oakes a big influencer and mentor in his culinary life and talked his way into a weekly stage that quickly led to full-time line cook work at Indigo restaurant. The Noe Valley resident cooked under Oakes at Boulevard, and has had stints at Sons & Daughters, Foreign Cinema, Quince and Aqua. Eng grew up in Portland, Oregon and studied at the Rhode Island School of Design. One of the reasons he was drawn to the Bay Area was to work for dot-coms (more on that soon) but cooking, a long-term girlfriend, bicycling and designing high-end bicycles are why he stayed. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> caught up with Eng via phone interview.\u003c/p>\n\u003cp>\u003cstrong>How did you get interested in cooking?\u003c/strong>\u003cbr>\nI went to the Rhode Island School of Design so it’s hard to say how one led to the other. In high school I was really into design and art. The correlation was working with my hands, which helped me get into cooking. \u003c/p>\n\u003cp>Becoming a cook as a career was more a product of moving to San Francisco. During college I went to Sweden and was a backpacker. I got a job at a cafeteria: washing lettuce, slicing tomatoes, and making things like a 50-pound pile of mashed potatoes. It was not glamorous but it was fun. That put me in the world of food production: mundane food but I had to serve it. I found a lot of satisfaction seeing people enjoy and eat the food and liked having the “Jewish mom/Asian grandma” syndrome of wanting to take care of people. When I moved to San Francisco, I was doing design for a dot-com and was laid off. Since I was always eating at a lot of nice places, a friend said “Why not do a \u003ca href=\"http://en.wikipedia.org/wiki/Stage_(cooking)\">stage\u003c/a>?” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I walked into Indigo and said, “I will work for free if you teach me.” \u003c/p>\n\u003cp>\u003cstrong>Who is your mentor?\u003c/strong>\u003cbr>\nNancy Oakes at Boulevard. I still stop by there to check in and see how she’s doing, how things are. That’s where I did most of my development. There’s that classic line cook mentality at other places of work your way up. Then you have that feeling that you’ve seen all you can see. I did that for a long time. When I got to Boulevard, I found it was a place that I really wanted to work, for five years. That’s not common for someone to stick around so long. After five years, it took me that long to say, ok, time for me to move away from line cook and Sous chef and take the leap to be chef de cuisine or open my own place. \u003c/p>\n\u003cp>\u003cstrong>Tell us more about doing your own place.\u003c/strong>\u003cbr>\nI have thoughts about it all the time. What it’s going to be changes all the time. I wrote the business plan as a concept of what I want. My five year plan is to hopefully be chef-owner of a place.\u003c/p>\n\u003cp>\u003cstrong>Do you have a significant other? How did you two meet?\u003c/strong>\u003cbr>\nMy girlfriend Ann was a server at Boulevard. We didn’t get together until after she quit. We’ve been together five years. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food & drink in the Bay Area?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.locandasf.com/\">Locanda\u003c/a>: I was there on Tuesday night. David Chang and a lot of people were there and it was fun. We were all chatting and hanging out. I go there pretty often for the Bucatini. I really love that the bartenders let me sit down and they create something. I may request something light and refreshing and say, \"It was hot in the kitchen today.”\u003c/p>\n\u003cp>I go to \u003ca href=\"http://www.koipalace.com/default.htm\">Koi Palace\u003c/a> for dim sum. \u003c/p>\n\u003cp>\u003ca href=\"http://ritualroasters.com/\">Ritual Roasters\u003c/a> is where I go for coffee.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/403Eng_Ash-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/403Eng_Ash-new.jpg\" alt=\"Burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes.\" title=\"Burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes.\" width=\"403\" height=\"403\" class=\"alignnone size-full wp-image-46157\">\u003c/a>\u003cbr>\n\u003cem>Burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes. Photo courtesy of Maverick\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Happy seventh birthday, Maverick. What’s new at the restaurant?\u003c/strong>\u003cbr>\nI’ve been using ash [for the dish: burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes]. For our spring version, the dish had corn ash, fiddlehead ferns and ramps. The original idea was to toast cornhusks until they’re nice and golden brown. Then I was going to make a sauce or foam. I hadn’t figured out what I was doing at that point. It smelled amazing so I put in the blender and it tasted like cocoa powder. Not bitter or burnt, and by accident. I was thinking of ash rind -- since there’s that goat cheese with a layer of ash. It makes sense -- in connection with how cheese is made and an ash rind burrata.\u003c/p>\n\u003cp>That evolved into a version with beets and figs, which was a combination of how \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel Patterson\u003c/a> at Coi took fig leaves and grilled them and turned into an oil. I copied him, because it was amazing. If corn husks burn so well, I wondered if fig leaves would. I knew someone who worked there, and I said “One day I’ll do this.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/560Eng_HalibutCheek.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/560Eng_HalibutCheek.jpg\" alt=\"halibut cheeks dusted in masa, saffron and zucchini bisque, castelvetrano olive caviar and heirloom tomato relish, bloomsdale spinach, fried zucchini sticks and lemon marigold flowers \" title=\"halibut cheeks dusted in masa, saffron and zucchini bisque, castelvetrano olive caviar and heirloom tomato relish, bloomsdale spinach, fried zucchini sticks and lemon marigold flowers \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46165\">\u003c/a>\u003cbr>\n\u003cem>Halibut cheeks dusted in masa, saffron and zucchini bisque, castelvetrano olive \"caviar\" and heirloom tomato relish, Bloomsdale spinach, fried zucchini sticks and lemon marigold flowers. Photo courtesy of Maverick\u003c/em> \u003c/p>\n\u003cp>One of my favorite dishes from the new menu is the halibut cheek dish. Fried chicken is a crowd pleaser and I love it but it’s the least challenging dish on the menu. \u003c/p>\n\u003cp>Things change a lot. I’m working on new dishes: roasted corn and ginger chowder, chicken agnolotti, and stuffed Italian frying peppers with house made fromage blanc. There’ll be a play on steak and eggs for the snack menu. We had a smoked egg, so I’m looking to do shredded beef jerky on top using the American technique of dried beef and then shredding it into a more Asian thing. I grew up eating shredded beef or shredded pork on my congee. It kind of melts and has a crunchy texture. It’s not like dog treat-style beef jerky. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What is your guilty food pleasure?\u003c/strong>\u003cbr>\nCrab rangoon. That’s lowbrow American Chinese food. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Medlock Ames: Century-Old Biker Bar Turns Eco-Friendly Tasting Room",
"title": "Medlock Ames: Century-Old Biker Bar Turns Eco-Friendly Tasting Room",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/9Deck-toward-vineyards-XL.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/9Deck-toward-vineyards-XL.jpg\" alt=\"Medlock Ames Tasting Room Photo by Joe Fletcher\" title=\"Medlock Ames Tasting Room Photo by Joe Fletcher\" width=\"500\" class=\"alignnone size-full wp-image-45435\">\u003c/a>\u003cbr>\n\u003cem>Medlock Ames Tasting Room Photo: Joe Fletcher\u003c/em>\u003c/p>\n\u003cp>In the heart of Sonoma County's Alexander Valley, nestled between grapevines and the area's rolling foothills, is the modern yet rustic \u003ca href=\"http://www.medlockames.com/\">Medlock Ames Tasting Room and Alexander Valley Bar\u003c/a>. This tasting room is the only place in town where you can enjoy all of the lovely wines made by Medlock Ames just up the road at their Bell Mountain vineyard. And just as they shout out the last call, the bar next door starts serving up fresh, garden-inspired cocktails using ingredients grown on location. It's all too convenient, well...convenient, tasty and so very much appreciated. \u003c/p>\n\u003cp>As I have said before, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">they make some of the best Californian wine\u003c/a> you'll ever drink. So where to start? Well, if you can get your hands on it, I suggest their first vintage--a 2001 Merlot. It's like blackberry cobbler. And it's ready for drinking now, so do not cellar this wine. Another favorite of mine is their Rosé, and I say that as a non-Rosé fan. It proves that Ames Morison (the winemaker) is a genius. The wine tastes like a freshly picked organic strawberry. \u003c/p>\n\u003cp>Now, admittedly, having your tasting room separate from the vineyard kinda goes against a very established wine country paradigm. And at first, I confess, I did find it a bit strange. But Ames explains in the video below the very reason for that decision.\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/3ds-XmXoxcg\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I visited the tasting room and bar a few months back while on a three week road trip in a borrowed Chevy Volt. Located at the intersection of Alexander Valley Road and Highway 128, the place has been a neighborhood fixture since the early 1900s when it was better known as the Alexander Valley Store and Bar. The bar part was added on during the '60s where it quickly became a favorite amongst the \u003ca href=\"http://www.youtube.com/watch?v=bvLpJod8nt0\">Easy Rider\u003c/a> crowd. And that history exists in more than just spirit at the new tasting location. \u003c/p>\n\u003cp>Reclaimed wood from the original structure has been reused throughout the property. The garden (which is organic but not certified) is a sea of citrus fruits, chili peppers, vegetables and herbs, such as pineapple sage and cilantro. No fancy imported olives or overpriced picnic-ware are found here. Just good wine and canned produce from the garden. And the place has been known to host a farmers market or two, as a bit of a throwback to the \"store\" it used to be. If anything, the seasonally inspired cocktails, like this \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">Lavender Splash cocktail,\u003c/a> are a great reason to visit! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_1452.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_1452.jpg\" alt=\"Lavender Splash Cocktail\" title=\"Lavender Splash Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45766\">\u003c/a>\u003c/p>\n\u003cp>With Medlock Ames, it's all about delivering a distinct sense of place. And I think that is why this annexed tasting room really works. The tasting room and bar follow many of the same tenets as the 400-acre vineyard located at Bell Mountain. The vineyard is certified organic, but the tasting room gardens are not. However, they are farmed in the exact same manner. The winery located at Bell Mountain is 100-percent solar powered and also happens to be a gravity flow system, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">benefits both the wine and their electricity bill\u003c/a>. I am telling you, this place is top notch when it comes to sustainability. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/MedlockAmes_11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/MedlockAmes_11.jpg\" alt=\"Alexander Valley Bar Photo by Joe Fletcher\" title=\"Alexander Valley Bar Photo by Joe Fletcher\" width=\"500\" class=\"alignnone size-full wp-image-45495\">\u003c/a>\u003cbr>\n\u003cem>Alexander Valley Bar Photo: Joe Fletcher\u003c/em>\u003c/p>\n\u003cp>If you haven't been to Alexander Valley, I suggest you visit. This northern Sonoma region is what most of the area used to be like before those Napa-esque values started spilling over the county lines. It's extremely welcoming, homey and downright fun! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Alexander Valley Bar best captures this spirit. It's kinda like Cheers. And even if someone there doesn't know your name, it's just a matter of time. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/9Deck-toward-vineyards-XL.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/9Deck-toward-vineyards-XL.jpg\" alt=\"Medlock Ames Tasting Room Photo by Joe Fletcher\" title=\"Medlock Ames Tasting Room Photo by Joe Fletcher\" width=\"500\" class=\"alignnone size-full wp-image-45435\">\u003c/a>\u003cbr>\n\u003cem>Medlock Ames Tasting Room Photo: Joe Fletcher\u003c/em>\u003c/p>\n\u003cp>In the heart of Sonoma County's Alexander Valley, nestled between grapevines and the area's rolling foothills, is the modern yet rustic \u003ca href=\"http://www.medlockames.com/\">Medlock Ames Tasting Room and Alexander Valley Bar\u003c/a>. This tasting room is the only place in town where you can enjoy all of the lovely wines made by Medlock Ames just up the road at their Bell Mountain vineyard. And just as they shout out the last call, the bar next door starts serving up fresh, garden-inspired cocktails using ingredients grown on location. It's all too convenient, well...convenient, tasty and so very much appreciated. \u003c/p>\n\u003cp>As I have said before, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">they make some of the best Californian wine\u003c/a> you'll ever drink. So where to start? Well, if you can get your hands on it, I suggest their first vintage--a 2001 Merlot. It's like blackberry cobbler. And it's ready for drinking now, so do not cellar this wine. Another favorite of mine is their Rosé, and I say that as a non-Rosé fan. It proves that Ames Morison (the winemaker) is a genius. The wine tastes like a freshly picked organic strawberry. \u003c/p>\n\u003cp>Now, admittedly, having your tasting room separate from the vineyard kinda goes against a very established wine country paradigm. And at first, I confess, I did find it a bit strange. But Ames explains in the video below the very reason for that decision.\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/3ds-XmXoxcg\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I visited the tasting room and bar a few months back while on a three week road trip in a borrowed Chevy Volt. Located at the intersection of Alexander Valley Road and Highway 128, the place has been a neighborhood fixture since the early 1900s when it was better known as the Alexander Valley Store and Bar. The bar part was added on during the '60s where it quickly became a favorite amongst the \u003ca href=\"http://www.youtube.com/watch?v=bvLpJod8nt0\">Easy Rider\u003c/a> crowd. And that history exists in more than just spirit at the new tasting location. \u003c/p>\n\u003cp>Reclaimed wood from the original structure has been reused throughout the property. The garden (which is organic but not certified) is a sea of citrus fruits, chili peppers, vegetables and herbs, such as pineapple sage and cilantro. No fancy imported olives or overpriced picnic-ware are found here. Just good wine and canned produce from the garden. And the place has been known to host a farmers market or two, as a bit of a throwback to the \"store\" it used to be. If anything, the seasonally inspired cocktails, like this \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">Lavender Splash cocktail,\u003c/a> are a great reason to visit! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_1452.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_1452.jpg\" alt=\"Lavender Splash Cocktail\" title=\"Lavender Splash Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45766\">\u003c/a>\u003c/p>\n\u003cp>With Medlock Ames, it's all about delivering a distinct sense of place. And I think that is why this annexed tasting room really works. The tasting room and bar follow many of the same tenets as the 400-acre vineyard located at Bell Mountain. The vineyard is certified organic, but the tasting room gardens are not. However, they are farmed in the exact same manner. The winery located at Bell Mountain is 100-percent solar powered and also happens to be a gravity flow system, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">benefits both the wine and their electricity bill\u003c/a>. I am telling you, this place is top notch when it comes to sustainability. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/MedlockAmes_11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/MedlockAmes_11.jpg\" alt=\"Alexander Valley Bar Photo by Joe Fletcher\" title=\"Alexander Valley Bar Photo by Joe Fletcher\" width=\"500\" class=\"alignnone size-full wp-image-45495\">\u003c/a>\u003cbr>\n\u003cem>Alexander Valley Bar Photo: Joe Fletcher\u003c/em>\u003c/p>\n\u003cp>If you haven't been to Alexander Valley, I suggest you visit. This northern Sonoma region is what most of the area used to be like before those Napa-esque values started spilling over the county lines. It's extremely welcoming, homey and downright fun! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Alexander Valley Bar best captures this spirit. It's kinda like Cheers. And even if someone there doesn't know your name, it's just a matter of time. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"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. ",
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"marketplace": {
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"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.",
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"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>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"radiolab": {
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"reveal": {
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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