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"disqusTitle": "Actual Cafe's Sal Bednarz Kickstarts a New Venture: Victory Burger",
"title": "Actual Cafe's Sal Bednarz Kickstarts a New Venture: Victory Burger",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-3.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43820\">\u003c/a>\u003c/p>\n\u003cp>I first met Sal Bednarz, the owner of \u003ca href=\"http://www.actualcafe.com\">Actual Cafe\u003c/a> and his fiancée, Gail Lillian, this past winter at a \u003ca href=\"https://www.facebook.com/media/set/?set=a.289702664398900.59225.112743085428193&type=3\">charity benefit\u003c/a> for a Cambodian children's cycling organization held at our friends' bike shop, \u003ca href=\"http://www.missinglink.org/\">Missing Link Bicycle Cooperative\u003c/a>. My husband and I were hanging out and chatting with friends about one of our favorite topics: where to find the best burgers in the East Bay. Sal's ears perked up when he heard the subject of our conversation and enthusiastically jumped right in. As we compared notes on our likes and dislikes of various local offerings over the next hour, I could tell he was pretty opinionated on this subject. And apparently he wasn't satisfied with just sounding off on what he was looking for in a burger; he revealed to us that he was planning on opening up his own restaurant in the near future. \u003c/p>\n\u003cp>Cut to the spring of this year: Sal emailed me to let me know that he had launched a \u003ca href=\"http://www.kickstarter.com/projects/401016102/victory-burger?ref=live\">Kickstarter campaign\u003c/a> to get his dream burger project, \u003ca href=\"http://victoryburger.com/\">Victory Burger\u003c/a>, off the ground. He's hoping to raise $25,000 in the next 9 days, and he and Gail held a Memorial Day cookout with a free tasting of some of the future menu items in order to promote their new enterprise. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/memorial-day-e1338265056416.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/memorial-day-e1338265056416.jpg\" alt=\"memorial day\" title=\"memorial day\" width=\"314\" height=\"560\" class=\"alignnone size-full wp-image-43859\">\u003c/a>\u003c/p>\n\u003cp>Patrons packed the sidewalk in front of the future space -- conveniently located right next door to Actual Cafe -- as the small crew dished out Victory Burger samples, pickled vegetables and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Arepa\">arepas\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign.jpg\" alt=\"sign\" title=\"sign\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43840\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-4.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43843\">\u003cbr>\n\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43844\">\u003c/a>\u003c/p>\n\u003cp>The Victory Burgers, sandwiched between a toasted Acme sesame bun with lettuce, grilled onions and housemade ketchup, were juicy and delicious. The \u003cem>arepas\u003c/em> -- cut in half, filled with a crunchy jicama slaw and corn salad, then slathered with a housemade Romesco sauce and avocado dressing -- were fantastic. And I predict the colorful assortment of pickled vegetables, with strong coriander flavors, will be a popular favorite. \u003c/p>\n\u003cp>So what prompted Sal to launch a sister business? Here's more of the backstory behind his next venture from the man himself. \u003c/p>\n\u003cp>\u003cstrong>You've already got a lot on your plate as the owner of the successful Actual Cafe and there's a lot of burger establishments in the Bay Area. What inspired you to start Victory Burger?\u003c/strong>\u003c/p>\n\u003cp>Well, to start with, I love to build things. I thrive on complex projects. Running Actual Cafe is still a challenging day job, but it requires less of my own skill as we mature and my staff takes on more responsibility. It's important for me to mention that there's no way Actual Cafe could be what it is, or that I could be building a new place, without a really solid crew here. I'm lucky to have been able to attract and retain a group of hard-working, creative, personable, and interesting people to the cafe -- they make my job a whole lot easier. I've also got a great manager, and I just hired a great sous chef who's working on Victory Burger, and also contributing great new ideas to the cafe's food operation.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal.jpg\" alt=\"sal\" title=\"sal\" width=\"560\" height=\"314\" class=\"size-full wp-image-43839\">\u003c/a>\u003cbr>\n\u003cem>Actual Cafe owner Sal Bednarz serves up a Victory Burger.\u003c/em>\u003c/p>\n\u003cp>This neighborhood has so little in the way of good food options -- aside from Actual Cafe, there are a couple other coffee shops (\u003ca href=\"http://www.farleyscoffee.com/\">Farley\u003c/a>'s, \u003ca href=\"http://www.cafetribu.com/\">Tribu\u003c/a>), a taqueria, a McDonald's, and a Giant Burger. Even looking farther, the closest really interesting food is \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/26/two-step-on-over-to-b-side-bbq/\">B-Side BBQ\u003c/a>, \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>, \u003ca href=\"http://paisanberkeley.com/\">Paisan\u003c/a>, and the Temescal row. Most of these places are also fairly expensive, and this neighborhood is not dripping with money, so I thought a simple menu based on not screwing up really good ingredients and presenting them with minimal fuss like other street food experiences was the right way to go.\u003c/p>\n\u003cp>Also, although there are a lot of burger places around, there aren't that many good ones, especially if you don't want to spend $20 or more on your meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers-2.jpg\" alt=\"burgers\" title=\"burgers\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43822\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's the overall idea behind Victory Burger?\u003c/strong>\u003c/p>\n\u003cp>It's street food: simple presentation of well-prepared, excellent ingredients. I'm inspired by modern food trucks who have demonstrated that a really small menu of simple but delicious things presented in a really casual way works. Incidentally, my fiancée Gail owns \u003ca href=\"http://libasf.com/\">Liba Falafel Truck\u003c/a> so I'm pretty well immersed in the travails of delicious food trucks (so much so that I know I never want to own one myself!)\u003c/p>\n\u003cp>We're drawing on flavor combinations from other cuisines that I really appreciate. We've got some Southern food influences (fried pickled okra, cooked greens), Latin American (arepas, fresh chilies), Vietnamese (banh mi), but all drawn together with common presentation and flavor elements so it doesn't feel like a collection of random menu items. Opening an 'American' restaurant allows us to do this -- all the food we consider American was stolen from somewhere and we're not bound by a single set of recipes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal-pickles-e1338264334478.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal-pickles-e1338264334478.jpg\" alt=\"sal pickles\" title=\"sal pickles\" width=\"314\" height=\"560\" class=\"alignnone size-full wp-image-43835\">\u003c/a>\u003c/p>\n\u003cp>From an aesthetic standpoint, we're going for old industrial/shipyard (but modern) interiors and facade: lots of concrete, big chunky metal and old wood. The decor and the marketing materials for Victory Burger draw on the World War II era during which this neighborhood was populated as workers came from around the country to work in shipyards and factories. It also recalls a time when we all recognized that doing difficult things required that we all do our part: making Victory gardens, buying war bonds, recycling and conserving and women leaving home and family to work. I think there are good lessons there for modern times.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-2.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43841\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What will make Victory Burger unique?\u003c/strong>\u003c/p>\n\u003cp>Our menu will be delicious, and we'll be aggressive about setting our prices to make them accessible. We'll be doing several vegan and gluten-free options: a delicious and unique veggie burger; arepas in both veggie and meat varieties; lots of pickled veggies (including fried pickled vegetables). Our customers demand this, and we're putting a lot of energy into accommodating these requests in unique ways, rather than just doing it because we have to. In the end, our vegan and gluten-free options will just be delicious food that happens to have those attributes, not something trying to be something else.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-3.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43815\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-4.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43816\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43817\">\u003c/a>\u003c/p>\n\u003cp>Our facade will be unlike other places in this neighborhood and unique across our city. We're trying to blur the distinction between inside and outside by opening much of the front of the restaurant, having seating indoors, on the sidewalk, patio and in the parklet.\u003c/p>\n\u003cp>We'll continue with our existing local focus by buying from local purveyors/producers/distributors, hiring local crew and keeping our dollars circulating in our local economy as much as we can.\u003c/p>\n\u003cp>\u003cstrong>What makes a great burger?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Meat that you can actually taste.\u003c/strong> This requires that the patty be thick enough that we can properly control cooking temperature. It also requires that the patty be cooked over high heat on a flame grill -- the sear that we achieve through grilling as opposed to frying on a griddle brings out the complexity of the meat flavors. We're using \u003ca href=\"http://www.fivedotranch.com/\">Five Dot Ranch\u003c/a> meat, which is the best I've tasted for burgers. It's got the right fattiness, the right flavor (Five Dot cattle feed on pasture grass supplemented with grain -- no corn), and it's from a local ranch that's been in the same family for decades.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/grill-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/grill-2.jpg\" alt=\"grill\" title=\"grill\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43826\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Getting the meat temperature right.\u003c/strong> For me, that's medium-rare to medium, depending on my mood. The biggest mistake most burger places make is to overcook the meat. I hate ordering a medium-rare burger and getting one cooked medium-well and this happens a lot, no matter how much you pay for the burger.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-2.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43819\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Not overwhelming the meat with other junk.\u003c/strong> Do we really need another teriyaki/sprout/nacho cheese/fried-chicken-on-top burger? If the burger doesn't work with just a patty on a bun and a little veg and sauce, it doesn't work. Adding more crap is just an attempt to cover up a basically flawed start. We'll offer some add-ons (avocado, bacon, fried egg, a couple others), but not try to disguise the fact that we're actually serving hamburgers under there.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers.jpg\" alt=\"burgers\" title=\"burgers\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43823\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ketchup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ketchup.jpg\" alt=\"Housemade ketchup and Romesco sauce\" title=\"Housemade ketchup and Romesco sauce\" width=\"560\" height=\"314\" class=\"size-full wp-image-43828\">\u003c/a>\u003cbr>\n\u003cem>Housemade ketchup and Romesco sauce.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Getting the bun right.\u003c/strong> Different strokes for different folks here, but the bun needs to be properly matched to the burger: size, thickness, and texture. The crust and crumb of the bread have to be tough enough to hold up to the juiciness of the patty (the patty is juicy, right?), but not so tough that you can't easily bite through them, even with soft ingredients inside. Buns need to be cut and toasted to bring out the flavors of the bread and to give sauces a place to go.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43821\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pickle on the side.\u003c/strong> A burger is rich. Some bites of sour pickle help break up the experience. We'll be serving pickles made from things other than cucumber (okra, whole pea pods, celery, chilies, and other fun stuff).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickles-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickles-2.jpg\" alt=\"pickles\" title=\"pickles\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43830\">\u003c/a>\u003c/p>\n\u003cp>Basically, this all boils down to starting with great ingredients and not screwing them up, which is my general philosophy on cooking.\u003c/p>\n\u003cp>\u003cstrong>When will Victory Burger open its doors?\u003c/strong>\u003c/p>\n\u003cp>Barring catastrophe, [we'll open] later this year. We expect to have permits in the next couple weeks and building the place won't take more than a couple months. If everything goes perfectly, this means we're opening in early fall. It's likely that not everything will go perfectly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-3.jpg\" alt=\"future victory burger space\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"size-full wp-image-43842\">\u003c/a>\u003cbr>\n\u003cem>The future Victory Burger space.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/blueprints.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/blueprints.jpg\" alt=\"blueprints\" title=\"blueprints\" width=\"560\" height=\"314\" class=\"size-full wp-image-43818\">\u003c/a>\u003cbr>\n\u003cem>Blueprints for the future Victory Burger space.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Victory Burger, the new venture from Actual Cafe's Sal Bednarz, hopes to opens its later this year with the help of a Kickstarter campaign that's currently underway. ",
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"description": "Victory Burger, the new venture from Actual Cafe's Sal Bednarz, hopes to opens its later this year with the help of a Kickstarter campaign that's currently underway. ",
"title": "Actual Cafe's Sal Bednarz Kickstarts a New Venture: Victory Burger | KQED",
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"headline": "Actual Cafe's Sal Bednarz Kickstarts a New Venture: Victory Burger",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-3.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43820\">\u003c/a>\u003c/p>\n\u003cp>I first met Sal Bednarz, the owner of \u003ca href=\"http://www.actualcafe.com\">Actual Cafe\u003c/a> and his fiancée, Gail Lillian, this past winter at a \u003ca href=\"https://www.facebook.com/media/set/?set=a.289702664398900.59225.112743085428193&type=3\">charity benefit\u003c/a> for a Cambodian children's cycling organization held at our friends' bike shop, \u003ca href=\"http://www.missinglink.org/\">Missing Link Bicycle Cooperative\u003c/a>. My husband and I were hanging out and chatting with friends about one of our favorite topics: where to find the best burgers in the East Bay. Sal's ears perked up when he heard the subject of our conversation and enthusiastically jumped right in. As we compared notes on our likes and dislikes of various local offerings over the next hour, I could tell he was pretty opinionated on this subject. And apparently he wasn't satisfied with just sounding off on what he was looking for in a burger; he revealed to us that he was planning on opening up his own restaurant in the near future. \u003c/p>\n\u003cp>Cut to the spring of this year: Sal emailed me to let me know that he had launched a \u003ca href=\"http://www.kickstarter.com/projects/401016102/victory-burger?ref=live\">Kickstarter campaign\u003c/a> to get his dream burger project, \u003ca href=\"http://victoryburger.com/\">Victory Burger\u003c/a>, off the ground. He's hoping to raise $25,000 in the next 9 days, and he and Gail held a Memorial Day cookout with a free tasting of some of the future menu items in order to promote their new enterprise. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/memorial-day-e1338265056416.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/memorial-day-e1338265056416.jpg\" alt=\"memorial day\" title=\"memorial day\" width=\"314\" height=\"560\" class=\"alignnone size-full wp-image-43859\">\u003c/a>\u003c/p>\n\u003cp>Patrons packed the sidewalk in front of the future space -- conveniently located right next door to Actual Cafe -- as the small crew dished out Victory Burger samples, pickled vegetables and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Arepa\">arepas\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign.jpg\" alt=\"sign\" title=\"sign\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43840\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-4.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43843\">\u003cbr>\n\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43844\">\u003c/a>\u003c/p>\n\u003cp>The Victory Burgers, sandwiched between a toasted Acme sesame bun with lettuce, grilled onions and housemade ketchup, were juicy and delicious. The \u003cem>arepas\u003c/em> -- cut in half, filled with a crunchy jicama slaw and corn salad, then slathered with a housemade Romesco sauce and avocado dressing -- were fantastic. And I predict the colorful assortment of pickled vegetables, with strong coriander flavors, will be a popular favorite. \u003c/p>\n\u003cp>So what prompted Sal to launch a sister business? Here's more of the backstory behind his next venture from the man himself. \u003c/p>\n\u003cp>\u003cstrong>You've already got a lot on your plate as the owner of the successful Actual Cafe and there's a lot of burger establishments in the Bay Area. What inspired you to start Victory Burger?\u003c/strong>\u003c/p>\n\u003cp>Well, to start with, I love to build things. I thrive on complex projects. Running Actual Cafe is still a challenging day job, but it requires less of my own skill as we mature and my staff takes on more responsibility. It's important for me to mention that there's no way Actual Cafe could be what it is, or that I could be building a new place, without a really solid crew here. I'm lucky to have been able to attract and retain a group of hard-working, creative, personable, and interesting people to the cafe -- they make my job a whole lot easier. I've also got a great manager, and I just hired a great sous chef who's working on Victory Burger, and also contributing great new ideas to the cafe's food operation.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal.jpg\" alt=\"sal\" title=\"sal\" width=\"560\" height=\"314\" class=\"size-full wp-image-43839\">\u003c/a>\u003cbr>\n\u003cem>Actual Cafe owner Sal Bednarz serves up a Victory Burger.\u003c/em>\u003c/p>\n\u003cp>This neighborhood has so little in the way of good food options -- aside from Actual Cafe, there are a couple other coffee shops (\u003ca href=\"http://www.farleyscoffee.com/\">Farley\u003c/a>'s, \u003ca href=\"http://www.cafetribu.com/\">Tribu\u003c/a>), a taqueria, a McDonald's, and a Giant Burger. Even looking farther, the closest really interesting food is \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/26/two-step-on-over-to-b-side-bbq/\">B-Side BBQ\u003c/a>, \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>, \u003ca href=\"http://paisanberkeley.com/\">Paisan\u003c/a>, and the Temescal row. Most of these places are also fairly expensive, and this neighborhood is not dripping with money, so I thought a simple menu based on not screwing up really good ingredients and presenting them with minimal fuss like other street food experiences was the right way to go.\u003c/p>\n\u003cp>Also, although there are a lot of burger places around, there aren't that many good ones, especially if you don't want to spend $20 or more on your meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers-2.jpg\" alt=\"burgers\" title=\"burgers\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43822\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's the overall idea behind Victory Burger?\u003c/strong>\u003c/p>\n\u003cp>It's street food: simple presentation of well-prepared, excellent ingredients. I'm inspired by modern food trucks who have demonstrated that a really small menu of simple but delicious things presented in a really casual way works. Incidentally, my fiancée Gail owns \u003ca href=\"http://libasf.com/\">Liba Falafel Truck\u003c/a> so I'm pretty well immersed in the travails of delicious food trucks (so much so that I know I never want to own one myself!)\u003c/p>\n\u003cp>We're drawing on flavor combinations from other cuisines that I really appreciate. We've got some Southern food influences (fried pickled okra, cooked greens), Latin American (arepas, fresh chilies), Vietnamese (banh mi), but all drawn together with common presentation and flavor elements so it doesn't feel like a collection of random menu items. Opening an 'American' restaurant allows us to do this -- all the food we consider American was stolen from somewhere and we're not bound by a single set of recipes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal-pickles-e1338264334478.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal-pickles-e1338264334478.jpg\" alt=\"sal pickles\" title=\"sal pickles\" width=\"314\" height=\"560\" class=\"alignnone size-full wp-image-43835\">\u003c/a>\u003c/p>\n\u003cp>From an aesthetic standpoint, we're going for old industrial/shipyard (but modern) interiors and facade: lots of concrete, big chunky metal and old wood. The decor and the marketing materials for Victory Burger draw on the World War II era during which this neighborhood was populated as workers came from around the country to work in shipyards and factories. It also recalls a time when we all recognized that doing difficult things required that we all do our part: making Victory gardens, buying war bonds, recycling and conserving and women leaving home and family to work. I think there are good lessons there for modern times.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-2.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43841\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What will make Victory Burger unique?\u003c/strong>\u003c/p>\n\u003cp>Our menu will be delicious, and we'll be aggressive about setting our prices to make them accessible. We'll be doing several vegan and gluten-free options: a delicious and unique veggie burger; arepas in both veggie and meat varieties; lots of pickled veggies (including fried pickled vegetables). Our customers demand this, and we're putting a lot of energy into accommodating these requests in unique ways, rather than just doing it because we have to. In the end, our vegan and gluten-free options will just be delicious food that happens to have those attributes, not something trying to be something else.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-3.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43815\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-4.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43816\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43817\">\u003c/a>\u003c/p>\n\u003cp>Our facade will be unlike other places in this neighborhood and unique across our city. We're trying to blur the distinction between inside and outside by opening much of the front of the restaurant, having seating indoors, on the sidewalk, patio and in the parklet.\u003c/p>\n\u003cp>We'll continue with our existing local focus by buying from local purveyors/producers/distributors, hiring local crew and keeping our dollars circulating in our local economy as much as we can.\u003c/p>\n\u003cp>\u003cstrong>What makes a great burger?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Meat that you can actually taste.\u003c/strong> This requires that the patty be thick enough that we can properly control cooking temperature. It also requires that the patty be cooked over high heat on a flame grill -- the sear that we achieve through grilling as opposed to frying on a griddle brings out the complexity of the meat flavors. We're using \u003ca href=\"http://www.fivedotranch.com/\">Five Dot Ranch\u003c/a> meat, which is the best I've tasted for burgers. It's got the right fattiness, the right flavor (Five Dot cattle feed on pasture grass supplemented with grain -- no corn), and it's from a local ranch that's been in the same family for decades.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/grill-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/grill-2.jpg\" alt=\"grill\" title=\"grill\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43826\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Getting the meat temperature right.\u003c/strong> For me, that's medium-rare to medium, depending on my mood. The biggest mistake most burger places make is to overcook the meat. I hate ordering a medium-rare burger and getting one cooked medium-well and this happens a lot, no matter how much you pay for the burger.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-2.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43819\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Not overwhelming the meat with other junk.\u003c/strong> Do we really need another teriyaki/sprout/nacho cheese/fried-chicken-on-top burger? If the burger doesn't work with just a patty on a bun and a little veg and sauce, it doesn't work. Adding more crap is just an attempt to cover up a basically flawed start. We'll offer some add-ons (avocado, bacon, fried egg, a couple others), but not try to disguise the fact that we're actually serving hamburgers under there.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers.jpg\" alt=\"burgers\" title=\"burgers\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43823\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ketchup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ketchup.jpg\" alt=\"Housemade ketchup and Romesco sauce\" title=\"Housemade ketchup and Romesco sauce\" width=\"560\" height=\"314\" class=\"size-full wp-image-43828\">\u003c/a>\u003cbr>\n\u003cem>Housemade ketchup and Romesco sauce.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Getting the bun right.\u003c/strong> Different strokes for different folks here, but the bun needs to be properly matched to the burger: size, thickness, and texture. The crust and crumb of the bread have to be tough enough to hold up to the juiciness of the patty (the patty is juicy, right?), but not so tough that you can't easily bite through them, even with soft ingredients inside. Buns need to be cut and toasted to bring out the flavors of the bread and to give sauces a place to go.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43821\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pickle on the side.\u003c/strong> A burger is rich. Some bites of sour pickle help break up the experience. We'll be serving pickles made from things other than cucumber (okra, whole pea pods, celery, chilies, and other fun stuff).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickles-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickles-2.jpg\" alt=\"pickles\" title=\"pickles\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43830\">\u003c/a>\u003c/p>\n\u003cp>Basically, this all boils down to starting with great ingredients and not screwing them up, which is my general philosophy on cooking.\u003c/p>\n\u003cp>\u003cstrong>When will Victory Burger open its doors?\u003c/strong>\u003c/p>\n\u003cp>Barring catastrophe, [we'll open] later this year. We expect to have permits in the next couple weeks and building the place won't take more than a couple months. If everything goes perfectly, this means we're opening in early fall. It's likely that not everything will go perfectly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-3.jpg\" alt=\"future victory burger space\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"size-full wp-image-43842\">\u003c/a>\u003cbr>\n\u003cem>The future Victory Burger space.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp505-group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp505-group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 705 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 705 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43579\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco taping episode 705 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 5 (705) airs Thursday May 24 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6964\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The fifth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6972\">All Spice\u003c/a> (San Mateo), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6993\">Sorella di Zza's\u003c/a> (Oakland) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6983\">Hillstone\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- About Chardonnay\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "A Taste of Laos in East Oakland",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Nai-Siew-Saechao-May-Yan-Saechao.jpg\">\u003cimg class=\"alignnone size-full wp-image-43594\" title=\"Nai Siew Saechao and May Yan Saechao share a laugh talking about the herbs they grow at Peralta Hacienda Historical Park in Oakland.\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Nai-Siew-Saechao-May-Yan-Saechao.jpg\" alt=\"Nai Siew Saechao and May Yan Saechao share a laugh talking about the herbs they grow at Peralta Hacienda Historical Park in Oakland.\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Nai Siew Saechao (l) and May Yan Saechao (r) share a laugh talking about the herbs they grow at Peralta Hacienda Historical Park in Oakland. Photo: KQED/Don Clyde\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://en.wikipedia.org/wiki/Iu_Mien_American\">Mien\u003c/a> people of Laos had to leave in a hurry after the end of the Vietnam War. Like another Southeast Asian minority, the \u003ca href=\"http://en.wikipedia.org/wiki/Hmong_people\">Hmong\u003c/a>, the Mien supported the US (specifically, the CIA and \u003ca href=\"http://en.wikipedia.org/wiki/Royal_Lao_Army\">Royal Lao Army\u003c/a>). So when the US pulled out of Vietnam and Laos, many Mien made a run for the Thai border.\u003c/p>\n\u003cp>“We left everything!” says Nai Siew Saechao, 77, of Oakland. “Cows, horse, pig, chickens. And of course the grain. The rice, corn. You can’t carry it.”\u003c/p>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F108186813\">\u003c/iframe>\u003c/p>\n\u003cp>Like many Mien, Saecho first ended up in a Thai refugee camp, then moved overseas. Decades later, she’s growing a taste of home in the heart of East Oakland’s Fruitvale neighborhood, at the \u003ca href=\"http://www.peraltahacienda.org/pages/main.php?pageid=1&pagecategory=1\">Peralta Hacienda Historical Park\u003c/a>. It’s part of a joint program between the park and \u003ca href=\"http://www.lfcd.org/\">Lao Family Community Development\u003c/a>. The idea is to give elderly refugees a place to do what they grew up doing: growing their own food. Westerners called it \"subsistence farming,\" but that doesn't communicate the joy these gardeners cultivate along with their vegetables.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The farmers grow many things we're all familiar with: pumpkins, corn, squash and so on. But perhaps the most interesting plants come straight from seed sent by family and friends back in Laos and Thailand.\u003c/p>\n\u003cp>Tafoo Saechao (it’s a common surname among the Mien) is a counselor for Lao Family, which estimates at least 450-500 Mien seniors in Oakland arrived in the early 1980s: all with little to no English-speaking skills.\u003c/p>\n\u003cp>Even Tafoo, who serves as our interpreter, struggles to name everything the farmers are growing. “Back in Laos, they grow many kinds [of beans].” Laughing as he points to one variety, he says “It’s a funny name but I don’t know how to say it in English. One kind of bean they call chicken crow’s bean.\u003cem> Jae gai dop\u003c/em>. They have many names. And many kinds: long ones, short ones, medium ones.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Yen-Fong-w-Top-Kway.jpg\">\u003cimg class=\"alignnone size-full wp-image-43595\" title=\"Yen Fong with Top Kway\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Yen-Fong-w-Top-Kway.jpg\" alt=\"Yen Fong with Top Kway\" width=\"400\" height=\"713\">\u003c/a>\u003cbr>\n\u003cem>Yen Fong with Top Kway. Photo: Nina Egert\u003c/em>\u003c/p>\n\u003cp>You’ve seen \u003cem>Top Kway\u003c/em> in Asian markets. Break these long, skinny beans into manageable pieces and you can do anything you’d do with a shorter green bean, like fry them up in oil with hot peppers and/or spices.\u003c/p>\n\u003cp>In a similar fashion, many traditional herbs work well in any recipe that calls for a mix of herbs like mint and cilantro, whether stir-fried or stewed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/herbs.jpg\">\u003cimg class=\"alignnone size-full wp-image-43593\" title=\"herbs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/herbs.jpg\" alt=\"herbs\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Nai Siew holding herbs. Photo: KQED/Don Clyde\u003c/em>\u003c/p>\n\u003cp>That said, some of the herbs grown at Peralta Hacienda have specific medicinal qualities you’ll want to know about before you throw them in your pot.\u003c/p>\n\u003cp>\u003cem>Dyear Zwang\u003c/em>, for instance, is often cooked with chicken, and served to post-partum women to help stop bleeding and rebuild their iron reserves. \u003cem>Zyeah Awh Myeeah\u003c/em>, also cooked with chicken, encourages lactation. Just so you know...\u003c/p>\n\u003cp>After May Yan Saechao arrived in Alabama (a pit stop on the way to Oakland), she sent a cassette tape to friends in Thailand, asking for some \u003cem>Dyear Zwang\u003c/em> to grow here in the U.S. Unclear on the concept, her friends sent her the plants, which did not arrive in good shape. She managed to salvage a few seeds and sent those back. Finally, a package arrived bearing enough seeds for her to establish a local crop for Mien women here in the U.S.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/hand-herbs.jpg\">\u003cimg class=\"alignnone size-full wp-image-43592\" title=\"Lai Buah, or wild blue mustard greens.\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/hand-herbs.jpg\" alt=\"Lai Buah, or wild blue mustard greens.\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\n\u003cem>Lai Buah, or wild blue mustard greens. Photo: KQED/Don Clyde\u003c/em>\u003c/p>\n\u003cp>Foo Sina, 76, is particularly fond of his \u003cem>Lai Buah\u003c/em>, or wild blue mustard greens. He likes to saute them with garlic, salt, dried red pepper, and soy sauce. You'd think the fresh appeal of farm to table would carry naturally through the generations, but Sina complains his grandchildren are not carrying on the tradition. Instead, they're happy to eat traditional foods that somebody else pulls out of the ground and prepares in the kitchen. “They lazy! They didn’t do anything. Only eat, go to the store, buy there. Very easy spend the money.”\u003c/p>\n\u003cp>If you’re inclined to be “lazy” and let somebody else do the cooking, you can find Mien dishes at \u003ca href=\"http://champagarden.com/\">Champa Gardens\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/vientian-caf%C3%A9-oakland-2\">Vientan Café\u003c/a>, both in Oakland. You'll notice them described as \"Asian fusion\" and \"Vietnamese, Thai,\" but those in the know say there's somebody Mien in the kitchen.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Mey Yan's Num (Pumpkin Blossoms)\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Pick 2 quarts worth of pumpkin blossoms. Remove stems and strings. Heat up vegetable oil in a frying pan, toss in blossoms and sprinkle with salt. Cook until tender. Serve!\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/24/2012/05/Nai-Siew-Saechao-May-Yan-Saechao.jpg\">\u003cimg class=\"alignnone size-full wp-image-43594\" title=\"Nai Siew Saechao and May Yan Saechao share a laugh talking about the herbs they grow at Peralta Hacienda Historical Park in Oakland.\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Nai-Siew-Saechao-May-Yan-Saechao.jpg\" alt=\"Nai Siew Saechao and May Yan Saechao share a laugh talking about the herbs they grow at Peralta Hacienda Historical Park in Oakland.\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Nai Siew Saechao (l) and May Yan Saechao (r) share a laugh talking about the herbs they grow at Peralta Hacienda Historical Park in Oakland. Photo: KQED/Don Clyde\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://en.wikipedia.org/wiki/Iu_Mien_American\">Mien\u003c/a> people of Laos had to leave in a hurry after the end of the Vietnam War. Like another Southeast Asian minority, the \u003ca href=\"http://en.wikipedia.org/wiki/Hmong_people\">Hmong\u003c/a>, the Mien supported the US (specifically, the CIA and \u003ca href=\"http://en.wikipedia.org/wiki/Royal_Lao_Army\">Royal Lao Army\u003c/a>). So when the US pulled out of Vietnam and Laos, many Mien made a run for the Thai border.\u003c/p>\n\u003cp>“We left everything!” says Nai Siew Saechao, 77, of Oakland. “Cows, horse, pig, chickens. And of course the grain. The rice, corn. You can’t carry it.”\u003c/p>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F108186813\">\u003c/iframe>\u003c/p>\n\u003cp>Like many Mien, Saecho first ended up in a Thai refugee camp, then moved overseas. Decades later, she’s growing a taste of home in the heart of East Oakland’s Fruitvale neighborhood, at the \u003ca href=\"http://www.peraltahacienda.org/pages/main.php?pageid=1&pagecategory=1\">Peralta Hacienda Historical Park\u003c/a>. It’s part of a joint program between the park and \u003ca href=\"http://www.lfcd.org/\">Lao Family Community Development\u003c/a>. The idea is to give elderly refugees a place to do what they grew up doing: growing their own food. Westerners called it \"subsistence farming,\" but that doesn't communicate the joy these gardeners cultivate along with their vegetables.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The farmers grow many things we're all familiar with: pumpkins, corn, squash and so on. But perhaps the most interesting plants come straight from seed sent by family and friends back in Laos and Thailand.\u003c/p>\n\u003cp>Tafoo Saechao (it’s a common surname among the Mien) is a counselor for Lao Family, which estimates at least 450-500 Mien seniors in Oakland arrived in the early 1980s: all with little to no English-speaking skills.\u003c/p>\n\u003cp>Even Tafoo, who serves as our interpreter, struggles to name everything the farmers are growing. “Back in Laos, they grow many kinds [of beans].” Laughing as he points to one variety, he says “It’s a funny name but I don’t know how to say it in English. One kind of bean they call chicken crow’s bean.\u003cem> Jae gai dop\u003c/em>. They have many names. And many kinds: long ones, short ones, medium ones.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Yen-Fong-w-Top-Kway.jpg\">\u003cimg class=\"alignnone size-full wp-image-43595\" title=\"Yen Fong with Top Kway\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Yen-Fong-w-Top-Kway.jpg\" alt=\"Yen Fong with Top Kway\" width=\"400\" height=\"713\">\u003c/a>\u003cbr>\n\u003cem>Yen Fong with Top Kway. Photo: Nina Egert\u003c/em>\u003c/p>\n\u003cp>You’ve seen \u003cem>Top Kway\u003c/em> in Asian markets. Break these long, skinny beans into manageable pieces and you can do anything you’d do with a shorter green bean, like fry them up in oil with hot peppers and/or spices.\u003c/p>\n\u003cp>In a similar fashion, many traditional herbs work well in any recipe that calls for a mix of herbs like mint and cilantro, whether stir-fried or stewed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/herbs.jpg\">\u003cimg class=\"alignnone size-full wp-image-43593\" title=\"herbs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/herbs.jpg\" alt=\"herbs\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Nai Siew holding herbs. Photo: KQED/Don Clyde\u003c/em>\u003c/p>\n\u003cp>That said, some of the herbs grown at Peralta Hacienda have specific medicinal qualities you’ll want to know about before you throw them in your pot.\u003c/p>\n\u003cp>\u003cem>Dyear Zwang\u003c/em>, for instance, is often cooked with chicken, and served to post-partum women to help stop bleeding and rebuild their iron reserves. \u003cem>Zyeah Awh Myeeah\u003c/em>, also cooked with chicken, encourages lactation. Just so you know...\u003c/p>\n\u003cp>After May Yan Saechao arrived in Alabama (a pit stop on the way to Oakland), she sent a cassette tape to friends in Thailand, asking for some \u003cem>Dyear Zwang\u003c/em> to grow here in the U.S. Unclear on the concept, her friends sent her the plants, which did not arrive in good shape. She managed to salvage a few seeds and sent those back. Finally, a package arrived bearing enough seeds for her to establish a local crop for Mien women here in the U.S.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/hand-herbs.jpg\">\u003cimg class=\"alignnone size-full wp-image-43592\" title=\"Lai Buah, or wild blue mustard greens.\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/hand-herbs.jpg\" alt=\"Lai Buah, or wild blue mustard greens.\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\n\u003cem>Lai Buah, or wild blue mustard greens. Photo: KQED/Don Clyde\u003c/em>\u003c/p>\n\u003cp>Foo Sina, 76, is particularly fond of his \u003cem>Lai Buah\u003c/em>, or wild blue mustard greens. He likes to saute them with garlic, salt, dried red pepper, and soy sauce. You'd think the fresh appeal of farm to table would carry naturally through the generations, but Sina complains his grandchildren are not carrying on the tradition. Instead, they're happy to eat traditional foods that somebody else pulls out of the ground and prepares in the kitchen. “They lazy! They didn’t do anything. Only eat, go to the store, buy there. Very easy spend the money.”\u003c/p>\n\u003cp>If you’re inclined to be “lazy” and let somebody else do the cooking, you can find Mien dishes at \u003ca href=\"http://champagarden.com/\">Champa Gardens\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/vientian-caf%C3%A9-oakland-2\">Vientan Café\u003c/a>, both in Oakland. You'll notice them described as \"Asian fusion\" and \"Vietnamese, Thai,\" but those in the know say there's somebody Mien in the kitchen.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Mey Yan's Num (Pumpkin Blossoms)\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Pick 2 quarts worth of pumpkin blossoms. Remove stems and strings. Heat up vegetable oil in a frying pan, toss in blossoms and sprinkle with salt. Cook until tender. Serve!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eating in Portland: A Weekend Away",
"title": "Eating in Portland: A Weekend Away",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-130.jpg\">\u003cimg class=\"alignnone size-full wp-image-43170\" title=\"Ace Hotel\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-130.jpg\" alt=\"Ace Hotel\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\nIt was the kind of trip that sort of happens to you. The kind you don't plan for in advance or research what to see or do. The sort of trip where you ask your friends the night before what they've loved and just take it from there, knowing full well you can't do everything in less than two days time, but you may certainly try.\u003c/p>\n\u003cp>That's where we found ourselves last weekend: with an itch to get out of Dodge and check out Portland. We managed to find a relatively reasonable rate at \u003ca href=\"http://www.acehotel.com/portland\">The Ace Hotel\u003c/a>, and were looking forward to a few days without computers -- roaming a new set of city streets with little agenda except ice cream, coffee, and curry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-143.jpg\">\u003cimg class=\"alignnone size-full wp-image-43172\" title=\"Stumptown Coffee\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-143.jpg\" alt=\"Stumptown Coffee\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Strong Coffee at Stumptown\u003c/em>\u003c/p>\n\u003cp>We started off the morning in the lobby of our hotel where \u003ca href=\"http://stumptowncoffee.com/\">Stumptown\u003c/a> is the adjoining cafe. Depending on the time of day, there can be quite a line, so in addition to your wad of cash bring your patience. If you find yourself drawn to the design of the Ace Hotel, you'll probably really dig Stumptown too. Of course the coffee is spectacular, but beyond that, the spare design cues are spot-on with customized postcards, a super sleek espresso machine, and long and low bar for easy barista viewing. Even if you're not staying at The Ace, you can grab a \u003ca href=\"http://www.snopes.com/language/eponyms/cupofjoe.asp\">cup of Joe\u003c/a> and amble on into the hotel lobby for a seat at that big, low coffee table with the morning paper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-165.jpg\">\u003cimg class=\"alignnone size-full wp-image-43171\" title=\"Bakeshop\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-165.jpg\" alt=\"Bakeshop\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Kim Boyce's Bakery, Bakeshop\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After coffee, we headed over to check out \u003ca href=\"http://bakeshoppdx.com/\">Bakeshop\u003c/a>, the bakery owned by one of my favorite cookbook authors, Kim Boyce. Boyce's book \u003ca href=\"http://www.amazon.com/Good-Grain-Baking-Whole-Grain-Flours/dp/1584798300\">Good to the Grain\u003c/a> has been a constant inspiration to me as I took the leap into baking largely with whole-grain flours. Her recipes always test out perfectly, she's charming and gracious in person, and I'd heard her bakery sold lots of the same treats that filled the pages of the cookbook. When we arrived, Boyce was forming croissants and greeted us with a smile. I was pleased to find pastries from the cookbook, including the Strawberry Scones and the Figgy Scones along with those pretty-famous Whole Wheat Chocolate Chip Cookies. And while the treats were delicious, I ultimately wanted a bit more selection, a little coffee, and more of a sit-down atmosphere. But maybe that's not what they're going for here -- I know Boyce does a brisk wholesale business, so the retail portion of the business may not be the focus. If you're a Boyce fan, you must visit when you're in town. If you're looking for a decadent, special bakery where you can sit down and enjoy a few sweets, I honestly wouldn't make the effort.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-156.jpg\">\u003cimg class=\"alignnone size-full wp-image-43173\" title=\"Ken's Artisan Bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-156.jpg\" alt=\"Ken's Artisan Bakery\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Morning Bun, Oregon Croissant, and Cannele at Ken's Artisan Bakery\u003c/em>\u003c/p>\n\u003cp>When you've only got a little over 24 hours in Portland, one bakery is surely not enough. We decided to check out \u003ca href=\"http://kensartisan.com/\">Ken's Artisan Bakery\u003c/a>, well known for their breads and laminated pastries (hello, croissants!). We managed to score an outdoor table and shared the citrus morning bun, Oregon croissant, and cannelle. The Oregon croissant was studded with local berries and slathered in pastry cream. It was one of the best things I tried all weekend, and I'm looking forward to attempting to recreate it one of these days at home. The cannelle was pretty close to perfect, with a crisp, buttery exterior and a soft vanilla-scented interior that crumbled easily with each bite. Ken's was packed: a sure sign they're doing something right. Judging from the pastries we ordered, I'd venture to say they're doing virtually everything right. The neighborhood is charming and walk-able, too. A perfect weekend morning stop.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-119.jpg\">\u003cimg class=\"alignnone size-full wp-image-43178\" title=\"The Meadow\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-119.jpg\" alt=\"The Meadow\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Buying Chocolate and Salt at The Meadow\u003c/em>\u003c/p>\n\u003cp>After two bakeries in one morning, a break is in order. We drove over to \u003ca href=\"http://www.atthemeadow.com/shop/\">The Meadow\u003c/a> where I'd heard you could buy every kind of salt imaginable. This is true. We took home Rosemary Salt, Chocolate Salt and Vanilla Salt but were tempted by Red Smoked Salt, Lemon Verbena Salt and Saffron Salt. You can buy small little tins to try or larger glass vials that make a beautiful gift. They also have an incredible selection of bitters and vermouth and ... chocolate. For some reason, no one had mentioned the incredible chocolate selection they have at The Meadow: everything from San Francisco favorite \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion\u003c/a> to Brooklyn stand-out \u003ca href=\"http://mastbrothers.com/\">Mast Brothers\u003c/a> and local Portland chocolate makers \u003ca href=\"http://woodblockchocolate.com/\">Woodblock\u003c/a>. I stocked up for our own cupboard, for Father's Day, and for a few friends. A splurge indeed, but I've been loving the vanilla salt on popcorn at home, and am so looking forward to wrapping up the special chocolates I bought as gifts. The Meadow was a pretty \u003ca href=\"http://www.atthemeadow.com/shop/\">comprehensive website\u003c/a>, so if you can't make it to Portland (or their \u003ca href=\"http://www.atthemeadow.com/shop/index.php?main_page=contact_us\">New York location\u003c/a>) you can still order a few things to try.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-116.jpg\">\u003cimg class=\"alignnone size-full wp-image-43174\" title=\"Olympic Provisions\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-116.jpg\" alt=\"Olympic Provisions\" width=\"418\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>A Peek Inside the Kitchen at Olympic Provisions\u003c/em>\u003c/p>\n\u003cp>For lunch in Portland, I can't recommend \u003ca href=\"http://www.olympicprovisions.com/about/\">Olympic Provisions\u003c/a> enough. It's the one place I've been raving about to friends and family. In short, it's Oregon’s first USDA-approved salumeria, open just three years now but boasting two locations that operate as European-style restaurants, happening neighborhood delis, and onsite meat-curing facilities. We were there later on a Saturday so they were still serving brunch, and if you find yourself in a similar scenario, the eggs benedict is something pretty special. It's piled high with house-cured Canadian bacon, perfectly poached eggs and a smattering of fresh chives.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-113.jpg\">\u003cimg class=\"alignnone size-full wp-image-43175\" title=\"Olympic Provisions\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-113.jpg\" alt=\"Olympic Provisions\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>The Chef's Choice Charcuterie Platter at Olympic Provisions\u003c/em>\u003c/p>\n\u003cp>We also shared the Chef's Choice Charcuterie Platter because it seemed silly to visit and not try a few different cured meats. The salami and mortadella were pretty incredible and came with a variety of pickled accompaniments, good grainy mustard, and sliced bread. A most generous and filling offering. The kitchen is beautifully designed and open, so you can pull up a seat at the bar and watch the butchers, chefs, and pastry folks work their magic. A treat for the eyes, stomach, and the senses.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-123.jpg\">\u003cimg class=\"alignnone size-full wp-image-43176\" title=\"Salt and Straw\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-123.jpg\" alt=\"Salt and Straw\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Salt and Straw: Ice Cream Flight!\u003c/em>\u003c/p>\n\u003cp>Later that afternoon after ambling about the Hawthorne neighborhood checking out shops and antique stores and spending a good chunk of time in \u003ca href=\"http://www.powells.com/locations/powells-books-for-home-and-garden/\">Powell's Home and Garden\u003c/a> it was time for an ice cream cone. Friends who live in Portland swear by \u003ca href=\"http://saltandstraw.com/\">Salt and Straw\u003c/a> and I've been reading quite a bit of good press lately, so I knew we had to check it out. We ended up getting the Ice Cream Flight ($9) which allows you to choose four flavors -- a good option if you can't possibly decided where to begin. While their delicious all-the-time offerings are always a good choice (The Salted Caramel or the Balsamic Strawberry are standouts), the Seasonal Specials are a good place to start.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-122.jpg\">\u003cimg class=\"alignnone size-full wp-image-43177\" title=\"Salt and Straw\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-122.jpg\" alt=\"Salt and Straw\" width=\"418\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Menu at Salt and Straw\u003c/em>\u003c/p>\n\u003cp>We tried the Honey Lavender which was the loveliest shade of pale purple and just the right amount of floral and aromatic notes. Rhubarb with an Anise Crumble also made its way onto our sampler platter. For an afternoon stroll or evening dessert, Salt and Straw is my new favorite ice cream in the Pacific Northwest.\u003c/p>\n\u003cp>Of course after bakeries and ice cream cones, a proper meal is in order at some point and we ended up dining at \u003ca href=\"http://www.pokpokpdx.com/\">Pok Pok,\u003c/a> a restaurant specializing in the food served at pubs, restaurants, homes and the streets of Southeast Asia. Most of the dishes come from Thailand and, according to their website, \"everything has been researched, eaten, and/or prepared in the country of it's origin.\" While many friends have reported that it's one of the best meals they've ever had, we both felt like it was good but not phenomenal and left wondering if perhaps we just hadn't ordered the right dishes. We did get the sweet and spicy chicken wings that folks rave about; I don't usually even like chicken wings nor does my partner Sam and we both loved these. While they're messy like most wings, they're different in flavor than any other wing I've tried and have a serious spicy kick to them. We also tried the green papaya salad and the coconut curry soup, a little sticky rice, and donuts with coffee and condensed milk ice cream for dessert. If you end up with a wait when you arrive, the \u003ca href=\"http://www.whiskeysodalounge.com/home\">Whiskey Soda Lounge\u003c/a> right across the street has unique appetizers (try the \"Chicken\" Three Ways: a combination of peanuts, lemongrass, and shallot) and housemade cocktails. They're particularly well-known for their drinking vinegars -- the grapefruit will make the time spent waiting for dinner breeze right on by.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-139.jpg\">\u003cimg class=\"alignnone size-full wp-image-43179\" title=\"Clyde Common\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-139.jpg\" alt=\"Clyde Common\" width=\"418\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Late-night drinks at Clyde Common\u003c/em>\u003c/p>\n\u003cp>Back at the hotel, we wanted to grab a quick drink before heading up to the room and \u003ca href=\"http://www.clydecommon.com/\">Clyde Common\u003c/a> is a very sweet, spare bar and eatery on the other adjoining side of the Ace. They're open relatively late and have a great bourbon and whiskey selection in addition to housemade cocktails (Negronis on tap!). The staff is warm and not at all pretentious, and we sat until they were closing up shop. If you can get a seat by the window, there's some prime people watching and you still feel some of the good energy from the folks at the bar while still maintaining a bit more privacy.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>The Details:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.acehotel.com/portland\">The Ace Hotel\u003c/a>: 1022 SW Stark St., Portland, OR; (503) 228-2277.\u003c/li>\n\u003cli>\u003ca href=\"http://stumptowncoffee.com/\">Stumptown Coffee\u003c/a>: 1026 SW Stark St., Portland OR; (503) 224-9060; Hours: Weekdays 6am-6pm, Weekends 7am-7pm\u003c/li>\n\u003cli>\u003ca href=\"http://bakeshoppdx.com/\">Bakeshop\u003c/a>:5351 NE Sandy Boulevard, Portland OR; (503) 946-8884. Hours: Wed-Sunday 7am-2pm\u003c/li>\n\u003cli>\u003ca href=\"http://kensartisan.com/\">Ken's Artisan Bakery\u003c/a>: 338 NW 21st Avenue, Portland OR; (503) 248-2202. Hours: Mon-Sat 7am-6pm, Monday Night Pizza 5:30pm-9:30pm; Sunday 8am-5pm\u003c/li>\n\u003cli>\u003ca href=\"http://www.atthemeadow.com/shop/\">The Meadow\u003c/a>: 3731 N. Mississippi Avenue, Portland, OR; (503)-288-4633. Hours: Sun-Thurs. 10am-7pm, Fri-Sat 10am-8pm\u003c/li>\n\u003cli>\u003ca href=\"http://www.olympicprovisions.com/about/\">Olympic Provisions\u003c/a> 1632 NW Thurman St, Portland, OR 97209; (503) 894 8136. Hours: Lunch, 11am–3pm Monday to Friday; Dinner, 5pm–10pm Tuesday to Saturday. For other location information, check \u003ca href=\"http://www.olympicprovisions.com/about/\">the website\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://saltandstraw.com/\">Salt and Straw\u003c/a>: 2035 NE Alberta St Portland, OR; {503}208-3867. Hours: Open 11am-11pm Daily. For information on other locations, check \u003ca href=\"http://saltandstraw.com/\">the website\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.pokpokpdx.com/\">Pok Pok:\u003c/a> 3226 SE Division Street, Portland OR.; (503) 232 1387. 11:30am - 10:00pm, 7 days a week.\u003c/li>\n\u003cli>\u003ca href=\"http://www.clydecommon.com/\">Clyde Common\u003c/a>: 1014 SW Stark St, Porland OR; (508) 228-3333. Hours: Lunch Weekdays, 11:30am – 3pm. Happy Hour Weekdays, 3pm – 6pm, Sat-Sun 4-5pm. Dinner Mon-Thurs 6-11pm, Sat-Sun 5-11pm. Late Night Menu Mon-Thu 11-11:45pm, Fri-Sat til 12:45am.\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Megan Gordon escapes to Portland for a very quick weekend trip where she discovers Sweet and Salty cookies, strong cocktails, even stronger coffee, and some very spicy chicken wings. This article begins to answer the question, where to eat and drink in Portland right now? ",
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"description": "Megan Gordon escapes to Portland for a very quick weekend trip where she discovers Sweet and Salty cookies, strong cocktails, even stronger coffee, and some very spicy chicken wings. This article begins to answer the question, where to eat and drink in Portland right now? ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-130.jpg\">\u003cimg class=\"alignnone size-full wp-image-43170\" title=\"Ace Hotel\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-130.jpg\" alt=\"Ace Hotel\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\nIt was the kind of trip that sort of happens to you. The kind you don't plan for in advance or research what to see or do. The sort of trip where you ask your friends the night before what they've loved and just take it from there, knowing full well you can't do everything in less than two days time, but you may certainly try.\u003c/p>\n\u003cp>That's where we found ourselves last weekend: with an itch to get out of Dodge and check out Portland. We managed to find a relatively reasonable rate at \u003ca href=\"http://www.acehotel.com/portland\">The Ace Hotel\u003c/a>, and were looking forward to a few days without computers -- roaming a new set of city streets with little agenda except ice cream, coffee, and curry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-143.jpg\">\u003cimg class=\"alignnone size-full wp-image-43172\" title=\"Stumptown Coffee\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-143.jpg\" alt=\"Stumptown Coffee\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Strong Coffee at Stumptown\u003c/em>\u003c/p>\n\u003cp>We started off the morning in the lobby of our hotel where \u003ca href=\"http://stumptowncoffee.com/\">Stumptown\u003c/a> is the adjoining cafe. Depending on the time of day, there can be quite a line, so in addition to your wad of cash bring your patience. If you find yourself drawn to the design of the Ace Hotel, you'll probably really dig Stumptown too. Of course the coffee is spectacular, but beyond that, the spare design cues are spot-on with customized postcards, a super sleek espresso machine, and long and low bar for easy barista viewing. Even if you're not staying at The Ace, you can grab a \u003ca href=\"http://www.snopes.com/language/eponyms/cupofjoe.asp\">cup of Joe\u003c/a> and amble on into the hotel lobby for a seat at that big, low coffee table with the morning paper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-165.jpg\">\u003cimg class=\"alignnone size-full wp-image-43171\" title=\"Bakeshop\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-165.jpg\" alt=\"Bakeshop\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Kim Boyce's Bakery, Bakeshop\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After coffee, we headed over to check out \u003ca href=\"http://bakeshoppdx.com/\">Bakeshop\u003c/a>, the bakery owned by one of my favorite cookbook authors, Kim Boyce. Boyce's book \u003ca href=\"http://www.amazon.com/Good-Grain-Baking-Whole-Grain-Flours/dp/1584798300\">Good to the Grain\u003c/a> has been a constant inspiration to me as I took the leap into baking largely with whole-grain flours. Her recipes always test out perfectly, she's charming and gracious in person, and I'd heard her bakery sold lots of the same treats that filled the pages of the cookbook. When we arrived, Boyce was forming croissants and greeted us with a smile. I was pleased to find pastries from the cookbook, including the Strawberry Scones and the Figgy Scones along with those pretty-famous Whole Wheat Chocolate Chip Cookies. And while the treats were delicious, I ultimately wanted a bit more selection, a little coffee, and more of a sit-down atmosphere. But maybe that's not what they're going for here -- I know Boyce does a brisk wholesale business, so the retail portion of the business may not be the focus. If you're a Boyce fan, you must visit when you're in town. If you're looking for a decadent, special bakery where you can sit down and enjoy a few sweets, I honestly wouldn't make the effort.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-156.jpg\">\u003cimg class=\"alignnone size-full wp-image-43173\" title=\"Ken's Artisan Bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-156.jpg\" alt=\"Ken's Artisan Bakery\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Morning Bun, Oregon Croissant, and Cannele at Ken's Artisan Bakery\u003c/em>\u003c/p>\n\u003cp>When you've only got a little over 24 hours in Portland, one bakery is surely not enough. We decided to check out \u003ca href=\"http://kensartisan.com/\">Ken's Artisan Bakery\u003c/a>, well known for their breads and laminated pastries (hello, croissants!). We managed to score an outdoor table and shared the citrus morning bun, Oregon croissant, and cannelle. The Oregon croissant was studded with local berries and slathered in pastry cream. It was one of the best things I tried all weekend, and I'm looking forward to attempting to recreate it one of these days at home. The cannelle was pretty close to perfect, with a crisp, buttery exterior and a soft vanilla-scented interior that crumbled easily with each bite. Ken's was packed: a sure sign they're doing something right. Judging from the pastries we ordered, I'd venture to say they're doing virtually everything right. The neighborhood is charming and walk-able, too. A perfect weekend morning stop.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-119.jpg\">\u003cimg class=\"alignnone size-full wp-image-43178\" title=\"The Meadow\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-119.jpg\" alt=\"The Meadow\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Buying Chocolate and Salt at The Meadow\u003c/em>\u003c/p>\n\u003cp>After two bakeries in one morning, a break is in order. We drove over to \u003ca href=\"http://www.atthemeadow.com/shop/\">The Meadow\u003c/a> where I'd heard you could buy every kind of salt imaginable. This is true. We took home Rosemary Salt, Chocolate Salt and Vanilla Salt but were tempted by Red Smoked Salt, Lemon Verbena Salt and Saffron Salt. You can buy small little tins to try or larger glass vials that make a beautiful gift. They also have an incredible selection of bitters and vermouth and ... chocolate. For some reason, no one had mentioned the incredible chocolate selection they have at The Meadow: everything from San Francisco favorite \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion\u003c/a> to Brooklyn stand-out \u003ca href=\"http://mastbrothers.com/\">Mast Brothers\u003c/a> and local Portland chocolate makers \u003ca href=\"http://woodblockchocolate.com/\">Woodblock\u003c/a>. I stocked up for our own cupboard, for Father's Day, and for a few friends. A splurge indeed, but I've been loving the vanilla salt on popcorn at home, and am so looking forward to wrapping up the special chocolates I bought as gifts. The Meadow was a pretty \u003ca href=\"http://www.atthemeadow.com/shop/\">comprehensive website\u003c/a>, so if you can't make it to Portland (or their \u003ca href=\"http://www.atthemeadow.com/shop/index.php?main_page=contact_us\">New York location\u003c/a>) you can still order a few things to try.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-116.jpg\">\u003cimg class=\"alignnone size-full wp-image-43174\" title=\"Olympic Provisions\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-116.jpg\" alt=\"Olympic Provisions\" width=\"418\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>A Peek Inside the Kitchen at Olympic Provisions\u003c/em>\u003c/p>\n\u003cp>For lunch in Portland, I can't recommend \u003ca href=\"http://www.olympicprovisions.com/about/\">Olympic Provisions\u003c/a> enough. It's the one place I've been raving about to friends and family. In short, it's Oregon’s first USDA-approved salumeria, open just three years now but boasting two locations that operate as European-style restaurants, happening neighborhood delis, and onsite meat-curing facilities. We were there later on a Saturday so they were still serving brunch, and if you find yourself in a similar scenario, the eggs benedict is something pretty special. It's piled high with house-cured Canadian bacon, perfectly poached eggs and a smattering of fresh chives.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-113.jpg\">\u003cimg class=\"alignnone size-full wp-image-43175\" title=\"Olympic Provisions\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-113.jpg\" alt=\"Olympic Provisions\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>The Chef's Choice Charcuterie Platter at Olympic Provisions\u003c/em>\u003c/p>\n\u003cp>We also shared the Chef's Choice Charcuterie Platter because it seemed silly to visit and not try a few different cured meats. The salami and mortadella were pretty incredible and came with a variety of pickled accompaniments, good grainy mustard, and sliced bread. A most generous and filling offering. The kitchen is beautifully designed and open, so you can pull up a seat at the bar and watch the butchers, chefs, and pastry folks work their magic. A treat for the eyes, stomach, and the senses.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-123.jpg\">\u003cimg class=\"alignnone size-full wp-image-43176\" title=\"Salt and Straw\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-123.jpg\" alt=\"Salt and Straw\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Salt and Straw: Ice Cream Flight!\u003c/em>\u003c/p>\n\u003cp>Later that afternoon after ambling about the Hawthorne neighborhood checking out shops and antique stores and spending a good chunk of time in \u003ca href=\"http://www.powells.com/locations/powells-books-for-home-and-garden/\">Powell's Home and Garden\u003c/a> it was time for an ice cream cone. Friends who live in Portland swear by \u003ca href=\"http://saltandstraw.com/\">Salt and Straw\u003c/a> and I've been reading quite a bit of good press lately, so I knew we had to check it out. We ended up getting the Ice Cream Flight ($9) which allows you to choose four flavors -- a good option if you can't possibly decided where to begin. While their delicious all-the-time offerings are always a good choice (The Salted Caramel or the Balsamic Strawberry are standouts), the Seasonal Specials are a good place to start.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-122.jpg\">\u003cimg class=\"alignnone size-full wp-image-43177\" title=\"Salt and Straw\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-122.jpg\" alt=\"Salt and Straw\" width=\"418\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Menu at Salt and Straw\u003c/em>\u003c/p>\n\u003cp>We tried the Honey Lavender which was the loveliest shade of pale purple and just the right amount of floral and aromatic notes. Rhubarb with an Anise Crumble also made its way onto our sampler platter. For an afternoon stroll or evening dessert, Salt and Straw is my new favorite ice cream in the Pacific Northwest.\u003c/p>\n\u003cp>Of course after bakeries and ice cream cones, a proper meal is in order at some point and we ended up dining at \u003ca href=\"http://www.pokpokpdx.com/\">Pok Pok,\u003c/a> a restaurant specializing in the food served at pubs, restaurants, homes and the streets of Southeast Asia. Most of the dishes come from Thailand and, according to their website, \"everything has been researched, eaten, and/or prepared in the country of it's origin.\" While many friends have reported that it's one of the best meals they've ever had, we both felt like it was good but not phenomenal and left wondering if perhaps we just hadn't ordered the right dishes. We did get the sweet and spicy chicken wings that folks rave about; I don't usually even like chicken wings nor does my partner Sam and we both loved these. While they're messy like most wings, they're different in flavor than any other wing I've tried and have a serious spicy kick to them. We also tried the green papaya salad and the coconut curry soup, a little sticky rice, and donuts with coffee and condensed milk ice cream for dessert. If you end up with a wait when you arrive, the \u003ca href=\"http://www.whiskeysodalounge.com/home\">Whiskey Soda Lounge\u003c/a> right across the street has unique appetizers (try the \"Chicken\" Three Ways: a combination of peanuts, lemongrass, and shallot) and housemade cocktails. They're particularly well-known for their drinking vinegars -- the grapefruit will make the time spent waiting for dinner breeze right on by.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-139.jpg\">\u003cimg class=\"alignnone size-full wp-image-43179\" title=\"Clyde Common\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-139.jpg\" alt=\"Clyde Common\" width=\"418\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Late-night drinks at Clyde Common\u003c/em>\u003c/p>\n\u003cp>Back at the hotel, we wanted to grab a quick drink before heading up to the room and \u003ca href=\"http://www.clydecommon.com/\">Clyde Common\u003c/a> is a very sweet, spare bar and eatery on the other adjoining side of the Ace. They're open relatively late and have a great bourbon and whiskey selection in addition to housemade cocktails (Negronis on tap!). The staff is warm and not at all pretentious, and we sat until they were closing up shop. If you can get a seat by the window, there's some prime people watching and you still feel some of the good energy from the folks at the bar while still maintaining a bit more privacy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Details:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.acehotel.com/portland\">The Ace Hotel\u003c/a>: 1022 SW Stark St., Portland, OR; (503) 228-2277.\u003c/li>\n\u003cli>\u003ca href=\"http://stumptowncoffee.com/\">Stumptown Coffee\u003c/a>: 1026 SW Stark St., Portland OR; (503) 224-9060; Hours: Weekdays 6am-6pm, Weekends 7am-7pm\u003c/li>\n\u003cli>\u003ca href=\"http://bakeshoppdx.com/\">Bakeshop\u003c/a>:5351 NE Sandy Boulevard, Portland OR; (503) 946-8884. Hours: Wed-Sunday 7am-2pm\u003c/li>\n\u003cli>\u003ca href=\"http://kensartisan.com/\">Ken's Artisan Bakery\u003c/a>: 338 NW 21st Avenue, Portland OR; (503) 248-2202. Hours: Mon-Sat 7am-6pm, Monday Night Pizza 5:30pm-9:30pm; Sunday 8am-5pm\u003c/li>\n\u003cli>\u003ca href=\"http://www.atthemeadow.com/shop/\">The Meadow\u003c/a>: 3731 N. Mississippi Avenue, Portland, OR; (503)-288-4633. Hours: Sun-Thurs. 10am-7pm, Fri-Sat 10am-8pm\u003c/li>\n\u003cli>\u003ca href=\"http://www.olympicprovisions.com/about/\">Olympic Provisions\u003c/a> 1632 NW Thurman St, Portland, OR 97209; (503) 894 8136. Hours: Lunch, 11am–3pm Monday to Friday; Dinner, 5pm–10pm Tuesday to Saturday. For other location information, check \u003ca href=\"http://www.olympicprovisions.com/about/\">the website\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://saltandstraw.com/\">Salt and Straw\u003c/a>: 2035 NE Alberta St Portland, OR; {503}208-3867. Hours: Open 11am-11pm Daily. For information on other locations, check \u003ca href=\"http://saltandstraw.com/\">the website\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.pokpokpdx.com/\">Pok Pok:\u003c/a> 3226 SE Division Street, Portland OR.; (503) 232 1387. 11:30am - 10:00pm, 7 days a week.\u003c/li>\n\u003cli>\u003ca href=\"http://www.clydecommon.com/\">Clyde Common\u003c/a>: 1014 SW Stark St, Porland OR; (508) 228-3333. Hours: Lunch Weekdays, 11:30am – 3pm. Happy Hour Weekdays, 3pm – 6pm, Sat-Sun 4-5pm. Dinner Mon-Thurs 6-11pm, Sat-Sun 5-11pm. Late Night Menu Mon-Thu 11-11:45pm, Fri-Sat til 12:45am.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Schooners Coastal Kitchen and Bar",
"title": "Schooners Coastal Kitchen and Bar",
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"content": "\u003cp> “Cannery Row in Monterey in California is a poem, a stink, a grating noise, a quality of light, a tone, a habit, a nostalgia, a dream.” So begins \u003ca href=\"http://www.powells.com/biblio/95-9781440630361-0\">Steinbeck’s 1945 novel\u003c/a>, set in a time when sardines created a boom economy in this fishing village; though these fish were once thought to be almost wiped out, this vast, silvered biomass has been making a comeback. Sardine fishing boats sway on anchor next to vessels that troll for tuna and hook-and-line for groundfish. This town has become epicenter of the sustainable fishing movement, with the venerable \u003ca href=\"http://www.montereybayaquarium.org/\">Monterey Bay Aquarium\u003c/a> a main attraction, and their \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Seafood Watch\u003c/a> a guide for consumers and chefs alike.\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/1schooners560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/1schooners560.jpg\" alt=\"Monterey Plaza Hotel - Schooners Coastal Kitchen and Bar\" title=\"Monterey Plaza Hotel - Schooners Coastal Kitchen and Bar\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-43399\">\u003c/a>\u003cbr>\n\u003cem>Schooners Coastal Kitchen and Bar is located in the Monterey Plaza Hotel on Cannery Row in Monterey. Photo: Marc Fiorito of Gamma Nine\u003c/em>\u003c/p>\n\u003cp>This past January, \u003ca href=\"http://www.montereyplazahotel.com/hotel-dining.html\">Schooners Coastal Kitchen and Bar\u003c/a> opened to an enthusiastic public. Located in the \u003ca href=\"http://www.montereyplazahotel.com/\">Monterey Plaza Hotel\u003c/a>, once the site of a cannery, the dining room opens to views of the bay where sea otters drift in kelp forests and rafts of sea lions roar at one another. This restaurant used to be the Duck Club Grill, but Chef James Waller overhauled it into a no-fuss seafood restaurant with local, simple ingredients and transparency that includes an open kitchen and the menu lists where and how the seafood entrees were caught. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chef-waller1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chef-waller560.jpg\" alt=\"Chef James Waller at Schooners Coastal Kitchen and Bar\" title=\"Chef James Waller at Schooners Coastal Kitchen and Bar\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-43402\">\u003c/a>\u003cbr>\n\u003cem>Chef James Waller at the grill. Photo: Maria Finn\u003c/em>\u003c/p>\n\u003cp>Chef Waller got his start in seafood at fish houses on the Jersey Coast, where fishermen brought in their hauls of bluefish, clams, and scallops to feed the hungry beach-goers. When he started working in Monterey, he thought customers would insist on salmon year round, which means farmed, or Atlantic swordfish--seafood that’s not sustainable. “But I was wrong,” he explained. “People kept showing up with Seafood Watch cards or referencing their Smartphone apps from the Monterey Bay Aquarium. They were totally onboard and appreciated the extra effort that goes into carefully sourcing seafood.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/angry_prawns1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/angry_prawns560.jpg\" alt=\"Angry Prawns\" title=\"Angry Prawns\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-43400\">\u003c/a>\u003cbr>\n\u003cem>The Angry Prawns appetizers at Schooners are a favorite. Photo: Marc Fiorito of Gamma Nine\u003c/em>\u003c/p>\n\u003cp>Their appetizers, like angry prawns and plank-seared scallops, make visiting this beautiful bay that much better; fresh seasonal seafood like peanut crusted mahi-mahi in orange soy butter or California swordfish with beurre rouge, romanesco and grapefruit will win over any meat-and-potato landlubber, but the buzz here is due to their chowders and stews. They have six, including two vegan options—the roasted tomato and mushroom chowders. I tried the clam chowder and it was sublime. Each chowder is made to order, and so the wine, fresh herbs, rich cream and boiled potatoes keep their separate charms; the clams are from Tomales Bay and left their shells. These elements brought together make the chowder complex, comforting and sensual all at once. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chowder-stove1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chowder-stove560.jpg\" alt=\"chowder cooking\" title=\"chowder cooking\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-43404\">\u003c/a>\u003cbr>\n\u003cem>Each chowder is made to order. Here they are preparing clam chowder. Photo: Maria Finn\u003c/em>\u003c/p>\n\u003cp>Not yet on the menu were sardines. These are slowly coming into vogue with San Francisco Bay area chefs, as eating smaller fish on the food chain helps keep the food chains in the ocean balanced. As well, they have far less mercury and other toxins than large fish and are very high in omega 3’s, and so are a healthy choice. Chef Waller said that he prepared them when he got them in, but admitted that these were a tough sell. “The great thing about sardines and mackerel,” he explained, “Is that they can stand up to spices and acidity. I might use harissa with them, or citrus or roasted tomato. You won’t lose the flavor.” Sardine season, coming up in June, seems like a great reason to return to Schooner’s Coastal Kitchen. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/schooners_view_south1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/schooners_view_south560.jpg\" alt=\"Schooners interior - south view\" title=\"Schooners interior - south view\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-43407\">\u003c/a>\u003cbr>\n\u003cem>This restaurant used to be the Duck Club Grill, but last year went through a major renovation and reopened in January 2011 as Schooners Coastal Kitchen and Bar. Photo: Marc Fiorito of Gamma Nine\u003c/em>\u003c/p>\n\u003cp>May 18-20, The Monterey Bay Aquarium is having their annual \u003ca href=\"http://www.montereybayaquarium.org/vi/vi_events/cooking/\">“Cooking for Solutions”\u003c/a> with over 70 chefs and 60 wineries. Chef Waller and Schooners Coastal Kitchen will be participating. You’ll find them at the Sustainable Seafood Challenge with Carla Hall and other celebrity chefs. Saturday, May 19, 5-7p.m. at the Monterey Plaza Hotel & Spa. ($150.00, available to Aquarium members only. Tax-deductible portion: $50.00) \u003c/p>\n\u003cp>\u003ca href=\"http://www.montereyplazahotel.com/hotel-dining.html\">Monterey Plaza Hotel & Spa\u003c/a>\u003cbr>\n400 Cannery Row, Monterey, CA 93940\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For reservations, call (831) 646-1706\u003cbr>\nHours Of Operation\u003cbr>\nBreakfast: 6:30am-11:00am (12:00 noon weekends)\u003cbr>\nLunch: 11:30am-5:00pm\u003cbr>\nDinner: 5:00pm-9:30pm (10:00pm weekends)\u003cbr>\nBar service from 11:00am-11:00pm (12:00am weekends)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp> “Cannery Row in Monterey in California is a poem, a stink, a grating noise, a quality of light, a tone, a habit, a nostalgia, a dream.” So begins \u003ca href=\"http://www.powells.com/biblio/95-9781440630361-0\">Steinbeck’s 1945 novel\u003c/a>, set in a time when sardines created a boom economy in this fishing village; though these fish were once thought to be almost wiped out, this vast, silvered biomass has been making a comeback. Sardine fishing boats sway on anchor next to vessels that troll for tuna and hook-and-line for groundfish. This town has become epicenter of the sustainable fishing movement, with the venerable \u003ca href=\"http://www.montereybayaquarium.org/\">Monterey Bay Aquarium\u003c/a> a main attraction, and their \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Seafood Watch\u003c/a> a guide for consumers and chefs alike.\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/1schooners560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/1schooners560.jpg\" alt=\"Monterey Plaza Hotel - Schooners Coastal Kitchen and Bar\" title=\"Monterey Plaza Hotel - Schooners Coastal Kitchen and Bar\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-43399\">\u003c/a>\u003cbr>\n\u003cem>Schooners Coastal Kitchen and Bar is located in the Monterey Plaza Hotel on Cannery Row in Monterey. Photo: Marc Fiorito of Gamma Nine\u003c/em>\u003c/p>\n\u003cp>This past January, \u003ca href=\"http://www.montereyplazahotel.com/hotel-dining.html\">Schooners Coastal Kitchen and Bar\u003c/a> opened to an enthusiastic public. Located in the \u003ca href=\"http://www.montereyplazahotel.com/\">Monterey Plaza Hotel\u003c/a>, once the site of a cannery, the dining room opens to views of the bay where sea otters drift in kelp forests and rafts of sea lions roar at one another. This restaurant used to be the Duck Club Grill, but Chef James Waller overhauled it into a no-fuss seafood restaurant with local, simple ingredients and transparency that includes an open kitchen and the menu lists where and how the seafood entrees were caught. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chef-waller1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chef-waller560.jpg\" alt=\"Chef James Waller at Schooners Coastal Kitchen and Bar\" title=\"Chef James Waller at Schooners Coastal Kitchen and Bar\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-43402\">\u003c/a>\u003cbr>\n\u003cem>Chef James Waller at the grill. Photo: Maria Finn\u003c/em>\u003c/p>\n\u003cp>Chef Waller got his start in seafood at fish houses on the Jersey Coast, where fishermen brought in their hauls of bluefish, clams, and scallops to feed the hungry beach-goers. When he started working in Monterey, he thought customers would insist on salmon year round, which means farmed, or Atlantic swordfish--seafood that’s not sustainable. “But I was wrong,” he explained. “People kept showing up with Seafood Watch cards or referencing their Smartphone apps from the Monterey Bay Aquarium. They were totally onboard and appreciated the extra effort that goes into carefully sourcing seafood.” \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/24/2012/05/angry_prawns1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/angry_prawns560.jpg\" alt=\"Angry Prawns\" title=\"Angry Prawns\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-43400\">\u003c/a>\u003cbr>\n\u003cem>The Angry Prawns appetizers at Schooners are a favorite. Photo: Marc Fiorito of Gamma Nine\u003c/em>\u003c/p>\n\u003cp>Their appetizers, like angry prawns and plank-seared scallops, make visiting this beautiful bay that much better; fresh seasonal seafood like peanut crusted mahi-mahi in orange soy butter or California swordfish with beurre rouge, romanesco and grapefruit will win over any meat-and-potato landlubber, but the buzz here is due to their chowders and stews. They have six, including two vegan options—the roasted tomato and mushroom chowders. I tried the clam chowder and it was sublime. Each chowder is made to order, and so the wine, fresh herbs, rich cream and boiled potatoes keep their separate charms; the clams are from Tomales Bay and left their shells. These elements brought together make the chowder complex, comforting and sensual all at once. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chowder-stove1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chowder-stove560.jpg\" alt=\"chowder cooking\" title=\"chowder cooking\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-43404\">\u003c/a>\u003cbr>\n\u003cem>Each chowder is made to order. Here they are preparing clam chowder. Photo: Maria Finn\u003c/em>\u003c/p>\n\u003cp>Not yet on the menu were sardines. These are slowly coming into vogue with San Francisco Bay area chefs, as eating smaller fish on the food chain helps keep the food chains in the ocean balanced. As well, they have far less mercury and other toxins than large fish and are very high in omega 3’s, and so are a healthy choice. Chef Waller said that he prepared them when he got them in, but admitted that these were a tough sell. “The great thing about sardines and mackerel,” he explained, “Is that they can stand up to spices and acidity. I might use harissa with them, or citrus or roasted tomato. You won’t lose the flavor.” Sardine season, coming up in June, seems like a great reason to return to Schooner’s Coastal Kitchen. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/schooners_view_south1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/schooners_view_south560.jpg\" alt=\"Schooners interior - south view\" title=\"Schooners interior - south view\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-43407\">\u003c/a>\u003cbr>\n\u003cem>This restaurant used to be the Duck Club Grill, but last year went through a major renovation and reopened in January 2011 as Schooners Coastal Kitchen and Bar. Photo: Marc Fiorito of Gamma Nine\u003c/em>\u003c/p>\n\u003cp>May 18-20, The Monterey Bay Aquarium is having their annual \u003ca href=\"http://www.montereybayaquarium.org/vi/vi_events/cooking/\">“Cooking for Solutions”\u003c/a> with over 70 chefs and 60 wineries. Chef Waller and Schooners Coastal Kitchen will be participating. You’ll find them at the Sustainable Seafood Challenge with Carla Hall and other celebrity chefs. Saturday, May 19, 5-7p.m. at the Monterey Plaza Hotel & Spa. ($150.00, available to Aquarium members only. Tax-deductible portion: $50.00) \u003c/p>\n\u003cp>\u003ca href=\"http://www.montereyplazahotel.com/hotel-dining.html\">Monterey Plaza Hotel & Spa\u003c/a>\u003cbr>\n400 Cannery Row, Monterey, CA 93940\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For reservations, call (831) 646-1706\u003cbr>\nHours Of Operation\u003cbr>\nBreakfast: 6:30am-11:00am (12:00 noon weekends)\u003cbr>\nLunch: 11:30am-5:00pm\u003cbr>\nDinner: 5:00pm-9:30pm (10:00pm weekends)\u003cbr>\nBar service from 11:00am-11:00pm (12:00am weekends)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Check, Please! Bay Area reviews: Rivoli, The Chairman (Food Truck), Station House Café",
"title": "Check, Please! Bay Area reviews: Rivoli, The Chairman (Food Truck), Station House Café",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp704group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp704group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 704 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 704 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43438\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco taping episode 704 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 4 (704) airs Thursday May 17 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6849\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The fourth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6859\">Rivoli Restaurant\u003c/a> (Berkeley), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6871\">The Chairman\u003c/a> (Food Truck in San Francisco, Bay Area) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6880\">Station House Café\u003c/a> (Point Reyes Station).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- About Decanting\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/WiP7DEj7QmM\" frameborder=\"0\">\u003c/iframe>\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/24/2012/05/cp704group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp704group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 704 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 704 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43438\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco taping episode 704 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 4 (704) airs Thursday May 17 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6849\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The fourth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6859\">Rivoli Restaurant\u003c/a> (Berkeley), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6871\">The Chairman\u003c/a> (Food Truck in San Francisco, Bay Area) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6880\">Station House Café\u003c/a> (Point Reyes Station).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- About Decanting\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Cervecería de MateVeza brings Argentina and caffeinated beer to 18th and Church",
"title": "Cervecería de MateVeza brings Argentina and caffeinated beer to 18th and Church",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/1JimMatt560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/1JimMatt560.jpg\" alt=\"Jim and Matt\" title=\"Jim and Matt\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43233\">\u003c/a>\u003cbr>\n\u003cem>The owners of Mission Dolores's new beer cafe.\u003c/em>\u003c/p>\n\u003cp>Matt Coelho and Jim Woods have opened \u003ca href=\"http://cerveceriasf.com/\">Cervecería de MateVeza\u003c/a> on the corner of 18th and Church. The little beer shop is as authentically Argentinean as anything I've experienced since moving away from Buenos Aires at the end of 2008. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2cornerentrance560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2cornerentrance560.jpg\" alt=\"corner entrance\" title=\"corner entrance\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43239\">\u003c/a>\u003cbr>\n\u003cem>Tucked away behind Dolores Park.\u003c/em>\u003c/p>\n\u003cp>In addition to bottled beers and beers on tap, Cervecería de MateVeza serves empanadas, small savory pastry pockets similar to Italian calzones. The empanadas are made by the Argentine-run company \u003ca href=\"http://elportenosf.com/\">El Porteño\u003c/a>, and are \u003cem>muy auténticas\u003c/em>. Cervecería de MateVeza serves savory and sweet empanadas that pair well with the beers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/8beersontap560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/8beersontap560.jpg\" alt=\"empanada and beers\" title=\"empanada and beers\" width=\"560\" height=\"420\" class=\"size-full wp-image-43237\">\u003c/a>\u003cbr>\n\u003cem>An empanada and draught beers.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/11alfajores560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/11alfajores560.jpg\" alt=\"sweet treats\" title=\"sweet treats\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43251\">\u003c/a>\u003cbr>\n\u003cem>Sweet empanadas and alfajores.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The three MateVeza beers on tap are:\u003c/strong>\u003c/p>\n\u003cp>1) IPA. Floral, Citrusy, not bitter or hoppy-tasting like a traditional IPA. It's lighter-bodied than I'd expected and absolutely delicious. Recommended pairing: Fuggazzetta empanada, with aged cheddar cheese, organic onions, and oregano.\u003c/p>\n\u003cp>2) Morpho Herbal Ale. \"This is the most unique thing we do,\" explains Woods of the collaboration beer he created with the brewmeister of \u003ca href=\"http://millvalleybeerworks.com/\">Mill Valley Beerworks\u003c/a>. \"In beer, the sweetness of malt is usually balanced by the bitterness of hops, but in this case we decided to use bay leaves and mate for the bitter component,\" says Woods. \"After the first batch, it was still lacking in something, so we added hibiscus to give it a little tartness, with the ascorbic acid--Vitamin C naturally found in hibiscus flowers.\" The hibiscus also gives the brew a pretty, light ruby color. The essence of the bay leaves is one of the dominant flavors, and this beer would be great for the adventurous drinker. Luckily, the \"beertenders\" will pour a small flight gratis for any customer unsure of what they'd like to order. Recommended pairing: Pollo empanada, with Fulton Valley chicken, chicken chorizo, raisins, and olives.\u003c/p>\n\u003cp>3) My unabashed favorite of the three beers Cervecería de MateVeza has on tap was the Black Lager. It's a dark, black beer, with ingredients similar to a porter or a stout, but it's light bodied because it's brewed with yeast normally reserved for lagers, making the taste crisp and easily drinkable, and belying the rich, dark color of the beer and its foam. Recommended pairing: Champiñones empanada, which contains fresh, seasonal, local, organic mushrooms by \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a>, shallots, Parmesan cheese, and crème fraîche.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/beerswithbottles560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/beerswithbottles560.jpg\" alt=\"bottled mateveza\" title=\"bottled mateveza\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43241\">\u003c/a>\u003cbr>\n\u003cem>The draught beers also come in bottles.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_43244\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/4jimmate300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/4jimmate300.jpg\" alt=\"Jim Mate\" title=\"Jim Mate\" width=\"300\" height=\"400\" class=\"size-full wp-image-43244\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Woods enjoying a yerba mate.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>The loose-leaf \"tea,\" which is actually the leaves of a tree in the holly family, goes into the mixture during the mash, which is then gently warmed to about 150 degrees Fahrenheit. \"It's like steeping the tea by mashing and warming the grain,\" explains Coelho. \"Then, you're basically boiling this [naturally] sugary tea water, which is used as a bittering agent before fermentation.\" Unlike many traditional beermaking processes, the hops gets added in at the end of the fermentation cycle, purely for aromatics.\u003c/p>\n\u003cp>In addition to a changing selection of the MateVeza beers that are brewed at the \u003ca href=\"http://www.mendobrew.com/\">Mendocino Brewing Company\u003c/a> on tap, there is a carefully curated selection of bottled beers from Europe and the US, which ranges from the hard-to-find like \"\u003ca href=\"http://beeradvocate.com/beer/profile/1141/15760\">Rigor Mortis\u003c/a>\" to more \"sessionable\" beers, which is brewmaster speak for beers with lighter body and less alcohol that can be drunk with...less moderation. Think \u003ca href=\"http://www.northcoastbrewing.com/beer-scrimshaw.htm\">Scrimshaw\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>\"We will typically have three MateVeza beers on tap, two beers brewed in house on our 20-gallon system which will change weekly, and two or three rotating guest beers,\" says Woods.\u003c/p>\u003c/blockquote>\n\u003cp>Regarding the brewing process, Woods says, \"I provide the recipe, the ingredients, and the packaging materials. We also have a very detailed process for each beer. I go up on most brew days. The system is pretty much automated and Mendocino's brewers are overseeing the whole process.\"\u003c/p>\n\u003cp>What Woods and Coelho are doing are ultimately trying to raise awareness for their own brand, \u003ca href=\"http://www.mateveza.com/\">MateVeza\u003c/a>, but \"I don't drink it all day,\" says \u003ca href=\"https://twitter.com/#!/MateVeza\">Woods\u003c/a>. \"I drink it only every other beer,\" he laughs. The slim Woods, who says he drinks about 4-5 beers a day on average (and Coelho admits to 2 or 3 beers daily), says \"I've lost a lot of weight since we started. Hauling all of this beer around and being on our feet all day keeps us fit!\"\u003c/p>\n\u003cp>\"I started my morning with Bikram yoga,\" says Coelho. \u003c/p>\n\u003cblockquote>\u003cp>\"And we're like those monks, the ones that substituted beer for their bread. I eat smaller meals now because a lot of my carbs come from beer.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>Inside the cozy space, a \"curiosity cabinet,\" made of four salvaged windows, houses an extensive selection of \u003ca href=\"http://www.yerbamateteagourd.com/\">mate gourds\u003c/a>. Woods says that should a customer care to partake of \u003ca href=\"http://www.youtube.com/watch?v=r4nJUrn4Qgo\">yerba mate\u003c/a>, the service costs $5. The \"draft board,\" or the list of beers available, is made from a vintage card game, Parker Brother's \"\u003ca href=\"http://www.amazon.com/Probe-Parker-Brothers-Words-Edition/dp/B000N3LQ7U\">Probe\u003c/a>,\" which the duo describe as an odd, \"Scrabble-like\" game from the 1960's. \"I scored five sets on eBay,\" says Woods proudly. \u003c/p>\n\u003cp>On the wall above a custom-made wrought-iron chandelier hang not one, but two giant velvet portraits of Elvis Presley. \"When my girlfriend and I started dating three years ago,\" says Woods, \"we discovered straightaway that we both owned a 'Velvis'.\" Clearly, some pairings: like velvet and Elvis, and yerba mate and beer--were meant to be. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/7therules560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/7therules560.jpg\" alt=\"the rules\" title=\"the rules\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43248\">\u003c/a>\u003cbr>\n\u003cem>The rules are pretty simple at Cervecería.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://cerveceriasf.com/\">Cervecería de MateVeza\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/vfgn9\">Map\u003c/a>\u003cbr>\n3801 18th Street\u003cbr>\nSan Francisco, CA 94114\u003cbr>\nPhone: (415) 273-9295\u003cbr>\nHours: Tue-Sat: 12:00 pm-10:00 pm; Sun: 12:00 pm-6:00 pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cerveceriasf\">Cervecería de MateVeza\u003c/a>\u003c/p>\n\n",
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"excerpt": "Local beermaker Jim Woods and his partner Matt Coelho are now serving MateVeza on tap at an Argentine-style beer cafe on the corner of 18th and Church.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/1JimMatt560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/1JimMatt560.jpg\" alt=\"Jim and Matt\" title=\"Jim and Matt\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43233\">\u003c/a>\u003cbr>\n\u003cem>The owners of Mission Dolores's new beer cafe.\u003c/em>\u003c/p>\n\u003cp>Matt Coelho and Jim Woods have opened \u003ca href=\"http://cerveceriasf.com/\">Cervecería de MateVeza\u003c/a> on the corner of 18th and Church. The little beer shop is as authentically Argentinean as anything I've experienced since moving away from Buenos Aires at the end of 2008. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2cornerentrance560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2cornerentrance560.jpg\" alt=\"corner entrance\" title=\"corner entrance\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43239\">\u003c/a>\u003cbr>\n\u003cem>Tucked away behind Dolores Park.\u003c/em>\u003c/p>\n\u003cp>In addition to bottled beers and beers on tap, Cervecería de MateVeza serves empanadas, small savory pastry pockets similar to Italian calzones. The empanadas are made by the Argentine-run company \u003ca href=\"http://elportenosf.com/\">El Porteño\u003c/a>, and are \u003cem>muy auténticas\u003c/em>. Cervecería de MateVeza serves savory and sweet empanadas that pair well with the beers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/8beersontap560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/8beersontap560.jpg\" alt=\"empanada and beers\" title=\"empanada and beers\" width=\"560\" height=\"420\" class=\"size-full wp-image-43237\">\u003c/a>\u003cbr>\n\u003cem>An empanada and draught beers.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/11alfajores560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/11alfajores560.jpg\" alt=\"sweet treats\" title=\"sweet treats\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43251\">\u003c/a>\u003cbr>\n\u003cem>Sweet empanadas and alfajores.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The three MateVeza beers on tap are:\u003c/strong>\u003c/p>\n\u003cp>1) IPA. Floral, Citrusy, not bitter or hoppy-tasting like a traditional IPA. It's lighter-bodied than I'd expected and absolutely delicious. Recommended pairing: Fuggazzetta empanada, with aged cheddar cheese, organic onions, and oregano.\u003c/p>\n\u003cp>2) Morpho Herbal Ale. \"This is the most unique thing we do,\" explains Woods of the collaboration beer he created with the brewmeister of \u003ca href=\"http://millvalleybeerworks.com/\">Mill Valley Beerworks\u003c/a>. \"In beer, the sweetness of malt is usually balanced by the bitterness of hops, but in this case we decided to use bay leaves and mate for the bitter component,\" says Woods. \"After the first batch, it was still lacking in something, so we added hibiscus to give it a little tartness, with the ascorbic acid--Vitamin C naturally found in hibiscus flowers.\" The hibiscus also gives the brew a pretty, light ruby color. The essence of the bay leaves is one of the dominant flavors, and this beer would be great for the adventurous drinker. Luckily, the \"beertenders\" will pour a small flight gratis for any customer unsure of what they'd like to order. Recommended pairing: Pollo empanada, with Fulton Valley chicken, chicken chorizo, raisins, and olives.\u003c/p>\n\u003cp>3) My unabashed favorite of the three beers Cervecería de MateVeza has on tap was the Black Lager. It's a dark, black beer, with ingredients similar to a porter or a stout, but it's light bodied because it's brewed with yeast normally reserved for lagers, making the taste crisp and easily drinkable, and belying the rich, dark color of the beer and its foam. Recommended pairing: Champiñones empanada, which contains fresh, seasonal, local, organic mushrooms by \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a>, shallots, Parmesan cheese, and crème fraîche.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/beerswithbottles560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/beerswithbottles560.jpg\" alt=\"bottled mateveza\" title=\"bottled mateveza\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43241\">\u003c/a>\u003cbr>\n\u003cem>The draught beers also come in bottles.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_43244\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/4jimmate300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/4jimmate300.jpg\" alt=\"Jim Mate\" title=\"Jim Mate\" width=\"300\" height=\"400\" class=\"size-full wp-image-43244\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Woods enjoying a yerba mate.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>The loose-leaf \"tea,\" which is actually the leaves of a tree in the holly family, goes into the mixture during the mash, which is then gently warmed to about 150 degrees Fahrenheit. \"It's like steeping the tea by mashing and warming the grain,\" explains Coelho. \"Then, you're basically boiling this [naturally] sugary tea water, which is used as a bittering agent before fermentation.\" Unlike many traditional beermaking processes, the hops gets added in at the end of the fermentation cycle, purely for aromatics.\u003c/p>\n\u003cp>In addition to a changing selection of the MateVeza beers that are brewed at the \u003ca href=\"http://www.mendobrew.com/\">Mendocino Brewing Company\u003c/a> on tap, there is a carefully curated selection of bottled beers from Europe and the US, which ranges from the hard-to-find like \"\u003ca href=\"http://beeradvocate.com/beer/profile/1141/15760\">Rigor Mortis\u003c/a>\" to more \"sessionable\" beers, which is brewmaster speak for beers with lighter body and less alcohol that can be drunk with...less moderation. Think \u003ca href=\"http://www.northcoastbrewing.com/beer-scrimshaw.htm\">Scrimshaw\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>\"We will typically have three MateVeza beers on tap, two beers brewed in house on our 20-gallon system which will change weekly, and two or three rotating guest beers,\" says Woods.\u003c/p>\u003c/blockquote>\n\u003cp>Regarding the brewing process, Woods says, \"I provide the recipe, the ingredients, and the packaging materials. We also have a very detailed process for each beer. I go up on most brew days. The system is pretty much automated and Mendocino's brewers are overseeing the whole process.\"\u003c/p>\n\u003cp>What Woods and Coelho are doing are ultimately trying to raise awareness for their own brand, \u003ca href=\"http://www.mateveza.com/\">MateVeza\u003c/a>, but \"I don't drink it all day,\" says \u003ca href=\"https://twitter.com/#!/MateVeza\">Woods\u003c/a>. \"I drink it only every other beer,\" he laughs. The slim Woods, who says he drinks about 4-5 beers a day on average (and Coelho admits to 2 or 3 beers daily), says \"I've lost a lot of weight since we started. Hauling all of this beer around and being on our feet all day keeps us fit!\"\u003c/p>\n\u003cp>\"I started my morning with Bikram yoga,\" says Coelho. \u003c/p>\n\u003cblockquote>\u003cp>\"And we're like those monks, the ones that substituted beer for their bread. I eat smaller meals now because a lot of my carbs come from beer.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>Inside the cozy space, a \"curiosity cabinet,\" made of four salvaged windows, houses an extensive selection of \u003ca href=\"http://www.yerbamateteagourd.com/\">mate gourds\u003c/a>. Woods says that should a customer care to partake of \u003ca href=\"http://www.youtube.com/watch?v=r4nJUrn4Qgo\">yerba mate\u003c/a>, the service costs $5. The \"draft board,\" or the list of beers available, is made from a vintage card game, Parker Brother's \"\u003ca href=\"http://www.amazon.com/Probe-Parker-Brothers-Words-Edition/dp/B000N3LQ7U\">Probe\u003c/a>,\" which the duo describe as an odd, \"Scrabble-like\" game from the 1960's. \"I scored five sets on eBay,\" says Woods proudly. \u003c/p>\n\u003cp>On the wall above a custom-made wrought-iron chandelier hang not one, but two giant velvet portraits of Elvis Presley. \"When my girlfriend and I started dating three years ago,\" says Woods, \"we discovered straightaway that we both owned a 'Velvis'.\" Clearly, some pairings: like velvet and Elvis, and yerba mate and beer--were meant to be. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/7therules560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/7therules560.jpg\" alt=\"the rules\" title=\"the rules\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43248\">\u003c/a>\u003cbr>\n\u003cem>The rules are pretty simple at Cervecería.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://cerveceriasf.com/\">Cervecería de MateVeza\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/vfgn9\">Map\u003c/a>\u003cbr>\n3801 18th Street\u003cbr>\nSan Francisco, CA 94114\u003cbr>\nPhone: (415) 273-9295\u003cbr>\nHours: Tue-Sat: 12:00 pm-10:00 pm; Sun: 12:00 pm-6:00 pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cerveceriasf\">Cervecería de MateVeza\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Check, Please! Bay Area reviews: Chef Chu's, Lanesplitter, chiaroscuro",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp703group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp703group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 703 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 703 of Check, Please! Bay Area at KQED.Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43207\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco taping episode 703 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 3 (703) airs Thursday May 10 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6734\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The third episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6741\">Chef Chu's\u003c/a> (Los Altos), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6759\">Lanesplitter Pizza and Pub\u003c/a> (Oakland) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6749\">chiaroscuro\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- About Shiraz, Syrah and Petite Sirah\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/ibfU4FHBDAA\" frameborder=\"0\">\u003c/iframe>\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/24/2012/05/cp703group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp703group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 703 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 703 of Check, Please! Bay Area at KQED.Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43207\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco taping episode 703 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 3 (703) airs Thursday May 10 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6734\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The third episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6741\">Chef Chu's\u003c/a> (Los Altos), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6759\">Lanesplitter Pizza and Pub\u003c/a> (Oakland) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6749\">chiaroscuro\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- About Shiraz, Syrah and Petite Sirah\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Last Hurrah for Foie Gras",
"title": "Last Hurrah for Foie Gras",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/foie-gras560a.jpg\">\u003cimg class=\"alignnone size-full wp-image-43130\" title=\"Foie Gras salad\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/foie-gras560a.jpg\" alt=\"Foie Gras salad\" width=\"560\" height=\"352\">\u003c/a>\u003cbr>\n\u003cem>Asparagus and artichoke salad, with mizuna, toasted oats and foie gras.\u003c/em>\u003c/p>\n\u003cp>Unless something surprising happens, Californians will no longer see foie gras on restaurant menus starting July 1.\u003cstrong> \u003c/strong>A 2004 \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=200320040SB1520\">state bill\u003c/a> enacted the ban, championed by then state Senate President Pro Tem John Burton, who told \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/03/kqeds-forum-foie-gras-to-ban-or-not-to-ban/\">KQED's Forum\u003c/a> he doesn't profess to be an expert on foie gras. He just wants to stop the force feeding of birds. \"I don't know why chefs can't make something that tastes like foie gras that doesn't mean they have to torture birds to do it.\"\u003c/p>\n\u003cp>The legislation gave California’s sole producer, \u003ca href=\"http://www.artisanfoiegras.com/\">Sonoma Foie Gras\u003c/a>, seven and a half years lead time to develop an alternative method of production considered humane. Founder/owner Guillermo Gonzalez tells KQED “Our last flock of ducks will be out of the farm by mid-June.”\u003c/p>\n\u003cp>In large part because of the lead time, many of California’s high end chefs say they were caught off guard. In an 11\u003csup>th\u003c/sup> hour protest, more than 100 \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2012/04/29/MN5A1OA7U6.DTL\">signed a petition\u003c/a> on behalf of the Coalition for Humane and Ethical Farming Standards (aka CHEFS) and sent it to Sacramento. It’s unclear how effective they can be politically, even though many have spent the last half year throwing foie gras themed dinners/fundraisers for the cause.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/russell-jackson200.jpg\">\u003cimg class=\"alignleft size-full wp-image-43116\" title=\"Russell Jackson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/russell-jackson200.jpg\" alt=\"Russell Jackson\" width=\"200\" height=\"245\">\u003c/a>Like Food Gal \u003ca href=\"http://www.foodgal.com/2012/03/fighting-for-foie-gras/\">Carolyn Jung\u003c/a>, I attended the last “FU Fois Gras rEvolution” held by Russell Jackson, the chef/owner of the now closed Lafitte Restaurant. He still sells t-shirts that say \"I've got your foie gras right here, \u003ca href=\"http://lafittesf.com/swag.html\">m!@#$%f^&*er\u003c/a>.\" (Did I mention this is a heated debate?)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What really gets in Jackson’s craw about SB 1520 is language he feels opens the door for California regulators to shut down most, if not all, poultry production in California.\u003c/p>\n\u003cp>“How big was your turkey at Thanksgiving this year?” he asks. “Read the law. It's there, in black and white.” He actually read part of the law to diners at Lafitte before they tucked into a six course meal starring foie gras.\u003c/p>\n\u003cp>\u003cstrong>Section of SB 1520\u003c/strong>\u003cbr>\n\u003cem>25980.\u003c/em>\u003cbr>\n\u003cem>For purposes of this section, the following terms have the following meanings:\u003c/em>\u003c/p>\n\u003cp>\u003cem>(a) A bird includes, but is not limited to, a duck or goose.\u003c/em>\u003c/p>\n\u003cp>\u003cem>(b) Force feeding a bird means a process that causes the bird to consume more food than a typical bird of the same species would consume voluntarily. Force feeding methods include, but are not limited to, delivering feed through a tube or other device inserted into the bird’s esophagus.\u003c/em>\u003c/p>\n\u003cp>I put Jackson’s charge to Bryan Pease, Co-founder and Board Chair of the \u003ca href=\"http://www.APRL.org\">Animal Protection and Rescue League\u003c/a> in San Diego. He replied “The law focuses narrowly on the cruel practice of force feeding ducks or geese to enlarge their livers beyond normal size. It would not affect any practices related to chickens, turkeys, or ordinary duck or geese farming, in which the birds can eat as much as they want but are not FORCED to eat (in this case with a long metal pipe) more than they would voluntarily.”\u003c/p>\n\u003cp>How you “read” the videos that depict the process of gavage (force feeding) depends on which videos you watch. If you take \u003ca href=\"http://www.youtube.com/watch?v=ABeWlY0KFv8\">Anthony Bourdain\u003c/a>'s word for it, “a few angry, twisted people” are misreading a process less objectionable than what you see people do to each other for a “pay per view film on the hotel channel.” If you take \u003ca href=\"http://www.youtube.com/watch?v=Ojvu7qHWqoM\">Kate Winslett\u003c/a>'s word for it, ducks and geese suffer a “terrifying and painful process” before being killed “for their diseased and bloated livers.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/lafitte560.jpg\">\u003cimg class=\"alignnone size-full wp-image-43114\" title=\"Diners at FU Fois Gras rEvolution\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/lafitte560.jpg\" alt=\"Diners at FU Fois Gras rEvolution\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Butcher paper blocks the diners' view of United for Animals protestors, but not their signs.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/25/jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen/\">Jacques Pépin\u003c/a> told Bay Area Bites he feels the activists \"have no idea what they are talking about. And the worst is that they are righteous.\" Wolfgang Puck was one of the \u003ca href=\"http://sfist.com/2012/03/01/wolfgang_puck_sends_letter_to_resta.php\">famously righteous\u003c/a> chefs on the anti-foie gras side, until he was discovered \u003ca href=\"http://foodarts.com/news/features/16359/foie-and-its-discontents\">serving it at private events\u003c/a>, upon request.\u003c/p>\n\u003cp>Some predict a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/13/forbidden-foie-gras/\">black market will develop\u003c/a>, with the illicit goods smuggled in from places like New York, France and China. As Adrienne Hill reported for \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=13872710\">NPR\u003c/a>, Chicago chefs and diners found a way around a foie gras ban there. That said, it's much easier to circumvent a city-wide ban than a statewide ban.\u003c/p>\n\u003cp>As I reported for The California Report and NPR, animal rights activists estimate some 300 restaurants around California still serve foie gras. The protestors are mobilized to meet the chefs and diners wherever they meet to eat it. Dana Portnoy told me outside Lafitte that groups like United for Animals and the Animal Protection and Rescue League have such a strong sense of urgency “because the ducks are being tortured on a daily basis until the ban takes effect.”\u003c/p>\n\u003cp>Here's the California Report story that aired May 9.\u003cbr>\n\u003cobject width=\"335\" height=\"85\" classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201205090850b.xml\">\u003cparam name=\"src\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cembed width=\"335\" height=\"85\" type=\"application/x-shockwave-flash\" src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" flashvars=\"file=http://www.kqed.org/radio/archives/R201205090850b.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/PETA-560.jpg\">\u003cimg class=\"alignnone size-full wp-image-43115\" title=\"Julie Gillen of United for Animals\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/PETA-560.jpg\" alt=\"Julie Gillen of United for Animals\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Julie Gillen of United for Animals ran around to a back window as Lafitte diners ate six courses of foie gras, from appetizers to dessert.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Here’s a handy (but hardly comprehensive) list for foie gras fans and protesters alike. As you can see, the heavy concentrations are in LA, SF and Wine Country:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.alexanderssteakhouse.com/sf_site/san_francisco_information.html\">Alexander’s Steakhouse\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://amerestaurant.com/\">Ame\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://animalrestaurant.com/\">Animal\u003c/a> (LA)\u003c/li>\n\u003cli>\u003ca href=\"http://brassicanapavalley.com/\">Brassica\u003c/a> (St. Helena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.bouchonbistro.com/\">Bouchon Bistro\u003c/a> (Yountville & Beverly Hills)\u003c/li>\n\u003cli>\u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.charliepalmer.com/Properties/DryCreekKitchen\">Charlie Palmer’s Dry Kitchen\u003c/a> (Healdsburg)\u003cstrong>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a> (Mountain View)\u003c/li>\n\u003cli>\u003ca href=\"http://www.cyrusrestaurant.com/\">Cyrus\u003c/a> (Healdsburg)\u003c/li>\n\u003cli>\u003ca href=\"http://www.theeveleigh.com/\">Eveleigh\u003c/a> (West Hollywood)\u003c/li>\n\u003cli>\u003ca href=\"http://www.havengastropub.com/\">Haven Gastropub+Brewery\u003c/a> (Pasadena)\u003c/li>\n\u003cli>\u003ca href=\"http://mvink.com/food/\">INK\u003c/a> (Los Angeles)\u003c/li>\n\u003cli>\u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.jirafferestaurant.com/\">Jiraffe\u003c/a> (Santa Monica)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kj.com/\">Kendall Jackson\u003c/a> (Healdsburg)\u003c/li>\n\u003cli>\u003ca href=\"http://www.lafolie.com/\">La Folie\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.laseinebg.com/\">La Seine\u003c/a> (Beverly Hills)\u003c/li>\n\u003cli>\u003ca href=\"http://www.bardessono.com/restaurant_bar/\">Lucy at Bardessono\u003c/a> (Yountville)\u003c/li>\n\u003cli>\u003ca href=\"http://www.ludolefebvre.com/ludobites\">LudoBites\u003c/a> (LA)\u003c/li>\n\u003cli>\u003ca href=\"http://www.martinswestgp.com/\">Martins West\u003c/a> (Redwood City)\u003c/li>\n\u003cli>\u003ca href=\"http://melisse.com/\">Mélisse\u003c/a> (Santa Monica)\u003c/li>\n\u003cli>\u003ca href=\"http://www.michaelsonnaples.com/\">Michaels on Naples\u003c/a> (Long Beach)\u003c/li>\n\u003cli>\u003ca href=\"http://morimotonapa.com/\">Morimoto Napa\u003c/a> (Napa)\u003c/li>\n\u003cli>\u003ca href=\"http://www.onemarket.com/\">One Market\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.patinagroup.com/\">Patina Group\u003c/a> (statewide)\u003c/li>\n\u003cli>\u003ca href=\"http://www.plumedhorse.com/\">Plumed Horse\u003c/a> (Saratoga)\u003c/li>\n\u003cli>\u003ca href=\"http://www.providencela.com/\">Providence\u003c/a> (Los Angeles)\u003c/li>\n\u003cli>\u003ca href=\"http://www.thompsonhotels.com/hotels/la/hollywood-roosevelt/eat/public-kitchen-and-bar\">Public Bar and Kitchen\u003c/a> (LA)\u003c/li>\n\u003cli>\u003ca href=\"http://www.thescdsf.com/SubCulture_Dining/Avenger_Series.html\">SubCulture Dining\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.terrarestaurant.com/\">Terra\u003c/a> (St. Helena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.frenchlaundry.com/\">The French Laundry\u003c/a> (Yountville)\u003c/li>\n\u003cli>\u003ca href=\"http://www.therestaurantatmeadowood.com/\">The Restaurant at Meadowood\u003c/a> (St. Helena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.roycela.com/\">The Royce at The Langham\u003c/a> (Pasadena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.txokosf.com/\">Txoko\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.waterlooandcity.com/\">Waterloo & City\u003c/a> (Culver City)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Unless something surprising happens, Californians will no longer see foie gras on restaurant menus starting July 1. A 2004 state bill enacted the ban, championed by then state Senate President Pro Tem John Burton, who told KQED's Forum he doesn't profess to be an expert on foie gras. He just wants to stop the force feeding of birds. \"I don't know why chefs can't make something that tastes like foie gras that doesn't mean they have to torture birds to do it.\"",
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"description": "Unless something surprising happens, Californians will no longer see foie gras on restaurant menus starting July 1. A 2004 state bill enacted the ban, championed by then state Senate President Pro Tem John Burton, who told KQED's Forum he doesn't profess to be an expert on foie gras. He just wants to stop the force feeding of birds. "I don't know why chefs can't make something that tastes like foie gras that doesn't mean they have to torture birds to do it."",
"title": "Last Hurrah for Foie Gras | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/foie-gras560a.jpg\">\u003cimg class=\"alignnone size-full wp-image-43130\" title=\"Foie Gras salad\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/foie-gras560a.jpg\" alt=\"Foie Gras salad\" width=\"560\" height=\"352\">\u003c/a>\u003cbr>\n\u003cem>Asparagus and artichoke salad, with mizuna, toasted oats and foie gras.\u003c/em>\u003c/p>\n\u003cp>Unless something surprising happens, Californians will no longer see foie gras on restaurant menus starting July 1.\u003cstrong> \u003c/strong>A 2004 \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=200320040SB1520\">state bill\u003c/a> enacted the ban, championed by then state Senate President Pro Tem John Burton, who told \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/03/kqeds-forum-foie-gras-to-ban-or-not-to-ban/\">KQED's Forum\u003c/a> he doesn't profess to be an expert on foie gras. He just wants to stop the force feeding of birds. \"I don't know why chefs can't make something that tastes like foie gras that doesn't mean they have to torture birds to do it.\"\u003c/p>\n\u003cp>The legislation gave California’s sole producer, \u003ca href=\"http://www.artisanfoiegras.com/\">Sonoma Foie Gras\u003c/a>, seven and a half years lead time to develop an alternative method of production considered humane. Founder/owner Guillermo Gonzalez tells KQED “Our last flock of ducks will be out of the farm by mid-June.”\u003c/p>\n\u003cp>In large part because of the lead time, many of California’s high end chefs say they were caught off guard. In an 11\u003csup>th\u003c/sup> hour protest, more than 100 \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2012/04/29/MN5A1OA7U6.DTL\">signed a petition\u003c/a> on behalf of the Coalition for Humane and Ethical Farming Standards (aka CHEFS) and sent it to Sacramento. It’s unclear how effective they can be politically, even though many have spent the last half year throwing foie gras themed dinners/fundraisers for the cause.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/russell-jackson200.jpg\">\u003cimg class=\"alignleft size-full wp-image-43116\" title=\"Russell Jackson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/russell-jackson200.jpg\" alt=\"Russell Jackson\" width=\"200\" height=\"245\">\u003c/a>Like Food Gal \u003ca href=\"http://www.foodgal.com/2012/03/fighting-for-foie-gras/\">Carolyn Jung\u003c/a>, I attended the last “FU Fois Gras rEvolution” held by Russell Jackson, the chef/owner of the now closed Lafitte Restaurant. He still sells t-shirts that say \"I've got your foie gras right here, \u003ca href=\"http://lafittesf.com/swag.html\">m!@#$%f^&*er\u003c/a>.\" (Did I mention this is a heated debate?)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What really gets in Jackson’s craw about SB 1520 is language he feels opens the door for California regulators to shut down most, if not all, poultry production in California.\u003c/p>\n\u003cp>“How big was your turkey at Thanksgiving this year?” he asks. “Read the law. It's there, in black and white.” He actually read part of the law to diners at Lafitte before they tucked into a six course meal starring foie gras.\u003c/p>\n\u003cp>\u003cstrong>Section of SB 1520\u003c/strong>\u003cbr>\n\u003cem>25980.\u003c/em>\u003cbr>\n\u003cem>For purposes of this section, the following terms have the following meanings:\u003c/em>\u003c/p>\n\u003cp>\u003cem>(a) A bird includes, but is not limited to, a duck or goose.\u003c/em>\u003c/p>\n\u003cp>\u003cem>(b) Force feeding a bird means a process that causes the bird to consume more food than a typical bird of the same species would consume voluntarily. Force feeding methods include, but are not limited to, delivering feed through a tube or other device inserted into the bird’s esophagus.\u003c/em>\u003c/p>\n\u003cp>I put Jackson’s charge to Bryan Pease, Co-founder and Board Chair of the \u003ca href=\"http://www.APRL.org\">Animal Protection and Rescue League\u003c/a> in San Diego. He replied “The law focuses narrowly on the cruel practice of force feeding ducks or geese to enlarge their livers beyond normal size. It would not affect any practices related to chickens, turkeys, or ordinary duck or geese farming, in which the birds can eat as much as they want but are not FORCED to eat (in this case with a long metal pipe) more than they would voluntarily.”\u003c/p>\n\u003cp>How you “read” the videos that depict the process of gavage (force feeding) depends on which videos you watch. If you take \u003ca href=\"http://www.youtube.com/watch?v=ABeWlY0KFv8\">Anthony Bourdain\u003c/a>'s word for it, “a few angry, twisted people” are misreading a process less objectionable than what you see people do to each other for a “pay per view film on the hotel channel.” If you take \u003ca href=\"http://www.youtube.com/watch?v=Ojvu7qHWqoM\">Kate Winslett\u003c/a>'s word for it, ducks and geese suffer a “terrifying and painful process” before being killed “for their diseased and bloated livers.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/lafitte560.jpg\">\u003cimg class=\"alignnone size-full wp-image-43114\" title=\"Diners at FU Fois Gras rEvolution\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/lafitte560.jpg\" alt=\"Diners at FU Fois Gras rEvolution\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Butcher paper blocks the diners' view of United for Animals protestors, but not their signs.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/25/jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen/\">Jacques Pépin\u003c/a> told Bay Area Bites he feels the activists \"have no idea what they are talking about. And the worst is that they are righteous.\" Wolfgang Puck was one of the \u003ca href=\"http://sfist.com/2012/03/01/wolfgang_puck_sends_letter_to_resta.php\">famously righteous\u003c/a> chefs on the anti-foie gras side, until he was discovered \u003ca href=\"http://foodarts.com/news/features/16359/foie-and-its-discontents\">serving it at private events\u003c/a>, upon request.\u003c/p>\n\u003cp>Some predict a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/13/forbidden-foie-gras/\">black market will develop\u003c/a>, with the illicit goods smuggled in from places like New York, France and China. As Adrienne Hill reported for \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=13872710\">NPR\u003c/a>, Chicago chefs and diners found a way around a foie gras ban there. That said, it's much easier to circumvent a city-wide ban than a statewide ban.\u003c/p>\n\u003cp>As I reported for The California Report and NPR, animal rights activists estimate some 300 restaurants around California still serve foie gras. The protestors are mobilized to meet the chefs and diners wherever they meet to eat it. Dana Portnoy told me outside Lafitte that groups like United for Animals and the Animal Protection and Rescue League have such a strong sense of urgency “because the ducks are being tortured on a daily basis until the ban takes effect.”\u003c/p>\n\u003cp>Here's the California Report story that aired May 9.\u003cbr>\n\u003cobject width=\"335\" height=\"85\" classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201205090850b.xml\">\u003cparam name=\"src\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cembed width=\"335\" height=\"85\" type=\"application/x-shockwave-flash\" src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" flashvars=\"file=http://www.kqed.org/radio/archives/R201205090850b.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/PETA-560.jpg\">\u003cimg class=\"alignnone size-full wp-image-43115\" title=\"Julie Gillen of United for Animals\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/PETA-560.jpg\" alt=\"Julie Gillen of United for Animals\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Julie Gillen of United for Animals ran around to a back window as Lafitte diners ate six courses of foie gras, from appetizers to dessert.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Here’s a handy (but hardly comprehensive) list for foie gras fans and protesters alike. As you can see, the heavy concentrations are in LA, SF and Wine Country:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.alexanderssteakhouse.com/sf_site/san_francisco_information.html\">Alexander’s Steakhouse\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://amerestaurant.com/\">Ame\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://animalrestaurant.com/\">Animal\u003c/a> (LA)\u003c/li>\n\u003cli>\u003ca href=\"http://brassicanapavalley.com/\">Brassica\u003c/a> (St. Helena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.bouchonbistro.com/\">Bouchon Bistro\u003c/a> (Yountville & Beverly Hills)\u003c/li>\n\u003cli>\u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.charliepalmer.com/Properties/DryCreekKitchen\">Charlie Palmer’s Dry Kitchen\u003c/a> (Healdsburg)\u003cstrong>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a> (Mountain View)\u003c/li>\n\u003cli>\u003ca href=\"http://www.cyrusrestaurant.com/\">Cyrus\u003c/a> (Healdsburg)\u003c/li>\n\u003cli>\u003ca href=\"http://www.theeveleigh.com/\">Eveleigh\u003c/a> (West Hollywood)\u003c/li>\n\u003cli>\u003ca href=\"http://www.havengastropub.com/\">Haven Gastropub+Brewery\u003c/a> (Pasadena)\u003c/li>\n\u003cli>\u003ca href=\"http://mvink.com/food/\">INK\u003c/a> (Los Angeles)\u003c/li>\n\u003cli>\u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.jirafferestaurant.com/\">Jiraffe\u003c/a> (Santa Monica)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kj.com/\">Kendall Jackson\u003c/a> (Healdsburg)\u003c/li>\n\u003cli>\u003ca href=\"http://www.lafolie.com/\">La Folie\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.laseinebg.com/\">La Seine\u003c/a> (Beverly Hills)\u003c/li>\n\u003cli>\u003ca href=\"http://www.bardessono.com/restaurant_bar/\">Lucy at Bardessono\u003c/a> (Yountville)\u003c/li>\n\u003cli>\u003ca href=\"http://www.ludolefebvre.com/ludobites\">LudoBites\u003c/a> (LA)\u003c/li>\n\u003cli>\u003ca href=\"http://www.martinswestgp.com/\">Martins West\u003c/a> (Redwood City)\u003c/li>\n\u003cli>\u003ca href=\"http://melisse.com/\">Mélisse\u003c/a> (Santa Monica)\u003c/li>\n\u003cli>\u003ca href=\"http://www.michaelsonnaples.com/\">Michaels on Naples\u003c/a> (Long Beach)\u003c/li>\n\u003cli>\u003ca href=\"http://morimotonapa.com/\">Morimoto Napa\u003c/a> (Napa)\u003c/li>\n\u003cli>\u003ca href=\"http://www.onemarket.com/\">One Market\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.patinagroup.com/\">Patina Group\u003c/a> (statewide)\u003c/li>\n\u003cli>\u003ca href=\"http://www.plumedhorse.com/\">Plumed Horse\u003c/a> (Saratoga)\u003c/li>\n\u003cli>\u003ca href=\"http://www.providencela.com/\">Providence\u003c/a> (Los Angeles)\u003c/li>\n\u003cli>\u003ca href=\"http://www.thompsonhotels.com/hotels/la/hollywood-roosevelt/eat/public-kitchen-and-bar\">Public Bar and Kitchen\u003c/a> (LA)\u003c/li>\n\u003cli>\u003ca href=\"http://www.thescdsf.com/SubCulture_Dining/Avenger_Series.html\">SubCulture Dining\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.terrarestaurant.com/\">Terra\u003c/a> (St. Helena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.frenchlaundry.com/\">The French Laundry\u003c/a> (Yountville)\u003c/li>\n\u003cli>\u003ca href=\"http://www.therestaurantatmeadowood.com/\">The Restaurant at Meadowood\u003c/a> (St. Helena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.roycela.com/\">The Royce at The Langham\u003c/a> (Pasadena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.txokosf.com/\">Txoko\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.waterlooandcity.com/\">Waterloo & City\u003c/a> (Culver City)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mexican Restaurant Comal Opens its Doors in Berkeley",
"title": "Mexican Restaurant Comal Opens its Doors in Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2912-e1336409958980.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2912-e1336409958980.jpg\" alt=\"kitchen\" title=\"kitchen\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42913\">\u003c/a>\u003c/p>\n\u003cp>This past Saturday was the night of the \u003ca href=\"http://storify.com/kqednews/bay-area-supermoon-photos\">super moon\u003c/a> and Cinco de Mayo. It was a lovely, warm evening that was perfect for sitting outdoors and sipping on margaritas. I was overly optimistic about getting a table for myself and several friends at \u003ca href=\"http://www.comalberkeley.com/\">Comal\u003c/a>, the new Mexican restaurant that opened last Friday in downtown Berkeley and was packed on the second night of its debut. \u003c/p>\n\u003cp>My friend \u003ca href=\"http://www.flickr.com/photos/bicigirl\">Pamela Palma\u003c/a> and I returned the next evening in search of cocktails and tamales. Comal (named after a Mexican \u003ca href=\"http://en.wikipedia.org/wiki/Comal_(cookware)\">griddle\u003c/a>) was filled to capacity by 6:30PM. We made ourselves comfortable at the bar, ready to sample some of \u003ca href=\"http://www.bonvivants-sf.com/\">Bon Vivants\u003c/a>' creations.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2914-e1336409979746.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2914-e1336409979746.jpg\" alt=\"bar\" title=\"bar\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42914\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2919-e1336409998446.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2919-e1336409998446.jpg\" alt=\"bartender\" title=\"bartender\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42915\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pamela went for a margarita (Cimarron Blanco tequila, orange-scented agave syrup, lime - $9), while I chose the \"Palomaesque\" (Don Amado Rustico Mezcal, Cocchi Americano, grapefruit, lime, honey and soda - $9). My favorite was \"El Burro,\" made with 1800 100-proof Blanco tequila, lime, bitters, salt, ginger and soda and accompanied with a toothpick laden with thin slices of candied ginger ($9). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2920-e1336410014505.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2920-e1336410014505.jpg\" alt=\"drinks\" title=\"drinks\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42916\">\u003c/a>\u003c/p>\n\u003cp>While we nursed our drinks, we took in the gorgeous layout and design of the main room, exquisitely designed by the architectural firm \u003ca href=\"http://www.abmoarchitects.com/\">Abueg Morris\u003c/a> (Nopalito, Roam, Prather Ranch) that incorporated elements of the original Douglas fir beam structure and wooden floors with modern decor and artworks. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2935.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2935-e1336410412748.jpg\" alt=\"front of comal\" title=\"front of comal\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42921\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2967-e1336410115238.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2967-e1336410115238.jpg\" alt=\"dining room\" title=\"dining room\" width=\"552\" height=\"309\" class=\"alignnone size-full wp-image-42938\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2926.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2926-e1336410319294.jpg\" alt=\"dining room\" title=\"dining room\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42919\">\u003c/a>\u003c/p>\n\u003cp>Seats at a communal table -- which can accomodate up to 10-12 diners -- opened up within the hour. While it's a little awkward at times navigating in and out of the long wooden bench when it's filled up with patrons, we were happy to avoid an hour and a half long wait for a private table. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2936.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2936-e1336410352468.jpg\" alt=\"communal table\" title=\"communal table\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42922\">\u003c/a>\u003c/p>\n\u003cp>And the seating arrangement, like the menu, is conducive to sharing both plates and conversations. We chatted with a party of three seated to the right of us that were marveling at the acoustics of the airy interior. Despite being surrounded by people and being located right near the open kitchen, we could hear our conversation without distraction and weren't disturbed by our neighbors. One gentlemen remarked that he'd heard plenty of thought had been put into the \u003ca href=\"http://www.urbandaddy.com/sfo/nightlife/17916/Comal_A_Sexy_New_Cantina_in_Berkeley_San_Francisco_SFO_Downtown_Restaurant\">sound quality of the dining space\u003c/a>, perhaps no surprise since the owner, John Paluska, spent over 20 years managing the band \u003ca href=\"http://phish.com/\">Phish\u003c/a> before embarking on his new career as restauranteur. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2934.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2934-e1336410748601.jpg\" alt=\"kitchen\" title=\"kitchen\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42920\">\u003c/a>\u003c/p>\n\u003cp>We began with thick-cut yucca fries and with chipotle aioli ($5), and \u003ca href=\"http://ranchogordo.typepad.com/rancho_gordo_experiments_/2008/06/sikil-pak-or-pumpkin-seed-dip.html\">\u003cem>sikil pak\u003c/em>\u003c/a>, a Mayan pumpkin seed dip traditionally made with roasted tomatoes (pak translates to tomato) ($6.50). Chef Gandin (former chef de cuisine at \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> whose background includes pursuing a doctoral degree in Latin American history and a short stint in Michoacán) opted to use grilled eggplant in lieu of the tomato, although I'm guessing this dish may evolve once tomatoes come into season in the Bay Area as the menu draws upon local and seasonal ingredients. The yucca fries with the creamy aioli seemed like a standard starter dish aimed to appeal to the general public, while the sikil pak was somewhat bland. But the freshly made tortilla chips and three salsas that came with the dip livened it up, particularly the chipotle salsa that gave it a little kick. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2950.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2950-e1336410510546.jpg\" alt=\"yucca fries\" title=\"yucca fries\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42928\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2951.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2951-e1336410535632.jpg\" alt=\"sikil pak\" title=\"sikil pak\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42929\">\u003c/a>\u003c/p>\n\u003cp>There were several other appetizers that seemed tempting -- the local King Salmon ceviche, \u003cem>tripe guisado\u003c/em> and Pt. Reyes mussels -- although there was no tortilla pizza, or \u003ca href=\"http://www.dailycandy.com/los-angeles/article/125706/Comal-Mexican-Fare-and-Tequila-Cocktails-in-Berkeley\">\u003cem>tlayuda\u003c/em>\u003c/a>, to be found on the menu and had been hyped up in several \u003ca href=\"http://blog.sfgate.com/inberkeley/2012/04/30/comal-new-restaurant-takes-a-bet-on-downtown-berkeley/\">blogs\u003c/a> prior to opening. We chose the squash blossom, epazote and salsa verde quesadilla ($9), but were disappointed that they must have run out of the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Corn_smut\">cuitlacoche\u003c/a>\u003c/em> version that was listed on the daily menu posted on their website. We also ordered the potato, rajas, chayote tamale ($8) and a side of midnight black beans de olla ($4). The server was happy to accomodate Pamela's request to have it sauced with mole negro as well, which came with the Fulton Valley chicken tamale. We rounded up the meal with the Berkshire pork carnitas, orange-fennel slaw, salsa verde ($10). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2956.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2956-e1336410629177.jpg\" alt=\"tamale\" title=\"tamale \" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42931\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2957.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2957-e1336410595522.jpg\" alt=\"tacos\" title=\"tacos\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42932\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2955.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2955-e1336410670458.jpg\" alt=\"quesadilla\" title=\"quesadilla\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42930\">\u003c/a>\u003c/p>\n\u003cp>While we waited for our food, we couldn't help but admire our neighbors's platter of spit-roasted chicken, which would be perfect to share amongst a large group.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2946.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2946-e1336410695492.jpg\" alt=\"chicken\" title=\"chicken\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42927\">\u003c/a>\u003c/p>\n\u003cp>A native Chilean and daughter of a retired professional chef (and a talented home cook herself), Pamela is a fairly discerning eater -- particularly when it comes to Latin American cuisine. She found her tamale to be too mushy and wished it had a creamier, more polenta-like texture; there was also an underwhelming amount of rajas and other fillings inside. The mole tasted too strongly of tomato and not enough chocolate essence and spices for her liking, and the beans, while garnished with \u003cem>queso blanco\u003c/em>, were just average. We both loved the quesadilla which has a pleasant blend of gently bitter and sweet tastes. The carnitas were tender and juicy, but I would have preferred to have more meat and less of the pickled onions and fennel slaw, which were heaped on top with too-large chunks of orange. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2960.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2960-e1336410852129.jpg\" alt=\"dinner\" title=\"dinner\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42934\">\u003c/a>\u003c/p>\n\u003cp>While the dinner didn't quite measure up against one of our beloved Mexican restaurants in Oakland, \u003ca href=\"http://www.donatomas.com/\">Doña Tomás\u003c/a>, the food was good overall. The service from our congenial server and the staff was impeccable, and despite the busy dinner rush, we were attended to quickly and always with charm and warmth. We'll definitely be back once the large patio opens (it can accomodate over 100 diners year-round), and I predict it will be a much sought-after spot in the upcoming summer months. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2922-e1336410030828.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2922-e1336410030828.jpg\" alt=\"patio\" title=\"patio\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42917\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.comalberkeley.com\">Comal\u003c/a>\u003cbr>\n2020 Shattuck Avenue (at University Ave.)\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPhone: 510.926.6300\u003cbr>\nHours: 5:30 to late, with weekend brunch to follow down the road\u003cbr>\n\u003ca href=\"https://www.facebook.com/comalberkeley\">Facebook\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/comalrestaurant\">@comalrestaurant\u003c/a>\u003c/p>\n\n",
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"excerpt": "Comal, the new Mexican restaurant that opened last Friday in downtown Berkeley, was packed on the second night of its debut. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2912-e1336409958980.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2912-e1336409958980.jpg\" alt=\"kitchen\" title=\"kitchen\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42913\">\u003c/a>\u003c/p>\n\u003cp>This past Saturday was the night of the \u003ca href=\"http://storify.com/kqednews/bay-area-supermoon-photos\">super moon\u003c/a> and Cinco de Mayo. It was a lovely, warm evening that was perfect for sitting outdoors and sipping on margaritas. I was overly optimistic about getting a table for myself and several friends at \u003ca href=\"http://www.comalberkeley.com/\">Comal\u003c/a>, the new Mexican restaurant that opened last Friday in downtown Berkeley and was packed on the second night of its debut. \u003c/p>\n\u003cp>My friend \u003ca href=\"http://www.flickr.com/photos/bicigirl\">Pamela Palma\u003c/a> and I returned the next evening in search of cocktails and tamales. Comal (named after a Mexican \u003ca href=\"http://en.wikipedia.org/wiki/Comal_(cookware)\">griddle\u003c/a>) was filled to capacity by 6:30PM. We made ourselves comfortable at the bar, ready to sample some of \u003ca href=\"http://www.bonvivants-sf.com/\">Bon Vivants\u003c/a>' creations.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2914-e1336409979746.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2914-e1336409979746.jpg\" alt=\"bar\" title=\"bar\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42914\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2919-e1336409998446.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2919-e1336409998446.jpg\" alt=\"bartender\" title=\"bartender\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42915\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pamela went for a margarita (Cimarron Blanco tequila, orange-scented agave syrup, lime - $9), while I chose the \"Palomaesque\" (Don Amado Rustico Mezcal, Cocchi Americano, grapefruit, lime, honey and soda - $9). My favorite was \"El Burro,\" made with 1800 100-proof Blanco tequila, lime, bitters, salt, ginger and soda and accompanied with a toothpick laden with thin slices of candied ginger ($9). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2920-e1336410014505.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2920-e1336410014505.jpg\" alt=\"drinks\" title=\"drinks\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42916\">\u003c/a>\u003c/p>\n\u003cp>While we nursed our drinks, we took in the gorgeous layout and design of the main room, exquisitely designed by the architectural firm \u003ca href=\"http://www.abmoarchitects.com/\">Abueg Morris\u003c/a> (Nopalito, Roam, Prather Ranch) that incorporated elements of the original Douglas fir beam structure and wooden floors with modern decor and artworks. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2935.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2935-e1336410412748.jpg\" alt=\"front of comal\" title=\"front of comal\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42921\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2967-e1336410115238.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2967-e1336410115238.jpg\" alt=\"dining room\" title=\"dining room\" width=\"552\" height=\"309\" class=\"alignnone size-full wp-image-42938\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2926.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2926-e1336410319294.jpg\" alt=\"dining room\" title=\"dining room\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42919\">\u003c/a>\u003c/p>\n\u003cp>Seats at a communal table -- which can accomodate up to 10-12 diners -- opened up within the hour. While it's a little awkward at times navigating in and out of the long wooden bench when it's filled up with patrons, we were happy to avoid an hour and a half long wait for a private table. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2936.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2936-e1336410352468.jpg\" alt=\"communal table\" title=\"communal table\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42922\">\u003c/a>\u003c/p>\n\u003cp>And the seating arrangement, like the menu, is conducive to sharing both plates and conversations. We chatted with a party of three seated to the right of us that were marveling at the acoustics of the airy interior. Despite being surrounded by people and being located right near the open kitchen, we could hear our conversation without distraction and weren't disturbed by our neighbors. One gentlemen remarked that he'd heard plenty of thought had been put into the \u003ca href=\"http://www.urbandaddy.com/sfo/nightlife/17916/Comal_A_Sexy_New_Cantina_in_Berkeley_San_Francisco_SFO_Downtown_Restaurant\">sound quality of the dining space\u003c/a>, perhaps no surprise since the owner, John Paluska, spent over 20 years managing the band \u003ca href=\"http://phish.com/\">Phish\u003c/a> before embarking on his new career as restauranteur. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2934.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2934-e1336410748601.jpg\" alt=\"kitchen\" title=\"kitchen\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42920\">\u003c/a>\u003c/p>\n\u003cp>We began with thick-cut yucca fries and with chipotle aioli ($5), and \u003ca href=\"http://ranchogordo.typepad.com/rancho_gordo_experiments_/2008/06/sikil-pak-or-pumpkin-seed-dip.html\">\u003cem>sikil pak\u003c/em>\u003c/a>, a Mayan pumpkin seed dip traditionally made with roasted tomatoes (pak translates to tomato) ($6.50). Chef Gandin (former chef de cuisine at \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> whose background includes pursuing a doctoral degree in Latin American history and a short stint in Michoacán) opted to use grilled eggplant in lieu of the tomato, although I'm guessing this dish may evolve once tomatoes come into season in the Bay Area as the menu draws upon local and seasonal ingredients. The yucca fries with the creamy aioli seemed like a standard starter dish aimed to appeal to the general public, while the sikil pak was somewhat bland. But the freshly made tortilla chips and three salsas that came with the dip livened it up, particularly the chipotle salsa that gave it a little kick. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2950.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2950-e1336410510546.jpg\" alt=\"yucca fries\" title=\"yucca fries\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42928\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2951.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2951-e1336410535632.jpg\" alt=\"sikil pak\" title=\"sikil pak\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42929\">\u003c/a>\u003c/p>\n\u003cp>There were several other appetizers that seemed tempting -- the local King Salmon ceviche, \u003cem>tripe guisado\u003c/em> and Pt. Reyes mussels -- although there was no tortilla pizza, or \u003ca href=\"http://www.dailycandy.com/los-angeles/article/125706/Comal-Mexican-Fare-and-Tequila-Cocktails-in-Berkeley\">\u003cem>tlayuda\u003c/em>\u003c/a>, to be found on the menu and had been hyped up in several \u003ca href=\"http://blog.sfgate.com/inberkeley/2012/04/30/comal-new-restaurant-takes-a-bet-on-downtown-berkeley/\">blogs\u003c/a> prior to opening. We chose the squash blossom, epazote and salsa verde quesadilla ($9), but were disappointed that they must have run out of the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Corn_smut\">cuitlacoche\u003c/a>\u003c/em> version that was listed on the daily menu posted on their website. We also ordered the potato, rajas, chayote tamale ($8) and a side of midnight black beans de olla ($4). The server was happy to accomodate Pamela's request to have it sauced with mole negro as well, which came with the Fulton Valley chicken tamale. We rounded up the meal with the Berkshire pork carnitas, orange-fennel slaw, salsa verde ($10). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2956.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2956-e1336410629177.jpg\" alt=\"tamale\" title=\"tamale \" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42931\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2957.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2957-e1336410595522.jpg\" alt=\"tacos\" title=\"tacos\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42932\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2955.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2955-e1336410670458.jpg\" alt=\"quesadilla\" title=\"quesadilla\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42930\">\u003c/a>\u003c/p>\n\u003cp>While we waited for our food, we couldn't help but admire our neighbors's platter of spit-roasted chicken, which would be perfect to share amongst a large group.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2946.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2946-e1336410695492.jpg\" alt=\"chicken\" title=\"chicken\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42927\">\u003c/a>\u003c/p>\n\u003cp>A native Chilean and daughter of a retired professional chef (and a talented home cook herself), Pamela is a fairly discerning eater -- particularly when it comes to Latin American cuisine. She found her tamale to be too mushy and wished it had a creamier, more polenta-like texture; there was also an underwhelming amount of rajas and other fillings inside. The mole tasted too strongly of tomato and not enough chocolate essence and spices for her liking, and the beans, while garnished with \u003cem>queso blanco\u003c/em>, were just average. We both loved the quesadilla which has a pleasant blend of gently bitter and sweet tastes. The carnitas were tender and juicy, but I would have preferred to have more meat and less of the pickled onions and fennel slaw, which were heaped on top with too-large chunks of orange. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2960.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2960-e1336410852129.jpg\" alt=\"dinner\" title=\"dinner\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42934\">\u003c/a>\u003c/p>\n\u003cp>While the dinner didn't quite measure up against one of our beloved Mexican restaurants in Oakland, \u003ca href=\"http://www.donatomas.com/\">Doña Tomás\u003c/a>, the food was good overall. The service from our congenial server and the staff was impeccable, and despite the busy dinner rush, we were attended to quickly and always with charm and warmth. We'll definitely be back once the large patio opens (it can accomodate over 100 diners year-round), and I predict it will be a much sought-after spot in the upcoming summer months. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2922-e1336410030828.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2922-e1336410030828.jpg\" alt=\"patio\" title=\"patio\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42917\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.comalberkeley.com\">Comal\u003c/a>\u003cbr>\n2020 Shattuck Avenue (at University Ave.)\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPhone: 510.926.6300\u003cbr>\nHours: 5:30 to late, with weekend brunch to follow down the road\u003cbr>\n\u003ca href=\"https://www.facebook.com/comalberkeley\">Facebook\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/comalrestaurant\">@comalrestaurant\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Interview with Absinthe Chef Adam Keough: spicy rabbit meatballs, food secrets and culinary mentors",
"title": "Interview with Absinthe Chef Adam Keough: spicy rabbit meatballs, food secrets and culinary mentors",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/adam-keough.jpg\">\u003cimg class=\"alignnone size-full wp-image-42826\" title=\"Adam Keough\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/adam-keough.jpg\" alt=\"Adam Keough\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Chef Adam Keough. Photo Credit: Ana Homonnay\u003c/em>\u003c/p>\n\u003cp>One San Francisco hotspot that has been able to consistently nail brasserie food and thoughtful cocktails is \u003ca href=\"http://www.absinthe.com/\">Absinthe\u003c/a>. The Hayes Valley location and varied menu tend to be a draw for arts patrons and gourmand imbibers, and the inviting space gives off a sexy and warm vibe (what’s not to love about that?). Adam Keough, 34, has been the Executive Chef of Absinthe since 2010. During his tenure, Absinthe garnered a Chronicle \u003ca href=\"http://www.sfgate.com/food/top100/\">Top 100\u003c/a> spot for both 2011 and 2012. Wine Spectator gave Absinthe its Best of Award of Excellence for three straight years from 2009 through 2011. The accolade list continues: Absinthe is also on the 2011 and 2012 \u003ca href=\"http://sf.eater.com/tags/eater-38\">Eater SF 38\u003c/a> Essential San Francisco Restaurants list and \u003ca href=\"http://www.7x7.com/eat-drink/big-eat-2012-list\">7x7 Magazine Big Eat 2012\u003c/a> list of 100 things to eat before you die.\u003c/p>\n\u003cp>Chef Keogh is from Boston and early on felt the draw of the kitchen when he did holiday cooking with his grandparents as a kid. His first job was as a teenager at a South Boston restaurant and he then enrolled at the Culinary Institute of America in Hyde Park. Keough did an externship at the Ritz-Carlton in Palm Beach and was junior sous chef and chef de cuisine for award-winning \u003ca href=\"http://ambrosiaeventsandcatering.com/thechef.html\">Chef Anthony Ambrose\u003c/a> at Ambrosia on Huntington. The budding chef worked with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/18/qa-with-saison-chef-joshua-skenes/\">Joshua Skenes\u003c/a> at Ambrosia, and the two remained friends after Skenes landed in the Bay Area (more on that in a bit).\u003c/p>\n\u003cp>He next worked under Skenes at Chez TJ, and then cheffed for the \u003ca href=\"http://michaelmina.net/\">Mina Restaurant Group\u003c/a> at Arcadia in San Jose. At age 28, he opened \u003ca href=\"http://michaelmina.net/restaurants/locations/stoc.php\">Stonehill Tavern\u003c/a> for Michael Mina at the St. Regis Monarch Beach Resort in Dana Point. Under his watch, the restaurant received three stars from the \u003ca href=\"http://www.latimes.com/features/food/la-fo-stonehill-review,0,541908.story\">Los Angeles Times\u003c/a>, and Keough was named “Best New Chef of Orange County” by Riviera magazine. He was also twice a \u003ca href=\"http://www.jamesbeard.org/awards\">James Beard Foundation\u003c/a> semifinalist, in 2007 and 2008. Bay Area Bites caught up with Keough via telephone interview.\u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant? We hear you’re \u003ca href=\"https://twitter.com/#!/el_cuchillo\">looking for a pastry cook\u003c/a>.\u003c/strong>\u003cbr>\nWe’re always looking for good people in every department.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/03/13/matt-conway-named-bar-manager-at-absinthe/\">Mattie Conway\u003c/a> is now the Bar Manager. We’re re-launching some items on the menu and he’s still out front doing some bartending.\u003c/p>\n\u003cp>Obviously launching the spring menu is exciting. We’re coming out of the long winter, where you see the same products over and over. So once spring hits, you have beautiful vegetables and fruit. I’m adding a mozzarella stuffed arancini with a spicy orange pomodoro. My grandmother used to put orange juice in her marinara for sweetness. The dish is done with a little white wine, and San Marzano tomatoes charred under the broiler. Fold that into all the ingredients, and then do a slow simmer for 45 minutes. There’s acid to balance the flavor from all the mascarpone cheese and cream.\u003c/p>\n\u003cp>By early May, there will also be an open face smoked trout sandwich with gribiche sauce, crispy pancetta, butter lettuce, and pickled red onion, on griddled brioche. Gribiche is almost like a French version of tartare sauce. It has all the same kind of components, and instead of egg yolk, there’s a mayo made with hard boiled egg. Then I fold in capers, cornichons and fines herbes.\u003c/p>\n\u003cp>I’m also preparing a James Beard menu, for an event happening at the \u003ca href=\"http://www.jamesbeard.org/\">Beard House\u003c/a> in Manhattan mid-summer. We have a team of about ten people doing the planning and preparing. Everyone’s distributed to different tasks, and we’ll create the Absinthe experience there. Which means we bring everything there. I went ten years ago with Tony Ambrose. They’ve remodeled since I was there last, but you can look online to see how it’s all set up.\u003c/p>\n\u003cp>\u003cstrong>You rotate rabbit meatballs on the menu. Meatballs are crowd pleasing, but why go with rabbit?\u003c/strong>\u003cbr>\nThe way the rabbit meatballs started is I wanted to do this rabbit stew because I really like a good, simple braised rabbit stew. But the loin pieces of meat always dry out. So I decided I wanted to just serve my favorite part of the rabbit: the front and hind legs. Then I can take the rest of the meat and do something different. Thinking about our bar snack program, you've got people who are going to the symphony and getting small bites and what not… Whenever rabbit stew is on the menu, then meatballs are also on the bar menu.\u003c/p>\n\u003cp>\u003cstrong>Do you have a significant other? \u003c/strong>\u003cbr>\nYes, I do and she likes it when I mention her (laughs). Emily LeBloch and I met when I was the chef at Stonehill Tavern. I was at the \u003ca href=\"http://www.yelp.com/biz/red-fox-lounge-san-clemente\">Red Fox Lounge\u003c/a> bar. It’s a surfer and lifeguard type of bar and I used to go there after work. She was having a small birthday party and asked me to sign her friend’s birthday card. We started talking and have been together for 5 yrs. She’s a behavior therapist for kids with CARD (the \u003ca href=\"http://www.centerforautism.com/\">Center for Autism Related Disorders\u003c/a>) and we live together in Hayes Valley.\u003c/p>\n\u003cp>\u003cstrong>Working at a place called Absinthe may get people wondering if you love to order the “green fairy” spirit. Do you drink absinthe?\u003c/strong>\u003cbr>\nI like it in cocktails and try and taste everything here. But I prefer my drink to be the 21 Hayes, which has gin, Pimms and muddled cucumber.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food & drink? \u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a>. For meats and things, I’ll stop by \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> and get something cool.\u003cbr>\nI don't want it to blow up too much but I like to go to \u003ca href=\"http://www.yelp.com/biz/katana-ya-san-francisco\">Katana-Ya\u003c/a> on Geary at Mason. Every time, I get the lava roll, which has tempura shrimp with spicy tuna.\u003c/p>\n\u003cp>We really like going to \u003ca href=\"http://www.burmasuperstar.com/\">Burma Superstar\u003c/a>, usually for lunch on Monday, which is always my day off.\u003c/p>\n\u003cp>I go get pizza at \u003ca href=\"http://tonyspizzanapoletana.com/\">Tony’s\u003c/a> in North Beach.\u003c/p>\n\u003cp>\u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\nMichael Mina – we still communicate by phone or text.\u003cbr>\nTony Ambrose really taught me a lot and we still talk quite a bit. He’ll probably come to the James Beard dinner.\u003cbr>\nJosh Skenes – we worked together years ago with Tony Ambrose. Then Josh moved out here. He kept telling me about Chez TJ, and the produce and restaurant scene out here. So then we worked together at Chez TJ.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy favorite cooking style that I love is cooking whole cuts of meat, whether it’s a whole turkey, prime rib, or leg of lamb. I make an herb marinade, and then a sauce from the natural pan drippings.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nSmartfood popcorn.\u003c/p>\n\u003cp>\u003cstrong>Any other news? \u003c/strong>\u003cbr>\nBeyond going to New York for the James Beard dinner, I have some trips planned to Vegas this year.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/560_BABKeough_RabbitMeatballs.jpg\">\u003cimg class=\"alignnone size-full wp-image-42825\" title=\"Rabbit Meatballs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/560_BABKeough_RabbitMeatballs.jpg\" alt=\"Rabbit Meatballs\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\nPhoto Credit: Ana Homonnay\u003c/p>\n\u003cp>\u003cstrong>Recipe: Spicy Rabbit Meatballs\u003c/strong>\u003cbr>\n\u003cstrong>Yields:\u003c/strong> about 20-25 golf ball size meatballs\u003c/p>\n\u003cp>\u003cstrong>Ingredients: Meatballs\u003c/strong>\u003cbr>\n1 1/2 lb ground rabbit (very cold)\u003cbr>\n1/4 lb ground chicken leg meat (very cold)\u003cbr>\n1/4 lb ground pancetta (very cold)\u003cbr>\n1/4 lb ground back fat (very cold)\u003cbr>\n1C finely chopped Calabrian chiles\u003cbr>\n1 1/2 Tbs finely chopped garlic\u003cbr>\n3/4 C minced yellow onions\u003cbr>\n1 tsp toasted and ground fennel seeds\u003cbr>\n2 tbs Kosher salt\u003cbr>\n2 tsp freshly ground black pepper\u003cbr>\n1/4 C chopped Italian parsley\u003cbr>\n1/4 C chopped oregano\u003cbr>\n1/4 C chopped basil\u003cbr>\n2 tsp red chile flakes\u003cbr>\n1/2 C grated Parmesan\u003cbr>\n4 ea whole eggs\u003cbr>\n1/4 C milk\u003cbr>\n1/3 C Ricotta cheese\u003cbr>\n3 C bread crumbs (made from Italian or French loaf)\u003cbr>\n1qt olive oil for frying\u003cbr>\n1 pt All purpose flour for coating the meatballs\u003c/p>\n\u003cp>\u003cstrong>Ingredients: Sauce\u003c/strong>\u003cbr>\n3 qt San Marzano tomatoes, hand crushed\u003cbr>\n1 bunch basil\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Mix the ricotta, milk and eggs in a bowl and lightly whisk together.\u003c/li>\n\u003cli>Add all other meatball ingredients in a big bowl and pour over the milk-ricotta mixture.\u003c/li>\n\u003cli>Mix well. Then sauté a small piece in oil to check for seasoning. Adjust seasoning if necessary.\u003c/li>\n\u003cli>Form by hand into golf ball sized meatballs and put on a large tray lined with wax paper.\u003c/li>\n\u003cli>Heat oil in skillet to 350 degrees. Heat tomatoes and basil in a large pot. Season with salt & pepper.\u003c/li>\n\u003cli>Lightly coat 9 or 10 meatballs at a time with the flour and fry in the oil until golden brown. Drain on a paper towel. Then add them to the tomato sauce. Repeat until all the meatballs are fried.\u003c/li>\n\u003cli>Cook over low heat (very slight bubbles) for 1.5 hours. Stir gently every 20 minutes to rotate the meatballs.\u003c/li>\n\u003cli>Turn off heat and cool the meatballs down in the sauce.\u003c/li>\n\u003cli>Serve with crusty bread or over your favorite type of pasta. These meatballs are best topped with freshly grated Parmesan cheese, chopped basil and good extra virgin olive oil.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/adam-keough.jpg\">\u003cimg class=\"alignnone size-full wp-image-42826\" title=\"Adam Keough\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/adam-keough.jpg\" alt=\"Adam Keough\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Chef Adam Keough. Photo Credit: Ana Homonnay\u003c/em>\u003c/p>\n\u003cp>One San Francisco hotspot that has been able to consistently nail brasserie food and thoughtful cocktails is \u003ca href=\"http://www.absinthe.com/\">Absinthe\u003c/a>. The Hayes Valley location and varied menu tend to be a draw for arts patrons and gourmand imbibers, and the inviting space gives off a sexy and warm vibe (what’s not to love about that?). Adam Keough, 34, has been the Executive Chef of Absinthe since 2010. During his tenure, Absinthe garnered a Chronicle \u003ca href=\"http://www.sfgate.com/food/top100/\">Top 100\u003c/a> spot for both 2011 and 2012. Wine Spectator gave Absinthe its Best of Award of Excellence for three straight years from 2009 through 2011. The accolade list continues: Absinthe is also on the 2011 and 2012 \u003ca href=\"http://sf.eater.com/tags/eater-38\">Eater SF 38\u003c/a> Essential San Francisco Restaurants list and \u003ca href=\"http://www.7x7.com/eat-drink/big-eat-2012-list\">7x7 Magazine Big Eat 2012\u003c/a> list of 100 things to eat before you die.\u003c/p>\n\u003cp>Chef Keogh is from Boston and early on felt the draw of the kitchen when he did holiday cooking with his grandparents as a kid. His first job was as a teenager at a South Boston restaurant and he then enrolled at the Culinary Institute of America in Hyde Park. Keough did an externship at the Ritz-Carlton in Palm Beach and was junior sous chef and chef de cuisine for award-winning \u003ca href=\"http://ambrosiaeventsandcatering.com/thechef.html\">Chef Anthony Ambrose\u003c/a> at Ambrosia on Huntington. The budding chef worked with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/18/qa-with-saison-chef-joshua-skenes/\">Joshua Skenes\u003c/a> at Ambrosia, and the two remained friends after Skenes landed in the Bay Area (more on that in a bit).\u003c/p>\n\u003cp>He next worked under Skenes at Chez TJ, and then cheffed for the \u003ca href=\"http://michaelmina.net/\">Mina Restaurant Group\u003c/a> at Arcadia in San Jose. At age 28, he opened \u003ca href=\"http://michaelmina.net/restaurants/locations/stoc.php\">Stonehill Tavern\u003c/a> for Michael Mina at the St. Regis Monarch Beach Resort in Dana Point. Under his watch, the restaurant received three stars from the \u003ca href=\"http://www.latimes.com/features/food/la-fo-stonehill-review,0,541908.story\">Los Angeles Times\u003c/a>, and Keough was named “Best New Chef of Orange County” by Riviera magazine. He was also twice a \u003ca href=\"http://www.jamesbeard.org/awards\">James Beard Foundation\u003c/a> semifinalist, in 2007 and 2008. Bay Area Bites caught up with Keough via telephone interview.\u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant? We hear you’re \u003ca href=\"https://twitter.com/#!/el_cuchillo\">looking for a pastry cook\u003c/a>.\u003c/strong>\u003cbr>\nWe’re always looking for good people in every department.\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://insidescoopsf.sfgate.com/blog/2012/03/13/matt-conway-named-bar-manager-at-absinthe/\">Mattie Conway\u003c/a> is now the Bar Manager. We’re re-launching some items on the menu and he’s still out front doing some bartending.\u003c/p>\n\u003cp>Obviously launching the spring menu is exciting. We’re coming out of the long winter, where you see the same products over and over. So once spring hits, you have beautiful vegetables and fruit. I’m adding a mozzarella stuffed arancini with a spicy orange pomodoro. My grandmother used to put orange juice in her marinara for sweetness. The dish is done with a little white wine, and San Marzano tomatoes charred under the broiler. Fold that into all the ingredients, and then do a slow simmer for 45 minutes. There’s acid to balance the flavor from all the mascarpone cheese and cream.\u003c/p>\n\u003cp>By early May, there will also be an open face smoked trout sandwich with gribiche sauce, crispy pancetta, butter lettuce, and pickled red onion, on griddled brioche. Gribiche is almost like a French version of tartare sauce. It has all the same kind of components, and instead of egg yolk, there’s a mayo made with hard boiled egg. Then I fold in capers, cornichons and fines herbes.\u003c/p>\n\u003cp>I’m also preparing a James Beard menu, for an event happening at the \u003ca href=\"http://www.jamesbeard.org/\">Beard House\u003c/a> in Manhattan mid-summer. We have a team of about ten people doing the planning and preparing. Everyone’s distributed to different tasks, and we’ll create the Absinthe experience there. Which means we bring everything there. I went ten years ago with Tony Ambrose. They’ve remodeled since I was there last, but you can look online to see how it’s all set up.\u003c/p>\n\u003cp>\u003cstrong>You rotate rabbit meatballs on the menu. Meatballs are crowd pleasing, but why go with rabbit?\u003c/strong>\u003cbr>\nThe way the rabbit meatballs started is I wanted to do this rabbit stew because I really like a good, simple braised rabbit stew. But the loin pieces of meat always dry out. So I decided I wanted to just serve my favorite part of the rabbit: the front and hind legs. Then I can take the rest of the meat and do something different. Thinking about our bar snack program, you've got people who are going to the symphony and getting small bites and what not… Whenever rabbit stew is on the menu, then meatballs are also on the bar menu.\u003c/p>\n\u003cp>\u003cstrong>Do you have a significant other? \u003c/strong>\u003cbr>\nYes, I do and she likes it when I mention her (laughs). Emily LeBloch and I met when I was the chef at Stonehill Tavern. I was at the \u003ca href=\"http://www.yelp.com/biz/red-fox-lounge-san-clemente\">Red Fox Lounge\u003c/a> bar. It’s a surfer and lifeguard type of bar and I used to go there after work. She was having a small birthday party and asked me to sign her friend’s birthday card. We started talking and have been together for 5 yrs. She’s a behavior therapist for kids with CARD (the \u003ca href=\"http://www.centerforautism.com/\">Center for Autism Related Disorders\u003c/a>) and we live together in Hayes Valley.\u003c/p>\n\u003cp>\u003cstrong>Working at a place called Absinthe may get people wondering if you love to order the “green fairy” spirit. Do you drink absinthe?\u003c/strong>\u003cbr>\nI like it in cocktails and try and taste everything here. But I prefer my drink to be the 21 Hayes, which has gin, Pimms and muddled cucumber.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food & drink? \u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a>. For meats and things, I’ll stop by \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> and get something cool.\u003cbr>\nI don't want it to blow up too much but I like to go to \u003ca href=\"http://www.yelp.com/biz/katana-ya-san-francisco\">Katana-Ya\u003c/a> on Geary at Mason. Every time, I get the lava roll, which has tempura shrimp with spicy tuna.\u003c/p>\n\u003cp>We really like going to \u003ca href=\"http://www.burmasuperstar.com/\">Burma Superstar\u003c/a>, usually for lunch on Monday, which is always my day off.\u003c/p>\n\u003cp>I go get pizza at \u003ca href=\"http://tonyspizzanapoletana.com/\">Tony’s\u003c/a> in North Beach.\u003c/p>\n\u003cp>\u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\nMichael Mina – we still communicate by phone or text.\u003cbr>\nTony Ambrose really taught me a lot and we still talk quite a bit. He’ll probably come to the James Beard dinner.\u003cbr>\nJosh Skenes – we worked together years ago with Tony Ambrose. Then Josh moved out here. He kept telling me about Chez TJ, and the produce and restaurant scene out here. So then we worked together at Chez TJ.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy favorite cooking style that I love is cooking whole cuts of meat, whether it’s a whole turkey, prime rib, or leg of lamb. I make an herb marinade, and then a sauce from the natural pan drippings.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nSmartfood popcorn.\u003c/p>\n\u003cp>\u003cstrong>Any other news? \u003c/strong>\u003cbr>\nBeyond going to New York for the James Beard dinner, I have some trips planned to Vegas this year.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/560_BABKeough_RabbitMeatballs.jpg\">\u003cimg class=\"alignnone size-full wp-image-42825\" title=\"Rabbit Meatballs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/560_BABKeough_RabbitMeatballs.jpg\" alt=\"Rabbit Meatballs\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\nPhoto Credit: Ana Homonnay\u003c/p>\n\u003cp>\u003cstrong>Recipe: Spicy Rabbit Meatballs\u003c/strong>\u003cbr>\n\u003cstrong>Yields:\u003c/strong> about 20-25 golf ball size meatballs\u003c/p>\n\u003cp>\u003cstrong>Ingredients: Meatballs\u003c/strong>\u003cbr>\n1 1/2 lb ground rabbit (very cold)\u003cbr>\n1/4 lb ground chicken leg meat (very cold)\u003cbr>\n1/4 lb ground pancetta (very cold)\u003cbr>\n1/4 lb ground back fat (very cold)\u003cbr>\n1C finely chopped Calabrian chiles\u003cbr>\n1 1/2 Tbs finely chopped garlic\u003cbr>\n3/4 C minced yellow onions\u003cbr>\n1 tsp toasted and ground fennel seeds\u003cbr>\n2 tbs Kosher salt\u003cbr>\n2 tsp freshly ground black pepper\u003cbr>\n1/4 C chopped Italian parsley\u003cbr>\n1/4 C chopped oregano\u003cbr>\n1/4 C chopped basil\u003cbr>\n2 tsp red chile flakes\u003cbr>\n1/2 C grated Parmesan\u003cbr>\n4 ea whole eggs\u003cbr>\n1/4 C milk\u003cbr>\n1/3 C Ricotta cheese\u003cbr>\n3 C bread crumbs (made from Italian or French loaf)\u003cbr>\n1qt olive oil for frying\u003cbr>\n1 pt All purpose flour for coating the meatballs\u003c/p>\n\u003cp>\u003cstrong>Ingredients: Sauce\u003c/strong>\u003cbr>\n3 qt San Marzano tomatoes, hand crushed\u003cbr>\n1 bunch basil\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Mix the ricotta, milk and eggs in a bowl and lightly whisk together.\u003c/li>\n\u003cli>Add all other meatball ingredients in a big bowl and pour over the milk-ricotta mixture.\u003c/li>\n\u003cli>Mix well. Then sauté a small piece in oil to check for seasoning. Adjust seasoning if necessary.\u003c/li>\n\u003cli>Form by hand into golf ball sized meatballs and put on a large tray lined with wax paper.\u003c/li>\n\u003cli>Heat oil in skillet to 350 degrees. Heat tomatoes and basil in a large pot. Season with salt & pepper.\u003c/li>\n\u003cli>Lightly coat 9 or 10 meatballs at a time with the flour and fry in the oil until golden brown. Drain on a paper towel. Then add them to the tomato sauce. Repeat until all the meatballs are fried.\u003c/li>\n\u003cli>Cook over low heat (very slight bubbles) for 1.5 hours. Stir gently every 20 minutes to rotate the meatballs.\u003c/li>\n\u003cli>Turn off heat and cool the meatballs down in the sauce.\u003c/li>\n\u003cli>Serve with crusty bread or over your favorite type of pasta. These meatballs are best topped with freshly grated Parmesan cheese, chopped basil and good extra virgin olive oil.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "KQED's Forum: Foie Gras: To Ban or Not to Ban",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/FoieGrasWorker20120501.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/FoieGrasWorker20120501.jpg\" alt=\"A worker weighs a fresh duck liver. Dimitar Dilkoff/AFP/Getty Images\" title=\"A worker weighs a fresh duck liver. Dimitar Dilkoff/AFP/Getty Images\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-42747\">\u003c/a>Foie gras is at the center of debate in the California culinary world. More than 100 chefs are working to repeal a new law that would ban the force-feeding of ducks and sale of foie gras in the state starting on July 1. The chefs say foie gras can be produced humanely. But animal welfare advocates say the production of foie gras is cruel, and that any way you slice it the animals will suffer.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201205020900\">Original Broadcast:\u003c/a> Wed, May 2, 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/R201205020900.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/R201205020900.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Host: Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>John Burton, California Democratic Party chair and former California Senate president pro tem\u003c/li>\n\u003cli>Mourad Lahlou, owner and chef of \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> Restaurant and part of the coalition of chefs fighting the foie gras ban\u003c/li>\n\u003cli>Paul Shapiro, vice president of farm animal protection at the \u003ca href=\"http://www.humanesociety.org/\">Humane Society of the United States\u003c/a>\u003c/li>\n\u003cli>Rob Black, executive director of the \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a>, which is spearheading the Coalition for Humane and Ethical Farming Standards (\u003ca href=\"http://chefstandards.com/\">CHEFS\u003c/a>)\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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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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