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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2559-e1335157660956.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2559-e1335157660956.jpg\" alt=\"coffee ride flyer\" title=\"coffee ride flyer\" width=\"304\" height=\"400\" class=\"alignnone size-full wp-image-42136\">\u003c/a>\u003c/p>\n\u003cp>Last spring, my friend \u003ca href=\"http://www.flickr.com/photos/bicigirl/sets/72157629870901831/\">Pamela Palma\u003c/a> and I organized a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/22/cruising-for-caffeine/\">big group bicycle ride\u003c/a> that visited several of our favorite coffee shops and cafes in San Francisco. For our second annual event, we created an East Bay edition comprised of six stops spread throughout Oakland and Berkeley. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2204-e1335160325955.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2204-e1335160325955.jpg\" alt=\"pamela palma\" title=\"pamela palma\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42151\">\u003c/a>\u003cbr>\n\u003cem>East Bay Coffee ride co-organizer Pamela Palma (riding along in the blue dress)\u003c/em>\u003c/p>\n\u003cp>It was a beautiful, brilliantly sunny Saturday morning when we congregated at the West Oakland BART station at 10AM. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2180-e1335156093900.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2180-e1335156093900.jpg\" alt=\"west oakland bart\" title=\"west oakland bart\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42121\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our numbers doubled this year, and over 60 cycling coffee fiends were ready to sample the East Bay’s fine caffeinated offerings and check out its diverse neighborhoods on our 18-mile tour. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2200-e1335156175333.jpg\" alt=\"heading to blue bottle\" title=\"heading to blue bottle\" width=\"550\" height=\"344\" class=\"alignnone size-full wp-image-42122\">\u003c/a>\u003c/p>\n\u003cp>Our first stop, \u003ca href=\"http://www.bluebottlecoffee.net/locations/webster-st/\">Blue Bottle Coffee\u003c/a>, is located right near Jack London Square in downtown Oakland.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2219-e1335156262452.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2219-e1335156262452.jpg\" alt=\"blue bottle\" title=\"blue bottle\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42123\">\u003c/a>\u003c/p>\n\u003cp>This location is home to their roastery as well as their Oakland shop and cafe. It's always busy, especially on a weekend, but the employees didn’t mind our bicycle flash mob descending upon them and efficiently divided us up into two lines: one queue for their famous New Orleans-style iced coffee, the other for their drip coffee. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2227-e1335156341225.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2227-e1335156341225.jpg\" alt=\"blue bottle interior\" title=\"blue bottle interior\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42124\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2233-e1335156397516.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2233-e1335156397516.jpg\" alt=\"blue bottle iced coffee\" title=\"blue bottle iced coffee\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42125\">\u003c/a>\u003c/p>\n\u003cp>We then decamped for \u003ca href=\"http://www.farleyscoffee.com/oakland.html\">Farley’s East\u003c/a> on Grand Avenue, but took a longer, more leisurely scenic route that circumnavigated Lake Merritt. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2259-e1335156486172.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2259-e1335156486172.jpg\" alt=\"lake merritt\" title=\"lake merritt\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42126\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2276-e1335156548993.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2276-e1335156548993.jpg\" alt=\"laura + may\" title=\"laura + may\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42127\">\u003c/a>\u003c/p>\n\u003cp>After we improvised some bike parking out front, the Farley’s folks expertly served up our thirsty bunch. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2288-e1335156816600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2288-e1335156816600.jpg\" alt=\"farley's\" title=\"farley's\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42129\">\u003c/a>\u003c/p>\n\u003cp>Then we headed off to the popular Temescal neighborhood that’s filled with many great restaurants -– Bakesale Betty’s, Pizzaiolo, Dona Tomas and Burma Superstar to name a few –- and is also home to Oakland’s Koreatown. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2322-e1335156981208.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2322-e1335156981208.jpg\" alt=\"oakland\" title=\"oakland\" width=\"550\" height=\"292\" class=\"alignnone size-full wp-image-42131\">\u003c/a>\u003c/p>\n\u003cp>After breezing past \u003ca href=\"http://www.subrosacoffee.com/\">Subrosa\u003c/a> on 40th Street, another quaint cafe located next to \u003ca href=\"http://wearemanifesto.com/\">Manifesto Bicycles\u003c/a>, we stopped at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\">Arbor Cafe\u003c/a>. It’s a relatively new establishment that serves the locally-roasted \u003ca href=\"http://www.bicyclecoffeeco.com/\">Bicycle Coffee\u003c/a>, has indoor parking for cyclists and is neighbors to another wonderful cafe, \u003ca href=\"http://remedyoakland.com/\">Remedy Coffee\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2386-e1335157094368.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2386-e1335157094368.jpg\" alt=\"arbor cafe\" title=\"arbor cafe\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42132\">\u003c/a>\u003c/p>\n\u003cp>Cruising past \u003ca href=\"http://bicacoffeehouse.com/\">Bica Coffeehouse\u003c/a>, which is located near the Rockridge BART, we rolled on over to our fourth stop, \u003ca href=\"http://www.colecoffee.com/\">Cole Coffee\u003c/a>. It’s been open on the corner of College and Alcatraz Avenues for many years, including its previous incarnation as \u003ca href=\"http://www.amoeba.com/blog/2011/02/jamoeblog/the-town-pt-vi-oakland-s-cole-coffee-where-conversation-is-celebrated-music-is-appreciated.html\">Royal Coffee\u003c/a>. Many rides begin and end at this beloved cafe which has ample sidewalk seating and has two storefronts –- one for food and drinks, while the other also sells beans for you to brew at home.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2403-e1335157160483.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2403-e1335157160483.jpg\" alt=\"cole coffee\" title=\"cole coffee\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42133\">\u003c/a>\u003c/p>\n\u003cp>Winding through the lush, tree-lined streets of Berkeley, we then made our way to \u003ca href=\"http://local123cafe.com/\">Local 123\u003c/a> at San Pablo near University Avenue. This coffeehouse has a spacious patio out back that’s a relaxing oasis on warm days. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2499-e1335157348324.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2499-e1335157348324.jpg\" alt=\"local 123 patio\" title=\"local 123 patio\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42134\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://actualcafe.com/\">Actual Cafe\u003c/a> on Alcatraz and San Pablo was our last and final stop. It’s another bike-friendly business with ample indoor bike parking and also hosts \"\u003ca href=\"http://actualcafe.com/events/bicycle-bingo/\">Bicycle Bingo\u003c/a>\" on Thursday nights. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2555-e1335157438994.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2555-e1335157438994.jpg\" alt=\"actual cafe\" title=\"actual cafe\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42135\">\u003c/a>\u003c/p>\n\u003cp>By the late afternoon, our group had dwindled down to a small, stalwart crew who were ready to eat and unwind after a full day of java. With sandwiches and beer in our bellies, our afternoon came to an end as we looped back towards the West Oakland BART station to send home our San Francisco contingent. We hope to lead another adventure next year -- perhaps in Marin or the South Bay!\u003c/p>\n\u003cp>\u003ciframe width=\"550\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps/ms?msa=0&msid=201721235018429071851.0004be5248fc38c8f7282&ie=UTF8&t=m&ll=37.832294,-122.271652&spn=0.094906,0.188828&z=12&output=embed\">\u003c/iframe>\u003cbr>View \u003ca href=\"http://maps.google.com/maps/ms?msa=0&msid=201721235018429071851.0004be5248fc38c8f7282&ie=UTF8&t=m&ll=37.832294,-122.271652&spn=0.094906,0.188828&z=12&source=embed\">East Bay Coffee Ride!\u003c/a> in a larger map\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"550\" height=\"413\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2F&set_id=72157629879946559&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2F&set_id=72157629879946559&jump_to=\" width=\"550\" height=\"413\">\u003c/embed>\u003c/object>\u003c/p>\n\n",
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"excerpt": "Last spring, my friend Pamela Palma and I organized a big group bicycle ride that visited several of our favorite coffee shops and cafes in San Francisco. For our second annual event, we created an East Bay edition comprised of six stops spread throughout Oakland and Berkeley. ",
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"description": "Last spring, my friend Pamela Palma and I organized a big group bicycle ride that visited several of our favorite coffee shops and cafes in San Francisco. For our second annual event, we created an East Bay edition comprised of six stops spread throughout Oakland and Berkeley. ",
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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/IMG_2559-e1335157660956.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2559-e1335157660956.jpg\" alt=\"coffee ride flyer\" title=\"coffee ride flyer\" width=\"304\" height=\"400\" class=\"alignnone size-full wp-image-42136\">\u003c/a>\u003c/p>\n\u003cp>Last spring, my friend \u003ca href=\"http://www.flickr.com/photos/bicigirl/sets/72157629870901831/\">Pamela Palma\u003c/a> and I organized a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/22/cruising-for-caffeine/\">big group bicycle ride\u003c/a> that visited several of our favorite coffee shops and cafes in San Francisco. For our second annual event, we created an East Bay edition comprised of six stops spread throughout Oakland and Berkeley. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2204-e1335160325955.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2204-e1335160325955.jpg\" alt=\"pamela palma\" title=\"pamela palma\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42151\">\u003c/a>\u003cbr>\n\u003cem>East Bay Coffee ride co-organizer Pamela Palma (riding along in the blue dress)\u003c/em>\u003c/p>\n\u003cp>It was a beautiful, brilliantly sunny Saturday morning when we congregated at the West Oakland BART station at 10AM. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2180-e1335156093900.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2180-e1335156093900.jpg\" alt=\"west oakland bart\" title=\"west oakland bart\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42121\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our numbers doubled this year, and over 60 cycling coffee fiends were ready to sample the East Bay’s fine caffeinated offerings and check out its diverse neighborhoods on our 18-mile tour. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2200-e1335156175333.jpg\" alt=\"heading to blue bottle\" title=\"heading to blue bottle\" width=\"550\" height=\"344\" class=\"alignnone size-full wp-image-42122\">\u003c/a>\u003c/p>\n\u003cp>Our first stop, \u003ca href=\"http://www.bluebottlecoffee.net/locations/webster-st/\">Blue Bottle Coffee\u003c/a>, is located right near Jack London Square in downtown Oakland.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2219-e1335156262452.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2219-e1335156262452.jpg\" alt=\"blue bottle\" title=\"blue bottle\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42123\">\u003c/a>\u003c/p>\n\u003cp>This location is home to their roastery as well as their Oakland shop and cafe. It's always busy, especially on a weekend, but the employees didn’t mind our bicycle flash mob descending upon them and efficiently divided us up into two lines: one queue for their famous New Orleans-style iced coffee, the other for their drip coffee. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2227-e1335156341225.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2227-e1335156341225.jpg\" alt=\"blue bottle interior\" title=\"blue bottle interior\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42124\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2233-e1335156397516.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2233-e1335156397516.jpg\" alt=\"blue bottle iced coffee\" title=\"blue bottle iced coffee\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42125\">\u003c/a>\u003c/p>\n\u003cp>We then decamped for \u003ca href=\"http://www.farleyscoffee.com/oakland.html\">Farley’s East\u003c/a> on Grand Avenue, but took a longer, more leisurely scenic route that circumnavigated Lake Merritt. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2259-e1335156486172.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2259-e1335156486172.jpg\" alt=\"lake merritt\" title=\"lake merritt\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42126\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2276-e1335156548993.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2276-e1335156548993.jpg\" alt=\"laura + may\" title=\"laura + may\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42127\">\u003c/a>\u003c/p>\n\u003cp>After we improvised some bike parking out front, the Farley’s folks expertly served up our thirsty bunch. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2288-e1335156816600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2288-e1335156816600.jpg\" alt=\"farley's\" title=\"farley's\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42129\">\u003c/a>\u003c/p>\n\u003cp>Then we headed off to the popular Temescal neighborhood that’s filled with many great restaurants -– Bakesale Betty’s, Pizzaiolo, Dona Tomas and Burma Superstar to name a few –- and is also home to Oakland’s Koreatown. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2322-e1335156981208.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2322-e1335156981208.jpg\" alt=\"oakland\" title=\"oakland\" width=\"550\" height=\"292\" class=\"alignnone size-full wp-image-42131\">\u003c/a>\u003c/p>\n\u003cp>After breezing past \u003ca href=\"http://www.subrosacoffee.com/\">Subrosa\u003c/a> on 40th Street, another quaint cafe located next to \u003ca href=\"http://wearemanifesto.com/\">Manifesto Bicycles\u003c/a>, we stopped at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\">Arbor Cafe\u003c/a>. It’s a relatively new establishment that serves the locally-roasted \u003ca href=\"http://www.bicyclecoffeeco.com/\">Bicycle Coffee\u003c/a>, has indoor parking for cyclists and is neighbors to another wonderful cafe, \u003ca href=\"http://remedyoakland.com/\">Remedy Coffee\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2386-e1335157094368.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2386-e1335157094368.jpg\" alt=\"arbor cafe\" title=\"arbor cafe\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42132\">\u003c/a>\u003c/p>\n\u003cp>Cruising past \u003ca href=\"http://bicacoffeehouse.com/\">Bica Coffeehouse\u003c/a>, which is located near the Rockridge BART, we rolled on over to our fourth stop, \u003ca href=\"http://www.colecoffee.com/\">Cole Coffee\u003c/a>. It’s been open on the corner of College and Alcatraz Avenues for many years, including its previous incarnation as \u003ca href=\"http://www.amoeba.com/blog/2011/02/jamoeblog/the-town-pt-vi-oakland-s-cole-coffee-where-conversation-is-celebrated-music-is-appreciated.html\">Royal Coffee\u003c/a>. Many rides begin and end at this beloved cafe which has ample sidewalk seating and has two storefronts –- one for food and drinks, while the other also sells beans for you to brew at home.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2403-e1335157160483.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2403-e1335157160483.jpg\" alt=\"cole coffee\" title=\"cole coffee\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42133\">\u003c/a>\u003c/p>\n\u003cp>Winding through the lush, tree-lined streets of Berkeley, we then made our way to \u003ca href=\"http://local123cafe.com/\">Local 123\u003c/a> at San Pablo near University Avenue. This coffeehouse has a spacious patio out back that’s a relaxing oasis on warm days. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2499-e1335157348324.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2499-e1335157348324.jpg\" alt=\"local 123 patio\" title=\"local 123 patio\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42134\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://actualcafe.com/\">Actual Cafe\u003c/a> on Alcatraz and San Pablo was our last and final stop. It’s another bike-friendly business with ample indoor bike parking and also hosts \"\u003ca href=\"http://actualcafe.com/events/bicycle-bingo/\">Bicycle Bingo\u003c/a>\" on Thursday nights. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2555-e1335157438994.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2555-e1335157438994.jpg\" alt=\"actual cafe\" title=\"actual cafe\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42135\">\u003c/a>\u003c/p>\n\u003cp>By the late afternoon, our group had dwindled down to a small, stalwart crew who were ready to eat and unwind after a full day of java. With sandwiches and beer in our bellies, our afternoon came to an end as we looped back towards the West Oakland BART station to send home our San Francisco contingent. We hope to lead another adventure next year -- perhaps in Marin or the South Bay!\u003c/p>\n\u003cp>\u003ciframe width=\"550\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps/ms?msa=0&msid=201721235018429071851.0004be5248fc38c8f7282&ie=UTF8&t=m&ll=37.832294,-122.271652&spn=0.094906,0.188828&z=12&output=embed\">\u003c/iframe>\u003cbr>View \u003ca href=\"http://maps.google.com/maps/ms?msa=0&msid=201721235018429071851.0004be5248fc38c8f7282&ie=UTF8&t=m&ll=37.832294,-122.271652&spn=0.094906,0.188828&z=12&source=embed\">East Bay Coffee Ride!\u003c/a> in a larger map\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"550\" height=\"413\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2F&set_id=72157629879946559&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2F&set_id=72157629879946559&jump_to=\" width=\"550\" height=\"413\">\u003c/embed>\u003c/object>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Brunch at Heirloom Cafe with Kinfolk Magazine",
"title": "Brunch at Heirloom Cafe with Kinfolk Magazine",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Doorway640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Doorway560.jpg\" alt=\"doorway to Kinfolk magazine brunch at Heirloom Cafe\" title=\"doorway to Kinfolk magazine brunch at Heirloom Cafe\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42579\">\u003c/a>\u003c/p>\n\u003cp>The flowers were everywhere. Fat nodding peonies, burgundy lilacs, roses the shade of eggshells and buttermilk, silvery dusty miller and scented geraniums, all spilling over makeshift wooden carts and shelves inside and out of San Francisco’s \u003ca href=\"http://www.heirloom-sf.com\">Heirloom Café\u003c/a> at the corner of Folsom and 21st Streets last Saturday morning. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Flower-Cart640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Flower-Cart560.jpg\" alt=\"flower cart\" title=\"flower cart\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42581\">\u003c/a>\u003c/p>\n\u003cp>The occasion was a brunch for contributors and friends of \u003ca href=\"http://www.kinfolkmag.com\">Kinfolk\u003c/a> magazine, now on its third quarterly issue. The magazine, perfect bound and printed on thick matte stock by local custom-publishing company Weldon Owen, is serene and bookish, heavy on the white space, filled with one- or two-page personal essays about food, family, and entertaining, lavishly illustrated with photographs and watercolors. It’s a chunky \u003ca href=\"http://www.heathceramics.com\">Heath\u003c/a> plate of a thing, utterly unconcerned with the flash, cash, and trash-talk of a trend-driven, chef-written magazine like the equally new \u003ca href=\"http://www.mcsweeneys.net/luckypeach\">Lucky Peach\u003c/a>, put out by McSweeney's. It’s the hobby/brainchild of Portland-based, economist-turned-editor Nathan Williams, who’s created a venue for a loosely knit, like-minded crew of photographers, writers, and stylists to revitalize (and capture) the art of casual entertaining between family and friends. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Magazine-and-Flowers560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Magazine-and-Flowers560.jpg\" alt=\"Kinfolk Magazine and flowers\" title=\"Kinfolk Magazine and flowers\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42584\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Whether you find it worth the $18 sticker price may depend on your affinity for lyrical essays about spoons, crocheting, and gathering “the hen’s orbed offerings” (that’s eggs to you, buddy) next to soft-focus pictures of cheese boards, jam pots, flowering branches, and bike-riding guys in glasses awkwardly hugging their bandana-wearing dogs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Menu-Plate640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Menu-Plate560.jpg\" alt=\"Kinfolk brunch menu on plate at Heirloom Cafe\" title=\"Kinfolk brunch menu on plate at Heirloom Cafe\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42588\">\u003c/a>\u003c/p>\n\u003cp>But, back to brunch. Heirloom stopped serving brunch in 2009 after its first few months in business, so this was a rare chance to enjoy the spacious, airy room with bright spring sunshine pouring through the huge front windows. The brunch was created by Heirloom Café chef-owner Matt Straus and his crew, rounded out with generous donations from local makers. On the tables were wooden boards of \u003ca href=\"http://www.redwoodhill.com\">Redwood Hill\u003c/a> goat cheeses paired with candied peels and fruit cheeses from \u003ca href=\"http://www.junetaylorjams.com\">June Taylor Jams\u003c/a>, followed by sweet and savory scones from Polk Street’s \u003ca href=\"http://batterbakery.com/\">Batter Bakery\u003c/a>, run by self-taught baker Jen Musty. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Flowers-Cheese640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Flowers-Cheese560.jpg\" alt=\"Cheese with flowers\" title=\"Cheese with flowers\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42608\">\u003c/a>\u003c/p>\n\u003cp>To my left, much-loved chef/author/blogger Heidi Swanson of \u003ca href=\"http://www.101cookbooks.com\">101 Cookbooks\u003c/a> was taking snapshots of the food and company with her vintage Polaroid camera while lifestyle and design blogger Erin of \u003ca href=\"http://www.apartment34.com/\">Apartment 34\u003c/a> sipped coral-colored carrot-citrus juice from \u003ca href=\"http://www.livinggreenssf.com/\">Living Greens Juice\u003c/a> and rhapsodized about the joys of the \u003ca href=\"http://instagr.am\">Instagram\u003c/a> app on her iPhone. There were bloggers galore, editors from Chronicle Books and Williams-Sonoma, photographers and stylists, all with Charlotte Gainsbourg bangs and high-waisted belts over puffed-sleeve pastel dresses. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Gravlax640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Gravlax560.jpg\" alt=\"Gravlax at Heirloom Cafe brunch for Kinfolk magazine\" title=\"Gravlax at Heirloom Cafe brunch for Kinfolk magazine\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42591\">\u003c/a>\u003c/p>\n\u003cp>The next course, silky housemade gravlax, cured with brown sugar, fennel, and dill over Acme rye bread and served with neon-yellow pickled onions, cauliflower, and cukes, was a dish to be envied by all those waiting on line for bagels and lox at \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons Deli\u003c/a> a few blocks away.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/quiche640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/quiche560.jpg\" alt=\"Quiche at Heirloom Cafe brunch for Kinfolk magazine\" title=\"Quiche at Heirloom Cafe brunch for Kinfolk magazine\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42594\">\u003c/a>\u003c/p>\n\u003cp>Next came a platter of quiche squares, flavored with the classic French fines herbes combo (chervil, parsley, chives, and tarragon) and served with roasted asparagus spears, followed by slices of \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a>’s country bread drenched like escargots in pungent green garlic butter made by \u003ca href=\"http://www.ciaosamin.com/p/about-samin.html\">Samin Nosrat\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Samins-Green-Garlic-Bread560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Samins-Green-Garlic-Bread560.jpg\" alt=\"Green Garlic Bread by Samin Nosrat \" title=\"Green Garlic Bread by Samin Nosrat \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42597\">\u003c/a>\u003c/p>\n\u003cp>After the eggs, the salmon, the toast, affogati of Breyer’s vanilla drowned in \u003ca href=\"http://www.ritualroasters.com\">Ritual Roasters\u003c/a> espresso, then organic \u003ca href=\"http://www.swantonberryfarm.com/\">Swanton Berry Farm\u003c/a> strawberries pillowed in fresh whipped cream. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Strawberries-and-Cream560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Strawberries-and-Cream560.jpg\" alt=\"Swanton Berry Farm strawberries and cream\" title=\"Swanton Berry Farm strawberries and cream\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42600\">\u003c/a>\u003c/p>\n\u003cp>For the past few months, Nate and features editor/events coordinator Julie Pointer have been hitting the road for one weekend a month to spread the good word through a shared Kinfolk meal. Each event is unique; said Julie, “For the the last one, we were setting up a table in a field in Texas,” all on their own on a sweltering day. But each one brings together local producers and restauranteurs, introducing people face-to-face after months of communication through nothing but digital words and pictures. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Nate-and-Julie640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Nate-and-Julie560.jpg\" alt=\"Nate Williams and Julie Pointer in Heirloom Cafe for Kinfolk brunch\" title=\"Nate Williams and Julie Pointer in Heirloom Cafe for Kinfolk brunch\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42605\">\u003c/a>\u003cbr>\n\u003cem>Nate Williams and Julie Pointer at Heirloom Cafe for Kinfolk Magazine brunch\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/heirloomcafe640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Room560.jpg\" alt=\"crowd at Heirloom Cafe for Kinfolk brunch\" title=\"crowd at Heirloom Cafe for Kinfolk brunch\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42607\">\u003c/a>\u003c/p>\n\u003cp>So, brunch: quite lovely, and Heirloom should do sun-drenched, family-style daytime events like this more often. But what kind of read is Kinfolk’s actual magazine? \u003c/p>\n\u003cp>In volume three, the spring issue, Kinfolk’s contributors welcome readers to their white, white world, a world of tall white walls and soaring ceilings, of creamy white cheese flaked over gold-white baguette slices and white china stacked on white shelves, of moon-glowing light fixtures and baskets of eggs, of a child’s cupped hands caked in flour and, yes, people so uniformly pale and wand-like as to appear incandescent, like waving glow sticks. The men wear geek-chic plaid; the ladies, plaid trenchcoats (for feeding the chickens, natch), creamy sweaters, crocheted lace, bare legs and stubby boots. It’s a rigorously styled life, a \u003ca href=\"http://hipstamatic.com/\">Hipstamic-ready\u003c/a>, matte-finish world of rustic lake cabins and elegant Danish apartments, of family breakfasts that start with steamed milk (jolted, for Mom and Dad, with double espresso shots pulled by the nine-year-old in the house) followed by backyard chicken eggs and bacon over hunks of buttery, pan-crisped peasant bread. Clutter, ketchup, placemats, Jimmy Dean sausage: they may exist, but not in these pages. \u003c/p>\n\u003cp>Every contributor has a story to tell about their efforts to create a homemade life, striving to build friendship and community, enriching their family life, balancing work and home, and trying to make vivid sensory awareness part of even the most mundane morning. Clearly, for their writers, these first-person narratives were important to share: how a lunch led to marriage (and a tradition of recreating that first date on every anniversary); how a Marine wife and her husband reconnected after his tour of duty in Iraq by refurbishing a vintage Scamp trailer for a cross-country road trip. \u003c/p>\n\u003cp>The writing is pretty, occasionally adept, but I would bet that many of these contributors’ writing experience comes from personal blogging, not professional work as novelists, poets, critics, or journalists. (The photography, however, seems undeniably professional and beautiful.) They share their stories earnestly, too earnestly, maybe, as if their need for occasional switched-off solitude, for fresh eggs from their own hens, for leaving it all behind and starting a 2500€-a-week \u003ca href=\"http://www.thecooksatelier.com/Site/The_Cooks_Atelier.html\">cooking school\u003c/a> in Burgundy were the most important thing in the world, not just to themselves but to their readers, too. \u003c/p>\n\u003cp>And yet, anyone aspiring to write for a larger, slower-reading audience must be reminded that no one loves you in print like you can love yourself online. By all means, write about yourself, your dreams, your shoes and breakfasts, but remember that, stripped of links, recipes, and photos in the text, such things are rarely interesting to readers unless you work hard to make them so, by drawing some parallel between your experience and the wider world. (Or by being really, really funny—see Sedaris, David and Amy--but even then, insight and/or poignancy is still the salt in the soup.)\u003c/p>\n\u003cp>I’m hoping Kinfolk has enough self-awareness to have planned its final photo spread, \u003cem>The Manly Host,\u003c/em> as a spoof of a particular type of (mostly masculine) foodie hipster. Here, lovingly photographed, is \u003cem>The Whittling Party,\u003c/em> fueled by saltines, sardines from a can, bourbon and antlers. It’s followed by \u003cem>The Midday Roast,\u003c/em> not of prime rib or a brace of ducks but s’mores, deconstructed into a waxed-paper sleeve of graham crackers, a cup of square, chunky marshmallows, a single perfect birch log, an antler-handled knife (more antlers! When is this, \u003ca href=\"http://www.nytimes.com/2006/09/20/dining/reviews/20rest.html?pagewanted=all\">2004?\u003c/a>) and cult-status, hand-crafted bars of Brooklyn’s \u003ca href=\"http://www.mastbrothers.com\">Mast Brothers\u003c/a> chocolate, at eight bucks a bar. Funny, or “Funny, that’s just what we did last night!”? \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Julie-and-Nate-Portrait640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Julie-and-Nate-Portrait560.jpg\" alt=\"Julie Pointer and Nate Williams in front of Heirloom Cafe for Kinfolk Magazine brunch\" title=\"Julie Pointer and Nate Williams in front of Heirloom Cafe for Kinfolk Magazine brunch\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42603\">\u003c/a>\u003cbr>\n\u003cem>Julie Pointer and Nate Williams in front of Heirloom Cafe for Kinfolk Magazine brunch\u003c/em>\u003c/p>\n\n",
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"excerpt": "San Francisco's Heirloom Cafe throws a rare daytime event, a flower-decked brunch for friends and contributors to Kinfolk magazine. Stephanie Rosenbaum gets a view of the scene and weighs in on the contents of the new quarterly publication. ",
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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/Doorway640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Doorway560.jpg\" alt=\"doorway to Kinfolk magazine brunch at Heirloom Cafe\" title=\"doorway to Kinfolk magazine brunch at Heirloom Cafe\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42579\">\u003c/a>\u003c/p>\n\u003cp>The flowers were everywhere. Fat nodding peonies, burgundy lilacs, roses the shade of eggshells and buttermilk, silvery dusty miller and scented geraniums, all spilling over makeshift wooden carts and shelves inside and out of San Francisco’s \u003ca href=\"http://www.heirloom-sf.com\">Heirloom Café\u003c/a> at the corner of Folsom and 21st Streets last Saturday morning. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Flower-Cart640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Flower-Cart560.jpg\" alt=\"flower cart\" title=\"flower cart\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42581\">\u003c/a>\u003c/p>\n\u003cp>The occasion was a brunch for contributors and friends of \u003ca href=\"http://www.kinfolkmag.com\">Kinfolk\u003c/a> magazine, now on its third quarterly issue. The magazine, perfect bound and printed on thick matte stock by local custom-publishing company Weldon Owen, is serene and bookish, heavy on the white space, filled with one- or two-page personal essays about food, family, and entertaining, lavishly illustrated with photographs and watercolors. It’s a chunky \u003ca href=\"http://www.heathceramics.com\">Heath\u003c/a> plate of a thing, utterly unconcerned with the flash, cash, and trash-talk of a trend-driven, chef-written magazine like the equally new \u003ca href=\"http://www.mcsweeneys.net/luckypeach\">Lucky Peach\u003c/a>, put out by McSweeney's. It’s the hobby/brainchild of Portland-based, economist-turned-editor Nathan Williams, who’s created a venue for a loosely knit, like-minded crew of photographers, writers, and stylists to revitalize (and capture) the art of casual entertaining between family and friends. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Magazine-and-Flowers560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Magazine-and-Flowers560.jpg\" alt=\"Kinfolk Magazine and flowers\" title=\"Kinfolk Magazine and flowers\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42584\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Whether you find it worth the $18 sticker price may depend on your affinity for lyrical essays about spoons, crocheting, and gathering “the hen’s orbed offerings” (that’s eggs to you, buddy) next to soft-focus pictures of cheese boards, jam pots, flowering branches, and bike-riding guys in glasses awkwardly hugging their bandana-wearing dogs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Menu-Plate640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Menu-Plate560.jpg\" alt=\"Kinfolk brunch menu on plate at Heirloom Cafe\" title=\"Kinfolk brunch menu on plate at Heirloom Cafe\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42588\">\u003c/a>\u003c/p>\n\u003cp>But, back to brunch. Heirloom stopped serving brunch in 2009 after its first few months in business, so this was a rare chance to enjoy the spacious, airy room with bright spring sunshine pouring through the huge front windows. The brunch was created by Heirloom Café chef-owner Matt Straus and his crew, rounded out with generous donations from local makers. On the tables were wooden boards of \u003ca href=\"http://www.redwoodhill.com\">Redwood Hill\u003c/a> goat cheeses paired with candied peels and fruit cheeses from \u003ca href=\"http://www.junetaylorjams.com\">June Taylor Jams\u003c/a>, followed by sweet and savory scones from Polk Street’s \u003ca href=\"http://batterbakery.com/\">Batter Bakery\u003c/a>, run by self-taught baker Jen Musty. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Flowers-Cheese640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Flowers-Cheese560.jpg\" alt=\"Cheese with flowers\" title=\"Cheese with flowers\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42608\">\u003c/a>\u003c/p>\n\u003cp>To my left, much-loved chef/author/blogger Heidi Swanson of \u003ca href=\"http://www.101cookbooks.com\">101 Cookbooks\u003c/a> was taking snapshots of the food and company with her vintage Polaroid camera while lifestyle and design blogger Erin of \u003ca href=\"http://www.apartment34.com/\">Apartment 34\u003c/a> sipped coral-colored carrot-citrus juice from \u003ca href=\"http://www.livinggreenssf.com/\">Living Greens Juice\u003c/a> and rhapsodized about the joys of the \u003ca href=\"http://instagr.am\">Instagram\u003c/a> app on her iPhone. There were bloggers galore, editors from Chronicle Books and Williams-Sonoma, photographers and stylists, all with Charlotte Gainsbourg bangs and high-waisted belts over puffed-sleeve pastel dresses. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Gravlax640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Gravlax560.jpg\" alt=\"Gravlax at Heirloom Cafe brunch for Kinfolk magazine\" title=\"Gravlax at Heirloom Cafe brunch for Kinfolk magazine\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42591\">\u003c/a>\u003c/p>\n\u003cp>The next course, silky housemade gravlax, cured with brown sugar, fennel, and dill over Acme rye bread and served with neon-yellow pickled onions, cauliflower, and cukes, was a dish to be envied by all those waiting on line for bagels and lox at \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons Deli\u003c/a> a few blocks away.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/quiche640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/quiche560.jpg\" alt=\"Quiche at Heirloom Cafe brunch for Kinfolk magazine\" title=\"Quiche at Heirloom Cafe brunch for Kinfolk magazine\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42594\">\u003c/a>\u003c/p>\n\u003cp>Next came a platter of quiche squares, flavored with the classic French fines herbes combo (chervil, parsley, chives, and tarragon) and served with roasted asparagus spears, followed by slices of \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a>’s country bread drenched like escargots in pungent green garlic butter made by \u003ca href=\"http://www.ciaosamin.com/p/about-samin.html\">Samin Nosrat\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Samins-Green-Garlic-Bread560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Samins-Green-Garlic-Bread560.jpg\" alt=\"Green Garlic Bread by Samin Nosrat \" title=\"Green Garlic Bread by Samin Nosrat \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42597\">\u003c/a>\u003c/p>\n\u003cp>After the eggs, the salmon, the toast, affogati of Breyer’s vanilla drowned in \u003ca href=\"http://www.ritualroasters.com\">Ritual Roasters\u003c/a> espresso, then organic \u003ca href=\"http://www.swantonberryfarm.com/\">Swanton Berry Farm\u003c/a> strawberries pillowed in fresh whipped cream. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Strawberries-and-Cream560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Strawberries-and-Cream560.jpg\" alt=\"Swanton Berry Farm strawberries and cream\" title=\"Swanton Berry Farm strawberries and cream\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42600\">\u003c/a>\u003c/p>\n\u003cp>For the past few months, Nate and features editor/events coordinator Julie Pointer have been hitting the road for one weekend a month to spread the good word through a shared Kinfolk meal. Each event is unique; said Julie, “For the the last one, we were setting up a table in a field in Texas,” all on their own on a sweltering day. But each one brings together local producers and restauranteurs, introducing people face-to-face after months of communication through nothing but digital words and pictures. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Nate-and-Julie640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Nate-and-Julie560.jpg\" alt=\"Nate Williams and Julie Pointer in Heirloom Cafe for Kinfolk brunch\" title=\"Nate Williams and Julie Pointer in Heirloom Cafe for Kinfolk brunch\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42605\">\u003c/a>\u003cbr>\n\u003cem>Nate Williams and Julie Pointer at Heirloom Cafe for Kinfolk Magazine brunch\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/heirloomcafe640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Room560.jpg\" alt=\"crowd at Heirloom Cafe for Kinfolk brunch\" title=\"crowd at Heirloom Cafe for Kinfolk brunch\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42607\">\u003c/a>\u003c/p>\n\u003cp>So, brunch: quite lovely, and Heirloom should do sun-drenched, family-style daytime events like this more often. But what kind of read is Kinfolk’s actual magazine? \u003c/p>\n\u003cp>In volume three, the spring issue, Kinfolk’s contributors welcome readers to their white, white world, a world of tall white walls and soaring ceilings, of creamy white cheese flaked over gold-white baguette slices and white china stacked on white shelves, of moon-glowing light fixtures and baskets of eggs, of a child’s cupped hands caked in flour and, yes, people so uniformly pale and wand-like as to appear incandescent, like waving glow sticks. The men wear geek-chic plaid; the ladies, plaid trenchcoats (for feeding the chickens, natch), creamy sweaters, crocheted lace, bare legs and stubby boots. It’s a rigorously styled life, a \u003ca href=\"http://hipstamatic.com/\">Hipstamic-ready\u003c/a>, matte-finish world of rustic lake cabins and elegant Danish apartments, of family breakfasts that start with steamed milk (jolted, for Mom and Dad, with double espresso shots pulled by the nine-year-old in the house) followed by backyard chicken eggs and bacon over hunks of buttery, pan-crisped peasant bread. Clutter, ketchup, placemats, Jimmy Dean sausage: they may exist, but not in these pages. \u003c/p>\n\u003cp>Every contributor has a story to tell about their efforts to create a homemade life, striving to build friendship and community, enriching their family life, balancing work and home, and trying to make vivid sensory awareness part of even the most mundane morning. Clearly, for their writers, these first-person narratives were important to share: how a lunch led to marriage (and a tradition of recreating that first date on every anniversary); how a Marine wife and her husband reconnected after his tour of duty in Iraq by refurbishing a vintage Scamp trailer for a cross-country road trip. \u003c/p>\n\u003cp>The writing is pretty, occasionally adept, but I would bet that many of these contributors’ writing experience comes from personal blogging, not professional work as novelists, poets, critics, or journalists. (The photography, however, seems undeniably professional and beautiful.) They share their stories earnestly, too earnestly, maybe, as if their need for occasional switched-off solitude, for fresh eggs from their own hens, for leaving it all behind and starting a 2500€-a-week \u003ca href=\"http://www.thecooksatelier.com/Site/The_Cooks_Atelier.html\">cooking school\u003c/a> in Burgundy were the most important thing in the world, not just to themselves but to their readers, too. \u003c/p>\n\u003cp>And yet, anyone aspiring to write for a larger, slower-reading audience must be reminded that no one loves you in print like you can love yourself online. By all means, write about yourself, your dreams, your shoes and breakfasts, but remember that, stripped of links, recipes, and photos in the text, such things are rarely interesting to readers unless you work hard to make them so, by drawing some parallel between your experience and the wider world. (Or by being really, really funny—see Sedaris, David and Amy--but even then, insight and/or poignancy is still the salt in the soup.)\u003c/p>\n\u003cp>I’m hoping Kinfolk has enough self-awareness to have planned its final photo spread, \u003cem>The Manly Host,\u003c/em> as a spoof of a particular type of (mostly masculine) foodie hipster. Here, lovingly photographed, is \u003cem>The Whittling Party,\u003c/em> fueled by saltines, sardines from a can, bourbon and antlers. It’s followed by \u003cem>The Midday Roast,\u003c/em> not of prime rib or a brace of ducks but s’mores, deconstructed into a waxed-paper sleeve of graham crackers, a cup of square, chunky marshmallows, a single perfect birch log, an antler-handled knife (more antlers! When is this, \u003ca href=\"http://www.nytimes.com/2006/09/20/dining/reviews/20rest.html?pagewanted=all\">2004?\u003c/a>) and cult-status, hand-crafted bars of Brooklyn’s \u003ca href=\"http://www.mastbrothers.com\">Mast Brothers\u003c/a> chocolate, at eight bucks a bar. Funny, or “Funny, that’s just what we did last night!”? \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/24/2012/04/Julie-and-Nate-Portrait640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Julie-and-Nate-Portrait560.jpg\" alt=\"Julie Pointer and Nate Williams in front of Heirloom Cafe for Kinfolk Magazine brunch\" title=\"Julie Pointer and Nate Williams in front of Heirloom Cafe for Kinfolk Magazine brunch\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42603\">\u003c/a>\u003cbr>\n\u003cem>Julie Pointer and Nate Williams in front of Heirloom Cafe for Kinfolk Magazine brunch\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Copita Tequileria y Comida: Joanne Weir and Larry Mindel’s Mexico in Sausalito",
"title": "Copita Tequileria y Comida: Joanne Weir and Larry Mindel’s Mexico in Sausalito",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Weir-Larry-Mindel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Weir-Larry-Mindel.jpg\" alt=\"Joanne Weir and Larry Mindel, co-owners of Copita in Sausalito, the restaurant born of a margarita making competition. Photo: Elisabeth Fall\" title=\"Joanne Weir and Larry Mindel, co-owners of Copita in Sausalito, the restaurant born of a margarita making competition. Photo: Elisabeth Fall\" width=\"480\" height=\"435\" class=\"alignnone size-full wp-image-42477\">\u003c/a>\u003cbr>\n\u003cem>Joanne Weir and Larry Mindel, co-owners of Copita in Sausalito, the restaurant born of a margarita making competition. Photo: Elisabeth Fall\u003c/em> \u003c/p>\n\u003cp>\u003ca href=\"http://www.joanneweir.com/index.php\">Chef Joanne Weir\u003c/a> and restaurateur Larry Mindel are opening Copita, a tequileria and eatery officially opening on May 1, though they are serving April 28-30 from 11am to 11pm, and the food world is abuzz about it. This high-powered partnership started with a margarita contest. \u003c/p>\n\u003cp>It takes a lot of chutzpah to challenge Joanne Weir to a margarita-making competition. Joanne Weir is a chef, a culinary teacher, television personality and kitchen consultant, sought after for her precise palate. Her most recent book is “\u003ca href=\"http://www.amazon.com/Tequila-Guide-Types-Flights-Cocktails/dp/1580089496\">Tequila, A Guide to Types, Flights, Cocktails, and Bites.\u003c/a>” But Larry Mindel doesn’t scare easily. He’s a restaurateur with a golden touch. He has opened Ciao, MacArthur Park, Guaymas and Prego. He turned Il Fornaio from struggling bakeries into a very successful group of Italian restaurants. He’s the co-owner of \u003ca href=\"http://www.poggiotrattoria.com/\">Poggio Trattoria\u003c/a> restaurant in Sausalito. I live in Sausalito and this is a beloved place for locals, where you often dine next guys who live on their sailboats at one table and Carlos Santana to the other side. And everyone marvels at how even the spinach is so amazing. But now he turns his focus south of the border. \u003c/p>\n\u003cp>The margarita competition has two differing versions. According to Larry, he concocted a “Lorenzo” heavy on the tequila, and lighter on the lime juice and agave syrup. He shook it with ice, then served it up, martini style, with a delicate salt rim. “It was really strong,” Larry said. “So everyone was tipsy by the time they tried Joanne’s. The second margarita was bound to win because the first was so potent.”\u003c/p>\n\u003cp>According to Joanne, “Larry’s was terrible. I love the taste of tequila and the acidity from lime, so a balance is what you want, with just a hint of agave so it’s not too sweet. Mine was perfect.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Fernando-Guzman800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Fernando-Guzman560.jpg\" alt=\"Joanne Weir with Fernando Guzman, the general manager and tequila curator behind the bar at Copita.\" title=\"Joanne Weir with Fernando Guzman, the general manager and tequila curator behind the bar at Copita.\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-42475\">\u003c/a>\u003cbr>\n\u003cem>Joanne Weir (co-owner of Copita) with Fernando Guzman, the general manager and tequila curator behind the bar at Copita. \u003c/em>\u003c/p>\n\u003cp>When drinking tequila based cocktails, I almost always find myself wanting a margarita made with a blanco with spicy food or a Don Julio Anejo straight up with milder, more savory Mexican. In ambitious hands tequila cocktails can often get too complicated or sweet to be food-friendly. The manager and “tequila curator” of Copita, Fernando Guzman, has changed that notion. His margaritas were excellent, and the cocktails all had a delicate touch that kept them bright, citrusy and food-friendly. He made a “Mexican 75” with sparkling wine, tequila and lime juice, as well as a “Raspado” with shaved ice, tamarind juice, and mescal with a salt and chili rim. But the ‘Prado” was Joanne’s proclaimed favorite. (She had just set down a plate of Mexico City style quesadillas filled with potatoes and chorizo and topped with crema and queso fresco.) Joanne is as charming as she is talented, so when she declared this cocktail with corazon blanco tequila, maraschino liquor, fresh lime juice and egg whites “sexy” we all vigorously agreed. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/rotisserie400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/rotisserie200.jpg\" alt=\"The rotisserie, considered the heart of Copita.\" title=\"The rotisserie, considered the heart of Copita.\" width=\"200\" height=\"355\" class=\"alignleft size-full wp-image-42473\">\u003c/a>Larry and Joanne’s common spot is not only their prowess in the food industry, but also a love for Mexico. Neither could nail down their favorite spot there, but Mexico City, Oaxaca, and both coasts were mentioned with much affection. In particular, they sited the Pacific side as influential of the ceviches. Their menu has the basic, fresh fish with tomato, onion, cilantro and Serrano chili, as well as halibut with mango and cucumber, but it’s the shrimp aguachile that they both get a little dreamy-eyed over. “I could eat this every day,” Larry said. \u003c/p>\n\u003cp>There are no fiesta platters at this place. “I hate pushing away from the table at a Mexican restaurant too full from rice and beans and cheese,” Larry said. “This is more refined. More like Mexico.” Though he admits, an almost promiscuous regard for tamales, “They are my biggest passion. I like them all. I had a grandmother from Texas who used to make them by the hundreds for the holidays. Pork is my favorite, but the chicken ones here are made with wood-roasted meat.”\u003c/p>\n\u003cp>Their rotisserie is the heart of the menu, and their spit roasted chicken is seasoned with chile guajillo and served with pickled spring vegetables and heirloom beans with housemade chorizo. “It’s Mexican, but with a California sensibility,” Joanne said. “Everyone working with me in the kitchen is from Mexico, and all of them are passionate about food. We work to keep it fresh, seasonal and light. We are all learning a lot from each other.”\u003c/p>\n\u003cp>It’s not a large restaurant, with 50 seats indoors and 15 outside. It has a low-key, casual elegance. The rotisserie is the focal point; it’s embossed with decorative tiles from Mexico. Bowls from the local \u003ca href=\"http://www.heathceramics.com/\">Heath Ceramics\u003c/a> are stacked on the counter—a blend of Mexico and Sausalito that seems very natural. The bar itself is polished hardwood, reminiscent of an Old World cocktail spot in Mexico City with bottles of premium tequila displayed. There are a few tables outside on the sidewalk for people watching on Bridgeway Avenue and a glimpse of the bay. I pictured sitting out there on a warm evening, sipping a sexy Prado and having seasonal salsa and ceviche. I’ve started putting the word out with friends and neighbors in Sausalito, “It’s going to be a very good summer.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/prado400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/prado300.jpg\" alt=\"Prado cocktail. Photo: Erin Gleeson\" title=\"Prado cocktail. Photo: Erin Gleeson\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-42471\">\u003c/a>\u003cbr>\n\u003cem>“Prado” made of corazon blanco tequila, maraschino liquor, fresh lime juice and egg whites. The “sexy” tequila cocktail at Copita. Photo: Erin Gleeson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Prado\u003c/strong>\u003c/p>\n\u003cp>Serves 1\u003c/p>\n\u003cp>From “\u003ca href=\"http://www.amazon.com/Tequila-Guide-Types-Flights-Cocktails/dp/1580089496\">Tequila, A Guide to Types, Flights, Cocktails, and Bites.\u003c/a>” by Joanne Weir\u003c/p>\n\u003cp>A prado is a grassy “meadow” or “field” in Spanish. This aptly named drink is the loveliest green. Airy and light, with a generous dose of agave, this cocktail is sure to impress. Its heavenly foam crown is most easily made by employing an interesting technique: remove the spring from your cocktail strainer and use it in the shaker as a whisk!\u003c/p>\n\u003cp>2 ounces blanco tequila\u003cbr>\n1 ounce freshly squeezed lime juice\u003cbr>\n1 ounce maraschino liqueur\u003cbr>\n1 egg white\u003cbr>\n1 flamed lime peel for garnish*\u003c/p>\n\u003cp>Combine all of the ingredients except the garnish in a cocktail shaker with plenty of ice and shake vigorously for 5 seconds. Using a whisk or the spring from the cocktail shaker, whisk the drink to create a little bit of foam. Strain into a chilled cocktail glass and garnish with the flamed lime peel. \u003c/p>\n\u003cp>*Flamed Citrus Peel\u003cbr>\nRemove a 2-to 3 inch-long piece of citrus peel using a sharp knife or a vegetable peeler. To flame the peel, light the end of a toothpick or bamboo skewer with a lighter. Hold the burning toothpick or skewer about 2 fingers above the rim of the glass and warm the outside of the peel. Then, holding the peel just above the flame, sharply squeeze it, propelling the oil from the peel through the flame and into the glass. Drop the flamed peel into the cocktail. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.copitarestaurant.com\">Copita Tequileria y Comida\u003c/a>\u003cbr>\n\u003ca href=\"http://g.co/maps/g39gm\">739 Bridgeway\u003c/a>\u003cbr>\nSausalito, CA 94965\u003cbr>\nPhone: (415) 331-7400\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CopitaTequileria\">Copita Tequileria y Comida\u003c/a>\u003cbr>\nEmail: \u003ca href=\"mailto:info@copitarestaurant.com\">info@copitarestaurant.com\u003c/a>\u003cbr>\nBusiness hours will be 11am-11pm \u003c/p>\n\n",
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"excerpt": "Chef Joanne Weir and restaurateur Larry Mindel are opening Copita, a tequileria and eatery officially opening on May 1, though they are serving April 28-30 from 11am to 11pm, and the food world is abuzz about it. This high-powered partnership started with a margarita contest. \r\n",
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"title": "Copita Tequileria y Comida: Joanne Weir and Larry Mindel’s Mexico in Sausalito | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Weir-Larry-Mindel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Weir-Larry-Mindel.jpg\" alt=\"Joanne Weir and Larry Mindel, co-owners of Copita in Sausalito, the restaurant born of a margarita making competition. Photo: Elisabeth Fall\" title=\"Joanne Weir and Larry Mindel, co-owners of Copita in Sausalito, the restaurant born of a margarita making competition. Photo: Elisabeth Fall\" width=\"480\" height=\"435\" class=\"alignnone size-full wp-image-42477\">\u003c/a>\u003cbr>\n\u003cem>Joanne Weir and Larry Mindel, co-owners of Copita in Sausalito, the restaurant born of a margarita making competition. Photo: Elisabeth Fall\u003c/em> \u003c/p>\n\u003cp>\u003ca href=\"http://www.joanneweir.com/index.php\">Chef Joanne Weir\u003c/a> and restaurateur Larry Mindel are opening Copita, a tequileria and eatery officially opening on May 1, though they are serving April 28-30 from 11am to 11pm, and the food world is abuzz about it. This high-powered partnership started with a margarita contest. \u003c/p>\n\u003cp>It takes a lot of chutzpah to challenge Joanne Weir to a margarita-making competition. Joanne Weir is a chef, a culinary teacher, television personality and kitchen consultant, sought after for her precise palate. Her most recent book is “\u003ca href=\"http://www.amazon.com/Tequila-Guide-Types-Flights-Cocktails/dp/1580089496\">Tequila, A Guide to Types, Flights, Cocktails, and Bites.\u003c/a>” But Larry Mindel doesn’t scare easily. He’s a restaurateur with a golden touch. He has opened Ciao, MacArthur Park, Guaymas and Prego. He turned Il Fornaio from struggling bakeries into a very successful group of Italian restaurants. He’s the co-owner of \u003ca href=\"http://www.poggiotrattoria.com/\">Poggio Trattoria\u003c/a> restaurant in Sausalito. I live in Sausalito and this is a beloved place for locals, where you often dine next guys who live on their sailboats at one table and Carlos Santana to the other side. And everyone marvels at how even the spinach is so amazing. But now he turns his focus south of the border. \u003c/p>\n\u003cp>The margarita competition has two differing versions. According to Larry, he concocted a “Lorenzo” heavy on the tequila, and lighter on the lime juice and agave syrup. He shook it with ice, then served it up, martini style, with a delicate salt rim. “It was really strong,” Larry said. “So everyone was tipsy by the time they tried Joanne’s. The second margarita was bound to win because the first was so potent.”\u003c/p>\n\u003cp>According to Joanne, “Larry’s was terrible. I love the taste of tequila and the acidity from lime, so a balance is what you want, with just a hint of agave so it’s not too sweet. Mine was perfect.” \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/24/2012/04/Joanne-Fernando-Guzman800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Fernando-Guzman560.jpg\" alt=\"Joanne Weir with Fernando Guzman, the general manager and tequila curator behind the bar at Copita.\" title=\"Joanne Weir with Fernando Guzman, the general manager and tequila curator behind the bar at Copita.\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-42475\">\u003c/a>\u003cbr>\n\u003cem>Joanne Weir (co-owner of Copita) with Fernando Guzman, the general manager and tequila curator behind the bar at Copita. \u003c/em>\u003c/p>\n\u003cp>When drinking tequila based cocktails, I almost always find myself wanting a margarita made with a blanco with spicy food or a Don Julio Anejo straight up with milder, more savory Mexican. In ambitious hands tequila cocktails can often get too complicated or sweet to be food-friendly. The manager and “tequila curator” of Copita, Fernando Guzman, has changed that notion. His margaritas were excellent, and the cocktails all had a delicate touch that kept them bright, citrusy and food-friendly. He made a “Mexican 75” with sparkling wine, tequila and lime juice, as well as a “Raspado” with shaved ice, tamarind juice, and mescal with a salt and chili rim. But the ‘Prado” was Joanne’s proclaimed favorite. (She had just set down a plate of Mexico City style quesadillas filled with potatoes and chorizo and topped with crema and queso fresco.) Joanne is as charming as she is talented, so when she declared this cocktail with corazon blanco tequila, maraschino liquor, fresh lime juice and egg whites “sexy” we all vigorously agreed. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/rotisserie400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/rotisserie200.jpg\" alt=\"The rotisserie, considered the heart of Copita.\" title=\"The rotisserie, considered the heart of Copita.\" width=\"200\" height=\"355\" class=\"alignleft size-full wp-image-42473\">\u003c/a>Larry and Joanne’s common spot is not only their prowess in the food industry, but also a love for Mexico. Neither could nail down their favorite spot there, but Mexico City, Oaxaca, and both coasts were mentioned with much affection. In particular, they sited the Pacific side as influential of the ceviches. Their menu has the basic, fresh fish with tomato, onion, cilantro and Serrano chili, as well as halibut with mango and cucumber, but it’s the shrimp aguachile that they both get a little dreamy-eyed over. “I could eat this every day,” Larry said. \u003c/p>\n\u003cp>There are no fiesta platters at this place. “I hate pushing away from the table at a Mexican restaurant too full from rice and beans and cheese,” Larry said. “This is more refined. More like Mexico.” Though he admits, an almost promiscuous regard for tamales, “They are my biggest passion. I like them all. I had a grandmother from Texas who used to make them by the hundreds for the holidays. Pork is my favorite, but the chicken ones here are made with wood-roasted meat.”\u003c/p>\n\u003cp>Their rotisserie is the heart of the menu, and their spit roasted chicken is seasoned with chile guajillo and served with pickled spring vegetables and heirloom beans with housemade chorizo. “It’s Mexican, but with a California sensibility,” Joanne said. “Everyone working with me in the kitchen is from Mexico, and all of them are passionate about food. We work to keep it fresh, seasonal and light. We are all learning a lot from each other.”\u003c/p>\n\u003cp>It’s not a large restaurant, with 50 seats indoors and 15 outside. It has a low-key, casual elegance. The rotisserie is the focal point; it’s embossed with decorative tiles from Mexico. Bowls from the local \u003ca href=\"http://www.heathceramics.com/\">Heath Ceramics\u003c/a> are stacked on the counter—a blend of Mexico and Sausalito that seems very natural. The bar itself is polished hardwood, reminiscent of an Old World cocktail spot in Mexico City with bottles of premium tequila displayed. There are a few tables outside on the sidewalk for people watching on Bridgeway Avenue and a glimpse of the bay. I pictured sitting out there on a warm evening, sipping a sexy Prado and having seasonal salsa and ceviche. I’ve started putting the word out with friends and neighbors in Sausalito, “It’s going to be a very good summer.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/prado400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/prado300.jpg\" alt=\"Prado cocktail. Photo: Erin Gleeson\" title=\"Prado cocktail. Photo: Erin Gleeson\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-42471\">\u003c/a>\u003cbr>\n\u003cem>“Prado” made of corazon blanco tequila, maraschino liquor, fresh lime juice and egg whites. The “sexy” tequila cocktail at Copita. Photo: Erin Gleeson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Prado\u003c/strong>\u003c/p>\n\u003cp>Serves 1\u003c/p>\n\u003cp>From “\u003ca href=\"http://www.amazon.com/Tequila-Guide-Types-Flights-Cocktails/dp/1580089496\">Tequila, A Guide to Types, Flights, Cocktails, and Bites.\u003c/a>” by Joanne Weir\u003c/p>\n\u003cp>A prado is a grassy “meadow” or “field” in Spanish. This aptly named drink is the loveliest green. Airy and light, with a generous dose of agave, this cocktail is sure to impress. Its heavenly foam crown is most easily made by employing an interesting technique: remove the spring from your cocktail strainer and use it in the shaker as a whisk!\u003c/p>\n\u003cp>2 ounces blanco tequila\u003cbr>\n1 ounce freshly squeezed lime juice\u003cbr>\n1 ounce maraschino liqueur\u003cbr>\n1 egg white\u003cbr>\n1 flamed lime peel for garnish*\u003c/p>\n\u003cp>Combine all of the ingredients except the garnish in a cocktail shaker with plenty of ice and shake vigorously for 5 seconds. Using a whisk or the spring from the cocktail shaker, whisk the drink to create a little bit of foam. Strain into a chilled cocktail glass and garnish with the flamed lime peel. \u003c/p>\n\u003cp>*Flamed Citrus Peel\u003cbr>\nRemove a 2-to 3 inch-long piece of citrus peel using a sharp knife or a vegetable peeler. To flame the peel, light the end of a toothpick or bamboo skewer with a lighter. Hold the burning toothpick or skewer about 2 fingers above the rim of the glass and warm the outside of the peel. Then, holding the peel just above the flame, sharply squeeze it, propelling the oil from the peel through the flame and into the glass. Drop the flamed peel into the cocktail. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.copitarestaurant.com\">Copita Tequileria y Comida\u003c/a>\u003cbr>\n\u003ca href=\"http://g.co/maps/g39gm\">739 Bridgeway\u003c/a>\u003cbr>\nSausalito, CA 94965\u003cbr>\nPhone: (415) 331-7400\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CopitaTequileria\">Copita Tequileria y Comida\u003c/a>\u003cbr>\nEmail: \u003ca href=\"mailto:info@copitarestaurant.com\">info@copitarestaurant.com\u003c/a>\u003cbr>\nBusiness hours will be 11am-11pm \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Goose & Gander takes up where Martini House left off, and then some",
"title": "Goose & Gander takes up where Martini House left off, and then some",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/1goosegander560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/1goosegander560.jpg\" alt=\"\" title=\"Goose and Gander\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42378\">\u003c/a>\u003cbr>\n\u003cem>The dining room at the newly opened Goose & Gander.\u003c/em>\u003c/p>\n\u003cp>The former \u003ca href=\"http://napavalleyregister.com/news/local/article_f0080040-d4e3-11df-90a1-001cc4c03286.html\">Martini House\u003c/a> in Napa's St. Helena is gradually being restored to its old glory. Restaurateur \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/07/25/martini-house-sold-to-restaurateur-andy-florsheim/\">Andrew Florsheim\u003c/a>, formerly of the \u003ca href=\"http://www.levyrestaurants.com/\">Levy Restaurant Group\u003c/a> in Chicago, has been a resident of the Napa Valley since 2008 and took over the space from \u003ca href=\"http://www.kuleto.com/\">Pat Kuleto\u003c/a>. \u003c/p>\n\u003cp>Martini House's opening chef de cuisine \u003ca href=\"http://2011.pebblebeachfoodandwine.com/index.cfm/chef-Kelly_McCown_63.htm\">Kelly McCown\u003c/a> returns as Executive Chef and partner after spending two and a half years as Executive Chef at Sacramento's noted \u003ca href=\"http://www.elladiningroomandbar.com/\">Ella Dining Room and Bar\u003c/a>.\u003c/p>\n\u003cp>We traipsed up to Napa on Friday night for the media preview at \u003ca href=\"http://www.goosegander.com/\">Goose & Gander\u003c/a> and got a glimpse of what the menu will be like. Though some things about the old Martini House have remained the same--like the awesome downstairs bar, thank goodness--the menu has taken a different and entirely less fussy direction under Chef McCown's expert tutelage. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2kitchenline560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2kitchenline560.jpg\" alt=\"\" title=\"Kitchen Line\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42380\">\u003c/a>\u003cbr>\n\u003cem>Cooks line up meatballs in the Goose & Gander kitchen.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The down-to-earth chef has built solid relationships with local farmers and artisans, thanks to more than two decades of experience in some of California's most prominent kitchens, and his menu is simple and ingredient-driven. Though the food appears simple, don't be fooled: fancier items reminiscent of McCown's five years as Executive Chef at \u003ca href=\"http://www.yelp.com/biz/rubicon-san-francisco\">Rubicon\u003c/a>, like a sous-vide pork chop or an escargot appetizer, humbly deep-fried in panko bread crumbs and served with melted anchovy butter for dipping, do make the occasional appearance.\u003c/p>\n\u003cp>McCown sported a walking cast due to a broken foot and hopped crazily up and down the line on Friday as he supervised his crew. He brought dishes to the tables where journalists dined family-style, and spoke about the concepts behind his food. \"In Japan, they enjoy softer foods; a gelatin component is important there, \" he said. \"I've noticed that Americans like crunchy things in everything they eat.\"\u003c/p>\n\u003cp>And the crunchy component was certainly present in each of the dishes we tried. Along with the aforementioned escargot, which was skewered with deep-fried castelvetrano olives, appetizers included a finger-friendly version of hot wings: duck and chicken meats, boneless, with deep-fried pickle chips on the side and a Green Goddess sauce for dipping. \u003c/p>\n\u003cp>The crispy element manifested as crackly skin on mild Scottish salmon served with freshly shelled spring peas as a main course. \u003c/p>\n\u003cp>\"It's my interpretation of my Irish mum's salmon with mushy peas,\" said McCown about the perfectly cooked fish, which melted in my mouth as the skin offset the rest of the dish's soft textures. Another standout entree was a grilled beef coulotte, served with a spicy cilantro salsa verde and panko-breaded onion rings that were fried in duck fat. The richness of the onion rings were nicely complemented by the tender, yet lean beef, and the bright green flavor of cilantro worked surprisingly well to balance what could have easily become a heavy steak dinner.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/6scallops560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/6scallops560.jpg\" alt=\"\" title=\"scallops and tomatoes\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42385\">\u003c/a>\u003cbr>\n\u003cem>Scallops with pancetta and fried green tomatoes.\u003c/em>\u003c/p>\n\u003cp>In another entree, scallops were given pub-grub styling--McCown describes his menu as \"rustic American pub food.\" The large Maine scallops were served over fried green tomatoes with a shaving of thick, curled pancetta. A creamy jalapeno-cilantro sauce finished the dish, and the tanginess and richness of the plate called out for one of the restaurant's signature cocktails.\u003c/p>\n\u003cfigure id=\"attachment_42387\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/10collinsdrink300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/10collinsdrink300.jpg\" alt=\"A refreshing Collins at the bar\" title=\"A refreshing Collins at the bar\" width=\"300\" height=\"400\" class=\"size-full wp-image-42387\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>A refreshing Collins at the bar.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Ahhhh, the cocktails. The legendary \u003ca href=\"http://www.scottbeattiecocktails.com/\">Scott Beattie\u003c/a>, of \u003ca href=\"http://www.cyrusrestaurant.com/\">Cyrus\u003c/a> fame, has worked his magic once again for a new restaurant opening by designing the bar program at Goose & Gander. Beattie, whose recent consulting projects have included designing the cocktail programs for \u003ca href=\"http://www.hogandrocks.com/\">Hog & Rocks\u003c/a> and Healdsburg's \u003ca href=\"http://www.h2hotel.com/spoonbar/\">Spoonbar\u003c/a>, has created a list that is both innovative and familiar. Beattie is also familiar with the layout of the land, so to speak--he tended bar at the Martini House way back in 2001. Drinks like the \"Bali Spice Old Fashioned,\" featuring \u003ca href=\"http://www.stgeorgespirits.com/\">St. George\u003c/a> bourbon, orange, cinnamon, clove, and star anise, are so good that you won't want to put them down to have wine with dinner. Goose & Gander is the first restaurant in St. Helena to serve whiskey drinks with \"proper\" ice--large, hand-carved globes in the Japanese style that nearly fill the entire glass, ensuring that the quality liquor does not get too watered-down. The \"Cucumber Collins,\" with Square One cucumber Vodka, lemon, yuzu, huckleberries, and both fresh and pickled cucumbers is also a winner. \u003c/p>\n\u003cp>The wines, mostly a local selection of smaller names, are nothing to sneeze at--a second-label \u003ca href=\"http://www.dumol.com/\">DuMol\u003c/a> Chardonnay stood out, although it was somewhat interestingly paired with meatballs--but they take the backseat to the cocktail program.\u003c/p>\n\u003cp>The redesigned building is as comfortable and unpretentious as the food. The outdoor garden area is slated to open in late spring, but the downstairs bar is convivial and the upstairs dining room is welcoming and feels more open than the former decor. Red-leather seating booths and reclaimed redwood tables add to the \"duck club\" vibe, iron fowl knicknackery adorn the restaurant--but not to excess. Interestingly, Goose & Gander is as of now the only place to serve \u003ca href=\"http://www.panevino-napa.com/david_bio.htm\">Panevino's David Katz's\u003c/a> crazy-good salumi offerings.\u003c/p>\n\u003cp>Morsels like duck prosciutto, lamb chorizo, and Provençal salumi dusted with fennel pollen rocked my socks off. Katz's salumi will be available soon for retail purchase, but you can only get it at Goose & Gander for right now. Fans of the old Martini House will not be disappointed with the direction the property has taken, and lovers of nouvelle cuisine will find Goose & Gander a worthwhile destination to dine at in its early days.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/11salumi560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/11salumi560.jpg\" alt=\"\" title=\"Salumi plate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42391\">\u003c/a>\u003cbr>\n\u003cem>Diners enjoy a board of David Katz's salumi.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.goosegander.com/\">Goose & Gander\u003c/a>, 1245 Spring St. at Oak St., St. Helena, 707-967-8779\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/goosegandernapa\">Goose & Gander\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/goosegandernapa\">@goosegandernapa\u003c/a> \u003c/p>\n\n",
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"excerpt": "St. Helena's former Martini House welcomes back its opening Chef de Cuisine in its new incarnation as cozy, upscale gastropub Goose & Gander.",
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"title": "Goose & Gander takes up where Martini House left off, and then some | KQED",
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"headline": "Goose & Gander takes up where Martini House left off, and then some",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/1goosegander560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/1goosegander560.jpg\" alt=\"\" title=\"Goose and Gander\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42378\">\u003c/a>\u003cbr>\n\u003cem>The dining room at the newly opened Goose & Gander.\u003c/em>\u003c/p>\n\u003cp>The former \u003ca href=\"http://napavalleyregister.com/news/local/article_f0080040-d4e3-11df-90a1-001cc4c03286.html\">Martini House\u003c/a> in Napa's St. Helena is gradually being restored to its old glory. Restaurateur \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/07/25/martini-house-sold-to-restaurateur-andy-florsheim/\">Andrew Florsheim\u003c/a>, formerly of the \u003ca href=\"http://www.levyrestaurants.com/\">Levy Restaurant Group\u003c/a> in Chicago, has been a resident of the Napa Valley since 2008 and took over the space from \u003ca href=\"http://www.kuleto.com/\">Pat Kuleto\u003c/a>. \u003c/p>\n\u003cp>Martini House's opening chef de cuisine \u003ca href=\"http://2011.pebblebeachfoodandwine.com/index.cfm/chef-Kelly_McCown_63.htm\">Kelly McCown\u003c/a> returns as Executive Chef and partner after spending two and a half years as Executive Chef at Sacramento's noted \u003ca href=\"http://www.elladiningroomandbar.com/\">Ella Dining Room and Bar\u003c/a>.\u003c/p>\n\u003cp>We traipsed up to Napa on Friday night for the media preview at \u003ca href=\"http://www.goosegander.com/\">Goose & Gander\u003c/a> and got a glimpse of what the menu will be like. Though some things about the old Martini House have remained the same--like the awesome downstairs bar, thank goodness--the menu has taken a different and entirely less fussy direction under Chef McCown's expert tutelage. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2kitchenline560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2kitchenline560.jpg\" alt=\"\" title=\"Kitchen Line\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42380\">\u003c/a>\u003cbr>\n\u003cem>Cooks line up meatballs in the Goose & Gander kitchen.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The down-to-earth chef has built solid relationships with local farmers and artisans, thanks to more than two decades of experience in some of California's most prominent kitchens, and his menu is simple and ingredient-driven. Though the food appears simple, don't be fooled: fancier items reminiscent of McCown's five years as Executive Chef at \u003ca href=\"http://www.yelp.com/biz/rubicon-san-francisco\">Rubicon\u003c/a>, like a sous-vide pork chop or an escargot appetizer, humbly deep-fried in panko bread crumbs and served with melted anchovy butter for dipping, do make the occasional appearance.\u003c/p>\n\u003cp>McCown sported a walking cast due to a broken foot and hopped crazily up and down the line on Friday as he supervised his crew. He brought dishes to the tables where journalists dined family-style, and spoke about the concepts behind his food. \"In Japan, they enjoy softer foods; a gelatin component is important there, \" he said. \"I've noticed that Americans like crunchy things in everything they eat.\"\u003c/p>\n\u003cp>And the crunchy component was certainly present in each of the dishes we tried. Along with the aforementioned escargot, which was skewered with deep-fried castelvetrano olives, appetizers included a finger-friendly version of hot wings: duck and chicken meats, boneless, with deep-fried pickle chips on the side and a Green Goddess sauce for dipping. \u003c/p>\n\u003cp>The crispy element manifested as crackly skin on mild Scottish salmon served with freshly shelled spring peas as a main course. \u003c/p>\n\u003cp>\"It's my interpretation of my Irish mum's salmon with mushy peas,\" said McCown about the perfectly cooked fish, which melted in my mouth as the skin offset the rest of the dish's soft textures. Another standout entree was a grilled beef coulotte, served with a spicy cilantro salsa verde and panko-breaded onion rings that were fried in duck fat. The richness of the onion rings were nicely complemented by the tender, yet lean beef, and the bright green flavor of cilantro worked surprisingly well to balance what could have easily become a heavy steak dinner.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/6scallops560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/6scallops560.jpg\" alt=\"\" title=\"scallops and tomatoes\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42385\">\u003c/a>\u003cbr>\n\u003cem>Scallops with pancetta and fried green tomatoes.\u003c/em>\u003c/p>\n\u003cp>In another entree, scallops were given pub-grub styling--McCown describes his menu as \"rustic American pub food.\" The large Maine scallops were served over fried green tomatoes with a shaving of thick, curled pancetta. A creamy jalapeno-cilantro sauce finished the dish, and the tanginess and richness of the plate called out for one of the restaurant's signature cocktails.\u003c/p>\n\u003cfigure id=\"attachment_42387\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/10collinsdrink300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/10collinsdrink300.jpg\" alt=\"A refreshing Collins at the bar\" title=\"A refreshing Collins at the bar\" width=\"300\" height=\"400\" class=\"size-full wp-image-42387\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>A refreshing Collins at the bar.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Ahhhh, the cocktails. The legendary \u003ca href=\"http://www.scottbeattiecocktails.com/\">Scott Beattie\u003c/a>, of \u003ca href=\"http://www.cyrusrestaurant.com/\">Cyrus\u003c/a> fame, has worked his magic once again for a new restaurant opening by designing the bar program at Goose & Gander. Beattie, whose recent consulting projects have included designing the cocktail programs for \u003ca href=\"http://www.hogandrocks.com/\">Hog & Rocks\u003c/a> and Healdsburg's \u003ca href=\"http://www.h2hotel.com/spoonbar/\">Spoonbar\u003c/a>, has created a list that is both innovative and familiar. Beattie is also familiar with the layout of the land, so to speak--he tended bar at the Martini House way back in 2001. Drinks like the \"Bali Spice Old Fashioned,\" featuring \u003ca href=\"http://www.stgeorgespirits.com/\">St. George\u003c/a> bourbon, orange, cinnamon, clove, and star anise, are so good that you won't want to put them down to have wine with dinner. Goose & Gander is the first restaurant in St. Helena to serve whiskey drinks with \"proper\" ice--large, hand-carved globes in the Japanese style that nearly fill the entire glass, ensuring that the quality liquor does not get too watered-down. The \"Cucumber Collins,\" with Square One cucumber Vodka, lemon, yuzu, huckleberries, and both fresh and pickled cucumbers is also a winner. \u003c/p>\n\u003cp>The wines, mostly a local selection of smaller names, are nothing to sneeze at--a second-label \u003ca href=\"http://www.dumol.com/\">DuMol\u003c/a> Chardonnay stood out, although it was somewhat interestingly paired with meatballs--but they take the backseat to the cocktail program.\u003c/p>\n\u003cp>The redesigned building is as comfortable and unpretentious as the food. The outdoor garden area is slated to open in late spring, but the downstairs bar is convivial and the upstairs dining room is welcoming and feels more open than the former decor. Red-leather seating booths and reclaimed redwood tables add to the \"duck club\" vibe, iron fowl knicknackery adorn the restaurant--but not to excess. Interestingly, Goose & Gander is as of now the only place to serve \u003ca href=\"http://www.panevino-napa.com/david_bio.htm\">Panevino's David Katz's\u003c/a> crazy-good salumi offerings.\u003c/p>\n\u003cp>Morsels like duck prosciutto, lamb chorizo, and Provençal salumi dusted with fennel pollen rocked my socks off. Katz's salumi will be available soon for retail purchase, but you can only get it at Goose & Gander for right now. Fans of the old Martini House will not be disappointed with the direction the property has taken, and lovers of nouvelle cuisine will find Goose & Gander a worthwhile destination to dine at in its early days.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/11salumi560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/11salumi560.jpg\" alt=\"\" title=\"Salumi plate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42391\">\u003c/a>\u003cbr>\n\u003cem>Diners enjoy a board of David Katz's salumi.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.goosegander.com/\">Goose & Gander\u003c/a>, 1245 Spring St. at Oak St., St. Helena, 707-967-8779\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/goosegandernapa\">Goose & Gander\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/goosegandernapa\">@goosegandernapa\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Check, Please! Bay Area Season 7 Premiere: Gamine, Bellanico, Davey Jones Deli",
"title": "Check, Please! Bay Area Season 7 Premiere: Gamine, Bellanico, Davey Jones Deli",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cp701-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cp701-560.jpg\" alt=\" Guests and host Leslie Sbrocco taping episode 701 of Check, Please! Bay Area at KQED.Photo: Wendy Goodfriend\" title=\" Guests and host Leslie Sbrocco taping episode 701 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-42405\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong> Guests and host Leslie Sbrocco taping episode 701 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 premiere airs Thursday April 26 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=6486\">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 premier episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6495\">Gamine\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6506\">Bellanico Restaurant and Wine Bar\u003c/a> (Oakland) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6500\">Davey Jones Deli\u003c/a> (Sausalito).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- Drink Pink! \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/rkGpzsEVIB8\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
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"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/04/26/check-please-bay-area-season-7-premiere-gamine-bellanico-davey-jones-deli/",
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"excerpt": "The premier episode of season seven features these restaurants: Gamine (San Francisco), Bellanico Restaurant and Wine Bar (Oakland) and Davey Jones Deli (Sausalito).",
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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/cp701-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cp701-560.jpg\" alt=\" Guests and host Leslie Sbrocco taping episode 701 of Check, Please! Bay Area at KQED.Photo: Wendy Goodfriend\" title=\" Guests and host Leslie Sbrocco taping episode 701 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-42405\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong> Guests and host Leslie Sbrocco taping episode 701 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 premiere airs Thursday April 26 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=6486\">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 premier episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6495\">Gamine\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6506\">Bellanico Restaurant and Wine Bar\u003c/a> (Oakland) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6500\">Davey Jones Deli\u003c/a> (Sausalito).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- Drink Pink! \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Thumbs Up for Pizza and Small Plates at Deaf-Owned Mozzeria",
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"content": "\u003cp>For 4 months \u003ca href=\"http://www.mozzeria.com/\">Mozzeria\u003c/a>’s black-domed, wood-burning oven has been turning out bubbly, aromatic pizzas to the delight of their growing fan base. “Great Neapolitan pizza…awesome crust,” raved a recent \u003ca href=\"http://slice.seriouseats.com/archives/2012/03/san-francisco-ca-mozzeria.html\">review on Serious Eats’ Slice\u003c/a>.\u003c/p>\n\u003cp>Owners Melody and Russ Stein want to be known for their food -- innovative pizzas and inventive small plates -- and they definitely should be. Still, there’s no denying that a visit to Mozzeria, one of a handful of deaf-owned restaurants across the country, is a singular experience. This video serves up a closer look at their mix of traditional and creative Italian fare plus an interview with Melody and Russ (in ASL) about the significance of their restaurant to both deaf and hearing diners.\u003c/p>\n\u003cp>Any pizza’s crust is its defining element. Sixty to ninety seconds in Mozzeria’s sleek, imported Stefano Ferrara oven turns out a whisper-light, crispy, yet chewy wonder with a lightly charred bottom.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-pizza-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42064\" title=\"mozzeria prosciutto with wild arugula pizza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-pizza-new.jpg\" alt=\"mozzeria prosciutto with wild arugula pizza\" width=\"560\" height=\"456\">\u003c/a>\u003cbr>\n\u003cem>prosciutto with wild arugula\u003c/em>\u003c/p>\n\u003cp>Russ, the pizza perfectionist in the family, admits he has built a close relationship with his oven and learned to master its quirks and idiosyncrasies. Toppings add personality to the pie. And Mozzeria offers a range of personalities from playful to sophisticated, ($12-$18).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-asparagus-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42059\" title=\"mozzeria asparagus pizza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-asparagus-new.jpg\" alt=\"mozzeria asparagus pizza\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>roasted asparagus, garlic, blue cheese and truffle oil\u003c/em>\u003c/p>\n\u003cp>The simple Margherita allows the puffy, chewy crust to shine through, topped with mozzarella, olive oil and herbs. The roasted asparagus with garlic, blue cheese and truffle oil is delicate yet decadent. Other winners include caramelized onions with pancetta and goat cheese crowned by thick planks of eggplant.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/MOZZ-duck-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42061\" title=\"mozzeria duck pizza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/MOZZ-duck-new.jpg\" alt=\"mozzeria duck pizza\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>roasted duck, green onions and hoisin sauce\u003c/em>\u003c/p>\n\u003cp>The why-didn’t-anyone-think-of-this-before roast duck pizza with green onions and hoisin sauce (served only on Fridays) ties directly to Melody’s Chinese heritage.\u003c/p>\n\u003cp>As mentioned in a \u003ca title=\"http://ww2.kqed.org/bayareabites/2011/11/28/deaf-owned-mozzeria-shows-signs-of-great-pizza-coming-to-the-mission/\" href=\"http://ww2.kqed.org/bayareabites/2011/11/28/deaf-owned-mozzeria-shows-signs-of-great-pizza-coming-to-the-mission/\">post about Mozzeria I wrote\u003c/a> prior to its opening, the owners of this Mission eatery have food in their blood. Melody’s father owned restaurants in Hong Kong and later in San Francisco. Growing up in New York, Russ was a pizza addict from day one. They came up with their restaurant's name by combining “mozzarella” and “pizzeria.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/apps-mozz-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42056\" title=\"small plates mozzeria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/apps-mozz-new.jpg\" alt=\"small plates mozzeria\" width=\"560\" height=\"283\">\u003c/a>\u003cbr>\n\u003cem>roasted Japanese eggplant on crostini, beet salad\u003c/em>\u003c/p>\n\u003cp>Another influence from Melody’s Chinese heritage is the variety of small plates that change with the seasons. She hopes to encourage diners to share dishes and try new tastes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cheese-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42058\" title=\"mozzeria Humboldt fog and honey\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cheese-new.jpg\" alt=\"mozzeria Humboldt fog and honey\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Humboldt fog and honey\u003c/em>\u003c/p>\n\u003cp>The small plates selection includes a variety of salumi and cheeses served simply, with crisp toast slices and an accent, such as a swirl of honey or a pair of candied orange peels. Roasted Japanese eggplant with ricotta on crostini demonstrates how impressive a couple of great ingredients, perfectly prepared, can be. Another great combination I tried was pickled pink and white cauliflower paired with paper-thin prosciutto.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-bar-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42060\" title=\"Mozzeria Bar\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-bar-new.jpg\" alt=\"Mozzeria Bar\" width=\"560\" height=\"456\">\u003c/a>\u003cbr>\n\u003cem>Mozzeria Bar\u003c/em>\u003c/p>\n\u003cp>Their signature appetizer, the Mozzeria Bar, is a crowd pleaser with its crunchy panko coating and creamy melted mozzarella middle.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-torchon-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42066\" title=\"mozzeria pork torchon\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-torchon-new.jpg\" alt=\"mozzeria pork torchon\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>pork torchon, pickled cabbage, hot coppa\u003c/em>\u003c/p>\n\u003cp>A changing roster of daily specials illustrates Mozzeria's commitment to trying out new dishes: such as a crispy pork torchon atop pickled cabbage alongside hot coppa.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-gnocchi-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42062\" title=\"mozzeria gnocchi\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-gnocchi-new.jpg\" alt=\"mozzeria gnocchi\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>gnocchi, Bolognese, ricotta\u003c/em>\u003c/p>\n\u003cp>The menu lists two pastas; Japanese Pumpkin Ravioli and house made Gnocchi, which delivered mouth-melting puffy clouds draped with savory Bolognese sauce, dotted with ricotta.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/MOZZ-salmon-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42065\" title=\"Mozzeria salmon\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/MOZZ-salmon-new.jpg\" alt=\"Mozzeria salmon\" width=\"560\" height=\"336\">\u003c/a>\u003cbr>\n\u003cem>fish and fingerlings in salsa verde with fried capers\u003c/em>\u003c/p>\n\u003cp>My favorite small plate on several visits was the salmon and fingerling potatoes dressed with an intense salsa verde studded with deep fried capers. They have since upgraded to a more sustainable arctic char, using the same irresistible preparation.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-limoncello-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42063\" title=\"mozzeria limoncello\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-limoncello-new.jpg\" alt=\"mozzeria limoncello\" width=\"560\" height=\"512\">\u003c/a>\u003cbr>\n\u003cem>Limoncello truffle\u003c/em>\u003c/p>\n\u003cp>Of the four desserts on the menu, two are standouts: the limoncello truffle, with its lemon gelato encrusted with crushed meringue, resembling a sweet futuristic planet and the velvety panna cotta topped with chopped hazelnuts and a balsamic splash .\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/brunch-mozz-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42057\" title=\"mozzeria brunch\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/brunch-mozz-new.jpg\" alt=\"mozzeria brunch\" width=\"560\" height=\"316\">\u003c/a>\u003cbr>\n\u003cem>Bellini and Eggs Benedict pizza with eggplant\u003c/em>\u003c/p>\n\u003cp>Weekend brunch features standard breakfast fare, with occasional inspirations. I found their eggs benedict pizza a satisfying synergy (served with choice of eggplant, mushroom or prosciutto), made even better with a lemon raspberry bellini.\u003c/p>\n\u003cp>While Mozzeria proudly holds the distinction of being San Francisco’s first deaf-owned restaurant, the Steins prefer that the focus remains on their food. There is no posted sign to alert customers that many of the employees are deaf. Melody and Russ toyed with the idea of putting an explanatory sheet about Deaf culture in the menu or name tags on the servers identifying who was deaf or hearing, but dropped these as unnecessary. Basically, they believe, if patrons enter with an open mind, the communication will work itself out -- and it usually does.\u003c/p>\n\u003cp>This low-profile set-up stands in contrast to probably the first, and definitely the most famous deaf-run dining establishment in the world, \u003ca href=\"http://www.cafesignes.com/\">Café Signes\u003c/a> in Paris, which I visited shortly after its opening in 2003. The cafe's menu comes with an explanation of culturally appropriate tips -- in Deaf culture, not French culture -- for attracting your server's attention. The list is a great example of the universality of much of Deaf Culture* (the sign languages, by the way, are different in each country). A waving hand, a stomp on the floor, a slight tap on the arm, the toss of a light object within the visual field, instituting a chain of taps among neighbors around the room will all work as attention getting devices. But in the end, Cafe Signes installed small light signals at each table so diners need only flick a switch to get a refill of their coffee (oops, French waiters don't customarily refill coffee cups).\u003c/p>\n\u003cp>At Mozzeria, having servers who can all sign (regardless of their own hearing status) makes for an accessible “deaf-friendly” environment. It also carries side benefits for hearing diners. In many restaurants, attempting to get the server's attention for a simple glass of water can often feel like trying to flag down a racer at the Indy 500. Since the eyes are such an important part of Deaf culture, however, most deaf people are especially attuned to visual cues. I was thrilled to find that to attract my server’s attention at Mozzeria, even from the other end of the long narrow space, all I needed to do was to establish eye contact and raise a finger or even an eyebrow. Hearing customers also seem to appreciate the relatively low noise level which permits actual conversations with their tablemates. (Mozzeria's hearing employees do set background music nightly, but it is never overbearing).\u003c/p>\n\u003cp>While Mozzeria has become a new San Francisco must-visit-destination for deaf visitors from across America and around the world, both deaf and hearing diners probably care more about chowing down on some awesome pizza and all signs point to the fact that this is what you'll find at Mozzeria. In the end, it might not matter that much who made it all possible. Indeed, a recent Yelper (who failed to mention if he had been enjoying some of their well chosen beer on tap or glasses of Italian wine) didn’t even realize that the staff was mostly deaf, “thought they were just being all Italian, waving their arms around and such.”\u003c/p>\n\u003cp>\u003ca href=\"http://www.mozzeria.com/\">Mozzeria\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/jcfxf\">Map\u003c/a>\u003cbr>\n3228 16th Street, San Francisco, CA 94103\u003cbr>\nPhone: (415) 489-0963\u003cbr>\nHours: Tuesday-Thursday 5:30pm-10pm, Friday-Sunday 5:30pm-11pm, Sat. and Sun. Brunch 11am-3pm, (Closed Mondays)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/MozzeriaSF\">@MozzeriaSF \u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Mozzeria\">Mozzeria\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>* For more information and resources about Deaf Culture visit \u003ca href=\"http://deafculturethat.com/\">Deaf Culture THAT\u003c/a> (Disclosure: this new website is a project of the author and her longtime collaborator, Dr. Thomas K. Holcomb).\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For 4 months \u003ca href=\"http://www.mozzeria.com/\">Mozzeria\u003c/a>’s black-domed, wood-burning oven has been turning out bubbly, aromatic pizzas to the delight of their growing fan base. “Great Neapolitan pizza…awesome crust,” raved a recent \u003ca href=\"http://slice.seriouseats.com/archives/2012/03/san-francisco-ca-mozzeria.html\">review on Serious Eats’ Slice\u003c/a>.\u003c/p>\n\u003cp>Owners Melody and Russ Stein want to be known for their food -- innovative pizzas and inventive small plates -- and they definitely should be. Still, there’s no denying that a visit to Mozzeria, one of a handful of deaf-owned restaurants across the country, is a singular experience. This video serves up a closer look at their mix of traditional and creative Italian fare plus an interview with Melody and Russ (in ASL) about the significance of their restaurant to both deaf and hearing diners.\u003c/p>\n\u003cp>Any pizza’s crust is its defining element. Sixty to ninety seconds in Mozzeria’s sleek, imported Stefano Ferrara oven turns out a whisper-light, crispy, yet chewy wonder with a lightly charred bottom.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-pizza-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42064\" title=\"mozzeria prosciutto with wild arugula pizza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-pizza-new.jpg\" alt=\"mozzeria prosciutto with wild arugula pizza\" width=\"560\" height=\"456\">\u003c/a>\u003cbr>\n\u003cem>prosciutto with wild arugula\u003c/em>\u003c/p>\n\u003cp>Russ, the pizza perfectionist in the family, admits he has built a close relationship with his oven and learned to master its quirks and idiosyncrasies. Toppings add personality to the pie. And Mozzeria offers a range of personalities from playful to sophisticated, ($12-$18).\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/24/2012/04/mozz-asparagus-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42059\" title=\"mozzeria asparagus pizza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-asparagus-new.jpg\" alt=\"mozzeria asparagus pizza\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>roasted asparagus, garlic, blue cheese and truffle oil\u003c/em>\u003c/p>\n\u003cp>The simple Margherita allows the puffy, chewy crust to shine through, topped with mozzarella, olive oil and herbs. The roasted asparagus with garlic, blue cheese and truffle oil is delicate yet decadent. Other winners include caramelized onions with pancetta and goat cheese crowned by thick planks of eggplant.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/MOZZ-duck-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42061\" title=\"mozzeria duck pizza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/MOZZ-duck-new.jpg\" alt=\"mozzeria duck pizza\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>roasted duck, green onions and hoisin sauce\u003c/em>\u003c/p>\n\u003cp>The why-didn’t-anyone-think-of-this-before roast duck pizza with green onions and hoisin sauce (served only on Fridays) ties directly to Melody’s Chinese heritage.\u003c/p>\n\u003cp>As mentioned in a \u003ca title=\"http://ww2.kqed.org/bayareabites/2011/11/28/deaf-owned-mozzeria-shows-signs-of-great-pizza-coming-to-the-mission/\" href=\"http://ww2.kqed.org/bayareabites/2011/11/28/deaf-owned-mozzeria-shows-signs-of-great-pizza-coming-to-the-mission/\">post about Mozzeria I wrote\u003c/a> prior to its opening, the owners of this Mission eatery have food in their blood. Melody’s father owned restaurants in Hong Kong and later in San Francisco. Growing up in New York, Russ was a pizza addict from day one. They came up with their restaurant's name by combining “mozzarella” and “pizzeria.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/apps-mozz-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42056\" title=\"small plates mozzeria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/apps-mozz-new.jpg\" alt=\"small plates mozzeria\" width=\"560\" height=\"283\">\u003c/a>\u003cbr>\n\u003cem>roasted Japanese eggplant on crostini, beet salad\u003c/em>\u003c/p>\n\u003cp>Another influence from Melody’s Chinese heritage is the variety of small plates that change with the seasons. She hopes to encourage diners to share dishes and try new tastes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cheese-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42058\" title=\"mozzeria Humboldt fog and honey\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cheese-new.jpg\" alt=\"mozzeria Humboldt fog and honey\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Humboldt fog and honey\u003c/em>\u003c/p>\n\u003cp>The small plates selection includes a variety of salumi and cheeses served simply, with crisp toast slices and an accent, such as a swirl of honey or a pair of candied orange peels. Roasted Japanese eggplant with ricotta on crostini demonstrates how impressive a couple of great ingredients, perfectly prepared, can be. Another great combination I tried was pickled pink and white cauliflower paired with paper-thin prosciutto.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-bar-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42060\" title=\"Mozzeria Bar\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-bar-new.jpg\" alt=\"Mozzeria Bar\" width=\"560\" height=\"456\">\u003c/a>\u003cbr>\n\u003cem>Mozzeria Bar\u003c/em>\u003c/p>\n\u003cp>Their signature appetizer, the Mozzeria Bar, is a crowd pleaser with its crunchy panko coating and creamy melted mozzarella middle.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-torchon-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42066\" title=\"mozzeria pork torchon\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-torchon-new.jpg\" alt=\"mozzeria pork torchon\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>pork torchon, pickled cabbage, hot coppa\u003c/em>\u003c/p>\n\u003cp>A changing roster of daily specials illustrates Mozzeria's commitment to trying out new dishes: such as a crispy pork torchon atop pickled cabbage alongside hot coppa.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-gnocchi-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42062\" title=\"mozzeria gnocchi\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-gnocchi-new.jpg\" alt=\"mozzeria gnocchi\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>gnocchi, Bolognese, ricotta\u003c/em>\u003c/p>\n\u003cp>The menu lists two pastas; Japanese Pumpkin Ravioli and house made Gnocchi, which delivered mouth-melting puffy clouds draped with savory Bolognese sauce, dotted with ricotta.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/MOZZ-salmon-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42065\" title=\"Mozzeria salmon\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/MOZZ-salmon-new.jpg\" alt=\"Mozzeria salmon\" width=\"560\" height=\"336\">\u003c/a>\u003cbr>\n\u003cem>fish and fingerlings in salsa verde with fried capers\u003c/em>\u003c/p>\n\u003cp>My favorite small plate on several visits was the salmon and fingerling potatoes dressed with an intense salsa verde studded with deep fried capers. They have since upgraded to a more sustainable arctic char, using the same irresistible preparation.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-limoncello-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42063\" title=\"mozzeria limoncello\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-limoncello-new.jpg\" alt=\"mozzeria limoncello\" width=\"560\" height=\"512\">\u003c/a>\u003cbr>\n\u003cem>Limoncello truffle\u003c/em>\u003c/p>\n\u003cp>Of the four desserts on the menu, two are standouts: the limoncello truffle, with its lemon gelato encrusted with crushed meringue, resembling a sweet futuristic planet and the velvety panna cotta topped with chopped hazelnuts and a balsamic splash .\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/brunch-mozz-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42057\" title=\"mozzeria brunch\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/brunch-mozz-new.jpg\" alt=\"mozzeria brunch\" width=\"560\" height=\"316\">\u003c/a>\u003cbr>\n\u003cem>Bellini and Eggs Benedict pizza with eggplant\u003c/em>\u003c/p>\n\u003cp>Weekend brunch features standard breakfast fare, with occasional inspirations. I found their eggs benedict pizza a satisfying synergy (served with choice of eggplant, mushroom or prosciutto), made even better with a lemon raspberry bellini.\u003c/p>\n\u003cp>While Mozzeria proudly holds the distinction of being San Francisco’s first deaf-owned restaurant, the Steins prefer that the focus remains on their food. There is no posted sign to alert customers that many of the employees are deaf. Melody and Russ toyed with the idea of putting an explanatory sheet about Deaf culture in the menu or name tags on the servers identifying who was deaf or hearing, but dropped these as unnecessary. Basically, they believe, if patrons enter with an open mind, the communication will work itself out -- and it usually does.\u003c/p>\n\u003cp>This low-profile set-up stands in contrast to probably the first, and definitely the most famous deaf-run dining establishment in the world, \u003ca href=\"http://www.cafesignes.com/\">Café Signes\u003c/a> in Paris, which I visited shortly after its opening in 2003. The cafe's menu comes with an explanation of culturally appropriate tips -- in Deaf culture, not French culture -- for attracting your server's attention. The list is a great example of the universality of much of Deaf Culture* (the sign languages, by the way, are different in each country). A waving hand, a stomp on the floor, a slight tap on the arm, the toss of a light object within the visual field, instituting a chain of taps among neighbors around the room will all work as attention getting devices. But in the end, Cafe Signes installed small light signals at each table so diners need only flick a switch to get a refill of their coffee (oops, French waiters don't customarily refill coffee cups).\u003c/p>\n\u003cp>At Mozzeria, having servers who can all sign (regardless of their own hearing status) makes for an accessible “deaf-friendly” environment. It also carries side benefits for hearing diners. In many restaurants, attempting to get the server's attention for a simple glass of water can often feel like trying to flag down a racer at the Indy 500. Since the eyes are such an important part of Deaf culture, however, most deaf people are especially attuned to visual cues. I was thrilled to find that to attract my server’s attention at Mozzeria, even from the other end of the long narrow space, all I needed to do was to establish eye contact and raise a finger or even an eyebrow. Hearing customers also seem to appreciate the relatively low noise level which permits actual conversations with their tablemates. (Mozzeria's hearing employees do set background music nightly, but it is never overbearing).\u003c/p>\n\u003cp>While Mozzeria has become a new San Francisco must-visit-destination for deaf visitors from across America and around the world, both deaf and hearing diners probably care more about chowing down on some awesome pizza and all signs point to the fact that this is what you'll find at Mozzeria. In the end, it might not matter that much who made it all possible. Indeed, a recent Yelper (who failed to mention if he had been enjoying some of their well chosen beer on tap or glasses of Italian wine) didn’t even realize that the staff was mostly deaf, “thought they were just being all Italian, waving their arms around and such.”\u003c/p>\n\u003cp>\u003ca href=\"http://www.mozzeria.com/\">Mozzeria\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/jcfxf\">Map\u003c/a>\u003cbr>\n3228 16th Street, San Francisco, CA 94103\u003cbr>\nPhone: (415) 489-0963\u003cbr>\nHours: Tuesday-Thursday 5:30pm-10pm, Friday-Sunday 5:30pm-11pm, Sat. and Sun. Brunch 11am-3pm, (Closed Mondays)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/MozzeriaSF\">@MozzeriaSF \u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Mozzeria\">Mozzeria\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>* For more information and resources about Deaf Culture visit \u003ca href=\"http://deafculturethat.com/\">Deaf Culture THAT\u003c/a> (Disclosure: this new website is a project of the author and her longtime collaborator, Dr. Thomas K. Holcomb).\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chef Alicia Jenish’s Misfit Dinners, Mentors and Bay Area Food Favorites ",
"title": "Chef Alicia Jenish’s Misfit Dinners, Mentors and Bay Area Food Favorites ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_GrandCafe_Chefphoto300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_GrandCafe_Chefphoto300.jpg\" alt=\"Alicia Jenish at Grand Cafe. Photo courtesy Grand Cafe\" title=\"Alicia Jenish at Grand Cafe. Photo courtesy Grand Cafe\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-42013\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/chefjenish\">Alicia Jenish\u003c/a>, 34, has been the executive chef of \u003ca href=\"http://www.grandcafe-sf.com/\">Grand Cafe\u003c/a>, the Union Square modern French brasserie, since late last year. \u003c/p>\n\u003cp>Jenish’s food is both rustic and refined and popular menu mainstays like bouillabaisse, flatbread and steak tartare show off her culinary finesse. Healthy dishes show up as well: black kale salad or garbanzo and black lentil fritters with tahini yogurt sauce (see recipe below) are reminiscent of falafel. \u003c/p>\n\u003cp>The chef also brings charcuterie and whole beast “head to tail” dining to Grand Cafe, where she has more adventurous dishes that are rooted in centuries-old French tradition. Her whole beast dinner menus are an homage to “\u003ca href=\"http://www.grandcafe-sf.com/\">animal misfits\u003c/a>” that include goat, rabbit and lamb. For a recent misfit dinner, goat from \u003ca href=\"http://www.mccormackranch.com/goat.php\">McCormack Ranch\u003c/a> turned into goat sugo over house-made pasta, goat tartare and grilled goat chops. All of the misfit dishes are available a la carte, and the \u003ca href=\"http://www.grandcafe-sf.com/files/pdf/media_160.pdf\">misfit dinner\u003c/a> runs \u003cstrong>Thursday, April 19 through Sunday, April 22\u003c/strong>. The rabbit is from Anderson Avilla and rillette, charcuterie and rabbit ballotine are all in this misfit mix. \u003c/p>\n\u003cp>Jenish was raised in Cleveland and Tucson, and said that she went into cooking because she’s loved it since she was a little girl. “It’s the only job I’ve ever had. I fell in love and stuck with it.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Before landing at the Grand Cafe, she was the opening chef for \u003ca href=\"http://www.revivalbarandkitchen.com/\">Revival Bar + Kitchen\u003c/a> in Berkeley, where her head-to-tail dishes were well received. Earlier stints include working with \u003ca href=\"http://charlesphan.com/\">Charles Phan\u003c/a> and Loretta Keller at the Academy of Science museum, and for Phan’s Out the Door Westfield. She was the executive sous chef of \u003ca href=\"http://larkcreek.com/larkcreek_steak/index.html\">Lark Creek Steak\u003c/a>, and chef de cuisine for Robert Cubberly at Le Petit Robert for over four years. She has traveled, cooked and eaten her way through Italy, France and Spain and worked as a butcher at Marsha McBride’s \u003ca href=\"http://caferouge.net/site/\">Café Rouge\u003c/a> in Berkeley, where she mastered charcuterie. Jenish graduated at the top of her class from The Culinary Institute of America in 1999. Jenish was interviewed for Bay Area Bites via phone and email interview. \u003c/p>\n\u003cp>\u003cstrong>Why are you doing the misfit menus? Tell us more.\u003c/strong>\u003cbr>\nI like to stay creative, step out of the box and have fun! We’ve had a really good response to the misfit dinners. People came in specifically for misfit dishes, and the goat tartare was hugely popular. I love goat tartare and lamb tartare but was surprised at how quickly the orders flew out of the kitchen and sold out.\u003c/p>\n\u003cp>For the rabbit misfit dinner, I really like to do rabbit ballotine. I have done a lot of it throughout my career. The rabbit sugo was something new. \u003c/p>\n\u003cp>\u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.coco500.com/\">Loretta Keller\u003c/a>, Charles Phan, Robert Cubberly, \u003ca href=\"http://www.offalgood.com/\">Chris Cosentino\u003c/a> and \u003ca href=\"http://www.janos.com/chef-janos/\">Janos Wilder\u003c/a>. Charles is always tough to catch which is why he’s the infamous spotted owl. When I worked for him, a friend of mine and I used to say to each other, “I saw him! Hey!” like you would with a spotted owl. \u003c/p>\n\u003cp>With Robert, I will call him. He’s old school. I can text Chris. I started as an intern at Janos and still talk to him when I go home. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.haightstreetmarket.com/\">Haight Street Market\u003c/a>: their produce and wine selection are really awesome. For wine, they have an inexpensive unique selection. Their deli is good, too. It’s totally family run, and you see the grandkids there and it’s packed. They have the best BLT. It’s a ten minute walk from where I live in the panhandle.\u003c/p>\n\u003cp>Civic Center Farmers' Market: I go there for Tuesday's \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>, for pork belly and spicy chicken bao from \u003ca href=\"https://www.facebook.com/ChairmanBao\">Chairman Bao\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.noevalleyfarmersmarket.com/\">Noe Valley Farmers' Market\u003c/a>: such a nice selection, and it’s not as popular as other markets. \u003c/p>\n\u003cp>\u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a>: any pasta they have on the menu. They make the best soups!\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a>: their little fried fish and pork chop.\u003c/p>\n\u003cp>\u003ca href=\"http://www.southpawbbqsf.com/\">Southpaw BBQ\u003c/a>: the best ribs in SF! It’s my friend Edward’s spot. We worked together at Le Petit Robert. They have a cocktail called the Safe Word (laughs). \u003c/p>\n\u003cp>\u003cstrong> What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy mom and I love to make cioppino together. My mom’s a really good cook who loves Julia Child. She lived in France for year. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nCheese! The higher fat the better! I’ll take any cheese with triple cream, and really go for it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_Garbanzo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_Garbanzo560.jpg\" alt=\"Garbanzo\" title=\"Garbanzo\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-42015\">\u003c/a>\u003cbr>\n\u003cem>Garbanzo and Black Lentil Fritters with Tahini Yogurt Sauce\u003c/em>\u003c/p>\n\u003cp>Chef Jenish created garbanzo and black lentil fritters because \"I really like garbanzo flour and black lentils. The dish is gluten-free, which we have a huge demand for.\" \u003c/p>\n\u003cp>\u003cstrong>Recipe: Garbanzo and Black Lentil Fritters with Tahini Yogurt Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> about 12, 3\" triangles\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 gallon water\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n2 pounds chickpea flour\u003cbr>\n4 tablespoons garlic, chopped\u003cbr>\n1/4 cup sesame seeds, toasted\u003cbr>\n2 teaspoons cumin, toasted and ground\u003cbr>\n1 cup parsley, chopped\u003cbr>\n2 cups black lentils, cooked\u003cbr>\nsalt to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small saute pan, cook the garlic in a little oil until golden brown. Cool.\u003c/p>\n\u003cp>Lightly oil two half sheet pans and set aside.\u003c/p>\n\u003cp>In a small pot, combine the water, chickpea flour, extra virgin olive oil and a pinch of salt. Bring to a boil, whisking constantly. When the mixture thickens, add all the remaining ingredients. Immediately pour onto prepared pans and smooth evenly. Cool completely before cutting.\u003c/p>\n\u003cp>\u003cstrong>Tahini Yogurt Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n32 ounces Greek yogurt\u003cbr>\n4 tablespoons tahini\u003cbr>\n2 teaspoons garlic, rasped (using a microplane)\u003cbr>\n2 tablespoons lemon juice\u003cbr>\n1/4 cup extra virgin olive oil\u003cbr>\n1/4 cup water\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nWhisk all ingredients together and serve with fritters.\u003c/p>\n\n",
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"excerpt": "Mary Ladd profiles Grand Café executive chef Alicia Jenish, who is cooking up misfit dinners that include goat, lamb and rabbit dishes. Jenish shares who her cooking mentors are and why she calls Charles Phan “the Spotted Owl.”",
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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/Jenish_GrandCafe_Chefphoto300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_GrandCafe_Chefphoto300.jpg\" alt=\"Alicia Jenish at Grand Cafe. Photo courtesy Grand Cafe\" title=\"Alicia Jenish at Grand Cafe. Photo courtesy Grand Cafe\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-42013\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/chefjenish\">Alicia Jenish\u003c/a>, 34, has been the executive chef of \u003ca href=\"http://www.grandcafe-sf.com/\">Grand Cafe\u003c/a>, the Union Square modern French brasserie, since late last year. \u003c/p>\n\u003cp>Jenish’s food is both rustic and refined and popular menu mainstays like bouillabaisse, flatbread and steak tartare show off her culinary finesse. Healthy dishes show up as well: black kale salad or garbanzo and black lentil fritters with tahini yogurt sauce (see recipe below) are reminiscent of falafel. \u003c/p>\n\u003cp>The chef also brings charcuterie and whole beast “head to tail” dining to Grand Cafe, where she has more adventurous dishes that are rooted in centuries-old French tradition. Her whole beast dinner menus are an homage to “\u003ca href=\"http://www.grandcafe-sf.com/\">animal misfits\u003c/a>” that include goat, rabbit and lamb. For a recent misfit dinner, goat from \u003ca href=\"http://www.mccormackranch.com/goat.php\">McCormack Ranch\u003c/a> turned into goat sugo over house-made pasta, goat tartare and grilled goat chops. All of the misfit dishes are available a la carte, and the \u003ca href=\"http://www.grandcafe-sf.com/files/pdf/media_160.pdf\">misfit dinner\u003c/a> runs \u003cstrong>Thursday, April 19 through Sunday, April 22\u003c/strong>. The rabbit is from Anderson Avilla and rillette, charcuterie and rabbit ballotine are all in this misfit mix. \u003c/p>\n\u003cp>Jenish was raised in Cleveland and Tucson, and said that she went into cooking because she’s loved it since she was a little girl. “It’s the only job I’ve ever had. I fell in love and stuck with it.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Before landing at the Grand Cafe, she was the opening chef for \u003ca href=\"http://www.revivalbarandkitchen.com/\">Revival Bar + Kitchen\u003c/a> in Berkeley, where her head-to-tail dishes were well received. Earlier stints include working with \u003ca href=\"http://charlesphan.com/\">Charles Phan\u003c/a> and Loretta Keller at the Academy of Science museum, and for Phan’s Out the Door Westfield. She was the executive sous chef of \u003ca href=\"http://larkcreek.com/larkcreek_steak/index.html\">Lark Creek Steak\u003c/a>, and chef de cuisine for Robert Cubberly at Le Petit Robert for over four years. She has traveled, cooked and eaten her way through Italy, France and Spain and worked as a butcher at Marsha McBride’s \u003ca href=\"http://caferouge.net/site/\">Café Rouge\u003c/a> in Berkeley, where she mastered charcuterie. Jenish graduated at the top of her class from The Culinary Institute of America in 1999. Jenish was interviewed for Bay Area Bites via phone and email interview. \u003c/p>\n\u003cp>\u003cstrong>Why are you doing the misfit menus? Tell us more.\u003c/strong>\u003cbr>\nI like to stay creative, step out of the box and have fun! We’ve had a really good response to the misfit dinners. People came in specifically for misfit dishes, and the goat tartare was hugely popular. I love goat tartare and lamb tartare but was surprised at how quickly the orders flew out of the kitchen and sold out.\u003c/p>\n\u003cp>For the rabbit misfit dinner, I really like to do rabbit ballotine. I have done a lot of it throughout my career. The rabbit sugo was something new. \u003c/p>\n\u003cp>\u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.coco500.com/\">Loretta Keller\u003c/a>, Charles Phan, Robert Cubberly, \u003ca href=\"http://www.offalgood.com/\">Chris Cosentino\u003c/a> and \u003ca href=\"http://www.janos.com/chef-janos/\">Janos Wilder\u003c/a>. Charles is always tough to catch which is why he’s the infamous spotted owl. When I worked for him, a friend of mine and I used to say to each other, “I saw him! Hey!” like you would with a spotted owl. \u003c/p>\n\u003cp>With Robert, I will call him. He’s old school. I can text Chris. I started as an intern at Janos and still talk to him when I go home. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.haightstreetmarket.com/\">Haight Street Market\u003c/a>: their produce and wine selection are really awesome. For wine, they have an inexpensive unique selection. Their deli is good, too. It’s totally family run, and you see the grandkids there and it’s packed. They have the best BLT. It’s a ten minute walk from where I live in the panhandle.\u003c/p>\n\u003cp>Civic Center Farmers' Market: I go there for Tuesday's \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>, for pork belly and spicy chicken bao from \u003ca href=\"https://www.facebook.com/ChairmanBao\">Chairman Bao\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.noevalleyfarmersmarket.com/\">Noe Valley Farmers' Market\u003c/a>: such a nice selection, and it’s not as popular as other markets. \u003c/p>\n\u003cp>\u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a>: any pasta they have on the menu. They make the best soups!\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a>: their little fried fish and pork chop.\u003c/p>\n\u003cp>\u003ca href=\"http://www.southpawbbqsf.com/\">Southpaw BBQ\u003c/a>: the best ribs in SF! It’s my friend Edward’s spot. We worked together at Le Petit Robert. They have a cocktail called the Safe Word (laughs). \u003c/p>\n\u003cp>\u003cstrong> What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy mom and I love to make cioppino together. My mom’s a really good cook who loves Julia Child. She lived in France for year. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nCheese! The higher fat the better! I’ll take any cheese with triple cream, and really go for it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_Garbanzo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_Garbanzo560.jpg\" alt=\"Garbanzo\" title=\"Garbanzo\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-42015\">\u003c/a>\u003cbr>\n\u003cem>Garbanzo and Black Lentil Fritters with Tahini Yogurt Sauce\u003c/em>\u003c/p>\n\u003cp>Chef Jenish created garbanzo and black lentil fritters because \"I really like garbanzo flour and black lentils. The dish is gluten-free, which we have a huge demand for.\" \u003c/p>\n\u003cp>\u003cstrong>Recipe: Garbanzo and Black Lentil Fritters with Tahini Yogurt Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> about 12, 3\" triangles\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 gallon water\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n2 pounds chickpea flour\u003cbr>\n4 tablespoons garlic, chopped\u003cbr>\n1/4 cup sesame seeds, toasted\u003cbr>\n2 teaspoons cumin, toasted and ground\u003cbr>\n1 cup parsley, chopped\u003cbr>\n2 cups black lentils, cooked\u003cbr>\nsalt to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small saute pan, cook the garlic in a little oil until golden brown. Cool.\u003c/p>\n\u003cp>Lightly oil two half sheet pans and set aside.\u003c/p>\n\u003cp>In a small pot, combine the water, chickpea flour, extra virgin olive oil and a pinch of salt. Bring to a boil, whisking constantly. When the mixture thickens, add all the remaining ingredients. Immediately pour onto prepared pans and smooth evenly. Cool completely before cutting.\u003c/p>\n\u003cp>\u003cstrong>Tahini Yogurt Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n32 ounces Greek yogurt\u003cbr>\n4 tablespoons tahini\u003cbr>\n2 teaspoons garlic, rasped (using a microplane)\u003cbr>\n2 tablespoons lemon juice\u003cbr>\n1/4 cup extra virgin olive oil\u003cbr>\n1/4 cup water\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nWhisk all ingredients together and serve with fritters.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Curry Up Now Wants You to Join The Dosa Republic",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Dosa-ordering-area1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Dosa-Ordering-Area560.jpg\" alt=\"Inside The Dosa Republic\" title=\"Inside The Dosa Republic\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41867\">\u003c/a>\u003c/p>\n\u003cp>Husband and wife team, Akash and Rana Kapoor have created a name for themselves with their \u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a> food trucks, specializing in authentic and boldly flavored Indian street food. Their immense popularity spawned an equally popular \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/18/the-curry-up-now-food-truck-is-officially-a-restaurant/\">brick and mortar joint in San Mateo\u003c/a>, which opened last year.\u003c/p>\n\u003cp>Curry Up Now started as a pipe dream for Rana. She had always loved feeding large groups of friends and family at home, and wanted to bring that feeling of creating and sharing a good home cooked Indian meal to a larger community. \u003c/p>\n\u003cp>But Akash, who also loves to cook and create special dishes for their restaurant’s menu, had a culinary dream of his own. \u003c/p>\n\u003cblockquote>\u003cp>“I went to this place in India that specialized in dosas and they had 140 different kinds you could choose from. They took a traditional Indian dish and made it cutting edge. That became the inspiration for this new restaurant.”\u003c/p>\u003c/blockquote>\n\u003cp>Enter \u003ca href=\"https://twitter.com/#!/TheDosaRepublic\">The Dosa Republic\u003c/a>, which opened this week. The new fast-casual restaurant in San Mateo serves rice bowls, salads, inventive appetizers, and of course, dosas. The Kapoors are taking this traditional Southern Indian staple and giving it a modern twist.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Dosas are thin, crepe-like delicacies made from a rice and lentil batter, making them naturally gluten-free. The dosa crepes are then filled with a variety of ingredients. That’s where the fun comes in for Akash, who created the menu.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Paisano-Dosa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Paisano-Dosa560.jpg\" alt=\"Paisano Dosa\" title=\"Paisano Dosa\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41905\">\u003c/a>\u003cbr>\n\u003cem>Paisano Dosa\u003c/em>\u003c/p>\n\u003cp>They have two dosa menus which include The Dosa Republic’s own innovative creations, like the Paisano, filled with prosciutto, figs and burrata, along with the more traditional ones, like the Bombay, with potatoes, green onions and chili. Many dishes can also be made vegan. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Kale-Vada-Sambar560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Kale-Vada-Sambar560.jpg\" alt=\"Kale Vada Sambar\" title=\"Kale Vada Sambar\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41909\">\u003c/a>\u003cbr>\n\u003cem>Kale Vada Sambar\u003c/em>\u003c/p>\n\u003cp>One of the more notable appetizers include the Kale Vada Sambar, a deliciously fried lentil and kale dumpling served with their lentil and seasonal veggie stew. Many dishes come with the stew or a Sri Lankan Curry to dip. Others are served with a variety of chutneys like young coconut, tomato, and strawberry habenero mint. It’s a lot of flavors to take in, but they certainly make for an extremely interesting and adventurous eating experience.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Tanga-Dosa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Tanga-Dosa560.jpg\" alt=\"Tanga Dosa\" title=\"Tanga Dosa\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41914\">\u003c/a>\u003cbr>\n\u003cem>Tanga Dosa\u003c/em>\u003c/p>\n\u003cp>But one of the most popular dishes seems to be the Tanga Dosa, filled with an unusual combination of ramen noodles, carrots and cabbage for crunch, and Gobi Cauliflower (chili cauliflower), which resembles more of a Chinese sweet and sour dish because of it’s bright orange hue. “Chinese food is actually really popular in India right now, or their version of it,” says Akash. “That’s why the Gobi Chicken and Cauliflower look like something from a Chinese restaurant.” The flavors, thankfully, are more tangy and spicy than sweet and sour. \u003c/p>\n\u003cp>The Tanga was a wonderfully satisfying dosa, giving you a complete protein, veggie and carb meal all wrapped in one extremely delectable package.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Sinhala-Dosa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Sinhala-Dosa560.jpg\" alt=\"Sinhala Dosa\" title=\"Sinhala Dosa\" width=\"560\" height=\"390\" class=\"alignnone size-full wp-image-41917\">\u003c/a>\u003cbr>\n\u003cem>Sinhala Dosa\u003c/em>\u003c/p>\n\u003cp>Also notable is the Sinhala Dosa, which contains juicy chicken, curry and potato. The boldly flavored spices come through loud and clear without coming on too strong. Everything was cooked perfectly from the meat to the lightly crisp yet soft and tender crepe it’s wrapped in.\u003c/p>\n\u003cp>The Kapoors have taken this humble yet commonly enjoyed Indian dish and managed to make it fun, tasty, and surprisingly unintimidating to a Bay Area audience that might not be familiar with it. It’s a formula they seem to have down pat with Curry Up Now. Now at The Dosa Republic, they’re betting that formula can work for them again. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Dosa-Interior-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Dosa-Interior-560.jpg\" alt=\"Dosa Republic Interior\" title=\"Dosa Republic Interior\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41908\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thedosarepublic.com/\">The Dosa Republic\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/4uwa5\">Map\u003c/a>\u003cbr>\n2299 S El Camino Real, San Mateo, CA 94403\u003cbr>\nPhone: 650.458.DOSA\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/TheDosaRepublic\">@thedosarepublic\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/profile.php?id=100000220265923\">Curry UpNow\u003c/a>\u003c/p>\n\n",
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"excerpt": "Akash and Rana Kapoor of famed Curry Up Now opened The Dosa Republic this week. The new fast-casual restaurant in San Mateo serves rice bowls, salads, inventive appetizers, and of course, dosas. The Kapoors are taking this traditional Southern Indian staple and giving it a modern twist.",
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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/Dosa-ordering-area1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Dosa-Ordering-Area560.jpg\" alt=\"Inside The Dosa Republic\" title=\"Inside The Dosa Republic\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41867\">\u003c/a>\u003c/p>\n\u003cp>Husband and wife team, Akash and Rana Kapoor have created a name for themselves with their \u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a> food trucks, specializing in authentic and boldly flavored Indian street food. Their immense popularity spawned an equally popular \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/18/the-curry-up-now-food-truck-is-officially-a-restaurant/\">brick and mortar joint in San Mateo\u003c/a>, which opened last year.\u003c/p>\n\u003cp>Curry Up Now started as a pipe dream for Rana. She had always loved feeding large groups of friends and family at home, and wanted to bring that feeling of creating and sharing a good home cooked Indian meal to a larger community. \u003c/p>\n\u003cp>But Akash, who also loves to cook and create special dishes for their restaurant’s menu, had a culinary dream of his own. \u003c/p>\n\u003cblockquote>\u003cp>“I went to this place in India that specialized in dosas and they had 140 different kinds you could choose from. They took a traditional Indian dish and made it cutting edge. That became the inspiration for this new restaurant.”\u003c/p>\u003c/blockquote>\n\u003cp>Enter \u003ca href=\"https://twitter.com/#!/TheDosaRepublic\">The Dosa Republic\u003c/a>, which opened this week. The new fast-casual restaurant in San Mateo serves rice bowls, salads, inventive appetizers, and of course, dosas. The Kapoors are taking this traditional Southern Indian staple and giving it a modern twist.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dosas are thin, crepe-like delicacies made from a rice and lentil batter, making them naturally gluten-free. The dosa crepes are then filled with a variety of ingredients. That’s where the fun comes in for Akash, who created the menu.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Paisano-Dosa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Paisano-Dosa560.jpg\" alt=\"Paisano Dosa\" title=\"Paisano Dosa\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41905\">\u003c/a>\u003cbr>\n\u003cem>Paisano Dosa\u003c/em>\u003c/p>\n\u003cp>They have two dosa menus which include The Dosa Republic’s own innovative creations, like the Paisano, filled with prosciutto, figs and burrata, along with the more traditional ones, like the Bombay, with potatoes, green onions and chili. Many dishes can also be made vegan. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Kale-Vada-Sambar560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Kale-Vada-Sambar560.jpg\" alt=\"Kale Vada Sambar\" title=\"Kale Vada Sambar\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41909\">\u003c/a>\u003cbr>\n\u003cem>Kale Vada Sambar\u003c/em>\u003c/p>\n\u003cp>One of the more notable appetizers include the Kale Vada Sambar, a deliciously fried lentil and kale dumpling served with their lentil and seasonal veggie stew. Many dishes come with the stew or a Sri Lankan Curry to dip. Others are served with a variety of chutneys like young coconut, tomato, and strawberry habenero mint. It’s a lot of flavors to take in, but they certainly make for an extremely interesting and adventurous eating experience.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Tanga-Dosa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Tanga-Dosa560.jpg\" alt=\"Tanga Dosa\" title=\"Tanga Dosa\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41914\">\u003c/a>\u003cbr>\n\u003cem>Tanga Dosa\u003c/em>\u003c/p>\n\u003cp>But one of the most popular dishes seems to be the Tanga Dosa, filled with an unusual combination of ramen noodles, carrots and cabbage for crunch, and Gobi Cauliflower (chili cauliflower), which resembles more of a Chinese sweet and sour dish because of it’s bright orange hue. “Chinese food is actually really popular in India right now, or their version of it,” says Akash. “That’s why the Gobi Chicken and Cauliflower look like something from a Chinese restaurant.” The flavors, thankfully, are more tangy and spicy than sweet and sour. \u003c/p>\n\u003cp>The Tanga was a wonderfully satisfying dosa, giving you a complete protein, veggie and carb meal all wrapped in one extremely delectable package.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Sinhala-Dosa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Sinhala-Dosa560.jpg\" alt=\"Sinhala Dosa\" title=\"Sinhala Dosa\" width=\"560\" height=\"390\" class=\"alignnone size-full wp-image-41917\">\u003c/a>\u003cbr>\n\u003cem>Sinhala Dosa\u003c/em>\u003c/p>\n\u003cp>Also notable is the Sinhala Dosa, which contains juicy chicken, curry and potato. The boldly flavored spices come through loud and clear without coming on too strong. Everything was cooked perfectly from the meat to the lightly crisp yet soft and tender crepe it’s wrapped in.\u003c/p>\n\u003cp>The Kapoors have taken this humble yet commonly enjoyed Indian dish and managed to make it fun, tasty, and surprisingly unintimidating to a Bay Area audience that might not be familiar with it. It’s a formula they seem to have down pat with Curry Up Now. Now at The Dosa Republic, they’re betting that formula can work for them again. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Dosa-Interior-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Dosa-Interior-560.jpg\" alt=\"Dosa Republic Interior\" title=\"Dosa Republic Interior\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41908\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thedosarepublic.com/\">The Dosa Republic\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/4uwa5\">Map\u003c/a>\u003cbr>\n2299 S El Camino Real, San Mateo, CA 94403\u003cbr>\nPhone: 650.458.DOSA\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/TheDosaRepublic\">@thedosarepublic\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/profile.php?id=100000220265923\">Curry UpNow\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Stanley Morris talks about French Blue restaurant, Teatro ZinZanni and hospitality ",
"title": "Stanley Morris talks about French Blue restaurant, Teatro ZinZanni and hospitality ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/StanleyMorris400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/StanleyMorris400.jpg\" alt=\"Stanley Morris image courtesy of Meredith Fish\" title=\"Stanley Morris image courtesy of Meredith Fish\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-41663\">\u003c/a>\u003cbr>\n\u003cem>Stanley Morris. photo courtesy of Meredith Fish\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.frenchbluenapa.com/\">French Blue\u003c/a> is a new restaurant slated to open next month in the former Vanderbilt’s store space in downtown St. Helena. The team behind this new restaurant includes chef \u003ca href=\"https://twitter.com/#!/peepswang\">Philip Wang\u003c/a> (\u003ca href=\"http://www.fogcitydiner.com/\">Fog City Diner\u003c/a>, Mason’s, \u003ca href=\"http://www.thecarnerosinn.com/thecarnerosinn/\">Carneros Inn\u003c/a>), noted wine country architect \u003ca href=\"http://www.bgarch.com/bio_backen.html\">Howard Backen\u003c/a> (\u003ca href=\"http://www.harlanestate.com/\">Harlan Estate\u003c/a>, Screaming Eagle, \u003ca href=\"http://www.presssthelena.com/\">Press\u003c/a>, Kokkari, \u003ca href=\"http://www.evvia.net/home/\">Evvia\u003c/a>, \u003ca href=\"http://www.ilfornaio.com/\">Il Fornaio\u003c/a>, \u003ca href=\"http://www.meadowood.com/\">Meadowood\u003c/a>) and his interior designer wife Lori Backen, entrepreneur \u003ca href=\"http://www.ruddwines.com/story/rudd-family/\">Leslie Rudd\u003c/a> (Dean & DeLuca, Press), and Stanley Morris (\u003ca href=\"http://love.zinzanni.org/show/\">Teatro ZinZanni\u003c/a>, Il Fornaio, Prego and Stars). The Backens and Rudd bought the Vanderbilt building and the restaurant is named after the blue doors that graced that store for five decades. Howard Backen decided to put his offices in the back of the building, which sounds like it will make it easy for him to check on the breakfast, lunch and dinner service at the restaurant. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/frenchblue560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/frenchblue560.jpg\" alt=\"French Blue image courtesy of Jim Gillam\" title=\"French Blue image courtesy of Jim Gillam\" width=\"560\" height=\"342\" class=\"alignnone size-full wp-image-41661\">\u003c/a>\u003cbr>\n\u003cem>French Blue image courtesy of Jim Gillam\u003c/em>\u003c/p>\n\u003cp>A friendship dating back to 1987 with the Backens is what helped bring Stanley Morris, 56, to the project. Morris worked with Howard Backen when they morphed Il Fornaio from a baking company into a restaurant company. Morris was Managing Partner at the Hapuku Lodge & Tree Houses in Kaikoura, New Zealand until last year, when he returned to the Bay Area to manage what is said to be a temporary closure of the Teatro ZinZanni food and retail operation in San Francisco. \u003c/p>\n\u003cp>Morris said that the Backens are “pretty fantastic. We ran into each other after I was away, working for four years. It was clear that they needed someone who knew how to run a restaurant for French Blue, and I tossed my hat in the ring.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>French Blue will be the twelfth restaurant opening for Morris, who has three decades of hospitality experience. Morris said, “I know what it takes to make a restaurant great: a lot of love and attention.” Morris lives three blocks from the restaurant, because his goal was to “leave the car in the driveway and walk to work. French Blue is a very intimate project and business to be involved in. I wanted to live the St. Helena, Napa lifestyle.” \u003cstrong>Bay Area Bites\u003c/strong> caught up with Morris, who has considered San Francisco his home base since 1981.\u003c/p>\n\u003cp>\u003cstrong>Who is your mentor?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.poggiotrattoria.com/about.html\">Larry Mindel\u003c/a>, without a doubt. I worked with him for twelve years and will be eternally grateful for everything he taught me personally and professionally. He is an extraordinary man. I was 25 when I first met him and very young. I learned from him a lot about values, ethics, integrity, consistency and authenticity. \u003c/p>\n\u003cp>\u003cstrong>Your professional life has been exclusively around hospitality. How did that happen?\u003c/strong>\u003cbr>\nI grew up in the Sierra foothills around food and farming. My grandparents were fruit ranchers. I was a classic child of the fifties: fresh food and then have a Swanson’s TV dinner from my mom at the drop of a hat. In my family, we’d be planning our next meal as we were eating. My first job was at Baskin Robbins at age sixteen.\u003c/p>\n\u003cp>In college, I travelled around the world for a semester. I realized I had spent my money on food instead of on things or trinkets. I was smitten. When I headed to Eugene, for the University of Oregon, I got a job at the \u003ca href=\"http://www.excelsiorinn.com/home/exi/cpage_9/ristorante.html\">Excelsior Café\u003c/a>. Both \u003ca href=\"http://www.bixrestaurant.com/about.html\">Doug Biederbeck\u003c/a> and I got our start there. I waited tables when I was 21, and was a manager before I graduated college.\u003c/p>\n\u003cp>\u003cstrong>Teatro ZinZanni in San Francisco had to close and move due to the America’s Cup. What’s going on these days?\u003c/strong>\u003cbr>\nWe will reopen at some future date, but it’s up in the air. The city has identified a site on the Embarcadero for us, and it will be a permanent building for us. Hopefully, it’ll happen by the end of the year. It’s a big effort. Everyone’s working on it and I’m hopeful that it will happen.\u003c/p>\n\u003cp>\u003cstrong>Where do you get your inspiration?\u003c/strong>\u003cbr>\nTwo things: travel and the Bay Area. I’ve been really lucky to travel the world for business and pleasure. I’ve been to Italy, Kyoto, Southeast Asia, Singapore and other international spots. Experiencing new food in other countries keeps me inspired.\u003c/p>\n\u003cp>The Bay Area is a confluence of land, politics and social awareness. I like to tell the story of when Larry Mindel and I opened Prego in 1981. We got radicchio from Treviso in Italy in a Styrofoam box. I think Chow and Prego were the only restaurants using radicchio back then. All of the sudden, there was this incredible germination and the farm to table movement kicked in. My mother in Oregon soon had radicchio on the shelf at her grocery store. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite food spots?\u003c/strong>\u003cbr>\nA stellar example to what I aspire to in my work is \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a>. It’s an exceptional restaurant on all levels. The hospitality is sincere and genuine and quite effusive. The quality of food and style of cooing is easy on the pocketbook and body. They’re tied to the farming community. I always take people to Nopa to talk about it, look at it, chew it up, and eat.\u003c/p>\n\u003cp>Nopa has one of the best cocktail bars in northern California. There’s an extraordinary bartender there, Kitty. I fell in love with her. She knows I drink bourbon, and like it up. I started exploring rye and odd Kentucky bourbons I’d never heard of because of Kitty. I go there for a new drink with Kitty. \u003c/p>\n\u003cp>They have probably the best burger in the bay area (laughs). Being in the restaurant business, I’d be up and done and wired at 11pm at night after Teatro ZinZanni every night. When Nopa opened, I could go somewhere that is still happening and have a great meal and wind down. The restaurant industry folks could walk there at 11:30pm at night.\u003c/p>\n\u003cp>When I lived across the way from the Ferry Building, I’d shop there every day for eight months. It was one of the greatest luxuries of my life. I feel blessed to have been a consumer and neighbor there. It was really exciting, and put me in touch with produce and products. \u003c/p>\n\u003cp>The \u003ca href=\"http://www.chezpanisse.com/menus/cafe-menu/\">Chez Panisse Cafe\u003c/a> is a benchmark for great cooking. After all these years I never tire of it because it’s the kind of food I like to eat every day. People make fun of it, but getting a plate of the most perfect seasonal dates, almonds, cheese or beautiful Mandarin oranges rocks my world. That’s what I want to have after dinner. I love that there’s always something to enjoy in that vein without enjoying a piece of pie. \u003c/p>\n\u003cp>\u003cstrong>Do you have a significant other? How long have you been together?\u003c/strong>\u003cbr>\nI’m married to \u003ca href=\"http://www.soulatlas.com/bio.htm\">Charles Trapolin\u003c/a>, and we’ve been together for thirteen years. He’s a fine artist-sculptor-painter from a big family in New Orleans, where they’ve lived for six generations. We had a wedding with no government involved. Then when Gavin Newsom started issuing marriage licenses, we went online and got an appointment. We got married at the top of the rotunda stairs by a judge in her late sixties. We were the first couple she married that day, and she said she’d waited thirty years to do it. Then the state annulled us. Later, we got married again.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nCharles and I make roast chicken. \u003c/p>\n\u003cp>Slow cooked red beans and rice with ham hocks is another favorite because Charles’s heritage is in New Orleans. He taught me how to make red beans and rice. It took a long time for me to get the green light from him to do it.\u003c/p>\n\u003cp>I make homemade tomato sauce when tomatoes are in season. I do the tomato sauce by hand: peel the tomatoes, and seed them. It’s in the Italian style, with diced carrot, onion and celery as the base.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nNo, I never feel guilty when I’m eating. That’s not true! I went off donuts because I had a real serious problem with donuts in the eighties. Recently I’ve been eating donuts because there’s this really great donut shop in downtown Napa. I’m an old fashioned cake donut guy.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Any other news?\u003c/strong>\u003cbr>\nI am completely and utterly glued to St. Helena. Enough said. \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/24/2012/04/StanleyMorris400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/StanleyMorris400.jpg\" alt=\"Stanley Morris image courtesy of Meredith Fish\" title=\"Stanley Morris image courtesy of Meredith Fish\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-41663\">\u003c/a>\u003cbr>\n\u003cem>Stanley Morris. photo courtesy of Meredith Fish\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.frenchbluenapa.com/\">French Blue\u003c/a> is a new restaurant slated to open next month in the former Vanderbilt’s store space in downtown St. Helena. The team behind this new restaurant includes chef \u003ca href=\"https://twitter.com/#!/peepswang\">Philip Wang\u003c/a> (\u003ca href=\"http://www.fogcitydiner.com/\">Fog City Diner\u003c/a>, Mason’s, \u003ca href=\"http://www.thecarnerosinn.com/thecarnerosinn/\">Carneros Inn\u003c/a>), noted wine country architect \u003ca href=\"http://www.bgarch.com/bio_backen.html\">Howard Backen\u003c/a> (\u003ca href=\"http://www.harlanestate.com/\">Harlan Estate\u003c/a>, Screaming Eagle, \u003ca href=\"http://www.presssthelena.com/\">Press\u003c/a>, Kokkari, \u003ca href=\"http://www.evvia.net/home/\">Evvia\u003c/a>, \u003ca href=\"http://www.ilfornaio.com/\">Il Fornaio\u003c/a>, \u003ca href=\"http://www.meadowood.com/\">Meadowood\u003c/a>) and his interior designer wife Lori Backen, entrepreneur \u003ca href=\"http://www.ruddwines.com/story/rudd-family/\">Leslie Rudd\u003c/a> (Dean & DeLuca, Press), and Stanley Morris (\u003ca href=\"http://love.zinzanni.org/show/\">Teatro ZinZanni\u003c/a>, Il Fornaio, Prego and Stars). The Backens and Rudd bought the Vanderbilt building and the restaurant is named after the blue doors that graced that store for five decades. Howard Backen decided to put his offices in the back of the building, which sounds like it will make it easy for him to check on the breakfast, lunch and dinner service at the restaurant. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/frenchblue560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/frenchblue560.jpg\" alt=\"French Blue image courtesy of Jim Gillam\" title=\"French Blue image courtesy of Jim Gillam\" width=\"560\" height=\"342\" class=\"alignnone size-full wp-image-41661\">\u003c/a>\u003cbr>\n\u003cem>French Blue image courtesy of Jim Gillam\u003c/em>\u003c/p>\n\u003cp>A friendship dating back to 1987 with the Backens is what helped bring Stanley Morris, 56, to the project. Morris worked with Howard Backen when they morphed Il Fornaio from a baking company into a restaurant company. Morris was Managing Partner at the Hapuku Lodge & Tree Houses in Kaikoura, New Zealand until last year, when he returned to the Bay Area to manage what is said to be a temporary closure of the Teatro ZinZanni food and retail operation in San Francisco. \u003c/p>\n\u003cp>Morris said that the Backens are “pretty fantastic. We ran into each other after I was away, working for four years. It was clear that they needed someone who knew how to run a restaurant for French Blue, and I tossed my hat in the ring.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>French Blue will be the twelfth restaurant opening for Morris, who has three decades of hospitality experience. Morris said, “I know what it takes to make a restaurant great: a lot of love and attention.” Morris lives three blocks from the restaurant, because his goal was to “leave the car in the driveway and walk to work. French Blue is a very intimate project and business to be involved in. I wanted to live the St. Helena, Napa lifestyle.” \u003cstrong>Bay Area Bites\u003c/strong> caught up with Morris, who has considered San Francisco his home base since 1981.\u003c/p>\n\u003cp>\u003cstrong>Who is your mentor?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.poggiotrattoria.com/about.html\">Larry Mindel\u003c/a>, without a doubt. I worked with him for twelve years and will be eternally grateful for everything he taught me personally and professionally. He is an extraordinary man. I was 25 when I first met him and very young. I learned from him a lot about values, ethics, integrity, consistency and authenticity. \u003c/p>\n\u003cp>\u003cstrong>Your professional life has been exclusively around hospitality. How did that happen?\u003c/strong>\u003cbr>\nI grew up in the Sierra foothills around food and farming. My grandparents were fruit ranchers. I was a classic child of the fifties: fresh food and then have a Swanson’s TV dinner from my mom at the drop of a hat. In my family, we’d be planning our next meal as we were eating. My first job was at Baskin Robbins at age sixteen.\u003c/p>\n\u003cp>In college, I travelled around the world for a semester. I realized I had spent my money on food instead of on things or trinkets. I was smitten. When I headed to Eugene, for the University of Oregon, I got a job at the \u003ca href=\"http://www.excelsiorinn.com/home/exi/cpage_9/ristorante.html\">Excelsior Café\u003c/a>. Both \u003ca href=\"http://www.bixrestaurant.com/about.html\">Doug Biederbeck\u003c/a> and I got our start there. I waited tables when I was 21, and was a manager before I graduated college.\u003c/p>\n\u003cp>\u003cstrong>Teatro ZinZanni in San Francisco had to close and move due to the America’s Cup. What’s going on these days?\u003c/strong>\u003cbr>\nWe will reopen at some future date, but it’s up in the air. The city has identified a site on the Embarcadero for us, and it will be a permanent building for us. Hopefully, it’ll happen by the end of the year. It’s a big effort. Everyone’s working on it and I’m hopeful that it will happen.\u003c/p>\n\u003cp>\u003cstrong>Where do you get your inspiration?\u003c/strong>\u003cbr>\nTwo things: travel and the Bay Area. I’ve been really lucky to travel the world for business and pleasure. I’ve been to Italy, Kyoto, Southeast Asia, Singapore and other international spots. Experiencing new food in other countries keeps me inspired.\u003c/p>\n\u003cp>The Bay Area is a confluence of land, politics and social awareness. I like to tell the story of when Larry Mindel and I opened Prego in 1981. We got radicchio from Treviso in Italy in a Styrofoam box. I think Chow and Prego were the only restaurants using radicchio back then. All of the sudden, there was this incredible germination and the farm to table movement kicked in. My mother in Oregon soon had radicchio on the shelf at her grocery store. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite food spots?\u003c/strong>\u003cbr>\nA stellar example to what I aspire to in my work is \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a>. It’s an exceptional restaurant on all levels. The hospitality is sincere and genuine and quite effusive. The quality of food and style of cooing is easy on the pocketbook and body. They’re tied to the farming community. I always take people to Nopa to talk about it, look at it, chew it up, and eat.\u003c/p>\n\u003cp>Nopa has one of the best cocktail bars in northern California. There’s an extraordinary bartender there, Kitty. I fell in love with her. She knows I drink bourbon, and like it up. I started exploring rye and odd Kentucky bourbons I’d never heard of because of Kitty. I go there for a new drink with Kitty. \u003c/p>\n\u003cp>They have probably the best burger in the bay area (laughs). Being in the restaurant business, I’d be up and done and wired at 11pm at night after Teatro ZinZanni every night. When Nopa opened, I could go somewhere that is still happening and have a great meal and wind down. The restaurant industry folks could walk there at 11:30pm at night.\u003c/p>\n\u003cp>When I lived across the way from the Ferry Building, I’d shop there every day for eight months. It was one of the greatest luxuries of my life. I feel blessed to have been a consumer and neighbor there. It was really exciting, and put me in touch with produce and products. \u003c/p>\n\u003cp>The \u003ca href=\"http://www.chezpanisse.com/menus/cafe-menu/\">Chez Panisse Cafe\u003c/a> is a benchmark for great cooking. After all these years I never tire of it because it’s the kind of food I like to eat every day. People make fun of it, but getting a plate of the most perfect seasonal dates, almonds, cheese or beautiful Mandarin oranges rocks my world. That’s what I want to have after dinner. I love that there’s always something to enjoy in that vein without enjoying a piece of pie. \u003c/p>\n\u003cp>\u003cstrong>Do you have a significant other? How long have you been together?\u003c/strong>\u003cbr>\nI’m married to \u003ca href=\"http://www.soulatlas.com/bio.htm\">Charles Trapolin\u003c/a>, and we’ve been together for thirteen years. He’s a fine artist-sculptor-painter from a big family in New Orleans, where they’ve lived for six generations. We had a wedding with no government involved. Then when Gavin Newsom started issuing marriage licenses, we went online and got an appointment. We got married at the top of the rotunda stairs by a judge in her late sixties. We were the first couple she married that day, and she said she’d waited thirty years to do it. Then the state annulled us. Later, we got married again.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nCharles and I make roast chicken. \u003c/p>\n\u003cp>Slow cooked red beans and rice with ham hocks is another favorite because Charles’s heritage is in New Orleans. He taught me how to make red beans and rice. It took a long time for me to get the green light from him to do it.\u003c/p>\n\u003cp>I make homemade tomato sauce when tomatoes are in season. I do the tomato sauce by hand: peel the tomatoes, and seed them. It’s in the Italian style, with diced carrot, onion and celery as the base.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nNo, I never feel guilty when I’m eating. That’s not true! I went off donuts because I had a real serious problem with donuts in the eighties. Recently I’ve been eating donuts because there’s this really great donut shop in downtown Napa. I’m an old fashioned cake donut guy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Any other news?\u003c/strong>\u003cbr>\nI am completely and utterly glued to St. Helena. Enough said. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Public House’s New Executive Chef Chris Wade Talks Baseball, Food and Married Life ",
"title": "Public House’s New Executive Chef Chris Wade Talks Baseball, Food and Married Life ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chris-wade-sarah600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chris-wade-sarah3002.jpg\" alt=\"Chefs Sarah and Chris Wade. Photo: Louis Anthony Photography\" title=\"Chefs Sarah and Chris Wade. Photo: Louis Anthony Photography\" width=\"300\" height=\"451\" class=\"alignleft size-full wp-image-41293\">\u003c/a>\u003ca href=\"http://sanfrancisco.giants.mlb.com/schedule/index.jsp?c_id=sf#y=2012&m=4&calendar=DEFAULT\">The San Francisco Giants\u003c/a> home opener game will be at AT&T Park on Friday, April 13. \u003ca href=\"http://publichousesf.com/\">Public House\u003c/a> is the ballpark’s restaurant and pub with a full bar and over 75 different beers and ales. Just in time for game day, Public House has streamlined its menu and food options. Customers can use a secret door leading from the restaurant into AT&T Park, with a “Grab-n-Go” food and drink station. Chris Wade, 28, is the new Executive Chef for Public House, and is working with \u003ca href=\"http://tracidesjardins.com/\">Chef Traci Des Jardins\u003c/a> and Sous Chef Jorge Lumbreras to update the beer-friendly menu. \u003c/p>\n\u003cp>Before taking the helm at Public House, Wade worked at \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>, \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>, \u003ca href=\"http://www.postrio.com/\">Postrio\u003c/a> and for the \u003ca href=\"http://www.plumpjack.com/plumpjack/\">Plumpjack Group\u003c/a>. The \u003ca href=\"http://san-francisco.chefs.com/\">California Culinary Academy\u003c/a> grad also worked with \u003ca href=\"http://bostonchefs.com/restaurant/No9Park/chef/patrick-campbell/\">Patrick Campbell\u003c/a> and \u003ca href=\"http://barbaralynch.com/\">Barbara Lynch\u003c/a> at \u003ca href=\"http://www.no9park.com/\">No. 9 Park\u003c/a> in Boston; Massachusetts is his home state. After No. 9 Park, he moved to Philadelphia to work for Michael Solomonov at \u003ca href=\"http://www.zahavrestaurant.com/\">Zahav\u003c/a>. It was from Philadelphia that he and his wife Sarah, a pastry chef, decided to return to San Francisco to work at Prospect. The Wades have been married a year and a half and live in the lower Haight. \u003c/p>\n\u003cp>On Monday, April 9, he will be cooking a special “Welcome Back, San Francisco Giants” $49 three course prix-fixe dinner at \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>, which is Des Jardins’ French-influenced Civic Center restaurant. Three artisanal beers selected by Bar Manager Greg Stone are included, and Passover and vegetarian options are available. Wine pairings will be available on request. Reservations can be made at (415) 861-5555. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/public-house-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/public-house-exterior1000-150x150.jpg\" alt=\"King Street View of the Public House Bar\" title=\"King Street View of the Public House Bar\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41270\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ChrisWade-Traci1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ChrisWade-Traci1000-150x150.jpg\" alt=\"Chefs Chris Wade and Traci Des Jardins\" title=\"Chefs Chris Wade and Traci Des Jardins\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41264\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Here is the menu:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Zuckerman's Asparagus Salad,\u003cbr>\nMacaroni and Cheese Croutons and Spicy Tomato Vinaigrette\u003cbr>\n••••••••\u003cbr>\nBeer Braised Pork Cheeks,\u003cbr>\nToasted Barley Risotto, Fava Beans and Crispy Onion Strings\u003cbr>\n••••••••\u003cbr>\nOld Rasputin Brownie Sundae,\u003cbr>\nChocolate Covered Potato Chip Ice Cream and Salted Caramel Sauce\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> interviewed Chris Wade in person and via telephone.\u003c/p>\n\u003cp>\u003cstrong>What was it like coming up with new Public House menu items (sliders, sandwiches, pretzels and potato chip crusted mac & cheese) that are game day friendly?\u003c/strong>\u003cbr>\nI wanted to make it easier for people to order, so that they could take the food with them to the game. \u003c/p>\n\u003cp>I’m trying to make the food my own. That’s kind of hard, but getting there is also fun. I’m making the food a little more technique based. So it’s still frying, but done in a more thoughtful way. (Wade uses leftover potato skins rather than Panko crumbs to make his croquettes, a green way of thinking that gives the fried exterior a pleasant crunch). \u003c/p>\n\u003cp>You’ll see stuff that I enjoy eating: deviled eggs and mac and cheese. My favorite things to make here are the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">4505 Meats\u003c/a> sliders and the mac and cheese. (Wade’s recipe for Potato Chip Crusted Macaroni and Cheese Bites is featured below). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/devileggs-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/devileggs-700-150x150.jpg\" alt=\"Deviled Eggs, Pico de Gallo and Bacon\" title=\"Deviled Eggs, Pico de Gallo and Bacon\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41266\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chorizofritters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chorizofritters1000-150x150.jpg\" alt=\"Chorizo and jalapeno fritters with roasted jalapeno salsa\" title=\"Chorizo and jalapeno fritters with roasted jalapeno salsa\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41263\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/corndogs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/corndogs1000-150x150.jpg\" alt=\"Mini Corn Dogs\" title=\"Mini Corn Dogs\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41265\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pretzelbites1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pretzelbites1000-150x150.jpg\" alt=\"Soft pretzel bites\" title=\"Soft pretzel bites\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41269\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nuts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nuts1000-150x150.jpg\" alt=\"Peanuts\" title=\"Peanuts\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41268\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000-150x150.jpg\" alt=\"Potato chip crusted mac and cheese square with other bar bites\" title=\"Potato chip crusted mac and cheese square with other bar bites\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41267\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What will you do with your staff to prepare for the baseball season?\u003c/strong>\u003cbr>\nThe Bay Bridge series on April 2 and 4 gave us a chance for “all hands on deck” practice runs. We overstaffed those days so that the crew can see what happens on game day. It’s a good way to produce things in a timely fashion and to get grouped.\u003c/p>\n\u003cp>\u003cstrong>How did you and your wife Sarah meet?\u003c/strong>\u003cbr>\nWe met at Postrio, when she was working pastry and I was working the savory stations. We’ve worked together for Barbara Lynch, and then in Philly. She’s the pastry chef at Prospect. \u003c/p>\n\u003cp>\u003cstrong>Where did you go on your honeymoon?\u003c/strong>\u003cbr>\nWe’re both big beach people, so we went to Kona Village, to a place that had no TVs. We had a relaxing beach trip together. It was later knocked out by the \u003ca href=\"http://www.konavillage.com/\">tsunami\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/06/food-secrets-of-prospects-chef-ravi-kapur/\">Ravi Kapur\u003c/a> is one of your mentors. He is one of the reasons you and Sarah returned to San Francisco. What was the move from one coast to the next like?\u003c/strong>\u003cbr>\nI was texting and keeping in touch with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/01/talking-story-at-ravi-kapurs-pop-up-liholiho-yacht-club/\">Ravi\u003c/a> after working with him at Boulevard. Sarah and I were visiting SF from Philly for our friend's wedding. I met with Ravi and talked to him about Prospect. Sarah and I were toying with coming back here anyway. It turned out that Prospect’s Sous Chef had to get back to New York. To begin working at Prospect right away, I left Philly two days after our honeymoon. Sarah puts up with quite a bit, because I had to rush out here to make it happen. I slept on a friend’s couch for one month while she moved everything out here. We spent our first month as a married couple apart. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://wholefoodsmarket.com/stores/soma/\">Whole Foods\u003c/a>, for seafood.\u003cbr>\nI go to the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building Farmers’ Market\u003c/a>, too. Baby fava beans are my favorite thing of the year. They’re only here for two weeks out of the year. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite off-night spots?\u003c/strong>\u003cbr>\nWe go in phases. Right now, it’s an Asian phase. \u003ca href=\"http://www.yelp.com/biz/halu-san-francisco\">Halu\u003c/a> is good, for all the yakitori and ramen. We live four buildings away from \u003ca href=\"http://www.toronado.com/\">Toronado\u003c/a>, and I like to support it. I’ve been going there for a long time. My favorite day off is to go to \u003ca href=\"http://rosamundesausagegrill.com/haight-street\">Rosamunde\u003c/a>, then Toronado, and then to \u003ca href=\"http://www.amoeba.com/\">Amoeba Records\u003c/a>.\u003c/p>\n\u003cp>We go to \u003ca href=\"http://www.maven-sf.com/\">Maven\u003c/a> a lot for the drinks, since we know the folks there from Prospect. They have a pretty decent selection.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy favorite day of the year is Thanksgiving, because of the food. One year, we did a cassoulet Thanksgiving, with family, which is less traditional food-wise. We’ve had good Thanksgiving meals with restaurant friends, too.\u003c/p>\n\u003cp>We try to eat healthy at home, so it’s a lot of salad, grains, fish, and chicken. We do love \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>’s steak, meat, and pork chops. Their porchetta was really good... we ate it in less than five minutes, with veggie sides. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nIce cream. I could eat a quart every day. I love all flavors of ice cream. We serve \u003ca href=\"http://www.humphryslocombe.com/%7C_Flavors_%7C.html\">Humphry Slocombe\u003c/a> at Public House. At home, I get Ben & Jerry’s full fat ice cream. I love soft serve, too.\u003c/p>\n\u003cp>\u003cstrong>What else is new?\u003c/strong>\u003cbr>\nWe’re in the process of getting a chocolate lab (dog). I had Labrador dogs as a kid. Sarah had a golden retriever, but that’s too much for me... all that hair.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mac-n-cheese-bites560.jpg\" alt=\"Potato Chip Crusted Mac and Cheese Square with other Bar Bites\" title=\"Potato Chip Crusted Mac and Cheese Square with other Bar Bites\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-41257\">\u003c/a>\u003cbr>\n\u003cem>Potato Chip Crusted Macaroni and Cheese Square with other Bar Bites\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Potato Chip Crusted Macaroni and Cheese Bites with Tomato Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 30 bites (enough for 10 people as an appetizer)\u003c/p>\n\u003cp>\u003cstrong>Cheese Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2oz butter\u003cbr>\n2oz flour\u003cbr>\n2 cup heavy cream\u003cbr>\n1/2 cup of each cheese grated, white cheddar, provolone, Gruyere, and Monterey Jack\u003cbr>\n1/2 tsp. cayenne\u003cbr>\nSalt and pepper to taste (approx. 1 TBSP salt and 1/2 tsp. pepper)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMake a roux with the butter and flour in a small heavy bottomed saucepan. At the same time bring the cream to a simmer in a medium heavy bottomed saucepan over medium heat. Once the cream is hot, carefully whisk in the roux and allow to cook for 5 minutes to thicken. Add the grated cheeses, cayenne, salt, and pepper, and whisk vigorously to incorporate. Turn the heat down to low and allow cheese to melt to a smooth consistency, whisking regularly to prevent scorching. Once cheese is melted and homogenous, turn off heat but keep sauce warm.\u003c/p>\n\u003cp>\u003cstrong>Macaroni\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 QT raw elbow macaroni\u003cbr>\n1.5 gallons water\u003cbr>\n1 cup salt\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBring the water and salt to a rolling boil. Add macaroni and cook for 2 minutes less then directed to on the package. Once cooked strain and rinse with cold water to stop the macaroni from cooking.\u003c/p>\n\u003cp>Once macaroni is cooked, fold it into the warm cheese sauce and cook together over low heat, stirring constantly with a wooden spoon or heat resistant spatula. When macaroni is tender remove the pan from heat and slowly pour macaroni and cheese mixture into an 8x10 inch sheet tray or baking dish that has been generously sprayed with nonstick spray. Place in the refrigerator to cool overnight. The next day cut around the edge of the pan to help release the block of macaroni and cheese and unmold it onto a cutting board. Portion into 1.5 inch squares and return to the refrigerator until ready to bread.\u003c/p>\n\u003cp>\u003cstrong>Breading\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup panko\u003cbr>\n1 cup crushed potato chips\u003cbr>\n1 cup all purpose flour\u003cbr>\n3 eggs beaten\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine panko and potato chips in a food processor and pulse until chips and panko are roughly the same size. Take portioned macaroni and cheese one at a time and toss lightly in the flour, then dip in the beaten egg mixture, and then toss in the potato chip/panko crust.\u003c/p>\n\u003cp>Once all bites have been breaded cook them in a fryer or Dutch oven filled with rice bran oil set to 350F until crust is golden brown (approx. 4 minutes). Strain onto a paper towel and lightly sprinkle with kosher salt. Serve immediately with your choice of dipping sauce (we use a spicy tomato jam) or as a crouton substitute with a salad.\u003c/p>\n\u003cp>\u003cstrong>Tomato Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cloves garlic\u003cbr>\n1/4 white onion\u003cbr>\n1 TBSP olive oil\u003cbr>\n1 QT crushed tomatoes with juice\u003cbr>\n1/4 tsp. cayenne\u003cbr>\n1 1/2 TBSP Tabasco sauce\u003cbr>\n1/2 TBSP kosher salt\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nSlice the onion and garlic and sweat with the oil in a saucepan over medium heat. Once tender add the chopped tomatoes cayenne and salt and cook over medium heat until the tomato liquid has reduced by 1/4. Remove from heat and allow to cool slightly before blending in a food processor with Tabasco sauce.\u003c/p>\n\n",
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"excerpt": "The upcoming 2012 baseball season means SF Giants fans will eat and celebrate at AT&T Park. Public House’s new Executive Chef Chris Wade talks about baseball, food, his pastry chef wife and his local food favorites.",
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"description": "The upcoming 2012 baseball season means SF Giants fans will eat and celebrate at AT&T Park. Public House’s new Executive Chef Chris Wade talks about baseball, food, his pastry chef wife and his local food favorites.",
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"headline": "Public House’s New Executive Chef Chris Wade Talks Baseball, Food and Married Life ",
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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/chris-wade-sarah600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chris-wade-sarah3002.jpg\" alt=\"Chefs Sarah and Chris Wade. Photo: Louis Anthony Photography\" title=\"Chefs Sarah and Chris Wade. Photo: Louis Anthony Photography\" width=\"300\" height=\"451\" class=\"alignleft size-full wp-image-41293\">\u003c/a>\u003ca href=\"http://sanfrancisco.giants.mlb.com/schedule/index.jsp?c_id=sf#y=2012&m=4&calendar=DEFAULT\">The San Francisco Giants\u003c/a> home opener game will be at AT&T Park on Friday, April 13. \u003ca href=\"http://publichousesf.com/\">Public House\u003c/a> is the ballpark’s restaurant and pub with a full bar and over 75 different beers and ales. Just in time for game day, Public House has streamlined its menu and food options. Customers can use a secret door leading from the restaurant into AT&T Park, with a “Grab-n-Go” food and drink station. Chris Wade, 28, is the new Executive Chef for Public House, and is working with \u003ca href=\"http://tracidesjardins.com/\">Chef Traci Des Jardins\u003c/a> and Sous Chef Jorge Lumbreras to update the beer-friendly menu. \u003c/p>\n\u003cp>Before taking the helm at Public House, Wade worked at \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>, \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>, \u003ca href=\"http://www.postrio.com/\">Postrio\u003c/a> and for the \u003ca href=\"http://www.plumpjack.com/plumpjack/\">Plumpjack Group\u003c/a>. The \u003ca href=\"http://san-francisco.chefs.com/\">California Culinary Academy\u003c/a> grad also worked with \u003ca href=\"http://bostonchefs.com/restaurant/No9Park/chef/patrick-campbell/\">Patrick Campbell\u003c/a> and \u003ca href=\"http://barbaralynch.com/\">Barbara Lynch\u003c/a> at \u003ca href=\"http://www.no9park.com/\">No. 9 Park\u003c/a> in Boston; Massachusetts is his home state. After No. 9 Park, he moved to Philadelphia to work for Michael Solomonov at \u003ca href=\"http://www.zahavrestaurant.com/\">Zahav\u003c/a>. It was from Philadelphia that he and his wife Sarah, a pastry chef, decided to return to San Francisco to work at Prospect. The Wades have been married a year and a half and live in the lower Haight. \u003c/p>\n\u003cp>On Monday, April 9, he will be cooking a special “Welcome Back, San Francisco Giants” $49 three course prix-fixe dinner at \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>, which is Des Jardins’ French-influenced Civic Center restaurant. Three artisanal beers selected by Bar Manager Greg Stone are included, and Passover and vegetarian options are available. Wine pairings will be available on request. Reservations can be made at (415) 861-5555. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/public-house-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/public-house-exterior1000-150x150.jpg\" alt=\"King Street View of the Public House Bar\" title=\"King Street View of the Public House Bar\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41270\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ChrisWade-Traci1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ChrisWade-Traci1000-150x150.jpg\" alt=\"Chefs Chris Wade and Traci Des Jardins\" title=\"Chefs Chris Wade and Traci Des Jardins\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41264\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Here is the menu:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Zuckerman's Asparagus Salad,\u003cbr>\nMacaroni and Cheese Croutons and Spicy Tomato Vinaigrette\u003cbr>\n••••••••\u003cbr>\nBeer Braised Pork Cheeks,\u003cbr>\nToasted Barley Risotto, Fava Beans and Crispy Onion Strings\u003cbr>\n••••••••\u003cbr>\nOld Rasputin Brownie Sundae,\u003cbr>\nChocolate Covered Potato Chip Ice Cream and Salted Caramel Sauce\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> interviewed Chris Wade in person and via telephone.\u003c/p>\n\u003cp>\u003cstrong>What was it like coming up with new Public House menu items (sliders, sandwiches, pretzels and potato chip crusted mac & cheese) that are game day friendly?\u003c/strong>\u003cbr>\nI wanted to make it easier for people to order, so that they could take the food with them to the game. \u003c/p>\n\u003cp>I’m trying to make the food my own. That’s kind of hard, but getting there is also fun. I’m making the food a little more technique based. So it’s still frying, but done in a more thoughtful way. (Wade uses leftover potato skins rather than Panko crumbs to make his croquettes, a green way of thinking that gives the fried exterior a pleasant crunch). \u003c/p>\n\u003cp>You’ll see stuff that I enjoy eating: deviled eggs and mac and cheese. My favorite things to make here are the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">4505 Meats\u003c/a> sliders and the mac and cheese. (Wade’s recipe for Potato Chip Crusted Macaroni and Cheese Bites is featured below). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/devileggs-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/devileggs-700-150x150.jpg\" alt=\"Deviled Eggs, Pico de Gallo and Bacon\" title=\"Deviled Eggs, Pico de Gallo and Bacon\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41266\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chorizofritters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chorizofritters1000-150x150.jpg\" alt=\"Chorizo and jalapeno fritters with roasted jalapeno salsa\" title=\"Chorizo and jalapeno fritters with roasted jalapeno salsa\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41263\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/corndogs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/corndogs1000-150x150.jpg\" alt=\"Mini Corn Dogs\" title=\"Mini Corn Dogs\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41265\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pretzelbites1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pretzelbites1000-150x150.jpg\" alt=\"Soft pretzel bites\" title=\"Soft pretzel bites\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41269\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nuts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nuts1000-150x150.jpg\" alt=\"Peanuts\" title=\"Peanuts\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41268\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000-150x150.jpg\" alt=\"Potato chip crusted mac and cheese square with other bar bites\" title=\"Potato chip crusted mac and cheese square with other bar bites\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41267\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What will you do with your staff to prepare for the baseball season?\u003c/strong>\u003cbr>\nThe Bay Bridge series on April 2 and 4 gave us a chance for “all hands on deck” practice runs. We overstaffed those days so that the crew can see what happens on game day. It’s a good way to produce things in a timely fashion and to get grouped.\u003c/p>\n\u003cp>\u003cstrong>How did you and your wife Sarah meet?\u003c/strong>\u003cbr>\nWe met at Postrio, when she was working pastry and I was working the savory stations. We’ve worked together for Barbara Lynch, and then in Philly. She’s the pastry chef at Prospect. \u003c/p>\n\u003cp>\u003cstrong>Where did you go on your honeymoon?\u003c/strong>\u003cbr>\nWe’re both big beach people, so we went to Kona Village, to a place that had no TVs. We had a relaxing beach trip together. It was later knocked out by the \u003ca href=\"http://www.konavillage.com/\">tsunami\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/06/food-secrets-of-prospects-chef-ravi-kapur/\">Ravi Kapur\u003c/a> is one of your mentors. He is one of the reasons you and Sarah returned to San Francisco. What was the move from one coast to the next like?\u003c/strong>\u003cbr>\nI was texting and keeping in touch with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/01/talking-story-at-ravi-kapurs-pop-up-liholiho-yacht-club/\">Ravi\u003c/a> after working with him at Boulevard. Sarah and I were visiting SF from Philly for our friend's wedding. I met with Ravi and talked to him about Prospect. Sarah and I were toying with coming back here anyway. It turned out that Prospect’s Sous Chef had to get back to New York. To begin working at Prospect right away, I left Philly two days after our honeymoon. Sarah puts up with quite a bit, because I had to rush out here to make it happen. I slept on a friend’s couch for one month while she moved everything out here. We spent our first month as a married couple apart. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://wholefoodsmarket.com/stores/soma/\">Whole Foods\u003c/a>, for seafood.\u003cbr>\nI go to the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building Farmers’ Market\u003c/a>, too. Baby fava beans are my favorite thing of the year. They’re only here for two weeks out of the year. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite off-night spots?\u003c/strong>\u003cbr>\nWe go in phases. Right now, it’s an Asian phase. \u003ca href=\"http://www.yelp.com/biz/halu-san-francisco\">Halu\u003c/a> is good, for all the yakitori and ramen. We live four buildings away from \u003ca href=\"http://www.toronado.com/\">Toronado\u003c/a>, and I like to support it. I’ve been going there for a long time. My favorite day off is to go to \u003ca href=\"http://rosamundesausagegrill.com/haight-street\">Rosamunde\u003c/a>, then Toronado, and then to \u003ca href=\"http://www.amoeba.com/\">Amoeba Records\u003c/a>.\u003c/p>\n\u003cp>We go to \u003ca href=\"http://www.maven-sf.com/\">Maven\u003c/a> a lot for the drinks, since we know the folks there from Prospect. They have a pretty decent selection.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy favorite day of the year is Thanksgiving, because of the food. One year, we did a cassoulet Thanksgiving, with family, which is less traditional food-wise. We’ve had good Thanksgiving meals with restaurant friends, too.\u003c/p>\n\u003cp>We try to eat healthy at home, so it’s a lot of salad, grains, fish, and chicken. We do love \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>’s steak, meat, and pork chops. Their porchetta was really good... we ate it in less than five minutes, with veggie sides. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nIce cream. I could eat a quart every day. I love all flavors of ice cream. We serve \u003ca href=\"http://www.humphryslocombe.com/%7C_Flavors_%7C.html\">Humphry Slocombe\u003c/a> at Public House. At home, I get Ben & Jerry’s full fat ice cream. I love soft serve, too.\u003c/p>\n\u003cp>\u003cstrong>What else is new?\u003c/strong>\u003cbr>\nWe’re in the process of getting a chocolate lab (dog). I had Labrador dogs as a kid. Sarah had a golden retriever, but that’s too much for me... all that hair.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mac-n-cheese-bites560.jpg\" alt=\"Potato Chip Crusted Mac and Cheese Square with other Bar Bites\" title=\"Potato Chip Crusted Mac and Cheese Square with other Bar Bites\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-41257\">\u003c/a>\u003cbr>\n\u003cem>Potato Chip Crusted Macaroni and Cheese Square with other Bar Bites\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Potato Chip Crusted Macaroni and Cheese Bites with Tomato Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 30 bites (enough for 10 people as an appetizer)\u003c/p>\n\u003cp>\u003cstrong>Cheese Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2oz butter\u003cbr>\n2oz flour\u003cbr>\n2 cup heavy cream\u003cbr>\n1/2 cup of each cheese grated, white cheddar, provolone, Gruyere, and Monterey Jack\u003cbr>\n1/2 tsp. cayenne\u003cbr>\nSalt and pepper to taste (approx. 1 TBSP salt and 1/2 tsp. pepper)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMake a roux with the butter and flour in a small heavy bottomed saucepan. At the same time bring the cream to a simmer in a medium heavy bottomed saucepan over medium heat. Once the cream is hot, carefully whisk in the roux and allow to cook for 5 minutes to thicken. Add the grated cheeses, cayenne, salt, and pepper, and whisk vigorously to incorporate. Turn the heat down to low and allow cheese to melt to a smooth consistency, whisking regularly to prevent scorching. Once cheese is melted and homogenous, turn off heat but keep sauce warm.\u003c/p>\n\u003cp>\u003cstrong>Macaroni\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 QT raw elbow macaroni\u003cbr>\n1.5 gallons water\u003cbr>\n1 cup salt\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBring the water and salt to a rolling boil. Add macaroni and cook for 2 minutes less then directed to on the package. Once cooked strain and rinse with cold water to stop the macaroni from cooking.\u003c/p>\n\u003cp>Once macaroni is cooked, fold it into the warm cheese sauce and cook together over low heat, stirring constantly with a wooden spoon or heat resistant spatula. When macaroni is tender remove the pan from heat and slowly pour macaroni and cheese mixture into an 8x10 inch sheet tray or baking dish that has been generously sprayed with nonstick spray. Place in the refrigerator to cool overnight. The next day cut around the edge of the pan to help release the block of macaroni and cheese and unmold it onto a cutting board. Portion into 1.5 inch squares and return to the refrigerator until ready to bread.\u003c/p>\n\u003cp>\u003cstrong>Breading\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup panko\u003cbr>\n1 cup crushed potato chips\u003cbr>\n1 cup all purpose flour\u003cbr>\n3 eggs beaten\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine panko and potato chips in a food processor and pulse until chips and panko are roughly the same size. Take portioned macaroni and cheese one at a time and toss lightly in the flour, then dip in the beaten egg mixture, and then toss in the potato chip/panko crust.\u003c/p>\n\u003cp>Once all bites have been breaded cook them in a fryer or Dutch oven filled with rice bran oil set to 350F until crust is golden brown (approx. 4 minutes). Strain onto a paper towel and lightly sprinkle with kosher salt. Serve immediately with your choice of dipping sauce (we use a spicy tomato jam) or as a crouton substitute with a salad.\u003c/p>\n\u003cp>\u003cstrong>Tomato Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cloves garlic\u003cbr>\n1/4 white onion\u003cbr>\n1 TBSP olive oil\u003cbr>\n1 QT crushed tomatoes with juice\u003cbr>\n1/4 tsp. cayenne\u003cbr>\n1 1/2 TBSP Tabasco sauce\u003cbr>\n1/2 TBSP kosher salt\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>\u003cbr>\nSlice the onion and garlic and sweat with the oil in a saucepan over medium heat. Once tender add the chopped tomatoes cayenne and salt and cook over medium heat until the tomato liquid has reduced by 1/4. Remove from heat and allow to cool slightly before blending in a food processor with Tabasco sauce.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Palestinian Family Shares Treasured Dishes at Zaki Kabob House",
"title": "Palestinian Family Shares Treasured Dishes at Zaki Kabob House",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Zaki-Ayyad-family.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Zaki-Ayyad-family.jpg\" alt=\"Zaki-Ayyad family\" title=\"Zaki-Ayyad family\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40807\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy Zaki Kabob House\u003c/em>\u003c/p>\n\u003cp>Middle Eastern restaurants dot the Bay Area dining scene, like parsley sprinkled over a plate of hummus. A recent discovery, Albany’s \u003ca href=\"http://www.zakikabobhouse.com/\">Zaki Kabob House\u003c/a>, intrigued me for two reasons: the menu, featuring Palestinian dishes not commonly found at other shawarma-falafel spots, and the compelling story of Zaki’s determined owners, the Ayyad family.\u003c/p>\n\u003cp>Sitting on the patio of their modest green building on San Pablo Avenue, I spoke with Fayza, Kameem, Ramzy and Layla about their journey to opening Zaki (which means ‘delicious’ in Arabic) and some of their Palestinian specialties. (\u003ca href=\"http://en.wikipedia.org/wiki/Palestinian_cuisine\">Palestinian cuisine\u003c/a> includes foods prepared and eaten by Palestinians, whether living in the Palestinian Diaspora, West Bank and Gaza, Israel, Jordan, or refugee camps. It traces Persian, Turkish and Greek influences and shares features of other Levantine cuisines, such as Lebanese, Syrian and Jordanian.)\u003c/p>\n\u003cp>Fayza, the matriarch and recipe developer, recently returned from an annual trip to her native Jerusalem for inspiration. A gracious hostess, every time I inquired about an unfamiliar dish on the menu, she made sure I got a taste, adding, “Hospitality is part of our culture.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/spheeha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/spheeha.jpg\" alt=\"spheeha\" title=\"spheeha\" width=\"560\" height=\"432\" class=\"alignnone size-full wp-image-40808\">\u003c/a>\u003cbr>\nAs I munched on \u003cem>spheeha\u003c/em> (also spelled sfiha) a mini-pizza with moist turmeric-scented dough topped by lamb, tomato and tahini (veggie version features spinach), Fayza’s husband, Kameem told me that after moving to California 30 years ago, his first job was in a cardboard-tube factory, making $3.50 an hour. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Later he owned a liquor store, but Fayza admits she was always uncomfortable with that, since Islam prohibits alcohol -- and it is not served in their restaurant. When Kameem owned and ran the Halal Meat Market in Berkeley, Fayza worked as a butcher, carving up goats and sides of beef. Then medical problems and the economic downturn hit the family hard. They lost everything. “But,” said Kameem, “ you can’t give up. There is always opportunity. When one door closes another opens.”\u003c/p>\n\u003cp>The door leading into their dream restaurant did not swing open without a lot of faith and hard work. This spot on the Berkeley-Albany border was a KFC when the family first noticed it, which was then replaced by a string of other eateries that all went belly up. The jinxed spot has been variously, a donut shop, Chinese, Korean and African restaurants. \u003c/p>\n\u003cp>The day in 2008 that Naiem found a tiny “For Sale” note taped on the door, the abandoned property was dark, damp, littered, and an impromptu, open-air dorm for homeless people. “The place was in such bad shape,” Kameem recounted, “that everyone told me I was a fool to buy it.” But the challenge appealed to Kameem and he and his family toiled everyday for 8 months to clean and remodel it. “We filled dumpsters the size of elephants with trash,” he recalled.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/welcome.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/welcome.jpg\" alt=\"welcome\" title=\"welcome\" width=\"560\" height=\"317\" class=\"alignnone size-full wp-image-40809\">\u003c/a>\u003c/p>\n\u003cp>Neighbors first tried to discourage them, saying that given the spot’s history, they would be too afraid to frequent the new cafe. But as the Ayyads installed patterned tile walls that reminded them of home, and made the space cozy and inviting, local residents started rooting for them. \u003c/p>\n\u003cp>One day when it looked like the remodeling was complete, the neighbors couldn’t wait any longer and lined up at the front door for lunch, even before there was an official opening. Fayza wasn’t quite ready yet and just made them salad, chicken and pot after pot of rice, since she had no idea how much people were going to eat. Slowly, she started adding dishes to the menu, familiar Middle Eastern fare, like hummus, falafel and shawarma, but with Fayza’s special spin. Their standout dish has always been the organic, rotisserie chicken, marinated in olive oil, lemon juice and vinegar and rubbed with Fayza’s secret blend of spices.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/maklouba.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/maklouba.jpg\" alt=\"maklouba\" title=\"maklouba\" width=\"560\" height=\"480\" class=\"alignnone size-full wp-image-40810\">\u003c/a>\u003cbr>\nAll this talk of chicken made me hungry and I asked about Maklouba, one of the daily specials. “This is a Jordanian-Palestinian dish that we eat at home every Friday. It literally means upside-down,” Fayza said as she invited me into the kitchen where she and daughter Layla, who serves as kitchen manager and cook, took a huge pan layered with chicken, vegetables and rice out of the oven and gently turned it over onto a giant platter to offer me a bite of the warm mélange.\u003c/p>\n\u003cp>Fayza, who had a Moroccan father and Palestinian mother, explains that this dish is usually eaten with the hands. Since I just wrote a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal/\">post about eating with the hands\u003c/a>, in which I got a lesson in Moroccan right-handed dining, I felt prepared. But Fayza says that common practice in her culture is to wash the hands, but leave them wet (perhaps because this avoids any worry about unclean towels?) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mudamus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mudamus.jpg\" alt=\"mudamus\" title=\"mudamus\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40811\">\u003c/a>\u003c/p>\n\u003cp>The maklouba, like the spheeha and other nightly specials I tasted in the next few days are homey, hearty, unfussy, satisfying dishes. Besides familiar salads of cucumbers and tomatoes (with feta, tahini, or red onions) dressed in olive oil and lemon, a few salad items were new to me: Mudamus, creamy poached fava beans with stewed tomatoes, which Layla informed me is a breakfast staple. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mashweeya.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mashweeya.jpg\" alt=\"mashweeya\" title=\"mashweeya\" width=\"560\" height=\"403\" class=\"alignnone size-full wp-image-40812\">\u003c/a>\u003c/p>\n\u003cp>And Mashweeya, a grilled vegetable salad that Layla explained is usually a summer dish, enjoyed by the family standing around the hot grill. The plate of smoky eggplant, tomatoes and garlic with olive oil was so flavorful, that I tasted a hint of summer, even on a rainy March day.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Fasoulia-pair.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Fasoulia-pair.jpg\" alt=\"Fasoulia\" title=\"Fasoulia\" width=\"560\" height=\"335\" class=\"alignnone size-full wp-image-40813\">\u003c/a>\u003c/p>\n\u003cp>The nightly specials are a big draw at Zaki, even with the ninety-five percent non-Middle Eastern clientele. Son and business manager, Ramzy, says, \u003c/p>\n\u003cblockquote>\u003cp>“Many of our customers are well-traveled people who have tasted these foods on trips. We also get fourth or fifth generation Lebanese, for example, or someone who remembers the way their Persian grandma made lentils.”\u003c/p>\u003c/blockquote>\n\u003cp>Lamb is a key ingredient in dishes traditionally served on special occasions and at Zaki, the lamb is so tender it falls apart if you but glance at it. In Fasoulia, the Tuesday night special, it is cooked with green beans stewed with garlic and tomato sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mensaf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mensaf.jpg\" alt=\"mensaf\" title=\"mensaf\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-40814\">\u003c/a>\u003c/p>\n\u003cp>In Mensaf, the Saturday night special--that always sells out--the lamb comes in a bowl of creamy sauce of yogurt, sautéed onions and lemon juice that one pours over a dome of Jasmine rice and yogurt-soaked bread. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/zaki-falafel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/zaki-falafel.jpg\" alt=\"zaki falafel\" title=\"zaki falafel\" width=\"560\" height=\"555\" class=\"alignnone size-full wp-image-40815\">\u003c/a>\u003c/p>\n\u003cp>As she brought me a plate of her zesty, spiced falafel to try, Fayza confided that the headscarf she wears seems to attract cultural projections. When she attended Contra Costa College 20 years ago, she was the only student with such a head covering. \u003c/p>\n\u003cblockquote>\u003cp>“They called me Mother Teresa,” she recalled. “And they wanted me to change my name to Liza, and my husband to change his to Dan. Can you imagine us, ‘Liza and Dan?’ But no way, I’m not changing. I stay true to myself,\" she said as she graciously poured me another cup of mint tea.\u003c/p>\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.zakikabobhouse.com/\">Zaki Kabob House\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/b7d7d\">Map\u003c/a>\u003cbr>\n1101 San Pablo Avenue (at Dartmouth St.) Albany, 94706\u003cbr>\nPhone: (510) 527-5452\u003cbr>\nHours: Sunday-Thursday 11-3, 5-9 Friday & Saturday, 11-3, 5-10 (Saturday night live music)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/zakikabobhouse\">@ZakiKabobHouse\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/zakikabobhouse\">Zaki Delectable Mediterranean Cuisine\u003c/a>\u003c/p>\n\n",
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"excerpt": "While Middle Eastern restaurants abound, Zaki Kabob House in Albany is one of the few that serve specialties of Palestinian cuisine, like spheeha, maklouba and mensaf. Family-owned and run by Fayza and Kameem Ayyad and their children, Zaki offers tastes of another world, plus warm hospitality. ",
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"description": "While Middle Eastern restaurants abound, Zaki Kabob House in Albany is one of the few that serve specialties of Palestinian cuisine, like spheeha, maklouba and mensaf. Family-owned and run by Fayza and Kameem Ayyad and their children, Zaki offers tastes of another world, plus warm hospitality. ",
"title": "Palestinian Family Shares Treasured Dishes at Zaki Kabob House | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Zaki-Ayyad-family.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Zaki-Ayyad-family.jpg\" alt=\"Zaki-Ayyad family\" title=\"Zaki-Ayyad family\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40807\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy Zaki Kabob House\u003c/em>\u003c/p>\n\u003cp>Middle Eastern restaurants dot the Bay Area dining scene, like parsley sprinkled over a plate of hummus. A recent discovery, Albany’s \u003ca href=\"http://www.zakikabobhouse.com/\">Zaki Kabob House\u003c/a>, intrigued me for two reasons: the menu, featuring Palestinian dishes not commonly found at other shawarma-falafel spots, and the compelling story of Zaki’s determined owners, the Ayyad family.\u003c/p>\n\u003cp>Sitting on the patio of their modest green building on San Pablo Avenue, I spoke with Fayza, Kameem, Ramzy and Layla about their journey to opening Zaki (which means ‘delicious’ in Arabic) and some of their Palestinian specialties. (\u003ca href=\"http://en.wikipedia.org/wiki/Palestinian_cuisine\">Palestinian cuisine\u003c/a> includes foods prepared and eaten by Palestinians, whether living in the Palestinian Diaspora, West Bank and Gaza, Israel, Jordan, or refugee camps. It traces Persian, Turkish and Greek influences and shares features of other Levantine cuisines, such as Lebanese, Syrian and Jordanian.)\u003c/p>\n\u003cp>Fayza, the matriarch and recipe developer, recently returned from an annual trip to her native Jerusalem for inspiration. A gracious hostess, every time I inquired about an unfamiliar dish on the menu, she made sure I got a taste, adding, “Hospitality is part of our culture.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/spheeha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/spheeha.jpg\" alt=\"spheeha\" title=\"spheeha\" width=\"560\" height=\"432\" class=\"alignnone size-full wp-image-40808\">\u003c/a>\u003cbr>\nAs I munched on \u003cem>spheeha\u003c/em> (also spelled sfiha) a mini-pizza with moist turmeric-scented dough topped by lamb, tomato and tahini (veggie version features spinach), Fayza’s husband, Kameem told me that after moving to California 30 years ago, his first job was in a cardboard-tube factory, making $3.50 an hour. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Later he owned a liquor store, but Fayza admits she was always uncomfortable with that, since Islam prohibits alcohol -- and it is not served in their restaurant. When Kameem owned and ran the Halal Meat Market in Berkeley, Fayza worked as a butcher, carving up goats and sides of beef. Then medical problems and the economic downturn hit the family hard. They lost everything. “But,” said Kameem, “ you can’t give up. There is always opportunity. When one door closes another opens.”\u003c/p>\n\u003cp>The door leading into their dream restaurant did not swing open without a lot of faith and hard work. This spot on the Berkeley-Albany border was a KFC when the family first noticed it, which was then replaced by a string of other eateries that all went belly up. The jinxed spot has been variously, a donut shop, Chinese, Korean and African restaurants. \u003c/p>\n\u003cp>The day in 2008 that Naiem found a tiny “For Sale” note taped on the door, the abandoned property was dark, damp, littered, and an impromptu, open-air dorm for homeless people. “The place was in such bad shape,” Kameem recounted, “that everyone told me I was a fool to buy it.” But the challenge appealed to Kameem and he and his family toiled everyday for 8 months to clean and remodel it. “We filled dumpsters the size of elephants with trash,” he recalled.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/welcome.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/welcome.jpg\" alt=\"welcome\" title=\"welcome\" width=\"560\" height=\"317\" class=\"alignnone size-full wp-image-40809\">\u003c/a>\u003c/p>\n\u003cp>Neighbors first tried to discourage them, saying that given the spot’s history, they would be too afraid to frequent the new cafe. But as the Ayyads installed patterned tile walls that reminded them of home, and made the space cozy and inviting, local residents started rooting for them. \u003c/p>\n\u003cp>One day when it looked like the remodeling was complete, the neighbors couldn’t wait any longer and lined up at the front door for lunch, even before there was an official opening. Fayza wasn’t quite ready yet and just made them salad, chicken and pot after pot of rice, since she had no idea how much people were going to eat. Slowly, she started adding dishes to the menu, familiar Middle Eastern fare, like hummus, falafel and shawarma, but with Fayza’s special spin. Their standout dish has always been the organic, rotisserie chicken, marinated in olive oil, lemon juice and vinegar and rubbed with Fayza’s secret blend of spices.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/maklouba.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/maklouba.jpg\" alt=\"maklouba\" title=\"maklouba\" width=\"560\" height=\"480\" class=\"alignnone size-full wp-image-40810\">\u003c/a>\u003cbr>\nAll this talk of chicken made me hungry and I asked about Maklouba, one of the daily specials. “This is a Jordanian-Palestinian dish that we eat at home every Friday. It literally means upside-down,” Fayza said as she invited me into the kitchen where she and daughter Layla, who serves as kitchen manager and cook, took a huge pan layered with chicken, vegetables and rice out of the oven and gently turned it over onto a giant platter to offer me a bite of the warm mélange.\u003c/p>\n\u003cp>Fayza, who had a Moroccan father and Palestinian mother, explains that this dish is usually eaten with the hands. Since I just wrote a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal/\">post about eating with the hands\u003c/a>, in which I got a lesson in Moroccan right-handed dining, I felt prepared. But Fayza says that common practice in her culture is to wash the hands, but leave them wet (perhaps because this avoids any worry about unclean towels?) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mudamus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mudamus.jpg\" alt=\"mudamus\" title=\"mudamus\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40811\">\u003c/a>\u003c/p>\n\u003cp>The maklouba, like the spheeha and other nightly specials I tasted in the next few days are homey, hearty, unfussy, satisfying dishes. Besides familiar salads of cucumbers and tomatoes (with feta, tahini, or red onions) dressed in olive oil and lemon, a few salad items were new to me: Mudamus, creamy poached fava beans with stewed tomatoes, which Layla informed me is a breakfast staple. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mashweeya.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mashweeya.jpg\" alt=\"mashweeya\" title=\"mashweeya\" width=\"560\" height=\"403\" class=\"alignnone size-full wp-image-40812\">\u003c/a>\u003c/p>\n\u003cp>And Mashweeya, a grilled vegetable salad that Layla explained is usually a summer dish, enjoyed by the family standing around the hot grill. The plate of smoky eggplant, tomatoes and garlic with olive oil was so flavorful, that I tasted a hint of summer, even on a rainy March day.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Fasoulia-pair.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Fasoulia-pair.jpg\" alt=\"Fasoulia\" title=\"Fasoulia\" width=\"560\" height=\"335\" class=\"alignnone size-full wp-image-40813\">\u003c/a>\u003c/p>\n\u003cp>The nightly specials are a big draw at Zaki, even with the ninety-five percent non-Middle Eastern clientele. Son and business manager, Ramzy, says, \u003c/p>\n\u003cblockquote>\u003cp>“Many of our customers are well-traveled people who have tasted these foods on trips. We also get fourth or fifth generation Lebanese, for example, or someone who remembers the way their Persian grandma made lentils.”\u003c/p>\u003c/blockquote>\n\u003cp>Lamb is a key ingredient in dishes traditionally served on special occasions and at Zaki, the lamb is so tender it falls apart if you but glance at it. In Fasoulia, the Tuesday night special, it is cooked with green beans stewed with garlic and tomato sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mensaf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mensaf.jpg\" alt=\"mensaf\" title=\"mensaf\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-40814\">\u003c/a>\u003c/p>\n\u003cp>In Mensaf, the Saturday night special--that always sells out--the lamb comes in a bowl of creamy sauce of yogurt, sautéed onions and lemon juice that one pours over a dome of Jasmine rice and yogurt-soaked bread. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/zaki-falafel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/zaki-falafel.jpg\" alt=\"zaki falafel\" title=\"zaki falafel\" width=\"560\" height=\"555\" class=\"alignnone size-full wp-image-40815\">\u003c/a>\u003c/p>\n\u003cp>As she brought me a plate of her zesty, spiced falafel to try, Fayza confided that the headscarf she wears seems to attract cultural projections. When she attended Contra Costa College 20 years ago, she was the only student with such a head covering. \u003c/p>\n\u003cblockquote>\u003cp>“They called me Mother Teresa,” she recalled. “And they wanted me to change my name to Liza, and my husband to change his to Dan. Can you imagine us, ‘Liza and Dan?’ But no way, I’m not changing. I stay true to myself,\" she said as she graciously poured me another cup of mint tea.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.zakikabobhouse.com/\">Zaki Kabob House\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/b7d7d\">Map\u003c/a>\u003cbr>\n1101 San Pablo Avenue (at Dartmouth St.) Albany, 94706\u003cbr>\nPhone: (510) 527-5452\u003cbr>\nHours: Sunday-Thursday 11-3, 5-9 Friday & Saturday, 11-3, 5-10 (Saturday night live music)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/zakikabobhouse\">@ZakiKabobHouse\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/zakikabobhouse\">Zaki Delectable Mediterranean Cuisine\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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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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