window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_40588": {
"type": "attachments",
"id": "bayareabites_40588",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "40588",
"found": true
},
"parent": 40584,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/03/Carlo-Espinas400.jpg",
"width": 400,
"height": 601
}
},
"publishDate": 1332297338,
"modified": 1332297338,
"caption": null,
"description": null,
"title": "Carlo Espinas. Photo:",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_40753": {
"type": "attachments",
"id": "bayareabites_40753",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "40753",
"found": true
},
"parent": 40604,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/03/LAGUNITAStaproom2-1000.jpg",
"width": 1000,
"height": 750
}
},
"publishDate": 1332584967,
"modified": 1332584967,
"caption": null,
"description": null,
"title": "LAGUNITAStaproom2-1000",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_40665": {
"type": "attachments",
"id": "bayareabites_40665",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "40665",
"found": true
},
"parent": 40650,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/03/Dominique-Crenn-final.jpg",
"width": 538,
"height": 359
}
},
"publishDate": 1332455089,
"modified": 1332455089,
"caption": null,
"description": null,
"title": "Dominique Crenn",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_40483": {
"type": "attachments",
"id": "bayareabites_40483",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "40483",
"found": true
},
"parent": 40404,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/03/Ormsby-Cooking-Flax400.jpg",
"width": 400,
"height": 536
}
},
"publishDate": 1332200465,
"modified": 1332200465,
"caption": "James Ormsby is making gluten-free flax crackers",
"description": null,
"title": "James Ormsby is making gluten-free flax crackers",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_39950": {
"type": "attachments",
"id": "bayareabites_39950",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "39950",
"found": true
},
"parent": 39945,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/03/IMG_1515-e1331095706520.jpg",
"width": 550,
"height": 308
}
},
"publishDate": 1331095631,
"modified": 1331095631,
"caption": null,
"description": null,
"title": "classic burger",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_39677": {
"type": "attachments",
"id": "bayareabites_39677",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "39677",
"found": true
},
"parent": 39673,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/03/manzare-family300.jpg",
"width": 300,
"height": 400
}
},
"publishDate": 1330844390,
"modified": 1330844390,
"caption": null,
"description": null,
"title": "Manzare family",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_39657": {
"type": "attachments",
"id": "bayareabites_39657",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "39657",
"found": true
},
"parent": 39627,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/03/hamtoast.jpg",
"width": 560,
"height": 420
}
},
"publishDate": 1330685307,
"modified": 1330685307,
"caption": null,
"description": null,
"title": "ham toast",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_39445": {
"type": "attachments",
"id": "bayareabites_39445",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "39445",
"found": true
},
"parent": 39410,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/02/ravkoa300.jpg",
"width": 300,
"height": 402
}
},
"publishDate": 1330453168,
"modified": 1330453168,
"caption": "Chef Ravi Kapur and his baby son Makoa.",
"description": null,
"title": "Ravi Kapur",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_39192": {
"type": "attachments",
"id": "bayareabites_39192",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "39192",
"found": true
},
"parent": 39190,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/02/chocolati2.jpg",
"width": 560,
"height": 345
}
},
"publishDate": 1329895678,
"modified": 1329895678,
"caption": null,
"description": null,
"title": "chocolati interior",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_39310": {
"type": "attachments",
"id": "bayareabites_39310",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "39310",
"found": true
},
"parent": 39186,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/02/Jonny-Raglin-final.jpg",
"width": 525,
"height": 394
}
},
"publishDate": 1330055677,
"modified": 1330055677,
"caption": null,
"description": null,
"title": "Jonny-Raglin-final",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_39183": {
"type": "attachments",
"id": "bayareabites_39183",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "39183",
"found": true
},
"parent": 39132,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/02/Tajik-Kurutob-by-Zlerman-wikimedia-commons.jpg",
"width": 560,
"height": 420
}
},
"publishDate": 1329870131,
"modified": 1329870131,
"caption": null,
"description": null,
"title": "Tajik Kurutob - by Zlerman - wikimedia commons",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"jennyoh": {
"type": "authors",
"id": "2100",
"meta": {
"index": "authors_1716337520",
"id": "2100",
"found": true
},
"name": "Jenny Oh",
"firstName": "Jenny",
"lastName": "Oh",
"slug": "jennyoh",
"email": "joh@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "Audience Engagement Producer, Deep Look",
"bio": "Jenny is an Emmy Award-winning producer and is currently the Audience Engagement Producer for KQED Science's \u003cem>Deep Look\u003c/em> online video series. She was also a long-time contributor to Bay Area Bites, KQED's popular food blog. Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel, HBO and the University of California.",
"avatar": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "pop",
"roles": []
},
{
"site": "about",
"roles": []
},
{
"site": "bayareabites",
"roles": []
},
{
"site": "science",
"roles": []
},
{
"site": "education",
"roles": []
},
{
"site": "quest",
"roles": []
},
{
"site": "food",
"roles": []
}
],
"headData": {
"title": "Jenny Oh | KQED",
"description": "Audience Engagement Producer, Deep Look",
"ogImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/jennyoh"
},
"stephanie-rosenbaum": {
"type": "authors",
"id": "5038",
"meta": {
"index": "authors_1716337520",
"id": "5038",
"found": true
},
"name": "Stephanie Rosenbaum Klassen",
"firstName": "Stephanie",
"lastName": "Rosenbaum Klassen",
"slug": "stephanie-rosenbaum",
"email": "dixieday@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
"avatar": "https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g",
"twitter": "sjrosenbaum",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"author"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Rosenbaum Klassen | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephanie-rosenbaum"
},
"megangordon": {
"type": "authors",
"id": "5072",
"meta": {
"index": "authors_1716337520",
"id": "5072",
"found": true
},
"name": "Megan Gordon",
"firstName": "Megan",
"lastName": "Gordon",
"slug": "megangordon",
"email": "meganjgordon@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.",
"avatar": "https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Megan Gordon | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/megangordon"
},
"maryladd": {
"type": "authors",
"id": "5092",
"meta": {
"index": "authors_1716337520",
"id": "5092",
"found": true
},
"name": "Mary Ladd",
"firstName": "Mary",
"lastName": "Ladd",
"slug": "maryladd",
"email": "writereadeat@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twitter": "mladdfood",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Mary Ladd | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/maryladd"
},
"annamindess": {
"type": "authors",
"id": "5283",
"meta": {
"index": "authors_1716337520",
"id": "5283",
"found": true
},
"name": "Anna Mindess",
"firstName": "Anna",
"lastName": "Mindess",
"slug": "annamindess",
"email": "amindess@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"author"
]
},
{
"site": "bayareabites",
"roles": [
"author"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Anna Mindess | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/annamindess"
},
"karensolomon": {
"type": "authors",
"id": "5288",
"meta": {
"index": "authors_1716337520",
"id": "5288",
"found": true
},
"name": "Karen Solomon",
"firstName": "Karen",
"lastName": "Solomon",
"slug": "karensolomon",
"email": "bolognarose@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://ksolomon.com\" title=\"Web Site of Karen Solomon, writer\">Karen Solomon\u003c/a> is the author of \u003ca href=\"http://www.amazon.com/gp/product/158008575X/ref=as_li_ss_tl?ie=UTF8&tag=lifefounlimi-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=158008575X\">Can It, Bottle It, Smoke It\u003c/a> and \u003ca href=\"http://www.amazon.com/gp/product/1580089585/ref=as_li_ss_tl?ie=UTF8&tag=lifefounlimi-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=1580089585\">Jam It,\r\nPickle It, Cure It\u003c/a> (Ten Speed Press), and the host of the \u003ca href=\"http://www.facebook.com/JamItSalon\">Jam It Salon at 18 Reasons\u003c/a>. She has been a well-published food writer for over a decade. Her edible musings on the restaurant scene, sustainable food programs, culinary trends, food history, and recipe development have appeared in Fine Cooking, Prevention, Yoga Journal, Organic Style, the San Francisco Chronicle, San Francisco Magazine, the San Francisco Bay Guardian, Zagat Survey: San Francisco Bay Area Restaurants, and elsewhere, all of which showcase the diversity of her word-wrangling plate. \u003cem>Photo by Stacy Venturea\u003c/em>",
"avatar": "https://secure.gravatar.com/avatar/6df01b14099b78683af5205e2b67ebdc?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Karen Solomon | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/6df01b14099b78683af5205e2b67ebdc?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/6df01b14099b78683af5205e2b67ebdc?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/karensolomon"
},
"ellalawrence": {
"type": "authors",
"id": "5325",
"meta": {
"index": "authors_1716337520",
"id": "5325",
"found": true
},
"name": "Ella Lawrence",
"firstName": "Ella",
"lastName": "Lawrence",
"slug": "ellalawrence",
"email": "ella.lawrence@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Ella Lawrence is a freelance writer based out of San Francisco, California. She has written for Sunset magazine, San Francisco magazine, Time Out, and the San Francisco Chronicle, among other national and international publications. Ella’s ten-year stint as a champagne-fueled, designer-jeans-wearing waitress in some of the nation’s finest restaurants has given her an expert food and wine background, which she writes about with such gusto that she received an AAN Award in 2006.",
"avatar": "https://secure.gravatar.com/avatar/89b4cd8780d763b79202b9de03226d01?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Ella Lawrence | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/89b4cd8780d763b79202b9de03226d01?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/89b4cd8780d763b79202b9de03226d01?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/ellalawrence"
}
},
"pagesReducer": {
"bayareabites_category_restaurants-and-bars": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"score": 13.892162
},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"title": "restaurants, bars, cafes, pop-ups",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 54
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=restaurants-and-bars",
"seeMore": false,
"paginated": true,
"page": 54
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_40584": {
"type": "posts",
"id": "bayareabites_40584",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "40584",
"score": null,
"sort": [
1332868209000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1332868209,
"format": "aside",
"disqusTitle": "Q&A with Comstock Saloon Chef Carlo Espinas",
"title": "Q&A with Comstock Saloon Chef Carlo Espinas",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Carlo-Espinas400.jpg\">\u003cimg class=\"alignnone size-full wp-image-40588\" title=\"Carlo Espinas. Photo: Liza Gershman\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Carlo-Espinas400.jpg\" alt=\"Carlo Espinas. Photo: Liza Gershman\" width=\"400\" height=\"601\">\u003c/a>\u003cbr>\n\u003cem>Carlo Espinas. Photo: Liza Gershman\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> opened in North Beach in 2009. Saloon Keepers \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/28/qa-with-comstock-saloon-keeper-jonny-raglin-2/\">Jonny Raglin\u003c/a> and Jeff Hollinger crafted the bar program, and \u003ca href=\"http://www.comstocksaloon.com/menu.php\">the menu\u003c/a> from chef Carlo Espinas is classic Gold Coast San Francisco. His menu favorites are braised beef shank & bone marrow pot-pie and potted pork with country ham, mustard and warm bread (not currently featured on the menu). Espinas serves up a “Free Lunch” on Friday, for any customer who buys two adult beverages. This writer sampled the Scotch Egg Salad on a recent visit, and the chef’s recipe is cited below. The saloon’s design, menu and staff uniform all reflect an earlier era, and the building’s history can be dated to 1907.\u003c/p>\n\u003cp>Espinas is from Fremont and started working in the food industry as a teenager. He worked at Café Tallulah (now shuttered) and at \u003ca href=\"http://www.noahs.com/\">Noah’s Bagels\u003c/a>. Initially interested in journalism, he worked as a freelance writer while living in New York after graduating from American University. He decided restaurant work had major appeal and returned to the Bay Area and enrolled at the \u003ca href=\"http://www.chefs.edu/San-Francisco\">California Culinary Academy\u003c/a>, while working at \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> and \u003ca href=\"http://www.acoterestaurant.com/\">À Côté\u003c/a>. Around this time, he did poultry prep and frying for the much celebrated fried chicken sandwich at \u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty\u003c/a>. Espinas worked as the opening chef for \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a> and later went on to work at \u003ca href=\"http://www.caminorestaurant.com/\">Camino Restaurant\u003c/a> in Oakland.\u003c/p>\n\u003cp>Espinas said that he still visits Russell Moore at Camino and that he learned to properly use fire from Moore. With this method, “it’s a boldness to treat the ingredients the way that you want rather than the way everyone else does.”\u003c/p>\n\u003cp>The young chef lives in the Mission and is single. He enjoys cooking for friends and playing “an intense game” of table tennis.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How is your cooking style unfolding at Comstock?\u003c/strong>\u003cbr>\nI’m not the same stereotypical male chef and like simple or country cooking. That means I am not as enamored with modern techniques and take different clues from different cultures. You get something fresh without being overwrought. With our cocktails, there are at most three to five ingredients. So we go with simple food combinations that are not complicated. Our pig and a biscuit dish is inspired by a visit to a \u003ca href=\"http://www.popeyes.com/\">Popeye’s\u003c/a> Louisiana Chicken at the airport in North Carolina.\u003c/p>\n\u003cp>I’m used to working with a changing menu but I’m so tired of the pepper jelly here [Editor’s Note: the pepper jelly and crackers remain a popular staple item]. We have an extra menu to show some creativity and lightness, while being in tune with the seasons. People trust us and our regular customers stay happy with the food.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\nTo be honest, I don't do a lot of shopping for myself. When I do cook, I have a specific dish and an ingredient list. It’ll be a one-pot kind of thing, a soup or stew.\u003c/p>\n\u003cp>I like to go \u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> a lot, and the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building Farmers' Market\u003c/a> during the week. I avoid going to the market there on Saturdays. If I’m not out of the house by nine, forget about heading there.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite off-night spots?\u003c/strong>\u003cbr>\nI’m friends with the crew at \u003ca href=\"http://farmtablesf.com/\">farm:table\u003c/a>. I’ll drive there on my way to work. It’s fun to see a lot of the same characters when I stop in there.\u003c/p>\n\u003cp>I go to \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a> on my way home. If I see a spot at the bar, I’ll sneak in and sit there. It’s a place that embodies the best of both worlds, and you have the very fine dining that’s also comfortable. Their squid dish is good.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nIn my family, eating crab together is a big one. For Thanksgiving, we always have crab and turkey. For Christmas, we do roast beef.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nI have a lot of those. Smoked salmon was one of the first things I was obsessed with as a kid. When I enjoy, say, a tuna melt, that meal is all I can think of for the entire week. I live right around the corner from \u003ca href=\"http://www.sfmrpickles.com/\">Mr. Pickle’s\u003c/a>, and I enjoy their traditional pastrami sandwich from the counter. It’s called the Diana, and is number five on the menu. I love smoked meats and smoked fish.\u003c/p>\n\u003cp>\u003cstrong>Where do you think we are with food in the Bay Area?\u003c/strong>\u003cbr>\nComfort food had a good run and then we saw cool stuff coming out of the food trucks. Places like \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a> and \u003ca href=\"http://www.saisonsf.com/\">Saison\u003c/a> are doing interesting food. SF rules the middle ground for food and that continues to develop. When I travel to other cities, there can be dead zones for food.\u003c/p>\n\u003cp>\u003cstrong>Any news you can share?\u003c/strong>\u003cbr>\nIt’s hard to get away from work but I love to travel around the U.S. I plan on visiting Nashville, where my friend from Bakesale Betty’s owns a spot called \u003ca href=\"http://www.dozen-nashville.com/\">Dozen\u003c/a>, which is a sweet shop. I’d like to also go to Austin. I recently went to New Orleans and had a lot of baked oysters. New Orleans is similar to San Francisco because it’s a cocktail town, which means you can’t really find a great salad. After three days, I need to take a break from that.\u003c/p>\n\u003cp>\u003cstrong>What’s in your future?\u003c/strong>\u003cbr>\nI really like starting things, and have a personality suited towards that. I’m always looking for new projects. It’s important to see things and really execute, but I’m restless.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/scotch-egg560.jpg\">\u003cimg class=\"alignnone size-full wp-image-40586\" title=\"Scotch Egg\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/scotch-egg560.jpg\" alt=\"Scotch Egg\" width=\"560\" height=\"418\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Scotch Egg\u003c/strong>\u003cbr>\n\u003cem>Carlo Espinas, Comstock Saloon\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 lb bulk sausage\u003cbr>\n4 medium boiled eggs, peeled –so we simmer the eggs for 10 minutes and then cool in an ice bath\u003cbr>\n2 eggs – for egg wash\u003cbr>\nApprox. 2 cups Flour for dredging\u003cbr>\nApprox. 4 cups Breadcrumbs - I prefer coarse breadcrumbs, like panko, for texture.\u003cbr>\n2 quarts fryer oil – we use rice bran or canola typically\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. We use about 2 oz of sausage per egg. If you don’t have a scale handy, you can just divide the sausage into 4 portions.\u003c/p>\n\u003cp>2. When the eggs are cooled and peeled, pack the sausage around each egg. When done, put the covered eggs into the refrigerator to cool and firm up. About an hour or so.\u003c/p>\n\u003cp>3. Set up your fryer, whether it’s a fry daddy or a stove top set up. We’re aiming for 325 degrees.\u003c/p>\n\u003cp>4. Set up your dredging line: have your flour ready in one container. The egg wash in a bowl next to that. The breadcrumbs in a container on the right.\u003c/p>\n\u003cp>5. When everything is set, take one egg and roll it in the flour, then evenly coat it in egg wash and then lastly roll it in the breadcrumbs. After all the eggs are done, you are ready to fry.\u003c/p>\n\u003cp>6. Fry the eggs for about 10-12 minutes, until the outside has a nice crispy brown texture and the sausage is cooked through. You don’t want to overcrowd your fryer, so you might end up frying only 1 or 2 eggs at a time.\u003c/p>\n\u003cp>The nice thing about these eggs is that they can be done ahead of time. If you’re doing a dinner party, you can fry them early in the day and then give them a quick warm up in the oven when you need them. Even at room temperature, they are delicious.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Historically, they were a lunchtime item, so they would be cooked in the morning for someone’s lunch.\u003c/p>\n\n",
"disqusIdentifier": "40584 http://blogs.kqed.org/bayareabites/?p=40584",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/03/27/qa-with-comstock-saloon-chef-carlo-espinas/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1339,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 29
},
"modified": 1332868209,
"excerpt": "Bay Area chef Carlo Espinas is cooking up classic San Francisco cuisine to complement the cocktails at Comstock Saloon. The Mission resident loves to travel and shares his approach to food and cooking. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Bay Area chef Carlo Espinas is cooking up classic San Francisco cuisine to complement the cocktails at Comstock Saloon. The Mission resident loves to travel and shares his approach to food and cooking. ",
"title": "Q&A with Comstock Saloon Chef Carlo Espinas | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Q&A with Comstock Saloon Chef Carlo Espinas",
"datePublished": "2012-03-27T10:10:09-07:00",
"dateModified": "2012-03-27T10:10:09-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "qa-with-comstock-saloon-chef-carlo-espinas",
"status": "publish",
"path": "/bayareabites/40584/qa-with-comstock-saloon-chef-carlo-espinas",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Carlo-Espinas400.jpg\">\u003cimg class=\"alignnone size-full wp-image-40588\" title=\"Carlo Espinas. Photo: Liza Gershman\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Carlo-Espinas400.jpg\" alt=\"Carlo Espinas. Photo: Liza Gershman\" width=\"400\" height=\"601\">\u003c/a>\u003cbr>\n\u003cem>Carlo Espinas. Photo: Liza Gershman\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> opened in North Beach in 2009. Saloon Keepers \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/28/qa-with-comstock-saloon-keeper-jonny-raglin-2/\">Jonny Raglin\u003c/a> and Jeff Hollinger crafted the bar program, and \u003ca href=\"http://www.comstocksaloon.com/menu.php\">the menu\u003c/a> from chef Carlo Espinas is classic Gold Coast San Francisco. His menu favorites are braised beef shank & bone marrow pot-pie and potted pork with country ham, mustard and warm bread (not currently featured on the menu). Espinas serves up a “Free Lunch” on Friday, for any customer who buys two adult beverages. This writer sampled the Scotch Egg Salad on a recent visit, and the chef’s recipe is cited below. The saloon’s design, menu and staff uniform all reflect an earlier era, and the building’s history can be dated to 1907.\u003c/p>\n\u003cp>Espinas is from Fremont and started working in the food industry as a teenager. He worked at Café Tallulah (now shuttered) and at \u003ca href=\"http://www.noahs.com/\">Noah’s Bagels\u003c/a>. Initially interested in journalism, he worked as a freelance writer while living in New York after graduating from American University. He decided restaurant work had major appeal and returned to the Bay Area and enrolled at the \u003ca href=\"http://www.chefs.edu/San-Francisco\">California Culinary Academy\u003c/a>, while working at \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> and \u003ca href=\"http://www.acoterestaurant.com/\">À Côté\u003c/a>. Around this time, he did poultry prep and frying for the much celebrated fried chicken sandwich at \u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty\u003c/a>. Espinas worked as the opening chef for \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a> and later went on to work at \u003ca href=\"http://www.caminorestaurant.com/\">Camino Restaurant\u003c/a> in Oakland.\u003c/p>\n\u003cp>Espinas said that he still visits Russell Moore at Camino and that he learned to properly use fire from Moore. With this method, “it’s a boldness to treat the ingredients the way that you want rather than the way everyone else does.”\u003c/p>\n\u003cp>The young chef lives in the Mission and is single. He enjoys cooking for friends and playing “an intense game” of table tennis.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How is your cooking style unfolding at Comstock?\u003c/strong>\u003cbr>\nI’m not the same stereotypical male chef and like simple or country cooking. That means I am not as enamored with modern techniques and take different clues from different cultures. You get something fresh without being overwrought. With our cocktails, there are at most three to five ingredients. So we go with simple food combinations that are not complicated. Our pig and a biscuit dish is inspired by a visit to a \u003ca href=\"http://www.popeyes.com/\">Popeye’s\u003c/a> Louisiana Chicken at the airport in North Carolina.\u003c/p>\n\u003cp>I’m used to working with a changing menu but I’m so tired of the pepper jelly here [Editor’s Note: the pepper jelly and crackers remain a popular staple item]. We have an extra menu to show some creativity and lightness, while being in tune with the seasons. People trust us and our regular customers stay happy with the food.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\nTo be honest, I don't do a lot of shopping for myself. When I do cook, I have a specific dish and an ingredient list. It’ll be a one-pot kind of thing, a soup or stew.\u003c/p>\n\u003cp>I like to go \u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> a lot, and the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building Farmers' Market\u003c/a> during the week. I avoid going to the market there on Saturdays. If I’m not out of the house by nine, forget about heading there.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite off-night spots?\u003c/strong>\u003cbr>\nI’m friends with the crew at \u003ca href=\"http://farmtablesf.com/\">farm:table\u003c/a>. I’ll drive there on my way to work. It’s fun to see a lot of the same characters when I stop in there.\u003c/p>\n\u003cp>I go to \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a> on my way home. If I see a spot at the bar, I’ll sneak in and sit there. It’s a place that embodies the best of both worlds, and you have the very fine dining that’s also comfortable. Their squid dish is good.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nIn my family, eating crab together is a big one. For Thanksgiving, we always have crab and turkey. For Christmas, we do roast beef.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nI have a lot of those. Smoked salmon was one of the first things I was obsessed with as a kid. When I enjoy, say, a tuna melt, that meal is all I can think of for the entire week. I live right around the corner from \u003ca href=\"http://www.sfmrpickles.com/\">Mr. Pickle’s\u003c/a>, and I enjoy their traditional pastrami sandwich from the counter. It’s called the Diana, and is number five on the menu. I love smoked meats and smoked fish.\u003c/p>\n\u003cp>\u003cstrong>Where do you think we are with food in the Bay Area?\u003c/strong>\u003cbr>\nComfort food had a good run and then we saw cool stuff coming out of the food trucks. Places like \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a> and \u003ca href=\"http://www.saisonsf.com/\">Saison\u003c/a> are doing interesting food. SF rules the middle ground for food and that continues to develop. When I travel to other cities, there can be dead zones for food.\u003c/p>\n\u003cp>\u003cstrong>Any news you can share?\u003c/strong>\u003cbr>\nIt’s hard to get away from work but I love to travel around the U.S. I plan on visiting Nashville, where my friend from Bakesale Betty’s owns a spot called \u003ca href=\"http://www.dozen-nashville.com/\">Dozen\u003c/a>, which is a sweet shop. I’d like to also go to Austin. I recently went to New Orleans and had a lot of baked oysters. New Orleans is similar to San Francisco because it’s a cocktail town, which means you can’t really find a great salad. After three days, I need to take a break from that.\u003c/p>\n\u003cp>\u003cstrong>What’s in your future?\u003c/strong>\u003cbr>\nI really like starting things, and have a personality suited towards that. I’m always looking for new projects. It’s important to see things and really execute, but I’m restless.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/scotch-egg560.jpg\">\u003cimg class=\"alignnone size-full wp-image-40586\" title=\"Scotch Egg\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/scotch-egg560.jpg\" alt=\"Scotch Egg\" width=\"560\" height=\"418\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Scotch Egg\u003c/strong>\u003cbr>\n\u003cem>Carlo Espinas, Comstock Saloon\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 lb bulk sausage\u003cbr>\n4 medium boiled eggs, peeled –so we simmer the eggs for 10 minutes and then cool in an ice bath\u003cbr>\n2 eggs – for egg wash\u003cbr>\nApprox. 2 cups Flour for dredging\u003cbr>\nApprox. 4 cups Breadcrumbs - I prefer coarse breadcrumbs, like panko, for texture.\u003cbr>\n2 quarts fryer oil – we use rice bran or canola typically\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. We use about 2 oz of sausage per egg. If you don’t have a scale handy, you can just divide the sausage into 4 portions.\u003c/p>\n\u003cp>2. When the eggs are cooled and peeled, pack the sausage around each egg. When done, put the covered eggs into the refrigerator to cool and firm up. About an hour or so.\u003c/p>\n\u003cp>3. Set up your fryer, whether it’s a fry daddy or a stove top set up. We’re aiming for 325 degrees.\u003c/p>\n\u003cp>4. Set up your dredging line: have your flour ready in one container. The egg wash in a bowl next to that. The breadcrumbs in a container on the right.\u003c/p>\n\u003cp>5. When everything is set, take one egg and roll it in the flour, then evenly coat it in egg wash and then lastly roll it in the breadcrumbs. After all the eggs are done, you are ready to fry.\u003c/p>\n\u003cp>6. Fry the eggs for about 10-12 minutes, until the outside has a nice crispy brown texture and the sausage is cooked through. You don’t want to overcrowd your fryer, so you might end up frying only 1 or 2 eggs at a time.\u003c/p>\n\u003cp>The nice thing about these eggs is that they can be done ahead of time. If you’re doing a dinner party, you can fry them early in the day and then give them a quick warm up in the oven when you need them. Even at room temperature, they are delicious.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Historically, they were a lunchtime item, so they would be cooked in the morning for someone’s lunch.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/40584/qa-with-comstock-saloon-chef-carlo-espinas",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_63",
"bayareabites_1875",
"bayareabites_1807"
],
"tags": [
"bayareabites_10244",
"bayareabites_8837",
"bayareabites_10175"
],
"featImg": "bayareabites_40588",
"label": "bayareabites"
},
"bayareabites_40604": {
"type": "posts",
"id": "bayareabites_40604",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "40604",
"score": null,
"sort": [
1332586287000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1332586287,
"format": "aside",
"disqusTitle": "Petaluma Day Trip: Lambs, LUMA, Lagunitas, & More",
"title": "Petaluma Day Trip: Lambs, LUMA, Lagunitas, & More",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Lambs-in-Petaluma560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Lambs-in-Petaluma560.jpg\" alt=\"Lambs in Petaluma\" title=\"Lambs in Petaluma\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40725\">\u003c/a>\u003cbr>\n\u003cem>Ewes and lambs at Weirauch Farm\u003c/em>\u003c/p>\n\u003cp>The rolling hills of Sonoma and West Marin are finally turning green, thanks to this month's better-late-than-never rains. Springtime is a great time to make a day trip north, before the wine-tasting, guidebook-clutching traffic of summer backs up the backroads, and while the meandering, tree-crowned pastures are dotted with fluffy, just-born lambs and calves. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREexterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREexterior560.jpg\" alt=\"Acre Coffee\" title=\"Acre Coffee\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40720\">\u003c/a> \u003c/p>\n\u003cp>Located in Sonoma county (but close to the border of Marin), Petaluma is a good first stop that's often overlooked by wine-country browsers or beach-seeking hikers. With the highway behind you, stop, stretch your legs, check out the many antique shops, funky boutiques, and thrift stores, then, of course, get a bite to eat. Petaluma Boulevard is the town's main drag, but it's worth walking down the side streets, too; otherwise you might settle for Starbucks instead of the third-wave coffee served at the nifty \u003ca href=\"http://www.acrecoffee.com/\">Acre Coffee\u003c/a>, which opened in September of last year. (Flying Goat Coffee in Healdsburg roasts their beans.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREinterior700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREinterior280.jpg\" alt=\"Acre Coffee interior\" title=\"Acre Coffee interior\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40722\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREcoffee1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREcoffee280.jpg\" alt=\"Acre coffee\" title=\"Acre coffee\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40718\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Need brunch? Don't miss the challah French toast, honey-broiled grapefruit, or green eggs n' ham pizza at \u003ca href=\"http://www.lumapetaluma.com\">LUMA\u003c/a> in the city's riverside warehouse district, where several local other food businesses, like \u003ca href=\"http://www.cowgirlcreamery.com\">Cowgirl Creamery\u003c/a> and \u003ca href=\"http://www.threetwinsicecream.com\">Three Twins Ice Cream\u003c/a>, have their production facilities. \u003c/p>\n\u003cp>On sunny Sundays, the tables out front are particularly coveted for relaxed morning meals, perhaps recapping the previous night's music show at the \u003ca href=\"http://www.mystictheatre.com\">Mystic Theatre\u003c/a>. (Henry Rollins will be doing his thing at the Mystic on March 29; Mazzy Star and the Carolina Chocolate Drops are upcoming in April.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LumaDoor600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LumaDoor600-150x150.jpg\" alt=\"LUMA Entrance. Photo: Stephane von Stephane\" title=\"LUMA Entrance. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40729\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAsoup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAsoup1000-150x150.jpg\" alt=\"LUMA Soup. Photo: Stephane von Stephane\" title=\"LUMA Soup. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40730\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMACHEF1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMACHEF1000-150x150.jpg\" alt=\"LUMA Chef Jen Solomon in pink. Photo: Stephane von Stephane\" title=\"LUMA Chef Jen Solomon in pink. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40732\">\u003c/a>\u003c/p>\n\u003cp>At dinnertime, the restaurant, which opened last year, serves what owner Tim Tatum calls \"eclectic American\" or \"global comfort food\"--pizzas from a wood-burning oven, a pasta or two, lots of salads, truffled mac n' cheese, and chicken under a brick, with specials that might range from Korean short ribs to swordfish with capers, dished up by chef Jen Solomon, who worked at AsiaSF and District wine bar in the city before coming to Petaluma. \u003c/p>\n\u003cp>Tim, a builder and developer who grew up in San Francisco, built the mixed-use building that houses LUMA, with a plan for a restaurant in mind. The ceilings are high, the bar (where locals gather to eat, drink, and kibbitz) front and center. \"We're still getting discovered by people,\" says Tim, who opened the place with his wife Kate hoping to create a \"neighborhood joint\" for locals, especially those in the 2-block-by-8-block riverfront district, where some 200 residential units have recently joined the old industrial spaces, where much of Petaluma's agricultural output was processed for shipping to San Francisco and beyond. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAownerskatetime700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAownerskatetime700-150x150.jpg\" alt=\"Luma owners. Photo: Stephane von Stephane\" title=\"Luma owners. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40737\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAMENU600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAMENU600-150x150.jpg\" alt=\"Luma Menu. Photo: Stephane von Stephane\" title=\"Luma Menu. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40738\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMABAR700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMABAR700-150x150.jpg\" alt=\"LUMA bar. Photo: Stephane von Stephane\" title=\"LUMA bar. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40741\">\u003c/a>\u003c/p>\n\u003cp>Without making a big deal of it, LUMA boosts many local products: coffee from the nearby Petaluma Roasting Company, cheese from Cowgirl Creamery, ice cream from Three Twins, port from Sonoma Portworks, Saison beer made in two-barrel batches in a warehouse down the road by the \u003ca href=\"http://www.facebook.com/pages/HenHouse-Brewing-Company/211269008902745\">Henhouse Brewing Company\u003c/a>. (Given Petaluma's history as the egg basket of Northern California, a beer company named after a chicken coop is no surprise.) \u003c/p>\n\u003cp>With a short but intriguing wine list in place, LUMA's now working on building up a beer program to match. \"The craft breweries in this neck of the woods are phenomenal. Everyone who works here is very into beer. Up the North Coast, the Lost Coast, the beer scene is really exploding.\" says Tim. He hopes that, over time, the menu could adapt to accommodate these new beers, although already the Satan's Kiss pizza, topped with roasted cherry peppers, Italian sausage, mozzarella, and ricotta seems custom-made for a tall draft. \u003c/p>\n\u003cp>And speaking of beer, don't let the name fool you: although the company started in West Marin, the popular, rapidly expanding Lagunitas Brewing Company now brews in Petaluma. They offer tasting tours of the brewery Monday through Friday at 3pm, as well walk-through tours Wednesday through Friday at 3pm and 5pm, Saturday and Sunday at 1pm, 3pm, and 5pm. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStankscows1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStankscows280.jpg\" alt=\"LAGUNITAS tanks and cows\" title=\"LAGUNITAS tanks and cows\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40750\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproomsign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproomsign2801.jpg\" alt=\"LAGUNITAS taproom sign\" title=\"LAGUNITAS taproom sign\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40757\">\u003c/a>\u003c/p>\n\u003cp>Attached to the brewery is a lively taproom and beer garden with live music and plenty of special brews on tap. Although the whole complex is a few miles out of town, along a drab stretch of road lined with anonymous office parks, plenty of beer enthusiasts find their way here by happy hour; on a recent Friday night, parking spots were rare and nearly every outdoor picnic table was filled. (Plastic tenting and heat lamps keep the atmosphere toasty, no matter what the weather.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom2-280.jpg\" alt=\"LAGUNITAS taproom\" title=\"LAGUNITAS taproom\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40752\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeerflight1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeerflight280.jpg\" alt=\"LAGUNITAS beer flight\" title=\"LAGUNITAS beer flight\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40748\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeercloseup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeercloseup280.jpg\" alt=\"LAGUNITAS beer closeup\" title=\"LAGUNITAS beer closeup\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40746\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom280.jpg\" alt=\"LAGUNITAS taproom\" title=\"LAGUNITAS taproom\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40754\">\u003c/a>\u003c/p>\n\u003cp>For $5.50, you can create your own 4-taste beer flight, based on whatever's on tap that night. We got a mix of bright, grapefruity Lil' Sumpin' Sumpin; malty, mellow Wilco Tango Foxtrot (abbreviated, naturally, to WTF); snappy, yeasty Hop Stoopid, which smelled like baking bread and which we dubbed the \"breakfast beer\", and the brunch-worthy, coffee-flavored Cappuccino Stout. Pretzels and peanuts in the shell come with the brews, but there's a menu of panini, sausages, and other bar snacks, too. \u003c/p>\n\u003cp>Prefer a taste that's a little more Downton Abbey? Try a dessert-wine sipping at the \u003ca href=\"http://www.portworks.com\">Sonoma Valley Portworks\u003c/a>, where you can sip port, sherry, muscat, even grappa. Deco, one of their most popular ports, is flavored with bittersweet chocolate, while the Duet cream sherry is enhanced with hazelnuts. \u003c/p>\n\u003cp>Inspired by all the green around you? \u003ca href=\"http://rareseeds.com/petaluma-seed-bank\">The Seed Bank\u003c/a>, at the corner of Petaluma Boulevard and Washington Avenue, took over what was once the Sonoma County National Bank. Now, the imposing building is packed with over a thousand different hard-to-find fruit, flower, herb, and vegetable seeds from the Missouri-based Baker Creek Heirloom Seed Company, along with lots of useful magazines, books, and tools geared towards down-and-dirty home gardeners or aspiring urban farmers. \u003c/p>\n\u003cp>Saturday, March 24 from 10:30am-12:30pm, \u003ca href=\"http://www.marinorganic.org/p_tours.php\">Marin Organic\u003c/a> is offering a family-friendly tour of \u003ca href=\"http://windrushfarm.wordpress.com/about/\">Windrush Farm\u003c/a> in the nearby Chileno Valley, where owner Mimi Luebbermann raises sheep for wool, as well as chickens, llamas, and alpacas. (Save a pat for Daisy the Jersey cow, too!) Pet the lambs, snuggle a chicken, and learn how natural animal fibers are transformed from \"sheep to shawl.\" \u003ca href=\"https://events.r20.constantcontact.com/register/eventReg?oeidk=a07e5kxjh5wc94b0c9f&oseq=\">Advance registration\u003c/a> is required; the tour is $25-$20 for adults, $5 for children 2-16, free for children under 2. Can't make it this weekend? Windrush will be hosting another \u003ca href=\"https://www.z2systems.com/np/clients/malt/eventRegistration.jsp;jsessionid=716774FE47DD24DBC0378EAFCB54C68B?event=356\">Farm Family Day\u003c/a> in conjunction with the \u003ca href=\"http://www.malt.org\">Marin Agricultural Land Trust\u003c/a> on Saturday, May 5, from 10:30am to 1:30pm.\u003c/p>\n\u003cp>\u003cem>Photos by Stephane von Stephane \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.acrecoffee.com\">Acre Coffee\u003c/a>\u003cbr>\nAddress:\u003ca href=\"http://g.co/maps/2f9pj\"> Map\u003c/a>\u003cbr>\n21 4th St.\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 772-5117\u003cbr>\nHours: Mon-Fri: 6:30am-6pm, Sat-Sun: 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/acrecoffee\">AcreCoffee\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lagunitas.com/taproom/index.html\">Lagunitas TapRoom\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/y8qm8\">Map\u003c/a>\u003cbr>\n1280 North McDowell Boulevard\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 769-4495\u003cbr>\nHours: Wed-Fri: 2pm-9pm, Sat-Sun: 11:30am-8pm\u003cbr>\nTwitter: \u003ca href=\"https://www.twitter.com/#!/lagunitasT\">@LagunitasT\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/lagunitastaproom\">Lagunitas TapRoom\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.lumapetaluma.com\">LUMA\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/n9pgy\">Map\u003c/a>\u003cbr>\n500 1st St\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 658-1940\u003cbr>\nHours: Tue–Thu: 4pm–9pm, Fri–Sat: 4pm–9:30 pm, Sun: 10am–2pm (brunch), 5pm–8pm (dinner)\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/#!/lumapetaluma\">@lumapetaluma\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/LUMA/149917835030580\">LUMA\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "40604 http://blogs.kqed.org/bayareabites/?p=40604",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/03/24/petaluma-day-trip-lambs-luma-lagunitas-more/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1202,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1339547361,
"excerpt": "Springtime is a great time to make a day trip north, before the wine-tasting, guidebook-clutching traffic of summer backs up the backroads, and while the meandering, tree-crowned pastures are dotted with fluffy, just-born lambs and calves. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Springtime is a great time to make a day trip north, before the wine-tasting, guidebook-clutching traffic of summer backs up the backroads, and while the meandering, tree-crowned pastures are dotted with fluffy, just-born lambs and calves. ",
"title": "Petaluma Day Trip: Lambs, LUMA, Lagunitas, & More | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Petaluma Day Trip: Lambs, LUMA, Lagunitas, & More",
"datePublished": "2012-03-24T03:51:27-07:00",
"dateModified": "2012-06-12T17:29:21-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "petaluma-day-trip-lambs-luma-lagunitas-more",
"status": "publish",
"path": "/bayareabites/40604/petaluma-day-trip-lambs-luma-lagunitas-more",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Lambs-in-Petaluma560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Lambs-in-Petaluma560.jpg\" alt=\"Lambs in Petaluma\" title=\"Lambs in Petaluma\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40725\">\u003c/a>\u003cbr>\n\u003cem>Ewes and lambs at Weirauch Farm\u003c/em>\u003c/p>\n\u003cp>The rolling hills of Sonoma and West Marin are finally turning green, thanks to this month's better-late-than-never rains. Springtime is a great time to make a day trip north, before the wine-tasting, guidebook-clutching traffic of summer backs up the backroads, and while the meandering, tree-crowned pastures are dotted with fluffy, just-born lambs and calves. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREexterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREexterior560.jpg\" alt=\"Acre Coffee\" title=\"Acre Coffee\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40720\">\u003c/a> \u003c/p>\n\u003cp>Located in Sonoma county (but close to the border of Marin), Petaluma is a good first stop that's often overlooked by wine-country browsers or beach-seeking hikers. With the highway behind you, stop, stretch your legs, check out the many antique shops, funky boutiques, and thrift stores, then, of course, get a bite to eat. Petaluma Boulevard is the town's main drag, but it's worth walking down the side streets, too; otherwise you might settle for Starbucks instead of the third-wave coffee served at the nifty \u003ca href=\"http://www.acrecoffee.com/\">Acre Coffee\u003c/a>, which opened in September of last year. (Flying Goat Coffee in Healdsburg roasts their beans.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREinterior700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREinterior280.jpg\" alt=\"Acre Coffee interior\" title=\"Acre Coffee interior\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40722\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREcoffee1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREcoffee280.jpg\" alt=\"Acre coffee\" title=\"Acre coffee\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40718\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Need brunch? Don't miss the challah French toast, honey-broiled grapefruit, or green eggs n' ham pizza at \u003ca href=\"http://www.lumapetaluma.com\">LUMA\u003c/a> in the city's riverside warehouse district, where several local other food businesses, like \u003ca href=\"http://www.cowgirlcreamery.com\">Cowgirl Creamery\u003c/a> and \u003ca href=\"http://www.threetwinsicecream.com\">Three Twins Ice Cream\u003c/a>, have their production facilities. \u003c/p>\n\u003cp>On sunny Sundays, the tables out front are particularly coveted for relaxed morning meals, perhaps recapping the previous night's music show at the \u003ca href=\"http://www.mystictheatre.com\">Mystic Theatre\u003c/a>. (Henry Rollins will be doing his thing at the Mystic on March 29; Mazzy Star and the Carolina Chocolate Drops are upcoming in April.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LumaDoor600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LumaDoor600-150x150.jpg\" alt=\"LUMA Entrance. Photo: Stephane von Stephane\" title=\"LUMA Entrance. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40729\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAsoup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAsoup1000-150x150.jpg\" alt=\"LUMA Soup. Photo: Stephane von Stephane\" title=\"LUMA Soup. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40730\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMACHEF1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMACHEF1000-150x150.jpg\" alt=\"LUMA Chef Jen Solomon in pink. Photo: Stephane von Stephane\" title=\"LUMA Chef Jen Solomon in pink. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40732\">\u003c/a>\u003c/p>\n\u003cp>At dinnertime, the restaurant, which opened last year, serves what owner Tim Tatum calls \"eclectic American\" or \"global comfort food\"--pizzas from a wood-burning oven, a pasta or two, lots of salads, truffled mac n' cheese, and chicken under a brick, with specials that might range from Korean short ribs to swordfish with capers, dished up by chef Jen Solomon, who worked at AsiaSF and District wine bar in the city before coming to Petaluma. \u003c/p>\n\u003cp>Tim, a builder and developer who grew up in San Francisco, built the mixed-use building that houses LUMA, with a plan for a restaurant in mind. The ceilings are high, the bar (where locals gather to eat, drink, and kibbitz) front and center. \"We're still getting discovered by people,\" says Tim, who opened the place with his wife Kate hoping to create a \"neighborhood joint\" for locals, especially those in the 2-block-by-8-block riverfront district, where some 200 residential units have recently joined the old industrial spaces, where much of Petaluma's agricultural output was processed for shipping to San Francisco and beyond. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAownerskatetime700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAownerskatetime700-150x150.jpg\" alt=\"Luma owners. Photo: Stephane von Stephane\" title=\"Luma owners. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40737\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAMENU600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAMENU600-150x150.jpg\" alt=\"Luma Menu. Photo: Stephane von Stephane\" title=\"Luma Menu. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40738\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMABAR700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMABAR700-150x150.jpg\" alt=\"LUMA bar. Photo: Stephane von Stephane\" title=\"LUMA bar. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40741\">\u003c/a>\u003c/p>\n\u003cp>Without making a big deal of it, LUMA boosts many local products: coffee from the nearby Petaluma Roasting Company, cheese from Cowgirl Creamery, ice cream from Three Twins, port from Sonoma Portworks, Saison beer made in two-barrel batches in a warehouse down the road by the \u003ca href=\"http://www.facebook.com/pages/HenHouse-Brewing-Company/211269008902745\">Henhouse Brewing Company\u003c/a>. (Given Petaluma's history as the egg basket of Northern California, a beer company named after a chicken coop is no surprise.) \u003c/p>\n\u003cp>With a short but intriguing wine list in place, LUMA's now working on building up a beer program to match. \"The craft breweries in this neck of the woods are phenomenal. Everyone who works here is very into beer. Up the North Coast, the Lost Coast, the beer scene is really exploding.\" says Tim. He hopes that, over time, the menu could adapt to accommodate these new beers, although already the Satan's Kiss pizza, topped with roasted cherry peppers, Italian sausage, mozzarella, and ricotta seems custom-made for a tall draft. \u003c/p>\n\u003cp>And speaking of beer, don't let the name fool you: although the company started in West Marin, the popular, rapidly expanding Lagunitas Brewing Company now brews in Petaluma. They offer tasting tours of the brewery Monday through Friday at 3pm, as well walk-through tours Wednesday through Friday at 3pm and 5pm, Saturday and Sunday at 1pm, 3pm, and 5pm. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStankscows1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStankscows280.jpg\" alt=\"LAGUNITAS tanks and cows\" title=\"LAGUNITAS tanks and cows\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40750\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproomsign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproomsign2801.jpg\" alt=\"LAGUNITAS taproom sign\" title=\"LAGUNITAS taproom sign\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40757\">\u003c/a>\u003c/p>\n\u003cp>Attached to the brewery is a lively taproom and beer garden with live music and plenty of special brews on tap. Although the whole complex is a few miles out of town, along a drab stretch of road lined with anonymous office parks, plenty of beer enthusiasts find their way here by happy hour; on a recent Friday night, parking spots were rare and nearly every outdoor picnic table was filled. (Plastic tenting and heat lamps keep the atmosphere toasty, no matter what the weather.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom2-280.jpg\" alt=\"LAGUNITAS taproom\" title=\"LAGUNITAS taproom\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40752\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeerflight1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeerflight280.jpg\" alt=\"LAGUNITAS beer flight\" title=\"LAGUNITAS beer flight\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40748\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeercloseup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeercloseup280.jpg\" alt=\"LAGUNITAS beer closeup\" title=\"LAGUNITAS beer closeup\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40746\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom280.jpg\" alt=\"LAGUNITAS taproom\" title=\"LAGUNITAS taproom\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40754\">\u003c/a>\u003c/p>\n\u003cp>For $5.50, you can create your own 4-taste beer flight, based on whatever's on tap that night. We got a mix of bright, grapefruity Lil' Sumpin' Sumpin; malty, mellow Wilco Tango Foxtrot (abbreviated, naturally, to WTF); snappy, yeasty Hop Stoopid, which smelled like baking bread and which we dubbed the \"breakfast beer\", and the brunch-worthy, coffee-flavored Cappuccino Stout. Pretzels and peanuts in the shell come with the brews, but there's a menu of panini, sausages, and other bar snacks, too. \u003c/p>\n\u003cp>Prefer a taste that's a little more Downton Abbey? Try a dessert-wine sipping at the \u003ca href=\"http://www.portworks.com\">Sonoma Valley Portworks\u003c/a>, where you can sip port, sherry, muscat, even grappa. Deco, one of their most popular ports, is flavored with bittersweet chocolate, while the Duet cream sherry is enhanced with hazelnuts. \u003c/p>\n\u003cp>Inspired by all the green around you? \u003ca href=\"http://rareseeds.com/petaluma-seed-bank\">The Seed Bank\u003c/a>, at the corner of Petaluma Boulevard and Washington Avenue, took over what was once the Sonoma County National Bank. Now, the imposing building is packed with over a thousand different hard-to-find fruit, flower, herb, and vegetable seeds from the Missouri-based Baker Creek Heirloom Seed Company, along with lots of useful magazines, books, and tools geared towards down-and-dirty home gardeners or aspiring urban farmers. \u003c/p>\n\u003cp>Saturday, March 24 from 10:30am-12:30pm, \u003ca href=\"http://www.marinorganic.org/p_tours.php\">Marin Organic\u003c/a> is offering a family-friendly tour of \u003ca href=\"http://windrushfarm.wordpress.com/about/\">Windrush Farm\u003c/a> in the nearby Chileno Valley, where owner Mimi Luebbermann raises sheep for wool, as well as chickens, llamas, and alpacas. (Save a pat for Daisy the Jersey cow, too!) Pet the lambs, snuggle a chicken, and learn how natural animal fibers are transformed from \"sheep to shawl.\" \u003ca href=\"https://events.r20.constantcontact.com/register/eventReg?oeidk=a07e5kxjh5wc94b0c9f&oseq=\">Advance registration\u003c/a> is required; the tour is $25-$20 for adults, $5 for children 2-16, free for children under 2. Can't make it this weekend? Windrush will be hosting another \u003ca href=\"https://www.z2systems.com/np/clients/malt/eventRegistration.jsp;jsessionid=716774FE47DD24DBC0378EAFCB54C68B?event=356\">Farm Family Day\u003c/a> in conjunction with the \u003ca href=\"http://www.malt.org\">Marin Agricultural Land Trust\u003c/a> on Saturday, May 5, from 10:30am to 1:30pm.\u003c/p>\n\u003cp>\u003cem>Photos by Stephane von Stephane \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.acrecoffee.com\">Acre Coffee\u003c/a>\u003cbr>\nAddress:\u003ca href=\"http://g.co/maps/2f9pj\"> Map\u003c/a>\u003cbr>\n21 4th St.\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 772-5117\u003cbr>\nHours: Mon-Fri: 6:30am-6pm, Sat-Sun: 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/acrecoffee\">AcreCoffee\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lagunitas.com/taproom/index.html\">Lagunitas TapRoom\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/y8qm8\">Map\u003c/a>\u003cbr>\n1280 North McDowell Boulevard\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 769-4495\u003cbr>\nHours: Wed-Fri: 2pm-9pm, Sat-Sun: 11:30am-8pm\u003cbr>\nTwitter: \u003ca href=\"https://www.twitter.com/#!/lagunitasT\">@LagunitasT\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/lagunitastaproom\">Lagunitas TapRoom\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lumapetaluma.com\">LUMA\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/n9pgy\">Map\u003c/a>\u003cbr>\n500 1st St\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 658-1940\u003cbr>\nHours: Tue–Thu: 4pm–9pm, Fri–Sat: 4pm–9:30 pm, Sun: 10am–2pm (brunch), 5pm–8pm (dinner)\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/#!/lumapetaluma\">@lumapetaluma\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/LUMA/149917835030580\">LUMA\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/40604/petaluma-day-trip-lambs-luma-lagunitas-more",
"authors": [
"5038"
],
"categories": [
"bayareabites_752",
"bayareabites_301",
"bayareabites_2554",
"bayareabites_1807",
"bayareabites_61",
"bayareabites_119"
],
"tags": [
"bayareabites_10252",
"bayareabites_9539",
"bayareabites_9247",
"bayareabites_10076",
"bayareabites_10250",
"bayareabites_9533",
"bayareabites_9643",
"bayareabites_356",
"bayareabites_10254"
],
"featImg": "bayareabites_40753",
"label": "bayareabites"
},
"bayareabites_40650": {
"type": "posts",
"id": "bayareabites_40650",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "40650",
"score": null,
"sort": [
1332525745000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1332525745,
"format": "aside",
"disqusTitle": "Chef Dominique Crenn Talks About Her Dialogue Dinners, Book Project and Guy Savoy ",
"title": "Chef Dominique Crenn Talks About Her Dialogue Dinners, Book Project and Guy Savoy ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-final.jpg\" alt=\"Dominique Crenn. Photo: Molly DeCoudreaux\" title=\"Dominique Crenn. Photo: Molly DeCoudreaux\" width=\"538\" height=\"359\" class=\"alignnone size-full wp-image-40665\">\u003c/a>\u003cbr>\n\u003cem>Dominique Crenn. Photo: Molly DeCoudreaux\u003c/em>\u003c/p>\n\u003cp>Chef Dominique Crenn is just back from a trip to the \u003ca href=\"http://www.omnivore.fr/\">Omnivore Food Festival\u003c/a> in Paris, where she was one of the few Michelin-starred female chefs asked to participate. She is full of inspiration and ideas, and launching a \u003ca href=\"http://www.brownpapertickets.com/event/233508\">special dialogue dinner\u003c/a> for two nights this month at her \u003ca href=\"http://www.ateliercrenn.com/\">Atelier Crenn\u003c/a> restaurant on March 28 and March 29. This dialogue dinner series kicks-off with a two-night “conversation” between Chef Crenn and Miles Watson of \u003ca href=\"http://pure-berlin.com/miles.php\">Pure Berlin\u003c/a>. Crenn and Watson will take turns composing courses (five from each side) and will collaborate on the final eleventh course. Like Atelier Crenn’s “fiercely modern” French cookery, Pure Berlin is a restaurant and culinary design studio with firm German roots, but fresh gastronomic sensibilities. Tickets are $300, including coursed wine pairings (reduced price of $200 for non-drinking guests); no vegetarian option available.\u003c/p>\n\u003cp> \u003ca href=\"http://pure-berlin.com/miles.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/PURE-BERLIN-new400.jpg\" alt=\"pure Berlin image courtesy of Atelier Crenn\" title=\"pure Berlin image courtesy of Atelier Crenn\" width=\"400\" height=\"517\" class=\"alignnone size-full wp-image-40670\">\u003c/a>\u003cbr>\n\u003cem>Pure Berlin image courtesy of Atelier Crenn\u003c/em>\u003c/p>\n\u003cp>Crenn is a native of France and received Michelin stars at Luce in 2010 and 2011. Esquire awarded her Chef of the Year in 2008 and she won Iron Chef America in 2010. Before opening her own restaurant, Crenn worked at \u003ca href=\"http://www.lucewinerestaurant.com/\">Luce\u003c/a>, and in Jakarta and Los Angeles. She was a protégé of \u003ca href=\"http://en.wikipedia.org/wiki/Jeremiah_Tower\">Jeremiah Tower\u003c/a> at the vaunted Stars Restaurant in San Francisco early in her career. Crenn lives in the Duboce Park neighborhood and spoke with Bay Area Bites via phone. She was on her way to eat at \u003ca href=\"http://heirloom-sf.com/\">Heirloom Café\u003c/a> for the first time, after finding the wait line at \u003ca href=\"http://www.missionchinesefood.com/\">Mission Chinese Food\u003c/a> to be too long.\u003c/p>\n\u003cp>\u003cstrong>Why do a dialogue dinner with another chef?\u003c/strong>\u003cbr>\nMany times with chefs, it can be all about the ego (laughs). I want to get away from there. I’m starting this dialogue because I want to collaborate with other chefs. I love what we’re doing as chefs, and go online to learn from my peers at \u003ca href=\"http://chefs-talk.com/\">Chef’s Talk\u003c/a>. With Miles, he’s trying to show people that there’s really something good about German food beyond heavy stuff, like sauerkraut and sausage. It’s his heritage, and he can use a modernist’s touch to the courses. I gave him the freedom to express himself and be what he is. There’s a story on the plate and the menu’s also going to be the story. I want it to be like this: “Tell me who you are, and where you’ve been.” We both cook with local produce but I’ll email him so that he knows what we have in season here. So far, we’ve been in touch via email and I first met him online at Chef’s Talk. I was supposed to meet him at the Omnivore Festival but it didn’t work out. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I’m also talking to John Fraser of \u003ca href=\"http://dovetailnyc.com/\">Dovetail\u003c/a>, the \u003ca href=\"http://www.tipplingclub.com/\">Tippling Club\u003c/a>’s Ryan Clift and In De Wulf’s \u003ca href=\"https://twitter.com/#!/Kobewulf\">Kobe Desramaults\u003c/a>. Right now, I am tentatively scheduled to do a dialogue dinner in June with Carlo Miriarchi of \u003ca href=\"http://www.robertaspizza.com/\">Roberta's Pizza\u003c/a> in New York.\u003c/p>\n\u003cp>\u003cstrong>What’s going on with your book?\u003c/strong>\u003cbr>\nI know \u003ca href=\"http://en.wikipedia.org/wiki/Anthony_Myint\">Anthony Myint\u003c/a> and he comes to the restaurant quite often. His wife \u003ca href=\"http://www.youtube.com/watch?v=lAcS52QgIuQ\">Karen Leibowitz\u003c/a> and I are writing a book together. I’m excited. It’s going to be called Dialogue, and show the recipes and the people in my life. I’m here to celebrate the people in my life and the world that surrounds me and inspires me. The current idea is to go with a lot of pictures, writing, recipes, and drawings. It’ll be about a dialogue that is global and international.\u003c/p>\n\u003cp>I thought about the book a long time ago and was talking to my business partner about it before we opened Atelier Crenn. It’s important for me to be able to reach out to the culinary world, and not just San Francisco and New York. It’s important to understand what’s going on in the world and know that cooking has changed. What we put on the plate involves the produce, people, animals and soil around us.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Foie-Gras-Log1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Foie-Gras-Log560.jpg\" alt=\"Foie Gras Log\" title=\"Foie Gras Log\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-40679\">\u003c/a>\u003cbr>\n\u003cem>Foie gras “Log.” All Photos courtesy of Atelier Crenn\u003c/em>\u003c/p>\n\u003ctable>\n\u003ctr>\n\u003ctd>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ocean-and-Land1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ocean-and-Land1000-150x150.jpg\" alt=\"Ocean and Land - Wagyu Beef and Smoked Sturgeon. Photo: Atelier Crenn\" title=\"Ocean and Land - Wagyu Beef and Smoked Sturgeon. Photo: Atelier Crenn\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-40663\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-1000-150x150.jpg\" alt=\"Chef Dominique Crenn prepares vegetables in the Atelier Crenn kitchen. Photo: Atelier Crenn\" title=\"Chef Dominique Crenn prepares vegetables in the Atelier Crenn kitchen. Photo: Atelier Crenn\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-40661\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Atelier-Crenn-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Atelier-Crenn-1000-150x150.jpg\" alt=\"Chef Dominique Crenn plating ingredients with tweezers. Photo: Atelier Crenn\" title=\"Chef Dominique Crenn plating ingredients with tweezers. Photo: Atelier Crenn\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-40660\">\u003c/a>\u003c/td>\n\u003c/tr>\n\u003c/table>\n\u003cp>\u003cstrong>What was it like meeting your culinary hero, \u003ca href=\"http://www.guysavoy.com/en/\">Guy Savoy\u003c/a> ?\u003c/strong>\u003cbr>\nA friend told him to come eat at Atelier Crenn his first time in San Francisco, and he did. I cooked for him and his girlfriend. He told me to come to his restaurant in Paris, I did and he cooked 14 courses. He treated me like I was a queen. It was so crazy. At this point I don’t care what critics say -- I cooked for Guy Savoy. I just want to cook for my customers and no one else. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite food spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>, where I sit at the bar and hang out. It’s just amazing. I love the flavors and really like the chef, Jason Fox.\u003c/p>\n\u003cp>My friend opened \u003ca href=\"http://www.sushirrito.com/\">Sushirrito\u003c/a>. There’s a special roll I order there. I don’t want to say it’s crack in my mouth because I’ve never had crack. But it’s pretty intense and just delicious.\u003c/p>\n\u003cp>When I went to \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, I was blown away.\u003c/p>\n\u003cp>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a> is another favorite. \u003c/p>\n\u003cp>I love siphon-style coffee, from Japan. I like to do meetings and see friends at \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>What do you do when you’re not working?\u003c/strong>\u003cbr>\nWe go to Marin a lot, because, my partner’s family is in Kentfield. They have a very beautiful house that’s almost French-style. There’s a wonderful hiking trail nearby. Near Mill Valley, there’s also a big great place to go foraging. We have three dogs that I take with me: Sophie the boxer, Frankie the crazy Chihuahua and Maximus, a lovely tiny dog. \u003c/p>\n\u003cp>This recipe, WALK IN THE FOREST is a menu staple at Atelier Crenn and changes seasonally. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest560.jpg\" alt=\"Recipe: Walk in the Forest. Chef Dominique Crenn. Photo: Atelier Crenn\" title=\"Recipe: Walk in the Forest. Chef Dominique Crenn. Photo: Atelier Crenn\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40654\">\u003c/a>\u003cbr>\n\u003cem>Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: WALK IN THE FOREST\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Pine Meringue\u003c/strong>\u003cbr>\n200g sugar\u003cbr>\n50g water\u003cbr>\n125 g egg whites\u003cbr>\nPine extract\u003c/p>\n\u003cp>\u003cstrong>Pumpernickel Soil\u003c/strong>\u003cbr>\n5 pieces pumpernickel bread\u003cbr>\n1 g salt\u003cbr>\n \u003cbr>\n\u003cstrong>Hazelnut Praline\u003c/strong>\u003cbr>\n200 g blanched filberts\u003cbr>\n300 g blended oil\u003cbr>\n \u003cbr>\n\u003cstrong>Sorrel Oil\u003c/strong>\u003cbr>\n4 bu sorrel\u003cbr>\n150 g blended oil\u003cbr>\n \u003cbr>\n\u003cstrong>Foraged Mushrooms\u003c/strong>\u003cbr>\nclean wild mushrooms\u003c/p>\n\u003cp>\u003cstrong>Mushroom Paper\u003c/strong>\u003cbr>\n100 g mushroom puree\u003cbr>\n50 g isomalt\u003cbr>\n \u003cbr>\nIn a pot combine sugar and water until it reaches 121 degrees Celsius. At the same time in a KitchenAid mixer whip egg whites until medium peak. Combine syrup with the egg whites slowly, then mix at full speed until a stiff peak is formed. While mixer is going add in 7-10 drops of pine extract for flavor.\u003cbr>\n \u003cbr>\nToast pumpernickel until completely dried out. In a Robot Coupe, grind bread and salt to make a soil.\u003cbr>\n \u003cbr>\nBlanch hazelnuts in oil for about 15 minutes. Spin entire contents of the pot in a Vitamix until very smooth, season with salt. Should be the consistency of a very loose peanut butter.\u003cbr>\n \u003cbr>\nIn a Vitamix combine sorrel and oil, then strain through a coffee filter and fine sieve for 24 hours.\u003cbr>\n \u003cbr>\nSave the bits and pieces from cleaning and trimming your wild mushrooms. Put them in a pot with a little olive oil, thyme, garlic, and shallot. Deglaze with sherry vinegar.\u003c/p>\n\u003cp>Once mushrooms are cooked, puree in a Vitamix and and season with salt. Use this for garnish on the plate and mushroom paper.\u003c/p>\n\u003cp>Combine isomalt and puree and bring to a boil. Spread thinly on a sheet of acetate and dehydrate for 8 hours.\u003cbr>\n \u003cbr>\n\u003cstrong>Chickpea Paper\u003c/strong>\u003cbr>\n100 g chickpea puree\u003cbr>\n50 g isomalt\u003cbr>\n \u003cbr>\n\u003cstrong>Dehydrated Mushrooms\u003c/strong>\u003cbr>\n50 g isomalt\u003cbr>\n100 g water\u003cbr>\n24 ea thinly sliced wild mushrooms\u003cbr>\n \u003cbr>\nBoil dried chickpeas until soft, then puree and season with salt. Combine with isomalt and bring to a boil. Spread a thin layer on acetate and dehydrate for 8 hours.\u003c/p>\n\u003cp>Bring isomalt and water to a boil. Dip mushrooms in solution and set on acetate. Dehydrate for 3 hours until crispy.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest2-5602.jpg\" alt=\"Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\" title=\"Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\" width=\"560\" height=\"335\" class=\"alignnone size-full wp-image-40676\">\u003c/a>\u003cbr>\n\u003cem>Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "40650 http://blogs.kqed.org/bayareabites/?p=40650",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1407,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 28
},
"modified": 1332525745,
"excerpt": "San Francisco Chef Dominique Crenn describes why she is doing dialogue dinners with other international chefs. She also shares info on her book project, travel and food favorites.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "San Francisco Chef Dominique Crenn describes why she is doing dialogue dinners with other international chefs. She also shares info on her book project, travel and food favorites.",
"title": "Chef Dominique Crenn Talks About Her Dialogue Dinners, Book Project and Guy Savoy | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Chef Dominique Crenn Talks About Her Dialogue Dinners, Book Project and Guy Savoy ",
"datePublished": "2012-03-23T11:02:25-07:00",
"dateModified": "2012-03-23T11:02:25-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy",
"status": "publish",
"path": "/bayareabites/40650/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-final.jpg\" alt=\"Dominique Crenn. Photo: Molly DeCoudreaux\" title=\"Dominique Crenn. Photo: Molly DeCoudreaux\" width=\"538\" height=\"359\" class=\"alignnone size-full wp-image-40665\">\u003c/a>\u003cbr>\n\u003cem>Dominique Crenn. Photo: Molly DeCoudreaux\u003c/em>\u003c/p>\n\u003cp>Chef Dominique Crenn is just back from a trip to the \u003ca href=\"http://www.omnivore.fr/\">Omnivore Food Festival\u003c/a> in Paris, where she was one of the few Michelin-starred female chefs asked to participate. She is full of inspiration and ideas, and launching a \u003ca href=\"http://www.brownpapertickets.com/event/233508\">special dialogue dinner\u003c/a> for two nights this month at her \u003ca href=\"http://www.ateliercrenn.com/\">Atelier Crenn\u003c/a> restaurant on March 28 and March 29. This dialogue dinner series kicks-off with a two-night “conversation” between Chef Crenn and Miles Watson of \u003ca href=\"http://pure-berlin.com/miles.php\">Pure Berlin\u003c/a>. Crenn and Watson will take turns composing courses (five from each side) and will collaborate on the final eleventh course. Like Atelier Crenn’s “fiercely modern” French cookery, Pure Berlin is a restaurant and culinary design studio with firm German roots, but fresh gastronomic sensibilities. Tickets are $300, including coursed wine pairings (reduced price of $200 for non-drinking guests); no vegetarian option available.\u003c/p>\n\u003cp> \u003ca href=\"http://pure-berlin.com/miles.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/PURE-BERLIN-new400.jpg\" alt=\"pure Berlin image courtesy of Atelier Crenn\" title=\"pure Berlin image courtesy of Atelier Crenn\" width=\"400\" height=\"517\" class=\"alignnone size-full wp-image-40670\">\u003c/a>\u003cbr>\n\u003cem>Pure Berlin image courtesy of Atelier Crenn\u003c/em>\u003c/p>\n\u003cp>Crenn is a native of France and received Michelin stars at Luce in 2010 and 2011. Esquire awarded her Chef of the Year in 2008 and she won Iron Chef America in 2010. Before opening her own restaurant, Crenn worked at \u003ca href=\"http://www.lucewinerestaurant.com/\">Luce\u003c/a>, and in Jakarta and Los Angeles. She was a protégé of \u003ca href=\"http://en.wikipedia.org/wiki/Jeremiah_Tower\">Jeremiah Tower\u003c/a> at the vaunted Stars Restaurant in San Francisco early in her career. Crenn lives in the Duboce Park neighborhood and spoke with Bay Area Bites via phone. She was on her way to eat at \u003ca href=\"http://heirloom-sf.com/\">Heirloom Café\u003c/a> for the first time, after finding the wait line at \u003ca href=\"http://www.missionchinesefood.com/\">Mission Chinese Food\u003c/a> to be too long.\u003c/p>\n\u003cp>\u003cstrong>Why do a dialogue dinner with another chef?\u003c/strong>\u003cbr>\nMany times with chefs, it can be all about the ego (laughs). I want to get away from there. I’m starting this dialogue because I want to collaborate with other chefs. I love what we’re doing as chefs, and go online to learn from my peers at \u003ca href=\"http://chefs-talk.com/\">Chef’s Talk\u003c/a>. With Miles, he’s trying to show people that there’s really something good about German food beyond heavy stuff, like sauerkraut and sausage. It’s his heritage, and he can use a modernist’s touch to the courses. I gave him the freedom to express himself and be what he is. There’s a story on the plate and the menu’s also going to be the story. I want it to be like this: “Tell me who you are, and where you’ve been.” We both cook with local produce but I’ll email him so that he knows what we have in season here. So far, we’ve been in touch via email and I first met him online at Chef’s Talk. I was supposed to meet him at the Omnivore Festival but it didn’t work out. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I’m also talking to John Fraser of \u003ca href=\"http://dovetailnyc.com/\">Dovetail\u003c/a>, the \u003ca href=\"http://www.tipplingclub.com/\">Tippling Club\u003c/a>’s Ryan Clift and In De Wulf’s \u003ca href=\"https://twitter.com/#!/Kobewulf\">Kobe Desramaults\u003c/a>. Right now, I am tentatively scheduled to do a dialogue dinner in June with Carlo Miriarchi of \u003ca href=\"http://www.robertaspizza.com/\">Roberta's Pizza\u003c/a> in New York.\u003c/p>\n\u003cp>\u003cstrong>What’s going on with your book?\u003c/strong>\u003cbr>\nI know \u003ca href=\"http://en.wikipedia.org/wiki/Anthony_Myint\">Anthony Myint\u003c/a> and he comes to the restaurant quite often. His wife \u003ca href=\"http://www.youtube.com/watch?v=lAcS52QgIuQ\">Karen Leibowitz\u003c/a> and I are writing a book together. I’m excited. It’s going to be called Dialogue, and show the recipes and the people in my life. I’m here to celebrate the people in my life and the world that surrounds me and inspires me. The current idea is to go with a lot of pictures, writing, recipes, and drawings. It’ll be about a dialogue that is global and international.\u003c/p>\n\u003cp>I thought about the book a long time ago and was talking to my business partner about it before we opened Atelier Crenn. It’s important for me to be able to reach out to the culinary world, and not just San Francisco and New York. It’s important to understand what’s going on in the world and know that cooking has changed. What we put on the plate involves the produce, people, animals and soil around us.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Foie-Gras-Log1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Foie-Gras-Log560.jpg\" alt=\"Foie Gras Log\" title=\"Foie Gras Log\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-40679\">\u003c/a>\u003cbr>\n\u003cem>Foie gras “Log.” All Photos courtesy of Atelier Crenn\u003c/em>\u003c/p>\n\u003ctable>\n\u003ctr>\n\u003ctd>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ocean-and-Land1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ocean-and-Land1000-150x150.jpg\" alt=\"Ocean and Land - Wagyu Beef and Smoked Sturgeon. Photo: Atelier Crenn\" title=\"Ocean and Land - Wagyu Beef and Smoked Sturgeon. Photo: Atelier Crenn\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-40663\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-1000-150x150.jpg\" alt=\"Chef Dominique Crenn prepares vegetables in the Atelier Crenn kitchen. Photo: Atelier Crenn\" title=\"Chef Dominique Crenn prepares vegetables in the Atelier Crenn kitchen. Photo: Atelier Crenn\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-40661\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Atelier-Crenn-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Atelier-Crenn-1000-150x150.jpg\" alt=\"Chef Dominique Crenn plating ingredients with tweezers. Photo: Atelier Crenn\" title=\"Chef Dominique Crenn plating ingredients with tweezers. Photo: Atelier Crenn\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-40660\">\u003c/a>\u003c/td>\n\u003c/tr>\n\u003c/table>\n\u003cp>\u003cstrong>What was it like meeting your culinary hero, \u003ca href=\"http://www.guysavoy.com/en/\">Guy Savoy\u003c/a> ?\u003c/strong>\u003cbr>\nA friend told him to come eat at Atelier Crenn his first time in San Francisco, and he did. I cooked for him and his girlfriend. He told me to come to his restaurant in Paris, I did and he cooked 14 courses. He treated me like I was a queen. It was so crazy. At this point I don’t care what critics say -- I cooked for Guy Savoy. I just want to cook for my customers and no one else. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite food spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>, where I sit at the bar and hang out. It’s just amazing. I love the flavors and really like the chef, Jason Fox.\u003c/p>\n\u003cp>My friend opened \u003ca href=\"http://www.sushirrito.com/\">Sushirrito\u003c/a>. There’s a special roll I order there. I don’t want to say it’s crack in my mouth because I’ve never had crack. But it’s pretty intense and just delicious.\u003c/p>\n\u003cp>When I went to \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, I was blown away.\u003c/p>\n\u003cp>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a> is another favorite. \u003c/p>\n\u003cp>I love siphon-style coffee, from Japan. I like to do meetings and see friends at \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>What do you do when you’re not working?\u003c/strong>\u003cbr>\nWe go to Marin a lot, because, my partner’s family is in Kentfield. They have a very beautiful house that’s almost French-style. There’s a wonderful hiking trail nearby. Near Mill Valley, there’s also a big great place to go foraging. We have three dogs that I take with me: Sophie the boxer, Frankie the crazy Chihuahua and Maximus, a lovely tiny dog. \u003c/p>\n\u003cp>This recipe, WALK IN THE FOREST is a menu staple at Atelier Crenn and changes seasonally. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest560.jpg\" alt=\"Recipe: Walk in the Forest. Chef Dominique Crenn. Photo: Atelier Crenn\" title=\"Recipe: Walk in the Forest. Chef Dominique Crenn. Photo: Atelier Crenn\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40654\">\u003c/a>\u003cbr>\n\u003cem>Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: WALK IN THE FOREST\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Pine Meringue\u003c/strong>\u003cbr>\n200g sugar\u003cbr>\n50g water\u003cbr>\n125 g egg whites\u003cbr>\nPine extract\u003c/p>\n\u003cp>\u003cstrong>Pumpernickel Soil\u003c/strong>\u003cbr>\n5 pieces pumpernickel bread\u003cbr>\n1 g salt\u003cbr>\n \u003cbr>\n\u003cstrong>Hazelnut Praline\u003c/strong>\u003cbr>\n200 g blanched filberts\u003cbr>\n300 g blended oil\u003cbr>\n \u003cbr>\n\u003cstrong>Sorrel Oil\u003c/strong>\u003cbr>\n4 bu sorrel\u003cbr>\n150 g blended oil\u003cbr>\n \u003cbr>\n\u003cstrong>Foraged Mushrooms\u003c/strong>\u003cbr>\nclean wild mushrooms\u003c/p>\n\u003cp>\u003cstrong>Mushroom Paper\u003c/strong>\u003cbr>\n100 g mushroom puree\u003cbr>\n50 g isomalt\u003cbr>\n \u003cbr>\nIn a pot combine sugar and water until it reaches 121 degrees Celsius. At the same time in a KitchenAid mixer whip egg whites until medium peak. Combine syrup with the egg whites slowly, then mix at full speed until a stiff peak is formed. While mixer is going add in 7-10 drops of pine extract for flavor.\u003cbr>\n \u003cbr>\nToast pumpernickel until completely dried out. In a Robot Coupe, grind bread and salt to make a soil.\u003cbr>\n \u003cbr>\nBlanch hazelnuts in oil for about 15 minutes. Spin entire contents of the pot in a Vitamix until very smooth, season with salt. Should be the consistency of a very loose peanut butter.\u003cbr>\n \u003cbr>\nIn a Vitamix combine sorrel and oil, then strain through a coffee filter and fine sieve for 24 hours.\u003cbr>\n \u003cbr>\nSave the bits and pieces from cleaning and trimming your wild mushrooms. Put them in a pot with a little olive oil, thyme, garlic, and shallot. Deglaze with sherry vinegar.\u003c/p>\n\u003cp>Once mushrooms are cooked, puree in a Vitamix and and season with salt. Use this for garnish on the plate and mushroom paper.\u003c/p>\n\u003cp>Combine isomalt and puree and bring to a boil. Spread thinly on a sheet of acetate and dehydrate for 8 hours.\u003cbr>\n \u003cbr>\n\u003cstrong>Chickpea Paper\u003c/strong>\u003cbr>\n100 g chickpea puree\u003cbr>\n50 g isomalt\u003cbr>\n \u003cbr>\n\u003cstrong>Dehydrated Mushrooms\u003c/strong>\u003cbr>\n50 g isomalt\u003cbr>\n100 g water\u003cbr>\n24 ea thinly sliced wild mushrooms\u003cbr>\n \u003cbr>\nBoil dried chickpeas until soft, then puree and season with salt. Combine with isomalt and bring to a boil. Spread a thin layer on acetate and dehydrate for 8 hours.\u003c/p>\n\u003cp>Bring isomalt and water to a boil. Dip mushrooms in solution and set on acetate. Dehydrate for 3 hours until crispy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest2-5602.jpg\" alt=\"Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\" title=\"Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\" width=\"560\" height=\"335\" class=\"alignnone size-full wp-image-40676\">\u003c/a>\u003cbr>\n\u003cem>Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/40650/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_63",
"bayareabites_50",
"bayareabites_12",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_10249",
"bayareabites_10256",
"bayareabites_8316",
"bayareabites_10257"
],
"featImg": "bayareabites_40665",
"label": "bayareabites"
},
"bayareabites_40404": {
"type": "posts",
"id": "bayareabites_40404",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "40404",
"score": null,
"sort": [
1332349980000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1332349980,
"format": "aside",
"disqusTitle": "Chef James Ormsby’s Favorite Local Food Spots",
"title": "Chef James Ormsby’s Favorite Local Food Spots",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_40500\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Cooking-Flax400.jpg\">\u003cimg class=\"size-full wp-image-40500\" title=\"James Ormsby making gluten-free flax crackers\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Cooking-Flax250.jpg\" alt=\"James Ormsby making gluten-free flax crackers\" width=\"250\" height=\"335\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>James Ormsby making gluten-free flax crackers\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area native \u003ca href=\"http://www.linkedin.com/pub/james-ormsby/4/561/52#name\">James Ormsby\u003c/a> has three decades of experience in the restaurant and hospitality world. Many of the restaurants he has worked for have garnered Top 100 mentions and notable write-ups by the San Francisco Chronicle. He is currently \u003ca href=\"http://chefjamesormsby.com/\">the Chef\u003c/a> at \u003ca href=\"http://www.bluestembrasserie.com/index.html\">Bluestem Brasserie\u003c/a>, and has cooked at \u003ca href=\"http://www.aubergedusoleil.com/\">Auberge de Soleil\u003c/a>, \u003ca href=\"http://www.aqua-sf.com/aqua/\">Aqua\u003c/a>, Red Herring (owned by the Real Restaurant Group), the \u003ca href=\"http://www.larkcreek.com/larkcreek_inn/lci_private.html\">Lark Creek Inn\u003c/a>, \u003ca href=\"http://www.brunossf.com/\">Bruno’s\u003c/a>, and for various properties with the \u003ca href=\"http://www.plumpjack.com/plumpjack/\">PlumpJack Group\u003c/a>. He was named a \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/1997/03/26/FD30963.DTL\">Rising Star Chef\u003c/a> by the San Francisco Chronicle in 1996 and his first restaurant job was working as a dishwasher at a coffee shop in his home town, Pleasant Hill. Ormsby has also worked as a restaurant consultant and private chef. He is 47 and has traveled to 27 countries and 147 cities, and worked as a guest chef at the \u003ca href=\"http://taipei.grand.hyatt.com/hyatt/hotels/news-details.jsp;jsessionid=DFC561786568F96538ECCA4200760DDA.atg02-prd-atg3?newsId=40920667\">Asia Grand Hyatt\u003c/a> hotels in Taipei, the \u003ca href=\"http://www.starwoodhotels.com/sheraton/property/overview/index.html?propertyID=172\">Sheraton in Thailand\u003c/a> and \u003ca href=\"http://www.parklane.com.hk/\">Park Lane\u003c/a> in Hong Kong. Ormsby is single, has lived in San Francisco for eighteen years, and has spent the last four years calling the Castro District home.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>What’s new at \u003ca href=\"http://www.bluestembrasserie.com/\">Bluestem\u003c/a>? What was it like having MC Hammer eat there recently?\u003c/strong>\u003cbr>\nBluestem opened in 2011. We’re looking for an Executive Chef and I will continue consulting here. I wasn’t here when he came in. \u003ca href=\"http://www.tablehopper.com/starlet/it-was-hammer-time-at-bluestem/\">Hammer\u003c/a> stayed for awhile and enjoyed my Cookie Jar dessert.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ormsby-cookiejar-500.jpg\">\u003cimg class=\"alignnone size-full wp-image-40477\" title=\"Cookie Jar dessert\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ormsby-cookiejar-500.jpg\" alt=\"Cookie Jar dessert\" width=\"500\" height=\"373\">\u003c/a>\u003cbr>\n\u003cem>The Cookie Jar dessert at Bluestem.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You offer services like greening and organizing a home kitchen, as well as juicing programs for private clients. How did you get into juicing?\u003c/strong>\u003cbr>\nI was doing some fasting and juicing for myself, using a \u003ca href=\"http://www.vitamix.com/\">Vitamix\u003c/a>, for two or three days a month. All the green juices I make are low in sugar. I do veggie smoothies to get that feeling of being a bit more full.\u003c/p>\n\u003cp>\u003cstrong>How would you describe your cooking style?\u003c/strong>\u003cbr>\nIt’s elegant comfort food done with enough of a twist, so that it’s elevated.\u003c/p>\n\u003ctable>\n\u003ctr>\n\u003ctd>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Bananas-Ormsby1000.jpg\">\u003cimg class=\"alignleft size-thumbnail wp-image-40486\" title=\"banana cheesecake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Bananas-Ormsby1000-150x150.jpg\" alt=\"banana cheesecake\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Pate1000.jpg\">\u003cimg class=\"alignleft size-thumbnail wp-image-40488\" title=\"Pate platter with pickled items, mustard, caper berries and cornichons\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Pate1000-150x150.jpg\" alt=\"Pate platter with pickled items, mustard, caper berries and cornichons\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Steak1000.jpg\">\u003cimg class=\"alignleft size-thumbnail wp-image-40489\" title=\"Grilled Bavette steak with Kennebec fries and Cafe de Paris butter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Steak1000-150x150.jpg\" alt=\"Grilled Bavette steak with Kennebec fries and Cafe de Paris butter\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haw-Ormsby1000.jpg\">\u003cimg class=\"alignleft size-thumbnail wp-image-40487\" title=\"Honolulu Hangover, chocolate layer cake with toasted coconut and marshmallow meringue\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haw-Ormsby1000-150x150.jpg\" alt=\"Honolulu Hangover, chocolate layer cake with toasted coconut and marshmallow meringue\" width=\"150\" height=\"150\">\u003c/a>\u003c/td>\n\u003c/tr>\n\u003c/table>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\nI like to go to \u003ca href=\"http://biritemarket.com/\">Bi-Rite\u003c/a> for fruit, vegetables and meats.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> has great health food stuff and I always love their discounts on things. They have the biggest selection of supplements and grains and introduce me to new things that I can’t find somewhere else. It’s great that they always have boxes. I use a motorcycle for transportation, and can put the Rainbow box on the back of my silver Suzuki 650.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite dining spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> is always good. I just visited \u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a>. I try to go to all the new places and keep track of what’s going on. With the local food scene, there are so many new restaurants; you’re looking at least 25-40 spots opening every year. I try to finish my list but there’s only so much time to visit the new places and keep up with my favorites.\u003c/p>\n\u003cp>At \u003ca href=\"http://laciccia.com/\">La Ciccia\u003c/a>, I adore anything and everything on their menu from sardines to calamari. I always get a plate of their salumi.\u003c/p>\n\u003cp>\u003ca href=\"http://www.saisonsf.com/\">Saison\u003c/a> has the cleanest food. You can eat there and never get fat because it’s so vegetable-centric.\u003c/p>\n\u003cp>\u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a> is a favorite place to blow lots of money and have a good time.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy family moved to a farm on Washington State. The last time I visited, we killed a lamb. I broke the whole thing down and saved the heart, liver and kidneys. I mailed them to Chris Cosentino at \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> and he cooked them up for me. I had to eat both kidneys and the whole heart. It’s great to visit my folks, because they get fresh eggs from chickens and I can go foraging on their property for herbs. [Ormsby admits he forages in the Bay Area but keeps his spots top secret.]\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nIce cream probably. Here at work, I eat and sample our vanilla, chocolate and espresso flavors.\u003c/p>\n\u003cp>\u003ca href=\"http://biritecreamery.com/\">Bi-Rite\u003c/a> is a good ice cream spot.\u003c/p>\n\u003cp>\u003cstrong>You have been friends with the rock band the \u003ca href=\"http://www.the-scorpions.com/english/history.asp\">Scorpions\u003c/a> and bring them sweet treats. How did that happen?\u003c/strong>\u003cbr>\nWe met a gazillion years ago, in 1982. They’re friends of my pen pal in England. She took me backstage to meet them and I developed a friendship with them from there. I have a Devil’s Food Cake that I’ll take to them, with chocolate ganache frosting.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/scorpians-drawing560.jpg\">\u003cimg class=\"alignnone size-full wp-image-40471\" title=\"drawing - Ormsby is a big Scorpians fan\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/scorpians-drawing560.jpg\" alt=\"drawing - Ormsby is a big Scorpians fan\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>James Ormsby with Rudolf Schenker of the Scorpians. Drawing courtesy of James Ormsby\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Who is your culinary mentor and where do you go for inspiration?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.coyotecafe.com/\">Mark Miller\u003c/a> is someone I spend a lot of time with. When he’s in town, we eat and talk about food. Right now, he’s doing tequila production in New Mexico.\u003c/p>\n\u003cp>\u003ca href=\"http://blog.ideasinfood.com/\">Ideas in Food\u003c/a> is the main website I visit regularly. I’ve been friends with Alex Talbot, who runs it, for five years.\u003c/p>\n\u003cp>\u003cstrong>What do you have planned for 2012?\u003c/strong>\u003cbr>\nA friend of mine and I might do a cookbook for \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a> on whimsical desserts and small plates. His name is \u003ca href=\"http://robertbirnbachportraits.com/\">Robert Birnbach\u003c/a>, and he’s a professional photographer. I’ll do the food and recipes. It will be a fun take. We need to do the book proposal.\u003c/p>\n\u003cp>For travel, I’m going to New York and Los Angeles, and to see my family in Washington.\u003c/p>\n\u003cp>****************************\u003c/p>\n\u003cp>\u003cstrong>Recipe: Caramelized Butterscotch Tapioca Pudding\u003c/strong>\u003cbr>\nThe Butterscotch Tapioca Pudding is one of the most popular desserts at Bluestem and is one of James' personal favorites.\u003c/p>\n\u003cp>\u003cstrong>Tapioca Mix\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients\u003c/em>\u003cbr>\n3/4 Cup small pearl Tapioca\u003cbr>\n1 Cup Milk\u003c/p>\n\u003col>\n\u003cem>Direction\u003c/em>\n\u003cli>Combine all ingredients in a non-reactive bowl (glass or ceramic)\u003c/li>\n\u003cli>Soak over night, and up to 3 days\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Butterscotch Tapioca Pudding\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients\u003c/em>\u003cbr>\n2 1/2 Cup Milk\u003cbr>\n1 Cup Cream\u003cbr>\n1 1/2 Cup Butterscotch Caramel Sauce (see recipe below)\u003cbr>\n1 teaspoon Salt\u003cbr>\n1 1/2 teaspoon Vanilla Bean paste\u003cbr>\n6 Egg Yolks\u003cbr>\nBrown Sugar (to taste)\u003cbr>\nSalt (to taste)\u003c/p>\n\u003col>\n\u003cem>Directions\u003c/em>\n\u003cli>In a large pot add Tapioca Mix, Milk, Cream, Butterscotch Caramel, Salt, and Vanilla.\u003c/li>\n\u003cli>Bring to a simmer stirring constantly and cook until tapioca is cooked through and has thickened -- about 20 minutes.\u003c/li>\n\u003cli>Temper the egg yolks -- In a separate bowl -- Using about 1/2 a cup of the hot tapioca pudding mixture, whisk together 6 yolks into the 1/2 cup.\u003c/li>\n\u003cli>Add the tempered mixture to the rest of the Tapioca Pudding Mix in the simmering pot\u003c/li>\n\u003cli>If sweeter taste is desired add small amounts of brown sugar until desired sweetness is achieved.\u003c/li>\n\u003cli>Continue to simmer to make sure egg is well cooked -- about 5 more minutes. DO NOT BOIL!!\u003c/li>\n\u003cli>Pour mixture into a shallow bowl and set in an ice bath to cool.\u003c/li>\n\u003cli>Once cooled, hold in refrigerator until ready to use.\u003c/li>\n\u003cli>Before filling bowls -- whip in some of the Butterscotch Caramel Sauce (see recipe below).\u003c/li>\n\u003cli>Fill appropriate sized serving bowls and smooth top.\u003c/li>\n\u003cli>Cover and refrigerate again until ready to serve.\u003c/li>\n\u003cli>These will keep for a few days.\u003c/li>\n\u003cli>Just before serving -- generously cover the top with sugar and brulee with a torch -- achieving that burnt golden color.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Butterscotch Caramel Sauce\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Ingredients\u003c/em>\u003cbr>\n1/2 Cup Unsalted Butter\u003cbr>\n2 Cups packed Dark Brown Sugar\u003cbr>\n1 1/2 Cups Heavy Whipping Cream (not Ultra-Pasteurized)\u003cbr>\n2 Tablespoon Vanilla Extract\u003cbr>\n2 teaspoon Kosher Salt\u003c/p>\n\u003col>\n\u003cem>Directions\u003c/em>\n\u003cli>Before you begin, make sure you have everything ready to go -- the cream and the brown sugar next to the pan, measured and waiting. Making butterscotch is a fast process that cannot wait for hunting around for ingredients.\u003c/li>\n\u003cli>In a heavy bottomed stainless steel 2 quart saucepan, melt butter over low to medium heat. Just before butter is melted, add all dark brown sugar and stir with wooden spoon until sugar is uniformly wet.\u003c/li>\n\u003cli>Stir frequently until mixture goes from looking grainy to molten lava. Make sure to get into the corners of your pot, and watch closely to notice how the mixture changes. It will take about 3 to 5 minutes\u003c/li>\n\u003cli>Right before you add the cream, the caramelizing brown sugar will begin to look and feel more like liquid and less like thick wet sand.\u003c/li>\n\u003cli>Add all the cream at once. Lower heat a little and whisk cream into mixture. When liquid is uniform, turn heat back to medium and whisk every few minutes for a total of 10 minutes.\u003c/li>\n\u003cli>After liquid has been boiling on the stove for 10 minutes, turn heat off and let rest for a minute or two before transferring into a heatproof storage vessel. (Stainless steel or glass bowl.) Cool to room temperature.\u003c/li>\n\u003cli>When butterscotch liquid is room temperature, take a small taste. It’s important to know what cooked brown sugar and butter tastes like, and what happens when transforming that flat sweetness into real butterscotch flavor. Whisk in half the salt and vanilla extract. Taste again. Add more salt and vanilla extract until the taste of real butterscotch is achieved.\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "40404 http://blogs.kqed.org/bayareabites/?p=40404",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/03/21/chef-james-ormsby%e2%80%99s-favorite-local-food-spots/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1534,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 30
},
"modified": 1332349980,
"excerpt": "Chef and Bay Area native James Ormsby discusses his culinary outlook and shares where he likes to shop for food. He tells how he met the members of the rock band The Scorpions and shares a popular Bluestem Brasserie recipe for Caramelized Butterscotch Tapioca Pudding.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Chef and Bay Area native James Ormsby discusses his culinary outlook and shares where he likes to shop for food. He tells how he met the members of the rock band The Scorpions and shares a popular Bluestem Brasserie recipe for Caramelized Butterscotch Tapioca Pudding.",
"title": "Chef James Ormsby’s Favorite Local Food Spots | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Chef James Ormsby’s Favorite Local Food Spots",
"datePublished": "2012-03-21T10:13:00-07:00",
"dateModified": "2012-03-21T10:13:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "chef-james-ormsby%e2%80%99s-favorite-local-food-spots",
"status": "publish",
"path": "/bayareabites/40404/chef-james-ormsby%e2%80%99s-favorite-local-food-spots",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_40500\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Cooking-Flax400.jpg\">\u003cimg class=\"size-full wp-image-40500\" title=\"James Ormsby making gluten-free flax crackers\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Cooking-Flax250.jpg\" alt=\"James Ormsby making gluten-free flax crackers\" width=\"250\" height=\"335\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>James Ormsby making gluten-free flax crackers\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area native \u003ca href=\"http://www.linkedin.com/pub/james-ormsby/4/561/52#name\">James Ormsby\u003c/a> has three decades of experience in the restaurant and hospitality world. Many of the restaurants he has worked for have garnered Top 100 mentions and notable write-ups by the San Francisco Chronicle. He is currently \u003ca href=\"http://chefjamesormsby.com/\">the Chef\u003c/a> at \u003ca href=\"http://www.bluestembrasserie.com/index.html\">Bluestem Brasserie\u003c/a>, and has cooked at \u003ca href=\"http://www.aubergedusoleil.com/\">Auberge de Soleil\u003c/a>, \u003ca href=\"http://www.aqua-sf.com/aqua/\">Aqua\u003c/a>, Red Herring (owned by the Real Restaurant Group), the \u003ca href=\"http://www.larkcreek.com/larkcreek_inn/lci_private.html\">Lark Creek Inn\u003c/a>, \u003ca href=\"http://www.brunossf.com/\">Bruno’s\u003c/a>, and for various properties with the \u003ca href=\"http://www.plumpjack.com/plumpjack/\">PlumpJack Group\u003c/a>. He was named a \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/1997/03/26/FD30963.DTL\">Rising Star Chef\u003c/a> by the San Francisco Chronicle in 1996 and his first restaurant job was working as a dishwasher at a coffee shop in his home town, Pleasant Hill. Ormsby has also worked as a restaurant consultant and private chef. He is 47 and has traveled to 27 countries and 147 cities, and worked as a guest chef at the \u003ca href=\"http://taipei.grand.hyatt.com/hyatt/hotels/news-details.jsp;jsessionid=DFC561786568F96538ECCA4200760DDA.atg02-prd-atg3?newsId=40920667\">Asia Grand Hyatt\u003c/a> hotels in Taipei, the \u003ca href=\"http://www.starwoodhotels.com/sheraton/property/overview/index.html?propertyID=172\">Sheraton in Thailand\u003c/a> and \u003ca href=\"http://www.parklane.com.hk/\">Park Lane\u003c/a> in Hong Kong. Ormsby is single, has lived in San Francisco for eighteen years, and has spent the last four years calling the Castro District home.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>What’s new at \u003ca href=\"http://www.bluestembrasserie.com/\">Bluestem\u003c/a>? What was it like having MC Hammer eat there recently?\u003c/strong>\u003cbr>\nBluestem opened in 2011. We’re looking for an Executive Chef and I will continue consulting here. I wasn’t here when he came in. \u003ca href=\"http://www.tablehopper.com/starlet/it-was-hammer-time-at-bluestem/\">Hammer\u003c/a> stayed for awhile and enjoyed my Cookie Jar dessert.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ormsby-cookiejar-500.jpg\">\u003cimg class=\"alignnone size-full wp-image-40477\" title=\"Cookie Jar dessert\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ormsby-cookiejar-500.jpg\" alt=\"Cookie Jar dessert\" width=\"500\" height=\"373\">\u003c/a>\u003cbr>\n\u003cem>The Cookie Jar dessert at Bluestem.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You offer services like greening and organizing a home kitchen, as well as juicing programs for private clients. How did you get into juicing?\u003c/strong>\u003cbr>\nI was doing some fasting and juicing for myself, using a \u003ca href=\"http://www.vitamix.com/\">Vitamix\u003c/a>, for two or three days a month. All the green juices I make are low in sugar. I do veggie smoothies to get that feeling of being a bit more full.\u003c/p>\n\u003cp>\u003cstrong>How would you describe your cooking style?\u003c/strong>\u003cbr>\nIt’s elegant comfort food done with enough of a twist, so that it’s elevated.\u003c/p>\n\u003ctable>\n\u003ctr>\n\u003ctd>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Bananas-Ormsby1000.jpg\">\u003cimg class=\"alignleft size-thumbnail wp-image-40486\" title=\"banana cheesecake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Bananas-Ormsby1000-150x150.jpg\" alt=\"banana cheesecake\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Pate1000.jpg\">\u003cimg class=\"alignleft size-thumbnail wp-image-40488\" title=\"Pate platter with pickled items, mustard, caper berries and cornichons\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Pate1000-150x150.jpg\" alt=\"Pate platter with pickled items, mustard, caper berries and cornichons\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Steak1000.jpg\">\u003cimg class=\"alignleft size-thumbnail wp-image-40489\" title=\"Grilled Bavette steak with Kennebec fries and Cafe de Paris butter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Steak1000-150x150.jpg\" alt=\"Grilled Bavette steak with Kennebec fries and Cafe de Paris butter\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haw-Ormsby1000.jpg\">\u003cimg class=\"alignleft size-thumbnail wp-image-40487\" title=\"Honolulu Hangover, chocolate layer cake with toasted coconut and marshmallow meringue\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haw-Ormsby1000-150x150.jpg\" alt=\"Honolulu Hangover, chocolate layer cake with toasted coconut and marshmallow meringue\" width=\"150\" height=\"150\">\u003c/a>\u003c/td>\n\u003c/tr>\n\u003c/table>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\nI like to go to \u003ca href=\"http://biritemarket.com/\">Bi-Rite\u003c/a> for fruit, vegetables and meats.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> has great health food stuff and I always love their discounts on things. They have the biggest selection of supplements and grains and introduce me to new things that I can’t find somewhere else. It’s great that they always have boxes. I use a motorcycle for transportation, and can put the Rainbow box on the back of my silver Suzuki 650.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite dining spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> is always good. I just visited \u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a>. I try to go to all the new places and keep track of what’s going on. With the local food scene, there are so many new restaurants; you’re looking at least 25-40 spots opening every year. I try to finish my list but there’s only so much time to visit the new places and keep up with my favorites.\u003c/p>\n\u003cp>At \u003ca href=\"http://laciccia.com/\">La Ciccia\u003c/a>, I adore anything and everything on their menu from sardines to calamari. I always get a plate of their salumi.\u003c/p>\n\u003cp>\u003ca href=\"http://www.saisonsf.com/\">Saison\u003c/a> has the cleanest food. You can eat there and never get fat because it’s so vegetable-centric.\u003c/p>\n\u003cp>\u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a> is a favorite place to blow lots of money and have a good time.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy family moved to a farm on Washington State. The last time I visited, we killed a lamb. I broke the whole thing down and saved the heart, liver and kidneys. I mailed them to Chris Cosentino at \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> and he cooked them up for me. I had to eat both kidneys and the whole heart. It’s great to visit my folks, because they get fresh eggs from chickens and I can go foraging on their property for herbs. [Ormsby admits he forages in the Bay Area but keeps his spots top secret.]\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nIce cream probably. Here at work, I eat and sample our vanilla, chocolate and espresso flavors.\u003c/p>\n\u003cp>\u003ca href=\"http://biritecreamery.com/\">Bi-Rite\u003c/a> is a good ice cream spot.\u003c/p>\n\u003cp>\u003cstrong>You have been friends with the rock band the \u003ca href=\"http://www.the-scorpions.com/english/history.asp\">Scorpions\u003c/a> and bring them sweet treats. How did that happen?\u003c/strong>\u003cbr>\nWe met a gazillion years ago, in 1982. They’re friends of my pen pal in England. She took me backstage to meet them and I developed a friendship with them from there. I have a Devil’s Food Cake that I’ll take to them, with chocolate ganache frosting.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/scorpians-drawing560.jpg\">\u003cimg class=\"alignnone size-full wp-image-40471\" title=\"drawing - Ormsby is a big Scorpians fan\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/scorpians-drawing560.jpg\" alt=\"drawing - Ormsby is a big Scorpians fan\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>James Ormsby with Rudolf Schenker of the Scorpians. Drawing courtesy of James Ormsby\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Who is your culinary mentor and where do you go for inspiration?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.coyotecafe.com/\">Mark Miller\u003c/a> is someone I spend a lot of time with. When he’s in town, we eat and talk about food. Right now, he’s doing tequila production in New Mexico.\u003c/p>\n\u003cp>\u003ca href=\"http://blog.ideasinfood.com/\">Ideas in Food\u003c/a> is the main website I visit regularly. I’ve been friends with Alex Talbot, who runs it, for five years.\u003c/p>\n\u003cp>\u003cstrong>What do you have planned for 2012?\u003c/strong>\u003cbr>\nA friend of mine and I might do a cookbook for \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a> on whimsical desserts and small plates. His name is \u003ca href=\"http://robertbirnbachportraits.com/\">Robert Birnbach\u003c/a>, and he’s a professional photographer. I’ll do the food and recipes. It will be a fun take. We need to do the book proposal.\u003c/p>\n\u003cp>For travel, I’m going to New York and Los Angeles, and to see my family in Washington.\u003c/p>\n\u003cp>****************************\u003c/p>\n\u003cp>\u003cstrong>Recipe: Caramelized Butterscotch Tapioca Pudding\u003c/strong>\u003cbr>\nThe Butterscotch Tapioca Pudding is one of the most popular desserts at Bluestem and is one of James' personal favorites.\u003c/p>\n\u003cp>\u003cstrong>Tapioca Mix\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients\u003c/em>\u003cbr>\n3/4 Cup small pearl Tapioca\u003cbr>\n1 Cup Milk\u003c/p>\n\u003col>\n\u003cem>Direction\u003c/em>\n\u003cli>Combine all ingredients in a non-reactive bowl (glass or ceramic)\u003c/li>\n\u003cli>Soak over night, and up to 3 days\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Butterscotch Tapioca Pudding\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients\u003c/em>\u003cbr>\n2 1/2 Cup Milk\u003cbr>\n1 Cup Cream\u003cbr>\n1 1/2 Cup Butterscotch Caramel Sauce (see recipe below)\u003cbr>\n1 teaspoon Salt\u003cbr>\n1 1/2 teaspoon Vanilla Bean paste\u003cbr>\n6 Egg Yolks\u003cbr>\nBrown Sugar (to taste)\u003cbr>\nSalt (to taste)\u003c/p>\n\u003col>\n\u003cem>Directions\u003c/em>\n\u003cli>In a large pot add Tapioca Mix, Milk, Cream, Butterscotch Caramel, Salt, and Vanilla.\u003c/li>\n\u003cli>Bring to a simmer stirring constantly and cook until tapioca is cooked through and has thickened -- about 20 minutes.\u003c/li>\n\u003cli>Temper the egg yolks -- In a separate bowl -- Using about 1/2 a cup of the hot tapioca pudding mixture, whisk together 6 yolks into the 1/2 cup.\u003c/li>\n\u003cli>Add the tempered mixture to the rest of the Tapioca Pudding Mix in the simmering pot\u003c/li>\n\u003cli>If sweeter taste is desired add small amounts of brown sugar until desired sweetness is achieved.\u003c/li>\n\u003cli>Continue to simmer to make sure egg is well cooked -- about 5 more minutes. DO NOT BOIL!!\u003c/li>\n\u003cli>Pour mixture into a shallow bowl and set in an ice bath to cool.\u003c/li>\n\u003cli>Once cooled, hold in refrigerator until ready to use.\u003c/li>\n\u003cli>Before filling bowls -- whip in some of the Butterscotch Caramel Sauce (see recipe below).\u003c/li>\n\u003cli>Fill appropriate sized serving bowls and smooth top.\u003c/li>\n\u003cli>Cover and refrigerate again until ready to serve.\u003c/li>\n\u003cli>These will keep for a few days.\u003c/li>\n\u003cli>Just before serving -- generously cover the top with sugar and brulee with a torch -- achieving that burnt golden color.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Butterscotch Caramel Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Ingredients\u003c/em>\u003cbr>\n1/2 Cup Unsalted Butter\u003cbr>\n2 Cups packed Dark Brown Sugar\u003cbr>\n1 1/2 Cups Heavy Whipping Cream (not Ultra-Pasteurized)\u003cbr>\n2 Tablespoon Vanilla Extract\u003cbr>\n2 teaspoon Kosher Salt\u003c/p>\n\u003col>\n\u003cem>Directions\u003c/em>\n\u003cli>Before you begin, make sure you have everything ready to go -- the cream and the brown sugar next to the pan, measured and waiting. Making butterscotch is a fast process that cannot wait for hunting around for ingredients.\u003c/li>\n\u003cli>In a heavy bottomed stainless steel 2 quart saucepan, melt butter over low to medium heat. Just before butter is melted, add all dark brown sugar and stir with wooden spoon until sugar is uniformly wet.\u003c/li>\n\u003cli>Stir frequently until mixture goes from looking grainy to molten lava. Make sure to get into the corners of your pot, and watch closely to notice how the mixture changes. It will take about 3 to 5 minutes\u003c/li>\n\u003cli>Right before you add the cream, the caramelizing brown sugar will begin to look and feel more like liquid and less like thick wet sand.\u003c/li>\n\u003cli>Add all the cream at once. Lower heat a little and whisk cream into mixture. When liquid is uniform, turn heat back to medium and whisk every few minutes for a total of 10 minutes.\u003c/li>\n\u003cli>After liquid has been boiling on the stove for 10 minutes, turn heat off and let rest for a minute or two before transferring into a heatproof storage vessel. (Stainless steel or glass bowl.) Cool to room temperature.\u003c/li>\n\u003cli>When butterscotch liquid is room temperature, take a small taste. It’s important to know what cooked brown sugar and butter tastes like, and what happens when transforming that flat sweetness into real butterscotch flavor. Whisk in half the salt and vanilla extract. Taste again. Add more salt and vanilla extract until the taste of real butterscotch is achieved.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/40404/chef-james-ormsby%e2%80%99s-favorite-local-food-spots",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_63",
"bayareabites_1875",
"bayareabites_12",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_10230",
"bayareabites_10232",
"bayareabites_10229",
"bayareabites_10231"
],
"featImg": "bayareabites_40483",
"label": "bayareabites"
},
"bayareabites_39945": {
"type": "posts",
"id": "bayareabites_39945",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "39945",
"score": null,
"sort": [
1331305239000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1331305239,
"format": "aside",
"disqusTitle": "New Burger on the Block: Flipside ",
"title": "New Burger on the Block: Flipside ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1506-e1331095831153.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1506-e1331095831153.jpg\" alt=\"flipside exterior\" title=\"flipside exterior\" width=\"412\" height=\"550\" class=\"alignnone size-full wp-image-39946\">\u003c/a>\u003c/p>\n\u003cp>Right now, somewhere in the Bay Area, there's a group of food fanatics engaged in a heated debate about where to get the best burrito. Or where to find the best latte. And while \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/09/kqeds-forum-sfs-coffee-innovators/\">artisanal coffee\u003c/a> and taquerias often spark contentious conversations among residents about who's at the top of the list, burgers are another topic that gets folks all fired up. \u003c/p>\n\u003cp>In Oakland, the Lake Merritt food scene is starting to get crowded with a newish crop of burger restaurants that have opened recently like \u003ca href=\"http://kwikwayoakland.com/\">Kwik-Way\u003c/a>, \u003ca href=\"http://www.trueburgeroakland.com/\">Trueburger\u003c/a> and now \u003ca href=\"http://www.fsburger.com/\">Flipside\u003c/a>. \u003c/p>\n\u003cp>Housed in the now-shuttered Adam's Burger, Flipside serves up a wide variety of burgers, fries and shakes in a bright, colorful space. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1510-e1331095766175.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1510-e1331095766175.jpg\" alt=\"flipside\" title=\"flipside\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39948\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like the other recent additions to the neighborhood, Flipside emphasizes its premium ingredients. Their menu promises that they use \"100% all-natural certified Angus beef that is ground fresh daily. And is never frozen. Our beef is brought up with strict husbandry principles and never treated w/ hormones or antibiotics.\" They also offer vegetarian options with veggie burgers and salads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1508-e1331096599274.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1508-e1331095793219.jpg\" alt=\"flipside menu\" title=\"flipside menu\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39947\">\u003c/a>\u003c/p>\n\u003cp>At first glance, the large menu stocks the usual standards although there are a few unusual combinations like the \"Hangover\" (fried egg, yellow American cheese, applewood smoked bacon, French fries and Tabasco mayo, $10.50) and the \"Islander\" (grilled pineapple, Swiss cheese, grilled onions and teriyaki glaze, $9.50). \u003c/p>\n\u003cp>My husband and I went for the first two listed on the menu: the \"Classic\" (lettuce, tomato, red onion, lettuce and their housemade 'Flip' sauce -- their version of Thousand Island sauce) and \"California Sensation\" (avocado, Swiss cheese, sprouts and 'Flip' sauce, $9.50). All the burgers include fries or salad, and I upgraded my order to \"frings\" which is half fries, half onion rings. They've also got sweet potato, garlic and curly fries if you want something else besides the regular fried spuds. And you can also get your burgers on Texas Toast or a 9-grain bun. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1515-e1331095706520.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1515-e1331095706520.jpg\" alt=\"classic burger\" title=\"classic burger\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39950\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1513-e1331095737680.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1513-e1331095737680.jpg\" alt=\"california sensation\" title=\"california sensation\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39949\">\u003c/a>\u003c/p>\n\u003cp>There's a sign on the counter that says that as each 1/2 lb. burger is made to order, wait times can vary between 12-25 minutes depending on how busy they are. We settled in at our table, although we wished they toned down the music and widescreen TV a notch, which we found distracting since they were both blaring loudly at the same time.\u003c/p>\n\u003cp>Despite the promising provenance of the ingredients, when we took our first bites of our burgers, we found that they had been grilled well beyond medium. Needless to say, the \"California Sensation\" was less than sensational. The meat was on the dry side and even with the buttery \"signature classic\" buns slathered with Flip sauce, the burgers were below average. Their burgers are quite large as well, almost big enough for two -- and when they're overcooked, the portions are rather overwhelming. The thin-cut fries and onion rings were perfectly crisp, not too greasy and tasty, although the side salad of romaine lettuce, carrots, cucumber and tomato was undressed and elicited a ho-hum reaction from my husband. \u003c/p>\n\u003cp>So while we were disappointed with our first visit, Flipside's only had their doors open for several weeks. There's plenty of room for improvement, and of course there's many items we haven't tried yet like their \"fountain-style\" shakes and malts. In any event, the Flipside is the latest player in the busy burger battle that's unfolding in Oakland, and they're worth watching to see how they evolve over time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fsburger.com/\">Flipside\u003c/a>\u003cbr>\n3401 Lakeshore Ave\u003cbr>\n(between Longridge Rd & Trestle Glen Rd)\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 879-7195\u003cbr>\nHours:\u003cbr>\nMon-Sun 11 am - 9 pm\u003c/p>\n\n",
"disqusIdentifier": "39945 http://blogs.kqed.org/bayareabites/?p=39945",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/03/09/new-burger-on-the-block-flipside/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 614,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1331274414,
"excerpt": "In Oakland, the Lake Merritt food scene is starting to get crowded with a newish crop of burger restaurants that have opened recently like Kwik-Way, Trueburger and now Flipside. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In Oakland, the Lake Merritt food scene is starting to get crowded with a newish crop of burger restaurants that have opened recently like Kwik-Way, Trueburger and now Flipside. ",
"title": "New Burger on the Block: Flipside | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "New Burger on the Block: Flipside ",
"datePublished": "2012-03-09T07:00:39-08:00",
"dateModified": "2012-03-08T22:26:54-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "new-burger-on-the-block-flipside",
"status": "publish",
"path": "/bayareabites/39945/new-burger-on-the-block-flipside",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1506-e1331095831153.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1506-e1331095831153.jpg\" alt=\"flipside exterior\" title=\"flipside exterior\" width=\"412\" height=\"550\" class=\"alignnone size-full wp-image-39946\">\u003c/a>\u003c/p>\n\u003cp>Right now, somewhere in the Bay Area, there's a group of food fanatics engaged in a heated debate about where to get the best burrito. Or where to find the best latte. And while \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/09/kqeds-forum-sfs-coffee-innovators/\">artisanal coffee\u003c/a> and taquerias often spark contentious conversations among residents about who's at the top of the list, burgers are another topic that gets folks all fired up. \u003c/p>\n\u003cp>In Oakland, the Lake Merritt food scene is starting to get crowded with a newish crop of burger restaurants that have opened recently like \u003ca href=\"http://kwikwayoakland.com/\">Kwik-Way\u003c/a>, \u003ca href=\"http://www.trueburgeroakland.com/\">Trueburger\u003c/a> and now \u003ca href=\"http://www.fsburger.com/\">Flipside\u003c/a>. \u003c/p>\n\u003cp>Housed in the now-shuttered Adam's Burger, Flipside serves up a wide variety of burgers, fries and shakes in a bright, colorful space. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1510-e1331095766175.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1510-e1331095766175.jpg\" alt=\"flipside\" title=\"flipside\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39948\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like the other recent additions to the neighborhood, Flipside emphasizes its premium ingredients. Their menu promises that they use \"100% all-natural certified Angus beef that is ground fresh daily. And is never frozen. Our beef is brought up with strict husbandry principles and never treated w/ hormones or antibiotics.\" They also offer vegetarian options with veggie burgers and salads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1508-e1331096599274.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1508-e1331095793219.jpg\" alt=\"flipside menu\" title=\"flipside menu\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39947\">\u003c/a>\u003c/p>\n\u003cp>At first glance, the large menu stocks the usual standards although there are a few unusual combinations like the \"Hangover\" (fried egg, yellow American cheese, applewood smoked bacon, French fries and Tabasco mayo, $10.50) and the \"Islander\" (grilled pineapple, Swiss cheese, grilled onions and teriyaki glaze, $9.50). \u003c/p>\n\u003cp>My husband and I went for the first two listed on the menu: the \"Classic\" (lettuce, tomato, red onion, lettuce and their housemade 'Flip' sauce -- their version of Thousand Island sauce) and \"California Sensation\" (avocado, Swiss cheese, sprouts and 'Flip' sauce, $9.50). All the burgers include fries or salad, and I upgraded my order to \"frings\" which is half fries, half onion rings. They've also got sweet potato, garlic and curly fries if you want something else besides the regular fried spuds. And you can also get your burgers on Texas Toast or a 9-grain bun. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1515-e1331095706520.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1515-e1331095706520.jpg\" alt=\"classic burger\" title=\"classic burger\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39950\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1513-e1331095737680.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1513-e1331095737680.jpg\" alt=\"california sensation\" title=\"california sensation\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39949\">\u003c/a>\u003c/p>\n\u003cp>There's a sign on the counter that says that as each 1/2 lb. burger is made to order, wait times can vary between 12-25 minutes depending on how busy they are. We settled in at our table, although we wished they toned down the music and widescreen TV a notch, which we found distracting since they were both blaring loudly at the same time.\u003c/p>\n\u003cp>Despite the promising provenance of the ingredients, when we took our first bites of our burgers, we found that they had been grilled well beyond medium. Needless to say, the \"California Sensation\" was less than sensational. The meat was on the dry side and even with the buttery \"signature classic\" buns slathered with Flip sauce, the burgers were below average. Their burgers are quite large as well, almost big enough for two -- and when they're overcooked, the portions are rather overwhelming. The thin-cut fries and onion rings were perfectly crisp, not too greasy and tasty, although the side salad of romaine lettuce, carrots, cucumber and tomato was undressed and elicited a ho-hum reaction from my husband. \u003c/p>\n\u003cp>So while we were disappointed with our first visit, Flipside's only had their doors open for several weeks. There's plenty of room for improvement, and of course there's many items we haven't tried yet like their \"fountain-style\" shakes and malts. In any event, the Flipside is the latest player in the busy burger battle that's unfolding in Oakland, and they're worth watching to see how they evolve over time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fsburger.com/\">Flipside\u003c/a>\u003cbr>\n3401 Lakeshore Ave\u003cbr>\n(between Longridge Rd & Trestle Glen Rd)\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 879-7195\u003cbr>\nHours:\u003cbr>\nMon-Sun 11 am - 9 pm\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/39945/new-burger-on-the-block-flipside",
"authors": [
"2100"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_181"
],
"tags": [
"bayareabites_10204",
"bayareabites_10205",
"bayareabites_14773",
"bayareabites_10203",
"bayareabites_10207",
"bayareabites_10206",
"bayareabites_10213",
"bayareabites_14757",
"bayareabites_1965",
"bayareabites_3875"
],
"featImg": "bayareabites_39950",
"label": "bayareabites"
},
"bayareabites_39673": {
"type": "posts",
"id": "bayareabites_39673",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "39673",
"score": null,
"sort": [
1330847178000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1330847178,
"format": "aside",
"disqusTitle": "Chef Joseph Manzare's Favorite Local Food Spots ",
"title": "Chef Joseph Manzare's Favorite Local Food Spots ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/joseph-mary.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/joseph-mary.jpg\" alt=\"Joseph Manzare and Mary Klingbeil\" title=\"Joseph Manzare and Mary Klingbeil\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-39678\">\u003c/a>SOMA resident Joseph Manzare is a native of the Bronx, NY, and started working in restaurants in his early teens. By 17, he was telling people he was getting ready to open his own place, and got a college degree in business. After that, he cooked at the five-star, five-diamond \u003ca href=\"http://www.hiltonwoodclifflake.com/\">Hilton in Woodcliff\u003c/a> in New Jersey. Then he moved to Los Angeles to apprentice with Jean-Francois Mettigner at L’Orangerie. Manzare spent all his spare time working at Spago, and came to the attention of Wolfgang Puck, who brought him on full-time. After two years at Spago, he traveled to Italy and spent ten months working at San Domenico in Imola. Returning to the States, he again joined with \u003ca href=\"http://www.wolfgangpuck.com/\">Wolfgang Puck\u003c/a> to be opening Sous Chef at Postrio in San Francisco, where he met his wife Mary Klingbeil, who was working as a waitress. Manzare explained, “I was kind of a loner chef that Wolfgang sent up to help get Postrio started. Mary and I met there 23 years ago.” \u003c/p>\n\u003cp>Soon, he was offered the position of Executive Chef at 44 at the Royalton in New York, where he was nominated “\u003ca href=\"http://jamesbeard.starchefs.com/old/events/1999/08/009.html\">Rising Star Chef of American Cuisine\u003c/a>” for the James Beard Awards. He was Chef at Granita in Malibu when he decided the time had come to launch his own restaurant. In 1997, Manzare and his wife and partner, Mary opened \u003ca href=\"http://www.globerestaurant.com/\">Globe\u003c/a> in San Francisco, serving up American-Italian food. The couple then opened Globe Venice Beach in 2000. He and Klingbeil opened the Italian spots \u003ca href=\"http://www.zuppa-sf.com/\">Zuppa\u003c/a> and the (now shuttered) Joey & Eddie’s. Pescheria was their seafood spot that had a brief run in Noe Valley. \u003ca href=\"http://www.hechosf.com/\">Hecho\u003c/a>, is their latest venture, a Tokyo style sushi and robata with a tequila bar and mariachi bands. \u003c/p>\n\u003cp>\u003cstrong>What sort of food experiences have your three sons had growing up around your restaurants?\u003c/strong>\u003cbr>\nMax (age 10) likes sushi, just like me. That’s probably because we’ve been going out together since he was a kid. I started taking him to Nobu’s original restaurant in L.A. when he was 2 yrs old. It was the start of our boys night out tradition. He has been to every restaurant in NYC, L.A. and all over the world. He comes into Hecho. Friday is still our boys night out. First, we’ll have sushi and then he’ll help me do skewers at the robata station. He’s done a lot of events, benefits, and comes to L.A. We do 1000s of the robatas, and it adds up to a lot of yakitori little skewers. \u003c/p>\n\u003cp>Mary was more protective when Wiley was born five years ago. We didn't take him out as much, so he’s still a little amazed and looking around when we go out to eat these days. August is 1 1/2 and with three boys, you can imagine what it’s like trying to get out.\u003c/p>\n\u003cp>\u003cstrong>Hecho is where you spend most of your time these days. What’s new there?\u003c/strong>\u003cbr>\nWe have chef \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/02/08/master-sushi-chef-sachio-kojima-resurfaces-at-hecho/\">Sachio Kojima\u003c/a>, who is the main guy. Sachio has a kind of infamy among chefs and the Japanese community. When he owned Kabuto A&S, on any given night, you’d probably be eating with five other chefs. He gets up at 6:30 and starts texting me and is usually there at Hecho ‘til 11 or so each night. I try to get him to take a day off, but he won’t. That means that if he doesn’t take a day off, I don’t either (laughs). We talked about me giving him some ownership of the restaurant, and for now we're taking it step-by-step. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\nI like the \u003ca href=\"http://www.agriculturalinstitute.org/sunday-san-rafael/\">Marin market on Sundays\u003c/a>. A lot of farmers don’t come to the city, so I can do some shopping with them in Marin. There’s always a ton of interesting things to see like nice greens, with all their individual heads and leaves. I like that the market always has the rotisserie truck and that porchetta sandwich. If I’m with the kids we’ll get a loaf of bread and some chicken, and hang out by the lake. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah Market\u003c/a> is great because they have live things like Monterey spot prawns, fresh out of the tank. They’re less expensive than we can buy from our wholesale fish retailers. The other side of the market has so many kind of fresh noodles from udon, ramen, and lo mein. There's probably a hundred kind of fresh noodles in there. It’s all fun to learn and play around with. On the dry side of the market, there’s every other kind of Asian ingredient you can imagine. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite date night spots?\u003c/strong>\u003cbr>\nI like to go to Fisherman’s Wharf and get live crab. All those little stands where they crack ‘em for you. It's great, if you don’t mind waiting 20 minutes. I always go to \u003ca href=\"http://www.crabonline.com/\">Alioto’s\u003c/a> because the guys there are really cool. Plus, it’s clean. We get two whole crabs and a couple cold cans of beer. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite meals to have with your family?\u003c/strong>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/manzare-family300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/manzare-family300.jpg\" alt=\"Manzare family\" title=\"Manzare family\" width=\"300\" height=\"400\" class=\"alignright size-full wp-image-39677\">\u003c/a>\u003cbr>\nWe like to pack up and BBQ at Crissy Field. I have a set up in the car with a knife and cutting board. We’ll put table cloths out, make some salad, and bring all the grill stuff. You can look out at the Golden Gate bridge and Alcatraz. It’s the greatest place to have a family dinner. \u003c/p>\n\u003cp>We usually go to \u003ca href=\"http://swanoysterdepotsf.com/\">Swan’s\u003c/a> if we have time and went there recently for my birthday. All the guys know us there. They’ve known Max since he was born. If they see Max and it’s the end of the line, they let him get in line to let us in, too. That’s a lot of fun. We get oysters, clams, crab salad. Wiley loves raw fish, oysters, clams, uni live in the shell; he’s the most adventurous eater. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nA banana split. When I was growing up, I always loved Dairy Queen. Here I go to \u003ca href=\"http://www.ghirardelli.com/\">Ghirardelli\u003c/a> because they have \u003ca href=\"http://www.ghirardelli.com/shops/GhirMenu_Dec2011.pdf\">huge ice cream dishes\u003c/a>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>What do you have planned for this year?\u003c/strong>\u003cbr>\nI’ve thought about maybe doing a book. Maybe when Sachio gets situated at Hecho, that'll happen. For travel, we’re going to try and plan a trip to Italy for a week or ten days. My true roots are Italian and I’ve worked in Italy in a lot of nice restaurants. \u003cbr clear=\"all\">\u003c/p>\n\n",
"disqusIdentifier": "39673 http://blogs.kqed.org/bayareabites/?p=39673",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/03/03/chef-joseph-manzares-favorite-local-food-spots/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1170,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1330980657,
"excerpt": "Hecho is Joseph Manzare and Mary Klingbeil's latest venture, a Tokyo style sushi and robata with a tequila bar and mariachi bands. Manzare shared some of his favorite local food spots with BAB. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Hecho is Joseph Manzare and Mary Klingbeil's latest venture, a Tokyo style sushi and robata with a tequila bar and mariachi bands. Manzare shared some of his favorite local food spots with BAB. ",
"title": "Chef Joseph Manzare's Favorite Local Food Spots | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Chef Joseph Manzare's Favorite Local Food Spots ",
"datePublished": "2012-03-03T23:46:18-08:00",
"dateModified": "2012-03-05T12:50:57-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "chef-joseph-manzares-favorite-local-food-spots",
"status": "publish",
"path": "/bayareabites/39673/chef-joseph-manzares-favorite-local-food-spots",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/joseph-mary.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/joseph-mary.jpg\" alt=\"Joseph Manzare and Mary Klingbeil\" title=\"Joseph Manzare and Mary Klingbeil\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-39678\">\u003c/a>SOMA resident Joseph Manzare is a native of the Bronx, NY, and started working in restaurants in his early teens. By 17, he was telling people he was getting ready to open his own place, and got a college degree in business. After that, he cooked at the five-star, five-diamond \u003ca href=\"http://www.hiltonwoodclifflake.com/\">Hilton in Woodcliff\u003c/a> in New Jersey. Then he moved to Los Angeles to apprentice with Jean-Francois Mettigner at L’Orangerie. Manzare spent all his spare time working at Spago, and came to the attention of Wolfgang Puck, who brought him on full-time. After two years at Spago, he traveled to Italy and spent ten months working at San Domenico in Imola. Returning to the States, he again joined with \u003ca href=\"http://www.wolfgangpuck.com/\">Wolfgang Puck\u003c/a> to be opening Sous Chef at Postrio in San Francisco, where he met his wife Mary Klingbeil, who was working as a waitress. Manzare explained, “I was kind of a loner chef that Wolfgang sent up to help get Postrio started. Mary and I met there 23 years ago.” \u003c/p>\n\u003cp>Soon, he was offered the position of Executive Chef at 44 at the Royalton in New York, where he was nominated “\u003ca href=\"http://jamesbeard.starchefs.com/old/events/1999/08/009.html\">Rising Star Chef of American Cuisine\u003c/a>” for the James Beard Awards. He was Chef at Granita in Malibu when he decided the time had come to launch his own restaurant. In 1997, Manzare and his wife and partner, Mary opened \u003ca href=\"http://www.globerestaurant.com/\">Globe\u003c/a> in San Francisco, serving up American-Italian food. The couple then opened Globe Venice Beach in 2000. He and Klingbeil opened the Italian spots \u003ca href=\"http://www.zuppa-sf.com/\">Zuppa\u003c/a> and the (now shuttered) Joey & Eddie’s. Pescheria was their seafood spot that had a brief run in Noe Valley. \u003ca href=\"http://www.hechosf.com/\">Hecho\u003c/a>, is their latest venture, a Tokyo style sushi and robata with a tequila bar and mariachi bands. \u003c/p>\n\u003cp>\u003cstrong>What sort of food experiences have your three sons had growing up around your restaurants?\u003c/strong>\u003cbr>\nMax (age 10) likes sushi, just like me. That’s probably because we’ve been going out together since he was a kid. I started taking him to Nobu’s original restaurant in L.A. when he was 2 yrs old. It was the start of our boys night out tradition. He has been to every restaurant in NYC, L.A. and all over the world. He comes into Hecho. Friday is still our boys night out. First, we’ll have sushi and then he’ll help me do skewers at the robata station. He’s done a lot of events, benefits, and comes to L.A. We do 1000s of the robatas, and it adds up to a lot of yakitori little skewers. \u003c/p>\n\u003cp>Mary was more protective when Wiley was born five years ago. We didn't take him out as much, so he’s still a little amazed and looking around when we go out to eat these days. August is 1 1/2 and with three boys, you can imagine what it’s like trying to get out.\u003c/p>\n\u003cp>\u003cstrong>Hecho is where you spend most of your time these days. What’s new there?\u003c/strong>\u003cbr>\nWe have chef \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/02/08/master-sushi-chef-sachio-kojima-resurfaces-at-hecho/\">Sachio Kojima\u003c/a>, who is the main guy. Sachio has a kind of infamy among chefs and the Japanese community. When he owned Kabuto A&S, on any given night, you’d probably be eating with five other chefs. He gets up at 6:30 and starts texting me and is usually there at Hecho ‘til 11 or so each night. I try to get him to take a day off, but he won’t. That means that if he doesn’t take a day off, I don’t either (laughs). We talked about me giving him some ownership of the restaurant, and for now we're taking it step-by-step. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\nI like the \u003ca href=\"http://www.agriculturalinstitute.org/sunday-san-rafael/\">Marin market on Sundays\u003c/a>. A lot of farmers don’t come to the city, so I can do some shopping with them in Marin. There’s always a ton of interesting things to see like nice greens, with all their individual heads and leaves. I like that the market always has the rotisserie truck and that porchetta sandwich. If I’m with the kids we’ll get a loaf of bread and some chicken, and hang out by the lake. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah Market\u003c/a> is great because they have live things like Monterey spot prawns, fresh out of the tank. They’re less expensive than we can buy from our wholesale fish retailers. The other side of the market has so many kind of fresh noodles from udon, ramen, and lo mein. There's probably a hundred kind of fresh noodles in there. It’s all fun to learn and play around with. On the dry side of the market, there’s every other kind of Asian ingredient you can imagine. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite date night spots?\u003c/strong>\u003cbr>\nI like to go to Fisherman’s Wharf and get live crab. All those little stands where they crack ‘em for you. It's great, if you don’t mind waiting 20 minutes. I always go to \u003ca href=\"http://www.crabonline.com/\">Alioto’s\u003c/a> because the guys there are really cool. Plus, it’s clean. We get two whole crabs and a couple cold cans of beer. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite meals to have with your family?\u003c/strong>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/manzare-family300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/manzare-family300.jpg\" alt=\"Manzare family\" title=\"Manzare family\" width=\"300\" height=\"400\" class=\"alignright size-full wp-image-39677\">\u003c/a>\u003cbr>\nWe like to pack up and BBQ at Crissy Field. I have a set up in the car with a knife and cutting board. We’ll put table cloths out, make some salad, and bring all the grill stuff. You can look out at the Golden Gate bridge and Alcatraz. It’s the greatest place to have a family dinner. \u003c/p>\n\u003cp>We usually go to \u003ca href=\"http://swanoysterdepotsf.com/\">Swan’s\u003c/a> if we have time and went there recently for my birthday. All the guys know us there. They’ve known Max since he was born. If they see Max and it’s the end of the line, they let him get in line to let us in, too. That’s a lot of fun. We get oysters, clams, crab salad. Wiley loves raw fish, oysters, clams, uni live in the shell; he’s the most adventurous eater. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nA banana split. When I was growing up, I always loved Dairy Queen. Here I go to \u003ca href=\"http://www.ghirardelli.com/\">Ghirardelli\u003c/a> because they have \u003ca href=\"http://www.ghirardelli.com/shops/GhirMenu_Dec2011.pdf\">huge ice cream dishes\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What do you have planned for this year?\u003c/strong>\u003cbr>\nI’ve thought about maybe doing a book. Maybe when Sachio gets situated at Hecho, that'll happen. For travel, we’re going to try and plan a trip to Italy for a week or ten days. My true roots are Italian and I’ve worked in Italy in a lot of nice restaurants. \u003cbr clear=\"all\">\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/39673/chef-joseph-manzares-favorite-local-food-spots",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_63",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_10191",
"bayareabites_10190",
"bayareabites_10187",
"bayareabites_9916",
"bayareabites_10188",
"bayareabites_336",
"bayareabites_10189"
],
"featImg": "bayareabites_39677",
"label": "bayareabites"
},
"bayareabites_39627": {
"type": "posts",
"id": "bayareabites_39627",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "39627",
"score": null,
"sort": [
1330709664000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1330709664,
"format": "aside",
"disqusTitle": "The new Caffe 817 in Old Oakland",
"title": "The new Caffe 817 in Old Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/owners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/owners.jpg\" alt=\"Owners Emily and Scott Goldenberg\" title=\"Owners Emily and Scott Goldenberg\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39655\">\u003c/a>\u003cbr>\n\u003cem>Owners Emily and Scott Goldenberg\u003c/em> \u003c/p>\n\u003cp>Have you been to \u003ca href=\"http://caffe817.com/\">Caffe 817\u003c/a> lately? Opened in 1993, this sunny hangout in Old Oakland changed hands last year. While the name and the Italian inspiration remains the name, new owners Scott and Emily Goldenberg have made the place their own. The couple, who met while both were working as sous-chefs at \u003ca href=\"http://www.zunicafe.com/\">Zuni Cafe\u003c/a>, are dedicated to bringing their love for local flavors and housemade products to downtown Oakland. At a recent breakfast for food writers and bloggers hosted by \u003ca href=\"http://www.oaklandlocal.com\">Oakland Local\u003c/a>, Scott and Emily showcased a few of their favorite brunch items and talked about what they're trying to do.\u003c/p>\n\u003cp>But first, what's that alluring, elusive flavor--not cinnamon--in that bowl of crunchy, not-too-sweet organic granola? It's cardamom, a legacy of Emily's Norwegian heritage. (Throughout Scandanavia, cardamom is a commonly addition to sweet breads and morning pastries.) Nutmeg's in there, and an herby-citrusy burst of coriander, too, tossed into a hearty mix of organic nuts, seeds, and grains. \u003c/p>\n\u003cp>Granola may not be Italian, but the coffee certainly is, or at least as Italian as you can get without leaving the West Coast. The Goldenbergs stock \u003ca href=\"http://www.mrespresso.com\">Mr. Espresso\u003c/a> beans, which Emily describes as \"as local as local can be,\" since their beans are roasted over oak just a few blocks away on 3rd Street close to Jack London Square. The family-run business was founded by the Italian-born Carlo Di Ruocco, who got his start as an importer of espresso machines. The Di Ruocco family \"come in for coffee all the time,\" Emily notes, while praising the \"real Italian profile\" of their beans. The Di Ruoccos were one of the first roasters in the area to source organic and certified fair-trade beans. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/jams.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/jams.jpg\" alt=\"jams\" title=\"jams\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39659\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While Scott works the poached-egg maker--which he describes, with pride, as \"an old-school piece of Italian gadgetry,\" Emily urges us to dress up our levain toast with a spoonful of one of her housemade winter preserves, including spiced apple butter, mandarin orange marmalade, and kiwi jam.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggpoacher.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggpoacher.jpg\" alt=\"egg poacher\" title=\"egg poacher\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39656\">\u003c/a>\u003c/p>\n\u003cp>But I can't resist ducking behind the counter to get a closer look at that egg poacher. It's a tall, streamlined metal box, with hot water in the base topped by a perforated metal insert. \"It's an old thing that doesn't break,\" marvels Scott as he cracks eggs into individual ceramic cups, then lowers them into the insert. Once the lid is shut, the eggs cook fast but gently, bain-marie style, in the circulating steam. A quick scoop around with a rubber spatula, and a perfectly shaped, consistently tender egg pops out, ready to be perched atop a slice of olivada-smeared levain toast or nestled into a dish of chunky, satisfying corned-beef hash. The corned beef starts with grass-fed brisket (sourced, depending on the season, from local \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a> or South Dakota's \u003ca href=\"http://preferredmeats.com/PMranch_stormhill2.htm\">Storm Hill Beef Cooperative\u003c/a>) that's brined for five days, then slow-cooked overnight to get \"uberdelicious,\" as Emily calls it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/hash.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/hash.jpg\" alt=\"corned beef hash\" title=\"corned beef hash\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39658\">\u003c/a>\u003c/p>\n\u003cp>We also get to try the Italian toast, a slim pressed hot sandwich of Italian proscuitto cotto (cooked ham) with rosemary paired with a domestic Gruyere (made by Wisconsin-based Roth Kase) and a tangy slather of mostarda, made with dried figs, cherries, and raisins poached with spices and wine and then pureed into jam, a untraditional touch that turns it from chunky condiment into versatile spread. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/hamtoast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/hamtoast.jpg\" alt=\"Italian toast - proscuitto and Gruyere\" title=\"Italian toast - proscuitto and Gruyere\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39657\">\u003c/a>\u003c/p>\n\u003cp>So far, the neighborhood's response to their freshened-up, seasonal menu has been strong. But since the name remains the same, Scott and Emily realize that many people, even formerly regular diners, may not yet know that the place is, in fact, new. It's just one of many challenges; the Goldenbergs also welcomed the arrival of their first child recently. A new restaurant, a new baby, and they still find time to make their own jam and cure their own brisket! If that's not a labor of love, what is? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://caffe817.com/\">Caffe 817\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/82sz2\">Map\u003c/a>\u003cbr>\n817 Washington St., Oakland, CA 94607\u003cbr>\nPhone: 510.271.7965\u003cbr>\nHours: Mon - Fri: 7:30am - 3pm, Sat: 8:30am - 3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/caffe817\">Caffe 817\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/caffe817\">@caffe817\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "39627 http://blogs.kqed.org/bayareabites/?p=39627",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/03/02/the-new-caffe-817-in-old-oakland/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 703,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1330709664,
"excerpt": "Emily and Scott Goldenberg take Caffe 817 in a new, seasonally inspired direction for Old Oakland. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Emily and Scott Goldenberg take Caffe 817 in a new, seasonally inspired direction for Old Oakland. ",
"title": "The new Caffe 817 in Old Oakland | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The new Caffe 817 in Old Oakland",
"datePublished": "2012-03-02T09:34:24-08:00",
"dateModified": "2012-03-02T09:34:24-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-new-caffe-817-in-old-oakland",
"status": "publish",
"path": "/bayareabites/39627/the-new-caffe-817-in-old-oakland",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/owners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/owners.jpg\" alt=\"Owners Emily and Scott Goldenberg\" title=\"Owners Emily and Scott Goldenberg\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39655\">\u003c/a>\u003cbr>\n\u003cem>Owners Emily and Scott Goldenberg\u003c/em> \u003c/p>\n\u003cp>Have you been to \u003ca href=\"http://caffe817.com/\">Caffe 817\u003c/a> lately? Opened in 1993, this sunny hangout in Old Oakland changed hands last year. While the name and the Italian inspiration remains the name, new owners Scott and Emily Goldenberg have made the place their own. The couple, who met while both were working as sous-chefs at \u003ca href=\"http://www.zunicafe.com/\">Zuni Cafe\u003c/a>, are dedicated to bringing their love for local flavors and housemade products to downtown Oakland. At a recent breakfast for food writers and bloggers hosted by \u003ca href=\"http://www.oaklandlocal.com\">Oakland Local\u003c/a>, Scott and Emily showcased a few of their favorite brunch items and talked about what they're trying to do.\u003c/p>\n\u003cp>But first, what's that alluring, elusive flavor--not cinnamon--in that bowl of crunchy, not-too-sweet organic granola? It's cardamom, a legacy of Emily's Norwegian heritage. (Throughout Scandanavia, cardamom is a commonly addition to sweet breads and morning pastries.) Nutmeg's in there, and an herby-citrusy burst of coriander, too, tossed into a hearty mix of organic nuts, seeds, and grains. \u003c/p>\n\u003cp>Granola may not be Italian, but the coffee certainly is, or at least as Italian as you can get without leaving the West Coast. The Goldenbergs stock \u003ca href=\"http://www.mrespresso.com\">Mr. Espresso\u003c/a> beans, which Emily describes as \"as local as local can be,\" since their beans are roasted over oak just a few blocks away on 3rd Street close to Jack London Square. The family-run business was founded by the Italian-born Carlo Di Ruocco, who got his start as an importer of espresso machines. The Di Ruocco family \"come in for coffee all the time,\" Emily notes, while praising the \"real Italian profile\" of their beans. The Di Ruoccos were one of the first roasters in the area to source organic and certified fair-trade beans. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/jams.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/jams.jpg\" alt=\"jams\" title=\"jams\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39659\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While Scott works the poached-egg maker--which he describes, with pride, as \"an old-school piece of Italian gadgetry,\" Emily urges us to dress up our levain toast with a spoonful of one of her housemade winter preserves, including spiced apple butter, mandarin orange marmalade, and kiwi jam.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggpoacher.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggpoacher.jpg\" alt=\"egg poacher\" title=\"egg poacher\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39656\">\u003c/a>\u003c/p>\n\u003cp>But I can't resist ducking behind the counter to get a closer look at that egg poacher. It's a tall, streamlined metal box, with hot water in the base topped by a perforated metal insert. \"It's an old thing that doesn't break,\" marvels Scott as he cracks eggs into individual ceramic cups, then lowers them into the insert. Once the lid is shut, the eggs cook fast but gently, bain-marie style, in the circulating steam. A quick scoop around with a rubber spatula, and a perfectly shaped, consistently tender egg pops out, ready to be perched atop a slice of olivada-smeared levain toast or nestled into a dish of chunky, satisfying corned-beef hash. The corned beef starts with grass-fed brisket (sourced, depending on the season, from local \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a> or South Dakota's \u003ca href=\"http://preferredmeats.com/PMranch_stormhill2.htm\">Storm Hill Beef Cooperative\u003c/a>) that's brined for five days, then slow-cooked overnight to get \"uberdelicious,\" as Emily calls it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/hash.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/hash.jpg\" alt=\"corned beef hash\" title=\"corned beef hash\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39658\">\u003c/a>\u003c/p>\n\u003cp>We also get to try the Italian toast, a slim pressed hot sandwich of Italian proscuitto cotto (cooked ham) with rosemary paired with a domestic Gruyere (made by Wisconsin-based Roth Kase) and a tangy slather of mostarda, made with dried figs, cherries, and raisins poached with spices and wine and then pureed into jam, a untraditional touch that turns it from chunky condiment into versatile spread. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/hamtoast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/hamtoast.jpg\" alt=\"Italian toast - proscuitto and Gruyere\" title=\"Italian toast - proscuitto and Gruyere\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39657\">\u003c/a>\u003c/p>\n\u003cp>So far, the neighborhood's response to their freshened-up, seasonal menu has been strong. But since the name remains the same, Scott and Emily realize that many people, even formerly regular diners, may not yet know that the place is, in fact, new. It's just one of many challenges; the Goldenbergs also welcomed the arrival of their first child recently. A new restaurant, a new baby, and they still find time to make their own jam and cure their own brisket! If that's not a labor of love, what is? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://caffe817.com/\">Caffe 817\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/82sz2\">Map\u003c/a>\u003cbr>\n817 Washington St., Oakland, CA 94607\u003cbr>\nPhone: 510.271.7965\u003cbr>\nHours: Mon - Fri: 7:30am - 3pm, Sat: 8:30am - 3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/caffe817\">Caffe 817\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/caffe817\">@caffe817\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/39627/the-new-caffe-817-in-old-oakland",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_60"
],
"tags": [
"bayareabites_10185",
"bayareabites_10186",
"bayareabites_14757"
],
"featImg": "bayareabites_39657",
"label": "bayareabites"
},
"bayareabites_39410": {
"type": "posts",
"id": "bayareabites_39410",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "39410",
"score": null,
"sort": [
1330639297000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1330639297,
"format": "aside",
"disqusTitle": "Talking Story at Ravi Kapur's Pop-Up, Liholiho Yacht Club",
"title": "Talking Story at Ravi Kapur's Pop-Up, Liholiho Yacht Club",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_39445\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ravkoa300.jpg\" alt=\"Chef Ravi Kapur and his son, Makoa. Photo: LLYC\" title=\"Chef Ravi Kapur and his son, Makoa. Photo: LLYC\" width=\"300\" height=\"402\" class=\"size-full wp-image-39445\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Chef Ravi Kapur and his son, Makoa. Photo: LLYC\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/06/food-secrets-of-prospects-chef-ravi-kapur/\">Ravi Kapur\u003c/a>, formerly of \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a> and \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>, brings his homegrown version of \u003cem>ohana\u003c/em> (Hawaiian for 'family') to a pop-up restaurant he is calling \u003ca href=\"https://www.facebook.com/liholihoyachtclub\">Liholiho Yacht Club\u003c/a>. The pop-up is happening at \u003ca href=\"http://citizensbandsf.com/\">Citizen's Band\u003c/a> in San Francisco for a total of four Monday nights. I attended the second dinner and there are two more scheduled with a possibility for additional ones in the future. The menu pulls from dishes that Kapur created with his friends in mind: the idea being to bring people together, eat family style, and enjoy each others company—without having to be an 'over-the-top-foodie experience.'\u003c/p>\n\u003cp>“In Hawaii, everyone seems to cook. It's a function of survival. Cooking isn't intimidating.” Kapur brings the easiness of his native Oahu to his menu, with dishes like tender \u003ca href=\"http://www.hawaiimagazine.com/blogs/hawaii_today/2010/2/11/Hawaii_style_pulehu_steak_recipe\">pulehu\u003c/a> beef tongue and smoked tako (octopus) easily shared between friends. Discussing the idea behind the pop-up, Kapur says, “I'm cooking with flavors I grew up with and not having to fit my inspiration into a fine-dining context.”\u003c/p>\n\u003cp>Though the food intentionally steers away from being 'fine dining,' the decade that Kapur spent as chef de cuisine at Boulevard and then executive chef at Prospect is evident in the dishes' execution: they look simple, but each of them has multiple ingredients that have been lovingly prepared for days before the pop-up: kimchi to accompany the main courses fermenting in the kitchen, three kinds of radishes pickling before being sliced onto appetizers, sugar caramelizing for the short-rib glaze.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2LLYCmenu-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2LLYCmenu-new-150x150.jpg\" alt=\"LLYC menu\" title=\"LLYC menu\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-39574\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2LLYCmenu-new.jpg\" rel=\"lightbox\">Liholiho Yacht Club’s menu\u003c/a> is fixed price, with no substitutions, set at $65 per person which includes tax and tip. The price tag might seem hefty, but considering that both the appetizer and the entrée courses include five dishes per person, there are two desserts, and all of the ingredients are high quality, your full belly will thank you after you 'grind'(Hawaiian slang for 'eats').\u003c/p>\n\u003cp>Sitting down at a cozy table at Citizen's Band, the first noticeable feature is the relaxed atmosphere. Even the servers have warm Hawaiian smiles and \u003ca href=\"http://www.myspace.com/maunaloa88\">Mauna Loa\u003c/a> music plays through the speakers. Tables are filled with groups of friends \"talking story.\"\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2F&set_id=72157629490438603&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%2F72157629490438603%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2F&set_id=72157629490438603&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cblockquote>\u003cp>\"When I was just on Maui, I was talking story, I mean 'hanging out' (he quickly corrects himself for my Californian ears) with my Uncle George,\" Kapur said. \"He was telling me about how when he was younger, and racing \u003ca href=\"http://www.hobiecat.com/sailing/\">Hobie Cats\u003c/a>, he and his friends would throw parties to pay for their supplies. They would go down to the beach and throw a party--fire up the grill, ice down the beer, and get a band to play,\" reminisces Kapur. \"They would charge a modest price--the intention was to make enough money to allow them to do what they loved. They realized they needed a name for their 'organization' and he lived on Liholiho street so decided to name it Liholiho Yacht Club. I loved the name \u003cem>and\u003c/em> the idea: to throw a party to allow you to keep doing what you love.\"\u003c/p>\u003c/blockquote>\n\u003cp>About the future of the pop-up, Kapur says there is \"no grand plan, no long term goal,\" though he expresses admiration for Citizen's Band owner Chris Beerman for \"taking care of his neighborhood first,\" and says one day he hopes to be able to do the same in the neighborhood he's lived in for 15 years: the Mission.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/12diners_560.jpg\" alt=\"Ravi Kapur hanging with a table of diners at LLYC\" title=\"Ravi Kapur hanging with a table of diners at LLYC\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39427\">\u003cbr>\n\u003cem>Ravi Kapur hanging with a table of diners at LLYC.\u003c/em>\u003c/p>\n\u003cp>I’d recommend dining at Liholiho with a few friends. Portions are adjusted for smaller parties, but there’s something so inviting about the platters of Asian-influenced Hawaiian soul food. The Korean-style fried quail with a red Fresno chile barbecue sauce is especially noteworthy. The idea of digging into platefuls of soy-date glazed shortribs, fermented-miso sauced Brussels sprouts, and thin, tenderly-grilled beef tongue is even more appealing when you’re with a few friends, washing it all down with several communal bottles of \u003ca href=\"http://en.wikipedia.org/wiki/Sapporo_Brewery\">Sapporo\u003c/a> or \u003ca href=\"http://www.asahibeer.com/\">Asahi\u003c/a> beer.\u003c/p>\n\u003cp>The dishes for each course arrived all together, the five dishes took up most of the room on the table. The appetizer course dishes consisted of: small bites of potatoes in a white-miso vinaigrette, finished with steelhead roe and crispy potato skins; cold roasted sunchokes with large, dried nori flakes on a stripe of seaweed \"ranch\"; spicy clams in a red Thai curry sauce peppered with crispy strips of pig ears and larger chunks of the ear meat floating in the broth; and pungent house-smoked tako, cut nicely by spicy pickled radishes, sesame oil, and plenty of sesame seeds to give the dish a nice crunch that offsets the soft tako.\u003c/p>\n\u003cp>Don't eat a late lunch before dining at Liholiho Yacht Club, you'll want to save plenty of room for the deep-fried half-quail and the sweetly salty pork ribs. The vegetable sides accompanying the dishes have a fermented tang to them, and everything is self-served over a bed of sticky shiitake rice that's been steamed in a lotus leaf, Chinese-style.\u003c/p>\n\u003cblockquote>\u003cp>“The food I'm cooking is very personal and influenced strongly by my childhood,” says Kapur on a Sunday afternoon as he brines pig ears that will eventually get thin-sliced and deep-fried to accompany a steaming bowl of clams during the appetizer course. “There's a lot of nostalgia on the menu. Eating smoked tako is one of my earliest food memories. \u003ca href=\"http://en.wikipedia.org/wiki/Malasada\">Malasadas\u003c/a>...they're everywhere. The ones I looked forward to the most were at the \u003ca href=\"http://en.wikipedia.org/wiki/Punahou_School\">Punahou School\u003c/a> carnival... that's the school Obama went to!”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/18donuts-2_560.jpg\" alt=\"Liholiho Yacht Club: Malasadas, cinnamon sugar. Photo: Ella Lawrence\" title=\"Liholiho Yacht Club: Malasadas, cinnamon sugar. Photo: Ella Lawrence\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39435\">\u003cbr>\n\u003cem>Liholiho Yacht Club: Malasadas, cinnamon sugar.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/liholihoyachtclub\">Liholiho Yacht Club\u003c/a>\u003cbr>\nMake your reservation here, at \u003ca href=\"http://citizensbandsf.com/\">Citizen's Band\u003c/a>\u003cbr>\n1198 Folsom Street (at 8th)\u003cbr>\nMondays March 5 and March 12, 5:30-10pm.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/Liholihoclub\">@Liholihoclub\u003c/a> \u003c/p>\n\n",
"disqusIdentifier": "39410 http://blogs.kqed.org/bayareabites/?p=39410",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/03/01/talking-story-at-ravi-kapurs-pop-up-liholiho-yacht-club/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1002,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1330639297,
"excerpt": "Chef Ravi Kapur, formerly of Boulevard and Prospect, has set aside his fine dining ways in favor of cooking the soul food he loves for his friends. He tests those waters at a new pop-up restaurant, Liholiho Yacht Club. Bay Area Bites attended the second in the series of four dinners: here's what we ate.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Chef Ravi Kapur, formerly of Boulevard and Prospect, has set aside his fine dining ways in favor of cooking the soul food he loves for his friends. He tests those waters at a new pop-up restaurant, Liholiho Yacht Club. Bay Area Bites attended the second in the series of four dinners: here's what we ate.",
"title": "Talking Story at Ravi Kapur's Pop-Up, Liholiho Yacht Club | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Talking Story at Ravi Kapur's Pop-Up, Liholiho Yacht Club",
"datePublished": "2012-03-01T14:01:37-08:00",
"dateModified": "2012-03-01T14:01:37-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "talking-story-at-ravi-kapurs-pop-up-liholiho-yacht-club",
"status": "publish",
"path": "/bayareabites/39410/talking-story-at-ravi-kapurs-pop-up-liholiho-yacht-club",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_39445\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ravkoa300.jpg\" alt=\"Chef Ravi Kapur and his son, Makoa. Photo: LLYC\" title=\"Chef Ravi Kapur and his son, Makoa. Photo: LLYC\" width=\"300\" height=\"402\" class=\"size-full wp-image-39445\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Chef Ravi Kapur and his son, Makoa. Photo: LLYC\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/06/food-secrets-of-prospects-chef-ravi-kapur/\">Ravi Kapur\u003c/a>, formerly of \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a> and \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>, brings his homegrown version of \u003cem>ohana\u003c/em> (Hawaiian for 'family') to a pop-up restaurant he is calling \u003ca href=\"https://www.facebook.com/liholihoyachtclub\">Liholiho Yacht Club\u003c/a>. The pop-up is happening at \u003ca href=\"http://citizensbandsf.com/\">Citizen's Band\u003c/a> in San Francisco for a total of four Monday nights. I attended the second dinner and there are two more scheduled with a possibility for additional ones in the future. The menu pulls from dishes that Kapur created with his friends in mind: the idea being to bring people together, eat family style, and enjoy each others company—without having to be an 'over-the-top-foodie experience.'\u003c/p>\n\u003cp>“In Hawaii, everyone seems to cook. It's a function of survival. Cooking isn't intimidating.” Kapur brings the easiness of his native Oahu to his menu, with dishes like tender \u003ca href=\"http://www.hawaiimagazine.com/blogs/hawaii_today/2010/2/11/Hawaii_style_pulehu_steak_recipe\">pulehu\u003c/a> beef tongue and smoked tako (octopus) easily shared between friends. Discussing the idea behind the pop-up, Kapur says, “I'm cooking with flavors I grew up with and not having to fit my inspiration into a fine-dining context.”\u003c/p>\n\u003cp>Though the food intentionally steers away from being 'fine dining,' the decade that Kapur spent as chef de cuisine at Boulevard and then executive chef at Prospect is evident in the dishes' execution: they look simple, but each of them has multiple ingredients that have been lovingly prepared for days before the pop-up: kimchi to accompany the main courses fermenting in the kitchen, three kinds of radishes pickling before being sliced onto appetizers, sugar caramelizing for the short-rib glaze.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2LLYCmenu-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2LLYCmenu-new-150x150.jpg\" alt=\"LLYC menu\" title=\"LLYC menu\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-39574\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2LLYCmenu-new.jpg\" rel=\"lightbox\">Liholiho Yacht Club’s menu\u003c/a> is fixed price, with no substitutions, set at $65 per person which includes tax and tip. The price tag might seem hefty, but considering that both the appetizer and the entrée courses include five dishes per person, there are two desserts, and all of the ingredients are high quality, your full belly will thank you after you 'grind'(Hawaiian slang for 'eats').\u003c/p>\n\u003cp>Sitting down at a cozy table at Citizen's Band, the first noticeable feature is the relaxed atmosphere. Even the servers have warm Hawaiian smiles and \u003ca href=\"http://www.myspace.com/maunaloa88\">Mauna Loa\u003c/a> music plays through the speakers. Tables are filled with groups of friends \"talking story.\"\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2F&set_id=72157629490438603&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%2F72157629490438603%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2F&set_id=72157629490438603&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cblockquote>\u003cp>\"When I was just on Maui, I was talking story, I mean 'hanging out' (he quickly corrects himself for my Californian ears) with my Uncle George,\" Kapur said. \"He was telling me about how when he was younger, and racing \u003ca href=\"http://www.hobiecat.com/sailing/\">Hobie Cats\u003c/a>, he and his friends would throw parties to pay for their supplies. They would go down to the beach and throw a party--fire up the grill, ice down the beer, and get a band to play,\" reminisces Kapur. \"They would charge a modest price--the intention was to make enough money to allow them to do what they loved. They realized they needed a name for their 'organization' and he lived on Liholiho street so decided to name it Liholiho Yacht Club. I loved the name \u003cem>and\u003c/em> the idea: to throw a party to allow you to keep doing what you love.\"\u003c/p>\u003c/blockquote>\n\u003cp>About the future of the pop-up, Kapur says there is \"no grand plan, no long term goal,\" though he expresses admiration for Citizen's Band owner Chris Beerman for \"taking care of his neighborhood first,\" and says one day he hopes to be able to do the same in the neighborhood he's lived in for 15 years: the Mission.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/12diners_560.jpg\" alt=\"Ravi Kapur hanging with a table of diners at LLYC\" title=\"Ravi Kapur hanging with a table of diners at LLYC\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39427\">\u003cbr>\n\u003cem>Ravi Kapur hanging with a table of diners at LLYC.\u003c/em>\u003c/p>\n\u003cp>I’d recommend dining at Liholiho with a few friends. Portions are adjusted for smaller parties, but there’s something so inviting about the platters of Asian-influenced Hawaiian soul food. The Korean-style fried quail with a red Fresno chile barbecue sauce is especially noteworthy. The idea of digging into platefuls of soy-date glazed shortribs, fermented-miso sauced Brussels sprouts, and thin, tenderly-grilled beef tongue is even more appealing when you’re with a few friends, washing it all down with several communal bottles of \u003ca href=\"http://en.wikipedia.org/wiki/Sapporo_Brewery\">Sapporo\u003c/a> or \u003ca href=\"http://www.asahibeer.com/\">Asahi\u003c/a> beer.\u003c/p>\n\u003cp>The dishes for each course arrived all together, the five dishes took up most of the room on the table. The appetizer course dishes consisted of: small bites of potatoes in a white-miso vinaigrette, finished with steelhead roe and crispy potato skins; cold roasted sunchokes with large, dried nori flakes on a stripe of seaweed \"ranch\"; spicy clams in a red Thai curry sauce peppered with crispy strips of pig ears and larger chunks of the ear meat floating in the broth; and pungent house-smoked tako, cut nicely by spicy pickled radishes, sesame oil, and plenty of sesame seeds to give the dish a nice crunch that offsets the soft tako.\u003c/p>\n\u003cp>Don't eat a late lunch before dining at Liholiho Yacht Club, you'll want to save plenty of room for the deep-fried half-quail and the sweetly salty pork ribs. The vegetable sides accompanying the dishes have a fermented tang to them, and everything is self-served over a bed of sticky shiitake rice that's been steamed in a lotus leaf, Chinese-style.\u003c/p>\n\u003cblockquote>\u003cp>“The food I'm cooking is very personal and influenced strongly by my childhood,” says Kapur on a Sunday afternoon as he brines pig ears that will eventually get thin-sliced and deep-fried to accompany a steaming bowl of clams during the appetizer course. “There's a lot of nostalgia on the menu. Eating smoked tako is one of my earliest food memories. \u003ca href=\"http://en.wikipedia.org/wiki/Malasada\">Malasadas\u003c/a>...they're everywhere. The ones I looked forward to the most were at the \u003ca href=\"http://en.wikipedia.org/wiki/Punahou_School\">Punahou School\u003c/a> carnival... that's the school Obama went to!”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/18donuts-2_560.jpg\" alt=\"Liholiho Yacht Club: Malasadas, cinnamon sugar. Photo: Ella Lawrence\" title=\"Liholiho Yacht Club: Malasadas, cinnamon sugar. Photo: Ella Lawrence\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39435\">\u003cbr>\n\u003cem>Liholiho Yacht Club: Malasadas, cinnamon sugar.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/liholihoyachtclub\">Liholiho Yacht Club\u003c/a>\u003cbr>\nMake your reservation here, at \u003ca href=\"http://citizensbandsf.com/\">Citizen's Band\u003c/a>\u003cbr>\n1198 Folsom Street (at 8th)\u003cbr>\nMondays March 5 and March 12, 5:30-10pm.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/Liholihoclub\">@Liholihoclub\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/39410/talking-story-at-ravi-kapurs-pop-up-liholiho-yacht-club",
"authors": [
"5325"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_90"
],
"tags": [
"bayareabites_10179",
"bayareabites_10180",
"bayareabites_2165",
"bayareabites_10181",
"bayareabites_9242",
"bayareabites_493"
],
"featImg": "bayareabites_39445",
"label": "bayareabites"
},
"bayareabites_39190": {
"type": "posts",
"id": "bayareabites_39190",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "39190",
"score": null,
"sort": [
1330512139000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1330512139,
"format": "aside",
"disqusTitle": "Well Fed: Greenwood/Phinney Ridge Neighborhood, Seattle",
"title": "Well Fed: Greenwood/Phinney Ridge Neighborhood, Seattle",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chocolatifront.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chocolatifront.jpg\" alt=\"chocolati greenwood\" title=\"chocolati greenwood\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-39191\">\u003c/a>\u003c/p>\n\u003cp>The Greenwood/Phinney Ridge neighborhood in Seattle is rich with great coffee shops, artisan ice cream, cafes, burger joints, neighborhood bars, antique stores -- even a Tibetan monastery. It is quite strollable, charming, and easy to get around. Next time you're in Seattle, it's time to venture away from downtown into some of the Northern neighborhoods, and this is as good a place to start as any. When traveling, there's such an inclination to start with the main tourist sites (\u003ca href=\"http://spaceneedle.com/\">The Space Needle\u003c/a>, \u003ca href=\"http://www.seattle.gov/tour/carkeek.htm\">Carkeek Park\u003c/a>, \u003ca href=\"http://www.seattle.gov/parks/environment/discovery.htm\">Discovery Park\u003c/a>,\u003ca href=\"http://www.seattle.gov/tour/locks.htm\"> The Ballard Locks\u003c/a>) and those things are all wonderful. But much like San Francisco, Seattle is a city built around its neighborhoods. Not many folks live right smack downtown and the neighborhoods offer such rich history, lively cafes, libraries, zoos, and new small businesses. It's time to branch out, and Greenwood/Phinney (or Phinneywood as its often called) is the best place I can think of to start. \u003c/p>\n\u003cp>\u003cstrong>Chocolati\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chocolati2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chocolati2.jpg\" alt=\"chocolati interior\" title=\"chocolati interior\" width=\"560\" height=\"345\" class=\"alignnone size-full wp-image-39192\">\u003c/a>\u003cbr>\n\u003cem>European-style Hot chocolate at Chocolati\u003c/em>\u003c/p>\n\u003cp>This local chain of chocolate shop/coffee bars opened in 2000 and now they have locations in Greenwood, Greenlake, Wallingford, and inside the \u003ca href=\"http://www.spl.org/\">Seattle Public Library\u003c/a>. I've fallen pretty hard for Chocolati, largely because of their cream truffles (made with fresh cream and dark or milk chocolate and very little else) and European-style drinking chocolate. They sell their hot chocolate in bulk to take home, and do traditional espresso drinks and drip coffee as well. The Greenwood location just got their beer and wine license, so it's also a nice mellow spot to come in the evening and wind down with a glass of Cabernet. During the day, Chocolati is, hands down, the best place in Greenwood to get a little reading or studying done: there is ample table space, good light, and a warm wintery ambiance that lends itself well to settling in with a book from the library across the street. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chocolati.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chocolati.jpg\" alt=\"chocolati cocoa and truffles\" title=\"chocolati cocoa and truffles\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-39193\">\u003c/a>\u003cbr>\n\u003cem>Hot Chocolate and Truffles at Chocolati \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To visit: \u003ca href=\"http://www.chocolati.com/new/Locations-and-Hours.html\">Chocolati\u003c/a>\u003cbr>\n8319 Greenwood Avenue North\u003cbr>\nSeattle, Washington 98103\u003cbr>\n(206) 783-7078\u003cbr>\nHours: Monday - Saturday: 7:30 am - 11:00 pm\u003cbr>\nSunday: 9:00 am-11:00 pm\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Phinney Market\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/phinney-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/phinney-market.jpg\" alt=\"phinney market\" title=\"phinney market\" width=\"560\" height=\"430\" class=\"alignnone size-full wp-image-39224\">\u003c/a>\u003cbr>\nPhinney Market is the kind of place you wish would open in your neighborhood. They offer morning coffee, light pastries and egg sandwiches to begin the day and graduate to a cafe-style lunch menu, and a more substantial dinner service. The space is large and bright, with high ceilings, a long bar and a big communal table. On a typical day, there are Phinney Ridge moms and kids, young couples on dates, and neighborhood folks taking a reprieve from the demands of the day. And this is the place to do it--food wise, everything is solid. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/burger.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-39226\">\u003c/a>\u003cbr>\n\u003cem>Caleb's Blue Burger with Painted Hills Beef\u003c/em>\u003c/p>\n\u003cp>The blue cheese burger served on a \u003ca href=\"http://www.macrinabakery.com/\">Macrina\u003c/a> brioche bun is perfectly juicy with just the right amount of blue cheese and mushrooms, and the House Beef Chili served with sour cream and and a wedge of baguette is filling on the coldest of February afternoons. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chili.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chili.jpg\" alt=\"chili\" title=\"chili\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-39227\">\u003c/a>\u003cbr>\n\u003cem>Phinney Market's Beef Chili\u003c/em>\u003c/p>\n\u003cp>And from 3-5 p.m. they offer Happy Hour prices on some of their most popular dishes, making something like the 1/4 pound burger a mere $4! With local roasters \u003ca href=\"http://www.truenorthcoffeecafe.com/\">True North coffee\u003c/a> and local beers like \u003ca href=\"http://hilliardsbeer.com/\">Hilliards \u003c/a>and \u003ca href=\"http://www.ironhorsebrewery.com/\">Iron Horse\u003c/a> this is a place you not only want to support because the food is so darn good, but you feel good doing so, too. \u003c/p>\n\u003cp>To visit: \u003ca href=\"http://phinneymarketpub.com/index.htm\">Phinney Market\u003c/a>\u003cbr>\n5918 Phinney Avenue N.\u003cbr>\nSeattle, WA 98103\u003cbr>\n(206) 219-9105\u003cbr>\nHours: Monday - Thursday: 7 am - 9 pm (Breakfast 7-11, Lunch 11-3, Happy hour 3-5, Dinner 5-9)\u003cbr>\nFriday: 7 am - 11 pm (Breakfast 7-11, Lunch 11-3, Happy hour 3-5, Dinner 5-10)\u003cbr>\nSaturday: 7 am - 11 pm (Brunch 8-2, Happy hour 2-4, Dinner 4-10)\u003cbr>\nSunday: 7 am - 9 pm (Brunch 8-2, Happy hour 2-4, Dinner 4-9)\u003c/p>\n\u003cp>\u003cstrong>A la Mode Pie\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/a-la-mode-pie-exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/a-la-mode-pie-exterior.jpg\" alt=\"a la mode pie\" title=\"a la mode pie\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-39194\">\u003c/a>\u003cbr>\nThere is a surprising lack of good pie in Seattle. I haven't quite figured out why seeing that there is certainly no lack of coffee shops and tea bars. But the pie landscape is certainly getting better ever since\u003ca href=\"http://alamodeseattle.com/\"> A la Mode Pie\u003c/a> opened on Phinney Ridge. Previously an online delivery service, the demand became too great and owner Chris Porter decided to take the plunge and open a shop. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Pie-Menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Pie-Menu.jpg\" alt=\"Pie Menu\" title=\"Pie Menu\" width=\"540\" height=\"320\" class=\"alignnone size-full wp-image-39195\">\u003c/a>\u003cbr>\n\u003cem>Seemingly Endless Choices at A la Mode Pie\u003c/em>\u003c/p>\n\u003cp>A la Mode offers at least 10-12 flavors of pie at any one time, with seasonal variations making an appearance on any given day. Customers can purchase pie by the slice, as well as whole 9\" pies which are made-to-order using organic, locally-sourced fruits.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/apple-pie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/apple-pie.jpg\" alt=\"apple pie\" title=\"apple pie\" width=\"540\" height=\"413\" class=\"alignnone size-full wp-image-39196\">\u003c/a>\u003cbr>\n\u003cem>Apple Pear Pie\u003c/em>\u003c/p>\n\u003cp>As an apple pie aficionado, I have to say that their Apple Pear Pie is quite good. It's made of sweet, tart Washington apples and organic D’Anjou pears with a little freshly grated ginger, and a dash of cinnamon. Where some apple pies tend towards a soggy bottom crust, A la Mode's apple pear pie has a crust that's perfectly crisp from the top down and a filling that's spiced just enough (not too much cinnamon and a slight hand with the ginger). The apples and pears remain slightly crisp, and the crust is buttery and flaky. This is a very fine slice of pie, indeed. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/peanutbutterpie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/peanutbutterpie.jpg\" alt=\"peanut butter pie\" title=\"peanut butter pie\" width=\"540\" height=\"409\" class=\"alignnone size-full wp-image-39197\">\u003c/a>\u003cbr>\n\u003cem>A Big Wedge of Peanut Butter Pie\u003c/em>\u003c/p>\n\u003cp>The slice of peanut butter pie was wonderful as well, although this one is really meant for sharing: rich, dense peanut butter filling topped with a light chocolate frosting sprinkled with chopped peanuts. It begs for a cup of coffee which they have plenty of along with comfortable seating, good people-watching, and even pints of \u003ca href=\"http://bluebirdseattle.blogspot.com/\">Bluebird\u003c/a> ice cream to take home with you. \u003c/p>\n\u003cp>To visit: \u003ca href=\"http://alamodeseattle.com/\">A la Mode Pie\u003c/a>\u003cbr>\n5821 Phinney Ave N (across from the Zoo)\u003cbr>\nSeattle, WA\u003cbr>\n(206) 383-3796\u003cbr>\nHours: 7am-7pm, daily\u003c/p>\n\u003cp>\u003cstrong>Herkimer Coffee\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/herkimer-exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/herkimer-exterior.jpg\" alt=\"herkimer exterior\" title=\"herkimer exterior\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-39198\">\u003c/a>\u003cbr>\nHerkimer Coffee says that their \"purpose is to create a coffee experience of the highest possible quality.\" Within this mission, they sell wholesale and have two retail shops. The Greenwood shop is light and airy with a variety of espresso drinks and pastries (including \u003ca href=\"http://www.mightyo.com/\">Mighty O Donuts!\u003c/a>). For anyone pondering Herkimer for wholesale, they offer individualized cuppings so the subtleties and nuances of each bean and roast can be experienced and understood. Their website offers excellent \u003ca href=\"http://www.herkimercoffee.com/brewinfo.html\">Home Brewing Tips\u003c/a> and a nice \u003ca href=\"http://www.baristaexchange.com/profiles/blog/list?user=2kc574vaffzui\">Roaster's Blog\u003c/a> that details the different flavor profiles of coffees they've recently brought in. While it does tend to be young kid/parent central here (not really the best place to read or study, especially on the weekends), I'm always struck with how affordable Herkimer is. Each espresso drink comes with 2 shots, so a small latte starts at just $2.68. This makes a traveling wallet or a local Seattle wallet very happy, indeed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Herkimer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Herkimer.jpg\" alt=\"Herkimer\" title=\"Herkimer\" width=\"560\" height=\"333\" class=\"alignnone size-full wp-image-39199\">\u003c/a>\u003cbr>\nTo visit: \u003ca href=\"http://www.herkimercoffee.com/\">Herkimer Coffee\u003c/a>\u003cbr>\n7320 Greenwood Avenue\u003cbr>\nSeattle, Washington 98103\u003cbr>\n(206) 784-0202\u003cbr>\nHours: Mon-Fri 6am-6pm; Sat-Sun 7am-6pm \u003c/p>\n\u003cp>\u003cstrong>Bluebird\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/bluebird.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/bluebird.jpg\" alt=\"bluebird\" title=\"bluebird\" width=\"560\" height=\"497\" class=\"alignnone size-full wp-image-39228\">\u003c/a>\u003cbr>\nOn a cold February day, ice cream may seem like an unlikely choice. Unless, of course, you realize that if you waited for the perfect, hot ice cream day in Seattle it could be a long wait. And at \u003ca href=\"http://bluebirdseattle.blogspot.com/\">Bluebird\u003c/a>, you're met with uber-creamy, irresistible flavors including the CB Peanut Butter made with fresh roasted organic Valencia peanuts, Chocolate Pudding, or the Elysian Stout made from Dragon's Tooth Stout, brewed next door at \u003ca href=\"http://www.elysianbrewing.com/\">The Elysian Brewery\u003c/a>. Or perhaps a hand-crafted milkshake and a board game is more your style? Regardless, Bluebird uses all-natural dairy from local Washington and Oregon cows, and they're constantly experimenting with new, seasonal flavor combinations (forcing you to visit often). As if that weren't enough, there are rumors of a back patio and a beer license so they can start doing dessert floats in the summer. All good things. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/BluebirdFinal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/BluebirdFinal.jpg\" alt=\"Bluebird\" title=\"Bluebird\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-39229\">\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>To visit: \u003ca href=\"http://bluebirdseattle.blogspot.com/\">Bluebird\u003c/a>\u003cbr>\n7400 Greenwood Avenue North\u003cbr>\nSeattle, WA 98103\u003cbr>\n206-588-1079\u003cbr>\nHours: Daily 12:00 pm to 10:00 pm\u003cbr>\n\u003cem>Summer Hours:\u003cbr>\nSunday - Thursday 12:00pm - 10:00pm\u003cbr>\nFriday & Saturday 12:00pm - 11:00pm\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "39190 http://blogs.kqed.org/bayareabites/?p=39190",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/02/29/well-fed-greenwoodphinney-ridge-neighborhood-seattle/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1380,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1330512139,
"excerpt": "Next time you're in Seattle, the Greenwood and Phinney Ridge neighborhoods are some of the richest for food, walkability, and charm. Megan Gordon sets out to find the most delicious and inviting spots for morning, noon, and night. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Next time you're in Seattle, the Greenwood and Phinney Ridge neighborhoods are some of the richest for food, walkability, and charm. Megan Gordon sets out to find the most delicious and inviting spots for morning, noon, and night. ",
"title": "Well Fed: Greenwood/Phinney Ridge Neighborhood, Seattle | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Well Fed: Greenwood/Phinney Ridge Neighborhood, Seattle",
"datePublished": "2012-02-29T02:42:19-08:00",
"dateModified": "2012-02-29T02:42:19-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "well-fed-greenwoodphinney-ridge-neighborhood-seattle",
"status": "publish",
"path": "/bayareabites/39190/well-fed-greenwoodphinney-ridge-neighborhood-seattle",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chocolatifront.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chocolatifront.jpg\" alt=\"chocolati greenwood\" title=\"chocolati greenwood\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-39191\">\u003c/a>\u003c/p>\n\u003cp>The Greenwood/Phinney Ridge neighborhood in Seattle is rich with great coffee shops, artisan ice cream, cafes, burger joints, neighborhood bars, antique stores -- even a Tibetan monastery. It is quite strollable, charming, and easy to get around. Next time you're in Seattle, it's time to venture away from downtown into some of the Northern neighborhoods, and this is as good a place to start as any. When traveling, there's such an inclination to start with the main tourist sites (\u003ca href=\"http://spaceneedle.com/\">The Space Needle\u003c/a>, \u003ca href=\"http://www.seattle.gov/tour/carkeek.htm\">Carkeek Park\u003c/a>, \u003ca href=\"http://www.seattle.gov/parks/environment/discovery.htm\">Discovery Park\u003c/a>,\u003ca href=\"http://www.seattle.gov/tour/locks.htm\"> The Ballard Locks\u003c/a>) and those things are all wonderful. But much like San Francisco, Seattle is a city built around its neighborhoods. Not many folks live right smack downtown and the neighborhoods offer such rich history, lively cafes, libraries, zoos, and new small businesses. It's time to branch out, and Greenwood/Phinney (or Phinneywood as its often called) is the best place I can think of to start. \u003c/p>\n\u003cp>\u003cstrong>Chocolati\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chocolati2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chocolati2.jpg\" alt=\"chocolati interior\" title=\"chocolati interior\" width=\"560\" height=\"345\" class=\"alignnone size-full wp-image-39192\">\u003c/a>\u003cbr>\n\u003cem>European-style Hot chocolate at Chocolati\u003c/em>\u003c/p>\n\u003cp>This local chain of chocolate shop/coffee bars opened in 2000 and now they have locations in Greenwood, Greenlake, Wallingford, and inside the \u003ca href=\"http://www.spl.org/\">Seattle Public Library\u003c/a>. I've fallen pretty hard for Chocolati, largely because of their cream truffles (made with fresh cream and dark or milk chocolate and very little else) and European-style drinking chocolate. They sell their hot chocolate in bulk to take home, and do traditional espresso drinks and drip coffee as well. The Greenwood location just got their beer and wine license, so it's also a nice mellow spot to come in the evening and wind down with a glass of Cabernet. During the day, Chocolati is, hands down, the best place in Greenwood to get a little reading or studying done: there is ample table space, good light, and a warm wintery ambiance that lends itself well to settling in with a book from the library across the street. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chocolati.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chocolati.jpg\" alt=\"chocolati cocoa and truffles\" title=\"chocolati cocoa and truffles\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-39193\">\u003c/a>\u003cbr>\n\u003cem>Hot Chocolate and Truffles at Chocolati \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To visit: \u003ca href=\"http://www.chocolati.com/new/Locations-and-Hours.html\">Chocolati\u003c/a>\u003cbr>\n8319 Greenwood Avenue North\u003cbr>\nSeattle, Washington 98103\u003cbr>\n(206) 783-7078\u003cbr>\nHours: Monday - Saturday: 7:30 am - 11:00 pm\u003cbr>\nSunday: 9:00 am-11:00 pm\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Phinney Market\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/phinney-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/phinney-market.jpg\" alt=\"phinney market\" title=\"phinney market\" width=\"560\" height=\"430\" class=\"alignnone size-full wp-image-39224\">\u003c/a>\u003cbr>\nPhinney Market is the kind of place you wish would open in your neighborhood. They offer morning coffee, light pastries and egg sandwiches to begin the day and graduate to a cafe-style lunch menu, and a more substantial dinner service. The space is large and bright, with high ceilings, a long bar and a big communal table. On a typical day, there are Phinney Ridge moms and kids, young couples on dates, and neighborhood folks taking a reprieve from the demands of the day. And this is the place to do it--food wise, everything is solid. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/burger.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-39226\">\u003c/a>\u003cbr>\n\u003cem>Caleb's Blue Burger with Painted Hills Beef\u003c/em>\u003c/p>\n\u003cp>The blue cheese burger served on a \u003ca href=\"http://www.macrinabakery.com/\">Macrina\u003c/a> brioche bun is perfectly juicy with just the right amount of blue cheese and mushrooms, and the House Beef Chili served with sour cream and and a wedge of baguette is filling on the coldest of February afternoons. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chili.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chili.jpg\" alt=\"chili\" title=\"chili\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-39227\">\u003c/a>\u003cbr>\n\u003cem>Phinney Market's Beef Chili\u003c/em>\u003c/p>\n\u003cp>And from 3-5 p.m. they offer Happy Hour prices on some of their most popular dishes, making something like the 1/4 pound burger a mere $4! With local roasters \u003ca href=\"http://www.truenorthcoffeecafe.com/\">True North coffee\u003c/a> and local beers like \u003ca href=\"http://hilliardsbeer.com/\">Hilliards \u003c/a>and \u003ca href=\"http://www.ironhorsebrewery.com/\">Iron Horse\u003c/a> this is a place you not only want to support because the food is so darn good, but you feel good doing so, too. \u003c/p>\n\u003cp>To visit: \u003ca href=\"http://phinneymarketpub.com/index.htm\">Phinney Market\u003c/a>\u003cbr>\n5918 Phinney Avenue N.\u003cbr>\nSeattle, WA 98103\u003cbr>\n(206) 219-9105\u003cbr>\nHours: Monday - Thursday: 7 am - 9 pm (Breakfast 7-11, Lunch 11-3, Happy hour 3-5, Dinner 5-9)\u003cbr>\nFriday: 7 am - 11 pm (Breakfast 7-11, Lunch 11-3, Happy hour 3-5, Dinner 5-10)\u003cbr>\nSaturday: 7 am - 11 pm (Brunch 8-2, Happy hour 2-4, Dinner 4-10)\u003cbr>\nSunday: 7 am - 9 pm (Brunch 8-2, Happy hour 2-4, Dinner 4-9)\u003c/p>\n\u003cp>\u003cstrong>A la Mode Pie\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/a-la-mode-pie-exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/a-la-mode-pie-exterior.jpg\" alt=\"a la mode pie\" title=\"a la mode pie\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-39194\">\u003c/a>\u003cbr>\nThere is a surprising lack of good pie in Seattle. I haven't quite figured out why seeing that there is certainly no lack of coffee shops and tea bars. But the pie landscape is certainly getting better ever since\u003ca href=\"http://alamodeseattle.com/\"> A la Mode Pie\u003c/a> opened on Phinney Ridge. Previously an online delivery service, the demand became too great and owner Chris Porter decided to take the plunge and open a shop. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Pie-Menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Pie-Menu.jpg\" alt=\"Pie Menu\" title=\"Pie Menu\" width=\"540\" height=\"320\" class=\"alignnone size-full wp-image-39195\">\u003c/a>\u003cbr>\n\u003cem>Seemingly Endless Choices at A la Mode Pie\u003c/em>\u003c/p>\n\u003cp>A la Mode offers at least 10-12 flavors of pie at any one time, with seasonal variations making an appearance on any given day. Customers can purchase pie by the slice, as well as whole 9\" pies which are made-to-order using organic, locally-sourced fruits.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/apple-pie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/apple-pie.jpg\" alt=\"apple pie\" title=\"apple pie\" width=\"540\" height=\"413\" class=\"alignnone size-full wp-image-39196\">\u003c/a>\u003cbr>\n\u003cem>Apple Pear Pie\u003c/em>\u003c/p>\n\u003cp>As an apple pie aficionado, I have to say that their Apple Pear Pie is quite good. It's made of sweet, tart Washington apples and organic D’Anjou pears with a little freshly grated ginger, and a dash of cinnamon. Where some apple pies tend towards a soggy bottom crust, A la Mode's apple pear pie has a crust that's perfectly crisp from the top down and a filling that's spiced just enough (not too much cinnamon and a slight hand with the ginger). The apples and pears remain slightly crisp, and the crust is buttery and flaky. This is a very fine slice of pie, indeed. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/peanutbutterpie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/peanutbutterpie.jpg\" alt=\"peanut butter pie\" title=\"peanut butter pie\" width=\"540\" height=\"409\" class=\"alignnone size-full wp-image-39197\">\u003c/a>\u003cbr>\n\u003cem>A Big Wedge of Peanut Butter Pie\u003c/em>\u003c/p>\n\u003cp>The slice of peanut butter pie was wonderful as well, although this one is really meant for sharing: rich, dense peanut butter filling topped with a light chocolate frosting sprinkled with chopped peanuts. It begs for a cup of coffee which they have plenty of along with comfortable seating, good people-watching, and even pints of \u003ca href=\"http://bluebirdseattle.blogspot.com/\">Bluebird\u003c/a> ice cream to take home with you. \u003c/p>\n\u003cp>To visit: \u003ca href=\"http://alamodeseattle.com/\">A la Mode Pie\u003c/a>\u003cbr>\n5821 Phinney Ave N (across from the Zoo)\u003cbr>\nSeattle, WA\u003cbr>\n(206) 383-3796\u003cbr>\nHours: 7am-7pm, daily\u003c/p>\n\u003cp>\u003cstrong>Herkimer Coffee\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/herkimer-exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/herkimer-exterior.jpg\" alt=\"herkimer exterior\" title=\"herkimer exterior\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-39198\">\u003c/a>\u003cbr>\nHerkimer Coffee says that their \"purpose is to create a coffee experience of the highest possible quality.\" Within this mission, they sell wholesale and have two retail shops. The Greenwood shop is light and airy with a variety of espresso drinks and pastries (including \u003ca href=\"http://www.mightyo.com/\">Mighty O Donuts!\u003c/a>). For anyone pondering Herkimer for wholesale, they offer individualized cuppings so the subtleties and nuances of each bean and roast can be experienced and understood. Their website offers excellent \u003ca href=\"http://www.herkimercoffee.com/brewinfo.html\">Home Brewing Tips\u003c/a> and a nice \u003ca href=\"http://www.baristaexchange.com/profiles/blog/list?user=2kc574vaffzui\">Roaster's Blog\u003c/a> that details the different flavor profiles of coffees they've recently brought in. While it does tend to be young kid/parent central here (not really the best place to read or study, especially on the weekends), I'm always struck with how affordable Herkimer is. Each espresso drink comes with 2 shots, so a small latte starts at just $2.68. This makes a traveling wallet or a local Seattle wallet very happy, indeed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Herkimer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Herkimer.jpg\" alt=\"Herkimer\" title=\"Herkimer\" width=\"560\" height=\"333\" class=\"alignnone size-full wp-image-39199\">\u003c/a>\u003cbr>\nTo visit: \u003ca href=\"http://www.herkimercoffee.com/\">Herkimer Coffee\u003c/a>\u003cbr>\n7320 Greenwood Avenue\u003cbr>\nSeattle, Washington 98103\u003cbr>\n(206) 784-0202\u003cbr>\nHours: Mon-Fri 6am-6pm; Sat-Sun 7am-6pm \u003c/p>\n\u003cp>\u003cstrong>Bluebird\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/bluebird.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/bluebird.jpg\" alt=\"bluebird\" title=\"bluebird\" width=\"560\" height=\"497\" class=\"alignnone size-full wp-image-39228\">\u003c/a>\u003cbr>\nOn a cold February day, ice cream may seem like an unlikely choice. Unless, of course, you realize that if you waited for the perfect, hot ice cream day in Seattle it could be a long wait. And at \u003ca href=\"http://bluebirdseattle.blogspot.com/\">Bluebird\u003c/a>, you're met with uber-creamy, irresistible flavors including the CB Peanut Butter made with fresh roasted organic Valencia peanuts, Chocolate Pudding, or the Elysian Stout made from Dragon's Tooth Stout, brewed next door at \u003ca href=\"http://www.elysianbrewing.com/\">The Elysian Brewery\u003c/a>. Or perhaps a hand-crafted milkshake and a board game is more your style? Regardless, Bluebird uses all-natural dairy from local Washington and Oregon cows, and they're constantly experimenting with new, seasonal flavor combinations (forcing you to visit often). As if that weren't enough, there are rumors of a back patio and a beer license so they can start doing dessert floats in the summer. All good things. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/BluebirdFinal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/BluebirdFinal.jpg\" alt=\"Bluebird\" title=\"Bluebird\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-39229\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To visit: \u003ca href=\"http://bluebirdseattle.blogspot.com/\">Bluebird\u003c/a>\u003cbr>\n7400 Greenwood Avenue North\u003cbr>\nSeattle, WA 98103\u003cbr>\n206-588-1079\u003cbr>\nHours: Daily 12:00 pm to 10:00 pm\u003cbr>\n\u003cem>Summer Hours:\u003cbr>\nSunday - Thursday 12:00pm - 10:00pm\u003cbr>\nFriday & Saturday 12:00pm - 11:00pm\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/39190/well-fed-greenwoodphinney-ridge-neighborhood-seattle",
"authors": [
"5072"
],
"categories": [
"bayareabites_1516",
"bayareabites_1807",
"bayareabites_1248",
"bayareabites_61"
],
"tags": [
"bayareabites_8405",
"bayareabites_1718",
"bayareabites_10177",
"bayareabites_1721",
"bayareabites_10178",
"bayareabites_421"
],
"featImg": "bayareabites_39192",
"label": "bayareabites"
},
"bayareabites_39186": {
"type": "posts",
"id": "bayareabites_39186",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "39186",
"score": null,
"sort": [
1330460277000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1330460277,
"format": "aside",
"disqusTitle": "Q&A with Comstock Saloon Keeper Jonny Raglin",
"title": "Q&A with Comstock Saloon Keeper Jonny Raglin",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-Raglin-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-Raglin-final.jpg\" alt=\"Jonny Raglin. Photo: courtesy of FoodGPS.com\" title=\"Jonny Raglin. Photo: courtesy of FoodGPS.com\" width=\"525\" height=\"394\" class=\"alignnone size-full wp-image-39310\">\u003c/a>\u003cbr>\n\u003cem>Jonny Raglin. Photo: courtesy of FoodGPS.com\u003c/em>\u003c/p>\n\u003cp>Jonny Raglin and fellow Saloon Keeper Jeff Hollinger partnered with Bill Russell-Shapiro’s The Absinthe Group to open \u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> on the ever-busy corner of Pacific and Columbus Avenues in North Beach in 2009. Raglin and Hollinger created the bar program, and chef Carlo Espinas handles the classic menu: Hangtown toast, beef shank & bone marrow pot pie, and house made Cheddar crackers with pepper jelly. Comstock’s design, menus and staff uniform all reflect an earlier era, and the building’s history can be dated to 1907.\u003c/p>\n\u003cp>Raglin is from Harrah, Oklahoma and got his start at the Cajun restaurant \u003ca href=\"http://funfresh.com/\">Pearl's Oyster Bar\u003c/a> while attending the University of Central Oklahoma. After graduating, he traveled to Europe and worked in Irish pubs. In 2001, he began working at Stars, where he learned from Dan McCracken “how to make proper cocktails with fresh juices and seasonal ingredients.” After Stars closed in 2003, he joined \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> and worked with Chef \u003ca href=\"https://twitter.com/#!/offalchris\">Chris Cosentino\u003c/a>. The next year, Raglin joined \u003ca href=\"http://www.absinthe.com/\">Absinthe Brasserie & Bar’s\u003c/a> bar team, and began working with Hollinger to develop culinary-like cocktails inspired by the classics. From 2005 to 2009, he oversaw Absinthe’s bar program as Bar Manager. He designed cocktail menus for \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>, \u003ca href=\"http://dosasf.com/\">DOSA\u003c/a> and \u003ca href=\"http://www.sfmaverick.com/\">Maverick\u003c/a>, through his own company, \u003ca href=\"http://www.properpotion.com/\">Proper Potion Consulting\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockExterior560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockExterior560.jpg\" alt=\"Comstock exterior. Photo: Mary Ladd\" title=\"Comstock exterior. Photo: Mary Ladd\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-39307\">\u003c/a>\u003c/p>\n\u003cp>Raglin is a member of the United States Bartender’s Guild association. In 2007, he was selected as a StarChefs “\u003ca href=\"http://starchefs.com/chefs/rising_stars/2007/sf/html/bio_j_raglin.shtml\">Rising Star Bar Chef\u003c/a>.” He lives in Bernal Heights with his wife Sara Spearin of \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donuts\u003c/a> fame, and their two sons, Henry and Arlo. Raglin met Spearin at Stars, where she was the pastry chef and they have been married for six years. On a recent visit, Raglin crafted a Bamboo cocktail (recipe below) on a Free Lunch Friday at Comstock, which was paired with a Scotch egg salad. The free lunch promotion means anyone who buys two adult beverages can try Chef Espina’s lunch plate for free; other recent offerings in the rotation were fried chicken with mashed potatoes and chicken and dumplings. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What was it like having Anthony Bourdain visit Comstock for his TV show, \u003ca href=\"http://www.travelchannel.com/tv-shows/the-layover/episodes/sanfrancisco\">The Layover\u003c/a>\u003c/strong>?\u003cbr>\nWe’ve been very busy ever since and we were already busy. Right after the show aired we had to hold the door on weekends. The Layover is one of the better shows because it’s for tourists who specifically travel to eat and drink. \u003c/p>\n\u003cp>\u003cstrong>What do you think about the mixologist label?\u003c/strong>\u003cbr>\nIt’s a really old term. I don’t call myself that. I don't think it’s a bad word. I’ve bartended for 16 years now and always considered myself a bartender. Why would I change that? Everyone wants to talk about the esoteric ingredients in their drink rather than talk about life. \u003c/p>\n\u003cp>\u003cstrong>How do you divide Comstock’s Twitter duties \u003ca href=\"https://twitter.com/#!/ComstockSaloon\">@ComstockSaloon\u003c/a>?\u003c/strong>\u003cbr>\nIt goes to whoever’s on duty. We do twitter throughout the week, mainly to say what the free lunch item is [for Friday]. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite eating spots?\u003c/strong>\u003cbr>\nSara and I work very opposite hours. It’s a lot of handoff. Our son is in preschool now, so there’s not a lot of date night going on. We manage our time and bank account these days. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\nI like \u003ca href=\"http://www.yelp.com/biz/good-life-grocery-san-francisco\">Good Life Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> and fish from \u003ca href=\"http://www.yelp.com/biz/mission-market-fish-and-poultry-san-francisco\">Mission Market\u003c/a>. We supplement most everything with biweekly trips to \u003ca href=\"http://www.traderjoes.com/\">Trader Joe's\u003c/a>. There are some things that Trader Joe’s does well and ultimately it’s the price that wins out. When we lived on Capp Street before moving to Bernal, we lived at \u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> for their discount days, and we used those Rainbow phone book coupons. Living in Bernal, you’ve got to get in a car. \u003c/p>\n\u003cp>\u003cstrong>What’s new with Proper Potion Consulting?\u003c/strong>\u003cbr>\nEver since Jeff and I opened up Comstock, I haven’t had much time. When I do some consultation, it’s kind of cool because I get to know about places before they open. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nI’m not guilty but bacon is probably my biggest one. I’m not the type that wants bacon on everything, but I do want three bacon strips a day. And Bourbon Whisky. That is a pleasure I should definitely feel guilty about. \u003c/p>\n\u003cp>\u003cstrong>Any news for 2012?\u003c/strong>\u003cbr>\n This year we’ll travel to Maine, near the Canadian border. We own a portion of a family cabin and have been doing a remodel. It will be Arlo’s first time. We didn’t take a vacation last year. \u003c/p>\n\u003cp>We’re anticipating having an even busier year because there will be a Dynamo kiosk at Crissy field. [Mayor] Ed Lee is our landlord, so as soon as we get the papers signed, it should happen. We thought we’d be running by spring. There will be two deliveries a day, and production will still be in the Mission.\u003c/p>\n\u003cp>\u003cstrong>What is it like running Comstock?\u003c/strong>\u003cbr>\nJeff and I had thoughts on what the space would be: a classic spot where you can dress up and have fun. We continue to come back to the end commodity, which is fun. I would never recommend to anyone to open a restaurant, kids or not. The risks involved here in the city are great. Maybe in another city. It’s a lot cheaper to do business in the East Bay. Here, it’s high rents, high utilities and health insurance. If you saw what our water bill was here, it’s crazy. A lot of doing business here is about labor and healthcare. As a company, we just offer full health benefits via Kaiser. I think it’s great to offer healthcare. \u003c/p>\n\u003cp>For the future, we’ve talked about eventually opening something more foodcentric, like a café. \u003c/p>\n\u003cp>\u003cstrong>Which places do you watch and visit?\u003c/strong>\u003cbr>\nI see so much more comfort cuisine in San Francisco. New York has these amazing fine dining restaurants and fine pizza slices with very few mid-range places. San Francisco has embodied more variety for a long time. There is \u003ca href=\"http://benusf.com/\">Benu\u003c/a>, which is very successful. Then you have Ron Siegel at \u003ca href=\"http://parallel37sf.com/chef/\">Parallel 37\u003c/a> now doing something much more approachable. \u003c/p>\n\u003cp>The really cool one who was able to diversify is \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>. Valencia Street blows me away. We ate at \u003ca href=\"http://tacolicioussf.com/\">Tacolicious\u003c/a> and it’s awesome. All that tequila? That makes me happy. Their fried fish taco was so good. No one’s really trying that here. In Southern California, they do fried tacos well, but here?\u003c/p>\n\u003cp>I go to \u003ca href=\"http://mrbings.com/\">Mr. Bing’s\u003c/a> because it’s right across the street from Comstock. \u003c/p>\n\u003cp>\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> is my go-to for a cocktail bar.\u003c/p>\n\u003cp>I like what they’ve done at \u003ca href=\"http://www.thehouseofshields.com/\">House of Shields\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-and-family-biking560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-and-family-biking560.jpg\" alt=\"Family photo - biking at Ocean Beach - courtesy of Jonny Raglin\" title=\"Family photo - biking at Ocean Beach - courtesy of Jonny Raglin\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39309\">\u003c/a>\u003cbr>\n\u003cem>Family photo -- biking at Ocean Beach. Courtesy of Jonny Raglin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMost often, we cook at home. Our culinary extravagances have definitely toned down. Last night, I took chicken roulade home from here [Comstock], which was awesome. Carlo’s food is not delicate so it travels well. It still tasted great. My youngest will eat about anything. The older one has food allergies and is very picky, but he’ll eat the bacon donut [from Dynamo Donuts.] I raised the boys on bacon because I do the mornings with them. Honestly, before Sara, I wasn’t that great around the stove. Now I feel confident with my skills. All it takes is \u003ca href=\"http://fattedcalf.com/omg.php\">Fatted Calf\u003c/a> bacon to make us happy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockSaloonBamboo300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockSaloonBamboo300.jpg\" alt=\"Comstock Saloon Bamboo cocktail\" title=\"Comstock Saloon Bamboo cocktail\" width=\"300\" height=\"451\" class=\"alignnone size-full wp-image-39308\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bamboo Cocktail:\u003c/strong>\u003cbr>\n\u003cem>courtesy of Liza Gershman\u003c/em>\u003c/p>\n\u003cp>1.5 oz. medium dry Amontillado sherry (we use Pemartin)\u003cbr>\n1.5 oz. dry vermouth (we use \u003ca href=\"http://www.suttoncellars.com/Welcome.html\">Sutton Cellars\u003c/a>)\u003cbr>\n1 dash \u003ca href=\"http://angosturabitters.com/\">Angostura bitters\u003c/a>\u003cbr>\ngarnish with a twist of lemon.\u003c/p>\n\u003cp>Combine all ingredients in a mixing glass with ice and stir for about 30 seconds. Strain into a chilled cocktail glass and garnish. Serve.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>P.S. Keep your sherry and vermouth refrigerated for optimum freshness.\u003c/p>\n\n",
"disqusIdentifier": "39186 http://blogs.kqed.org/bayareabites/?p=39186",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/02/28/qa-with-comstock-saloon-keeper-jonny-raglin-2/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1384,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 30
},
"modified": 1330461548,
"excerpt": "Jonny Raglin is a San Francisco resident, bartender, and founding partner at Comstock Saloon in North Beach. Raglin shares his favorite foods and restaurant spots, and tells what it's like to have a family with his wife Sara Spearin, who runs a popular food business: Dynamo Donuts.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Jonny Raglin is a San Francisco resident, bartender, and founding partner at Comstock Saloon in North Beach. Raglin shares his favorite foods and restaurant spots, and tells what it's like to have a family with his wife Sara Spearin, who runs a popular food business: Dynamo Donuts.",
"title": "Q&A with Comstock Saloon Keeper Jonny Raglin | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Q&A with Comstock Saloon Keeper Jonny Raglin",
"datePublished": "2012-02-28T12:17:57-08:00",
"dateModified": "2012-02-28T12:39:08-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "qa-with-comstock-saloon-keeper-jonny-raglin-2",
"status": "publish",
"path": "/bayareabites/39186/qa-with-comstock-saloon-keeper-jonny-raglin-2",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-Raglin-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-Raglin-final.jpg\" alt=\"Jonny Raglin. Photo: courtesy of FoodGPS.com\" title=\"Jonny Raglin. Photo: courtesy of FoodGPS.com\" width=\"525\" height=\"394\" class=\"alignnone size-full wp-image-39310\">\u003c/a>\u003cbr>\n\u003cem>Jonny Raglin. Photo: courtesy of FoodGPS.com\u003c/em>\u003c/p>\n\u003cp>Jonny Raglin and fellow Saloon Keeper Jeff Hollinger partnered with Bill Russell-Shapiro’s The Absinthe Group to open \u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> on the ever-busy corner of Pacific and Columbus Avenues in North Beach in 2009. Raglin and Hollinger created the bar program, and chef Carlo Espinas handles the classic menu: Hangtown toast, beef shank & bone marrow pot pie, and house made Cheddar crackers with pepper jelly. Comstock’s design, menus and staff uniform all reflect an earlier era, and the building’s history can be dated to 1907.\u003c/p>\n\u003cp>Raglin is from Harrah, Oklahoma and got his start at the Cajun restaurant \u003ca href=\"http://funfresh.com/\">Pearl's Oyster Bar\u003c/a> while attending the University of Central Oklahoma. After graduating, he traveled to Europe and worked in Irish pubs. In 2001, he began working at Stars, where he learned from Dan McCracken “how to make proper cocktails with fresh juices and seasonal ingredients.” After Stars closed in 2003, he joined \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> and worked with Chef \u003ca href=\"https://twitter.com/#!/offalchris\">Chris Cosentino\u003c/a>. The next year, Raglin joined \u003ca href=\"http://www.absinthe.com/\">Absinthe Brasserie & Bar’s\u003c/a> bar team, and began working with Hollinger to develop culinary-like cocktails inspired by the classics. From 2005 to 2009, he oversaw Absinthe’s bar program as Bar Manager. He designed cocktail menus for \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>, \u003ca href=\"http://dosasf.com/\">DOSA\u003c/a> and \u003ca href=\"http://www.sfmaverick.com/\">Maverick\u003c/a>, through his own company, \u003ca href=\"http://www.properpotion.com/\">Proper Potion Consulting\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockExterior560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockExterior560.jpg\" alt=\"Comstock exterior. Photo: Mary Ladd\" title=\"Comstock exterior. Photo: Mary Ladd\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-39307\">\u003c/a>\u003c/p>\n\u003cp>Raglin is a member of the United States Bartender’s Guild association. In 2007, he was selected as a StarChefs “\u003ca href=\"http://starchefs.com/chefs/rising_stars/2007/sf/html/bio_j_raglin.shtml\">Rising Star Bar Chef\u003c/a>.” He lives in Bernal Heights with his wife Sara Spearin of \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donuts\u003c/a> fame, and their two sons, Henry and Arlo. Raglin met Spearin at Stars, where she was the pastry chef and they have been married for six years. On a recent visit, Raglin crafted a Bamboo cocktail (recipe below) on a Free Lunch Friday at Comstock, which was paired with a Scotch egg salad. The free lunch promotion means anyone who buys two adult beverages can try Chef Espina’s lunch plate for free; other recent offerings in the rotation were fried chicken with mashed potatoes and chicken and dumplings. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What was it like having Anthony Bourdain visit Comstock for his TV show, \u003ca href=\"http://www.travelchannel.com/tv-shows/the-layover/episodes/sanfrancisco\">The Layover\u003c/a>\u003c/strong>?\u003cbr>\nWe’ve been very busy ever since and we were already busy. Right after the show aired we had to hold the door on weekends. The Layover is one of the better shows because it’s for tourists who specifically travel to eat and drink. \u003c/p>\n\u003cp>\u003cstrong>What do you think about the mixologist label?\u003c/strong>\u003cbr>\nIt’s a really old term. I don’t call myself that. I don't think it’s a bad word. I’ve bartended for 16 years now and always considered myself a bartender. Why would I change that? Everyone wants to talk about the esoteric ingredients in their drink rather than talk about life. \u003c/p>\n\u003cp>\u003cstrong>How do you divide Comstock’s Twitter duties \u003ca href=\"https://twitter.com/#!/ComstockSaloon\">@ComstockSaloon\u003c/a>?\u003c/strong>\u003cbr>\nIt goes to whoever’s on duty. We do twitter throughout the week, mainly to say what the free lunch item is [for Friday]. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite eating spots?\u003c/strong>\u003cbr>\nSara and I work very opposite hours. It’s a lot of handoff. Our son is in preschool now, so there’s not a lot of date night going on. We manage our time and bank account these days. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\nI like \u003ca href=\"http://www.yelp.com/biz/good-life-grocery-san-francisco\">Good Life Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> and fish from \u003ca href=\"http://www.yelp.com/biz/mission-market-fish-and-poultry-san-francisco\">Mission Market\u003c/a>. We supplement most everything with biweekly trips to \u003ca href=\"http://www.traderjoes.com/\">Trader Joe's\u003c/a>. There are some things that Trader Joe’s does well and ultimately it’s the price that wins out. When we lived on Capp Street before moving to Bernal, we lived at \u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> for their discount days, and we used those Rainbow phone book coupons. Living in Bernal, you’ve got to get in a car. \u003c/p>\n\u003cp>\u003cstrong>What’s new with Proper Potion Consulting?\u003c/strong>\u003cbr>\nEver since Jeff and I opened up Comstock, I haven’t had much time. When I do some consultation, it’s kind of cool because I get to know about places before they open. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nI’m not guilty but bacon is probably my biggest one. I’m not the type that wants bacon on everything, but I do want three bacon strips a day. And Bourbon Whisky. That is a pleasure I should definitely feel guilty about. \u003c/p>\n\u003cp>\u003cstrong>Any news for 2012?\u003c/strong>\u003cbr>\n This year we’ll travel to Maine, near the Canadian border. We own a portion of a family cabin and have been doing a remodel. It will be Arlo’s first time. We didn’t take a vacation last year. \u003c/p>\n\u003cp>We’re anticipating having an even busier year because there will be a Dynamo kiosk at Crissy field. [Mayor] Ed Lee is our landlord, so as soon as we get the papers signed, it should happen. We thought we’d be running by spring. There will be two deliveries a day, and production will still be in the Mission.\u003c/p>\n\u003cp>\u003cstrong>What is it like running Comstock?\u003c/strong>\u003cbr>\nJeff and I had thoughts on what the space would be: a classic spot where you can dress up and have fun. We continue to come back to the end commodity, which is fun. I would never recommend to anyone to open a restaurant, kids or not. The risks involved here in the city are great. Maybe in another city. It’s a lot cheaper to do business in the East Bay. Here, it’s high rents, high utilities and health insurance. If you saw what our water bill was here, it’s crazy. A lot of doing business here is about labor and healthcare. As a company, we just offer full health benefits via Kaiser. I think it’s great to offer healthcare. \u003c/p>\n\u003cp>For the future, we’ve talked about eventually opening something more foodcentric, like a café. \u003c/p>\n\u003cp>\u003cstrong>Which places do you watch and visit?\u003c/strong>\u003cbr>\nI see so much more comfort cuisine in San Francisco. New York has these amazing fine dining restaurants and fine pizza slices with very few mid-range places. San Francisco has embodied more variety for a long time. There is \u003ca href=\"http://benusf.com/\">Benu\u003c/a>, which is very successful. Then you have Ron Siegel at \u003ca href=\"http://parallel37sf.com/chef/\">Parallel 37\u003c/a> now doing something much more approachable. \u003c/p>\n\u003cp>The really cool one who was able to diversify is \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>. Valencia Street blows me away. We ate at \u003ca href=\"http://tacolicioussf.com/\">Tacolicious\u003c/a> and it’s awesome. All that tequila? That makes me happy. Their fried fish taco was so good. No one’s really trying that here. In Southern California, they do fried tacos well, but here?\u003c/p>\n\u003cp>I go to \u003ca href=\"http://mrbings.com/\">Mr. Bing’s\u003c/a> because it’s right across the street from Comstock. \u003c/p>\n\u003cp>\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> is my go-to for a cocktail bar.\u003c/p>\n\u003cp>I like what they’ve done at \u003ca href=\"http://www.thehouseofshields.com/\">House of Shields\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-and-family-biking560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-and-family-biking560.jpg\" alt=\"Family photo - biking at Ocean Beach - courtesy of Jonny Raglin\" title=\"Family photo - biking at Ocean Beach - courtesy of Jonny Raglin\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39309\">\u003c/a>\u003cbr>\n\u003cem>Family photo -- biking at Ocean Beach. Courtesy of Jonny Raglin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMost often, we cook at home. Our culinary extravagances have definitely toned down. Last night, I took chicken roulade home from here [Comstock], which was awesome. Carlo’s food is not delicate so it travels well. It still tasted great. My youngest will eat about anything. The older one has food allergies and is very picky, but he’ll eat the bacon donut [from Dynamo Donuts.] I raised the boys on bacon because I do the mornings with them. Honestly, before Sara, I wasn’t that great around the stove. Now I feel confident with my skills. All it takes is \u003ca href=\"http://fattedcalf.com/omg.php\">Fatted Calf\u003c/a> bacon to make us happy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockSaloonBamboo300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockSaloonBamboo300.jpg\" alt=\"Comstock Saloon Bamboo cocktail\" title=\"Comstock Saloon Bamboo cocktail\" width=\"300\" height=\"451\" class=\"alignnone size-full wp-image-39308\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bamboo Cocktail:\u003c/strong>\u003cbr>\n\u003cem>courtesy of Liza Gershman\u003c/em>\u003c/p>\n\u003cp>1.5 oz. medium dry Amontillado sherry (we use Pemartin)\u003cbr>\n1.5 oz. dry vermouth (we use \u003ca href=\"http://www.suttoncellars.com/Welcome.html\">Sutton Cellars\u003c/a>)\u003cbr>\n1 dash \u003ca href=\"http://angosturabitters.com/\">Angostura bitters\u003c/a>\u003cbr>\ngarnish with a twist of lemon.\u003c/p>\n\u003cp>Combine all ingredients in a mixing glass with ice and stir for about 30 seconds. Strain into a chilled cocktail glass and garnish. Serve.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>P.S. Keep your sherry and vermouth refrigerated for optimum freshness.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/39186/qa-with-comstock-saloon-keeper-jonny-raglin-2",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_1244",
"bayareabites_1875",
"bayareabites_12",
"bayareabites_1807"
],
"tags": [
"bayareabites_2213",
"bayareabites_9598",
"bayareabites_993",
"bayareabites_89",
"bayareabites_10176",
"bayareabites_10175"
],
"featImg": "bayareabites_39310",
"label": "bayareabites"
},
"bayareabites_39260": {
"type": "posts",
"id": "bayareabites_39260",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "39260",
"score": null,
"sort": [
1330116175000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1330116175,
"format": "aside",
"disqusTitle": "On the Plate with Wise Sons Jewish Deli",
"title": "On the Plate with Wise Sons Jewish Deli",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/wise-sons-store-front-new.jpg\">\u003cimg class=\"alignleft size-full wp-image-39285\" title=\"Wise Sons Jewish Deli\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/wise-sons-store-front-new.jpg\" alt=\"Wise Sons Jewish Deli\" width=\"300\" height=\"224\">\u003c/a>Much ado has been made of the new permanent home of \u003ca title=\"Wise Sons\" href=\"http://www.wisesonsdeli.com/\">Wise Sons\u003c/a> -- the first Jewish deli in the Mission and, arguably, the only Jewish deli in San Francisco worth eating. The powerful but petite eatery’s proprietors, Evan Bloom and Leo Beckerman, have become \u003ca title=\"Wise Sons on Inside Scoop\" href=\"http://insidescoopsf.sfgate.com/blog/2012/02/17/wise-sons-jewish-delicatessen-is-now-open-in-the-mission/\">local media darlings\u003c/a>, featured everywhere from a \u003ca title=\"Beckerman on Eater SF\" href=\"http://sf.eater.com/archives/2012/02/14/hottest_chef_round_2.php\">fiery hot chef competition\u003c/a>, to \u003ca title=\"Wise Sons on Grub Street\" href=\"http://sanfrancisco.grubstreet.com/2012/02/step_inside_wise_sons_jewish_d.html\">blogs\u003c/a>, \u003ca title=\"Wise Sons in J Weekly\" href=\"http://www.jweekly.com/article/full/64326/wise-sons-owners-new-deli-will-open-by-months-end/\">newspapers\u003c/a>, and upcoming in \u003ca title=\"Sunset Magazine\" href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CE8QFjAA&url=http%3A%2F%2Fwww.sunset.com%2F&ei=UQtHT6CqGuiYiAKJyondDQ&usg=AFQjCNFJsO0Hsulmw8L7Vlb6TUO1v9LZsA\">Sunset\u003c/a> magazine and perhaps on local TV show \u003ca title=\"Dine and Dish\" href=\"http://www.kron.com/Reporters/DineandDish.aspx\">Dine and Dish\u003c/a>. I myself, giddy after finding the long-craved \u003ca title=\"2nd Avenue Deli\" href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CCoQFjAA&url=http%3A%2F%2Fwww.2ndavedeli.com%2F&ei=WBdHT-G5JOHViAKS8vXaDQ&usg=AFQjCNH2Bsbv7nUgpuxwKPW-dozvcavc-g\">2nd Avenue Deli\u003c/a>-quality eats of my people, gushed about them in this \u003ca title=\"SFoodie on Wise Sons\" href=\"http://blogs.sfweekly.com/foodie/2011/12/karen_solomons_2011_find_prope.php\">public love letter\u003c/a> earlier this year.\u003c/p>\n\u003cp>But while the excitement of the experience has tongues wagging (mmmm…could we get some tongue on the menu, please?) what has not been fully explored is the uncompromising heritage and quality of the food. “We’re not a factory,” explains Beckerman. “We’re all about education -- keeping this food and this culture alive and sharing it. The level of attention and detail we put into our work,” -- brining and smoking the meat, baking the rye, preserving the pickles and jams, and making every single thing in-house from scratch or buying from top-quality local purveyors who do so -- “this is truly slow food. That’s what people deserve.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-wise-sons560.jpg\">\u003cimg class=\"alignnone size-full wp-image-39292\" title=\"Wise Sons interior. Photo by Stephanie Rosenbaum\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-wise-sons560.jpg\" alt=\"Wise Sons interior. Photo by Stephanie Rosenbaum\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Wise Sons interior. Photo by Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>Bloom and Beckerman grew dissatisfied with their careers in construction management (Bloom) and non-profit medical development (Beckerman), and came together because of their love for food. Through kitchen experimentation and recipe development, the menu is a continuing work in progress. Its influences come from a number of sources -- the glossy cookbooks of \u003ca title=\"Joan Nathan\" href=\"http://joannathan.com/\">Joan Nathan\u003c/a> and \u003ca title=\"Secrets of a Jewish Baker\" href=\"http://www.amazon.com/Secrets-Jewish-Baker-Recipes-Breads/dp/1580088449/ref=sr_1_1?s=books&ie=UTF8&qid=1330059437&sr=1-1\">Secrets of a Jewish Baker\u003c/a>, as well as spiral-bound DIY cookbooks from synagogues, Jewish community centers, temple sisterhoods and the like, “each featuring six different recipes for Matzo Ball Soup, all slightly different, as well as Mrs. Schmendrick’s Husband’s Favorite Soup,” says Beckerman.\u003c/p>\n\u003cp>The Wise Sons \u003ca title=\"Wise Sons menu\" href=\"http://sanfrancisco.grubstreet.com/wisesons_menu_feb17.jpg\">menu\u003c/a> also owes a huge debt to Oliver, a family friend who was monumental in developing the house recipe for bialys (“Ollie’s Bialys,” quips Beckerman), as well as hand-written recipes on 3x5 index cards from Beckerman’s grandmother’s recipe file. “I went through that box with her before she passed away and asked her if I could take the ones I wanted. That was a nice passing on of recipes.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\" classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2F&set_id=72157629076046350&jump_to=\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"src\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowfullscreen\" value=\"true\">\u003cembed width=\"560\" height=\"420\" type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2F&set_id=72157629076046350&jump_to=\" allowfullscreen=\"true\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Nothing served, however, is verbatim of any written formula, family-derived or otherwise. The challah is on the sweet side, and even though Wise Sons is not a kosher eatery, they opt out of butter in the recipe to keep it \u003ca title=\"Definition of Parve\" href=\"http://www.epicurious.com/tools/fooddictionary/entry/?id=3809\">parve\u003c/a>. And because it’s 2012, it’s topped with flaked sea salt just to make it awesome. And while Beckerman, who oversees most of the baking while Bloom takes on the meat and the savories, wanted to make his grandmother’s babke with nuts, raisins, and meringue, they opted for chocolate instead. “We ended up going in a different direction,” says Beckerman. “As soon as you put in nuts and raisins, it narrows down the audience. People have allergies.” Right. This is, after all, San Francisco and not the 1947 Lower East Side.\u003c/p>\n\u003cp>The brisket for the pastrami and corned beef is cut to Wise Sons’ specifications by \u003ca title=\"Creekstone Farms\" href=\"http://www.creekstonefarms.com/\">Creekstone Farms\u003c/a> in Kansas. But why not use what’s local and grass fed? Beckerman unapologetically explains, “The truth is that we found out that grass fed animals are much smaller and too lean, and the pastrami doesn’t come out as nice. There aren’t enough cows in the Bay Area to do what we do,” -- which, on an average Tuesday at their Ferry Building kiosk, can easily mean 150-200 lbs. of beef and still a lengthy line-up of customers craving Reubens.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/door-quote-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/door-quote-560.jpg\" alt=\"In America You Can Eat Challah Everyday. Photo: Stephanie Rosenbaum\" title=\"In America You Can Eat Challah Everyday. Photo: Stephanie Rosenbaum\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39295\">\u003c/a>\u003cbr>\n\u003cem>Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>Beckerman and Bloom’s brand loyalty for ingredients is unbending. The chicken soup starts with \u003ca href=\"http://www.maryschickens.com/\">Mary’s\u003c/a> or \u003ca href=\"http://www.fultonvalley.com/\">Fulton Valley\u003c/a>. The matzo and matzo meal is \u003ca href=\"http://www.streitsmatzos.com/\">Streits\u003c/a>. The flour is \u003ca href=\"http://giustos.com/\">Giusto’s\u003c/a>. And, true story: I wanted to buy a whole babke to send to my mother for Chanukah last December, but I was out of luck because the particular \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> chocolate used in the recipe -- E. Guittard 72 percent cacao -- wasn’t available. And rather than settle for a chocolate substitute, Beckerman told me, there just wasn’t going to be any. This is the same reason you’ll only find bagels on Saturdays -- when \u003ca href=\"https://www.facebook.com/beautysbagelshop\">Beauty's\u003c/a> can deliver them. “I’d rather serve no bagels than crappy bagels,” he says. “Do you want twice as much of something half as good?” Wise words, indeed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca title=\"Wise Sons Deli\" href=\"http://www.wisesonsdeli.com/\">Wise Sons Jewish Delicatessen\u003c/a>\u003cbr>\n3150 24th St\u003cbr>\n(415)787-DELI\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Wednesday through Sunday, 9am to 3pm. Closed Monday. Serving Tuesdays at the Ferry Building 10am to 2pm.\u003cbr>\nTwitter: \u003ca title=\"Wise Sons on Twitter\" href=\"http://twitter.com/WiseSonsDeli\">@WiseSonsDeli\u003c/a>\u003cbr>\nFacebook: \u003ca title=\"Wise Sons on Facebook\" href=\"http://www.facebook.com/pages/Wise-Sons-Jewish-Delicatessen/165956736780396\">Wise Sons Jewish Delicatessen\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "39260 http://blogs.kqed.org/bayareabites/?p=39260",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/02/24/on-the-plate-with-wise-sons-jewish-deli/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 852,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1330375568,
"excerpt": "Much ado has been made of the new permanent home of Wise Sons -- the only Jewish deli in San Francisco worth eating. But while the excitement of the experience has tongues wagging what has not been fully explored is the uncompromising heritage and quality of the food.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Much ado has been made of the new permanent home of Wise Sons -- the only Jewish deli in San Francisco worth eating. But while the excitement of the experience has tongues wagging what has not been fully explored is the uncompromising heritage and quality of the food.",
"title": "On the Plate with Wise Sons Jewish Deli | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "On the Plate with Wise Sons Jewish Deli",
"datePublished": "2012-02-24T12:42:55-08:00",
"dateModified": "2012-02-27T12:46:08-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "on-the-plate-with-wise-sons-jewish-deli",
"status": "publish",
"path": "/bayareabites/39260/on-the-plate-with-wise-sons-jewish-deli",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/wise-sons-store-front-new.jpg\">\u003cimg class=\"alignleft size-full wp-image-39285\" title=\"Wise Sons Jewish Deli\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/wise-sons-store-front-new.jpg\" alt=\"Wise Sons Jewish Deli\" width=\"300\" height=\"224\">\u003c/a>Much ado has been made of the new permanent home of \u003ca title=\"Wise Sons\" href=\"http://www.wisesonsdeli.com/\">Wise Sons\u003c/a> -- the first Jewish deli in the Mission and, arguably, the only Jewish deli in San Francisco worth eating. The powerful but petite eatery’s proprietors, Evan Bloom and Leo Beckerman, have become \u003ca title=\"Wise Sons on Inside Scoop\" href=\"http://insidescoopsf.sfgate.com/blog/2012/02/17/wise-sons-jewish-delicatessen-is-now-open-in-the-mission/\">local media darlings\u003c/a>, featured everywhere from a \u003ca title=\"Beckerman on Eater SF\" href=\"http://sf.eater.com/archives/2012/02/14/hottest_chef_round_2.php\">fiery hot chef competition\u003c/a>, to \u003ca title=\"Wise Sons on Grub Street\" href=\"http://sanfrancisco.grubstreet.com/2012/02/step_inside_wise_sons_jewish_d.html\">blogs\u003c/a>, \u003ca title=\"Wise Sons in J Weekly\" href=\"http://www.jweekly.com/article/full/64326/wise-sons-owners-new-deli-will-open-by-months-end/\">newspapers\u003c/a>, and upcoming in \u003ca title=\"Sunset Magazine\" href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CE8QFjAA&url=http%3A%2F%2Fwww.sunset.com%2F&ei=UQtHT6CqGuiYiAKJyondDQ&usg=AFQjCNFJsO0Hsulmw8L7Vlb6TUO1v9LZsA\">Sunset\u003c/a> magazine and perhaps on local TV show \u003ca title=\"Dine and Dish\" href=\"http://www.kron.com/Reporters/DineandDish.aspx\">Dine and Dish\u003c/a>. I myself, giddy after finding the long-craved \u003ca title=\"2nd Avenue Deli\" href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CCoQFjAA&url=http%3A%2F%2Fwww.2ndavedeli.com%2F&ei=WBdHT-G5JOHViAKS8vXaDQ&usg=AFQjCNH2Bsbv7nUgpuxwKPW-dozvcavc-g\">2nd Avenue Deli\u003c/a>-quality eats of my people, gushed about them in this \u003ca title=\"SFoodie on Wise Sons\" href=\"http://blogs.sfweekly.com/foodie/2011/12/karen_solomons_2011_find_prope.php\">public love letter\u003c/a> earlier this year.\u003c/p>\n\u003cp>But while the excitement of the experience has tongues wagging (mmmm…could we get some tongue on the menu, please?) what has not been fully explored is the uncompromising heritage and quality of the food. “We’re not a factory,” explains Beckerman. “We’re all about education -- keeping this food and this culture alive and sharing it. The level of attention and detail we put into our work,” -- brining and smoking the meat, baking the rye, preserving the pickles and jams, and making every single thing in-house from scratch or buying from top-quality local purveyors who do so -- “this is truly slow food. That’s what people deserve.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-wise-sons560.jpg\">\u003cimg class=\"alignnone size-full wp-image-39292\" title=\"Wise Sons interior. Photo by Stephanie Rosenbaum\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-wise-sons560.jpg\" alt=\"Wise Sons interior. Photo by Stephanie Rosenbaum\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Wise Sons interior. Photo by Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>Bloom and Beckerman grew dissatisfied with their careers in construction management (Bloom) and non-profit medical development (Beckerman), and came together because of their love for food. Through kitchen experimentation and recipe development, the menu is a continuing work in progress. Its influences come from a number of sources -- the glossy cookbooks of \u003ca title=\"Joan Nathan\" href=\"http://joannathan.com/\">Joan Nathan\u003c/a> and \u003ca title=\"Secrets of a Jewish Baker\" href=\"http://www.amazon.com/Secrets-Jewish-Baker-Recipes-Breads/dp/1580088449/ref=sr_1_1?s=books&ie=UTF8&qid=1330059437&sr=1-1\">Secrets of a Jewish Baker\u003c/a>, as well as spiral-bound DIY cookbooks from synagogues, Jewish community centers, temple sisterhoods and the like, “each featuring six different recipes for Matzo Ball Soup, all slightly different, as well as Mrs. Schmendrick’s Husband’s Favorite Soup,” says Beckerman.\u003c/p>\n\u003cp>The Wise Sons \u003ca title=\"Wise Sons menu\" href=\"http://sanfrancisco.grubstreet.com/wisesons_menu_feb17.jpg\">menu\u003c/a> also owes a huge debt to Oliver, a family friend who was monumental in developing the house recipe for bialys (“Ollie’s Bialys,” quips Beckerman), as well as hand-written recipes on 3x5 index cards from Beckerman’s grandmother’s recipe file. “I went through that box with her before she passed away and asked her if I could take the ones I wanted. That was a nice passing on of recipes.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\" classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2F&set_id=72157629076046350&jump_to=\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"src\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowfullscreen\" value=\"true\">\u003cembed width=\"560\" height=\"420\" type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2F&set_id=72157629076046350&jump_to=\" allowfullscreen=\"true\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Nothing served, however, is verbatim of any written formula, family-derived or otherwise. The challah is on the sweet side, and even though Wise Sons is not a kosher eatery, they opt out of butter in the recipe to keep it \u003ca title=\"Definition of Parve\" href=\"http://www.epicurious.com/tools/fooddictionary/entry/?id=3809\">parve\u003c/a>. And because it’s 2012, it’s topped with flaked sea salt just to make it awesome. And while Beckerman, who oversees most of the baking while Bloom takes on the meat and the savories, wanted to make his grandmother’s babke with nuts, raisins, and meringue, they opted for chocolate instead. “We ended up going in a different direction,” says Beckerman. “As soon as you put in nuts and raisins, it narrows down the audience. People have allergies.” Right. This is, after all, San Francisco and not the 1947 Lower East Side.\u003c/p>\n\u003cp>The brisket for the pastrami and corned beef is cut to Wise Sons’ specifications by \u003ca title=\"Creekstone Farms\" href=\"http://www.creekstonefarms.com/\">Creekstone Farms\u003c/a> in Kansas. But why not use what’s local and grass fed? Beckerman unapologetically explains, “The truth is that we found out that grass fed animals are much smaller and too lean, and the pastrami doesn’t come out as nice. There aren’t enough cows in the Bay Area to do what we do,” -- which, on an average Tuesday at their Ferry Building kiosk, can easily mean 150-200 lbs. of beef and still a lengthy line-up of customers craving Reubens.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/door-quote-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/door-quote-560.jpg\" alt=\"In America You Can Eat Challah Everyday. Photo: Stephanie Rosenbaum\" title=\"In America You Can Eat Challah Everyday. Photo: Stephanie Rosenbaum\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39295\">\u003c/a>\u003cbr>\n\u003cem>Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>Beckerman and Bloom’s brand loyalty for ingredients is unbending. The chicken soup starts with \u003ca href=\"http://www.maryschickens.com/\">Mary’s\u003c/a> or \u003ca href=\"http://www.fultonvalley.com/\">Fulton Valley\u003c/a>. The matzo and matzo meal is \u003ca href=\"http://www.streitsmatzos.com/\">Streits\u003c/a>. The flour is \u003ca href=\"http://giustos.com/\">Giusto’s\u003c/a>. And, true story: I wanted to buy a whole babke to send to my mother for Chanukah last December, but I was out of luck because the particular \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> chocolate used in the recipe -- E. Guittard 72 percent cacao -- wasn’t available. And rather than settle for a chocolate substitute, Beckerman told me, there just wasn’t going to be any. This is the same reason you’ll only find bagels on Saturdays -- when \u003ca href=\"https://www.facebook.com/beautysbagelshop\">Beauty's\u003c/a> can deliver them. “I’d rather serve no bagels than crappy bagels,” he says. “Do you want twice as much of something half as good?” Wise words, indeed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca title=\"Wise Sons Deli\" href=\"http://www.wisesonsdeli.com/\">Wise Sons Jewish Delicatessen\u003c/a>\u003cbr>\n3150 24th St\u003cbr>\n(415)787-DELI\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Wednesday through Sunday, 9am to 3pm. Closed Monday. Serving Tuesdays at the Ferry Building 10am to 2pm.\u003cbr>\nTwitter: \u003ca title=\"Wise Sons on Twitter\" href=\"http://twitter.com/WiseSonsDeli\">@WiseSonsDeli\u003c/a>\u003cbr>\nFacebook: \u003ca title=\"Wise Sons on Facebook\" href=\"http://www.facebook.com/pages/Wise-Sons-Jewish-Delicatessen/165956736780396\">Wise Sons Jewish Delicatessen\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/39260/on-the-plate-with-wise-sons-jewish-deli",
"authors": [
"5288"
],
"categories": [
"bayareabites_1516",
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_588",
"bayareabites_1653",
"bayareabites_2638",
"bayareabites_2090",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_60"
],
"tags": [
"bayareabites_2877",
"bayareabites_71",
"bayareabites_10171",
"bayareabites_3662",
"bayareabites_229",
"bayareabites_9156"
],
"label": "bayareabites"
},
"bayareabites_39132": {
"type": "posts",
"id": "bayareabites_39132",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "39132",
"score": null,
"sort": [
1329906340000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1329906340,
"format": "video",
"disqusTitle": "Eat with Your Hands for a Sensuous, Intimate, Mindful Meal",
"title": "Eat with Your Hands for a Sensuous, Intimate, Mindful Meal",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Video filmed and Edited by Kim Aronson\u003c/em>\u003c/p>\n\u003cp>Cultural misunderstandings always grab my attention—especially when food is involved. So I was hooked the moment I read this recent headline:\u003c/p>\n\u003cp>\u003ca href=\"http://www.ndtv.com/article/india/norway-authorities-take-away-indian-couple-s-kids-say-feeding-with-hands-wrong-167660\">Norway authorities take away Indian couple's kids, say feeding with hands wrong\u003c/a>\u003c/p>\n\u003cp>Although the details of this ongoing story have yet to be fully revealed, it spotlights cultural stereotypes often associated with dining etiquette. While North Americans and Northern Europeans deem that transferring edibles to the mouth with a metal-pronged stick is somehow more refined than using the utensils we were born with, members of the many cultures who have been eating with their hands for thousands of years beg to differ.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tajik-Kurutob-by-Zlerman-wikimedia-commons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tajik-Kurutob-by-Zlerman-wikimedia-commons.jpg\" alt=\"Tajik Kurutob - by Zlerman - wikimedia commons\" title=\"Tajik Kurutob - by Zlerman - wikimedia commons\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39183\">\u003c/a>\u003cbr>\n\u003cem>Tajik Kurutob-photo courtesy Zlerman-Wikimedia Commons\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Africans, Arabs and Indians (to name only a few) describe in rhapsodic terms the advantages of eating with their fingers: the sensuous connection to the food, the feeling of sharing and community, practicality (in that it’s easier to pluck that last bit of meat off the bones) avoiding waste, even a lingering aroma on the fingers to sustain the memory of a marvelous meal.\u003c/p>\n\u003cp>After reading scores of impassioned comments that the above mentioned article garnered, I felt compelled to conduct my own interviews to get a first-hand perspective on this cultural divide, followed by a hands-on lesson (see video clip below.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Vijitha-spicesnaroma.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Vijitha-spicesnaroma.jpg\" alt=\"Vijitha - spicesnaroma\" title=\"Vijitha - spicesnaroma\" width=\"560\" height=\"365\" class=\"alignnone size-full wp-image-39180\">\u003c/a>\u003cbr>\n\u003cem>photos courtesy of Vijitha Shyam of Indian food blog \u003ca href=\"http://spicesnaroma.blogspot.com/\">Spices and Aroma\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://culinarysmart.wordpress.com/about/\">Vinita Chopra Jacinto\u003c/a> grew up in Northern India and is now a chef instructor at the California Culinary Academy in San Francisco. She feels strongly that Indian food tastes best when eaten with one’s fingers. She tells me that Indians eat with their hands because they believe that food is, “more than just protein, carbs and fat it nourishes the mind, intellect and spirit. Eating should be sensual and mindful, employing all the senses: sight, smell, sound, taste and touch. Using your hands gives you a tactile connection with your food.”\u003c/p>\n\u003cp>Jacinto clarifies some regional differences, “In the North, where breads are commonly consumed, you tear a piece of bread and wrap it around your food. While, in the South, rice is combined with curries, and each mouthful offers a unique blend of flavors. Traditionally in Southern India, plates are made of disposable, recyclable, banana leaves. Using a knife and fork on a banana leaf would shred your plate.”\u003c/p>\n\u003cp>Significantly, all cultures that shun silverware maintain a set of rules for eating with the hands. Before the meal, the hands must be washed, wiped or even rubbed with sand, as desert Arabs do. But the foremost rule is that only the right hand is employed for eating.\u003c/p>\n\u003cp>“The left hand is never used for that,” Jacinto says, “It is considered unclean.” In principle, at least, this is because the left hand is saved for bodily cleaning. Another taboo Jacinto cautions against is \u003cem>jutha\u003c/em>, or double dipping your bread into a communal dish of food.\u003c/p>\n\u003cp>“The secret to gracefully eating with your fingers,” Jacinto advises, “is to use your thumb. For example, a small amount of rice is formed into a little pile on your plate, blended with one or more bits of curried lentils, vegetables, meat or fish, and then picked up with a twist of the wrist, held onto by the fingers and maneuvered right up to your mouth. But don’t put your fingers into your mouth.” she instructs, “Just use your thumb to push the food inside.”\u003c/p>\n\u003cp>Fharzana Elankumaran, founder of \u003ca href=\"http://iheartcurry.com/\">I Heart Curry\u003c/a>, where she teaches Indian cooking classes, also grew up eating with her hands in Bangladesh. “I appreciate this way of eating because you have more control over your food,“ she says. “For example, if you’re eating fish or chicken, you don’t have to worry about cutting with a knife around the bones. When you use your fingers, you can get every last bit of meat and so waste less. It’s an expression of the great respect we have for the food.”\u003c/p>\n\u003cp>In her Indian cooking classes, Elankumaran encourages students to eat with their hands, but finds that it may be a challenge for first-timers. “ Sometimes my students tell me their hands get tired, because they are using a whole new set of muscles.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rassam.jpg\">\u003cimg class=\"size-full wp-image-39140\" title=\"rassam sharif\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rassam.jpg\" alt=\"rassam sharif\" width=\"560\" height=\"501\">\u003c/a>\u003cbr>\n\u003cem>Yemeni dish at Oasis Market and Restaurant\u003c/em>\u003c/p>\n\u003cp>On a shopping trip to Oakland’s \u003ca href=\"http://www.yelp.com/biz/oasis-food-market-oakland\">Oasis Market and Restaurant\u003c/a>, I spy manager Rassam Sharif eating his lunch by hand. It’s a Yemeni specialty, \u003cem>fahsa\u003c/em> (cooked boneless beef topped with whipped fenugreek, with a salsa-like sauce). Sharif kindly demonstrates his technique: he tears off a bit of tandoori bread, dips it into the meat and salsa, and brings it to his mouth with 3 fingers. Sharif prefers eating by hand because, he says, “You have more connection to your food. With a spoon, it’s just like shoveling something into your mouth to get full. In Islam, we are taught that the Prophet said to eat from your own side of the dish, slowly, with the right hand, just until you are not hungry. It makes you take your time and be mindful of what you’re eating.”\u003c/p>\n\u003cp>Enough talk, I decide, it’s time for me to get some hands-on tutoring.\u003c/p>\n\u003cp>Luckily, my request for cross-cultural dining instruction interests Mostafa Raiss El Fenni, owner of Berkeley’s \u003ca href=\"http://www.saharaimport.com/\">Sahara Home Décor\u003c/a>. He invites me to stay for lunch and we sit on intricately carved and painted chairs amid his stunning collection of Moroccan carpets, ottomans, embroidered textiles, brass lanterns, conical clay pots and delicate tea glasses.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mostafa-and-hand.jpg\">\u003cimg class=\"size-full wp-image-39141\" title=\"mostafa and hand\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mostafa-and-hand.jpg\" alt=\"mostafa and hand\" width=\"560\" height=\"334\">\u003c/a>\u003cbr>\n\u003cem>Mostafa Raiss El Fenni -- Moroccan food\u003c/em>\u003c/p>\n\u003cp>Raiss El Fenni, a former Cal student and chemist, whose shop promotes the works of artists from his homeland, tells me, “Eating with your hands is about sharing,” and as the youngest in a family of 12 children, he got a lot of practice doing that. There is an intimacy formed when you all eat from the same dish dipping in small pieces of bread, he explains. “ And if you find a piece of meat close to you that’s especially good, you can share it with your neighbor.”\u003c/p>\n\u003cp>“Does each person take the piece of meat and bread onto their own plate?” I ask.\u003c/p>\n\u003cp>“We don’t have individual plates. We are a very collective society. But if we invite guests over who are not familiar with this way of eating, we show them how it’s done.”\u003c/p>\n\u003cp>Watch my lesson in eating with the hands, Moroccan style:\u003c/p>\n\u003cp>In the college dorm, it was a bit of culture shock for Raiss El Fenni that each student ate his own sandwich. “I couldn’t get used to eating by myself. So, I just waited with my food until they were done, and then said, “Hey, want to share? Eventually they got the idea and would offer to share some of their sandwiches with me too.”\u003c/p>\n\u003cp>Raiss-El-Fenni also hosts Moroccan parties in colorful Berber tents set up outside his shop. Parties range from mint tea and pastries to an all-out catered feast with live music and belly dancers. And of course, he will encourage your guests to eat with their hands for the true Moroccan experience.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tanjia-collage.jpg\">\u003cimg class=\"size-full wp-image-39136\" title=\"Tanjia \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tanjia-collage.jpg\" alt=\"Tanjia\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Tanjia Moroccan Restaurant\u003c/em>\u003cbr>\n \u003c/p>\n\u003cp>After my tasty lesson, I invite my husband out for a Moroccan meal and tell him I’ll show him how to eat with his hands, so we head over to \u003ca href=\"http://tanjiaoakland.com/\">Tanjia\u003c/a>, an Oakland Moroccan restaurant we haven’t yet tried.\u003c/p>\n\u003cp>We enter the lovely blue and red interior with low couches that let you sit close to your dining companion. But I am disappointed to see the tables set with forks and knives. When I tell the server we hoped to eat in Moroccan fashion, she gladly takes away the silverware and returns with a pot of water and washes our hands.\u003c/p>\n\u003cp>The first course is an assortment of delicately spiced salads: carrots, eggplant, cucumbers, tomato and bell pepper. Easy to scoop up with chunks of home baked bread. But with the arrival of the lamb and eggplant and chicken with honey and prunes, which are so meltingly tender you can tell they have cooked slowly for hours, my husband chickens-out of the hands-on approach and, to keep him company, I ask for two forks. It’s not so easy to change a lifetimes's eating habits.\u003c/p>\n\u003cp>Owner Jamal Zahid recently took over the restaurant from his brother, Said who started Tanjia in 2000. It has always been a “silverware optional restaurant” but seeing the reaction of a younger generation of customers not used to the traditional Moroccan way of dining sans utensils, Zahid decided-- as an act of hospitality to his guests-- to set the table with forks and knives, a reversal of his brother’s default setting. Personally, Zahid favors eating with the hands as a way to feel connected to the food and savor the meal slowly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ethiopian-dish.jpg\">\u003cimg class=\"size-full wp-image-39137\" title=\"ethiopian dish - Cafe Colucci\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ethiopian-dish.jpg\" alt=\"ethiopian dish - Cafe Colucci\" width=\"560\" height=\"350\">\u003c/a>\u003cbr>\n\u003cem>Ethiopian platter and injera - Cafe Colucci\u003c/em>\u003c/p>\n\u003cp>At Oakland’s \u003ca href=\"http://www.cafecolucci.com/\">Café Colucci Ethiopian restaurant\u003c/a>, by contrast, forks are nowhere in sight. Injera, the spongy, slightly sour, crepe-like bread made from the teff grain, functions as tablecloth, plate and utensil and the food is served family style, atop a large injera circle. “Eating is almost a sacred ritual,” says owner Fetlework Tefferi, whose award-winning restaurant just celebrated its 20th year. Besides the rules of hand washing and right hand only, she adds another from her native Ethiopia, “Once the tray of food is laid on the table, no one rises until all are done and the tray removed. We chew slowly, with closed mouths and a calm dignity. The food is sacred. It’s not polite to rush through your meal.”\u003c/p>\n\u003cp>Again, eating with the hand is more than just a mechanism to get sustenance into the mouth. “On certain occasions,” explains Tefferi, “we feed each other by hand, it’s called \u003cem>goorsha\u003c/em> and it’s a loving act, an endearment. You might feed a child who is not eating enough or a guest you are entertaining. But if I were to make a bite for a man, “she chuckles,” I need to make sure it’s a big, well-packed roll of injera. I guess it’s a macho thing.” She adds, “We usually don’t eat alone. If you are in a restaurant in Ethiopia, for example, and the people at the next table get served first, they will probably ask you to join them or at least take a few bites with them. That kind of sharing is what holds us together.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Fetlework-collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-39138\" title=\"Fetlework Tefferi\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Fetlework-collage.jpg\" alt=\"Fetlework Tefferi\" width=\"560\" height=\"350\">\u003c/a>\u003c/p>\n\u003cp>Tefferi demonstrates how to tear off a small square from the rolls of injera in the basket. She describes the technique as “wrap and roll.” You lay your piece of injera over some food and use all your fingers to gather up the filling and twist it into a little packed pouch, which you may dip into several different dishes on the tray. Our platter today has collard greens seasoned with black cumin, cabbage with carrots, potatoes with ginger, garlic and turmeric, lentils in red \u003cem>berbere\u003c/em> sauce, yellow split peas in turmeric sauce, Ethiopian cheese and kitfo, a highly seasoned raw meat dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/close-up-bite.jpg\">\u003cimg class=\"alignnone size-full wp-image-39139\" title=\"close-up injera\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/close-up-bite.jpg\" alt=\"close-up injera\" width=\"400\" height=\"377\">\u003c/a>\u003c/p>\n\u003cp>“Children are taught to make a bite of food that’s just big enough to fit in their mouth all at once, without stuffing their cheeks and to eat only with their right hands.” Tefferi remembers her mother training her left-handed brother by having him sit with his left hand behind his back.\u003c/p>\n\u003cp>“In the restaurant, we get 97% American diners. If they ask for silverware, I tell them it will be $10 extra,” teases Tefferi, with a twinkle in her eye, “ I just want them to try eating with their hands.” This gracious cultural ambassador wants to encourage more people to appreciate the 3000-year old cuisine of her homeland. “We need to revisit the way people used to eat; how much they cared and believed that whatever they put into their mouths was sacred,” says Tefferi. “The aroma is important too. Even after you wash up at the end of the meal, the scent of the food remains on your hand. Later, you might hold up your hand to someone else and say “Smell my hand, see how good the food was!”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>(It was and I did.)\u003c/p>\n\u003chr>\n\u003cblockquote>\u003cp> \"Eating with a fork and knife is like making love through an interpreter”\u003cbr>\n -- attributed variously to Prime Minister Nehru and the Shah of Iran\u003c/p>\u003c/blockquote>\n\u003cul>\n\u003cstrong>Related links:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/08/146583049/skip-the-spoon-babies-may-eat-better-when-they-feed-themselves?ft=1&f=1053\">A recent study\u003c/a> says babies may eat better when they feed themselves with their fingers\u003c/li>\n\u003cli>Chad Ward’s pointed history of the fork on \u003ca href=\"http://leitesculinaria.com/1157/writings-the-uncommon-origins-of-the-common-fork.html\">Leite’s Culinaria\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://researcharchive.calacademy.org/research/anthropology/utensil/index.html\">History of Eating Utensils\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
"disqusIdentifier": "39132 http://blogs.kqed.org/bayareabites/?p=39132",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2215,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 43
},
"modified": 1428812890,
"excerpt": "Eating with the hands is more than just a way to maneuver food to the mouth. It embodies cultural values including, a sensuous connection to the food, the feeling of sharing and community, practicality avoiding waste, even prolonging a delicious meal by enjoying the lingering aroma of it on the fingers. Many cultures, such as Indian, Arab and African have dined this way for thousands of years. In a video-clip, the writer receives a hands-on lesson in eating with the hands -- Moroccan style.\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Eating with the hands is more than just a way to maneuver food to the mouth. It embodies cultural values including, a sensuous connection to the food, the feeling of sharing and community, practicality avoiding waste, even prolonging a delicious meal by enjoying the lingering aroma of it on the fingers. Many cultures, such as Indian, Arab and African have dined this way for thousands of years. In a video-clip, the writer receives a hands-on lesson in eating with the hands -- Moroccan style.\r\n",
"title": "Eat with Your Hands for a Sensuous, Intimate, Mindful Meal | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Eat with Your Hands for a Sensuous, Intimate, Mindful Meal",
"datePublished": "2012-02-22T02:25:40-08:00",
"dateModified": "2015-04-11T21:28:10-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "eat-with-your-hands-for-a-sensuous-intimate-mindful-meal",
"status": "publish",
"videoEmbed": "http://www.youtube.com/embed/njalEx6KGU4",
"path": "/bayareabites/39132/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Video filmed and Edited by Kim Aronson\u003c/em>\u003c/p>\n\u003cp>Cultural misunderstandings always grab my attention—especially when food is involved. So I was hooked the moment I read this recent headline:\u003c/p>\n\u003cp>\u003ca href=\"http://www.ndtv.com/article/india/norway-authorities-take-away-indian-couple-s-kids-say-feeding-with-hands-wrong-167660\">Norway authorities take away Indian couple's kids, say feeding with hands wrong\u003c/a>\u003c/p>\n\u003cp>Although the details of this ongoing story have yet to be fully revealed, it spotlights cultural stereotypes often associated with dining etiquette. While North Americans and Northern Europeans deem that transferring edibles to the mouth with a metal-pronged stick is somehow more refined than using the utensils we were born with, members of the many cultures who have been eating with their hands for thousands of years beg to differ.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tajik-Kurutob-by-Zlerman-wikimedia-commons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tajik-Kurutob-by-Zlerman-wikimedia-commons.jpg\" alt=\"Tajik Kurutob - by Zlerman - wikimedia commons\" title=\"Tajik Kurutob - by Zlerman - wikimedia commons\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39183\">\u003c/a>\u003cbr>\n\u003cem>Tajik Kurutob-photo courtesy Zlerman-Wikimedia Commons\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Africans, Arabs and Indians (to name only a few) describe in rhapsodic terms the advantages of eating with their fingers: the sensuous connection to the food, the feeling of sharing and community, practicality (in that it’s easier to pluck that last bit of meat off the bones) avoiding waste, even a lingering aroma on the fingers to sustain the memory of a marvelous meal.\u003c/p>\n\u003cp>After reading scores of impassioned comments that the above mentioned article garnered, I felt compelled to conduct my own interviews to get a first-hand perspective on this cultural divide, followed by a hands-on lesson (see video clip below.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Vijitha-spicesnaroma.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Vijitha-spicesnaroma.jpg\" alt=\"Vijitha - spicesnaroma\" title=\"Vijitha - spicesnaroma\" width=\"560\" height=\"365\" class=\"alignnone size-full wp-image-39180\">\u003c/a>\u003cbr>\n\u003cem>photos courtesy of Vijitha Shyam of Indian food blog \u003ca href=\"http://spicesnaroma.blogspot.com/\">Spices and Aroma\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://culinarysmart.wordpress.com/about/\">Vinita Chopra Jacinto\u003c/a> grew up in Northern India and is now a chef instructor at the California Culinary Academy in San Francisco. She feels strongly that Indian food tastes best when eaten with one’s fingers. She tells me that Indians eat with their hands because they believe that food is, “more than just protein, carbs and fat it nourishes the mind, intellect and spirit. Eating should be sensual and mindful, employing all the senses: sight, smell, sound, taste and touch. Using your hands gives you a tactile connection with your food.”\u003c/p>\n\u003cp>Jacinto clarifies some regional differences, “In the North, where breads are commonly consumed, you tear a piece of bread and wrap it around your food. While, in the South, rice is combined with curries, and each mouthful offers a unique blend of flavors. Traditionally in Southern India, plates are made of disposable, recyclable, banana leaves. Using a knife and fork on a banana leaf would shred your plate.”\u003c/p>\n\u003cp>Significantly, all cultures that shun silverware maintain a set of rules for eating with the hands. Before the meal, the hands must be washed, wiped or even rubbed with sand, as desert Arabs do. But the foremost rule is that only the right hand is employed for eating.\u003c/p>\n\u003cp>“The left hand is never used for that,” Jacinto says, “It is considered unclean.” In principle, at least, this is because the left hand is saved for bodily cleaning. Another taboo Jacinto cautions against is \u003cem>jutha\u003c/em>, or double dipping your bread into a communal dish of food.\u003c/p>\n\u003cp>“The secret to gracefully eating with your fingers,” Jacinto advises, “is to use your thumb. For example, a small amount of rice is formed into a little pile on your plate, blended with one or more bits of curried lentils, vegetables, meat or fish, and then picked up with a twist of the wrist, held onto by the fingers and maneuvered right up to your mouth. But don’t put your fingers into your mouth.” she instructs, “Just use your thumb to push the food inside.”\u003c/p>\n\u003cp>Fharzana Elankumaran, founder of \u003ca href=\"http://iheartcurry.com/\">I Heart Curry\u003c/a>, where she teaches Indian cooking classes, also grew up eating with her hands in Bangladesh. “I appreciate this way of eating because you have more control over your food,“ she says. “For example, if you’re eating fish or chicken, you don’t have to worry about cutting with a knife around the bones. When you use your fingers, you can get every last bit of meat and so waste less. It’s an expression of the great respect we have for the food.”\u003c/p>\n\u003cp>In her Indian cooking classes, Elankumaran encourages students to eat with their hands, but finds that it may be a challenge for first-timers. “ Sometimes my students tell me their hands get tired, because they are using a whole new set of muscles.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rassam.jpg\">\u003cimg class=\"size-full wp-image-39140\" title=\"rassam sharif\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rassam.jpg\" alt=\"rassam sharif\" width=\"560\" height=\"501\">\u003c/a>\u003cbr>\n\u003cem>Yemeni dish at Oasis Market and Restaurant\u003c/em>\u003c/p>\n\u003cp>On a shopping trip to Oakland’s \u003ca href=\"http://www.yelp.com/biz/oasis-food-market-oakland\">Oasis Market and Restaurant\u003c/a>, I spy manager Rassam Sharif eating his lunch by hand. It’s a Yemeni specialty, \u003cem>fahsa\u003c/em> (cooked boneless beef topped with whipped fenugreek, with a salsa-like sauce). Sharif kindly demonstrates his technique: he tears off a bit of tandoori bread, dips it into the meat and salsa, and brings it to his mouth with 3 fingers. Sharif prefers eating by hand because, he says, “You have more connection to your food. With a spoon, it’s just like shoveling something into your mouth to get full. In Islam, we are taught that the Prophet said to eat from your own side of the dish, slowly, with the right hand, just until you are not hungry. It makes you take your time and be mindful of what you’re eating.”\u003c/p>\n\u003cp>Enough talk, I decide, it’s time for me to get some hands-on tutoring.\u003c/p>\n\u003cp>Luckily, my request for cross-cultural dining instruction interests Mostafa Raiss El Fenni, owner of Berkeley’s \u003ca href=\"http://www.saharaimport.com/\">Sahara Home Décor\u003c/a>. He invites me to stay for lunch and we sit on intricately carved and painted chairs amid his stunning collection of Moroccan carpets, ottomans, embroidered textiles, brass lanterns, conical clay pots and delicate tea glasses.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mostafa-and-hand.jpg\">\u003cimg class=\"size-full wp-image-39141\" title=\"mostafa and hand\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mostafa-and-hand.jpg\" alt=\"mostafa and hand\" width=\"560\" height=\"334\">\u003c/a>\u003cbr>\n\u003cem>Mostafa Raiss El Fenni -- Moroccan food\u003c/em>\u003c/p>\n\u003cp>Raiss El Fenni, a former Cal student and chemist, whose shop promotes the works of artists from his homeland, tells me, “Eating with your hands is about sharing,” and as the youngest in a family of 12 children, he got a lot of practice doing that. There is an intimacy formed when you all eat from the same dish dipping in small pieces of bread, he explains. “ And if you find a piece of meat close to you that’s especially good, you can share it with your neighbor.”\u003c/p>\n\u003cp>“Does each person take the piece of meat and bread onto their own plate?” I ask.\u003c/p>\n\u003cp>“We don’t have individual plates. We are a very collective society. But if we invite guests over who are not familiar with this way of eating, we show them how it’s done.”\u003c/p>\n\u003cp>Watch my lesson in eating with the hands, Moroccan style:\u003c/p>\n\u003cp>In the college dorm, it was a bit of culture shock for Raiss El Fenni that each student ate his own sandwich. “I couldn’t get used to eating by myself. So, I just waited with my food until they were done, and then said, “Hey, want to share? Eventually they got the idea and would offer to share some of their sandwiches with me too.”\u003c/p>\n\u003cp>Raiss-El-Fenni also hosts Moroccan parties in colorful Berber tents set up outside his shop. Parties range from mint tea and pastries to an all-out catered feast with live music and belly dancers. And of course, he will encourage your guests to eat with their hands for the true Moroccan experience.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tanjia-collage.jpg\">\u003cimg class=\"size-full wp-image-39136\" title=\"Tanjia \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tanjia-collage.jpg\" alt=\"Tanjia\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Tanjia Moroccan Restaurant\u003c/em>\u003cbr>\n \u003c/p>\n\u003cp>After my tasty lesson, I invite my husband out for a Moroccan meal and tell him I’ll show him how to eat with his hands, so we head over to \u003ca href=\"http://tanjiaoakland.com/\">Tanjia\u003c/a>, an Oakland Moroccan restaurant we haven’t yet tried.\u003c/p>\n\u003cp>We enter the lovely blue and red interior with low couches that let you sit close to your dining companion. But I am disappointed to see the tables set with forks and knives. When I tell the server we hoped to eat in Moroccan fashion, she gladly takes away the silverware and returns with a pot of water and washes our hands.\u003c/p>\n\u003cp>The first course is an assortment of delicately spiced salads: carrots, eggplant, cucumbers, tomato and bell pepper. Easy to scoop up with chunks of home baked bread. But with the arrival of the lamb and eggplant and chicken with honey and prunes, which are so meltingly tender you can tell they have cooked slowly for hours, my husband chickens-out of the hands-on approach and, to keep him company, I ask for two forks. It’s not so easy to change a lifetimes's eating habits.\u003c/p>\n\u003cp>Owner Jamal Zahid recently took over the restaurant from his brother, Said who started Tanjia in 2000. It has always been a “silverware optional restaurant” but seeing the reaction of a younger generation of customers not used to the traditional Moroccan way of dining sans utensils, Zahid decided-- as an act of hospitality to his guests-- to set the table with forks and knives, a reversal of his brother’s default setting. Personally, Zahid favors eating with the hands as a way to feel connected to the food and savor the meal slowly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ethiopian-dish.jpg\">\u003cimg class=\"size-full wp-image-39137\" title=\"ethiopian dish - Cafe Colucci\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ethiopian-dish.jpg\" alt=\"ethiopian dish - Cafe Colucci\" width=\"560\" height=\"350\">\u003c/a>\u003cbr>\n\u003cem>Ethiopian platter and injera - Cafe Colucci\u003c/em>\u003c/p>\n\u003cp>At Oakland’s \u003ca href=\"http://www.cafecolucci.com/\">Café Colucci Ethiopian restaurant\u003c/a>, by contrast, forks are nowhere in sight. Injera, the spongy, slightly sour, crepe-like bread made from the teff grain, functions as tablecloth, plate and utensil and the food is served family style, atop a large injera circle. “Eating is almost a sacred ritual,” says owner Fetlework Tefferi, whose award-winning restaurant just celebrated its 20th year. Besides the rules of hand washing and right hand only, she adds another from her native Ethiopia, “Once the tray of food is laid on the table, no one rises until all are done and the tray removed. We chew slowly, with closed mouths and a calm dignity. The food is sacred. It’s not polite to rush through your meal.”\u003c/p>\n\u003cp>Again, eating with the hand is more than just a mechanism to get sustenance into the mouth. “On certain occasions,” explains Tefferi, “we feed each other by hand, it’s called \u003cem>goorsha\u003c/em> and it’s a loving act, an endearment. You might feed a child who is not eating enough or a guest you are entertaining. But if I were to make a bite for a man, “she chuckles,” I need to make sure it’s a big, well-packed roll of injera. I guess it’s a macho thing.” She adds, “We usually don’t eat alone. If you are in a restaurant in Ethiopia, for example, and the people at the next table get served first, they will probably ask you to join them or at least take a few bites with them. That kind of sharing is what holds us together.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Fetlework-collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-39138\" title=\"Fetlework Tefferi\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Fetlework-collage.jpg\" alt=\"Fetlework Tefferi\" width=\"560\" height=\"350\">\u003c/a>\u003c/p>\n\u003cp>Tefferi demonstrates how to tear off a small square from the rolls of injera in the basket. She describes the technique as “wrap and roll.” You lay your piece of injera over some food and use all your fingers to gather up the filling and twist it into a little packed pouch, which you may dip into several different dishes on the tray. Our platter today has collard greens seasoned with black cumin, cabbage with carrots, potatoes with ginger, garlic and turmeric, lentils in red \u003cem>berbere\u003c/em> sauce, yellow split peas in turmeric sauce, Ethiopian cheese and kitfo, a highly seasoned raw meat dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/close-up-bite.jpg\">\u003cimg class=\"alignnone size-full wp-image-39139\" title=\"close-up injera\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/close-up-bite.jpg\" alt=\"close-up injera\" width=\"400\" height=\"377\">\u003c/a>\u003c/p>\n\u003cp>“Children are taught to make a bite of food that’s just big enough to fit in their mouth all at once, without stuffing their cheeks and to eat only with their right hands.” Tefferi remembers her mother training her left-handed brother by having him sit with his left hand behind his back.\u003c/p>\n\u003cp>“In the restaurant, we get 97% American diners. If they ask for silverware, I tell them it will be $10 extra,” teases Tefferi, with a twinkle in her eye, “ I just want them to try eating with their hands.” This gracious cultural ambassador wants to encourage more people to appreciate the 3000-year old cuisine of her homeland. “We need to revisit the way people used to eat; how much they cared and believed that whatever they put into their mouths was sacred,” says Tefferi. “The aroma is important too. Even after you wash up at the end of the meal, the scent of the food remains on your hand. Later, you might hold up your hand to someone else and say “Smell my hand, see how good the food was!”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>(It was and I did.)\u003c/p>\n\u003chr>\n\u003cblockquote>\u003cp> \"Eating with a fork and knife is like making love through an interpreter”\u003cbr>\n -- attributed variously to Prime Minister Nehru and the Shah of Iran\u003c/p>\u003c/blockquote>\n\u003cul>\n\u003cstrong>Related links:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/08/146583049/skip-the-spoon-babies-may-eat-better-when-they-feed-themselves?ft=1&f=1053\">A recent study\u003c/a> says babies may eat better when they feed themselves with their fingers\u003c/li>\n\u003cli>Chad Ward’s pointed history of the fork on \u003ca href=\"http://leitesculinaria.com/1157/writings-the-uncommon-origins-of-the-common-fork.html\">Leite’s Culinaria\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://researcharchive.calacademy.org/research/anthropology/utensil/index.html\">History of Eating Utensils\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/39132/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal",
"authors": [
"5283"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_752",
"bayareabites_64",
"bayareabites_1763",
"bayareabites_1146",
"bayareabites_1875",
"bayareabites_1807"
],
"tags": [
"bayareabites_9860",
"bayareabites_10158",
"bayareabites_10159",
"bayareabites_10168",
"bayareabites_10167",
"bayareabites_324",
"bayareabites_10160",
"bayareabites_9878",
"bayareabites_10164",
"bayareabites_10162",
"bayareabites_10161",
"bayareabites_10163"
],
"featImg": "bayareabites_39183",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"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.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=restaurants-and-bars": {
"isFetching": false,
"latestQuery": {
"from": 636,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 969,
"relation": "eq"
},
"items": [
"bayareabites_40584",
"bayareabites_40604",
"bayareabites_40650",
"bayareabites_40404",
"bayareabites_39945",
"bayareabites_39673",
"bayareabites_39627",
"bayareabites_39410",
"bayareabites_39190",
"bayareabites_39186",
"bayareabites_39260",
"bayareabites_39132"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_restaurants-and-bars": {
"isLoading": true
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_10244": {
"type": "terms",
"id": "bayareabites_10244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Carlo Espinas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Carlo Espinas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4698,
"slug": "carlo-espinas",
"isLoading": false,
"link": "/bayareabites/tag/carlo-espinas"
},
"bayareabites_8837": {
"type": "terms",
"id": "bayareabites_8837",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8837",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Comstock Saloon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Comstock Saloon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3290,
"slug": "comstock-saloon",
"isLoading": false,
"link": "/bayareabites/tag/comstock-saloon"
},
"bayareabites_10175": {
"type": "terms",
"id": "bayareabites_10175",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10175",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jonny Raglin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jonny Raglin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4629,
"slug": "jonny-raglin",
"isLoading": false,
"link": "/bayareabites/tag/jonny-raglin"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_301": {
"type": "terms",
"id": "bayareabites_301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "301",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": "Beer",
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "beer",
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1071,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/category/beer"
},
"bayareabites_2554": {
"type": "terms",
"id": "bayareabites_2554",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2554",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gardening and urban farming",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gardening and urban farming Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1016,
"slug": "gardening-and-urban-farming",
"isLoading": false,
"link": "/bayareabites/category/gardening-and-urban-farming"
},
"bayareabites_61": {
"type": "terms",
"id": "bayareabites_61",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "61",
"found": true
},
"relationships": {},
"featImg": null,
"name": "travel",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "travel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1216,
"slug": "travel",
"isLoading": false,
"link": "/bayareabites/category/travel"
},
"bayareabites_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"bayareabites_10252": {
"type": "terms",
"id": "bayareabites_10252",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10252",
"found": true
},
"relationships": {},
"featImg": null,
"name": "day trip",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "day trip Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4706,
"slug": "day-trip",
"isLoading": false,
"link": "/bayareabites/tag/day-trip"
},
"bayareabites_9539": {
"type": "terms",
"id": "bayareabites_9539",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9539",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farm",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farm Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3993,
"slug": "farm",
"isLoading": false,
"link": "/bayareabites/tag/farm"
},
"bayareabites_9247": {
"type": "terms",
"id": "bayareabites_9247",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9247",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farm tour",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farm tour Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3701,
"slug": "farm-tour",
"isLoading": false,
"link": "/bayareabites/tag/farm-tour"
},
"bayareabites_10076": {
"type": "terms",
"id": "bayareabites_10076",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10076",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lagunitas brewing company",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lagunitas brewing company Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4530,
"slug": "lagunitas-brewing-company",
"isLoading": false,
"link": "/bayareabites/tag/lagunitas-brewing-company"
},
"bayareabites_10250": {
"type": "terms",
"id": "bayareabites_10250",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10250",
"found": true
},
"relationships": {},
"featImg": null,
"name": "LUMA",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "LUMA Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4704,
"slug": "luma",
"isLoading": false,
"link": "/bayareabites/tag/luma"
},
"bayareabites_9533": {
"type": "terms",
"id": "bayareabites_9533",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9533",
"found": true
},
"relationships": {},
"featImg": null,
"name": "petaluma",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "petaluma Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3987,
"slug": "petaluma",
"isLoading": false,
"link": "/bayareabites/tag/petaluma"
},
"bayareabites_9643": {
"type": "terms",
"id": "bayareabites_9643",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9643",
"found": true
},
"relationships": {},
"featImg": null,
"name": "point reyes station",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "point reyes station Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4097,
"slug": "point-reyes-station",
"isLoading": false,
"link": "/bayareabites/tag/point-reyes-station"
},
"bayareabites_356": {
"type": "terms",
"id": "bayareabites_356",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "356",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sonoma",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sonoma Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 321,
"slug": "sonoma",
"isLoading": false,
"link": "/bayareabites/tag/sonoma"
},
"bayareabites_10254": {
"type": "terms",
"id": "bayareabites_10254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sonoma portworks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sonoma portworks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4708,
"slug": "sonoma-portworks",
"isLoading": false,
"link": "/bayareabites/tag/sonoma-portworks"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_10249": {
"type": "terms",
"id": "bayareabites_10249",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10249",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Atelier Crenn",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Atelier Crenn Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4703,
"slug": "atelier-crenn",
"isLoading": false,
"link": "/bayareabites/tag/atelier-crenn"
},
"bayareabites_10256": {
"type": "terms",
"id": "bayareabites_10256",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10256",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Dialogue Dinners",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Dialogue Dinners Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4710,
"slug": "dialogue-dinners",
"isLoading": false,
"link": "/bayareabites/tag/dialogue-dinners"
},
"bayareabites_8316": {
"type": "terms",
"id": "bayareabites_8316",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8316",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Dominique Crenn",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Dominique Crenn Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2769,
"slug": "dominique-crenn",
"isLoading": false,
"link": "/bayareabites/tag/dominique-crenn"
},
"bayareabites_10257": {
"type": "terms",
"id": "bayareabites_10257",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10257",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Guy Savoy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Guy Savoy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4711,
"slug": "guy-savoy",
"isLoading": false,
"link": "/bayareabites/tag/guy-savoy"
},
"bayareabites_10230": {
"type": "terms",
"id": "bayareabites_10230",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10230",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bluestem Brasserie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bluestem Brasserie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4684,
"slug": "bluestem-brasserie",
"isLoading": false,
"link": "/bayareabites/tag/bluestem-brasserie"
},
"bayareabites_10232": {
"type": "terms",
"id": "bayareabites_10232",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10232",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Butterscotch Tapioca Pudding",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Butterscotch Tapioca Pudding Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4686,
"slug": "butterscotch-tapioca-pudding",
"isLoading": false,
"link": "/bayareabites/tag/butterscotch-tapioca-pudding"
},
"bayareabites_10229": {
"type": "terms",
"id": "bayareabites_10229",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10229",
"found": true
},
"relationships": {},
"featImg": null,
"name": "James Ormsby",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "James Ormsby Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4683,
"slug": "james-ormsby",
"isLoading": false,
"link": "/bayareabites/tag/james-ormsby"
},
"bayareabites_10231": {
"type": "terms",
"id": "bayareabites_10231",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10231",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Scorpions",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Scorpions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4685,
"slug": "scorpions",
"isLoading": false,
"link": "/bayareabites/tag/scorpions"
},
"bayareabites_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"bayareabites_10204": {
"type": "terms",
"id": "bayareabites_10204",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10204",
"found": true
},
"relationships": {},
"featImg": null,
"name": "california sensation",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "california sensation Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4658,
"slug": "california-sensation",
"isLoading": false,
"link": "/bayareabites/tag/california-sensation"
},
"bayareabites_10205": {
"type": "terms",
"id": "bayareabites_10205",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10205",
"found": true
},
"relationships": {},
"featImg": null,
"name": "classic burger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "classic burger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4659,
"slug": "classic-burger",
"isLoading": false,
"link": "/bayareabites/tag/classic-burger"
},
"bayareabites_14773": {
"type": "terms",
"id": "bayareabites_14773",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14773",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3223,
"slug": "east-bay",
"isLoading": false,
"link": "/bayareabites/tag/east-bay"
},
"bayareabites_10203": {
"type": "terms",
"id": "bayareabites_10203",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10203",
"found": true
},
"relationships": {},
"featImg": null,
"name": "flipside",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "flipside Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4657,
"slug": "flipside",
"isLoading": false,
"link": "/bayareabites/tag/flipside"
},
"bayareabites_10207": {
"type": "terms",
"id": "bayareabites_10207",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10207",
"found": true
},
"relationships": {},
"featImg": null,
"name": "french fries",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "french fries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4661,
"slug": "french-fries",
"isLoading": false,
"link": "/bayareabites/tag/french-fries"
},
"bayareabites_10206": {
"type": "terms",
"id": "bayareabites_10206",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10206",
"found": true
},
"relationships": {},
"featImg": null,
"name": "frings",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "frings Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4660,
"slug": "frings",
"isLoading": false,
"link": "/bayareabites/tag/frings"
},
"bayareabites_10213": {
"type": "terms",
"id": "bayareabites_10213",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10213",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Kwik-Way",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Kwik-Way Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4667,
"slug": "kwik-way",
"isLoading": false,
"link": "/bayareabites/tag/kwik-way"
},
"bayareabites_14757": {
"type": "terms",
"id": "bayareabites_14757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 331,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/tag/oakland"
},
"bayareabites_1965": {
"type": "terms",
"id": "bayareabites_1965",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1965",
"found": true
},
"relationships": {},
"featImg": null,
"name": "onion rings",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "onion rings Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1490,
"slug": "onion-rings",
"isLoading": false,
"link": "/bayareabites/tag/onion-rings"
},
"bayareabites_3875": {
"type": "terms",
"id": "bayareabites_3875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "trueburger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "trueburger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2478,
"slug": "trueburger",
"isLoading": false,
"link": "/bayareabites/tag/trueburger"
},
"bayareabites_10191": {
"type": "terms",
"id": "bayareabites_10191",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10191",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Globe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Globe Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4645,
"slug": "globe",
"isLoading": false,
"link": "/bayareabites/tag/globe"
},
"bayareabites_10190": {
"type": "terms",
"id": "bayareabites_10190",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10190",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Hecho",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Hecho Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4644,
"slug": "hecho",
"isLoading": false,
"link": "/bayareabites/tag/hecho"
},
"bayareabites_10187": {
"type": "terms",
"id": "bayareabites_10187",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10187",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Joseph Manzare",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Joseph Manzare Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4641,
"slug": "joseph-manzare",
"isLoading": false,
"link": "/bayareabites/tag/joseph-manzare"
},
"bayareabites_9916": {
"type": "terms",
"id": "bayareabites_9916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Postrio",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Postrio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4370,
"slug": "postrio",
"isLoading": false,
"link": "/bayareabites/tag/postrio"
},
"bayareabites_10188": {
"type": "terms",
"id": "bayareabites_10188",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10188",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Spago",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Spago Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4642,
"slug": "spago",
"isLoading": false,
"link": "/bayareabites/tag/spago"
},
"bayareabites_336": {
"type": "terms",
"id": "bayareabites_336",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "336",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sushi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sushi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 301,
"slug": "sushi",
"isLoading": false,
"link": "/bayareabites/tag/sushi"
},
"bayareabites_10189": {
"type": "terms",
"id": "bayareabites_10189",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10189",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Wolfgang Puck",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Wolfgang Puck Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4643,
"slug": "wolfgang-puck",
"isLoading": false,
"link": "/bayareabites/tag/wolfgang-puck"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_10185": {
"type": "terms",
"id": "bayareabites_10185",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10185",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Caffe 817",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Caffe 817 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4639,
"slug": "caffe-817",
"isLoading": false,
"link": "/bayareabites/tag/caffe-817"
},
"bayareabites_10186": {
"type": "terms",
"id": "bayareabites_10186",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10186",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Emily and Scott Goldenberg",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Emily and Scott Goldenberg Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4640,
"slug": "emily-and-scott-goldenberg",
"isLoading": false,
"link": "/bayareabites/tag/emily-and-scott-goldenberg"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_10179": {
"type": "terms",
"id": "bayareabites_10179",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10179",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Chris Beerman",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Chris Beerman Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4633,
"slug": "chris-beerman",
"isLoading": false,
"link": "/bayareabites/tag/chris-beerman"
},
"bayareabites_10180": {
"type": "terms",
"id": "bayareabites_10180",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10180",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Citizens Band",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Citizens Band Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4634,
"slug": "citizens-band",
"isLoading": false,
"link": "/bayareabites/tag/citizens-band"
},
"bayareabites_2165": {
"type": "terms",
"id": "bayareabites_2165",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2165",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Hawaiian",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Hawaiian Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2192,
"slug": "hawaiian",
"isLoading": false,
"link": "/bayareabites/tag/hawaiian"
},
"bayareabites_10181": {
"type": "terms",
"id": "bayareabites_10181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Liho Liho Yacht Club",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Liho Liho Yacht Club Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4635,
"slug": "liho-liho-yacht-club",
"isLoading": false,
"link": "/bayareabites/tag/liho-liho-yacht-club"
},
"bayareabites_9242": {
"type": "terms",
"id": "bayareabites_9242",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9242",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Ravi Kapur",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Ravi Kapur Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3696,
"slug": "ravi-kapur",
"isLoading": false,
"link": "/bayareabites/tag/ravi-kapur"
},
"bayareabites_493": {
"type": "terms",
"id": "bayareabites_493",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "493",
"found": true
},
"relationships": {},
"featImg": null,
"name": "soma",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "soma Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 458,
"slug": "soma",
"isLoading": false,
"link": "/bayareabites/tag/soma"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_1248": {
"type": "terms",
"id": "bayareabites_1248",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1248",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tea and coffee",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tea and coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1086,
"slug": "tea-and-coffee",
"isLoading": false,
"link": "/bayareabites/category/tea-and-coffee"
},
"bayareabites_8405": {
"type": "terms",
"id": "bayareabites_8405",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8405",
"found": true
},
"relationships": {},
"featImg": null,
"name": "apple pie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "apple pie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2858,
"slug": "apple-pie",
"isLoading": false,
"link": "/bayareabites/tag/apple-pie"
},
"bayareabites_1718": {
"type": "terms",
"id": "bayareabites_1718",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1718",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cafe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cafe Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2281,
"slug": "cafe",
"isLoading": false,
"link": "/bayareabites/tag/cafe"
},
"bayareabites_10177": {
"type": "terms",
"id": "bayareabites_10177",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10177",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Greenwood",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Greenwood Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4631,
"slug": "greenwood",
"isLoading": false,
"link": "/bayareabites/tag/greenwood"
},
"bayareabites_1721": {
"type": "terms",
"id": "bayareabites_1721",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1721",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hot chocolate",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hot chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1366,
"slug": "hot-chocolate",
"isLoading": false,
"link": "/bayareabites/tag/hot-chocolate"
},
"bayareabites_10178": {
"type": "terms",
"id": "bayareabites_10178",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10178",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Phinney Ridge",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Phinney Ridge Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4632,
"slug": "phinney-ridge",
"isLoading": false,
"link": "/bayareabites/tag/phinney-ridge"
},
"bayareabites_421": {
"type": "terms",
"id": "bayareabites_421",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "421",
"found": true
},
"relationships": {},
"featImg": null,
"name": "seattle",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "seattle Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 386,
"slug": "seattle",
"isLoading": false,
"link": "/bayareabites/tag/seattle"
},
"bayareabites_1244": {
"type": "terms",
"id": "bayareabites_1244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktails and spirits",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktails and spirits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 53,
"slug": "cocktails-and-spirits",
"isLoading": false,
"link": "/bayareabites/category/cocktails-and-spirits"
},
"bayareabites_2213": {
"type": "terms",
"id": "bayareabites_2213",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2213",
"found": true
},
"relationships": {},
"featImg": null,
"name": "anthony bourdain",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "anthony bourdain Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1645,
"slug": "anthony-bourdain",
"isLoading": false,
"link": "/bayareabites/tag/anthony-bourdain"
},
"bayareabites_9598": {
"type": "terms",
"id": "bayareabites_9598",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9598",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bartender",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bartender Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4052,
"slug": "bartender",
"isLoading": false,
"link": "/bayareabites/tag/bartender"
},
"bayareabites_993": {
"type": "terms",
"id": "bayareabites_993",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "993",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bartenders",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bartenders Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 904,
"slug": "bartenders",
"isLoading": false,
"link": "/bayareabites/tag/bartenders"
},
"bayareabites_89": {
"type": "terms",
"id": "bayareabites_89",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "89",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cocktails",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cocktails Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1514,
"slug": "cocktails",
"isLoading": false,
"link": "/bayareabites/tag/cocktails"
},
"bayareabites_10176": {
"type": "terms",
"id": "bayareabites_10176",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10176",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jeff Hollinger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jeff Hollinger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4630,
"slug": "jeff-hollinger",
"isLoading": false,
"link": "/bayareabites/tag/jeff-hollinger"
},
"bayareabites_588": {
"type": "terms",
"id": "bayareabites_588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookbooks",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookbooks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 76,
"slug": "cookbooks",
"isLoading": false,
"link": "/bayareabites/category/cookbooks"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_2638": {
"type": "terms",
"id": "bayareabites_2638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY, foraging, urban homesteading",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY, foraging, urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1880,
"slug": "diy-and-urban-homesteading",
"isLoading": false,
"link": "/bayareabites/category/diy-and-urban-homesteading"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_2877": {
"type": "terms",
"id": "bayareabites_2877",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2877",
"found": true
},
"relationships": {},
"featImg": null,
"name": "deli",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "deli Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2008,
"slug": "deli",
"isLoading": false,
"link": "/bayareabites/tag/deli"
},
"bayareabites_71": {
"type": "terms",
"id": "bayareabites_71",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "71",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jewish",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jewish Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 35,
"slug": "jewish",
"isLoading": false,
"link": "/bayareabites/tag/jewish"
},
"bayareabites_10171": {
"type": "terms",
"id": "bayareabites_10171",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10171",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jewish deli",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jewish deli Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4625,
"slug": "jewish-deli",
"isLoading": false,
"link": "/bayareabites/tag/jewish-deli"
},
"bayareabites_3662": {
"type": "terms",
"id": "bayareabites_3662",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3662",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jewish food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jewish food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2419,
"slug": "jewish-food",
"isLoading": false,
"link": "/bayareabites/tag/jewish-food"
},
"bayareabites_229": {
"type": "terms",
"id": "bayareabites_229",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "229",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mission",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mission Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 194,
"slug": "mission",
"isLoading": false,
"link": "/bayareabites/tag/mission"
},
"bayareabites_9156": {
"type": "terms",
"id": "bayareabites_9156",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9156",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wise sons deli",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wise sons deli Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3610,
"slug": "wise-sons-deli",
"isLoading": false,
"link": "/bayareabites/tag/wise-sons-deli"
},
"bayareabites_64": {
"type": "terms",
"id": "bayareabites_64",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "64",
"found": true
},
"relationships": {},
"featImg": null,
"name": "culinary education and classes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "culinary education and classes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 28,
"slug": "culinary-education",
"isLoading": false,
"link": "/bayareabites/category/culinary-education"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_1146": {
"type": "terms",
"id": "bayareabites_1146",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1146",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hospitality",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hospitality Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1460,
"slug": "hospitality",
"isLoading": false,
"link": "/bayareabites/category/hospitality"
},
"bayareabites_9860": {
"type": "terms",
"id": "bayareabites_9860",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9860",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cafe Colucci",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cafe Colucci Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4314,
"slug": "cafe-colucci",
"isLoading": false,
"link": "/bayareabites/tag/cafe-colucci"
},
"bayareabites_10158": {
"type": "terms",
"id": "bayareabites_10158",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10158",
"found": true
},
"relationships": {},
"featImg": null,
"name": "eating with hands",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "eating with hands Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4612,
"slug": "eating-with-hands",
"isLoading": false,
"link": "/bayareabites/tag/eating-with-hands"
},
"bayareabites_10159": {
"type": "terms",
"id": "bayareabites_10159",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10159",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Ethiopian food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Ethiopian food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4613,
"slug": "ethiopian-food",
"isLoading": false,
"link": "/bayareabites/tag/ethiopian-food"
},
"bayareabites_10168": {
"type": "terms",
"id": "bayareabites_10168",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10168",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Fetlework Tefferi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Fetlework Tefferi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4622,
"slug": "fetlework-tefferi",
"isLoading": false,
"link": "/bayareabites/tag/fetlework-tefferi"
},
"bayareabites_10167": {
"type": "terms",
"id": "bayareabites_10167",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10167",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Fharzana Elankumaran",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Fharzana Elankumaran Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4621,
"slug": "fharzana-elankumaran",
"isLoading": false,
"link": "/bayareabites/tag/fharzana-elankumaran"
},
"bayareabites_324": {
"type": "terms",
"id": "bayareabites_324",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "324",
"found": true
},
"relationships": {},
"featImg": null,
"name": "indian food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "indian food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 289,
"slug": "indian-food",
"isLoading": false,
"link": "/bayareabites/tag/indian-food"
},
"bayareabites_10160": {
"type": "terms",
"id": "bayareabites_10160",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10160",
"found": true
},
"relationships": {},
"featImg": null,
"name": "injera",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "injera Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4614,
"slug": "injera",
"isLoading": false,
"link": "/bayareabites/tag/injera"
},
"bayareabites_9878": {
"type": "terms",
"id": "bayareabites_9878",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9878",
"found": true
},
"relationships": {},
"featImg": null,
"name": "moroccan food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "moroccan food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4332,
"slug": "moroccan-food",
"isLoading": false,
"link": "/bayareabites/tag/moroccan-food"
},
"bayareabites_10164": {
"type": "terms",
"id": "bayareabites_10164",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10164",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Mostafa Raiss El Fenni",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Mostafa Raiss El Fenni Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4618,
"slug": "mostafa-raiss-el-fenni",
"isLoading": false,
"link": "/bayareabites/tag/mostafa-raiss-el-fenni"
},
"bayareabites_10162": {
"type": "terms",
"id": "bayareabites_10162",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10162",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Sahara Home Decor",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Sahara Home Decor Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4616,
"slug": "sahara-home-decor",
"isLoading": false,
"link": "/bayareabites/tag/sahara-home-decor"
},
"bayareabites_10161": {
"type": "terms",
"id": "bayareabites_10161",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10161",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Tanjia",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Tanjia Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4615,
"slug": "tanjia",
"isLoading": false,
"link": "/bayareabites/tag/tanjia"
},
"bayareabites_10163": {
"type": "terms",
"id": "bayareabites_10163",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10163",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Vinita Chopra Jacinto",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Vinita Chopra Jacinto Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4617,
"slug": "vinita-chopra-jacinto",
"isLoading": false,
"link": "/bayareabites/tag/vinita-chopra-jacinto"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
