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"bio": "My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>",
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"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>",
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"disqusTitle": "Let Them Cook For You: Haven ",
"title": "Let Them Cook For You: Haven ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0070.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0070-e1326174935170.jpg\" alt=\"haven\" title=\"haven\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37425\">\u003c/a>\u003c/p>\n\u003cp>Before you make a reservation at \u003ca href=\"http://www.havenoakland.com/\">Haven\u003c/a>, the latest addition to chef / restauranteur \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel Patterson\u003c/a>'s growing restaurant group, be sure you are hungry. Very hungry. Once you enter the beautiful wooden door that leads into the dining room, you'll have to put your New Year's fitness resolutions temporarily on hold. Your resolve will most likely waver once you scan Haven's menu and start eyeing the roasted bone marrow and braised lamb. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0073.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0073-e1326174964457.jpg\" alt=\"exterior haven\" title=\"exterior haven\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37426\">\u003c/a>\u003c/p>\n\u003cp>Located in Jack London Square opposite \u003ca href=\"http://bocanova.com/\">Bocanova\u003c/a> and right next to \u003ca href=\"http://firstandlastchance.com/\">Heinold's First And Last Chance Saloon\u003c/a>, Haven settled into its space in mid-December of last year. In the main dining area, you can take in the view of the waterfront through its large wall of windows, or tuck yourself away in a more intimate corner of the bar.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0077.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0077-e1326174999269.jpg\" alt=\"haven bar\" title=\"haven bar\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37427\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Dark brown linen coasters, miniature tableaus of air plants, candles and ceramic salt cellars along with Heath dinnerware are the small formal touches that enliven the warm, natural decor of the rustic-modern space.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0081.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0081-e1326175109816.jpg\" alt=\"haven coaster\" title=\"haven coaster\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-37430\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0092.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0092-e1326175219954.jpg\" alt=\"air plant\" title=\"air plant\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37434\">\u003c/a>\u003cbr>\n\u003c/p>\n\u003cp>The ample wooden bar extends the length of the dining room and flanks the kitchen. If you enjoy a more theatrical dining experience, aim for a seat that affords you a view of the chef and her staff busy at work. We arrived early on a Monday night and were able to sit directly in front of the kitchen humming along with activity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0104.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0104-e1326175464885.jpg\" alt=\"bar\" title=\"bar\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37443\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0078.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0078-e1326175024566.jpg\" alt=\"kitchen\" title=\"kitchen\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37428\">\u003c/a>\u003cbr>\n\u003cem>Executive Chef Kim Alter (with the purple head scarf) and her staff at Haven\u003c/em>\u003c/p>\n\u003cp>I mentioned earlier that it's important to be as hungry as possible when dining at Haven. This is absolutely necessary if you choose the \"Let Us Cook For You\" option -- as my husband and I did -- and allow Executive Chef Kim Alter to spoil you with her 4 or 5-course family-style menu that's available for a table of two or more ($55/person for 4-courses, $65/person for 5). We elected to go with the decadent 5-course meal as this would give us a broad survey of Haven's offerings.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0080.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0080-e1326175060647.jpg\" alt=\"haven menu\" title=\"haven menu\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-37429\">\u003c/a>\u003c/p>\n\u003cp>The meal began with a simple and delicious amuse bouche of a white anchovy on a crostini with celery root puree. This was followed by a light, creamy fennel soup made with Meyer lemon preserves and pearl onions. The server poured each portion into our bowls tableside, which had been \"washed with absinthe\" for additional hints of anise. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0090.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0090-e1326175185419.jpg\" alt=\"amuse bouche haven\" title=\"amuse bouche haven\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37433\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0093.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0093-e1326175246405.jpg\" alt=\"fennel soup\" title=\"fennel soup\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37435\">\u003c/a>\u003c/p>\n\u003cp>I hope the housemade Parker House rolls that arrived in between the next course remain a staple of the restaurant, as they're probably the best ones you'll ever sink your teeth into. Salty and toasted on the outside, soft and pillowy on the inside, they were the perfect accompaniment to the Little Gem salad tossed in a gorgonzola dressing with celery, jalapeno peppers, and sprinkled with fried chicken skin. A small galvanized bucket filled with deep-fried caramelized Brussels sprouts seasoned with lime, mint and garlic had a delightful sweet and sour tang that reminded us of British \"chips\" with malt vinegar. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0094.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0094-e1326175277879.jpg\" alt=\"parker house rolls\" title=\"parker house rolls\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37436\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0095.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0095-e1326175301412.jpg\" alt=\"salad\" title=\"salad\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37437\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0096.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0096-e1326175328930.jpg\" alt=\"brussels sprouts\" title=\"brussels sprouts\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37438\">\u003c/a>\u003c/p>\n\u003cp>Following these three delicious renditions of classic comfort food was a twist on pasta carbonara. Haven's version with housemade fettucine noodles uses a thick-cut bacon that imparts a deep smoky flavor to the sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0097.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0097-e1326175357737.jpg\" alt=\"carbonara\" title=\"carbonara\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37439\">\u003c/a>\u003c/p>\n\u003cp>Next up was a bowlful of clams with seared turnips and garlic toast, which we used to sop up the rich bacon and bourbon broth. A side of crispy, mildy spicy fingerling potatoes with seaweed, shiro soy, miso -- an unusual combination that worked well -- completed this course. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0101.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0101-e1326175415716.jpg\" alt=\"clams\" title=\"clams\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37441\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0102-e1326175437570.jpg\" alt=\"potatoes\" title=\"potatoes\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37442\">\u003c/a>\u003c/p>\n\u003cp>Here's where we began to feel quite stuffed, but there was more to come. The best dishes of the evening were served to us personally by Chef Alter: a sous vide and confit-prepared chicken (a mix of breast and leg/wing, respectively) with a generous portion of wheat berries and roasted parsnips and carrots in a sweet Banyuls-foie sauce, along with a whimsical reinvention of shepherd's pie prepared with ground pork, topped with a delicate rutabaga-derived foam and fried fingerling potatoes. And there was a savory baked cauliflower dish (garnished with a few raw florets) made with cheese from Andante Dairy and served in a \u003cem>cazuela\u003c/em>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0100-e1326175387310.jpg\" alt=\"chef kim alter\" title=\"chef kim alter\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37440\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0106.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0106-e1326175577831.jpg\" alt=\"sous vide chicken\" title=\"sous vide chicken\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37444\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0107.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0107-e1326174882528.jpg\" alt=\"shepherds pie\" title=\"shepherds pie\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37445\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0108.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0108-e1326174842308.jpg\" alt=\"cauliflower\" title=\"cauliflower\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37446\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0089.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0089-e1326175150718.jpg\" alt=\"chef kim alter\" title=\"chef kim alter\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37432\">\u003c/a>\u003cbr>\n\u003cem>Chef Kim Alter plotting to fill our stomachs to the limit with dessert \u003c/em>\u003c/p>\n\u003cp>We had barely recovered from our main courses when the magnificent dessert courses arrived. The intermezzo was a grapefruit sherbet atop a tarragon custard, but the show-stopper was the baked California. Swirled with airy fennel meringue, filled with vanilla ice cream that rested on a lemony cookie crust and served with dollops of citrus and avocado, it was a sweet homage to native flavors. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0109-e1326174807242.jpg\" alt=\"grapefruit sorbet\" title=\"grapefruit sorbet\" width=\"550\" height=\"313\" class=\"alignnone size-full wp-image-37447\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0111.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0111-e1326174770870.jpg\" alt=\"baked california\" title=\"baked california\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37448\">\u003c/a>\u003c/p>\n\u003cp>When we finally put our forks down and savored the last bite of baked California, we had that same, blissfully full feeling as if it were Thanksgiving in January. Our hearty 5-course meal would have been plenty for three, so next time we'll sample some small plates or bring back a group to share in the bounty. And hats off to Chef Alter for a fine meal; I'm looking forward to the ongoing evolution of Haven. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Haven\u003c/strong>\u003cbr>\n\u003cstrong>Address: \u003c/strong>\u003ca href=\"http://www.bing.com/maps/default.aspx?v=2&pc=FACEBK&mid=8100&where1=44+Webster+Street%2C+Oakland%2C+CA+94612&FORM=FBKPL0&name=Haven+Restaurant&mkt=en-US\">map\u003c/a>\u003cbr>\n44 Webster Street\u003cbr>\nOakland, California 94612\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 663-4440\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Haven-Oakland/114954621945534\">Haven Oakland \u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/havenjacklondon\">@havenjacklondon\u003c/a>\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n5 pm - 10 pm\u003cbr>\nFriday & Saturday\u003cbr>\n5 - 11 pm\u003c/p>\n\n",
"disqusIdentifier": "37424 http://blogs.kqed.org/bayareabites/?p=37424",
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"excerpt": "Before you make a reservation at Haven, the latest addition to chef / restauranteur Daniel Patterson's growing restaurant group, be sure you are hungry. Very hungry.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0070.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0070-e1326174935170.jpg\" alt=\"haven\" title=\"haven\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37425\">\u003c/a>\u003c/p>\n\u003cp>Before you make a reservation at \u003ca href=\"http://www.havenoakland.com/\">Haven\u003c/a>, the latest addition to chef / restauranteur \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel Patterson\u003c/a>'s growing restaurant group, be sure you are hungry. Very hungry. Once you enter the beautiful wooden door that leads into the dining room, you'll have to put your New Year's fitness resolutions temporarily on hold. Your resolve will most likely waver once you scan Haven's menu and start eyeing the roasted bone marrow and braised lamb. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0073.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0073-e1326174964457.jpg\" alt=\"exterior haven\" title=\"exterior haven\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37426\">\u003c/a>\u003c/p>\n\u003cp>Located in Jack London Square opposite \u003ca href=\"http://bocanova.com/\">Bocanova\u003c/a> and right next to \u003ca href=\"http://firstandlastchance.com/\">Heinold's First And Last Chance Saloon\u003c/a>, Haven settled into its space in mid-December of last year. In the main dining area, you can take in the view of the waterfront through its large wall of windows, or tuck yourself away in a more intimate corner of the bar.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0077.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0077-e1326174999269.jpg\" alt=\"haven bar\" title=\"haven bar\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37427\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dark brown linen coasters, miniature tableaus of air plants, candles and ceramic salt cellars along with Heath dinnerware are the small formal touches that enliven the warm, natural decor of the rustic-modern space.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0081.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0081-e1326175109816.jpg\" alt=\"haven coaster\" title=\"haven coaster\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-37430\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0092.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0092-e1326175219954.jpg\" alt=\"air plant\" title=\"air plant\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37434\">\u003c/a>\u003cbr>\n\u003c/p>\n\u003cp>The ample wooden bar extends the length of the dining room and flanks the kitchen. If you enjoy a more theatrical dining experience, aim for a seat that affords you a view of the chef and her staff busy at work. We arrived early on a Monday night and were able to sit directly in front of the kitchen humming along with activity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0104.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0104-e1326175464885.jpg\" alt=\"bar\" title=\"bar\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37443\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0078.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0078-e1326175024566.jpg\" alt=\"kitchen\" title=\"kitchen\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37428\">\u003c/a>\u003cbr>\n\u003cem>Executive Chef Kim Alter (with the purple head scarf) and her staff at Haven\u003c/em>\u003c/p>\n\u003cp>I mentioned earlier that it's important to be as hungry as possible when dining at Haven. This is absolutely necessary if you choose the \"Let Us Cook For You\" option -- as my husband and I did -- and allow Executive Chef Kim Alter to spoil you with her 4 or 5-course family-style menu that's available for a table of two or more ($55/person for 4-courses, $65/person for 5). We elected to go with the decadent 5-course meal as this would give us a broad survey of Haven's offerings.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0080.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0080-e1326175060647.jpg\" alt=\"haven menu\" title=\"haven menu\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-37429\">\u003c/a>\u003c/p>\n\u003cp>The meal began with a simple and delicious amuse bouche of a white anchovy on a crostini with celery root puree. This was followed by a light, creamy fennel soup made with Meyer lemon preserves and pearl onions. The server poured each portion into our bowls tableside, which had been \"washed with absinthe\" for additional hints of anise. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0090.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0090-e1326175185419.jpg\" alt=\"amuse bouche haven\" title=\"amuse bouche haven\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37433\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0093.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0093-e1326175246405.jpg\" alt=\"fennel soup\" title=\"fennel soup\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37435\">\u003c/a>\u003c/p>\n\u003cp>I hope the housemade Parker House rolls that arrived in between the next course remain a staple of the restaurant, as they're probably the best ones you'll ever sink your teeth into. Salty and toasted on the outside, soft and pillowy on the inside, they were the perfect accompaniment to the Little Gem salad tossed in a gorgonzola dressing with celery, jalapeno peppers, and sprinkled with fried chicken skin. A small galvanized bucket filled with deep-fried caramelized Brussels sprouts seasoned with lime, mint and garlic had a delightful sweet and sour tang that reminded us of British \"chips\" with malt vinegar. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0094.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0094-e1326175277879.jpg\" alt=\"parker house rolls\" title=\"parker house rolls\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37436\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0095.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0095-e1326175301412.jpg\" alt=\"salad\" title=\"salad\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37437\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0096.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0096-e1326175328930.jpg\" alt=\"brussels sprouts\" title=\"brussels sprouts\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37438\">\u003c/a>\u003c/p>\n\u003cp>Following these three delicious renditions of classic comfort food was a twist on pasta carbonara. Haven's version with housemade fettucine noodles uses a thick-cut bacon that imparts a deep smoky flavor to the sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0097.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0097-e1326175357737.jpg\" alt=\"carbonara\" title=\"carbonara\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37439\">\u003c/a>\u003c/p>\n\u003cp>Next up was a bowlful of clams with seared turnips and garlic toast, which we used to sop up the rich bacon and bourbon broth. A side of crispy, mildy spicy fingerling potatoes with seaweed, shiro soy, miso -- an unusual combination that worked well -- completed this course. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0101.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0101-e1326175415716.jpg\" alt=\"clams\" title=\"clams\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37441\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0102-e1326175437570.jpg\" alt=\"potatoes\" title=\"potatoes\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37442\">\u003c/a>\u003c/p>\n\u003cp>Here's where we began to feel quite stuffed, but there was more to come. The best dishes of the evening were served to us personally by Chef Alter: a sous vide and confit-prepared chicken (a mix of breast and leg/wing, respectively) with a generous portion of wheat berries and roasted parsnips and carrots in a sweet Banyuls-foie sauce, along with a whimsical reinvention of shepherd's pie prepared with ground pork, topped with a delicate rutabaga-derived foam and fried fingerling potatoes. And there was a savory baked cauliflower dish (garnished with a few raw florets) made with cheese from Andante Dairy and served in a \u003cem>cazuela\u003c/em>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0100-e1326175387310.jpg\" alt=\"chef kim alter\" title=\"chef kim alter\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37440\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0106.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0106-e1326175577831.jpg\" alt=\"sous vide chicken\" title=\"sous vide chicken\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37444\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0107.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0107-e1326174882528.jpg\" alt=\"shepherds pie\" title=\"shepherds pie\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37445\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0108.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0108-e1326174842308.jpg\" alt=\"cauliflower\" title=\"cauliflower\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37446\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0089.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0089-e1326175150718.jpg\" alt=\"chef kim alter\" title=\"chef kim alter\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37432\">\u003c/a>\u003cbr>\n\u003cem>Chef Kim Alter plotting to fill our stomachs to the limit with dessert \u003c/em>\u003c/p>\n\u003cp>We had barely recovered from our main courses when the magnificent dessert courses arrived. The intermezzo was a grapefruit sherbet atop a tarragon custard, but the show-stopper was the baked California. Swirled with airy fennel meringue, filled with vanilla ice cream that rested on a lemony cookie crust and served with dollops of citrus and avocado, it was a sweet homage to native flavors. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0109-e1326174807242.jpg\" alt=\"grapefruit sorbet\" title=\"grapefruit sorbet\" width=\"550\" height=\"313\" class=\"alignnone size-full wp-image-37447\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0111.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0111-e1326174770870.jpg\" alt=\"baked california\" title=\"baked california\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37448\">\u003c/a>\u003c/p>\n\u003cp>When we finally put our forks down and savored the last bite of baked California, we had that same, blissfully full feeling as if it were Thanksgiving in January. Our hearty 5-course meal would have been plenty for three, so next time we'll sample some small plates or bring back a group to share in the bounty. And hats off to Chef Alter for a fine meal; I'm looking forward to the ongoing evolution of Haven. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Haven\u003c/strong>\u003cbr>\n\u003cstrong>Address: \u003c/strong>\u003ca href=\"http://www.bing.com/maps/default.aspx?v=2&pc=FACEBK&mid=8100&where1=44+Webster+Street%2C+Oakland%2C+CA+94612&FORM=FBKPL0&name=Haven+Restaurant&mkt=en-US\">map\u003c/a>\u003cbr>\n44 Webster Street\u003cbr>\nOakland, California 94612\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 663-4440\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Haven-Oakland/114954621945534\">Haven Oakland \u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/havenjacklondon\">@havenjacklondon\u003c/a>\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n5 pm - 10 pm\u003cbr>\nFriday & Saturday\u003cbr>\n5 - 11 pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Q&A with Rosamunde’s Josh Margolis ",
"title": "Q&A with Rosamunde’s Josh Margolis ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis200.jpg\" alt=\"Josh Margolis\" title=\"Josh Margolis\" width=\"200\" height=\"256\" class=\"alignleft size-full wp-image-37071\">\u003c/a>Next month, the \u003ca href=\"https://twitter.com/#!/rosamundesf\">Mission outpost\u003c/a> of sausage and craft beer emporium \u003ca href=\"http://rosamundesausagegrill.com/mission-street\">Rosamunde Sausage Grill\u003c/a> marks its third birthday. Partner-owner Josh Margolis shared some meaty updates with Bay Area Bites recently: plans for an East Bay Rosamunde location are in the works. \u003c/p>\n\u003cp>His longtime passion has been to open a beer restaurant, and he first came to San Francisco and worked at Postrio in 1990. The UC San Diego and Culinary Institute graduate is from Los Angeles, and gravitates to Saison and Belgian beer: “Duvel in the bottle is one of my go-to drinks.” \u003c/p>\n\u003cp>Margolis lives in the Bayview with his husband Raymond Lobato, who is a graphic designer, DJ, artist, and feng shui artist. The two have also lived in the Mission and Noe Valley. “We met in college and have been together 25 years... he DJs here on Friday nights. He did all the artwork. We've been married four times. In 1991, we became domestic partners. Then we did a ceremony in 2000. 2004 was the best one. We saw Gavin Newsom on the news. Then we got in line and we’re probably 80th or 90th in line at City Hall. The place was on fire! The energy and ceremonies were happening every 5 minutes. It was just the two of us, and we saw our old next-door neighbors. They took pics--via cell phone--and became our witnesses.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>How did you open Rosamunde? Any chance of bringing the \u003ca href=\"http://www.sframbler.com/2011/05/rosamunde-tuesday-burger/\">Tuesday Rosamunde burger\u003c/a> to the Mission?\u003c/strong>\u003cbr>\nI partnered with Jennifer Tucci to open the Mission one. We’ve decided to keep the Rosamunde burger at the Haight only. There is a steak sandwich now every day in the Mission. We started the steak sandwich in the summer, as well as a mushroom sandwich. Our vegetarian orders are significant, and we are one of the biggest destinations for veggie diners in the city. \u003c/p>\n\u003cp>\u003ca href=\"http://blogs.sfweekly.com/shookdown/2010/08/holy_crap_lady_gaga_ate_at_ros.php\">Lady Gaga visited in August 2010\u003c/a>. \u003cstrong>Do you get Gaga fans trying to see where Lady Gaga hung out?\u003c/strong>\u003cbr>\nPeople still ask about it. It was around three in the afternoon, and only a few people were around. She came in with her boyfriend and bodyguard and was wearing a red leotard outfit. She said to the bartender Claire, “I'm Gaga” and Claire told her, “I’m Claire.” Then Claire came into the office to look her up online. Gaga hung out, drank several glasses of white wine, and stayed for two to three hours. Apparently she was on her way from San Jose to dinner in the city. She wanted Mexican, and a friend told her to go to the Mission. She saw the sign for sausages, and decided to go to Rosamunde instead. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis-rosamunde.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis-rosamunde.jpg\" alt=\"Raymond Lobato, Josh Margolis, Jennifer Tucci - Rosamunde\" title=\"Raymond Lobato, Josh Margolis, Jennifer Tucci - Rosamunde\" width=\"300\" height=\"459\" class=\"alignnone size-full wp-image-37063\">\u003c/a>\u003cbr>\n\u003cem>Raymond Lobato, Josh Margolis, Jennifer Tucci - Rosamunde First Year\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant?\u003c/strong>\u003cbr>\nWe’re getting ready for our 3rd anniversary on January 18. There’ll be a party of some sort. Then, there’s \u003ca href=\"http://sfbeerweek.org/\">SF Beer Week\u003c/a> February 10-19. We’ll host some breweries and also have a beer drinking & sausage-eating contest that will be something classy. Teams of two will compete together. Rosamunde will choose the sausages cut in 1/2 while each team will choose a unique beer. Eat as many 1/2 sausage as you can with as much beer as you need to get it down in 15 minutes. The winner gets $100 in Rosamunde gift certificates. Everyone gets $1 off the winner’s beer choice the rest of the day or $2 for the beer choice with winner’s sausage choice. All contestants get a Rosamunde T-Shirt. Team signup begins January 25th at the Mission Street location.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> is my standard go to for dairy, pantry, vinegars, oils and sauces.\u003c/p>\n\u003cp>\u003ca href=\"http://sunfatseafood.com/default.aspx\">Sun Fat Fish Market\u003c/a> is the cleanest, nicest of all old time seafood shops. Since November 15, I’ve been visiting them every day. I’ve been eating a lot of crab.\u003c/p>\n\u003cp>On Saturdays, I go to the \u003ca href=\"http://sfgsa.org/index.aspx?page=1058\">Alemany Farmers’ Market\u003c/a>.\u003c/p>\n\u003cp>I also like the \u003ca href=\"http://www.yelp.com/biz/european-food-wholesale-and-deli-san-francisco\">European Market\u003c/a> on Clement. They have whole walls of refrigerated cured meats, salami, sausage, and things like that. They also bring in really good German bread. It’s frozen and they bake it off. That’s the only place in town you can get that. They cure and smoke own fish, salmon, white fish, herring. \u003c/p>\n\u003cp>\u003cstrong>Where are your favorite date spots?\u003c/strong>\u003cbr>\nBesides home?... We drive down to Santa Cruz and make a day of it. We usually take our bikes and ride on the north side of Santa Cruz. It’s such a beautiful place and one of the best times to go is not summer. On the way, our favorite lunch spot is \u003ca href=\"http://www.samschowderhouse.com/index.php\">Sam’s Chowder House\u003c/a> in Half Moon Bay. I like both their red and white chowder, and fish and chips. \u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nI’m pretty famous for not cooking the same thing twice. Ever. Restaurants and farmers’ markets constantly inspire me. We may have pizza once a week at home, but I’ll never make the same pizza twice. \u003c/p>\n\u003cp>\u003cstrong>Do you have plans for the holidays?\u003c/strong>\u003cbr>\nKathleen is my friend from San Diego. Together we make “Turkey Prince Edward”: take the skin off a turkey, and completely debone it. Lay the meat down on the turkey skin so that you basically make a roulade. You can do Turkey Prince Edward with two turkeys, rolled and stuffed with prunes, port and chestnut. Kathleen fed us when we were opening the new place (Mission Rosamunde). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/turkey-prince-edward.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/turkey-prince-edward.jpg\" alt=\"Turkey Prince Edward\" title=\"Turkey Prince Edward\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-37073\">\u003c/a>\u003cbr>\n\u003cem>\"Turkey Prince Edward\" \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What’s your guiltiest food pleasure?\u003c/strong>\u003cbr>\nWhich one should I choose? The burrito mojado al pastor at \u003ca href=\"http://www.yelp.com/biz/taqueria-cancun-san-francisco-4\">Taqueria Cancun\u003c/a> is a huge, swimming in sauce delicious meat thing that you pay for later. Then there are super nachos, but I don’t treat myself to that anymore. \u003c/p>\n\n",
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"excerpt": "Next month, the Mission outpost of sausage and craft beer emporium Rosamunde Sausage Grill marks its third birthday. Partner-owner Josh Margolis shared some meaty updates with Bay Area Bites recently: plans for an East Bay Rosamunde location are in the works. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis200.jpg\" alt=\"Josh Margolis\" title=\"Josh Margolis\" width=\"200\" height=\"256\" class=\"alignleft size-full wp-image-37071\">\u003c/a>Next month, the \u003ca href=\"https://twitter.com/#!/rosamundesf\">Mission outpost\u003c/a> of sausage and craft beer emporium \u003ca href=\"http://rosamundesausagegrill.com/mission-street\">Rosamunde Sausage Grill\u003c/a> marks its third birthday. Partner-owner Josh Margolis shared some meaty updates with Bay Area Bites recently: plans for an East Bay Rosamunde location are in the works. \u003c/p>\n\u003cp>His longtime passion has been to open a beer restaurant, and he first came to San Francisco and worked at Postrio in 1990. The UC San Diego and Culinary Institute graduate is from Los Angeles, and gravitates to Saison and Belgian beer: “Duvel in the bottle is one of my go-to drinks.” \u003c/p>\n\u003cp>Margolis lives in the Bayview with his husband Raymond Lobato, who is a graphic designer, DJ, artist, and feng shui artist. The two have also lived in the Mission and Noe Valley. “We met in college and have been together 25 years... he DJs here on Friday nights. He did all the artwork. We've been married four times. In 1991, we became domestic partners. Then we did a ceremony in 2000. 2004 was the best one. We saw Gavin Newsom on the news. Then we got in line and we’re probably 80th or 90th in line at City Hall. The place was on fire! The energy and ceremonies were happening every 5 minutes. It was just the two of us, and we saw our old next-door neighbors. They took pics--via cell phone--and became our witnesses.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>How did you open Rosamunde? Any chance of bringing the \u003ca href=\"http://www.sframbler.com/2011/05/rosamunde-tuesday-burger/\">Tuesday Rosamunde burger\u003c/a> to the Mission?\u003c/strong>\u003cbr>\nI partnered with Jennifer Tucci to open the Mission one. We’ve decided to keep the Rosamunde burger at the Haight only. There is a steak sandwich now every day in the Mission. We started the steak sandwich in the summer, as well as a mushroom sandwich. Our vegetarian orders are significant, and we are one of the biggest destinations for veggie diners in the city. \u003c/p>\n\u003cp>\u003ca href=\"http://blogs.sfweekly.com/shookdown/2010/08/holy_crap_lady_gaga_ate_at_ros.php\">Lady Gaga visited in August 2010\u003c/a>. \u003cstrong>Do you get Gaga fans trying to see where Lady Gaga hung out?\u003c/strong>\u003cbr>\nPeople still ask about it. It was around three in the afternoon, and only a few people were around. She came in with her boyfriend and bodyguard and was wearing a red leotard outfit. She said to the bartender Claire, “I'm Gaga” and Claire told her, “I’m Claire.” Then Claire came into the office to look her up online. Gaga hung out, drank several glasses of white wine, and stayed for two to three hours. Apparently she was on her way from San Jose to dinner in the city. She wanted Mexican, and a friend told her to go to the Mission. She saw the sign for sausages, and decided to go to Rosamunde instead. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis-rosamunde.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis-rosamunde.jpg\" alt=\"Raymond Lobato, Josh Margolis, Jennifer Tucci - Rosamunde\" title=\"Raymond Lobato, Josh Margolis, Jennifer Tucci - Rosamunde\" width=\"300\" height=\"459\" class=\"alignnone size-full wp-image-37063\">\u003c/a>\u003cbr>\n\u003cem>Raymond Lobato, Josh Margolis, Jennifer Tucci - Rosamunde First Year\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant?\u003c/strong>\u003cbr>\nWe’re getting ready for our 3rd anniversary on January 18. There’ll be a party of some sort. Then, there’s \u003ca href=\"http://sfbeerweek.org/\">SF Beer Week\u003c/a> February 10-19. We’ll host some breweries and also have a beer drinking & sausage-eating contest that will be something classy. Teams of two will compete together. Rosamunde will choose the sausages cut in 1/2 while each team will choose a unique beer. Eat as many 1/2 sausage as you can with as much beer as you need to get it down in 15 minutes. The winner gets $100 in Rosamunde gift certificates. Everyone gets $1 off the winner’s beer choice the rest of the day or $2 for the beer choice with winner’s sausage choice. All contestants get a Rosamunde T-Shirt. Team signup begins January 25th at the Mission Street location.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> is my standard go to for dairy, pantry, vinegars, oils and sauces.\u003c/p>\n\u003cp>\u003ca href=\"http://sunfatseafood.com/default.aspx\">Sun Fat Fish Market\u003c/a> is the cleanest, nicest of all old time seafood shops. Since November 15, I’ve been visiting them every day. I’ve been eating a lot of crab.\u003c/p>\n\u003cp>On Saturdays, I go to the \u003ca href=\"http://sfgsa.org/index.aspx?page=1058\">Alemany Farmers’ Market\u003c/a>.\u003c/p>\n\u003cp>I also like the \u003ca href=\"http://www.yelp.com/biz/european-food-wholesale-and-deli-san-francisco\">European Market\u003c/a> on Clement. They have whole walls of refrigerated cured meats, salami, sausage, and things like that. They also bring in really good German bread. It’s frozen and they bake it off. That’s the only place in town you can get that. They cure and smoke own fish, salmon, white fish, herring. \u003c/p>\n\u003cp>\u003cstrong>Where are your favorite date spots?\u003c/strong>\u003cbr>\nBesides home?... We drive down to Santa Cruz and make a day of it. We usually take our bikes and ride on the north side of Santa Cruz. It’s such a beautiful place and one of the best times to go is not summer. On the way, our favorite lunch spot is \u003ca href=\"http://www.samschowderhouse.com/index.php\">Sam’s Chowder House\u003c/a> in Half Moon Bay. I like both their red and white chowder, and fish and chips. \u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nI’m pretty famous for not cooking the same thing twice. Ever. Restaurants and farmers’ markets constantly inspire me. We may have pizza once a week at home, but I’ll never make the same pizza twice. \u003c/p>\n\u003cp>\u003cstrong>Do you have plans for the holidays?\u003c/strong>\u003cbr>\nKathleen is my friend from San Diego. Together we make “Turkey Prince Edward”: take the skin off a turkey, and completely debone it. Lay the meat down on the turkey skin so that you basically make a roulade. You can do Turkey Prince Edward with two turkeys, rolled and stuffed with prunes, port and chestnut. Kathleen fed us when we were opening the new place (Mission Rosamunde). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/turkey-prince-edward.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/turkey-prince-edward.jpg\" alt=\"Turkey Prince Edward\" title=\"Turkey Prince Edward\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-37073\">\u003c/a>\u003cbr>\n\u003cem>\"Turkey Prince Edward\" \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What’s your guiltiest food pleasure?\u003c/strong>\u003cbr>\nWhich one should I choose? The burrito mojado al pastor at \u003ca href=\"http://www.yelp.com/biz/taqueria-cancun-san-francisco-4\">Taqueria Cancun\u003c/a> is a huge, swimming in sauce delicious meat thing that you pay for later. Then there are super nachos, but I don’t treat myself to that anymore. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Q&A with Peter Temkin, In-House Charcutier for Show Dogs",
"title": "Q&A with Peter Temkin, In-House Charcutier for Show Dogs",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Peter-Temkin500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Peter-Temkin500.jpg\" alt=\"Peter Temkin. Photo: Sarah Logan\" title=\"Peter Temkin. Photo: Sarah Logan\" width=\"500\" height=\"752\" class=\"alignnone size-full wp-image-36809\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Peter Temkin.\u003c/strong> Photo: Sarah Logan\u003c/em>\u003c/p>\n\u003cp>Peter Temkin brings a decade of experience to \u003ca href=\"http://showdogssf.com/\">Show Dogs\u003c/a> and specializes in charcuterie from pates and whole-cut dry-cured meats to fresh sausages. Peter began working with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/28/breakfast-at-show-dogs-with-chefs-gayle-pirie-and-john-clark/\">Chefs Gayle Pirie and John Clark\u003c/a> six months ago as Show Dogs’ in-house Charcutier, and recently introduced five new specialty sausages to the \u003ca href=\"http://showdogssf.com/menu/\">menu\u003c/a> including: Merguez, Wild Boar, Chicken Curry, Chicken Boudin and Maple Bacon. Each sausage is made with locally sourced meats but incorporate seasonings to mirror the regions from which the sausages are inspired. \u003c/p>\n\u003cp>Peter was introduced to the culinary world in his youth while growing up in New York City -- his mother was a catering chef and his father was a book publisher for MCA/Universal's book division, now known as Putnam Books. This upbringing, coupled with travels to France and Italy, instilled an early appreciation for food and cooking traditions. He began his culinary career as an apprentice at \u003ca href=\"http://www.floriosf.com/\">Florio\u003c/a> restaurant in San Francisco. Here, Temkin says, Chef Rick Hackett set his foundation for cooking -- learning everything from practical skills to the art of cured meat. Since then, Temkin has been instrumental in the opening of \u003ca href=\"http://nopasf.com/menu/dinner/\">Nopa\u003c/a>, \u003ca href=\"http://www.sprucesf.com/\">Spruce\u003c/a>, and \u003ca href=\"http://www.cavallopoint.com/gallery.html\">Cavallo Point’s Farley Bar\u003c/a>, where he developed comprehensive charcuterie programs. He lives in South City. \u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant?\u003c/strong>\u003cbr>\nThings are great and the in-house sausages are really singing. We're in the process of developing several new charcuterie offerings as well, which is very exciting. At \u003ca href=\"http://www.foreigncinema.com/food/brunch.php\">Foreign Cinema\u003c/a>, the housemade program is starting to hit its stride, now that the salumis are beginning to show. My chefs are so supportive and generous with their talent. I'm very lucky to work where I do.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite 2 spots to shop for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.avedanos.com/\">Avedano's\u003c/a> on Cortland and \u003ca href=\"http://www.oliviersbutchery.com/\">Olivier's Butchery\u003c/a> in the Dogpatch. I also keep my eye on anything \u003ca href=\"http://www.goodfoodsonthego.blogspot.com/\">Good Foods Catering\u003c/a> does. Chef Dontaye gets it done!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Tell us about meeting your wife.\u003c/strong>\u003cbr>\nMy wife is Melody Mitchell, who is a certified sommelier and the lead server at \u003ca href=\"http://thevillagepub.net/menus\">The Village Pub\u003c/a>. We met through mutual friends after a catering event. I went up to her and kissed her, and we've been together ever since. That was about 6 years ago, and we've been married for over a year and a half. My sun rises and sets with her.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite date night spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> because the combination of the ambiance, the decor and Chef Matt Paul's food are just devastating.... My wife and I always order his flatbread, and I know he just put his short ribs on the menu. We'll have to get those, since I've heard they're just amazing. We also love \u003ca href=\"http://www.mayflower-seafood.com/HKFL/index.htm\">Flower Lounge\u003c/a> in Millbrae and, well, our house! We cook quite a bit together and the food's getting better all the time. My friend Jon Reitz just opened his first place, \u003ca href=\"http://www.cedarhillsf.com/menu/dinner/\">Cedar Hill Kitchen + Smokehouse\u003c/a>, so we're looking forward to eating there as well.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy wife's chicken thighs, braised greens and scalloped potatoes.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\nStouffer's French bread pepperoni pizza\u003c/p>\n\u003cp>\u003cstrong>As a teacher, what are the “musts” of making charcuterie?\u003c/strong>\u003cbr>\nYou have to keep your proteins clean, cold and covered. Don't let the fancy words intimidate you -- a pate is just a meat loaf that's had a couple of cocktails. Finally, patience and passion -- you'll need both to do charcuterie well.\u003c/p>\n\u003cp>\u003cstrong>Do you have plans for the holidays and/or a favorite dish/recipe?\u003c/strong>\u003cbr>\n Eat, drink and be merry!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Sausage_Knot500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Sausage_Knot500.jpg\" alt=\"Sausage knot. Photo: Sarah Logan\" title=\"Sausage knot. Photo: Sarah Logan\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-36808\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Salumi Paradiso - Sausage Knot.\u003c/strong> Photo: Elisa Cicinelli\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Salumi Paradiso\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>20 lbs of boneless pork butt, large cube, lean and fat separated\u003cbr>\n9 oz of kosher salt\u003cbr>\n3 tsp of DQ#2 curing salt (\u003ca href=\"http://butcherpacker.com/\">Butcher & Packer\u003c/a> is a fantastic source for curing salts, starter cultures and casings.)\u003cbr>\n125 g of dextrose\u003cbr>\n2 cups of non-fat dry milk powder\u003cbr>\n4 oz of dry white wine\u003cbr>\nTwo large pinches of saffron\u003cbr>\n10 g of crushed chile de arbol\u003cbr>\n15 g of minced fresh ginger\u003cbr>\n15 g of minced fresh garlic\u003cbr>\n4 g of starter culture \u003c/p>\n\u003cul>\n\u003cli>Place meat on a full tray sheet for 20 minutes or until very cold.\u003c/li>\n\u003cli>Grind lean and fat pork separately through 3/18\" plate-make sure to chill all grinder parts for at least 20 minutes before grinding.\u003c/li>\n\u003cli>Place ground pork, separating the lean and the fat, on a full sheet and keep refrigerated until all ingredients are assembled and ready to be utilized.\u003c/li>\n\u003cli>Bring white wine to a boil and then off heat, crush the saffron between your fingers to release the essential oils of the saffron and then, put the saffron into the white wine and let steep into liquid is cool.\u003c/li>\n\u003cli>Remove meat from fridge and combine lean meat with all seasoning and spices, by hand, break the fat into small pieces and incorporate into meat mixture.\u003c/li>\n\u003cli>Mix white wine/saffron liquid into meat along with several glugs of ice water.\u003c/li>\n\u003cli>Place starter culture into 3 oz of room temperature distilled water and vigorously incorporate solution by hand into meat mixture, make sure mixture is tacky.\u003c/li>\n\u003cli>Stuff mixture into 34-36 mm hog casings, form sausages into 1/2 foot links, tying off links with double knots on both ends.\u003c/li>\n\u003cli>Prick sausages with sausage pricker and hang on dowels and place in fermentation chamber for 48 hours.\u003c/li>\n\u003cli>Place in drying room with a temperature of 58 degrees and an ambient humidity of 65-70% for 4-6 weeks or until sausages have given up approximately 40-50% of their water weight.\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Peter Temkin brings a decade of experience to Show Dogs and specializes in charcuterie from pates and whole-cut dry-cured meats to fresh sausages. Recipe for Salumi Paradiso. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Peter-Temkin500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Peter-Temkin500.jpg\" alt=\"Peter Temkin. Photo: Sarah Logan\" title=\"Peter Temkin. Photo: Sarah Logan\" width=\"500\" height=\"752\" class=\"alignnone size-full wp-image-36809\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Peter Temkin.\u003c/strong> Photo: Sarah Logan\u003c/em>\u003c/p>\n\u003cp>Peter Temkin brings a decade of experience to \u003ca href=\"http://showdogssf.com/\">Show Dogs\u003c/a> and specializes in charcuterie from pates and whole-cut dry-cured meats to fresh sausages. Peter began working with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/28/breakfast-at-show-dogs-with-chefs-gayle-pirie-and-john-clark/\">Chefs Gayle Pirie and John Clark\u003c/a> six months ago as Show Dogs’ in-house Charcutier, and recently introduced five new specialty sausages to the \u003ca href=\"http://showdogssf.com/menu/\">menu\u003c/a> including: Merguez, Wild Boar, Chicken Curry, Chicken Boudin and Maple Bacon. Each sausage is made with locally sourced meats but incorporate seasonings to mirror the regions from which the sausages are inspired. \u003c/p>\n\u003cp>Peter was introduced to the culinary world in his youth while growing up in New York City -- his mother was a catering chef and his father was a book publisher for MCA/Universal's book division, now known as Putnam Books. This upbringing, coupled with travels to France and Italy, instilled an early appreciation for food and cooking traditions. He began his culinary career as an apprentice at \u003ca href=\"http://www.floriosf.com/\">Florio\u003c/a> restaurant in San Francisco. Here, Temkin says, Chef Rick Hackett set his foundation for cooking -- learning everything from practical skills to the art of cured meat. Since then, Temkin has been instrumental in the opening of \u003ca href=\"http://nopasf.com/menu/dinner/\">Nopa\u003c/a>, \u003ca href=\"http://www.sprucesf.com/\">Spruce\u003c/a>, and \u003ca href=\"http://www.cavallopoint.com/gallery.html\">Cavallo Point’s Farley Bar\u003c/a>, where he developed comprehensive charcuterie programs. He lives in South City. \u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant?\u003c/strong>\u003cbr>\nThings are great and the in-house sausages are really singing. We're in the process of developing several new charcuterie offerings as well, which is very exciting. At \u003ca href=\"http://www.foreigncinema.com/food/brunch.php\">Foreign Cinema\u003c/a>, the housemade program is starting to hit its stride, now that the salumis are beginning to show. My chefs are so supportive and generous with their talent. I'm very lucky to work where I do.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite 2 spots to shop for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.avedanos.com/\">Avedano's\u003c/a> on Cortland and \u003ca href=\"http://www.oliviersbutchery.com/\">Olivier's Butchery\u003c/a> in the Dogpatch. I also keep my eye on anything \u003ca href=\"http://www.goodfoodsonthego.blogspot.com/\">Good Foods Catering\u003c/a> does. Chef Dontaye gets it done!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Tell us about meeting your wife.\u003c/strong>\u003cbr>\nMy wife is Melody Mitchell, who is a certified sommelier and the lead server at \u003ca href=\"http://thevillagepub.net/menus\">The Village Pub\u003c/a>. We met through mutual friends after a catering event. I went up to her and kissed her, and we've been together ever since. That was about 6 years ago, and we've been married for over a year and a half. My sun rises and sets with her.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite date night spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> because the combination of the ambiance, the decor and Chef Matt Paul's food are just devastating.... My wife and I always order his flatbread, and I know he just put his short ribs on the menu. We'll have to get those, since I've heard they're just amazing. We also love \u003ca href=\"http://www.mayflower-seafood.com/HKFL/index.htm\">Flower Lounge\u003c/a> in Millbrae and, well, our house! We cook quite a bit together and the food's getting better all the time. My friend Jon Reitz just opened his first place, \u003ca href=\"http://www.cedarhillsf.com/menu/dinner/\">Cedar Hill Kitchen + Smokehouse\u003c/a>, so we're looking forward to eating there as well.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy wife's chicken thighs, braised greens and scalloped potatoes.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\nStouffer's French bread pepperoni pizza\u003c/p>\n\u003cp>\u003cstrong>As a teacher, what are the “musts” of making charcuterie?\u003c/strong>\u003cbr>\nYou have to keep your proteins clean, cold and covered. Don't let the fancy words intimidate you -- a pate is just a meat loaf that's had a couple of cocktails. Finally, patience and passion -- you'll need both to do charcuterie well.\u003c/p>\n\u003cp>\u003cstrong>Do you have plans for the holidays and/or a favorite dish/recipe?\u003c/strong>\u003cbr>\n Eat, drink and be merry!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Sausage_Knot500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Sausage_Knot500.jpg\" alt=\"Sausage knot. Photo: Sarah Logan\" title=\"Sausage knot. Photo: Sarah Logan\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-36808\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Salumi Paradiso - Sausage Knot.\u003c/strong> Photo: Elisa Cicinelli\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Salumi Paradiso\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>20 lbs of boneless pork butt, large cube, lean and fat separated\u003cbr>\n9 oz of kosher salt\u003cbr>\n3 tsp of DQ#2 curing salt (\u003ca href=\"http://butcherpacker.com/\">Butcher & Packer\u003c/a> is a fantastic source for curing salts, starter cultures and casings.)\u003cbr>\n125 g of dextrose\u003cbr>\n2 cups of non-fat dry milk powder\u003cbr>\n4 oz of dry white wine\u003cbr>\nTwo large pinches of saffron\u003cbr>\n10 g of crushed chile de arbol\u003cbr>\n15 g of minced fresh ginger\u003cbr>\n15 g of minced fresh garlic\u003cbr>\n4 g of starter culture \u003c/p>\n\u003cul>\n\u003cli>Place meat on a full tray sheet for 20 minutes or until very cold.\u003c/li>\n\u003cli>Grind lean and fat pork separately through 3/18\" plate-make sure to chill all grinder parts for at least 20 minutes before grinding.\u003c/li>\n\u003cli>Place ground pork, separating the lean and the fat, on a full sheet and keep refrigerated until all ingredients are assembled and ready to be utilized.\u003c/li>\n\u003cli>Bring white wine to a boil and then off heat, crush the saffron between your fingers to release the essential oils of the saffron and then, put the saffron into the white wine and let steep into liquid is cool.\u003c/li>\n\u003cli>Remove meat from fridge and combine lean meat with all seasoning and spices, by hand, break the fat into small pieces and incorporate into meat mixture.\u003c/li>\n\u003cli>Mix white wine/saffron liquid into meat along with several glugs of ice water.\u003c/li>\n\u003cli>Place starter culture into 3 oz of room temperature distilled water and vigorously incorporate solution by hand into meat mixture, make sure mixture is tacky.\u003c/li>\n\u003cli>Stuff mixture into 34-36 mm hog casings, form sausages into 1/2 foot links, tying off links with double knots on both ends.\u003c/li>\n\u003cli>Prick sausages with sausage pricker and hang on dowels and place in fermentation chamber for 48 hours.\u003c/li>\n\u003cli>Place in drying room with a temperature of 58 degrees and an ambient humidity of 65-70% for 4-6 weeks or until sausages have given up approximately 40-50% of their water weight.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Two-Step On Over To B-Side BBQ ",
"title": "Two-Step On Over To B-Side BBQ ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bsidesign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bsidesign-e1324331169597.jpg\" alt=\"bside bbq sign\" title=\"bside sign\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36674\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\"There's a new sheriff in town. She has a smoker and she's not afraid to use it.\"\u003c/strong>\u003c/p>\n\u003cp>So says the Twitter description for \u003ca href=\"http://bsidebbq.com/\">B-Side BBQ\u003c/a>, an excellent new barbecue restaurant in West Oakland. But the \"new sheriff\" is already a neighborhood favorite. Chef / owner \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/04/food-secrets-of-chefauthor-tanya-holland/\">Tanya Holland\u003c/a> is the seasoned veteran of the nearby successful soul food restaurant, \u003ca href=\"http://blogs.kqed.org/checkplease/2010/05/05/brown-sugar-kitchen-restaurant-info/\">Brown Sugar Kitchen\u003c/a>, and her new restaurant is the \"flip side\" to her popular flagship establishment. She and her husband, Phil Surkis, have lived and worked in West Oakland for seven years and are helping to bring more great eats to the community. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bside.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bside-e1324331203731.jpg\" alt=\"bside exterio\" title=\"bside\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36673\">\u003c/a>\u003c/p>\n\u003cp>My husband and I stopped by three days after their official open to visit the newly renovated space. The former home of \u003ca href=\"http://yardiejerk.com/\">Yardie Jerk\u003c/a>, B-Side BBQ now has a warm, country-and-western feel with whimsical touches. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/table.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/table-e1324331427232.jpg\" alt=\"table\" title=\"table\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36669\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/interior-e1324331466409.jpg\" alt=\"bside bbq interior\" title=\"interior\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36666\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/interior2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/interior2-e1324331497571.jpg\" alt=\"bside bbq interior 2\" title=\"interior2\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36675\">\u003c/a>\u003c/p>\n\u003cp>Tanya commissioned local artist \u003ca href=\"http://aprilbanks.com/home.html\">April Banks \u003c/a> to create artworks for the restaurant that will make you do a double-take. Look closely and you'll see Tanya and Phil making cameos in these classic western scenes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tandp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tandp-e1324331240960.jpg\" alt=\"tanya and phil\" title=\"tandp\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36671\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tandp2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tandp2-e1324331579530.jpg\" alt=\"tanya and phil 2\" title=\"tandp2\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36670\">\u003c/a>\u003c/p>\n\u003cp>They were already out of their smoked brown sugar rubbed brisket by the time we placed our order, so we chose the pulled pork sandwich ($8) and the St. Louis Ribs ($10 half-order / $18 full order). Sides come separately, and we went for the day's seasonal vegetable (collard greens with garlic, $4) and spicy coleslaw ($4). The \"Dark and Stormy\" sauce (made with molasses and honey) I chose for my barbecue was a perfect complement to the crunchy coleslaw heaped on my tasty sandwich. The ribs were juicy and hearty; be sure to grab some of the complimentary wet nap towelettes to help clean the smoky, saucy aftermath off of your fingertips (unless you go for the finger-licking route, which I highly recommend.) And definitely try the housemade lemonade ($3) if you're looking for a sweet refresher to accompany your meal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ribs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ribs-e1324331345914.jpg\" alt=\"st. louis ribs\" title=\"ribs\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36667\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sandwich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sandwich-e1324331367473.jpg\" alt=\"pulled pork sandwich\" title=\"sandwich\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36668\">\u003c/a>\u003c/p>\n\u003cp>Tanya and Phil currently split their time between B-Side and Brown Sugar. She was busy in the kitchen and the dining room, with Phil helping her and her staff serve her customers. Stay tuned for the next iteration of B-Side BBQ. More items are on the way for the menu, and they'll increase B-Side's hours over time. Phil also mentioned they'll be expanding the existing space to accommodate more seating and lengthen the bar. We'll definitely be heading back for the brisket and cornbread. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tanyasmile-e1324332516932.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tanyasmile-e1324332516932.jpg\" alt=\"tanya holland\" title=\"tanyasmile\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36672\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Tanya Holland, Chef / Owner of Brown Sugar Kitchen and B-Side BBQ\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://bsidebbq.com/\">B-Side BBQ\u003c/a> \u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://g.co/maps/z6zv3\">map\u003c/a>\u003cbr>\n3303 San Pablo Avenue (at 33rd Street)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 595-0227\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cem>Tuesday-Saturday\u003c/em> 11-4\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/BSideBBQ\">B-Side BBQ\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong> \u003ca href=\"https://twitter.com/#!/BSideBBQ\">@BSideBBQ\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bsidesign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bsidesign-e1324331169597.jpg\" alt=\"bside bbq sign\" title=\"bside sign\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36674\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\"There's a new sheriff in town. She has a smoker and she's not afraid to use it.\"\u003c/strong>\u003c/p>\n\u003cp>So says the Twitter description for \u003ca href=\"http://bsidebbq.com/\">B-Side BBQ\u003c/a>, an excellent new barbecue restaurant in West Oakland. But the \"new sheriff\" is already a neighborhood favorite. Chef / owner \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/04/food-secrets-of-chefauthor-tanya-holland/\">Tanya Holland\u003c/a> is the seasoned veteran of the nearby successful soul food restaurant, \u003ca href=\"http://blogs.kqed.org/checkplease/2010/05/05/brown-sugar-kitchen-restaurant-info/\">Brown Sugar Kitchen\u003c/a>, and her new restaurant is the \"flip side\" to her popular flagship establishment. She and her husband, Phil Surkis, have lived and worked in West Oakland for seven years and are helping to bring more great eats to the community. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bside.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bside-e1324331203731.jpg\" alt=\"bside exterio\" title=\"bside\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36673\">\u003c/a>\u003c/p>\n\u003cp>My husband and I stopped by three days after their official open to visit the newly renovated space. The former home of \u003ca href=\"http://yardiejerk.com/\">Yardie Jerk\u003c/a>, B-Side BBQ now has a warm, country-and-western feel with whimsical touches. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/table.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/table-e1324331427232.jpg\" alt=\"table\" title=\"table\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36669\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/interior-e1324331466409.jpg\" alt=\"bside bbq interior\" title=\"interior\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36666\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/interior2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/interior2-e1324331497571.jpg\" alt=\"bside bbq interior 2\" title=\"interior2\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36675\">\u003c/a>\u003c/p>\n\u003cp>Tanya commissioned local artist \u003ca href=\"http://aprilbanks.com/home.html\">April Banks \u003c/a> to create artworks for the restaurant that will make you do a double-take. Look closely and you'll see Tanya and Phil making cameos in these classic western scenes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tandp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tandp-e1324331240960.jpg\" alt=\"tanya and phil\" title=\"tandp\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36671\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tandp2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tandp2-e1324331579530.jpg\" alt=\"tanya and phil 2\" title=\"tandp2\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36670\">\u003c/a>\u003c/p>\n\u003cp>They were already out of their smoked brown sugar rubbed brisket by the time we placed our order, so we chose the pulled pork sandwich ($8) and the St. Louis Ribs ($10 half-order / $18 full order). Sides come separately, and we went for the day's seasonal vegetable (collard greens with garlic, $4) and spicy coleslaw ($4). The \"Dark and Stormy\" sauce (made with molasses and honey) I chose for my barbecue was a perfect complement to the crunchy coleslaw heaped on my tasty sandwich. The ribs were juicy and hearty; be sure to grab some of the complimentary wet nap towelettes to help clean the smoky, saucy aftermath off of your fingertips (unless you go for the finger-licking route, which I highly recommend.) And definitely try the housemade lemonade ($3) if you're looking for a sweet refresher to accompany your meal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ribs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ribs-e1324331345914.jpg\" alt=\"st. louis ribs\" title=\"ribs\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36667\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sandwich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sandwich-e1324331367473.jpg\" alt=\"pulled pork sandwich\" title=\"sandwich\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36668\">\u003c/a>\u003c/p>\n\u003cp>Tanya and Phil currently split their time between B-Side and Brown Sugar. She was busy in the kitchen and the dining room, with Phil helping her and her staff serve her customers. Stay tuned for the next iteration of B-Side BBQ. More items are on the way for the menu, and they'll increase B-Side's hours over time. Phil also mentioned they'll be expanding the existing space to accommodate more seating and lengthen the bar. We'll definitely be heading back for the brisket and cornbread. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tanyasmile-e1324332516932.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tanyasmile-e1324332516932.jpg\" alt=\"tanya holland\" title=\"tanyasmile\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36672\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Tanya Holland, Chef / Owner of Brown Sugar Kitchen and B-Side BBQ\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://bsidebbq.com/\">B-Side BBQ\u003c/a> \u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://g.co/maps/z6zv3\">map\u003c/a>\u003cbr>\n3303 San Pablo Avenue (at 33rd Street)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 595-0227\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cem>Tuesday-Saturday\u003c/em> 11-4\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/BSideBBQ\">B-Side BBQ\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong> \u003ca href=\"https://twitter.com/#!/BSideBBQ\">@BSideBBQ\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Casual East Bay Eats For Holiday Company",
"title": "Casual East Bay Eats For Holiday Company",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/4381525080_62f747e25a_z-e1323452883633.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/4381525080_62f747e25a_z-e1323452883633.jpg\" alt=\"grilled pork banh mi\" title=\"grilled pork banh mi\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-36319\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Chop Bar's grilled pork bahn mi is a great lunchtime sandwich, although their burger is always a sure bet for satisfaction. Photo by Jenny Oh.\u003c/em>\u003c/p>\n\u003cp>Are you the one in your social circle who's been identified as the \"Restaurant Recommendations Resource?” Do you keep tabs on new restaurant openings and have more opinions on eateries than Yelp? With the holiday season fast approaching and company coming into town, you’ll probably find yourself fielding the usual flood of questions: \"So my parents will be here this weekend and I want to take them somewhere tasty, but that's not too pricey.\" \"Where do you go for dim sum?\" \u003c/p>\n\u003cp>My brother visited us over Thanksgiving, and I was reminded of the pressure a food aficionado feels with non-native guests. You want the restaurants to be exceptional and unique to the Bay Area, yet not break the bank if you’re going out on a regular basis. So if you’re tired of showing your friends and family tourist attractions and don’t want to fire up the stove for dinner, try this short list of fail-proof places in the East Bay. These are restaurants my husband and I go to if we're feeling too lazy to cook or want to take folks out for a good, reasonably priced meal. It’s tough to find places that please all palates, but these restaurants have been quite successful with a diverse group that ranges from my notoriously picky parents, friends from the city who are unfamiliar with the East Bay and hard-to-impress East Coasters. This list leaves off the fancy, the adventurous, the underground and the usual suspects, and was created to appeal to a pretty wide group of tastes. \u003c/p>\n\u003cp>\u003cstrong>Coffee\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.subrosacoffee.com/\">Subrosa\u003c/a>, \u003ca href=\"http://remedyoakland.com/\">Remedy Coffee\u003c/a> and \u003ca href=\"http://www.actualcafe.com/\">Actual Cafe\u003c/a> have sprung up in the past few years to provide primo caffeine to the East Bay. Another place I enjoy, \u003ca href=\"http://bicacoffeehouse.com/\">Bica Cafe\u003c/a>, is located in the Rockridge neighborhood near Zachary's Pizza. They carry local coffees from \u003ca href=\"http://www.delapazcoffee.com/\">De La Paz\u003c/a>, \u003ca href=\"http://www.vervecoffeeroasters.com/\">Verve\u003c/a> and \u003ca href=\"http://ritualroasters.com/\">Ritual\u003c/a> among others.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Brunch & Burgers\u003c/strong>\u003cbr>\nYes, there's one place that can satisfy your craving for a delicious brunch and deliver an amazing burger. \u003ca href=\"http://www.oaklandchopbar.com/\">Chop Bar\u003c/a> makes my favorite burger in the East Bay and they do a pretty fantastic \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/18/getting-drunk-on-swine-at-chop-bars-pig-roast-party/\">pig roast\u003c/a> in the summer, too. For $12, you get a juicy burger made with Preferred Meats ground chuck with bacon, avocado, tomato & aioli piled on an Acme Kaiser roll. It's served with an arugula salad so you can feel less guilty about the burger. If you're throwing calorie caution to the wind, I also suggest ordering their divine macaroni & cheese as a $7 appetizer to share -- which may be hard to do since it's so unbelievably good. Their breakfast/brunch fare is a solid selection of comfort food like their bacon, egg, & cheese sandwich on an Acme torpedo roll for $7.50. \u003c/p>\n\u003cp>\u003cstrong>Burritos\u003c/strong>\u003cbr>\n\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/la-calaca-loca-oakland\">La Calaca Loca\u003c/a>\u003c/strong> is tucked away in a little mini-mall in Temescal across the street from \u003ca href=\"http://www.bakesalebetty.com/\">\u003c/a>\u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty\u003c/a>'s. This great little Mexican restaurant also makes a wonderful breakfasts on weekends (the Huevos a la Mexicana -- scrambled eggs w/ tomato, onion & cilantro, served with pinto beans --- for $6.25 is my favorite.) But their burritos are what bring me back; their Baja Pescado burritos made with fried beer-battered fresh fish (line-caught mahi mahi, baja sauce & cabbage for $6.50 is phenomenally good. And they use meat and chicken from Niman Ranch and Fulton Valley Farms, which is always a plus. \u003c/p>\n\u003cp>\u003cstrong>Thai\u003c/strong>\u003cbr>\nSolano Avenue in Albany is chock-full of fantastic restaurants, and it's the home of one of our favorite Thai places: \u003ca href=\"http://order.zonicordering.com/?str=bua-luang-thai-albany\">Bua Luang\u003c/a>. Winter weather makes me crave curries, and I usually go for their pumpkin curry with pumpkin, green pea, bell pepper and sweet basil for $9.75 or the chicken pa nang red curry with lime leaves, ground peanuts, bell pepper, sweet basil for $8.95 with a side of steamed coconut rice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/3986529132_38959eab0e_z-e1323451621110.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/3986529132_38959eab0e_z-e1323451621110.jpg\" alt=\"china village\" title=\"china village\" width=\"549\" height=\"412\" class=\"alignnone size-full wp-image-36316\">\u003c/a>\u003cbr>\n\u003cem>\u003cbr>\nChina Village's orange chicken, sesame bread and seafood and pork delight. Photo by Jenny Oh.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chinese\u003c/strong>\u003cbr>\n\u003ca href=\"http://chinavillagesolano.com/\">China Village\u003c/a> is located just down the street from Bua Luang. Don't be daunted by the massive encyclopedic menu they hand you when you sit down; there's plenty to choose from and it'll take you a while to peruse their offerings (and you'll be amused by some of the typos you'll see along the way.) I often go for their dim sum, which they serve anytime and love their steamed pork bao ($4.50), green onion pancake ($3.50) and spicy wonton with hot oil sauce ($5.95). I'm also a big fan of their lamb with cumin for $9.95 and the Kingtu Princess Prawns -- deep-fried shrimp with a spicy ginger-garlic sauce for $11.95. \u003c/p>\n\u003cp>\u003cstrong>Italian\u003c/strong>\u003cbr>\nIf you're lucky enough to get into \u003ca href=\"http://www.trattorialasiciliana.com/\">La Trattoria Siciliana \u003c/a>-- there's usually a wait if you don't have a reservation -- then your next dilemma is figuring out what to order. I'm always deliberating between their Rigatoni Cosa Nostra made with their award-winning pesto sauce for $12 or their Gnocchi alla Norma with homemade potato pasta dumplings with fresh tomato sauce, fried eggplant, ricotta salata and basil ($13). And they have several specials every night which makes the decision-making process all the more torturous. \u003c/p>\n\u003cp>\u003cstrong>Korean\u003c/strong>\u003cbr>\nTelegraph Avenue hosts a number of Korean restaurants, and there are quite a few that are excellent. \u003ca href=\"http://www.casserolehouse.com/\">Casserole House\u003c/a> is one at the top of my list and got the nod of approval from my visiting brother who loved their yue gae jang, ($9.95) a spicy beef soup with noodles that will clear your sinuses for several months. Their kimchee ji gae ($9.95) is a savory simmered kimchee stew made with pork and tofu, and I'm partial to their goon mahndu, fried dumplings filled with pork, beef, tofu, vegetables and kimchee for $8.95. They also give you a nice assortment of ban chan, or side dishes, and complimentary barley tea to warm you up as soon as you settle in at your table. \u003c/p>\n\u003cp>\u003cstrong>Japanese\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/mitama-restaurant-berkeley\">Mitama\u003c/a> is on the corner of College and Alcatraz Avenues right on the border of Oakland and Berkeley. They have wonderful bento box lunch specials, but we enjoy coming for dinner so we can sit at the bar and order sushi and sashimi directly from the chefs. Their chicken karage for $6.95 is a generous portion of fried chicken goodness if you want a decadent starter to kick off your meal. \u003c/p>\n\u003cp>\u003cstrong>Pizza\u003c/strong>\u003cbr>\nThere's a ton of respectable pizza joints in the East Bay, but \u003ca href=\"http://www.rottencitypizza.com/\">Rotten City\u003c/a> is not too far from our West Oakland neighborhood and makes top-notch slices using local, sustainably sourced and organic ingredients when possible. You can visit their \u003ca href=\"http://www.facebook.com/RottenCityPizza\">Facebook page\u003c/a> to salivate over photos of their daily specials. And you have to try their terrific meatball sub at least once, and you'll probably try it again after you've sampled it. \u003c/p>\n\u003cp>\u003cstrong>Vegetarian\u003c/strong>\u003cbr>\n\u003ca href=\"http://shangri-lavegan.com/\">Shangri-La\u003c/a>\u003cbr>\nManzanita's former digs have been taken over by Shangri-La, another vegan restaurant on the Emeryville-Oakland border. The menu, however, is similar: healthy, organic food that's a good way to detox from all the rich cookies and cakes you might have been eating. Call or check online for the daily menu; you can order their full meal or the simple one. There's usually a soup, grain and an assortment of vegetable dishes with dressings. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://bicacoffeehouse.com/\">Bica Coffeehouse\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=bica&hl=en&ll=37.856287,-122.261353&spn=0.06709,0.142479&sll=37.799773,-122.270598&sspn=0.016785,0.03562&vpsrc=0&gl=us&hq=bica&t=m&z=13&iwloc=A\">map\u003c/a>\u003cbr>\n5701 College Ave., Oakland CA\u003cbr>\n\u003cem>Open Daily\u003c/em> 6:30-6:30 PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Bica-Coffeehouse/148889338474278\">Bica Coffeehouse\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/bicacoffeehouse\">@bicacoffeehouse\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.oaklandchopbar.com/\">Chop Bar\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=Chop+Bar,+Oakland,+CA&hl=en&sll=37.837766,-122.26282&sspn=0.033553,0.071239&vpsrc=0&gl=us&hq=Chop+Bar,&hnear=Oakland,+Alameda,+California&t=m&z=15\">map\u003c/a>\u003cbr>\n247 4th Street #111\u003cbr>\n(4th & Alice)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-834-2467\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/chopbar\">Chop Bar\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/chopbar\">@chopbar\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Thursday\u003c/em>\u003cbr>\nBreakfast 7-11AM\u003cbr>\nLunch 11-3PM\u003cbr>\nDinner 5:30-10:00PM\u003cbr>\n\u003cem>Friday\u003c/em>\u003cbr>\nBreakfast 7-11AM\u003cbr>\nLunch 11-3PM\u003cbr>\nDinner 5:30-11PM\u003cbr>\n\u003cem>Saturday\u003c/em>\u003cbr>\nBrunch 9-3PM\u003cbr>\nDinner 5:30-11PM\u003cbr>\n\u003cem>Sunday\u003c/em>\u003cbr>\nBrunch 9-3PM\u003cbr>\nDinner 5:30-10:00PM\u003c/p>\n\u003cp>\u003cstrong>La Calaca Loca\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=La+Calaca+Loca+Taqueria,+Telegraph+Avenue,+Oakland&hl=en&sll=37.892704,-122.29665&sspn=0.008382,0.01781&vpsrc=0&gl=us&hq=La+Calaca+Loca+Taqueria,&hnear=Telegraph+Ave,+Oakland,+California&t=m&z=14\">map\u003c/a>\u003cbr>\n5199 Telegraph Ave\u003cbr>\n(between Claremont Ave & 52nd St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 601-8226\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday:\u003c/em> 11-8PM\u003cbr>\n\u003cem>Tuesday-Friday:\u003c/em> 11-9PM\u003cbr>\n\u003cem>Saturday:\u003c/em> 9-9PM\u003cbr>\n\u003cem>Sunday:\u003c/em> 9-8PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/La-Calaca-Loca/117426554946157\">La Calaca Loca\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bualuangalbany.com/\">Bua Luang\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=bua+luang+restaurant&hl=en&ll=37.892704,-122.29665&spn=0.008382,0.01781&fb=1&gl=us&hq=bua+luang+restaurant&hnear=0x80857d8b28aaed03:0x71b415d535759367,Oakland,+CA&cid=0,0,4906583763563031481&sqi=2&t=m&z=16&vpsrc=6\">map\u003c/a>\u003cbr>\n1166 Solano Ave\u003cbr>\n(between Cornell Ave & Stannage Ave)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 527-8288\u003cbr>\n\u003cstrong>Hours\u003c/strong>:\u003cbr>\n\u003cem>Monday & Thursday:\u003c/em> 11:30-3PM / 5-9PM\u003cbr>\n\u003cem>Friday - Saturday:\u003c/em> 11:30-10PM\u003cbr>\n\u003cem>Sunday:\u003c/em> Noon-9:30PM\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.chinavillagesolano.com\">China Village\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=China+Village+Restaurant,+Solano+Avenue,+Albany,+CA&hl=en&sll=37.423138,-122.110182&sspn=0.033809,0.06669&vpsrc=0&hq=China+Village+Restaurant,+Solano+Avenue,+Albany,+CA&t=m&z=14\">map\u003c/a>\u003cbr>\n1335 Solano Ave\u003cbr>\n(between Pomona Ave & Ramona Ave)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 525-2285\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Tuesday, Sunday:\u003c/em> 11-9:30PM\u003cbr>\n\u003cem>Wednesday-Thursday:\u003c/em> 11-10PM\u003cbr>\n\u003cem>Friday-Saturday:\u003c/em> 11-11:30PM\u003c/p>\n\u003cp>\u003ca href=\"http://www.trattorialasiciliana.com\">La Trattoria Siciliana\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps/place?q=tratoria+siciliana&hl=en&cid=1186186119288220624\">map\u003c/a>\u003cbr>\n2993 College Ave\u003cbr>\n(between Ashby Ave & Webster St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 704-1474\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Sunday:\u003c/em> 5-10PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Trattoria-La-Siciliana/166611693376799?sk=wall&filter=12\">Trattoria La Siciliana\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.casserolehouse.com\">Casserole House\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=casserole+house+map&ll=37.83409,-122.264035&spn=0.008507,0.017467&oe=utf-8&fb=1&gl=us&hq=casserole+house&hnear=0x80857d8b28aaed03:0x71b415d535759367,Oakland,+CA&cid=0,0,6344374632901583837&t=m&z=16&vpsrc=0&iwloc=A\">map\u003c/a>\u003cbr>\n4301 Telegraph Ave\u003cbr>\n(between 43rd St & 44th St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 601-6001\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Saturday:\u003c/em> 11-10PM\u003cbr>\n\u003cem>Sunday:\u003c/em> 1-10PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Casserole-House/343245014365\">Casserole House\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Mitama\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=mitama+map+oakland&hl=en&ll=37.853661,-122.25234&spn=0.008488,0.017467&fb=1&gl=us&hq=mitama+map+oakland&cid=0,0,12847945123898597366&t=m&z=16&vpsrc=0&iwloc=A\">map\u003c/a>\u003cbr>\n3201 College Ave\u003cbr>\n(at Alcatraz Ave)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 652-6157\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Thursday:\u003c/em> 11:30-9:30PM\u003cbr>\n\u003cem>Friday:\u003c/em> 11:30-10PM\u003cbr>\n\u003cem>Saturday:\u003c/em> 12-10PM\u003cbr>\n\u003cem>Sunday:\u003c/em> 12-9PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Mitama-Japanese-Restaurant/117916731553813\">Mitama\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rottencitypizza.com\">Rotten City\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=rotten+city+pizza+google&hl=en&oe=utf-8&client=firefox-a&hq=rotten+city+pizza+google&hnear=Oakland,+California&t=m&z=12&vpsrc=0\">map\u003c/a>\u003cbr>\n6613 Hollis St\u003cbr>\n(between 66th St & 67th St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 655-2489\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Saturday:\u003c/em> 11-10PM\u003cbr>\n\u003cem>Sunday:\u003c/em> 12-10PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/RottenCityPizza\">Rotten City Pizza\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"rottencitypizza\">@rottencitypizza\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.shangri-lavegan.com/\">Shangri-La Vegan\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=4001+Linden+St,+Oakland,+CA+94608&hl=en&ll=37.832395,-122.276716&spn=0.008491,0.017467&sll=37.808305,-122.266988&sspn=0.033974,0.069866&vpsrc=0&hnear=4001+Linden+St,+Oakland,+Alameda,+California+94608&t=m&z=16&iwloc=A\">map\u003c/a>\u003cbr>\n4001 Linden St\u003cbr>\n(between 40th St & 41st St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 547-1842\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Sunday:\u003c/em> 11-3PM\u003cbr>\n\u003cem>Monday-Sunday:\u003c/em> 5:30-9PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Shangri-La-Vegan/154778861239799\">Shangri-La Vegan\u003c/a>\u003c/p>\n\n",
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"excerpt": "Try this short list of fail-proof places in the East Bay. These are restaurants my husband and I go to if we're feeling too lazy to cook or want to take folks out for a good, reasonably priced meal.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/4381525080_62f747e25a_z-e1323452883633.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/4381525080_62f747e25a_z-e1323452883633.jpg\" alt=\"grilled pork banh mi\" title=\"grilled pork banh mi\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-36319\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Chop Bar's grilled pork bahn mi is a great lunchtime sandwich, although their burger is always a sure bet for satisfaction. Photo by Jenny Oh.\u003c/em>\u003c/p>\n\u003cp>Are you the one in your social circle who's been identified as the \"Restaurant Recommendations Resource?” Do you keep tabs on new restaurant openings and have more opinions on eateries than Yelp? With the holiday season fast approaching and company coming into town, you’ll probably find yourself fielding the usual flood of questions: \"So my parents will be here this weekend and I want to take them somewhere tasty, but that's not too pricey.\" \"Where do you go for dim sum?\" \u003c/p>\n\u003cp>My brother visited us over Thanksgiving, and I was reminded of the pressure a food aficionado feels with non-native guests. You want the restaurants to be exceptional and unique to the Bay Area, yet not break the bank if you’re going out on a regular basis. So if you’re tired of showing your friends and family tourist attractions and don’t want to fire up the stove for dinner, try this short list of fail-proof places in the East Bay. These are restaurants my husband and I go to if we're feeling too lazy to cook or want to take folks out for a good, reasonably priced meal. It’s tough to find places that please all palates, but these restaurants have been quite successful with a diverse group that ranges from my notoriously picky parents, friends from the city who are unfamiliar with the East Bay and hard-to-impress East Coasters. This list leaves off the fancy, the adventurous, the underground and the usual suspects, and was created to appeal to a pretty wide group of tastes. \u003c/p>\n\u003cp>\u003cstrong>Coffee\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.subrosacoffee.com/\">Subrosa\u003c/a>, \u003ca href=\"http://remedyoakland.com/\">Remedy Coffee\u003c/a> and \u003ca href=\"http://www.actualcafe.com/\">Actual Cafe\u003c/a> have sprung up in the past few years to provide primo caffeine to the East Bay. Another place I enjoy, \u003ca href=\"http://bicacoffeehouse.com/\">Bica Cafe\u003c/a>, is located in the Rockridge neighborhood near Zachary's Pizza. They carry local coffees from \u003ca href=\"http://www.delapazcoffee.com/\">De La Paz\u003c/a>, \u003ca href=\"http://www.vervecoffeeroasters.com/\">Verve\u003c/a> and \u003ca href=\"http://ritualroasters.com/\">Ritual\u003c/a> among others.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Brunch & Burgers\u003c/strong>\u003cbr>\nYes, there's one place that can satisfy your craving for a delicious brunch and deliver an amazing burger. \u003ca href=\"http://www.oaklandchopbar.com/\">Chop Bar\u003c/a> makes my favorite burger in the East Bay and they do a pretty fantastic \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/18/getting-drunk-on-swine-at-chop-bars-pig-roast-party/\">pig roast\u003c/a> in the summer, too. For $12, you get a juicy burger made with Preferred Meats ground chuck with bacon, avocado, tomato & aioli piled on an Acme Kaiser roll. It's served with an arugula salad so you can feel less guilty about the burger. If you're throwing calorie caution to the wind, I also suggest ordering their divine macaroni & cheese as a $7 appetizer to share -- which may be hard to do since it's so unbelievably good. Their breakfast/brunch fare is a solid selection of comfort food like their bacon, egg, & cheese sandwich on an Acme torpedo roll for $7.50. \u003c/p>\n\u003cp>\u003cstrong>Burritos\u003c/strong>\u003cbr>\n\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/la-calaca-loca-oakland\">La Calaca Loca\u003c/a>\u003c/strong> is tucked away in a little mini-mall in Temescal across the street from \u003ca href=\"http://www.bakesalebetty.com/\">\u003c/a>\u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty\u003c/a>'s. This great little Mexican restaurant also makes a wonderful breakfasts on weekends (the Huevos a la Mexicana -- scrambled eggs w/ tomato, onion & cilantro, served with pinto beans --- for $6.25 is my favorite.) But their burritos are what bring me back; their Baja Pescado burritos made with fried beer-battered fresh fish (line-caught mahi mahi, baja sauce & cabbage for $6.50 is phenomenally good. And they use meat and chicken from Niman Ranch and Fulton Valley Farms, which is always a plus. \u003c/p>\n\u003cp>\u003cstrong>Thai\u003c/strong>\u003cbr>\nSolano Avenue in Albany is chock-full of fantastic restaurants, and it's the home of one of our favorite Thai places: \u003ca href=\"http://order.zonicordering.com/?str=bua-luang-thai-albany\">Bua Luang\u003c/a>. Winter weather makes me crave curries, and I usually go for their pumpkin curry with pumpkin, green pea, bell pepper and sweet basil for $9.75 or the chicken pa nang red curry with lime leaves, ground peanuts, bell pepper, sweet basil for $8.95 with a side of steamed coconut rice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/3986529132_38959eab0e_z-e1323451621110.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/3986529132_38959eab0e_z-e1323451621110.jpg\" alt=\"china village\" title=\"china village\" width=\"549\" height=\"412\" class=\"alignnone size-full wp-image-36316\">\u003c/a>\u003cbr>\n\u003cem>\u003cbr>\nChina Village's orange chicken, sesame bread and seafood and pork delight. Photo by Jenny Oh.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chinese\u003c/strong>\u003cbr>\n\u003ca href=\"http://chinavillagesolano.com/\">China Village\u003c/a> is located just down the street from Bua Luang. Don't be daunted by the massive encyclopedic menu they hand you when you sit down; there's plenty to choose from and it'll take you a while to peruse their offerings (and you'll be amused by some of the typos you'll see along the way.) I often go for their dim sum, which they serve anytime and love their steamed pork bao ($4.50), green onion pancake ($3.50) and spicy wonton with hot oil sauce ($5.95). I'm also a big fan of their lamb with cumin for $9.95 and the Kingtu Princess Prawns -- deep-fried shrimp with a spicy ginger-garlic sauce for $11.95. \u003c/p>\n\u003cp>\u003cstrong>Italian\u003c/strong>\u003cbr>\nIf you're lucky enough to get into \u003ca href=\"http://www.trattorialasiciliana.com/\">La Trattoria Siciliana \u003c/a>-- there's usually a wait if you don't have a reservation -- then your next dilemma is figuring out what to order. I'm always deliberating between their Rigatoni Cosa Nostra made with their award-winning pesto sauce for $12 or their Gnocchi alla Norma with homemade potato pasta dumplings with fresh tomato sauce, fried eggplant, ricotta salata and basil ($13). And they have several specials every night which makes the decision-making process all the more torturous. \u003c/p>\n\u003cp>\u003cstrong>Korean\u003c/strong>\u003cbr>\nTelegraph Avenue hosts a number of Korean restaurants, and there are quite a few that are excellent. \u003ca href=\"http://www.casserolehouse.com/\">Casserole House\u003c/a> is one at the top of my list and got the nod of approval from my visiting brother who loved their yue gae jang, ($9.95) a spicy beef soup with noodles that will clear your sinuses for several months. Their kimchee ji gae ($9.95) is a savory simmered kimchee stew made with pork and tofu, and I'm partial to their goon mahndu, fried dumplings filled with pork, beef, tofu, vegetables and kimchee for $8.95. They also give you a nice assortment of ban chan, or side dishes, and complimentary barley tea to warm you up as soon as you settle in at your table. \u003c/p>\n\u003cp>\u003cstrong>Japanese\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/mitama-restaurant-berkeley\">Mitama\u003c/a> is on the corner of College and Alcatraz Avenues right on the border of Oakland and Berkeley. They have wonderful bento box lunch specials, but we enjoy coming for dinner so we can sit at the bar and order sushi and sashimi directly from the chefs. Their chicken karage for $6.95 is a generous portion of fried chicken goodness if you want a decadent starter to kick off your meal. \u003c/p>\n\u003cp>\u003cstrong>Pizza\u003c/strong>\u003cbr>\nThere's a ton of respectable pizza joints in the East Bay, but \u003ca href=\"http://www.rottencitypizza.com/\">Rotten City\u003c/a> is not too far from our West Oakland neighborhood and makes top-notch slices using local, sustainably sourced and organic ingredients when possible. You can visit their \u003ca href=\"http://www.facebook.com/RottenCityPizza\">Facebook page\u003c/a> to salivate over photos of their daily specials. And you have to try their terrific meatball sub at least once, and you'll probably try it again after you've sampled it. \u003c/p>\n\u003cp>\u003cstrong>Vegetarian\u003c/strong>\u003cbr>\n\u003ca href=\"http://shangri-lavegan.com/\">Shangri-La\u003c/a>\u003cbr>\nManzanita's former digs have been taken over by Shangri-La, another vegan restaurant on the Emeryville-Oakland border. The menu, however, is similar: healthy, organic food that's a good way to detox from all the rich cookies and cakes you might have been eating. Call or check online for the daily menu; you can order their full meal or the simple one. There's usually a soup, grain and an assortment of vegetable dishes with dressings. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://bicacoffeehouse.com/\">Bica Coffeehouse\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=bica&hl=en&ll=37.856287,-122.261353&spn=0.06709,0.142479&sll=37.799773,-122.270598&sspn=0.016785,0.03562&vpsrc=0&gl=us&hq=bica&t=m&z=13&iwloc=A\">map\u003c/a>\u003cbr>\n5701 College Ave., Oakland CA\u003cbr>\n\u003cem>Open Daily\u003c/em> 6:30-6:30 PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Bica-Coffeehouse/148889338474278\">Bica Coffeehouse\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/bicacoffeehouse\">@bicacoffeehouse\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.oaklandchopbar.com/\">Chop Bar\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=Chop+Bar,+Oakland,+CA&hl=en&sll=37.837766,-122.26282&sspn=0.033553,0.071239&vpsrc=0&gl=us&hq=Chop+Bar,&hnear=Oakland,+Alameda,+California&t=m&z=15\">map\u003c/a>\u003cbr>\n247 4th Street #111\u003cbr>\n(4th & Alice)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-834-2467\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/chopbar\">Chop Bar\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/chopbar\">@chopbar\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Thursday\u003c/em>\u003cbr>\nBreakfast 7-11AM\u003cbr>\nLunch 11-3PM\u003cbr>\nDinner 5:30-10:00PM\u003cbr>\n\u003cem>Friday\u003c/em>\u003cbr>\nBreakfast 7-11AM\u003cbr>\nLunch 11-3PM\u003cbr>\nDinner 5:30-11PM\u003cbr>\n\u003cem>Saturday\u003c/em>\u003cbr>\nBrunch 9-3PM\u003cbr>\nDinner 5:30-11PM\u003cbr>\n\u003cem>Sunday\u003c/em>\u003cbr>\nBrunch 9-3PM\u003cbr>\nDinner 5:30-10:00PM\u003c/p>\n\u003cp>\u003cstrong>La Calaca Loca\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=La+Calaca+Loca+Taqueria,+Telegraph+Avenue,+Oakland&hl=en&sll=37.892704,-122.29665&sspn=0.008382,0.01781&vpsrc=0&gl=us&hq=La+Calaca+Loca+Taqueria,&hnear=Telegraph+Ave,+Oakland,+California&t=m&z=14\">map\u003c/a>\u003cbr>\n5199 Telegraph Ave\u003cbr>\n(between Claremont Ave & 52nd St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 601-8226\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday:\u003c/em> 11-8PM\u003cbr>\n\u003cem>Tuesday-Friday:\u003c/em> 11-9PM\u003cbr>\n\u003cem>Saturday:\u003c/em> 9-9PM\u003cbr>\n\u003cem>Sunday:\u003c/em> 9-8PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/La-Calaca-Loca/117426554946157\">La Calaca Loca\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bualuangalbany.com/\">Bua Luang\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=bua+luang+restaurant&hl=en&ll=37.892704,-122.29665&spn=0.008382,0.01781&fb=1&gl=us&hq=bua+luang+restaurant&hnear=0x80857d8b28aaed03:0x71b415d535759367,Oakland,+CA&cid=0,0,4906583763563031481&sqi=2&t=m&z=16&vpsrc=6\">map\u003c/a>\u003cbr>\n1166 Solano Ave\u003cbr>\n(between Cornell Ave & Stannage Ave)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 527-8288\u003cbr>\n\u003cstrong>Hours\u003c/strong>:\u003cbr>\n\u003cem>Monday & Thursday:\u003c/em> 11:30-3PM / 5-9PM\u003cbr>\n\u003cem>Friday - Saturday:\u003c/em> 11:30-10PM\u003cbr>\n\u003cem>Sunday:\u003c/em> Noon-9:30PM\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.chinavillagesolano.com\">China Village\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=China+Village+Restaurant,+Solano+Avenue,+Albany,+CA&hl=en&sll=37.423138,-122.110182&sspn=0.033809,0.06669&vpsrc=0&hq=China+Village+Restaurant,+Solano+Avenue,+Albany,+CA&t=m&z=14\">map\u003c/a>\u003cbr>\n1335 Solano Ave\u003cbr>\n(between Pomona Ave & Ramona Ave)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 525-2285\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Tuesday, Sunday:\u003c/em> 11-9:30PM\u003cbr>\n\u003cem>Wednesday-Thursday:\u003c/em> 11-10PM\u003cbr>\n\u003cem>Friday-Saturday:\u003c/em> 11-11:30PM\u003c/p>\n\u003cp>\u003ca href=\"http://www.trattorialasiciliana.com\">La Trattoria Siciliana\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps/place?q=tratoria+siciliana&hl=en&cid=1186186119288220624\">map\u003c/a>\u003cbr>\n2993 College Ave\u003cbr>\n(between Ashby Ave & Webster St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 704-1474\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Sunday:\u003c/em> 5-10PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Trattoria-La-Siciliana/166611693376799?sk=wall&filter=12\">Trattoria La Siciliana\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.casserolehouse.com\">Casserole House\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=casserole+house+map&ll=37.83409,-122.264035&spn=0.008507,0.017467&oe=utf-8&fb=1&gl=us&hq=casserole+house&hnear=0x80857d8b28aaed03:0x71b415d535759367,Oakland,+CA&cid=0,0,6344374632901583837&t=m&z=16&vpsrc=0&iwloc=A\">map\u003c/a>\u003cbr>\n4301 Telegraph Ave\u003cbr>\n(between 43rd St & 44th St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 601-6001\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Saturday:\u003c/em> 11-10PM\u003cbr>\n\u003cem>Sunday:\u003c/em> 1-10PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Casserole-House/343245014365\">Casserole House\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Mitama\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=mitama+map+oakland&hl=en&ll=37.853661,-122.25234&spn=0.008488,0.017467&fb=1&gl=us&hq=mitama+map+oakland&cid=0,0,12847945123898597366&t=m&z=16&vpsrc=0&iwloc=A\">map\u003c/a>\u003cbr>\n3201 College Ave\u003cbr>\n(at Alcatraz Ave)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 652-6157\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Thursday:\u003c/em> 11:30-9:30PM\u003cbr>\n\u003cem>Friday:\u003c/em> 11:30-10PM\u003cbr>\n\u003cem>Saturday:\u003c/em> 12-10PM\u003cbr>\n\u003cem>Sunday:\u003c/em> 12-9PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Mitama-Japanese-Restaurant/117916731553813\">Mitama\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rottencitypizza.com\">Rotten City\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=rotten+city+pizza+google&hl=en&oe=utf-8&client=firefox-a&hq=rotten+city+pizza+google&hnear=Oakland,+California&t=m&z=12&vpsrc=0\">map\u003c/a>\u003cbr>\n6613 Hollis St\u003cbr>\n(between 66th St & 67th St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 655-2489\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Saturday:\u003c/em> 11-10PM\u003cbr>\n\u003cem>Sunday:\u003c/em> 12-10PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/RottenCityPizza\">Rotten City Pizza\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"rottencitypizza\">@rottencitypizza\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.shangri-lavegan.com/\">Shangri-La Vegan\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=4001+Linden+St,+Oakland,+CA+94608&hl=en&ll=37.832395,-122.276716&spn=0.008491,0.017467&sll=37.808305,-122.266988&sspn=0.033974,0.069866&vpsrc=0&hnear=4001+Linden+St,+Oakland,+Alameda,+California+94608&t=m&z=16&iwloc=A\">map\u003c/a>\u003cbr>\n4001 Linden St\u003cbr>\n(between 40th St & 41st St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 547-1842\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Sunday:\u003c/em> 11-3PM\u003cbr>\n\u003cem>Monday-Sunday:\u003c/em> 5:30-9PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Shangri-La-Vegan/154778861239799\">Shangri-La Vegan\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Well Fed: The Importance of Staff Meals",
"title": "Well Fed: The Importance of Staff Meals",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/contigorestaurant.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/contigorestaurant.jpg\" alt=\"staff meals\" title=\"staff meals\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-36281\">\u003c/a>\u003cbr>\nWhen the mission of a restaurant is to feed and nourish, starting with the staff just makes good sense. In \u003ca href=\"http://www.amazon.com/Family-Meal-Cooking-Ferran-Adria/dp/0714862533\">The Family Meal\u003c/a>, author and \u003ca href=\"http://www.elbulli.com/\">El Bulli\u003c/a> chef Ferran Adrià describes how they actually call their staff meal “family meal: “we believe that if we eat well, we cook well,” he said. And as simple as that may sound, it’s really at the heart of it all. \u003c/p>\n\u003cp>It could look something like this: proper wine glasses, real silverware and white napkins. But it could also look like sandwiches and skillet cake. Staff meals, a common ritual and routine at restaurants around the country, vary dramatically. Not all small businesses can afford to serve their staff the same food that diners eat that evening, and yet, they want to feed them well. In this time of giving, how do small food businesses create meaning in an affordable shared meal that’s often prepared in the midst of kitchen chaos? \u003c/p>\n\u003cp>On one end of the spectrum are staff meals at Alice Waters’s \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>. Things are different here. Holly Peterson, a café cook at the restaurant, says it didn’t take long for her to figure that out. She’s been at the restaurant for a little over two years, much of which was spent at the garde manger station where she planned, cooked, and enjoyed hundreds of staff meals. At 8 p.m., the cooks from the downstairs restaurant all sit down together and taste each other’s food with a glass of wine that compliments the meal.\u003c/p>\n\u003cp>Down the road a bit in West Berkeley sits Dafna Kory’s bustling \u003ca href=\"http://innajam.com/\">INNA Jam\u003c/a> kitchen. Like many small business owners in the beginning, Kory began working solo in the kitchen. There were busy days filled with long hours. But when she started hiring, Kory no longer felt right about subsiding solely on energy bars. “Having real meals didn’t start until I had real people working for me,” she said. “There’s a paradox that I don’t accept of being hungry and working in a kitchen. I wasn’t going to see that happen.” INNA Jam is different in that they make a condiment, so there isn’t extra produce or leftover meats, fish, or pasta in the walk-in. In this way, Kory has to actively plan for each meal. This planning has taken on many iterations in the last year, and it’s constantly evolving based on the seasons, the production schedule, and the extent to which she can find family and loved ones to contribute. \u003c/p>\n\u003cp>Across the bridge in San Francisco, Anna Derivi-Castellanos of \u003ca href=\"http://threebabesbakeshop.com/\">Three Babes Bakeshop\u003c/a> can relate to this kind of planning. They too are unique in that they’re producing a single product: pie. And they work long night shifts, so it’s important to have some savory options in the kitchen to keep everyone’s energy and blood sugar up. Derivi-Castellanos laments, “I wish that I had more time to plan our staff meal, but usually I try to keep it simple, and loop it in with part of our production. If we're making something that day that could be considered dinner, (a savory or pot pie, for example) then I'll make more of it.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But it doesn’t always work out seamlessly. Derivi-Castellanos will often find herself making a special trip to her local co-op to pick up ingredients for the nightly meal. She’ll often end up grabbing some pre-made salads and raw ingredients—making a concerted effort to keep the meal simple but interesting. And affordable. Most of all, “it's important to me to cater to who's on our staff that evening,\" she says.\u003c/p>\n\u003cp>The key is really to find “a balance between the time you have and the quality of food that’s important to you and the variation you’re going to need,\" Kory says. When boyfriend Jesse Clark—who often prepares the meals—needs to focus more on his work, a member of the INNA kitchen will step up to maintain the sandwich station they’ve been doing or chip in with other seasonal ideas. The ultimate goal: “standard home-cooked high quality square meals.” \u003c/p>\n\u003cp>“Staff meals have taught me how eating well during the work day really makes a huge difference -- for our energy, moral, and good mood all around. Also, feeding the staff is a chance for me to show my respect and appreciation for all their hard work and dedication,\" Kory says. So while Chez Panisse, Three Babes Bakeshop and INNA Jam all approach their meals differently, they’re all making a conscious important decision. They’re making a statement about the kind of business they want to run and the small things they can do throughout the day not just to feed their staff, but also to nourish. Gracefully. \u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Inna-Jam-Skillet-Cake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Inna-Jam-Skillet-Cake.jpg\" alt=\"Inna Jam Skillet Cake\" title=\"Inna Jam Skillet Cake\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-36283\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Inna Jam Skillet Cake.\u003c/strong> Photo: Dafna Kory\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Jesse's INNA Jam Kitchen Skillet Cake\u003c/strong>\u003cbr>\n\u003cem>This skillet cake is made year-round in the INNA kitchen, rotating whatever fruit is in season at the time, from stone fruit to figs to plums to apples to berries. Buttermilk isn’t often on hand in the kitchen and yogurt works just as well—use whatever you have. The cake is simple to put together and showcases the best of the harvest. And, it’s nice to snack on throughout the day, too. Not just during staff meal. \u003c/em>\u003c/p>\n\u003cp>\u003cem>Adapted from: \u003ca href=\"http://www.epicurious.com/recipes/food/views/Fresh-Apricot-Upside-Down-Cake-108370\">Epicurious.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cem>Prep Time:\u003c/em> 20 minutes\u003cbr>\n\u003cem>Cook Time:\u003c/em> 40 minutes\u003cbr>\n\u003cem>Total Time:\u003c/em> 1 hour\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Serves:\u003c/strong> 8\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Ingredients:\u003c/strong>\u003c/em>\u003cbr>\n\u003cem>For topping\u003c/em>\u003cbr>\n1/2 stick butter\u003cbr>\n3/4 cup packed light brown sugar\u003cbr>\n1 pound or so of fresh, seasonal fruit- enough to cover the pan.\u003cbr>\n(Apricots, plums, figs are halved, apples are sliced, berries used whole)\u003cbr>\nRaw sliced almonds, optional\u003c/p>\n\u003cp>\u003cem>For cake\u003c/em>\u003cbr>\n1 3/4 cups all-purpose flour\u003cbr>\n1 1/2 teaspoons baking powder\u003cbr>\n1/2 teaspoon baking soda\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1 stick butter, softened\u003cbr>\n3/4 cup granulated sugar\u003cbr>\n1 1/2 teaspoons vanilla extract\u003cbr>\n2 large eggs\u003cbr>\n3/4 cup buttermilk or yogurt\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Directions:\u003c/strong>\u003c/em>\u003cbr>\n1. Preheat oven to 375°F. Arrange the racks so that one is in the middle of the oven (for the cake) and another rack is below it. On the lower rack place a baking sheet to catch any drips from the cake.\u003c/p>\n\u003cp>2. Melt the butter in 10-inch cast iron skillet over medium heat. Sprinkle brown sugar evenly over the butter, then turn off the heat (you don't want all your sugar to be melted). Arrange as much fruit as you can fit, cut sides down, close together on top of the brown sugar. Sprinkle sliced almonds, if using.\u003c/p>\n\u003cp>3. Mix flour, baking powder, baking soda, and salt in a small bowl (if you're a sifter, you can sift this. Using a fork works just fine).\u003c/p>\n\u003cp>4. Beat together the butter, sugar, and vanilla in a large bowl with an electric mixer at medium speed until pale and fluffy, 2-3 minutes. Beat in the eggs until mixture is creamy and doubled in volume, 2-3 more minutes. Reduce speed to low and add the flour mixture in 3 batches alternately with the yogurt, beginning and ending with flour mixture, and beat just until combined.\u003c/p>\n\u003cp>5. Pour the batter over the fruit and spread as evenly as you can. It might not look perfectly distributed right away, but don't worry -- it'll sort itself out in the oven. In any case, it's going to be the bottom of the cake. Bake the cake in the middle of oven until it's top is dark golden brown and a wooden toothpick inserted in the center comes out clean, about 40 minutes. It's hard to overcook this cake because of all the fruit juice that will bubble up- it's really the golden color on top that will help you judge when it's ready. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>6. Let the cake cool in the pan for a bit to reduce the chance of molten juice/sugar running down the pan when you flip it. Place a large plate if you have one (I use a cutting board) over the skillet, using oven mitts firmly pressed the plate and skillet together, and flip the cake onto plate. Lift the skillet off the cake (knocking on it with a wooden spoon helps to release it). If any fruit stuck to bottom of the skillet just scrape it off and place it back on the cake. Cool to warm or room temperature. It's good right away, but even better the next day.\u003c/p>\n\n",
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"excerpt": "Staff meals vary from china plates and wine glasses to communal sandwich bars: Megan Gordon chats with one baker, one jam maker and one very well-known Bay Area restaurant about how and why they take the time to plan for very specific staff meals. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/contigorestaurant.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/contigorestaurant.jpg\" alt=\"staff meals\" title=\"staff meals\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-36281\">\u003c/a>\u003cbr>\nWhen the mission of a restaurant is to feed and nourish, starting with the staff just makes good sense. In \u003ca href=\"http://www.amazon.com/Family-Meal-Cooking-Ferran-Adria/dp/0714862533\">The Family Meal\u003c/a>, author and \u003ca href=\"http://www.elbulli.com/\">El Bulli\u003c/a> chef Ferran Adrià describes how they actually call their staff meal “family meal: “we believe that if we eat well, we cook well,” he said. And as simple as that may sound, it’s really at the heart of it all. \u003c/p>\n\u003cp>It could look something like this: proper wine glasses, real silverware and white napkins. But it could also look like sandwiches and skillet cake. Staff meals, a common ritual and routine at restaurants around the country, vary dramatically. Not all small businesses can afford to serve their staff the same food that diners eat that evening, and yet, they want to feed them well. In this time of giving, how do small food businesses create meaning in an affordable shared meal that’s often prepared in the midst of kitchen chaos? \u003c/p>\n\u003cp>On one end of the spectrum are staff meals at Alice Waters’s \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>. Things are different here. Holly Peterson, a café cook at the restaurant, says it didn’t take long for her to figure that out. She’s been at the restaurant for a little over two years, much of which was spent at the garde manger station where she planned, cooked, and enjoyed hundreds of staff meals. At 8 p.m., the cooks from the downstairs restaurant all sit down together and taste each other’s food with a glass of wine that compliments the meal.\u003c/p>\n\u003cp>Down the road a bit in West Berkeley sits Dafna Kory’s bustling \u003ca href=\"http://innajam.com/\">INNA Jam\u003c/a> kitchen. Like many small business owners in the beginning, Kory began working solo in the kitchen. There were busy days filled with long hours. But when she started hiring, Kory no longer felt right about subsiding solely on energy bars. “Having real meals didn’t start until I had real people working for me,” she said. “There’s a paradox that I don’t accept of being hungry and working in a kitchen. I wasn’t going to see that happen.” INNA Jam is different in that they make a condiment, so there isn’t extra produce or leftover meats, fish, or pasta in the walk-in. In this way, Kory has to actively plan for each meal. This planning has taken on many iterations in the last year, and it’s constantly evolving based on the seasons, the production schedule, and the extent to which she can find family and loved ones to contribute. \u003c/p>\n\u003cp>Across the bridge in San Francisco, Anna Derivi-Castellanos of \u003ca href=\"http://threebabesbakeshop.com/\">Three Babes Bakeshop\u003c/a> can relate to this kind of planning. They too are unique in that they’re producing a single product: pie. And they work long night shifts, so it’s important to have some savory options in the kitchen to keep everyone’s energy and blood sugar up. Derivi-Castellanos laments, “I wish that I had more time to plan our staff meal, but usually I try to keep it simple, and loop it in with part of our production. If we're making something that day that could be considered dinner, (a savory or pot pie, for example) then I'll make more of it.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But it doesn’t always work out seamlessly. Derivi-Castellanos will often find herself making a special trip to her local co-op to pick up ingredients for the nightly meal. She’ll often end up grabbing some pre-made salads and raw ingredients—making a concerted effort to keep the meal simple but interesting. And affordable. Most of all, “it's important to me to cater to who's on our staff that evening,\" she says.\u003c/p>\n\u003cp>The key is really to find “a balance between the time you have and the quality of food that’s important to you and the variation you’re going to need,\" Kory says. When boyfriend Jesse Clark—who often prepares the meals—needs to focus more on his work, a member of the INNA kitchen will step up to maintain the sandwich station they’ve been doing or chip in with other seasonal ideas. The ultimate goal: “standard home-cooked high quality square meals.” \u003c/p>\n\u003cp>“Staff meals have taught me how eating well during the work day really makes a huge difference -- for our energy, moral, and good mood all around. Also, feeding the staff is a chance for me to show my respect and appreciation for all their hard work and dedication,\" Kory says. So while Chez Panisse, Three Babes Bakeshop and INNA Jam all approach their meals differently, they’re all making a conscious important decision. They’re making a statement about the kind of business they want to run and the small things they can do throughout the day not just to feed their staff, but also to nourish. Gracefully. \u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Inna-Jam-Skillet-Cake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Inna-Jam-Skillet-Cake.jpg\" alt=\"Inna Jam Skillet Cake\" title=\"Inna Jam Skillet Cake\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-36283\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Inna Jam Skillet Cake.\u003c/strong> Photo: Dafna Kory\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Jesse's INNA Jam Kitchen Skillet Cake\u003c/strong>\u003cbr>\n\u003cem>This skillet cake is made year-round in the INNA kitchen, rotating whatever fruit is in season at the time, from stone fruit to figs to plums to apples to berries. Buttermilk isn’t often on hand in the kitchen and yogurt works just as well—use whatever you have. The cake is simple to put together and showcases the best of the harvest. And, it’s nice to snack on throughout the day, too. Not just during staff meal. \u003c/em>\u003c/p>\n\u003cp>\u003cem>Adapted from: \u003ca href=\"http://www.epicurious.com/recipes/food/views/Fresh-Apricot-Upside-Down-Cake-108370\">Epicurious.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cem>Prep Time:\u003c/em> 20 minutes\u003cbr>\n\u003cem>Cook Time:\u003c/em> 40 minutes\u003cbr>\n\u003cem>Total Time:\u003c/em> 1 hour\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Serves:\u003c/strong> 8\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Ingredients:\u003c/strong>\u003c/em>\u003cbr>\n\u003cem>For topping\u003c/em>\u003cbr>\n1/2 stick butter\u003cbr>\n3/4 cup packed light brown sugar\u003cbr>\n1 pound or so of fresh, seasonal fruit- enough to cover the pan.\u003cbr>\n(Apricots, plums, figs are halved, apples are sliced, berries used whole)\u003cbr>\nRaw sliced almonds, optional\u003c/p>\n\u003cp>\u003cem>For cake\u003c/em>\u003cbr>\n1 3/4 cups all-purpose flour\u003cbr>\n1 1/2 teaspoons baking powder\u003cbr>\n1/2 teaspoon baking soda\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1 stick butter, softened\u003cbr>\n3/4 cup granulated sugar\u003cbr>\n1 1/2 teaspoons vanilla extract\u003cbr>\n2 large eggs\u003cbr>\n3/4 cup buttermilk or yogurt\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Directions:\u003c/strong>\u003c/em>\u003cbr>\n1. Preheat oven to 375°F. Arrange the racks so that one is in the middle of the oven (for the cake) and another rack is below it. On the lower rack place a baking sheet to catch any drips from the cake.\u003c/p>\n\u003cp>2. Melt the butter in 10-inch cast iron skillet over medium heat. Sprinkle brown sugar evenly over the butter, then turn off the heat (you don't want all your sugar to be melted). Arrange as much fruit as you can fit, cut sides down, close together on top of the brown sugar. Sprinkle sliced almonds, if using.\u003c/p>\n\u003cp>3. Mix flour, baking powder, baking soda, and salt in a small bowl (if you're a sifter, you can sift this. Using a fork works just fine).\u003c/p>\n\u003cp>4. Beat together the butter, sugar, and vanilla in a large bowl with an electric mixer at medium speed until pale and fluffy, 2-3 minutes. Beat in the eggs until mixture is creamy and doubled in volume, 2-3 more minutes. Reduce speed to low and add the flour mixture in 3 batches alternately with the yogurt, beginning and ending with flour mixture, and beat just until combined.\u003c/p>\n\u003cp>5. Pour the batter over the fruit and spread as evenly as you can. It might not look perfectly distributed right away, but don't worry -- it'll sort itself out in the oven. In any case, it's going to be the bottom of the cake. Bake the cake in the middle of oven until it's top is dark golden brown and a wooden toothpick inserted in the center comes out clean, about 40 minutes. It's hard to overcook this cake because of all the fruit juice that will bubble up- it's really the golden color on top that will help you judge when it's ready. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>6. Let the cake cool in the pan for a bit to reduce the chance of molten juice/sugar running down the pan when you flip it. Place a large plate if you have one (I use a cutting board) over the skillet, using oven mitts firmly pressed the plate and skillet together, and flip the cake onto plate. Lift the skillet off the cake (knocking on it with a wooden spoon helps to release it). If any fruit stuck to bottom of the skillet just scrape it off and place it back on the cake. Cool to warm or room temperature. It's good right away, but even better the next day.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Cafe Community Grows In Oakland: Arbor Cafe Is Open For Business",
"title": "A Cafe Community Grows In Oakland: Arbor Cafe Is Open For Business",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0481-e1323741704184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0481-e1323741704184.jpg\" alt=\"arbor cafe sign\" title=\"arbor cafe sign\" width=\"410\" height=\"550\" class=\"alignnone size-full wp-image-36398\">\u003c/a>\u003c/p>\n\u003cp>Temescal's Telegraph Avenue in Oakland is becoming quite the coffee-lovers' hot spot. There's a \u003ca href=\"http://maps.google.com/maps/place?q=coffee&cid=3341371208741564872\">Peet's Coffee\u003c/a>, \u003ca href=\"http://remedyoakland.com/\">Remedy\u003c/a>, \u003ca href=\"https://www.facebook.com/goodbellies\">Good Bellies\u003c/a>, \u003ca href=\"http://www.auntmaryscafe.com/\">Aunt Mary's Cafe\u003c/a> and \u003ca href=\"http://mixingbowloakland.com/\">The Mixing Bowl\u003c/a>. And now there's a new cafe on the block, \u003ca href=\"http://www.yelp.com/biz/arbor-cafe-oakland\">Arbor\u003c/a>, which has taken over the former kid-friendly spot \u003ca href=\"http://sadiedeyscafe.com/\">SadieDey\u003c/a>'s as of October. \u003c/p>\n\u003cp>Arbor is owned by \u003ca href=\"http://www.dnalounge.com/\">DNA Lounge\u003c/a> manager \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2011/08/24/opening-soon-in-temescal-arbor-a-bicycle-cafe\">Christopher Marquez\u003c/a>. When my husband and I stopped in for brunch on a chilly Sunday morning, we were looking forward to a good hot cup of coffee and a warm breakfast.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0474-e1323742405620.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0474-e1323742405620.jpg\" alt=\"arbor cafe interior\" title=\"arbor cafe interior\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36407\">\u003c/a>\u003c/p>\n\u003cp>The decor reflects the retro-vintage chic that's all the rage right now, with wood floors and mismatched tables and chairs filling up the space. But there's very little artwork up on the walls, so the space doesn't quite have the same warm, lived-in look as its furniture. It would be a great venue for a rotating gallery featuring local artists, so hopefully they'll utilize Arbor's spacious room for small art openings. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0471-e1323741731310.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0471-e1323741731310.jpg\" alt=\"bike rack\" title=\"bike rack\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36396\">\u003c/a>\u003c/p>\n\u003cp>The indoor bicycle rack was filled to capacity -- a nice touch to help attract cycling-friendly clientele -- and Arbor brews java from the local Bay Area company \u003ca href=\"http://www.bicyclecoffeeco.com/\">Bicycle Coffee\u003c/a> as well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0479-e1323741676400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0479-e1323741676400.jpg\" alt=\"bicycle coffee bags\" title=\"bicycle coffee bags\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36399\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0478-e1323741656277.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0478-e1323741656277.jpg\" alt=\"bicycle coffee\" title=\"bicycle coffee\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36400\">\u003c/a>\u003c/p>\n\u003cp>Their daily menu is written up on a chalkboard perched on an easel: granola with yogurt and fruit ($5); egg and cheddar sandwich with salad ($6); poached eggs with toast and salad ($7); prosciutto, poached eggs and toast ($7) and strawberry and Nutella (we're presuming on toast) ($6). There were also an assortment of pastries for sale. They were out of the egg and cheddar sandwich when we arrived just before noon, so my husband ordered coffee while I decided to try their prosciutto special. There were only two friendly staffers behind the counter, so service was a little slow as they prepared the drip coffee and meal. But they were cheerful and attentive, and we didn't mind the wait as they apologized for the fact they're still smoothing out the kinks. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0487-e1323741625505.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0487-e1323741625505.jpg\" alt=\"poached eggs\" title=\"poached eggs\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36403\">\u003c/a>\u003c/p>\n\u003cp>The prosciutto plate was rather plain; two slim slices of buttered baguette were topped with poached eggs and meat, and the accompanying mixed green salad was simply dressed. While the breakfast was a bit on the underwhelming side, I'm hoping Arbor will continue to evolve and expand their offerings. Judging from the number of tables occupied that morning, it's building a loyal community following and is another welcome addition to the neighborhood. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Arbor Cafe\u003c/strong>\u003cbr>\nYelp: \u003ca href=\"http://www.yelp.com/biz/arbor-cafe-oakland\">Arbor Cafe\u003c/a>\u003cbr>\n4210 Telegraph Ave\u003cbr>\n(between 42nd St & 43rd St)\u003cbr>\nHours:\u003cbr>\nTue-Fri 9-5PM\u003cbr>\nSat-Sun 10-7PM\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0481-e1323741704184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0481-e1323741704184.jpg\" alt=\"arbor cafe sign\" title=\"arbor cafe sign\" width=\"410\" height=\"550\" class=\"alignnone size-full wp-image-36398\">\u003c/a>\u003c/p>\n\u003cp>Temescal's Telegraph Avenue in Oakland is becoming quite the coffee-lovers' hot spot. There's a \u003ca href=\"http://maps.google.com/maps/place?q=coffee&cid=3341371208741564872\">Peet's Coffee\u003c/a>, \u003ca href=\"http://remedyoakland.com/\">Remedy\u003c/a>, \u003ca href=\"https://www.facebook.com/goodbellies\">Good Bellies\u003c/a>, \u003ca href=\"http://www.auntmaryscafe.com/\">Aunt Mary's Cafe\u003c/a> and \u003ca href=\"http://mixingbowloakland.com/\">The Mixing Bowl\u003c/a>. And now there's a new cafe on the block, \u003ca href=\"http://www.yelp.com/biz/arbor-cafe-oakland\">Arbor\u003c/a>, which has taken over the former kid-friendly spot \u003ca href=\"http://sadiedeyscafe.com/\">SadieDey\u003c/a>'s as of October. \u003c/p>\n\u003cp>Arbor is owned by \u003ca href=\"http://www.dnalounge.com/\">DNA Lounge\u003c/a> manager \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2011/08/24/opening-soon-in-temescal-arbor-a-bicycle-cafe\">Christopher Marquez\u003c/a>. When my husband and I stopped in for brunch on a chilly Sunday morning, we were looking forward to a good hot cup of coffee and a warm breakfast.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0474-e1323742405620.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0474-e1323742405620.jpg\" alt=\"arbor cafe interior\" title=\"arbor cafe interior\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36407\">\u003c/a>\u003c/p>\n\u003cp>The decor reflects the retro-vintage chic that's all the rage right now, with wood floors and mismatched tables and chairs filling up the space. But there's very little artwork up on the walls, so the space doesn't quite have the same warm, lived-in look as its furniture. It would be a great venue for a rotating gallery featuring local artists, so hopefully they'll utilize Arbor's spacious room for small art openings. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0471-e1323741731310.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0471-e1323741731310.jpg\" alt=\"bike rack\" title=\"bike rack\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36396\">\u003c/a>\u003c/p>\n\u003cp>The indoor bicycle rack was filled to capacity -- a nice touch to help attract cycling-friendly clientele -- and Arbor brews java from the local Bay Area company \u003ca href=\"http://www.bicyclecoffeeco.com/\">Bicycle Coffee\u003c/a> as well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0479-e1323741676400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0479-e1323741676400.jpg\" alt=\"bicycle coffee bags\" title=\"bicycle coffee bags\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36399\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0478-e1323741656277.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0478-e1323741656277.jpg\" alt=\"bicycle coffee\" title=\"bicycle coffee\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36400\">\u003c/a>\u003c/p>\n\u003cp>Their daily menu is written up on a chalkboard perched on an easel: granola with yogurt and fruit ($5); egg and cheddar sandwich with salad ($6); poached eggs with toast and salad ($7); prosciutto, poached eggs and toast ($7) and strawberry and Nutella (we're presuming on toast) ($6). There were also an assortment of pastries for sale. They were out of the egg and cheddar sandwich when we arrived just before noon, so my husband ordered coffee while I decided to try their prosciutto special. There were only two friendly staffers behind the counter, so service was a little slow as they prepared the drip coffee and meal. But they were cheerful and attentive, and we didn't mind the wait as they apologized for the fact they're still smoothing out the kinks. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0487-e1323741625505.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0487-e1323741625505.jpg\" alt=\"poached eggs\" title=\"poached eggs\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36403\">\u003c/a>\u003c/p>\n\u003cp>The prosciutto plate was rather plain; two slim slices of buttered baguette were topped with poached eggs and meat, and the accompanying mixed green salad was simply dressed. While the breakfast was a bit on the underwhelming side, I'm hoping Arbor will continue to evolve and expand their offerings. Judging from the number of tables occupied that morning, it's building a loyal community following and is another welcome addition to the neighborhood. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Arbor Cafe\u003c/strong>\u003cbr>\nYelp: \u003ca href=\"http://www.yelp.com/biz/arbor-cafe-oakland\">Arbor Cafe\u003c/a>\u003cbr>\n4210 Telegraph Ave\u003cbr>\n(between 42nd St & 43rd St)\u003cbr>\nHours:\u003cbr>\nTue-Fri 9-5PM\u003cbr>\nSat-Sun 10-7PM\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Restaurant Favorites and Honeymoon Updates from Chefs Grace Nguyen and Chad Newton",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chad-grace.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chad-grace.jpg\" alt=\"Chefs Chad Newton and Grace Nguyen. Photo: Eric Wolfinger\" title=\"Chefs Chad Newton and Grace Nguyen. Photo: Eric Wolfinger\" width=\"379\" height=\"568\" class=\"alignnone size-full wp-image-36080\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chefs Chad Newton and Grace Nguyen.\u003c/strong> Photo: Eric Wolfinger\u003c/em>\u003c/p>\n\u003cp>Chefs \u003ca href=\"https://twitter.com/#!/graciejonesBOX\">Grace Nguyen\u003c/a> and \u003ca href=\"https://twitter.com/#!/cnewton9\">Chad Newton\u003c/a> may be the couple that seem to do everything together: work, live, cook, and create food-related businesses in the Bay Area. Chef Grace Nguyen has numerous years of experience working restaurants in Las Vegas and San Francisco including: \u003ca href=\"http://www.postrio.com/\">Postrio\u003c/a>, The \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> and \u003ca href=\"http://www.outthedoors.com/\">Out The Door\u003c/a>, on Bush Street. She currently is a partner and Executive Chef of \u003ca href=\"http://asianboxpaloalto.com/\">Asian Box\u003c/a>, slated to open its first (of many) stores in Palo Alto next month. Grace likes to run, read, eat, drink wine and bake cupcakes for her friends’ kids, and is lovingly referred to as “snobby cupcake” by her business partners \u003ca href=\"http://fkrestaurants.com/\">Frank Klein\u003c/a> and new husband Chad Newton. The chef has adapted both Newton and Nguyen as her last name, explaining that: “I go by Grace Newton. But for Asian Box, I am known as Grace Nguyen.” \u003c/p>\n\u003cp>Chef Chad Newton was raised in Mountain View and recently moved with his wife Grace to Redwood City. He has worked at restaurants such as Postrio, \u003ca href=\"http://www.reddnapavalley.com/\">Redd\u003c/a>, \u003ca href=\"http://www.fishandfarmsf.com/\">Fish & Farm\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/baraka-san-francisco\">Baraka\u003c/a>. Chad is currently the Culinary Director and Partner of local restaurant group FK Restaurants & Hospitality and helps operate \u003ca href=\"http://www.baykidsmuseum.org/plan-your-visit/cafe/\">Café Discovery\u003c/a>, American Box and Asian Box with CEO and founder, Frank Klein. Frank and Chad have diverse consulting clients like the \u003ca href=\"http://www.jccsf.org/\">JCCSF\u003c/a>, District of Columbia Public Schools, Muir Woods Trading Company, and numerous independent restaurant owners. Chad likes to make cocktails, sleep, eat and follow local sports teams in his time away from the restaurants.\u003c/p>\n\u003cp>\u003cstrong>How did you meet?\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> We met in 2001 when we were working at Postrio.\u003cbr>\n\u003cem>Gracie:\u003c/em> I left to cook in Vegas for 5 years and in 2008 we reconnected in SF at numerous chef events. Chad was the Chef at Baraka and I was at The Slanted Door.\u003cbr>\n\u003cem>Chad:\u003c/em> And then we were pretty much inseparable. We moved in together and decided to get married. It all happened pretty fast and we knew that it was right.\u003c/p>\n\u003cp>\u003cstrong>Tell us about the wedding:\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> The wedding was great! It was very food/Chef driven. \u003ca href=\"http://www.scottbeattiecocktails.com/\">Scott Beattie\u003c/a> on the cocktails, the amazing food photographer \u003ca href=\"http://ericwolfinger.com/\">Eric Wolfinger\u003c/a> there to capture it all; and Sandra and John from Estate cooking the food and hosting. \u003ca href=\"http://www.estate-sonoma.com/\">Estate\u003c/a> in Sonoma is so beautiful! Perfect for a wedding.\u003cbr>\n\u003cem>Gracie:\u003c/em> Our honeymoon was pretty crazy. We went to New York City for a week to eat, and tried out about 10 restaurants a day and had amazing experiences at \u003ca href=\"http://www.elevenmadisonpark.com/\">Eleven Madison Park\u003c/a>, \u003ca href=\"http://robataya-ny.com/\">Robataya\u003c/a>, \u003ca href=\"http://www.ippudony.com/\">Ippudo\u003c/a>, \u003ca href=\"http://eatalyny.com/\">Eataly\u003c/a>, \u003ca href=\"http://www.luparestaurant.com/\">Lupa\u003c/a>, and \u003ca href=\"http://www.robertaspizza.com/\">Roberta’s\u003c/a> and \u003ca href=\"http://www.fettesaubbq.com/\">Fette Sau\u003c/a> in Brooklyn.\u003cbr>\n\u003cem>Chad:\u003c/em> Gracie kept trying to find the \u003ca href=\"http://www.biggayicecream.com/\">Big Gay Ice Cream truck\u003c/a>. We found it on the day before we left. That made the trip for her I think.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How are things going at Stow Lake?\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> Really well. Following our success at Muir Woods and Café Discovery we are helping our client, Ortega Family Enterprises, with providing healthy, sustainable, and affordable food at Stow Lake. It’s fun to be around the boats and lake, and feeds into what we do with the National Parks. My partner, Frank Klein, just spoke at the White House on providing sustainable foods to parks.\u003c/p>\n\u003cp>\u003cstrong>How are things going at \u003ca href=\"http://asianboxpaloalto.com/\">Asian Box\u003c/a> in Palo Alto?\u003c/strong>\u003cbr>\n\u003cem>Gracie:\u003c/em> Moving right along. We will get through permitting this week, start construction right away and hopefully be up and running in the middle of December. In the meantime, we are just perfecting the recipes, cooking test dinners and making fun You Tube commercials. All I got to say is that our business partner Frank is a very creative and fun man, so watch out for these commercials. They will be very memorable to say the least.\u003cbr>\n\u003cem>Chad:\u003c/em> I’m so excited for this project. There are so many times where we are driving around the Peninsula looking for good food, fast, that is actually fresh and executed well. It just makes me hungry thinking about it.\u003c/p>\n\u003cp>\u003cstrong>Any updates on Provision?\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> \u003ca href=\"http://sanfrancisco.grubstreet.com/2011/10/chad_newton_hints_about_provis.html\">Provision\u003c/a> has been a dream of mine as well as Frank's for quite some time and now we are very close to making it happen. We have wanted to bring a Big City caliber restaurant to Palo Alto together to celebrate why we are both in this business -- hospitality. Provision is all about hospitality. I can not talk yet about the actual details of the concept but we will hopefully get to share it soon. We do a monthly Provision pop-up in Palo Alto at Frank’s house. Word has gotten out about how fun they are -- people are doing some interesting things to try and get invited. Frank and I also have plans for a few more restaurants in the Palo Alto area.\u003c/p>\n\u003cp>\u003cstrong>What is it like working together?\u003c/strong>\u003cbr>\n\u003cem>Gracie:\u003c/em> At times it can be a bit of a challenge, but for the most part it is really fun. We share resources, bounce ideas off of each other and team up to tackle large projects and dinners. I have to give Chad beat downs sometimes.\u003cbr>\n\u003cem>Chad:\u003c/em> I have learned so much from Gracie. It has been very rewarding. We feel like such freaks sometimes. We work all day together, then come home and watch food shows on television and read cookbooks -- all together. But, this is our life together, and we love it.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n\u003cem>Gracie:\u003c/em> \u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah\u003c/a> in the Richmond is always interesting and bustling. I can find anything I would ever need to cook traditional Vietnamese food.\u003cbr>\n\u003cem>Chad:\u003c/em> \u003ca href=\"http://www.nijiya.com/\">Nijiya\u003c/a> market, to buy different yuzu products, shishito peppers, tofus and shiso. We cook a lot of izakaya style dinners for friends and family at home and I can always find what I need from Nijiya.\u003c/p>\n\u003cp>\u003cstrong>Favorite date or off-night spots?\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> \u003ca href=\"http://tacolicioussf.com/\">Tacolicious\u003c/a>. Always fun -- and Joe and Telmo are some of the best restaurant people in this city. The chupitos are fun and Chef Telmo’s food is always so fresh and vibrant. We always get the queso and Gracie loves the frozen margaritas. We also enjoy \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>, \u003ca href=\"http://www.missionchinesefood.com/\">Mission Chinese Food\u003c/a>, and brunch at \u003ca href=\"http://www.absinthe.com/\">Absinthe\u003c/a>.\u003cbr>\n\u003cem>Gracie:\u003c/em> \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a> for me. Most people don’t know that we got engaged there. Chad arranged it with Thomas and David behind my back and we ended up having a long tasting menu in their Dough Room. Chad proposed at the end and I was so shocked. flour + water will always have a spot in our hearts because of this but also from the amazing food that they do. You can’t go wrong with anything on the menu. \u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> Now that we have the two families combined which actually is then four families combined there are a lot of dinners we that have been memorable. \u003ca href=\"http://incanto.biz/information/special-events/\">The Leg of Beast Dinner at Incanto\u003c/a> is a great way to eat as a family. Chris Cosentino and Mark Pastore are great hosts. The family style dinner experience there is a great time, and nothing brings a group together like a large tender beef leg with all of the fixings!\u003cbr>\n\u003cem>Gracie:\u003c/em> To get approval for our marriage from my family in Houston, Chad had to cook for my extended family, which turned out to be around 30 people that day. He was so nervous but did a great job. Crispy skin chicken thighs, artichokes, seared broccoli, etc. In addition, my family brought 80 lbs of steamed crawfish and very large platters of BBQ from \u003ca href=\"http://www.goodecompany.com/\">Goode Co.\u003c/a> We will all always remember that dinner. \u003c/p>\n\u003cp>\u003cstrong>Any news we should know about?\u003c/strong>\u003cbr>\n\u003cem>Gracie:\u003c/em> Frank always has something interesting working. Frank and Chad do a lot of traveling so I am sure they will be on the road a lot in the new year.\u003cbr>\n\u003cem>Chad:\u003c/em> We have a lot of projects going on but they are not ready to be announced. It was a big year for FK Restaurants in 2011 and we are ramping up for an even bigger, busier year ahead. Launching Asian Box as a national brand with numerous locations, our return to fine dining, multiple consulting jobs. Should be fun.\u003cbr>\n\u003cstrong>\u003cbr>\nDo you have plans for the holidays?\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> I think I want to make Posole this year. I don’t know why, I just do.\u003cbr>\n\u003cem>Gracie:\u003c/em> I will probably end up making a \u003ca href=\"https://www.google.com/search?q=croquembouche&hl=en&safe=off&client=firefox-a&hs=G22&rls=org.mozilla:en-US:official&prmd=imvnse&tbm=isch&tbo=u&source=univ&sa=X&ei=n7bfTpueFLTZiALSx-iqCA&ved=0CDEQsAQ&biw=1295&bih=791\">croquembouche\u003c/a>. Also, my brother is moving up here and staying with us for a bit. He loves to cook, so we will probably have some sort of collaboration. Like last year, we will probably do a lot of canning, pickling and other fun things as gifts -- like Kimchi and Hot Box It, our incredibly super hot sauce from Asian Box.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\n\u003cem>Gracie:\u003c/em> Flaming Red Hot Cheetos!\u003cbr>\n\u003cem>Chad:\u003c/em> Budweiser cans? I don’t know. Gracie eats everything with aioli though. We were at a nice restaurant in Palo Alto the other day and Gracie asked for ranch dressing with her onion rings. That’s the Houston in her I guess. It was pretty funny. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chad-grace.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chad-grace.jpg\" alt=\"Chefs Chad Newton and Grace Nguyen. Photo: Eric Wolfinger\" title=\"Chefs Chad Newton and Grace Nguyen. Photo: Eric Wolfinger\" width=\"379\" height=\"568\" class=\"alignnone size-full wp-image-36080\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chefs Chad Newton and Grace Nguyen.\u003c/strong> Photo: Eric Wolfinger\u003c/em>\u003c/p>\n\u003cp>Chefs \u003ca href=\"https://twitter.com/#!/graciejonesBOX\">Grace Nguyen\u003c/a> and \u003ca href=\"https://twitter.com/#!/cnewton9\">Chad Newton\u003c/a> may be the couple that seem to do everything together: work, live, cook, and create food-related businesses in the Bay Area. Chef Grace Nguyen has numerous years of experience working restaurants in Las Vegas and San Francisco including: \u003ca href=\"http://www.postrio.com/\">Postrio\u003c/a>, The \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> and \u003ca href=\"http://www.outthedoors.com/\">Out The Door\u003c/a>, on Bush Street. She currently is a partner and Executive Chef of \u003ca href=\"http://asianboxpaloalto.com/\">Asian Box\u003c/a>, slated to open its first (of many) stores in Palo Alto next month. Grace likes to run, read, eat, drink wine and bake cupcakes for her friends’ kids, and is lovingly referred to as “snobby cupcake” by her business partners \u003ca href=\"http://fkrestaurants.com/\">Frank Klein\u003c/a> and new husband Chad Newton. The chef has adapted both Newton and Nguyen as her last name, explaining that: “I go by Grace Newton. But for Asian Box, I am known as Grace Nguyen.” \u003c/p>\n\u003cp>Chef Chad Newton was raised in Mountain View and recently moved with his wife Grace to Redwood City. He has worked at restaurants such as Postrio, \u003ca href=\"http://www.reddnapavalley.com/\">Redd\u003c/a>, \u003ca href=\"http://www.fishandfarmsf.com/\">Fish & Farm\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/baraka-san-francisco\">Baraka\u003c/a>. Chad is currently the Culinary Director and Partner of local restaurant group FK Restaurants & Hospitality and helps operate \u003ca href=\"http://www.baykidsmuseum.org/plan-your-visit/cafe/\">Café Discovery\u003c/a>, American Box and Asian Box with CEO and founder, Frank Klein. Frank and Chad have diverse consulting clients like the \u003ca href=\"http://www.jccsf.org/\">JCCSF\u003c/a>, District of Columbia Public Schools, Muir Woods Trading Company, and numerous independent restaurant owners. Chad likes to make cocktails, sleep, eat and follow local sports teams in his time away from the restaurants.\u003c/p>\n\u003cp>\u003cstrong>How did you meet?\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> We met in 2001 when we were working at Postrio.\u003cbr>\n\u003cem>Gracie:\u003c/em> I left to cook in Vegas for 5 years and in 2008 we reconnected in SF at numerous chef events. Chad was the Chef at Baraka and I was at The Slanted Door.\u003cbr>\n\u003cem>Chad:\u003c/em> And then we were pretty much inseparable. We moved in together and decided to get married. It all happened pretty fast and we knew that it was right.\u003c/p>\n\u003cp>\u003cstrong>Tell us about the wedding:\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> The wedding was great! It was very food/Chef driven. \u003ca href=\"http://www.scottbeattiecocktails.com/\">Scott Beattie\u003c/a> on the cocktails, the amazing food photographer \u003ca href=\"http://ericwolfinger.com/\">Eric Wolfinger\u003c/a> there to capture it all; and Sandra and John from Estate cooking the food and hosting. \u003ca href=\"http://www.estate-sonoma.com/\">Estate\u003c/a> in Sonoma is so beautiful! Perfect for a wedding.\u003cbr>\n\u003cem>Gracie:\u003c/em> Our honeymoon was pretty crazy. We went to New York City for a week to eat, and tried out about 10 restaurants a day and had amazing experiences at \u003ca href=\"http://www.elevenmadisonpark.com/\">Eleven Madison Park\u003c/a>, \u003ca href=\"http://robataya-ny.com/\">Robataya\u003c/a>, \u003ca href=\"http://www.ippudony.com/\">Ippudo\u003c/a>, \u003ca href=\"http://eatalyny.com/\">Eataly\u003c/a>, \u003ca href=\"http://www.luparestaurant.com/\">Lupa\u003c/a>, and \u003ca href=\"http://www.robertaspizza.com/\">Roberta’s\u003c/a> and \u003ca href=\"http://www.fettesaubbq.com/\">Fette Sau\u003c/a> in Brooklyn.\u003cbr>\n\u003cem>Chad:\u003c/em> Gracie kept trying to find the \u003ca href=\"http://www.biggayicecream.com/\">Big Gay Ice Cream truck\u003c/a>. We found it on the day before we left. That made the trip for her I think.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How are things going at Stow Lake?\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> Really well. Following our success at Muir Woods and Café Discovery we are helping our client, Ortega Family Enterprises, with providing healthy, sustainable, and affordable food at Stow Lake. It’s fun to be around the boats and lake, and feeds into what we do with the National Parks. My partner, Frank Klein, just spoke at the White House on providing sustainable foods to parks.\u003c/p>\n\u003cp>\u003cstrong>How are things going at \u003ca href=\"http://asianboxpaloalto.com/\">Asian Box\u003c/a> in Palo Alto?\u003c/strong>\u003cbr>\n\u003cem>Gracie:\u003c/em> Moving right along. We will get through permitting this week, start construction right away and hopefully be up and running in the middle of December. In the meantime, we are just perfecting the recipes, cooking test dinners and making fun You Tube commercials. All I got to say is that our business partner Frank is a very creative and fun man, so watch out for these commercials. They will be very memorable to say the least.\u003cbr>\n\u003cem>Chad:\u003c/em> I’m so excited for this project. There are so many times where we are driving around the Peninsula looking for good food, fast, that is actually fresh and executed well. It just makes me hungry thinking about it.\u003c/p>\n\u003cp>\u003cstrong>Any updates on Provision?\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> \u003ca href=\"http://sanfrancisco.grubstreet.com/2011/10/chad_newton_hints_about_provis.html\">Provision\u003c/a> has been a dream of mine as well as Frank's for quite some time and now we are very close to making it happen. We have wanted to bring a Big City caliber restaurant to Palo Alto together to celebrate why we are both in this business -- hospitality. Provision is all about hospitality. I can not talk yet about the actual details of the concept but we will hopefully get to share it soon. We do a monthly Provision pop-up in Palo Alto at Frank’s house. Word has gotten out about how fun they are -- people are doing some interesting things to try and get invited. Frank and I also have plans for a few more restaurants in the Palo Alto area.\u003c/p>\n\u003cp>\u003cstrong>What is it like working together?\u003c/strong>\u003cbr>\n\u003cem>Gracie:\u003c/em> At times it can be a bit of a challenge, but for the most part it is really fun. We share resources, bounce ideas off of each other and team up to tackle large projects and dinners. I have to give Chad beat downs sometimes.\u003cbr>\n\u003cem>Chad:\u003c/em> I have learned so much from Gracie. It has been very rewarding. We feel like such freaks sometimes. We work all day together, then come home and watch food shows on television and read cookbooks -- all together. But, this is our life together, and we love it.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n\u003cem>Gracie:\u003c/em> \u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah\u003c/a> in the Richmond is always interesting and bustling. I can find anything I would ever need to cook traditional Vietnamese food.\u003cbr>\n\u003cem>Chad:\u003c/em> \u003ca href=\"http://www.nijiya.com/\">Nijiya\u003c/a> market, to buy different yuzu products, shishito peppers, tofus and shiso. We cook a lot of izakaya style dinners for friends and family at home and I can always find what I need from Nijiya.\u003c/p>\n\u003cp>\u003cstrong>Favorite date or off-night spots?\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> \u003ca href=\"http://tacolicioussf.com/\">Tacolicious\u003c/a>. Always fun -- and Joe and Telmo are some of the best restaurant people in this city. The chupitos are fun and Chef Telmo’s food is always so fresh and vibrant. We always get the queso and Gracie loves the frozen margaritas. We also enjoy \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>, \u003ca href=\"http://www.missionchinesefood.com/\">Mission Chinese Food\u003c/a>, and brunch at \u003ca href=\"http://www.absinthe.com/\">Absinthe\u003c/a>.\u003cbr>\n\u003cem>Gracie:\u003c/em> \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a> for me. Most people don’t know that we got engaged there. Chad arranged it with Thomas and David behind my back and we ended up having a long tasting menu in their Dough Room. Chad proposed at the end and I was so shocked. flour + water will always have a spot in our hearts because of this but also from the amazing food that they do. You can’t go wrong with anything on the menu. \u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> Now that we have the two families combined which actually is then four families combined there are a lot of dinners we that have been memorable. \u003ca href=\"http://incanto.biz/information/special-events/\">The Leg of Beast Dinner at Incanto\u003c/a> is a great way to eat as a family. Chris Cosentino and Mark Pastore are great hosts. The family style dinner experience there is a great time, and nothing brings a group together like a large tender beef leg with all of the fixings!\u003cbr>\n\u003cem>Gracie:\u003c/em> To get approval for our marriage from my family in Houston, Chad had to cook for my extended family, which turned out to be around 30 people that day. He was so nervous but did a great job. Crispy skin chicken thighs, artichokes, seared broccoli, etc. In addition, my family brought 80 lbs of steamed crawfish and very large platters of BBQ from \u003ca href=\"http://www.goodecompany.com/\">Goode Co.\u003c/a> We will all always remember that dinner. \u003c/p>\n\u003cp>\u003cstrong>Any news we should know about?\u003c/strong>\u003cbr>\n\u003cem>Gracie:\u003c/em> Frank always has something interesting working. Frank and Chad do a lot of traveling so I am sure they will be on the road a lot in the new year.\u003cbr>\n\u003cem>Chad:\u003c/em> We have a lot of projects going on but they are not ready to be announced. It was a big year for FK Restaurants in 2011 and we are ramping up for an even bigger, busier year ahead. Launching Asian Box as a national brand with numerous locations, our return to fine dining, multiple consulting jobs. Should be fun.\u003cbr>\n\u003cstrong>\u003cbr>\nDo you have plans for the holidays?\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> I think I want to make Posole this year. I don’t know why, I just do.\u003cbr>\n\u003cem>Gracie:\u003c/em> I will probably end up making a \u003ca href=\"https://www.google.com/search?q=croquembouche&hl=en&safe=off&client=firefox-a&hs=G22&rls=org.mozilla:en-US:official&prmd=imvnse&tbm=isch&tbo=u&source=univ&sa=X&ei=n7bfTpueFLTZiALSx-iqCA&ved=0CDEQsAQ&biw=1295&bih=791\">croquembouche\u003c/a>. Also, my brother is moving up here and staying with us for a bit. He loves to cook, so we will probably have some sort of collaboration. Like last year, we will probably do a lot of canning, pickling and other fun things as gifts -- like Kimchi and Hot Box It, our incredibly super hot sauce from Asian Box.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\n\u003cem>Gracie:\u003c/em> Flaming Red Hot Cheetos!\u003cbr>\n\u003cem>Chad:\u003c/em> Budweiser cans? I don’t know. Gracie eats everything with aioli though. We were at a nice restaurant in Palo Alto the other day and Gracie asked for ranch dressing with her onion rings. That’s the Houston in her I guess. It was pretty funny. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "FuseBox in Oakland: A Soon-to-Open Korean Restaurant Featuring Hand-Crafted Pickles",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\" alt=\"Fusebox liquor license. Photo: SunIm Chang\" title=\"Fusebox liquor license. Photo: SunIm Chang\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36084\">\u003c/a>\u003cbr>\n\u003cem>Chef Sunhui Chang showcases Fusebox beer + wine license notice. Photo: SunIm Chang\u003c/em>\u003c/p>\n\u003cp>Asian cuisine in the Bay Area has a new crop of intensely passionate leaders with enough talent and culinary chops to \u003ca title=\"Mission Chinese/Martha Stewart\" href=\"http://sf.eater.com/archives/2011/10/24/watch_mission_chinese_foods_danny_bowien_school_martha_stewart_on_biang_biang_noodles.php\"> lure Martha Stewart to the table\u003c/a>. Anthony Myint and Danny Bowien stand behind big, bold \u003ca title=\"Mission Chinese\" href=\"http://www.missionchinesefood.com/\">Mission Chinese\u003c/a>. Sylvan Mishima Brackett of \u003ca title=\"Peko Peko\" href=\"http://eatpekopeko.com/\">PekoPeko Catering\u003c/a>’s insanely articulate and authentic Japanese food will certainly land him on the map of grander things -- one hopes the rumors are true that he’s seeking his own location. And scheduled to open in January, \u003ca title=\"FuseBox on Facebook\" href=\"http://www.facebook.com/pages/FuseBOX/347102905645?sk=wall\">FuseBox\u003c/a>, the West Oakland eatery of Korean-born Sunhui Chang, will add fuel to the Korean food fire with housemade gochuchang, exquisitely crafted pickles, bacon mochi, and well-honed culinary passion.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fusebox-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fusebox-final.jpg\" alt=\"FuseBox Kimchee\" title=\"FuseBox Kimchee\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-36052\">\u003c/a>What’s pucker-worthy about Chang’s cuisine is its pickle-centric nature, many varieties of which he’s been sharing with the pickling community. He’s currently crafting several different varieties of kimchee, using the standard cabbage and daikon, and also rapini and turnip greens. He prides himself on making use of the “offal of vegetables” and thereby using ever part -- including radish greens, and reusing a vinegar pickle brine and the pickled garlic that flavors it. He dunks in the drink your standard vegetables such as cucumbers (see the recipe for Oiji below) and breakfast radish, but also more experimental concepts such as blueberries, summer squash, and fennel. FuseBox is equipped with some vegetable boxes that will grow some of the produce, and Chang is currently working with the \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a> to have them grow additional vegetables for him. Everything pickled and fermented from Chang’s kitchen will be as closely sourced as possible.\u003c/p>\n\u003cp>Of course, pickles aren’t the only things on the menu. Bacon-wrapped mochi are satisfyingly stretchy and smoky, and Chang will be grilling ko chu jang pork and chicken yakitori, and caking housemade tofu.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/baconmochi-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/baconmochi-final.jpg\" alt=\"Bacon Mochi\" title=\"Bacon Mochi\" width=\"320\" height=\"196\" class=\"alignright size-full wp-image-36051\">\u003c/a>\u003c/p>\n\u003cp>Chang takes regular trips to LA to procure quality, small-batch artisan soy sauce -- he says it’s the closest place to find it outside Korea. But another of the most impressive aspects of Chang’s cooking is that he makes his own gochuchang, the hot, salty and sweet fermented red pepper paste that is the basis of Korean cooking (akin to what miso is to Japanese cuisine). Few are the Korean chefs who make their own. Most Korean markets offer several different varieties, and if you’ve ever eaten Korean food, you’ve tasted it. It’s used in stir fries like bi bim bab, as a marinade for bulgogi, to flavor stews, as a condiment for crispy lettuce wraps, as the base for soups, and in many varieties of Korean pickles. I’d never tasted good gochuchang until I’d encountered Chang’s proprietary blend of glutinous rice, soybeans, red chili powder, and sugar. The sauce ferments for about 60-90 days.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/gochujang-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/gochujang-final.jpg\" alt=\"gochujang\" title=\"gochuchang\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-36050\">\u003c/a>“It took a while to learn the gochuchang. I went through so many batches where mold had developed. What I make is not as sweet as the store-bought stuff; more earthy.” Chang reports that in anticipation of the FuseBox opening, he’s experimenting with different varieties of gochuchang, including one for fish stews, and another to be eaten fresh.\u003c/p>\n\u003cp>Chang has kimchee and other Korean flavors flowing in his blood. As a child born in Korea, family friends gathered to play cards at his house and eat his mother’s well-loved kimchee chi gae. “There’s a Korean expression, ‘She just had her hands in the food,’ and that’s why it was so good. We didn’t have recipes or grow up with cooking books. Cooking was just innate to her.”\u003c/p>\n\u003cp>Eventually, after Chang’s family moved to Guam, his mother opened her own Korean restaurant when he was 13 years old, and he immediately began helping out by cleaning dishes, sweeping, and mopping. Later he was allowed to slice meat and occasionally pop into the kitchen. “I’m so grateful for everything she taught me, and I wish I’d followed her more. However, at the time, I didn’t think she was really, really cooking. It wasn’t as exciting as watching chefs on the cooking shows!” Growing up with Guam’s tiny and remote culinary culture, Chang laughs as he recalls that the PBS show \u003ca title=\"Great Chefs, Great Cities\" href=\"http://www.greatchefs.com/about/syndication/great-chefs-great-cities/\">\u003cem>Great Chefs, Great Cities\u003c/em>\u003c/a> was a huge influence on his career choice.\u003c/p>\n\u003cp>Just a few days after his 17th birthday, Chang moved to Berkeley by himself to begin qualifying for in-state tuition at UC Berkeley, where he later studied sociology. To fund his schooling, he worked in a bagel shop, then as a butcher and a fishmonger at a market. He soon became a cook at the now-defunct Hwang Won, a Korean restaurant in Oakland, before launching his own catering business for 14 years.\u003c/p>\n\u003cp>After two years of effort, FuseBox has secured over \u003ca title=\"FuseBox on Kickstarter\" href=\"http://www.kickstarter.com/projects/188988154/fusebox-build-out-west-oakland-smallest-restaurant\">$17,000 via Kickstarter\u003c/a> (where I invested $25); enough to finish construction and, hopefully, have the inside complete for an opening this January. Expansion plans are already underway to offer outdoor seating and possibly open a market next door selling fresh fish, local artisan goods, and of course Chang’s pickles by the jar.\u003c/p>\n\u003cp>\u003cstrong>Oiji—Korean Cucumber Pickle\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cem>Recipe by Sunhui Chang of FuseBox Oakland\u003cbr>\n\u003c/em>\u003cbr>\n5 small cucumbers—Either Pickling (Kirby), Persian, or Japanese\u003cbr>\n2 tablespoons kosher salt\u003cbr>\n3 cloves garlic\u003cbr>\nThe whites of two green onions, cut into 1’ pieces\u003cbr>\n4-5 Korean chili pepper threads (available at Korean markets)\u003cbr>\n3/4 cup unseasoned rice vinegar\u003cbr>\n1/4 cup white sugar\u003cbr>\n1/2 cup water\u003c/p>\n\u003cp>Wash cucumbers, leaving them wet. Sprinkle salt on cucumbers and let them sit in a flat dish for three hours, turning them occasionally.\u003c/p>\n\u003cp>Wash the salt from the cucumbers and trim the ends so that they’ll fit standing upright in a pint-sized jar. Add them to the jar, along with the garlic, green onion, and pepper threads.\u003c/p>\n\u003cp>Meanwhile, make the brine. In a small saucepan, combine the vinegar, sugar and water. Bring to boil. Lower heat and simmer for 1-2 minutes.\u003c/p>\n\u003cp>Pour warm brine over cucumbers. Cover, cool, and refrigerate. Enjoy the pickles after two days, but they will last up to two weeks.\u003c/p>\n\u003cp>Makes one pint.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Photo of Bacon Mochi by SunIm Chang. Photo of Kimchee and Gochuchang by Sarah K. Khan.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\" alt=\"Fusebox liquor license. Photo: SunIm Chang\" title=\"Fusebox liquor license. Photo: SunIm Chang\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36084\">\u003c/a>\u003cbr>\n\u003cem>Chef Sunhui Chang showcases Fusebox beer + wine license notice. Photo: SunIm Chang\u003c/em>\u003c/p>\n\u003cp>Asian cuisine in the Bay Area has a new crop of intensely passionate leaders with enough talent and culinary chops to \u003ca title=\"Mission Chinese/Martha Stewart\" href=\"http://sf.eater.com/archives/2011/10/24/watch_mission_chinese_foods_danny_bowien_school_martha_stewart_on_biang_biang_noodles.php\"> lure Martha Stewart to the table\u003c/a>. Anthony Myint and Danny Bowien stand behind big, bold \u003ca title=\"Mission Chinese\" href=\"http://www.missionchinesefood.com/\">Mission Chinese\u003c/a>. Sylvan Mishima Brackett of \u003ca title=\"Peko Peko\" href=\"http://eatpekopeko.com/\">PekoPeko Catering\u003c/a>’s insanely articulate and authentic Japanese food will certainly land him on the map of grander things -- one hopes the rumors are true that he’s seeking his own location. And scheduled to open in January, \u003ca title=\"FuseBox on Facebook\" href=\"http://www.facebook.com/pages/FuseBOX/347102905645?sk=wall\">FuseBox\u003c/a>, the West Oakland eatery of Korean-born Sunhui Chang, will add fuel to the Korean food fire with housemade gochuchang, exquisitely crafted pickles, bacon mochi, and well-honed culinary passion.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fusebox-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fusebox-final.jpg\" alt=\"FuseBox Kimchee\" title=\"FuseBox Kimchee\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-36052\">\u003c/a>What’s pucker-worthy about Chang’s cuisine is its pickle-centric nature, many varieties of which he’s been sharing with the pickling community. He’s currently crafting several different varieties of kimchee, using the standard cabbage and daikon, and also rapini and turnip greens. He prides himself on making use of the “offal of vegetables” and thereby using ever part -- including radish greens, and reusing a vinegar pickle brine and the pickled garlic that flavors it. He dunks in the drink your standard vegetables such as cucumbers (see the recipe for Oiji below) and breakfast radish, but also more experimental concepts such as blueberries, summer squash, and fennel. FuseBox is equipped with some vegetable boxes that will grow some of the produce, and Chang is currently working with the \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a> to have them grow additional vegetables for him. Everything pickled and fermented from Chang’s kitchen will be as closely sourced as possible.\u003c/p>\n\u003cp>Of course, pickles aren’t the only things on the menu. Bacon-wrapped mochi are satisfyingly stretchy and smoky, and Chang will be grilling ko chu jang pork and chicken yakitori, and caking housemade tofu.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/baconmochi-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/baconmochi-final.jpg\" alt=\"Bacon Mochi\" title=\"Bacon Mochi\" width=\"320\" height=\"196\" class=\"alignright size-full wp-image-36051\">\u003c/a>\u003c/p>\n\u003cp>Chang takes regular trips to LA to procure quality, small-batch artisan soy sauce -- he says it’s the closest place to find it outside Korea. But another of the most impressive aspects of Chang’s cooking is that he makes his own gochuchang, the hot, salty and sweet fermented red pepper paste that is the basis of Korean cooking (akin to what miso is to Japanese cuisine). Few are the Korean chefs who make their own. Most Korean markets offer several different varieties, and if you’ve ever eaten Korean food, you’ve tasted it. It’s used in stir fries like bi bim bab, as a marinade for bulgogi, to flavor stews, as a condiment for crispy lettuce wraps, as the base for soups, and in many varieties of Korean pickles. I’d never tasted good gochuchang until I’d encountered Chang’s proprietary blend of glutinous rice, soybeans, red chili powder, and sugar. The sauce ferments for about 60-90 days.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/gochujang-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/gochujang-final.jpg\" alt=\"gochujang\" title=\"gochuchang\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-36050\">\u003c/a>“It took a while to learn the gochuchang. I went through so many batches where mold had developed. What I make is not as sweet as the store-bought stuff; more earthy.” Chang reports that in anticipation of the FuseBox opening, he’s experimenting with different varieties of gochuchang, including one for fish stews, and another to be eaten fresh.\u003c/p>\n\u003cp>Chang has kimchee and other Korean flavors flowing in his blood. As a child born in Korea, family friends gathered to play cards at his house and eat his mother’s well-loved kimchee chi gae. “There’s a Korean expression, ‘She just had her hands in the food,’ and that’s why it was so good. We didn’t have recipes or grow up with cooking books. Cooking was just innate to her.”\u003c/p>\n\u003cp>Eventually, after Chang’s family moved to Guam, his mother opened her own Korean restaurant when he was 13 years old, and he immediately began helping out by cleaning dishes, sweeping, and mopping. Later he was allowed to slice meat and occasionally pop into the kitchen. “I’m so grateful for everything she taught me, and I wish I’d followed her more. However, at the time, I didn’t think she was really, really cooking. It wasn’t as exciting as watching chefs on the cooking shows!” Growing up with Guam’s tiny and remote culinary culture, Chang laughs as he recalls that the PBS show \u003ca title=\"Great Chefs, Great Cities\" href=\"http://www.greatchefs.com/about/syndication/great-chefs-great-cities/\">\u003cem>Great Chefs, Great Cities\u003c/em>\u003c/a> was a huge influence on his career choice.\u003c/p>\n\u003cp>Just a few days after his 17th birthday, Chang moved to Berkeley by himself to begin qualifying for in-state tuition at UC Berkeley, where he later studied sociology. To fund his schooling, he worked in a bagel shop, then as a butcher and a fishmonger at a market. He soon became a cook at the now-defunct Hwang Won, a Korean restaurant in Oakland, before launching his own catering business for 14 years.\u003c/p>\n\u003cp>After two years of effort, FuseBox has secured over \u003ca title=\"FuseBox on Kickstarter\" href=\"http://www.kickstarter.com/projects/188988154/fusebox-build-out-west-oakland-smallest-restaurant\">$17,000 via Kickstarter\u003c/a> (where I invested $25); enough to finish construction and, hopefully, have the inside complete for an opening this January. Expansion plans are already underway to offer outdoor seating and possibly open a market next door selling fresh fish, local artisan goods, and of course Chang’s pickles by the jar.\u003c/p>\n\u003cp>\u003cstrong>Oiji—Korean Cucumber Pickle\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cem>Recipe by Sunhui Chang of FuseBox Oakland\u003cbr>\n\u003c/em>\u003cbr>\n5 small cucumbers—Either Pickling (Kirby), Persian, or Japanese\u003cbr>\n2 tablespoons kosher salt\u003cbr>\n3 cloves garlic\u003cbr>\nThe whites of two green onions, cut into 1’ pieces\u003cbr>\n4-5 Korean chili pepper threads (available at Korean markets)\u003cbr>\n3/4 cup unseasoned rice vinegar\u003cbr>\n1/4 cup white sugar\u003cbr>\n1/2 cup water\u003c/p>\n\u003cp>Wash cucumbers, leaving them wet. Sprinkle salt on cucumbers and let them sit in a flat dish for three hours, turning them occasionally.\u003c/p>\n\u003cp>Wash the salt from the cucumbers and trim the ends so that they’ll fit standing upright in a pint-sized jar. Add them to the jar, along with the garlic, green onion, and pepper threads.\u003c/p>\n\u003cp>Meanwhile, make the brine. In a small saucepan, combine the vinegar, sugar and water. Bring to boil. Lower heat and simmer for 1-2 minutes.\u003c/p>\n\u003cp>Pour warm brine over cucumbers. Cover, cool, and refrigerate. Enjoy the pickles after two days, but they will last up to two weeks.\u003c/p>\n\u003cp>Makes one pint.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Photo of Bacon Mochi by SunIm Chang. Photo of Kimchee and Gochuchang by Sarah K. Khan.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Deaf-Owned Mozzeria Shows Signs of Great Pizza Coming to the Mission",
"title": "Deaf-Owned Mozzeria Shows Signs of Great Pizza Coming to the Mission",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mozzeria.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mozzeria.jpg\" alt=\"mozzeria\" title=\"mozzeria\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-35859\">\u003c/a>\u003c/p>\n\u003cp>In the vibrant neighborhood around 16th Street and Guerrero, a new Italian restaurant is taking shape. As opening day draws closer, construction continues around the clock. Come by and you may hear the squeal of the electric saw, the clattering of lumber, the whine of an electric drill. But, despite the fact that several people are conversing simultaneously, one noise that’s notably absent is the sound of voices. That’s because the conversations are all in sign language. The owners and operators of Mozzeria, Melody and Russell Stein, and many of their workers are deaf.\u003c/p>\n\u003cp>For this food writer—whose other job as a sign language interpreter has given her the gift of another language and a window into a fascinating culture—this is the dream interview. As I visit with Melody and Russ, we effortlessly chat in ASL (American Sign Language).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/melody-and-russ.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/melody-and-russ.jpg\" alt=\"melody and russ stein\" title=\"melody and russ stein\" width=\"560\" height=\"758\" class=\"alignnone size-full wp-image-35861\">\u003c/a>\u003c/p>\n\u003cp>Make no mistake, however, the Steins are designing their restaurant and menu for the general public. And Melody has done her homework: besides studying Hospitality Management, she did a tour of Italy in 2010, taking cooking classes in several Italian cities to hone her recipes and perfect her pizza technique.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Melody also draws on support and inspiration from her father, who ran two successful restaurants in Hong Kong, where she was born. When her parents realized that Melody and her younger brother were both deaf, they began a search for the best school for their children. After short stints in deaf schools in the Philippines and Singapore, the whole family relocated to Northern California, where Melody and her brother attended CSD (\u003ca href=\"http://www.csdf.k12.ca.us/\">California School for the Deaf in Fremont\u003c/a>) and her father opened another branch of his Wu Kong restaurant in San Francisco’s Rincon Center.\u003c/p>\n\u003cp>Actually, Russ is the reason behind the pizza. Growing up in a large deaf family in New York City, Russ has always been a pizza addict, devouring cheesy slices almost every day. Melody and Russ met when they were both studying Business Administration at \u003ca href=\"http://www.gallaudet.edu/gallaudet_university/about_gallaudet.html\">Gallaudet University\u003c/a> in Washington D.C. (the world’s only university specifically designed for deaf people).\u003c/p>\n\u003cp>After they married and had two children (now 10 and 12) and worked for a large non-profit in South Dakota for 10 years, they moved back to California (partly because they missed the food) and started a management consulting company. Melody’s dream, however, was to open a restaurant. “So the compromise,” she jokes, “is that to please Russ it had to be a pizza restaurant. Now I know that my husband will be happy every day.”\u003c/p>\n\u003cp>Of course, only the world’s best pizza would satisfy this pizza gourmet and that’s why Mozzeria will be serving Neapolitan style pizza made in their new 5,000 pound \u003ca href=\"http://www.sfallestimenti.it/home2.htm\">Stefano Ferrara wood-burning oven\u003c/a>, imported from Italy. Russ will use almond, oak or apple wood to feed the shiny black-tiled mountain that dominates the dining room of their cozy 49-seat space. As for the rest of the décor, Melody uses the vivid economy of ASL signs to paint a quick picture of the kind of Italian restaurant this is NOT going to be. She deftly describes a red-and-white-checkered tablecloth and old wine bottle overflowing with colored wax drippings, then gently shakes her head as she smiles sweetly.\u003c/p>\n\u003cp>Instead, Melody envisions a combination of modern and vintage styles. The vintage is inherently part of this historic 1908 building and is stunningly represented in the 100 year old hardwood floor they were thrilled to discover hiding under grungy old tile. \u003c/p>\n\u003cp>As is the custom in collectivist Deaf Culture, the Steins looked first for deaf artisans or laborers to fill their needs and found Michael E. Sharnov and Samuel Reynolds, deaf wood refinishers who brought out the warm luster in the dark brown Douglas fir floor. They also hired Nathan Dingel, a deaf electrician and HVAC professional who was Melody’s classmate at CSD and Ron Trumble, a deaf woodworker, to design and make their door, tables, shelves, banquette seating and a counter topped with marble. Interior designer, Patty Foo Hampton, who has deaf parents, created a stark black and white color scheme, set off by shiny red chairs that are sitting in patient stacks, waiting for opening night, which is planned for December 9.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chairs-floor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chairs-floor.jpg\" alt=\"chairs, floor\" title=\"chairs, floor\" width=\"560\" height=\"899\" class=\"alignnone size-full wp-image-35863\">\u003c/a>\u003c/p>\n\u003cp>As for the menu, Melody is keeping some surprises up her sleeve until the big day. She does say that Mozzeria will feature “traditional and non-traditional pizzas to celebrate San Francisco’s cultural diversity.” Pasta and inventive small plates (developed by lead cook Justin Belluomini) will be served with local beer on tap, Californian and Italian wine and vintage sodas. Their wood fired oven will reach a temperature of 1000 degrees and bake pizzas to crispy, melty goodness in a flash—60-90 seconds. Dinner will be offered Tuesday-Sunday nights with addition of brunch on the weekends.\u003c/p>\n\u003cp>“There are only a handful of deaf owned restaurants around the country, “ says Russell proudly, “ We are the first one in a major city—and a famous food city too.” Although, the Steins expect that most of their customers will be “hearing” (the ASL term for those who are not deaf), they want to make sure their deaf supporters, many of whom have been cheering on Mozzeria’s progress over the past year on \u003ca href=\"http://www.mozzeria.com/index.php/blog\">their blog\u003c/a>, are comfortable too.\u003c/p>\n\u003cp>Lighting is the most important component for deaf diners and Russ says that Mozzeria will have plenty of lighting. Melody adds that dim interiors make her eyes tired and teases that candle-lit tables could be dangerous during an emphatically signed exchange. Their big screen TV will have its captions on permanently, emergency lights will be strobe-enabled and flashing light signals will alert them when the phone rings or someone is at the door.\u003c/p>\n\u003cp>Customers can make reservations online using \u003ca href=\"http://www.opentable.com/start.aspx?m=4\">Open Table\u003c/a> and the restaurant is also equipped with a videophone which hearing customers can access through a \u003ca href=\"http://en.wikipedia.org/wiki/Video_Relay_Service\">video-relay service\u003c/a>.\u003c/p>\n\u003cp>Melody has already hired two deaf dishwashers through CSD’s Work Readiness program and hopes to hire servers who can sign. Communication is not expected to be a big problem as Melody and Russ are both comfortable writing notes with their hearing vendors and customers. “Our UPS man has gotten used to Deaf culture now that he has been making so many deliveries here,” says Melody, smiling. “He knows to wave his arms outside the window to get my attention when there is a package for me.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For updates and to check opening date, go to \u003ca href=\"http://www.mozzeria.com\">mozzeria.com\u003c/a>.\u003cbr>\nAddress: 3228 16th Street, San Francisco, CA 94103\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/MozzeriaSF\">@MozzeriaSF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Mozzeria\">Mozzeria\u003c/a>\u003c/p>\n\n",
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"excerpt": "Mozzeria, a new deaf-owned Italian restaurant, will bring wood fired pizza to the Mission. Owners Melody and Russell Stein have imported a 5000-pound Stefano Ferrara oven from Napoli and will serve pizza, pasta and small plates in their cozy new eatery -- where both deaf and hearing patrons can dine comfortably in a mix of vintage and modern styles.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mozzeria.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mozzeria.jpg\" alt=\"mozzeria\" title=\"mozzeria\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-35859\">\u003c/a>\u003c/p>\n\u003cp>In the vibrant neighborhood around 16th Street and Guerrero, a new Italian restaurant is taking shape. As opening day draws closer, construction continues around the clock. Come by and you may hear the squeal of the electric saw, the clattering of lumber, the whine of an electric drill. But, despite the fact that several people are conversing simultaneously, one noise that’s notably absent is the sound of voices. That’s because the conversations are all in sign language. The owners and operators of Mozzeria, Melody and Russell Stein, and many of their workers are deaf.\u003c/p>\n\u003cp>For this food writer—whose other job as a sign language interpreter has given her the gift of another language and a window into a fascinating culture—this is the dream interview. As I visit with Melody and Russ, we effortlessly chat in ASL (American Sign Language).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/melody-and-russ.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/melody-and-russ.jpg\" alt=\"melody and russ stein\" title=\"melody and russ stein\" width=\"560\" height=\"758\" class=\"alignnone size-full wp-image-35861\">\u003c/a>\u003c/p>\n\u003cp>Make no mistake, however, the Steins are designing their restaurant and menu for the general public. And Melody has done her homework: besides studying Hospitality Management, she did a tour of Italy in 2010, taking cooking classes in several Italian cities to hone her recipes and perfect her pizza technique.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Melody also draws on support and inspiration from her father, who ran two successful restaurants in Hong Kong, where she was born. When her parents realized that Melody and her younger brother were both deaf, they began a search for the best school for their children. After short stints in deaf schools in the Philippines and Singapore, the whole family relocated to Northern California, where Melody and her brother attended CSD (\u003ca href=\"http://www.csdf.k12.ca.us/\">California School for the Deaf in Fremont\u003c/a>) and her father opened another branch of his Wu Kong restaurant in San Francisco’s Rincon Center.\u003c/p>\n\u003cp>Actually, Russ is the reason behind the pizza. Growing up in a large deaf family in New York City, Russ has always been a pizza addict, devouring cheesy slices almost every day. Melody and Russ met when they were both studying Business Administration at \u003ca href=\"http://www.gallaudet.edu/gallaudet_university/about_gallaudet.html\">Gallaudet University\u003c/a> in Washington D.C. (the world’s only university specifically designed for deaf people).\u003c/p>\n\u003cp>After they married and had two children (now 10 and 12) and worked for a large non-profit in South Dakota for 10 years, they moved back to California (partly because they missed the food) and started a management consulting company. Melody’s dream, however, was to open a restaurant. “So the compromise,” she jokes, “is that to please Russ it had to be a pizza restaurant. Now I know that my husband will be happy every day.”\u003c/p>\n\u003cp>Of course, only the world’s best pizza would satisfy this pizza gourmet and that’s why Mozzeria will be serving Neapolitan style pizza made in their new 5,000 pound \u003ca href=\"http://www.sfallestimenti.it/home2.htm\">Stefano Ferrara wood-burning oven\u003c/a>, imported from Italy. Russ will use almond, oak or apple wood to feed the shiny black-tiled mountain that dominates the dining room of their cozy 49-seat space. As for the rest of the décor, Melody uses the vivid economy of ASL signs to paint a quick picture of the kind of Italian restaurant this is NOT going to be. She deftly describes a red-and-white-checkered tablecloth and old wine bottle overflowing with colored wax drippings, then gently shakes her head as she smiles sweetly.\u003c/p>\n\u003cp>Instead, Melody envisions a combination of modern and vintage styles. The vintage is inherently part of this historic 1908 building and is stunningly represented in the 100 year old hardwood floor they were thrilled to discover hiding under grungy old tile. \u003c/p>\n\u003cp>As is the custom in collectivist Deaf Culture, the Steins looked first for deaf artisans or laborers to fill their needs and found Michael E. Sharnov and Samuel Reynolds, deaf wood refinishers who brought out the warm luster in the dark brown Douglas fir floor. They also hired Nathan Dingel, a deaf electrician and HVAC professional who was Melody’s classmate at CSD and Ron Trumble, a deaf woodworker, to design and make their door, tables, shelves, banquette seating and a counter topped with marble. Interior designer, Patty Foo Hampton, who has deaf parents, created a stark black and white color scheme, set off by shiny red chairs that are sitting in patient stacks, waiting for opening night, which is planned for December 9.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chairs-floor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chairs-floor.jpg\" alt=\"chairs, floor\" title=\"chairs, floor\" width=\"560\" height=\"899\" class=\"alignnone size-full wp-image-35863\">\u003c/a>\u003c/p>\n\u003cp>As for the menu, Melody is keeping some surprises up her sleeve until the big day. She does say that Mozzeria will feature “traditional and non-traditional pizzas to celebrate San Francisco’s cultural diversity.” Pasta and inventive small plates (developed by lead cook Justin Belluomini) will be served with local beer on tap, Californian and Italian wine and vintage sodas. Their wood fired oven will reach a temperature of 1000 degrees and bake pizzas to crispy, melty goodness in a flash—60-90 seconds. Dinner will be offered Tuesday-Sunday nights with addition of brunch on the weekends.\u003c/p>\n\u003cp>“There are only a handful of deaf owned restaurants around the country, “ says Russell proudly, “ We are the first one in a major city—and a famous food city too.” Although, the Steins expect that most of their customers will be “hearing” (the ASL term for those who are not deaf), they want to make sure their deaf supporters, many of whom have been cheering on Mozzeria’s progress over the past year on \u003ca href=\"http://www.mozzeria.com/index.php/blog\">their blog\u003c/a>, are comfortable too.\u003c/p>\n\u003cp>Lighting is the most important component for deaf diners and Russ says that Mozzeria will have plenty of lighting. Melody adds that dim interiors make her eyes tired and teases that candle-lit tables could be dangerous during an emphatically signed exchange. Their big screen TV will have its captions on permanently, emergency lights will be strobe-enabled and flashing light signals will alert them when the phone rings or someone is at the door.\u003c/p>\n\u003cp>Customers can make reservations online using \u003ca href=\"http://www.opentable.com/start.aspx?m=4\">Open Table\u003c/a> and the restaurant is also equipped with a videophone which hearing customers can access through a \u003ca href=\"http://en.wikipedia.org/wiki/Video_Relay_Service\">video-relay service\u003c/a>.\u003c/p>\n\u003cp>Melody has already hired two deaf dishwashers through CSD’s Work Readiness program and hopes to hire servers who can sign. Communication is not expected to be a big problem as Melody and Russ are both comfortable writing notes with their hearing vendors and customers. “Our UPS man has gotten used to Deaf culture now that he has been making so many deliveries here,” says Melody, smiling. “He knows to wave his arms outside the window to get my attention when there is a package for me.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For updates and to check opening date, go to \u003ca href=\"http://www.mozzeria.com\">mozzeria.com\u003c/a>.\u003cbr>\nAddress: 3228 16th Street, San Francisco, CA 94103\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/MozzeriaSF\">@MozzeriaSF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Mozzeria\">Mozzeria\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Benu: A Meditative Meal",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150744.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150744-e1319763520596.jpg\" alt=\"eel\" title=\"eel\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34767\">\u003c/a>\u003c/p>\n\u003cp>I've never been to \u003ca href=\"http://www.frenchlaundry.com/\" title=\"The French Laundry\">The French Laundry\u003c/a>. Ever since my love for food evolved from outings to the Olive Garden to a lovely dinner at \u003ca href=\"http://www.oliveto.com/\" title=\"Oliveto\">Oliveto\u003c/a>, it has represented to me the pinnacle of haute cuisine in America. Several years ago, when I happened to be spending the day in Yountville with an ex-boyfriend, I asked him to slowly drive past the restaurant in the hopes of catching a glimpse of the chef (as we weren't able to get a reservation). And lo -- there he was, the celebrated \u003ca href=\"http://en.wikipedia.org/wiki/Thomas_Keller\" title=\"Thomas Keller\">Thomas Keller\u003c/a>, standing in the bucolic backyard and chatting with one of his staff. I squealed loudly like a teenage groupie and my ex-boyfriend remarked, \"Well, I can't compete with that.\" \u003c/p>\n\u003cp>I still haven't been to the restaurant. But after dining tonight at Benu, I almost feel that I have -- through one of its gifted progeny. Keller's former chef de cuisine of 4 1/2 years, \u003ca href=\"http://benusf.com/corey-lee\" title=\"Benu\">Corey Lee\u003c/a>, is the creative force behind this remarkable restaurant. He's been receiving loads of press, with renowned New York City chef David Chang recently declaring Benu, \"\u003ca href=\"http://www.huffingtonpost.com/2011/10/05/benu-named-best-restaurant-in-america_n_996423.html\" title=\"best restaurant\">the best restaurant in America.\u003c/a>\" It's been open for a little over a year, and it's still possible to easily get a prime time reservation on a weeknight. (I'm sure that'll change as they were recently awarded with \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/g/a/2011/10/26/bloomberg_articlesLTN8921A74E9.DTL\" title=\"michelin stars\">two Michelin stars\u003c/a>.) With my friend Scott Spencer of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/01/the-cyclist-chef-a-look-inside-spencers-pantry/\" title=\"spencer's pantry\">Spencer's Pantry\u003c/a> in tow, we headed to Hawthorne Lane in SOMA. \u003c/p>\n\u003cp>After you pass through the gate that leads to Benu's stone courtyard, you pass by a glass door on the right that offers you a glimpse of the spotless kitchen that emanates the same calm zen quality as the restaurant itself. The staff seems unhurried, working intently on their dishes at their stations.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150771-e1319736214190.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150771-e1319736214190.jpg\" alt=\"benu kitchen\" title=\"benu kitchen\" width=\"499\" height=\"321\" class=\"alignnone size-full wp-image-34783\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The first thing I noticed about the spare, modernist interior after we sat down (designed by \u003ca href=\"http://benusf.com/richard-bloch\" title=\"richard bloch\">Richard Bloch\u003c/a>) was the muted, gray tonality of the space that was gently illuminated with a neutral, balanced light. It reminded me of walking into an art museum at dusk or that first moment before a play is about to begin, with the house lights gradually dimmed before the performance. There's a cool stillness that evokes more of a contemplative mood -- rather than a romantic one -- in its atmosphere. With higher-end fine dining, I'm accustomed to walking into hushed, dark spaces lit only by candlelight and the other patrons shrouded in darkness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150758.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150758-e1319757572334.jpg\" alt=\"benu dining room\" title=\"benu dining room\" width=\"499\" height=\"281\" class=\"alignnone size-full wp-image-34777\">\u003c/a>\u003c/p>\n\u003cp>Scott and I knew beforehand that we were going to order the \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/tasting.pdf\" title=\"tasting menu at benu\">19-course tasting menu\u003c/a> ($180 / person, which the whole table must order together). Yes, 19 courses -- and spoiler alert: each one was exquisite. I won't go through the entire tasting menu -- which you can see in the slideshow below -- so I'll just review some of the highlights. \u003c/p>\n\u003cp>The square black wooden tables, sans white tablecloths, offer an appealing backdrop that is both casual in its presentation yet still retains a formal quality. Each dish is served in a beautiful Korean ceramic vessel (made by \u003ca href=\"http://benusf.com/kwangjuyo\" title=\"kwangjuyo\">KwangJuYo\u003c/a>, seemingly crafted with each course in mind as they complemented the ingredients perfectly.) And most of the courses were eaten with a small silver spoon that lay on a stone rest. The service was impeccable; each dish was brought out by a rotation of different servers -- a nice touch that added a punctuation of freshness to each course -- who described the ingredients and the best way to indulge in the dish. \u003c/p>\n\u003cp>A single bite of oyster and pork belly that wonderfully melded together and was encapsulated in a sugar glass-like kimchi-infused wrapper was probably the most delightful thing I've ever eaten in my life. And to think that was only the second course; my mind was already blown by the combination of the crunchy kimchi glass giving way to the luscious oyster and pork belly in one rapturous, melt-in-your-mouth bite. \u003ca href=\"http://en.wikipedia.org/wiki/Umami\" title=\"umami\">Umami\u003c/a> overload. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150736-e1319757460537.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150736-e1319757460537.jpg\" alt=\"oyster pork belly kimchi\" title=\"oyster pork belly kimchi\" width=\"499\" height=\"339\" class=\"alignnone size-full wp-image-34763\">\u003c/a>\u003c/p>\n\u003cp>Do you know those colorful \u003ca href=\"http://en.wikipedia.org/wiki/Krupuk\" title=\"shrimp chips\">shrimp chips\u003c/a> that sometimes accompany dishes at Asian restaurants? Benu reinvented this snack favorite with their \"salt-and-pepper squid\" dish by creating a large, peppery black chip topped with tender cubes of squid and jalapeno for a bit of a spicy kick. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150746-e1319757145759.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150746-e1319757145759.jpg\" alt=\"salt and pepper squid\" title=\"salt and pepper squid\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34769\">\u003c/a>\u003c/p>\n\u003cp>And there were the soup dumplings. Not just any soup dumplings, but \"foie gras xiao long bao.\" (I'll digress here for a moment and say that dumplings are one of the core elements of my being. I am obsessed with dumplings, to the point where I contemplated starting my own independent dumpling enterprise.) They arrived on an elegant white circular porcelain platter that's a nod to the steamed bamboo baskets commonly seen in Chinese restaurants. After taking a small bite to release the warm foie gras broth into the spoon, I slurped up the rich soup before eating the rest of the tender pork dumpling. I was rather forlorn that there were only two; it was over much too soon. (And I suppose, come \u003ca href=\"http://www.bloomberg.com/news/2011-09-07/foie-gras-lovers-in-california-fall-victim-to-rights-of-ducks.html\" title=\"foie gras ban\">next July\u003c/a>, this dish will be off the menu.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150750.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150750-e1319758113895.jpg\" alt=\"soup dumpling\" title=\"soup dumpling\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34771\">\u003c/a>\u003c/p>\n\u003cp>The \"beef braised in pear, beech mushroom, sunflower seeds and leaves\" -- like the kimchi glass earlier in the meal -- drew upon Chef Lee's Korean roots. One secret to creating tender Korean beef barbecue is to add pear to the traditional soy sauce, garlic, onions and scallions marinade to help tenderize the beef. And the succulent (and I'm guessing, sous vide-prepared) beef was heavenly. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150761.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150761-e1319763061365.jpg\" alt=\"beef braised in pear, beech mushroom, sunflower seeds and leaves\" title=\"beef braised in pear, beech mushroom, sunflower seeds and leaves\" width=\"499\" height=\"281\" class=\"alignnone size-full wp-image-34778\">\u003c/a>\u003c/p>\n\u003cp>The entire tasting menu unfolded like the four seasons, starting off with lighter bites and spring-like tastes, then ending with deeper, richer autumnal flavors towards the end. A gorgeous dessert of \"fig, white chocolate, balsamic vinegar, sake lees (the sediment leftover after rice is pressed to make the alcohol)\" resembled a delicate snowfall on a winter's day. It was accompanied with \"malted rice tea, pine nut, pine needle honey\"; you'd drink the sweet tea, then eat a soft custard at the bottom of the glass.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150763-e1319759843887.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150763-e1319759843887.jpg\" alt=\"dessert\" title=\"dessert\" width=\"499\" height=\"312\" class=\"alignnone size-full wp-image-34780\">\u003c/a>\u003c/p>\n\u003cp>Three hours later, at the end of our feast -- concluded with fine chocolates from \u003ca href=\"http://benusf.com/la-foret\" title=\"la foret\">Napa-based La Forêt Chocolate & Confections\u003c/a> -- Scott and I were in a state of serene bliss. The flawlessly executed dishes -- with several an homage to Asian home-cooking favorites -- inspired lively discussion between us about technique, ingredients, and our love of food. Benu is a temple to fine dining, and I will make another pilgrimage on another special occasion. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://benusf.com\" title=\"benu\">Benu\u003c/a>\u003c/strong>\u003cbr>\n22 Hawthorne Street\u003cbr>\nSan Francisco CA 94105 \u003cstrong>\u003ca href=\"http://g.co/maps/kykzj\">map\u003c/a>\u003c/strong>\u003cbr>\n(415) 685-4860\u003cbr>\nFor parties of seven or more, contact Kathryn Douglass at (415) 685-4860 x116\u003cbr>\nDinner service only. Tuesday-Saturday, 5:30pm to 9:30pm\u003cbr>\n\u003ca href=\"http://www.facebook.com/pages/Benu-Restaurant/115962055103723\" title=\"Facebook\">Benu on Facebook\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627863822111%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627863822111%2F&set_id=72157627863822111&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%2F72157627863822111%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627863822111%2F&set_id=72157627863822111&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150744.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150744-e1319763520596.jpg\" alt=\"eel\" title=\"eel\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34767\">\u003c/a>\u003c/p>\n\u003cp>I've never been to \u003ca href=\"http://www.frenchlaundry.com/\" title=\"The French Laundry\">The French Laundry\u003c/a>. Ever since my love for food evolved from outings to the Olive Garden to a lovely dinner at \u003ca href=\"http://www.oliveto.com/\" title=\"Oliveto\">Oliveto\u003c/a>, it has represented to me the pinnacle of haute cuisine in America. Several years ago, when I happened to be spending the day in Yountville with an ex-boyfriend, I asked him to slowly drive past the restaurant in the hopes of catching a glimpse of the chef (as we weren't able to get a reservation). And lo -- there he was, the celebrated \u003ca href=\"http://en.wikipedia.org/wiki/Thomas_Keller\" title=\"Thomas Keller\">Thomas Keller\u003c/a>, standing in the bucolic backyard and chatting with one of his staff. I squealed loudly like a teenage groupie and my ex-boyfriend remarked, \"Well, I can't compete with that.\" \u003c/p>\n\u003cp>I still haven't been to the restaurant. But after dining tonight at Benu, I almost feel that I have -- through one of its gifted progeny. Keller's former chef de cuisine of 4 1/2 years, \u003ca href=\"http://benusf.com/corey-lee\" title=\"Benu\">Corey Lee\u003c/a>, is the creative force behind this remarkable restaurant. He's been receiving loads of press, with renowned New York City chef David Chang recently declaring Benu, \"\u003ca href=\"http://www.huffingtonpost.com/2011/10/05/benu-named-best-restaurant-in-america_n_996423.html\" title=\"best restaurant\">the best restaurant in America.\u003c/a>\" It's been open for a little over a year, and it's still possible to easily get a prime time reservation on a weeknight. (I'm sure that'll change as they were recently awarded with \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/g/a/2011/10/26/bloomberg_articlesLTN8921A74E9.DTL\" title=\"michelin stars\">two Michelin stars\u003c/a>.) With my friend Scott Spencer of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/01/the-cyclist-chef-a-look-inside-spencers-pantry/\" title=\"spencer's pantry\">Spencer's Pantry\u003c/a> in tow, we headed to Hawthorne Lane in SOMA. \u003c/p>\n\u003cp>After you pass through the gate that leads to Benu's stone courtyard, you pass by a glass door on the right that offers you a glimpse of the spotless kitchen that emanates the same calm zen quality as the restaurant itself. The staff seems unhurried, working intently on their dishes at their stations.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150771-e1319736214190.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150771-e1319736214190.jpg\" alt=\"benu kitchen\" title=\"benu kitchen\" width=\"499\" height=\"321\" class=\"alignnone size-full wp-image-34783\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The first thing I noticed about the spare, modernist interior after we sat down (designed by \u003ca href=\"http://benusf.com/richard-bloch\" title=\"richard bloch\">Richard Bloch\u003c/a>) was the muted, gray tonality of the space that was gently illuminated with a neutral, balanced light. It reminded me of walking into an art museum at dusk or that first moment before a play is about to begin, with the house lights gradually dimmed before the performance. There's a cool stillness that evokes more of a contemplative mood -- rather than a romantic one -- in its atmosphere. With higher-end fine dining, I'm accustomed to walking into hushed, dark spaces lit only by candlelight and the other patrons shrouded in darkness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150758.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150758-e1319757572334.jpg\" alt=\"benu dining room\" title=\"benu dining room\" width=\"499\" height=\"281\" class=\"alignnone size-full wp-image-34777\">\u003c/a>\u003c/p>\n\u003cp>Scott and I knew beforehand that we were going to order the \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/tasting.pdf\" title=\"tasting menu at benu\">19-course tasting menu\u003c/a> ($180 / person, which the whole table must order together). Yes, 19 courses -- and spoiler alert: each one was exquisite. I won't go through the entire tasting menu -- which you can see in the slideshow below -- so I'll just review some of the highlights. \u003c/p>\n\u003cp>The square black wooden tables, sans white tablecloths, offer an appealing backdrop that is both casual in its presentation yet still retains a formal quality. Each dish is served in a beautiful Korean ceramic vessel (made by \u003ca href=\"http://benusf.com/kwangjuyo\" title=\"kwangjuyo\">KwangJuYo\u003c/a>, seemingly crafted with each course in mind as they complemented the ingredients perfectly.) And most of the courses were eaten with a small silver spoon that lay on a stone rest. The service was impeccable; each dish was brought out by a rotation of different servers -- a nice touch that added a punctuation of freshness to each course -- who described the ingredients and the best way to indulge in the dish. \u003c/p>\n\u003cp>A single bite of oyster and pork belly that wonderfully melded together and was encapsulated in a sugar glass-like kimchi-infused wrapper was probably the most delightful thing I've ever eaten in my life. And to think that was only the second course; my mind was already blown by the combination of the crunchy kimchi glass giving way to the luscious oyster and pork belly in one rapturous, melt-in-your-mouth bite. \u003ca href=\"http://en.wikipedia.org/wiki/Umami\" title=\"umami\">Umami\u003c/a> overload. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150736-e1319757460537.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150736-e1319757460537.jpg\" alt=\"oyster pork belly kimchi\" title=\"oyster pork belly kimchi\" width=\"499\" height=\"339\" class=\"alignnone size-full wp-image-34763\">\u003c/a>\u003c/p>\n\u003cp>Do you know those colorful \u003ca href=\"http://en.wikipedia.org/wiki/Krupuk\" title=\"shrimp chips\">shrimp chips\u003c/a> that sometimes accompany dishes at Asian restaurants? Benu reinvented this snack favorite with their \"salt-and-pepper squid\" dish by creating a large, peppery black chip topped with tender cubes of squid and jalapeno for a bit of a spicy kick. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150746-e1319757145759.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150746-e1319757145759.jpg\" alt=\"salt and pepper squid\" title=\"salt and pepper squid\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34769\">\u003c/a>\u003c/p>\n\u003cp>And there were the soup dumplings. Not just any soup dumplings, but \"foie gras xiao long bao.\" (I'll digress here for a moment and say that dumplings are one of the core elements of my being. I am obsessed with dumplings, to the point where I contemplated starting my own independent dumpling enterprise.) They arrived on an elegant white circular porcelain platter that's a nod to the steamed bamboo baskets commonly seen in Chinese restaurants. After taking a small bite to release the warm foie gras broth into the spoon, I slurped up the rich soup before eating the rest of the tender pork dumpling. I was rather forlorn that there were only two; it was over much too soon. (And I suppose, come \u003ca href=\"http://www.bloomberg.com/news/2011-09-07/foie-gras-lovers-in-california-fall-victim-to-rights-of-ducks.html\" title=\"foie gras ban\">next July\u003c/a>, this dish will be off the menu.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150750.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150750-e1319758113895.jpg\" alt=\"soup dumpling\" title=\"soup dumpling\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34771\">\u003c/a>\u003c/p>\n\u003cp>The \"beef braised in pear, beech mushroom, sunflower seeds and leaves\" -- like the kimchi glass earlier in the meal -- drew upon Chef Lee's Korean roots. One secret to creating tender Korean beef barbecue is to add pear to the traditional soy sauce, garlic, onions and scallions marinade to help tenderize the beef. And the succulent (and I'm guessing, sous vide-prepared) beef was heavenly. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150761.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150761-e1319763061365.jpg\" alt=\"beef braised in pear, beech mushroom, sunflower seeds and leaves\" title=\"beef braised in pear, beech mushroom, sunflower seeds and leaves\" width=\"499\" height=\"281\" class=\"alignnone size-full wp-image-34778\">\u003c/a>\u003c/p>\n\u003cp>The entire tasting menu unfolded like the four seasons, starting off with lighter bites and spring-like tastes, then ending with deeper, richer autumnal flavors towards the end. A gorgeous dessert of \"fig, white chocolate, balsamic vinegar, sake lees (the sediment leftover after rice is pressed to make the alcohol)\" resembled a delicate snowfall on a winter's day. It was accompanied with \"malted rice tea, pine nut, pine needle honey\"; you'd drink the sweet tea, then eat a soft custard at the bottom of the glass.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150763-e1319759843887.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150763-e1319759843887.jpg\" alt=\"dessert\" title=\"dessert\" width=\"499\" height=\"312\" class=\"alignnone size-full wp-image-34780\">\u003c/a>\u003c/p>\n\u003cp>Three hours later, at the end of our feast -- concluded with fine chocolates from \u003ca href=\"http://benusf.com/la-foret\" title=\"la foret\">Napa-based La Forêt Chocolate & Confections\u003c/a> -- Scott and I were in a state of serene bliss. The flawlessly executed dishes -- with several an homage to Asian home-cooking favorites -- inspired lively discussion between us about technique, ingredients, and our love of food. Benu is a temple to fine dining, and I will make another pilgrimage on another special occasion. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://benusf.com\" title=\"benu\">Benu\u003c/a>\u003c/strong>\u003cbr>\n22 Hawthorne Street\u003cbr>\nSan Francisco CA 94105 \u003cstrong>\u003ca href=\"http://g.co/maps/kykzj\">map\u003c/a>\u003c/strong>\u003cbr>\n(415) 685-4860\u003cbr>\nFor parties of seven or more, contact Kathryn Douglass at (415) 685-4860 x116\u003cbr>\nDinner service only. Tuesday-Saturday, 5:30pm to 9:30pm\u003cbr>\n\u003ca href=\"http://www.facebook.com/pages/Benu-Restaurant/115962055103723\" title=\"Facebook\">Benu on Facebook\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/american-fish-aria-las-vegas-stephanie-hua-lick-my-spoon-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/american-fish-aria-las-vegas-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"Michael Mina, American Fish\" title=\"Michael Mina, American Fish\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-34753\">\u003c/a>\u003c/p>\n\u003cp>Chef/Restaurateur \u003cstrong>Michael Mina\u003c/strong> may have his roots in San Francisco, but with 18 restaurants across the country now, you don't have to be in the Bay to taste his food. In fact, with the opening of \u003ca href=\"http://www.arialasvegas.com/dining/american-fish.aspx\">American Fish\u003c/a>, his latest venture at the sleek \u003ca href=\"http://www.arialasvegas.com/\">ARIA Resort & Casino\u003c/a> in Las Vegas, Sin City now boasts one more restaurant from \u003ca href=\"http://michaelmina.net/\">Mina Group\u003c/a> than even San Francisco (for those keeping score, the count is 5-4).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/american-fish-aria-las-vegas-stephanie-hua-lick-my-spoon-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/american-fish-aria-las-vegas-stephanie-hua-lick-my-spoon-1.jpg\" alt=\"American Fish, Las Vegas\" title=\"American Fish, Las Vegas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-34747\">\u003c/a>\u003cbr>\n\u003cem>American Fish (ARIA, Las Vegas)\u003c/em>\u003c/p>\n\u003cp>American Fish celebrates the bounty of America's great lakes, rivers and oceans. The menu features regional products prepared in four signature cooking methods: poached in ocean water, griddled over cast iron, baked in sea salt, and wood grilled and smoked. The design of the space impossibly melds soothing nature with Vegas glitz. Displayed behind the elevated bar is an infinity forest of birch trees, a blue-lit installation above brings to mind salmon running upstream, copper and wood tones glow throughout the dining room, and a gleaming showcase kitchen spans the length of the room.\u003c/p>\n\u003cp>While I was in Vegas for the \u003ca href=\"http://lickmyspoon.com/travel/food-wine-all-star-weekend-las-vegas-giveaway/\">Food & Wine All-Star Weekend\u003c/a>, I had the opportunity to sit down with Chef Mina, taste some of his food, and chat about American Fish, techniques you can bring into your own kitchen, inspiration, and of course, great food. Here's what he had to say: \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/american-fish-aria-las-vegas-stephanie-hua-lick-my-spoon-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/american-fish-aria-las-vegas-stephanie-hua-lick-my-spoon-17.jpg\" alt=\"Michael Mina, American Fish\" title=\"Michael Mina, American Fish\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-34746\">\u003c/a>\u003cbr>\n\u003cem>Michael Mina at American Fish (Las Vegas)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What particularly about the concept for American Fish made you want to bring it to Vegas?\u003c/strong>\u003cbr>\nYou live in San Francisco so you know my background was Aqua and it was a fish restaurant. That's the first restaurant I brought to Las Vegas. As everything else, I think times change, and change is obviously good, but that era of fine dining, more and more, is becoming high energy. In the food, I think product and technique more than ever right now is the driving force, and what I mean by that is people are going back to simplicity. It's interesting because diners are going back to simplicity in dishes but with the highest level of quality of product that we've ever seen them be aware of, which is great. I was just in New York at \u003ca href=\"http://www.abckitchennyc.com/\">ABC Kitchen\u003c/a> and I couldn't believe it – I was like, what?! Jean-Georges is serving fried calamari with aioli and tomato sauce…but it was \u003cem>perfect\u003c/em>. I mean it was \u003cem>perfect\u003c/em>, it was \u003cem>delicious\u003c/em>…more than ever now, people are looking for simplicity and familiarity, and that's what this concept is all about. This concept is about things like cooking trout in a cast iron pan over an open fire. As simple as it sounds when it's done really well people can relate to it and they enjoy it. And that was the idea. The ability to build a showcase kitchen like this and use those techniques and then feature a lot of product from America because there's such good product here now.\u003c/p>\n\u003cp>\u003cstrong>Is there anything on the menu that is your personal favorite?\u003c/strong>\u003cbr>\nThe salt grill technique. That's definitely my favorite technique. I just love it because it gets both the wood flavor and it gets the salt flavor, and I like salt. I like that natural flavor of salt in the food where cooking it in rock salt gives it to you -- it's like finishing with a finishing salt, I love that flavor.\u003c/p>\n\u003cp>\u003cstrong>Something that piqued my interest from this afternoon was when you were talking about poaching the fish in ocean water. How did you come up with that?\u003c/strong>\u003cbr>\nI was doing an event in Hawaii, and I literally went and got buckets of water out of the ocean and I poached all the lobsters in it. I started with the lobsters in the shell because I was wondering how strong the flavor would take to it, poached them, then de-shelled them, and then finished them in that same ocean water with a little bit of butter, and it was amazing. \u003c/p>\n\u003cp>\u003cstrong>Did you \u003cem>sous vide\u003c/em> it like you do here?\u003c/strong>\u003cbr>\nActually at that point, I hadn't taken it to that level yet. I just did it in a pan, really really slow, poached in water and butter…and I was amazed at what the outcome was. And I was amazed at what people said. Then we got to a point where I actually made a sauce out of some of the water and butter the lobster was cooked in, so you really got that pop of the flavor, and it was great. Then I took it to the next level. As soon as I did that, it was just, every piece of fish I could find the rest of the time I was in Hawaii I was poaching it in ocean water. That's when I really started getting it. And then, like 99% of everything you do, you find out that it's been done. I came back to San Francisco and I was talking to my chef, and it was funny because one of the guys who works for me that's a food runner is from Peru, and he's like, \"Oh, no, in Peru we do that.\" \u003c/p>\n\u003cp>\u003cstrong>You mentioned earlier that the ocean water used here at the restaurant comes from Monterey or Hawaii. So you're saying you actually buy ocean water?\u003c/strong>\u003cbr>\nI buy it in the sense that I have my fish company bring it when they bring everything else. It was funny because somebody wrote something once that I thought was really interesting. They wrote, \"Why in the world would you bring water in?\" And as I'm sitting here, drinking a glass of Fiji, I'm thinking to myself, that's the oddest thing to write. As you're writing that you're probably drinking a bottle of water. And, [the poaching technique] doesn't take a lot of water. It's not a big pot of it that you're throwing out every time. \u003c/p>\n\u003cp>\u003cstrong>Do you have to purify it?\u003c/strong>\u003cbr>\nWell, it's tested. We don't actually have to purify it. You just get really clean water. They test it for us.\u003c/p>\n\u003cp>\u003cstrong>If I wanted to try this at home, how would I go about getting clean ocean poaching water?\u003c/strong>\u003cbr>\nBoil it. You can go get ocean water, boil it, strain it, and then cool it down. That's the trick. And then use it the same way from a cold state and it'll be fine. \u003c/p>\n\u003cp>\u003cstrong>You've obviously done incredibly well in San Francisco. How is it opening up restaurants in different cities? Are you finding that your audience is different? \u003c/strong>\u003cbr>\nPeople who love food are people who love food. Price point depends on the city and what's accepted in that city, so you have to be aware of that. Also, I think you also have to be aware of the dining experience people are looking for. I know when I come to Las Vegas, and when other people come to Las Vegas, they have a big list of things they're going to do that night, so time is an issue. People do want to dine fast. I think overall, one of the things that really attracted me to do more restaurants in Las Vegas is what I fell in love with when I did Aqua at Bellagio. I fell in love with how people were coming to enjoy themselves, and you were a part of their enjoyment. It was great. It was such a nice environment. People come into the restaurant and they want to have a great time…and you know, so they're a little loud. But that's the piece that I came away with from early on was how much I enjoyed that. It fits my personality, it fits my company, it fits everyone in my company. You can do great food, great techniques, everything else, and you can do it in an environment where people are relaxed and enjoying themselves.\u003c/p>\n\u003cp>\u003cstrong>Let's talk culinary influences. What are big ones for you?\u003c/strong>\u003cbr>\nI love bold flavors. I love strong flavors. And in that sense I love Asian food because I like acidity, sweetness…I like that whole thing of acidity, sweetness, spice, and fat balance. I love balance in food. And so, Asian food in general has that. And then Japanese food, technique-wise and product-wise -- I'm glad it has become as popular as it has. We've all learned a lot from it. I'm classically trained in French cooking, I went to CIA, and the roots of a lot of that is French. So…those are all big influences. Also, Italian cooking -- I think that a lot of California cooking has come from rustic Italian cooking, so I always study and look at that.\u003c/p>\n\u003cp>\u003cstrong>What's the best advice you've ever been given as a chef?\u003c/strong>\u003cbr>\nTravel. Eat out. Taste. Never taking for granted how something tastes. You have use your palette and your mind at the same time to ever make a statement. You have to learn all the techniques and everything else, but you have to understand what you're going for in your food. You have to have a clear vision of what you're trying to achieve out of your cooking. And I think that traveling, eating out, has a lot to do with that because you learn so much in the kitchen that it's so easy to close yourself off to that…it's a completely different experience as a diner. I mean, I've had chefs work for me that I taste a dish and I'm like, \"This is great!\" And I look at him and I ask, \"Have you sat down and eaten a whole dish?\" As a chef, you have to eat the dish beginning to end. That's why entrées are so much harder than appetizers, because you have to keep somebody's interest, 25 bites into a dish.\u003c/p>\n\u003cp>\u003cstrong>What was the last great meal you had?\u003c/strong>\u003cbr>\nThe last great meal I've had? Um…I have great meals all the time. Well I was just in New York, so every place I ate…I would say ABC Kitchen, just in the sense that it was unexpected. I had heard so much about it, but I didn't expect it to be the way it was, and I really did enjoy it. I really enjoyed the whole feeling. And, to me, any great meal is about your company, it's about the people you're eating with. Obviously the food and everything else, but it's the full experience.\u003c/p>\n\u003cp>\u003cstrong>What are some of the all-star dishes you had there?\u003c/strong>\u003cbr>\nLike I said, it was actually interesting because it was more about simplicity, so I had a toast with a chicken liver mousse, it was just great, and you know, maybe it was just because I hadn't had toast with chicken liver mousse on it in a long time, but it was delicious.\u003c/p>\n\u003cp>\u003cstrong>Any guilty pleasures? You know, when no one's looking that you're sneaking?\u003c/strong>\u003cbr>\nYeah…too many, obviously (as he pats his stomach). Probably...I love barbecue. Yeah, I love barbecue. \u003c/p>\n\u003cp>\u003cstrong>Like, ribs?\u003c/strong>\u003cbr>\nYeah, ribs, anything. I love it. Again, it goes to the whole thing of bold flavor foods -- acid, sweet, spice. Barbecue is my guilty pleasure.\u003c/p>\n\u003cp>\u003cstrong>Who makes the best barbecue?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sonnybryans.com/restaurants/dfw/original-inwood.html\">Sonny's\u003c/a> in Dallas is really good. The original. Only the original.\u003c/p>\n\u003cp>\u003cstrong>I know you have two sons -- do they like to cook as well?\u003c/strong>\u003cbr>\nYes, constantly. They've been coming to the restaurant with me since they were four. I used to bring one on Friday, one on Saturday. Now they're big enough that they both can come at the same time. And they cook. They work all over the restaurant. I think I'm completely blessed. I can bring them to work. They really understand what I do. (Whips out his phone) I'll show you the little one making an ice cream sandwich. Anthony. He's actually very good, I'm just showing this because it's a cute video, but I've got him making tuna tartar. Sam is the older one. This is him grilling… \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>That's right, Chef, start them young. \u003c/strong>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/american-fish-aria-las-vegas-stephanie-hua-lick-my-spoon-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/american-fish-aria-las-vegas-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"Michael Mina, American Fish\" title=\"Michael Mina, American Fish\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-34753\">\u003c/a>\u003c/p>\n\u003cp>Chef/Restaurateur \u003cstrong>Michael Mina\u003c/strong> may have his roots in San Francisco, but with 18 restaurants across the country now, you don't have to be in the Bay to taste his food. In fact, with the opening of \u003ca href=\"http://www.arialasvegas.com/dining/american-fish.aspx\">American Fish\u003c/a>, his latest venture at the sleek \u003ca href=\"http://www.arialasvegas.com/\">ARIA Resort & Casino\u003c/a> in Las Vegas, Sin City now boasts one more restaurant from \u003ca href=\"http://michaelmina.net/\">Mina Group\u003c/a> than even San Francisco (for those keeping score, the count is 5-4).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/american-fish-aria-las-vegas-stephanie-hua-lick-my-spoon-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/american-fish-aria-las-vegas-stephanie-hua-lick-my-spoon-1.jpg\" alt=\"American Fish, Las Vegas\" title=\"American Fish, Las Vegas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-34747\">\u003c/a>\u003cbr>\n\u003cem>American Fish (ARIA, Las Vegas)\u003c/em>\u003c/p>\n\u003cp>American Fish celebrates the bounty of America's great lakes, rivers and oceans. The menu features regional products prepared in four signature cooking methods: poached in ocean water, griddled over cast iron, baked in sea salt, and wood grilled and smoked. The design of the space impossibly melds soothing nature with Vegas glitz. Displayed behind the elevated bar is an infinity forest of birch trees, a blue-lit installation above brings to mind salmon running upstream, copper and wood tones glow throughout the dining room, and a gleaming showcase kitchen spans the length of the room.\u003c/p>\n\u003cp>While I was in Vegas for the \u003ca href=\"http://lickmyspoon.com/travel/food-wine-all-star-weekend-las-vegas-giveaway/\">Food & Wine All-Star Weekend\u003c/a>, I had the opportunity to sit down with Chef Mina, taste some of his food, and chat about American Fish, techniques you can bring into your own kitchen, inspiration, and of course, great food. Here's what he had to say: \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/american-fish-aria-las-vegas-stephanie-hua-lick-my-spoon-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/american-fish-aria-las-vegas-stephanie-hua-lick-my-spoon-17.jpg\" alt=\"Michael Mina, American Fish\" title=\"Michael Mina, American Fish\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-34746\">\u003c/a>\u003cbr>\n\u003cem>Michael Mina at American Fish (Las Vegas)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What particularly about the concept for American Fish made you want to bring it to Vegas?\u003c/strong>\u003cbr>\nYou live in San Francisco so you know my background was Aqua and it was a fish restaurant. That's the first restaurant I brought to Las Vegas. As everything else, I think times change, and change is obviously good, but that era of fine dining, more and more, is becoming high energy. In the food, I think product and technique more than ever right now is the driving force, and what I mean by that is people are going back to simplicity. It's interesting because diners are going back to simplicity in dishes but with the highest level of quality of product that we've ever seen them be aware of, which is great. I was just in New York at \u003ca href=\"http://www.abckitchennyc.com/\">ABC Kitchen\u003c/a> and I couldn't believe it – I was like, what?! Jean-Georges is serving fried calamari with aioli and tomato sauce…but it was \u003cem>perfect\u003c/em>. I mean it was \u003cem>perfect\u003c/em>, it was \u003cem>delicious\u003c/em>…more than ever now, people are looking for simplicity and familiarity, and that's what this concept is all about. This concept is about things like cooking trout in a cast iron pan over an open fire. As simple as it sounds when it's done really well people can relate to it and they enjoy it. And that was the idea. The ability to build a showcase kitchen like this and use those techniques and then feature a lot of product from America because there's such good product here now.\u003c/p>\n\u003cp>\u003cstrong>Is there anything on the menu that is your personal favorite?\u003c/strong>\u003cbr>\nThe salt grill technique. That's definitely my favorite technique. I just love it because it gets both the wood flavor and it gets the salt flavor, and I like salt. I like that natural flavor of salt in the food where cooking it in rock salt gives it to you -- it's like finishing with a finishing salt, I love that flavor.\u003c/p>\n\u003cp>\u003cstrong>Something that piqued my interest from this afternoon was when you were talking about poaching the fish in ocean water. How did you come up with that?\u003c/strong>\u003cbr>\nI was doing an event in Hawaii, and I literally went and got buckets of water out of the ocean and I poached all the lobsters in it. I started with the lobsters in the shell because I was wondering how strong the flavor would take to it, poached them, then de-shelled them, and then finished them in that same ocean water with a little bit of butter, and it was amazing. \u003c/p>\n\u003cp>\u003cstrong>Did you \u003cem>sous vide\u003c/em> it like you do here?\u003c/strong>\u003cbr>\nActually at that point, I hadn't taken it to that level yet. I just did it in a pan, really really slow, poached in water and butter…and I was amazed at what the outcome was. And I was amazed at what people said. Then we got to a point where I actually made a sauce out of some of the water and butter the lobster was cooked in, so you really got that pop of the flavor, and it was great. Then I took it to the next level. As soon as I did that, it was just, every piece of fish I could find the rest of the time I was in Hawaii I was poaching it in ocean water. That's when I really started getting it. And then, like 99% of everything you do, you find out that it's been done. I came back to San Francisco and I was talking to my chef, and it was funny because one of the guys who works for me that's a food runner is from Peru, and he's like, \"Oh, no, in Peru we do that.\" \u003c/p>\n\u003cp>\u003cstrong>You mentioned earlier that the ocean water used here at the restaurant comes from Monterey or Hawaii. So you're saying you actually buy ocean water?\u003c/strong>\u003cbr>\nI buy it in the sense that I have my fish company bring it when they bring everything else. It was funny because somebody wrote something once that I thought was really interesting. They wrote, \"Why in the world would you bring water in?\" And as I'm sitting here, drinking a glass of Fiji, I'm thinking to myself, that's the oddest thing to write. As you're writing that you're probably drinking a bottle of water. And, [the poaching technique] doesn't take a lot of water. It's not a big pot of it that you're throwing out every time. \u003c/p>\n\u003cp>\u003cstrong>Do you have to purify it?\u003c/strong>\u003cbr>\nWell, it's tested. We don't actually have to purify it. You just get really clean water. They test it for us.\u003c/p>\n\u003cp>\u003cstrong>If I wanted to try this at home, how would I go about getting clean ocean poaching water?\u003c/strong>\u003cbr>\nBoil it. You can go get ocean water, boil it, strain it, and then cool it down. That's the trick. And then use it the same way from a cold state and it'll be fine. \u003c/p>\n\u003cp>\u003cstrong>You've obviously done incredibly well in San Francisco. How is it opening up restaurants in different cities? Are you finding that your audience is different? \u003c/strong>\u003cbr>\nPeople who love food are people who love food. Price point depends on the city and what's accepted in that city, so you have to be aware of that. Also, I think you also have to be aware of the dining experience people are looking for. I know when I come to Las Vegas, and when other people come to Las Vegas, they have a big list of things they're going to do that night, so time is an issue. People do want to dine fast. I think overall, one of the things that really attracted me to do more restaurants in Las Vegas is what I fell in love with when I did Aqua at Bellagio. I fell in love with how people were coming to enjoy themselves, and you were a part of their enjoyment. It was great. It was such a nice environment. People come into the restaurant and they want to have a great time…and you know, so they're a little loud. But that's the piece that I came away with from early on was how much I enjoyed that. It fits my personality, it fits my company, it fits everyone in my company. You can do great food, great techniques, everything else, and you can do it in an environment where people are relaxed and enjoying themselves.\u003c/p>\n\u003cp>\u003cstrong>Let's talk culinary influences. What are big ones for you?\u003c/strong>\u003cbr>\nI love bold flavors. I love strong flavors. And in that sense I love Asian food because I like acidity, sweetness…I like that whole thing of acidity, sweetness, spice, and fat balance. I love balance in food. And so, Asian food in general has that. And then Japanese food, technique-wise and product-wise -- I'm glad it has become as popular as it has. We've all learned a lot from it. I'm classically trained in French cooking, I went to CIA, and the roots of a lot of that is French. So…those are all big influences. Also, Italian cooking -- I think that a lot of California cooking has come from rustic Italian cooking, so I always study and look at that.\u003c/p>\n\u003cp>\u003cstrong>What's the best advice you've ever been given as a chef?\u003c/strong>\u003cbr>\nTravel. Eat out. Taste. Never taking for granted how something tastes. You have use your palette and your mind at the same time to ever make a statement. You have to learn all the techniques and everything else, but you have to understand what you're going for in your food. You have to have a clear vision of what you're trying to achieve out of your cooking. And I think that traveling, eating out, has a lot to do with that because you learn so much in the kitchen that it's so easy to close yourself off to that…it's a completely different experience as a diner. I mean, I've had chefs work for me that I taste a dish and I'm like, \"This is great!\" And I look at him and I ask, \"Have you sat down and eaten a whole dish?\" As a chef, you have to eat the dish beginning to end. That's why entrées are so much harder than appetizers, because you have to keep somebody's interest, 25 bites into a dish.\u003c/p>\n\u003cp>\u003cstrong>What was the last great meal you had?\u003c/strong>\u003cbr>\nThe last great meal I've had? Um…I have great meals all the time. Well I was just in New York, so every place I ate…I would say ABC Kitchen, just in the sense that it was unexpected. I had heard so much about it, but I didn't expect it to be the way it was, and I really did enjoy it. I really enjoyed the whole feeling. And, to me, any great meal is about your company, it's about the people you're eating with. Obviously the food and everything else, but it's the full experience.\u003c/p>\n\u003cp>\u003cstrong>What are some of the all-star dishes you had there?\u003c/strong>\u003cbr>\nLike I said, it was actually interesting because it was more about simplicity, so I had a toast with a chicken liver mousse, it was just great, and you know, maybe it was just because I hadn't had toast with chicken liver mousse on it in a long time, but it was delicious.\u003c/p>\n\u003cp>\u003cstrong>Any guilty pleasures? You know, when no one's looking that you're sneaking?\u003c/strong>\u003cbr>\nYeah…too many, obviously (as he pats his stomach). Probably...I love barbecue. Yeah, I love barbecue. \u003c/p>\n\u003cp>\u003cstrong>Like, ribs?\u003c/strong>\u003cbr>\nYeah, ribs, anything. I love it. Again, it goes to the whole thing of bold flavor foods -- acid, sweet, spice. Barbecue is my guilty pleasure.\u003c/p>\n\u003cp>\u003cstrong>Who makes the best barbecue?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sonnybryans.com/restaurants/dfw/original-inwood.html\">Sonny's\u003c/a> in Dallas is really good. The original. Only the original.\u003c/p>\n\u003cp>\u003cstrong>I know you have two sons -- do they like to cook as well?\u003c/strong>\u003cbr>\nYes, constantly. They've been coming to the restaurant with me since they were four. I used to bring one on Friday, one on Saturday. Now they're big enough that they both can come at the same time. And they cook. They work all over the restaurant. I think I'm completely blessed. I can bring them to work. They really understand what I do. (Whips out his phone) I'll show you the little one making an ice cream sandwich. Anthony. He's actually very good, I'm just showing this because it's a cute video, but I've got him making tuna tartar. Sam is the older one. This is him grilling… \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>That's right, Chef, start them young. \u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"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.",
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"order": 9
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"id": "fresh-air",
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"airtime": "SUN 7:30pm-8pm",
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"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. ",
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"order": 15
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"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",
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"source": "American Public Media"
},
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"masters-of-scale": {
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"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)",
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},
"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",
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"meta": {
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
"id": "morning-edition",
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"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.",
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"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",
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"order": 11
},
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"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",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
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"order": 14
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"planet-money": {
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"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",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"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",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"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/",
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"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",
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},
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