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"disqusTitle": "Trekking for Taro in the East Bay",
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"content": "\u003cp>\u003ca href=\"http://eastbayethniceats.com/2011/07/22/taro-treats-in-paradise/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/taro-mochi-3.jpg\" alt=\"Taro Mochi Cake\" title=\"Taro Mochi Cake\" width=\"500\" height=\"316\" class=\"alignnone size-full wp-image-34160\">\u003c/a>\u003cbr>\n\u003cem>Taro Mochi Cake from Hanalei Roadside Truck\u003c/em>\u003c/p>\n\u003cp>Taro. Isn’t that some kind of sweet potato that’s made into expensive chips? Or a purplish goop, called poi, served at Hawaiian luaus that no one really eats?\u003c/p>\n\u003cp>I admit those were my assumptions until a recent trip to Kauai where I stumbled upon a divine sweet: a moist, spongy \u003ca href=\"http://eastbayethniceats.com/2011/07/22/taro-treats-in-paradise/\" title=\"taro mochi cake\">taro mochi cake\u003c/a> made with coconut milk and rice flour that I bought from a \u003ca href=\"http://www.hanaleitaro.com/\" title=\"roadside truck in Hanalei\">roadside truck in Hanalei\u003c/a>.\u003c/p>\n\u003cp>So enamored was I with this enchanting taro treat, that I signed on for a tour of the nearby \u003ca href=\"http://www.haraguchiricemill.org/6701.html\" title=\"family-run taro farm \">family-run taro farm\u003c/a> which produced the purple-flecked delicacy.\u003c/p>\n\u003cp>Following our guide through lush, windswept green fields among waving heart-shaped taro fronds, I learned that Hawaiian taro farmers face a host of challenges, including hurricanes, flash floods, hungry wild boar and an infestation of apple snails. But they persevere because taro has been a revered food in the islands for over a thousand years.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In fact, \u003ca href=\"http://www.aloha-hawaii.com/hawaii/taro/\" title=\"Hawaiian folklore\">Hawaiian folklore\u003c/a> considers taro to be “the elder brother” of all Hawaiians and since it is disrespectful to fight in front of an elder, when a bowl of poi is uncovered, all argument must stop. \u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Taro\" title=\"Taro\">Taro\u003c/a> also happens to be one of the world’s earliest cultivated plants. Easily digestible, a good source of fiber, Vitamin C, E, B6, calcium, potassium and iron, it is featured in the cuisines of more than two-dozen countries from Brazil to China. Every part of the plant is cooked and consumed: leaves are stir-fried, steamed or made into soup; stems sautéed, boiled or ground; and the roots (technically termed corms) are steamed, fried, mashed, and appear in everything from appetizers to desserts.\u003c/p>\n\u003cp>When I said a tearful goodbye to my sweet little Hawaiian taro mochi cake and returned stateside, I set myself a quest -- I love quests -- to unearth (pardon the pun) a range of international dishes made from this worldwide staple. Shouldn’t be too hard in the mini-United Nations we call the East Bay.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/fried-taro560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/fried-taro560.jpg\" alt=\"Fried Taro\" title=\"Fried Taro\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34164\">\u003c/a>\u003cbr>\n\u003cem>Fried Taro Roll\u003c/em>\u003c/p>\n\u003cp>First stop: Berkeley’s \u003ca href=\"http://www.greenpapayathai.com/index.html\" title=\"Green Papaya Thai Vegetarian Cuisine\">Green Papaya Thai Vegetarian Cuisine\u003c/a>, a pleasant café with a long menu, for their fried taro appetizer, a generous plate of warm sliced taro roll made with tapioca and rice flours and red beans. Deep-fried in a paper-thin sheet of bean curd, its crispy golden skin contrasts nicely with the creamy filling, in a typical lavender-taro-hue.\u003c/p>\n\u003cp>Taro plays a starring role in many Chinese dishes, including a taro cake traditionally eaten for Chinese New Years. Even McDonald’s has caught on; their restaurants in China sell taro pies. \u003c/p>\n\u003cp>Two dim sum classics highlight the taro root. Squat squares of pan-fried taro cake are made from rice flour and dried scallops, shrimp, mushrooms and Chinese bacon or sausage. But the more eye-catching morsels are taro dumplings. These pork-filled balls have a wispy, lacy shell that results from deep-frying the thick coating of boiled mashed taro. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/taro-dumpling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/taro-dumpling560.jpg\" alt=\"Taro Dumpling\" title=\"Taro Dumpling\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34168\">\u003c/a>\u003c/p>\n\u003cp>I recently sampled some yummy dumplings at \u003ca href=\"http://restaurantpeony.com/\" title=\"Peony\">Peony\u003c/a> in Oakland Chinatown; with their fluffy, crunchy coating, it was like biting into a crispy cloud. (Hint: for the best experience, ask for them to be brought piping hot). \u003c/p>\n\u003cp>Vietnamese cuisine includes taro in spring rolls, soups, and desserts. Piedmont Avenue’s stylish \u003ca href=\"http://www.xyclorestaurant.com/Xyclorestaurant.com/Welcome.html\" title=\"Xyclo\">Xyclo\u003c/a> offers appetizers in which taro plays a supporting role; in their Xyclo roll, it’s tucked inside crispy, cigar shaped tubes along with finely chopped chicken, shrimp, carrots, mushrooms and glass noodles.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/xyclo-roll.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/xyclo-roll.jpg\" alt=\"Xyclo roll\" title=\"Xyclo roll\" width=\"560\" height=\"485\" class=\"alignnone size-full wp-image-34170\">\u003c/a>\u003c/p>\n\u003cp>Besides poi, the sacred mixture of pounded taro root and water, the taro plant is an essential part of another Hawaiian culinary tradition: \u003cem>laulau\u003c/em>, which utilizes its leaves. Pork or chicken and salted butterfish are wrapped in taro leaves and then enfolded in inedible \u003cem>ti\u003c/em> leaves. The chunky green packages are steamed for several hours, turning the taro leaves to a soft, smoky (and vitamin rich) mush.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/laulau1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/laulau1.jpg\" alt=\"Laulau\" title=\"Laulau\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34171\">\u003c/a>\u003c/p>\n\u003cp>Berkeley’s \u003ca href=\"http://www.yelp.com/biz/wiki-wiki-hawaiian-berkeley\" title=\"Wiki Wiki Hawaiian BBQ\">Wiki Wiki Hawaiian BBQ\u003c/a> serves up hefty portions of island favorites to the starving-student crowd. My pork \u003cem>laulau\u003c/em> actually wasn’t too bad. When I inquired how they prepare it, I was told that frozen pre-made \u003cem>laulaus\u003c/em> are shipped from Hawaii. Have with scoop of rice and macaroni salad for the full island experience. \u003c/p>\n\u003cp>For an easy DIY luau, head to Berkeley’s \u003ca href=\"http://www.tokyofish.net/\" title=\"Tokyo Fish Market\">Tokyo Fish Market\u003c/a>. They carry frozen Hawaiian pork or chicken \u003cem>laulau\u003c/em> with no added chemicals or preservatives. You steam them at home.\u003c/p>\n\u003cp>On the sweet side, taro turns up in a myriad of mauve incarnations:\u003cbr>\nThe ubiquitous taro bubble tea drink originated in Taiwan. Taro powder provides a thickener, a nutty taste and the light purple color. I’m partial to the bubble tea at Albany’s \u003ca href=\"http://www.yelp.com/biz/tay-tah-cafe-albany\" title=\"Tay Tah Cafe\">Tay Tah Café\u003c/a> on Solano Avenue.\u003c/p>\n\u003cp>A warming Chinese dessert for a cold evening: chunks of cooked taro in a bowl of hot sago (think tapioca) pudding. My go-to unassuming Chinese dessert spot: Oakland’s \u003ca href=\"http://www.yelp.com/biz/yummy-guide-oakland\" title=\"Yummy Guide\">Yummy Guide\u003c/a>.\u003c/p>\n\u003cp>My teen-age daughter turned me on to my favorite taro treat: \u003ca href=\"http://www.yogurt-land.com/\" title=\"Yogurtland\">Yogurtland\u003c/a>’s taro frozen yogurt. One of the regular flavors in their two Berkeley locations, its tartness forms the perfect base for fruit and topping creations.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/yogurtland.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/yogurtland.jpg\" alt=\"Yogurtland\" title=\"Yogurtland\" width=\"560\" height=\"251\" class=\"alignnone size-full wp-image-34166\">\u003c/a>\u003c/p>\n\u003cp>I am not done trekking the taro trail; there are many ethnic taro specialties yet to taste:\u003c/p>\n\u003cp>\u003ca href=\"http://www.ecplaza.net/news/0/17232/chuseok_delicacies_you.html\" title=\"Toranguk\">\u003cem>Toranguk\u003c/em>\u003c/a>, a Korean soup traditionally served at \u003cem>Chuseok\u003c/em>, the harvest holiday.\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Sinigang\" title=\"Sinigang\">\u003cem>Sinigang\u003c/em>\u003c/a>, the tamarind-based national stew of the Philippines. \u003c/p>\n\u003cp>And a range of Indian regional dishes including leaf pancake, stem \u003cem>saag\u003c/em> and a spicy taro curry with prawn.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Anyone know a good Maldivian restaurant? I hear natives of the Maldives (stunning islands in the Indian Ocean) eat their cooked taro with grated coconut, chili paste and fish soup.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://eastbayethniceats.com/2011/07/22/taro-treats-in-paradise/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/taro-mochi-3.jpg\" alt=\"Taro Mochi Cake\" title=\"Taro Mochi Cake\" width=\"500\" height=\"316\" class=\"alignnone size-full wp-image-34160\">\u003c/a>\u003cbr>\n\u003cem>Taro Mochi Cake from Hanalei Roadside Truck\u003c/em>\u003c/p>\n\u003cp>Taro. Isn’t that some kind of sweet potato that’s made into expensive chips? Or a purplish goop, called poi, served at Hawaiian luaus that no one really eats?\u003c/p>\n\u003cp>I admit those were my assumptions until a recent trip to Kauai where I stumbled upon a divine sweet: a moist, spongy \u003ca href=\"http://eastbayethniceats.com/2011/07/22/taro-treats-in-paradise/\" title=\"taro mochi cake\">taro mochi cake\u003c/a> made with coconut milk and rice flour that I bought from a \u003ca href=\"http://www.hanaleitaro.com/\" title=\"roadside truck in Hanalei\">roadside truck in Hanalei\u003c/a>.\u003c/p>\n\u003cp>So enamored was I with this enchanting taro treat, that I signed on for a tour of the nearby \u003ca href=\"http://www.haraguchiricemill.org/6701.html\" title=\"family-run taro farm \">family-run taro farm\u003c/a> which produced the purple-flecked delicacy.\u003c/p>\n\u003cp>Following our guide through lush, windswept green fields among waving heart-shaped taro fronds, I learned that Hawaiian taro farmers face a host of challenges, including hurricanes, flash floods, hungry wild boar and an infestation of apple snails. But they persevere because taro has been a revered food in the islands for over a thousand years.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In fact, \u003ca href=\"http://www.aloha-hawaii.com/hawaii/taro/\" title=\"Hawaiian folklore\">Hawaiian folklore\u003c/a> considers taro to be “the elder brother” of all Hawaiians and since it is disrespectful to fight in front of an elder, when a bowl of poi is uncovered, all argument must stop. \u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Taro\" title=\"Taro\">Taro\u003c/a> also happens to be one of the world’s earliest cultivated plants. Easily digestible, a good source of fiber, Vitamin C, E, B6, calcium, potassium and iron, it is featured in the cuisines of more than two-dozen countries from Brazil to China. Every part of the plant is cooked and consumed: leaves are stir-fried, steamed or made into soup; stems sautéed, boiled or ground; and the roots (technically termed corms) are steamed, fried, mashed, and appear in everything from appetizers to desserts.\u003c/p>\n\u003cp>When I said a tearful goodbye to my sweet little Hawaiian taro mochi cake and returned stateside, I set myself a quest -- I love quests -- to unearth (pardon the pun) a range of international dishes made from this worldwide staple. Shouldn’t be too hard in the mini-United Nations we call the East Bay.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/fried-taro560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/fried-taro560.jpg\" alt=\"Fried Taro\" title=\"Fried Taro\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34164\">\u003c/a>\u003cbr>\n\u003cem>Fried Taro Roll\u003c/em>\u003c/p>\n\u003cp>First stop: Berkeley’s \u003ca href=\"http://www.greenpapayathai.com/index.html\" title=\"Green Papaya Thai Vegetarian Cuisine\">Green Papaya Thai Vegetarian Cuisine\u003c/a>, a pleasant café with a long menu, for their fried taro appetizer, a generous plate of warm sliced taro roll made with tapioca and rice flours and red beans. Deep-fried in a paper-thin sheet of bean curd, its crispy golden skin contrasts nicely with the creamy filling, in a typical lavender-taro-hue.\u003c/p>\n\u003cp>Taro plays a starring role in many Chinese dishes, including a taro cake traditionally eaten for Chinese New Years. Even McDonald’s has caught on; their restaurants in China sell taro pies. \u003c/p>\n\u003cp>Two dim sum classics highlight the taro root. Squat squares of pan-fried taro cake are made from rice flour and dried scallops, shrimp, mushrooms and Chinese bacon or sausage. But the more eye-catching morsels are taro dumplings. These pork-filled balls have a wispy, lacy shell that results from deep-frying the thick coating of boiled mashed taro. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/taro-dumpling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/taro-dumpling560.jpg\" alt=\"Taro Dumpling\" title=\"Taro Dumpling\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34168\">\u003c/a>\u003c/p>\n\u003cp>I recently sampled some yummy dumplings at \u003ca href=\"http://restaurantpeony.com/\" title=\"Peony\">Peony\u003c/a> in Oakland Chinatown; with their fluffy, crunchy coating, it was like biting into a crispy cloud. (Hint: for the best experience, ask for them to be brought piping hot). \u003c/p>\n\u003cp>Vietnamese cuisine includes taro in spring rolls, soups, and desserts. Piedmont Avenue’s stylish \u003ca href=\"http://www.xyclorestaurant.com/Xyclorestaurant.com/Welcome.html\" title=\"Xyclo\">Xyclo\u003c/a> offers appetizers in which taro plays a supporting role; in their Xyclo roll, it’s tucked inside crispy, cigar shaped tubes along with finely chopped chicken, shrimp, carrots, mushrooms and glass noodles.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/xyclo-roll.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/xyclo-roll.jpg\" alt=\"Xyclo roll\" title=\"Xyclo roll\" width=\"560\" height=\"485\" class=\"alignnone size-full wp-image-34170\">\u003c/a>\u003c/p>\n\u003cp>Besides poi, the sacred mixture of pounded taro root and water, the taro plant is an essential part of another Hawaiian culinary tradition: \u003cem>laulau\u003c/em>, which utilizes its leaves. Pork or chicken and salted butterfish are wrapped in taro leaves and then enfolded in inedible \u003cem>ti\u003c/em> leaves. The chunky green packages are steamed for several hours, turning the taro leaves to a soft, smoky (and vitamin rich) mush.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/laulau1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/laulau1.jpg\" alt=\"Laulau\" title=\"Laulau\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34171\">\u003c/a>\u003c/p>\n\u003cp>Berkeley’s \u003ca href=\"http://www.yelp.com/biz/wiki-wiki-hawaiian-berkeley\" title=\"Wiki Wiki Hawaiian BBQ\">Wiki Wiki Hawaiian BBQ\u003c/a> serves up hefty portions of island favorites to the starving-student crowd. My pork \u003cem>laulau\u003c/em> actually wasn’t too bad. When I inquired how they prepare it, I was told that frozen pre-made \u003cem>laulaus\u003c/em> are shipped from Hawaii. Have with scoop of rice and macaroni salad for the full island experience. \u003c/p>\n\u003cp>For an easy DIY luau, head to Berkeley’s \u003ca href=\"http://www.tokyofish.net/\" title=\"Tokyo Fish Market\">Tokyo Fish Market\u003c/a>. They carry frozen Hawaiian pork or chicken \u003cem>laulau\u003c/em> with no added chemicals or preservatives. You steam them at home.\u003c/p>\n\u003cp>On the sweet side, taro turns up in a myriad of mauve incarnations:\u003cbr>\nThe ubiquitous taro bubble tea drink originated in Taiwan. Taro powder provides a thickener, a nutty taste and the light purple color. I’m partial to the bubble tea at Albany’s \u003ca href=\"http://www.yelp.com/biz/tay-tah-cafe-albany\" title=\"Tay Tah Cafe\">Tay Tah Café\u003c/a> on Solano Avenue.\u003c/p>\n\u003cp>A warming Chinese dessert for a cold evening: chunks of cooked taro in a bowl of hot sago (think tapioca) pudding. My go-to unassuming Chinese dessert spot: Oakland’s \u003ca href=\"http://www.yelp.com/biz/yummy-guide-oakland\" title=\"Yummy Guide\">Yummy Guide\u003c/a>.\u003c/p>\n\u003cp>My teen-age daughter turned me on to my favorite taro treat: \u003ca href=\"http://www.yogurt-land.com/\" title=\"Yogurtland\">Yogurtland\u003c/a>’s taro frozen yogurt. One of the regular flavors in their two Berkeley locations, its tartness forms the perfect base for fruit and topping creations.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/yogurtland.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/yogurtland.jpg\" alt=\"Yogurtland\" title=\"Yogurtland\" width=\"560\" height=\"251\" class=\"alignnone size-full wp-image-34166\">\u003c/a>\u003c/p>\n\u003cp>I am not done trekking the taro trail; there are many ethnic taro specialties yet to taste:\u003c/p>\n\u003cp>\u003ca href=\"http://www.ecplaza.net/news/0/17232/chuseok_delicacies_you.html\" title=\"Toranguk\">\u003cem>Toranguk\u003c/em>\u003c/a>, a Korean soup traditionally served at \u003cem>Chuseok\u003c/em>, the harvest holiday.\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Sinigang\" title=\"Sinigang\">\u003cem>Sinigang\u003c/em>\u003c/a>, the tamarind-based national stew of the Philippines. \u003c/p>\n\u003cp>And a range of Indian regional dishes including leaf pancake, stem \u003cem>saag\u003c/em> and a spicy taro curry with prawn.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Anyone know a good Maldivian restaurant? I hear natives of the Maldives (stunning islands in the Indian Ocean) eat their cooked taro with grated coconut, chili paste and fish soup.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cuisinett: French Cuisine Gets Casual",
"title": "Cuisinett: French Cuisine Gets Casual",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/cuisinett-Interior560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/cuisinett-Interior560.jpg\" alt=\"Cuisinett interior\" title=\"Cuisinett interior\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34190\">\u003c/a>\u003cbr>\n\u003cem>Cuisinett interior\u003c/em>\u003c/p>\n\u003cp>French food tends to have the stereotype of being pretentious, formal, and expensive. But the owner of the newly opened \u003ca href=\"http://www.cuisinett.com\" title=\"Cuisinett website\">Cuisinett\u003c/a> in San Carlos, Geofforey Raby, and former Executive Chef of Menlo Park’s \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/03/28/marche-says-goodbye-to-menlo-park\" title=\"shuttered Marche\">shuttered Marche\u003c/a>, \u003ca href=\"http://www.restaurantmarche.com/guillaume.php\" title=\"Guillaume Bienaime\">Guillaume Bienaime\u003c/a>, want you to believe otherwise.\u003c/p>\n\u003cp>“The kind of food we serve here is the kind my Mom would make,” says Raby. “I’ve been working in restaurants since I was 15 in Lille, France. I've learned that there's importance to making people happy. But there's a fine line between being attentive and being annoying. I wanted to create a casual, family-friendly restaurant with beautiful, simple design and great quality French food at a good price.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Coq-au-Vin560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Coq-au-Vin560.jpg\" alt=\"Coq au Vin\" title=\"Coq au Vin\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34191\">\u003c/a>\u003cbr>\n\u003cem>Coq au Vin with Buttery Peas, Carrots and Pearl Onions\u003c/em>\u003c/p>\n\u003cp>They call it “French Comfort Food,” and their main focus is to change the common perception that French cuisine is stuffy and complex. Think Pasta Pomodoro or Crepevine. “We wanted things to be understandable and uncomplicated. We’re not doing extravagant plating here. We want you to have the food you order from cashier to table in 10 minutes without compromising quality and taste.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Enter Chef Bienaime. The two met in May through a mutual contact in the restaurant industry. Chef Bienaime spent over seven years at the acclaimed Marche, two of those years heading up the kitchen before it closed earlier this year. So why would his next project involve a casual restaurant that doesn’t even have waiters?\u003c/p>\n\u003cp>“For me, it’s an opportunity to do something new. There are some very old school menu items like Coq Au Vin that are very difficult to cook quickly. So it was a challenge for me to do something more contemporary with these dishes while maintaining their classic quality. The more I got into it, the more I believed in the concept,” recalls the Chef.\u003c/p>\n\u003cp>“Marche went through a bunch of phases. It started as a casual concept and got more and more complicated through the years. So when it closed, I had the desire to approach more people with my food,” says Chef Bienaime. “What I love about cooking is how it makes people happy. I’d rather make more people happy than less.” \u003c/p>\n\u003cp>Despite being open for a relatively short amount of time, the Chef’s confidence in his dishes shows. They’re solidly delicious and are expertly, albeit simply, prepared.\u003c/p>\n\u003cp>Diners can chose from a variety of side dishes like french fries, sautéed spinach, or buttery peas and carrots. The specialty of the house is their Roasted Chicken, which you can have with a mushroom or mustard cream sauce, or in the style of Coq au Vin. It doesn’t disappoint with its moist meat and buttery flavor. The sauces are rich, distinct, and tasty without overpowering the chicken’s flavor.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Moules560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Moules560.jpg\" alt=\"Moules\" title=\"Moules\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34188\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Moules-Frites560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Moules-Frites560.jpg\" alt=\"Moules Frites\" title=\"Moules Frites\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34187\">\u003c/a>\u003cbr>\n\u003cem>Moules Frites w/White Wine, Shallots and Herbs\u003c/em>\u003c/p>\n\u003cp>The most popular dish on my multiple visits, however, seemed to be the Moules Frites (Mussels with Fries) with shallots, white wine and herbs. The Chef uses Mediterranean mussels which are bigger, plumper, juicier and sweeter, and were cooked to perfection. There wasn’t a rubbery mussel in the bunch. And the accompanying french fries were perfectly golden crisp and tender inside. This was a straightforward yet wonderfully executed dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Ratatouille560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Ratatouille560.jpg\" alt=\"Ratatouille\" title=\"Ratatouille\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34186\">\u003c/a>\u003cbr>\n\u003cem>Ratatouille\u003c/em> \u003c/p>\n\u003cp>For vegetarians, their Ratatouille is quite good and is served with a simple salad of mixed greens. The buttery Parmesan breadcrumbs on top contrast nicely with the nutty, toasty flavor and the mix of yellow and red bell peppers, various squash and eggplant make for a hearty dish.\u003c/p>\n\u003cp>“French food isn’t just centered in Paris bistros, so we’ve divided France up into 6 regions. Now people can see the different varieties of food there are in France,” says Raby.\u003c/p>\n\u003cp>With the restaurant now open and the menu developed, Chef Bienaime doesn’t plan on being in the kitchen on a daily basis. However he’s constantly adjusting the existing menu and plans to add more items for children. In the future, he will serve as culinary consultant and head of operations.\u003c/p>\n\u003cp>It’s their hope to create multiple locations over the next few years. And in the shorter term, Chef Bienaime is hoping to entertain the idea of having some special 6-course reservation only dinners for about $100 per person on Sundays, since they’re not usually open that day. They’ll also be offering a Family Meal for four people that’ll include a whole roasted chicken, choice of sauce, two sides and a baguette for under $30 that people can take to go.\u003c/p>\n\u003cp>“Guillaume is about serving fantastic food, I’m about helping to creating the experience,” says Raby. “It’s like Starbucks. There have always been coffeehouses, but Starbucks they worked on the experience. To a certain extent, that’s what I want to do with French food and make it and experience that’s accessible.”\u003c/p>\n\u003cp>And Chef Bienaime agrees. “I believe more and more in the concept every day.” \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuisinett.com/\" title=\"Cuisinett website\">Cuisinett\u003c/a>\u003cbr>\n1105 San Carlos Ave., San Carlos\u003cbr>\n(650) 453-3390\u003cbr>\nMon-Sun, 11am-9pm, Lunch & Dinner Service\u003cbr>\nDine-in or Takeout available\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cuisinett\" title=\"Cuisinett on Facebook\">Cuisinett\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/cuisinett\" title=\"Cuisinett on Twitter\">@cuisinett\u003c/a>\u003c/p>\n\n",
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"excerpt": "French food tends to have the stereotype of being pretentious, formal, and expensive. But the owner of the newly opened Cuisinett in San Carlos, Geofforey Raby, and former Executive Chef of Menlo Park’s shuttered Marche, Guillaume Bienaime, want you to believe otherwise.",
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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/cuisinett-Interior560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/cuisinett-Interior560.jpg\" alt=\"Cuisinett interior\" title=\"Cuisinett interior\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34190\">\u003c/a>\u003cbr>\n\u003cem>Cuisinett interior\u003c/em>\u003c/p>\n\u003cp>French food tends to have the stereotype of being pretentious, formal, and expensive. But the owner of the newly opened \u003ca href=\"http://www.cuisinett.com\" title=\"Cuisinett website\">Cuisinett\u003c/a> in San Carlos, Geofforey Raby, and former Executive Chef of Menlo Park’s \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/03/28/marche-says-goodbye-to-menlo-park\" title=\"shuttered Marche\">shuttered Marche\u003c/a>, \u003ca href=\"http://www.restaurantmarche.com/guillaume.php\" title=\"Guillaume Bienaime\">Guillaume Bienaime\u003c/a>, want you to believe otherwise.\u003c/p>\n\u003cp>“The kind of food we serve here is the kind my Mom would make,” says Raby. “I’ve been working in restaurants since I was 15 in Lille, France. I've learned that there's importance to making people happy. But there's a fine line between being attentive and being annoying. I wanted to create a casual, family-friendly restaurant with beautiful, simple design and great quality French food at a good price.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Coq-au-Vin560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Coq-au-Vin560.jpg\" alt=\"Coq au Vin\" title=\"Coq au Vin\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34191\">\u003c/a>\u003cbr>\n\u003cem>Coq au Vin with Buttery Peas, Carrots and Pearl Onions\u003c/em>\u003c/p>\n\u003cp>They call it “French Comfort Food,” and their main focus is to change the common perception that French cuisine is stuffy and complex. Think Pasta Pomodoro or Crepevine. “We wanted things to be understandable and uncomplicated. We’re not doing extravagant plating here. We want you to have the food you order from cashier to table in 10 minutes without compromising quality and taste.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Enter Chef Bienaime. The two met in May through a mutual contact in the restaurant industry. Chef Bienaime spent over seven years at the acclaimed Marche, two of those years heading up the kitchen before it closed earlier this year. So why would his next project involve a casual restaurant that doesn’t even have waiters?\u003c/p>\n\u003cp>“For me, it’s an opportunity to do something new. There are some very old school menu items like Coq Au Vin that are very difficult to cook quickly. So it was a challenge for me to do something more contemporary with these dishes while maintaining their classic quality. The more I got into it, the more I believed in the concept,” recalls the Chef.\u003c/p>\n\u003cp>“Marche went through a bunch of phases. It started as a casual concept and got more and more complicated through the years. So when it closed, I had the desire to approach more people with my food,” says Chef Bienaime. “What I love about cooking is how it makes people happy. I’d rather make more people happy than less.” \u003c/p>\n\u003cp>Despite being open for a relatively short amount of time, the Chef’s confidence in his dishes shows. They’re solidly delicious and are expertly, albeit simply, prepared.\u003c/p>\n\u003cp>Diners can chose from a variety of side dishes like french fries, sautéed spinach, or buttery peas and carrots. The specialty of the house is their Roasted Chicken, which you can have with a mushroom or mustard cream sauce, or in the style of Coq au Vin. It doesn’t disappoint with its moist meat and buttery flavor. The sauces are rich, distinct, and tasty without overpowering the chicken’s flavor.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Moules560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Moules560.jpg\" alt=\"Moules\" title=\"Moules\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34188\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Moules-Frites560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Moules-Frites560.jpg\" alt=\"Moules Frites\" title=\"Moules Frites\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34187\">\u003c/a>\u003cbr>\n\u003cem>Moules Frites w/White Wine, Shallots and Herbs\u003c/em>\u003c/p>\n\u003cp>The most popular dish on my multiple visits, however, seemed to be the Moules Frites (Mussels with Fries) with shallots, white wine and herbs. The Chef uses Mediterranean mussels which are bigger, plumper, juicier and sweeter, and were cooked to perfection. There wasn’t a rubbery mussel in the bunch. And the accompanying french fries were perfectly golden crisp and tender inside. This was a straightforward yet wonderfully executed dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Ratatouille560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Ratatouille560.jpg\" alt=\"Ratatouille\" title=\"Ratatouille\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34186\">\u003c/a>\u003cbr>\n\u003cem>Ratatouille\u003c/em> \u003c/p>\n\u003cp>For vegetarians, their Ratatouille is quite good and is served with a simple salad of mixed greens. The buttery Parmesan breadcrumbs on top contrast nicely with the nutty, toasty flavor and the mix of yellow and red bell peppers, various squash and eggplant make for a hearty dish.\u003c/p>\n\u003cp>“French food isn’t just centered in Paris bistros, so we’ve divided France up into 6 regions. Now people can see the different varieties of food there are in France,” says Raby.\u003c/p>\n\u003cp>With the restaurant now open and the menu developed, Chef Bienaime doesn’t plan on being in the kitchen on a daily basis. However he’s constantly adjusting the existing menu and plans to add more items for children. In the future, he will serve as culinary consultant and head of operations.\u003c/p>\n\u003cp>It’s their hope to create multiple locations over the next few years. And in the shorter term, Chef Bienaime is hoping to entertain the idea of having some special 6-course reservation only dinners for about $100 per person on Sundays, since they’re not usually open that day. They’ll also be offering a Family Meal for four people that’ll include a whole roasted chicken, choice of sauce, two sides and a baguette for under $30 that people can take to go.\u003c/p>\n\u003cp>“Guillaume is about serving fantastic food, I’m about helping to creating the experience,” says Raby. “It’s like Starbucks. There have always been coffeehouses, but Starbucks they worked on the experience. To a certain extent, that’s what I want to do with French food and make it and experience that’s accessible.”\u003c/p>\n\u003cp>And Chef Bienaime agrees. “I believe more and more in the concept every day.” \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuisinett.com/\" title=\"Cuisinett website\">Cuisinett\u003c/a>\u003cbr>\n1105 San Carlos Ave., San Carlos\u003cbr>\n(650) 453-3390\u003cbr>\nMon-Sun, 11am-9pm, Lunch & Dinner Service\u003cbr>\nDine-in or Takeout available\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cuisinett\" title=\"Cuisinett on Facebook\">Cuisinett\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/cuisinett\" title=\"Cuisinett on Twitter\">@cuisinett\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Check, Please! Bay Area: Café Aquarius, Tanguito, VEGA",
"title": "Check, Please! Bay Area: Café Aquarius, Tanguito, VEGA",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/?p=6136\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/cp611-group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 611 of Check, Please! Bay Area at KQED\" title=\"Guests and host Leslie Sbrocco taping episode 611 of Check, Please! Bay Area at KQED\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34509\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong> Guests and host Leslie Sbrocco taping episode 611 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 6: episode 11 airs Thursday October 20 at 7:30pm on KQED TV 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6136\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will be sharing wine tips with each episode.\u003c/p>\n\u003cp>The eleventh episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6140\">Café Aquarius\u003c/a> (Emeryville), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6147\">Tanguito Argentinean Grill & Empanadas\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6153\">VEGA\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- Pairing Dessert Wines\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/5vuZ7zNPNw4\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/?p=6136\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/cp611-group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 611 of Check, Please! Bay Area at KQED\" title=\"Guests and host Leslie Sbrocco taping episode 611 of Check, Please! Bay Area at KQED\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34509\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong> Guests and host Leslie Sbrocco taping episode 611 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 6: episode 11 airs Thursday October 20 at 7:30pm on KQED TV 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6136\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will be sharing wine tips with each episode.\u003c/p>\n\u003cp>The eleventh episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6140\">Café Aquarius\u003c/a> (Emeryville), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6147\">Tanguito Argentinean Grill & Empanadas\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6153\">VEGA\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- Pairing Dessert Wines\u003c/strong>\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/P1150273.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150273-e1318697977247.jpg\" alt=\"umami burger restaurant\" title=\"umami burger restaurant\" width=\"549\" height=\"309\" class=\"alignnone size-full wp-image-34273\">\u003c/a>\u003c/p>\n\u003cp>When it's a beautiful, summer-like Friday night in October, it's probably one of the most challenging times to try and get a table anywhere in the Marina without a reservation. But while some folks are willing to stand in line and \u003ca href=\"http://www.youtube.com/watch?v=RG32kf_ttnk\" title=\"iPhone 4S\">wait for hours for the new iPhone 4S\u003c/a>, I was committed to getting into the new location of \u003ca href=\"http://umamiburger.com/menu/#6Union-SF\" title=\"Umami Burger\">Umami Burger\u003c/a>, the famed mini-empire from Los Angeles. As I'd never had the opportunity to try one of their much-ballyhooed burgers down in SoCal, I was looking forward to finally sampling their fare. They had opened their doors on October 7, much to the delight of the Bay Area foodie crowd which has already packed \u003ca href=\"http://www.yelp.com/biz/umami-burger-san-francisco?rpp=40&sort_by=relevance_desc\">Yelp\u003c/a> with their reviews with its first week. \u003c/p>\n\u003cp>I rounded up some fellow colleagues from KQED (one who jokingly refers to herself as a \"meatoutatarian,\" which means she'll only eat red meat when out dining) to join me in line. I'm glad I had the company of my colleagues as the wait was long: over an hour and a half long. Granted, as mentioned before, it was Friday night and the hype factor was in full effect, but some seating snafus at the front of the house had our party of three overlooked and not called when we were next in line. The hostesses were cheerful for the most part -- as cheerful as they could be while wrangling the horde milling about the front door -- and we were finally seated in the back of the restaurant. (If you're a lucky duo, you'll get one of the sidewalk tables that's out front while this lovely weather lasts.)\u003c/p>\n\u003cp>The Union Street location of Umami Burger is housed in the former location of \u003ca href=\"http://www.yelp.com/biz/jovino-san-francisco\">Jovino\u003c/a>. (According to one of my KQED colleagues who lives in the neighborhood and had dined their regularly, they were also known for their excellent burgers during its run.) The interior space itself has a spare, Asian aesthetic with wood accents and muted colors. The noise isn't overpowering, even when packed to full capacity was it was tonight. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150277.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150277-e1318698032413.jpg\" alt=\"umami burger menu\" title=\"umami burger menu\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-34279\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After we settled in, our server asked if this was our first time dining at the restaurant, then gave us an explanation of the meaning of \u003ca href=\"http://en.wikipedia.org/wiki/Umami\" title=\"umami\">\"umami\"\u003c/a> and their mission statement. We ordered an array of burgers to share: the Greenbird ($12), the Umami Burger ($11), and their priciest, most decadent item, the Bacon-Wrapped Scallop Burger ($15, topped with crispy pork belly and only available at this location). I was curious about their Cali Burger and its \"house-made American cheese,\" and apparently there's some cheese alchemy involved as they create their own special blend of cheeses in the kitchen (which are not made from scratch). Sides are ordered separately, and during our wait I had spotted other diners eating tater tots. Our server explained that these \"cheesy tater tots\" were now a secret menu item since they often sold out but were available for the asking. We ordered those along with a side of truffled cheese fries. \u003c/p>\n\u003cp>The fried items arrived first, and we dipped them into the Asian soup spoon filled with their house-made Umami ketchup. They were both delicious, especially the tater tots, which were crispy on the outside and the texture and flavor of creamy mashed potatoes on the inside. Later on we also asked for their complimentary jalapeño ranch sauce (which wasn't really appealing to any of us as it was reminiscent of cheap nacho chips) and the garlic aioli (fantastic). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150280-e1318698076482.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150280-e1318698115860.jpg\" alt=\"cheesy tater tots\" title=\"cheesy tater tots\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-34278\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150283.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150283-e1318698151820.jpg\" alt=\"truffled fries\" title=\"truffled fries\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-34274\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150290.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150290-e1318698185191.jpg\" alt=\"umami condiments\" title=\"umami condiments\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-34281\">\u003c/a>\u003c/p>\n\u003cp>Then the burgers came shortly thereafter, and they were impressively plated on large white dishes with a \"U\" stamped on top of their brioche-like buns. The medium-rare, juicy Umami Burger was definitely our favorite, as the shiitake mushrooms, caramelized onions, roasted tomato, parmesan crisp, and umami ketchup toppings delivered a wonderfully savory combination as promised. \u003c/p>\n\u003cfigure id=\"attachment_34277\" class=\"wp-caption alignnone\" style=\"max-width: 550px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150289.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150289-e1318698237585.jpg\" alt=\"bacon-wrapped scallop and umami burgers\" title=\"bacon-wrapped scallop and umami burgers\" width=\"550\" height=\"309\" class=\"size-full wp-image-34277\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Bacon-Wrapped Scallop Burger on the left, Umami Burger on the right.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>I was partial to the Greenbird next; the Shelton Farms turkey had been seasoned with a blend of spices that made it taste unlike any other I'd ever had. It was truly original and delicious, and accompanied with avocado, green cheese (more house-made cheese magic from the kitchen), butter lettuce, green goddess dressing and sprouts. My colleague was curious about these sprouts as they had had black seeds; our server had assumed they were alfalfa sprouts, but after some inquiries were made to the kitchen it was determined they were \u003ca href=\"http://www.hsco.com.au/products-onion.html\" title=\"onion sprouts\">onion sprouts\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150287-e1318698271896.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150287-e1318698271896.jpg\" alt=\"greenbird burger\" title=\"greenbird burger\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-34280\">\u003c/a>\u003c/p>\n\u003cp>Sadly, I wasn't as impressed with the Bacon-Wrapped Scallop Burger, which had two lean slices of somewhat tough pork belly dressed with a sweet chili sauce and yuzu-garlic aioli on top of the scallop patty (which reminded me more of a fried egg than scallops). The blend of flavors just didn't match up to the Umami Burger and I was disappointed with the quality of the pork belly; I'll have to try it again in the future to see if it holds up on another occasion. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150284.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150284-e1318698390292.jpg\" alt=\"bacon-wrapped scallop burger\" title=\"bacon-wrapped scallop burger\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-34275\">\u003c/a>\u003c/p>\n\u003cp>Although we were stuffed, we ended our meal with one of their house-made ice cream sandwiches as the peanut-butter cookie made with salt-and-pepper ice cream (the flavor of that day which are rotated regularly) piqued our curiosity. The cookies were quite crisp and thus made it difficult to share (I think it's better as a solo dessert) and the ice cream had a vinegar tang to it instead of a peppery quality we were expecting. Not outstanding, but definitely not the main draw of the restaurant, either.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150293.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150293-e1318698425185.jpg\" alt=\"peanut butter cookie ice cream sandwich\" title=\"peanut butter cookie ice cream sandwich\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-34276\">\u003c/a>\u003c/p>\n\u003cp>So did I find it to be worth the wait? Yes, although I probably won't head back anytime soon unless it's during the presumably quieter hours of the weekday. And our bill ended up at $34 each (we'd also ordered one drink apiece), so it's not like a cheap run to \u003ca href=\"http://www.in-n-out.com/\" title=\"In-N-Out\">In-N-Out\u003c/a>. But I'd love to try some of their other items off the menu, especially the Cali and Veggie Burgers, which are only available at the Union Street location. If you don't have the stomach to wait for too long, walk up to the bar and order to-go. We saw one lucky resident who lived right next door walk in, pick up his order and slipped right back upstairs for private dining in his apartment. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://umamiburger.com/menu/#6Union-SF\">Umami Burger\u003c/a>\u003cbr>\n2184 Union St at Fillmore \u003ca href=\"http://g.co/maps/vtw55\" title=\"map\">map\u003c/a>\u003cbr>\n415-440-UMAMI\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/UmamiBurgerSF\">@UmamiBurgerSF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Umamiburger\">Umami Burger\u003c/a>\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nSun-Thurs: 11AM-10PM\u003cbr>\nFri and Sat: 11AM-10PM\u003c/p>\n\n",
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"excerpt": "While some folks are willing to stand in line and wait for hours for the new iPhone 4s, I was committed to getting into the new location of Umami Burger, the famed mini-empire from Los Angeles.",
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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/P1150273.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150273-e1318697977247.jpg\" alt=\"umami burger restaurant\" title=\"umami burger restaurant\" width=\"549\" height=\"309\" class=\"alignnone size-full wp-image-34273\">\u003c/a>\u003c/p>\n\u003cp>When it's a beautiful, summer-like Friday night in October, it's probably one of the most challenging times to try and get a table anywhere in the Marina without a reservation. But while some folks are willing to stand in line and \u003ca href=\"http://www.youtube.com/watch?v=RG32kf_ttnk\" title=\"iPhone 4S\">wait for hours for the new iPhone 4S\u003c/a>, I was committed to getting into the new location of \u003ca href=\"http://umamiburger.com/menu/#6Union-SF\" title=\"Umami Burger\">Umami Burger\u003c/a>, the famed mini-empire from Los Angeles. As I'd never had the opportunity to try one of their much-ballyhooed burgers down in SoCal, I was looking forward to finally sampling their fare. They had opened their doors on October 7, much to the delight of the Bay Area foodie crowd which has already packed \u003ca href=\"http://www.yelp.com/biz/umami-burger-san-francisco?rpp=40&sort_by=relevance_desc\">Yelp\u003c/a> with their reviews with its first week. \u003c/p>\n\u003cp>I rounded up some fellow colleagues from KQED (one who jokingly refers to herself as a \"meatoutatarian,\" which means she'll only eat red meat when out dining) to join me in line. I'm glad I had the company of my colleagues as the wait was long: over an hour and a half long. Granted, as mentioned before, it was Friday night and the hype factor was in full effect, but some seating snafus at the front of the house had our party of three overlooked and not called when we were next in line. The hostesses were cheerful for the most part -- as cheerful as they could be while wrangling the horde milling about the front door -- and we were finally seated in the back of the restaurant. (If you're a lucky duo, you'll get one of the sidewalk tables that's out front while this lovely weather lasts.)\u003c/p>\n\u003cp>The Union Street location of Umami Burger is housed in the former location of \u003ca href=\"http://www.yelp.com/biz/jovino-san-francisco\">Jovino\u003c/a>. (According to one of my KQED colleagues who lives in the neighborhood and had dined their regularly, they were also known for their excellent burgers during its run.) The interior space itself has a spare, Asian aesthetic with wood accents and muted colors. The noise isn't overpowering, even when packed to full capacity was it was tonight. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150277.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150277-e1318698032413.jpg\" alt=\"umami burger menu\" title=\"umami burger menu\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-34279\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After we settled in, our server asked if this was our first time dining at the restaurant, then gave us an explanation of the meaning of \u003ca href=\"http://en.wikipedia.org/wiki/Umami\" title=\"umami\">\"umami\"\u003c/a> and their mission statement. We ordered an array of burgers to share: the Greenbird ($12), the Umami Burger ($11), and their priciest, most decadent item, the Bacon-Wrapped Scallop Burger ($15, topped with crispy pork belly and only available at this location). I was curious about their Cali Burger and its \"house-made American cheese,\" and apparently there's some cheese alchemy involved as they create their own special blend of cheeses in the kitchen (which are not made from scratch). Sides are ordered separately, and during our wait I had spotted other diners eating tater tots. Our server explained that these \"cheesy tater tots\" were now a secret menu item since they often sold out but were available for the asking. We ordered those along with a side of truffled cheese fries. \u003c/p>\n\u003cp>The fried items arrived first, and we dipped them into the Asian soup spoon filled with their house-made Umami ketchup. They were both delicious, especially the tater tots, which were crispy on the outside and the texture and flavor of creamy mashed potatoes on the inside. Later on we also asked for their complimentary jalapeño ranch sauce (which wasn't really appealing to any of us as it was reminiscent of cheap nacho chips) and the garlic aioli (fantastic). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150280-e1318698076482.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150280-e1318698115860.jpg\" alt=\"cheesy tater tots\" title=\"cheesy tater tots\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-34278\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150283.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150283-e1318698151820.jpg\" alt=\"truffled fries\" title=\"truffled fries\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-34274\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150290.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150290-e1318698185191.jpg\" alt=\"umami condiments\" title=\"umami condiments\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-34281\">\u003c/a>\u003c/p>\n\u003cp>Then the burgers came shortly thereafter, and they were impressively plated on large white dishes with a \"U\" stamped on top of their brioche-like buns. The medium-rare, juicy Umami Burger was definitely our favorite, as the shiitake mushrooms, caramelized onions, roasted tomato, parmesan crisp, and umami ketchup toppings delivered a wonderfully savory combination as promised. \u003c/p>\n\u003cfigure id=\"attachment_34277\" class=\"wp-caption alignnone\" style=\"max-width: 550px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150289.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150289-e1318698237585.jpg\" alt=\"bacon-wrapped scallop and umami burgers\" title=\"bacon-wrapped scallop and umami burgers\" width=\"550\" height=\"309\" class=\"size-full wp-image-34277\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Bacon-Wrapped Scallop Burger on the left, Umami Burger on the right.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>I was partial to the Greenbird next; the Shelton Farms turkey had been seasoned with a blend of spices that made it taste unlike any other I'd ever had. It was truly original and delicious, and accompanied with avocado, green cheese (more house-made cheese magic from the kitchen), butter lettuce, green goddess dressing and sprouts. My colleague was curious about these sprouts as they had had black seeds; our server had assumed they were alfalfa sprouts, but after some inquiries were made to the kitchen it was determined they were \u003ca href=\"http://www.hsco.com.au/products-onion.html\" title=\"onion sprouts\">onion sprouts\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150287-e1318698271896.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150287-e1318698271896.jpg\" alt=\"greenbird burger\" title=\"greenbird burger\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-34280\">\u003c/a>\u003c/p>\n\u003cp>Sadly, I wasn't as impressed with the Bacon-Wrapped Scallop Burger, which had two lean slices of somewhat tough pork belly dressed with a sweet chili sauce and yuzu-garlic aioli on top of the scallop patty (which reminded me more of a fried egg than scallops). The blend of flavors just didn't match up to the Umami Burger and I was disappointed with the quality of the pork belly; I'll have to try it again in the future to see if it holds up on another occasion. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150284.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150284-e1318698390292.jpg\" alt=\"bacon-wrapped scallop burger\" title=\"bacon-wrapped scallop burger\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-34275\">\u003c/a>\u003c/p>\n\u003cp>Although we were stuffed, we ended our meal with one of their house-made ice cream sandwiches as the peanut-butter cookie made with salt-and-pepper ice cream (the flavor of that day which are rotated regularly) piqued our curiosity. The cookies were quite crisp and thus made it difficult to share (I think it's better as a solo dessert) and the ice cream had a vinegar tang to it instead of a peppery quality we were expecting. Not outstanding, but definitely not the main draw of the restaurant, either.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150293.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150293-e1318698425185.jpg\" alt=\"peanut butter cookie ice cream sandwich\" title=\"peanut butter cookie ice cream sandwich\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-34276\">\u003c/a>\u003c/p>\n\u003cp>So did I find it to be worth the wait? Yes, although I probably won't head back anytime soon unless it's during the presumably quieter hours of the weekday. And our bill ended up at $34 each (we'd also ordered one drink apiece), so it's not like a cheap run to \u003ca href=\"http://www.in-n-out.com/\" title=\"In-N-Out\">In-N-Out\u003c/a>. But I'd love to try some of their other items off the menu, especially the Cali and Veggie Burgers, which are only available at the Union Street location. If you don't have the stomach to wait for too long, walk up to the bar and order to-go. We saw one lucky resident who lived right next door walk in, pick up his order and slipped right back upstairs for private dining in his apartment. \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://umamiburger.com/menu/#6Union-SF\">Umami Burger\u003c/a>\u003cbr>\n2184 Union St at Fillmore \u003ca href=\"http://g.co/maps/vtw55\" title=\"map\">map\u003c/a>\u003cbr>\n415-440-UMAMI\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/UmamiBurgerSF\">@UmamiBurgerSF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Umamiburger\">Umami Burger\u003c/a>\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nSun-Thurs: 11AM-10PM\u003cbr>\nFri and Sat: 11AM-10PM\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Rawdance Brings A Public Affair to Orson Restaurant",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/RAWdanceOrson400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/RAWdanceOrson400.jpg\" alt=\"The pair behind A Public Affair play with their food. Photo: Dudley Flores\" title=\"The pair behind A Public Affair play with their food. Photo: Dudley Flores\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-34421\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The pair behind \"A Public Affair\" play at the table.\u003c/strong> Photo: Dudley Flores\u003c/em>\u003c/p>\n\u003cp>Seated in the center of the industrial-chic dining space at \u003ca href=\"http://www.orsonsf.com/\">Orson\u003c/a> in San Francisco last week, Ryan T. Smith and Wendy Rein look like any other cute, urban couple catching up over a meal.\u003c/p>\n\u003cp>But--wait--the twosome are picking at unadorned lettuce, albeit artfully arranged on the plate. Under the table they sport ballet slippers. And, diners are about to discover, not as some quirky fashion statement. For a few nights this month, Elizabeth Falkner's restaurant, which has a rap for adventure in the kitchen, is bringing some extra buzz to the table. \u003c/p>\n\u003cp>Smith and Rein, the long and lithe co-creators of the popular local company \u003ca href=\"http://rawdance.org/company.html\">RAWdance\u003c/a>, are giving eaters something to chew over while they dine out. Their 10-minute \u003ca href=\"http://rawdance.org/upcomingevents.html\">A Public Affair\u003c/a>, showtimes roughly at 7 and 8:30, makes fun, flirty use of objects on hand (greens get nibbled suggestively, napkins are tossed playfully over a partner's head, and chairs morph from obstacles to props).\u003c/p>\n\u003cp>This week, the couple will perform their new work, billed as \"California cuisine with a side of violins and a dash of dance,\" on Tuesday and Wednesday evenings. Think a riff on traditional dinner theater with a surprise twist a la flash mobs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This isn't the duos first foray into performing sans a stage: They've danced in an empty store at the Westfield Shopping Center during the holiday season, strutted their stuff in Union Square Park, and just last week took their modern moves to a UCSF LGBT mixer on the rooftop grass patio at the Mission Bay site. (Gotta love the bounce back a sprung surface like grass provides.)\u003c/p>\n\u003cp>Smith and Rein, partners in dance for more than a decade (and housemates too), are artists-in-residence at \u003ca href=\"http://odcdance.org/\">ODC Dance Commons\u003c/a>, where they teach classes in the wildly popular \u003ca href=\"http://rhythmandmotion.com/\">Rhythm and Motion\u003c/a> program (Full disclosure: This writer has been an R&M devotee for 20 years.) \u003c/p>\n\u003cp>And, like fellow teacher \u003ca href=\"http://counterpulse.org/artists/artist-in-residence-amara-tabor-smith/\">Amara Smith\u003c/a>, the pair want to play with food in their creative work. \"San Francisco has such a strong, pulsing food culture that we're all naturally pulled to it,\" says Smith. \"I also think there's something about the sense of community around food, the act of bringing people together to share an experience, that's really appealing to tap into.\"\u003c/p>\n\u003cp>Rein and Smith, both vegetarians, cook, eat, and experiment in the kitchen together, which is the only room in their house they can dance in. They're also big fans of \u003ca href=\"http://www.bravotv.com/top-chef\">Top Chef\u003c/a>, where \u003ca href=\"http://www.elizabethfalkner.com/bio.html\">Falkner\u003c/a> has served as a judge. (This month she can be found among the competition on \u003ca href=\"http://www.foodnetwork.com/the-next-iron-chef/index.html\">The Next Iron Chef\u003c/a> on the Food Network.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/RAW.ryan_.wendy500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/RAW.ryan_.wendy500.jpg\" alt=\"In flight: Ryan T. Smith and Wendy Rein of RAWdance. Photo: R. J. Muna\" title=\"In flight: Ryan T. Smith and Wendy Rein of RAWdance. Photo: R. J. Muna\" width=\"500\" height=\"501\" class=\"alignnone size-full wp-image-34420\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>In flight: Ryan T. Smith and Wendy Rein of RAWdance.\u003c/strong> Photo: R. J. Muna\u003c/em>\u003c/p>\n\u003cp>Despite the unconventional setting, the dancers choreography exhibits classic technique with a strong physicality, set to violin music composed by Sarn Oliver, one half of \u003ca href=\"http://tangledduo.com/tangledduo.com/Tangled_home.html\">Tangled Duo\u003c/a>, which performed live in the preview run of this work last Tuesday. Scheduling conflicts prevent the San Francisco Symphony Orchestra members from performing each evening.\u003c/p>\n\u003cp>The dance world can be insular and elitist, says Smith, which is why his company performs for the public in unexpected places. \"We like to break down those boundaries by showing athletic, crafted work up close and personal without any distance from our audience,\" he says.\u003c/p>\n\u003cp>Dancing in a restaurant is not without unique challenges. \"The performance is a constant negotiation between musicality, character, spacing and safety,\" says Smith of the self-contained piece performed in the heart of the dining room while staff ferry hot food to hungry customers. \"We have to negotiate jackets hanging from chairs, purses on the floor, waiters passing by, and dropped spoons.\" He adds: \"It's a tricky situation but a fun one.\"\u003c/p>\n\u003cp>This writer can report that no food went flying (except as choreographed) during last Wednesday night's two performances and diners seemed delighted by the cheeky interlude between courses. \u003c/p>\n\u003cp>The curious and couples looking for something special for date night should snag a table at Orson tonight or tomorrow. \u003c/p>\n\u003cp>And, heads up to those who want to catch the show without forking out major money in the dining room for, say, hangar steak: The bar or lounge serve as perfectly fine spots from which to watch.\u003c/p>\n\u003cp>Orson's Happy Hour menu, now available from 5 to 8, features duck fat French fries, curry cauliflower gratin, and mac & cheese, along with $5 cocktails. Watching patrons' reactions to the seemingly spontaneous display in the dining area: Priceless.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003cbr>\n\u003ca href=\"http://orsonsf.com/orson.html\" title=\"Orson\">Orson Restaurant Bar + Lounge\u003c/a>\u003cbr>\n508 4th Street\u003cbr>\n(between Bryant & Brannan Streets)\u003cbr>\nSan Francisco\u003cbr>\n415-777-1508\u003cbr>\nOctober 18 and 19 \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/RAWdanceOrson400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/RAWdanceOrson400.jpg\" alt=\"The pair behind A Public Affair play with their food. Photo: Dudley Flores\" title=\"The pair behind A Public Affair play with their food. Photo: Dudley Flores\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-34421\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The pair behind \"A Public Affair\" play at the table.\u003c/strong> Photo: Dudley Flores\u003c/em>\u003c/p>\n\u003cp>Seated in the center of the industrial-chic dining space at \u003ca href=\"http://www.orsonsf.com/\">Orson\u003c/a> in San Francisco last week, Ryan T. Smith and Wendy Rein look like any other cute, urban couple catching up over a meal.\u003c/p>\n\u003cp>But--wait--the twosome are picking at unadorned lettuce, albeit artfully arranged on the plate. Under the table they sport ballet slippers. And, diners are about to discover, not as some quirky fashion statement. For a few nights this month, Elizabeth Falkner's restaurant, which has a rap for adventure in the kitchen, is bringing some extra buzz to the table. \u003c/p>\n\u003cp>Smith and Rein, the long and lithe co-creators of the popular local company \u003ca href=\"http://rawdance.org/company.html\">RAWdance\u003c/a>, are giving eaters something to chew over while they dine out. Their 10-minute \u003ca href=\"http://rawdance.org/upcomingevents.html\">A Public Affair\u003c/a>, showtimes roughly at 7 and 8:30, makes fun, flirty use of objects on hand (greens get nibbled suggestively, napkins are tossed playfully over a partner's head, and chairs morph from obstacles to props).\u003c/p>\n\u003cp>This week, the couple will perform their new work, billed as \"California cuisine with a side of violins and a dash of dance,\" on Tuesday and Wednesday evenings. Think a riff on traditional dinner theater with a surprise twist a la flash mobs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This isn't the duos first foray into performing sans a stage: They've danced in an empty store at the Westfield Shopping Center during the holiday season, strutted their stuff in Union Square Park, and just last week took their modern moves to a UCSF LGBT mixer on the rooftop grass patio at the Mission Bay site. (Gotta love the bounce back a sprung surface like grass provides.)\u003c/p>\n\u003cp>Smith and Rein, partners in dance for more than a decade (and housemates too), are artists-in-residence at \u003ca href=\"http://odcdance.org/\">ODC Dance Commons\u003c/a>, where they teach classes in the wildly popular \u003ca href=\"http://rhythmandmotion.com/\">Rhythm and Motion\u003c/a> program (Full disclosure: This writer has been an R&M devotee for 20 years.) \u003c/p>\n\u003cp>And, like fellow teacher \u003ca href=\"http://counterpulse.org/artists/artist-in-residence-amara-tabor-smith/\">Amara Smith\u003c/a>, the pair want to play with food in their creative work. \"San Francisco has such a strong, pulsing food culture that we're all naturally pulled to it,\" says Smith. \"I also think there's something about the sense of community around food, the act of bringing people together to share an experience, that's really appealing to tap into.\"\u003c/p>\n\u003cp>Rein and Smith, both vegetarians, cook, eat, and experiment in the kitchen together, which is the only room in their house they can dance in. They're also big fans of \u003ca href=\"http://www.bravotv.com/top-chef\">Top Chef\u003c/a>, where \u003ca href=\"http://www.elizabethfalkner.com/bio.html\">Falkner\u003c/a> has served as a judge. (This month she can be found among the competition on \u003ca href=\"http://www.foodnetwork.com/the-next-iron-chef/index.html\">The Next Iron Chef\u003c/a> on the Food Network.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/RAW.ryan_.wendy500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/RAW.ryan_.wendy500.jpg\" alt=\"In flight: Ryan T. Smith and Wendy Rein of RAWdance. Photo: R. J. Muna\" title=\"In flight: Ryan T. Smith and Wendy Rein of RAWdance. Photo: R. J. Muna\" width=\"500\" height=\"501\" class=\"alignnone size-full wp-image-34420\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>In flight: Ryan T. Smith and Wendy Rein of RAWdance.\u003c/strong> Photo: R. J. Muna\u003c/em>\u003c/p>\n\u003cp>Despite the unconventional setting, the dancers choreography exhibits classic technique with a strong physicality, set to violin music composed by Sarn Oliver, one half of \u003ca href=\"http://tangledduo.com/tangledduo.com/Tangled_home.html\">Tangled Duo\u003c/a>, which performed live in the preview run of this work last Tuesday. Scheduling conflicts prevent the San Francisco Symphony Orchestra members from performing each evening.\u003c/p>\n\u003cp>The dance world can be insular and elitist, says Smith, which is why his company performs for the public in unexpected places. \"We like to break down those boundaries by showing athletic, crafted work up close and personal without any distance from our audience,\" he says.\u003c/p>\n\u003cp>Dancing in a restaurant is not without unique challenges. \"The performance is a constant negotiation between musicality, character, spacing and safety,\" says Smith of the self-contained piece performed in the heart of the dining room while staff ferry hot food to hungry customers. \"We have to negotiate jackets hanging from chairs, purses on the floor, waiters passing by, and dropped spoons.\" He adds: \"It's a tricky situation but a fun one.\"\u003c/p>\n\u003cp>This writer can report that no food went flying (except as choreographed) during last Wednesday night's two performances and diners seemed delighted by the cheeky interlude between courses. \u003c/p>\n\u003cp>The curious and couples looking for something special for date night should snag a table at Orson tonight or tomorrow. \u003c/p>\n\u003cp>And, heads up to those who want to catch the show without forking out major money in the dining room for, say, hangar steak: The bar or lounge serve as perfectly fine spots from which to watch.\u003c/p>\n\u003cp>Orson's Happy Hour menu, now available from 5 to 8, features duck fat French fries, curry cauliflower gratin, and mac & cheese, along with $5 cocktails. Watching patrons' reactions to the seemingly spontaneous display in the dining area: Priceless.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003cbr>\n\u003ca href=\"http://orsonsf.com/orson.html\" title=\"Orson\">Orson Restaurant Bar + Lounge\u003c/a>\u003cbr>\n508 4th Street\u003cbr>\n(between Bryant & Brannan Streets)\u003cbr>\nSan Francisco\u003cbr>\n415-777-1508\u003cbr>\nOctober 18 and 19 \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Q&A with the Boxing Room’s Executive Chef Justin Simoneaux",
"title": "Q&A with the Boxing Room’s Executive Chef Justin Simoneaux",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Boxing-Room-Executive-Chef-Justin-Simoneaux400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Boxing-Room-Executive-Chef-Justin-Simoneaux400.jpg\" alt=\"Boxing Room Executive Chef Justin Simoneaux\" title=\"Boxing Room Executive Chef Justin Simoneaux\" width=\"400\" height=\"601\" class=\"alignnone size-full wp-image-34212\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Boxing Room Executive Chef Justin Simoneaux.\u003c/strong> Photo: Liza Gershman\u003c/em>\u003c/p>\n\u003cp>The Cajun and Creole dishes of his native Louisiana influence Chef Justin Simoneaux’s cooking at the recently opened \u003ca href=\"http://boxingroomsf.com/about.php\" title=\"Boxing Room\">Boxing Room\u003c/a>. Simoneaux’s affinity for coastal Louisiana cuisine stems from growing up going hunting, fishing and enjoying frequent family seafood boils, fish fries, barbecues, pig roasts, and pots of gumbo. He absorbed recipes from his mother and grandmother and began cooking in a New Orleans seafood restaurant at age 15, where he worked his way up to line cook and then became kitchen manager by age 18. To gain more training and experience, the young budding culinarian enrolled in the California Culinary Academy in San Francisco in 2005.\u003c/p>\n\u003cp>He worked and was promoted to the position of sous-chef under Chef Robert Cubberly at the now-closed \u003ca href=\"http://www.yelp.com/biz/le-petit-robert-san-francisco\" title=\"Le Petit Robert\">Le Petit Robert\u003c/a> in Russian Hill. Simoneaux says Chef Cubberly set his foundation for cooking and was a great mentor. In 2007, Simoneaux joined \u003ca href=\"http://www.coco500.com/\" title=\"Coco500\">Coco500\u003c/a> as sous-chef, working with Chef-owner Loretta Keller. She hired him as her chef-de-cuisine to open \u003ca href=\"http://www.themossroom.com/?p=downstairs\" title=\"The Moss Room\">The Moss Room\u003c/a> at the California Academy of Sciences in 2008. The restaurant garnered three stars from Michael Bauer at the \u003ca href=\"http://www.sfgate.com/cgi-bin/listings/restaurants/venue?vid=305701\">San Francisco Chronicle\u003c/a>, and was a “\u003ca href=\"http://www.sfgate.com/cgi-bin/listings/restaurants/venuetop2009?vid=305701\">Top 100 Restaurant\u003c/a>” in 2009. Chef Simoneaux was also named a San Francisco Chronicle “\u003ca href=\"http://articles.sfgate.com/2009-03-15/food/17212335_1_cooking-light-line-cook-louisiana\">Rising Star Chef\u003c/a>” that same year. At the Boxing Room—named for the box factory that was once housed there years ago—many of Simoneaux’s personal favorites are highlighted on the menu: Cajun boiled peanuts; Louisiana seafood gumbo with brown rice and house-made Tasso; deep fried alligator; and New Orleans-Style stuffed artichoke. Michael Bauer said in his two and a half star \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/08/05/FDAF1KEM5R.DTL#ixzz1aV8M9zrr\">August review\u003c/a> of the restaurant that: “You'll get excellent fried oysters, fried alligator, fried chicken and fried seafood in the po' boy, but it's far from a greasy spoon because the kitchen takes a light, fresh approach.” \u003c/p>\n\u003cp>Simoneaux lives in the Haight and is dating Lynn Silva, who is a cook at Spruce. “We met while working at The Moss Room. Started out as friends and then realized we enjoyed a lot of the same things and fell in love.” The chef said that he would soon get some R&R via a New Orleans trip for Mardi Gras and his brother’s wedding.\u003c/p>\n\u003cp>\u003cstrong>On food\u003c/strong>\u003cbr>\n“This kind of food takes time. For example, to get the right color of roux to make our gumbo, you need about an hour… and that’s before anything else hits the pot.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Where do you source ingredients?\u003c/strong>\u003cbr>\n“Most of my vegetables come from \u003ca href=\"http://www.mariquita.com/\">Mariquita Farm\u003c/a> and \u003ca href=\"http://www.fieldtofamily.com/contact.html\">Star Route Field to Family Farms\u003c/a>. For seafood, I get oysters and a couple of items from the West Coast but most of it comes from Louisiana.” \u003c/p>\n\u003cp>\u003cstrong>Favorite 2-3 food & drink spots?\u003c/strong>\u003cbr>\n “\u003ca href=\"http://www.alembicbar.com/\" title=\"Alembic Bar\">Alembic\u003c/a>: I love their cocktails. Even if I’m not hungry I always find myself ordering the duck hearts and a slider, no matter what kind they are serving. \u003c/p>\n\u003cp>\u003ca href=\"http://www.absinthe.com/\" title=\"Absinthe\">Absinthe\u003c/a>: I go there after work since it’s only a block away. For a perfect late night snack, I go for the soft garlic pretzel and spicy pork meatballs. The cocktails are always great.\u003c/p>\n\u003cp>Recently, I’ve found myself at \u003ca href=\"http://wingwingssf.com/\" title=\"Wing Wings\">Wing Wings\u003c/a> on my days off. I love their wings and usually wash down the spice over a cold beer at \u003ca href=\"http://www.yelp.com/biz/gold-cane-cocktail-lounge-san-francisco\" title=\"The Gold Cane\">The Gold Cane\u003c/a>.”\u003c/p>\n\u003cp>\u003cstrong>Date night favorites? \u003c/strong>\u003cbr>\n“The lady and myself are suckers for sushi. Our favorite go-to spot would probably be \u003ca href=\"http://www.domosf.com/\" title=\"Domo\">Domo\u003c/a> in Hayes Valley.”\u003cbr>\n\u003cstrong>\u003cbr>\nWhat’s your guiltiest food pleasure?\u003c/strong>\u003cbr>\n “I’ve been known to whip up a packet of Top Ramen. I don’t know why, but it is good.”\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with friends and family?\u003c/strong>\u003cbr>\n “It would have to be a classic crawfish boil with all the fixins’ -- potatoes, corn, mushrooms, sausage, artichokes and ice cold beer (which I have all of this tattooed on my arm). My friends are all in the business, so we mostly cook together at one of our houses or in the park.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Justins-Tattoo-400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Justins-Tattoo-400.jpg\" alt=\"Justins Tattoo\" title=\"Justins Tattoo\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-34210\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Justin's Tattoo\u003c/strong>\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/24/2011/10/Boxing-Room-Executive-Chef-Justin-Simoneaux400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Boxing-Room-Executive-Chef-Justin-Simoneaux400.jpg\" alt=\"Boxing Room Executive Chef Justin Simoneaux\" title=\"Boxing Room Executive Chef Justin Simoneaux\" width=\"400\" height=\"601\" class=\"alignnone size-full wp-image-34212\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Boxing Room Executive Chef Justin Simoneaux.\u003c/strong> Photo: Liza Gershman\u003c/em>\u003c/p>\n\u003cp>The Cajun and Creole dishes of his native Louisiana influence Chef Justin Simoneaux’s cooking at the recently opened \u003ca href=\"http://boxingroomsf.com/about.php\" title=\"Boxing Room\">Boxing Room\u003c/a>. Simoneaux’s affinity for coastal Louisiana cuisine stems from growing up going hunting, fishing and enjoying frequent family seafood boils, fish fries, barbecues, pig roasts, and pots of gumbo. He absorbed recipes from his mother and grandmother and began cooking in a New Orleans seafood restaurant at age 15, where he worked his way up to line cook and then became kitchen manager by age 18. To gain more training and experience, the young budding culinarian enrolled in the California Culinary Academy in San Francisco in 2005.\u003c/p>\n\u003cp>He worked and was promoted to the position of sous-chef under Chef Robert Cubberly at the now-closed \u003ca href=\"http://www.yelp.com/biz/le-petit-robert-san-francisco\" title=\"Le Petit Robert\">Le Petit Robert\u003c/a> in Russian Hill. Simoneaux says Chef Cubberly set his foundation for cooking and was a great mentor. In 2007, Simoneaux joined \u003ca href=\"http://www.coco500.com/\" title=\"Coco500\">Coco500\u003c/a> as sous-chef, working with Chef-owner Loretta Keller. She hired him as her chef-de-cuisine to open \u003ca href=\"http://www.themossroom.com/?p=downstairs\" title=\"The Moss Room\">The Moss Room\u003c/a> at the California Academy of Sciences in 2008. The restaurant garnered three stars from Michael Bauer at the \u003ca href=\"http://www.sfgate.com/cgi-bin/listings/restaurants/venue?vid=305701\">San Francisco Chronicle\u003c/a>, and was a “\u003ca href=\"http://www.sfgate.com/cgi-bin/listings/restaurants/venuetop2009?vid=305701\">Top 100 Restaurant\u003c/a>” in 2009. Chef Simoneaux was also named a San Francisco Chronicle “\u003ca href=\"http://articles.sfgate.com/2009-03-15/food/17212335_1_cooking-light-line-cook-louisiana\">Rising Star Chef\u003c/a>” that same year. At the Boxing Room—named for the box factory that was once housed there years ago—many of Simoneaux’s personal favorites are highlighted on the menu: Cajun boiled peanuts; Louisiana seafood gumbo with brown rice and house-made Tasso; deep fried alligator; and New Orleans-Style stuffed artichoke. Michael Bauer said in his two and a half star \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/08/05/FDAF1KEM5R.DTL#ixzz1aV8M9zrr\">August review\u003c/a> of the restaurant that: “You'll get excellent fried oysters, fried alligator, fried chicken and fried seafood in the po' boy, but it's far from a greasy spoon because the kitchen takes a light, fresh approach.” \u003c/p>\n\u003cp>Simoneaux lives in the Haight and is dating Lynn Silva, who is a cook at Spruce. “We met while working at The Moss Room. Started out as friends and then realized we enjoyed a lot of the same things and fell in love.” The chef said that he would soon get some R&R via a New Orleans trip for Mardi Gras and his brother’s wedding.\u003c/p>\n\u003cp>\u003cstrong>On food\u003c/strong>\u003cbr>\n“This kind of food takes time. For example, to get the right color of roux to make our gumbo, you need about an hour… and that’s before anything else hits the pot.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Where do you source ingredients?\u003c/strong>\u003cbr>\n“Most of my vegetables come from \u003ca href=\"http://www.mariquita.com/\">Mariquita Farm\u003c/a> and \u003ca href=\"http://www.fieldtofamily.com/contact.html\">Star Route Field to Family Farms\u003c/a>. For seafood, I get oysters and a couple of items from the West Coast but most of it comes from Louisiana.” \u003c/p>\n\u003cp>\u003cstrong>Favorite 2-3 food & drink spots?\u003c/strong>\u003cbr>\n “\u003ca href=\"http://www.alembicbar.com/\" title=\"Alembic Bar\">Alembic\u003c/a>: I love their cocktails. Even if I’m not hungry I always find myself ordering the duck hearts and a slider, no matter what kind they are serving. \u003c/p>\n\u003cp>\u003ca href=\"http://www.absinthe.com/\" title=\"Absinthe\">Absinthe\u003c/a>: I go there after work since it’s only a block away. For a perfect late night snack, I go for the soft garlic pretzel and spicy pork meatballs. The cocktails are always great.\u003c/p>\n\u003cp>Recently, I’ve found myself at \u003ca href=\"http://wingwingssf.com/\" title=\"Wing Wings\">Wing Wings\u003c/a> on my days off. I love their wings and usually wash down the spice over a cold beer at \u003ca href=\"http://www.yelp.com/biz/gold-cane-cocktail-lounge-san-francisco\" title=\"The Gold Cane\">The Gold Cane\u003c/a>.”\u003c/p>\n\u003cp>\u003cstrong>Date night favorites? \u003c/strong>\u003cbr>\n“The lady and myself are suckers for sushi. Our favorite go-to spot would probably be \u003ca href=\"http://www.domosf.com/\" title=\"Domo\">Domo\u003c/a> in Hayes Valley.”\u003cbr>\n\u003cstrong>\u003cbr>\nWhat’s your guiltiest food pleasure?\u003c/strong>\u003cbr>\n “I’ve been known to whip up a packet of Top Ramen. I don’t know why, but it is good.”\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with friends and family?\u003c/strong>\u003cbr>\n “It would have to be a classic crawfish boil with all the fixins’ -- potatoes, corn, mushrooms, sausage, artichokes and ice cold beer (which I have all of this tattooed on my arm). My friends are all in the business, so we mostly cook together at one of our houses or in the park.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Justins-Tattoo-400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Justins-Tattoo-400.jpg\" alt=\"Justins Tattoo\" title=\"Justins Tattoo\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-34210\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Justin's Tattoo\u003c/strong>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/cp510-560group.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/cp510-560group.jpg\" alt=\"Guests and host, Leslie Sbrocco taping episode 610 of Check, Please! Bay Area at KQED.\" title=\"Guests and host, Leslie Sbrocco taping episode 610 of Check, Please! Bay Area at KQED.\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34132\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong> Guests and host Leslie Sbrocco, having fun taping episode 610 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 6: episode 10 airs Thursday October 13 at 7:30pm on KQED TV 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6030\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will be sharing wine tips with each episode.\u003c/p>\n\u003cp>The tenth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6033\">La Mexicana Restaurant\u003c/a> (Oakland), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6039\">Kabuto Sushi\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6043\">Pazzia Restaurant & Pizzeria\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- Making Vinegar from Leftover Wine\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/E5xd8kSTXck\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/cp510-560group.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/cp510-560group.jpg\" alt=\"Guests and host, Leslie Sbrocco taping episode 610 of Check, Please! Bay Area at KQED.\" title=\"Guests and host, Leslie Sbrocco taping episode 610 of Check, Please! Bay Area at KQED.\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34132\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong> Guests and host Leslie Sbrocco, having fun taping episode 610 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 6: episode 10 airs Thursday October 13 at 7:30pm on KQED TV 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6030\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will be sharing wine tips with each episode.\u003c/p>\n\u003cp>The tenth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6033\">La Mexicana Restaurant\u003c/a> (Oakland), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6039\">Kabuto Sushi\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6043\">Pazzia Restaurant & Pizzeria\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- Making Vinegar from Leftover Wine\u003c/strong>\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/cp609-group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/cp609-group560.jpg\" alt=\"Guests and host, Leslie Sbrocco taping episode 609 of Check, Please! Bay Area at KQED. Photo by Wendy Goodfriend\" title=\"Guests and host, Leslie Sbrocco taping episode 609 of Check, Please! Bay Area at KQED. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-33981\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong> Guests and host, Leslie Sbrocco taping episode 609 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 6: episode 9 airs Friday October 7 at 1pm and 8:30pm on KQED TV 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5897\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will be sharing wine tips with each episode.\u003c/p>\n\u003cp>The ninth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5919\">Pork Store Café\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5925\">Pizzaiolo\u003c/a> (Oakland) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5934\">Zarzuela\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- What to do with Leftover Wine\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/_LcBqrYVtx4\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/cp608-group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/cp608-group560.jpg\" alt=\"Check, Please! Bay Area - taping episode 608 on set at KQED. Photo by Wendy Goodfriend\" title=\"Check, Please! Bay Area - taping episode 608 on set at KQED. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-33790\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong> Guests and host, Leslie Sbrocco taping episode 608 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 6: episode 8 airs Thursday September 29 at 7:30pm on KQED TV 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5781\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will be sharing wine tips with each episode.\u003c/p>\n\u003cp>The eighth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5809\">DOSA on Fillmore\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5817\">Sapore Italiano Ristorante\u003c/a> (Burlingame) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5813\">Gather\u003c/a> (Berkeley).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- Alternative Packaging Trends\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/s6ajGTogt1s\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
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"disqusTitle": "A Promising Lunch Break at Oakland's Local Cafe",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/local.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/local.jpg\" alt=\"local cafe\" title=\"local cafe\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-33285\">\u003c/a>\u003c/p>\n\u003cp>In under a month, newcomer Local Cafe is already charming Piedmont Avenue neighbors and luring Oaklanders for a morning coffee or a quick bite to eat. Owners Megan Burke and David Crombie joined up with Colin Etezadi, formerly of \u003ca href=\"http://bootandshoeservice.com/\">Boot and Shoe Service\u003c/a>, \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a> and \u003ca href=\"http://www.caminorestaurant.com/\">Camino\u003c/a>, to craft a menu that is seasonal, well-crafted, and relies on many local ingredients and products. \u003c/p>\n\u003cp>For breakfast, they serve drip coffee and espresso beverages from \u003ca href=\"http://www.graffeo.com/\">Graffeo\u003c/a> along with fresh-squeezed juices, housemade granola, breakfast sandwiches, toast and \u003ca href=\"http://innajam.com/\">INNA\u003c/a> Jam, and pastries from \u003ca href=\"http://starterbakery.com/\">Starter Bakery\u003c/a>. I have yet to get over there in the morning, but I've heard rumors that the espresso drinks alone are worth the jaunt. I can attest that this is certainly the case with the salads and sandwiches.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_0775.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_0775.jpg\" alt=\"\" title=\"Local Cafe\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-33349\">\u003c/a>\u003cbr>\n\u003cem>Interior of Local Cafe\u003c/em>\u003c/p>\n\u003cp>When you walk in for lunch, you're met with warm, modern decor (think \u003ca href=\"http://www.dopoadesso.com/adesso/\">Adesso\u003c/a> with a cooler color palate), oversized lighting fixtures, chalkboard menus and a lovely community table. Walking up to the register, you'll see a cold case full of fun bottled beverages including lemonades, root beers, small bottles of Dr. Pepper and juices and teas. We were seated and given paper menus although I noticed a few couples ordering right at the counter, so it looks like it could go either way depending on how busy it is at the time. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bread.jpg\" alt=\"cheese plate at Local Cafe\" title=\"cheese plate at Local Cafe\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-33286\">\u003c/a>\u003cbr>\n\u003cem>Cheese Platter at Local Cafe\u003c/em>\u003c/p>\n\u003cp>We began with a few housemade iced teas and the Cheese Platter which featured fresh pears and a few different kinds of soft cheeses. I have to say that I do like a firm salty cheese with my pears as well; this would be a nice addition. Other than that, the pears and cheeses are accompanied by thinly sliced, toasted bread and it makes for a nice nibble while you're waiting for your lunch to arrive.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_0779.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_0779.jpg\" alt=\"chefs salad\" title=\"chefs salad\" width=\"500\" height=\"347\" class=\"alignnone size-full wp-image-33287\">\u003c/a>\u003cbr>\n\u003cem>Chef's Salad\u003c/em>\u003c/p>\n\u003cp>My handsome dining partner and I split the Chef's Salad and the Egg Salad Sandwich served on an \u003ca href=\"http://www.acmebread.com/\">Acme\u003c/a> roll. I always associate Chef's Salads with bad, corporate cafeterias but I hadn't tried one in so long and it was the most substantial salad on the menu so we went for it. The lettuce was nice and crisp and the salad itself was lightly dressed and seasoned. This is a good one to split with someone in conjunction with another dish--I think on its own it might be a little on the not-all-that-special side. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_0780.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_0780.jpg\" alt=\"egg salad sandwich\" title=\"egg salad sandwich\" width=\"500\" height=\"336\" class=\"alignnone size-full wp-image-33288\">\u003c/a>\u003cbr>\n\u003cem>Egg Salad Sandwich\u003c/em>\u003c/p>\n\u003cp>The Egg Salad Sandwich, on the other hand, veers to the other end of the spectrum: it is a very special sandwich. So often the problem with egg salad sandwiches is that the eggs can be over-boiled and turn into a crumbly mess only held together by gobs of mayonnaise. Not at Local Cafe. Here the eggs are soft boiled and mayonnaise is used only sparingly. There are capers and watercress and great crusty bread. While I did share this sandwich, I probably wouldn't again--it's one you're going to want to enjoy all on your own.\u003c/p>\n\u003cp>After lunch, there are a few cookies and simple desserts along with \u003ca href=\"http://tarasorganic.com/\">Tara's Ice cream\u003c/a>. When we were finishing up lunch, we asked about the root beer they sold and how sweet it was compared to more commercial root beers. Co-owner David Crombie was working the register and checking in with his customers but he took the time to actually pour us a sample and chat about our favorite brands. It's apparent from the beginning when we walked in and were greeted quickly by the inviting interior and the friendly waitstaff that this was a promising spot on Piedmont Avenue. It became even more apparent as we were leaving and chatting with David about soda, sunshine, and Oakland in general. Isn't this how all good lunches should end?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/local-cafe-oakland\">Local Cafe\u003c/a>\u003cbr>\n4395 Piedmont Avenue, Oakland CA\u003cbr>\n(510) 922-8249\u003cbr>\nHours: Tuesday-Sunday, 7am-3pm\u003c/p>\n\n",
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"excerpt": "Megan Gordon discusses her recent fantastic lunch hour at Oakland's Local Cafe.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/local.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/local.jpg\" alt=\"local cafe\" title=\"local cafe\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-33285\">\u003c/a>\u003c/p>\n\u003cp>In under a month, newcomer Local Cafe is already charming Piedmont Avenue neighbors and luring Oaklanders for a morning coffee or a quick bite to eat. Owners Megan Burke and David Crombie joined up with Colin Etezadi, formerly of \u003ca href=\"http://bootandshoeservice.com/\">Boot and Shoe Service\u003c/a>, \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a> and \u003ca href=\"http://www.caminorestaurant.com/\">Camino\u003c/a>, to craft a menu that is seasonal, well-crafted, and relies on many local ingredients and products. \u003c/p>\n\u003cp>For breakfast, they serve drip coffee and espresso beverages from \u003ca href=\"http://www.graffeo.com/\">Graffeo\u003c/a> along with fresh-squeezed juices, housemade granola, breakfast sandwiches, toast and \u003ca href=\"http://innajam.com/\">INNA\u003c/a> Jam, and pastries from \u003ca href=\"http://starterbakery.com/\">Starter Bakery\u003c/a>. I have yet to get over there in the morning, but I've heard rumors that the espresso drinks alone are worth the jaunt. I can attest that this is certainly the case with the salads and sandwiches.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_0775.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_0775.jpg\" alt=\"\" title=\"Local Cafe\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-33349\">\u003c/a>\u003cbr>\n\u003cem>Interior of Local Cafe\u003c/em>\u003c/p>\n\u003cp>When you walk in for lunch, you're met with warm, modern decor (think \u003ca href=\"http://www.dopoadesso.com/adesso/\">Adesso\u003c/a> with a cooler color palate), oversized lighting fixtures, chalkboard menus and a lovely community table. Walking up to the register, you'll see a cold case full of fun bottled beverages including lemonades, root beers, small bottles of Dr. Pepper and juices and teas. We were seated and given paper menus although I noticed a few couples ordering right at the counter, so it looks like it could go either way depending on how busy it is at the time. \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/24/2011/09/bread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bread.jpg\" alt=\"cheese plate at Local Cafe\" title=\"cheese plate at Local Cafe\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-33286\">\u003c/a>\u003cbr>\n\u003cem>Cheese Platter at Local Cafe\u003c/em>\u003c/p>\n\u003cp>We began with a few housemade iced teas and the Cheese Platter which featured fresh pears and a few different kinds of soft cheeses. I have to say that I do like a firm salty cheese with my pears as well; this would be a nice addition. Other than that, the pears and cheeses are accompanied by thinly sliced, toasted bread and it makes for a nice nibble while you're waiting for your lunch to arrive.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_0779.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_0779.jpg\" alt=\"chefs salad\" title=\"chefs salad\" width=\"500\" height=\"347\" class=\"alignnone size-full wp-image-33287\">\u003c/a>\u003cbr>\n\u003cem>Chef's Salad\u003c/em>\u003c/p>\n\u003cp>My handsome dining partner and I split the Chef's Salad and the Egg Salad Sandwich served on an \u003ca href=\"http://www.acmebread.com/\">Acme\u003c/a> roll. I always associate Chef's Salads with bad, corporate cafeterias but I hadn't tried one in so long and it was the most substantial salad on the menu so we went for it. The lettuce was nice and crisp and the salad itself was lightly dressed and seasoned. This is a good one to split with someone in conjunction with another dish--I think on its own it might be a little on the not-all-that-special side. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_0780.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_0780.jpg\" alt=\"egg salad sandwich\" title=\"egg salad sandwich\" width=\"500\" height=\"336\" class=\"alignnone size-full wp-image-33288\">\u003c/a>\u003cbr>\n\u003cem>Egg Salad Sandwich\u003c/em>\u003c/p>\n\u003cp>The Egg Salad Sandwich, on the other hand, veers to the other end of the spectrum: it is a very special sandwich. So often the problem with egg salad sandwiches is that the eggs can be over-boiled and turn into a crumbly mess only held together by gobs of mayonnaise. Not at Local Cafe. Here the eggs are soft boiled and mayonnaise is used only sparingly. There are capers and watercress and great crusty bread. While I did share this sandwich, I probably wouldn't again--it's one you're going to want to enjoy all on your own.\u003c/p>\n\u003cp>After lunch, there are a few cookies and simple desserts along with \u003ca href=\"http://tarasorganic.com/\">Tara's Ice cream\u003c/a>. When we were finishing up lunch, we asked about the root beer they sold and how sweet it was compared to more commercial root beers. Co-owner David Crombie was working the register and checking in with his customers but he took the time to actually pour us a sample and chat about our favorite brands. It's apparent from the beginning when we walked in and were greeted quickly by the inviting interior and the friendly waitstaff that this was a promising spot on Piedmont Avenue. It became even more apparent as we were leaving and chatting with David about soda, sunshine, and Oakland in general. Isn't this how all good lunches should end?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/local-cafe-oakland\">Local Cafe\u003c/a>\u003cbr>\n4395 Piedmont Avenue, Oakland CA\u003cbr>\n(510) 922-8249\u003cbr>\nHours: Tuesday-Sunday, 7am-3pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Team-with-Gaston-Acurio560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Team-with-Gaston-Acurio560.jpg\" alt=\"Team with Gaston Acurio\" title=\"Team with Gaston Acurio\" width=\"560\" height=\"363\" class=\"alignnone size-full wp-image-33365\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>La Mar kitchen crew. Chef de Cuisine Dennis Arvizu is second from right.\u003c/strong> Photo courtesy of Dennis Arvizu\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lamarcebicheria.com/web/index.php\">La Mar Cebichería Peruana\u003c/a>, on the Embarcadero in San Francisco, will celebrate its third birthday on September 25. Live music from a Criolla band and complimentary shots of Pisco Sour will be served up for all dining guests for this shindig. Reservations are recommended if you plan on eating at a table; the lounge will be come as you are. \u003c/p>\n\u003cp>La Mar’s Chef de Cuisine Dennis Arvizu caught up with Bay Area Bites via email interview while in the midst of planning for the birthday. La Mar has a new menu with lower dish prices, and is meant for tapas style sharing. Signature Peruvian dishes as cebiches, anticuchos, causas and lomo saltado are part of this updated menu. Arvizu said of the updated plates that, “Aji Amarillo and Aji Panca bring the Peruvian essence to every bite.”\u003c/p>\n\u003cp>The East Bay resident is originally from San Diego and had food leanings at an early age. “I grew up going across the border to Baja California. I remember standing in long lines waiting for my morning tacos. Nothing beat a hand made tortilla, and fresh salsa. This was usually the routine before heading out to sea on fishing trips with my dad. We’d catch fish, clean them out and try the meat right on the boat. Every fish had its own flavor. These trips led to my curiosity of the culinary world.”\u003c/p>\n\u003cp>Arvizu has worked at \u003ca href=\"http://www.yelp.com/biz/mariposa-coral-gables\">Mariposa\u003c/a> in Coral Gables, \u003ca href=\"http://www.frenchculinary.com/lecole/index.html\">L’Ecole\u003c/a> and \u003ca href=\"http://www.rosamexicano.com/Locations/NewYorkNYLincolnCenter/tabid/96/Default.aspx\">Rosa Mexicano\u003c/a> in Manhattan, and staged for two summers in Mexico. He attended UC Santa Cruz, where he met his girlfriend of over six years, Mariana, who is a Bay Area native. The two remained friendly when Arvizu decided to finish college in Southern California. “After graduating from the University of San Diego, I attended The French Culinary Institute in New York City. Next I ventured off to South Florida and got a feel for Caribbean cuisine and introduced to Peruvian cuisine. I moved to the Bay Area in July of 2008 to work for La Mar.” The chef plans to travel to Spain in the spring of next year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Mariana-and-Me-Napa300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Mariana-and-Me-Napa300.jpg\" alt=\"Dennis Arvizu and Mariana Sanchez in Napa. Photo courtesy of Dennis Arvizu\" title=\"Dennis Arvizu and Mariana Sanchez in Napa. Photo courtesy of Dennis Arvizu\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-33402\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Dennis Arvizu and Mariana Sanchez in Napa.\u003c/strong> Photo courtesy of Dennis Arvizu\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Where do you source ingredients for the restaurant?\u003c/strong>\u003cbr>\nWe work closely with \u003ca href=\"http://www.montereyfish.com/\">Monterey Fish Market\u003c/a> and \u003ca href=\"http://www.royalhawaiianseafood.com/\">Royal Hawaiian\u003c/a> to maintain the highest level of quality. Our Peruvian ingredients are harder to source than most other foreign ingredients. We import all our bases from Peru. Due to the novelty of this cuisine in the states, Peruvian products are limited.\u003c/p>\n\u003cp>\u003cstrong>Tell us about the restaurant’s new Lonchera “on the go” menu from La Mar’s café:\u003c/strong>\u003cbr>\nOur goal with the café is to capture the essence of La Mar’s flavors in a to-go package for customers. “La Lonchera” (the lunch box) consists of a Peruvian sandwich, a choice of a side salad or house-made chips and salsa, and an Alfajor (cookie). \u003c/p>\n\u003cp>\u003cstrong>What are your favorite food & drink spots?\u003c/strong>\u003cbr>\nI’m a fan of tapas, in a more casual environment. In Oakland, there is \u003ca href=\"http://www.barlata.com/\">Barlata\u003c/a>, with an extensive menu. Their gambas al Ajillo are spectacular. In the city there is \u003ca href=\"http://www.lalolasf.com/\">LaLoLa Bar de Tapas\u003c/a>, with a smaller menu. I can never pass up their patatas bravas. On weekends, I go to the local Taqueria Los Gallos for home-style Menudo.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\nHomemade tortilla chips and salsa made in a \u003ca href=\"http://en.wikipedia.org/wiki/Molcajete\">molcajete\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with friends and/or family?\u003c/strong>\u003cbr>\nGrowing up, my father and I always cooked outdoors over a wood-fire grill. One of the favorites was “Pescado Zarandeado,” which is a whole fish butterflied, marinated in chiles and spices, grilled and served family style in the center of the table. \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/24/2011/09/Team-with-Gaston-Acurio560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Team-with-Gaston-Acurio560.jpg\" alt=\"Team with Gaston Acurio\" title=\"Team with Gaston Acurio\" width=\"560\" height=\"363\" class=\"alignnone size-full wp-image-33365\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>La Mar kitchen crew. Chef de Cuisine Dennis Arvizu is second from right.\u003c/strong> Photo courtesy of Dennis Arvizu\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lamarcebicheria.com/web/index.php\">La Mar Cebichería Peruana\u003c/a>, on the Embarcadero in San Francisco, will celebrate its third birthday on September 25. Live music from a Criolla band and complimentary shots of Pisco Sour will be served up for all dining guests for this shindig. Reservations are recommended if you plan on eating at a table; the lounge will be come as you are. \u003c/p>\n\u003cp>La Mar’s Chef de Cuisine Dennis Arvizu caught up with Bay Area Bites via email interview while in the midst of planning for the birthday. La Mar has a new menu with lower dish prices, and is meant for tapas style sharing. Signature Peruvian dishes as cebiches, anticuchos, causas and lomo saltado are part of this updated menu. Arvizu said of the updated plates that, “Aji Amarillo and Aji Panca bring the Peruvian essence to every bite.”\u003c/p>\n\u003cp>The East Bay resident is originally from San Diego and had food leanings at an early age. “I grew up going across the border to Baja California. I remember standing in long lines waiting for my morning tacos. Nothing beat a hand made tortilla, and fresh salsa. This was usually the routine before heading out to sea on fishing trips with my dad. We’d catch fish, clean them out and try the meat right on the boat. Every fish had its own flavor. These trips led to my curiosity of the culinary world.”\u003c/p>\n\u003cp>Arvizu has worked at \u003ca href=\"http://www.yelp.com/biz/mariposa-coral-gables\">Mariposa\u003c/a> in Coral Gables, \u003ca href=\"http://www.frenchculinary.com/lecole/index.html\">L’Ecole\u003c/a> and \u003ca href=\"http://www.rosamexicano.com/Locations/NewYorkNYLincolnCenter/tabid/96/Default.aspx\">Rosa Mexicano\u003c/a> in Manhattan, and staged for two summers in Mexico. He attended UC Santa Cruz, where he met his girlfriend of over six years, Mariana, who is a Bay Area native. The two remained friendly when Arvizu decided to finish college in Southern California. “After graduating from the University of San Diego, I attended The French Culinary Institute in New York City. Next I ventured off to South Florida and got a feel for Caribbean cuisine and introduced to Peruvian cuisine. I moved to the Bay Area in July of 2008 to work for La Mar.” The chef plans to travel to Spain in the spring of next year.\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/24/2011/09/Mariana-and-Me-Napa300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Mariana-and-Me-Napa300.jpg\" alt=\"Dennis Arvizu and Mariana Sanchez in Napa. Photo courtesy of Dennis Arvizu\" title=\"Dennis Arvizu and Mariana Sanchez in Napa. Photo courtesy of Dennis Arvizu\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-33402\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Dennis Arvizu and Mariana Sanchez in Napa.\u003c/strong> Photo courtesy of Dennis Arvizu\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Where do you source ingredients for the restaurant?\u003c/strong>\u003cbr>\nWe work closely with \u003ca href=\"http://www.montereyfish.com/\">Monterey Fish Market\u003c/a> and \u003ca href=\"http://www.royalhawaiianseafood.com/\">Royal Hawaiian\u003c/a> to maintain the highest level of quality. Our Peruvian ingredients are harder to source than most other foreign ingredients. We import all our bases from Peru. Due to the novelty of this cuisine in the states, Peruvian products are limited.\u003c/p>\n\u003cp>\u003cstrong>Tell us about the restaurant’s new Lonchera “on the go” menu from La Mar’s café:\u003c/strong>\u003cbr>\nOur goal with the café is to capture the essence of La Mar’s flavors in a to-go package for customers. “La Lonchera” (the lunch box) consists of a Peruvian sandwich, a choice of a side salad or house-made chips and salsa, and an Alfajor (cookie). \u003c/p>\n\u003cp>\u003cstrong>What are your favorite food & drink spots?\u003c/strong>\u003cbr>\nI’m a fan of tapas, in a more casual environment. In Oakland, there is \u003ca href=\"http://www.barlata.com/\">Barlata\u003c/a>, with an extensive menu. Their gambas al Ajillo are spectacular. In the city there is \u003ca href=\"http://www.lalolasf.com/\">LaLoLa Bar de Tapas\u003c/a>, with a smaller menu. I can never pass up their patatas bravas. On weekends, I go to the local Taqueria Los Gallos for home-style Menudo.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\nHomemade tortilla chips and salsa made in a \u003ca href=\"http://en.wikipedia.org/wiki/Molcajete\">molcajete\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with friends and/or family?\u003c/strong>\u003cbr>\nGrowing up, my father and I always cooked outdoors over a wood-fire grill. One of the favorites was “Pescado Zarandeado,” which is a whole fish butterflied, marinated in chiles and spices, grilled and served family style in the center of the table. \u003c/p>\n\n\u003c/div>\u003c/p>",
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