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"disqusTitle": "Outerlands: The Best Out-of-the Way Restaurant in San Francisco",
"title": "Outerlands: The Best Out-of-the Way Restaurant in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/header-photo-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/header-photo-1.jpg\" alt=\"outerlands\" title=\"outerlands\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-32885\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a> is the kind of restaurant that you dream about stumbling upon. Ironically, I've lived in the Bay Area for years now and I just recently met a friend at Outerlands for the first time. And then went back. And then went back again. It's the kind of place you don't want to tell too many people about but at the same time you can't stop gushing anytime someone asks you where they should eat in they city. And so it's come to be, quickly: Outerlands is my favorite restaurant in San Francisco. Hands down. \u003c/p>\n\u003cp>I've noticed a funny thing happens when I try to explain why I love Outerlands to people. I become vague. There are hand gestures and lots of \"seriously, just trust me's.\" You walk in the front door and feel immediately at home in the space and at home in the neighborhood that is the Outer Sunset. The restaurant itself has beautiful salvaged fence-wood walls, a long bar with tangled driftwood pieces hanging here and there, and a small smattering of tables. All of this adds up to an undeniably warm and rustic ambiance. It reminds me, in that way, of \u003ca href=\"http://www.bigsurbakery.com/#/home\">Big Sur Bakery\u003c/a>. There aren't many restaurants around that make you feel so comfortable and so at home so quickly. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/outerlands.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/outerlands.jpg\" alt=\"outerlands\" title=\"outerlands\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-32879\">\u003c/a>\u003cbr>\n\u003cem>Outerlands on a Cool August Evening\u003c/em>\u003c/p>\n\u003cp>If you're not familiar with the \u003ca href=\"http://www.sfgate.com/neighborhoods/sf/outersunset/\">Outer Sunset\u003c/a> neighborhood, it's s a foggy little enclave pretty far removed from downtown San Francisco--not necessarily in miles but in mood and certainly in weather patterns. It's a hop away from Ocean Beach and hosts a few other great spots to check out, including \u003ca href=\"http://www.troublecoffee.com/\">Trouble Coffee\u003c/a>,\u003ca href=\"http://www.yelp.com/biz/polly-ann-ice-cream-san-francisco\">Polly Ann Ice Cream\u003c/a> and \u003ca href=\"http://devilsteethbakingcompany.com/\">Devil's Teeth Baking Company.\u003c/a> There are surf shops, music shops, bigger apartments, and wider streets. And there's bread. Oh, is there ever bread. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can't talk about the food at Outerlands until you mention the bread. David Muller and Lana Porcello set out to open a warm, inviting cafe with simple, beautiful food and Muller's bread is very much at the centerpiece of that. He learned the technique for his Levain loaf from \u003ca href=\"http://www.tartinebakery.com/\">Tartine's\u003c/a> Chad Robertson, and I think it actually differs a great deal (in a good way). Muller's loaves are dark on the outside with a surprisingly tender crumb on the inside. They somehow straddle the line between the best sourdough you've ever tasted and a really nice loaf of whole-wheat bread. The folks at Outerlands serve it in fat wedges alongside soups and salads. It's also, obviously, the foundation of many a sandwich. Or order it straight up with a bit of homemade butter or \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> Mount Tam cheese. I'm not sure it gets much better than that.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/soup.jpg\" alt=\"broccoli soup\" title=\"broccoli soup\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-32880\">\u003c/a>\u003cbr>\n\u003cem>Broccoli Soup and a Glance at the Menu\u003c/em>\u003c/p>\n\u003cp>While I can't speak to the brunch at Outerlands, I can say that I've heard rumors that the Dutch pancake and the open-faced egg sandwich are worth traveling distances for. Dinner is similarly worth traveling for. What to order? Every time I've eaten at Outerlands I always order soup. It's something they do very, very well and fits perfectly into any meal whether you're at a cozy indoor table or under the heat lamps outside. The first time I ordered a potato leek soup that our waiter mentioned he'd made that night with a bunch of different odds and ends they had in the kitchen (a little of this, a little of that). He was very proud of it; I couldn't not order it. The soup was exquisite. So when I returned recently, I ordered the broccoli soup which was equally fantastic. Not at all too creamy or heavy. We sopped up the remaining few spoonfuls with a hunk of bread and butter. That, in and of itself, could be a lovely little meal.\u003c/p>\n\u003cp>Beyond the soup and bread though, there are a few different ways to approach dining at Outerlands. I generally share a few small plates with my dining partner although you could certainly go the more traditional entree route as well. Their salads are all simple and beautiful. They generally have one featuring bitter greens which I love and appreciate, but which-- I've learned--not everyone feels the same way about. On a recent trip, I had a wonderful mustard greens salad with figs and walnuts. We also ordered the local sardines with quinoa and pole bean salad served with tomato jam. The menu changes often, but you can always count on a soup, a few salads, special side plates, and a few more substantial entrees and seasonal desserts. \u003c/p>\n\u003cp>Outerlands opens for dinner at 6 p.m.; the list begins filling up promptly at that time. If you don't feel like waiting (although I find waiting and lingering around the block to be quite lovely), plan on getting there close to 6. They have a nice, small beer and wine list in addition to their new-ish cocktail program that begins at 6 p.m. and runs until 10:45. The three nightly drinks all feature a different spirit. For example, the night I was there recently, they were serving tequila, rum, and gin-based cocktails--all with interesting herb and botanical complements that make actually choosing just one rather difficult. After dinner, be sure to order a pot of \u003ca href=\"http://sightglasscoffee.com/\">Sightglass\u003c/a> coffee to share with your tablemate. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/coffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/coffee.jpg\" alt=\"coffee at outerlands\" title=\"coffee at outerlands\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-32881\">\u003c/a>\u003cbr>\n\u003cem>After-Dinner Coffee from Sightglass\u003c/em>\u003c/p>\n\u003cp>Each time I've been to Outerlands I've run into an old friend. The first time I was there it happened to be an old high school friend I hadn't seen for years. Most recently, it was a writing friend that lives up in Portland. Both times we hugged each other and stared in shock, asking one another what the heck we were doing. And both times, the answer was a silent look around the room, a look back at one another, and a nod in recognition that there really couldn't be a better place to spend an evening in San Francisco. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://g.co/maps/jgqm8\">Map\u003c/a>\u003cbr>\n4001 Judah Street\u003cbr>\nSan Francisco, CA 94122\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 661-6140\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues.-Sat. Lunch: 11am-3pm; Dinner: 6pm-10pm\u003cbr>\nSunday Brunch: 10am-2:30pm\u003cbr>\nClosed Sunday evenings and all day Monday\u003c/p>\n\n",
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"excerpt": "Megan Gordon reviews her very favorite restaurant in all of San Francisco: Outerlands",
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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/header-photo-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/header-photo-1.jpg\" alt=\"outerlands\" title=\"outerlands\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-32885\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a> is the kind of restaurant that you dream about stumbling upon. Ironically, I've lived in the Bay Area for years now and I just recently met a friend at Outerlands for the first time. And then went back. And then went back again. It's the kind of place you don't want to tell too many people about but at the same time you can't stop gushing anytime someone asks you where they should eat in they city. And so it's come to be, quickly: Outerlands is my favorite restaurant in San Francisco. Hands down. \u003c/p>\n\u003cp>I've noticed a funny thing happens when I try to explain why I love Outerlands to people. I become vague. There are hand gestures and lots of \"seriously, just trust me's.\" You walk in the front door and feel immediately at home in the space and at home in the neighborhood that is the Outer Sunset. The restaurant itself has beautiful salvaged fence-wood walls, a long bar with tangled driftwood pieces hanging here and there, and a small smattering of tables. All of this adds up to an undeniably warm and rustic ambiance. It reminds me, in that way, of \u003ca href=\"http://www.bigsurbakery.com/#/home\">Big Sur Bakery\u003c/a>. There aren't many restaurants around that make you feel so comfortable and so at home so quickly. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/outerlands.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/outerlands.jpg\" alt=\"outerlands\" title=\"outerlands\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-32879\">\u003c/a>\u003cbr>\n\u003cem>Outerlands on a Cool August Evening\u003c/em>\u003c/p>\n\u003cp>If you're not familiar with the \u003ca href=\"http://www.sfgate.com/neighborhoods/sf/outersunset/\">Outer Sunset\u003c/a> neighborhood, it's s a foggy little enclave pretty far removed from downtown San Francisco--not necessarily in miles but in mood and certainly in weather patterns. It's a hop away from Ocean Beach and hosts a few other great spots to check out, including \u003ca href=\"http://www.troublecoffee.com/\">Trouble Coffee\u003c/a>,\u003ca href=\"http://www.yelp.com/biz/polly-ann-ice-cream-san-francisco\">Polly Ann Ice Cream\u003c/a> and \u003ca href=\"http://devilsteethbakingcompany.com/\">Devil's Teeth Baking Company.\u003c/a> There are surf shops, music shops, bigger apartments, and wider streets. And there's bread. Oh, is there ever bread. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can't talk about the food at Outerlands until you mention the bread. David Muller and Lana Porcello set out to open a warm, inviting cafe with simple, beautiful food and Muller's bread is very much at the centerpiece of that. He learned the technique for his Levain loaf from \u003ca href=\"http://www.tartinebakery.com/\">Tartine's\u003c/a> Chad Robertson, and I think it actually differs a great deal (in a good way). Muller's loaves are dark on the outside with a surprisingly tender crumb on the inside. They somehow straddle the line between the best sourdough you've ever tasted and a really nice loaf of whole-wheat bread. The folks at Outerlands serve it in fat wedges alongside soups and salads. It's also, obviously, the foundation of many a sandwich. Or order it straight up with a bit of homemade butter or \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> Mount Tam cheese. I'm not sure it gets much better than that.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/soup.jpg\" alt=\"broccoli soup\" title=\"broccoli soup\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-32880\">\u003c/a>\u003cbr>\n\u003cem>Broccoli Soup and a Glance at the Menu\u003c/em>\u003c/p>\n\u003cp>While I can't speak to the brunch at Outerlands, I can say that I've heard rumors that the Dutch pancake and the open-faced egg sandwich are worth traveling distances for. Dinner is similarly worth traveling for. What to order? Every time I've eaten at Outerlands I always order soup. It's something they do very, very well and fits perfectly into any meal whether you're at a cozy indoor table or under the heat lamps outside. The first time I ordered a potato leek soup that our waiter mentioned he'd made that night with a bunch of different odds and ends they had in the kitchen (a little of this, a little of that). He was very proud of it; I couldn't not order it. The soup was exquisite. So when I returned recently, I ordered the broccoli soup which was equally fantastic. Not at all too creamy or heavy. We sopped up the remaining few spoonfuls with a hunk of bread and butter. That, in and of itself, could be a lovely little meal.\u003c/p>\n\u003cp>Beyond the soup and bread though, there are a few different ways to approach dining at Outerlands. I generally share a few small plates with my dining partner although you could certainly go the more traditional entree route as well. Their salads are all simple and beautiful. They generally have one featuring bitter greens which I love and appreciate, but which-- I've learned--not everyone feels the same way about. On a recent trip, I had a wonderful mustard greens salad with figs and walnuts. We also ordered the local sardines with quinoa and pole bean salad served with tomato jam. The menu changes often, but you can always count on a soup, a few salads, special side plates, and a few more substantial entrees and seasonal desserts. \u003c/p>\n\u003cp>Outerlands opens for dinner at 6 p.m.; the list begins filling up promptly at that time. If you don't feel like waiting (although I find waiting and lingering around the block to be quite lovely), plan on getting there close to 6. They have a nice, small beer and wine list in addition to their new-ish cocktail program that begins at 6 p.m. and runs until 10:45. The three nightly drinks all feature a different spirit. For example, the night I was there recently, they were serving tequila, rum, and gin-based cocktails--all with interesting herb and botanical complements that make actually choosing just one rather difficult. After dinner, be sure to order a pot of \u003ca href=\"http://sightglasscoffee.com/\">Sightglass\u003c/a> coffee to share with your tablemate. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/coffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/coffee.jpg\" alt=\"coffee at outerlands\" title=\"coffee at outerlands\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-32881\">\u003c/a>\u003cbr>\n\u003cem>After-Dinner Coffee from Sightglass\u003c/em>\u003c/p>\n\u003cp>Each time I've been to Outerlands I've run into an old friend. The first time I was there it happened to be an old high school friend I hadn't seen for years. Most recently, it was a writing friend that lives up in Portland. Both times we hugged each other and stared in shock, asking one another what the heck we were doing. And both times, the answer was a silent look around the room, a look back at one another, and a nod in recognition that there really couldn't be a better place to spend an evening in San Francisco. \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://outerlandssf.com/\">Outerlands\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://g.co/maps/jgqm8\">Map\u003c/a>\u003cbr>\n4001 Judah Street\u003cbr>\nSan Francisco, CA 94122\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 661-6140\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues.-Sat. Lunch: 11am-3pm; Dinner: 6pm-10pm\u003cbr>\nSunday Brunch: 10am-2:30pm\u003cbr>\nClosed Sunday evenings and all day Monday\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Stark's Steakhouse Chef Loses 55 Pounds on Caveman Diet",
"title": "Stark's Steakhouse Chef Loses 55 Pounds on Caveman Diet",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_12931.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_12931.jpg\" alt=\"Starks Steak House. Photo by Lisa Adams Walter\" title=\"Starks Steak House. Photo by Lisa Adams Walter\" width=\"385\" height=\"515\" class=\"alignnone size-full wp-image-32849\">\u003c/a>\u003cbr>\n\u003cem>Stark's Steakhouse. All photos: Lisa Adams Walter.\u003c/em>\u003c/p>\n\u003cp>Santa Rosa chef Mark Stark knows how to satisfy the carnivorous cravings of his diners by serving them seriously good steak. \u003ca href=\"http://starkrestaurants.com/stark_steakhouse.html\">Stark’s\u003c/a> selection includes: Certified Angus Beef, in house Dry Aged, local grass fed and Kobe beef. During a recent visit to Starks, located in an upcoming part of old town Santa Rosa, my dinner companions ordered a killer appetizer line up that left little room for entrees. First up was roasted bone marrow served in bones cut lengthwise with short rib marmalade and toast. I had never eaten marrow before and was shocked at how buttery, delicious and simply addictive it was.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1297.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1297.jpg\" alt=\"Bone marrow with short rib marmalade. Photo by Lisa Adams Walter\" title=\"Bone marrow with short rib marmalade. Photo by Lisa Adams Walter\" width=\"399\" height=\"500\" class=\"alignnone size-full wp-image-32845\">\u003c/a>\u003cbr>\n\u003cem>Bone marrow with short rib marmalade.\u003c/em>\u003c/p>\n\u003cp>The hand cut steak tartare with truffled miso dressing was as satisfying as the marrow. But the topper was the banh mi Vietnamese steak sandwiches. I’m not much of a meat eater but this food was so tender and flavorful my inner carnivore was clawing to get out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_12953.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_12953.jpg\" alt=\"Banh Mi Vietnamese steak sandwiches. Photo by Lisa Adams Walter\" title=\"Banh Mi Vietnamese steak sandwiches. Photo by Lisa Adams Walter\" width=\"505\" height=\"340\" class=\"alignnone size-full wp-image-32868\">\u003c/a>\u003cbr>\n\u003cem>Banh mi Vietnamese steak sandwiches.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Let me introduce you to the chef. \u003ca href=\"http://santarosa.towns.pressdemocrat.com/2011/08/news/how-restaurateur-mark-stark-lost-55-lbs/\">Mark Stark\u003c/a> is a charismatic, fun lovin’ guy who cooks crazy good food. You would never know that five months ago he was a heart beat away from a coronary. “I was eating the wrong things late at night and not getting much exercise. I went on the \u003ca href=\"http://www.cavemanpower.com/food/caveman_power_diet.html\">Caveman Diet\u003c/a> and the weight just dropped off. It was right for me,” said Stark. The concept of a high protein, low carb diet has been around for awhile but it has come back to life in the form of the Caveman and \u003ca href=\"http://paleodietlifestyle.com/\">Paleo Diet\u003c/a> which both emphasize meat, vegetables, some fruit and no starches or processed foods. Since the cavemen had to run around a lot hunting and gathering, this type of diet includes a lot of exercise. Stark hit the gym, including dedicated boxing work outs. Says Stark, “I lost 55 pounds but the best part is I have a lot more energy.” He needs that energy to manage four successful restaurants with his wife which includes the very popular \u003ca href=\"http://www.starkrestaurants.com/willis_seafood.html\">Willi's Seafood and Raw Bar\u003c/a> in Healdsburg. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1317.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1317.jpg\" alt=\"Mark Stark. Photo by Lisa Adams Walter\" title=\"Mark Stark. Photo by Lisa Adams Walter\" width=\"385\" height=\"508\" class=\"alignnone size-full wp-image-32854\">\u003c/a>\u003cbr>\n\u003cem>Mark Stark, co-owner of Starks Steakhouse\u003c/em>\u003c/p>\n\u003cp>If meat isn’t your thing, \u003ca href=\"http://starkrestaurants.com/menus/steakdinnermenu.pdf\">the menu\u003c/a> at Stark's has other food groups to choose from including fresh seafood like Tamarind BBQ’d wild prawns and Tandoori Salmon. In fact, after five months of dieting, Stark is now planning to include a seafood and raw bar at his Steak House. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1324.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1324.jpg\" alt=\"Tamarind BBQed wild prawns. Photo by Lisa Adams Walter\" title=\"Tamarind BBQed wild prawns. Photo by Lisa Adams Walter\" width=\"500\" height=\"357\" class=\"alignnone size-full wp-image-32856\">\u003c/a>\u003cbr>\n\u003cem>Tamarind BBQ'd wild prawns\u003c/em>\u003c/p>\n\u003cp>Stark says the steak house menu is structured with all items a la carte so diners can design their meals to conform to the Paleo diet by ordering a protein dish and a side. The restaurant’s sides include asparagus, spinach, corn, cauliflower gratin and broccoli rabe. Just stay away from the rosemary yam fries if you are trying to drop a few pounds.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1328.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1328.jpg\" alt=\"Rosemary yam fries. Photo by Lisa Adams Walter\" title=\"Rosemary yam fries. Photo by Lisa Adams Walter\" width=\"385\" height=\"506\" class=\"alignnone size-full wp-image-32860\">\u003c/a>\u003cbr>\n\u003cem>Rosemary yam fries.\u003c/em>\u003c/p>\n\u003cp>So enough with all this healthy stuff. I wanted to know if real cavemen drank booze. “My guess is they drank some kind of fermented fruit somewhere. It’s not on the diet but I have not given it up,” admitted Stark. The restaurant pours an array of different cocktails and the wine list is impressive, featuring 60 percent local wines. Stark's focuses on \u003ca href=\"http://www.sonomawine.com/\">Sonoma County wines\u003c/a> and so did my dinner party. We started out with a \u003ca href=\"http://jwine.com/\">sparkling J Brut Rose\u003c/a> followed by what I thought was an excellent \u003ca href=\"http://rameywine.com/index.html\">Ramey Chardonnay\u003c/a> that was not over oaked. We also had a \u003ca href=\"http://www.lancaster-estate.com/\">Lancaster Estate Cabernet\u003c/a> off the menu and brought with us a \u003ca href=\"http://www.lafollettewines.com/\">La Follette Pinot Noir\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1305.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1305.jpg\" alt=\"Ramey and La Follette wines. Photo by Lisa Adams Walter\" title=\"Ramey and La Follette wines. Photo by Lisa Adams Walter\" width=\"505\" height=\"380\" class=\"alignnone size-full wp-image-32861\">\u003c/a>\u003c/p>\n\u003cp>I was happy to learn that Stark's doesn’t charge corkage fees for the first two bottles. In fact, all the prices at this steak house seem reasonable.\u003c/p>\n\u003cp>For those interested in Stark’s success with the Paleo/Caveman diet, you can come learn more for yourself. Early next year, the busy restaurateur plans to begin teaching a series of healthy eating classes called, \"Caveman Cooking.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://starkrestaurants.com/stark_steakhouse.html\">Stark's Steakhouse\u003c/a>\u003cbr>\nLocation: \u003ca href=\"http://g.co/maps/c5zhm\">Map\u003c/a>\u003cbr>\n521 Adams Street\u003cbr>\nSanta Rosa, CA 95401\u003cbr>\nPhone: 707.546.5100\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/#!/pages/Starks-Steakhouse/117870444906839\">Stark's Steakhouse\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_12931.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_12931.jpg\" alt=\"Starks Steak House. Photo by Lisa Adams Walter\" title=\"Starks Steak House. Photo by Lisa Adams Walter\" width=\"385\" height=\"515\" class=\"alignnone size-full wp-image-32849\">\u003c/a>\u003cbr>\n\u003cem>Stark's Steakhouse. All photos: Lisa Adams Walter.\u003c/em>\u003c/p>\n\u003cp>Santa Rosa chef Mark Stark knows how to satisfy the carnivorous cravings of his diners by serving them seriously good steak. \u003ca href=\"http://starkrestaurants.com/stark_steakhouse.html\">Stark’s\u003c/a> selection includes: Certified Angus Beef, in house Dry Aged, local grass fed and Kobe beef. During a recent visit to Starks, located in an upcoming part of old town Santa Rosa, my dinner companions ordered a killer appetizer line up that left little room for entrees. First up was roasted bone marrow served in bones cut lengthwise with short rib marmalade and toast. I had never eaten marrow before and was shocked at how buttery, delicious and simply addictive it was.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1297.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1297.jpg\" alt=\"Bone marrow with short rib marmalade. Photo by Lisa Adams Walter\" title=\"Bone marrow with short rib marmalade. Photo by Lisa Adams Walter\" width=\"399\" height=\"500\" class=\"alignnone size-full wp-image-32845\">\u003c/a>\u003cbr>\n\u003cem>Bone marrow with short rib marmalade.\u003c/em>\u003c/p>\n\u003cp>The hand cut steak tartare with truffled miso dressing was as satisfying as the marrow. But the topper was the banh mi Vietnamese steak sandwiches. I’m not much of a meat eater but this food was so tender and flavorful my inner carnivore was clawing to get out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_12953.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_12953.jpg\" alt=\"Banh Mi Vietnamese steak sandwiches. Photo by Lisa Adams Walter\" title=\"Banh Mi Vietnamese steak sandwiches. Photo by Lisa Adams Walter\" width=\"505\" height=\"340\" class=\"alignnone size-full wp-image-32868\">\u003c/a>\u003cbr>\n\u003cem>Banh mi Vietnamese steak sandwiches.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Let me introduce you to the chef. \u003ca href=\"http://santarosa.towns.pressdemocrat.com/2011/08/news/how-restaurateur-mark-stark-lost-55-lbs/\">Mark Stark\u003c/a> is a charismatic, fun lovin’ guy who cooks crazy good food. You would never know that five months ago he was a heart beat away from a coronary. “I was eating the wrong things late at night and not getting much exercise. I went on the \u003ca href=\"http://www.cavemanpower.com/food/caveman_power_diet.html\">Caveman Diet\u003c/a> and the weight just dropped off. It was right for me,” said Stark. The concept of a high protein, low carb diet has been around for awhile but it has come back to life in the form of the Caveman and \u003ca href=\"http://paleodietlifestyle.com/\">Paleo Diet\u003c/a> which both emphasize meat, vegetables, some fruit and no starches or processed foods. Since the cavemen had to run around a lot hunting and gathering, this type of diet includes a lot of exercise. Stark hit the gym, including dedicated boxing work outs. Says Stark, “I lost 55 pounds but the best part is I have a lot more energy.” He needs that energy to manage four successful restaurants with his wife which includes the very popular \u003ca href=\"http://www.starkrestaurants.com/willis_seafood.html\">Willi's Seafood and Raw Bar\u003c/a> in Healdsburg. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1317.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1317.jpg\" alt=\"Mark Stark. Photo by Lisa Adams Walter\" title=\"Mark Stark. Photo by Lisa Adams Walter\" width=\"385\" height=\"508\" class=\"alignnone size-full wp-image-32854\">\u003c/a>\u003cbr>\n\u003cem>Mark Stark, co-owner of Starks Steakhouse\u003c/em>\u003c/p>\n\u003cp>If meat isn’t your thing, \u003ca href=\"http://starkrestaurants.com/menus/steakdinnermenu.pdf\">the menu\u003c/a> at Stark's has other food groups to choose from including fresh seafood like Tamarind BBQ’d wild prawns and Tandoori Salmon. In fact, after five months of dieting, Stark is now planning to include a seafood and raw bar at his Steak House. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1324.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1324.jpg\" alt=\"Tamarind BBQed wild prawns. Photo by Lisa Adams Walter\" title=\"Tamarind BBQed wild prawns. Photo by Lisa Adams Walter\" width=\"500\" height=\"357\" class=\"alignnone size-full wp-image-32856\">\u003c/a>\u003cbr>\n\u003cem>Tamarind BBQ'd wild prawns\u003c/em>\u003c/p>\n\u003cp>Stark says the steak house menu is structured with all items a la carte so diners can design their meals to conform to the Paleo diet by ordering a protein dish and a side. The restaurant’s sides include asparagus, spinach, corn, cauliflower gratin and broccoli rabe. Just stay away from the rosemary yam fries if you are trying to drop a few pounds.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1328.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1328.jpg\" alt=\"Rosemary yam fries. Photo by Lisa Adams Walter\" title=\"Rosemary yam fries. Photo by Lisa Adams Walter\" width=\"385\" height=\"506\" class=\"alignnone size-full wp-image-32860\">\u003c/a>\u003cbr>\n\u003cem>Rosemary yam fries.\u003c/em>\u003c/p>\n\u003cp>So enough with all this healthy stuff. I wanted to know if real cavemen drank booze. “My guess is they drank some kind of fermented fruit somewhere. It’s not on the diet but I have not given it up,” admitted Stark. The restaurant pours an array of different cocktails and the wine list is impressive, featuring 60 percent local wines. Stark's focuses on \u003ca href=\"http://www.sonomawine.com/\">Sonoma County wines\u003c/a> and so did my dinner party. We started out with a \u003ca href=\"http://jwine.com/\">sparkling J Brut Rose\u003c/a> followed by what I thought was an excellent \u003ca href=\"http://rameywine.com/index.html\">Ramey Chardonnay\u003c/a> that was not over oaked. We also had a \u003ca href=\"http://www.lancaster-estate.com/\">Lancaster Estate Cabernet\u003c/a> off the menu and brought with us a \u003ca href=\"http://www.lafollettewines.com/\">La Follette Pinot Noir\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1305.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1305.jpg\" alt=\"Ramey and La Follette wines. Photo by Lisa Adams Walter\" title=\"Ramey and La Follette wines. Photo by Lisa Adams Walter\" width=\"505\" height=\"380\" class=\"alignnone size-full wp-image-32861\">\u003c/a>\u003c/p>\n\u003cp>I was happy to learn that Stark's doesn’t charge corkage fees for the first two bottles. In fact, all the prices at this steak house seem reasonable.\u003c/p>\n\u003cp>For those interested in Stark’s success with the Paleo/Caveman diet, you can come learn more for yourself. Early next year, the busy restaurateur plans to begin teaching a series of healthy eating classes called, \"Caveman Cooking.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://starkrestaurants.com/stark_steakhouse.html\">Stark's Steakhouse\u003c/a>\u003cbr>\nLocation: \u003ca href=\"http://g.co/maps/c5zhm\">Map\u003c/a>\u003cbr>\n521 Adams Street\u003cbr>\nSanta Rosa, CA 95401\u003cbr>\nPhone: 707.546.5100\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/#!/pages/Starks-Steakhouse/117870444906839\">Stark's Steakhouse\u003c/a>\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/group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/group560.jpg\" alt=\"Check, Please! Bay Area season 6 episode 5 guests and host Leslie Sbrocco. Photo by Wendy Goodfriend\" title=\"Check, Please! Bay Area season 6 episode 5 guests and host Leslie Sbrocco. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32832\">\u003c/a>\u003cbr>\n\u003cem>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 5 airs Thursday September 8 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=5384\">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 fifth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5412\">Paxti's Pizza\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5407\">Mercury Lounge\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5402\">Trueburger\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- Pairing Wine and Food (Chips + Bubbles)\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"345\" src=\"http://www.youtube.com/embed/q_hvAMAWWVM\" 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/24/2011/09/group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/group560.jpg\" alt=\"Check, Please! Bay Area season 6 episode 5 guests and host Leslie Sbrocco. Photo by Wendy Goodfriend\" title=\"Check, Please! Bay Area season 6 episode 5 guests and host Leslie Sbrocco. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32832\">\u003c/a>\u003cbr>\n\u003cem>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 5 airs Thursday September 8 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=5384\">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 fifth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5412\">Paxti's Pizza\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5407\">Mercury Lounge\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5402\">Trueburger\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- Pairing Wine and Food (Chips + Bubbles)\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Kitchen 388: A Morning Delight",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Kitchen-388.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Kitchen-388.jpg\" alt=\"Kitchen 388\" title=\"Kitchen 388\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-31884\">\u003c/a>\u003c/p>\n\u003cp>There is yet another new cafe that recently opened in the Grand/Lakeshore neighborhood of Oakland, and this one is not only worth a visit but a return trip, too. The first thing I heard about Joseph Dunbar's \u003ca href=\"http://kitchen388.com/\">Kitchen 388\u003c/a> was that they were doing housemade pop-tarts, and since I do them for my business\u003ca href=\"http://www.margebakery.com/\"> Marge\u003c/a>, I had many friends writing me to go and check it out. Scope out the competition, so to speak. Then I heard they serve \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a> coffee, and I'm a big fan of Four Barrel and have a hard time finding it in the East Bay. Do note that they serve drip coffee and cafe au laits, but currently aren't doing espresso drinks. So if you have your heart set on a foamy latte, you'll have to keep traveling up the street. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_06761.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_06761.jpg\" alt=\"coffee\" title=\"coffee\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-31890\">\u003c/a>\u003c/p>\n\u003cp>Upon walking into Kitchen 388, you may feel like you're in your favorite college cafe. The interior is a little-bit-sterile with bright art on the walls. They've tried improving the ambiance by adding Strauss bottles filled with flowers and a nice bar for cream and sugar, but it still feels dated. But that's about where my criticism ends. The folks are warm and gracious and seem genuinely happy to be working there. The food is affordable and truly delicious. The menu isn't necessarily revolutionary or anything that you won't find at another great local cafe, but they're doing it really well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/food.jpg\" alt=\"breakfast at Kitchen 388\" title=\"breakfast at Kitchen 388\" width=\"540\" height=\"181\" class=\"alignnone size-full wp-image-31885\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For breakfast, we ordered the Baked Eggs, Salmon Tartine, and the Banana Nutella Pop-Tart. I'm not quite sure where you can go in town and get a lovely breakfast for $5.95 -- a few bucks more for a coffee. This was a delightful surprise. The Baked Eggs were simple but tasty with a little basil on top and ripe summer tomatoes on the side. The Salmon Tartine was fantastic -- I'll be back for this. Really great bread, a generous portion of salmon, a dollop of cream cheese, juicy tomatoes, onions and capers: hearty and delicious. And the pop-tarts that everyone's been talking about. What's the verdict?\u003c/p>\n\u003cp>They were good. I must say. The pastry is more soft than flaky but the amount of filling is perfect: they don't come off as too spare or too gloppy. I chatted with the pastry chef, Alicia Toyooka, and she explained that they're having a tough time keeping up with demand. She's currently doing three varieties: a strawberry/rhubarb, a pecan, and the banana nutella. Everything is housemade and seasonal, so when strawberries and rhubarb are out of season she'll start to look towards pears and apples for inspiration. Alicia noted that they don't have much in the way of large-scale bakery equipment at Kitchen 388 so she's literally been doing every batch of dough the old-fashioned way: no mixer, cutting the butter into the flour by hand each morning. I respect this. While her decision's born from necessity and lack of space/equipment, I choose to do my pie dough this way because I really do think you can tell a difference. And this is evident in Alicia's pastry, too. \u003c/p>\n\u003cp>While we didn't have lunch, they offer a nice selection of salads and sandwiches and other small sweets (slices of apple cake and cookies). They also sell housemade jams and pounds of Four Barrel coffee to take home. As far as what's in the cards next, it looks like extended hours and possibly some exciting evening pop-up dinners and other events. Kitchen 388 is currently open from 8-4 but they're revisiting this and want to get a feel for the neighborhood before they decide what they best move will be here. As for pop-up dinners, it sounds like this is a preliminary idea, but Oakland could use a little after-hours food buzz; bring it on, Kitchen 388. We're waiting.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://kitchen388.com/\">Kitchen 388\u003c/a>\u003cbr>\n388 Grand Avenue\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 893-3005\u003cbr>\nHours: 8 am-4 pm Tuesdays-Sundays (closed Mondays)\u003cbr>\nLike them on\u003ca href=\"http://www.facebook.com/kitchen388\"> Facebook\u003c/a>\u003cbr>\nFollow them on \u003ca href=\"https://twitter.com/#!/Kitchen388\">Twitter\u003c/a>\u003c/p>\n\n",
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"excerpt": "Megan Gordon shares her morning experience at Oakland's new Kitchen 388. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Kitchen-388.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Kitchen-388.jpg\" alt=\"Kitchen 388\" title=\"Kitchen 388\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-31884\">\u003c/a>\u003c/p>\n\u003cp>There is yet another new cafe that recently opened in the Grand/Lakeshore neighborhood of Oakland, and this one is not only worth a visit but a return trip, too. The first thing I heard about Joseph Dunbar's \u003ca href=\"http://kitchen388.com/\">Kitchen 388\u003c/a> was that they were doing housemade pop-tarts, and since I do them for my business\u003ca href=\"http://www.margebakery.com/\"> Marge\u003c/a>, I had many friends writing me to go and check it out. Scope out the competition, so to speak. Then I heard they serve \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a> coffee, and I'm a big fan of Four Barrel and have a hard time finding it in the East Bay. Do note that they serve drip coffee and cafe au laits, but currently aren't doing espresso drinks. So if you have your heart set on a foamy latte, you'll have to keep traveling up the street. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_06761.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_06761.jpg\" alt=\"coffee\" title=\"coffee\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-31890\">\u003c/a>\u003c/p>\n\u003cp>Upon walking into Kitchen 388, you may feel like you're in your favorite college cafe. The interior is a little-bit-sterile with bright art on the walls. They've tried improving the ambiance by adding Strauss bottles filled with flowers and a nice bar for cream and sugar, but it still feels dated. But that's about where my criticism ends. The folks are warm and gracious and seem genuinely happy to be working there. The food is affordable and truly delicious. The menu isn't necessarily revolutionary or anything that you won't find at another great local cafe, but they're doing it really well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/food.jpg\" alt=\"breakfast at Kitchen 388\" title=\"breakfast at Kitchen 388\" width=\"540\" height=\"181\" class=\"alignnone size-full wp-image-31885\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For breakfast, we ordered the Baked Eggs, Salmon Tartine, and the Banana Nutella Pop-Tart. I'm not quite sure where you can go in town and get a lovely breakfast for $5.95 -- a few bucks more for a coffee. This was a delightful surprise. The Baked Eggs were simple but tasty with a little basil on top and ripe summer tomatoes on the side. The Salmon Tartine was fantastic -- I'll be back for this. Really great bread, a generous portion of salmon, a dollop of cream cheese, juicy tomatoes, onions and capers: hearty and delicious. And the pop-tarts that everyone's been talking about. What's the verdict?\u003c/p>\n\u003cp>They were good. I must say. The pastry is more soft than flaky but the amount of filling is perfect: they don't come off as too spare or too gloppy. I chatted with the pastry chef, Alicia Toyooka, and she explained that they're having a tough time keeping up with demand. She's currently doing three varieties: a strawberry/rhubarb, a pecan, and the banana nutella. Everything is housemade and seasonal, so when strawberries and rhubarb are out of season she'll start to look towards pears and apples for inspiration. Alicia noted that they don't have much in the way of large-scale bakery equipment at Kitchen 388 so she's literally been doing every batch of dough the old-fashioned way: no mixer, cutting the butter into the flour by hand each morning. I respect this. While her decision's born from necessity and lack of space/equipment, I choose to do my pie dough this way because I really do think you can tell a difference. And this is evident in Alicia's pastry, too. \u003c/p>\n\u003cp>While we didn't have lunch, they offer a nice selection of salads and sandwiches and other small sweets (slices of apple cake and cookies). They also sell housemade jams and pounds of Four Barrel coffee to take home. As far as what's in the cards next, it looks like extended hours and possibly some exciting evening pop-up dinners and other events. Kitchen 388 is currently open from 8-4 but they're revisiting this and want to get a feel for the neighborhood before they decide what they best move will be here. As for pop-up dinners, it sounds like this is a preliminary idea, but Oakland could use a little after-hours food buzz; bring it on, Kitchen 388. We're waiting.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://kitchen388.com/\">Kitchen 388\u003c/a>\u003cbr>\n388 Grand Avenue\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 893-3005\u003cbr>\nHours: 8 am-4 pm Tuesdays-Sundays (closed Mondays)\u003cbr>\nLike them on\u003ca href=\"http://www.facebook.com/kitchen388\"> Facebook\u003c/a>\u003cbr>\nFollow them on \u003ca href=\"https://twitter.com/#!/Kitchen388\">Twitter\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Restaurants Raise Money for The Edible Schoolyard at Hunters Point ",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/esyhp-e1314421660216.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/esyhp-e1314421660216.jpg\" alt=\"The Edible Schoolyard kitchen classroom at Hunters Point.\" title=\"The Edible Schoolyard kitchen classroom at Hunters Point.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32384\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The Edible Schoolyard kitchen classroom at Hunters Point.\u003c/strong> Photo courtesy of ESY HP.\u003c/em>\u003c/p>\n\u003cp>Who hasn't heard of \u003ca href=\"http://www.chezpanissefoundation.org/edible-schoolyard\">The Edible Schoolyard\u003c/a> in Berkeley? But many here may not know about another affiliated program in the Bay Area, \u003ca href=\"http://www.chezpanissefoundation.org/san-francisco\">The Edible Schoolyard at the San Francisco Boys and Girls Club in Hunters Point\u003c/a>, which offers children in that food insecure community a chance to grow their own food, cook it, and eat it too.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kidsclub.org/\">Hunters Point Willie Mays Clubhouse afterschool program\u003c/a> is getting a little extra exposure and financial assistance in conjunction with the \u003ca href=\"http://www.chezpanissefoundation.org/40th\">40th birthday celebrations for Chez Panisse\u003c/a>. Earlier this week, the \u003ca href=\"http://today.msnbc.msn.com/id/26184891/vp/44240537#44240537\">Today Show\u003c/a> aired a segment with Alice Waters and \u003ca href=\"http://www.edibleschoolyard.org/#\">Edible Schoolyard\u003c/a> supporter actor Jake Gyllenhaal that was filmed at the Hunters Point program.\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"327\" id=\"msnbc4f7d4b\" classid=\"D27CDB6E-AE6D-11cf-96B8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=10,0,0,0\">\u003cparam name=\"movie\" value=\"http://www.msnbc.msn.com/id/32545640\">\u003cparam name=\"FlashVars\" value=\"launch=44240537&width=560&height=327\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed name=\"msnbc4f7d4b\" src=\"http://www.msnbc.msn.com/id/32545640\" width=\"560\" height=\"327\" flashvars=\"launch=44240537&width=560&height=327\" allowscriptaccess=\"always\" allowfullscreen=\"true\" wmode=\"transparent\" type=\"application/x-shockwave-flash\" pluginspage=\"http://www.adobe.com/shockwave/download/download.cgi?P1_Prod_Version=ShockwaveFlash\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Tomorrow, as part of the \u003ca href=\"http://www.eatingforeducation.org/\">Eating for Education\u003c/a> campaign to raise awareness about and money for school gardens, San Francisco restaurants \u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a>, \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a>, \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>, \u003ca href=\"http://delfinasf.com/\">Delfina\u003c/a>, and \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> -- along with coffee companies \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a> and \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a> -- will donate a percentage of the day's profits to the Hunters Point school garden and cooking program serving some 250 mostly low-income children of color from elementary age through to high school. The Bayview-Hunters Point area of the city is known more for fast food than fresh food; only about five percent of food sold in the neighborhood is considered fresh.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ace fundraiser and Chez alum \u003ca href=\"http://saminnosrat.com/\">Samin Nosrat\u003c/a> is in charge of the Eating for Education effort, a nation-wide, one-day event (find a \u003ca href=\"http://www.eatingforeducation.org/\">complete list of participants\u003c/a> on the Eating for Education site.) \u003c/p>\n\u003cp>For many restauranteurs, participating was a no-brainer. \"The Boys and Girls Club in Hunters Point is a model program and this is a cause that's important to us,\" said Brett Emerson of Contigo. \"Showcasing for children in a fun and engaging way the fundamentals of nutrition, respect for those that grow our food and passion for eating is key.\" \u003c/p>\n\u003cp>Another Chez alum, Gilbert Pilgrim of Zuni, chimed in: \"We believe that people will eat in a healthy manner if they start doing it while they are young. This is a worthy cause that deserves all our support.\"\u003c/p>\n\u003cp>For the Boys and Girls Club, the campaign is an opportunity to connect with chefs and reach others in the food movement who value edible education for youth, said Brittany Johnson, a spokesperson for the organization.\u003c/p>\n\u003cp>While Zuni is full for Saturday night, Contigo still has room for both reservations and walk-ins who want to eat well -- and support edible education at the same time.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/eating-4-education560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/eating-4-education560.jpg\" alt=\"Eating for Education. Photo by Wendy Goodfriend\" title=\"Eating for Education. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32353\">\u003c/a>\u003cbr>\n\u003cem>Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\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/24/2011/08/esyhp-e1314421660216.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/esyhp-e1314421660216.jpg\" alt=\"The Edible Schoolyard kitchen classroom at Hunters Point.\" title=\"The Edible Schoolyard kitchen classroom at Hunters Point.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32384\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The Edible Schoolyard kitchen classroom at Hunters Point.\u003c/strong> Photo courtesy of ESY HP.\u003c/em>\u003c/p>\n\u003cp>Who hasn't heard of \u003ca href=\"http://www.chezpanissefoundation.org/edible-schoolyard\">The Edible Schoolyard\u003c/a> in Berkeley? But many here may not know about another affiliated program in the Bay Area, \u003ca href=\"http://www.chezpanissefoundation.org/san-francisco\">The Edible Schoolyard at the San Francisco Boys and Girls Club in Hunters Point\u003c/a>, which offers children in that food insecure community a chance to grow their own food, cook it, and eat it too.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kidsclub.org/\">Hunters Point Willie Mays Clubhouse afterschool program\u003c/a> is getting a little extra exposure and financial assistance in conjunction with the \u003ca href=\"http://www.chezpanissefoundation.org/40th\">40th birthday celebrations for Chez Panisse\u003c/a>. Earlier this week, the \u003ca href=\"http://today.msnbc.msn.com/id/26184891/vp/44240537#44240537\">Today Show\u003c/a> aired a segment with Alice Waters and \u003ca href=\"http://www.edibleschoolyard.org/#\">Edible Schoolyard\u003c/a> supporter actor Jake Gyllenhaal that was filmed at the Hunters Point program.\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"327\" id=\"msnbc4f7d4b\" classid=\"D27CDB6E-AE6D-11cf-96B8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=10,0,0,0\">\u003cparam name=\"movie\" value=\"http://www.msnbc.msn.com/id/32545640\">\u003cparam name=\"FlashVars\" value=\"launch=44240537&width=560&height=327\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed name=\"msnbc4f7d4b\" src=\"http://www.msnbc.msn.com/id/32545640\" width=\"560\" height=\"327\" flashvars=\"launch=44240537&width=560&height=327\" allowscriptaccess=\"always\" allowfullscreen=\"true\" wmode=\"transparent\" type=\"application/x-shockwave-flash\" pluginspage=\"http://www.adobe.com/shockwave/download/download.cgi?P1_Prod_Version=ShockwaveFlash\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Tomorrow, as part of the \u003ca href=\"http://www.eatingforeducation.org/\">Eating for Education\u003c/a> campaign to raise awareness about and money for school gardens, San Francisco restaurants \u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a>, \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a>, \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>, \u003ca href=\"http://delfinasf.com/\">Delfina\u003c/a>, and \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> -- along with coffee companies \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a> and \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a> -- will donate a percentage of the day's profits to the Hunters Point school garden and cooking program serving some 250 mostly low-income children of color from elementary age through to high school. The Bayview-Hunters Point area of the city is known more for fast food than fresh food; only about five percent of food sold in the neighborhood is considered fresh.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ace fundraiser and Chez alum \u003ca href=\"http://saminnosrat.com/\">Samin Nosrat\u003c/a> is in charge of the Eating for Education effort, a nation-wide, one-day event (find a \u003ca href=\"http://www.eatingforeducation.org/\">complete list of participants\u003c/a> on the Eating for Education site.) \u003c/p>\n\u003cp>For many restauranteurs, participating was a no-brainer. \"The Boys and Girls Club in Hunters Point is a model program and this is a cause that's important to us,\" said Brett Emerson of Contigo. \"Showcasing for children in a fun and engaging way the fundamentals of nutrition, respect for those that grow our food and passion for eating is key.\" \u003c/p>\n\u003cp>Another Chez alum, Gilbert Pilgrim of Zuni, chimed in: \"We believe that people will eat in a healthy manner if they start doing it while they are young. This is a worthy cause that deserves all our support.\"\u003c/p>\n\u003cp>For the Boys and Girls Club, the campaign is an opportunity to connect with chefs and reach others in the food movement who value edible education for youth, said Brittany Johnson, a spokesperson for the organization.\u003c/p>\n\u003cp>While Zuni is full for Saturday night, Contigo still has room for both reservations and walk-ins who want to eat well -- and support edible education at the same time.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/eating-4-education560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/eating-4-education560.jpg\" alt=\"Eating for Education. Photo by Wendy Goodfriend\" title=\"Eating for Education. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32353\">\u003c/a>\u003cbr>\n\u003cem>Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Marin Day Trip: Larkspur, Point Reyes Station, Sausalito",
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"content": "\u003cp>Hello, sunshine! Foggy August is winding down, with sunnier September right around the corner, just in time for the kids to be back in school and the doldrums of summer’s cut-out-early-Fridays to slip away. So grab these last couple of weekends before Labor Day, sling your sandals and beach towels in the back of the car, and get out of the city in search of sunnier climes. \u003c/p>\n\u003cp>From Oakland or San Francisco, my vacation compass always points north. Yes, the delights of Pacifica, Pescadero, Santa Cruz, Monterey, San Luis Obispo on down to Los Angeles are many, and I’d happily return for a second slice of olallieberry pie at Duarte’s, or another view of the Monterey Bay Aquarium’s undulating kelp forest and huge, prehistoric-looking sunfish. But what always lures me to the back roads is the sea-tinged scent of eucalyptus and coastal scrub, and the small farms, quirky towns, and rolling sheep-dotted hills of West Marin. So, 101 North, what have you to offer for the casual daytripper?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/donut-alley.560jpg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/donut-alley.560jpg.jpg\" alt=\"Donut Alley sign\" title=\"Donut Alley sign\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32302\">\u003c/a>\u003c/p>\n\u003cp>For starters, get out of town early, before the bridges and highway are clogged with the rest of the vacationing hordes. A promise of really excellent doughnuts and a superior cappuccino is usually enough to rouse even the most sluggish of un-morning people. A decade or so ago, I was working on a round-up of doughnut shops in the Bay Area for a local magazine. Not a single chocolate-glazed was worth getting up for until my friend Liz, born and bred in Marin, turned me on to her favorite high school hangout, \u003ca href=\"http://www.facebook.com/donutalley\">Donut Alley\u003c/a> in Larkspur. (The exit was Paradise Drive, easy to remember, for what is paradise but a morning that starts with a perfect doughnut?) I went there and fell in love. \u003c/p>\n\u003cp>The same guy had been running the place for years. They opened at 6:30am and closed when they ran out of doughnuts, usually before noon. There were no maple-bacon or vegan plum-cardamom doughnuts, just good old old-fashioned old fashioneds, your buttermilk bars and apple fritters and cute, tender, just-sweet-enough cake doughnuts, chocolate-iced, cinnamon-sugared, or pink-sprinkled. Parents came in with their kids for a bag to go; old guys sat around a few Formica tables scattered with copies of the Marin I-J and drank paper cups of coffee from the help-yourself Bun-o-matic machine. And while a recent visit revealed the place to be a little spiffed up (the coffee is organic now, the tables dark wood, and a new blueberry doughnut, made with dried berries, is selling fast), the spirit and doughnuts are exactly the same. Polite kids still point and ask, “Can my little brother have that chocolate one, please?” while their baby sisters squeal for sprinkles and chocolate milk. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/emporio-rulli-larkspur560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/emporio-rulli-larkspur560.jpg\" alt=\"Emporio Rulli in Larkspur\" title=\"Emporio Rulli in Larkspur\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32303\">\u003c/a>\u003c/p>\n\u003cp>And while the drip coffee on offer is perfectly fine, you Sightglass-spoiled city folk probably need a more potent eye-opener. Head across the street to the marble counters of \u003ca href=\"http://www.rulli.com/\">Emporio Rulli\u003c/a> and order your Rome-worthy latte or cappuccino. Sip it at one of the sidewalk tables, or take it to go and stroll over to Dolliver Park, at the corner of Magnolia Ave and Madrone St. Sit under a redwood tree and breathe the green forest smells while you lick the sugar off your fingers. \u003c/p>\n\u003cp>Double back to 101, but not for long. It’s time to get onto the meandering Sir Francis Drake Boulevard. It winds, stop and start, through the posh Marin towns, San Anselmo, Greenbrae, Ross, and Fairfax. Soon, though, the countryside opens up and the road slides under towering redwood trees and bark-shredded eucalyptus, swinging past the forested campgrounds of Samuel P. Taylor State Park, through the one-block town of Olema, epicenter of the 1906 earthquake, and into the (by comparison) bustling little town of Point Reyes Station. During the week in wintertime, Point Reyes Station is a very mellow place. On a sunny summer weekend, however, it’s up and lively, thronged with bicyclists and birders. \u003c/p>\n\u003cp>The Saturday morning \u003ca href=\"http://www.marinorganic.org/p_reyes.php\">Point Reyes Farmers' Market\u003c/a>, in front of Toby’s Feed Barn and next to the town’s sweet community garden plots, has just a few farmers—\u003ca href=\"http://www.marinorganic.org/producers/producers_paradise.html\">Paradise Valley Produce\u003c/a>, \u003ca href=\"http://www.marinorganic.org/producers/producers_fresh_run.html\">Fresh Run Farm\u003c/a>, \u003ca href=\"http://www.marinorganic.org/producers/producers_wild.html\">Wild Blue Farm\u003c/a>—but they’re well stocked and doing a bang-up business in lettuce and kale, cukes and squash, bundles of herbs, freshly dug onions and potatoes, bright carrots and brighter bouquets. A glance through a wooden crate of new-crop Gravenstein apples from Paradise Valley reveals a couple of ringers: none other than the elusive, rarely seen Pink Pearls, a tart early apple whose cream-colored skin masks its fantastic, hot-pink flesh. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/pink-pearl-apple560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/pink-pearl-apple560.jpg\" alt=\"Pink Pearl Apple\" title=\"Pink Pearl Apple\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32299\">\u003c/a>\u003c/p>\n\u003cp>Stop by the \u003ca href=\"http://www.yelp.com/biz/brick-maiden-breads-point-reyes-station\">Brickmaiden\u003c/a> stall to pick up one of Celine Underwood's tangy sourdough loaves, baked in a wood-fired oven in a little unmarked cottage just across the street. It’s the same cottage where Chad Robertson and Elisabeth Pruiett of \u003ca href=\"http://www.tartinebakery.com/chefs.html\">Tartine\u003c/a> got their start in 1994, baking bread and pastries for small stores and farmers markets in the area under the name Bay Village Bread. Next to the bread stall is \u003ca href=\"http://www.wildwestferments.com\">Wild West Ferments\u003c/a>, offering handmade sauerkraut along with canning jars full of wonderfully fruity, lacto-fermented “sodas” in flavors like nectarine-vanilla and plum.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/GBD-grilled-cheese560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/GBD-grilled-cheese560.jpg\" alt=\"GBD Point Reyes Grilled Cheese \" title=\"GBD Point Reyes Grilled Cheese \" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-32305\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://osteriastellina.com/\">Osteria Stellina's\u003c/a> GBD Grilled Cheese serves up three kinds of grilled cheese: a basic one with Valley Ford Estero Gold cheese on Stellina's own crusty bread; sharp cheddar with a griddled egg; and “The Bill from Bo,” Bill Niman’s slow-roasted brisket with Estero Gold. \u003ca href=\"http://www.themarshallstore.com/\">The Marshall Store\u003c/a>, from across Tomales Bay, is serving up oysters to go, on the half shell or barbecued. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/marshall-oysters560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/marshall-oysters560.jpg\" alt=\"Marshall Oysters\" title=\"Marshall Oysters\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32306\">\u003c/a>\u003c/p>\n\u003cp>Not in the mood for oysters or cheese? Well, there’s always what might just be the best burger in West Marin, served right on the way out of town at \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/01/marin-sun-farms-tour/\">Marin Sun Farms\u003c/a>’ butcher shop and café. (Their beef jerky is perfect trail food, too.) Otherwise, fill out your picnic menu at Tomales Bay Foods, home of \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, and take your pick of perfect picnic spots. Families with children can head to the placid shoreline of Hearts Desire beach along \u003ca href=\"http://www.parks.ca.gov/default.asp?page_id=470\">Tomales Bay\u003c/a> near Inverness. Too full of sunbathers and kayakers? Take the short, shady hike through the mossy, Hobbit-y trees to nearby Shell Beach, generally a little less populated. Or go exploring among the numerous ocean beaches, lagoons, and estuaries of the \u003ca href=\"http://www.nps.gov/pore/index.htm\">Point Reyes National Seashore\u003c/a> itself. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/calamari-pizza560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/calamari-pizza560.jpg\" alt=\"Bar Bocce Calamari Pizza\" title=\"Bar Bocce Calamari Pizza\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-32301\">\u003c/a>\u003c/p>\n\u003cp>On the way home, sand in your shoes, cell phones ignored, you can keep the beachy feeling going by snagging an outdoor table overlooking the marina at Sausalito’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/09/southern-marin-welcomes-bar-bocce-with-open-arms/\">Bar Bocce\u003c/a>, ordering a pitcher of beer or a glass of white sangria while you wait for your crisp-crusted calamari pizza to arrive, dribbled with lemon oil, flecked with chiles. The best seat in the house isn’t actually in the restaurant; it’s the bench down on the beach, shaded by a big umbrella, where you can dig your toes into the sand and toast your very, very good fortune at having all this bounty in your backyard. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.sunset.com/food-wine/kitchen-assistant/margo-true-sunset-cookbook-author-00418000068883/\">Margo True\u003c/a>, the food editor for \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a>, will be demonstrating recipes from the magazine's latest cookbook,\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>, at the Point Reyes Farmers' Market at 10am on Saturday, August 27. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Hello, sunshine! Foggy August is winding down, with sunnier September right around the corner, just in time for the kids to be back in school and the doldrums of summer’s cut-out-early-Fridays to slip away. So grab these last couple of weekends before Labor Day, sling your sandals and beach towels in the back of the car, and get out of the city in search of sunnier climes. \u003c/p>\n\u003cp>From Oakland or San Francisco, my vacation compass always points north. Yes, the delights of Pacifica, Pescadero, Santa Cruz, Monterey, San Luis Obispo on down to Los Angeles are many, and I’d happily return for a second slice of olallieberry pie at Duarte’s, or another view of the Monterey Bay Aquarium’s undulating kelp forest and huge, prehistoric-looking sunfish. But what always lures me to the back roads is the sea-tinged scent of eucalyptus and coastal scrub, and the small farms, quirky towns, and rolling sheep-dotted hills of West Marin. So, 101 North, what have you to offer for the casual daytripper?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/donut-alley.560jpg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/donut-alley.560jpg.jpg\" alt=\"Donut Alley sign\" title=\"Donut Alley sign\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32302\">\u003c/a>\u003c/p>\n\u003cp>For starters, get out of town early, before the bridges and highway are clogged with the rest of the vacationing hordes. A promise of really excellent doughnuts and a superior cappuccino is usually enough to rouse even the most sluggish of un-morning people. A decade or so ago, I was working on a round-up of doughnut shops in the Bay Area for a local magazine. Not a single chocolate-glazed was worth getting up for until my friend Liz, born and bred in Marin, turned me on to her favorite high school hangout, \u003ca href=\"http://www.facebook.com/donutalley\">Donut Alley\u003c/a> in Larkspur. (The exit was Paradise Drive, easy to remember, for what is paradise but a morning that starts with a perfect doughnut?) I went there and fell in love. \u003c/p>\n\u003cp>The same guy had been running the place for years. They opened at 6:30am and closed when they ran out of doughnuts, usually before noon. There were no maple-bacon or vegan plum-cardamom doughnuts, just good old old-fashioned old fashioneds, your buttermilk bars and apple fritters and cute, tender, just-sweet-enough cake doughnuts, chocolate-iced, cinnamon-sugared, or pink-sprinkled. Parents came in with their kids for a bag to go; old guys sat around a few Formica tables scattered with copies of the Marin I-J and drank paper cups of coffee from the help-yourself Bun-o-matic machine. And while a recent visit revealed the place to be a little spiffed up (the coffee is organic now, the tables dark wood, and a new blueberry doughnut, made with dried berries, is selling fast), the spirit and doughnuts are exactly the same. Polite kids still point and ask, “Can my little brother have that chocolate one, please?” while their baby sisters squeal for sprinkles and chocolate milk. \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/24/2011/08/emporio-rulli-larkspur560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/emporio-rulli-larkspur560.jpg\" alt=\"Emporio Rulli in Larkspur\" title=\"Emporio Rulli in Larkspur\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32303\">\u003c/a>\u003c/p>\n\u003cp>And while the drip coffee on offer is perfectly fine, you Sightglass-spoiled city folk probably need a more potent eye-opener. Head across the street to the marble counters of \u003ca href=\"http://www.rulli.com/\">Emporio Rulli\u003c/a> and order your Rome-worthy latte or cappuccino. Sip it at one of the sidewalk tables, or take it to go and stroll over to Dolliver Park, at the corner of Magnolia Ave and Madrone St. Sit under a redwood tree and breathe the green forest smells while you lick the sugar off your fingers. \u003c/p>\n\u003cp>Double back to 101, but not for long. It’s time to get onto the meandering Sir Francis Drake Boulevard. It winds, stop and start, through the posh Marin towns, San Anselmo, Greenbrae, Ross, and Fairfax. Soon, though, the countryside opens up and the road slides under towering redwood trees and bark-shredded eucalyptus, swinging past the forested campgrounds of Samuel P. Taylor State Park, through the one-block town of Olema, epicenter of the 1906 earthquake, and into the (by comparison) bustling little town of Point Reyes Station. During the week in wintertime, Point Reyes Station is a very mellow place. On a sunny summer weekend, however, it’s up and lively, thronged with bicyclists and birders. \u003c/p>\n\u003cp>The Saturday morning \u003ca href=\"http://www.marinorganic.org/p_reyes.php\">Point Reyes Farmers' Market\u003c/a>, in front of Toby’s Feed Barn and next to the town’s sweet community garden plots, has just a few farmers—\u003ca href=\"http://www.marinorganic.org/producers/producers_paradise.html\">Paradise Valley Produce\u003c/a>, \u003ca href=\"http://www.marinorganic.org/producers/producers_fresh_run.html\">Fresh Run Farm\u003c/a>, \u003ca href=\"http://www.marinorganic.org/producers/producers_wild.html\">Wild Blue Farm\u003c/a>—but they’re well stocked and doing a bang-up business in lettuce and kale, cukes and squash, bundles of herbs, freshly dug onions and potatoes, bright carrots and brighter bouquets. A glance through a wooden crate of new-crop Gravenstein apples from Paradise Valley reveals a couple of ringers: none other than the elusive, rarely seen Pink Pearls, a tart early apple whose cream-colored skin masks its fantastic, hot-pink flesh. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/pink-pearl-apple560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/pink-pearl-apple560.jpg\" alt=\"Pink Pearl Apple\" title=\"Pink Pearl Apple\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32299\">\u003c/a>\u003c/p>\n\u003cp>Stop by the \u003ca href=\"http://www.yelp.com/biz/brick-maiden-breads-point-reyes-station\">Brickmaiden\u003c/a> stall to pick up one of Celine Underwood's tangy sourdough loaves, baked in a wood-fired oven in a little unmarked cottage just across the street. It’s the same cottage where Chad Robertson and Elisabeth Pruiett of \u003ca href=\"http://www.tartinebakery.com/chefs.html\">Tartine\u003c/a> got their start in 1994, baking bread and pastries for small stores and farmers markets in the area under the name Bay Village Bread. Next to the bread stall is \u003ca href=\"http://www.wildwestferments.com\">Wild West Ferments\u003c/a>, offering handmade sauerkraut along with canning jars full of wonderfully fruity, lacto-fermented “sodas” in flavors like nectarine-vanilla and plum.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/GBD-grilled-cheese560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/GBD-grilled-cheese560.jpg\" alt=\"GBD Point Reyes Grilled Cheese \" title=\"GBD Point Reyes Grilled Cheese \" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-32305\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://osteriastellina.com/\">Osteria Stellina's\u003c/a> GBD Grilled Cheese serves up three kinds of grilled cheese: a basic one with Valley Ford Estero Gold cheese on Stellina's own crusty bread; sharp cheddar with a griddled egg; and “The Bill from Bo,” Bill Niman’s slow-roasted brisket with Estero Gold. \u003ca href=\"http://www.themarshallstore.com/\">The Marshall Store\u003c/a>, from across Tomales Bay, is serving up oysters to go, on the half shell or barbecued. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/marshall-oysters560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/marshall-oysters560.jpg\" alt=\"Marshall Oysters\" title=\"Marshall Oysters\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32306\">\u003c/a>\u003c/p>\n\u003cp>Not in the mood for oysters or cheese? Well, there’s always what might just be the best burger in West Marin, served right on the way out of town at \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/01/marin-sun-farms-tour/\">Marin Sun Farms\u003c/a>’ butcher shop and café. (Their beef jerky is perfect trail food, too.) Otherwise, fill out your picnic menu at Tomales Bay Foods, home of \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, and take your pick of perfect picnic spots. Families with children can head to the placid shoreline of Hearts Desire beach along \u003ca href=\"http://www.parks.ca.gov/default.asp?page_id=470\">Tomales Bay\u003c/a> near Inverness. Too full of sunbathers and kayakers? Take the short, shady hike through the mossy, Hobbit-y trees to nearby Shell Beach, generally a little less populated. Or go exploring among the numerous ocean beaches, lagoons, and estuaries of the \u003ca href=\"http://www.nps.gov/pore/index.htm\">Point Reyes National Seashore\u003c/a> itself. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/calamari-pizza560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/calamari-pizza560.jpg\" alt=\"Bar Bocce Calamari Pizza\" title=\"Bar Bocce Calamari Pizza\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-32301\">\u003c/a>\u003c/p>\n\u003cp>On the way home, sand in your shoes, cell phones ignored, you can keep the beachy feeling going by snagging an outdoor table overlooking the marina at Sausalito’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/09/southern-marin-welcomes-bar-bocce-with-open-arms/\">Bar Bocce\u003c/a>, ordering a pitcher of beer or a glass of white sangria while you wait for your crisp-crusted calamari pizza to arrive, dribbled with lemon oil, flecked with chiles. The best seat in the house isn’t actually in the restaurant; it’s the bench down on the beach, shaded by a big umbrella, where you can dig your toes into the sand and toast your very, very good fortune at having all this bounty in your backyard. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Sarah and Evan Rich: Favorite Food Spots + Chefs' Night Off Pop-up Dinners ",
"title": "Sarah and Evan Rich: Favorite Food Spots + Chefs' Night Off Pop-up Dinners ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/family-photo400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/family-photo400.jpg\" alt=\"Evan and Sarah Rich with their baby, Van\" title=\"Evan and Sarah Rich with their baby\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-32265\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Van, Evan and Sarah Rich.\u003c/strong> Photo: courtesy of Rich Family\u003c/em>\u003c/p>\n\u003cp>Chefs Sarah and Evan Rich use their home kitchen to test out ideas for their pop-up \u003ca href=\"https://www.facebook.com/ChefsNightOff\">Chefs' Night Off dinners\u003c/a> at \u003ca href=\"http://radiussf.com/\">Radius\u003c/a>.\u003c/p>\n\u003cul>\nWith a dinner coming up on Monday, August 29, the menu is shaping up to be:\n\u003cli>1st course: red beets, goat cheese, almonds, arugula\u003c/li>\n\u003cli>2nd course: squid, black olive vinaigrette, watermelon, crispy onions\u003c/li>\n\u003cli>3rd course: pork shoulder, black garlic, red cabbage\u003c/li>\n\u003cli>4th course: \"peach cobbler\"\u003c/li>\n\u003c/ul>\n\u003cp>Chefs’ Night Off is always priced at $60—excluding beverages, tax and gratuities.\u003cbr>\nEmail: \u003ca href=\"mailto:%20chefsnightoff@gmail.com\">chefsnightoff@gmail.com\u003c/a> to make your reservation and be sure to indicate the time you'd like to eat and the number in your party.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chefs-night-off-crew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chefs-night-off-crew.jpg\" alt=\"Chefs Night Off crew\" title=\"Chefs Night Off crew\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32283\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chefs' Night Off kitchen team.\u003c/strong> Photo: courtesy Chefs' Night Off\u003c/em>\u003c/p>\n\u003cp>The two chefs have a young baby, Van Robert Rich, born in March of this year. Sarah was previously a sous chef at \u003ca href=\"http://michaelmina.net/restaurants/locations/mmsf.php\">Michael Mina\u003c/a>, and Evan was most recently chef de cuisine for Daniel Patterson at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. He worked before that as chef de cuisine for Michael Tusk at \u003ca href=\"http://www.quincerestaurant.com/\">Quince\u003c/a>. These chefs met nine years ago at \u003ca href=\"http://www.davidbouley.com/\">Bouley\u003c/a> in NYC. Sarah was Evan's boss on the fish station. They dated for several years while working at various restaurants in New York, got married in late 2007 and moved to San Francisco in early 2008. Sarah Rich caught up with Bay Area Bites via email interview.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How did the pop-up dinners come about? What is it like working on this sort of dinner?\u003c/strong>\u003cbr>\nEvan and I were working on opening our own restaurant and we had something that fell through. One night Evan was hanging out with the former GM of Coi and he suggested the idea of doing pop-ups. We've both always loved the Radius space, and it's a beautiful restaurant. Our friend Max does the pastries there, so we talked to him about it. He introduced us to the owners, and the next thing we knew, we were all set! \u003c/p>\n\u003cp>\u003cstrong>Where do you do the prep work?\u003c/strong>\u003cbr>\nRadius is conveniently closed Sunday and Monday, so we're able to do all of the prep at the restaurant. The restaurant owners have been great to work with. Currently we have a schedule to do our pop-ups at Radius on the fourth Monday of every month, as we look to open a space of our own. We may also do a couple of other events with different concepts at other locations, more details soon!\u003c/p>\n\u003cp>\u003cstrong>How do you come up with menus for each event?\u003c/strong>\u003cbr>\nThe structure of each dinner is a four-course menu with a few extra small courses included. We visit the various markets (the \u003ca href=\"http://www.agriculturalinstitute.org/\">Marin Farmers' Market\u003c/a> is our favorite) to get an idea of what's available and what tastes the best. Evan and I bounce ideas off of each other and then over the course of a week or two we'll test dishes and recipes at home, making the dishes for dinner to clarify and perfect our ideas. We also like to run our menu ideas by the kitchen team so everyone is involved and they feel a sense of ownership.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/streusel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/streusel.jpg\" alt=\"Chefs Night Off July 11 Dinner - nasturtium namalaka, peach, blackberries and almond streusel\" title=\"Chefs Night Off July 11 Dinner - nasturtium namalaka, peach, blackberries and almond streusel\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-32285\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chefs' Night Off July 11 Dinner - Nasturtium Namalaka, Peach, Blackberries and Almond Streusel.\u003c/strong> Photo: courtesy Chefs' Night Off\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Where do you get your cooking ingredients?\u003c/strong>\u003cbr>\nThrough our past jobs we've been able to develop strong relationships with the local farmers and purveyors. Our menus and cooking are influenced heavily by the great produce found at the local markets. We love to use \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero\u003c/a>, \u003ca href=\"http://www.starroutefarms.com/\">Star Route\u003c/a>, \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/de-santis-farm/\">De Santis\u003c/a> to name a few. It's easy to get inspired by what they grow.\u003c/p>\n\u003cp>\u003cstrong>Where do you live and where are you from?\u003c/strong>\u003cbr>\nWe live in the Presidio, Baker Beach Apartments. We moved here from the Mission after we had our baby a few months ago. We love it and it has the best views in the city and so many great places to hike around. Evan is from New York/New Jersey and I grew up in Louisiana and Texas. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite off-night food & drink spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a> is one of our favorites, and they have killer bread and butter. Everything on their small menu is delicious. Brett [Cooper] is doing a great job with the food and Dave [Muller] has fantastic cocktails.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nojosf.com/\">Nojo\u003c/a>, because we've spent time in Japan visiting and working. We love those flavors and techniques. Greg Dunmore’s food represents Japanese cooking well, and it's a fun space. \u003c/p>\n\u003cp>\u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a>, where we went a lot after long days of work at Coi. Burgers are great and so are the cocktails. \u003c/p>\n\u003cp>We don't really go out for just drinks since I got pregnant and had a baby. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite local joints?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.ragazzasf.com/\">Ragazza\u003c/a>, where the pizza's great and so is the service.\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\">La Taqueria\u003c/a> has the best tacos, and the carnitas doradas are ridiculously good.\u003cbr>\nThe spicy crab is so good at \u003ca href=\"http://www.yelp.com/biz/ppq-dungeness-island-san-francisco-2\">PPQ\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Favorite date spots?\u003c/strong>\u003cbr>\nWe can't really get too fancy now with the baby. \u003ca href=\"http://www.cotognasf.com/\">Cotogna's\u003c/a> great. Anything that Mike [Tusk] has on the menu will be perfect. \u003ca href=\"http://aziza-sf.com/\">Aziza\u003c/a> is one of the best, and always goes above and beyond expectations. We always spend our anniversary at \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> because it’s such a special and amazing place. We'll have to find a sitter this year. \u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with friends and/or family?\u003c/strong>\u003cbr>\nSarah makes a pretty delicious fried chicken. Whatever we can make that you can eat with your hands is always fun with friends. \u003ca href=\"http://nopasf.com/\">Nopa's\u003c/a> pork chop is a favorite meal, and \u003ca href=\"http://menuscan.com/jaiyun/\">Jai Yun\u003c/a> is a great place to go with a big group of friends.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\nSarah: I can't say no to a bag of potato chips.\u003cbr>\nEvan: \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">Mt. Tam\u003c/a> spread on toasted bread. I could eat the whole wheel.\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/24/2011/08/family-photo400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/family-photo400.jpg\" alt=\"Evan and Sarah Rich with their baby, Van\" title=\"Evan and Sarah Rich with their baby\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-32265\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Van, Evan and Sarah Rich.\u003c/strong> Photo: courtesy of Rich Family\u003c/em>\u003c/p>\n\u003cp>Chefs Sarah and Evan Rich use their home kitchen to test out ideas for their pop-up \u003ca href=\"https://www.facebook.com/ChefsNightOff\">Chefs' Night Off dinners\u003c/a> at \u003ca href=\"http://radiussf.com/\">Radius\u003c/a>.\u003c/p>\n\u003cul>\nWith a dinner coming up on Monday, August 29, the menu is shaping up to be:\n\u003cli>1st course: red beets, goat cheese, almonds, arugula\u003c/li>\n\u003cli>2nd course: squid, black olive vinaigrette, watermelon, crispy onions\u003c/li>\n\u003cli>3rd course: pork shoulder, black garlic, red cabbage\u003c/li>\n\u003cli>4th course: \"peach cobbler\"\u003c/li>\n\u003c/ul>\n\u003cp>Chefs’ Night Off is always priced at $60—excluding beverages, tax and gratuities.\u003cbr>\nEmail: \u003ca href=\"mailto:%20chefsnightoff@gmail.com\">chefsnightoff@gmail.com\u003c/a> to make your reservation and be sure to indicate the time you'd like to eat and the number in your party.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chefs-night-off-crew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chefs-night-off-crew.jpg\" alt=\"Chefs Night Off crew\" title=\"Chefs Night Off crew\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32283\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chefs' Night Off kitchen team.\u003c/strong> Photo: courtesy Chefs' Night Off\u003c/em>\u003c/p>\n\u003cp>The two chefs have a young baby, Van Robert Rich, born in March of this year. Sarah was previously a sous chef at \u003ca href=\"http://michaelmina.net/restaurants/locations/mmsf.php\">Michael Mina\u003c/a>, and Evan was most recently chef de cuisine for Daniel Patterson at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. He worked before that as chef de cuisine for Michael Tusk at \u003ca href=\"http://www.quincerestaurant.com/\">Quince\u003c/a>. These chefs met nine years ago at \u003ca href=\"http://www.davidbouley.com/\">Bouley\u003c/a> in NYC. Sarah was Evan's boss on the fish station. They dated for several years while working at various restaurants in New York, got married in late 2007 and moved to San Francisco in early 2008. Sarah Rich caught up with Bay Area Bites via email interview.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How did the pop-up dinners come about? What is it like working on this sort of dinner?\u003c/strong>\u003cbr>\nEvan and I were working on opening our own restaurant and we had something that fell through. One night Evan was hanging out with the former GM of Coi and he suggested the idea of doing pop-ups. We've both always loved the Radius space, and it's a beautiful restaurant. Our friend Max does the pastries there, so we talked to him about it. He introduced us to the owners, and the next thing we knew, we were all set! \u003c/p>\n\u003cp>\u003cstrong>Where do you do the prep work?\u003c/strong>\u003cbr>\nRadius is conveniently closed Sunday and Monday, so we're able to do all of the prep at the restaurant. The restaurant owners have been great to work with. Currently we have a schedule to do our pop-ups at Radius on the fourth Monday of every month, as we look to open a space of our own. We may also do a couple of other events with different concepts at other locations, more details soon!\u003c/p>\n\u003cp>\u003cstrong>How do you come up with menus for each event?\u003c/strong>\u003cbr>\nThe structure of each dinner is a four-course menu with a few extra small courses included. We visit the various markets (the \u003ca href=\"http://www.agriculturalinstitute.org/\">Marin Farmers' Market\u003c/a> is our favorite) to get an idea of what's available and what tastes the best. Evan and I bounce ideas off of each other and then over the course of a week or two we'll test dishes and recipes at home, making the dishes for dinner to clarify and perfect our ideas. We also like to run our menu ideas by the kitchen team so everyone is involved and they feel a sense of ownership.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/streusel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/streusel.jpg\" alt=\"Chefs Night Off July 11 Dinner - nasturtium namalaka, peach, blackberries and almond streusel\" title=\"Chefs Night Off July 11 Dinner - nasturtium namalaka, peach, blackberries and almond streusel\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-32285\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chefs' Night Off July 11 Dinner - Nasturtium Namalaka, Peach, Blackberries and Almond Streusel.\u003c/strong> Photo: courtesy Chefs' Night Off\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Where do you get your cooking ingredients?\u003c/strong>\u003cbr>\nThrough our past jobs we've been able to develop strong relationships with the local farmers and purveyors. Our menus and cooking are influenced heavily by the great produce found at the local markets. We love to use \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero\u003c/a>, \u003ca href=\"http://www.starroutefarms.com/\">Star Route\u003c/a>, \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/de-santis-farm/\">De Santis\u003c/a> to name a few. It's easy to get inspired by what they grow.\u003c/p>\n\u003cp>\u003cstrong>Where do you live and where are you from?\u003c/strong>\u003cbr>\nWe live in the Presidio, Baker Beach Apartments. We moved here from the Mission after we had our baby a few months ago. We love it and it has the best views in the city and so many great places to hike around. Evan is from New York/New Jersey and I grew up in Louisiana and Texas. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite off-night food & drink spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a> is one of our favorites, and they have killer bread and butter. Everything on their small menu is delicious. Brett [Cooper] is doing a great job with the food and Dave [Muller] has fantastic cocktails.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nojosf.com/\">Nojo\u003c/a>, because we've spent time in Japan visiting and working. We love those flavors and techniques. Greg Dunmore’s food represents Japanese cooking well, and it's a fun space. \u003c/p>\n\u003cp>\u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a>, where we went a lot after long days of work at Coi. Burgers are great and so are the cocktails. \u003c/p>\n\u003cp>We don't really go out for just drinks since I got pregnant and had a baby. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite local joints?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.ragazzasf.com/\">Ragazza\u003c/a>, where the pizza's great and so is the service.\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\">La Taqueria\u003c/a> has the best tacos, and the carnitas doradas are ridiculously good.\u003cbr>\nThe spicy crab is so good at \u003ca href=\"http://www.yelp.com/biz/ppq-dungeness-island-san-francisco-2\">PPQ\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Favorite date spots?\u003c/strong>\u003cbr>\nWe can't really get too fancy now with the baby. \u003ca href=\"http://www.cotognasf.com/\">Cotogna's\u003c/a> great. Anything that Mike [Tusk] has on the menu will be perfect. \u003ca href=\"http://aziza-sf.com/\">Aziza\u003c/a> is one of the best, and always goes above and beyond expectations. We always spend our anniversary at \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> because it’s such a special and amazing place. We'll have to find a sitter this year. \u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with friends and/or family?\u003c/strong>\u003cbr>\nSarah makes a pretty delicious fried chicken. Whatever we can make that you can eat with your hands is always fun with friends. \u003ca href=\"http://nopasf.com/\">Nopa's\u003c/a> pork chop is a favorite meal, and \u003ca href=\"http://menuscan.com/jaiyun/\">Jai Yun\u003c/a> is a great place to go with a big group of friends.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\nSarah: I can't say no to a bag of potato chips.\u003cbr>\nEvan: \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">Mt. Tam\u003c/a> spread on toasted bread. I could eat the whole wheel.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "KQED's Forum: Chez Panisse Turns 40",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alicewaters500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alicewaters500.jpg\" alt=\"Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\" title=\"Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31754\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Alice Waters at KQED with her new book \u003ca href=\"http://www.amazon.com/40-Years-Chez-Panisse-Gathering/dp/0307718263\">40 Years of Chez Panisse: The Power of Gathering\u003c/a>.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201108181000\">Original Broadcast on Forum:\u003c/a> Thu, Aug 18, 2011 -- 10:00 AM\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201108181000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201108181000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>In 1971, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> and some friends opened a neighborhood bistro in Berkeley with the aim of serving meals with the food and atmosphere of a dinner party at home. Forty years later, the way the nation eats has been dramatically changed by \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>. As the restaurant marks its anniversary, \u003ca href=\"http://www.kqed.org/a/forum/R201108181000\">Forum\u003c/a> talks with local chefs and food writers about the impact Chez Panisse has had on the local and national food scene.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> \u003ca href=\"https://twitter.com/#!/scottshafer\">Scott Shafer\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>\u003ca href=\"https://twitter.com/#!/AliceWaters\">Alice Waters\u003c/a>, owner of \u003ca href=\"https://twitter.com/#!/chezpanisse\">Chez Panisse\u003c/a>\u003c/li>\n\u003cli>Charlie Hallowell, chef and owner of \u003ca href=\"http://pizzaiolooakland.com/\">Pizzaiolo\u003c/a> and \u003ca href=\"http://bootandshoeservice.com/\">Boot and Shoe Service\u003c/a> in Oakland\u003c/li>\n\u003cli>\u003ca href=\"https://twitter.com/#!/michaelbauer1\">Michael Bauer\u003c/a>, executive food and wine editor and restaurant critic for The San Francisco Chronicle and member of the James Beard Foundation Restaurant Awards Committee\u003c/li>\n\u003cli>\u003ca href=\"https://twitter.com/#!/caminooakland\">Russell Moore\u003c/a>, chef and owner of \u003ca href=\"http://www.caminorestaurant.com/\">Camino\u003c/a> Restaurant in Oakland\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Related Stories, Books, Audio:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/24/alice-waters-serves-lunch-launches-levis-t-shirt-signs-new-book-in-maiden-lane/\">Alice Waters Serves Lunch, Launches Levi's T-Shirts for Edible Education\u003c/a> -- BAB\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/23/edible-education-101-rock-stars-of-food-movement-teach-uc-berkeley-class/\">Edible Education 101: Rock Stars of Food Movement Teach UC Berkeley Class\u003c/a> -- BAB\u003c/li>\n\u003cli>\u003ca href=\"http://www.berkeleyside.com/2011/08/27/chez-panisses-birthday-kicks-off-with-party-to-remember/\">Chez Panisse’s birthday kicks off with party to remember\u003c/a> -- \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarahhenry/\">Sarah Henry\u003c/a> at Berkeleyside\u003c/li>\n\u003cli>Book: \u003ca href=\"http://www.amazon.com/40-Years-Chez-Panisse-Gathering/dp/0307718263\">40 Years of Chez Panisse: The Power of Gathering\u003c/a> by Alice Waters\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanissefoundation.org/home\">Chez Panisse Foundation\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanissefoundation.org/40th\">Chez Panisse 40th Anniversary Events\u003c/a> -- Chez Panisse Foundation\u003c/li>\n\u003cli>\u003ca href=\"http://www.davidlebovitz.com/2011/08/chez-panisse-restaurant-berkeley/\">Chez Panisse at Forty\u003c/a> -- David Lebovitz\n\u003c/li>\n\u003cli>\n\u003ca href=\"http://www.gilttaste.com/stories/1554-the-real-triumph-of-alice-waters\">The Real Triumph of Alice Waters\u003c/a> -- John Birdsall at Gilt Taste\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanissefoundation.org/edible-education-101\">Edible Education 101: The Rise and Future of the Food Movement\u003c/a> -- Chez Panisse Foundation\u003c/li>\n\u003cli>\u003ca href=\"http://today.msnbc.msn.com/id/26184891/vp/44240537#44240537\">Jenna Bush, Alice Waters, Jake Gyllenhaal, and the Edible Schoolyard\u003c/a> --Today Show\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.washingtonpost.com/business/industries/chez-panisse-staff-and-fans-celebrate-40-years-of-alices-restaurant/2011/08/24/gIQAO7kabJ_story.html\">Chez Panisse staff and fans celebrate 40 years of Alice’s restaurant\u003c/a> -- The Washington Post\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.edibleschoolyard.org/\">The Edible Schoolyard\u003c/a> (ESY) \u003ca href=\"https://twitter.com/#!/edibleschoolyrd\">@edibleschoolyrd\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nowness.com/day/2011/8/24/1596/alice-waters-edible-education\">Alice Waters: Edible Education\u003c/a> -- short film by Lisa Eisner + interview \u003ca href=\"http://twitter.com/#!/NOWNESS\">@NOWNESS\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp> \u003cscript id=\"prx-p67270-embed\" src=\"http://www.prx.org/p/67270/embed.js?size=small\">\u003c/script>\u003cembed src=\"http://www.npr.org/v2/?i=139707078&m=139845615&t=audio\" height=\"386\" wmode=\"opaque\" allowfullscreen=\"true\" width=\"400\" base=\"http://www.npr.org\" type=\"application/x-shockwave-flash\">\u003c/embed>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alicewaters500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alicewaters500.jpg\" alt=\"Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\" title=\"Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31754\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Alice Waters at KQED with her new book \u003ca href=\"http://www.amazon.com/40-Years-Chez-Panisse-Gathering/dp/0307718263\">40 Years of Chez Panisse: The Power of Gathering\u003c/a>.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201108181000\">Original Broadcast on Forum:\u003c/a> Thu, Aug 18, 2011 -- 10:00 AM\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201108181000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201108181000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>In 1971, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> and some friends opened a neighborhood bistro in Berkeley with the aim of serving meals with the food and atmosphere of a dinner party at home. Forty years later, the way the nation eats has been dramatically changed by \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>. As the restaurant marks its anniversary, \u003ca href=\"http://www.kqed.org/a/forum/R201108181000\">Forum\u003c/a> talks with local chefs and food writers about the impact Chez Panisse has had on the local and national food scene.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> \u003ca href=\"https://twitter.com/#!/scottshafer\">Scott Shafer\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>\u003ca href=\"https://twitter.com/#!/AliceWaters\">Alice Waters\u003c/a>, owner of \u003ca href=\"https://twitter.com/#!/chezpanisse\">Chez Panisse\u003c/a>\u003c/li>\n\u003cli>Charlie Hallowell, chef and owner of \u003ca href=\"http://pizzaiolooakland.com/\">Pizzaiolo\u003c/a> and \u003ca href=\"http://bootandshoeservice.com/\">Boot and Shoe Service\u003c/a> in Oakland\u003c/li>\n\u003cli>\u003ca href=\"https://twitter.com/#!/michaelbauer1\">Michael Bauer\u003c/a>, executive food and wine editor and restaurant critic for The San Francisco Chronicle and member of the James Beard Foundation Restaurant Awards Committee\u003c/li>\n\u003cli>\u003ca href=\"https://twitter.com/#!/caminooakland\">Russell Moore\u003c/a>, chef and owner of \u003ca href=\"http://www.caminorestaurant.com/\">Camino\u003c/a> Restaurant in Oakland\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Related Stories, Books, Audio:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/24/alice-waters-serves-lunch-launches-levis-t-shirt-signs-new-book-in-maiden-lane/\">Alice Waters Serves Lunch, Launches Levi's T-Shirts for Edible Education\u003c/a> -- BAB\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/23/edible-education-101-rock-stars-of-food-movement-teach-uc-berkeley-class/\">Edible Education 101: Rock Stars of Food Movement Teach UC Berkeley Class\u003c/a> -- BAB\u003c/li>\n\u003cli>\u003ca href=\"http://www.berkeleyside.com/2011/08/27/chez-panisses-birthday-kicks-off-with-party-to-remember/\">Chez Panisse’s birthday kicks off with party to remember\u003c/a> -- \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarahhenry/\">Sarah Henry\u003c/a> at Berkeleyside\u003c/li>\n\u003cli>Book: \u003ca href=\"http://www.amazon.com/40-Years-Chez-Panisse-Gathering/dp/0307718263\">40 Years of Chez Panisse: The Power of Gathering\u003c/a> by Alice Waters\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanissefoundation.org/home\">Chez Panisse Foundation\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanissefoundation.org/40th\">Chez Panisse 40th Anniversary Events\u003c/a> -- Chez Panisse Foundation\u003c/li>\n\u003cli>\u003ca href=\"http://www.davidlebovitz.com/2011/08/chez-panisse-restaurant-berkeley/\">Chez Panisse at Forty\u003c/a> -- David Lebovitz\n\u003c/li>\n\u003cli>\n\u003ca href=\"http://www.gilttaste.com/stories/1554-the-real-triumph-of-alice-waters\">The Real Triumph of Alice Waters\u003c/a> -- John Birdsall at Gilt Taste\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanissefoundation.org/edible-education-101\">Edible Education 101: The Rise and Future of the Food Movement\u003c/a> -- Chez Panisse Foundation\u003c/li>\n\u003cli>\u003ca href=\"http://today.msnbc.msn.com/id/26184891/vp/44240537#44240537\">Jenna Bush, Alice Waters, Jake Gyllenhaal, and the Edible Schoolyard\u003c/a> --Today Show\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.washingtonpost.com/business/industries/chez-panisse-staff-and-fans-celebrate-40-years-of-alices-restaurant/2011/08/24/gIQAO7kabJ_story.html\">Chez Panisse staff and fans celebrate 40 years of Alice’s restaurant\u003c/a> -- The Washington Post\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.edibleschoolyard.org/\">The Edible Schoolyard\u003c/a> (ESY) \u003ca href=\"https://twitter.com/#!/edibleschoolyrd\">@edibleschoolyrd\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nowness.com/day/2011/8/24/1596/alice-waters-edible-education\">Alice Waters: Edible Education\u003c/a> -- short film by Lisa Eisner + interview \u003ca href=\"http://twitter.com/#!/NOWNESS\">@NOWNESS\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp> \u003cscript id=\"prx-p67270-embed\" src=\"http://www.prx.org/p/67270/embed.js?size=small\">\u003c/script>\u003cembed src=\"http://www.npr.org/v2/?i=139707078&m=139845615&t=audio\" height=\"386\" wmode=\"opaque\" allowfullscreen=\"true\" width=\"400\" base=\"http://www.npr.org\" type=\"application/x-shockwave-flash\">\u003c/embed>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Q&A with Bar Manager Kevin Diedrich of Jasper's Corner Tap & Kitchen",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/kevin-diedrich300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/kevin-diedrich300.jpg\" alt=\"Kevin Diedrich\" title=\"Kevin Diedrich\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-31295\">\u003c/a>\u003cbr>\n\u003cem>Kevin Diedrich. Photo courtesy of Kevin Diedrich\u003c/em>\u003c/p>\n\u003cp>Kevin Diedrich is the bar manager of \u003ca href=\"http://www.jasperscornertap.com/\">Jasper’s Corner Tap & Kitchen\u003c/a>. The San Francisco Chronicle recently named him one of five Bay Area “\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/26/bar-stars-2011-kevin-diedrich-is-a-burger-fiend/\">Bar Stars\u003c/a>.” Most recently seen behind the bar at the Burritt Room, Diedrich previously worked at \u003ca href=\"http://michaelmina.net/restaurants/locations/cbsf.php\">Michael Mina’s Clock Bar\u003c/a> and \u003ca href=\"http://www.caskstore.com/\">Cask\u003c/a> in San Francisco, as well as the renowned \u003ca href=\"http://pdtnyc.com/\">PDT\u003c/a> and \u003ca href=\"http://www.cloverclubny.com/\">Clover Club\u003c/a> in New York City. Before his New York stints, Diedrich also worked at \u003ca href=\"http://www.bourbonsteakdc.com/\">Michael Mina’s Bourbon Steak\u003c/a> and the \u003ca href=\"http://www.ritzcarlton.com/en/Properties/WashingtonDC/Default.htm\">Ritz Carlton\u003c/a> in Washington, D.C. BAB caught up with Diedrich via an email interview. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Any news?\u003c/strong>\u003cbr>\n“I just started working with \u003ca href=\"http://www.plymouthgin.com/\">Plymouth/Beefeater\u003c/a> for a couple months to do their Gin Connoisseur Program. It consists of pretty much increasing the knowledge and appreciation of gin. It's like a mini-brand ambassador job, but specifically SF. \u003c/p>\n\u003cp>I also just started the \u003ca href=\"http://www.usbg.org/\">Northern California USBG's\u003c/a> (United States Bartenders Guild) first flag football team. Our goal is go down and battle SoCal USBG (LA and San Diego)...I mean DESTROY them!”\u003c/p>\n\u003cp>\u003cstrong>How did Jasper’s come about?\u003c/strong>\u003cbr>\n“I was having beers with \u003ca href=\"http://sfchefs2011.com/personalities/jacques-bezuidenhout/\">Jacques Bezuidenhout\u003c/a> one night and he was talking about the new concept for Ponzu. It intrigued me and sounded like a great challenge—to build a gastro pub that's really only known for beers, but to also oversee the entire bar program and to create some amazing cocktails.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Where do you live?\u003c/strong>\u003cbr>\n“Nob Hill. It's an easy commute for my wife. She works in the Financial District and Jasper's is 3 blocks from our apartment.”\u003c/p>\n\u003cp>\u003cstrong>Where are you from?\u003c/strong>\u003cbr>\n“I was born in a little town outside of Manila, Philippines, but grew up in Northern Virginia, just 15 minutes from Washington DC.”\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n“I'd have to say the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building\u003c/a> on Saturdays are always fun. Just to walk around and see all the fresh fruits and herbs, it gets the mind going. \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> is also great. They have a huge selection of dried herbs and botanicals to make bitters and tinctures. \u003c/p>\n\u003cp>And then my all time favorite is a place in NYC that I use to go to all the time is called \u003ca href=\"http://www.kalustyans.com/\">Kalustyans\u003c/a>. We used to live a block away, and it's a bartenders dream. Every spice imaginable! This place just inspires you to make a drink. I still order from them over the phone.”\u003c/p>\n\u003cp>\u003cstrong>What are your favorite local (off-night) food & drink spots?\u003c/strong>\u003cbr>\n“My wife and I love \u003ca href=\"http://gitanerestaurant.com/\">Gitane\u003c/a>. The dishes are small, so you can order plenty, and \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/02/gitane_alex_smith_bartender_sherry.php\">Alex Smith\u003c/a> does an amazing job with the cocktail list there. I love the flatbreads and the bacon bonbons. \u003ca href=\"http://www.hechosf.com/\">Hecho\u003c/a> is also really good. It just opened up a few months ago, and the dishes are amazing. We love Japanese food, so any chance to get real good Japanese food, we're in. They mix it with a Tequila bar theme and it's all good!” \u003c/p>\n\u003cp>\u003cstrong>What are your favorite local joints?\u003c/strong>\u003cbr>\n“We go to \u003ca href=\"http://www.cantinasf.com/\">Cantina\u003c/a> quite often. It's just down the street from us and they allow dogs. I usually stop by for a quick beer or a Negroni while walking the dog. Duggan, Aaron, Shaher and the guys there always are fun to talk to. \u003ca href=\"http://www.ryesf.com/\">Rye\u003c/a> is another great spot and I love popping in quick for some beers and shots. I competed in my first cocktail competition when Rye was doing their Monthly Mixology Battles when I first lived here.”\u003c/p>\n\u003cp>\u003cstrong>What are your favorite date or off-night spots?\u003c/strong>\u003cbr>\n“My wife and I love doing brunch at \u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a> ... fried chicken and waffles, enough said. \u003ca href=\"http://nopasf.com/\">NOPA\u003c/a> does a great brunch too, scrambled eggs are delicious there.”\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with friends and/or family?\u003c/strong>\u003cbr>\n“My wife does a lot of cooking at home, and makes amazing food. She's always got something good for me when I get home at 3 a.m. She does popovers with Gruyere cheese that are soooo good. She also makes some killer ramen and an amazing cheesecake.”\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\n“I'm a sucker for ice cream. I can eat it for breakfast, snack, lunch, snack, dinner, snack, dessert.”\u003c/p>\n\u003cp>\u003cstrong>How did you meet your wife?\u003c/strong>\u003cbr>\n“We met when we both lived and worked in DC. Arlene was a cocktail waitress at the club where I was bartending. She played hard to get and I used to call her and hang up. We dated briefly before I transferred with the Ritz Carlton out to SF (the first time I lived here). We kept in touch here and there, but reunited when I moved back to DC to work for Michael Mina's Bourbon Steak. She was living in NYC at the time. I called her and took the bus up to NYC to see her. That was it for us after the first trip. I would take the bus up on my 2 days off to see her and ended up proposing to her and moving up to NYC to be with her.” Diedrich noted that the two own a pit bull dog named Kona “after the big island; Arlene is Japanese/Hawaiian.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/kevin-diedrich500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/kevin-diedrich500.jpg\" alt=\"Kevin Diedrich. Photo by Lou Bustamante\" title=\"Kevin Diedrich. Photo by Lou Bustamante\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-31296\">\u003c/a>\u003cbr>\n\u003cem>Kevin Diedrich. Photo: Lou Bustamante\u003c/em>\u003c/p>\n\n",
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"excerpt": "Kevin Diedrich is the bar manager of Jasper’s Corner Tap & Kitchen. The San Francisco Chronicle recently named him one of five Bay Area “Bar Stars.” BAB caught up with Diedrich via an email interview. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/kevin-diedrich300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/kevin-diedrich300.jpg\" alt=\"Kevin Diedrich\" title=\"Kevin Diedrich\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-31295\">\u003c/a>\u003cbr>\n\u003cem>Kevin Diedrich. Photo courtesy of Kevin Diedrich\u003c/em>\u003c/p>\n\u003cp>Kevin Diedrich is the bar manager of \u003ca href=\"http://www.jasperscornertap.com/\">Jasper’s Corner Tap & Kitchen\u003c/a>. The San Francisco Chronicle recently named him one of five Bay Area “\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/26/bar-stars-2011-kevin-diedrich-is-a-burger-fiend/\">Bar Stars\u003c/a>.” Most recently seen behind the bar at the Burritt Room, Diedrich previously worked at \u003ca href=\"http://michaelmina.net/restaurants/locations/cbsf.php\">Michael Mina’s Clock Bar\u003c/a> and \u003ca href=\"http://www.caskstore.com/\">Cask\u003c/a> in San Francisco, as well as the renowned \u003ca href=\"http://pdtnyc.com/\">PDT\u003c/a> and \u003ca href=\"http://www.cloverclubny.com/\">Clover Club\u003c/a> in New York City. Before his New York stints, Diedrich also worked at \u003ca href=\"http://www.bourbonsteakdc.com/\">Michael Mina’s Bourbon Steak\u003c/a> and the \u003ca href=\"http://www.ritzcarlton.com/en/Properties/WashingtonDC/Default.htm\">Ritz Carlton\u003c/a> in Washington, D.C. BAB caught up with Diedrich via an email interview. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Any news?\u003c/strong>\u003cbr>\n“I just started working with \u003ca href=\"http://www.plymouthgin.com/\">Plymouth/Beefeater\u003c/a> for a couple months to do their Gin Connoisseur Program. It consists of pretty much increasing the knowledge and appreciation of gin. It's like a mini-brand ambassador job, but specifically SF. \u003c/p>\n\u003cp>I also just started the \u003ca href=\"http://www.usbg.org/\">Northern California USBG's\u003c/a> (United States Bartenders Guild) first flag football team. Our goal is go down and battle SoCal USBG (LA and San Diego)...I mean DESTROY them!”\u003c/p>\n\u003cp>\u003cstrong>How did Jasper’s come about?\u003c/strong>\u003cbr>\n“I was having beers with \u003ca href=\"http://sfchefs2011.com/personalities/jacques-bezuidenhout/\">Jacques Bezuidenhout\u003c/a> one night and he was talking about the new concept for Ponzu. It intrigued me and sounded like a great challenge—to build a gastro pub that's really only known for beers, but to also oversee the entire bar program and to create some amazing cocktails.” \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 live?\u003c/strong>\u003cbr>\n“Nob Hill. It's an easy commute for my wife. She works in the Financial District and Jasper's is 3 blocks from our apartment.”\u003c/p>\n\u003cp>\u003cstrong>Where are you from?\u003c/strong>\u003cbr>\n“I was born in a little town outside of Manila, Philippines, but grew up in Northern Virginia, just 15 minutes from Washington DC.”\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n“I'd have to say the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building\u003c/a> on Saturdays are always fun. Just to walk around and see all the fresh fruits and herbs, it gets the mind going. \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> is also great. They have a huge selection of dried herbs and botanicals to make bitters and tinctures. \u003c/p>\n\u003cp>And then my all time favorite is a place in NYC that I use to go to all the time is called \u003ca href=\"http://www.kalustyans.com/\">Kalustyans\u003c/a>. We used to live a block away, and it's a bartenders dream. Every spice imaginable! This place just inspires you to make a drink. I still order from them over the phone.”\u003c/p>\n\u003cp>\u003cstrong>What are your favorite local (off-night) food & drink spots?\u003c/strong>\u003cbr>\n“My wife and I love \u003ca href=\"http://gitanerestaurant.com/\">Gitane\u003c/a>. The dishes are small, so you can order plenty, and \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/02/gitane_alex_smith_bartender_sherry.php\">Alex Smith\u003c/a> does an amazing job with the cocktail list there. I love the flatbreads and the bacon bonbons. \u003ca href=\"http://www.hechosf.com/\">Hecho\u003c/a> is also really good. It just opened up a few months ago, and the dishes are amazing. We love Japanese food, so any chance to get real good Japanese food, we're in. They mix it with a Tequila bar theme and it's all good!” \u003c/p>\n\u003cp>\u003cstrong>What are your favorite local joints?\u003c/strong>\u003cbr>\n“We go to \u003ca href=\"http://www.cantinasf.com/\">Cantina\u003c/a> quite often. It's just down the street from us and they allow dogs. I usually stop by for a quick beer or a Negroni while walking the dog. Duggan, Aaron, Shaher and the guys there always are fun to talk to. \u003ca href=\"http://www.ryesf.com/\">Rye\u003c/a> is another great spot and I love popping in quick for some beers and shots. I competed in my first cocktail competition when Rye was doing their Monthly Mixology Battles when I first lived here.”\u003c/p>\n\u003cp>\u003cstrong>What are your favorite date or off-night spots?\u003c/strong>\u003cbr>\n“My wife and I love doing brunch at \u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a> ... fried chicken and waffles, enough said. \u003ca href=\"http://nopasf.com/\">NOPA\u003c/a> does a great brunch too, scrambled eggs are delicious there.”\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with friends and/or family?\u003c/strong>\u003cbr>\n“My wife does a lot of cooking at home, and makes amazing food. She's always got something good for me when I get home at 3 a.m. She does popovers with Gruyere cheese that are soooo good. She also makes some killer ramen and an amazing cheesecake.”\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\n“I'm a sucker for ice cream. I can eat it for breakfast, snack, lunch, snack, dinner, snack, dessert.”\u003c/p>\n\u003cp>\u003cstrong>How did you meet your wife?\u003c/strong>\u003cbr>\n“We met when we both lived and worked in DC. Arlene was a cocktail waitress at the club where I was bartending. She played hard to get and I used to call her and hang up. We dated briefly before I transferred with the Ritz Carlton out to SF (the first time I lived here). We kept in touch here and there, but reunited when I moved back to DC to work for Michael Mina's Bourbon Steak. She was living in NYC at the time. I called her and took the bus up to NYC to see her. That was it for us after the first trip. I would take the bus up on my 2 days off to see her and ended up proposing to her and moving up to NYC to be with her.” Diedrich noted that the two own a pit bull dog named Kona “after the big island; Arlene is Japanese/Hawaiian.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/kevin-diedrich500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/kevin-diedrich500.jpg\" alt=\"Kevin Diedrich. Photo by Lou Bustamante\" title=\"Kevin Diedrich. Photo by Lou Bustamante\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-31296\">\u003c/a>\u003cbr>\n\u003cem>Kevin Diedrich. Photo: Lou Bustamante\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SF Chefs 2011: Women Pioneer Chefs",
"title": "SF Chefs 2011: Women Pioneer Chefs",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sfchefs2011.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sfchefs2011.jpg\" alt=\"Joyce Goldstein, Cecilia Chiang, Nancy Oakes\" title=\"Joyce Goldstein, Cecilia Chiang, Nancy Oakes\" width=\"500\" height=\"228\" class=\"alignnone size-full wp-image-31214\">\u003c/a>\u003cbr>\n\u003cem>Joyce Goldstein, Cecilia Chiang, Nancy Oakes. Photos: courtesy of SF Chefs 2011\u003c/em>\u003c/p>\n\u003cp>A lot of celebrity-chef star power was on display last week at \u003ca href=\"http://www.sfchefs2011.com\">SF Chefs 2011\u003c/a>. But on Sunday morning, when a lot of event-goers were still sleeping off the effects of Saturday night's tasting-tent cocktails, Joyce Goldstein, Cecilia Chiang, and Nancy Oakes, three of the city's true pioneer chefs, were chatting in front of a small but attentive audience, discussing the challenges, achievements, and changes happening then and now in San Francisco's restaurant scene. \u003c/p>\n\u003cp>Some background, for you newcomers: Nancy Oakes is the executive chef of \u003ca href=\"http://www.boulevardrestaurant.com\">Boulevard\u003c/a>, the brasserie-style New American restaurant at the foot of Mission Street that's 18 years old and still garnering awards and a swarm of reservations every night. Before that, she was the chef/owner of L'Avenue, an acclaimed 50-seat bistro. She also heads the team at \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a> in Soma, which opened last year to rave reviews. \u003c/p>\n\u003cp>\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/25/at-the-mandarin-cecilia-chiang-changed-chinese-food/\">Cecilia Chiang\u003c/a>, now in her 90s, brought the fiery flavors of Hunan and Szechuan cuisine to a city dominated by Cantonese cooking. She opened the 300-seat Mandarin in Ghirardelli Square in 1968, making it a destination restaurant with sophisticated service and decor. The Mandarin set a standard for high-end, authentic Chinese cooking, and Chiang ran the restaurant until 1991. She later became a consultant for Betelnut on Union Square; her son Phillip went on to found P.F. Chang's. \u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2008/11/07/check-please-bay-area-season-3-joyce-goldstein-special-391/\">Joyce Goldstein\u003c/a>'s Square One restaurant, in Jackson Square, demonstrated that there was a lot more to real Mediterranean food than spaghetti and dolmas. Goldstein, a cooking teacher and former Cafe at Chez Panisse chef who had lived and traveled extensively all around the Mediterranean, brought the vibrant, sunny flavors of these countries back to California. Square One, which she opened in 1984, offered dishes inspired by everything from Spanish tapas to Turkish mezze to Moroccan tagines. It helped shape the Mediterranean focus of California cuisine that continues today. Goldstein closed the restaurant in 1997, but has continued as a popular cookbook author, teacher, and consultant. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like many successful women who have weathered the ups and downs of a demanding profession, they get a little tired of being classified as \"women chefs.\" However, this profession is still one that's dominated by men, and it was much more so back in the 1960s, when all three were starting out. But it helped to be in San Francisco. Said Joyce, \"The Bay Area was always progressive. Banks here would lend women money. There were a lot of women entrepreneurs, women running businesses in the city.\" Now, she says, there are a lot of women in the wine business, women not just working as pastry chefs but running their own bakeries, manufacturing their own jams and confections, running businesses rather than just cooking at home for fun. \u003c/p>\n\u003cp>Chiang had a different experience, trying to break into what was then a very insular, Cantonese-dominated Chinese food world. Said Chiang, \"I was a woman, and restaurants weren't a women's business. I can't speak Cantonese, and then 90% of the Chinese-restaurant population spoke Cantonese. I would speak Mandarin to them, and they'd laugh at me, be very insulting, treat me like a foreigner. I couldn't get credit at any of the produce, fish, or meat markets in Chinatown; I had to pay cash for everything. The Americans were so kind, they accepted me, but not the Chinese, because I was a woman.\"\u003c/p>\n\u003cp>Now, said Nancy, women in the business are competing on a level playing field, especially here in the Bay Area, where there's more diversity, and kitchens are less dominated by the European boys' club common in New York restaurants. So, why do male chefs still get the lion's share of press and notoriety? \u003c/p>\n\u003cp>\"Well, besides \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/01/book-review-blood-bones-butter-by-gabrielle-hamilton/\">Gabrielle Hamilton\u003c/a>, who keeps her end up being outrageous, most women chefs don't feel they have to be potty-mouthed in the school of [Anthony] Bourdain and [David] Chang, traveling in packs and dropping f-bombs. Women do this because we like the work, not to be a celebrity.\"\u003c/p>\n\u003cp>Between the three of them, they've seen a lot of trends come and go. Foraging, for example, is nothing new. Back in Chez Panisse's early years, Nancy remembered Alice Waters and pastry chef Lindsey Shere constantly picking through the Berkeley backyards of their friends and neighbors, making poundcakes scented with rose geranium leaves, plucking nasturtium blossoms and purslane for salads. \"I keep learning,\" noted Nancy. \"I'm not a chemical-food or foam advocate, but when you've got a bunch of 23-year-olds in the kitchen who are excited about this kind of thing, well, I go to \u003ca href=\"http://www.le-sanctuaire.com\">Le Sanctuaire\u003c/a>, we get out the gels and the foams and see what works, what will really be worth eating, what will stand the test of time. I think you need 100 years to really create a cuisine. How long has it been for California cuisine, 30, 40 years? We're still finding out what will last.\" \u003c/p>\n\u003cp>\"When I was first starting out, I needed a lot of ingredients that the Cantonese don't use. No one carried them; I had to get everything shipped in from Taiwan. Now, you can get anything in Asian markets, things from all over,\" said Cecilia. She's less impressed with the quality of Chinese restaurants in the Bay Area now. \"The cooks aren't professionally trained, they don't have passion. It's just a business.\" As a restaurant-owning friend pointed out to her, a restaurant can make so much more money off hard liquor and entertainment, like karaoke, there's little incentive to invest in high-quality ingredients or top-notch chefs. \u003c/p>\n\u003cp>\"There's been so much progression in Mediterranean food. It's much more about specific cuisines now,\" noted Joyce. Restaurants don't just serve Italian food, they serve Roman, Sicilian, or Sardinian food. And the quality of up-and-coming cooks is higher, too. \"Everyone's going to cooking schools, doing \u003cem>stages\u003c/em>...they don't always have the palate or the passion, but they do have the skills.\" \u003c/p>\n\u003cp>What do they miss? The California-meets-Chinese cuisine of the late \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/26/reaching-for-the-moon-at-china-moon-cafe/\">Barbara Tropp\u003c/a>, for one, whose China Moon Cafe has never been equaled. \"She was a scholar, extremely meticulous, doing Chinese cooking with California ingredients. No else has picked up on that, to the degree that she was doing,\" said Joyce. \u003c/p>\n\u003cp>And where do they go now? \u003ca href=\"http://www.commonwealthsf.com\">Commonwealth\u003c/a>, said Nancy. \"I like the great spirit there, the service, the wine list where I never recognize anything but always find something interesting, the fact that 10% of the cost of the tasting menu goes to charity.\" Goldstein agreed. Normally suspicious of tech-y modernist cuisine, she said, \"I was pleasantly surprised! Jason Fox understands texture, he understands flavor, and they understand hospitality. I feel the same about \u003ca href=\"http://www.nopasf.com\">Nopa\u003c/a>. I bring people there from out of town. Yes, it's boisterous, but the food is solid and grounded, and I love the wine list. Perbacco, too, because I always learn something. And because I like to see the chef actually in the restaurant, in the farmers' market.\" \u003ca href=\"http://www.garydanko.com\">Gary Danko\u003c/a>, says Cecilia. It's very consistent, and the prices haven't changed. She likes \u003ca href=\"http://www.benusf.com\">Benu\u003c/a>, too, and \u003ca href=\"http://www.prospectsf.com\">Prospect\u003c/a>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"It's very hard to stay viable, and stay relevant,\" Nancy admitted. \"It's an art, and it's a business.\"\u003c/p>\n\n",
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"excerpt": "Joyce Goldstein, Cecilia Chiang, and Nancy Oakes, three women who shaped the San Francisco restaurant scene come together to discuss the past and future of food at SF Chefs 2011.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sfchefs2011.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sfchefs2011.jpg\" alt=\"Joyce Goldstein, Cecilia Chiang, Nancy Oakes\" title=\"Joyce Goldstein, Cecilia Chiang, Nancy Oakes\" width=\"500\" height=\"228\" class=\"alignnone size-full wp-image-31214\">\u003c/a>\u003cbr>\n\u003cem>Joyce Goldstein, Cecilia Chiang, Nancy Oakes. Photos: courtesy of SF Chefs 2011\u003c/em>\u003c/p>\n\u003cp>A lot of celebrity-chef star power was on display last week at \u003ca href=\"http://www.sfchefs2011.com\">SF Chefs 2011\u003c/a>. But on Sunday morning, when a lot of event-goers were still sleeping off the effects of Saturday night's tasting-tent cocktails, Joyce Goldstein, Cecilia Chiang, and Nancy Oakes, three of the city's true pioneer chefs, were chatting in front of a small but attentive audience, discussing the challenges, achievements, and changes happening then and now in San Francisco's restaurant scene. \u003c/p>\n\u003cp>Some background, for you newcomers: Nancy Oakes is the executive chef of \u003ca href=\"http://www.boulevardrestaurant.com\">Boulevard\u003c/a>, the brasserie-style New American restaurant at the foot of Mission Street that's 18 years old and still garnering awards and a swarm of reservations every night. Before that, she was the chef/owner of L'Avenue, an acclaimed 50-seat bistro. She also heads the team at \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a> in Soma, which opened last year to rave reviews. \u003c/p>\n\u003cp>\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/25/at-the-mandarin-cecilia-chiang-changed-chinese-food/\">Cecilia Chiang\u003c/a>, now in her 90s, brought the fiery flavors of Hunan and Szechuan cuisine to a city dominated by Cantonese cooking. She opened the 300-seat Mandarin in Ghirardelli Square in 1968, making it a destination restaurant with sophisticated service and decor. The Mandarin set a standard for high-end, authentic Chinese cooking, and Chiang ran the restaurant until 1991. She later became a consultant for Betelnut on Union Square; her son Phillip went on to found P.F. Chang's. \u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2008/11/07/check-please-bay-area-season-3-joyce-goldstein-special-391/\">Joyce Goldstein\u003c/a>'s Square One restaurant, in Jackson Square, demonstrated that there was a lot more to real Mediterranean food than spaghetti and dolmas. Goldstein, a cooking teacher and former Cafe at Chez Panisse chef who had lived and traveled extensively all around the Mediterranean, brought the vibrant, sunny flavors of these countries back to California. Square One, which she opened in 1984, offered dishes inspired by everything from Spanish tapas to Turkish mezze to Moroccan tagines. It helped shape the Mediterranean focus of California cuisine that continues today. Goldstein closed the restaurant in 1997, but has continued as a popular cookbook author, teacher, and consultant. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like many successful women who have weathered the ups and downs of a demanding profession, they get a little tired of being classified as \"women chefs.\" However, this profession is still one that's dominated by men, and it was much more so back in the 1960s, when all three were starting out. But it helped to be in San Francisco. Said Joyce, \"The Bay Area was always progressive. Banks here would lend women money. There were a lot of women entrepreneurs, women running businesses in the city.\" Now, she says, there are a lot of women in the wine business, women not just working as pastry chefs but running their own bakeries, manufacturing their own jams and confections, running businesses rather than just cooking at home for fun. \u003c/p>\n\u003cp>Chiang had a different experience, trying to break into what was then a very insular, Cantonese-dominated Chinese food world. Said Chiang, \"I was a woman, and restaurants weren't a women's business. I can't speak Cantonese, and then 90% of the Chinese-restaurant population spoke Cantonese. I would speak Mandarin to them, and they'd laugh at me, be very insulting, treat me like a foreigner. I couldn't get credit at any of the produce, fish, or meat markets in Chinatown; I had to pay cash for everything. The Americans were so kind, they accepted me, but not the Chinese, because I was a woman.\"\u003c/p>\n\u003cp>Now, said Nancy, women in the business are competing on a level playing field, especially here in the Bay Area, where there's more diversity, and kitchens are less dominated by the European boys' club common in New York restaurants. So, why do male chefs still get the lion's share of press and notoriety? \u003c/p>\n\u003cp>\"Well, besides \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/01/book-review-blood-bones-butter-by-gabrielle-hamilton/\">Gabrielle Hamilton\u003c/a>, who keeps her end up being outrageous, most women chefs don't feel they have to be potty-mouthed in the school of [Anthony] Bourdain and [David] Chang, traveling in packs and dropping f-bombs. Women do this because we like the work, not to be a celebrity.\"\u003c/p>\n\u003cp>Between the three of them, they've seen a lot of trends come and go. Foraging, for example, is nothing new. Back in Chez Panisse's early years, Nancy remembered Alice Waters and pastry chef Lindsey Shere constantly picking through the Berkeley backyards of their friends and neighbors, making poundcakes scented with rose geranium leaves, plucking nasturtium blossoms and purslane for salads. \"I keep learning,\" noted Nancy. \"I'm not a chemical-food or foam advocate, but when you've got a bunch of 23-year-olds in the kitchen who are excited about this kind of thing, well, I go to \u003ca href=\"http://www.le-sanctuaire.com\">Le Sanctuaire\u003c/a>, we get out the gels and the foams and see what works, what will really be worth eating, what will stand the test of time. I think you need 100 years to really create a cuisine. How long has it been for California cuisine, 30, 40 years? We're still finding out what will last.\" \u003c/p>\n\u003cp>\"When I was first starting out, I needed a lot of ingredients that the Cantonese don't use. No one carried them; I had to get everything shipped in from Taiwan. Now, you can get anything in Asian markets, things from all over,\" said Cecilia. She's less impressed with the quality of Chinese restaurants in the Bay Area now. \"The cooks aren't professionally trained, they don't have passion. It's just a business.\" As a restaurant-owning friend pointed out to her, a restaurant can make so much more money off hard liquor and entertainment, like karaoke, there's little incentive to invest in high-quality ingredients or top-notch chefs. \u003c/p>\n\u003cp>\"There's been so much progression in Mediterranean food. It's much more about specific cuisines now,\" noted Joyce. Restaurants don't just serve Italian food, they serve Roman, Sicilian, or Sardinian food. And the quality of up-and-coming cooks is higher, too. \"Everyone's going to cooking schools, doing \u003cem>stages\u003c/em>...they don't always have the palate or the passion, but they do have the skills.\" \u003c/p>\n\u003cp>What do they miss? The California-meets-Chinese cuisine of the late \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/26/reaching-for-the-moon-at-china-moon-cafe/\">Barbara Tropp\u003c/a>, for one, whose China Moon Cafe has never been equaled. \"She was a scholar, extremely meticulous, doing Chinese cooking with California ingredients. No else has picked up on that, to the degree that she was doing,\" said Joyce. \u003c/p>\n\u003cp>And where do they go now? \u003ca href=\"http://www.commonwealthsf.com\">Commonwealth\u003c/a>, said Nancy. \"I like the great spirit there, the service, the wine list where I never recognize anything but always find something interesting, the fact that 10% of the cost of the tasting menu goes to charity.\" Goldstein agreed. Normally suspicious of tech-y modernist cuisine, she said, \"I was pleasantly surprised! Jason Fox understands texture, he understands flavor, and they understand hospitality. I feel the same about \u003ca href=\"http://www.nopasf.com\">Nopa\u003c/a>. I bring people there from out of town. Yes, it's boisterous, but the food is solid and grounded, and I love the wine list. Perbacco, too, because I always learn something. And because I like to see the chef actually in the restaurant, in the farmers' market.\" \u003ca href=\"http://www.garydanko.com\">Gary Danko\u003c/a>, says Cecilia. It's very consistent, and the prices haven't changed. She likes \u003ca href=\"http://www.benusf.com\">Benu\u003c/a>, too, and \u003ca href=\"http://www.prospectsf.com\">Prospect\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's very hard to stay viable, and stay relevant,\" Nancy admitted. \"It's an art, and it's a business.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
},
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"id": "freakonomics-radio",
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"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
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"airtime": "SUN 7:30pm-8pm",
"meta": {
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"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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