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"disqusTitle": "Hackers use @foxnewspolitics to Tweet Fake Obama Assassination at Restaurant",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/foxnewspolitics-hacked-ross-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/foxnewspolitics-hacked-ross-1.jpg\" alt=\"Fox News Politics Hacked\" title=\"Fox News Politics Hacked\" width=\"580\" height=\"280\" class=\"alignnone size-full wp-image-29943\">\u003c/a>\u003c/p>\n\u003cp>According to \u003ca href=\"http://mashable.com/2011/07/04/hackers-break-into-fox-news-account-tweet-fake-obama-assassination-news/\">Mashable\u003c/a> a hacker group calling themselves \u003ca href=\"http://gizmodo.com/5817870/fox-news-twitter-account-hacked-claims-barack-obama-is-dead\">Scriptkiddies\u003c/a> broke into the Fox News Politics twitter account \u003ca href=\"http://twitter.com/#!/foxnewspolitics\">@foxnewspolitics\u003c/a> on July 4th and started sending \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/foxnewspolitics-alltweets.jpg\">fake tweets\u003c/a> about President Barack Obama being assassinated at Ross' Restaurant in Iowa. The tweets were still online 3 hours after being posted.\u003c/p>\n\u003cp>So, why did the hackers pick Ross' Restaurant in Iowa? \u003c/p>\n\u003cp>Ross' Restaurant was just featured on The Rachel Maddow Show after Obama made a stop at the restaurant to fulfill a campaign promise he had made 3 years earlier.\u003c/p>\n\u003cp>Here is the story from Obama Foodoroma about Ross' Restaurant:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tues. June 28:\u003cbr>\n\u003ca href=\"http://obamafoodorama.blogspot.com/2011/06/keeping-2008-campaign-promise-in-iowa.html\">Keeping a 2008 Campaign Promise in Iowa, President Obama Gets Lunch in Ross' Restaurant\u003c/a>\u003cbr>\nSat. July 2:\u003cbr>\n\u003ca href=\"http://obamafoodorama.blogspot.com/2011/07/presidents-magic-mountain-lunch-at-ross.html\">President's \"Magic Mountain\" Lunch at Ross' Restaurant featured on Rachel Maddow Show\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>\"The President during his Tuesday visit to the 24-hour eatery had ordered four Magic Mountains--grilled Texas toast topped with loose steamed hamburger meat, piled high with a choice of French fries or hash browns, homemade cheddar cheese sauce, as well as two Volcanoes, which is the Magic Mountain with the addition of a scoop of 5-alarm meat chili and onions on top. \"\u003c/p>\u003c/blockquote>\n\u003cp>The Rachel Maddow Show clip features restaurant owner Cynthia Ross-Freidhof and her daughter Melissa Freidhof-Rogers making a \"Magic Mountain\" and a \"Volcano\" on air. According to Obama Foodorama: \"It was the first time food has ever been featured on the political commentary program.\"\u003c/p>\n\u003cp>Melissa, conscious of the \u003ca href=\"http://www.letsmove.gov/\">Let's Move\u003c/a> campaign asked Obama Foodorama to issue an apology to The First Lady for publicizing food that does not fit in with her campaign. She was relieved to hear that Michelle Obama \u003ca href=\"http://obamafoodorama.blogspot.com/2011/06/michelle-obama-our-lady-of-french-fries.html\">loves French Fries\u003c/a> and believes in moderation which could include an occasional \"Magic Mountain.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.msnbc.msn.com/id/32545640\">http://www.msnbc.msn.com/id/32545640\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So, perhaps the hackers choice of Ross' Restaurant in Iowa was simply a matter of timing -- a familiar name due to recent media publicity. But clearly if you follow the news at all Obama had been there days earlier and left the restaurant alive and well. Using Ross' in such a negative way is an unfortunate blow to the owners who were riding high on such positive and unexpected attention. I just wonder why the hackers targeted them as well as Fox News?\u003c/p>\n\u003cul>\n\u003cstrong>Related Links:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.foxnews.com/politics/2011/07/04/foxnewspolitics-twitter-feed-hacked/\">Fox News confirmed\u003c/a> that @foxnewspolitics was hacked\u003c/li>\n\u003cli>\u003ca href=\"http://www.huffingtonpost.com/2011/07/04/fox-news-twitter-hacked_n_889590.html\">HuffPost Media captured a screenshot\u003c/a> when hackers changed the Fox News Politics Twitter icon and added \"H4CK3D BY TH3 5CR1PT K1DD3S.\"\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/foxnewspolitics-alltweets.jpg\">A screenshot of @foxnewspolitics account after being hacked\u003c/a>.\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "According to Mashable a hacker group calling themselves Scriptkiddies broke into the Fox News Politics twitter account @foxnewspolitics on July 4th and started sending fake tweets about President Barack Obama being assassinated at Ross' Restaurant in Iowa. So, why did the hackers pick Ross' Restaurant? ",
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"description": "According to Mashable a hacker group calling themselves Scriptkiddies broke into the Fox News Politics twitter account @foxnewspolitics on July 4th and started sending fake tweets about President Barack Obama being assassinated at Ross' Restaurant in Iowa. So, why did the hackers pick Ross' Restaurant? ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/foxnewspolitics-hacked-ross-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/foxnewspolitics-hacked-ross-1.jpg\" alt=\"Fox News Politics Hacked\" title=\"Fox News Politics Hacked\" width=\"580\" height=\"280\" class=\"alignnone size-full wp-image-29943\">\u003c/a>\u003c/p>\n\u003cp>According to \u003ca href=\"http://mashable.com/2011/07/04/hackers-break-into-fox-news-account-tweet-fake-obama-assassination-news/\">Mashable\u003c/a> a hacker group calling themselves \u003ca href=\"http://gizmodo.com/5817870/fox-news-twitter-account-hacked-claims-barack-obama-is-dead\">Scriptkiddies\u003c/a> broke into the Fox News Politics twitter account \u003ca href=\"http://twitter.com/#!/foxnewspolitics\">@foxnewspolitics\u003c/a> on July 4th and started sending \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/foxnewspolitics-alltweets.jpg\">fake tweets\u003c/a> about President Barack Obama being assassinated at Ross' Restaurant in Iowa. The tweets were still online 3 hours after being posted.\u003c/p>\n\u003cp>So, why did the hackers pick Ross' Restaurant in Iowa? \u003c/p>\n\u003cp>Ross' Restaurant was just featured on The Rachel Maddow Show after Obama made a stop at the restaurant to fulfill a campaign promise he had made 3 years earlier.\u003c/p>\n\u003cp>Here is the story from Obama Foodoroma about Ross' Restaurant:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tues. June 28:\u003cbr>\n\u003ca href=\"http://obamafoodorama.blogspot.com/2011/06/keeping-2008-campaign-promise-in-iowa.html\">Keeping a 2008 Campaign Promise in Iowa, President Obama Gets Lunch in Ross' Restaurant\u003c/a>\u003cbr>\nSat. July 2:\u003cbr>\n\u003ca href=\"http://obamafoodorama.blogspot.com/2011/07/presidents-magic-mountain-lunch-at-ross.html\">President's \"Magic Mountain\" Lunch at Ross' Restaurant featured on Rachel Maddow Show\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>\"The President during his Tuesday visit to the 24-hour eatery had ordered four Magic Mountains--grilled Texas toast topped with loose steamed hamburger meat, piled high with a choice of French fries or hash browns, homemade cheddar cheese sauce, as well as two Volcanoes, which is the Magic Mountain with the addition of a scoop of 5-alarm meat chili and onions on top. \"\u003c/p>\u003c/blockquote>\n\u003cp>The Rachel Maddow Show clip features restaurant owner Cynthia Ross-Freidhof and her daughter Melissa Freidhof-Rogers making a \"Magic Mountain\" and a \"Volcano\" on air. According to Obama Foodorama: \"It was the first time food has ever been featured on the political commentary program.\"\u003c/p>\n\u003cp>Melissa, conscious of the \u003ca href=\"http://www.letsmove.gov/\">Let's Move\u003c/a> campaign asked Obama Foodorama to issue an apology to The First Lady for publicizing food that does not fit in with her campaign. She was relieved to hear that Michelle Obama \u003ca href=\"http://obamafoodorama.blogspot.com/2011/06/michelle-obama-our-lady-of-french-fries.html\">loves French Fries\u003c/a> and believes in moderation which could include an occasional \"Magic Mountain.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.msnbc.msn.com/id/32545640\">http://www.msnbc.msn.com/id/32545640\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So, perhaps the hackers choice of Ross' Restaurant in Iowa was simply a matter of timing -- a familiar name due to recent media publicity. But clearly if you follow the news at all Obama had been there days earlier and left the restaurant alive and well. Using Ross' in such a negative way is an unfortunate blow to the owners who were riding high on such positive and unexpected attention. I just wonder why the hackers targeted them as well as Fox News?\u003c/p>\n\u003cul>\n\u003cstrong>Related Links:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.foxnews.com/politics/2011/07/04/foxnewspolitics-twitter-feed-hacked/\">Fox News confirmed\u003c/a> that @foxnewspolitics was hacked\u003c/li>\n\u003cli>\u003ca href=\"http://www.huffingtonpost.com/2011/07/04/fox-news-twitter-hacked_n_889590.html\">HuffPost Media captured a screenshot\u003c/a> when hackers changed the Fox News Politics Twitter icon and added \"H4CK3D BY TH3 5CR1PT K1DD3S.\"\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/foxnewspolitics-alltweets.jpg\">A screenshot of @foxnewspolitics account after being hacked\u003c/a>.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Brunch at M. Wells (Long Island City, NY)",
"title": "Brunch at M. Wells (Long Island City, NY)",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-8.jpg\">\u003cimg class=\"alignnone size-full wp-image-29387\" title=\"M. Wells, Long Island City\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-8.jpg\" alt=\"M. Wells, Long Island City\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>M. Wells, Long Island City\u003c/em>\u003c/p>\n\u003cp>I'm guilty of \u003cem>\u003cstrong>outer-borough-itis\u003c/strong>: fear or reluctance of traveling out of Manhattan\u003c/em> (also see \"\u003cstrong>\u003cem>laziness\u003c/em>\u003c/strong>\").\u003c/p>\n\u003cp>Over the 4 years I lived in New York, I could probably count on one hand the number of times I traveled out of borough to hang out. But what about all the amazing food in Brooklyn! The killer Chinese in Flushing?! Indian in Jackson Heights??! I know…I'm ashamed I didn't take full advantage of how close I was to so many ethnic enclaves, rich with culture and good eats. On my last visit to NYC, I decided to make up for my younger self's shortcomings and said yes to waking up early (\u003cem>gasp, the horror\u003c/em>) and trekking out to Long Island City (that is in \u003cem>Queens\u003c/em>, people) for brunch at \u003ca href=\"http://mwellsdiner.com/\">M. Wells\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-26.jpg\">\u003cimg class=\"alignnone size-full wp-image-29389\" title=\"M. Wells\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-26.jpg\" alt=\"M. Wells\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>All's well at M. Wells\u003c/em>\u003c/p>\n\u003cp>If the 7 train is running normally, it's actually a pretty straightforward shot from the city -- the Hunters Point stop lets you out right at the corner where the diner is. However, if you're dealing with an abnormal weekend service schedule, and not paying attention because you're too busy yammering away with an old friend…it may take you a bit longer to get to your destination. A few detours and a shuttle bus ride later, we arrived at \u003cstrong>M. Wells\u003c/strong>, a gleaming \"gastrodiner\" that is swiftly curing Manhattanites of \u003cem>outer-borough-itis\u003c/em> with its quirky charm and food so good not even threat of a burning building could tear \u003cem>New York Times\u003c/em> restaurant critic \u003ca href=\"http://www.nytimes.com/2011/04/06/dining/reviews/06rest.html\">Sam Sifton\u003c/a> away from his plate of \u003cstrong>Escargot & Bone Marrow\u003c/strong>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-1.jpg\">\u003cimg class=\"alignnone size-full wp-image-29386\" title=\"M. Wells\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-1.jpg\" alt=\"M. Wells\" width=\"333\" height=\"500\">\u003c/a>\u003cbr>\n\u003cem>The \"M\" in M. Wells stands for magasin, which means \"store\" in French. Wells is the middle name of co-owner Sarah Obraitis.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hugue Dufour\u003c/strong> is the man behind creative gourmet comfort dishes like \u003cstrong>Seafood Cobbler\u003c/strong> with bechamel, gruyere, and biscuits, \u003cstrong>Pickled Pork Tongue\u003c/strong>, and \u003cstrong>soup \u003cem>du jour\u003c/em>\u003c/strong> served with \u003cstrong>\u003cem>foie gras\u003c/em>\u003c/strong>. Prior to opening \u003cstrong>M. Wells\u003c/strong> with his wife, \u003cstrong>Sarah Obraitis\u003c/strong>, Dufour cooked at \u003ca href=\"http://www.restaurantaupieddecochon.ca/\">Au Pied de Cochon\u003c/a> in Montreal. His food reflects an influence of Québécois cuisine…and a love of flavorful animal fat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mwells-collage-1.jpg\">\u003cimg class=\"alignnone size-full wp-image-29394\" title=\"M. Wells Diner\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mwells-collage-1.jpg\" alt=\"M. Wells Diner\" width=\"500\" height=\"776\">\u003c/a>\u003cbr>\n\u003cem>M. Wells Diner\u003c/em>\u003c/p>\n\u003cp>The vibe of the place is foodie-hipster meets the \u003ca href=\"http://90210.wikia.com/wiki/The_Peach_Pit\">Peach Pit\u003c/a>. The food is homey and full of soul.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-23.jpg\">\u003cimg class=\"alignnone size-full wp-image-29388\" title=\"Biscuit and Rhubarb Jam\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-23.jpg\" alt=\"Biscuit and Rhubarb Jam\" width=\"333\" height=\"500\">\u003c/a>\u003cbr>\n\u003cem>Biscuit and Rhubarb Jam\u003c/em>\u003c/p>\n\u003cp>We started with a side of homemade \u003cstrong>Biscuits\u003c/strong> slathered with sweet-tart \u003cstrong>Rhubarb Jam\u003c/strong>. The buttery biscuits tasted like someone's Southern grandma made them that morning.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mwells-1.jpg\">\u003cimg class=\"alignnone size-full wp-image-29395\" title=\"Egg-Sausage Sandwich\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mwells-1.jpg\" alt=\"Egg-Sausage Sandwich\" width=\"500\" height=\"355\">\u003c/a>\u003cbr>\n\u003cem>Egg-Sausage Sandwich\u003c/em>\u003c/p>\n\u003cp>We had a hard time deciding what to get -- everything sounded so good. Our server sold us on the \u003cstrong>Egg-Sausage Sandwich\u003c/strong>, topped with cheddar, tomato, and house-pickled jalapeno, all squished inside a fatty English muffin. The sausage had some nice seasoning it, but the English muffin was a bit dense. Next time, I'd try one of the more out-there items on the menu.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-35.jpg\">\u003cimg class=\"alignnone size-full wp-image-29390\" title=\"Gravlax Pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-35.jpg\" alt=\"Gravlax Pie\" width=\"333\" height=\"500\">\u003c/a>\u003cbr>\n\u003cem>Gravlax Pie\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Gravlax Pie\u003c/strong> on the other hand…total WIN. A flaky, butter-rich pot pie filled with cubes of roasted potatoes, draped with a thick blanket of gravlax and smothered in \u003cem>crème fraiche\u003c/em>. Spoonfuls of salmon roe sat glittering on top, spilling over into gorgeous pools of salmon-ness around the plate. An artful drizzle of pale green parsley oil, bits of dill, and pretty purple chive blossoms decorated the dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-37.jpg\">\u003cimg class=\"alignnone size-full wp-image-29391\" title=\"Banana Cream Pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-37.jpg\" alt=\"Banana Cream Pie\" width=\"333\" height=\"500\">\u003c/a>\u003cbr>\n\u003cem>Banana Cream Pie\u003c/em>\u003c/p>\n\u003cp>Mercifully devoid of any hint of Jell-O Pudding, the \u003cstrong>Banana Cream Pie\u003c/strong> was sweet and simple. Slices of ripe banana, freshly whipped cream, and homemade crust. While were waiting for our table, we actually watched the pie crusts being made. Based on the insanely mouthwatering scent of baking butter coming out of that oven, we had high expectations for the pie. We wished the crust was as divine as that of the pastry from the Gravlax Pie…alas, not so. It was on the tough side, and oddly, didn't have that rich butter flavor we were expecting. Sad times.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-55.jpg\">\u003cimg class=\"alignnone size-full wp-image-29393\" title=\"5 Pointz, Queens\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-55.jpg\" alt=\"5 Pointz, Queens\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>5 Pointz, Queens\u003c/em>\u003c/p>\n\u003cp>After our meal, we decided to make the most of our field trip and swung by \u003ca href=\"http://5ptz.com/graff/\">5 Pointz\u003c/a>, which is just a few blocks away (down the street from \u003ca href=\"http://www.ps1.org/\">MoMA PS1\u003c/a>). If you haven't been there before, \u003cstrong>5 Pointz\u003c/strong> is absolutely worth checking out. It's a 200,000 square foot warehouse that has been turned into a legal graffiti building/outdoor art space. Street artist from around the world have painted the walls here. It's a cool scene, especially on a nice day when you can watch artists doing their thing and maybe even stage an early 80's style hip hop photo shoot of your own.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_mwells-855.jpg\">\u003cimg class=\"alignnone size-full wp-image-29397\" title=\"5 Pointz, graffiti art\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_mwells-855.jpg\" alt=\"5 Pointz, graffiti art\" width=\"333\" height=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_mwells-857.jpg\">\u003cimg class=\"alignnone size-full wp-image-29398\" title=\"5 Pointz, graffiti art\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_mwells-857.jpg\" alt=\"5 Pointz, graffiti art\" width=\"333\" height=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_mwells-858.jpg\">\u003cimg class=\"alignnone size-full wp-image-29399\" title=\"5 Pointz, graffiti art\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_mwells-858.jpg\" alt=\"5 Pointz, graffiti art\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://mwellsdiner.com/\">M. Wells\u003c/a>\u003cbr>\n21-17 49th Ave\u003cbr>\nLong Island City, NY 11101\u003cbr>\n(718) 425-6917\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://5ptz.com/graff/\">5 Pointz\u003c/a>\u003cbr>\n46-23 Crane Street\u003cbr>\nLong Island City, NY 11101\u003c/p>\n\n",
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"excerpt": "Gravlax Pie at gastrodiner M. Wells and a field trip to see some rad graffiti art. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-8.jpg\">\u003cimg class=\"alignnone size-full wp-image-29387\" title=\"M. Wells, Long Island City\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-8.jpg\" alt=\"M. Wells, Long Island City\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>M. Wells, Long Island City\u003c/em>\u003c/p>\n\u003cp>I'm guilty of \u003cem>\u003cstrong>outer-borough-itis\u003c/strong>: fear or reluctance of traveling out of Manhattan\u003c/em> (also see \"\u003cstrong>\u003cem>laziness\u003c/em>\u003c/strong>\").\u003c/p>\n\u003cp>Over the 4 years I lived in New York, I could probably count on one hand the number of times I traveled out of borough to hang out. But what about all the amazing food in Brooklyn! The killer Chinese in Flushing?! Indian in Jackson Heights??! I know…I'm ashamed I didn't take full advantage of how close I was to so many ethnic enclaves, rich with culture and good eats. On my last visit to NYC, I decided to make up for my younger self's shortcomings and said yes to waking up early (\u003cem>gasp, the horror\u003c/em>) and trekking out to Long Island City (that is in \u003cem>Queens\u003c/em>, people) for brunch at \u003ca href=\"http://mwellsdiner.com/\">M. Wells\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-26.jpg\">\u003cimg class=\"alignnone size-full wp-image-29389\" title=\"M. Wells\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-26.jpg\" alt=\"M. Wells\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>All's well at M. Wells\u003c/em>\u003c/p>\n\u003cp>If the 7 train is running normally, it's actually a pretty straightforward shot from the city -- the Hunters Point stop lets you out right at the corner where the diner is. However, if you're dealing with an abnormal weekend service schedule, and not paying attention because you're too busy yammering away with an old friend…it may take you a bit longer to get to your destination. A few detours and a shuttle bus ride later, we arrived at \u003cstrong>M. Wells\u003c/strong>, a gleaming \"gastrodiner\" that is swiftly curing Manhattanites of \u003cem>outer-borough-itis\u003c/em> with its quirky charm and food so good not even threat of a burning building could tear \u003cem>New York Times\u003c/em> restaurant critic \u003ca href=\"http://www.nytimes.com/2011/04/06/dining/reviews/06rest.html\">Sam Sifton\u003c/a> away from his plate of \u003cstrong>Escargot & Bone Marrow\u003c/strong>.\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/24/2011/06/2011_05_m_wells-1.jpg\">\u003cimg class=\"alignnone size-full wp-image-29386\" title=\"M. Wells\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-1.jpg\" alt=\"M. Wells\" width=\"333\" height=\"500\">\u003c/a>\u003cbr>\n\u003cem>The \"M\" in M. Wells stands for magasin, which means \"store\" in French. Wells is the middle name of co-owner Sarah Obraitis.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hugue Dufour\u003c/strong> is the man behind creative gourmet comfort dishes like \u003cstrong>Seafood Cobbler\u003c/strong> with bechamel, gruyere, and biscuits, \u003cstrong>Pickled Pork Tongue\u003c/strong>, and \u003cstrong>soup \u003cem>du jour\u003c/em>\u003c/strong> served with \u003cstrong>\u003cem>foie gras\u003c/em>\u003c/strong>. Prior to opening \u003cstrong>M. Wells\u003c/strong> with his wife, \u003cstrong>Sarah Obraitis\u003c/strong>, Dufour cooked at \u003ca href=\"http://www.restaurantaupieddecochon.ca/\">Au Pied de Cochon\u003c/a> in Montreal. His food reflects an influence of Québécois cuisine…and a love of flavorful animal fat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mwells-collage-1.jpg\">\u003cimg class=\"alignnone size-full wp-image-29394\" title=\"M. Wells Diner\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mwells-collage-1.jpg\" alt=\"M. Wells Diner\" width=\"500\" height=\"776\">\u003c/a>\u003cbr>\n\u003cem>M. Wells Diner\u003c/em>\u003c/p>\n\u003cp>The vibe of the place is foodie-hipster meets the \u003ca href=\"http://90210.wikia.com/wiki/The_Peach_Pit\">Peach Pit\u003c/a>. The food is homey and full of soul.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-23.jpg\">\u003cimg class=\"alignnone size-full wp-image-29388\" title=\"Biscuit and Rhubarb Jam\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-23.jpg\" alt=\"Biscuit and Rhubarb Jam\" width=\"333\" height=\"500\">\u003c/a>\u003cbr>\n\u003cem>Biscuit and Rhubarb Jam\u003c/em>\u003c/p>\n\u003cp>We started with a side of homemade \u003cstrong>Biscuits\u003c/strong> slathered with sweet-tart \u003cstrong>Rhubarb Jam\u003c/strong>. The buttery biscuits tasted like someone's Southern grandma made them that morning.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mwells-1.jpg\">\u003cimg class=\"alignnone size-full wp-image-29395\" title=\"Egg-Sausage Sandwich\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mwells-1.jpg\" alt=\"Egg-Sausage Sandwich\" width=\"500\" height=\"355\">\u003c/a>\u003cbr>\n\u003cem>Egg-Sausage Sandwich\u003c/em>\u003c/p>\n\u003cp>We had a hard time deciding what to get -- everything sounded so good. Our server sold us on the \u003cstrong>Egg-Sausage Sandwich\u003c/strong>, topped with cheddar, tomato, and house-pickled jalapeno, all squished inside a fatty English muffin. The sausage had some nice seasoning it, but the English muffin was a bit dense. Next time, I'd try one of the more out-there items on the menu.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-35.jpg\">\u003cimg class=\"alignnone size-full wp-image-29390\" title=\"Gravlax Pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-35.jpg\" alt=\"Gravlax Pie\" width=\"333\" height=\"500\">\u003c/a>\u003cbr>\n\u003cem>Gravlax Pie\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Gravlax Pie\u003c/strong> on the other hand…total WIN. A flaky, butter-rich pot pie filled with cubes of roasted potatoes, draped with a thick blanket of gravlax and smothered in \u003cem>crème fraiche\u003c/em>. Spoonfuls of salmon roe sat glittering on top, spilling over into gorgeous pools of salmon-ness around the plate. An artful drizzle of pale green parsley oil, bits of dill, and pretty purple chive blossoms decorated the dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-37.jpg\">\u003cimg class=\"alignnone size-full wp-image-29391\" title=\"Banana Cream Pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-37.jpg\" alt=\"Banana Cream Pie\" width=\"333\" height=\"500\">\u003c/a>\u003cbr>\n\u003cem>Banana Cream Pie\u003c/em>\u003c/p>\n\u003cp>Mercifully devoid of any hint of Jell-O Pudding, the \u003cstrong>Banana Cream Pie\u003c/strong> was sweet and simple. Slices of ripe banana, freshly whipped cream, and homemade crust. While were waiting for our table, we actually watched the pie crusts being made. Based on the insanely mouthwatering scent of baking butter coming out of that oven, we had high expectations for the pie. We wished the crust was as divine as that of the pastry from the Gravlax Pie…alas, not so. It was on the tough side, and oddly, didn't have that rich butter flavor we were expecting. Sad times.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-55.jpg\">\u003cimg class=\"alignnone size-full wp-image-29393\" title=\"5 Pointz, Queens\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-55.jpg\" alt=\"5 Pointz, Queens\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>5 Pointz, Queens\u003c/em>\u003c/p>\n\u003cp>After our meal, we decided to make the most of our field trip and swung by \u003ca href=\"http://5ptz.com/graff/\">5 Pointz\u003c/a>, which is just a few blocks away (down the street from \u003ca href=\"http://www.ps1.org/\">MoMA PS1\u003c/a>). If you haven't been there before, \u003cstrong>5 Pointz\u003c/strong> is absolutely worth checking out. It's a 200,000 square foot warehouse that has been turned into a legal graffiti building/outdoor art space. Street artist from around the world have painted the walls here. It's a cool scene, especially on a nice day when you can watch artists doing their thing and maybe even stage an early 80's style hip hop photo shoot of your own.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_mwells-855.jpg\">\u003cimg class=\"alignnone size-full wp-image-29397\" title=\"5 Pointz, graffiti art\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_mwells-855.jpg\" alt=\"5 Pointz, graffiti art\" width=\"333\" height=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_mwells-857.jpg\">\u003cimg class=\"alignnone size-full wp-image-29398\" title=\"5 Pointz, graffiti art\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_mwells-857.jpg\" alt=\"5 Pointz, graffiti art\" width=\"333\" height=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_mwells-858.jpg\">\u003cimg class=\"alignnone size-full wp-image-29399\" title=\"5 Pointz, graffiti art\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_mwells-858.jpg\" alt=\"5 Pointz, graffiti art\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://mwellsdiner.com/\">M. Wells\u003c/a>\u003cbr>\n21-17 49th Ave\u003cbr>\nLong Island City, NY 11101\u003cbr>\n(718) 425-6917\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://5ptz.com/graff/\">5 Pointz\u003c/a>\u003cbr>\n46-23 Crane Street\u003cbr>\nLong Island City, NY 11101\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Questions for The Perennial Plate's Daniel Klein at Tartine Dinner",
"title": "5 Questions for The Perennial Plate's Daniel Klein at Tartine Dinner",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel2.jpg\" alt=\"Daniel Klein - The Perennial Plate - in Tartine Bakery Kitchen in San Francisco. Photo by Wendy Goodfriend\" title=\"Daniel Klein - The Perennial Plate - in Tartine Bakery Kitchen in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29781\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Daniel Klein in Tartine Bakery kitchen in San Francisco.\u003c/strong>\u003c/em>\u003cbr>\n \u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Regular Bay Area Bites readers will be familiar with the edible explorations of \u003ca href=\"http://ww2.kqed.org/bayareabites/author/danielklein/\">BAB contributor Daniel Klein\u003c/a>. The omnivorous chef and his vegetarian girlfriend/cameragal Mirra Fine are the dynamic duo behind \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, a web-based, weekly documentary real food romp devoted to socially responsible, sustainable and adventurous eating. \u003c/p>\n\u003cp>As you may recall, season one of the good grub chronicles introduced video viewers to a year of food finds in Minnesota, a state that Klein and Fine used to call home. Klein wants people to see where their meat comes from, so he documents rabbit, pig, and turkey killings, along with deer hunting, squirrel slaughtering and bison butchering, often set to a haunting soundtrack. For the more squeamish among us, there's also cranberry harvesting, morel mushroom gathering, and wild food foraging, typically accompanied by more uptempo tunes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/back-kitchen500b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/back-kitchen500b.jpg\" alt=\"Mirra Fine filming Perennial Plate dinner prep in Tartine Bakery kitchen. Photo by Wendy Goodfriend\" title=\"Mirra Fine filming Perennial Plate dinner prep in Tartine Bakery kitchen. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29791\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Mirra Fine filming Perennial Plate's dinner prep in Tartine Bakery kitchen.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>In season two, which began in early May, the culinary couple took their show on the road for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/21/the-perennial-plates-real-food-road-trip-qa-with-daniel-klein/\">six-month journey across America\u003c/a> in search of stories (and the people behind them) that speak to the heart of food and farming practices in the nation. To date their eating expeditions have led them to harvesting produce in urban farms in New Orleans, hunting feral pigs in Texas, and catching frogs in Arkansas. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Funding for these mini food films has come from Klein's fans via \u003ca href=\"http://www.kickstarter.com/projects/588580164/the-perennial-plate-sustainable-food-series-films\">Kickstarter\u003c/a> and the \u003ca href=\"https://www.ncga.coop/\">National Cooperative Grocers Association\u003c/a>. Some 15,000 people see the weekly videos, with Californian viewers coming in second behind Minnesotans as top watchers. The savvy shooter distributes his web work via \u003ca href=\"http://www.huffingtonpost.com/2011/02/03/the-perennial-plate-daniel-klein_n_817874.html\">The Huffington Post\u003c/a>, \u003ca href=\"http://www.grist.org/article/food-2010-11-12-the-perennial-plate\">Grist\u003c/a>, \u003ca href=\"http://www.seriouseats.com/2011/03/how-to-kill-a-squirrel-and-eat-it-video-perennial-plate.html\">Serious Eats\u003c/a> and \u003ca href=\"http://www.takepart.com/news/tag/perennial-plate\">Take Part\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel-samin500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel-samin500.jpg\" alt=\"Daniel Klein and Samin Nostrat cook dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" title=\"Daniel Klein and Samin Nostrat cook Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29784\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Daniel Klein and Samin Nostrat cook dinner at Tartine Bakery in San Francisco.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>In the Bay Area this week, Klein teamed up with Tartine Afterhours chef \u003ca href=\"http://www.ciaosamin.com/\">Samin Nosrat\u003c/a> to cook a memorable family-style meal for 40 last night at \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a> in San Francisco. The guest list, gleaned from Nosrat's considerable good food advocate contact list, included \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Panisse Foundation\u003c/a> folk, \u003ca href=\"http://eatrealfest.com/\">Eat Real Festival \u003c/a>organizers, and a \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> staffer. On the menu: Simple yet satisfying salads featuring new potatoes, roasted beets, and shaved summer squash. Followed by bronze-cut rigatoni served with \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> pork for the meat eaters and cherry tomatoes generously doused in oregano from Oakland's \u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> for the veg heads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread500.jpg\" alt=\"Chad Robertson famed rustic bread at Tartine Bakery. Photo by Wendy Goodfriend\" title=\"Chad Robertson famed rustic bread at Tartine Bakery. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29793\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chad Robertson's famed rustic bread at Tartine Bakery.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Oh, and some \"little snacks\" to nibble on initially, mostly seasonal veggies sparingly and elegantly presented with a posse of boiled eggs topped with herbs that wowed the gourmet cooking crowd. Did I mention that \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/chad-robertson/\">Chad Robertson's famed rustic bread\u003c/a> was in abundance (and went home with diners)? Don't get me started on the \u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard's\u003c/a> apricots \u003cem>al cartoccio\u003c/em> (think parchment paper) with whipped cream and lavender shortbread that provided the sweet end note to the meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/lavender-shortbread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/lavender-shortbread.jpg\" alt=\"Lavender Shortbread at Perennial Plate Harvest dinner at Tartine Bakery. Photo by Wendy Goodfriend\" title=\"Lavender Shortbread at Perennial Plate Harvest dinner at Tartine Bakery. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29787\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Lavender Shortbread at Perennial Plate dinner at Tartine Bakery.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Klein and Nosrat swung through the temporary dining room, gracious, grateful and generous hosts both. Fine filmed the event, which featured music by Sonya Cotton and Gabe Dominguez. The 28-year-old chef, who has trained and worked in many top Michelin starred restaurants around the world (The Fat Duck, St. John, Mugaritz, Bouchon, Applewood, and Craft) and made films about Africa and oil politics, took some time at the end of the evening to chat about year two of his real food tour.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/diners-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/diners-500.jpg\" alt=\"Guests feast at The Perennial Plates Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" title=\"Guests feast at The Perennial Plates Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29789\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests feast at The Perennial Plate's dinner at Tartine Bakery in San Francisco.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Can you give us some of your initial impressions of the food scene in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>Obviously, local food here is huge, it's easy and everywhere. There are even some people who are tired of the whole idea. But I could do another 52 week series right here.\u003c/p>\n\u003cp>\u003cstrong>How about some highlights from your visit so far?\u003c/strong>\u003c/p>\n\u003cp>On the farms: Riverdog is huge but they've been able to get big without sacrificing their values or quality. Sunny Slopes is small and I ate a plum there that was probably the most delicious plum I've ever tasted. Those apricots speak for themselves. And then there's the local urban farming phenomenon personified by Esperanza Pallana of Pluck and Feather.\u003c/p>\n\u003cp>On the food front: We had a very good meal at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a>. It's refreshing when a high-quality chef does really interesting things with vegetables.\u003c/p>\n\u003cp>As for people: \u003ca href=\"http://lettuceeatkale.com/2010/berkeley-bites-samin-nosrat-ex-eccolo-chef-co-creator-of-the-pop-up-general-store/\">Samin\u003c/a> is the most generous, relaxed, fun-filled, well-connected person to work with -- she organized this whole event -- and she's a great chef as well. And then there's the incredible generosity of the woman in Glen Park, a random stranger, who heard we needed a place to stay and put us up for three nights.\u003c/p>\n\u003cp>\u003cstrong>Has anything surprised you in your travels?\u003c/strong>\u003c/p>\n\u003cp>People's generosity and willingness to share their stories. We've met people who work really hard and maybe don't have much but they still take the time to show us their world and teach us new things about food. People have fed us, given us a bed, and while we've certainly been in situations where some subjects are off limits, nobody has murdered us. \u003c/p>\n\u003cp>\u003cstrong>What's the message you want viewers to take away from your films?\u003c/strong>\u003c/p>\n\u003cp>We want to educate and entertain and project a positive image of food around the country, without making it seem like things are perfect out there, because they're not. We're not trying to tell people what to do. We're trying to make people think about their food and become more engaged with what they eat.\u003c/p>\n\u003cp>\u003cstrong>What's next?\u003c/strong>\u003c/p>\n\u003cp>Foraging with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/22/bay-area-foraging-with-hank-shaw/\">Hank Shaw\u003c/a> before we head to Ashland for a coop cookout on July 3rd. Once the road trip is over we'll have time to think about related projects like a cookbook or a long-form film based on our travels. But right now we're only a third of the way into it, so we're busy hitting the road, editing en route, and meeting and eating with a diverse range of food and farming people around the country. The adventure continues.\u003c/p>\n\u003cp>Stay tuned for The Perennial Plate's Bay Area installment coming soon in this space.\u003c/p>\n\u003cp>Check out \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate's website\u003c/a> and \u003ca href=\"http://www.theperennialplate.com/blog/\">blog\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-perennial-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-perennial-plate.jpg\" alt=\"Chad Robertson famed rustic bread Perennial Plate souvenir. Photo by Wendy Goodfriend\" title=\"Chad Robertson famed rustic bread Perennial Plate souvenir. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29795\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chad Robertson's famed rustic bread Perennial Plate souvenir.\u003c/strong> \u003c/em>\u003c/p>\n\n",
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"excerpt": "The Perennial Plate, the weekly web series documenting a real food road trip around the country, takes a culinary spin through the Bay Area this week. Find out what's cooking here for edible adventurer Daniel Klein.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel2.jpg\" alt=\"Daniel Klein - The Perennial Plate - in Tartine Bakery Kitchen in San Francisco. Photo by Wendy Goodfriend\" title=\"Daniel Klein - The Perennial Plate - in Tartine Bakery Kitchen in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29781\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Daniel Klein in Tartine Bakery kitchen in San Francisco.\u003c/strong>\u003c/em>\u003cbr>\n \u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Regular Bay Area Bites readers will be familiar with the edible explorations of \u003ca href=\"http://ww2.kqed.org/bayareabites/author/danielklein/\">BAB contributor Daniel Klein\u003c/a>. The omnivorous chef and his vegetarian girlfriend/cameragal Mirra Fine are the dynamic duo behind \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, a web-based, weekly documentary real food romp devoted to socially responsible, sustainable and adventurous eating. \u003c/p>\n\u003cp>As you may recall, season one of the good grub chronicles introduced video viewers to a year of food finds in Minnesota, a state that Klein and Fine used to call home. Klein wants people to see where their meat comes from, so he documents rabbit, pig, and turkey killings, along with deer hunting, squirrel slaughtering and bison butchering, often set to a haunting soundtrack. For the more squeamish among us, there's also cranberry harvesting, morel mushroom gathering, and wild food foraging, typically accompanied by more uptempo tunes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/back-kitchen500b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/back-kitchen500b.jpg\" alt=\"Mirra Fine filming Perennial Plate dinner prep in Tartine Bakery kitchen. Photo by Wendy Goodfriend\" title=\"Mirra Fine filming Perennial Plate dinner prep in Tartine Bakery kitchen. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29791\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Mirra Fine filming Perennial Plate's dinner prep in Tartine Bakery kitchen.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>In season two, which began in early May, the culinary couple took their show on the road for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/21/the-perennial-plates-real-food-road-trip-qa-with-daniel-klein/\">six-month journey across America\u003c/a> in search of stories (and the people behind them) that speak to the heart of food and farming practices in the nation. To date their eating expeditions have led them to harvesting produce in urban farms in New Orleans, hunting feral pigs in Texas, and catching frogs in Arkansas. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Funding for these mini food films has come from Klein's fans via \u003ca href=\"http://www.kickstarter.com/projects/588580164/the-perennial-plate-sustainable-food-series-films\">Kickstarter\u003c/a> and the \u003ca href=\"https://www.ncga.coop/\">National Cooperative Grocers Association\u003c/a>. Some 15,000 people see the weekly videos, with Californian viewers coming in second behind Minnesotans as top watchers. The savvy shooter distributes his web work via \u003ca href=\"http://www.huffingtonpost.com/2011/02/03/the-perennial-plate-daniel-klein_n_817874.html\">The Huffington Post\u003c/a>, \u003ca href=\"http://www.grist.org/article/food-2010-11-12-the-perennial-plate\">Grist\u003c/a>, \u003ca href=\"http://www.seriouseats.com/2011/03/how-to-kill-a-squirrel-and-eat-it-video-perennial-plate.html\">Serious Eats\u003c/a> and \u003ca href=\"http://www.takepart.com/news/tag/perennial-plate\">Take Part\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel-samin500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel-samin500.jpg\" alt=\"Daniel Klein and Samin Nostrat cook dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" title=\"Daniel Klein and Samin Nostrat cook Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29784\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Daniel Klein and Samin Nostrat cook dinner at Tartine Bakery in San Francisco.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>In the Bay Area this week, Klein teamed up with Tartine Afterhours chef \u003ca href=\"http://www.ciaosamin.com/\">Samin Nosrat\u003c/a> to cook a memorable family-style meal for 40 last night at \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a> in San Francisco. The guest list, gleaned from Nosrat's considerable good food advocate contact list, included \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Panisse Foundation\u003c/a> folk, \u003ca href=\"http://eatrealfest.com/\">Eat Real Festival \u003c/a>organizers, and a \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> staffer. On the menu: Simple yet satisfying salads featuring new potatoes, roasted beets, and shaved summer squash. Followed by bronze-cut rigatoni served with \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> pork for the meat eaters and cherry tomatoes generously doused in oregano from Oakland's \u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> for the veg heads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread500.jpg\" alt=\"Chad Robertson famed rustic bread at Tartine Bakery. Photo by Wendy Goodfriend\" title=\"Chad Robertson famed rustic bread at Tartine Bakery. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29793\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chad Robertson's famed rustic bread at Tartine Bakery.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Oh, and some \"little snacks\" to nibble on initially, mostly seasonal veggies sparingly and elegantly presented with a posse of boiled eggs topped with herbs that wowed the gourmet cooking crowd. Did I mention that \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/chad-robertson/\">Chad Robertson's famed rustic bread\u003c/a> was in abundance (and went home with diners)? Don't get me started on the \u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard's\u003c/a> apricots \u003cem>al cartoccio\u003c/em> (think parchment paper) with whipped cream and lavender shortbread that provided the sweet end note to the meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/lavender-shortbread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/lavender-shortbread.jpg\" alt=\"Lavender Shortbread at Perennial Plate Harvest dinner at Tartine Bakery. Photo by Wendy Goodfriend\" title=\"Lavender Shortbread at Perennial Plate Harvest dinner at Tartine Bakery. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29787\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Lavender Shortbread at Perennial Plate dinner at Tartine Bakery.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Klein and Nosrat swung through the temporary dining room, gracious, grateful and generous hosts both. Fine filmed the event, which featured music by Sonya Cotton and Gabe Dominguez. The 28-year-old chef, who has trained and worked in many top Michelin starred restaurants around the world (The Fat Duck, St. John, Mugaritz, Bouchon, Applewood, and Craft) and made films about Africa and oil politics, took some time at the end of the evening to chat about year two of his real food tour.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/diners-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/diners-500.jpg\" alt=\"Guests feast at The Perennial Plates Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" title=\"Guests feast at The Perennial Plates Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29789\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests feast at The Perennial Plate's dinner at Tartine Bakery in San Francisco.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Can you give us some of your initial impressions of the food scene in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>Obviously, local food here is huge, it's easy and everywhere. There are even some people who are tired of the whole idea. But I could do another 52 week series right here.\u003c/p>\n\u003cp>\u003cstrong>How about some highlights from your visit so far?\u003c/strong>\u003c/p>\n\u003cp>On the farms: Riverdog is huge but they've been able to get big without sacrificing their values or quality. Sunny Slopes is small and I ate a plum there that was probably the most delicious plum I've ever tasted. Those apricots speak for themselves. And then there's the local urban farming phenomenon personified by Esperanza Pallana of Pluck and Feather.\u003c/p>\n\u003cp>On the food front: We had a very good meal at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a>. It's refreshing when a high-quality chef does really interesting things with vegetables.\u003c/p>\n\u003cp>As for people: \u003ca href=\"http://lettuceeatkale.com/2010/berkeley-bites-samin-nosrat-ex-eccolo-chef-co-creator-of-the-pop-up-general-store/\">Samin\u003c/a> is the most generous, relaxed, fun-filled, well-connected person to work with -- she organized this whole event -- and she's a great chef as well. And then there's the incredible generosity of the woman in Glen Park, a random stranger, who heard we needed a place to stay and put us up for three nights.\u003c/p>\n\u003cp>\u003cstrong>Has anything surprised you in your travels?\u003c/strong>\u003c/p>\n\u003cp>People's generosity and willingness to share their stories. We've met people who work really hard and maybe don't have much but they still take the time to show us their world and teach us new things about food. People have fed us, given us a bed, and while we've certainly been in situations where some subjects are off limits, nobody has murdered us. \u003c/p>\n\u003cp>\u003cstrong>What's the message you want viewers to take away from your films?\u003c/strong>\u003c/p>\n\u003cp>We want to educate and entertain and project a positive image of food around the country, without making it seem like things are perfect out there, because they're not. We're not trying to tell people what to do. We're trying to make people think about their food and become more engaged with what they eat.\u003c/p>\n\u003cp>\u003cstrong>What's next?\u003c/strong>\u003c/p>\n\u003cp>Foraging with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/22/bay-area-foraging-with-hank-shaw/\">Hank Shaw\u003c/a> before we head to Ashland for a coop cookout on July 3rd. Once the road trip is over we'll have time to think about related projects like a cookbook or a long-form film based on our travels. But right now we're only a third of the way into it, so we're busy hitting the road, editing en route, and meeting and eating with a diverse range of food and farming people around the country. The adventure continues.\u003c/p>\n\u003cp>Stay tuned for The Perennial Plate's Bay Area installment coming soon in this space.\u003c/p>\n\u003cp>Check out \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate's website\u003c/a> and \u003ca href=\"http://www.theperennialplate.com/blog/\">blog\u003c/a>.\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/24/2011/06/bread-perennial-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-perennial-plate.jpg\" alt=\"Chad Robertson famed rustic bread Perennial Plate souvenir. Photo by Wendy Goodfriend\" title=\"Chad Robertson famed rustic bread Perennial Plate souvenir. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29795\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chad Robertson's famed rustic bread Perennial Plate souvenir.\u003c/strong> \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Adesso: Oakland's Best Happy Hour",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/adesso.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/adesso.jpg\" alt=\"adesso\" title=\"adesso\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29250\">\u003c/a>\u003cbr>\nI hesitated writing this post because \u003ca href=\"http://www.dopoadesso.com/adesso/\">Adesso\u003c/a> is one of those places you don't necessarily want everyone to know about. I like it so much just the way it is: you can generally still find a seat, the bartenders still have a little time to chat, and the service is fantastic. But it's so good, in fact, that I can't help sharing, writing, raving. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7672.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7672.jpg\" alt=\"adesso\" title=\"adesso \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29256\">\u003c/a>\u003c/p>\n\u003cp>Although the design and approach are quite different, Adesso is owned by the same folks who own adjacent beloved Italian restaurant, \u003ca href=\"http://www.dopoadesso.com/dopo/\">Dopo\u003c/a>. Here, however, you'll find a more casual atmosphere with a real focus on salumi, pates, antipasti, piadinis, and expertly-crafted cocktails with housemade bitters and infused liquors. It's is a place to come mid-day for one of their few sandwiches--to sit and wile away an afternoon. A place where regulars are greeted and the pace slows, even on busy Piedmont Avenue in Oakland. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_76361.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_76361.jpg\" alt=\"adesso\" title=\"adesso\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29257\">\u003c/a>\u003c/p>\n\u003cp>Adesso is also a place to come between the hours of 5 p.m.-6 p.m. or 11:00 p.m to 12:00 a.m. for their \"Apertivo Hour.\" I've fallen in love with these times of the day. Truly. Reason #1: strong, smart, thoughtful cocktails. This goes a long way with me. My friend Danielle and I sat at the bar and had a chance to talk at great length with bartender Hanjiro Ambrose about the cocktail menu and the drinks he's created. I learned all about \u003ca href=\"http://en.wikipedia.org/wiki/Amaro_%28liqueur%29\">amaro\u003c/a> and potato-based gins. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/drinks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/drinks.jpg\" alt=\"cocktails at Adesso\" title=\"cocktails at Adesso\" width=\"500\" height=\"309\" class=\"alignnone size-full wp-image-29251\">\u003c/a>\u003cbr>\n\u003cem>Drinks at Adesso\u003c/em>\u003c/p>\n\u003cp>Danielle ordered the Provencale with lavender-infused gin, vermouth and cointreau. It was light and floral but not at all too syrupy or sweet. After telling Hanjiro I was into Bourbon and had lately really fallen for Aperol, he made me a cocktail with bourbon, Aperol, apricot liquor and bitters. It was incredible. He loves chatting with customers about what they like to drink or what they're curious about, and he'll custom-tailor cocktails just for you. For my second drink of the evening, I tried the Amari Cola on the regular menu which Hanjiro had concocted after hearing the story of the \u003ca href=\"http://www.thisamericanlife.org/radio-archives/episode/427/original-recipe\">Coca Cola recipe on This American Life\u003c/a>. He was inspired to put together a cocktail with a similar flavor profile and he's succeeded wildly with this blend of rye, cynar and ramazzotti amaro, grenadine, lemon, soda and a little mint. It's refreshing as a summer morning; go there. Try it. \u003c/p>\n\u003cp>Unlike most bars and restaurants, the cocktails and drinks aren't discounted during Apertivo Hour. However, the staff brings you small plates of foccaccia, salumi, salads, and pate to try. And this, my friends, is Reason #2 to fall hard for Adesso: free, incredible food. Danielle and I had the chance to sample the olive focaccia and the Ciccici pate which, as one of the bartenders said, is good they've all coined it \"meat butter.\" It's made of pork shoulder which is reduced way down until it really is the consistency of butter. I actually don't generally love pates, but this was an exception. \u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7635.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7635.jpg\" alt=\"ciccioli\" title=\"ciccioli\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29254\">\u003c/a>\u003cbr>\n\u003cem>Ciccioli at Adesso\u003c/em>\u003c/p>\n\u003cp>Next our waiter brought out the squid and fennel salad: a fresh, summery dish-- the perfect balance to some of the saltier salumi. And of course, the piadina. This might have been my favorite, actually. The piadina is essentially a grilled flatbread and is quite popular as a casual on-the-go snack in Italy. The folks at Adesso roll the flatbread into more of a sandwich: ours had sausage and chiles and was just what we needed after a few strong cocktails. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7645.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7645.jpg\" alt=\"squid and fennel salad\" title=\"squid and fennel salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29255\">\u003c/a>\u003cbr>\n\u003cem>Squid and Fennel Salad and Piadina during Apertivo Hour at Adesso\u003c/em>\u003c/p>\n\u003cp>After having my half of the piadina, I realized the genius in bringing you out bites to try: you're going to want to order more. Sure, if you weren't starving, you could absolutely make a small meal of the spread, but we ended up ordering a Salumi Plate with our second cocktail that consisted of a billowy burrata, pate, and three different kinds of salumi with sliced bread. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7660.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7660.jpg\" alt=\"salumi plate\" title=\"salumi plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29253\">\u003c/a>\u003c/p>\n\u003cp>By the time we looked up from our lovely plates and empty cocktail glasses, Adesso had filled up with just a few open seats remaining. The place was filled with a great, vibrant, laid-back energy with couples and friends meeting to catch up and to revel in the playful air of early-summer possibility. For me, much of that possibility lies in many more Apertivo Hours at Adesso. I'll see you there. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dopoadesso.com/adesso/information\">Adesso\u003c/a>\u003cbr>\n4395 Piedmont Ave\u003cbr>\n(at the corner of Pleasant Valley Road)\u003cbr>\nOakland, CA 94611\u003cbr>\n(510) 601-0305\u003cbr>\n\u003cem>Dining Hours\u003c/em>: Mon-Wed. 5:00 p.m. – 12:00 a.m.; Thu-Sat. 5:00 p.m. – 1:00 a.m.\u003cbr>\n\u003cem>Happy Hour:\u003c/em> Mon-Wed. 5-6pm and 10:30-11:30pm; Thur-Sat. 5-6pm and 11-12pm\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/24/2011/06/adesso.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/adesso.jpg\" alt=\"adesso\" title=\"adesso\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29250\">\u003c/a>\u003cbr>\nI hesitated writing this post because \u003ca href=\"http://www.dopoadesso.com/adesso/\">Adesso\u003c/a> is one of those places you don't necessarily want everyone to know about. I like it so much just the way it is: you can generally still find a seat, the bartenders still have a little time to chat, and the service is fantastic. But it's so good, in fact, that I can't help sharing, writing, raving. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7672.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7672.jpg\" alt=\"adesso\" title=\"adesso \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29256\">\u003c/a>\u003c/p>\n\u003cp>Although the design and approach are quite different, Adesso is owned by the same folks who own adjacent beloved Italian restaurant, \u003ca href=\"http://www.dopoadesso.com/dopo/\">Dopo\u003c/a>. Here, however, you'll find a more casual atmosphere with a real focus on salumi, pates, antipasti, piadinis, and expertly-crafted cocktails with housemade bitters and infused liquors. It's is a place to come mid-day for one of their few sandwiches--to sit and wile away an afternoon. A place where regulars are greeted and the pace slows, even on busy Piedmont Avenue in Oakland. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_76361.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_76361.jpg\" alt=\"adesso\" title=\"adesso\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29257\">\u003c/a>\u003c/p>\n\u003cp>Adesso is also a place to come between the hours of 5 p.m.-6 p.m. or 11:00 p.m to 12:00 a.m. for their \"Apertivo Hour.\" I've fallen in love with these times of the day. Truly. Reason #1: strong, smart, thoughtful cocktails. This goes a long way with me. My friend Danielle and I sat at the bar and had a chance to talk at great length with bartender Hanjiro Ambrose about the cocktail menu and the drinks he's created. I learned all about \u003ca href=\"http://en.wikipedia.org/wiki/Amaro_%28liqueur%29\">amaro\u003c/a> and potato-based gins. \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/24/2011/06/drinks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/drinks.jpg\" alt=\"cocktails at Adesso\" title=\"cocktails at Adesso\" width=\"500\" height=\"309\" class=\"alignnone size-full wp-image-29251\">\u003c/a>\u003cbr>\n\u003cem>Drinks at Adesso\u003c/em>\u003c/p>\n\u003cp>Danielle ordered the Provencale with lavender-infused gin, vermouth and cointreau. It was light and floral but not at all too syrupy or sweet. After telling Hanjiro I was into Bourbon and had lately really fallen for Aperol, he made me a cocktail with bourbon, Aperol, apricot liquor and bitters. It was incredible. He loves chatting with customers about what they like to drink or what they're curious about, and he'll custom-tailor cocktails just for you. For my second drink of the evening, I tried the Amari Cola on the regular menu which Hanjiro had concocted after hearing the story of the \u003ca href=\"http://www.thisamericanlife.org/radio-archives/episode/427/original-recipe\">Coca Cola recipe on This American Life\u003c/a>. He was inspired to put together a cocktail with a similar flavor profile and he's succeeded wildly with this blend of rye, cynar and ramazzotti amaro, grenadine, lemon, soda and a little mint. It's refreshing as a summer morning; go there. Try it. \u003c/p>\n\u003cp>Unlike most bars and restaurants, the cocktails and drinks aren't discounted during Apertivo Hour. However, the staff brings you small plates of foccaccia, salumi, salads, and pate to try. And this, my friends, is Reason #2 to fall hard for Adesso: free, incredible food. Danielle and I had the chance to sample the olive focaccia and the Ciccici pate which, as one of the bartenders said, is good they've all coined it \"meat butter.\" It's made of pork shoulder which is reduced way down until it really is the consistency of butter. I actually don't generally love pates, but this was an exception. \u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7635.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7635.jpg\" alt=\"ciccioli\" title=\"ciccioli\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29254\">\u003c/a>\u003cbr>\n\u003cem>Ciccioli at Adesso\u003c/em>\u003c/p>\n\u003cp>Next our waiter brought out the squid and fennel salad: a fresh, summery dish-- the perfect balance to some of the saltier salumi. And of course, the piadina. This might have been my favorite, actually. The piadina is essentially a grilled flatbread and is quite popular as a casual on-the-go snack in Italy. The folks at Adesso roll the flatbread into more of a sandwich: ours had sausage and chiles and was just what we needed after a few strong cocktails. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7645.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7645.jpg\" alt=\"squid and fennel salad\" title=\"squid and fennel salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29255\">\u003c/a>\u003cbr>\n\u003cem>Squid and Fennel Salad and Piadina during Apertivo Hour at Adesso\u003c/em>\u003c/p>\n\u003cp>After having my half of the piadina, I realized the genius in bringing you out bites to try: you're going to want to order more. Sure, if you weren't starving, you could absolutely make a small meal of the spread, but we ended up ordering a Salumi Plate with our second cocktail that consisted of a billowy burrata, pate, and three different kinds of salumi with sliced bread. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7660.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7660.jpg\" alt=\"salumi plate\" title=\"salumi plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29253\">\u003c/a>\u003c/p>\n\u003cp>By the time we looked up from our lovely plates and empty cocktail glasses, Adesso had filled up with just a few open seats remaining. The place was filled with a great, vibrant, laid-back energy with couples and friends meeting to catch up and to revel in the playful air of early-summer possibility. For me, much of that possibility lies in many more Apertivo Hours at Adesso. I'll see you there. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dopoadesso.com/adesso/information\">Adesso\u003c/a>\u003cbr>\n4395 Piedmont Ave\u003cbr>\n(at the corner of Pleasant Valley Road)\u003cbr>\nOakland, CA 94611\u003cbr>\n(510) 601-0305\u003cbr>\n\u003cem>Dining Hours\u003c/em>: Mon-Wed. 5:00 p.m. – 12:00 a.m.; Thu-Sat. 5:00 p.m. – 1:00 a.m.\u003cbr>\n\u003cem>Happy Hour:\u003c/em> Mon-Wed. 5-6pm and 10:30-11:30pm; Thur-Sat. 5-6pm and 11-12pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "LGBT Pride: Remembering The Brick Hut Cafe - Part 2",
"title": "LGBT Pride: Remembering The Brick Hut Cafe - Part 2",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-kwan-rami5001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-kwan-rami5001.jpg\" alt=\"Brick Hut 3 - Kwan, Rami. Photo by Ace Morgan\" title=\"Brick Hut 3 - Kwan, Rami. Photo by Ace Morgan\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-29592\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 3: Kwan and Rami. Photo by Ace Morgan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Part 2: The Food...\u003c/strong> (Part 1: \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/23/lgbt-pride-remembering-the-brick-hut-cafe-part-1/\">The Story\u003c/a>)\u003cbr>\nHaving a cafe was nobody's dream, but it sustained us in our other\u003cbr>\nendeavors.\u003c/p>\n\u003cp>The Brick Hut was a place for us all to create a space in the world\u003cbr>\nwhere we could be our complete selves.\u003c/p>\n\u003cp>The food was the community, the edible fare was our way of bringing it\u003cbr>\nall together, with love.\u003c/p>\n\u003cp>\u003cstrong>Brick Hut 1: 1975-1983 \"Women Invented Cheese\"\u003c/strong>\u003cbr>\nIn the beginning, it wasn't all about the food. For us, owning our work place was about opportunity, self-determination, sanctuary. Every person did every job.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Brick Hut was our anchor, as well as an anchor for our community.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut1-somethingmoving-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut1-somethingmoving-menu.jpg\" alt=\"Brick Hut 1 - Something Moving album cover with menu\" title=\"Brick Hut 1 - Something Moving album cover with menu\" width=\"500\" height=\"304\" class=\"alignnone size-full wp-image-29608\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 1: Something Moving album cover with menu\u003c/em>\u003c/p>\n\u003cp>The menu was small, painted by Peggy Mitchell of the band \u003ca href=\"http://en.wikipedia.org/wiki/BeBe_K%27Roche\">BeBe K'Roche\u003c/a>, on a board attached to the hood above the stove. It is featured on the cover of Mary Watkins' album, \u003cem>Something Moving\u003c/em> which includes the song \u003cem>Brick Hut\u003c/em>.\u003cbr>\n \u003cstrong>Listen to \u003cem>Brick Hut\u003c/em>:\u003c/strong>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/blogs/bayareabites/mary-watkins-brick-hut.mp3\"]\n\n\u003c/p>\u003cp>The food was simple. Comfort food: Eggs, waffles and pancakes, hash browns, toast, bacon, ham and sausage links, one kind of cheese -- cheddar. A bottomless cup of coffee was 70 cents and customers could help themselves while waiting to be seated. And, bless them, wait they did.\u003c/p>\n\u003cp>In fact, waiting for a seat became a good time to meet old friends or make new ones, hold lively discussions or maybe just flirt with somebody.\u003c/p>\n\u003cp>Our specialty signature item was a spiced whole wheat batter for our delicious waffles and pancakes. Pure maple syrup was extra.\u003c/p>\n\u003cp>Our food evolved along with the business and the times. Debi Thow wanted to make muffins. She brought in a recipe from Gourmet magazine that we modified over time and the famous Brick Hut blueberry muffin was born. Amey Shaw showed us how to make a gorgeous Hollandaise sauce and brunch exploded in a bevy of Hollandaise dishes.\u003c/p>\n\u003cp>Hash browns became home fries and we saw our options were limited only by our imaginations.\u003c/p>\n\u003cp>People had ideas, we experimented.\u003c/p>\n\u003cp>We created omelets and named them for inspirational women: Sister Marion for a marathon-running nun; \u003ca href=\"http://books.google.com/books?id=mriYWmWLGrQC&pg=PA1&lpg=PA1&dq=ruth+reid+lesbian+author&source=bl&ots=V4Y24oPUk_&sig=C5dcFjaD8wzaHAsYSGBQOZpz9Oo&hl=en&ei=4lgCTvWGA4LjiAKtqqH2BA&sa=X&oi=book_result&ct=result&resnum=1&sqi=2&ved=0CBkQ6AEwAA#v=onepage&q&f=true\">Ruth Reid\u003c/a> for an early 20th Century lesbian poet and activist; \u003ca href=\"http://books.google.com/books?id=19v4w8UA1j4C&pg=RA1-PA277&lpg=RA1-PA277&dq=7+sisters+construction+berkeley+ca&source=bl&ots=Wt-30fcY2P&sig=11z1d9yrEl3nX_gBO2JOGEMoZkA&hl=en&ei=u5jiTfHTF5HTiALSiZG1Bg&sa=X&oi=book_result&ct=result&resnum=8&sqi=2&ved=0CEYQ6A#v=onepage&q&f=false\">Seven Sisters\u003c/a> for the Berkeley feminist construction collective and the \u003ca href=\"http://fullersfineherbs.com/about-us\">Mendocino\u003c/a> omelet for the herb blend we ordered from a woman owned business.\u003c/p>\n\u003cul>\n\u003cstrong>What's in a Ruth Reid Omelet?\u003c/strong>\n\u003cli>Avocado\u003c/li>\n\u003cli>Green chili\u003c/li>\n\u003cli>Jack cheese\u003c/li>\n\u003cli>Sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/hut2-joan-franna300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/hut2-joan-franna300.jpg\" alt=\"Brick Hut 2: Joan and Franna\" title=\"Brick Hut 2: Joan and Franna\" width=\"300\" height=\"459\" class=\"alignleft size-full wp-image-29624\">\u003c/a>\u003cstrong>Hut 2: 1983-1995 \"Pancakes, Eggs and Fun\"\u003c/strong>\u003cbr>\nWhen we expanded to a new location, the menu expanded too. More space meant the ability to offer more fresh foods: salads, fruit bowls, better breakfast meats, artisanal sausages, higher quality meat and poultry.\u003c/p>\n\u003cp>Seasonal fresh fruits topped the waffles and pancakes.\u003c/p>\n\u003cp>The Tofu Saute with fresh sautéed vegetables was a vegetarian favorite.\u003c/p>\n\u003cp>We made soups, improved our chili, made salsas, offered a beautiful variety of baked goods, some house-made, some from Berkeley's \u003ca href=\"http://www.nabolombakery.com/\">Nabolom Bakery\u003c/a>.\u003c/p>\n\u003cp>We installed an espresso machine to round out our epic breakfast experience. There was still a line down the street.\u003c/p>\n\u003cp>We played with our food. We joked that we cooked 50 items 500 ways.\u003c/p>\n\u003cp>One day, I thought it would be fun to offer something completely new: eggs scrambled with pesto. It was an immediate sensation and was copied by several other cafes in the area, as well as a few in other parts of the country, thanks to customers who had moved away and talked their local eatery into trying it out.\u003c/p>\n\u003cp>Occasionally, the brunch board offered one special: the Mystery Omelet. I think I started that just to avoid having to make a million of my least favorite omelets (the Ruth Reid-- too many moving parts, too many substitutions!)\u003c/p>\n\u003cp>We just asked if the customer was vegetarian or not and proceeded to create a whatever omelet on the fly—no two alike all day.\u003c/p>\n\u003cp>Kids loved our Mickey Mouse pancakes and it wasn’t unusual to see a server carrying around a baby so mom could eat unencumbered.\u003c/p>\n\u003cp>People came in for breakfast during the times of the Iran-Contra hearings or when \u003ca href=\"http://en.wikipedia.org/wiki/Anita_Hill\">Anita Hill\u003c/a> was testifying at the Clarence Thomas confirmation hearings and ended up joining people at other tables for discussion and, eventually, lunch.\u003c/p>\n\u003cp>If a customer asked for something different, we did our best to make it happen.\u003cbr clear=\"all\">\u003c/p>\n\u003cul>\n\u003cstrong>Tofu Saute\u003c/strong>\n\u003cli>Cut medium/firm tofu into 1/2\" thick triangles\u003c/li>\n\u003cli>Cut, blanch and shock: carrot, broccoli, zucchini, set aside\u003c/li>\n\u003cli>In heated sauté pan, add: Chopped garlic and ginger\u003c/li>\n\u003cli>Add tofu\u003c/li>\n\u003cli>Add tamari or soy,\u003c/li>\n\u003cli>Add sliced onions and mushrooms (shiitakes are best for this)\u003c/li>\n\u003cli>Add vegetables, a little salt and black pepper\u003c/li>\n\u003cli>Cover to finish\u003c/li>\n\u003cli>Drizzle a little sesame oil to flavor\u003c/li>\n\u003cli>Top with toasted sesame seeds, maybe some chopped scallion\u003c/li>\n\u003cli>Serve on rice or with home fries and toast\u003c/li>\n\u003c/ul>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-3a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-3a.jpg\" alt=\"Brick Hut 3 kitchen chaos. Photo by Ace Morgan\" title=\"Brick Hut 3 kitchen chaos. Photo by Ace Morgan\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-29596\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 3 kitchen chaos: Sharon, Rami, Monica, Luana, Kaja. Photo by Ace Morgan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hut 3: 1995-1997 \"Girl Town\"\u003c/strong>\u003cbr>\nOnce again we moved and our menu expanded into dinners. We served pastas, using old family recipes, pizzas, using a cornmeal crust by none other than \u003ca href=\"http://en.wikipedia.org/wiki/Sophia_Loren\">Sophia Loren\u003c/a>. We offered fresh fish, grilled veggies. We made our desserts in house or supplemented them with items, like our sorbet, from local businesses. We served wine and beer (featuring \u003ca href=\"http://www.stsupery.com/\">St. Supery\u003c/a>, a woman-run winery and \u003ca href=\"http://www.lostcoast.com/\">Lost Coast Ales\u003c/a>, by Master Brewer Barbara Groom).\u003c/p>\n\u003cp>We bought a fryer and made French fries, chicken wings, and anything that we could make up that we thought our customers would like.\u003c/p>\n\u003cp>There really was something for everyone.\u003c/p>\n\u003cp>Still, there was a line down the street, but mostly on weekends.\u003cbr>\nPeople were surprised when we closed our doors forever, believing that that line happened all week.\u003c/p>\n\u003cp>I am grateful for all of the folks who came through those doors, to work or to eat. Every one of them created a part of the Brick Hut.\u003c/p>\n\u003cp>To this day, we hear from old customers that they really miss us and that they wish there was a Brick Hut. My old friend and business partner, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sharondavenport/\">Sharon Davenport\u003c/a> usually replies, \"There was a Brick Hut.\"\u003c/p>\n\u003cp>Join the \u003ca href=\"http://www.facebook.com/home.php?sk=group_51172942840\">Remembering The Brick Hut Cafe group\u003c/a> on Facebook. Share your memories, thoughts and photos.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://flic.kr/s/aHsjv2N3Ar\" target=\"_blank\">\u003cstrong>View Brick Hut Cafe Photos!\u003c/strong>\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Sophia Loren inspired pizza dough\u003c/strong>\n\u003cli>5c. warm water\u003c/li>\n\u003cli>8T active dry yeast\u003c/li>\n\u003cli>pinch sugar\u003c/li>\n\u003cli>mix lightly to dissolve yeast\u003c/li>\n\u003cp>\t\u003cem>gently stir in:\u003c/em>\u003c/p>\n\u003cli>1.5 c. sweet olive oil\u003c/li>\n\u003cli>1/4 tsp salt\u003c/li>\n\u003cli>freshly chopped herb blend (or just rosemary)\u003c/li>\n\u003cli>2T chopped garlic (can also be roasted)\u003c/li>\n\u003cli>8c. pizza flour\u003c/li>\n\u003cli>2c. corn flour (medium grind)\u003c/li>\n\u003cli>mix thoroughly, cover, let rise\u003c/li>\n\u003cli>punch down dough, divide in 1/2\u003c/li>\n\u003cli>cover and let rise again\u003c/li>\n\u003cli>after second rise, divide into 12-15 11 oz. dough balls\u003c/li>\n\u003cli>stretch, form crust, sprinkle coarse corn meal on pizza pan,\u003cbr>\nadd whatever toppings you like\u003c/li>\n\u003cli>bake at 450 degrees for 6-8 minutes\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "The Brick Hut was a place for us all to create a space in the world \r\nwhere we could be our complete selves.\r\n\r\nThe food was the community, the edible fare was our way of bringing it \r\nall together, with love.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-kwan-rami5001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-kwan-rami5001.jpg\" alt=\"Brick Hut 3 - Kwan, Rami. Photo by Ace Morgan\" title=\"Brick Hut 3 - Kwan, Rami. Photo by Ace Morgan\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-29592\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 3: Kwan and Rami. Photo by Ace Morgan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Part 2: The Food...\u003c/strong> (Part 1: \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/23/lgbt-pride-remembering-the-brick-hut-cafe-part-1/\">The Story\u003c/a>)\u003cbr>\nHaving a cafe was nobody's dream, but it sustained us in our other\u003cbr>\nendeavors.\u003c/p>\n\u003cp>The Brick Hut was a place for us all to create a space in the world\u003cbr>\nwhere we could be our complete selves.\u003c/p>\n\u003cp>The food was the community, the edible fare was our way of bringing it\u003cbr>\nall together, with love.\u003c/p>\n\u003cp>\u003cstrong>Brick Hut 1: 1975-1983 \"Women Invented Cheese\"\u003c/strong>\u003cbr>\nIn the beginning, it wasn't all about the food. For us, owning our work place was about opportunity, self-determination, sanctuary. Every person did every job.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Brick Hut was our anchor, as well as an anchor for our community.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut1-somethingmoving-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut1-somethingmoving-menu.jpg\" alt=\"Brick Hut 1 - Something Moving album cover with menu\" title=\"Brick Hut 1 - Something Moving album cover with menu\" width=\"500\" height=\"304\" class=\"alignnone size-full wp-image-29608\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 1: Something Moving album cover with menu\u003c/em>\u003c/p>\n\u003cp>The menu was small, painted by Peggy Mitchell of the band \u003ca href=\"http://en.wikipedia.org/wiki/BeBe_K%27Roche\">BeBe K'Roche\u003c/a>, on a board attached to the hood above the stove. It is featured on the cover of Mary Watkins' album, \u003cem>Something Moving\u003c/em> which includes the song \u003cem>Brick Hut\u003c/em>.\u003cbr>\n \u003cstrong>Listen to \u003cem>Brick Hut\u003c/em>:\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\n\u003c/p>\u003cp>The food was simple. Comfort food: Eggs, waffles and pancakes, hash browns, toast, bacon, ham and sausage links, one kind of cheese -- cheddar. A bottomless cup of coffee was 70 cents and customers could help themselves while waiting to be seated. And, bless them, wait they did.\u003c/p>\n\u003cp>In fact, waiting for a seat became a good time to meet old friends or make new ones, hold lively discussions or maybe just flirt with somebody.\u003c/p>\n\u003cp>Our specialty signature item was a spiced whole wheat batter for our delicious waffles and pancakes. Pure maple syrup was extra.\u003c/p>\n\u003cp>Our food evolved along with the business and the times. Debi Thow wanted to make muffins. She brought in a recipe from Gourmet magazine that we modified over time and the famous Brick Hut blueberry muffin was born. Amey Shaw showed us how to make a gorgeous Hollandaise sauce and brunch exploded in a bevy of Hollandaise dishes.\u003c/p>\n\u003cp>Hash browns became home fries and we saw our options were limited only by our imaginations.\u003c/p>\n\u003cp>People had ideas, we experimented.\u003c/p>\n\u003cp>We created omelets and named them for inspirational women: Sister Marion for a marathon-running nun; \u003ca href=\"http://books.google.com/books?id=mriYWmWLGrQC&pg=PA1&lpg=PA1&dq=ruth+reid+lesbian+author&source=bl&ots=V4Y24oPUk_&sig=C5dcFjaD8wzaHAsYSGBQOZpz9Oo&hl=en&ei=4lgCTvWGA4LjiAKtqqH2BA&sa=X&oi=book_result&ct=result&resnum=1&sqi=2&ved=0CBkQ6AEwAA#v=onepage&q&f=true\">Ruth Reid\u003c/a> for an early 20th Century lesbian poet and activist; \u003ca href=\"http://books.google.com/books?id=19v4w8UA1j4C&pg=RA1-PA277&lpg=RA1-PA277&dq=7+sisters+construction+berkeley+ca&source=bl&ots=Wt-30fcY2P&sig=11z1d9yrEl3nX_gBO2JOGEMoZkA&hl=en&ei=u5jiTfHTF5HTiALSiZG1Bg&sa=X&oi=book_result&ct=result&resnum=8&sqi=2&ved=0CEYQ6A#v=onepage&q&f=false\">Seven Sisters\u003c/a> for the Berkeley feminist construction collective and the \u003ca href=\"http://fullersfineherbs.com/about-us\">Mendocino\u003c/a> omelet for the herb blend we ordered from a woman owned business.\u003c/p>\n\u003cul>\n\u003cstrong>What's in a Ruth Reid Omelet?\u003c/strong>\n\u003cli>Avocado\u003c/li>\n\u003cli>Green chili\u003c/li>\n\u003cli>Jack cheese\u003c/li>\n\u003cli>Sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/hut2-joan-franna300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/hut2-joan-franna300.jpg\" alt=\"Brick Hut 2: Joan and Franna\" title=\"Brick Hut 2: Joan and Franna\" width=\"300\" height=\"459\" class=\"alignleft size-full wp-image-29624\">\u003c/a>\u003cstrong>Hut 2: 1983-1995 \"Pancakes, Eggs and Fun\"\u003c/strong>\u003cbr>\nWhen we expanded to a new location, the menu expanded too. More space meant the ability to offer more fresh foods: salads, fruit bowls, better breakfast meats, artisanal sausages, higher quality meat and poultry.\u003c/p>\n\u003cp>Seasonal fresh fruits topped the waffles and pancakes.\u003c/p>\n\u003cp>The Tofu Saute with fresh sautéed vegetables was a vegetarian favorite.\u003c/p>\n\u003cp>We made soups, improved our chili, made salsas, offered a beautiful variety of baked goods, some house-made, some from Berkeley's \u003ca href=\"http://www.nabolombakery.com/\">Nabolom Bakery\u003c/a>.\u003c/p>\n\u003cp>We installed an espresso machine to round out our epic breakfast experience. There was still a line down the street.\u003c/p>\n\u003cp>We played with our food. We joked that we cooked 50 items 500 ways.\u003c/p>\n\u003cp>One day, I thought it would be fun to offer something completely new: eggs scrambled with pesto. It was an immediate sensation and was copied by several other cafes in the area, as well as a few in other parts of the country, thanks to customers who had moved away and talked their local eatery into trying it out.\u003c/p>\n\u003cp>Occasionally, the brunch board offered one special: the Mystery Omelet. I think I started that just to avoid having to make a million of my least favorite omelets (the Ruth Reid-- too many moving parts, too many substitutions!)\u003c/p>\n\u003cp>We just asked if the customer was vegetarian or not and proceeded to create a whatever omelet on the fly—no two alike all day.\u003c/p>\n\u003cp>Kids loved our Mickey Mouse pancakes and it wasn’t unusual to see a server carrying around a baby so mom could eat unencumbered.\u003c/p>\n\u003cp>People came in for breakfast during the times of the Iran-Contra hearings or when \u003ca href=\"http://en.wikipedia.org/wiki/Anita_Hill\">Anita Hill\u003c/a> was testifying at the Clarence Thomas confirmation hearings and ended up joining people at other tables for discussion and, eventually, lunch.\u003c/p>\n\u003cp>If a customer asked for something different, we did our best to make it happen.\u003cbr clear=\"all\">\u003c/p>\n\u003cul>\n\u003cstrong>Tofu Saute\u003c/strong>\n\u003cli>Cut medium/firm tofu into 1/2\" thick triangles\u003c/li>\n\u003cli>Cut, blanch and shock: carrot, broccoli, zucchini, set aside\u003c/li>\n\u003cli>In heated sauté pan, add: Chopped garlic and ginger\u003c/li>\n\u003cli>Add tofu\u003c/li>\n\u003cli>Add tamari or soy,\u003c/li>\n\u003cli>Add sliced onions and mushrooms (shiitakes are best for this)\u003c/li>\n\u003cli>Add vegetables, a little salt and black pepper\u003c/li>\n\u003cli>Cover to finish\u003c/li>\n\u003cli>Drizzle a little sesame oil to flavor\u003c/li>\n\u003cli>Top with toasted sesame seeds, maybe some chopped scallion\u003c/li>\n\u003cli>Serve on rice or with home fries and toast\u003c/li>\n\u003c/ul>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-3a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-3a.jpg\" alt=\"Brick Hut 3 kitchen chaos. Photo by Ace Morgan\" title=\"Brick Hut 3 kitchen chaos. Photo by Ace Morgan\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-29596\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 3 kitchen chaos: Sharon, Rami, Monica, Luana, Kaja. Photo by Ace Morgan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hut 3: 1995-1997 \"Girl Town\"\u003c/strong>\u003cbr>\nOnce again we moved and our menu expanded into dinners. We served pastas, using old family recipes, pizzas, using a cornmeal crust by none other than \u003ca href=\"http://en.wikipedia.org/wiki/Sophia_Loren\">Sophia Loren\u003c/a>. We offered fresh fish, grilled veggies. We made our desserts in house or supplemented them with items, like our sorbet, from local businesses. We served wine and beer (featuring \u003ca href=\"http://www.stsupery.com/\">St. Supery\u003c/a>, a woman-run winery and \u003ca href=\"http://www.lostcoast.com/\">Lost Coast Ales\u003c/a>, by Master Brewer Barbara Groom).\u003c/p>\n\u003cp>We bought a fryer and made French fries, chicken wings, and anything that we could make up that we thought our customers would like.\u003c/p>\n\u003cp>There really was something for everyone.\u003c/p>\n\u003cp>Still, there was a line down the street, but mostly on weekends.\u003cbr>\nPeople were surprised when we closed our doors forever, believing that that line happened all week.\u003c/p>\n\u003cp>I am grateful for all of the folks who came through those doors, to work or to eat. Every one of them created a part of the Brick Hut.\u003c/p>\n\u003cp>To this day, we hear from old customers that they really miss us and that they wish there was a Brick Hut. My old friend and business partner, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sharondavenport/\">Sharon Davenport\u003c/a> usually replies, \"There was a Brick Hut.\"\u003c/p>\n\u003cp>Join the \u003ca href=\"http://www.facebook.com/home.php?sk=group_51172942840\">Remembering The Brick Hut Cafe group\u003c/a> on Facebook. Share your memories, thoughts and photos.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "LGBT Pride: Remembering The Brick Hut Cafe - Part 1",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500.jpg\" alt=\"Sharon Davenport and Joan Antonuccio at The Brick Hut Cafe. Photo: Ace Morgan\" title=\"Sharon Davenport and Joan Antonuccio at The Brick Hut Cafe. Photo: Ace Morgan\" width=\"500\" height=\"348\" class=\"alignnone size-full wp-image-29342\">\u003c/a>\u003cbr>\n\u003cem>Sharon Davenport and Joan Antonuccio at The Brick Hut Cafe (3). Photo: \u003ca href=\"http://acemorganphoto.com/home.html\" target=\"_blank\">Ace Morgan\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Part 1: The Story...\u003c/strong> (Part 2: \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/23/lgbt-pride-remembering-the-brick-hut-cafe-part-2/\">The Food\u003c/a>)\u003cbr>\nFor nearly 22 years, from 1975 to 1997, The Brick Hut Café was a popular destination for the LGBT community in the East Bay and beyond. It was for most of its life a lesbian-feminist owned and operated community café. I was one of the founding members.\u003c/p>\n\u003cp>\u003cstrong>BRICK HUT 1\u003c/strong>\u003cbr>\nIn February of 1975, the Brick Hut Café Collective was a worker-owned, feminist collective located at 3017 Adeline Street in Berkeley, CA across the street from the Berkeley Flea Market. The original members of the collective were Cheryl Jones, Claudia Hartley, Helen McKinley, \u003ca href=\"http://www.karenripley.com/\">Karen Ripley\u003c/a>, Marshall Berzon (left in 1977 to open the Homemade Café), Randi Hepner, Sharon Davenport, and Wendy Welsh. By 1976, the collective included Joan Antonuccio, Cynthia La Mana, and Teresa Chandler.\u003c/p>\n\u003cp>The first Brick Hut was small: three booths and nine counter seats. We welcomed everyone who was an ally in our common cause of social justice and inclusion. The weekend crowds spilled out into the street even after we built a backyard patio where we served a limited menu of blueberry muffins, coffee, and tea. \u003c/p>\n\u003cp>We were a haven for lesbians and gay men, an information center for LGBT activists, an anchor for a diverse community that included working girls, bad-boys, suburban queens, transmen and transwomen. We were the Dyke Diner: the Lesbian Luncheonette: the Chick Hut: the Brick Hug. When AIDS hit a group of customers affectionately named the Shattuck Street Fairies (SSF) we became a refuge and an information outlet for AIDS awareness. Sometimes we were the last stop: as when Ron, one of the SSF housemates, was lovingly carried in on the arms of his friends for his last Brick Hut meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-pride500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-pride500.jpg\" alt=\"The Brick Hut Cafe contingent at the 1984 San Francisco Pride parade\" title=\"The Brick Hut Cafe contingent at the 1984 San Francisco Pride parade\" width=\"500\" height=\"341\" class=\"alignnone size-full wp-image-29550\">\u003c/a>\u003cbr>\n\u003cem>The Brick Hut Cafe contingent at the 1984 San Francisco Pride parade. Enjoy Life...Eat Out More Often!\u003c/em>\u003c/p>\n\u003cp>We always closed on what was then called Gay Day and we closed to attend political demonstrations and rallies. We left a sign on the door, JOIN US AT the parade, rally, or demonstration. We supported through contributions of food and energy to anti-nuclear demonstrations, anti-war rallies, and the feminist causes of \u003ca href=\"http://www.womenprisoners.org/fire/000127.html\">Inez Garcia\u003c/a>, \u003ca href=\"http://www.womenprisoners.org/fire/000134.html\">Norma Jean Croy\u003c/a>, \u003ca href=\"http://www.msmagazine.com/spring2002/davis.asp\">Joan Little\u003c/a>, and \u003ca href=\"http://ccrjustice.org/ourcases/past-cases/state-washington-v.-wanrow\">Yvonne Wanrow\u003c/a>. We closed and attended the vigil for the assassinations of \u003ca href=\"http://en.wikipedia.org/wiki/Moscone%E2%80%93Milk_assassinations\">Harvey Milk and George Moscone\u003c/a>. We closed to protest the \u003ca href=\"http://thecastro.net/milk/soledadpage.html\">Dan White\u003c/a> verdict. \u003c/p>\n\u003cp>We worked to maintain the Brick Hut as a viable business in spite of threats and intimidations. We invited all our customers to cross the demoralizing barriers of class, race, and gender differences, and join us at the community table. We had our share of broken windows, vandalism, and public harassment. In one instance, we placed a poster in our window announcing we were boycotting Florida orange juice because of the \u003ca href=\"http://thecastro.net/bryant.html\">Anita Bryant Campaign\u003c/a> to repeal the anti-gay discrimination law in Dade County and our windows were broken. \u003c/p>\n\u003cp>These were politically active times for lesbians. “We are the women that men have warned us about” (Robin Morgan, 1970, \u003ca href=\"http://faculty.atu.edu/cbrucker/Amst2003/Texts/Goodbye.pdf\">\u003cem>Goodbye to All That\u003c/em>\u003c/a> (pdf)). \u003c/p>\n\u003cul>\nThere were other women-owned and operated collectives and businesses:\n\u003cli>The \u003ca href=\"http://en.wikipedia.org/wiki/Olivia_Records\">Olivia Records\u003c/a> collective located around the corner from the Hut. The \u003cem>Brick Hut\u003c/em> song with words by \u003ca href=\"http://en.wikipedia.org/wiki/Pat_Parker\">Pat Parker\u003c/a> and music by Mary Watkins was part of Mary Watkins first album with Olivia, \u003ca href=\"http://www.queermusicheritage.us/olivia-mw.html\">\u003cem>Something Moving\u003c/em>\u003c/a>, which featured the enormous talents of \u003ca href=\"https://en.wikipedia.org/wiki/Vicki_Randle\">Vicki Randle\u003c/a> and \u003ca href=\"http://www.culturalheritagechoir.com/\">Linda Tillery\u003c/a>. We fed some of these musicians and cultural activists and were sometimes repaid with a song. Customers still remember the day Linda T. spontaneously sang a cappella for the masses. The women of \u003ca href=\"http://en.wikipedia.org/wiki/BeBe_K%27Roche\">BeBe K'Roche\u003c/a>, an all woman electric rock band worked at the Brick Hut from time to time.\u003cbr>\n\u003cstrong>Listen to \u003cem>Brick Hut\u003c/em>:\u003c/strong>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/blogs/bayareabites/mary-watkins-brick-hut.mp3\"]\n\u003c/li>\n\u003cli>\u003ca href=\"http://books.google.com/books?id=19v4w8UA1j4C&pg=RA1-PA277&lpg=RA1-PA277&dq=7+sisters+construction+berkeley+ca&source=bl&ots=Wt-30fcY2P&sig=11z1d9yrEl3nX_gBO2JOGEMoZkA&hl=en&ei=u5jiTfHTF5HTiALSiZG1Bg&sa=X&oi=book_result&ct=result&resnum=8&sqi=2&ved=0CEYQ6A#v=onepage&q&f=false\">Seven Sisters Construction\u003c/a>, a feminist collective, would help us with carpentry projects -- sometimes in exchange for breakfast.\u003c/li>\n\u003cli>\u003ca href=\"http://www.outhistory.org/wiki/ICI:_woman%27s_place_bookstore\">A Woman’s Place Bookstore\u003c/a> and the Women's Press Collective were sources for books, publishing, and networking with artists and writers like \u003ca href=\"http://www.judygrahn.org/bio.html\">Judy Grahn\u003c/a>, \u003ca href=\"http://www.cla.purdue.edu/waaw/Corinne/fig8.html\">Wendy Cadden\u003c/a>, \u003ca href=\"http://www.cla.purdue.edu/waaw/corinne/Kim.htm\">Willyce Kim\u003c/a>, and Pat Parker to name only a few of our customers and allies.\u003c/li>\n\u003cli>There were the bars: \u003ca href=\"http://www.cappellettidesigns.com/tellherstory/Bars.htm\">Ollie's Bar, the Bacchanal, and the Jubilee\u003c/a> and across the street from Mama Bear's Bookstore, Thursday nights at the White Horse.\u003c/li>\n\u003c/ul>\n\u003cp>There was a brief appearance of the Night Hut, with Chef Amy Shaw making her culinary debut cooking and serving dinner.\u003c/p>\n\u003cp>Between 1976 and 1983, Brick Hut collective members Karen, Helen, Randi, Cheryl, Teresa, and Wendy left to pursue other careers and interests as cultural activists, healers, and educators. Marie Della Camera joined the collective around 1983.\u003c/p>\n\u003cp>\u003ca href=\"https://flic.kr/s/aHsjv2N3Ar\" target=\"_blank\">\u003cstrong>View Brick Hut Cafe Photos!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>BRICK HUT 2\u003c/strong>\u003cbr>\nIn 1983, with the financial help of the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a>, and the efforts of customers and friends, the Brick Hut moved to a new location at 3222 Adeline Street. Seven Sisters Construction, a feminist collective helped remodel the new space. The Brick Hut became a community gathering spot for local merchants, Berkeley City Council members, writers, musicians, and artists. We also continued to support feminist and queer causes and activities like the \u003ca href=\"http://www.lyon-martin.org/aboutUs.php\">Lyon-Martin Clinic\u003c/a>, \u003ca href=\"http://www.glbtqarchive.com/ssh/queer_nation_S.pdf\">Queer Nation\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/AIDS_Coalition_to_Unleash_Power\">East Bay Act Up\u003c/a>. KPFA Radio broadcasted their International Women’s Day program directly from the Brick Hut. With our larger wall space, we featured community artists' work. \u003ca href=\"http://amanajohnson.net/\">Amana Johnson\u003c/a>, \u003ca href=\"http://www.graceharwood.com/\">Grace Harwood\u003c/a>, Barbara Sandidge, Kyos Featherdancing, Cathy Cade, and Wendy Cadden were some of the artists who filled our walls. Once a year, we featured the work of the children of \u003ca href=\"http://www.berkwood.org/\">Berkwood-Hedge School\u003c/a> to benefit their program.\u003c/p>\n\u003cp>In subsequent years, Cynthia, Claudia, and Marie left the collective to pursue other careers. At the second location, the Brick Hut was robbed and vandalized over 17 times in eleven years. With the ownership of the Hut left to Joan and Sharon and the neighborhood falling to the ravages of crack, we initiated plans to move the Hut to a safer location.\u003c/p>\n\u003cp>\u003cstrong>BRICK HUT 3\u003c/strong>\u003cbr>\nIn 1995, the Brick Hut moved to a new, expanded location at 2512 San Pablo Avenue. The new space was constructed primarily by O’Malley and Latimer Construction (formerly members of Seven Sisters) and included a performance, meeting, and gallery space. We also opened for dinner. Our first salon featured writer \u003ca href=\"http://www.queerculturalcenter.org/Pages/Allison/Allisonbio.html\">Dorothy Allison\u003c/a> and singer/songwriter \u003ca href=\"http://en.wikipedia.org/wiki/Alix_Dobkin\">Alix Dobkin\u003c/a> hosted a regular open mike night. Women artists once again filled our walls: \u003ca href=\"http://frannalusson.com/index2.php#/home/\">Franna Lusson\u003c/a>, \u003ca href=\"http://www.marieladelapaz.com/Welcome.html\">Mariella de la Paz\u003c/a>, and Grace Harwood to name a few. We wanted the new, larger Brick Hut to be an attractive and active space for our community. Other women-owned businesses opened on the same block: Good Vibrations, West Berkeley Women's Books, and It's Her Business. Collectively we were known as Girl Town. \u003c/p>\n\u003cp>In 1996, the Brick Hut fell into serious financial difficulties; we filed for Chapter 11 status. In 1997, we filed for Chapter 7 bankruptcy and closed our doors for the last time at 2pm on March 24, 1997. We had a big, crowded, raucous party. \u003c/p>\n\u003cp>At the Brick Hut, I believe we celebrated difference. We were visibly different, we forefronted difference, we encouraged difference, we hosted difference. We did not try to assimilate, disappear into conformity, or become mainstream. We did not build The Brick Hut Cafe so we could have jobs, although that was good. We did not build it to have careers, or support career-moves, although that was a possibility. We did not build it only to make money for ourselves, although we wanted to maintain a viable business that supported our friends, our fellow workers, our causes, and ourselves. We built it to create the possibility of a workplace and a community where no one's politics or cultural affiliations were left at the front door. We built the Hut to celebrate difference, to celebrate YOU. It was a home for a while and we still mourn its passing. Thanks to everyone who contributed to and supported the Brick Hut (1975-1997).\u003c/p>\n\u003cp>Join the \u003ca href=\"http://www.facebook.com/home.php?sk=group_51172942840\">Remembering The Brick Hut Cafe group\u003c/a> on Facebook. Share your memories, thoughts and photos.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500a.jpg\" alt=\"Joan Antonuccio and Sharon Davenport. Photo by Wendy Goodfriend\" title=\"Joan Antonuccio and Sharon Davenport. Photo by Wendy Goodfriend\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29353\">\u003c/a>\u003cbr>\n\u003cem>Joan Antonuccio and Sharon Davenport remembering The Brick Hut Cafe. Photo: Wendy Goodfriend\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/24/2011/06/brickhut-sharon-joan500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500.jpg\" alt=\"Sharon Davenport and Joan Antonuccio at The Brick Hut Cafe. Photo: Ace Morgan\" title=\"Sharon Davenport and Joan Antonuccio at The Brick Hut Cafe. Photo: Ace Morgan\" width=\"500\" height=\"348\" class=\"alignnone size-full wp-image-29342\">\u003c/a>\u003cbr>\n\u003cem>Sharon Davenport and Joan Antonuccio at The Brick Hut Cafe (3). Photo: \u003ca href=\"http://acemorganphoto.com/home.html\" target=\"_blank\">Ace Morgan\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Part 1: The Story...\u003c/strong> (Part 2: \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/23/lgbt-pride-remembering-the-brick-hut-cafe-part-2/\">The Food\u003c/a>)\u003cbr>\nFor nearly 22 years, from 1975 to 1997, The Brick Hut Café was a popular destination for the LGBT community in the East Bay and beyond. It was for most of its life a lesbian-feminist owned and operated community café. I was one of the founding members.\u003c/p>\n\u003cp>\u003cstrong>BRICK HUT 1\u003c/strong>\u003cbr>\nIn February of 1975, the Brick Hut Café Collective was a worker-owned, feminist collective located at 3017 Adeline Street in Berkeley, CA across the street from the Berkeley Flea Market. The original members of the collective were Cheryl Jones, Claudia Hartley, Helen McKinley, \u003ca href=\"http://www.karenripley.com/\">Karen Ripley\u003c/a>, Marshall Berzon (left in 1977 to open the Homemade Café), Randi Hepner, Sharon Davenport, and Wendy Welsh. By 1976, the collective included Joan Antonuccio, Cynthia La Mana, and Teresa Chandler.\u003c/p>\n\u003cp>The first Brick Hut was small: three booths and nine counter seats. We welcomed everyone who was an ally in our common cause of social justice and inclusion. The weekend crowds spilled out into the street even after we built a backyard patio where we served a limited menu of blueberry muffins, coffee, and tea. \u003c/p>\n\u003cp>We were a haven for lesbians and gay men, an information center for LGBT activists, an anchor for a diverse community that included working girls, bad-boys, suburban queens, transmen and transwomen. We were the Dyke Diner: the Lesbian Luncheonette: the Chick Hut: the Brick Hug. When AIDS hit a group of customers affectionately named the Shattuck Street Fairies (SSF) we became a refuge and an information outlet for AIDS awareness. Sometimes we were the last stop: as when Ron, one of the SSF housemates, was lovingly carried in on the arms of his friends for his last Brick Hut meal.\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/24/2011/06/brickhut-pride500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-pride500.jpg\" alt=\"The Brick Hut Cafe contingent at the 1984 San Francisco Pride parade\" title=\"The Brick Hut Cafe contingent at the 1984 San Francisco Pride parade\" width=\"500\" height=\"341\" class=\"alignnone size-full wp-image-29550\">\u003c/a>\u003cbr>\n\u003cem>The Brick Hut Cafe contingent at the 1984 San Francisco Pride parade. Enjoy Life...Eat Out More Often!\u003c/em>\u003c/p>\n\u003cp>We always closed on what was then called Gay Day and we closed to attend political demonstrations and rallies. We left a sign on the door, JOIN US AT the parade, rally, or demonstration. We supported through contributions of food and energy to anti-nuclear demonstrations, anti-war rallies, and the feminist causes of \u003ca href=\"http://www.womenprisoners.org/fire/000127.html\">Inez Garcia\u003c/a>, \u003ca href=\"http://www.womenprisoners.org/fire/000134.html\">Norma Jean Croy\u003c/a>, \u003ca href=\"http://www.msmagazine.com/spring2002/davis.asp\">Joan Little\u003c/a>, and \u003ca href=\"http://ccrjustice.org/ourcases/past-cases/state-washington-v.-wanrow\">Yvonne Wanrow\u003c/a>. We closed and attended the vigil for the assassinations of \u003ca href=\"http://en.wikipedia.org/wiki/Moscone%E2%80%93Milk_assassinations\">Harvey Milk and George Moscone\u003c/a>. We closed to protest the \u003ca href=\"http://thecastro.net/milk/soledadpage.html\">Dan White\u003c/a> verdict. \u003c/p>\n\u003cp>We worked to maintain the Brick Hut as a viable business in spite of threats and intimidations. We invited all our customers to cross the demoralizing barriers of class, race, and gender differences, and join us at the community table. We had our share of broken windows, vandalism, and public harassment. In one instance, we placed a poster in our window announcing we were boycotting Florida orange juice because of the \u003ca href=\"http://thecastro.net/bryant.html\">Anita Bryant Campaign\u003c/a> to repeal the anti-gay discrimination law in Dade County and our windows were broken. \u003c/p>\n\u003cp>These were politically active times for lesbians. “We are the women that men have warned us about” (Robin Morgan, 1970, \u003ca href=\"http://faculty.atu.edu/cbrucker/Amst2003/Texts/Goodbye.pdf\">\u003cem>Goodbye to All That\u003c/em>\u003c/a> (pdf)). \u003c/p>\n\u003cul>\nThere were other women-owned and operated collectives and businesses:\n\u003cli>The \u003ca href=\"http://en.wikipedia.org/wiki/Olivia_Records\">Olivia Records\u003c/a> collective located around the corner from the Hut. The \u003cem>Brick Hut\u003c/em> song with words by \u003ca href=\"http://en.wikipedia.org/wiki/Pat_Parker\">Pat Parker\u003c/a> and music by Mary Watkins was part of Mary Watkins first album with Olivia, \u003ca href=\"http://www.queermusicheritage.us/olivia-mw.html\">\u003cem>Something Moving\u003c/em>\u003c/a>, which featured the enormous talents of \u003ca href=\"https://en.wikipedia.org/wiki/Vicki_Randle\">Vicki Randle\u003c/a> and \u003ca href=\"http://www.culturalheritagechoir.com/\">Linda Tillery\u003c/a>. We fed some of these musicians and cultural activists and were sometimes repaid with a song. Customers still remember the day Linda T. spontaneously sang a cappella for the masses. The women of \u003ca href=\"http://en.wikipedia.org/wiki/BeBe_K%27Roche\">BeBe K'Roche\u003c/a>, an all woman electric rock band worked at the Brick Hut from time to time.\u003cbr>\n\u003cstrong>Listen to \u003cem>Brick Hut\u003c/em>:\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003c/li>\n\u003cli>\u003ca href=\"http://books.google.com/books?id=19v4w8UA1j4C&pg=RA1-PA277&lpg=RA1-PA277&dq=7+sisters+construction+berkeley+ca&source=bl&ots=Wt-30fcY2P&sig=11z1d9yrEl3nX_gBO2JOGEMoZkA&hl=en&ei=u5jiTfHTF5HTiALSiZG1Bg&sa=X&oi=book_result&ct=result&resnum=8&sqi=2&ved=0CEYQ6A#v=onepage&q&f=false\">Seven Sisters Construction\u003c/a>, a feminist collective, would help us with carpentry projects -- sometimes in exchange for breakfast.\u003c/li>\n\u003cli>\u003ca href=\"http://www.outhistory.org/wiki/ICI:_woman%27s_place_bookstore\">A Woman’s Place Bookstore\u003c/a> and the Women's Press Collective were sources for books, publishing, and networking with artists and writers like \u003ca href=\"http://www.judygrahn.org/bio.html\">Judy Grahn\u003c/a>, \u003ca href=\"http://www.cla.purdue.edu/waaw/Corinne/fig8.html\">Wendy Cadden\u003c/a>, \u003ca href=\"http://www.cla.purdue.edu/waaw/corinne/Kim.htm\">Willyce Kim\u003c/a>, and Pat Parker to name only a few of our customers and allies.\u003c/li>\n\u003cli>There were the bars: \u003ca href=\"http://www.cappellettidesigns.com/tellherstory/Bars.htm\">Ollie's Bar, the Bacchanal, and the Jubilee\u003c/a> and across the street from Mama Bear's Bookstore, Thursday nights at the White Horse.\u003c/li>\n\u003c/ul>\n\u003cp>There was a brief appearance of the Night Hut, with Chef Amy Shaw making her culinary debut cooking and serving dinner.\u003c/p>\n\u003cp>Between 1976 and 1983, Brick Hut collective members Karen, Helen, Randi, Cheryl, Teresa, and Wendy left to pursue other careers and interests as cultural activists, healers, and educators. Marie Della Camera joined the collective around 1983.\u003c/p>\n\u003cp>\u003ca href=\"https://flic.kr/s/aHsjv2N3Ar\" target=\"_blank\">\u003cstrong>View Brick Hut Cafe Photos!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>BRICK HUT 2\u003c/strong>\u003cbr>\nIn 1983, with the financial help of the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a>, and the efforts of customers and friends, the Brick Hut moved to a new location at 3222 Adeline Street. Seven Sisters Construction, a feminist collective helped remodel the new space. The Brick Hut became a community gathering spot for local merchants, Berkeley City Council members, writers, musicians, and artists. We also continued to support feminist and queer causes and activities like the \u003ca href=\"http://www.lyon-martin.org/aboutUs.php\">Lyon-Martin Clinic\u003c/a>, \u003ca href=\"http://www.glbtqarchive.com/ssh/queer_nation_S.pdf\">Queer Nation\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/AIDS_Coalition_to_Unleash_Power\">East Bay Act Up\u003c/a>. KPFA Radio broadcasted their International Women’s Day program directly from the Brick Hut. With our larger wall space, we featured community artists' work. \u003ca href=\"http://amanajohnson.net/\">Amana Johnson\u003c/a>, \u003ca href=\"http://www.graceharwood.com/\">Grace Harwood\u003c/a>, Barbara Sandidge, Kyos Featherdancing, Cathy Cade, and Wendy Cadden were some of the artists who filled our walls. Once a year, we featured the work of the children of \u003ca href=\"http://www.berkwood.org/\">Berkwood-Hedge School\u003c/a> to benefit their program.\u003c/p>\n\u003cp>In subsequent years, Cynthia, Claudia, and Marie left the collective to pursue other careers. At the second location, the Brick Hut was robbed and vandalized over 17 times in eleven years. With the ownership of the Hut left to Joan and Sharon and the neighborhood falling to the ravages of crack, we initiated plans to move the Hut to a safer location.\u003c/p>\n\u003cp>\u003cstrong>BRICK HUT 3\u003c/strong>\u003cbr>\nIn 1995, the Brick Hut moved to a new, expanded location at 2512 San Pablo Avenue. The new space was constructed primarily by O’Malley and Latimer Construction (formerly members of Seven Sisters) and included a performance, meeting, and gallery space. We also opened for dinner. Our first salon featured writer \u003ca href=\"http://www.queerculturalcenter.org/Pages/Allison/Allisonbio.html\">Dorothy Allison\u003c/a> and singer/songwriter \u003ca href=\"http://en.wikipedia.org/wiki/Alix_Dobkin\">Alix Dobkin\u003c/a> hosted a regular open mike night. Women artists once again filled our walls: \u003ca href=\"http://frannalusson.com/index2.php#/home/\">Franna Lusson\u003c/a>, \u003ca href=\"http://www.marieladelapaz.com/Welcome.html\">Mariella de la Paz\u003c/a>, and Grace Harwood to name a few. We wanted the new, larger Brick Hut to be an attractive and active space for our community. Other women-owned businesses opened on the same block: Good Vibrations, West Berkeley Women's Books, and It's Her Business. Collectively we were known as Girl Town. \u003c/p>\n\u003cp>In 1996, the Brick Hut fell into serious financial difficulties; we filed for Chapter 11 status. In 1997, we filed for Chapter 7 bankruptcy and closed our doors for the last time at 2pm on March 24, 1997. We had a big, crowded, raucous party. \u003c/p>\n\u003cp>At the Brick Hut, I believe we celebrated difference. We were visibly different, we forefronted difference, we encouraged difference, we hosted difference. We did not try to assimilate, disappear into conformity, or become mainstream. We did not build The Brick Hut Cafe so we could have jobs, although that was good. We did not build it to have careers, or support career-moves, although that was a possibility. We did not build it only to make money for ourselves, although we wanted to maintain a viable business that supported our friends, our fellow workers, our causes, and ourselves. We built it to create the possibility of a workplace and a community where no one's politics or cultural affiliations were left at the front door. We built the Hut to celebrate difference, to celebrate YOU. It was a home for a while and we still mourn its passing. Thanks to everyone who contributed to and supported the Brick Hut (1975-1997).\u003c/p>\n\u003cp>Join the \u003ca href=\"http://www.facebook.com/home.php?sk=group_51172942840\">Remembering The Brick Hut Cafe group\u003c/a> on Facebook. Share your memories, thoughts and photos.\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/24/2011/06/brickhut-sharon-joan500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500a.jpg\" alt=\"Joan Antonuccio and Sharon Davenport. Photo by Wendy Goodfriend\" title=\"Joan Antonuccio and Sharon Davenport. Photo by Wendy Goodfriend\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29353\">\u003c/a>\u003cbr>\n\u003cem>Joan Antonuccio and Sharon Davenport remembering The Brick Hut Cafe. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gluten-Free Vegan Options in the Bay Area: Yes, They Are Out There",
"title": "Gluten-Free Vegan Options in the Bay Area: Yes, They Are Out There",
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"content": "\u003cp>\u003ca href=\"http://www.gluten.net/gfco/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Certified-Gluten_Free-Logo300.jpg\" alt=\"Certified Gluten-Free Logo\" title=\"Certified Gluten-Free Logo\" width=\"300\" height=\"241\" class=\"alignleft size-full wp-image-29519\">\u003c/a>People are giving up gluten. It may be because of a diagnosis of \u003ca href=\"http://en.wikipedia.org/wiki/Coeliac_disease\">celiac disease\u003c/a> or finding out you have a genetic predisposition to it. It may be a wheat allergy or from simply experiencing gluten intolerance whenever you eat it. Or it may just be a lifestyle choice after reading how gluten is a \u003ca href=\"http://www.freefromgluten.com/blogs/health-and-welness/2790712-the-history-of-gluten-in-the-human-diet\">very recent addition to the human diet\u003c/a> and that the medical community is realizing that the prevalence of celiac disease seems to have \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19362553\">increased dramatically in recent years\u003c/a>.\u003c/p>\n\u003cp>Unfortunately, testing for celiac disease and gluten intolerance is not perfect, so many individuals rely on their own instincts and bodies and embark on a complete makeover of their eating habits, realizing that they just feel better when they don't eat gluten. \u003c/p>\n\u003cp>Gluten and gluten-contaminated products are everywhere. And, often, they are in the foods we love the most. Bread, pasta, and cake are the most obvious culprits. But what about the wheat in soy sauce (used in the fermentation process), creamed soups (in the roux), or cola (via the caramel color)? Or malt vinegar, barley, rye, oats, triticale, and beer? Gluten hides in the most unexpected places.\u003c/p>\n\u003cp>Now imagine if you are gluten intolerant AND vegan. As I mentioned in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/15/gluten-free-vegan-macaroni-and-cheese/\">a previous post\u003c/a>, just because a vegan has to or chooses to avoid gluten, his or her ethical stance about animal products doesn't change. So, the elimination of gluten gets added to the vegan lifestyle. Luckily, awareness about gluten intolerance is becoming more prominent, making it easier for everyone to find food that works for them. Mainstream grocery stores like Safeway are \u003ca href=\"http://www.safeway.com/IFL/Grocery/SimpleNutrition-Program-Tags\">tagging\u003c/a> their gluten-free items. More and more exclusively vegan companies, like \u003ca href=\"http://www.eatpastry.com/html/products\">Eat Pastry\u003c/a> are offering gluten-free products. Churches are even offering \u003ca href=\"http://blog.chron.com/believeitornot/2011/06/christians-with-celiacs-rejoice-more-churches-adopt-gluten-free-communion/\">gluten-free wafers\u003c/a> for communion. Allyson Kramer of \u003ca href=\"http://www.manifestvegan.com/\">Manifest Vegan\u003c/a> transformed her vegan food blog to a gluten-free vegan food blog when she was diagnosed with celiac disease in 2009. And a recently launched blog called \u003ca href=\"http://xgfx.org/\">xgfx\u003c/a> offers up animal-friendly, gluten-free recipes and resources because \"While there are plenty of great resources out there for vegans, and many for the gluten-free crowd, there seem to be very few for folks like us who dwell in both camps.\" So, it’s easier than ever to find recipes and products that are safe and restaurants that are sensitive to the topic. But it's still rare enough that a little advice doesn't hurt.\u003c/p>\n\u003cp>In the Bay Area, several restaurants offer gluten-free vegan options that are definitely worth checking out. If you have celiac disease, or are severely gluten intolerant, I recommend calling ahead to see what practices they have in place in their kitchens to avoid contamination. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.gracias-madre.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gracias-Outdoor-Patio.jpg\" alt=\"Gracias Outdoor Patio\" title=\"Gracias Outdoor Patio\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29409\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Gracias Madre\u003c/em>\u003c/p>\n\u003cp>Most of \u003ca href=\"http://www.gracias-madre.com/web/\">Gracias Madre\u003c/a>'s menu is gluten-free. There are only a few items that aren’t. I recommend… everything! But The Papas al Horno, Quesadillas de Camote, Enchiladas con Mole, Platillo de Legumbres, and whatever cheesecake they have at the moment should be the first things you try. Can you tell \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/02/an-interview-with-gracias-madres-eva-ackerman/\">this is my favorite restaurant\u003c/a>? \u003c/p>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/souley-vegan-collage.jpg\" alt=\"souley vegan collage\" title=\"souley vegan collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29501\">\u003c/a>\u003cbr>\n\u003cem>Souley Vegan's Fried Okra, Yams, Mustard Greens, Potato Salad, and Cayenne Lemonade\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/Home.html\">Souley Vegan\u003c/a> is your destination for comforting, healthy, simple soul food in a truly caring and down-to-earth environment. You can tell that owner \u003ca href=\"http://www.souleyvegan.com/About.html\">Tamearra Dyson\u003c/a> built this restaurant out of love and it's become a destination for home cooking for the community surrounding it, vegan or not. Souley Vegan labels the items on the menu that contain wheat. My recommendations are the crispy and light fried okra, the simple and tender yams, and the mustard greens. And make sure to grab a cayenne lemonade to sip on!\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafegratitude.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gratitude-Collage1.jpg\" alt=\"Gratitude Collage\" title=\"Gratitude Collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29411\">\u003c/a>\u003cbr>\n\u003cem>Cafe Gratitude's \"I Am Thriving\" creamy tomato soup, \"I Am Hearty\" deep-dish pizza, \"I Am Fortified\" quinoa bowl, and \"I Am Awakening\" raw key lime pie\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafegratitude.com/\">Café Gratitude\u003c/a> recently went through a \u003ca href=\"http://www.cafegratitude.com/images/Cafe_Gratitude/Posters_Fliers/menuhbmc5.19.11.pdf\">menu\u003c/a> change (they are not exclusively raw anymore and have expanded to include cooked items). They've also lowered their prices by 24% in response to the rising cost of food and healthcare. They even offer a community-supported \"I am Grateful\" grain bowl where payment for the bowl is by donation ($7 recommended) and no one is turned away. The bowl was created \"to allow for those in financial need to have access to organic vegan food.\" You don't see many restaurants offering that kind of service to their community. \u003c/p>\n\u003cp>They also happen to offer great gluten-free options -- as in pretty much the entire menu. Live mac and cheese, maple coconut \"bacon\" BLTs, and raw deep dish pizza. The creativity at Gratitude never ceases to amaze me. \u003cstrong>Important tip:\u003c/strong> make sure to eat dessert there (key lime pie highly recommended). \u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Source-Collage.jpg\" alt=\"Source Collage\" title=\"Source Collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29424\">\u003c/a>\u003cbr>\n\u003cem>Source's Dan Dan Noodles, Truffle Macaroni & Cheese, and Baked Vegan Spinach Artichoke Fondue\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/our_food.php/\">Source\u003c/a> is one of the most health-conscious, allergy-conscious, vegan-conscious places I have ever experienced. The staff is beyond kind and patient as you ask them over and over your usual \"does this have...?\" questions. Their cashew-cheese-based mac and cheese is gluten-free (if you ask for no breadcrumbs) and insanely yummy with truffle oil and a red pepper sauce drizzle. The gorgeous Dan Dan noodles are creamy and satisfying in an almond sweet soy sauce. And ask for live chips to go with an order of the Baked Vegan Spinach Artichoke Fondue to make it gluten-free. You won’t be disappointed. \u003c/p>\n\u003cp>\u003ca href=\"http://www.vikschaatcorner.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/viks1.jpg\" alt=\"Vik's Chaat Corner\" title=\"Vik's Chaat Corner\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-29430\">\u003c/a>\u003cbr>\n\u003cem>VIK's Mix Vegetable Pakoras, Idli, and Masala Dosa.\u003c/em>\u003c/p>\n\u003cp>I love \u003ca href=\"http://www.vikschaatcorner.com/\">VIK's\u003c/a>. It's one of my favorite destinations on the weekend. Take \u003ca href=\"http://www.flickr.com/photos/vizahajszky/5492197601/in/photostream\">the pup\u003c/a> to \u003ca href=\"http://www.yelp.com/biz/point-isabel-dog-park-richmond\">Point Isabel\u003c/a>, then pick up some Indian \u003ca href=\"http://en.wikipedia.org/wiki/Chaat\">chaat\u003c/a> and reminisce about my trip to Mumbai and Goa a few years back when I was too afraid to try anything served on the street. What’s great is that they recently started labeling their online \u003ca href=\"http://www.vikschaatcorner.com/menu.htm\">menu\u003c/a> with symbols for what's vegan and gluten-free, and luckily they have several items that are both—namely the Mix Vegetable Pakoras, Vegetable or Masala Dosa, Uttapam, and the Idli.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Here are a few additional places to check out:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>The Buddha Girl Roll at \u003ca href=\"http://www.sushirrito.com/food/\">Sushirrito\u003c/a> is gluten-free and vegan and has a delectable combination of \u003ca href=\"http://hodosoy.com/products/grab-and-go/\">Hodo Soy Spicy Tofu Strips\u003c/a>, roasted garnet yams, shiitake mushroom, shaved cabbage, avocado, green onions, and crumbled rice chips.\u003c/li>\n\u003cli>Vegan restaurant chain, \u003ca href=\"http://lovinghut.us/sf_westfield/\">Loving Hut\u003c/a>, is happy to accommodate gluten-free guests. My fave is the Spicy Royal Noodle Soup at Westfield Centre. Just ask for gluten-free and they adjust the order for you. \u003c/li>\n\u003cli>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/02/vegans-vegetarians-carnivores-dine-together-at-gather/\">Gather\u003c/a> in Berkeley clearly marks their menu for gluten-free and vegan options, and urges guests to notify servers of any dietary restrictions so that they can be accommodated. Some of the gluten-free/vegan options currently include yuba \"pappardelle\" in a mushroom \"Bolognese\" sauce; a young carrot plate with hen of the woods mushrooms, hay-carrot top pesto, fava beans, dehydrated kale, charred peel, and espelette peppers; and their \u003ca href=\"http://vegansaurus.com/post/963303120/vegan-charcuterie-at-gather\">famous vegan \"charcuterie.\"\u003c/a> \u003c/li>\n\u003cli>Vegetarian (and super vegan-friendly) restaurant \u003ca href=\"http://ubuntunapa.com/food-wine/\">Ubuntu\u003c/a> in Napa (named the #2 best new restaurant in the country by \u003ca href=\"http://www.nytimes.com/2008/03/19/dining/19two.html?_r=1&scp=2&sq=Ubuntu+and+Bruni+&st=nyt\">New York Times\u003c/a> when it opened in 2008) has a lot of gluten-sensitive guests so they happily offer many options. \u003c/li>\n\u003cli>\u003ca href=\"http://www.millenniumrestaurant.com/index.html\">Millennium\u003c/a> is a great destination for gluten-free vegan eating. The restaurant even held a \u003ca href=\"http://vegansaurus.com/post/3771532827/give-it-to-me-gluten-free-winemaker-dinner-at\">Gluten-Free Winemaker Dinner\u003c/a> back in March. A must-eat is their plate of Crusted Oyster Mushrooms (with chickpea flour & thyme dredge, radish salad with ginger aioli, and grapefruit-habanero chile jam). \u003c/li>\n\u003cli>\u003ca href=\"http://shangri-lavegan.com/\">Shangri-La Vegan\u003c/a> in Oakland offers some of the cleanest food you can imagine. They post their menu daily on their website and most of the time the entire menu is gluten-free. With a Macrobiotic/Tibetan/Buddhist/100% organic menu (at very affordable prices), you will leave satisfied, light, and guilt-free.\u003c/li>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/shangri-la-moderate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/shangri-la-moderate.jpg\" alt=\"Shangri-La moderate meal\" title=\"Shangri-La moderate meal\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29505\">\u003c/a>\u003cbr>\n\u003cem>Shangri-La Vegan moderate meal. Photo Credit: Wendy Goodfriend\u003c/em>\n\u003c/p>\u003c/ul>\n\n",
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"excerpt": "People are giving up gluten. Whether it's due to celiac disease or a dietary lifestyle choice, the need for more and more gluten-free food options is growing. Now, what if you are vegan? Ethical choices don't change, so the elimination of gluten just gets added to your lifestyle! Luckily, the Bay Area has multiple options for a great meal. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.gluten.net/gfco/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Certified-Gluten_Free-Logo300.jpg\" alt=\"Certified Gluten-Free Logo\" title=\"Certified Gluten-Free Logo\" width=\"300\" height=\"241\" class=\"alignleft size-full wp-image-29519\">\u003c/a>People are giving up gluten. It may be because of a diagnosis of \u003ca href=\"http://en.wikipedia.org/wiki/Coeliac_disease\">celiac disease\u003c/a> or finding out you have a genetic predisposition to it. It may be a wheat allergy or from simply experiencing gluten intolerance whenever you eat it. Or it may just be a lifestyle choice after reading how gluten is a \u003ca href=\"http://www.freefromgluten.com/blogs/health-and-welness/2790712-the-history-of-gluten-in-the-human-diet\">very recent addition to the human diet\u003c/a> and that the medical community is realizing that the prevalence of celiac disease seems to have \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19362553\">increased dramatically in recent years\u003c/a>.\u003c/p>\n\u003cp>Unfortunately, testing for celiac disease and gluten intolerance is not perfect, so many individuals rely on their own instincts and bodies and embark on a complete makeover of their eating habits, realizing that they just feel better when they don't eat gluten. \u003c/p>\n\u003cp>Gluten and gluten-contaminated products are everywhere. And, often, they are in the foods we love the most. Bread, pasta, and cake are the most obvious culprits. But what about the wheat in soy sauce (used in the fermentation process), creamed soups (in the roux), or cola (via the caramel color)? Or malt vinegar, barley, rye, oats, triticale, and beer? Gluten hides in the most unexpected places.\u003c/p>\n\u003cp>Now imagine if you are gluten intolerant AND vegan. As I mentioned in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/15/gluten-free-vegan-macaroni-and-cheese/\">a previous post\u003c/a>, just because a vegan has to or chooses to avoid gluten, his or her ethical stance about animal products doesn't change. So, the elimination of gluten gets added to the vegan lifestyle. Luckily, awareness about gluten intolerance is becoming more prominent, making it easier for everyone to find food that works for them. Mainstream grocery stores like Safeway are \u003ca href=\"http://www.safeway.com/IFL/Grocery/SimpleNutrition-Program-Tags\">tagging\u003c/a> their gluten-free items. More and more exclusively vegan companies, like \u003ca href=\"http://www.eatpastry.com/html/products\">Eat Pastry\u003c/a> are offering gluten-free products. Churches are even offering \u003ca href=\"http://blog.chron.com/believeitornot/2011/06/christians-with-celiacs-rejoice-more-churches-adopt-gluten-free-communion/\">gluten-free wafers\u003c/a> for communion. Allyson Kramer of \u003ca href=\"http://www.manifestvegan.com/\">Manifest Vegan\u003c/a> transformed her vegan food blog to a gluten-free vegan food blog when she was diagnosed with celiac disease in 2009. And a recently launched blog called \u003ca href=\"http://xgfx.org/\">xgfx\u003c/a> offers up animal-friendly, gluten-free recipes and resources because \"While there are plenty of great resources out there for vegans, and many for the gluten-free crowd, there seem to be very few for folks like us who dwell in both camps.\" So, it’s easier than ever to find recipes and products that are safe and restaurants that are sensitive to the topic. But it's still rare enough that a little advice doesn't hurt.\u003c/p>\n\u003cp>In the Bay Area, several restaurants offer gluten-free vegan options that are definitely worth checking out. If you have celiac disease, or are severely gluten intolerant, I recommend calling ahead to see what practices they have in place in their kitchens to avoid contamination. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.gracias-madre.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gracias-Outdoor-Patio.jpg\" alt=\"Gracias Outdoor Patio\" title=\"Gracias Outdoor Patio\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29409\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Gracias Madre\u003c/em>\u003c/p>\n\u003cp>Most of \u003ca href=\"http://www.gracias-madre.com/web/\">Gracias Madre\u003c/a>'s menu is gluten-free. There are only a few items that aren’t. I recommend… everything! But The Papas al Horno, Quesadillas de Camote, Enchiladas con Mole, Platillo de Legumbres, and whatever cheesecake they have at the moment should be the first things you try. Can you tell \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/02/an-interview-with-gracias-madres-eva-ackerman/\">this is my favorite restaurant\u003c/a>? \u003c/p>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/souley-vegan-collage.jpg\" alt=\"souley vegan collage\" title=\"souley vegan collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29501\">\u003c/a>\u003cbr>\n\u003cem>Souley Vegan's Fried Okra, Yams, Mustard Greens, Potato Salad, and Cayenne Lemonade\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/Home.html\">Souley Vegan\u003c/a> is your destination for comforting, healthy, simple soul food in a truly caring and down-to-earth environment. You can tell that owner \u003ca href=\"http://www.souleyvegan.com/About.html\">Tamearra Dyson\u003c/a> built this restaurant out of love and it's become a destination for home cooking for the community surrounding it, vegan or not. Souley Vegan labels the items on the menu that contain wheat. My recommendations are the crispy and light fried okra, the simple and tender yams, and the mustard greens. And make sure to grab a cayenne lemonade to sip on!\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafegratitude.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gratitude-Collage1.jpg\" alt=\"Gratitude Collage\" title=\"Gratitude Collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29411\">\u003c/a>\u003cbr>\n\u003cem>Cafe Gratitude's \"I Am Thriving\" creamy tomato soup, \"I Am Hearty\" deep-dish pizza, \"I Am Fortified\" quinoa bowl, and \"I Am Awakening\" raw key lime pie\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafegratitude.com/\">Café Gratitude\u003c/a> recently went through a \u003ca href=\"http://www.cafegratitude.com/images/Cafe_Gratitude/Posters_Fliers/menuhbmc5.19.11.pdf\">menu\u003c/a> change (they are not exclusively raw anymore and have expanded to include cooked items). They've also lowered their prices by 24% in response to the rising cost of food and healthcare. They even offer a community-supported \"I am Grateful\" grain bowl where payment for the bowl is by donation ($7 recommended) and no one is turned away. The bowl was created \"to allow for those in financial need to have access to organic vegan food.\" You don't see many restaurants offering that kind of service to their community. \u003c/p>\n\u003cp>They also happen to offer great gluten-free options -- as in pretty much the entire menu. Live mac and cheese, maple coconut \"bacon\" BLTs, and raw deep dish pizza. The creativity at Gratitude never ceases to amaze me. \u003cstrong>Important tip:\u003c/strong> make sure to eat dessert there (key lime pie highly recommended). \u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Source-Collage.jpg\" alt=\"Source Collage\" title=\"Source Collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29424\">\u003c/a>\u003cbr>\n\u003cem>Source's Dan Dan Noodles, Truffle Macaroni & Cheese, and Baked Vegan Spinach Artichoke Fondue\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/our_food.php/\">Source\u003c/a> is one of the most health-conscious, allergy-conscious, vegan-conscious places I have ever experienced. The staff is beyond kind and patient as you ask them over and over your usual \"does this have...?\" questions. Their cashew-cheese-based mac and cheese is gluten-free (if you ask for no breadcrumbs) and insanely yummy with truffle oil and a red pepper sauce drizzle. The gorgeous Dan Dan noodles are creamy and satisfying in an almond sweet soy sauce. And ask for live chips to go with an order of the Baked Vegan Spinach Artichoke Fondue to make it gluten-free. You won’t be disappointed. \u003c/p>\n\u003cp>\u003ca href=\"http://www.vikschaatcorner.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/viks1.jpg\" alt=\"Vik's Chaat Corner\" title=\"Vik's Chaat Corner\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-29430\">\u003c/a>\u003cbr>\n\u003cem>VIK's Mix Vegetable Pakoras, Idli, and Masala Dosa.\u003c/em>\u003c/p>\n\u003cp>I love \u003ca href=\"http://www.vikschaatcorner.com/\">VIK's\u003c/a>. It's one of my favorite destinations on the weekend. Take \u003ca href=\"http://www.flickr.com/photos/vizahajszky/5492197601/in/photostream\">the pup\u003c/a> to \u003ca href=\"http://www.yelp.com/biz/point-isabel-dog-park-richmond\">Point Isabel\u003c/a>, then pick up some Indian \u003ca href=\"http://en.wikipedia.org/wiki/Chaat\">chaat\u003c/a> and reminisce about my trip to Mumbai and Goa a few years back when I was too afraid to try anything served on the street. What’s great is that they recently started labeling their online \u003ca href=\"http://www.vikschaatcorner.com/menu.htm\">menu\u003c/a> with symbols for what's vegan and gluten-free, and luckily they have several items that are both—namely the Mix Vegetable Pakoras, Vegetable or Masala Dosa, Uttapam, and the Idli.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Here are a few additional places to check out:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>The Buddha Girl Roll at \u003ca href=\"http://www.sushirrito.com/food/\">Sushirrito\u003c/a> is gluten-free and vegan and has a delectable combination of \u003ca href=\"http://hodosoy.com/products/grab-and-go/\">Hodo Soy Spicy Tofu Strips\u003c/a>, roasted garnet yams, shiitake mushroom, shaved cabbage, avocado, green onions, and crumbled rice chips.\u003c/li>\n\u003cli>Vegan restaurant chain, \u003ca href=\"http://lovinghut.us/sf_westfield/\">Loving Hut\u003c/a>, is happy to accommodate gluten-free guests. My fave is the Spicy Royal Noodle Soup at Westfield Centre. Just ask for gluten-free and they adjust the order for you. \u003c/li>\n\u003cli>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/02/vegans-vegetarians-carnivores-dine-together-at-gather/\">Gather\u003c/a> in Berkeley clearly marks their menu for gluten-free and vegan options, and urges guests to notify servers of any dietary restrictions so that they can be accommodated. Some of the gluten-free/vegan options currently include yuba \"pappardelle\" in a mushroom \"Bolognese\" sauce; a young carrot plate with hen of the woods mushrooms, hay-carrot top pesto, fava beans, dehydrated kale, charred peel, and espelette peppers; and their \u003ca href=\"http://vegansaurus.com/post/963303120/vegan-charcuterie-at-gather\">famous vegan \"charcuterie.\"\u003c/a> \u003c/li>\n\u003cli>Vegetarian (and super vegan-friendly) restaurant \u003ca href=\"http://ubuntunapa.com/food-wine/\">Ubuntu\u003c/a> in Napa (named the #2 best new restaurant in the country by \u003ca href=\"http://www.nytimes.com/2008/03/19/dining/19two.html?_r=1&scp=2&sq=Ubuntu+and+Bruni+&st=nyt\">New York Times\u003c/a> when it opened in 2008) has a lot of gluten-sensitive guests so they happily offer many options. \u003c/li>\n\u003cli>\u003ca href=\"http://www.millenniumrestaurant.com/index.html\">Millennium\u003c/a> is a great destination for gluten-free vegan eating. The restaurant even held a \u003ca href=\"http://vegansaurus.com/post/3771532827/give-it-to-me-gluten-free-winemaker-dinner-at\">Gluten-Free Winemaker Dinner\u003c/a> back in March. A must-eat is their plate of Crusted Oyster Mushrooms (with chickpea flour & thyme dredge, radish salad with ginger aioli, and grapefruit-habanero chile jam). \u003c/li>\n\u003cli>\u003ca href=\"http://shangri-lavegan.com/\">Shangri-La Vegan\u003c/a> in Oakland offers some of the cleanest food you can imagine. They post their menu daily on their website and most of the time the entire menu is gluten-free. With a Macrobiotic/Tibetan/Buddhist/100% organic menu (at very affordable prices), you will leave satisfied, light, and guilt-free.\u003c/li>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/shangri-la-moderate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/shangri-la-moderate.jpg\" alt=\"Shangri-La moderate meal\" title=\"Shangri-La moderate meal\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29505\">\u003c/a>\u003cbr>\n\u003cem>Shangri-La Vegan moderate meal. Photo Credit: Wendy Goodfriend\u003c/em>\n\u003c/p>\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Is Tyler Florence's Wayfare Tavern Worth the Hype?",
"title": "Is Tyler Florence's Wayfare Tavern Worth the Hype?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/wayfare-tavern.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/wayfare-tavern.jpg\" alt=\"Open kitchen at Wayfare Tavern\" title=\"Open kitchen at Wayfare Tavern\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28863\">\u003c/a>\u003cbr>\n\u003cem>Open kitchen at Wayfare Tavern\u003c/em>\u003c/p>\n\u003cp>Okay, I'll admit it: I was never a big Tyler Florence fan. Sure, Forbes recently reported that he's worth more than \u003ca href=\"http://blogs.forbes.com/kymmcnicholas/2011/05/18/tyler-florence-is-cooking-up-an-entrepreneurial-empire\">50 million dollars\u003c/a>, but I always saw him as more of a television personality than a chef. Before 2010, he never even ran his own restaurant and now he's got THREE in less than two years! (\u003ca href=\"http://www.wayfaretavern.com/\">Wayfare Tavern\u003c/a>, \u003ca href=\"http://rotisserieandwine.com/\">Rotisserie and Wine\u003c/a>, & \u003ca href=\"http://www.elpaseomillvalley.com/\">El Paseo\u003c/a>) He's clearly cashing in on his television fame. \u003c/p>\n\u003cp>These days, he's getting plenty of press attention, both \u003ca href=\"http://sf.eater.com/archives/2011/02/07/hot_chefs_round_1_hollingsworth_kostow_black_puccio_florence.php\">good\u003c/a> AND \u003ca href=\"http://sf.eater.com/archives/2011/06/06/tyler_florence_sued_by_bar_florence_partners.php\">bad\u003c/a>. And I haven't taken the critic's \u003ca href=\"http://sf.eater.com/archives/2010/08/30/tyler_florence_gets_25_from_bauer_unterman_likes_zero_zeros_margherita_and_ippukus_sausage_is_nottom.php\">giddy reviews\u003c/a> over his flagship restaurant, Wayfare Tavern, very seriously. He used to be a \u003ca href=\"http://www.slashfood.com/2006/09/01/tyler-florence-teams-up-with-applebees/\">spokesperson for Applebee's\u003c/a> for goodness sake. It must be his over 290,000 fans on \u003ca href=\"http://twitter.com/#!/tylerflorence\">Twitter\u003c/a> making a big deal about this new hotspot for local celebrity sightings. They’re the ones raving about how the Fried Chicken and Macaroni and Cheese are to die for. \u003c/p>\n\u003cp>Wait, did you say Fried Chicken and Macaroni and Cheese? Maybe I should check this place out.\u003c/p>\n\u003cp>The atmosphere of the restaurant is classic old world San Francisco with its golden eagle emblem, black and dark colored wood accents, brushed metal plates and cushy booths. The service is as welcoming as Tyler Florence’s television persona, itself. Our server was at once knowledgeable, warm and genuinely excited about the food coming out of the kitchen. All this positivity was starting to wear off on me.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The menu is a greatest hits compilation of sophisticated American comfort food with a slight French slant, ranging from Deviled Eggs to Steak Tartare to Pork Hash. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/avocado-heartpalm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/avocado-heartpalm.jpg\" alt=\"Avocado and Hearts of Palm Salad\" title=\"Avocado and Hearts of Palm Salad\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28866\">\u003c/a>\u003cbr>\n\u003cem>Avocado and Hearts of Palm Salad\u003c/em>\u003c/p>\n\u003cp>The meal started with a homemade popover that was light, tangy and just plain impressive. Then we ordered the Organic Butter Lettuce Salad with the Palace Hotel's Green Goddess dressing, and the Avocado and Hearts of Palm Salad with shaved red onions, cucumbers and lime-cilantro dressing. The Green Goddess dressing and radishes were the perfect foil for the delicate butter lettuce. But it was the combination of the fresh, citrusy dressing and creamy, buttery avocado that really sang to me. It was a delightfully bright yet simple salad.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/buttermilk-fried-chix.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/buttermilk-fried-chix.jpg\" alt=\"Buttermilk Fried Chicken\" title=\"Buttermilk Fried Chicken\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28867\">\u003c/a>\u003cbr>\n\u003cem>Buttermilk Fried Chicken\u003c/em>\u003c/p>\n\u003cp>Then came the much hyped Buttermilk Brined Fried Chicken that came with a mound of fried herbs, including rosemary and sage, and a wedge of lemon. I’d seen Tyler Florence make fried sage on his show \u003ca href=\"http://www.foodnetwork.com/tylers-ultimate/index.html\">Tyler’s Ultimate\u003c/a>, but never expected to enjoy the mellow almost nutty flavor to pair so well with the chicken’s perfectly thin, crisp crust. The flavorful chicken benefited from the buttermilk brine, creating a moist, tangy meat. I’ve tried a lot of fried chicken at various places around San Francisco, but this was clearly the best in my book.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mac-n-cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mac-n-cheese.jpg\" alt=\"Macaroni and Cheese\" title=\"Macaroni and Cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28872\">\u003c/a>\u003cbr>\n\u003cem>Macaroni and Cheese\u003c/em>\u003c/p>\n\u003cp>The Mac and Cheese was smooth and creamy, just the way I like it. I’m not a fan of baked, clumpy, greasy versions of the dish. And the mild yet distinct garlic flavor was prevalent in the breadcrumbs, which is a good thing. I wish, though, that the cheese had more kick and depth. The jack cheese didn’t give it enough flavor power like I’d hoped. Regardless, it was still a decadent pleasure.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/carrot-cake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/carrot-cake.jpg\" alt=\"Carrot Cake\" title=\"Carrot Cake\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-28873\">\u003c/a>\u003cbr>\n\u003cem>Carrot Cake\u003c/em>\u003c/p>\n\u003cp>Since we were clearly going for gluttony, we finished our meal off with three different desserts: the Key Steamed Lime Pudding Cake with Buttermilk Ice Cream, Gooseberry Goat Cheese Cheesecake, and Carrot Cake. \u003c/p>\n\u003cp>The goat cheese cheesecake was a bit intense for me, though it was lightened by the gooseberries. And though the buttermilk ice cream was absolutely delicious, the pudding cake was a little grainier than I’d expected. I wanted something smoother, though the flavor and creaminess was there.\u003c/p>\n\u003cp>The most impressive dessert was the Carrot Cake, not because of the cake itself, though it was rich and moist the way it should be, but because of the pool of carrot syrup that surrounded it. Everyone at the table wanted to drink it straight! It tasted like spiced cider, rich with cinnamon and cloves. It was sweet, spicy and heavenly.\u003c/p>\n\u003cp>I’d mentioned to our server in passing that one of my dining companions was celebrating a birthday, and she smiled and proceeded to bring over my friend’s dessert with the obligatory lit candle on it. But it was the accompanying notecard signed personally by Tyler Florence, that impressed us. He wasn’t even in town let alone in the restaurant at the time of our meal, but it’s these personal touches in the service, the food, and décor that make this restaurant standout. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/notecard500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/notecard500.jpg\" alt=\"notecard signed personally by Tyler Florence\" title=\"notecard signed personally by Tyler Florence\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28874\">\u003c/a>\u003cbr>\n\u003cem>Notecard signed personally by Tyler Florence\u003c/em>\u003c/p>\n\u003cp>I didn't want to prove myself wrong, but I have to say, I enjoyed every minute of it. And yes, I might just have become a fan of Chef Florence.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wayfaretavern.com/\">Wayfare Tavern\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Wayfare+Tavern,+Sacramento+Street,+San+Francisco,+CA&aq=0&sll=37.0625,-95.677068&sspn=58.425119,75.322266&ie=UTF8&hq=Wayfare+Tavern,&hnear=Sacramento+St,+San+Francisco,+California&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n558 Sacramento Street\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-772-9060\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon.- Sat. 11am-11pm, Sun. 5pm- 11pm\u003c/p>\n\n",
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"excerpt": "Elaine Wu visits Celebrity Chef Tyler Florence's \"Wayfare Tavern\" in San Francisco to find out if it's worth all the hype.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/wayfare-tavern.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/wayfare-tavern.jpg\" alt=\"Open kitchen at Wayfare Tavern\" title=\"Open kitchen at Wayfare Tavern\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28863\">\u003c/a>\u003cbr>\n\u003cem>Open kitchen at Wayfare Tavern\u003c/em>\u003c/p>\n\u003cp>Okay, I'll admit it: I was never a big Tyler Florence fan. Sure, Forbes recently reported that he's worth more than \u003ca href=\"http://blogs.forbes.com/kymmcnicholas/2011/05/18/tyler-florence-is-cooking-up-an-entrepreneurial-empire\">50 million dollars\u003c/a>, but I always saw him as more of a television personality than a chef. Before 2010, he never even ran his own restaurant and now he's got THREE in less than two years! (\u003ca href=\"http://www.wayfaretavern.com/\">Wayfare Tavern\u003c/a>, \u003ca href=\"http://rotisserieandwine.com/\">Rotisserie and Wine\u003c/a>, & \u003ca href=\"http://www.elpaseomillvalley.com/\">El Paseo\u003c/a>) He's clearly cashing in on his television fame. \u003c/p>\n\u003cp>These days, he's getting plenty of press attention, both \u003ca href=\"http://sf.eater.com/archives/2011/02/07/hot_chefs_round_1_hollingsworth_kostow_black_puccio_florence.php\">good\u003c/a> AND \u003ca href=\"http://sf.eater.com/archives/2011/06/06/tyler_florence_sued_by_bar_florence_partners.php\">bad\u003c/a>. And I haven't taken the critic's \u003ca href=\"http://sf.eater.com/archives/2010/08/30/tyler_florence_gets_25_from_bauer_unterman_likes_zero_zeros_margherita_and_ippukus_sausage_is_nottom.php\">giddy reviews\u003c/a> over his flagship restaurant, Wayfare Tavern, very seriously. He used to be a \u003ca href=\"http://www.slashfood.com/2006/09/01/tyler-florence-teams-up-with-applebees/\">spokesperson for Applebee's\u003c/a> for goodness sake. It must be his over 290,000 fans on \u003ca href=\"http://twitter.com/#!/tylerflorence\">Twitter\u003c/a> making a big deal about this new hotspot for local celebrity sightings. They’re the ones raving about how the Fried Chicken and Macaroni and Cheese are to die for. \u003c/p>\n\u003cp>Wait, did you say Fried Chicken and Macaroni and Cheese? Maybe I should check this place out.\u003c/p>\n\u003cp>The atmosphere of the restaurant is classic old world San Francisco with its golden eagle emblem, black and dark colored wood accents, brushed metal plates and cushy booths. The service is as welcoming as Tyler Florence’s television persona, itself. Our server was at once knowledgeable, warm and genuinely excited about the food coming out of the kitchen. All this positivity was starting to wear off on me.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu is a greatest hits compilation of sophisticated American comfort food with a slight French slant, ranging from Deviled Eggs to Steak Tartare to Pork Hash. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/avocado-heartpalm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/avocado-heartpalm.jpg\" alt=\"Avocado and Hearts of Palm Salad\" title=\"Avocado and Hearts of Palm Salad\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28866\">\u003c/a>\u003cbr>\n\u003cem>Avocado and Hearts of Palm Salad\u003c/em>\u003c/p>\n\u003cp>The meal started with a homemade popover that was light, tangy and just plain impressive. Then we ordered the Organic Butter Lettuce Salad with the Palace Hotel's Green Goddess dressing, and the Avocado and Hearts of Palm Salad with shaved red onions, cucumbers and lime-cilantro dressing. The Green Goddess dressing and radishes were the perfect foil for the delicate butter lettuce. But it was the combination of the fresh, citrusy dressing and creamy, buttery avocado that really sang to me. It was a delightfully bright yet simple salad.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/buttermilk-fried-chix.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/buttermilk-fried-chix.jpg\" alt=\"Buttermilk Fried Chicken\" title=\"Buttermilk Fried Chicken\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28867\">\u003c/a>\u003cbr>\n\u003cem>Buttermilk Fried Chicken\u003c/em>\u003c/p>\n\u003cp>Then came the much hyped Buttermilk Brined Fried Chicken that came with a mound of fried herbs, including rosemary and sage, and a wedge of lemon. I’d seen Tyler Florence make fried sage on his show \u003ca href=\"http://www.foodnetwork.com/tylers-ultimate/index.html\">Tyler’s Ultimate\u003c/a>, but never expected to enjoy the mellow almost nutty flavor to pair so well with the chicken’s perfectly thin, crisp crust. The flavorful chicken benefited from the buttermilk brine, creating a moist, tangy meat. I’ve tried a lot of fried chicken at various places around San Francisco, but this was clearly the best in my book.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mac-n-cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mac-n-cheese.jpg\" alt=\"Macaroni and Cheese\" title=\"Macaroni and Cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28872\">\u003c/a>\u003cbr>\n\u003cem>Macaroni and Cheese\u003c/em>\u003c/p>\n\u003cp>The Mac and Cheese was smooth and creamy, just the way I like it. I’m not a fan of baked, clumpy, greasy versions of the dish. And the mild yet distinct garlic flavor was prevalent in the breadcrumbs, which is a good thing. I wish, though, that the cheese had more kick and depth. The jack cheese didn’t give it enough flavor power like I’d hoped. Regardless, it was still a decadent pleasure.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/carrot-cake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/carrot-cake.jpg\" alt=\"Carrot Cake\" title=\"Carrot Cake\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-28873\">\u003c/a>\u003cbr>\n\u003cem>Carrot Cake\u003c/em>\u003c/p>\n\u003cp>Since we were clearly going for gluttony, we finished our meal off with three different desserts: the Key Steamed Lime Pudding Cake with Buttermilk Ice Cream, Gooseberry Goat Cheese Cheesecake, and Carrot Cake. \u003c/p>\n\u003cp>The goat cheese cheesecake was a bit intense for me, though it was lightened by the gooseberries. And though the buttermilk ice cream was absolutely delicious, the pudding cake was a little grainier than I’d expected. I wanted something smoother, though the flavor and creaminess was there.\u003c/p>\n\u003cp>The most impressive dessert was the Carrot Cake, not because of the cake itself, though it was rich and moist the way it should be, but because of the pool of carrot syrup that surrounded it. Everyone at the table wanted to drink it straight! It tasted like spiced cider, rich with cinnamon and cloves. It was sweet, spicy and heavenly.\u003c/p>\n\u003cp>I’d mentioned to our server in passing that one of my dining companions was celebrating a birthday, and she smiled and proceeded to bring over my friend’s dessert with the obligatory lit candle on it. But it was the accompanying notecard signed personally by Tyler Florence, that impressed us. He wasn’t even in town let alone in the restaurant at the time of our meal, but it’s these personal touches in the service, the food, and décor that make this restaurant standout. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/notecard500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/notecard500.jpg\" alt=\"notecard signed personally by Tyler Florence\" title=\"notecard signed personally by Tyler Florence\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28874\">\u003c/a>\u003cbr>\n\u003cem>Notecard signed personally by Tyler Florence\u003c/em>\u003c/p>\n\u003cp>I didn't want to prove myself wrong, but I have to say, I enjoyed every minute of it. And yes, I might just have become a fan of Chef Florence.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wayfaretavern.com/\">Wayfare Tavern\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Wayfare+Tavern,+Sacramento+Street,+San+Francisco,+CA&aq=0&sll=37.0625,-95.677068&sspn=58.425119,75.322266&ie=UTF8&hq=Wayfare+Tavern,&hnear=Sacramento+St,+San+Francisco,+California&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n558 Sacramento Street\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-772-9060\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon.- Sat. 11am-11pm, Sun. 5pm- 11pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gluten-Free Vegan Macaroni and Cheese",
"title": "Gluten-Free Vegan Macaroni and Cheese",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gluten-Free-Vegan-Mac-and-Cheese1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gluten-Free-Vegan-Mac-and-Cheese1.jpg\" alt=\"Gluten Free Vegan Mac and Cheese\" title=\"Gluten Free Vegan Mac and Cheese\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28648\">\u003c/a>\u003c/p>\n\u003cp>As I'm sure you know, macaroni and cheese is all the rage right now. With \u003ca href=\"http://homeroom510.com/\">entire restaurants dedicated\u003c/a> to the creamy, comforting stuff, it's clear that it's a childhood favorite that we don't outgrow. Vegans have long been in the practice of creating amazing versions of animal-ingredient-free varieties. There's even an entire blog dedicated to it called the \u003ca href=\"http://thenoochynoodle.wordpress.com/\">Noochy Noodle\u003c/a>. But what if you are vegan and also gluten-free? Just because a vegan gets diagnosed with celiac disease or gluten sensitivity his or her ethical stance about animal products doesn't change. So, the elimination of gluten gets added to their vegan lifestyle. \u003c/p>\n\u003cp>The two main components in traditional mac and cheese are dairy and wheat. So, you may wonder how a gluten-free vegan could possibly, of all dishes, manage to eat some. Believe it or not, it's possible to create a delectable, velvety, savory bowl of noodles that will satisfy even an omnivore. I know of four restaurants in the Bay Area that serve gluten-free vegan mac and cheese: \u003ca href=\"http://source-sf.com/our_food.php\">Source\u003c/a>, \u003ca href=\"http://natures-express.com/\">Nature's Express\u003c/a>, \u003ca href=\"http://www.cafegratitude.com/\">Cafe Gratitude\u003c/a> (and a raw variety at that!), and \u003ca href=\"http://thenoochynoodle.wordpress.com/2011/02/27/oaklands-new-mac-and-cheese-restaurant-homeroom/\">Homeroom\u003c/a>. However, everyone knows that nothing beats homemade. So, let's start with some cashews and some rice pasta and take it from there...\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Vegan Macaroni and Cheese\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Summary:\u003c/strong> \u003cem>This makes a cheesy, gooey mac and cheese. I prefer not to bake it so that the nut base doesn't get too dry or congeal. The base for the cheese sauce was inspired by the \u003ca href=\"http://chocolateandzucchini.com/archives/2008/11/raw_cashew_cheese.php\">Raw Cashew Cheese recipe on Chocolate & Zucchini\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Mac-and-Cheese-Ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Mac-and-Cheese-Ingredients1.jpg\" alt=\"Mac and Cheese Ingredients\" title=\"Mac and Cheese Ingredients\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28650\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> After soaking cashews, 15 min\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 10 min\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 15 min (some steps are done simultaneously)\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 4 2-cup servings \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cup cashews (soaked for 6 hours or overnight -- measure after soaking)\u003c/li>\n\u003cli>1/2 cup vegan milk (I used homemade \u003ca href=\"http://vegetarian.about.com/od/rawfoodsrecipes/r/cashewmilk.htm\">cashew milk\u003c/a>, but any other type would work)\u003c/li>\n\u003cli>1/4 cup roasted red peppers (from a jar works fine)\u003c/li>\n\u003cli>3 tablespoons white wine (find a \u003ca href=\"http://www.barnivore.com/\">vegan variety here\u003c/a>)*\u003c/li>\n\u003cli>2 tablespoons \u003ca href=\"http://en.wikipedia.org/wiki/Nutritional_yeast\">nutritional yeast\u003c/a>\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>1 teaspoon apple cider vinegar\u003c/li>\n\u003cli>1 tablespoon \u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance\u003c/a> (I prefer the soy-free variety, which would also make this a soy-free recipe.)\u003c/li>\n\u003cli>1 large clove of garlic, chopped\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>black pepper to taste (but I recommend a lot)\u003c/li>\n\u003cli>1 bag Trader Joe's Organic Brown Rice Fusilli Pasta (This is the best gluten-free pasta I have found, and it's only $1.99. It comes in other shapes, but fusilli is the best.)**\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Trader-Joes-Brown-Rice-Pasta1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Trader-Joes-Brown-Rice-Pasta1.jpg\" alt=\"Trader Joes Brown Rice Pasta\" title=\"Trader Joes Brown Rice Pasta\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28652\">\u003c/a>\u003c/p>\n\u003cp>*The addition of wine and vinegar helps give the sauce the sharp taste that the fermentation in dairy cheese produces.\u003cbr>\n**If you are not gluten-free, you can totally use regular wheat pasta here as well.\u003cbr>\nNote: If you're not feeling the macaroni part, you can also just make the sauce and use it for other recipes that call for cheesy concoctions, like a vegan fondue, over veggies, or drizzled on vegan pizza. \u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003c/ul>\u003col>\n\u003cli>Start cooking the pasta according to directions. I've learned that exactly 8 minutes is the ideal time for the Trader Joe's brand.\u003c/li>\n\u003cli>In the meantime put all other ingredients into a blender and gradually increase the speed to the highest possible, and blend until completely smooth. I highly recommend using a good quality (preferably high-speed) blender like a \u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a> to get the creamiest consistency possible. But whatever blender you use, the key it to get it as smooth as possible and without any gritty texture. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Cheese-Sauce-in-Blender1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Cheese-Sauce-in-Blender1.jpg\" alt=\"Cheese Sauce in Blender\" title=\"Cheese Sauce in Blender\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28654\">\u003c/a>\u003c/p>\n\u003cli>Pour \"cheese\" mixture into a pot and over medium low heat, gradually heat sauce while constantly stirring with a whisk. \u003c/li>\n\u003cli>Drain noodles, rinse for a second, and while still wet combine with cheese sauce.\u003c/li>\n\u003cli>Stir.\u003c/li>\n\u003cli>Eat.\u003c/li>\n\u003cp>You can also customize this recipe easily. Add a little cayenne or jalapeños for a kick. Sprinkle with gluten-free bread crumbs or crumbled potato chips. Stir in peas or broccoli florets. Use your imagination! Then grab a bowl, pile in the creamy pasta, and relive your childhood (maybe add some \u003ca href=\"http://www.tv.com/tvs-13-best-cartoons...-for-grown-ups/story/21454.html\">grown-up cartoons\u003c/a> for even more authenticity). \u003c/p>\n\u003c/ol>\n",
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"excerpt": "Macaroni and cheese is all the rage right now and everyone should have a chance to get in on reliving this childhood classic. Here's a creamy, velvety recipe that's vegan, gluten-free, and just as delicious as the dairy variety. ",
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"description": "Macaroni and cheese is all the rage right now and everyone should have a chance to get in on reliving this childhood classic. Here's a creamy, velvety recipe that's vegan, gluten-free, and just as delicious as the dairy variety. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gluten-Free-Vegan-Mac-and-Cheese1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gluten-Free-Vegan-Mac-and-Cheese1.jpg\" alt=\"Gluten Free Vegan Mac and Cheese\" title=\"Gluten Free Vegan Mac and Cheese\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28648\">\u003c/a>\u003c/p>\n\u003cp>As I'm sure you know, macaroni and cheese is all the rage right now. With \u003ca href=\"http://homeroom510.com/\">entire restaurants dedicated\u003c/a> to the creamy, comforting stuff, it's clear that it's a childhood favorite that we don't outgrow. Vegans have long been in the practice of creating amazing versions of animal-ingredient-free varieties. There's even an entire blog dedicated to it called the \u003ca href=\"http://thenoochynoodle.wordpress.com/\">Noochy Noodle\u003c/a>. But what if you are vegan and also gluten-free? Just because a vegan gets diagnosed with celiac disease or gluten sensitivity his or her ethical stance about animal products doesn't change. So, the elimination of gluten gets added to their vegan lifestyle. \u003c/p>\n\u003cp>The two main components in traditional mac and cheese are dairy and wheat. So, you may wonder how a gluten-free vegan could possibly, of all dishes, manage to eat some. Believe it or not, it's possible to create a delectable, velvety, savory bowl of noodles that will satisfy even an omnivore. I know of four restaurants in the Bay Area that serve gluten-free vegan mac and cheese: \u003ca href=\"http://source-sf.com/our_food.php\">Source\u003c/a>, \u003ca href=\"http://natures-express.com/\">Nature's Express\u003c/a>, \u003ca href=\"http://www.cafegratitude.com/\">Cafe Gratitude\u003c/a> (and a raw variety at that!), and \u003ca href=\"http://thenoochynoodle.wordpress.com/2011/02/27/oaklands-new-mac-and-cheese-restaurant-homeroom/\">Homeroom\u003c/a>. However, everyone knows that nothing beats homemade. So, let's start with some cashews and some rice pasta and take it from there...\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Vegan Macaroni and Cheese\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Summary:\u003c/strong> \u003cem>This makes a cheesy, gooey mac and cheese. I prefer not to bake it so that the nut base doesn't get too dry or congeal. The base for the cheese sauce was inspired by the \u003ca href=\"http://chocolateandzucchini.com/archives/2008/11/raw_cashew_cheese.php\">Raw Cashew Cheese recipe on Chocolate & Zucchini\u003c/a>.\u003c/em> \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/24/2011/06/Mac-and-Cheese-Ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Mac-and-Cheese-Ingredients1.jpg\" alt=\"Mac and Cheese Ingredients\" title=\"Mac and Cheese Ingredients\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28650\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> After soaking cashews, 15 min\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 10 min\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 15 min (some steps are done simultaneously)\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 4 2-cup servings \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cup cashews (soaked for 6 hours or overnight -- measure after soaking)\u003c/li>\n\u003cli>1/2 cup vegan milk (I used homemade \u003ca href=\"http://vegetarian.about.com/od/rawfoodsrecipes/r/cashewmilk.htm\">cashew milk\u003c/a>, but any other type would work)\u003c/li>\n\u003cli>1/4 cup roasted red peppers (from a jar works fine)\u003c/li>\n\u003cli>3 tablespoons white wine (find a \u003ca href=\"http://www.barnivore.com/\">vegan variety here\u003c/a>)*\u003c/li>\n\u003cli>2 tablespoons \u003ca href=\"http://en.wikipedia.org/wiki/Nutritional_yeast\">nutritional yeast\u003c/a>\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>1 teaspoon apple cider vinegar\u003c/li>\n\u003cli>1 tablespoon \u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance\u003c/a> (I prefer the soy-free variety, which would also make this a soy-free recipe.)\u003c/li>\n\u003cli>1 large clove of garlic, chopped\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>black pepper to taste (but I recommend a lot)\u003c/li>\n\u003cli>1 bag Trader Joe's Organic Brown Rice Fusilli Pasta (This is the best gluten-free pasta I have found, and it's only $1.99. It comes in other shapes, but fusilli is the best.)**\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Trader-Joes-Brown-Rice-Pasta1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Trader-Joes-Brown-Rice-Pasta1.jpg\" alt=\"Trader Joes Brown Rice Pasta\" title=\"Trader Joes Brown Rice Pasta\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28652\">\u003c/a>\u003c/p>\n\u003cp>*The addition of wine and vinegar helps give the sauce the sharp taste that the fermentation in dairy cheese produces.\u003cbr>\n**If you are not gluten-free, you can totally use regular wheat pasta here as well.\u003cbr>\nNote: If you're not feeling the macaroni part, you can also just make the sauce and use it for other recipes that call for cheesy concoctions, like a vegan fondue, over veggies, or drizzled on vegan pizza. \u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003c/ul>\u003col>\n\u003cli>Start cooking the pasta according to directions. I've learned that exactly 8 minutes is the ideal time for the Trader Joe's brand.\u003c/li>\n\u003cli>In the meantime put all other ingredients into a blender and gradually increase the speed to the highest possible, and blend until completely smooth. I highly recommend using a good quality (preferably high-speed) blender like a \u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a> to get the creamiest consistency possible. But whatever blender you use, the key it to get it as smooth as possible and without any gritty texture. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Cheese-Sauce-in-Blender1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Cheese-Sauce-in-Blender1.jpg\" alt=\"Cheese Sauce in Blender\" title=\"Cheese Sauce in Blender\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28654\">\u003c/a>\u003c/p>\n\u003cli>Pour \"cheese\" mixture into a pot and over medium low heat, gradually heat sauce while constantly stirring with a whisk. \u003c/li>\n\u003cli>Drain noodles, rinse for a second, and while still wet combine with cheese sauce.\u003c/li>\n\u003cli>Stir.\u003c/li>\n\u003cli>Eat.\u003c/li>\n\u003cp>You can also customize this recipe easily. Add a little cayenne or jalapeños for a kick. Sprinkle with gluten-free bread crumbs or crumbled potato chips. Stir in peas or broccoli florets. Use your imagination! Then grab a bowl, pile in the creamy pasta, and relive your childhood (maybe add some \u003ca href=\"http://www.tv.com/tvs-13-best-cartoons...-for-grown-ups/story/21454.html\">grown-up cartoons\u003c/a> for even more authenticity). \u003c/p>\n\u003c/ol>\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dining in DC: Komi",
"title": "Dining in DC: Komi",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-4.jpg\" alt=\"Komi DC\" title=\"Komi DC\" width=\"373\" height=\"500\" class=\"alignnone size-full wp-image-28833\">\u003c/a>\u003cbr>\n\u003cem>Komi Restaurant\u003c/em>\u003c/p>\n\u003cp>I had been dying to eat at \u003ca href=\"http://komirestaurant.com/\">Komi\u003c/a> ever since \u003ca href=\"http://lickmyspoon.com/news/sf-hearts-ruth-reichl/\">Ruth Reichl\u003c/a> named it as her most recent \"wow\" dining experience. She recounted a \u003cstrong>Cromesquis of Caesar Salad\u003c/strong> she had, a small breaded and fried square containing the elements of a Caesar salad that burst in a flood of creaminess and a slight crunch of lettuce.\u003c/p>\n\u003cp>When we found ourselves in DC, we asked friends and locals where we should eat, and \u003cstrong>Komi\u003c/strong> was at the top of every list we received. Chef/owner \u003cstrong>Johnny Monis\u003c/strong> has created something great here, a premier dining destination for food lovers that is refined and playful at the same time. There is no printed menu at \u003cstrong>Komi\u003c/strong>, and photos of the food are not allowed (to maintain the element of surprise for future diners). After I got over the distress of not being able to take pictures of my food, it was all quite liberating. \u003c/p>\n\u003cp>The dishes change from day to day, depending on what is in season, or what Monis feels like making for you. For the set price of $135, you can expect a flurry of Mediterranean/Greek-inspired small tastings that start with light, fresh \u003cem>crudo\u003c/em> and build up to heartier flavors, pastas, and a family-style meat \u003cem>entrée\u003c/em>, followed by a cheese course and desserts. There is also an optional wine pairing for $70 that they allow you to split, which is nice. \u003c/p>\n\u003cp>The restaurant is built in a Dupont Circle rowhouse, so the dining room is small and the décor is pretty sparse (simple white tablecloths, warm yellow walls and a few candlelit sconces). I can only imagine the buzz about the place when the \u003ca href=\"http://www.huffingtonpost.com/2010/05/07/obama-komi-date-night-pre_n_568634.html#s89088\">Obamas had their date night here\u003c/a> last year. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The overall vibe of the place is pretty laid back and comfortable. Our servers were friendly, super knowledgeable, and enthusiastically chatted with us about the food when we engaged them with questions.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-1.jpg\" alt=\"Komi wine list\" title=\"Komi wine list\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28832\">\u003c/a>\u003cbr>\n\u003cem>The key to the house cellar\u003c/em>\u003c/p>\n\u003cp>Now is right about when I happily packed away the camera and settled in for my taste buds to be delighted over the next 3 hours. Here's what we had: \u003c/p>\n\u003cp>\u003cstrong>TARAMOSALATA\u003c/strong>\u003cbr>\nThe first \u003cem>amuse bouche\u003c/em> was a doll-sized steamed brioche, topped with a dollop of Greek yogurt and fire orange trout roe that burst delicately on my tongue.\u003c/p>\n\u003cp>\u003cstrong>SEA URCHIN\u003c/strong>\u003cbr>\nNext came a thin slice of Hiramasa New Zealand kingfish \u003cem>sashimi\u003c/em> topped with Alaskan sea urchin. Fresh and appetite inducing.\u003c/p>\n\u003cp>\u003cstrong>SCALLOP\u003c/strong>\u003cbr>\nScallop \u003cem>crudo\u003c/em> two ways. A thin disk of scallop \u003cstrong>sashimi\u003c/strong> arrived, laid inside a large pearly white shell the size of my hand, garnished with a slice of rhubarb and a sprinkle of lemon salt. Next to it was a spoonful of scallop tartar, diced into a fine \u003cem>brunoise\u003c/em>, combined with thick coconut milk mixed with caramelized coconut. A tiny purple chive blossom graced the top of the mound. I loved the luxurious texture, slippery and rich, perfumed with coconut and finished with an herbaceous oniony punch. \u003c/p>\n\u003cp>\u003cstrong>SALMON\u003c/strong>\u003cbr>\nThis bite reminded me of a perfect salmon bialy. A slice of house-cured Scottish salmon on top of black squid ink toast, garnished with \u003ca href=\"http://en.wikipedia.org/wiki/Tatsoi\">tatsoi\u003c/a> microgreens and red-veined sorrel leaf. A little bit sweet, a little bit crunchy…a lovely bite.\u003c/p>\n\u003cp>\u003cstrong>ASPARAGUS\u003c/strong>\u003cbr>\n\u003cem>Burrata\u003c/em> was served with asparagus so lightly grilled it was almost still raw. The fresh crunch of it played well with the cool, creamy cheese, and a sprinkle of garlicky, lemony breadcrumbs on top added a nice dimension to the dish. \u003c/p>\n\u003cp>\u003cstrong>SPANAKOPITA\u003c/strong>\u003cbr>\n\u003cem>Ah-ha\u003c/em>! The dish that wooed Ruth Reichl! Although a different version (she had a \"Caesar salad\" cube, we got a \"spanakopita\" cube), the concept was the same. Our server came, bearing two small deep-fried, breaded cubes. We were instructed to eat it in one bite. As I bit into it, a warm gush of emulsified spinach and feta cream flooded my mouth. What a stunner. One little square, full of spinach-feta-yogurt-dill-ness, crafted just so, poised and ready to explode in your mouth. What kind of voodoo is Monis working back there, \u003cem>hmm\u003c/em>? \u003c/p>\n\u003cp>\u003cstrong>EGG\u003c/strong>\u003cbr>\nOur first pasta dish was a beautiful, perfectly round \u003cem>raviolo\u003c/em> filled with a runny yolk inside. Smoked tuna shavings (like \u003cem>bonito\u003c/em>) danced on top, the residual heat making it eerily wave back and forth over the butter sauce and accompanying ramps.\u003c/p>\n\u003cp>\u003cstrong>HALF SMOKE\u003c/strong>\u003cbr>\nOne of Komi's signature dishes in which they pay homage to a DC staple -- the \u003ca href=\"http://en.wikipedia.org/wiki/Half-smoke\">half-smoke\u003c/a>. Similar to a hot dog, but meatier and spicier, the half-smoke is traditionally made with half pork, half beef. Komi's version is all pork, and is cut to the size of about a quarter of a dog, so I guess technically it's a quarter-smoke. It is butterflied, nestled into a buttered, grilled bun, and topped with tomato jam and an Old Bay-dusted \u003cem>chicharrone\u003c/em>. You really can't enjoy a hot dog without a beer, so the kind folks at Komi serve this bite with a glass of \u003ca href=\"http://hitachinonest.com/\">Hitachino Nest Ale\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>FOIE GRAS\u003c/strong>\u003cbr>\nFrom hot dogs to \u003cem>foie gras\u003c/em>, next up was a house-cured and smoked \u003cem>foie gras\u003c/em> terrine. Pink, buttery, and smooth as silk, it was served over sautéed mushrooms, slices of kumquat and peashoots.\u003c/p>\n\u003cp>\u003cstrong>DATES\u003c/strong>\u003cbr>\nA little \u003cem>intermezzo\u003c/em> before we moved onto the heftier courses, we had a sweet taste of roasted dates filled with mascarpone cheese, generously dusted with coarse sea salt, and drizzled with olive oil.\u003c/p>\n\u003cp>\u003cstrong>GNOCCHI\u003c/strong>\u003cbr>\nYukon gold potato gnocchi in sea urchin butter sauce –- I had heard whisperings of this divine dish and had my fingers crossed that it would grace our table this evening. Apparently it had been off the menu for awhile, but lucky for us, the dish has been brought back! The \u003cem>uni\u003c/em> butter was as heavenly as I had imagined, and infused the gnocchi with a rich sweetness of the sea. A confetti of chives decorated the dish, and a little bit of \u003cem>habanero\u003c/em> spiked the sauce, bringing a soft glow to the back of my throat. \u003c/p>\n\u003cp>\u003cstrong>TAGLIATELLE\u003c/strong>\u003cbr>\nA small tangled nest of house-made tagliatelle came next, served with salt cod, thin shavings of flash-fried nutty caper berries, tiny currants, and pine nuts in a tomato sauce -- sweet, salty, tangy...so good!! The crispy disks of caper berry added some briny crisp to the mix, and the sauce had a pleasant vinegary twang to it. A touch of chili here also piggybacked well off the lingering glow of the habanero in the prior dish.\u003c/p>\n\u003cp>\u003cstrong>KATSIKAKI \u003c/strong>\u003cbr>\nThe \u003cem>pièce de résistance\u003c/em> of the meal was the Katsikaki -- a massive serving of an entire bone-in leg of baby goat, slow roasted for four hours. We were blown away by the depth of flavor and range of texture in this hunk of lovin'. The entire outer surface had a crazy crispy sear, the meat was juicy and tender as can be--the texture of pulled pork--and there was a bit of rich stickiness from what I guess was melted cartilage. I'm pretty sensitive to gamier meats, so when this came out, I was a bit apprehensive. But there was zero gaminess. Just pure awesomeness. The meat was served with homemade pita and a whole plate of condiments, creating a DIY gyro station at our fingertips! \u003cem>Accoutrement\u003c/em> included preserved lemon sea salt, red onion mustard, slightly pickled Fresno peppers, homemade \u003cem>tzatziki\u003c/em>, and delicate translucent slices of baby radishes.\u003c/p>\n\u003cp>\u003cstrong>MYZITHRA\u003c/strong>\u003cbr>\nNext came what looked like a \u003cem>macaron\u003c/em> but was in fact a teeny tiny biscuit sandwich of sheep's milk \u003cem>myzithra\u003c/em> cheese garnished with candied fennel. The curd comes from a local farm and the cheese is made in-house. It was the one dish of the meal I didn't care for -- the cheese was really pungent and presented a bit of a challenge for me. \u003c/p>\n\u003cp>\u003cstrong>OLIVE OIL\u003c/strong>\u003cbr>\nA creative take on some classic flavor pairings, our first dessert consisted of strawberry segments tossed in balsamic vinegar, topped with a \u003cem>quenelle\u003c/em> of olive oil gelato, and a thin cracker-like piece of lemon shortbread that shattered at the poke of a spoon. \u003c/p>\n\u003cp>\u003cstrong>CHOCOLATE\u003c/strong>\u003cbr>\nAnd since no meal is complete without a little chocolate, our meal wound down with a square of dark chocolate \u003cem>ganache\u003c/em> and salted caramel layered over a crust of peanut butter crunchies/praline. Both the chocolate and caramel were surprisingly light and melted away without the slightest effort in spite of how full I was. Alongside the chocolate-caramel square was a bit of roasted banana crowned with coconut ice cream and a sprinkle of curry.\u003c/p>\n\u003cp>\u003cstrong>LOLLIPOPS\u003c/strong>\u003cbr>\nOur parting gift was a pair of elderberry lollipops. A member of the honeysuckle family, elderberries have an intriguing floral-grapey flavor.\u003c/p>\n\u003cp>After our meal, we were invited to peek into the kitchen and shake the hand of the mastermind behind our fantastic meal. Arlington native, \u003cstrong>Johnny Monis\u003c/strong> opened \u003cstrong>Komi\u003c/strong> at the ripe age of 24. Seven years later, it's clear he has more than hit his stride, creating food that is not only impeccably executed but full of personality and a little attitude.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-6.jpg\" alt=\"komi menu\" title=\"komi menu\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-28834\">\u003c/a>\u003cbr>\n\u003cem>Johnny was kind enough to handwrite our menu for the evening as a keepsake.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://komirestaurant.com/\">Komi\u003c/a>\u003cbr>\n1509 17th Street\u003cbr>\n(between P & Q Streets)\u003cbr>\nWashington, DC 20036\u003cbr>\n(202) 332-9200\u003c/p>\n\n",
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"excerpt": "Dinner at Komi (Washington, DC). I wonder of the Obamas enjoyed that slow-roasted baby goat leg as much as I did. My guess is yes.",
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"description": "Dinner at Komi (Washington, DC). I wonder of the Obamas enjoyed that slow-roasted baby goat leg as much as I did. My guess is yes.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-4.jpg\" alt=\"Komi DC\" title=\"Komi DC\" width=\"373\" height=\"500\" class=\"alignnone size-full wp-image-28833\">\u003c/a>\u003cbr>\n\u003cem>Komi Restaurant\u003c/em>\u003c/p>\n\u003cp>I had been dying to eat at \u003ca href=\"http://komirestaurant.com/\">Komi\u003c/a> ever since \u003ca href=\"http://lickmyspoon.com/news/sf-hearts-ruth-reichl/\">Ruth Reichl\u003c/a> named it as her most recent \"wow\" dining experience. She recounted a \u003cstrong>Cromesquis of Caesar Salad\u003c/strong> she had, a small breaded and fried square containing the elements of a Caesar salad that burst in a flood of creaminess and a slight crunch of lettuce.\u003c/p>\n\u003cp>When we found ourselves in DC, we asked friends and locals where we should eat, and \u003cstrong>Komi\u003c/strong> was at the top of every list we received. Chef/owner \u003cstrong>Johnny Monis\u003c/strong> has created something great here, a premier dining destination for food lovers that is refined and playful at the same time. There is no printed menu at \u003cstrong>Komi\u003c/strong>, and photos of the food are not allowed (to maintain the element of surprise for future diners). After I got over the distress of not being able to take pictures of my food, it was all quite liberating. \u003c/p>\n\u003cp>The dishes change from day to day, depending on what is in season, or what Monis feels like making for you. For the set price of $135, you can expect a flurry of Mediterranean/Greek-inspired small tastings that start with light, fresh \u003cem>crudo\u003c/em> and build up to heartier flavors, pastas, and a family-style meat \u003cem>entrée\u003c/em>, followed by a cheese course and desserts. There is also an optional wine pairing for $70 that they allow you to split, which is nice. \u003c/p>\n\u003cp>The restaurant is built in a Dupont Circle rowhouse, so the dining room is small and the décor is pretty sparse (simple white tablecloths, warm yellow walls and a few candlelit sconces). I can only imagine the buzz about the place when the \u003ca href=\"http://www.huffingtonpost.com/2010/05/07/obama-komi-date-night-pre_n_568634.html#s89088\">Obamas had their date night here\u003c/a> last year. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The overall vibe of the place is pretty laid back and comfortable. Our servers were friendly, super knowledgeable, and enthusiastically chatted with us about the food when we engaged them with questions.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-1.jpg\" alt=\"Komi wine list\" title=\"Komi wine list\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28832\">\u003c/a>\u003cbr>\n\u003cem>The key to the house cellar\u003c/em>\u003c/p>\n\u003cp>Now is right about when I happily packed away the camera and settled in for my taste buds to be delighted over the next 3 hours. Here's what we had: \u003c/p>\n\u003cp>\u003cstrong>TARAMOSALATA\u003c/strong>\u003cbr>\nThe first \u003cem>amuse bouche\u003c/em> was a doll-sized steamed brioche, topped with a dollop of Greek yogurt and fire orange trout roe that burst delicately on my tongue.\u003c/p>\n\u003cp>\u003cstrong>SEA URCHIN\u003c/strong>\u003cbr>\nNext came a thin slice of Hiramasa New Zealand kingfish \u003cem>sashimi\u003c/em> topped with Alaskan sea urchin. Fresh and appetite inducing.\u003c/p>\n\u003cp>\u003cstrong>SCALLOP\u003c/strong>\u003cbr>\nScallop \u003cem>crudo\u003c/em> two ways. A thin disk of scallop \u003cstrong>sashimi\u003c/strong> arrived, laid inside a large pearly white shell the size of my hand, garnished with a slice of rhubarb and a sprinkle of lemon salt. Next to it was a spoonful of scallop tartar, diced into a fine \u003cem>brunoise\u003c/em>, combined with thick coconut milk mixed with caramelized coconut. A tiny purple chive blossom graced the top of the mound. I loved the luxurious texture, slippery and rich, perfumed with coconut and finished with an herbaceous oniony punch. \u003c/p>\n\u003cp>\u003cstrong>SALMON\u003c/strong>\u003cbr>\nThis bite reminded me of a perfect salmon bialy. A slice of house-cured Scottish salmon on top of black squid ink toast, garnished with \u003ca href=\"http://en.wikipedia.org/wiki/Tatsoi\">tatsoi\u003c/a> microgreens and red-veined sorrel leaf. A little bit sweet, a little bit crunchy…a lovely bite.\u003c/p>\n\u003cp>\u003cstrong>ASPARAGUS\u003c/strong>\u003cbr>\n\u003cem>Burrata\u003c/em> was served with asparagus so lightly grilled it was almost still raw. The fresh crunch of it played well with the cool, creamy cheese, and a sprinkle of garlicky, lemony breadcrumbs on top added a nice dimension to the dish. \u003c/p>\n\u003cp>\u003cstrong>SPANAKOPITA\u003c/strong>\u003cbr>\n\u003cem>Ah-ha\u003c/em>! The dish that wooed Ruth Reichl! Although a different version (she had a \"Caesar salad\" cube, we got a \"spanakopita\" cube), the concept was the same. Our server came, bearing two small deep-fried, breaded cubes. We were instructed to eat it in one bite. As I bit into it, a warm gush of emulsified spinach and feta cream flooded my mouth. What a stunner. One little square, full of spinach-feta-yogurt-dill-ness, crafted just so, poised and ready to explode in your mouth. What kind of voodoo is Monis working back there, \u003cem>hmm\u003c/em>? \u003c/p>\n\u003cp>\u003cstrong>EGG\u003c/strong>\u003cbr>\nOur first pasta dish was a beautiful, perfectly round \u003cem>raviolo\u003c/em> filled with a runny yolk inside. Smoked tuna shavings (like \u003cem>bonito\u003c/em>) danced on top, the residual heat making it eerily wave back and forth over the butter sauce and accompanying ramps.\u003c/p>\n\u003cp>\u003cstrong>HALF SMOKE\u003c/strong>\u003cbr>\nOne of Komi's signature dishes in which they pay homage to a DC staple -- the \u003ca href=\"http://en.wikipedia.org/wiki/Half-smoke\">half-smoke\u003c/a>. Similar to a hot dog, but meatier and spicier, the half-smoke is traditionally made with half pork, half beef. Komi's version is all pork, and is cut to the size of about a quarter of a dog, so I guess technically it's a quarter-smoke. It is butterflied, nestled into a buttered, grilled bun, and topped with tomato jam and an Old Bay-dusted \u003cem>chicharrone\u003c/em>. You really can't enjoy a hot dog without a beer, so the kind folks at Komi serve this bite with a glass of \u003ca href=\"http://hitachinonest.com/\">Hitachino Nest Ale\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>FOIE GRAS\u003c/strong>\u003cbr>\nFrom hot dogs to \u003cem>foie gras\u003c/em>, next up was a house-cured and smoked \u003cem>foie gras\u003c/em> terrine. Pink, buttery, and smooth as silk, it was served over sautéed mushrooms, slices of kumquat and peashoots.\u003c/p>\n\u003cp>\u003cstrong>DATES\u003c/strong>\u003cbr>\nA little \u003cem>intermezzo\u003c/em> before we moved onto the heftier courses, we had a sweet taste of roasted dates filled with mascarpone cheese, generously dusted with coarse sea salt, and drizzled with olive oil.\u003c/p>\n\u003cp>\u003cstrong>GNOCCHI\u003c/strong>\u003cbr>\nYukon gold potato gnocchi in sea urchin butter sauce –- I had heard whisperings of this divine dish and had my fingers crossed that it would grace our table this evening. Apparently it had been off the menu for awhile, but lucky for us, the dish has been brought back! The \u003cem>uni\u003c/em> butter was as heavenly as I had imagined, and infused the gnocchi with a rich sweetness of the sea. A confetti of chives decorated the dish, and a little bit of \u003cem>habanero\u003c/em> spiked the sauce, bringing a soft glow to the back of my throat. \u003c/p>\n\u003cp>\u003cstrong>TAGLIATELLE\u003c/strong>\u003cbr>\nA small tangled nest of house-made tagliatelle came next, served with salt cod, thin shavings of flash-fried nutty caper berries, tiny currants, and pine nuts in a tomato sauce -- sweet, salty, tangy...so good!! The crispy disks of caper berry added some briny crisp to the mix, and the sauce had a pleasant vinegary twang to it. A touch of chili here also piggybacked well off the lingering glow of the habanero in the prior dish.\u003c/p>\n\u003cp>\u003cstrong>KATSIKAKI \u003c/strong>\u003cbr>\nThe \u003cem>pièce de résistance\u003c/em> of the meal was the Katsikaki -- a massive serving of an entire bone-in leg of baby goat, slow roasted for four hours. We were blown away by the depth of flavor and range of texture in this hunk of lovin'. The entire outer surface had a crazy crispy sear, the meat was juicy and tender as can be--the texture of pulled pork--and there was a bit of rich stickiness from what I guess was melted cartilage. I'm pretty sensitive to gamier meats, so when this came out, I was a bit apprehensive. But there was zero gaminess. Just pure awesomeness. The meat was served with homemade pita and a whole plate of condiments, creating a DIY gyro station at our fingertips! \u003cem>Accoutrement\u003c/em> included preserved lemon sea salt, red onion mustard, slightly pickled Fresno peppers, homemade \u003cem>tzatziki\u003c/em>, and delicate translucent slices of baby radishes.\u003c/p>\n\u003cp>\u003cstrong>MYZITHRA\u003c/strong>\u003cbr>\nNext came what looked like a \u003cem>macaron\u003c/em> but was in fact a teeny tiny biscuit sandwich of sheep's milk \u003cem>myzithra\u003c/em> cheese garnished with candied fennel. The curd comes from a local farm and the cheese is made in-house. It was the one dish of the meal I didn't care for -- the cheese was really pungent and presented a bit of a challenge for me. \u003c/p>\n\u003cp>\u003cstrong>OLIVE OIL\u003c/strong>\u003cbr>\nA creative take on some classic flavor pairings, our first dessert consisted of strawberry segments tossed in balsamic vinegar, topped with a \u003cem>quenelle\u003c/em> of olive oil gelato, and a thin cracker-like piece of lemon shortbread that shattered at the poke of a spoon. \u003c/p>\n\u003cp>\u003cstrong>CHOCOLATE\u003c/strong>\u003cbr>\nAnd since no meal is complete without a little chocolate, our meal wound down with a square of dark chocolate \u003cem>ganache\u003c/em> and salted caramel layered over a crust of peanut butter crunchies/praline. Both the chocolate and caramel were surprisingly light and melted away without the slightest effort in spite of how full I was. Alongside the chocolate-caramel square was a bit of roasted banana crowned with coconut ice cream and a sprinkle of curry.\u003c/p>\n\u003cp>\u003cstrong>LOLLIPOPS\u003c/strong>\u003cbr>\nOur parting gift was a pair of elderberry lollipops. A member of the honeysuckle family, elderberries have an intriguing floral-grapey flavor.\u003c/p>\n\u003cp>After our meal, we were invited to peek into the kitchen and shake the hand of the mastermind behind our fantastic meal. Arlington native, \u003cstrong>Johnny Monis\u003c/strong> opened \u003cstrong>Komi\u003c/strong> at the ripe age of 24. Seven years later, it's clear he has more than hit his stride, creating food that is not only impeccably executed but full of personality and a little attitude.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-6.jpg\" alt=\"komi menu\" title=\"komi menu\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-28834\">\u003c/a>\u003cbr>\n\u003cem>Johnny was kind enough to handwrite our menu for the evening as a keepsake.\u003c/em>\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://komirestaurant.com/\">Komi\u003c/a>\u003cbr>\n1509 17th Street\u003cbr>\n(between P & Q Streets)\u003cbr>\nWashington, DC 20036\u003cbr>\n(202) 332-9200\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dishcrawl: Real-Life Culinary Social Networking",
"title": "Dishcrawl: Real-Life Culinary Social Networking",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl1.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28660\">\u003c/a>\u003c/p>\n\u003cp>Are you one of those people who walks or drives around your neighborhood thinking, \"Gee, I've always wanted to eat there?\" Or do you often wish that you could find others in your 'hood that enjoy eating out as much as you do? Perhaps you're the type who spends all their time at home, in front of the computer, bunny slippers locked and loaded -- and the only time you step out your front door is to grab a hard-earned dinner at your favorite local haunt.\u003c/p>\n\u003cp>If you've never heard of \u003ca href=\"http://www.dishcrawl.com/\" title=\"Dishcrawl\">Dishcrawl\u003c/a>, you're in for the newest addition to culinary social networking, emphasis on the \u003cem>social\u003c/em>. The concept is simple: it's an eat and meet event. Four restaurants in one night, with a small groups of your yet-to-be-discovered closest foodie friends. How could you resist such a night?\u003c/p>\n\u003cp>I caught up with the ever-dynamic Tracy Lee, CEO of Dishcrawl and the driving force behind the company's progress. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/tracy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/tracy.jpg\" alt=\"Tracy Lee\" title=\"Tracy Lee\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-28663\">\u003c/a>\u003cbr>\n\u003cem>Tracy Lee, Dishcrawl CEO\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How did you come up with the idea for Dishcrawl? What was your inspiration?\u003c/strong>\u003cbr>\nI've always been about bringing people together over food. Building Dishcrawl gave me the opportunity to spread happiness with food as my vehicle and community as the destination. Better yet, growing into other cities allows me to empower other passionate entrepreneurs to do the same. \u003c/p>\n\u003cp>I am inspired to share the same principles as the chefs and restaurateurs we feature. We feed people because it makes us happy. I love being a part of that mission. It's the most primal way for us to nurture and comfort society.\u003c/p>\n\u003cp>\u003cstrong>How would you describe Dishcrawl to someone who's never heard of it before?\u003c/strong>\u003cbr>\nI hope the concept of \"never eat alone\" rings a bell. Imagine 50-150 folks gathering together on a given evening to venture through four restaurants in one night. Not only do you get to meet your neighbors, but what better way to meet the chefs and owners of your local restaurants! It's fun, delicious, and a great way to get to know your neighborhood.\u003c/p>\n\u003cp>\u003cstrong>How much does it cost to participate in a Dishcrawl?\u003c/strong>\u003cbr>\nThe cool thing about Dishcrawls is that they don't cost an arm and a leg! Typically our Dishcrawls range between the prices of $10-$30 in the Bay Area. For those high end lovers, stay tuned. 🙂\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl3.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28662\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>How does Dishcrawl compare to other food-related events?\u003c/strong>\u003cbr>\nIt's not often you get to try 4 different restaurants in a single night or get VIP status for your foodie palate; but it's not just the awesome experience of meeting local chefs and restauranteurs, it's also other Dishcrawlers that make our events unique. Awesomeness attracts awesomeness. Everyone at the Dishcrawl is fun, awesome, and ready to eat great food. \u003c/p>\n\u003cp>We're all about community and making new friends! If you're not ready to have fun, don't bother coming. 🙂\u003c/p>\n\u003cp>\u003cstrong>What are your plans for the future of Dishcrawl? How do you plan to expand and grow?\u003c/strong>\u003cbr>\nWe're listening to our Dishcrawlers' desires and hunger to socially engage online. We are building an online community that merges the needs of restaurants and food lovers. The result is a satisfying food experience around a neighborhood restaurant and a friend or two gained from friendly folks down the street. \u003c/p>\n\u003cp>I hope one day to be able to unite all Dishcrawlers around the globe on an international Dishcrawl, but baby steps first. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl2.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28661\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What is your background as a food lover in the Bay Area and beyond?\u003c/strong>\u003cbr>\nI've always loved food and have been feeding people all my life. As I began to travel, I had the opportunity to try a variety of cuisines and appreciate regional specialties. The inspiration on those plates are what tickle my fancy and keep me going. Nothing makes me happier than being able to discover truly unique items and feature them at the Dishcrawls (example: pork belly donuts at \u003ca href=\"http://thesycamoresf.com/\" title=\"The Sycamore, San Francisco\">The Sycamore, SF\u003c/a>).\u003c/p>\n\u003cp>\u003cstrong>Do you have any advice for other folks who have a fun and unique idea for a culinary business?\u003c/strong>\u003cbr>\nYes. It's simple. Go with what you know and what you're good at. Find some need and fill it. Be consistent and dedicated. Be ready for hard work, long nights, and sacrifice if you want to start something. Once you're ready, make sure to stick to your mission, aim high, and be ready to do things you never thought you could do. \u003c/p>\n\u003cp>For the most up-to-date info on upcoming dishcrawls, \u003ca href=\"http://twitter.com/#!/dishcrawl\" title=\"Dishcrawl on Twitter\">follow Dishcrawl on Twitter\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dishcrawl.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl-logo.jpg\" alt=\"dishcrawl logo\" title=\"dishcrawl logo\" width=\"330\" height=\"196\" class=\"alignnone size-full wp-image-28685\">\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/24/2011/06/dishcrawl1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl1.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28660\">\u003c/a>\u003c/p>\n\u003cp>Are you one of those people who walks or drives around your neighborhood thinking, \"Gee, I've always wanted to eat there?\" Or do you often wish that you could find others in your 'hood that enjoy eating out as much as you do? Perhaps you're the type who spends all their time at home, in front of the computer, bunny slippers locked and loaded -- and the only time you step out your front door is to grab a hard-earned dinner at your favorite local haunt.\u003c/p>\n\u003cp>If you've never heard of \u003ca href=\"http://www.dishcrawl.com/\" title=\"Dishcrawl\">Dishcrawl\u003c/a>, you're in for the newest addition to culinary social networking, emphasis on the \u003cem>social\u003c/em>. The concept is simple: it's an eat and meet event. Four restaurants in one night, with a small groups of your yet-to-be-discovered closest foodie friends. How could you resist such a night?\u003c/p>\n\u003cp>I caught up with the ever-dynamic Tracy Lee, CEO of Dishcrawl and the driving force behind the company's progress. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/tracy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/tracy.jpg\" alt=\"Tracy Lee\" title=\"Tracy Lee\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-28663\">\u003c/a>\u003cbr>\n\u003cem>Tracy Lee, Dishcrawl CEO\u003c/em>\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 you come up with the idea for Dishcrawl? What was your inspiration?\u003c/strong>\u003cbr>\nI've always been about bringing people together over food. Building Dishcrawl gave me the opportunity to spread happiness with food as my vehicle and community as the destination. Better yet, growing into other cities allows me to empower other passionate entrepreneurs to do the same. \u003c/p>\n\u003cp>I am inspired to share the same principles as the chefs and restaurateurs we feature. We feed people because it makes us happy. I love being a part of that mission. It's the most primal way for us to nurture and comfort society.\u003c/p>\n\u003cp>\u003cstrong>How would you describe Dishcrawl to someone who's never heard of it before?\u003c/strong>\u003cbr>\nI hope the concept of \"never eat alone\" rings a bell. Imagine 50-150 folks gathering together on a given evening to venture through four restaurants in one night. Not only do you get to meet your neighbors, but what better way to meet the chefs and owners of your local restaurants! It's fun, delicious, and a great way to get to know your neighborhood.\u003c/p>\n\u003cp>\u003cstrong>How much does it cost to participate in a Dishcrawl?\u003c/strong>\u003cbr>\nThe cool thing about Dishcrawls is that they don't cost an arm and a leg! Typically our Dishcrawls range between the prices of $10-$30 in the Bay Area. For those high end lovers, stay tuned. 🙂\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl3.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28662\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>How does Dishcrawl compare to other food-related events?\u003c/strong>\u003cbr>\nIt's not often you get to try 4 different restaurants in a single night or get VIP status for your foodie palate; but it's not just the awesome experience of meeting local chefs and restauranteurs, it's also other Dishcrawlers that make our events unique. Awesomeness attracts awesomeness. Everyone at the Dishcrawl is fun, awesome, and ready to eat great food. \u003c/p>\n\u003cp>We're all about community and making new friends! If you're not ready to have fun, don't bother coming. 🙂\u003c/p>\n\u003cp>\u003cstrong>What are your plans for the future of Dishcrawl? How do you plan to expand and grow?\u003c/strong>\u003cbr>\nWe're listening to our Dishcrawlers' desires and hunger to socially engage online. We are building an online community that merges the needs of restaurants and food lovers. The result is a satisfying food experience around a neighborhood restaurant and a friend or two gained from friendly folks down the street. \u003c/p>\n\u003cp>I hope one day to be able to unite all Dishcrawlers around the globe on an international Dishcrawl, but baby steps first. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl2.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28661\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What is your background as a food lover in the Bay Area and beyond?\u003c/strong>\u003cbr>\nI've always loved food and have been feeding people all my life. As I began to travel, I had the opportunity to try a variety of cuisines and appreciate regional specialties. The inspiration on those plates are what tickle my fancy and keep me going. Nothing makes me happier than being able to discover truly unique items and feature them at the Dishcrawls (example: pork belly donuts at \u003ca href=\"http://thesycamoresf.com/\" title=\"The Sycamore, San Francisco\">The Sycamore, SF\u003c/a>).\u003c/p>\n\u003cp>\u003cstrong>Do you have any advice for other folks who have a fun and unique idea for a culinary business?\u003c/strong>\u003cbr>\nYes. It's simple. Go with what you know and what you're good at. Find some need and fill it. Be consistent and dedicated. Be ready for hard work, long nights, and sacrifice if you want to start something. Once you're ready, make sure to stick to your mission, aim high, and be ready to do things you never thought you could do. \u003c/p>\n\u003cp>For the most up-to-date info on upcoming dishcrawls, \u003ca href=\"http://twitter.com/#!/dishcrawl\" title=\"Dishcrawl on Twitter\">follow Dishcrawl on Twitter\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dishcrawl.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl-logo.jpg\" alt=\"dishcrawl logo\" title=\"dishcrawl logo\" width=\"330\" height=\"196\" class=\"alignnone size-full wp-image-28685\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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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.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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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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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/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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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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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": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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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",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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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/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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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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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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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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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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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": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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