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"bio": "Vi Zahajszky, originally from Hungary, Boston, and New York, drove across the country to San Francisco a few years ago with her husband Chris and a rescue pup named The Bandit. By day she works at KQED and is involved in the station's new media efforts. By night, her passions lie in vegan food and fashion. Her own blog, \u003ca href=\"http://plantmade.me/\">plantmade\u003c/a>, focuses on vegan and cruelty-free fashion. She is a fashion writer for eco-conscious website \u003ca href=\"http://www.onegreenplanet.org/\">One Green Planet\u003c/a>, and has contributed to SF vegan lifestyle blog \u003ca href=\"http://vegansaurus.com/\">Vegansaurus\u003c/a> and San Diego food blog \u003ca href=\"http://www.pizzellesbakery.com/blog/\">Pizzelles\u003c/a>.\r\nCurrently studying fashion design and pattern-making at Apparel Arts in San Francisco, she has plans to eventually develop a vegan clothing line. You can find her on \u003ca href=\"http://www.facebook.com/?ref=logo#!/pages/Plantmade/202383299779143\">facebook\u003c/a> and on twitter \u003ca href=\"http://twitter.com/#!/plantmade\">@plantmade\u003c/a>.",
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"bio": "Elaine spent 12 years as a producer, writer, and correspondent for television and radio both in the Bay Area (KPIX/CBS 5, KSAN FM, KTCT AM) and in Asia (Metro Radio, MTV Asia). She has been nominated for three Emmy Award nominations for her work on the program “Evening Magazine.” She then moved on to Silicon Valley where she managed social media, public relations, and event planning for various tech companies such as Intuit, BlogHer, Rocket Fuel, and Vocera.\r\n\r\n \r\n\r\nIn 2007, Elaine started her own blog (then called “VirgoBlue”) highlighting some of her favorite restaurants around the Bay Area. These days, her blog “\u003ca href=\"http://www.virgoinwonderland.wordpress.com\">Virgo in Wonderland\u003c/a>” still reflects her love of food, as well as travel, fascinating people she’s met, and her family’s Disneyland adventures. Her food dislikes include okra, lamb, sweet potatoes, and yellow cheese on pizza. Follow her on Instagram @virgoinwonderland",
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"content": "\u003cp>Many Americans tend to associate instant ramen with college dorm life, poverty and hangovers. And who hasn't had a meal of Cup-O-Noodles born out of desperation and lack of resources?\u003c/p>\n\u003cp>But in Japan, ramen is comfort food. It's what many consider their national dish. And after the recent \u003ca href=\"http://www.nytimes.com/2011/03/20/weekinreview/20noodles.html?_r=1\">Earthquake and Tsunami\u003c/a>, ramen served as a sign of normalcy and nourishment. Ramen houses are everywhere in Japan, and it's one of the most affordable and filling meals you can get there.\u003c/p>\n\u003cp>These days, especially in the Bay Area, ramen is becoming somewhat of a \"\u003ca href=\"http://blogs.sfweekly.com/foodie/2011/05/more_ramen_week_kasumis_ramen.php\">trend\u003c/a>.\" Recently, I've also noticed more places serving up different variations of the dish, all of which are fairly common in Japan.\u003c/p>\n\u003cp>Here are a few ramen houses outside San Francisco that serve three distinctly different varieties of these tasty soup noodles.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Santa-Ramen500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Santa-Ramen500.jpg\" alt=\"Shoyu Ramen w/pork and kimchi from Santa Ramen\" title=\"Shoyu Ramen w/pork and kimchi from Santa Ramen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28465\">\u003c/a>\u003cbr>\n\u003cem> Shoyu (soy sauce) Ramen w/pork and kimchi from Santa Ramen\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/santa-ramen-san-mateo-2\">Santa Ramen\u003c/a> -- 1944 S. El Camino Real, San Mateo, 650-344-5918\u003cbr>\nThis place serves up the classic bowl of Japanese ramen with the typical three broths to choose from: miso (soybean paste), shoyu (soy sauce), and pork. It used to be THE place for Japanese natives to get an authentic bowl of ramen, but since moving to their newer location in a strip mall, the quality has declined.\u003c/p>\n\u003cp>Their broth and pork slices used to both taste like they took hours to make. However, on my most recent visit, the pork was actually cold. The noodles still had their classic chewy texture, but lacked depth and flavor. I was glad I had decided to add a little corn and kimchi for extra texture and kick. It’s still a decent bowl of noodles, but the joint’s lost some of its luster.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Maru-Ichi-Kuro-Ramen500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Maru-Ichi-Kuro-Ramen500.jpg\" alt=\"Maru Ichi Kuro Ramen\" title=\"Maru Ichi Kuro Ramen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28469\">\u003c/a>\u003cbr>\n\u003cem>Kuro (black garlic) Ramen from Maru Ichi\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/maru-ichi-mountain-view\">Maru Ichi\u003c/a> -- 368 Castro St, Mountain View, 650-564-9931\u003cbr>\nI chose this place for two reasons: 1) they make their own noodles in house, 2) they're known for a specific kind of ramen called \"kuro\" ramen, or \"black\" ramen. The black color comes from the browned garlic and was a kind of ramen developed in Japan in the 1960s, as the menu describes. The black garlic oil sits on top of the pork broth like an oil spill. It looks more like a film of dirt and soot floating on top of the bowl, but thankfully it doesn't taste that way. The rich garlic flavor is distinct but didn't completely overwhelm. You do, however, have to be a fan of garlic to enjoy the rich, hearty broth.\u003c/p>\n\u003cp>Their housemade noodles are thinner than most, but you can taste their freshness. It's something you don’t usually get at other ramen houses. It’s worth trying just to compare the difference in texture and flavor. \u003c/p>\n\u003cp>Overall, Maru Ichi's kuro ramen definitely isn't your typical bowl of ramen, and it was a nice change from the usual.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Dojo-Ramen500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Dojo-Ramen500.jpg\" alt=\"Garlic Pork Ramen with corn from Dojo Ramen\" title=\"Garlic Pork Ramen with corn from Dojo Ramen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28471\">\u003c/a>\u003cbr>\n\u003cem>Garlic Pork Ramen with corn from Dojo Ramen\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-dojo-san-mateo\">Dojo Ramen\u003c/a> -- 805 South B St, San Mateo, 650-401-6568\u003cbr>\nThis place is actually in the spot where the old Santa Ramen used to be, and is owned by the same folks. But the differences are vast.\u003c/p>\n\u003cp>They specialize in something called \"sutamina\" ramen, which literally means \"stamina\" ramen. I'd call it \"extreme\" ramen because of the loads of garlic, spice and heat (which you can request to be even spicier), amount of fixings, and sheer fattiness of the broth. It’s like ramen on steroids. Everything is bolder and richer. \u003c/p>\n\u003cp>And don't come here if you don’t like spicy food.\u003c/p>\n\u003cp>The meat that comes with the Garlic Pork broth variation is impressive. There were two big thick slices of pork belly that could serve as an appetizer at a four-star restaurant. I was kicking myself for not ordering extra. It was simply wonderful; fatty and meaty, just like the broth.\u003c/p>\n\u003cp>And the noodles were the most impressive of any of the other places I visited. Their texture was perfectly chewy without being too firm or too soggy, and had great flavor.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So even without the \"sutamina\" label, Dojo's was my favorite bowl of ramen simply based on the strength of its noodles and broth, which is really the sign of a superior bowl of ramen no matter where you are.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Many Americans tend to associate instant ramen with college dorm life, poverty and hangovers. And who hasn't had a meal of Cup-O-Noodles born out of desperation and lack of resources?\u003c/p>\n\u003cp>But in Japan, ramen is comfort food. It's what many consider their national dish. And after the recent \u003ca href=\"http://www.nytimes.com/2011/03/20/weekinreview/20noodles.html?_r=1\">Earthquake and Tsunami\u003c/a>, ramen served as a sign of normalcy and nourishment. Ramen houses are everywhere in Japan, and it's one of the most affordable and filling meals you can get there.\u003c/p>\n\u003cp>These days, especially in the Bay Area, ramen is becoming somewhat of a \"\u003ca href=\"http://blogs.sfweekly.com/foodie/2011/05/more_ramen_week_kasumis_ramen.php\">trend\u003c/a>.\" Recently, I've also noticed more places serving up different variations of the dish, all of which are fairly common in Japan.\u003c/p>\n\u003cp>Here are a few ramen houses outside San Francisco that serve three distinctly different varieties of these tasty soup noodles.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Santa-Ramen500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Santa-Ramen500.jpg\" alt=\"Shoyu Ramen w/pork and kimchi from Santa Ramen\" title=\"Shoyu Ramen w/pork and kimchi from Santa Ramen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28465\">\u003c/a>\u003cbr>\n\u003cem> Shoyu (soy sauce) Ramen w/pork and kimchi from Santa Ramen\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://www.yelp.com/biz/santa-ramen-san-mateo-2\">Santa Ramen\u003c/a> -- 1944 S. El Camino Real, San Mateo, 650-344-5918\u003cbr>\nThis place serves up the classic bowl of Japanese ramen with the typical three broths to choose from: miso (soybean paste), shoyu (soy sauce), and pork. It used to be THE place for Japanese natives to get an authentic bowl of ramen, but since moving to their newer location in a strip mall, the quality has declined.\u003c/p>\n\u003cp>Their broth and pork slices used to both taste like they took hours to make. However, on my most recent visit, the pork was actually cold. The noodles still had their classic chewy texture, but lacked depth and flavor. I was glad I had decided to add a little corn and kimchi for extra texture and kick. It’s still a decent bowl of noodles, but the joint’s lost some of its luster.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Maru-Ichi-Kuro-Ramen500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Maru-Ichi-Kuro-Ramen500.jpg\" alt=\"Maru Ichi Kuro Ramen\" title=\"Maru Ichi Kuro Ramen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28469\">\u003c/a>\u003cbr>\n\u003cem>Kuro (black garlic) Ramen from Maru Ichi\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/maru-ichi-mountain-view\">Maru Ichi\u003c/a> -- 368 Castro St, Mountain View, 650-564-9931\u003cbr>\nI chose this place for two reasons: 1) they make their own noodles in house, 2) they're known for a specific kind of ramen called \"kuro\" ramen, or \"black\" ramen. The black color comes from the browned garlic and was a kind of ramen developed in Japan in the 1960s, as the menu describes. The black garlic oil sits on top of the pork broth like an oil spill. It looks more like a film of dirt and soot floating on top of the bowl, but thankfully it doesn't taste that way. The rich garlic flavor is distinct but didn't completely overwhelm. You do, however, have to be a fan of garlic to enjoy the rich, hearty broth.\u003c/p>\n\u003cp>Their housemade noodles are thinner than most, but you can taste their freshness. It's something you don’t usually get at other ramen houses. It’s worth trying just to compare the difference in texture and flavor. \u003c/p>\n\u003cp>Overall, Maru Ichi's kuro ramen definitely isn't your typical bowl of ramen, and it was a nice change from the usual.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Dojo-Ramen500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Dojo-Ramen500.jpg\" alt=\"Garlic Pork Ramen with corn from Dojo Ramen\" title=\"Garlic Pork Ramen with corn from Dojo Ramen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28471\">\u003c/a>\u003cbr>\n\u003cem>Garlic Pork Ramen with corn from Dojo Ramen\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-dojo-san-mateo\">Dojo Ramen\u003c/a> -- 805 South B St, San Mateo, 650-401-6568\u003cbr>\nThis place is actually in the spot where the old Santa Ramen used to be, and is owned by the same folks. But the differences are vast.\u003c/p>\n\u003cp>They specialize in something called \"sutamina\" ramen, which literally means \"stamina\" ramen. I'd call it \"extreme\" ramen because of the loads of garlic, spice and heat (which you can request to be even spicier), amount of fixings, and sheer fattiness of the broth. It’s like ramen on steroids. Everything is bolder and richer. \u003c/p>\n\u003cp>And don't come here if you don’t like spicy food.\u003c/p>\n\u003cp>The meat that comes with the Garlic Pork broth variation is impressive. There were two big thick slices of pork belly that could serve as an appetizer at a four-star restaurant. I was kicking myself for not ordering extra. It was simply wonderful; fatty and meaty, just like the broth.\u003c/p>\n\u003cp>And the noodles were the most impressive of any of the other places I visited. Their texture was perfectly chewy without being too firm or too soggy, and had great flavor.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So even without the \"sutamina\" label, Dojo's was my favorite bowl of ramen simply based on the strength of its noodles and broth, which is really the sign of a superior bowl of ramen no matter where you are.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Food Secrets of Arnold Eric Wong, Executive Chef of E&O Trading Co.",
"title": "Bay Area Food Secrets of Arnold Eric Wong, Executive Chef of E&O Trading Co.",
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"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_27823\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/ArnoldEricWong_PhotoCredit_FrankPryor.jpg\" alt=\"Arnold Eric Wong. Photo Credit - Frank Pryor\" title=\"Arnold Eric Wong. Photo Credit - Frank Pryor\" width=\"300\" height=\"439\" class=\"size-full wp-image-27823\">\u003cfigcaption class=\"wp-caption-text\">Arnold Eric Wong. Photo Credit: Frank Pryor\u003c/figcaption>\u003c/figure>\n\u003cp>Arnold Eric Wong is the Executive Chef of \u003ca href=\"http://www.eosanfrancisco.com/\">E&O Trading Company\u003c/a> and is that rare born and bred San Francisco native. His style of modern \"East-meets-West\" Asian cuisine has evolved over nearly twenty years or professional cooking experience. The California Culinary Academy alum has worked the stoves at \u003ca href=\"http://www.yelp.com/biz/bacar-san-francisco\">Bacar\u003c/a>, \u003ca href=\"http://www.eossf.com/\">EOS Restaurant and Wine Bar\u003c/a> (Wong’s first restaurant), \u003ca href=\"http://www.cafekati.com/\">Cafe Kati\u003c/a>, \u003ca href=\"http://www.masasrestaurant.com/\">Masa's\u003c/a>, and as an opening pastry chef position at\u003ca href=\"http://www.mandarinoriental.com/sanfrancisco/dining/silks/\"> Silk's\u003c/a> in the Mandarin Hotel, where he started his career. E&O's seasonal contemporary Asian menu has garnered the chef \u003ca href=\"http://articles.sfgate.com/2009-05-14/entertainment/17201621_1_chicken-sauce-roasted\">media accolades\u003c/a> from the \u003ca href=\"http://www.sfgate.com/cgi-bin/listings/restaurants/venue?vid=181700\">San Francisco Chronicle\u003c/a>, and \u003ca href=\"http://abclocal.go.com/kgo/story?section=view_from_the_bay/food_wine&id=7540280\">View from the Bay\u003c/a> (with dumpling recipe). Wong was a \"Rising Star Chef's of the Year under 30\" by the San Francisco Chronicle, and said he lives with his wife Amy and son Aidan \"in Cole Valley, adjacent to the Haight-Ashbury and Ashbury heights. But when I was born and raised here, it was all just the Haight.\" Wong shared his food and restaurant favorites with \u003cem>Bay Area Bites\u003c/em>, with an assist from Amy. \u003c/p>\n\u003cp>\u003cstrong>Food Shopping Favorites \u003c/strong>\u003cbr>\nWell, can't wait until the weather warms up as I always go to the farmers markets, whether at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building\u003c/a> or the local neighborhood ones, either in the \u003ca href=\"http://www.pcfma.com/market_home.php?market_id=64\">Castro\u003c/a> or \u003ca href=\"http://www.facebook.com/UpperHaightFarmersMarket\">Haight\u003c/a>. I try to take my family along. We have a 3-year-old that simply loves it every time and if there’s music, well then he’s got fruit in his hands dancing to the music. We also like to go to \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>. On one of my first dates with my wife, we spent three hours there just browsing the aisles and shopping for dinner.\u003c/p>\n\u003cp>Our daily go-to places are \u003ca href=\"http://wholefoodsmarket.com/stores/store-locations/?storeabbr=STN\">Whole Foods\u003c/a>, \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> and \u003ca href=\"http://www.realfoodco.com/retailer/store_templates/shell_id_1.asp?storeID=85CF1454F27047F58B04F3FC719A8669\">Real Foods\u003c/a> on Stanyan Street for their hand-selected produce.\u003c/p>\n\u003cp>If it's ethnic foods, I bounce between \u003ca href=\"http://www.yelp.com/biz/sunset-supermarket-san-francisco-3\">Sunset Super Market\u003c/a> in the Sunset District and \u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah Market\u003c/a> in the Richmond. At either of those places you can find any Asian ingredient you'll ever need. For produce, I'll only buy it if it's something that only grows in Asia and there are no substitutes, everything else tends never to be organic or pesticide free. I'm always on the look out for fresh live spot prawns, Dungeness crabs and lobsters. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But, I do have to confess as a chef... I have the privilege of being able to shop directly from some of the purveyors that I have used in my restaurants over the years. So for meats, I go to \u003ca href=\"http://www.goldengatemeatcompany.com/\">Golden Gate Meats\u003c/a> and \u003ca href=\"http://www.merchantcircle.com/business/Costarella.Seafood.Pier.45.415-674-0175\">Costarella Seafood\u003c/a>. They also have a retail store in the Ferry Building.\u003c/p>\n\u003cp>\u003cstrong>Hidden Gems\u003c/strong>\u003cbr>\nI like to shop for food on Clement Street in the Richmond district, \u003ca href=\"http://www.yelp.com/biz/wing-lee-bakery-san-francisco\">Wing Lee\u003c/a> or \u003ca href=\"http://www.yelp.com/biz/clement-bbq-restaurant-san-francisco\">Clement BBQ\u003c/a> for their roasted duck. Luckily fast food chains haven’t figured out to put duck onto their menus yet and duck farming hasn’t gone the way of the scary chicken industry. I’ll get a 1/2 or whole duck, take it home, debone the meat and make a simple soup stock from the bones and add everything from fresh noodles to veggies.\u003c/p>\n\u003cp>\u003cstrong>Off-night Food & Drink Spots\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rangesf.com/\">Range\u003c/a> is great, belly up to the bar for a great last minute late night (9, 10, 11 depending on what night) cocktail and either an appetizer or dessert.\u003c/p>\n\u003cp>\u003ca href=\"http://www.magnoliapub.com/index.html\">Magnolia\u003c/a> in my hood has a great selection of beers made on premise. They have great “gastro” pub food too including fried pig ears and beer. It’s a perfect spot because we can stumble home, too 😉\u003c/p>\n\u003cul>\n\u003cstrong>Guiltiest food pleasure?\u003c/strong> \n\u003cli>Late-night 4 chorizo soft tacos at \u003ca href=\"http://www.elfarolitoinc.com/%20\">El Farolito\u003c/a> on Mission & 24th\u003c/li>\n\u003cli>Another late night snack... \u003ca href=\"http://www.forkintheroad.com/eat_well/beef-hot-dogs.html\">Fork in the Road Hot Dog\u003c/a>, Kim Chee and American cheese rolled up in a corn tortilla\u003c/li>\n\u003cli>Root & Crème Fraiche Ice Cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>How did you two meet? \u003c/strong>\u003cbr>\nI have a very simple \"manswer\" (man answer). We met in 2004 at Bacar in the midst of my running it. But, if you would indulge me, I’ll let her give the proper answer. Trust me, it’s worth it.\u003c/p>\n\u003cp>Amy ….\u003cbr>\nI worked in Silicon Valley tech and so worked from home (Lake Merritt) almost everyday and so Friday happy hour started at 3pm -- at Bacar -- literally a 10 min drive from my home. It was my absolute favorite place, not only for the incredible wine list and phenomenal menu, but because I was treated like royalty. I thought it was because everyone just liked me but, no ... Little did I know (and for many months) ‘Mr. big boss man’ had a HUGE crush on me and so that tickled the entire staff to know that the incredibly serious and focused owner got giddy when I showed up. Long story short, he got one of the managers to invite me (and yes! bring my friends) to his big bacar/eos staff labor day party at his house. I showed up with the guy I was dating. My date proceeded to get drunk and tell everyone he was going to marry me and the staff now confesses that that they simply chuckled, thinking, “Yeah right buddy, you’re in the lion’s den now.” One of his employees, Cheryl, and I sat in the kitchen over a bottle of wine and became new best friends. She convinced me to let her take me out for my birthday which was the next month and of course, being in cahoots with Arnold, she had arranged it at EOS. Meanwhile, I’m COMPLETELY clueless, I show up at EOS on the designated date -- champagne is waiting on the table for us, appetizers, you name it. I seriously thought that this crowd I was getting to know couldn’t be nicer. Um, naive?? So Arnold joined us after our dinner and the three of us stayed there until 3 in the morning! It wasn’t until near the end of the night when he left the table (probably to get another bottle of wine) that Cheryl said, “You DO know he likes you, right?” And then everything came together in a flash and, “ahhhhhh, ohhhhh, now I get it!!” And then “ohhhh, huh, he is really good looking!” And that’s how it started. He swears that he ended up asking me out on our first date (for that Friday) but that’s not true, I was the one who initiated it. That birthday dinner at EOS was on a Monday, our first date was that Friday -- four restaurants in one evening. We had met our matches. Four months later we were engaged. His take: he KNEW that I was his wife the moment he laid eyes on me at Bacar. My take: he saw the bill I would rack up every time I was in Bacar. 🙂 \u003c/p>\n\u003cp>\u003cstrong>Any other news?\u003c/strong>\u003c/p>\n\u003cp>I am thinking about expanding my restaurant consulting business, possibly starting a food-lifestyle blog and threatening a new restaurant (in the perfect storm).\u003cbr>\nWong said he’s \"Ready for my 15 minutes of fame.\"\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_27825\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Arnold-Family-Photo.jpg\" alt=\"Arnold-Family-Photo\" title=\"Arnold-Family-Photo\" width=\"500\" height=\"333\" class=\"size-full wp-image-27825\">\u003cfigcaption class=\"wp-caption-text\">Arnold Eric Wong family photo -- Aidan, Amy, Arnold\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_27823\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/ArnoldEricWong_PhotoCredit_FrankPryor.jpg\" alt=\"Arnold Eric Wong. Photo Credit - Frank Pryor\" title=\"Arnold Eric Wong. Photo Credit - Frank Pryor\" width=\"300\" height=\"439\" class=\"size-full wp-image-27823\">\u003cfigcaption class=\"wp-caption-text\">Arnold Eric Wong. Photo Credit: Frank Pryor\u003c/figcaption>\u003c/figure>\n\u003cp>Arnold Eric Wong is the Executive Chef of \u003ca href=\"http://www.eosanfrancisco.com/\">E&O Trading Company\u003c/a> and is that rare born and bred San Francisco native. His style of modern \"East-meets-West\" Asian cuisine has evolved over nearly twenty years or professional cooking experience. The California Culinary Academy alum has worked the stoves at \u003ca href=\"http://www.yelp.com/biz/bacar-san-francisco\">Bacar\u003c/a>, \u003ca href=\"http://www.eossf.com/\">EOS Restaurant and Wine Bar\u003c/a> (Wong’s first restaurant), \u003ca href=\"http://www.cafekati.com/\">Cafe Kati\u003c/a>, \u003ca href=\"http://www.masasrestaurant.com/\">Masa's\u003c/a>, and as an opening pastry chef position at\u003ca href=\"http://www.mandarinoriental.com/sanfrancisco/dining/silks/\"> Silk's\u003c/a> in the Mandarin Hotel, where he started his career. E&O's seasonal contemporary Asian menu has garnered the chef \u003ca href=\"http://articles.sfgate.com/2009-05-14/entertainment/17201621_1_chicken-sauce-roasted\">media accolades\u003c/a> from the \u003ca href=\"http://www.sfgate.com/cgi-bin/listings/restaurants/venue?vid=181700\">San Francisco Chronicle\u003c/a>, and \u003ca href=\"http://abclocal.go.com/kgo/story?section=view_from_the_bay/food_wine&id=7540280\">View from the Bay\u003c/a> (with dumpling recipe). Wong was a \"Rising Star Chef's of the Year under 30\" by the San Francisco Chronicle, and said he lives with his wife Amy and son Aidan \"in Cole Valley, adjacent to the Haight-Ashbury and Ashbury heights. But when I was born and raised here, it was all just the Haight.\" Wong shared his food and restaurant favorites with \u003cem>Bay Area Bites\u003c/em>, with an assist from Amy. \u003c/p>\n\u003cp>\u003cstrong>Food Shopping Favorites \u003c/strong>\u003cbr>\nWell, can't wait until the weather warms up as I always go to the farmers markets, whether at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building\u003c/a> or the local neighborhood ones, either in the \u003ca href=\"http://www.pcfma.com/market_home.php?market_id=64\">Castro\u003c/a> or \u003ca href=\"http://www.facebook.com/UpperHaightFarmersMarket\">Haight\u003c/a>. I try to take my family along. We have a 3-year-old that simply loves it every time and if there’s music, well then he’s got fruit in his hands dancing to the music. We also like to go to \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>. On one of my first dates with my wife, we spent three hours there just browsing the aisles and shopping for dinner.\u003c/p>\n\u003cp>Our daily go-to places are \u003ca href=\"http://wholefoodsmarket.com/stores/store-locations/?storeabbr=STN\">Whole Foods\u003c/a>, \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> and \u003ca href=\"http://www.realfoodco.com/retailer/store_templates/shell_id_1.asp?storeID=85CF1454F27047F58B04F3FC719A8669\">Real Foods\u003c/a> on Stanyan Street for their hand-selected produce.\u003c/p>\n\u003cp>If it's ethnic foods, I bounce between \u003ca href=\"http://www.yelp.com/biz/sunset-supermarket-san-francisco-3\">Sunset Super Market\u003c/a> in the Sunset District and \u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah Market\u003c/a> in the Richmond. At either of those places you can find any Asian ingredient you'll ever need. For produce, I'll only buy it if it's something that only grows in Asia and there are no substitutes, everything else tends never to be organic or pesticide free. I'm always on the look out for fresh live spot prawns, Dungeness crabs and lobsters. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But, I do have to confess as a chef... I have the privilege of being able to shop directly from some of the purveyors that I have used in my restaurants over the years. So for meats, I go to \u003ca href=\"http://www.goldengatemeatcompany.com/\">Golden Gate Meats\u003c/a> and \u003ca href=\"http://www.merchantcircle.com/business/Costarella.Seafood.Pier.45.415-674-0175\">Costarella Seafood\u003c/a>. They also have a retail store in the Ferry Building.\u003c/p>\n\u003cp>\u003cstrong>Hidden Gems\u003c/strong>\u003cbr>\nI like to shop for food on Clement Street in the Richmond district, \u003ca href=\"http://www.yelp.com/biz/wing-lee-bakery-san-francisco\">Wing Lee\u003c/a> or \u003ca href=\"http://www.yelp.com/biz/clement-bbq-restaurant-san-francisco\">Clement BBQ\u003c/a> for their roasted duck. Luckily fast food chains haven’t figured out to put duck onto their menus yet and duck farming hasn’t gone the way of the scary chicken industry. I’ll get a 1/2 or whole duck, take it home, debone the meat and make a simple soup stock from the bones and add everything from fresh noodles to veggies.\u003c/p>\n\u003cp>\u003cstrong>Off-night Food & Drink Spots\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rangesf.com/\">Range\u003c/a> is great, belly up to the bar for a great last minute late night (9, 10, 11 depending on what night) cocktail and either an appetizer or dessert.\u003c/p>\n\u003cp>\u003ca href=\"http://www.magnoliapub.com/index.html\">Magnolia\u003c/a> in my hood has a great selection of beers made on premise. They have great “gastro” pub food too including fried pig ears and beer. It’s a perfect spot because we can stumble home, too 😉\u003c/p>\n\u003cul>\n\u003cstrong>Guiltiest food pleasure?\u003c/strong> \n\u003cli>Late-night 4 chorizo soft tacos at \u003ca href=\"http://www.elfarolitoinc.com/%20\">El Farolito\u003c/a> on Mission & 24th\u003c/li>\n\u003cli>Another late night snack... \u003ca href=\"http://www.forkintheroad.com/eat_well/beef-hot-dogs.html\">Fork in the Road Hot Dog\u003c/a>, Kim Chee and American cheese rolled up in a corn tortilla\u003c/li>\n\u003cli>Root & Crème Fraiche Ice Cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>How did you two meet? \u003c/strong>\u003cbr>\nI have a very simple \"manswer\" (man answer). We met in 2004 at Bacar in the midst of my running it. But, if you would indulge me, I’ll let her give the proper answer. Trust me, it’s worth it.\u003c/p>\n\u003cp>Amy ….\u003cbr>\nI worked in Silicon Valley tech and so worked from home (Lake Merritt) almost everyday and so Friday happy hour started at 3pm -- at Bacar -- literally a 10 min drive from my home. It was my absolute favorite place, not only for the incredible wine list and phenomenal menu, but because I was treated like royalty. I thought it was because everyone just liked me but, no ... Little did I know (and for many months) ‘Mr. big boss man’ had a HUGE crush on me and so that tickled the entire staff to know that the incredibly serious and focused owner got giddy when I showed up. Long story short, he got one of the managers to invite me (and yes! bring my friends) to his big bacar/eos staff labor day party at his house. I showed up with the guy I was dating. My date proceeded to get drunk and tell everyone he was going to marry me and the staff now confesses that that they simply chuckled, thinking, “Yeah right buddy, you’re in the lion’s den now.” One of his employees, Cheryl, and I sat in the kitchen over a bottle of wine and became new best friends. She convinced me to let her take me out for my birthday which was the next month and of course, being in cahoots with Arnold, she had arranged it at EOS. Meanwhile, I’m COMPLETELY clueless, I show up at EOS on the designated date -- champagne is waiting on the table for us, appetizers, you name it. I seriously thought that this crowd I was getting to know couldn’t be nicer. Um, naive?? So Arnold joined us after our dinner and the three of us stayed there until 3 in the morning! It wasn’t until near the end of the night when he left the table (probably to get another bottle of wine) that Cheryl said, “You DO know he likes you, right?” And then everything came together in a flash and, “ahhhhhh, ohhhhh, now I get it!!” And then “ohhhh, huh, he is really good looking!” And that’s how it started. He swears that he ended up asking me out on our first date (for that Friday) but that’s not true, I was the one who initiated it. That birthday dinner at EOS was on a Monday, our first date was that Friday -- four restaurants in one evening. We had met our matches. Four months later we were engaged. His take: he KNEW that I was his wife the moment he laid eyes on me at Bacar. My take: he saw the bill I would rack up every time I was in Bacar. 🙂 \u003c/p>\n\u003cp>\u003cstrong>Any other news?\u003c/strong>\u003c/p>\n\u003cp>I am thinking about expanding my restaurant consulting business, possibly starting a food-lifestyle blog and threatening a new restaurant (in the perfect storm).\u003cbr>\nWong said he’s \"Ready for my 15 minutes of fame.\"\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_27825\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Arnold-Family-Photo.jpg\" alt=\"Arnold-Family-Photo\" title=\"Arnold-Family-Photo\" width=\"500\" height=\"333\" class=\"size-full wp-image-27825\">\u003cfigcaption class=\"wp-caption-text\">Arnold Eric Wong family photo -- Aidan, Amy, Arnold\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Off the Grid and Bites on Broadway: Food Trucks To Debut in East Bay",
"title": "Off the Grid and Bites on Broadway: Food Trucks To Debut in East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_28007\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/otg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/otg.jpg\" alt=\"Off the Grid\" title=\"Off the Grid\" width=\"500\" height=\"149\" class=\"size-full wp-image-28007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Off the Grid in Fort Mason, San Francisco, Photo: Off the Grid\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Street food fans in the East Bay have looked longingly across the bridge (and sometimes even crossed it) at the thriving food truck scene now serving six San Francisco locations, thanks to \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>, the weekly mobile food meet ups conceived by \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/08/matt_cohen_the_guy_who_brought.php\">Matt Cohen\u003c/a>. (See this previous \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">BAB story on the evolution of Off the Grid.\u003c/a>)\u003c/p>\n\u003cp>Now comes news that starting in June, Berkeley and Oakland residents hungry for their own pavement cuisine parties will have similar events tailored to the flavor of their respective communities.\u003c/p>\n\u003cp>In Berkeley, Off the Grid is partnering with the \u003ca href=\"http://www.gourmetghetto.org/calendar.html\">North Shattuck Association\u003c/a>, a merchants group, to launch its first franchise outside SF. The event is slated to start June 1, permit approval pending, in Berkeley's \u003ca href=\"http://www.sfgate.com/neighborhoods/eb/gourmetghetto/\">Gourmet Ghetto\u003c/a>, which has a long history as the epicenter of a delicious revolution but could use some fresh culinary blood to draw a younger crowd. Eight mobile food folks will sell their street eats at the intersection of Shattuck and Rose; core vendors dishing up chow each week include \u003ca href=\"http://www.libafalafel.com/\">Liba\u003c/a> (falafel with a twist), \u003ca href=\"http://hapasf.com/\">Hapa SF\u003c/a> (mod Filipino grub), \u003ca href=\"http://www.thetacoguys.com/16801.html\">The Taco Guys\u003c/a> (self explanatory), and \u003ca href=\"http://cupkatesbakery.com/\">Cupkates\u003c/a> (ditto). In the mix the first night as part of a regularly rotating trio: \u003ca href=\"http://www.skylitesnowballs.com/\">Skylight Snowballs\u003c/a> (sweet, slushy treats), \u003ca href=\"http://www.fivetenburger.com/\">510 Burger\u003c/a>, and \u003ca href=\"http://www.facebook.com/pages/Fins-on-the-Hoof/114316338646585?sk=wall\">Fins on the Hoof\u003c/a> (surf and turf).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When word first got out on the local site \u003ca href=\"http://www.berkeleyside.com/2011/05/17/off-the-grid-to-launch-weekly-street-food-fest-in-berkeley/\">Berkeleyside\u003c/a> revealing which street vendors were planning to set up shop in this town, more than a thousand (presumably) local residents responded with a thumbs up on Facebook and the news generated the most cohesive comment thread in, perhaps, that site's short life. (Berkeley residents are known for their strong, frequently differing, opinions. This writer knows because -- full disclosure -- she pens a \u003ca href=\"http://www.berkeleyside.com/category/food/\">Friday food post on Berkeleyside\u003c/a>.)\u003c/p>\n\u003cp>No prize for guessing that Berkeley's Off the Grid will feature local, sustainable, and, as much as possible, organic food, in keeping with this city's prevailing food philosophy. No high fructose corn syrup, genetically modified corn, or factory-farmed meat from these roaming restaurants, which use recyclable and compostable materials to deliver their dishes. In addition, one truck (courtesy of Cohen) will serve as a venue to showcase the culinary creations of chefs from the immediate area. First up: Peter Levitt, co-owner of \u003ca href=\"http://www.saulsdeli.com/\">Saul's\u003c/a> deli.\u003c/p>\n\u003cp>The event, slated to be held on Wednesdays in a space already reserved for \u003ca href=\"http://www.ecologycenter.org/bfm/\">farmers' market\u003c/a> vendors on Thursdays, marks something of a turnaround in this town, which in the past \u003ca href=\"http://www.berkeleyside.com/2010/10/18/17532/\">has not been particularly food truck-friendly\u003c/a>. Heather Hensley, executive director of the North Shattuck Association, who submitted a proposal to the city in conjunction with Off the Grid, emphasized the controlled event environment (and local merchant approval) as key to getting the city on board, a sentiment echoed by Dave Fogerty from Berkeley's Office of Economic Development. \u003c/p>\n\u003cp>Hensley sees cross-promotional opportunities for local venues -- including music at nearby \u003ca href=\"http://cheeseboardcollective.coop/pizza\">Cheese Board Pizzeria\u003c/a> and \u003ca href=\"http://www.facebook.com/pages/Mint-Leaf-Berkeley/141488389240197\">Mint Leaf\u003c/a> and drink specials (no alcohol is allowed at Berkeley's Off the Grid event) at participating restaurants. Cohen, who says he's exploring expanding into other East Bay locations, stresses that Off the Grid strives to preserve and build community, while offering affordable, creative, and ethnically-diverse street eats. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_28010\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/hapacivic500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/hapacivic500.jpg\" alt=\"Off the Grid -- Civic Center\" title=\"Off the Grid - Civic Center\" width=\"500\" height=\"196\" class=\"size-full wp-image-28010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Off the Grid at Civic Center Photo: Off the Grid\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Most brick-and-mortar businesses are on board. \"Why wouldn't I want a thousand or so people walking past Saul's?\" asks co-owner Levitt, whose restrooms will be available for public use during the event, as they are during farmers' market hours (the restaurant is paid for providing such services). \"Some of those people may stop in for a beer or come in for some food, either that night or in the future. It's a win-win for me. Unless, of course, Off the Grid starts selling matzo balls.\" Levitt knows that's not going to happen, since he's involved in helping shape the event so it complements food options already on offer in the area.\u003c/p>\n\u003cp>Even Pat Powell, who runs the cupcake shop \u003ca href=\"http://www.loveatfirstbitebakery.com/\">Love at First Bite\u003c/a>, doesn't see the weekly presence of \u003ca href=\"http://cupkatesbakery.com/\">CupKates\u003c/a> as competition, although her business is open until 6p.m., an hour after Off the Grid starts. \"Any event that brings people into the neighborhood is a positive thing in my mind,\" she says.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_28012\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/cupkates-otg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/cupkates-otg.jpg\" alt=\"Off the Grid - Cupkates Photo: Off the Grid\" title=\"Off the Grid - Cupkates Photo: Off the Grid\" width=\"500\" height=\"333\" class=\"size-full wp-image-28012\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Off the Grid -- Cupkates. Photo: Off the Grid\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>But Gregoire Jacquet, who runs \u003ca href=\"http://www.gregoirerestaurant.com/\">Gregoire\u003c/a>, named one of the \u003ca href=\"http://www.sanfranmag.com/story/bay-areas-9-top-takeout-spots\">top takeout spots\u003c/a> in the Bay Area by \u003cem>San Francisco\u003c/em> magazine, is more wary of the new event. \"It will bring people into the neighborhood, but they're coming to eat the street food,\" Jacquet says. Still, he thinks it's worth giving it a go, though he would have preferred a monthly, not weekly, model. \"If it works out well for everyone then it should keep going but if it negatively impacts existing food businesses then we should shut it down,\" adds Jacquet, who notes that it goes against the \u003ca href=\"http://www.buylocalberkeley.com/node/26\">Buy Local Berkeley\u003c/a> campaign, since most of the trucks hail from outside the area.\u003c/p>\n\u003cp>For their part, street truck purveyors such as \u003ca href=\"http://www.flickr.com/photos/bayareabites/4309538323/in/set-72157623172882119\">Gail Lillian\u003c/a> of Liba are delighted to have another venue (in her case close to home and her \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/29/the-artisan-kitchen-in-richmond-a-cooperative-cooking-space/\">commercial kitchen\u003c/a>) to provide the public gourmet meals on wheels.\u003c/p>\n\u003cp>Over in Oakland, Bites on Broadway kicks off on Friday, June 10 on the plaza in front of Oakland Technical High School. The food pod party is the brainchild of longtime \u003ca href=\"http://www.hesternet.net/events\">East Bay events organizer Karen Hester\u003c/a> (Temescal and Rockridge street fairs) and food truck owner and advocate Elizabeth August of \u003ca href=\"http://www.facebook.com/guerrillagrub\">Guerrilla Grub\u003c/a>, which cooks up healthy comfort food. August is a member of \u003ca href=\"http://oaklandfood.org/home\">Oakland Food Policy Council\u003c/a>'s mobile food vendors task force and recently formed the Oakland Food Truck Collective.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_28079\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/karenhester-elizabethaugust.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/karenhester-elizabethaugust.jpg\" alt=\"Karen Hester and Elizabeth August - Guerrilla Grub\" title=\"Karen Hester and Elizabeth August - Guerrilla Grub\" width=\"500\" height=\"375\" class=\"size-full wp-image-28079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Karen Hester and Elizabeth August of Guerrilla Grub. Photo courtesy Karen Hester\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Most of the vendors at this new location, held on private property, thus bypassing city rules that prohibit mobile food carts from gathering in public places other than the Fruitvale, (though the city is currently reviewing its mobile food codes), are Oakland based. The menu includes a rotating band of pavement cuisine peddlers, including \u003ca href=\"http://wheresthefist.com/wordpress/\">Fist of Flour\u003c/a> (wood-fired pizza), \u003ca href=\"http://www.vestaflatbread.com/\">Vesta Flatbread\u003c/a> (Mediterranean-inspired sandwiches), \u003ca href=\"http://www.facebook.com/BOFFOCART\">Boffo Cart\u003c/a> (panini, calzones, and such), Guerrilla Grub, \u003ca href=\"http://gostreatery.com/\">Go Streatery\u003c/a> (urban peasant food like crispy fava bean crepe) and the peddle-powered \u003ca href=\"http://www.facebook.com/pages/El-Taco-Bike/100928483326437?sk=wall\">El Taco Bike\u003c/a>. August, who organizes a mobile food contingent for Oakland's monthly \u003ca href=\"http://oaklandartmurmur.org/\">Art Murmur\u003c/a>, sees the event as an opportunity to showcase homegrown street food talent.\u003c/p>\n\u003cp>The family-friendly night, which includes live music and lawn games, has been embraced by the school's PTA, which hopes that down the road food trucks might offer students at Oakland Tech, an open campus, an affordable, healthy alternative to the nearby fast food joints currently frequented by students, says Hester. \"We purposefully picked this stretch of Broadway, which is pretty bleak and doesn't have any brick-and-mortar restaurants in the vicinity,\" she adds. \"It's a blighted neighborhood and we'd like to help revitalize this boulevard, which is the gateway to downtown Oakland.\" \u003c/p>\n\u003cp>Off The Grid's Cohen is considering sites in other Berkeley and Oakland locations where local stakeholders want to partner with his organization. While Hester thinks there's room for more food hub happenings, she'd prefer to see them powered by people from the immediate community. \u003c/p>\n\u003cblockquote>\u003cp>\"Bites on Broadway grew organically, out of something that is already happening in Oakland, so it's authentic. There's a lot of Oakland pride here. I'd like to see similar community-driven pods pop up in other neighborhoods.\"\u003c/p>\u003c/blockquote>\n\u003cp>Time will tell if there's a big enough appetite in the East Bay to sustain these recurring street food events. But if the number of new mobile food trucks buzzing around the Bay Area is any indication, residents are ravenous for \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">mobile food fare\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://offthegridsf.com/\">Off The Grid\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Shattuck+and+Rose+in+North+Berkeley&aq=&sll=37.825175,-122.263927&sspn=0.054915,0.082054&ie=UTF8&hq=&hnear=Shattuck+Ave+%26+Rose+St,+Berkeley,+Alameda,+California+94709&z=17&iwloc=A\">Map\u003c/a>\u003cbr>\nCorner Shattuck and Rose in North Berkeley\u003cbr>\nWednesdays, 5 p.m-9 p.m.\u003cbr>\nStarts June 1\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.hesternet.net/events\">Bites on Broadway\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Oakland+Tech,+Broadway,+Oakland,+CA&aq=0&sll=37.0625,-95.677068&sspn=55.674612,84.023438&ie=UTF8&hq=Oakland+Tech,+Broadway,&hnear=Oakland,+Alameda,+California&ll=37.825175,-122.263927&spn=0.054915,0.082054&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\nOakland Tech\u003cbr>\n45th and Broadway\u003cbr>\nFridays, 5:30 p.m. to 8:30 p.m.\u003cbr>\nRuns June 10-October 21\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_28007\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/otg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/otg.jpg\" alt=\"Off the Grid\" title=\"Off the Grid\" width=\"500\" height=\"149\" class=\"size-full wp-image-28007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Off the Grid in Fort Mason, San Francisco, Photo: Off the Grid\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Street food fans in the East Bay have looked longingly across the bridge (and sometimes even crossed it) at the thriving food truck scene now serving six San Francisco locations, thanks to \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>, the weekly mobile food meet ups conceived by \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/08/matt_cohen_the_guy_who_brought.php\">Matt Cohen\u003c/a>. (See this previous \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">BAB story on the evolution of Off the Grid.\u003c/a>)\u003c/p>\n\u003cp>Now comes news that starting in June, Berkeley and Oakland residents hungry for their own pavement cuisine parties will have similar events tailored to the flavor of their respective communities.\u003c/p>\n\u003cp>In Berkeley, Off the Grid is partnering with the \u003ca href=\"http://www.gourmetghetto.org/calendar.html\">North Shattuck Association\u003c/a>, a merchants group, to launch its first franchise outside SF. The event is slated to start June 1, permit approval pending, in Berkeley's \u003ca href=\"http://www.sfgate.com/neighborhoods/eb/gourmetghetto/\">Gourmet Ghetto\u003c/a>, which has a long history as the epicenter of a delicious revolution but could use some fresh culinary blood to draw a younger crowd. Eight mobile food folks will sell their street eats at the intersection of Shattuck and Rose; core vendors dishing up chow each week include \u003ca href=\"http://www.libafalafel.com/\">Liba\u003c/a> (falafel with a twist), \u003ca href=\"http://hapasf.com/\">Hapa SF\u003c/a> (mod Filipino grub), \u003ca href=\"http://www.thetacoguys.com/16801.html\">The Taco Guys\u003c/a> (self explanatory), and \u003ca href=\"http://cupkatesbakery.com/\">Cupkates\u003c/a> (ditto). In the mix the first night as part of a regularly rotating trio: \u003ca href=\"http://www.skylitesnowballs.com/\">Skylight Snowballs\u003c/a> (sweet, slushy treats), \u003ca href=\"http://www.fivetenburger.com/\">510 Burger\u003c/a>, and \u003ca href=\"http://www.facebook.com/pages/Fins-on-the-Hoof/114316338646585?sk=wall\">Fins on the Hoof\u003c/a> (surf and turf).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When word first got out on the local site \u003ca href=\"http://www.berkeleyside.com/2011/05/17/off-the-grid-to-launch-weekly-street-food-fest-in-berkeley/\">Berkeleyside\u003c/a> revealing which street vendors were planning to set up shop in this town, more than a thousand (presumably) local residents responded with a thumbs up on Facebook and the news generated the most cohesive comment thread in, perhaps, that site's short life. (Berkeley residents are known for their strong, frequently differing, opinions. This writer knows because -- full disclosure -- she pens a \u003ca href=\"http://www.berkeleyside.com/category/food/\">Friday food post on Berkeleyside\u003c/a>.)\u003c/p>\n\u003cp>No prize for guessing that Berkeley's Off the Grid will feature local, sustainable, and, as much as possible, organic food, in keeping with this city's prevailing food philosophy. No high fructose corn syrup, genetically modified corn, or factory-farmed meat from these roaming restaurants, which use recyclable and compostable materials to deliver their dishes. In addition, one truck (courtesy of Cohen) will serve as a venue to showcase the culinary creations of chefs from the immediate area. First up: Peter Levitt, co-owner of \u003ca href=\"http://www.saulsdeli.com/\">Saul's\u003c/a> deli.\u003c/p>\n\u003cp>The event, slated to be held on Wednesdays in a space already reserved for \u003ca href=\"http://www.ecologycenter.org/bfm/\">farmers' market\u003c/a> vendors on Thursdays, marks something of a turnaround in this town, which in the past \u003ca href=\"http://www.berkeleyside.com/2010/10/18/17532/\">has not been particularly food truck-friendly\u003c/a>. Heather Hensley, executive director of the North Shattuck Association, who submitted a proposal to the city in conjunction with Off the Grid, emphasized the controlled event environment (and local merchant approval) as key to getting the city on board, a sentiment echoed by Dave Fogerty from Berkeley's Office of Economic Development. \u003c/p>\n\u003cp>Hensley sees cross-promotional opportunities for local venues -- including music at nearby \u003ca href=\"http://cheeseboardcollective.coop/pizza\">Cheese Board Pizzeria\u003c/a> and \u003ca href=\"http://www.facebook.com/pages/Mint-Leaf-Berkeley/141488389240197\">Mint Leaf\u003c/a> and drink specials (no alcohol is allowed at Berkeley's Off the Grid event) at participating restaurants. Cohen, who says he's exploring expanding into other East Bay locations, stresses that Off the Grid strives to preserve and build community, while offering affordable, creative, and ethnically-diverse street eats. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_28010\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/hapacivic500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/hapacivic500.jpg\" alt=\"Off the Grid -- Civic Center\" title=\"Off the Grid - Civic Center\" width=\"500\" height=\"196\" class=\"size-full wp-image-28010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Off the Grid at Civic Center Photo: Off the Grid\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Most brick-and-mortar businesses are on board. \"Why wouldn't I want a thousand or so people walking past Saul's?\" asks co-owner Levitt, whose restrooms will be available for public use during the event, as they are during farmers' market hours (the restaurant is paid for providing such services). \"Some of those people may stop in for a beer or come in for some food, either that night or in the future. It's a win-win for me. Unless, of course, Off the Grid starts selling matzo balls.\" Levitt knows that's not going to happen, since he's involved in helping shape the event so it complements food options already on offer in the area.\u003c/p>\n\u003cp>Even Pat Powell, who runs the cupcake shop \u003ca href=\"http://www.loveatfirstbitebakery.com/\">Love at First Bite\u003c/a>, doesn't see the weekly presence of \u003ca href=\"http://cupkatesbakery.com/\">CupKates\u003c/a> as competition, although her business is open until 6p.m., an hour after Off the Grid starts. \"Any event that brings people into the neighborhood is a positive thing in my mind,\" she says.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_28012\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/cupkates-otg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/cupkates-otg.jpg\" alt=\"Off the Grid - Cupkates Photo: Off the Grid\" title=\"Off the Grid - Cupkates Photo: Off the Grid\" width=\"500\" height=\"333\" class=\"size-full wp-image-28012\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Off the Grid -- Cupkates. Photo: Off the Grid\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>But Gregoire Jacquet, who runs \u003ca href=\"http://www.gregoirerestaurant.com/\">Gregoire\u003c/a>, named one of the \u003ca href=\"http://www.sanfranmag.com/story/bay-areas-9-top-takeout-spots\">top takeout spots\u003c/a> in the Bay Area by \u003cem>San Francisco\u003c/em> magazine, is more wary of the new event. \"It will bring people into the neighborhood, but they're coming to eat the street food,\" Jacquet says. Still, he thinks it's worth giving it a go, though he would have preferred a monthly, not weekly, model. \"If it works out well for everyone then it should keep going but if it negatively impacts existing food businesses then we should shut it down,\" adds Jacquet, who notes that it goes against the \u003ca href=\"http://www.buylocalberkeley.com/node/26\">Buy Local Berkeley\u003c/a> campaign, since most of the trucks hail from outside the area.\u003c/p>\n\u003cp>For their part, street truck purveyors such as \u003ca href=\"http://www.flickr.com/photos/bayareabites/4309538323/in/set-72157623172882119\">Gail Lillian\u003c/a> of Liba are delighted to have another venue (in her case close to home and her \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/29/the-artisan-kitchen-in-richmond-a-cooperative-cooking-space/\">commercial kitchen\u003c/a>) to provide the public gourmet meals on wheels.\u003c/p>\n\u003cp>Over in Oakland, Bites on Broadway kicks off on Friday, June 10 on the plaza in front of Oakland Technical High School. The food pod party is the brainchild of longtime \u003ca href=\"http://www.hesternet.net/events\">East Bay events organizer Karen Hester\u003c/a> (Temescal and Rockridge street fairs) and food truck owner and advocate Elizabeth August of \u003ca href=\"http://www.facebook.com/guerrillagrub\">Guerrilla Grub\u003c/a>, which cooks up healthy comfort food. August is a member of \u003ca href=\"http://oaklandfood.org/home\">Oakland Food Policy Council\u003c/a>'s mobile food vendors task force and recently formed the Oakland Food Truck Collective.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_28079\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/karenhester-elizabethaugust.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/karenhester-elizabethaugust.jpg\" alt=\"Karen Hester and Elizabeth August - Guerrilla Grub\" title=\"Karen Hester and Elizabeth August - Guerrilla Grub\" width=\"500\" height=\"375\" class=\"size-full wp-image-28079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Karen Hester and Elizabeth August of Guerrilla Grub. Photo courtesy Karen Hester\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Most of the vendors at this new location, held on private property, thus bypassing city rules that prohibit mobile food carts from gathering in public places other than the Fruitvale, (though the city is currently reviewing its mobile food codes), are Oakland based. The menu includes a rotating band of pavement cuisine peddlers, including \u003ca href=\"http://wheresthefist.com/wordpress/\">Fist of Flour\u003c/a> (wood-fired pizza), \u003ca href=\"http://www.vestaflatbread.com/\">Vesta Flatbread\u003c/a> (Mediterranean-inspired sandwiches), \u003ca href=\"http://www.facebook.com/BOFFOCART\">Boffo Cart\u003c/a> (panini, calzones, and such), Guerrilla Grub, \u003ca href=\"http://gostreatery.com/\">Go Streatery\u003c/a> (urban peasant food like crispy fava bean crepe) and the peddle-powered \u003ca href=\"http://www.facebook.com/pages/El-Taco-Bike/100928483326437?sk=wall\">El Taco Bike\u003c/a>. August, who organizes a mobile food contingent for Oakland's monthly \u003ca href=\"http://oaklandartmurmur.org/\">Art Murmur\u003c/a>, sees the event as an opportunity to showcase homegrown street food talent.\u003c/p>\n\u003cp>The family-friendly night, which includes live music and lawn games, has been embraced by the school's PTA, which hopes that down the road food trucks might offer students at Oakland Tech, an open campus, an affordable, healthy alternative to the nearby fast food joints currently frequented by students, says Hester. \"We purposefully picked this stretch of Broadway, which is pretty bleak and doesn't have any brick-and-mortar restaurants in the vicinity,\" she adds. \"It's a blighted neighborhood and we'd like to help revitalize this boulevard, which is the gateway to downtown Oakland.\" \u003c/p>\n\u003cp>Off The Grid's Cohen is considering sites in other Berkeley and Oakland locations where local stakeholders want to partner with his organization. While Hester thinks there's room for more food hub happenings, she'd prefer to see them powered by people from the immediate community. \u003c/p>\n\u003cblockquote>\u003cp>\"Bites on Broadway grew organically, out of something that is already happening in Oakland, so it's authentic. There's a lot of Oakland pride here. I'd like to see similar community-driven pods pop up in other neighborhoods.\"\u003c/p>\u003c/blockquote>\n\u003cp>Time will tell if there's a big enough appetite in the East Bay to sustain these recurring street food events. But if the number of new mobile food trucks buzzing around the Bay Area is any indication, residents are ravenous for \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">mobile food fare\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://offthegridsf.com/\">Off The Grid\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Shattuck+and+Rose+in+North+Berkeley&aq=&sll=37.825175,-122.263927&sspn=0.054915,0.082054&ie=UTF8&hq=&hnear=Shattuck+Ave+%26+Rose+St,+Berkeley,+Alameda,+California+94709&z=17&iwloc=A\">Map\u003c/a>\u003cbr>\nCorner Shattuck and Rose in North Berkeley\u003cbr>\nWednesdays, 5 p.m-9 p.m.\u003cbr>\nStarts June 1\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.hesternet.net/events\">Bites on Broadway\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Oakland+Tech,+Broadway,+Oakland,+CA&aq=0&sll=37.0625,-95.677068&sspn=55.674612,84.023438&ie=UTF8&hq=Oakland+Tech,+Broadway,&hnear=Oakland,+Alameda,+California&ll=37.825175,-122.263927&spn=0.054915,0.082054&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\nOakland Tech\u003cbr>\n45th and Broadway\u003cbr>\nFridays, 5:30 p.m. to 8:30 p.m.\u003cbr>\nRuns June 10-October 21\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Danger Dogs Invade Oakland At Xolo Taqueria",
"title": "Danger Dogs Invade Oakland At Xolo Taqueria",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/XOLO-coming-soon.jpg\" alt=\"xolo taqueria\" title=\"xolo taqueria\" width=\"206\" height=\"300\" class=\"alignleft size-full wp-image-13954\">\u003c/p>\n\u003cp>As I'm a big fan of the burgeoning Mexican food empire of Thomas Schnetz and Donna Savitsky (\u003ca href=\"http://floraoakland.com/flashsite/\">Flora\u003c/a>, \u003ca href=\"http://tacubaya.net/\">Tacubaya\u003c/a> and \u003ca href=\"http://www.donatomas.com/\">Doña Tomás\u003c/a>), when news that another restaurant had been added to their East Bay family last month--\u003ca href=\"http://www.xolotaqueria.com/\">Xolo Taqueria\u003c/a>--I was drooling with anticipation just like their \u003ca href=\"http://www.dogbreedinfo.com/xoloitzcuintle.htm\">canine logo\u003c/a>. \u003c/p>\n\u003cp>I invited a group of fellow foodie friends to join me after work one day to check out their latest venture located in Oakland's Uptown District. Xolo offers a simpler and more budget-conscious menu than its sister restaurants (all items are under $10) and includes burritos, tacos, salads and sides, with a special goat stew, or \u003ca href=\"http://en.wikipedia.org/wiki/Birria\">\u003cem>birria\u003c/em>\u003c/a>, served up on weekends. \u003c/p>\n\u003cp>Seating our large group of seven was a bit of a challenge, but we put together two tables in the small outdoor courtyard located in the back of the restaurant. There's plenty of room for smaller parties in the bright blue interior space that has two floors of seating. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/tacos.jpg\" alt=\"xolo tacos\" width=\"300\" height=\"225\" class=\"alignright size-full wp-image-13954\">We ordered an array of dishes to sample: \u003cem>camarones\u003c/em> tacos with battered-fried shrimp, arbol aioli, cilantro, cabbage and lime; \u003cem>hongos\u003c/em> tacos with crimini mushrooms, cheese, tomatillo-arbol salsa, pico de gallo, avocado, \u003ca href=\"http://en.wikipedia.org/wiki/Epazote\">epazote\u003c/a>; and a \u003cem>vampiro \u003ca href=\"http://en.wikipedia.org/wiki/Al_pastor\">al pastor\u003c/a>\u003c/em> pork taco with salsa ranchera, red onions, serranos, cilantro served up on a fried cheese tortilla for an extra decadent touch. There's also tacos made with grilled achiote-marinated chicken thighs, \u003cem>chile verde\u003c/em> pork, and shredded beef to choose from.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I decided to go big and opted for the \"big ranch\" burrito which was stuffed with \u003cem>al pastor\u003c/em> pork, pintos, cheese, tomatillo arbol chile salsa, pico de gallo, and avocado. The tender pork was cooked to perfection and the ingredients melded together perfectly for a rich, savory dish that, true to its name, was big on flavor. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/dangerdog.jpg\" alt=\"danger dog\" title=\"danger dog\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-13954\">After wolfing down our first round of food, we were ready for round two: the \"danger dog,\" a nod to the bacon-wrapped hot dogs sold by street vendors in the Mission. Their bacon-wrapped version was dressed with mayonnaise, mustard, pinto beans, cheese, pickled jalapenos, avocado on a fluffy bolillo roll. As Xolo is open until 11pm on weeknights and midnight on Fridays and Saturdays, I can imagine this being a favorite with late-night crowds. \u003c/p>\n\u003cp>We certainly didn't leave any room in our bellies for dessert. The mini-doughnuts, or \u003cem>churritos\u003c/em>, were definitely a temptation, as well as the Mexican chocolate brownies. And there's a number of other alluring items we didn't get to try, such as the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Posole\">posole\u003c/a>\u003c/em>, or hominy soup, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Chile_relleno\">chile rellenos\u003c/a>\u003c/em>, or the \u003cem>machaca\u003c/em> burrito made with slow-cooked shredded beef. I suspect round three is not too far off in my future.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.xolotaqueria.com/\">Xolo Taqueria\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Xolo+Taqueria+oakland&aq=&sll=37.0625,-95.677068&sspn=56.462693,69.433594&ie=UTF8&hq=Xolo+Taqueria&hnear=Oakland,+Alameda,+California&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n1916 Telegraph Ave\u003cbr>\n(between 19th & William Streets)\u003cbr>\nOakland, CA 94612\u003cbr>\nPhone: (510) 986-0151\u003cbr>\nHours: Mon-Thu: 11am-11pm, Fri & Sat: 11am-midnight, closed Sun \u003c/p>\n\n",
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"excerpt": "Xolo Taqueria is the latest addition to the burgeoning East Bay Mexican food empire of Thomas Schnetz and Donna Savitsky. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/XOLO-coming-soon.jpg\" alt=\"xolo taqueria\" title=\"xolo taqueria\" width=\"206\" height=\"300\" class=\"alignleft size-full wp-image-13954\">\u003c/p>\n\u003cp>As I'm a big fan of the burgeoning Mexican food empire of Thomas Schnetz and Donna Savitsky (\u003ca href=\"http://floraoakland.com/flashsite/\">Flora\u003c/a>, \u003ca href=\"http://tacubaya.net/\">Tacubaya\u003c/a> and \u003ca href=\"http://www.donatomas.com/\">Doña Tomás\u003c/a>), when news that another restaurant had been added to their East Bay family last month--\u003ca href=\"http://www.xolotaqueria.com/\">Xolo Taqueria\u003c/a>--I was drooling with anticipation just like their \u003ca href=\"http://www.dogbreedinfo.com/xoloitzcuintle.htm\">canine logo\u003c/a>. \u003c/p>\n\u003cp>I invited a group of fellow foodie friends to join me after work one day to check out their latest venture located in Oakland's Uptown District. Xolo offers a simpler and more budget-conscious menu than its sister restaurants (all items are under $10) and includes burritos, tacos, salads and sides, with a special goat stew, or \u003ca href=\"http://en.wikipedia.org/wiki/Birria\">\u003cem>birria\u003c/em>\u003c/a>, served up on weekends. \u003c/p>\n\u003cp>Seating our large group of seven was a bit of a challenge, but we put together two tables in the small outdoor courtyard located in the back of the restaurant. There's plenty of room for smaller parties in the bright blue interior space that has two floors of seating. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/tacos.jpg\" alt=\"xolo tacos\" width=\"300\" height=\"225\" class=\"alignright size-full wp-image-13954\">We ordered an array of dishes to sample: \u003cem>camarones\u003c/em> tacos with battered-fried shrimp, arbol aioli, cilantro, cabbage and lime; \u003cem>hongos\u003c/em> tacos with crimini mushrooms, cheese, tomatillo-arbol salsa, pico de gallo, avocado, \u003ca href=\"http://en.wikipedia.org/wiki/Epazote\">epazote\u003c/a>; and a \u003cem>vampiro \u003ca href=\"http://en.wikipedia.org/wiki/Al_pastor\">al pastor\u003c/a>\u003c/em> pork taco with salsa ranchera, red onions, serranos, cilantro served up on a fried cheese tortilla for an extra decadent touch. There's also tacos made with grilled achiote-marinated chicken thighs, \u003cem>chile verde\u003c/em> pork, and shredded beef to choose from.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I decided to go big and opted for the \"big ranch\" burrito which was stuffed with \u003cem>al pastor\u003c/em> pork, pintos, cheese, tomatillo arbol chile salsa, pico de gallo, and avocado. The tender pork was cooked to perfection and the ingredients melded together perfectly for a rich, savory dish that, true to its name, was big on flavor. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/dangerdog.jpg\" alt=\"danger dog\" title=\"danger dog\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-13954\">After wolfing down our first round of food, we were ready for round two: the \"danger dog,\" a nod to the bacon-wrapped hot dogs sold by street vendors in the Mission. Their bacon-wrapped version was dressed with mayonnaise, mustard, pinto beans, cheese, pickled jalapenos, avocado on a fluffy bolillo roll. As Xolo is open until 11pm on weeknights and midnight on Fridays and Saturdays, I can imagine this being a favorite with late-night crowds. \u003c/p>\n\u003cp>We certainly didn't leave any room in our bellies for dessert. The mini-doughnuts, or \u003cem>churritos\u003c/em>, were definitely a temptation, as well as the Mexican chocolate brownies. And there's a number of other alluring items we didn't get to try, such as the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Posole\">posole\u003c/a>\u003c/em>, or hominy soup, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Chile_relleno\">chile rellenos\u003c/a>\u003c/em>, or the \u003cem>machaca\u003c/em> burrito made with slow-cooked shredded beef. I suspect round three is not too far off in my future.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.xolotaqueria.com/\">Xolo Taqueria\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Xolo+Taqueria+oakland&aq=&sll=37.0625,-95.677068&sspn=56.462693,69.433594&ie=UTF8&hq=Xolo+Taqueria&hnear=Oakland,+Alameda,+California&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n1916 Telegraph Ave\u003cbr>\n(between 19th & William Streets)\u003cbr>\nOakland, CA 94612\u003cbr>\nPhone: (510) 986-0151\u003cbr>\nHours: Mon-Thu: 11am-11pm, Fri & Sat: 11am-midnight, closed Sun \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/juicebar-front.jpg\" alt=\"Juice Bar Collective in Berkeley. Photo by Wendy Goodfriend\" title=\"Juice Bar Collective in Berkeley. Photo by Wendy Goodfriend\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-27511\">\u003cbr>\n\u003cem>Juice Bar Collective in Berkeley. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>As any just-opened food truck can tell you, it's not so hard to get customers (\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">and press\u003c/a>) when you're the hot new thing on the block. Pull up to the curb, put the word out on Twitter, start serving your \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Japanese curry\u003c/a>, Korean tacos, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/13/food-trucks-toasty-melts-is-grilled-cheese-goodness/\">grilled cheese sandwiches\u003c/a> or escargot-on-a-stick, and for a while at least, novelty will be your cash register's best friend. \u003c/p>\n\u003cp>But how do you stay in business for three decades making smoothies, soup, and sandwiches? How do you keep the same faces happy on both sides of the counter, for decades on end? Swerving from our usual pursuit of the new, we decided to check in with Berkeley's \u003ca href=\"http://thejuicebar.org\">Juice Bar Collective\u003c/a>, still in full swing in its original location, 35 years and counting. Here's what we learned, courtesy of Krissa Schwartz, a four-year collective member and now part-time worker:\u003c/p>\n\u003cp>\u003cstrong>Location, Location, Location\u003c/strong>\u003c/p>\n\u003cp>If you're going to start a small-scale, high-volume food business, plunk it down in a friendly neighborhood with lots of foot traffic and a bunch of compatible businesses. Not that the Juice Bar's founders knew in 1976 that they were setting up shop in what would come to be known as the Gourmet Ghetto. But a few like-minded tastemakers were already in place. \u003ca href=\"http://cheeseboardcollective.coop\">The Cheeseboard\u003c/a> (another collective, started in 1967) was around the corner. Alice Waters had opened \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> nearby in 1971. Alfred Peet was \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">roasting coffee beans\u003c/a> and serving espresso in his first cafe just half a block away, at the corner of Walnut and Vine. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/juicebar-collective.jpg\" alt=\"jjuice bar collective members at work. Photo by Wendy Goodfriend\" title=\"juice bar collective members at work. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27510\">\u003cbr>\n\u003cem>Juice Bar Collective members at work. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Keep Your Ideals High, Your Workers Happy...\u003c/strong>\u003c/p>\n\u003cp>The Juice Bar has been a worker-owned collective since its inception. While none of the original founders are still involved, two collective members have been working there for over 25 years, others for 20. Most of the newer members have been remained there anywhere from 3 to 6 years.\u003c/p>\n\u003cp> Job responsibilities rotate, so eventually each member takes a turn doing all the jobs needed to keep the business running, from doing the ordering and payroll to working the cash register and washing dishes. Mandatory monthly meetings are run on a one-member, one-vote system. In return, collective members share an equal hourly wage and receive full health, vision, and dental benefits, plus 4 weeks' paid vacation. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/menu-counter.jpg\" alt=\"Juice Bar Collective menu. Photo by Wendy Goodfriend\" title=\"Juice Bar Collective menu. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27512\">\u003cbr>\n\u003cem>Juice Bar Collective menu. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>...Your Menu Short\u003c/strong>\u003c/p>\n\u003cp>When the Juice Bar started, it offered just two things: juice and soup. The menu of made-from-scratch dishes has expanded over the years, but fresh-squeezed juices and homemade soup remain, along with a brief roster of smoothies. No room for a freezer means no frozen yogurt or sorbet in the smoothies--meaning these smoothies are pure fruit and juice with a little milk or soymilk added, not sugar-laden milkshakes in health-food disguise. The rest of the menu? A half-dozen sandwich varieties, a few veggie salads, a handful of hot dishes. Almost everything is made from scratch, mostly vegetarian and vegan, although there are tuna and turkey sandwiches, plus a much-loved turkey shepherd's pie served in the fall and winter.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/polenta-salsa.jpg\" alt=\"Black-bean-and-polenta casserole with salsa, soup, smoothie. Photo by Wendy Goodfriend\" title=\"Black-bean-and-polenta casserole with salsa, soup, smoothie. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27514\">\u003cbr>\n\u003cem>Black-bean-and-polenta casserole with salsa, soup and a smoothie. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Times Change, and So Should Your Casseroles\u003c/strong>\u003c/p>\n\u003cp>For all their much-vaunted progressiveness, Berkeleyites feel strongly that some good things should stay that way, forever. Regulars still ask, longingly, for the soybean casserole, even though it was dropped from the menu nearly a decade ago in favor of more up-to-date offerings like pizza, lasagna, and a black-bean-and-polenta casserole blanketed in a choice of melted cheese or salsa. In a town of endless potlucks, these hot dishes, sold by the tray, have proved very popular for casual catering. What bring-your-own-dinner wouldn't be improved by a panful of no-fuss, ready-to-heat lasagna or vegan polenta? \u003c/p>\n\u003cp>However, the brown-rice bowl, lavished with peanut sauce and topped with a rotating choice of Asian-inspired salads, remains, and that delicious peanut sauce is now also sold in tubs to go. \u003c/p>\n\u003cp>And soybean lovers can still enjoy chocolate-tofu pie (melted chocolate whipped into silken tofu, poured into a graham-cracker crust) and a baked garlic-and-ginger tofu sandwich. \u003c/p>\n\u003cp>\u003cstrong>Buy (or Barter) Local\u003c/strong>\u003c/p>\n\u003cp>It takes a lot of fruits and vegetables to make all those soups and smoothies. The Juice Bar gets its organic produce from the distributor \u003ca href=\"http://www.veritablevegetable.com\">Veritable Vegetable\u003c/a>, which started in San Francisco in 1974. Asian ingredients come from Yin Hop in Oakland's Chinatown, except for tofu, which is made locally by \u003ca href=\"http://www.hodosoy.com\">Hodo Soy Beanery\u003c/a> and picked up at the Thursday farmers' market on Shattuck Ave. Sonoma's \u003ca href=\"http://www.alvaradostreetbakery.com\">Alvarado Street Bakery\u003c/a>, a worker cooperative started in 1981, makes their sliced sandwich bread, while baguettes from the Cheeseboard are bartered for orange juice. \u003c/p>\n\u003cp>\u003cstrong>And Keep the Neighbors Happy\u003c/strong>\u003c/p>\n\u003cp>Casual trade happens up and down the street between the Juice Bar and other food businesses. Nearby merchants and workers often get a small (and usually reciprocal) courtesy discount. \u003c/p>\n\u003cp>Any other secrets they've learned over 35 years in business? Enthusiasm is great, but experience pays off, especially when you're hiring a crew to work elbow-to-elbow in a tiny space (something every food truck has learned the hard way). Keep your regulars happy, but don't be afraid to mix up the menu a little to keep things fresh. Make your food organic, comforting, and healthy, like what your customers would eat at home, if vegetables chopped themselves. And perfume your kitchen with the smell of melting chocolate and baking muffins whenever possible. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/blueberry-muffins.jpg\" alt=\"Organic Blueberry Muffins. Photo by Wendy Goodfriend\" title=\"Organic Blueberry Muffins. Photo by Wendy Goodfriend\" width=\"300\" height=\"448\" class=\"alignnone size-full wp-image-27519\">\u003cbr>\n\u003cem>Organic Blueberry Muffins. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/juicebar-front.jpg\" alt=\"Juice Bar Collective in Berkeley. Photo by Wendy Goodfriend\" title=\"Juice Bar Collective in Berkeley. Photo by Wendy Goodfriend\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-27511\">\u003cbr>\n\u003cem>Juice Bar Collective in Berkeley. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>As any just-opened food truck can tell you, it's not so hard to get customers (\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">and press\u003c/a>) when you're the hot new thing on the block. Pull up to the curb, put the word out on Twitter, start serving your \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Japanese curry\u003c/a>, Korean tacos, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/13/food-trucks-toasty-melts-is-grilled-cheese-goodness/\">grilled cheese sandwiches\u003c/a> or escargot-on-a-stick, and for a while at least, novelty will be your cash register's best friend. \u003c/p>\n\u003cp>But how do you stay in business for three decades making smoothies, soup, and sandwiches? How do you keep the same faces happy on both sides of the counter, for decades on end? Swerving from our usual pursuit of the new, we decided to check in with Berkeley's \u003ca href=\"http://thejuicebar.org\">Juice Bar Collective\u003c/a>, still in full swing in its original location, 35 years and counting. Here's what we learned, courtesy of Krissa Schwartz, a four-year collective member and now part-time worker:\u003c/p>\n\u003cp>\u003cstrong>Location, Location, Location\u003c/strong>\u003c/p>\n\u003cp>If you're going to start a small-scale, high-volume food business, plunk it down in a friendly neighborhood with lots of foot traffic and a bunch of compatible businesses. Not that the Juice Bar's founders knew in 1976 that they were setting up shop in what would come to be known as the Gourmet Ghetto. But a few like-minded tastemakers were already in place. \u003ca href=\"http://cheeseboardcollective.coop\">The Cheeseboard\u003c/a> (another collective, started in 1967) was around the corner. Alice Waters had opened \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> nearby in 1971. Alfred Peet was \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">roasting coffee beans\u003c/a> and serving espresso in his first cafe just half a block away, at the corner of Walnut and Vine. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/juicebar-collective.jpg\" alt=\"jjuice bar collective members at work. Photo by Wendy Goodfriend\" title=\"juice bar collective members at work. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27510\">\u003cbr>\n\u003cem>Juice Bar Collective members at work. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Keep Your Ideals High, Your Workers Happy...\u003c/strong>\u003c/p>\n\u003cp>The Juice Bar has been a worker-owned collective since its inception. While none of the original founders are still involved, two collective members have been working there for over 25 years, others for 20. Most of the newer members have been remained there anywhere from 3 to 6 years.\u003c/p>\n\u003cp> Job responsibilities rotate, so eventually each member takes a turn doing all the jobs needed to keep the business running, from doing the ordering and payroll to working the cash register and washing dishes. Mandatory monthly meetings are run on a one-member, one-vote system. In return, collective members share an equal hourly wage and receive full health, vision, and dental benefits, plus 4 weeks' paid vacation. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/menu-counter.jpg\" alt=\"Juice Bar Collective menu. Photo by Wendy Goodfriend\" title=\"Juice Bar Collective menu. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27512\">\u003cbr>\n\u003cem>Juice Bar Collective menu. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>...Your Menu Short\u003c/strong>\u003c/p>\n\u003cp>When the Juice Bar started, it offered just two things: juice and soup. The menu of made-from-scratch dishes has expanded over the years, but fresh-squeezed juices and homemade soup remain, along with a brief roster of smoothies. No room for a freezer means no frozen yogurt or sorbet in the smoothies--meaning these smoothies are pure fruit and juice with a little milk or soymilk added, not sugar-laden milkshakes in health-food disguise. The rest of the menu? A half-dozen sandwich varieties, a few veggie salads, a handful of hot dishes. Almost everything is made from scratch, mostly vegetarian and vegan, although there are tuna and turkey sandwiches, plus a much-loved turkey shepherd's pie served in the fall and winter.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/polenta-salsa.jpg\" alt=\"Black-bean-and-polenta casserole with salsa, soup, smoothie. Photo by Wendy Goodfriend\" title=\"Black-bean-and-polenta casserole with salsa, soup, smoothie. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27514\">\u003cbr>\n\u003cem>Black-bean-and-polenta casserole with salsa, soup and a smoothie. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Times Change, and So Should Your Casseroles\u003c/strong>\u003c/p>\n\u003cp>For all their much-vaunted progressiveness, Berkeleyites feel strongly that some good things should stay that way, forever. Regulars still ask, longingly, for the soybean casserole, even though it was dropped from the menu nearly a decade ago in favor of more up-to-date offerings like pizza, lasagna, and a black-bean-and-polenta casserole blanketed in a choice of melted cheese or salsa. In a town of endless potlucks, these hot dishes, sold by the tray, have proved very popular for casual catering. What bring-your-own-dinner wouldn't be improved by a panful of no-fuss, ready-to-heat lasagna or vegan polenta? \u003c/p>\n\u003cp>However, the brown-rice bowl, lavished with peanut sauce and topped with a rotating choice of Asian-inspired salads, remains, and that delicious peanut sauce is now also sold in tubs to go. \u003c/p>\n\u003cp>And soybean lovers can still enjoy chocolate-tofu pie (melted chocolate whipped into silken tofu, poured into a graham-cracker crust) and a baked garlic-and-ginger tofu sandwich. \u003c/p>\n\u003cp>\u003cstrong>Buy (or Barter) Local\u003c/strong>\u003c/p>\n\u003cp>It takes a lot of fruits and vegetables to make all those soups and smoothies. The Juice Bar gets its organic produce from the distributor \u003ca href=\"http://www.veritablevegetable.com\">Veritable Vegetable\u003c/a>, which started in San Francisco in 1974. Asian ingredients come from Yin Hop in Oakland's Chinatown, except for tofu, which is made locally by \u003ca href=\"http://www.hodosoy.com\">Hodo Soy Beanery\u003c/a> and picked up at the Thursday farmers' market on Shattuck Ave. Sonoma's \u003ca href=\"http://www.alvaradostreetbakery.com\">Alvarado Street Bakery\u003c/a>, a worker cooperative started in 1981, makes their sliced sandwich bread, while baguettes from the Cheeseboard are bartered for orange juice. \u003c/p>\n\u003cp>\u003cstrong>And Keep the Neighbors Happy\u003c/strong>\u003c/p>\n\u003cp>Casual trade happens up and down the street between the Juice Bar and other food businesses. Nearby merchants and workers often get a small (and usually reciprocal) courtesy discount. \u003c/p>\n\u003cp>Any other secrets they've learned over 35 years in business? Enthusiasm is great, but experience pays off, especially when you're hiring a crew to work elbow-to-elbow in a tiny space (something every food truck has learned the hard way). Keep your regulars happy, but don't be afraid to mix up the menu a little to keep things fresh. Make your food organic, comforting, and healthy, like what your customers would eat at home, if vegetables chopped themselves. And perfume your kitchen with the smell of melting chocolate and baking muffins whenever possible. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/blueberry-muffins.jpg\" alt=\"Organic Blueberry Muffins. Photo by Wendy Goodfriend\" title=\"Organic Blueberry Muffins. Photo by Wendy Goodfriend\" width=\"300\" height=\"448\" class=\"alignnone size-full wp-image-27519\">\u003cbr>\n\u003cem>Organic Blueberry Muffins. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Southern Marin Welcomes Bar Bocce With Open Arms",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_03971.jpg\" alt=\"bar bocce\" title=\"bar bocce\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-27201\">\u003c/p>\n\u003cp>Dining in Marin is tough. I've said it before and I'll say it again: there's just not a whole lot to choose from when you're seeking really good quality food without twenty-seven small children running amuck in a spot that's actually open past 9 p.m. Because my folks live in Marin and I visit often, I'm always on the lookout for new restaurant openings and places to try, and ever since\u003ca href=\"http://barbocce.com/\"> Bar Bocce\u003c/a> opened a few months back, it's been at the top of my list. Wood-fired pizzas, beautiful patio right on the water, bocce ball courts, inexpensive/local wine list, kind of infamous brownie? This had to be mostly hype, right? \u003c/p>\n\u003cp>First thing's first: Bar Bocce has the menu and the kitchen staff under control. The menu is a simple, straight-forward and inspired mix of American and Mediterranean food and Robert Price (former\u003ca href=\"http://www.buckeyeroadhouse.com/\"> Buckeye Roadhouse\u003c/a> chef) is manning the kitchen. So far, life is good. The appetizers are all small plates--perfect for sharing--and we found the pizza to be an ideal size for two people as long as you're ordering a few other things for the table. So we did. I suggested the meatballs; my mom was dying to try the oven-roasted asparagus with pecorino. And the pizza? It was a unanimous choice with the Dungeness crab pizza with Meyer lemon and avocado creme fraiche. \u003c/p>\n\u003cp>After ordering, we had a chance to take in the scenery, the amazing view, and the crowd inside the restaurant. There's no way to quibble with the fact that the 22-person outdoor seating area is one of the more beautiful in the county. It sits right next to the Bay with a dramatic pergola and an inviting fire pit and bocce ball court. This is the new spot to gather for happy hour drinks and watch the sun drift off into another day. The best news? There weren't twenty-seven screaming toddlers. But after experiencing the dramatic outdoor space, there's something about coming inside that seems a bit anticlimactic. It's almost as if they literally ran out of money before they began developing and designing the interior space. It looks much more like an average pizza shop, complete with large televisions broadcasting live sports games. We could've lived without this. \u003c/p>\n\u003cp>But when it all comes down to it, the food is what will bring people back. And Bar Bocce has the food down. Our meatballs--a blend of three different kinds of meat, bread crumbs, and a secret blend of spices-- were incredibly flavorful and left us actually wishing we'd ordered the meatball pizza. The asparagus was perfectly roasted, and the Crab pizza was \u003cem>almost\u003c/em> an order-again. The sourdough crust was perfectly chewy with a nice, slight char on the edges. Just the way it should be. But the crab itself was a little sparse and we thought the creme fraiche just came off as a little showy. A Dungeness crab pizza should stand on its own. And this one could, absolutely, with just a few tweaks. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/bar-bocce.jpg\" alt=\"bar bocce\" title=\"bar bocce\" width=\"500\" height=\"460\" class=\"alignnone size-full wp-image-27204\">\u003cbr>\n\u003cem>Left: Roasted Asparagus and a Meatball; Right: Dungeness Crab Pizza\u003c/em>\u003c/p>\n\u003cp>In addition to refreshingly good Marin food, I'd return for the atmosphere alone. Especially in the summer when that outdoor patio will be just a smidge warmer and early mornings at work don't seem quite as urgent. And you won't feel nearly as guilty about spending $8 on a brownie. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_04051.jpg\" alt=\"bar bocce brownie\" title=\"bar bocce brownie\" width=\"477\" height=\"500\" class=\"alignnone size-full wp-image-27234\">\u003cbr>\n\u003cem>Bar Bocce's Brownie\u003c/em>\u003c/p>\n\u003cp>I just couldn't resist trying the Bar Bocce brownie served with a cognac whipped cream. I asked our server what the story was with it and she explained that it's made with a dark, dark cocoa powder and includes espresso powder to enhance the depth even further. Now there are two types of people in this world: people who enjoy chewier, fudgy brownies and others who enjoy cakey brownies. I think both will be pleased here. The Bar Bocce brownie falls comfortably in between the two camps with a fudgy center, chewy edges and the ever-lovely mound of whipped cream.\u003c/p>\n\u003cp>Need a new place to try in Marin? Inspiration for your next date night? Patio-hopping after a long hike? Bar Bocce can (and will, in time) answer all of these questions. I'm willing to go out on a limb here and say that summers in Sausalito just got a whole lot sweeter. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://barbocce.com/index.html\">Bar Bocce\u003c/a>\u003cbr>\n1250 Bridgeway 1, Sausalito CA 94965\u003cbr>\n(415) 331-0555\u003cbr>\nMonday-Saturday 11:30 a.m. - 10 p.m.\u003cbr>\nSunday 10:30 a.m. -10 p.m.; Brunch on Sat. and Sun. served until 2:30 p.m.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_03971.jpg\" alt=\"bar bocce\" title=\"bar bocce\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-27201\">\u003c/p>\n\u003cp>Dining in Marin is tough. I've said it before and I'll say it again: there's just not a whole lot to choose from when you're seeking really good quality food without twenty-seven small children running amuck in a spot that's actually open past 9 p.m. Because my folks live in Marin and I visit often, I'm always on the lookout for new restaurant openings and places to try, and ever since\u003ca href=\"http://barbocce.com/\"> Bar Bocce\u003c/a> opened a few months back, it's been at the top of my list. Wood-fired pizzas, beautiful patio right on the water, bocce ball courts, inexpensive/local wine list, kind of infamous brownie? This had to be mostly hype, right? \u003c/p>\n\u003cp>First thing's first: Bar Bocce has the menu and the kitchen staff under control. The menu is a simple, straight-forward and inspired mix of American and Mediterranean food and Robert Price (former\u003ca href=\"http://www.buckeyeroadhouse.com/\"> Buckeye Roadhouse\u003c/a> chef) is manning the kitchen. So far, life is good. The appetizers are all small plates--perfect for sharing--and we found the pizza to be an ideal size for two people as long as you're ordering a few other things for the table. So we did. I suggested the meatballs; my mom was dying to try the oven-roasted asparagus with pecorino. And the pizza? It was a unanimous choice with the Dungeness crab pizza with Meyer lemon and avocado creme fraiche. \u003c/p>\n\u003cp>After ordering, we had a chance to take in the scenery, the amazing view, and the crowd inside the restaurant. There's no way to quibble with the fact that the 22-person outdoor seating area is one of the more beautiful in the county. It sits right next to the Bay with a dramatic pergola and an inviting fire pit and bocce ball court. This is the new spot to gather for happy hour drinks and watch the sun drift off into another day. The best news? There weren't twenty-seven screaming toddlers. But after experiencing the dramatic outdoor space, there's something about coming inside that seems a bit anticlimactic. It's almost as if they literally ran out of money before they began developing and designing the interior space. It looks much more like an average pizza shop, complete with large televisions broadcasting live sports games. We could've lived without this. \u003c/p>\n\u003cp>But when it all comes down to it, the food is what will bring people back. And Bar Bocce has the food down. Our meatballs--a blend of three different kinds of meat, bread crumbs, and a secret blend of spices-- were incredibly flavorful and left us actually wishing we'd ordered the meatball pizza. The asparagus was perfectly roasted, and the Crab pizza was \u003cem>almost\u003c/em> an order-again. The sourdough crust was perfectly chewy with a nice, slight char on the edges. Just the way it should be. But the crab itself was a little sparse and we thought the creme fraiche just came off as a little showy. A Dungeness crab pizza should stand on its own. And this one could, absolutely, with just a few tweaks. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/bar-bocce.jpg\" alt=\"bar bocce\" title=\"bar bocce\" width=\"500\" height=\"460\" class=\"alignnone size-full wp-image-27204\">\u003cbr>\n\u003cem>Left: Roasted Asparagus and a Meatball; Right: Dungeness Crab Pizza\u003c/em>\u003c/p>\n\u003cp>In addition to refreshingly good Marin food, I'd return for the atmosphere alone. Especially in the summer when that outdoor patio will be just a smidge warmer and early mornings at work don't seem quite as urgent. And you won't feel nearly as guilty about spending $8 on a brownie. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_04051.jpg\" alt=\"bar bocce brownie\" title=\"bar bocce brownie\" width=\"477\" height=\"500\" class=\"alignnone size-full wp-image-27234\">\u003cbr>\n\u003cem>Bar Bocce's Brownie\u003c/em>\u003c/p>\n\u003cp>I just couldn't resist trying the Bar Bocce brownie served with a cognac whipped cream. I asked our server what the story was with it and she explained that it's made with a dark, dark cocoa powder and includes espresso powder to enhance the depth even further. Now there are two types of people in this world: people who enjoy chewier, fudgy brownies and others who enjoy cakey brownies. I think both will be pleased here. The Bar Bocce brownie falls comfortably in between the two camps with a fudgy center, chewy edges and the ever-lovely mound of whipped cream.\u003c/p>\n\u003cp>Need a new place to try in Marin? Inspiration for your next date night? Patio-hopping after a long hike? Bar Bocce can (and will, in time) answer all of these questions. I'm willing to go out on a limb here and say that summers in Sausalito just got a whole lot sweeter. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://barbocce.com/index.html\">Bar Bocce\u003c/a>\u003cbr>\n1250 Bridgeway 1, Sausalito CA 94965\u003cbr>\n(415) 331-0555\u003cbr>\nMonday-Saturday 11:30 a.m. - 10 p.m.\u003cbr>\nSunday 10:30 a.m. -10 p.m.; Brunch on Sat. and Sun. served until 2:30 p.m.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Secrets of Prospect's Chef Ravi Kapur",
"title": "Food Secrets of Prospect's Chef Ravi Kapur",
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"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_26880\" class=\"wp-caption alignleft\" style=\"max-width: 240px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/IMG_2962.jpeg\" alt=\"Ravi Kapur. Photo by April Dawn Storm\" title=\"Ravi Kapur. Photo by April Dawn Storm\" width=\"240\" height=\"320\" class=\"size-full wp-image-26880\">\u003cfigcaption class=\"wp-caption-text\">Ravi Kapur. Photo by April Dawn Storm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a> is the first restaurant where \u003ca href=\"https://twitter.com/#!/RaviKapur\">Ravi Kapur\u003c/a> bears the title of Executive Chef. Before opening \u003ca href=\"https://twitter.com/#!/ProspectSF\">Prospect\u003c/a> last year--which is often dubbed the \"little sister\" restaurant to \u003ca href=\"http://www.boulevardrestaurant.com/%20\">Boulevard\u003c/a> -- Kapur worked as Chef de Cuisine at Boulevard. Eight years of cooking there gave Kapur \"a kinship\" with his mentors \u003ca href=\"http://www.boulevardrestaurant.com/chef.html\">Nancy Oakes\u003c/a> and \u003ca href=\"http://sf.eater.com/tags/pam-mazzola\">Pam Mazzola\u003c/a>. Prospect is a San Francisco Chronicle \u003ca href=\"http://www.sfgate.com/cgi-bin/listings/restaurants/venuetop2011?vid=606282\">2011 Top 100 Bay Area Restaurant\u003c/a>, and critic \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/04/15/FDPS1ISUDB.DTL#ixzz1KDhidovr\">Michael Bauer\u003c/a> recently detailed the Prospect savory courses he enjoys: “black cod with mild red curry; shiso shrimp fritters with shiitake mushrooms and snap peas; and crisp-skinned duck with glazed turnips, pickled grapes, pistachios and a rum-raisin puree.” \u003c/p>\n\u003cp>Kapur is from Kailua, Oahu, in Hawaii, and graduated from the California Culinary Academy in 1999. He has worked at kitchens such as \u003ca href=\"http://chowhound.chow.com/topics/18033\">Redwood Park\u003c/a> with George Morrone and Michael Mina, as well as at \u003ca href=\"http://www.coyotecafe.com/\">Coyote Café\u003c/a> in Santa Fe, New Mexico. Extensive travels include “eating like a local” in South East Asia. \u003c/p>\n\u003cp>Kapur lives in the Mission with his wife, April Dawn Storm. She is taking a break from working in real estate as she waits to deliver their first child any day now. “We met 13 years ago on Chestnut Street. I was working at \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">Peet’s coffee\u003c/a> while in culinary school, and she was working at \u003ca href=\"http://www.cityoptix.com/\">City Optix\u003c/a>. We happened to both be smoking out in front of the shops when she stuck her tongue out at me and I ignored her. We’ve been in love ever since.” Kapur shared his list of favored San Francisco Bay Area eating and drinking spots.\u003c/p>\n\u003cp>\u003cstrong>Food Shopping Favorites\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080805091943.active\">San Rafael farmers’ market\u003c/a> on Sundays. I go to the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building\u003c/a> every Tuesday, Thursday, and Saturday, but San Rafael is different. A bit more relaxed (maybe because I’m not working) and I can really take time and talk to the farmers at a more civilized pace.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I’m obsessed with lop cheong right now. So, to get that fix I head to \u003ca href=\"http://www.chow.com/restaurants/42875/mow-lee-shing-kee-and-co\">Mow Lee & Co.\u003c/a> on Commercial Street in Chinatown. It’s been open for over 150 years, and the cured duck products are amazing and inspiring.\u003c/p>\n\u003cp>\u003ca href=\"http://www.spanishtable.com/\">Spanish Table\u003c/a>: there’s always something cool over there and it’s a good reason to get out of the city, even just to the East Bay.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_26881\" class=\"wp-caption alignleft\" style=\"max-width: 240px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/IMG_2226.jpeg\" alt=\"Ravi Kapur. Photo by April Dawn Storm\" title=\"Ravi Kapur. Photo by April Dawn Storm\" width=\"240\" height=\"320\" class=\"size-full wp-image-26881\">\u003cfigcaption class=\"wp-caption-text\">Ravi Kapur. Photo by April Dawn Storm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Off-night Food and Drink Spots:\u003c/strong>\u003cbr>\nFor drinks, I go to \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a> religiously every Saturday night. It’s literally a block from my house and it’s like my neighborhood bar.\u003c/p>\n\u003cp>\u003ca href=\"http://incanto.biz/\">Incanto\u003c/a>: Chris is a great friend and his food is always interesting, not just shocking. His pasta and veg work is on par with his skill with offal. I’m obsessed with the spaghetti (house extruded) with tuna heart and egg yolk. [This writer \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">dined on camera in 2009\u003c/a> with Kapur, Anthony Bourdain, Harold McGee, Oscar Villalon and Tatiana Graf for a San Francisco episode of No Reservations].\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopasf.com/\">NOPA\u003c/a>: I know they don’t need anymore love, but I can’t help it. If it’s for brunch or dinner, I’m there almost every week for one of those, sometimes both! Sometimes they have Prather Ranch New York on the menu … and if they do, you gotta get it.\u003c/p>\n\u003cul>\u003cstrong>Favorite local joints:\u003c/strong>\n\u003cli>\u003ca href=\"http://greenchilekitchen.com/\">Green Chile Kitchen\u003c/a> for breakfast burrito\u003c/li>\n\u003cli>\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> for great cocktails and old school atmosphere\u003c/li>\n\u003cli>\u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a> for bone marrow pizza\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Guiltiest food pleasure? \u003c/strong>\u003cbr>\n\u003ca href=\"http://www.haagen-dazs.com/products/product.aspx?id=210\">Häagen-Dazs chocolate peanut butter ice cream\u003c/a> is up there. I could crush a whole pint.\u003c/p>\n\u003cp>\u003cstrong>Any news on projects we should know about?\u003c/strong>\u003cbr>\nAt present trying to focus all my energy towards Prospect to ready for my soon to be born son.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Prospect,+318+Spear+St.+&sll=37.0625,-95.677068&sspn=37.052328,66.533203&ie=UTF8&hq=Prospect,+318+Spear+St.&hnear=Prospect,+300+Spear+St,+San+Francisco,+California+94105&ll=37.789913,-122.390957&spn=0.018076,0.032487&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n300 Spear Street (at Folsom Street)\u003cbr>\nSan Francisco, CA 94105\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 247-7770\u003cbr>\n \u003cstrong>Hours:\u003c/strong> Mon.-Thu 5:30pm-10pm; Fri. & Sat. 5:30pm-10:30pm; Sun. Brunch 11am-2:30pm, Dinner 5:30pm-9:30pm\u003cbr>\n \u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/ProspectSF\">@ProspectSF\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Related articles:\u003c/strong>\n\u003cli>Michael Bauer: \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/04/17/FDPS1ISUDB.DTL\">Prospect's caramel corn good to the last pop\u003c/a> (SFGate)\u003c/li>\n\u003cli>Carolyn Alburger: \u003ca href=\"http://sf.eater.com/archives/2010/06/08/its_crunch_time_at_prospect.php#more\">Chef Ravi Kapur On Criticism, SF Eats and Opening Prospect\u003c/a> (EaterSF)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Prospect is the first restaurant where Ravi Kapur bears the title of Executive Chef. Before opening Prospect last year--which is often dubbed the \"little sister\" restaurant to Boulevard -- Kapur worked as Chef de Cuisine at Boulevard. Kapur shared his list of favored San Francisco Bay Area eating and drinking spots.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_26880\" class=\"wp-caption alignleft\" style=\"max-width: 240px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/IMG_2962.jpeg\" alt=\"Ravi Kapur. Photo by April Dawn Storm\" title=\"Ravi Kapur. Photo by April Dawn Storm\" width=\"240\" height=\"320\" class=\"size-full wp-image-26880\">\u003cfigcaption class=\"wp-caption-text\">Ravi Kapur. Photo by April Dawn Storm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a> is the first restaurant where \u003ca href=\"https://twitter.com/#!/RaviKapur\">Ravi Kapur\u003c/a> bears the title of Executive Chef. Before opening \u003ca href=\"https://twitter.com/#!/ProspectSF\">Prospect\u003c/a> last year--which is often dubbed the \"little sister\" restaurant to \u003ca href=\"http://www.boulevardrestaurant.com/%20\">Boulevard\u003c/a> -- Kapur worked as Chef de Cuisine at Boulevard. Eight years of cooking there gave Kapur \"a kinship\" with his mentors \u003ca href=\"http://www.boulevardrestaurant.com/chef.html\">Nancy Oakes\u003c/a> and \u003ca href=\"http://sf.eater.com/tags/pam-mazzola\">Pam Mazzola\u003c/a>. Prospect is a San Francisco Chronicle \u003ca href=\"http://www.sfgate.com/cgi-bin/listings/restaurants/venuetop2011?vid=606282\">2011 Top 100 Bay Area Restaurant\u003c/a>, and critic \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/04/15/FDPS1ISUDB.DTL#ixzz1KDhidovr\">Michael Bauer\u003c/a> recently detailed the Prospect savory courses he enjoys: “black cod with mild red curry; shiso shrimp fritters with shiitake mushrooms and snap peas; and crisp-skinned duck with glazed turnips, pickled grapes, pistachios and a rum-raisin puree.” \u003c/p>\n\u003cp>Kapur is from Kailua, Oahu, in Hawaii, and graduated from the California Culinary Academy in 1999. He has worked at kitchens such as \u003ca href=\"http://chowhound.chow.com/topics/18033\">Redwood Park\u003c/a> with George Morrone and Michael Mina, as well as at \u003ca href=\"http://www.coyotecafe.com/\">Coyote Café\u003c/a> in Santa Fe, New Mexico. Extensive travels include “eating like a local” in South East Asia. \u003c/p>\n\u003cp>Kapur lives in the Mission with his wife, April Dawn Storm. She is taking a break from working in real estate as she waits to deliver their first child any day now. “We met 13 years ago on Chestnut Street. I was working at \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">Peet’s coffee\u003c/a> while in culinary school, and she was working at \u003ca href=\"http://www.cityoptix.com/\">City Optix\u003c/a>. We happened to both be smoking out in front of the shops when she stuck her tongue out at me and I ignored her. We’ve been in love ever since.” Kapur shared his list of favored San Francisco Bay Area eating and drinking spots.\u003c/p>\n\u003cp>\u003cstrong>Food Shopping Favorites\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080805091943.active\">San Rafael farmers’ market\u003c/a> on Sundays. I go to the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building\u003c/a> every Tuesday, Thursday, and Saturday, but San Rafael is different. A bit more relaxed (maybe because I’m not working) and I can really take time and talk to the farmers at a more civilized pace.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I’m obsessed with lop cheong right now. So, to get that fix I head to \u003ca href=\"http://www.chow.com/restaurants/42875/mow-lee-shing-kee-and-co\">Mow Lee & Co.\u003c/a> on Commercial Street in Chinatown. It’s been open for over 150 years, and the cured duck products are amazing and inspiring.\u003c/p>\n\u003cp>\u003ca href=\"http://www.spanishtable.com/\">Spanish Table\u003c/a>: there’s always something cool over there and it’s a good reason to get out of the city, even just to the East Bay.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_26881\" class=\"wp-caption alignleft\" style=\"max-width: 240px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/IMG_2226.jpeg\" alt=\"Ravi Kapur. Photo by April Dawn Storm\" title=\"Ravi Kapur. Photo by April Dawn Storm\" width=\"240\" height=\"320\" class=\"size-full wp-image-26881\">\u003cfigcaption class=\"wp-caption-text\">Ravi Kapur. Photo by April Dawn Storm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Off-night Food and Drink Spots:\u003c/strong>\u003cbr>\nFor drinks, I go to \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a> religiously every Saturday night. It’s literally a block from my house and it’s like my neighborhood bar.\u003c/p>\n\u003cp>\u003ca href=\"http://incanto.biz/\">Incanto\u003c/a>: Chris is a great friend and his food is always interesting, not just shocking. His pasta and veg work is on par with his skill with offal. I’m obsessed with the spaghetti (house extruded) with tuna heart and egg yolk. [This writer \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">dined on camera in 2009\u003c/a> with Kapur, Anthony Bourdain, Harold McGee, Oscar Villalon and Tatiana Graf for a San Francisco episode of No Reservations].\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopasf.com/\">NOPA\u003c/a>: I know they don’t need anymore love, but I can’t help it. If it’s for brunch or dinner, I’m there almost every week for one of those, sometimes both! Sometimes they have Prather Ranch New York on the menu … and if they do, you gotta get it.\u003c/p>\n\u003cul>\u003cstrong>Favorite local joints:\u003c/strong>\n\u003cli>\u003ca href=\"http://greenchilekitchen.com/\">Green Chile Kitchen\u003c/a> for breakfast burrito\u003c/li>\n\u003cli>\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> for great cocktails and old school atmosphere\u003c/li>\n\u003cli>\u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a> for bone marrow pizza\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Guiltiest food pleasure? \u003c/strong>\u003cbr>\n\u003ca href=\"http://www.haagen-dazs.com/products/product.aspx?id=210\">Häagen-Dazs chocolate peanut butter ice cream\u003c/a> is up there. I could crush a whole pint.\u003c/p>\n\u003cp>\u003cstrong>Any news on projects we should know about?\u003c/strong>\u003cbr>\nAt present trying to focus all my energy towards Prospect to ready for my soon to be born son.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Prospect,+318+Spear+St.+&sll=37.0625,-95.677068&sspn=37.052328,66.533203&ie=UTF8&hq=Prospect,+318+Spear+St.&hnear=Prospect,+300+Spear+St,+San+Francisco,+California+94105&ll=37.789913,-122.390957&spn=0.018076,0.032487&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n300 Spear Street (at Folsom Street)\u003cbr>\nSan Francisco, CA 94105\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 247-7770\u003cbr>\n \u003cstrong>Hours:\u003c/strong> Mon.-Thu 5:30pm-10pm; Fri. & Sat. 5:30pm-10:30pm; Sun. Brunch 11am-2:30pm, Dinner 5:30pm-9:30pm\u003cbr>\n \u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/ProspectSF\">@ProspectSF\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Related articles:\u003c/strong>\n\u003cli>Michael Bauer: \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/04/17/FDPS1ISUDB.DTL\">Prospect's caramel corn good to the last pop\u003c/a> (SFGate)\u003c/li>\n\u003cli>Carolyn Alburger: \u003ca href=\"http://sf.eater.com/archives/2010/06/08/its_crunch_time_at_prospect.php#more\">Chef Ravi Kapur On Criticism, SF Eats and Opening Prospect\u003c/a> (EaterSF)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "An Interview with Gracias Madre's Eva Ackerman",
"title": "An Interview with Gracias Madre's Eva Ackerman",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.gracias-madre.com/web/index.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Madre.jpg\" alt=\"Gracias Madre\" title=\"Gracias Madre\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-26483\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.gracias-madre.com/web/index.php\">Gracias Madre\u003c/a> is my favorite restaurant. It's homey, it's vibrant, and it's the only place where I can eat just a bowl of kale and feel satisfied. The staff is welcoming, and the dishes are simple and flavorful, relying not on meat substitutes or intricate concoctions, but on just REALLY good ingredients -- which truly makes all the difference when it comes to taste. Everything is organic and vegan (and still totally affordable!), with the majority of their produce grown at their very own organic, biodynamic \u003ca href=\"http://www.belovefarm.com/\">Be Love Farm\u003c/a> in Vacaville. That includes non-GMO varieties of heirloom corn used to make handmade tortillas and tamales. \u003c/p>\n\u003cp>But instead of me going on and on, let's instead have General Manager Eva Ackerman fill you in on the details about this \u003ca href=\"http://pages.citebite.com/s5m1v7m2citx\">award-winning\u003c/a> (and not even in a vegan category!) restaurant. Below are her answers to my questions about the inspiration behind Gracias Madre, her views on the current Bay Area vegan scene, what the restaurant is planning for the future, and much more. \u003c/p>\n\u003cp>Eva Ackerman has been with the \u003ca href=\"http://www.cafegratitude.com/\">Café Gratitude\u003c/a> family (Gracias Madre's sister group of restaurants) since 2006. But her experience with the Spanish language and Spanish and Latin American culture goes back to her childhood days in Tucson. At the age of 16 she was already studying abroad in Bilbao, Spain and then went on to receive a degree in Spanish and Latin American Studies. Fluent in Spanish, she has performed as a translator for two non-profit organizations based in fair trade and sustainable development. So it's no surprise that her current venture with Gracias Madre is a labor of love. She's become an unofficial “company translator,\" bridging communication between employees and members of the community, and leads Café Gratitude's \u003ca href=\"http://www.cafegratitude.com/events/workshops\">transformational workshops\u003c/a> in Spanish. \u003c/p>\n\u003col>\n\u003cli>\u003cstrong>What is the inspiration behind Gracias Madre?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Café Gratitude and Gracias Madre is an amazing cross-cultural, bilingual community, comprised mainly of North and South Americans. A lot of us LOVE eating Mexican food, but there really are no organic, vegan options available. So we thought it would be amazing to create a restaurant with 100% organic, vegan, Mexican fare where people could eat the food they love without compromising their values. We also wanted it to be a place to honor Mother Earth and all mothers everywhere, as well as the qualities of the Divine Feminine that we can all express like Love, Compassion, Patience, Service and Generosity. Gracias Madre is a place to celebrate life, to celebrate ourselves and each other, and to give thanks for the myriad ways in which the Earth provides for us every day!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Gracias-Madre-Bar.jpg\" alt=\"Gracias Madre Bar\" title=\"Gracias Madre Bar\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-26514\">\u003c/p>\n\u003cli>\u003cstrong>Are all of the staff at the restaurant vegan?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>No. Gracias Madre is a source of diet and health education for many of our employees. There are people here from all across the diet spectrum, and what we offer is support in making healthier choices overall, regardless of your personal diet, as well as encouragement to support organic, local food choices. Many people have made significant changes in their diets since working here, and several have embarked on their very first cleanse! We are also successful in modeling the fact that healthy, vegan food can be completely hearty, rich, and satisfying. It’s fun and exciting.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What is Gracias Madre’s relationship to Café Gratitude? \u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>We are one and the same! We are the same company, same community, have the same philosophy and commitment to transformation and love. We also share the same Central Kitchen and both enjoy the bounty of the Be Love Farm, owned by Matthew and Terces Engelhart, our owners. Most of the management and some of the employees transferred to Gracias Madre from Café Gratitude when we opened. Sometimes I say Gracias Madre is Café Gratitude’s “hermanita,” or “little sister.” We are simply a different expression of the same mission.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Empanada-del-Dia-new.jpg\" alt=\"Empanada del Dia\" title=\"Empanada del Dia\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27132\">\u003cbr>\n\u003cem>Empanada del Dia\u003c/em>\u003c/p>\n\u003cli>\u003cstrong>How do you feel about the vegan scene in the Bay Area and where it is going? Is there anything in particular you would like to see happen (or not happen)?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>\nI feel excited about the direction it’s taking. It is becoming easier and easier to be vegan and eat out. My experience is that you can actually find more and more interesting and tasty options. My hope is that this pattern increases, and also that the trend moves away from processed soy products (meat substitutions) and instead towards fresh delicious choices that simply don’t contain meat or dairy.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What is your favorite dish on the menu?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Wow, that’s a tough one! I love all of our dishes so much! But if I had to pick one, it would be our Enchiladas con Mole. Our homemade tortillas are cooked in our fabulous traditional mole sauce, topped with garlic roasted mushrooms, cashew cream and cilantro, and served with sautéed kale and our famous black beans. It is truly a beautiful dish, both in terms of aesthetics and taste. I recommend it often, and people always thank me afterwards for suggesting it!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What are your favorite vegan spots and dishes in the Bay Area (outside of Gracias Madre)?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Well, first would be Café Gratitude, of course! After that I enjoy \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in Berkeley, which is not vegan but they are organic and mostly local, and about 25% of their menu is vegan. \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a> is a classic favorite, and I also enjoy the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Just like Gather, the Slanted Door is not vegan, but it’s very easy to be vegan and feel completely satisfied there!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What cookbooks do you use most often at home?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>I honestly don’t use cookbooks. But my girlfriend Chandra is the executive chef here and an incredible cook, so any questions I have about technique, ingredients or idea, I just need to ask her! I am so lucky.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Papas-al-Horno-new.jpg\" alt=\"Papas al Horno\" title=\"Papas al Horno\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27133\">\u003cbr>\n\u003cem>Papas al Horno\u003c/em>\u003c/p>\n\u003cli>\n\u003cstrong>Do you think Gracias Madre will ever give out their secret recipe for that amazing cashew nacho cheese? If not, are there any other food tips you are willing to share with us… please?\u003c/strong>\n\u003cblockquote>\u003cp>We are planning to put out a cookbook in the future, and if we do, then it will certainly include the nacho cheese! \u003c/p>\n\u003col>\nI have two pieces of food/cooking advice to share: \n\u003cli>Use good ingredients! I believe that one of the reasons people love our food so much is because they can really TASTE the glory of each vegetable we use. We use 100% organic, locally farmed ingredients, including our olive oil! If you compare these ingredients to their conventional counterparts at mainstream grocery stores, it tastes almost as if they are from different species. Starting with the right ingredients will immediately make any dish brighter and more flavorful.\u003c/li>\n\u003cli>Keep it Simple! Our dishes are really quite simple. Overcomplication can really take a meal in the wrong way. So my advice here is to see what are a few ingredients that you think will make your dish shine. What will bring out the natural flavors of the vegetable you are cooking? Keep it at that, and let the produce speak for itself.\u003c/li>\n\u003c/ol>\n\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What are your future plans for the restaurant?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Well, like I said, a cookbook is in the future plans. We also plan to develop an externship program with some of the local schools, in which students will be able to come to our Be Love Farm and learn about organic farming, and then come and learn about preparing the food in our kitchen right here at Gracias Madre! Those are two of the projects on the horizon.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Mocha-Cheesecake-new.jpg\" alt=\"Mocha Cheesecake\" title=\"Mocha Cheesecake\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27134\">\u003cbr>\n\u003cem>Mocha Cheesecake\u003c/em>\u003c/p>\n\u003cli>\u003cstrong>When will you start a dessert of the month club? And can I be your cheesecake/flan tester?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Heehee! Well, that’s a great idea. Please come in and taste the flan and cheesecake as much as you possibly can! Strawberries are starting to make their way back in season, so come try our new Strawberry Cheesecake!\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>I'm on it!\u003c/strong>\n\u003c/p>\u003c/li>\u003c/ol>\n\n\u003chr>\n\u003cp>\u003ca href=\"http://www.gracias-madre.com/web/index.php\">Gracias Madre\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Gracias+Madre,+Mission+Street,+San+Francisco,+CA+94110&aq=0&sll=37.0625,-95.677068&sspn=36.778911,69.169922&ie=UTF8&hq=Gracias+Madre,&hnear=Mission+St,+San+Francisco,+California+94110&ll=37.764948,-122.418938&spn=0.034197,0.067549&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n2211 Mission Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone: 415-683-1336\u003cbr>\nHours: Open Daily 11am-11pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/graciasmadre\">@GraciasMadre\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gracias-Madre/188814372875\">Gracias Madre\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Vi Zahajszky interviews Eva Ackerman, the General Manager of Gracias Madre, a vegan organic Mexican restaurant in the Mission. The restaurant is the \"little sister\" to Cafe Gratitude, a local raw vegan restaurant and a majority of their produce is grown on the company-owned organic biodynamic farm in Vacaville, Be Love Farm.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.gracias-madre.com/web/index.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Madre.jpg\" alt=\"Gracias Madre\" title=\"Gracias Madre\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-26483\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.gracias-madre.com/web/index.php\">Gracias Madre\u003c/a> is my favorite restaurant. It's homey, it's vibrant, and it's the only place where I can eat just a bowl of kale and feel satisfied. The staff is welcoming, and the dishes are simple and flavorful, relying not on meat substitutes or intricate concoctions, but on just REALLY good ingredients -- which truly makes all the difference when it comes to taste. Everything is organic and vegan (and still totally affordable!), with the majority of their produce grown at their very own organic, biodynamic \u003ca href=\"http://www.belovefarm.com/\">Be Love Farm\u003c/a> in Vacaville. That includes non-GMO varieties of heirloom corn used to make handmade tortillas and tamales. \u003c/p>\n\u003cp>But instead of me going on and on, let's instead have General Manager Eva Ackerman fill you in on the details about this \u003ca href=\"http://pages.citebite.com/s5m1v7m2citx\">award-winning\u003c/a> (and not even in a vegan category!) restaurant. Below are her answers to my questions about the inspiration behind Gracias Madre, her views on the current Bay Area vegan scene, what the restaurant is planning for the future, and much more. \u003c/p>\n\u003cp>Eva Ackerman has been with the \u003ca href=\"http://www.cafegratitude.com/\">Café Gratitude\u003c/a> family (Gracias Madre's sister group of restaurants) since 2006. But her experience with the Spanish language and Spanish and Latin American culture goes back to her childhood days in Tucson. At the age of 16 she was already studying abroad in Bilbao, Spain and then went on to receive a degree in Spanish and Latin American Studies. Fluent in Spanish, she has performed as a translator for two non-profit organizations based in fair trade and sustainable development. So it's no surprise that her current venture with Gracias Madre is a labor of love. She's become an unofficial “company translator,\" bridging communication between employees and members of the community, and leads Café Gratitude's \u003ca href=\"http://www.cafegratitude.com/events/workshops\">transformational workshops\u003c/a> in Spanish. \u003c/p>\n\u003col>\n\u003cli>\u003cstrong>What is the inspiration behind Gracias Madre?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Café Gratitude and Gracias Madre is an amazing cross-cultural, bilingual community, comprised mainly of North and South Americans. A lot of us LOVE eating Mexican food, but there really are no organic, vegan options available. So we thought it would be amazing to create a restaurant with 100% organic, vegan, Mexican fare where people could eat the food they love without compromising their values. We also wanted it to be a place to honor Mother Earth and all mothers everywhere, as well as the qualities of the Divine Feminine that we can all express like Love, Compassion, Patience, Service and Generosity. Gracias Madre is a place to celebrate life, to celebrate ourselves and each other, and to give thanks for the myriad ways in which the Earth provides for us every day!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Gracias-Madre-Bar.jpg\" alt=\"Gracias Madre Bar\" title=\"Gracias Madre Bar\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-26514\">\u003c/p>\n\u003cli>\u003cstrong>Are all of the staff at the restaurant vegan?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>No. Gracias Madre is a source of diet and health education for many of our employees. There are people here from all across the diet spectrum, and what we offer is support in making healthier choices overall, regardless of your personal diet, as well as encouragement to support organic, local food choices. Many people have made significant changes in their diets since working here, and several have embarked on their very first cleanse! We are also successful in modeling the fact that healthy, vegan food can be completely hearty, rich, and satisfying. It’s fun and exciting.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What is Gracias Madre’s relationship to Café Gratitude? \u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>We are one and the same! We are the same company, same community, have the same philosophy and commitment to transformation and love. We also share the same Central Kitchen and both enjoy the bounty of the Be Love Farm, owned by Matthew and Terces Engelhart, our owners. Most of the management and some of the employees transferred to Gracias Madre from Café Gratitude when we opened. Sometimes I say Gracias Madre is Café Gratitude’s “hermanita,” or “little sister.” We are simply a different expression of the same mission.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Empanada-del-Dia-new.jpg\" alt=\"Empanada del Dia\" title=\"Empanada del Dia\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27132\">\u003cbr>\n\u003cem>Empanada del Dia\u003c/em>\u003c/p>\n\u003cli>\u003cstrong>How do you feel about the vegan scene in the Bay Area and where it is going? Is there anything in particular you would like to see happen (or not happen)?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>\nI feel excited about the direction it’s taking. It is becoming easier and easier to be vegan and eat out. My experience is that you can actually find more and more interesting and tasty options. My hope is that this pattern increases, and also that the trend moves away from processed soy products (meat substitutions) and instead towards fresh delicious choices that simply don’t contain meat or dairy.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What is your favorite dish on the menu?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Wow, that’s a tough one! I love all of our dishes so much! But if I had to pick one, it would be our Enchiladas con Mole. Our homemade tortillas are cooked in our fabulous traditional mole sauce, topped with garlic roasted mushrooms, cashew cream and cilantro, and served with sautéed kale and our famous black beans. It is truly a beautiful dish, both in terms of aesthetics and taste. I recommend it often, and people always thank me afterwards for suggesting it!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What are your favorite vegan spots and dishes in the Bay Area (outside of Gracias Madre)?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Well, first would be Café Gratitude, of course! After that I enjoy \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in Berkeley, which is not vegan but they are organic and mostly local, and about 25% of their menu is vegan. \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a> is a classic favorite, and I also enjoy the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Just like Gather, the Slanted Door is not vegan, but it’s very easy to be vegan and feel completely satisfied there!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What cookbooks do you use most often at home?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>I honestly don’t use cookbooks. But my girlfriend Chandra is the executive chef here and an incredible cook, so any questions I have about technique, ingredients or idea, I just need to ask her! I am so lucky.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Papas-al-Horno-new.jpg\" alt=\"Papas al Horno\" title=\"Papas al Horno\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27133\">\u003cbr>\n\u003cem>Papas al Horno\u003c/em>\u003c/p>\n\u003cli>\n\u003cstrong>Do you think Gracias Madre will ever give out their secret recipe for that amazing cashew nacho cheese? If not, are there any other food tips you are willing to share with us… please?\u003c/strong>\n\u003cblockquote>\u003cp>We are planning to put out a cookbook in the future, and if we do, then it will certainly include the nacho cheese! \u003c/p>\n\u003col>\nI have two pieces of food/cooking advice to share: \n\u003cli>Use good ingredients! I believe that one of the reasons people love our food so much is because they can really TASTE the glory of each vegetable we use. We use 100% organic, locally farmed ingredients, including our olive oil! If you compare these ingredients to their conventional counterparts at mainstream grocery stores, it tastes almost as if they are from different species. Starting with the right ingredients will immediately make any dish brighter and more flavorful.\u003c/li>\n\u003cli>Keep it Simple! Our dishes are really quite simple. Overcomplication can really take a meal in the wrong way. So my advice here is to see what are a few ingredients that you think will make your dish shine. What will bring out the natural flavors of the vegetable you are cooking? Keep it at that, and let the produce speak for itself.\u003c/li>\n\u003c/ol>\n\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What are your future plans for the restaurant?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Well, like I said, a cookbook is in the future plans. We also plan to develop an externship program with some of the local schools, in which students will be able to come to our Be Love Farm and learn about organic farming, and then come and learn about preparing the food in our kitchen right here at Gracias Madre! Those are two of the projects on the horizon.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Mocha-Cheesecake-new.jpg\" alt=\"Mocha Cheesecake\" title=\"Mocha Cheesecake\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27134\">\u003cbr>\n\u003cem>Mocha Cheesecake\u003c/em>\u003c/p>\n\u003cli>\u003cstrong>When will you start a dessert of the month club? And can I be your cheesecake/flan tester?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Heehee! Well, that’s a great idea. Please come in and taste the flan and cheesecake as much as you possibly can! Strawberries are starting to make their way back in season, so come try our new Strawberry Cheesecake!\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>I'm on it!\u003c/strong>\n\u003c/p>\u003c/li>\u003c/ol>\n\n\u003chr>\n\u003cp>\u003ca href=\"http://www.gracias-madre.com/web/index.php\">Gracias Madre\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Gracias+Madre,+Mission+Street,+San+Francisco,+CA+94110&aq=0&sll=37.0625,-95.677068&sspn=36.778911,69.169922&ie=UTF8&hq=Gracias+Madre,&hnear=Mission+St,+San+Francisco,+California+94110&ll=37.764948,-122.418938&spn=0.034197,0.067549&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n2211 Mission Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone: 415-683-1336\u003cbr>\nHours: Open Daily 11am-11pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/graciasmadre\">@GraciasMadre\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gracias-Madre/188814372875\">Gracias Madre\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Mornings at Oakland's Cana",
"title": "Mornings at Oakland's Cana",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/cana.jpg\" alt=\"cana\" title=\"cana\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-26746\">\u003c/p>\n\u003cp>There's a new-ish Cuban restaurant in town, and although folks are raving about their dinner menu and late-night take-out, they do a pretty delightful breakfast. When I was a college student in Boulder, CO we had a lovely little Cuban breakfast spot open up next to one of my favorite bookstores. I'd go and get a Cafe Cubano and a flaky guava pastry and catch up on the paper or some last minute reading for my afternoon class. So walking into two-month old \u003ca href=\"http://www.canaoakland.com/\">Cana\u003c/a> early on a random Wednesday morning brought back some nice memories. \u003c/p>\n\u003cp>Cana is the kind of neighborhood spot that I think people from all over the East Bay will drive to. They have a small but sweet outdoor patio that, while right on Lakeside, has an enclosed comfortable feel and there are a few tables inside the small restaurant which are generally free earlier in the morning hours (not so at night). I've always loved Cuban coffees, so to have a spot that does them with \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a> beans within walking distance of my apartment is a happy find, indeed. On Cana's menu, you'll notice the usual suspects: Cafe Con Leche, Cafe Cubano and the Cortadito. The Cafe Con Leche is a slightly sweetened Cuban coffee -- people often use sweetened condensed milk but at Cana they prefer to use sugar instead as it makes for a smoother consistency. The Cubano is more for the purist: deep, dark Blue Bottle espresso slightly sweetened with sugar. Then the Cortadito adds on to that a little milk and foam. They also do a \"pour-over\" slow drip as well as typical espresso drinks (americanos and lattes). \u003c/p>\n\u003cp>Once you've decided on coffee, it's time to think about breakfast. Luckily, they open early at 7 a.m. and because of that, have developed quite a commuter following. In fact, so much so that they've created a \"Commuter Special: For $3, you get a slice of housemade bread (banana, lemon or pumpkin) and a Cafe Con Leche. But I think the real reason to stroll in during the morning hours is for the Cuban Toast (best $2 I've spent in a long, long time) and the Soft Scrambled Egg and Ham Empanada. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/IMG_73182.jpg\" alt=\"cuban toast\" title=\"cuban toast\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-26753\">\u003cbr>\n\u003cem>Cuban toast at Cana\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Cuban Toast consists of housemade bread dipped in egg, cinnamon, and a vanilla batter served with a mango coulis. Think about the most magical french toast you've had and multiply that experience by two. The Cuban Toast is both light and satisfying at the same time, lightly spiced and subtly sweet. The empanadas are all housemade and they do two flavors, a Vegetarian version with mixed mushrooms and a Ham, Egg, and Cheese. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/empanada.jpg\" alt=\"empanada\" title=\"empanada\" width=\"500\" height=\"251\" class=\"aligncenter size-full wp-image-26754\">\u003cbr>\n\u003cem>Empanadas at Cana\u003c/em>\u003c/p>\n\u003cp>I often find breakfast empanadas to be overwhelming: they're usually too big and, because of that, the filling isn't always uniformly warm. I've actually stopped ordering them altogether, but for the sake of research I tried Cana's and I'll be back for more. Their secret, I think, is not using too much filling. They're crispy on the outside and perfectly flavorful on the inside. I could see how living just a few blocks closer could become dangerous. At the end of the day, I'm thrilled that Cana's in my 'hood and will be back for a Cafe Cubano and to try that infamous Pastel de Guataba (guava pastry) that they happened to be out of on the day of my visit. So many new Cuban treats, so little time. \u003c/p>\n\u003cp>\u003ca href=\"http://www.canaoakland.com/\">Cana\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=+530+Lake+Park++Ave.+Oakland,+CA+94610&aq=&sll=37.750982,-122.256227&sspn=0.574399,1.08078&ie=UTF8&hq=&hnear=530+Lake+Park+Ave,+Oakland,+California+94610&ll=37.810309,-122.246397&spn=0.008968,0.016887&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n530 Lake Park Ave.\u003cbr>\nOakland, CA 94610\u003cbr>\nPhone: (510) 832-1515\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nBreakfast: Mon.-Fri: 7 a.m.- 10 a.m.; Sat. 8 a.m.-10 a.m.\u003cbr>\nLunch: Mon.-Sat.: 11 a.m.-3 p.m.\u003cbr>\nDinner: Mon.-Sat.: 4 p.m.-8:30 p.m.\u003cbr>\nLate Night: Fri.-Sat.: 8:30 p.m.-11 p.m.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/cana.jpg\" alt=\"cana\" title=\"cana\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-26746\">\u003c/p>\n\u003cp>There's a new-ish Cuban restaurant in town, and although folks are raving about their dinner menu and late-night take-out, they do a pretty delightful breakfast. When I was a college student in Boulder, CO we had a lovely little Cuban breakfast spot open up next to one of my favorite bookstores. I'd go and get a Cafe Cubano and a flaky guava pastry and catch up on the paper or some last minute reading for my afternoon class. So walking into two-month old \u003ca href=\"http://www.canaoakland.com/\">Cana\u003c/a> early on a random Wednesday morning brought back some nice memories. \u003c/p>\n\u003cp>Cana is the kind of neighborhood spot that I think people from all over the East Bay will drive to. They have a small but sweet outdoor patio that, while right on Lakeside, has an enclosed comfortable feel and there are a few tables inside the small restaurant which are generally free earlier in the morning hours (not so at night). I've always loved Cuban coffees, so to have a spot that does them with \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a> beans within walking distance of my apartment is a happy find, indeed. On Cana's menu, you'll notice the usual suspects: Cafe Con Leche, Cafe Cubano and the Cortadito. The Cafe Con Leche is a slightly sweetened Cuban coffee -- people often use sweetened condensed milk but at Cana they prefer to use sugar instead as it makes for a smoother consistency. The Cubano is more for the purist: deep, dark Blue Bottle espresso slightly sweetened with sugar. Then the Cortadito adds on to that a little milk and foam. They also do a \"pour-over\" slow drip as well as typical espresso drinks (americanos and lattes). \u003c/p>\n\u003cp>Once you've decided on coffee, it's time to think about breakfast. Luckily, they open early at 7 a.m. and because of that, have developed quite a commuter following. In fact, so much so that they've created a \"Commuter Special: For $3, you get a slice of housemade bread (banana, lemon or pumpkin) and a Cafe Con Leche. But I think the real reason to stroll in during the morning hours is for the Cuban Toast (best $2 I've spent in a long, long time) and the Soft Scrambled Egg and Ham Empanada. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/IMG_73182.jpg\" alt=\"cuban toast\" title=\"cuban toast\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-26753\">\u003cbr>\n\u003cem>Cuban toast at Cana\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Cuban Toast consists of housemade bread dipped in egg, cinnamon, and a vanilla batter served with a mango coulis. Think about the most magical french toast you've had and multiply that experience by two. The Cuban Toast is both light and satisfying at the same time, lightly spiced and subtly sweet. The empanadas are all housemade and they do two flavors, a Vegetarian version with mixed mushrooms and a Ham, Egg, and Cheese. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/empanada.jpg\" alt=\"empanada\" title=\"empanada\" width=\"500\" height=\"251\" class=\"aligncenter size-full wp-image-26754\">\u003cbr>\n\u003cem>Empanadas at Cana\u003c/em>\u003c/p>\n\u003cp>I often find breakfast empanadas to be overwhelming: they're usually too big and, because of that, the filling isn't always uniformly warm. I've actually stopped ordering them altogether, but for the sake of research I tried Cana's and I'll be back for more. Their secret, I think, is not using too much filling. They're crispy on the outside and perfectly flavorful on the inside. I could see how living just a few blocks closer could become dangerous. At the end of the day, I'm thrilled that Cana's in my 'hood and will be back for a Cafe Cubano and to try that infamous Pastel de Guataba (guava pastry) that they happened to be out of on the day of my visit. So many new Cuban treats, so little time. \u003c/p>\n\u003cp>\u003ca href=\"http://www.canaoakland.com/\">Cana\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=+530+Lake+Park++Ave.+Oakland,+CA+94610&aq=&sll=37.750982,-122.256227&sspn=0.574399,1.08078&ie=UTF8&hq=&hnear=530+Lake+Park+Ave,+Oakland,+California+94610&ll=37.810309,-122.246397&spn=0.008968,0.016887&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n530 Lake Park Ave.\u003cbr>\nOakland, CA 94610\u003cbr>\nPhone: (510) 832-1515\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nBreakfast: Mon.-Fri: 7 a.m.- 10 a.m.; Sat. 8 a.m.-10 a.m.\u003cbr>\nLunch: Mon.-Sat.: 11 a.m.-3 p.m.\u003cbr>\nDinner: Mon.-Sat.: 4 p.m.-8:30 p.m.\u003cbr>\nLate Night: Fri.-Sat.: 8:30 p.m.-11 p.m.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Curry Up Now Food Truck is Officially a Restaurant",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/seating.jpg\" alt=\"Curry Up Now restaurant interior\" title=\"Curry Up Now restaurant interior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26465\">\u003c/p>\n\u003cp>The popular Indian food truck \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Curry Up Now\u003c/a> has hit the big time. Their first brick and mortar restaurant opened this past Saturday in downtown San Mateo to \u003ca href=\"http://curryupnow.posterous.com/love-our-fans-theyve-been-lining-up?ref=nf\">long lines out the door\u003c/a>. Fortunately, they invited some friends, family and food bloggers for a sneak peak the day before they opened to the public. \u003c/p>\n\u003cp>“Everything’s the same except now we have a restaurant,” said staffer, Jessica Hui. Their four food trucks will continue serving their versions of Indian street food all over the Bay Area. “The restaurant is more of a sit down place to eat, whereas the trucks are for people who just want to grab and go,” although takeout is always an option at the restaurant as well. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/menu-counter.jpg\" alt=\"Counter and menu at Curry Up Now restaurant\" title=\"Counter and menu at Curry Up Now restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26467\">\u003c/p>\n\u003cp>Customers order from the oversized menu on the wall and pay at the counter. You then scribble your name on one of the mini chalkboards they’ll give you, and take it to your table so the food can be delivered to you there. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The menu looks almost like a mural, becoming a focal point for the entire room. “The fonts on the chalkboard menu are inspired by hit \u003ca href=\"http://en.wikipedia.org/wiki/Bollywood\">Bollywood\u003c/a> movies,” says owner Rana Kapoor. That, along with their newly redesigned pink and orange logo, add a pop of color and character to the otherwise clean, simple, yet comfortable setting. And there is definitely an urban feel from the distressed wood and brushed metal accents that is on par with their street food roots. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/blackboard-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/blackboard-menu.jpg\" alt=\"blackboard menu at Curry Up Now restaurant\" title=\"blackboard menu at Curry Up Now restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26469\">\u003c/a>\u003c/p>\n\u003cp>The menu is almost identical to what you’d find on one of their trucks, including fan favorites like Chicken Tikka Masala Burritos, Kathi Rolls, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Deconstructed Samosas\u003c/a>. They plan to do different specials everyday to change things up a bit.\u003c/p>\n\u003cp>The biggest differences are the selection of Thalis, which are like dinner/lunch plates, and include saffron basmati rice and parantha (a sort of flatbread) and small salad. Diners choose from either two or three items from the list of options, which include Kadhai chicken, paneer or tofu, and Keema Matar Aloo. Fans of the Curry Up Now trucks and those familiar with Indian food will have no problem maneuvering through the menu. Those who aren’t will need some handholding from the friendly staff.\u003c/p>\n\u003cp>The other difference from the truck is the addition of a kids menu. Since this is a suburban brick and mortar joint, the need for this was obvious. “I didn’t know what to put on the kids menu so I asked my kids what I should do,” says Kapoor. “They said, ‘Mom, just serve them what you serve us!’” Hence the three options of either a quesadilla, Tandoori chicken or paneer, or Kathi Roll, and a side order of fries or broccoli.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chix-parantha-quesadillix.jpg\" alt=\"Chicken Parantha Quesadillix with yogurt\" title=\"Chicken Parantha Quesadillix with yogurt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26471\">\u003cbr>\n\u003cem>Chicken Parantha Quesadillix with yogurt\u003c/em>\u003c/p>\n\u003cp>Like any other restaurant, there’s no point in judging the food on the very first day of operation, but I’m glad to say all the items I ordered were completely consistent with the taste and quality of the food on any of their trucks, including the Chana Masala, a spicy stew of chickpeas and classic Indian spices, and the Chicken Parantha Quesadillix with yogurt on the side and that famous green sauce.\u003c/p>\n\u003cp>Curry Up Now’s over 4000 \u003ca href=\"https://www.facebook.com/curryupnow\">Facebook\u003c/a> and almost 6000 \u003ca href=\"http://twitter.com/#!/CurryUpNow\">Twitter\u003c/a> followers will surely be excited at the thought of grabbing a Kathi Roll whenever they want now. And with a stable location, new fans won’t have to have a Twitter account to find their food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=129+South+B+Street,+San+Mateo,+CA&aq=0&sll=37.598187,-122.250878&sspn=0.545121,1.260681&ie=UTF8&hq=&hnear=129+S+B+St,+San+Mateo,+California+94401&ll=37.567321,-122.323472&spn=0.008521,0.019698&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n129 South B Street\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n650-477-1001\u003cbr>\n\u003cstrong>Restaurant Hours:\u003c/strong> Tuesday-Sunday, 11am-10pm\u003cbr>\n\u003ca href=\"https://www.facebook.com/curryupnow\">Facebook.com/curryupnow\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/#!/CurryUpNow\">@curryupnow\u003c/a>\u003c/p>\n\n",
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"excerpt": "The popular Indian food truck \u003cem>Curry Up Now\u003c/em> has hit the big time. Their first brick and mortar restaurant opened this past Saturday in downtown San Mateo to long lines out the door. Fortunately, they invited some friends, family and food bloggers for a sneak peak the day before they opened to the public.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/seating.jpg\" alt=\"Curry Up Now restaurant interior\" title=\"Curry Up Now restaurant interior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26465\">\u003c/p>\n\u003cp>The popular Indian food truck \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Curry Up Now\u003c/a> has hit the big time. Their first brick and mortar restaurant opened this past Saturday in downtown San Mateo to \u003ca href=\"http://curryupnow.posterous.com/love-our-fans-theyve-been-lining-up?ref=nf\">long lines out the door\u003c/a>. Fortunately, they invited some friends, family and food bloggers for a sneak peak the day before they opened to the public. \u003c/p>\n\u003cp>“Everything’s the same except now we have a restaurant,” said staffer, Jessica Hui. Their four food trucks will continue serving their versions of Indian street food all over the Bay Area. “The restaurant is more of a sit down place to eat, whereas the trucks are for people who just want to grab and go,” although takeout is always an option at the restaurant as well. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/menu-counter.jpg\" alt=\"Counter and menu at Curry Up Now restaurant\" title=\"Counter and menu at Curry Up Now restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26467\">\u003c/p>\n\u003cp>Customers order from the oversized menu on the wall and pay at the counter. You then scribble your name on one of the mini chalkboards they’ll give you, and take it to your table so the food can be delivered to you there. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu looks almost like a mural, becoming a focal point for the entire room. “The fonts on the chalkboard menu are inspired by hit \u003ca href=\"http://en.wikipedia.org/wiki/Bollywood\">Bollywood\u003c/a> movies,” says owner Rana Kapoor. That, along with their newly redesigned pink and orange logo, add a pop of color and character to the otherwise clean, simple, yet comfortable setting. And there is definitely an urban feel from the distressed wood and brushed metal accents that is on par with their street food roots. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/blackboard-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/blackboard-menu.jpg\" alt=\"blackboard menu at Curry Up Now restaurant\" title=\"blackboard menu at Curry Up Now restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26469\">\u003c/a>\u003c/p>\n\u003cp>The menu is almost identical to what you’d find on one of their trucks, including fan favorites like Chicken Tikka Masala Burritos, Kathi Rolls, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Deconstructed Samosas\u003c/a>. They plan to do different specials everyday to change things up a bit.\u003c/p>\n\u003cp>The biggest differences are the selection of Thalis, which are like dinner/lunch plates, and include saffron basmati rice and parantha (a sort of flatbread) and small salad. Diners choose from either two or three items from the list of options, which include Kadhai chicken, paneer or tofu, and Keema Matar Aloo. Fans of the Curry Up Now trucks and those familiar with Indian food will have no problem maneuvering through the menu. Those who aren’t will need some handholding from the friendly staff.\u003c/p>\n\u003cp>The other difference from the truck is the addition of a kids menu. Since this is a suburban brick and mortar joint, the need for this was obvious. “I didn’t know what to put on the kids menu so I asked my kids what I should do,” says Kapoor. “They said, ‘Mom, just serve them what you serve us!’” Hence the three options of either a quesadilla, Tandoori chicken or paneer, or Kathi Roll, and a side order of fries or broccoli.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chix-parantha-quesadillix.jpg\" alt=\"Chicken Parantha Quesadillix with yogurt\" title=\"Chicken Parantha Quesadillix with yogurt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26471\">\u003cbr>\n\u003cem>Chicken Parantha Quesadillix with yogurt\u003c/em>\u003c/p>\n\u003cp>Like any other restaurant, there’s no point in judging the food on the very first day of operation, but I’m glad to say all the items I ordered were completely consistent with the taste and quality of the food on any of their trucks, including the Chana Masala, a spicy stew of chickpeas and classic Indian spices, and the Chicken Parantha Quesadillix with yogurt on the side and that famous green sauce.\u003c/p>\n\u003cp>Curry Up Now’s over 4000 \u003ca href=\"https://www.facebook.com/curryupnow\">Facebook\u003c/a> and almost 6000 \u003ca href=\"http://twitter.com/#!/CurryUpNow\">Twitter\u003c/a> followers will surely be excited at the thought of grabbing a Kathi Roll whenever they want now. And with a stable location, new fans won’t have to have a Twitter account to find their food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=129+South+B+Street,+San+Mateo,+CA&aq=0&sll=37.598187,-122.250878&sspn=0.545121,1.260681&ie=UTF8&hq=&hnear=129+S+B+St,+San+Mateo,+California+94401&ll=37.567321,-122.323472&spn=0.008521,0.019698&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n129 South B Street\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n650-477-1001\u003cbr>\n\u003cstrong>Restaurant Hours:\u003c/strong> Tuesday-Sunday, 11am-10pm\u003cbr>\n\u003ca href=\"https://www.facebook.com/curryupnow\">Facebook.com/curryupnow\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/#!/CurryUpNow\">@curryupnow\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Danny Meyer Documentary: The Restaurateur",
"title": "Danny Meyer Documentary: The Restaurateur",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_danny_meyer-1.jpg\" alt=\"danny meyer and roger sherman\" title=\"danny meyer and roger sherman\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26016\">\u003cbr>\n\u003cem>Danny Meyer (left) and Roger Sherman (right)\u003c/em>\u003c/p>\n\u003cp>You know it's going to be a good day when it starts with a \u003ca href=\"http://lickmyspoon.com/nyeats/shack-stack-crack-shake-shack-ny/\">Shack Stack\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_03_shake-shack-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_03_shake-shack-1.jpg\" alt=\"shack stack at shake shack\" title=\"shack stack at shake shack\" width=\"373\" height=\"500\" class=\"alignnone size-full wp-image-26015\">\u003c/a>\u003cbr>\n\u003cem>Shack Stack (Shake Shack, NYC)\u003c/em>\u003c/p>\n\u003cp>With plans later that evening to attend a screening of the \u003ca href=\"http://www.ushgnyc.com/\">Danny Meyer\u003c/a> documentary, \u003ca href=\"http://www.florentinefilms.com/sherman/films/the-restauranteur/\">The Restaurateur\u003c/a>, followed by dinner at \u003ca href=\"http://www.themodernnyc.com/\">The Modern\u003c/a>…well, it was shaping up to be a full-fledged \u003cstrong>Danny Meyer Day\u003c/strong>. And I could not have been happier about it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_danny_meyer-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_danny_meyer-2.jpg\" alt=\"scallops at the modern\" title=\"scallops at the modern\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-26017\">\u003c/a>\u003cbr>\n\u003cem>Grilled Diver Scallops with roasted beets, swiss chard, and hazelnuts (The Modern, NYC)\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I've been a big fan of Meyer and his bevy of top notch restaurants for awhile now. As a fresh grad on the bottom of the corporate totem pole, while other pretty young things were shoe shopping, I added to my slush fund for dinner at \u003ca href=\"http://www.elevenmadisonpark.com/\">Eleven Madison Park\u003c/a>. When I discovered that my then-boyfriend-now-husband lived a few convenient blocks away from \u003ca href=\"http://www.bluesmoke.com/blue/index.html\">Blue Smoke\u003c/a> and their \u003cem>killer\u003c/em> mac & cheese, I knew it was a good omen. When I left New York for SF, I requested my friends bid me farewell at \u003ca href=\"http://www.shakeshack.com/\">Shake Shack\u003c/a> (still one of my ultimate happy places in life), with burgers and frozen custard shakes under the warm summer city night sky in Madison Square Park. \u003c/p>\n\u003cp>Later on, as my career has taken a turn into the food world, I've found renewed respect and admiration for the hospitality empire Danny Meyer has built. His book, \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/10/21/danny-meyer-at-the-commonwealth-club/\">Setting the Table\u003c/a>, is probably the closest thing to a business book I'll ever read. It delves into Meyer's business philosophy of \"enlightened hospitality\" and how it is the corner stone of every decision made, from staffing and training to building up the community surrounding a restaurant. Here's one of my favorite passages that has stuck with me: \u003c/p>\n\u003cblockquote>\u003cp>\"People duck as a natural reflex when something is hurled at them. Similarly, the excellence reflex is a natural reaction to fix something that isn't right, or to improve something that could be better. The \u003cstrong>excellence reflex\u003c/strong> is rooted in instinct and upbringing, and then constantly honed through awareness, caring, and practice. The overarching concern to do the right thing well is something we can't train for. Either it's there or it isn't. So we need to train how to hire for it.\"\u003c/p>\u003c/blockquote>\n\u003cp> -- Danny Meyer, \u003cem>Setting the Table\u003c/em> (pg. 142)\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Setting-Table-Transforming-Hospitality-Business/dp/0060742755\">Setting the Table\u003c/a> was written after Meyer had reached great success with eleven New York establishments under his belt. Filmed thirteen years ago, \u003cem>\u003cstrong>The Restaurateur\u003c/strong>\u003c/em> follows Meyer through a more uncertain time, documenting the whirlwind of simultaneously opening \u003cstrong>Eleven Madison Park\u003c/strong> and \u003cstrong>Tabla\u003c/strong> in 1998. The film is a blast from the past, seeing a Meyer as a young entrepreneur taking his first steps into the scary territory of expansion. The stress is palpable as deadlines fly by and the paint is literally still drying two hours before opening. The anticipation and little joys are captured moments like chef Kerry Heffernan meticulously measuring the height of the pots hanging over his burners (can't risk getting a concussion during service), or chef Floyd Cardoz creating what would later become a signature dish at Tabla. It's also a trip to see Tom Colicchio (then executive chef of \u003ca href=\"http://www.gramercytavern.com/\">Gramercy Tavern\u003c/a>) with hair.\u003c/p>\n\u003cp>Much has changed since the movie was made. Meyer has seen his first restaurant closing with \u003cstrong>Tabla\u003c/strong> shuttering in December 2010. Peruvian restaurateur \u003cstrong>Gastón Acurio\u003c/strong>, who opened \u003ca href=\"http://www.lamarcebicheria.com/web/index.php\">La Mar Cebicheria\u003c/a> on the Embarcadero, has plans to open a cevicheria in the space by August. Chef \u003cstrong>Floyd Cardoz\u003c/strong> will be keeping busy though as the chef of \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2011/03/08/north-end-grill-will-be-danny-meyers-downtown-restaurant/\">North End Grill\u003c/a>, Meyer's new restaurant in Battery Park City set to open towards the end of the year. You can also catch Cardoz on the next season of \u003cem>Top Chef Masters\u003c/em>. \u003cstrong>Eleven Madison Park\u003c/strong> still stands proudly with its four stars from \u003cem>The New York Times\u003c/em> under the leadership of chef \u003cstrong>Daniel Humm\u003c/strong>. \u003c/p>\n\u003cp>Meanwhile, Danny Meyer's \u003ca href=\"http://www.ushgnyc.com/\">Union Square Hospitality Group\u003c/a> continues to grow as we speak. \u003ca href=\"http://whitney.org/Visit/Cafe\">Untitled\u003c/a> recently opened at the Whitney, and the \u003ca href=\"http://www.shakeshack.com/\">Shake Shack\u003c/a> empire expands to DC (coming soon, Spring 2011), Westport, CT (Summer 2011), even the Middle East (Dubai just opened; Kuwait City coming in Summer 2011). There was a time when Meyer would only consider opening a new restaurant within walking distance of his existing restaurants. That rule has given away to one which allows him to continue promoting from within, creating growth opportunities for valued talent to keep rising within the company. Enlightened hospitality at its core. And great burgers for all. \u003c/p>\n\u003cp>\u003ca href=\"http://firstrunfeatures.com/restaurateurdvd.html\">The Restaurateur\u003c/a> is available on DVD and soon to be released on \u003ca href=\"http://www.netflix.com/Movie/The-Restaurateur/70169904?strkid=622772456_0_0&lnkctr=srchrd-sr&strackid=71e530f9d12e75aa_0_srl&trkid=222336\">Netflix\u003c/a>. \u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/13710775\" width=\"500\" height=\"375\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/13710775\">The RESTAURATEUR trailer\u003c/a> from \u003ca href=\"http://vimeo.com/user1880216\">Roger Sherman, Florentine Films\u003c/a>.\u003c/p>\n\n",
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"excerpt": "A look into \u003cem>The Restaurateur\u003c/em>, a documentary following Danny Meyer through the whirlwind dual openings of Eleven Madison Park and Tabla in 1998.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_danny_meyer-1.jpg\" alt=\"danny meyer and roger sherman\" title=\"danny meyer and roger sherman\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26016\">\u003cbr>\n\u003cem>Danny Meyer (left) and Roger Sherman (right)\u003c/em>\u003c/p>\n\u003cp>You know it's going to be a good day when it starts with a \u003ca href=\"http://lickmyspoon.com/nyeats/shack-stack-crack-shake-shack-ny/\">Shack Stack\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_03_shake-shack-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_03_shake-shack-1.jpg\" alt=\"shack stack at shake shack\" title=\"shack stack at shake shack\" width=\"373\" height=\"500\" class=\"alignnone size-full wp-image-26015\">\u003c/a>\u003cbr>\n\u003cem>Shack Stack (Shake Shack, NYC)\u003c/em>\u003c/p>\n\u003cp>With plans later that evening to attend a screening of the \u003ca href=\"http://www.ushgnyc.com/\">Danny Meyer\u003c/a> documentary, \u003ca href=\"http://www.florentinefilms.com/sherman/films/the-restauranteur/\">The Restaurateur\u003c/a>, followed by dinner at \u003ca href=\"http://www.themodernnyc.com/\">The Modern\u003c/a>…well, it was shaping up to be a full-fledged \u003cstrong>Danny Meyer Day\u003c/strong>. And I could not have been happier about it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_danny_meyer-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_danny_meyer-2.jpg\" alt=\"scallops at the modern\" title=\"scallops at the modern\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-26017\">\u003c/a>\u003cbr>\n\u003cem>Grilled Diver Scallops with roasted beets, swiss chard, and hazelnuts (The Modern, NYC)\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I've been a big fan of Meyer and his bevy of top notch restaurants for awhile now. As a fresh grad on the bottom of the corporate totem pole, while other pretty young things were shoe shopping, I added to my slush fund for dinner at \u003ca href=\"http://www.elevenmadisonpark.com/\">Eleven Madison Park\u003c/a>. When I discovered that my then-boyfriend-now-husband lived a few convenient blocks away from \u003ca href=\"http://www.bluesmoke.com/blue/index.html\">Blue Smoke\u003c/a> and their \u003cem>killer\u003c/em> mac & cheese, I knew it was a good omen. When I left New York for SF, I requested my friends bid me farewell at \u003ca href=\"http://www.shakeshack.com/\">Shake Shack\u003c/a> (still one of my ultimate happy places in life), with burgers and frozen custard shakes under the warm summer city night sky in Madison Square Park. \u003c/p>\n\u003cp>Later on, as my career has taken a turn into the food world, I've found renewed respect and admiration for the hospitality empire Danny Meyer has built. His book, \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/10/21/danny-meyer-at-the-commonwealth-club/\">Setting the Table\u003c/a>, is probably the closest thing to a business book I'll ever read. It delves into Meyer's business philosophy of \"enlightened hospitality\" and how it is the corner stone of every decision made, from staffing and training to building up the community surrounding a restaurant. Here's one of my favorite passages that has stuck with me: \u003c/p>\n\u003cblockquote>\u003cp>\"People duck as a natural reflex when something is hurled at them. Similarly, the excellence reflex is a natural reaction to fix something that isn't right, or to improve something that could be better. The \u003cstrong>excellence reflex\u003c/strong> is rooted in instinct and upbringing, and then constantly honed through awareness, caring, and practice. The overarching concern to do the right thing well is something we can't train for. Either it's there or it isn't. So we need to train how to hire for it.\"\u003c/p>\u003c/blockquote>\n\u003cp> -- Danny Meyer, \u003cem>Setting the Table\u003c/em> (pg. 142)\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Setting-Table-Transforming-Hospitality-Business/dp/0060742755\">Setting the Table\u003c/a> was written after Meyer had reached great success with eleven New York establishments under his belt. Filmed thirteen years ago, \u003cem>\u003cstrong>The Restaurateur\u003c/strong>\u003c/em> follows Meyer through a more uncertain time, documenting the whirlwind of simultaneously opening \u003cstrong>Eleven Madison Park\u003c/strong> and \u003cstrong>Tabla\u003c/strong> in 1998. The film is a blast from the past, seeing a Meyer as a young entrepreneur taking his first steps into the scary territory of expansion. The stress is palpable as deadlines fly by and the paint is literally still drying two hours before opening. The anticipation and little joys are captured moments like chef Kerry Heffernan meticulously measuring the height of the pots hanging over his burners (can't risk getting a concussion during service), or chef Floyd Cardoz creating what would later become a signature dish at Tabla. It's also a trip to see Tom Colicchio (then executive chef of \u003ca href=\"http://www.gramercytavern.com/\">Gramercy Tavern\u003c/a>) with hair.\u003c/p>\n\u003cp>Much has changed since the movie was made. Meyer has seen his first restaurant closing with \u003cstrong>Tabla\u003c/strong> shuttering in December 2010. Peruvian restaurateur \u003cstrong>Gastón Acurio\u003c/strong>, who opened \u003ca href=\"http://www.lamarcebicheria.com/web/index.php\">La Mar Cebicheria\u003c/a> on the Embarcadero, has plans to open a cevicheria in the space by August. Chef \u003cstrong>Floyd Cardoz\u003c/strong> will be keeping busy though as the chef of \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2011/03/08/north-end-grill-will-be-danny-meyers-downtown-restaurant/\">North End Grill\u003c/a>, Meyer's new restaurant in Battery Park City set to open towards the end of the year. You can also catch Cardoz on the next season of \u003cem>Top Chef Masters\u003c/em>. \u003cstrong>Eleven Madison Park\u003c/strong> still stands proudly with its four stars from \u003cem>The New York Times\u003c/em> under the leadership of chef \u003cstrong>Daniel Humm\u003c/strong>. \u003c/p>\n\u003cp>Meanwhile, Danny Meyer's \u003ca href=\"http://www.ushgnyc.com/\">Union Square Hospitality Group\u003c/a> continues to grow as we speak. \u003ca href=\"http://whitney.org/Visit/Cafe\">Untitled\u003c/a> recently opened at the Whitney, and the \u003ca href=\"http://www.shakeshack.com/\">Shake Shack\u003c/a> empire expands to DC (coming soon, Spring 2011), Westport, CT (Summer 2011), even the Middle East (Dubai just opened; Kuwait City coming in Summer 2011). There was a time when Meyer would only consider opening a new restaurant within walking distance of his existing restaurants. That rule has given away to one which allows him to continue promoting from within, creating growth opportunities for valued talent to keep rising within the company. Enlightened hospitality at its core. And great burgers for all. \u003c/p>\n\u003cp>\u003ca href=\"http://firstrunfeatures.com/restaurateurdvd.html\">The Restaurateur\u003c/a> is available on DVD and soon to be released on \u003ca href=\"http://www.netflix.com/Movie/The-Restaurateur/70169904?strkid=622772456_0_0&lnkctr=srchrd-sr&strackid=71e530f9d12e75aa_0_srl&trkid=222336\">Netflix\u003c/a>. \u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/13710775\" width=\"500\" height=\"375\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/13710775\">The RESTAURATEUR trailer\u003c/a> from \u003ca href=\"http://vimeo.com/user1880216\">Roger Sherman, Florentine Films\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pizza and Pasta Rule at Osteria Coppa",
"title": "Pizza and Pasta Rule at Osteria Coppa",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/osteria-coppa-interior.jpg\" alt=\"Osteria Coppa interior\" title=\"Osteria Coppa interior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25692\">\u003cbr>\n\u003cem>Osteria Coppa bar interior\u003c/em>\u003c/p>\n\u003cp>Perfectly acceptable pasta and mediocre slices of pizza are easy to find. If you haven't had a decent interpretation of either in a while, you can easily forget what a great version tastes like. \u003c/p>\n\u003cp>Let's just say I've now been reminded.\u003c/p>\n\u003cp>\u003ca href=\"http://osteriacoppa.com/\">Osteria Coppa\u003c/a> in San Mateo is owned by the folks who run \u003ca href=\"http://www.samschowderhouse.com/\">Sam's Chowder House\u003c/a> in Half Moon Bay; a Peninsula institution. Executive Chef Chanan Kamen takes pride in his handmade pastas and hand-stretched pizzas, and it shows. His resume includes Michelin-starred Quince and Jardinere in San Francisco, and Picholine and Tabla in New York City.\u003c/p>\n\u003cp>Osteria Coppa is a farm-to-table restaurant, meaning they use organic, locally sourced, artisanal ingredients. They cure their salumi in-house, fire up hand-made pizzas in their stone ovens, and artfully make their own pastas.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I paid two visits to the restaurant and each time focused solely on the pizzas and pastas. The pastas in particular have gotten rave reviews in the \u003ca href=\"http://articles.sfgate.com/2010-12-16/entertainment/25193914_1_pasta-osteria-coppa-chanan-kamen\">San Francisco Chronicle\u003c/a>, the \u003ca href=\"http://www.mercurynews.com/restaurants/ci_16734369?nclick_check=1\">San Jose Mercury News\u003c/a> and \u003ca href=\"http://www.sfexaminer.com/entertainment/food-and-wine/2011/03/osteria-coppa-makes-pasta-simply-die\">The San Francisco Examiner\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pizza500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pizza500.jpg\" alt=\"Braised Radicchio, Panchetta and Aged Balsamico Pizza\" title=\"Braised Radicchio, Panchetta and Aged Balsamico Pizza\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25695\">\u003c/a>\u003cbr>\n\u003cem>Braised Radicchio, Panchetta and Aged Balsamico Pizza\u003c/em>\u003c/p>\n\u003cp>I tried both the house-made sausage, speck and crimini mushroom pizza, as well as the pancetta, braised radicchio and aged balsamico. Both thin-crust, Neapolitan-style pies were fantastic for this simple reason: the fresh, creative topping combinations worked perfectly on an exceptional crust.\u003c/p>\n\u003cp>The flavors on both pizzas were well conceived, but I was particularly impressed with the pancetta, braised radicchio and aged balsamico pie. It was one of the best pizzas I have had in a while. I fell in love with the wonderfully tangy sweetness of the balsamico. It made me wonder why I hadn't tasted balsamic vinegar on a pizza before! It was the perfect match for the meaty, fatty goodness of the pancetta bits. And the radicchio was an edgier stand-in for the typical red onions.\u003c/p>\n\u003cp>My dining companion at one point declared, \"Even the crust is great on this pizza!\" The crust was perfectly crisp and charred on the bottom, pillowy soft and sweet on the inside. If you order just one pie while you're there, this is the one.\u003c/p>\n\u003cp>As far as Osteria Coppa's pastas go, the San Jose Mercury News has called them \"\u003ca href=\"http://www.mercurynews.com/restaurants/ci_16734369?nclick_check=1\">exquisite\u003c/a>,\" and even named the Tagliatelle Bolognese one of the \u003ca href=\"http://www.osteriacoppa.com/component/content/article/86-san-jose-mercury-news-review-10-best-dishes.html\">Top Ten Dishes of 2010\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pasta500.jpg\" alt=\"Tagliatelle Bolognese\" title=\"Tagliatelle Bolognese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25693\">\u003cbr>\n\u003cem>Tagliatelle Bolognese\u003c/em>\u003c/p>\n\u003cp>There are plenty of places that make their own pastas, but they either make the mistake of overcooking it so that it becomes mushy (fresh pasta should take no longer than a few minutes to cook), or the flavor is way too doughy and floury, without enough focus on fresh, quality ingredients.\u003c/p>\n\u003cp>There's no risk of either here. Preparation, ingredients and technique all have equal importance. The Fettuccine Marinara with cauliflower and broccoli rabe was perfectly al dente, and the noodles were delicious with a wonderful eggy, almost buttery flavor. The freshness of the vegetables was obvious and actually made the dish seem light.\u003c/p>\n\u003cp>But I can confirm that the recent attention on the Tagliatelle Bolognese is well warranted. The dish was nothing short of fabulous with its smooth, rich pork and deliciously creamy sauce. And once again, the noodles themselves were the star in both texture and taste. But for all the richness of this dish, it never seemed overly heavy.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/bloodorange-lemonade300.jpg\" alt=\"Blood Orange Lemonade\" title=\"Blood Orange Lemonade\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-25696\">\u003cbr>\n\u003cem>Blood Orange Lemonade\u003c/em>\u003c/p>\n\u003cp>Aside from the pizzas and pastas, the house-made blood orange lemonade is more proof of the inventive items on the menu. It's a fun twist on the typical lemonade and it shows how the restaurant takes advantage of having access to a wealth of fruits and vegetables. They use unconventional ingredients and combine them in a way that makes you feel like every item is fully realized.\u003c/p>\n\u003cp>Service is casual but professional. There's no pretentiousness from the staff, and families are welcome. In the Bay Area, that's a welcome change for a restaurant of this caliber. They've done a successful job creating a warm, sophisticated yet relaxed atmosphere. Chef Kaman was an expert pasta maker while at Quince, and the peninsula is lucky he's decided to bring his four-star talents to suburbia.\u003c/p>\n\u003cp>\u003ca href=\"http://osteriacoppa.com/\">Osteria Coppa\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Osteria+Coppa,+South+B+Street,+San+Mateo,+CA&aq=1&sll=37.0625,-95.677068&sspn=57.815136,63.457031&ie=UTF8&hq=Osteria+Coppa,+South+B+Street,&hnear=Osteria+Coppa,+139+S+B+St,+San+Mateo,+California+94401&ll=37.567644,-122.323408&spn=0.05565,0.06197&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n139 South B Street\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 650-579-6021\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Lunch 11:30-2:30, Mon-Fri (closed for lunch on weekends)\u003cbr>\nDinner 5:30-9:30pm Mon-Thurs, 5-10pm Fri-Sat, and 5-9 Sun\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/OsteriaCoppa\">Osteria Coppa\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/osteriacoppa/\">@osteriacoppa\u003c/a>\u003c/p>\n\n",
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"excerpt": "Osteria Coppa in San Mateo is owned by the folks who run Sam's Chowder House in Half Moon Bay; a Peninsula institution. Executive Chef Chanan Kamen takes pride in his handmade pastas and hand-stretched pizzas, and it shows. His resume includes Michelin-starred Quince and Jardinere in San Francisco, and Picholine and Tabla in New York City.",
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"description": "Osteria Coppa in San Mateo is owned by the folks who run Sam's Chowder House in Half Moon Bay; a Peninsula institution. Executive Chef Chanan Kamen takes pride in his handmade pastas and hand-stretched pizzas, and it shows. His resume includes Michelin-starred Quince and Jardinere in San Francisco, and Picholine and Tabla in New York City.",
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"headline": "Pizza and Pasta Rule at Osteria Coppa",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/osteria-coppa-interior.jpg\" alt=\"Osteria Coppa interior\" title=\"Osteria Coppa interior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25692\">\u003cbr>\n\u003cem>Osteria Coppa bar interior\u003c/em>\u003c/p>\n\u003cp>Perfectly acceptable pasta and mediocre slices of pizza are easy to find. If you haven't had a decent interpretation of either in a while, you can easily forget what a great version tastes like. \u003c/p>\n\u003cp>Let's just say I've now been reminded.\u003c/p>\n\u003cp>\u003ca href=\"http://osteriacoppa.com/\">Osteria Coppa\u003c/a> in San Mateo is owned by the folks who run \u003ca href=\"http://www.samschowderhouse.com/\">Sam's Chowder House\u003c/a> in Half Moon Bay; a Peninsula institution. Executive Chef Chanan Kamen takes pride in his handmade pastas and hand-stretched pizzas, and it shows. His resume includes Michelin-starred Quince and Jardinere in San Francisco, and Picholine and Tabla in New York City.\u003c/p>\n\u003cp>Osteria Coppa is a farm-to-table restaurant, meaning they use organic, locally sourced, artisanal ingredients. They cure their salumi in-house, fire up hand-made pizzas in their stone ovens, and artfully make their own pastas.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I paid two visits to the restaurant and each time focused solely on the pizzas and pastas. The pastas in particular have gotten rave reviews in the \u003ca href=\"http://articles.sfgate.com/2010-12-16/entertainment/25193914_1_pasta-osteria-coppa-chanan-kamen\">San Francisco Chronicle\u003c/a>, the \u003ca href=\"http://www.mercurynews.com/restaurants/ci_16734369?nclick_check=1\">San Jose Mercury News\u003c/a> and \u003ca href=\"http://www.sfexaminer.com/entertainment/food-and-wine/2011/03/osteria-coppa-makes-pasta-simply-die\">The San Francisco Examiner\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pizza500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pizza500.jpg\" alt=\"Braised Radicchio, Panchetta and Aged Balsamico Pizza\" title=\"Braised Radicchio, Panchetta and Aged Balsamico Pizza\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25695\">\u003c/a>\u003cbr>\n\u003cem>Braised Radicchio, Panchetta and Aged Balsamico Pizza\u003c/em>\u003c/p>\n\u003cp>I tried both the house-made sausage, speck and crimini mushroom pizza, as well as the pancetta, braised radicchio and aged balsamico. Both thin-crust, Neapolitan-style pies were fantastic for this simple reason: the fresh, creative topping combinations worked perfectly on an exceptional crust.\u003c/p>\n\u003cp>The flavors on both pizzas were well conceived, but I was particularly impressed with the pancetta, braised radicchio and aged balsamico pie. It was one of the best pizzas I have had in a while. I fell in love with the wonderfully tangy sweetness of the balsamico. It made me wonder why I hadn't tasted balsamic vinegar on a pizza before! It was the perfect match for the meaty, fatty goodness of the pancetta bits. And the radicchio was an edgier stand-in for the typical red onions.\u003c/p>\n\u003cp>My dining companion at one point declared, \"Even the crust is great on this pizza!\" The crust was perfectly crisp and charred on the bottom, pillowy soft and sweet on the inside. If you order just one pie while you're there, this is the one.\u003c/p>\n\u003cp>As far as Osteria Coppa's pastas go, the San Jose Mercury News has called them \"\u003ca href=\"http://www.mercurynews.com/restaurants/ci_16734369?nclick_check=1\">exquisite\u003c/a>,\" and even named the Tagliatelle Bolognese one of the \u003ca href=\"http://www.osteriacoppa.com/component/content/article/86-san-jose-mercury-news-review-10-best-dishes.html\">Top Ten Dishes of 2010\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pasta500.jpg\" alt=\"Tagliatelle Bolognese\" title=\"Tagliatelle Bolognese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25693\">\u003cbr>\n\u003cem>Tagliatelle Bolognese\u003c/em>\u003c/p>\n\u003cp>There are plenty of places that make their own pastas, but they either make the mistake of overcooking it so that it becomes mushy (fresh pasta should take no longer than a few minutes to cook), or the flavor is way too doughy and floury, without enough focus on fresh, quality ingredients.\u003c/p>\n\u003cp>There's no risk of either here. Preparation, ingredients and technique all have equal importance. The Fettuccine Marinara with cauliflower and broccoli rabe was perfectly al dente, and the noodles were delicious with a wonderful eggy, almost buttery flavor. The freshness of the vegetables was obvious and actually made the dish seem light.\u003c/p>\n\u003cp>But I can confirm that the recent attention on the Tagliatelle Bolognese is well warranted. The dish was nothing short of fabulous with its smooth, rich pork and deliciously creamy sauce. And once again, the noodles themselves were the star in both texture and taste. But for all the richness of this dish, it never seemed overly heavy.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/bloodorange-lemonade300.jpg\" alt=\"Blood Orange Lemonade\" title=\"Blood Orange Lemonade\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-25696\">\u003cbr>\n\u003cem>Blood Orange Lemonade\u003c/em>\u003c/p>\n\u003cp>Aside from the pizzas and pastas, the house-made blood orange lemonade is more proof of the inventive items on the menu. It's a fun twist on the typical lemonade and it shows how the restaurant takes advantage of having access to a wealth of fruits and vegetables. They use unconventional ingredients and combine them in a way that makes you feel like every item is fully realized.\u003c/p>\n\u003cp>Service is casual but professional. There's no pretentiousness from the staff, and families are welcome. In the Bay Area, that's a welcome change for a restaurant of this caliber. They've done a successful job creating a warm, sophisticated yet relaxed atmosphere. Chef Kaman was an expert pasta maker while at Quince, and the peninsula is lucky he's decided to bring his four-star talents to suburbia.\u003c/p>\n\u003cp>\u003ca href=\"http://osteriacoppa.com/\">Osteria Coppa\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Osteria+Coppa,+South+B+Street,+San+Mateo,+CA&aq=1&sll=37.0625,-95.677068&sspn=57.815136,63.457031&ie=UTF8&hq=Osteria+Coppa,+South+B+Street,&hnear=Osteria+Coppa,+139+S+B+St,+San+Mateo,+California+94401&ll=37.567644,-122.323408&spn=0.05565,0.06197&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n139 South B Street\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 650-579-6021\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Lunch 11:30-2:30, Mon-Fri (closed for lunch on weekends)\u003cbr>\nDinner 5:30-9:30pm Mon-Thurs, 5-10pm Fri-Sat, and 5-9 Sun\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/OsteriaCoppa\">Osteria Coppa\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/osteriacoppa/\">@osteriacoppa\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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