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"disqusTitle": "Wise Sons Pop-Up Deli",
"title": "Wise Sons Pop-Up Deli",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_25581\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/ollies-bialy-wisesonsdeli300.jpg\" alt=\"Ollies Bialy\" title=\"Ollies Bialy\" width=\"300\" height=\"225\" class=\"size-full wp-image-25581\">\u003cfigcaption class=\"wp-caption-text\">Ollie's Bialy\u003c/figcaption>\u003c/figure>\n\u003cp>Bring me your bialys, your chocolate babkas, your lox, capers, and schmears yearning to be free! It's a cliche, perhaps, to kvetch about the Bay Area's lack of decent Jewish deli food, when we can find just about everything else here from Burmese tea salad to Himalayan momos. But try telling that to a nostalgic deli-lover. An empanada is not a knish; a wonton is not a kreplach; a morning bun, however glorious, is not a slice of babka. \u003c/p>\n\u003cp>Yes, there are pockets here and there: \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/21/who-owns-the-deli/\">Saul's\u003c/a> in Berkeley, of course, and \u003ca href=\"http://www.millersdelisf.com\">Miller's East Coast Deli\u003c/a> on Polk Street in SF, a few halfway-decent bagel shops, the Russian grocery stores and bakeries on Clement Street that stock sour pickles, rye bread, farmer cheese and stuffed cabbage. But where to bask in the kibbitzing atmosphere of Manhattan's \u003ca href=\"http://www.barneygreengrass.com\">Barney Greengrass\u003c/a> on a Saturday morning, where platters of salami-and-eggs or whitefish salad are smacked down on Formica tables? Where can we inhale a perfume like the heady aroma inside \u003ca href=\"http://www.russanddaughters.com\">Russ and Daughters\u003c/a> on a Friday afternoon, equal parts smoked fish and buttery-cinnamony rugalach, with a hint of onion bagel? \u003c/p>\n\u003cp>But the Bay Area is a land more attuned to kale and lardo than chicken liver and schmaltz. Then again, if every other ethnic cuisine, no matter how obscure, can find its niche, why not this one? So far, the success of \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons Deli\u003c/a>, Evan Bloom's and Leo Beckerman's 10-week-old pop-up restaurant, bodes well for saving the deli. Started as a popular offering at \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>, Beckerman and Bloom are now setting up shop at Jackie's Cafe on every Saturday morning from 9am to 2pm, turning the marble-tabled Valencia Street spot into their own version of \u003ca href=\"http://www.langersdeli.com\">Langer's\u003c/a>. \u003c/p>\n\u003cp>The menu is short, a mixture of specials (mushroom-and-barley soup, corned-beef knishes) and staples (schmaltz on rye, housemade corned beef and pastrami sandwiches). No egg creams or Cel-Ray tonic, just Bolyan's sodas, De La Paz coffee and Mexican Cokes. Neither Wise Son has a restaurant background (Bloom has a degree in architecture; Beckerman worked in public health) but they're learning fast. Beckerman takes the orders while Bloom and his small crew slices pastrami and assembles sandwiches in a plugged-in, makeshift semi-kitchen where a bucket of potato salad jostles against a bin of bialys near a couple of Reubens toasting on a jerry-rigged griddle. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's not an ideal set-up (says Bloom dryly, \"I'd like to be able to boil water\") but somehow, everything comes out delicious: thick-cut, lavishly fatty corned beef and pastrami sandwiches on springy, caraway-flecked sour rye bread, buttressed with heaps of fresh and crunchy coleslaw and sour pickles; a yeasty-chewy toasted bialy slathered with caper cream cheese and red onions, piled lavishly with \u003ca href=\"http://www.acmesmokedfish.com\">Acme\u003c/a> smoked salmon from the Polish neighborhood of Greenpoint in Brooklyn; plates of sunny yellow noodle kugel and hunks of babka densely ribboned with chocolate and caramel. They're working hard to rehabilitate schmaltz (chicken fat); after all, why should lardo and duck fat get all the foodie love? Already, regulars are asking to have their Reubens griddled in schmaltz. \"We're like In-N-Out! It's our \u003ca href=\"http://www.in-n-out.com/secretmenu.asp\">animal style\u003c/a>,\" they laugh. \u003c/p>\n\u003cp>All the prep work--baking the breads, brining and smoking the meats, making the kugels, and more--is done in the community kitchens at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. Working there, they share the kitchens with an international mix of small-scale entrepreneurs, many of them women from Central and South America. It makes them think of all kinds of Mission-ready mash-ups--why not a corned beef pupusa? Or a dulce de leche hamantashen? A kale knish? How about a meatless Reuben stuffed with smoked shiitake mushrooms? (These last two have already been adopted on the menu, with great success.)\u003c/p>\n\u003cp>\"I'd say the majority of our clientele isn't Jewish,\" says Bloom, and doing a quick one-over of the room on a recent Saturday morning, I'd agree with him; the mix is a resolutely urban one, united in a love for corned beef. Beckerman and Bloom have plans to get bigger and better. \"We'd like to be open more than just on Shabbas,\" jokes Beckerman, although they're certainly positioned to scoop up the after-services crowd from nearby \u003ca href=\"http://www.shaarzahav.org\">Congregation Sha'ar Zahav\u003c/a>. They've been pounding the pavement looking for a permanent location in the Mission for the past six months, and will be hosting a Passover Seder dinner at \u003ca href=\"http://www.coffeebar-usa.com\">Coffee Bar\u003c/a> on Tuesday, April 19th. They've also got a full Passover catering menu in place for April 18th and 19th, the first two nights of Passover. Let all who are hungry, come and eat brisket. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wisesonsdeli.com/\">Wise Sons Deli\u003c/a>, 105 Valencia at McCoppin Sts, SF. Saturday, 9am-2pm. Cash only. Phone: 415 787-DELI.\u003cbr>\nTwitter: \u003ca href=\"http://www.wisesonsdeli.com/\">@WiseSonsDeli\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_25581\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/ollies-bialy-wisesonsdeli300.jpg\" alt=\"Ollies Bialy\" title=\"Ollies Bialy\" width=\"300\" height=\"225\" class=\"size-full wp-image-25581\">\u003cfigcaption class=\"wp-caption-text\">Ollie's Bialy\u003c/figcaption>\u003c/figure>\n\u003cp>Bring me your bialys, your chocolate babkas, your lox, capers, and schmears yearning to be free! It's a cliche, perhaps, to kvetch about the Bay Area's lack of decent Jewish deli food, when we can find just about everything else here from Burmese tea salad to Himalayan momos. But try telling that to a nostalgic deli-lover. An empanada is not a knish; a wonton is not a kreplach; a morning bun, however glorious, is not a slice of babka. \u003c/p>\n\u003cp>Yes, there are pockets here and there: \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/21/who-owns-the-deli/\">Saul's\u003c/a> in Berkeley, of course, and \u003ca href=\"http://www.millersdelisf.com\">Miller's East Coast Deli\u003c/a> on Polk Street in SF, a few halfway-decent bagel shops, the Russian grocery stores and bakeries on Clement Street that stock sour pickles, rye bread, farmer cheese and stuffed cabbage. But where to bask in the kibbitzing atmosphere of Manhattan's \u003ca href=\"http://www.barneygreengrass.com\">Barney Greengrass\u003c/a> on a Saturday morning, where platters of salami-and-eggs or whitefish salad are smacked down on Formica tables? Where can we inhale a perfume like the heady aroma inside \u003ca href=\"http://www.russanddaughters.com\">Russ and Daughters\u003c/a> on a Friday afternoon, equal parts smoked fish and buttery-cinnamony rugalach, with a hint of onion bagel? \u003c/p>\n\u003cp>But the Bay Area is a land more attuned to kale and lardo than chicken liver and schmaltz. Then again, if every other ethnic cuisine, no matter how obscure, can find its niche, why not this one? So far, the success of \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons Deli\u003c/a>, Evan Bloom's and Leo Beckerman's 10-week-old pop-up restaurant, bodes well for saving the deli. Started as a popular offering at \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>, Beckerman and Bloom are now setting up shop at Jackie's Cafe on every Saturday morning from 9am to 2pm, turning the marble-tabled Valencia Street spot into their own version of \u003ca href=\"http://www.langersdeli.com\">Langer's\u003c/a>. \u003c/p>\n\u003cp>The menu is short, a mixture of specials (mushroom-and-barley soup, corned-beef knishes) and staples (schmaltz on rye, housemade corned beef and pastrami sandwiches). No egg creams or Cel-Ray tonic, just Bolyan's sodas, De La Paz coffee and Mexican Cokes. Neither Wise Son has a restaurant background (Bloom has a degree in architecture; Beckerman worked in public health) but they're learning fast. Beckerman takes the orders while Bloom and his small crew slices pastrami and assembles sandwiches in a plugged-in, makeshift semi-kitchen where a bucket of potato salad jostles against a bin of bialys near a couple of Reubens toasting on a jerry-rigged griddle. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's not an ideal set-up (says Bloom dryly, \"I'd like to be able to boil water\") but somehow, everything comes out delicious: thick-cut, lavishly fatty corned beef and pastrami sandwiches on springy, caraway-flecked sour rye bread, buttressed with heaps of fresh and crunchy coleslaw and sour pickles; a yeasty-chewy toasted bialy slathered with caper cream cheese and red onions, piled lavishly with \u003ca href=\"http://www.acmesmokedfish.com\">Acme\u003c/a> smoked salmon from the Polish neighborhood of Greenpoint in Brooklyn; plates of sunny yellow noodle kugel and hunks of babka densely ribboned with chocolate and caramel. They're working hard to rehabilitate schmaltz (chicken fat); after all, why should lardo and duck fat get all the foodie love? Already, regulars are asking to have their Reubens griddled in schmaltz. \"We're like In-N-Out! It's our \u003ca href=\"http://www.in-n-out.com/secretmenu.asp\">animal style\u003c/a>,\" they laugh. \u003c/p>\n\u003cp>All the prep work--baking the breads, brining and smoking the meats, making the kugels, and more--is done in the community kitchens at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. Working there, they share the kitchens with an international mix of small-scale entrepreneurs, many of them women from Central and South America. It makes them think of all kinds of Mission-ready mash-ups--why not a corned beef pupusa? Or a dulce de leche hamantashen? A kale knish? How about a meatless Reuben stuffed with smoked shiitake mushrooms? (These last two have already been adopted on the menu, with great success.)\u003c/p>\n\u003cp>\"I'd say the majority of our clientele isn't Jewish,\" says Bloom, and doing a quick one-over of the room on a recent Saturday morning, I'd agree with him; the mix is a resolutely urban one, united in a love for corned beef. Beckerman and Bloom have plans to get bigger and better. \"We'd like to be open more than just on Shabbas,\" jokes Beckerman, although they're certainly positioned to scoop up the after-services crowd from nearby \u003ca href=\"http://www.shaarzahav.org\">Congregation Sha'ar Zahav\u003c/a>. They've been pounding the pavement looking for a permanent location in the Mission for the past six months, and will be hosting a Passover Seder dinner at \u003ca href=\"http://www.coffeebar-usa.com\">Coffee Bar\u003c/a> on Tuesday, April 19th. They've also got a full Passover catering menu in place for April 18th and 19th, the first two nights of Passover. Let all who are hungry, come and eat brisket. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wisesonsdeli.com/\">Wise Sons Deli\u003c/a>, 105 Valencia at McCoppin Sts, SF. Saturday, 9am-2pm. Cash only. Phone: 415 787-DELI.\u003cbr>\nTwitter: \u003ca href=\"http://www.wisesonsdeli.com/\">@WiseSonsDeli\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Secrets of Fifth Floor Chef David Bazirgan",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/david-bazirgan1.jpg\" alt=\"Chef David Bazirgan. Photo by Meigan Canfield\" title=\"Chef David Bazirgan. Photo by Meigan Canfield\" width=\"500\" height=\"336\" class=\"alignnone size-full wp-image-25481\">\u003cbr>\n\u003cem>Chef David Bazirgan. Photo: Meigan Canfield\u003c/em> \u003c/p>\n\u003cp>Don’t let David Bazirgan’s “\u003ca href=\"http://eater.com/archives/2011/02/18/eaters-hottest-chef-in-america-sfs-david-bazirgan.php\">America’s Hottest Chef\u003c/a>” crown--from Eater readers--keep you from noticing his considerable kitchen prowess (and \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/02/18/favorite-dishes-tongue-at-one-market-uni-flan-at-fifth-floor/\">uni flan\u003c/a>) as Executive Chef at Fifth Floor Restaurant in San Francisco. The Massachusetts native trained at the Cambridge School of Culinary Arts. As a young chef, he spent line cook time at Olives Restaurant (helmed by \u003ca href=\"http://www.toddenglish.com/\">Todd English\u003c/a>, who has his own history of being considered a hot chef) as well as Boston’s \u003ca href=\"http://www.no9park.com/\">Number 9\u003c/a>, a James Beard awarded restaurant headed up by Bazirgan’s mentor, Barbara Lynch. \u003c/p>\n\u003cp>In 2005, Bazirgan won a \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2005/sf/html/fois_gras_d_bazirgan.shtml\">StarChefs' Rising Star\u003c/a> as \u003ca href=\"http://www.yelp.com/biz/baraka-san-francisco\">Baraka’s\u003c/a> (in Potrero Hill) Chef. Bazirgan worked in the Bay Area at Elisabeth Daniel in 2003 before working with restaurateur Jocelyn Bulow at Baraka, where he turned out food that showed proper French technique, with Moroccan and Spanish influences. The San Francisco Chronicle gave Baraka three stars in 2005, and “Baz” nailed the publication’s \u003ca href=\"http://articles.sfgate.com/2005-01-30/living/17356950_1_restaurant-france-braised\">Rising Star Chef Award\u003c/a> the same year. In 2008, Bazirgan plied his culinary craft with Provencal touches at \u003ca href=\"http://www.chezpaparesto.com/\">Chez Papa Resto\u003c/a> (at Mint Plaza), which was awarded three stars by the San Francisco Chronicle. The newlywed chef lives with his wife Michele in Potrero Hill; the two have been together for over six years. Bazirgan said that because he’s been in San Francisco for over eight years, “it feels like home now.” \u003c/p>\n\u003cp>\u003cstrong>Where do you like to shop for food?\u003c/strong>\u003cbr>\n I love getting into the different ethnic neighborhoods and shopping there. I like seeing the different fresh produce, spices, and ingredients. I love going to \u003ca href=\"http://www.nijiya.com/\">Nijiya market\u003c/a> in Japantown, \u003ca href=\"http://www.yelp.com/biz/new-luen-sing-fish-market-san-francisco\">Luen Sing\u003c/a> fish market in Chinatown and the \u003ca href=\"http://www.yelp.com/biz/mission-market-meat-department-san-francisco#query:mission%20meat%20market\">Mission Meat Market\u003c/a> in The Mission. \u003c/p>\n\u003cp>\u003cstrong>Favorite food & drink spots?\u003c/strong>\u003cbr>\nI really love going to \u003ca href=\"http://serpentinesf.com/\">Serpentine\u003c/a> for brunch—the chicken fried steak and eggs is great, and it’s in my neighborhood. I also really love the food and cocktail program at \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> and am frequently there on a night off.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Favorite Mom & Pop joints? \u003c/strong>\u003cbr>\nI’m a big \u003ca href=\"http://www.emmysspaghettishack.com/\">Emmy’s Spaghetti Shack\u003c/a> fan—nothing quite like that place! \u003ca href=\"http://www.trulymedsf.com/\">Truly Mediterranean\u003c/a> on 16th and Valencia is also a favorite spot—their lamb shawerma is so good! \u003c/p>\n\u003cp>\u003cstrong>Where do you go for date night?\u003c/strong>\u003cbr>\nMichele and I usually are busy checking out the newest spot, or visiting our friends’ restaurants: Aziza, \u003ca href=\"http://www.unapizza.com/\">Una Pizza Napolatena\u003c/a> and \u003ca href=\"http://umisf.com/\">Umi Sushi\u003c/a> in Potrero Hill. \u003c/p>\n\u003cp>\u003cstrong>Guiltiest local food pleasure?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.roliroti.com/\">RoliRoti!\u003c/a> Nothing beats that porchetta sandwich—which is often my breakfast on market days.\u003c/p>\n\u003cp>\u003cstrong>Any news on projects we should know about?\u003c/strong>\u003cbr>\nNope! Just adjusting and staying busy at the Fifth Floor!\u003c/p>\n\u003cp>\u003cem>While he adjusts to the new(ish) restaurant gig, readers can now plot where to spot this chef who happens to hold a title that includes the word “hot.”\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/david-bazirgan2.jpg\" alt=\"Chef David Bazirgan. Photo by Meigan Canfield\" title=\"Chef David Bazirgan. Photo by Meigan Canfield\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25483\">\u003cbr>\n\u003cem>Chef David Bazirgan. Photo: Meigan Canfield\u003c/em> \u003c/p>\n\n",
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"excerpt": "Don’t let David Bazirgan’s “America’s Hottest Chef” crown--from Eater readers--keep you from noticing his considerable kitchen prowess (and uni flan) as Executive Chef at Fifth Floor Restaurant in San Francisco. ",
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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/david-bazirgan1.jpg\" alt=\"Chef David Bazirgan. Photo by Meigan Canfield\" title=\"Chef David Bazirgan. Photo by Meigan Canfield\" width=\"500\" height=\"336\" class=\"alignnone size-full wp-image-25481\">\u003cbr>\n\u003cem>Chef David Bazirgan. Photo: Meigan Canfield\u003c/em> \u003c/p>\n\u003cp>Don’t let David Bazirgan’s “\u003ca href=\"http://eater.com/archives/2011/02/18/eaters-hottest-chef-in-america-sfs-david-bazirgan.php\">America’s Hottest Chef\u003c/a>” crown--from Eater readers--keep you from noticing his considerable kitchen prowess (and \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/02/18/favorite-dishes-tongue-at-one-market-uni-flan-at-fifth-floor/\">uni flan\u003c/a>) as Executive Chef at Fifth Floor Restaurant in San Francisco. The Massachusetts native trained at the Cambridge School of Culinary Arts. As a young chef, he spent line cook time at Olives Restaurant (helmed by \u003ca href=\"http://www.toddenglish.com/\">Todd English\u003c/a>, who has his own history of being considered a hot chef) as well as Boston’s \u003ca href=\"http://www.no9park.com/\">Number 9\u003c/a>, a James Beard awarded restaurant headed up by Bazirgan’s mentor, Barbara Lynch. \u003c/p>\n\u003cp>In 2005, Bazirgan won a \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2005/sf/html/fois_gras_d_bazirgan.shtml\">StarChefs' Rising Star\u003c/a> as \u003ca href=\"http://www.yelp.com/biz/baraka-san-francisco\">Baraka’s\u003c/a> (in Potrero Hill) Chef. Bazirgan worked in the Bay Area at Elisabeth Daniel in 2003 before working with restaurateur Jocelyn Bulow at Baraka, where he turned out food that showed proper French technique, with Moroccan and Spanish influences. The San Francisco Chronicle gave Baraka three stars in 2005, and “Baz” nailed the publication’s \u003ca href=\"http://articles.sfgate.com/2005-01-30/living/17356950_1_restaurant-france-braised\">Rising Star Chef Award\u003c/a> the same year. In 2008, Bazirgan plied his culinary craft with Provencal touches at \u003ca href=\"http://www.chezpaparesto.com/\">Chez Papa Resto\u003c/a> (at Mint Plaza), which was awarded three stars by the San Francisco Chronicle. The newlywed chef lives with his wife Michele in Potrero Hill; the two have been together for over six years. Bazirgan said that because he’s been in San Francisco for over eight years, “it feels like home now.” \u003c/p>\n\u003cp>\u003cstrong>Where do you like to shop for food?\u003c/strong>\u003cbr>\n I love getting into the different ethnic neighborhoods and shopping there. I like seeing the different fresh produce, spices, and ingredients. I love going to \u003ca href=\"http://www.nijiya.com/\">Nijiya market\u003c/a> in Japantown, \u003ca href=\"http://www.yelp.com/biz/new-luen-sing-fish-market-san-francisco\">Luen Sing\u003c/a> fish market in Chinatown and the \u003ca href=\"http://www.yelp.com/biz/mission-market-meat-department-san-francisco#query:mission%20meat%20market\">Mission Meat Market\u003c/a> in The Mission. \u003c/p>\n\u003cp>\u003cstrong>Favorite food & drink spots?\u003c/strong>\u003cbr>\nI really love going to \u003ca href=\"http://serpentinesf.com/\">Serpentine\u003c/a> for brunch—the chicken fried steak and eggs is great, and it’s in my neighborhood. I also really love the food and cocktail program at \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> and am frequently there on a night off.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Favorite Mom & Pop joints? \u003c/strong>\u003cbr>\nI’m a big \u003ca href=\"http://www.emmysspaghettishack.com/\">Emmy’s Spaghetti Shack\u003c/a> fan—nothing quite like that place! \u003ca href=\"http://www.trulymedsf.com/\">Truly Mediterranean\u003c/a> on 16th and Valencia is also a favorite spot—their lamb shawerma is so good! \u003c/p>\n\u003cp>\u003cstrong>Where do you go for date night?\u003c/strong>\u003cbr>\nMichele and I usually are busy checking out the newest spot, or visiting our friends’ restaurants: Aziza, \u003ca href=\"http://www.unapizza.com/\">Una Pizza Napolatena\u003c/a> and \u003ca href=\"http://umisf.com/\">Umi Sushi\u003c/a> in Potrero Hill. \u003c/p>\n\u003cp>\u003cstrong>Guiltiest local food pleasure?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.roliroti.com/\">RoliRoti!\u003c/a> Nothing beats that porchetta sandwich—which is often my breakfast on market days.\u003c/p>\n\u003cp>\u003cstrong>Any news on projects we should know about?\u003c/strong>\u003cbr>\nNope! Just adjusting and staying busy at the Fifth Floor!\u003c/p>\n\u003cp>\u003cem>While he adjusts to the new(ish) restaurant gig, readers can now plot where to spot this chef who happens to hold a title that includes the word “hot.”\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/david-bazirgan2.jpg\" alt=\"Chef David Bazirgan. Photo by Meigan Canfield\" title=\"Chef David Bazirgan. Photo by Meigan Canfield\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25483\">\u003cbr>\n\u003cem>Chef David Bazirgan. Photo: Meigan Canfield\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sol Food's La Bodega",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/La-Bodega.jpg\" alt=\"La Bodega\" title=\"La Bodega\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-25281\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.solfoodrestaurant.com/\">Sol Food\u003c/a> has become a San Rafael culinary treasure. If you mention eating out in Marin, it's bound to come up. In my circles, anyway. There are many reasons for this: incredible Puerto Rican beans, salads, plantains, local meats, housemade hot sauce and limeade. I could go on. Sol Food is also open late which is a rarity in Marin. So not that I needed convincing, but I was excited to check out La Bodega, their new little annex right next door that boasts a seamless take-out and pick-up service along with a few special items you won't find at the other two locations. Currently, they're renovating their larger corner spot, so the pick-up annex is handling a lot of spill-over. There are lines, there is bustle, but they're all handling it remarkably well. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7249.jpg\" alt=\"la bodega\" title=\"la bodega\" width=\"500\" height=\"484\" class=\"alignnone size-full wp-image-25395\">\u003cbr>\n\u003cem>Market items at La Bodega\u003c/em>\u003c/p>\n\u003cp>The first difference you'll notice upon walking into La Bodega is the little display of grocery items you can purchase: hot sauce, interesting olives, beans, and plantain chips. They also have their normal selection of beverages, including coconut waters, Fizzie Lizzie's and a few sodas. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7247.jpg\" alt=\"beverages at La Bodega\" title=\"beverages at La Bodega\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25396\">\u003cbr>\n\u003cem>Beverages at La Bodega\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But one of the reasons to sneak into the new annex now is for the whole free-range roasted chicken or ribs that you can't get at the other locations. According to a few of the servers, they're going to continue to do a few distinct dishes at their new mid-block location to draw in more folks who might go to the reliable corner spot instead. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7245.jpg\" alt=\"la bodega menu\" title=\"la bodega menu\" width=\"500\" height=\"366\" class=\"alignnone size-full wp-image-25397\">\u003cbr>\n\u003cem>Menus at La Bodega\u003c/em>\u003c/p>\n\u003cp>So when it comes right down to it:\u003c/p>\n\u003cp>\u003cstrong>The upside\u003c/strong>: Quick. Same, reliable (and lovable) menu.\u003cbr>\n\u003cstrong>The downside\u003c/strong>: No seating; lines. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.solfoodrestaurant.com/\">La Bodega\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=La+Bodega+903+Lincoln+Ave+San+Rafael,+CA+94901&aq=&sll=37.0625,-95.677068&sspn=34.861942,61.347656&ie=UTF8&hq=La+Bodega+903+Lincoln+Ave+San+Rafael,+CA+94901&hnear=&ll=41.442726,-111.533203&spn=32.876459,61.347656&z=4&iwloc=A\">Map\u003c/a>\u003cbr>\n903 Lincoln Ave\u003cbr>\nSan Rafael, CA 94901\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 451-4765\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Sun.-Thurs. 8am-12pm; Fri. 8am-2am\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/24/2011/03/La-Bodega.jpg\" alt=\"La Bodega\" title=\"La Bodega\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-25281\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.solfoodrestaurant.com/\">Sol Food\u003c/a> has become a San Rafael culinary treasure. If you mention eating out in Marin, it's bound to come up. In my circles, anyway. There are many reasons for this: incredible Puerto Rican beans, salads, plantains, local meats, housemade hot sauce and limeade. I could go on. Sol Food is also open late which is a rarity in Marin. So not that I needed convincing, but I was excited to check out La Bodega, their new little annex right next door that boasts a seamless take-out and pick-up service along with a few special items you won't find at the other two locations. Currently, they're renovating their larger corner spot, so the pick-up annex is handling a lot of spill-over. There are lines, there is bustle, but they're all handling it remarkably well. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7249.jpg\" alt=\"la bodega\" title=\"la bodega\" width=\"500\" height=\"484\" class=\"alignnone size-full wp-image-25395\">\u003cbr>\n\u003cem>Market items at La Bodega\u003c/em>\u003c/p>\n\u003cp>The first difference you'll notice upon walking into La Bodega is the little display of grocery items you can purchase: hot sauce, interesting olives, beans, and plantain chips. They also have their normal selection of beverages, including coconut waters, Fizzie Lizzie's and a few sodas. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7247.jpg\" alt=\"beverages at La Bodega\" title=\"beverages at La Bodega\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25396\">\u003cbr>\n\u003cem>Beverages at La Bodega\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But one of the reasons to sneak into the new annex now is for the whole free-range roasted chicken or ribs that you can't get at the other locations. According to a few of the servers, they're going to continue to do a few distinct dishes at their new mid-block location to draw in more folks who might go to the reliable corner spot instead. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7245.jpg\" alt=\"la bodega menu\" title=\"la bodega menu\" width=\"500\" height=\"366\" class=\"alignnone size-full wp-image-25397\">\u003cbr>\n\u003cem>Menus at La Bodega\u003c/em>\u003c/p>\n\u003cp>So when it comes right down to it:\u003c/p>\n\u003cp>\u003cstrong>The upside\u003c/strong>: Quick. Same, reliable (and lovable) menu.\u003cbr>\n\u003cstrong>The downside\u003c/strong>: No seating; lines. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.solfoodrestaurant.com/\">La Bodega\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=La+Bodega+903+Lincoln+Ave+San+Rafael,+CA+94901&aq=&sll=37.0625,-95.677068&sspn=34.861942,61.347656&ie=UTF8&hq=La+Bodega+903+Lincoln+Ave+San+Rafael,+CA+94901&hnear=&ll=41.442726,-111.533203&spn=32.876459,61.347656&z=4&iwloc=A\">Map\u003c/a>\u003cbr>\n903 Lincoln Ave\u003cbr>\nSan Rafael, CA 94901\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 451-4765\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Sun.-Thurs. 8am-12pm; Fri. 8am-2am\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Shanghainese Food: What to Get and Where to Eat",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/dumplings.jpg\" alt=\"Soup Dumplings - Xiao Long Bao in Bamboo Steamer\" title=\"Soup Dumplings - Xiao Long Bao in Bamboo Steamer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25163\">\u003cbr>\n\u003cem>Soup Dumplings - Xiao Long Bao in Bamboo Steamer\u003c/em>\u003c/p>\n\u003cp>For most Americans, Chinese food is about Fried Rice, Chow Mein and the occasional Kung Pao Chicken. But China's a big country, and just like in the States, each region has its own specialties.\u003c/p>\n\u003cp>For example, the food in Northern China is very different from Southern China. You'll find a lot of stir-fries and rice dishes in the South, which is much more common in American Chinese restaurants.\u003c/p>\n\u003cp>Up North, though, the winters are longer and colder, hence their food is richer and tends to be a little heavier (braised meats and doughy noodles and dumplings). It's good comfort food.\u003c/p>\n\u003cp>The food from \u003ca href=\"http://www.lonelyplanet.com/china/shanghai\">Shanghai\u003c/a> is no exception. Here are some tried and true favorites you’ll find at a typical Shanghainese restaurant. If they do these dishes well, you'll be golden.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/lion-meatball.jpg\" alt=\"Braised Lions Meatballs\" title=\"Braised Lions Meatballs\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25165\">\u003cbr>\n\u003cem>Braised Lions Meatballs\u003c/em>\u003c/p>\n\u003cp>Lion's Head Meatballs are named aptly for the way this dish was supposed to look. The dish usually has three ginormous pork meatballs, and is served on a bed of greens, which resembles the lion's mane.\u003c/p>\n\u003cp>You can usually find this dish as a soup or braised. I prefer it braised, personally. The sauce is much richer and deeper in flavor. They start with ground pork and add in some finely chopped shiitake mushrooms and sometimes water chestnuts for texture. But a truly good version of this dish will also have the addition of anise, cinnamon and cloves, usually from a \u003ca href=\"http://chinesefood.about.com/od/foodingredients/a/fivespicepowder.htm\">five-spice powder\u003c/a> blend. The meatballs are then fried and braised. The flavors are very different, yet the ingredients are totally familiar. It's such a fabulous dish that has a lot of warmth from the spices and goes great with some steamed white rice.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pork-rice.jpg\" alt=\"Pork Chop Rice with Greens\" title=\"Pork Chop Rice with Greens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25164\">\u003cbr>\n\u003cem>Pork Chop Rice with Greens\u003c/em>\u003c/p>\n\u003cp>Pork Chop Rice With Greens is a very traditional homestyle meal. What makes this dish different is that chopped bits of baby bok choy and smoky ham are all cooked together with white rice to get a wonderful melding of all three flavors and a stickier rice. Add to that some golden fried pieces of pork chop and you've got a one-pot meal, Chinese style.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/tofuskin.jpg\" alt=\"Soybean and Tofu Skin with Preserved Veggies\" title=\"Soybean and Tofu Skin with Preserved Veggies\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25162\">\u003cbr>\n\u003cem>Soybean and Tofu Skin with Preserved Veggies\u003c/em>\u003c/p>\n\u003cp>This is a wonderfully unusual take on veggies. Here, soybeans (edamame) are stir-fried with preserved mustard greens that add a nice tang and crunch. For protein and even more texture, \u003ca href=\"http://www.seriouseats.com/recipes/2010/04/seriously-asian-tofu-skin-red-braised-dried-beancurd-sticks-recipe.html\">tofu skin strips\u003c/a> are thrown into the mix. It's a dish that's both mild and flavorful at the same time. It's great mixed into a bowl of soup noodles, too.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/dumpling.jpg\" alt=\"Soup Dumpling - Xio Long Bao\" title=\"Soup Dumpling - Xio Long Bao\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25161\">\u003cbr>\n\u003cem>Soup Dumpling - Xio Long Bao\u003c/em>\u003c/p>\n\u003cp>Soup Dumplings (or Xiao Long Bao) are probably the most recognizable Shanghainese food item to those even remotely familiar with the cuisine. They're called soup dumplings for the pocket of meat juices that end up on the inside of that delicately thin dough. If the doughy exterior is too thick, that's a restaurant you don't want to go back to. Getting the perfect mix of thin dough and flavorful meaty interior is an extremely difficult task. And you want to eat these babies when they're fresh out of the steamer, otherwise they get gummy.\u003c/p>\n\u003cp>For novices, just place one dumpling very carefully (so you don't rip the dough) onto your Chinese spoon. Take a small bite out of the skin and let the soup spill into your spoon. Yummy soup is another good sign of a great dumpling. After you slurp that up, dip the dumpling into the accompanying black vinegar and ginger sauce.\u003c/p>\n\u003cp>Enjoy...and if it's good, you definitely will.\u003c/p>\n\u003cp>So if you love Chinese food, you might want to think outside the takeout box and look for more regionalized Chinese fare. You'll never look at Kung Pao Chicken the same way again.\u003c/p>\n\u003cp>\u003cstrong>Shanghainese Restaurants I'd Recommend:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-shop-millbrae#query:Shanghai%20Dumpling%20Shop\">Shanghai Dumpling Shop\u003c/a> (Michelin recommended in 2010)\u003cbr>\n455 Broadway, Millbrae\u003cbr>\n(650) 697-0682\u003cbr>\nHours: Mon-Fri 11am - 3pm, Mon-Fri 5pm - 9pm, Sat-Sun 10am - 3pm, Sat-Sun 4:30pm - 9pm\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Soup Dumplings (Xiao Long Bao), Braised Lion's Head Meatballs, Stir Fried Rice Cake\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/happy-cafe-restaurant-san-mateo#query:Shanghai%20Dumpling%20Shop\">Happy Cafe\u003c/a>\u003cbr>\n250 South B St., San Mateo\u003cbr>\n(650) 340-7138\u003cbr>\nHours: Mon, Wed-Fri 11am - 2:30pm, Wed-Fri 5:30pm - 9:30pm, Sat-Sun 10am - 3pm\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Pork Chop Rice, Spicy Dry Cold Noodles w/Cucumbers & Pork, Boiled Chicken w/House Dressing\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2009/03/27/shanghai-dumpling-king-reviews/\">Shanghai Dumpling King\u003c/a>\u003cbr>\n3319 Balboa St., San Francisco\u003cbr>\n(415) 387-2088\u003cbr>\nHours: Mon, Wed-Fri 11am - 9pm, Sat-Sun 10am - 9pm\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Soup Dumplings (Xiao Long Bao), Lion's Head Meatballs Soup, Soup Noodles w/Pork and Preserved Vegetables\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/24/2011/03/dumplings.jpg\" alt=\"Soup Dumplings - Xiao Long Bao in Bamboo Steamer\" title=\"Soup Dumplings - Xiao Long Bao in Bamboo Steamer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25163\">\u003cbr>\n\u003cem>Soup Dumplings - Xiao Long Bao in Bamboo Steamer\u003c/em>\u003c/p>\n\u003cp>For most Americans, Chinese food is about Fried Rice, Chow Mein and the occasional Kung Pao Chicken. But China's a big country, and just like in the States, each region has its own specialties.\u003c/p>\n\u003cp>For example, the food in Northern China is very different from Southern China. You'll find a lot of stir-fries and rice dishes in the South, which is much more common in American Chinese restaurants.\u003c/p>\n\u003cp>Up North, though, the winters are longer and colder, hence their food is richer and tends to be a little heavier (braised meats and doughy noodles and dumplings). It's good comfort food.\u003c/p>\n\u003cp>The food from \u003ca href=\"http://www.lonelyplanet.com/china/shanghai\">Shanghai\u003c/a> is no exception. Here are some tried and true favorites you’ll find at a typical Shanghainese restaurant. If they do these dishes well, you'll be golden.\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/24/2011/03/lion-meatball.jpg\" alt=\"Braised Lions Meatballs\" title=\"Braised Lions Meatballs\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25165\">\u003cbr>\n\u003cem>Braised Lions Meatballs\u003c/em>\u003c/p>\n\u003cp>Lion's Head Meatballs are named aptly for the way this dish was supposed to look. The dish usually has three ginormous pork meatballs, and is served on a bed of greens, which resembles the lion's mane.\u003c/p>\n\u003cp>You can usually find this dish as a soup or braised. I prefer it braised, personally. The sauce is much richer and deeper in flavor. They start with ground pork and add in some finely chopped shiitake mushrooms and sometimes water chestnuts for texture. But a truly good version of this dish will also have the addition of anise, cinnamon and cloves, usually from a \u003ca href=\"http://chinesefood.about.com/od/foodingredients/a/fivespicepowder.htm\">five-spice powder\u003c/a> blend. The meatballs are then fried and braised. The flavors are very different, yet the ingredients are totally familiar. It's such a fabulous dish that has a lot of warmth from the spices and goes great with some steamed white rice.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pork-rice.jpg\" alt=\"Pork Chop Rice with Greens\" title=\"Pork Chop Rice with Greens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25164\">\u003cbr>\n\u003cem>Pork Chop Rice with Greens\u003c/em>\u003c/p>\n\u003cp>Pork Chop Rice With Greens is a very traditional homestyle meal. What makes this dish different is that chopped bits of baby bok choy and smoky ham are all cooked together with white rice to get a wonderful melding of all three flavors and a stickier rice. Add to that some golden fried pieces of pork chop and you've got a one-pot meal, Chinese style.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/tofuskin.jpg\" alt=\"Soybean and Tofu Skin with Preserved Veggies\" title=\"Soybean and Tofu Skin with Preserved Veggies\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25162\">\u003cbr>\n\u003cem>Soybean and Tofu Skin with Preserved Veggies\u003c/em>\u003c/p>\n\u003cp>This is a wonderfully unusual take on veggies. Here, soybeans (edamame) are stir-fried with preserved mustard greens that add a nice tang and crunch. For protein and even more texture, \u003ca href=\"http://www.seriouseats.com/recipes/2010/04/seriously-asian-tofu-skin-red-braised-dried-beancurd-sticks-recipe.html\">tofu skin strips\u003c/a> are thrown into the mix. It's a dish that's both mild and flavorful at the same time. It's great mixed into a bowl of soup noodles, too.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/dumpling.jpg\" alt=\"Soup Dumpling - Xio Long Bao\" title=\"Soup Dumpling - Xio Long Bao\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25161\">\u003cbr>\n\u003cem>Soup Dumpling - Xio Long Bao\u003c/em>\u003c/p>\n\u003cp>Soup Dumplings (or Xiao Long Bao) are probably the most recognizable Shanghainese food item to those even remotely familiar with the cuisine. They're called soup dumplings for the pocket of meat juices that end up on the inside of that delicately thin dough. If the doughy exterior is too thick, that's a restaurant you don't want to go back to. Getting the perfect mix of thin dough and flavorful meaty interior is an extremely difficult task. And you want to eat these babies when they're fresh out of the steamer, otherwise they get gummy.\u003c/p>\n\u003cp>For novices, just place one dumpling very carefully (so you don't rip the dough) onto your Chinese spoon. Take a small bite out of the skin and let the soup spill into your spoon. Yummy soup is another good sign of a great dumpling. After you slurp that up, dip the dumpling into the accompanying black vinegar and ginger sauce.\u003c/p>\n\u003cp>Enjoy...and if it's good, you definitely will.\u003c/p>\n\u003cp>So if you love Chinese food, you might want to think outside the takeout box and look for more regionalized Chinese fare. You'll never look at Kung Pao Chicken the same way again.\u003c/p>\n\u003cp>\u003cstrong>Shanghainese Restaurants I'd Recommend:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-shop-millbrae#query:Shanghai%20Dumpling%20Shop\">Shanghai Dumpling Shop\u003c/a> (Michelin recommended in 2010)\u003cbr>\n455 Broadway, Millbrae\u003cbr>\n(650) 697-0682\u003cbr>\nHours: Mon-Fri 11am - 3pm, Mon-Fri 5pm - 9pm, Sat-Sun 10am - 3pm, Sat-Sun 4:30pm - 9pm\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Soup Dumplings (Xiao Long Bao), Braised Lion's Head Meatballs, Stir Fried Rice Cake\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/happy-cafe-restaurant-san-mateo#query:Shanghai%20Dumpling%20Shop\">Happy Cafe\u003c/a>\u003cbr>\n250 South B St., San Mateo\u003cbr>\n(650) 340-7138\u003cbr>\nHours: Mon, Wed-Fri 11am - 2:30pm, Wed-Fri 5:30pm - 9:30pm, Sat-Sun 10am - 3pm\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Pork Chop Rice, Spicy Dry Cold Noodles w/Cucumbers & Pork, Boiled Chicken w/House Dressing\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2009/03/27/shanghai-dumpling-king-reviews/\">Shanghai Dumpling King\u003c/a>\u003cbr>\n3319 Balboa St., San Francisco\u003cbr>\n(415) 387-2088\u003cbr>\nHours: Mon, Wed-Fri 11am - 9pm, Sat-Sun 10am - 9pm\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Soup Dumplings (Xiao Long Bao), Lion's Head Meatballs Soup, Soup Noodles w/Pork and Preserved Vegetables\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Oakland's Southie Converts a Sandwich Skeptic",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7226.jpg\" alt=\"Southie\" title=\"Southie\" width=\"500\" height=\"354\" class=\"alignnone size-full wp-image-24495\">\u003cbr>\nYou may have already read a review of Southie, the new Oakland sandwich shop by the folks at \u003ca href=\"http://www.woodtavern.net/\">Wood Tavern\u003c/a>. Perhaps in \u003ca href=\"http://www.eastbayexpress.com/ebx/the-earl-of-southie/Content?oid=2491925\">East Bay Express\u003c/a>, \u003ca href=\"http://tastingtable.com/entry_detail/sf/2739/The_runaway_hit_at_a_new_Oakland_sandwich_shop.htm\">Tasting Table\u003c/a>, or in one of our great \u003ca href=\"http://singleguychef.blogspot.com/2011/02/southie-sandwich-shop-in-oakland.html\">local food blogs\u003c/a>. So I don't plan on writing a formal review here on \u003cem>Bay Area Bites\u003c/em> about the specifics of the restaurant--others have done it well. Instead, I'm going to tell you about how I brought my mom out to lunch and she fell in love. With a sandwich. And this is a woman who is a bit of a sandwich skeptic, sticking to the tuna salad she makes at home or a simple turkey and jack cheese creation. Sometimes, if she's feeling crazy, the jar of sweet pickles will make its way onto the counter. \u003c/p>\n\u003cp>I decided to take her to \u003ca href=\"http://southieoakland.com/\">Southie\u003c/a> to see if I could get her excited about a whole new kind of sandwich. From what I'd heard, these were no run-of-the mill deli sandwiches; they were creative and thoughtfully executed meals. We walked in around 1 p.m. in the middle of the week and nabbed a seat right away. The small restaurant is light and airy with a semi-open kitchen (you can watch them make the sandwiches but there's a large prep kitchen in the back where much of the actual cooking occurs), shiny red espresso machine, pretty flowers, and gracious service. It just feels good in there. So when the menus came, I watched my mom study it. Charming in its simplicity, there are 5 or 6 daily sandwiches, a few salads, a soup and a couple of dessert options. It's the kind of menu you can scan quickly, get a gut feeling on, and order right away. No hemming and hawing here. Knowing that my mom loves crab, I had a good guess about what she'd choose. She ordered the Dungeness Crab Roll, I chose the \"Pulled Piggy,\" and we decided on the Truffled Bacon and Poached Egg Salad to share. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_72111.jpg\" alt=\"preparing sandwich\" title=\"preparing sandwich\" width=\"500\" height=\"486\" class=\"alignnone size-full wp-image-24498\">\u003cbr>\n\u003cem>Preparing Sandwiches Behind the Counter at Southie\u003c/em>\u003c/p>\n\u003cp>After the sandwiches arrived (and they arrived quickly!) we opted to split both so we could try a little of everything. The Pulled Piggy was my favorite, with Niman Ranch pork and very little else to get in the way of the uber-juicy meat and buttery roll with the exception of a few jalapenos and a lightly dressed slaw. After one bite, I was already sold. I waited to hear from the other side of the table.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7216.jpg\" alt=\"pork sandwich\" title=\"pork sandwich\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24497\">\u003cbr>\n\u003cem>Pulled Piggy Sandwich at Southie \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My mom fell hard for the Dungeness Crab Roll as I anticipated she might. It's not the mayonnaise-laden crab roll you may be familiar with. Instead, it's a light, literal celebration of sweet crab prepared with a little citrus oil, celery, and just a smidge of aioli. Let's just say there wasn't a whole lot of conversation during lunch. I tried talking about living in Oakland, how things were going at work -- you know, that kind of stuff. But once the crab sandwich was done, she'd moved onto the pork. And even more silence. She was a happy camper. See: \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7225.jpg\" alt=\"mom eating sandwiches\" title=\"mom eating sandwiches\" width=\"500\" height=\"426\" class=\"alignnone size-full wp-image-24500\">\u003cbr>\n\u003cem>Mom enjoying Southie\u003c/em>\u003c/p>\n\u003cp>And while I really loved each of the sandwiches, I fell hard for that Truffled Bacon and Poached Egg Salad. It's, I kid you not, one of the best salads I've ever had in my young (ish) adult life and I can't wait to try and emulate it at home. The salad is prepared with frisee, couscous, radishes, and a truffle vinaigrette with a perfectly poached egg on top. You've got your little bit salty, little bit crunchy yet amazingly light thing going on here and it works really beautifully. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7221.jpg\" alt=\"salad at Southie\" title=\"salad at Southie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24499\">\u003cbr>\n\u003cem>Truffled Bacon and Poached Egg Salad\u003c/em>\u003c/p>\n\u003cp>After lunch, we were both too full for dessert but I was dying to try one of Sarah Ballard's creations, particularly that whoopie pie I'd heard so much about. So we took one home and it proved to be the perfect late night snack. This whoopie pie is nothing like the traditional ones you may be used to. It consists of two extremely soft little rounds of carrot cake sandwiching a light, tart cream cheese ice cream. It's surprising, fresh, and special. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7227.jpg\" alt=\"carrot whoopie pie\" title=\"carrot whoopie pie\" width=\"500\" height=\"434\" class=\"alignnone size-full wp-image-24501\">\u003cbr>\n\u003cem>Sarah Ballard's whoopie pie\u003c/em>\u003c/p>\n\u003cp>So two things have come out of this experience: my mom's a converted sandwich believer and I've discovered some very unexpected favorite dishes that have nothing to do with the celebrated sandwich at Southie. I will be back for the Truffled Bacon and Poached Egg Salad. And if I lived in that neighborhood, I'd have my way with Sarah's whoopie pies far more frequently than would be good. Or healthy. For anyone. \u003c/p>\n\u003cp>It should be noted that, at the time of printing, the Dungeness Crab Sandwich is no longer available as crab season is coming to a close. I spoke with head chef Maximilian DiMare about what would replace it and he enthusiastically detailed a seared ahi tuna sandwich on foccaccia with anchovy aioli, sliced eggs, and a shredded green bean salad tossed with Calabrian chili vinaigrette. We'll be back. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://southieoakland.com/\">Southie\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Southie+6311+College+Ave+Oakland,+CA+94618&aq=&sll=37.996163,-95.712891&sspn=51.032644,87.802734&ie=UTF8&hq=&hnear=6311+College+Ave,+Oakland,+Alameda,+California+94618&ll=37.850493,-122.252437&spn=0.006549,0.010718&z=17&iwloc=A\">Map\u003c/a>\u003cbr>\n6311 College Ave (at 63rd St)\u003cbr>\nOakland, CA 94618\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon. - Sat. 11-9; Sunday 11-3\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510.654-0100\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/24/2011/03/IMG_7226.jpg\" alt=\"Southie\" title=\"Southie\" width=\"500\" height=\"354\" class=\"alignnone size-full wp-image-24495\">\u003cbr>\nYou may have already read a review of Southie, the new Oakland sandwich shop by the folks at \u003ca href=\"http://www.woodtavern.net/\">Wood Tavern\u003c/a>. Perhaps in \u003ca href=\"http://www.eastbayexpress.com/ebx/the-earl-of-southie/Content?oid=2491925\">East Bay Express\u003c/a>, \u003ca href=\"http://tastingtable.com/entry_detail/sf/2739/The_runaway_hit_at_a_new_Oakland_sandwich_shop.htm\">Tasting Table\u003c/a>, or in one of our great \u003ca href=\"http://singleguychef.blogspot.com/2011/02/southie-sandwich-shop-in-oakland.html\">local food blogs\u003c/a>. So I don't plan on writing a formal review here on \u003cem>Bay Area Bites\u003c/em> about the specifics of the restaurant--others have done it well. Instead, I'm going to tell you about how I brought my mom out to lunch and she fell in love. With a sandwich. And this is a woman who is a bit of a sandwich skeptic, sticking to the tuna salad she makes at home or a simple turkey and jack cheese creation. Sometimes, if she's feeling crazy, the jar of sweet pickles will make its way onto the counter. \u003c/p>\n\u003cp>I decided to take her to \u003ca href=\"http://southieoakland.com/\">Southie\u003c/a> to see if I could get her excited about a whole new kind of sandwich. From what I'd heard, these were no run-of-the mill deli sandwiches; they were creative and thoughtfully executed meals. We walked in around 1 p.m. in the middle of the week and nabbed a seat right away. The small restaurant is light and airy with a semi-open kitchen (you can watch them make the sandwiches but there's a large prep kitchen in the back where much of the actual cooking occurs), shiny red espresso machine, pretty flowers, and gracious service. It just feels good in there. So when the menus came, I watched my mom study it. Charming in its simplicity, there are 5 or 6 daily sandwiches, a few salads, a soup and a couple of dessert options. It's the kind of menu you can scan quickly, get a gut feeling on, and order right away. No hemming and hawing here. Knowing that my mom loves crab, I had a good guess about what she'd choose. She ordered the Dungeness Crab Roll, I chose the \"Pulled Piggy,\" and we decided on the Truffled Bacon and Poached Egg Salad to share. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_72111.jpg\" alt=\"preparing sandwich\" title=\"preparing sandwich\" width=\"500\" height=\"486\" class=\"alignnone size-full wp-image-24498\">\u003cbr>\n\u003cem>Preparing Sandwiches Behind the Counter at Southie\u003c/em>\u003c/p>\n\u003cp>After the sandwiches arrived (and they arrived quickly!) we opted to split both so we could try a little of everything. The Pulled Piggy was my favorite, with Niman Ranch pork and very little else to get in the way of the uber-juicy meat and buttery roll with the exception of a few jalapenos and a lightly dressed slaw. After one bite, I was already sold. I waited to hear from the other side of the table.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7216.jpg\" alt=\"pork sandwich\" title=\"pork sandwich\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24497\">\u003cbr>\n\u003cem>Pulled Piggy Sandwich at Southie \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My mom fell hard for the Dungeness Crab Roll as I anticipated she might. It's not the mayonnaise-laden crab roll you may be familiar with. Instead, it's a light, literal celebration of sweet crab prepared with a little citrus oil, celery, and just a smidge of aioli. Let's just say there wasn't a whole lot of conversation during lunch. I tried talking about living in Oakland, how things were going at work -- you know, that kind of stuff. But once the crab sandwich was done, she'd moved onto the pork. And even more silence. She was a happy camper. See: \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7225.jpg\" alt=\"mom eating sandwiches\" title=\"mom eating sandwiches\" width=\"500\" height=\"426\" class=\"alignnone size-full wp-image-24500\">\u003cbr>\n\u003cem>Mom enjoying Southie\u003c/em>\u003c/p>\n\u003cp>And while I really loved each of the sandwiches, I fell hard for that Truffled Bacon and Poached Egg Salad. It's, I kid you not, one of the best salads I've ever had in my young (ish) adult life and I can't wait to try and emulate it at home. The salad is prepared with frisee, couscous, radishes, and a truffle vinaigrette with a perfectly poached egg on top. You've got your little bit salty, little bit crunchy yet amazingly light thing going on here and it works really beautifully. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7221.jpg\" alt=\"salad at Southie\" title=\"salad at Southie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24499\">\u003cbr>\n\u003cem>Truffled Bacon and Poached Egg Salad\u003c/em>\u003c/p>\n\u003cp>After lunch, we were both too full for dessert but I was dying to try one of Sarah Ballard's creations, particularly that whoopie pie I'd heard so much about. So we took one home and it proved to be the perfect late night snack. This whoopie pie is nothing like the traditional ones you may be used to. It consists of two extremely soft little rounds of carrot cake sandwiching a light, tart cream cheese ice cream. It's surprising, fresh, and special. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7227.jpg\" alt=\"carrot whoopie pie\" title=\"carrot whoopie pie\" width=\"500\" height=\"434\" class=\"alignnone size-full wp-image-24501\">\u003cbr>\n\u003cem>Sarah Ballard's whoopie pie\u003c/em>\u003c/p>\n\u003cp>So two things have come out of this experience: my mom's a converted sandwich believer and I've discovered some very unexpected favorite dishes that have nothing to do with the celebrated sandwich at Southie. I will be back for the Truffled Bacon and Poached Egg Salad. And if I lived in that neighborhood, I'd have my way with Sarah's whoopie pies far more frequently than would be good. Or healthy. For anyone. \u003c/p>\n\u003cp>It should be noted that, at the time of printing, the Dungeness Crab Sandwich is no longer available as crab season is coming to a close. I spoke with head chef Maximilian DiMare about what would replace it and he enthusiastically detailed a seared ahi tuna sandwich on foccaccia with anchovy aioli, sliced eggs, and a shredded green bean salad tossed with Calabrian chili vinaigrette. We'll be back. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://southieoakland.com/\">Southie\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Southie+6311+College+Ave+Oakland,+CA+94618&aq=&sll=37.996163,-95.712891&sspn=51.032644,87.802734&ie=UTF8&hq=&hnear=6311+College+Ave,+Oakland,+Alameda,+California+94618&ll=37.850493,-122.252437&spn=0.006549,0.010718&z=17&iwloc=A\">Map\u003c/a>\u003cbr>\n6311 College Ave (at 63rd St)\u003cbr>\nOakland, CA 94618\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon. - Sat. 11-9; Sunday 11-3\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510.654-0100\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Secrets of Chef/Restaurateur Staffan Terje",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Staffan_pic-new.jpg\" alt=\"Staffan Terje. Photo: Frankie Frankeny\" title=\"Staffan Terje. Photo: Frankie Frankeny\" width=\"500\" height=\"395\" class=\"alignnone size-full wp-image-24661\">\u003cbr>\n\u003cem>Staffan Terje at Perbacco. Photo: Frankie Frankeny\u003c/em>\u003c/p>\n\u003cp>Chef and Restaurateur Staffan Terje likes it fresh at his \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a> and \u003ca href=\"http://www.barbaccosf.com/\">barbacco eno trattoria\u003c/a> \"authentic Italian\" restaurants in San Francisco. Why would a Swedish-raised chef choose to craft traditional dishes and recipes from \"la cucina Piemontese?\" Terje explained, \"Italian food is the food that talks to me. You don't choose who you fall in love with. It just happens.\" Meat eaters of a certain breed may swoon to know that Terje has a curing room at Perbacco, used to make various salumi. \u003c/p>\n\u003cp>Perbacco is repeatedly listed as a \u003ca href=\"http://www.sfgate.com/food/top100/\">San Francisco Chronicle Top 100\u003c/a> pick. 7x7 named the Perbacco Salumi on its \"\u003ca href=\"http://www.7x7.com/eat-drink/2009-big-eat-sf-100-things-try-you-die\">100 things to try before you die\u003c/a>\" list in 2009, and Conde Nast Traveler in 2007 gave the restaurant a spot on the \u003ca href=\"http://www.hotelnewsresource.com/article27275Conde_Nast_Traveler_Unveils_its_Annual_Hotels__Restaurants__Spas__and_Clubs_Hot_List.html\">95 Hot Tables list\u003c/a>.\u003c/p>\n\u003cp>Terje grew up on his grandfather's farm in Sweden, and became passionate about food and eating at an early age. He was surrounded by farm fresh produce, and comes from a family that loved to cook and eat. In high school, Terje was required to apprentice. Many of his classmates chose to apprentice as teachers' assistants; he chose a local slaughterhouse instead. \"I was a punk rocker and naturally wanted to shock my classmates.\" The tactic work, and in the process, Terje realized he had a knack for butchering and quickly picked up knife skills that serve him today. Following high school, he enrolled at the Hotel and Restaurant School in Stockholm, and apprenticed at the Michelin starred Gourmet Restaurant.\u003c/p>\n\u003cp>Terje has been cooking in the Bay Area since 1986. Before opening Perbacco and barbacco, he was the chef at \u003ca href=\"http://www.scalasbistro.com/\">Scala’s Bistro\u003c/a> for seven years. He has cooked at the James Beard House. Terje was responsible for new restaurant openings, menu development and training with the \u003ca href=\"http://www.piatti.com/\">Piatti Ristorante\u003c/a> group in Yountville, starting in 1988. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are Terje's favorite Bay Area food spots:\u003c/p>\n\u003cp>\u003cstrong>Where do you like to shop for food?\u003c/strong>\u003c/p>\n\u003cp>My secret neighborhoods and places that I browse for food are Japan town, \u003ca href=\"http://www.nordichouse.com/\">Nordic House\u003c/a> for Swedish ingredients (I love that they stock all my favorite foods from my native home), The \u003ca href=\"http://www.spanishtable.com/%20\">Spanish Table\u003c/a> in Berkeley, and Tokyo Fish Market for an amazing selection of fish and Japanese ingredients.\u003c/p>\n\u003cp>\u003cstrong>Favorite local food & drink spots?\u003c/strong>\u003c/p>\n\u003cp>My favorite restaurants in the area are \u003ca href=\"http://www.chottosf.com/\">Chotto\u003c/a>, \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>, and \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a>. Each of these places has something unique to offer. At Chotto, I love their yakitori and ramen and the ambience is great. Aziza has amazing couscous, but quite frankly everything on the menu is wonderful, and Incanto makes a delicious spaghetti with tuna heart.\u003c/p>\n\u003cp>\u003cstrong>How about Mom and Pop joints?\u003c/strong>\u003c/p>\n\u003cp>The staff at Perbacco loves the dim sum from \u003ca href=\"http://www.yelp.com/biz/yous-dim-sum-san-francisco-2\">You's\u003c/a>, so we get takeaway on Saturdays and enjoy it together before prepping for the night.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003c/p>\n\u003cp> Guilty, me? Never. But to be honest I do love \u003ca href=\"http://www.mastbrotherschocolate.com/\">Mast Brothers chocolate\u003c/a> from Brooklyn.\u003c/p>\n\u003cp> \u003cstrong>Where do you live and where are you from?\u003c/strong>\u003c/p>\n\u003cp>I currently live in the South Park area of San Francisco. Not South Beach, South Park proper. I was born and raised in Nykoping, Sweden, which is about 50 miles South of Stockholm. \u003c/p>\n\u003cp>\u003cstrong>Any news on the horizon?\u003c/strong> \u003c/p>\n\u003cp>It looks like mostly travel this year. I am hoping to be in Italy early this summer, then on to Sweden and maybe Japan in the fall. When traveling to each of these locations, I am researching and gathering ideas and methods to bring home with me to uniquely incorporate them into what I do at the restaurant. It’s a time to get inspired.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Keep an eye on Terje's restaurants to see how these travels translate for eaters.\u003c/p>\n\n",
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"excerpt": "Chef and Restaurateur Staffan Terje likes it fresh at his Perbacco and barbacco eno trattoria \"authentic Italian\" restaurants in San Francisco. Why would a Swedish-raised chef choose to craft traditional dishes and recipes from \"la cucina Piemontese?\" Terje explained, \"Italian food is the food that talks to me. You don't choose who you fall in love with. It just happens.\" Terje shares his favorite Bay Area food spots on BAB.",
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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/Staffan_pic-new.jpg\" alt=\"Staffan Terje. Photo: Frankie Frankeny\" title=\"Staffan Terje. Photo: Frankie Frankeny\" width=\"500\" height=\"395\" class=\"alignnone size-full wp-image-24661\">\u003cbr>\n\u003cem>Staffan Terje at Perbacco. Photo: Frankie Frankeny\u003c/em>\u003c/p>\n\u003cp>Chef and Restaurateur Staffan Terje likes it fresh at his \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a> and \u003ca href=\"http://www.barbaccosf.com/\">barbacco eno trattoria\u003c/a> \"authentic Italian\" restaurants in San Francisco. Why would a Swedish-raised chef choose to craft traditional dishes and recipes from \"la cucina Piemontese?\" Terje explained, \"Italian food is the food that talks to me. You don't choose who you fall in love with. It just happens.\" Meat eaters of a certain breed may swoon to know that Terje has a curing room at Perbacco, used to make various salumi. \u003c/p>\n\u003cp>Perbacco is repeatedly listed as a \u003ca href=\"http://www.sfgate.com/food/top100/\">San Francisco Chronicle Top 100\u003c/a> pick. 7x7 named the Perbacco Salumi on its \"\u003ca href=\"http://www.7x7.com/eat-drink/2009-big-eat-sf-100-things-try-you-die\">100 things to try before you die\u003c/a>\" list in 2009, and Conde Nast Traveler in 2007 gave the restaurant a spot on the \u003ca href=\"http://www.hotelnewsresource.com/article27275Conde_Nast_Traveler_Unveils_its_Annual_Hotels__Restaurants__Spas__and_Clubs_Hot_List.html\">95 Hot Tables list\u003c/a>.\u003c/p>\n\u003cp>Terje grew up on his grandfather's farm in Sweden, and became passionate about food and eating at an early age. He was surrounded by farm fresh produce, and comes from a family that loved to cook and eat. In high school, Terje was required to apprentice. Many of his classmates chose to apprentice as teachers' assistants; he chose a local slaughterhouse instead. \"I was a punk rocker and naturally wanted to shock my classmates.\" The tactic work, and in the process, Terje realized he had a knack for butchering and quickly picked up knife skills that serve him today. Following high school, he enrolled at the Hotel and Restaurant School in Stockholm, and apprenticed at the Michelin starred Gourmet Restaurant.\u003c/p>\n\u003cp>Terje has been cooking in the Bay Area since 1986. Before opening Perbacco and barbacco, he was the chef at \u003ca href=\"http://www.scalasbistro.com/\">Scala’s Bistro\u003c/a> for seven years. He has cooked at the James Beard House. Terje was responsible for new restaurant openings, menu development and training with the \u003ca href=\"http://www.piatti.com/\">Piatti Ristorante\u003c/a> group in Yountville, starting in 1988. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here are Terje's favorite Bay Area food spots:\u003c/p>\n\u003cp>\u003cstrong>Where do you like to shop for food?\u003c/strong>\u003c/p>\n\u003cp>My secret neighborhoods and places that I browse for food are Japan town, \u003ca href=\"http://www.nordichouse.com/\">Nordic House\u003c/a> for Swedish ingredients (I love that they stock all my favorite foods from my native home), The \u003ca href=\"http://www.spanishtable.com/%20\">Spanish Table\u003c/a> in Berkeley, and Tokyo Fish Market for an amazing selection of fish and Japanese ingredients.\u003c/p>\n\u003cp>\u003cstrong>Favorite local food & drink spots?\u003c/strong>\u003c/p>\n\u003cp>My favorite restaurants in the area are \u003ca href=\"http://www.chottosf.com/\">Chotto\u003c/a>, \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>, and \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a>. Each of these places has something unique to offer. At Chotto, I love their yakitori and ramen and the ambience is great. Aziza has amazing couscous, but quite frankly everything on the menu is wonderful, and Incanto makes a delicious spaghetti with tuna heart.\u003c/p>\n\u003cp>\u003cstrong>How about Mom and Pop joints?\u003c/strong>\u003c/p>\n\u003cp>The staff at Perbacco loves the dim sum from \u003ca href=\"http://www.yelp.com/biz/yous-dim-sum-san-francisco-2\">You's\u003c/a>, so we get takeaway on Saturdays and enjoy it together before prepping for the night.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003c/p>\n\u003cp> Guilty, me? Never. But to be honest I do love \u003ca href=\"http://www.mastbrotherschocolate.com/\">Mast Brothers chocolate\u003c/a> from Brooklyn.\u003c/p>\n\u003cp> \u003cstrong>Where do you live and where are you from?\u003c/strong>\u003c/p>\n\u003cp>I currently live in the South Park area of San Francisco. Not South Beach, South Park proper. I was born and raised in Nykoping, Sweden, which is about 50 miles South of Stockholm. \u003c/p>\n\u003cp>\u003cstrong>Any news on the horizon?\u003c/strong> \u003c/p>\n\u003cp>It looks like mostly travel this year. I am hoping to be in Italy early this summer, then on to Sweden and maybe Japan in the fall. When traveling to each of these locations, I am researching and gathering ideas and methods to bring home with me to uniquely incorporate them into what I do at the restaurant. It’s a time to get inspired.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Keep an eye on Terje's restaurants to see how these travels translate for eaters.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Source: A First Impression of the New Vegetarian Restaurant",
"title": "Source: A First Impression of the New Vegetarian Restaurant",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Source-Dining-Area1.jpg\" alt=\"Source Dining Area\" title=\"Source Dining Area\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24613\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/09/source-vegetarian-vegan-friendly-restaurant-opens-today/\">Wednesday we brought you a little preview\u003c/a> of \u003ca href=\"http://source-sf.com/\">Source\u003c/a>, the brand new vegetarian \"multi-dimensional\" restaurant that opened in the Design District. Today we bring you a first impression. \u003c/p>\n\u003cp>\u003cstrong>The Space:\u003c/strong> Clean, bright, fresh, and modern. Yes, they do have light displays, a waterfall, and music reminiscent of \u003ca href=\"http://www.youtube.com/watch?v=KPcZHjKJBnE&feature=related\">\u003cem>Blade Runner\u003c/em>\u003c/a>, but it's not overpowering or new-agey in feel. It's casual—you order up front and grab a table number—and pretty laid back. It is a little stark, and would benefit from some art or paint on the walls, which would bring a little warmth to the atmosphere. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/yerba-mate-blueberry-lemonade-new.jpg\" alt=\"yerba mate blueberry lemonade at Source\" title=\"yerba mate blueberry lemonade at Source\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-24633\">\u003cbr>\n\u003cem>House Blend Raw Yerba Mate Blueberry Lemonade\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Staff:\u003c/strong> Very friendly, welcoming, and super informed. They didn’t have everything on the menu yet (it was only the second day of their soft launch) but they were able to answer all my questions about future plans. Yes, they are trying to develop a gluten-free pizza dough. Yes, they will have vegan cheese soon, and it will be a raw cashew cheese. And yes, their pasta is all gluten-free (made of brown rice). Do you know what this means? It means gluten-free vegans have a new place to eat (that’s pretty rare)!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Jerk-Cluck-Entree1.jpg\" alt=\"Jamaican Jerk Cluck Entree\" title=\"Jamaican Jerk Cluck Entree\" width=\"500\" height=\"302\" class=\"alignnone size-full wp-image-24607\">\u003cbr>\n\u003cem>Jamaican Jerk Cluck Entrée\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Food:\u003c/strong> We ordered the Jamaican Jerk Cluck entrée (with vegetables, sweet mango chutney, and house wild rice), the Peking Quack Sandwich (with soy quack, cucumber, avocado, scallions, and black sesame hoisin sauce), a House Blend Raw Yerba Mate Blueberry Lemonade, a Whoopie Pie and a Twinkle (a more wholesome version of a Twinkie). Everything was fresh, flavorful, and filling—just really very tasty and satisfying. And considering we got dinner, dessert, and a drink for two people for just under $30 (and for organic food at that), it was really very affordable. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Peking-Quack-Sandwich1.jpg\" alt=\"Peking Quack Sandwich\" title=\"Peking Quack Sandwich\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24608\">\u003cbr>\n\u003cem>Peking Quack Sandwich\u003c/em>\u003c/p>\n\u003cp>The Jamaican Jerk Cluck’s sauce was bursting with flavor with just a hint of heat and complimented nicely with a more subdued simple wild rice. The Peking Quack was sweet and chewy, and heaped into a homemade grilled flatbread topped with cripsy cucumber and creamy avocado. It was nice to have a side of real fries – simple potato strips that were not coated in seasoning or over-salted. The Raw Yerba Mate Blueberry Lemonade is probably one of my new favorite drinks—refreshing, not overly sweet with just enough tartness. As for the Whoopie Pie -- well, you can’t go wrong with what is essentially a frosting sandwich. The Twinkle was a tiny bit dry, but flavorful and not guilt-inducing like the apocalypse-defying Hostess variety. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/whoopie-pie-new.jpg\" alt=\"whoopie pie from Source\" title=\"whoopie pie from Source\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24629\">\u003cbr>\n\u003cem>Whoopie Pie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>In summary:\u003c/strong> I will go back. I will try many more things on their menu. And I am all over their brunch that starts in two weeks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/\">Source\u003c/a>\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Open 7 days a week, 11am to 3pm for lunch, 5pm to 10pm for dinner (They will start serving brunch on Saturdays and Sundays two weeks from now.)\u003cbr>\n\u003cstrong>Location:\u003c/strong> 11 Division Street (at the corner of Division St & De Haro St, between King St & Berry St) -- Be careful with Google Maps; typing in \"11 Division Street\" sends you to an alley between Best Buy and the SPCA.\u003cbr>\nSan Francisco, CA\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-864-9000\u003cbr>\n\u003cstrong>Email:\u003c/strong> info@source-sf.com\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/24/2011/03/Source-Dining-Area1.jpg\" alt=\"Source Dining Area\" title=\"Source Dining Area\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24613\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/09/source-vegetarian-vegan-friendly-restaurant-opens-today/\">Wednesday we brought you a little preview\u003c/a> of \u003ca href=\"http://source-sf.com/\">Source\u003c/a>, the brand new vegetarian \"multi-dimensional\" restaurant that opened in the Design District. Today we bring you a first impression. \u003c/p>\n\u003cp>\u003cstrong>The Space:\u003c/strong> Clean, bright, fresh, and modern. Yes, they do have light displays, a waterfall, and music reminiscent of \u003ca href=\"http://www.youtube.com/watch?v=KPcZHjKJBnE&feature=related\">\u003cem>Blade Runner\u003c/em>\u003c/a>, but it's not overpowering or new-agey in feel. It's casual—you order up front and grab a table number—and pretty laid back. It is a little stark, and would benefit from some art or paint on the walls, which would bring a little warmth to the atmosphere. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/yerba-mate-blueberry-lemonade-new.jpg\" alt=\"yerba mate blueberry lemonade at Source\" title=\"yerba mate blueberry lemonade at Source\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-24633\">\u003cbr>\n\u003cem>House Blend Raw Yerba Mate Blueberry Lemonade\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Staff:\u003c/strong> Very friendly, welcoming, and super informed. They didn’t have everything on the menu yet (it was only the second day of their soft launch) but they were able to answer all my questions about future plans. Yes, they are trying to develop a gluten-free pizza dough. Yes, they will have vegan cheese soon, and it will be a raw cashew cheese. And yes, their pasta is all gluten-free (made of brown rice). Do you know what this means? It means gluten-free vegans have a new place to eat (that’s pretty rare)!\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/24/2011/03/Jerk-Cluck-Entree1.jpg\" alt=\"Jamaican Jerk Cluck Entree\" title=\"Jamaican Jerk Cluck Entree\" width=\"500\" height=\"302\" class=\"alignnone size-full wp-image-24607\">\u003cbr>\n\u003cem>Jamaican Jerk Cluck Entrée\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Food:\u003c/strong> We ordered the Jamaican Jerk Cluck entrée (with vegetables, sweet mango chutney, and house wild rice), the Peking Quack Sandwich (with soy quack, cucumber, avocado, scallions, and black sesame hoisin sauce), a House Blend Raw Yerba Mate Blueberry Lemonade, a Whoopie Pie and a Twinkle (a more wholesome version of a Twinkie). Everything was fresh, flavorful, and filling—just really very tasty and satisfying. And considering we got dinner, dessert, and a drink for two people for just under $30 (and for organic food at that), it was really very affordable. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Peking-Quack-Sandwich1.jpg\" alt=\"Peking Quack Sandwich\" title=\"Peking Quack Sandwich\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24608\">\u003cbr>\n\u003cem>Peking Quack Sandwich\u003c/em>\u003c/p>\n\u003cp>The Jamaican Jerk Cluck’s sauce was bursting with flavor with just a hint of heat and complimented nicely with a more subdued simple wild rice. The Peking Quack was sweet and chewy, and heaped into a homemade grilled flatbread topped with cripsy cucumber and creamy avocado. It was nice to have a side of real fries – simple potato strips that were not coated in seasoning or over-salted. The Raw Yerba Mate Blueberry Lemonade is probably one of my new favorite drinks—refreshing, not overly sweet with just enough tartness. As for the Whoopie Pie -- well, you can’t go wrong with what is essentially a frosting sandwich. The Twinkle was a tiny bit dry, but flavorful and not guilt-inducing like the apocalypse-defying Hostess variety. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/whoopie-pie-new.jpg\" alt=\"whoopie pie from Source\" title=\"whoopie pie from Source\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24629\">\u003cbr>\n\u003cem>Whoopie Pie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>In summary:\u003c/strong> I will go back. I will try many more things on their menu. And I am all over their brunch that starts in two weeks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/\">Source\u003c/a>\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Open 7 days a week, 11am to 3pm for lunch, 5pm to 10pm for dinner (They will start serving brunch on Saturdays and Sundays two weeks from now.)\u003cbr>\n\u003cstrong>Location:\u003c/strong> 11 Division Street (at the corner of Division St & De Haro St, between King St & Berry St) -- Be careful with Google Maps; typing in \"11 Division Street\" sends you to an alley between Best Buy and the SPCA.\u003cbr>\nSan Francisco, CA\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-864-9000\u003cbr>\n\u003cstrong>Email:\u003c/strong> info@source-sf.com\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.source-sf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Source_heart.jpg\" alt=\"Source vegetarian restaurant\" title=\"Source vegetarian restaurant\" width=\"299\" height=\"150\" class=\"alignleft size-full wp-image-24483\">\u003c/a>Nestled between SoMa, the Mission, and Potrero (\u003ca href=\"http://sfist.com/2010/04/06/somisspo_neighborhood_accepted_on_p.php\">Somisspo\u003c/a>!), \u003ca href=\"http://source-sf.com/\">Source\u003c/a> is a vegetarian (and vegan-friendly) restaurant offering not only a varied organic menu, but also a host of mood-enhancing and body-healing atmospheric elements. \u003c/p>\n\u003cp>The feng shui'ed space will feature a waterfall, custom-designed music, a special lighting system, purified air, and heated patio.\u003c/p>\n\u003cp>The menu will be seasonal and organic offering dishes from a wide range of cuisines. The food menu is about 60% vegan, with the only non-vegan ingredients in the kitchen being honey (used in some drinks) and cheese. Many dishes do include cheese, but they are easily veganizable. And the desserts are ALL vegan! Banana Chocolate Pie anyone?\u003c/p>\n\u003cp>Everything on the \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/source-menu.pdf\">(reasonably-priced) food menu\u003c/a> sounds delicious, but these stick out as particularly intriguing: \u003c/p>\n\u003cp>\u003cem>Peking Quack [faux duck] sandwich w/ soy quack, cucumber, avocado, scallions, and black sesame hoisin sauce\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Crisp [dairy and fish-free] Caesar Salad with tamarind caesar dressing and sliced crispy pinole strips\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCountry Shepherds Pie with moo [faux beef], assorted fresh vegetables, caramelized & toasted onion, and mashed potatoes\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\n[raw and gluten-free] Pecan Date Cream Roll\u003c/em>\u003c/p>\n\u003cp>When asked about the reason for choosing onomatopoeias for the faux meat names, owner Andrew Fox replied, \"We are using the animal sounds to name the foods so that no one is offended. [Also], the sounds of the animals are their voices thanking us for saving their lives.\" The faux meats are not made in-house yet, but will be in the future. \u003c/p>\n\u003cp>The extensive menu also offers pizzas, burgers, and dosas and they will offer a whole elixer and smoothie menu, raw options, and filtered ionized water. \u003c/p>\n\u003cp>My hope is that they will venture into offering vegan cheeses for their dishes. While the option to veganize is lovely, it would be nice not to have to subtract ingredients and instead be able to replace them with something equally delicious. I know I tend to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/25/step-right-up-straw-is-open-and-its-vegan-friendly/\">challenge restaurants with this request\u003c/a>, but nut cheeses and creams are a delicious alternative that more and more restaurants are embracing (like \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/02/vegans-vegetarians-carnivores-dine-together-at-gather/\">Gather\u003c/a>, \u003ca href=\"http://www.gracias-madre.com/\">Gracias Madre\u003c/a>, and \u003ca href=\"http://www.cafegratitude.com/\">Gratitude\u003c/a>). They do offer cashew mayo and embrace raw food, so I'm hoping cashew cheese is not far off? And since the intention in their faux meat names is to acknowledge the saving of animals, a move away from dairy would acknowledge the fact that the meat and dairy industry are inherently connected. \u003c/p>\n\u003cp>Source looks to be an exciting addition to the vegetarian family of restaurants in the Bay Area. With it's wide range of culinary options, unique design elements, and welcoming spirit, it's sure to fulfill you mind, belly, and soul.\u003c/p>\n\u003cp>Source opens for dinner today, Wednesday, March 9, at 5pm. Beginning Thursday, March 10, it will be open 11am-3pm for lunch and 5pm-10pm for dinner. They will have a happy hour at 5pm on Thursday, serving elixirs, teas, coffee, dessert and some lunch and dinner fare. They will start serving brunch on Saturdays and Sundays in two weeks. (Always excited for more vegan brunch options in the Bay Area!)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/\">Source\u003c/a>\u003cbr>\nOpen 7 days a week, 11am to 3pm for lunch, 5pm to 10pm for dinner\u003cbr>\n11 Division Street (at the corner of Division St and De Haro St, between King St and Berry St)\u003cbr>\nSan Francisco, CA\u003cbr>\n415-864-9000\u003cbr>\ninfo@source-sf.com\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.source-sf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Source_heart.jpg\" alt=\"Source vegetarian restaurant\" title=\"Source vegetarian restaurant\" width=\"299\" height=\"150\" class=\"alignleft size-full wp-image-24483\">\u003c/a>Nestled between SoMa, the Mission, and Potrero (\u003ca href=\"http://sfist.com/2010/04/06/somisspo_neighborhood_accepted_on_p.php\">Somisspo\u003c/a>!), \u003ca href=\"http://source-sf.com/\">Source\u003c/a> is a vegetarian (and vegan-friendly) restaurant offering not only a varied organic menu, but also a host of mood-enhancing and body-healing atmospheric elements. \u003c/p>\n\u003cp>The feng shui'ed space will feature a waterfall, custom-designed music, a special lighting system, purified air, and heated patio.\u003c/p>\n\u003cp>The menu will be seasonal and organic offering dishes from a wide range of cuisines. The food menu is about 60% vegan, with the only non-vegan ingredients in the kitchen being honey (used in some drinks) and cheese. Many dishes do include cheese, but they are easily veganizable. And the desserts are ALL vegan! Banana Chocolate Pie anyone?\u003c/p>\n\u003cp>Everything on the \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/source-menu.pdf\">(reasonably-priced) food menu\u003c/a> sounds delicious, but these stick out as particularly intriguing: \u003c/p>\n\u003cp>\u003cem>Peking Quack [faux duck] sandwich w/ soy quack, cucumber, avocado, scallions, and black sesame hoisin sauce\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Crisp [dairy and fish-free] Caesar Salad with tamarind caesar dressing and sliced crispy pinole strips\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCountry Shepherds Pie with moo [faux beef], assorted fresh vegetables, caramelized & toasted onion, and mashed potatoes\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\n[raw and gluten-free] Pecan Date Cream Roll\u003c/em>\u003c/p>\n\u003cp>When asked about the reason for choosing onomatopoeias for the faux meat names, owner Andrew Fox replied, \"We are using the animal sounds to name the foods so that no one is offended. [Also], the sounds of the animals are their voices thanking us for saving their lives.\" The faux meats are not made in-house yet, but will be in the future. \u003c/p>\n\u003cp>The extensive menu also offers pizzas, burgers, and dosas and they will offer a whole elixer and smoothie menu, raw options, and filtered ionized water. \u003c/p>\n\u003cp>My hope is that they will venture into offering vegan cheeses for their dishes. While the option to veganize is lovely, it would be nice not to have to subtract ingredients and instead be able to replace them with something equally delicious. I know I tend to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/25/step-right-up-straw-is-open-and-its-vegan-friendly/\">challenge restaurants with this request\u003c/a>, but nut cheeses and creams are a delicious alternative that more and more restaurants are embracing (like \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/02/vegans-vegetarians-carnivores-dine-together-at-gather/\">Gather\u003c/a>, \u003ca href=\"http://www.gracias-madre.com/\">Gracias Madre\u003c/a>, and \u003ca href=\"http://www.cafegratitude.com/\">Gratitude\u003c/a>). They do offer cashew mayo and embrace raw food, so I'm hoping cashew cheese is not far off? And since the intention in their faux meat names is to acknowledge the saving of animals, a move away from dairy would acknowledge the fact that the meat and dairy industry are inherently connected. \u003c/p>\n\u003cp>Source looks to be an exciting addition to the vegetarian family of restaurants in the Bay Area. With it's wide range of culinary options, unique design elements, and welcoming spirit, it's sure to fulfill you mind, belly, and soul.\u003c/p>\n\u003cp>Source opens for dinner today, Wednesday, March 9, at 5pm. Beginning Thursday, March 10, it will be open 11am-3pm for lunch and 5pm-10pm for dinner. They will have a happy hour at 5pm on Thursday, serving elixirs, teas, coffee, dessert and some lunch and dinner fare. They will start serving brunch on Saturdays and Sundays in two weeks. (Always excited for more vegan brunch options in the Bay Area!)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/\">Source\u003c/a>\u003cbr>\nOpen 7 days a week, 11am to 3pm for lunch, 5pm to 10pm for dinner\u003cbr>\n11 Division Street (at the corner of Division St and De Haro St, between King St and Berry St)\u003cbr>\nSan Francisco, CA\u003cbr>\n415-864-9000\u003cbr>\ninfo@source-sf.com\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Vegans, Vegetarians & Carnivores Dine Together at Gather",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-24006\" title=\"Gather entrance\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/gather-entrance.jpg\" alt=\"Gather entrance\" width=\"300\" height=\"400\">Can vegans, vegetarians and carnivores really share a foodie-worthy meal at the same table? They certainly can at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in Berkeley. And that's just the way \u003ca href=\"http://www.esquire.com/features/food-drink/best-restaurants-2010/gather-berkeley-1110\">Esquire Magazine's 2010 Chef of the Year\u003c/a>, and Gather's Executive Chef, Sean Baker, likes it.\u003c/p>\n\u003cp>\"We want to show the same enthusiasm for every dietary preference, whether it's \u003ca href=\"http://www.mayoclinic.com/health/lactose-intolerance/DS00530\">lactose intolerance\u003c/a>, \u003ca href=\"http://www.mayoclinic.com/health/gluten-free-diet/MY01140\">gluten-free\u003c/a>, or \u003ca href=\"http://www.vegan.org/about_veganism/index.html\">veganism\u003c/a>. We want to make sure they all get to have the same experience.\"\u003c/p>\n\u003cp>Chef Baker may be a classically trained chef who graduated from \u003ca href=\"http://www.cordonbleu.edu/\">Le Cordon Bleu\u003c/a>, but he's always been personally interested in being meat-free, even becoming vegan for a time, before he went to culinary school. Now with his fiancee being vegan, he's even more personally invested in making dishes everyone can enjoy.\u003c/p>\n\u003cp>\"It's frustrating,\" he says. \"We eat out a lot and sometimes she can't have the same experience that I can. Veganism is not an eating style that is embraced by a lot of culinary folks.\" Fortunately, Chef Baker says that thinking of a 50/50 vegan/meat menu comes to him quite naturally these days. Must be from his previous stints at \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a> Restaurant, San Francisco’s premier high-end vegan restaurant, and \u003ca href=\"http://www.gabriellacafe.com/\">Gabriella Café\u003c/a> in Santa Cruz, where he oversaw a meat-heavy menu that sometimes offered offal options.\u003c/p>\n\u003cp>\u003cem> \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_24009\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg class=\"size-full wp-image-24009\" title=\"Sean Baker. Photo: Andrew Weeks Photography\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/sean-baker-andrew-weeks-photo.jpg\" alt=\"Sean Baker. Photo: Andrew Weeks Photography\" width=\"300\" height=\"450\">\u003cfigcaption class=\"wp-caption-text\">Sean Baker. Photo: Andrew Weeks Photography\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Baker says, \"I read obsessively, eat out obsessively, and I cook obsessively. I love what I do. It's never a struggle to come up with menus that appeal to everyone.\"\u003c/p>\n\u003cp>But that doesn't mean it requires less work.\u003c/p>\n\u003cp>He says, \"Vegan food is much more labor intensive in the kitchen, but you can do a lot of great culinary techniques when preparing it. We spend hours and hours doing vegetable stocks. We smoke our tomatoes and caramelize our onions until they can't be caramelized anymore. We blanch our cardoons and then \u003ca href=\"http://www.cuisinetechnology.com/technique-sousvide.php\">sous vide\u003c/a> them for six hours until they come out perfect. We're always messing around with things to improve the flavor of food and improve our craft.\"\u003c/p>\n\u003cp>Chef Baker believes in offering comfort food in unpretentious surroundings that are not only beautiful, but eco-friendly. For example, they filter all of the water in the restaurant themselves, used recycled pickle barrels to create the back bar and cabinetry in the open kitchen, and even re-used old leather belts to make the seat cushions in the banquettes.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24007\" title=\"Gather open kitchen\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/gather-kitchen.jpg\" alt=\"Gather open kitc\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>But this is no tree-hugging, alfalfa-loving hippy eatery. The menu here is inventive, surprising, and worthy of a four-star chef.\u003c/p>\n\u003cp>On a recent visit for brunch with some friends, we had the Egg Sandwich with bacon and mushrooms; the Acme Walnut French Toast with blood orange confit, cranberries and walnut sauce; and the Burrata with chicories, walnuts, anchovy and bruschetta.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24005\" title=\"egg sandwich\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/egg-sandwich.jpg\" alt=\"egg sandwich\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>We loved the Egg Sandwich with its fresh torpedo Acme roll, smoky salty bacon and those fabulous braised Portobello mushrooms! Apparently they’d been cooked with red onions, smoked chopped tomatoes, their own veggie stock and something they call \"tomato condiment\" which is like a housemade ketchup. It’s the basis for many dishes and the Chef was nice enough to offer up the recipe below.\u003c/p>\n\u003cp>We also ordered two pizzas for the table, including the vegan Spicy Tomato with capers, olives, cashew garlic puree and herbs; and the Farm Egg Pizza with bacon and caramelized onions.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24008\" title=\"Spicy Tomato pizza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pizza.jpg\" alt=\"Spicy Tomato pizza\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>The vegan Spicy Tomato pie was the highlight of our entire meal, and I say that surprisingly because we were a table of hearty meat-eaters. We were skeptical that any vegan dish could satisfy, let alone surprise us, the way this pizza did. The flavor combination of the salty capers and olives with the zesty sauce and creamy nut puree made for a winning combination. And texturally, the crust on both pizzas was stellar. It was thin and crispy on the bottom, and the dough around the edges was soft and tender, like the perfect breadstick.\u003c/p>\n\u003cp>Each and every dish was fresh, bright and alive with flavor, thanks to all the produce from the folks at \u003ca href=\"http://www.lindencroft.com/\">Lindencroft Farms\u003c/a>. And it's not just high quality ingredients we tasted, it's the obvious care in preparation.\u003c/p>\n\u003cblockquote>\u003cp>\"I don't want the vegetarians to know they're eating vegetarian food. I want you to feel like you're eating something that tastes like steak,\" says Chef Baker. \"My goal when cooking is for people to try a whole new array of flavors every time they come in and make it fun for everyone at the table.\"\u003c/p>\u003c/blockquote>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Tomato Condiment\u003c/legend>\n\u003cp class=\"author\">\u003cem>By Sean Baker\u003c/em>\u003c/p>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> Tomato Condiment is like a housemade ketchup\u003c/p>\n\u003cp class=\"yield\">\u003cstrong>Yield:\u003c/strong> 9 quarts (scale down accordingly)\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">12 qts\u003c/span> \u003cspan class=\"name\">red onion\u003c/span> (1/4 inch dice)\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 qts\u003c/span> \u003cspan class=\"name\">apple cider vinegar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">6 cups\u003c/span> \u003cspan class=\"name\">tomato paste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">5 cups\u003c/span> \u003cspan class=\"name\">Sucanat (or natural cane sugar)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 Tbsp.\u003c/span> \u003cspan class=\"name\">dried thyme\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 Tbsp.\u003c/span> \u003cspan class=\"name\">ground black pepper\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 Tbsp.\u003c/span> \u003cspan class=\"name\">ground clove\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 Tbsp.\u003c/span> \u003cspan class=\"name\">ground allspice\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 Tbsp.\u003c/span> \u003cspan class=\"name\">ground allspice\u003c/span>cayenne\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">6 oz\u003c/span> \u003cspan class=\"name\">pure olive oil\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1.5 cups\u003c/span> \u003cspan class=\"name\">Tamari/Dark Soy Sauce\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 qts\u003c/span> \u003cspan class=\"name\">Water\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Caramelize the onions and then fry the tomato paste. Add all other ingredients and reduce to slightly looser than ketchup consistency.\u003c/li>\n\u003cli>You can use this as a basis for braising vegetables and meats or as a condiment.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.gatherrestaurant.com/\">Gather Restaurant\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=gather+restaurant&aq=&sll=37.0625,-95.677068&sspn=34.587666,65.214844&ie=UTF8&hq=gather+restaurant&hnear=&ll=37.870991,-122.259293&spn=0.01599,0.031843&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n2200 Oxford Street\u003cbr>\nBerkeley, CA 94704\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-809-0400\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Dinner 5pm-10pm, Weekday Lunch 11:30am-2pm, Weekend Brunch 10am-2:30pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/gatherberkeley\">@GatherBerkeley\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/GatherRestaurant\">Gather\u003c/a>\u003c/p>\n\n",
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"excerpt": "Can vegans, vegetarians and carnivores really share a foodie-worthy meal at the same table? They certainly can at Gather in Berkeley. And that's just the way Esquire Magazine's 2010 Chef of the Year, and Gather's Executive Chef, Sean Baker, likes it.",
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"title": "Vegans, Vegetarians & Carnivores Dine Together at Gather | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-24006\" title=\"Gather entrance\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/gather-entrance.jpg\" alt=\"Gather entrance\" width=\"300\" height=\"400\">Can vegans, vegetarians and carnivores really share a foodie-worthy meal at the same table? They certainly can at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in Berkeley. And that's just the way \u003ca href=\"http://www.esquire.com/features/food-drink/best-restaurants-2010/gather-berkeley-1110\">Esquire Magazine's 2010 Chef of the Year\u003c/a>, and Gather's Executive Chef, Sean Baker, likes it.\u003c/p>\n\u003cp>\"We want to show the same enthusiasm for every dietary preference, whether it's \u003ca href=\"http://www.mayoclinic.com/health/lactose-intolerance/DS00530\">lactose intolerance\u003c/a>, \u003ca href=\"http://www.mayoclinic.com/health/gluten-free-diet/MY01140\">gluten-free\u003c/a>, or \u003ca href=\"http://www.vegan.org/about_veganism/index.html\">veganism\u003c/a>. We want to make sure they all get to have the same experience.\"\u003c/p>\n\u003cp>Chef Baker may be a classically trained chef who graduated from \u003ca href=\"http://www.cordonbleu.edu/\">Le Cordon Bleu\u003c/a>, but he's always been personally interested in being meat-free, even becoming vegan for a time, before he went to culinary school. Now with his fiancee being vegan, he's even more personally invested in making dishes everyone can enjoy.\u003c/p>\n\u003cp>\"It's frustrating,\" he says. \"We eat out a lot and sometimes she can't have the same experience that I can. Veganism is not an eating style that is embraced by a lot of culinary folks.\" Fortunately, Chef Baker says that thinking of a 50/50 vegan/meat menu comes to him quite naturally these days. Must be from his previous stints at \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a> Restaurant, San Francisco’s premier high-end vegan restaurant, and \u003ca href=\"http://www.gabriellacafe.com/\">Gabriella Café\u003c/a> in Santa Cruz, where he oversaw a meat-heavy menu that sometimes offered offal options.\u003c/p>\n\u003cp>\u003cem> \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_24009\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg class=\"size-full wp-image-24009\" title=\"Sean Baker. Photo: Andrew Weeks Photography\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/sean-baker-andrew-weeks-photo.jpg\" alt=\"Sean Baker. Photo: Andrew Weeks Photography\" width=\"300\" height=\"450\">\u003cfigcaption class=\"wp-caption-text\">Sean Baker. Photo: Andrew Weeks Photography\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Baker says, \"I read obsessively, eat out obsessively, and I cook obsessively. I love what I do. It's never a struggle to come up with menus that appeal to everyone.\"\u003c/p>\n\u003cp>But that doesn't mean it requires less work.\u003c/p>\n\u003cp>He says, \"Vegan food is much more labor intensive in the kitchen, but you can do a lot of great culinary techniques when preparing it. We spend hours and hours doing vegetable stocks. We smoke our tomatoes and caramelize our onions until they can't be caramelized anymore. We blanch our cardoons and then \u003ca href=\"http://www.cuisinetechnology.com/technique-sousvide.php\">sous vide\u003c/a> them for six hours until they come out perfect. We're always messing around with things to improve the flavor of food and improve our craft.\"\u003c/p>\n\u003cp>Chef Baker believes in offering comfort food in unpretentious surroundings that are not only beautiful, but eco-friendly. For example, they filter all of the water in the restaurant themselves, used recycled pickle barrels to create the back bar and cabinetry in the open kitchen, and even re-used old leather belts to make the seat cushions in the banquettes.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24007\" title=\"Gather open kitchen\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/gather-kitchen.jpg\" alt=\"Gather open kitc\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>But this is no tree-hugging, alfalfa-loving hippy eatery. The menu here is inventive, surprising, and worthy of a four-star chef.\u003c/p>\n\u003cp>On a recent visit for brunch with some friends, we had the Egg Sandwich with bacon and mushrooms; the Acme Walnut French Toast with blood orange confit, cranberries and walnut sauce; and the Burrata with chicories, walnuts, anchovy and bruschetta.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24005\" title=\"egg sandwich\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/egg-sandwich.jpg\" alt=\"egg sandwich\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>We loved the Egg Sandwich with its fresh torpedo Acme roll, smoky salty bacon and those fabulous braised Portobello mushrooms! Apparently they’d been cooked with red onions, smoked chopped tomatoes, their own veggie stock and something they call \"tomato condiment\" which is like a housemade ketchup. It’s the basis for many dishes and the Chef was nice enough to offer up the recipe below.\u003c/p>\n\u003cp>We also ordered two pizzas for the table, including the vegan Spicy Tomato with capers, olives, cashew garlic puree and herbs; and the Farm Egg Pizza with bacon and caramelized onions.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24008\" title=\"Spicy Tomato pizza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pizza.jpg\" alt=\"Spicy Tomato pizza\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>The vegan Spicy Tomato pie was the highlight of our entire meal, and I say that surprisingly because we were a table of hearty meat-eaters. We were skeptical that any vegan dish could satisfy, let alone surprise us, the way this pizza did. The flavor combination of the salty capers and olives with the zesty sauce and creamy nut puree made for a winning combination. And texturally, the crust on both pizzas was stellar. It was thin and crispy on the bottom, and the dough around the edges was soft and tender, like the perfect breadstick.\u003c/p>\n\u003cp>Each and every dish was fresh, bright and alive with flavor, thanks to all the produce from the folks at \u003ca href=\"http://www.lindencroft.com/\">Lindencroft Farms\u003c/a>. And it's not just high quality ingredients we tasted, it's the obvious care in preparation.\u003c/p>\n\u003cblockquote>\u003cp>\"I don't want the vegetarians to know they're eating vegetarian food. I want you to feel like you're eating something that tastes like steak,\" says Chef Baker. \"My goal when cooking is for people to try a whole new array of flavors every time they come in and make it fun for everyone at the table.\"\u003c/p>\u003c/blockquote>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Tomato Condiment\u003c/legend>\n\u003cp class=\"author\">\u003cem>By Sean Baker\u003c/em>\u003c/p>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> Tomato Condiment is like a housemade ketchup\u003c/p>\n\u003cp class=\"yield\">\u003cstrong>Yield:\u003c/strong> 9 quarts (scale down accordingly)\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">12 qts\u003c/span> \u003cspan class=\"name\">red onion\u003c/span> (1/4 inch dice)\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 qts\u003c/span> \u003cspan class=\"name\">apple cider vinegar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">6 cups\u003c/span> \u003cspan class=\"name\">tomato paste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">5 cups\u003c/span> \u003cspan class=\"name\">Sucanat (or natural cane sugar)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 Tbsp.\u003c/span> \u003cspan class=\"name\">dried thyme\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 Tbsp.\u003c/span> \u003cspan class=\"name\">ground black pepper\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 Tbsp.\u003c/span> \u003cspan class=\"name\">ground clove\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 Tbsp.\u003c/span> \u003cspan class=\"name\">ground allspice\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 Tbsp.\u003c/span> \u003cspan class=\"name\">ground allspice\u003c/span>cayenne\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">6 oz\u003c/span> \u003cspan class=\"name\">pure olive oil\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1.5 cups\u003c/span> \u003cspan class=\"name\">Tamari/Dark Soy Sauce\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 qts\u003c/span> \u003cspan class=\"name\">Water\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Caramelize the onions and then fry the tomato paste. Add all other ingredients and reduce to slightly looser than ketchup consistency.\u003c/li>\n\u003cli>You can use this as a basis for braising vegetables and meats or as a condiment.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.gatherrestaurant.com/\">Gather Restaurant\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=gather+restaurant&aq=&sll=37.0625,-95.677068&sspn=34.587666,65.214844&ie=UTF8&hq=gather+restaurant&hnear=&ll=37.870991,-122.259293&spn=0.01599,0.031843&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n2200 Oxford Street\u003cbr>\nBerkeley, CA 94704\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-809-0400\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Dinner 5pm-10pm, Weekday Lunch 11:30am-2pm, Weekend Brunch 10am-2:30pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/gatherberkeley\">@GatherBerkeley\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/GatherRestaurant\">Gather\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Secrets of Chef Jennifer Biesty",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jen-biesty500.jpg\" alt=\"chef Jen Biesty\" title=\"chef Jen Biesty\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-23759\">\u003cbr>\n\u003cem>Chef Jennifer Biesty. Photo credit: Cris Molina\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/jenbiesty\">Chef Jennifer Biesty\u003c/a> rocketed to national fame when she was a cheftestant on \u003ca href=\"http://www.bravotv.com/top-chef/jennifer-biesty\">Season 4 of Top Chef\u003c/a> and a \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2007/sf/html/bio_j_biesty.shtml\">Star Chefs Rising Star\u003c/a> in 2007. She is currently the Executive Chef of \u003ca href=\"http://www.scalasbistro.com/\">Scala's Bistro\u003c/a> and the Sir Francis Drake Hotel in San Francisco. Biesty’s Bay Area culinary career developed under Loretta Keller, the Chef/Owner of the now shuttered Bizou Restaurant and current \u003ca href=\"http://www.coco500.com/\">COCO500\u003c/a>. Biesty cooked with Keller at benefit dinner events for The James Beard House, The Master’s of \u003ca href=\"http://taste.strength.org/site/PageServer?pagename=TOTN_homepage\">Food & Wine and Taste of the Nation\u003c/a>. She also worked at \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>, with \u003ca href=\"http://www.tracidesjardins.com/\">Chef Traci des Jardins\u003c/a>. Biesty trained at the CIA Hyde Park at the young age of eighteen, and worked at \u003ca href=\"http://www.aquavit.org/restaurant/newyork/index.asp\">NYC’s Aquavit\u003c/a> and March restaurants, respectively. She worked in London at the \u003ca href=\"http://www.rivercafe.co.uk/rc_page.php\">River Café\u003c/a>, alongside uber-talent chefs \u003ca href=\"http://www.telegraph.co.uk/foodanddrink/recipes/3340503/Ruth-Rogers-a-woman-for-all-seasons.html\">Ruth Rodgers\u003c/a>, Rose Gray and \u003ca href=\"http://www.jamieoliver.com/\">Jamie Oliver\u003c/a>. The Brooklyn native (“where the food is all about the ingredients”) lives in San Francisco with her girlfriend, Sara Delman. Biesty and Delman met at COCO500. \u003cem>Bay Area Bites\u003c/em> caught up with Biesty to talk about her favorite food and drink spots.\u003c/p>\n\u003cp>\u003cstrong>Where do you live?\u003c/strong>\u003cbr>\nWe live in the Potrero foothills, which is a nice way of saying “on the wrong side of the mission tracks.” Sara and I have been together for more than three years and love living in the Mission. There are so many great restaurants and shops. And it’s such a colorful neighborhood!\u003c/p>\n\u003cp>\u003cstrong>Where do you like to shop for food? \u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>: The produce there far surpasses any other market, and to stay eco-friendly, you can refill oil, vinegar, soap, lotions, honey, sugar, pasta, you name it. It’s great.\u003c/p>\n\u003cp>But Rainbow doesn’t offer meat, so for that I go to \u003ca href=\"http://www.avedanos.com/\">Avedano’s\u003c/a> meats in Bernal Heights. It’s a beloved neighborhood butcher shop that has great tacos and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">Ryan Farr’s\u003c/a> hot dogs! I like that is more Euro-style and you create a relationship with your shopkeepers and merchants. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The \u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah market\u003c/a> on Clement! In the heart of a little Chinatown, it’s just too fun to go there. They offer things like bone-in pork belly, whole fish, frogs, bulk spices, all the Asian sauces you could ask for and Asian beer, wine and sake. And when you need a bit of agar agar or basil seeds they have it all too.\u003c/p>\n\u003cp>\u003ca href=\"http://sfgsa.org/index.aspx?page=1058\">Alemany Farmers’ Market\u003c/a>: It feels like community. It is cheap and has great variety. Fresh flowers that are so affordable. \u003c/p>\n\u003cp>\u003cstrong>Where do you go on your nights off?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a>. Amazing space and delicious cocktails. I love the Scotch egg there.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a> is a fun place to go for cocktails and crudo -- I love the yuzu sidecar. Oh, and the pizza and soft–serve there is another one of my guilty pleasures.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogandrocks.com/\">Hog and Rocks\u003c/a> is another great place -- a big selection of oysters from the east coast, which reminds me of home!\u003c/p>\n\u003cp> \u003cstrong>How about your favorite local Mom & Pop joints?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/la-torta-gorda-san-francisco\">Torta Gorda\u003c/a>: on 24th for a good simple sandwich or some Puebla specialties.\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatatplow.com/\">Plow\u003c/a>: has the best fried egg sandwich, although I wouldn’t call them mom and pop because the couple that own it are so young but it is a great breakfast and lunch place in sunny Potrero Hill.\u003c/p>\n\u003cp>\u003ca href=\"http://haltunsf.com/\">Haltun Mayan Cuisine\u003c/a>: for poc-chuc de puerco. Great food and reasonable. They have a good happy hour deal. I love the Panuchos & salbutos.\u003c/p>\n\u003cp>\u003cstrong>Where do you go for date night?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.universalcafe.net/\">Universal Café\u003c/a>: I was the chef there in 2003 and love the feel of that little restaurant. Sara and I like to go there often because they change the menu often but they also have things you can count on, like a delicious flatbread and a nice charred steak.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ino-sushi-san-francisco\">Ino Sushi\u003c/a>. It’s in the Japantown mall. Great fried smelt roll and everything else is good too!\u003c/p>\n\u003cp>Oh, and \u003ca href=\"http://www.blueplatesf.com/\">Blue Plate\u003c/a> is always fantastic for date night. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest local food pleasure?\u003c/strong>\u003cbr>\nI crave \u003ca href=\"http://en.wikipedia.org/wiki/Poutine\">poutine\u003c/a>, but since luckily you can’t really get it around here I just make it for family meal at my restaurant. I love tacos and taco trucks! I frequent the one on Treat and 23rd -- Gallo Giro. Also, the tempura at \u003ca href=\"http://www.sanraku.com/sanraku.html\">Sanruku\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Any news on projects we should know about?\u003c/strong>\u003cbr>\nHonestly being the chef of the \u003ca href=\"http://www.sirfrancisdrake.com/\">Sir Francis Drake Hotel\u003c/a> is all consuming and is a big enough project for me currently. But I do have plans on the back burner to be reveled at a later date! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>We’ll stay tuned.\u003c/p>\n\n",
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"excerpt": "Chef Jennifer Biesty rocketed to national fame when she was a cheftestant on Season 4 of Top Chef and a Star Chefs Rising Star in 2007. She is currently the Executive Chef of Scala's Bistro and the Sir Francis Drake Hotel in San Francisco. Bay Area Bites caught up with Biesty to talk about her favorite food and drink spots.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jen-biesty500.jpg\" alt=\"chef Jen Biesty\" title=\"chef Jen Biesty\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-23759\">\u003cbr>\n\u003cem>Chef Jennifer Biesty. Photo credit: Cris Molina\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/jenbiesty\">Chef Jennifer Biesty\u003c/a> rocketed to national fame when she was a cheftestant on \u003ca href=\"http://www.bravotv.com/top-chef/jennifer-biesty\">Season 4 of Top Chef\u003c/a> and a \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2007/sf/html/bio_j_biesty.shtml\">Star Chefs Rising Star\u003c/a> in 2007. She is currently the Executive Chef of \u003ca href=\"http://www.scalasbistro.com/\">Scala's Bistro\u003c/a> and the Sir Francis Drake Hotel in San Francisco. Biesty’s Bay Area culinary career developed under Loretta Keller, the Chef/Owner of the now shuttered Bizou Restaurant and current \u003ca href=\"http://www.coco500.com/\">COCO500\u003c/a>. Biesty cooked with Keller at benefit dinner events for The James Beard House, The Master’s of \u003ca href=\"http://taste.strength.org/site/PageServer?pagename=TOTN_homepage\">Food & Wine and Taste of the Nation\u003c/a>. She also worked at \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>, with \u003ca href=\"http://www.tracidesjardins.com/\">Chef Traci des Jardins\u003c/a>. Biesty trained at the CIA Hyde Park at the young age of eighteen, and worked at \u003ca href=\"http://www.aquavit.org/restaurant/newyork/index.asp\">NYC’s Aquavit\u003c/a> and March restaurants, respectively. She worked in London at the \u003ca href=\"http://www.rivercafe.co.uk/rc_page.php\">River Café\u003c/a>, alongside uber-talent chefs \u003ca href=\"http://www.telegraph.co.uk/foodanddrink/recipes/3340503/Ruth-Rogers-a-woman-for-all-seasons.html\">Ruth Rodgers\u003c/a>, Rose Gray and \u003ca href=\"http://www.jamieoliver.com/\">Jamie Oliver\u003c/a>. The Brooklyn native (“where the food is all about the ingredients”) lives in San Francisco with her girlfriend, Sara Delman. Biesty and Delman met at COCO500. \u003cem>Bay Area Bites\u003c/em> caught up with Biesty to talk about her favorite food and drink spots.\u003c/p>\n\u003cp>\u003cstrong>Where do you live?\u003c/strong>\u003cbr>\nWe live in the Potrero foothills, which is a nice way of saying “on the wrong side of the mission tracks.” Sara and I have been together for more than three years and love living in the Mission. There are so many great restaurants and shops. And it’s such a colorful neighborhood!\u003c/p>\n\u003cp>\u003cstrong>Where do you like to shop for food? \u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>: The produce there far surpasses any other market, and to stay eco-friendly, you can refill oil, vinegar, soap, lotions, honey, sugar, pasta, you name it. It’s great.\u003c/p>\n\u003cp>But Rainbow doesn’t offer meat, so for that I go to \u003ca href=\"http://www.avedanos.com/\">Avedano’s\u003c/a> meats in Bernal Heights. It’s a beloved neighborhood butcher shop that has great tacos and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">Ryan Farr’s\u003c/a> hot dogs! I like that is more Euro-style and you create a relationship with your shopkeepers and merchants. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah market\u003c/a> on Clement! In the heart of a little Chinatown, it’s just too fun to go there. They offer things like bone-in pork belly, whole fish, frogs, bulk spices, all the Asian sauces you could ask for and Asian beer, wine and sake. And when you need a bit of agar agar or basil seeds they have it all too.\u003c/p>\n\u003cp>\u003ca href=\"http://sfgsa.org/index.aspx?page=1058\">Alemany Farmers’ Market\u003c/a>: It feels like community. It is cheap and has great variety. Fresh flowers that are so affordable. \u003c/p>\n\u003cp>\u003cstrong>Where do you go on your nights off?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a>. Amazing space and delicious cocktails. I love the Scotch egg there.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a> is a fun place to go for cocktails and crudo -- I love the yuzu sidecar. Oh, and the pizza and soft–serve there is another one of my guilty pleasures.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogandrocks.com/\">Hog and Rocks\u003c/a> is another great place -- a big selection of oysters from the east coast, which reminds me of home!\u003c/p>\n\u003cp> \u003cstrong>How about your favorite local Mom & Pop joints?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/la-torta-gorda-san-francisco\">Torta Gorda\u003c/a>: on 24th for a good simple sandwich or some Puebla specialties.\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatatplow.com/\">Plow\u003c/a>: has the best fried egg sandwich, although I wouldn’t call them mom and pop because the couple that own it are so young but it is a great breakfast and lunch place in sunny Potrero Hill.\u003c/p>\n\u003cp>\u003ca href=\"http://haltunsf.com/\">Haltun Mayan Cuisine\u003c/a>: for poc-chuc de puerco. Great food and reasonable. They have a good happy hour deal. I love the Panuchos & salbutos.\u003c/p>\n\u003cp>\u003cstrong>Where do you go for date night?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.universalcafe.net/\">Universal Café\u003c/a>: I was the chef there in 2003 and love the feel of that little restaurant. Sara and I like to go there often because they change the menu often but they also have things you can count on, like a delicious flatbread and a nice charred steak.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ino-sushi-san-francisco\">Ino Sushi\u003c/a>. It’s in the Japantown mall. Great fried smelt roll and everything else is good too!\u003c/p>\n\u003cp>Oh, and \u003ca href=\"http://www.blueplatesf.com/\">Blue Plate\u003c/a> is always fantastic for date night. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest local food pleasure?\u003c/strong>\u003cbr>\nI crave \u003ca href=\"http://en.wikipedia.org/wiki/Poutine\">poutine\u003c/a>, but since luckily you can’t really get it around here I just make it for family meal at my restaurant. I love tacos and taco trucks! I frequent the one on Treat and 23rd -- Gallo Giro. Also, the tempura at \u003ca href=\"http://www.sanraku.com/sanraku.html\">Sanruku\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Any news on projects we should know about?\u003c/strong>\u003cbr>\nHonestly being the chef of the \u003ca href=\"http://www.sirfrancisdrake.com/\">Sir Francis Drake Hotel\u003c/a> is all consuming and is a big enough project for me currently. But I do have plans on the back burner to be reveled at a later date! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>We’ll stay tuned.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cheese in Temescal: Sacred Wheel and Homeroom",
"title": "Cheese in Temescal: Sacred Wheel and Homeroom",
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"content": "\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/sacred-wheel-shop.jpg\" alt=\"Sacred Wheel Cheese Cheese and Specialty Market. Photo by Marlene Saroni\" title=\"Sacred Wheel Cheese and Specialty Market. Photo by Marlene Saroni\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-23564\">\u003c/a>\u003cbr>\n\u003cem>Outside of the Sacred Wheel Cheese and Specialty Market, on 51st and Shattuck Ave. in Oakland. Photo by Marlene Saroni\u003c/em>\u003c/p>\n\u003cp>\"Wait, there's still 10 cheeses here you haven't tried!\" insisted Chris Howse, the enthusiastic, lavishly tattooed general manager of Oakland's' new \u003ca href=\"http://www.facebook.com/SacredWheel\">Sacred Wheel Cheese and Specialty Market\u003c/a>.\u003c/p>\n\u003cp>When was the last time you heard that over a cheese counter? Especially a few minutes before closing time, after you've already tried several dozen different cheeses, each handed over eagerly, complete with full description. \u003c/p>\n\u003cp>In my experience, 3 tastes is about the limit of most cheese-wranglers' patience. After that, there seems to be a tacit agreement that you'll pick one, pull out your wallet, and seal the deal, or else slink away to make room for the next dairy-loving freeloader in line. \u003c/p>\n\u003cp>Not at \u003ca href=\"http://www.sacredwheelcheeseshop.com/\">Sacred Wheel Cheese and Specialty Market\u003c/a>, which opened early January in the rapidly foodie-izing district of Temescal. Here, the staff seems much more eager to discover your new favorite cheese, reveal their latest find, or simply blow your mind with a groovy but unfamiliar flavor or texture. Specializing in domestic cheeses from mostly small, farmstead producers, the emphasis right now is on mostly Northern California cheeses. But you'll also find wheels and wedges from Oregon, Utah, Minnesota, Wisconsin, New York, Vermont, and New Hampshire. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23561\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jena-300.jpg\" alt=\"Jena Davidson Hood. Photo by Marlene Saroni\" title=\"Jena Davidson Hood. Photo by Marlene Saroni\" width=\"300\" height=\"452\" class=\"size-full wp-image-23561\">\u003cfigcaption class=\"wp-caption-text\">Jena Davidson Hood. Photo by Marlene Saroni\u003c/figcaption>\u003c/figure>\n\u003cp>Going all-American was part of co-owner Jena Davidson Hood's plan to create an unpretentious, unintimidating, neighborhood-friendly shop, where anyone could drop in, taste, and learn, without being overwhelmed by an enormous selection or a wall of hard-to-pronounce names. And while Jena may have the most food knowledge, thanks to her culinary-school training and years as a chef with Michael Mina's restaurant group, she emphasized that \"no one here is pretending they know everything. We really encourage tasting--we'll taste any cheese in the shop, because it's fun to learn with people.\" \u003c/p>\n\u003cp>Said Jena, \"Now that we've been open a little while, people are starting to come to me,\" with handmade accompaniments. \"I'd really like to see the shelves fill up with local stuff, tiny, small-batch products.\" Already, the shelves are stocked with hot-pepper jellies from \u003ca href=\"http://www.innajam.com\">Inna Jam\u003c/a>; honeys from \u003ca href=\"http://www.fiveanddimegardens.com/\">Five+Dime\u003c/a> and \u003ca href=\"http://www.bayareabeecompany.com/\">Bay Area Bee Company\u003c/a>; and baguettes from Berkeley's \u003ca href=\"http://www.thebreadworkshop.com\">Bread Workshop\u003c/a>.\u003c/p>\n\u003cp>Not everything will be local, however. Sacred Wheel is a family affair, and Jena, her brother Merrick Davidson, and her mother Bernice Davidson, all of whom work in the shop, are proud of their Virginia roots. \"We grew up \u003cem>country,\u003c/em>\" Jena laughed, \"on a farm in Bedford County, so we wanted to bring a little bit of home here.\" In a green shelving unit (made by her husband, Brian Hood, out of an old truck bed) are all manner of edible Virginiana, including jars of sweet chow-chow and hot zucchini relish from Meadowcroft Farm and cans of she-crab soup and blue crab chowder. \u003c/p>\n\u003cp>Still, Jena is proud to be living \"100% Temescal\" lately. She and her husband, who did much of the carpentry and design work needed to turn the long-empty storefront into a homey and welcoming space, live just a few blocks away, close enough so that she can run home to walk their dogs at midday. Said Jena, \"We moved here 5 years ago, but I think even if we hadn't, it would have ended up being our favorite neighborhood. We're hoping this will help make Shattuck less of a stepchild\" to the more popular and already restaurant-lined Telegraph Ave. \"I'm happy we got in when we did.\" \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23566\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/crew-300.jpg\" alt=\"Sacred Wheel Crew- Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\" title=\"Sacred Wheel Crew- Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\" width=\"300\" height=\"452\" class=\"size-full wp-image-23566\">\u003cfigcaption class=\"wp-caption-text\">Sacred Wheel Crew: Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\u003c/figcaption>\u003c/figure>\n\u003cp>While the bulk of the business is in take-home cheese and products, there's also a short menu: a couple of soups, including chunky, beer-spiked \"tomato PBR\" and a daily special, like silky, creamy carrot and roasted garlic; and a simple, kid-friendly grilled cheese sandwich of Cowgirl Creamery's Wagon Wheel cheese on sourdough bread. On the second Saturday of each month, James Whitehead of \u003ca href=\"http://wheresthefist.com/wordpress/\">Fist of Flour\u003c/a> will be setting up his mobile pizza oven on the sidewalk outside, making pizzas with a variety of Sacred Wheel's cheeses. \u003c/p>\n\u003cp>So, it's clear: Temescal likes its cheese, the bigger and bolder the better. And what could be better than grilled cheese dunked in tomato soup? Well, how about mac and cheese washed down with beer? \u003c/p>\n\u003cp>A few blocks east of Telegraph, a lunchtime line is snaking from the counter at \u003ca href=\"http://WWW.homeroom510.com\">Homeroom\u003c/a>, past the Kraft-yellow wall almost all the way to the door. As you might expect, woolly hats, trucker caps, goatees, and \u003ca href=\"http://www.hellalove.com\"> I hella (heart) Oakland\u003c/a> tees are much in evidence. But despite the line's slow crawl, everyone seems to be smiling. And why not? Above the counter is a chalkboard reading A is for Apple, B is for Beer, C is for Cheese. \u003c/p>\n\u003cp>It's the last two that \u003ca href=\"http://www.facebook.com/pages/Homeroom/134146949943276\">Homeroom\u003c/a> is banking on, with a menu that's all mac and cheese, all the time, serving ten varieties (loaded with Vermont cheddar, Mexican chorizo, goat cheese, Prather Ranch hot dogs, and more--and yes, they do make both vegan and gluten-free versions) alongside a dozen draft and bottled beers. There's wine, too, a few veggie sides (broccoli with ranch dressing, roasted carrots, salad) and a handful of simple desserts (brownies, peanut-butter pie, homemade Oreos, ice cream floats made with housemade root beer or Old Rasputin stout). The mac and cheese, plenty of it, comes bubbling in wide ceramic dishes, while the beer arrives in Mason jars, a few ounces shy of a pint. Just enough for a pleasant little lunchtime buzz, especially over the ballast of all that cheese and starch. \u003c/p>\n\u003cp>In the kitchen, a wiry crew is sweating over the pots, shoulders hunched with the pressure. \"Even working in a mac and cheese restaurant, I think I've lost 5 pounds since we opened,\" laughs co-owner Erin Wade. Less than a week after opening their doors on Valentine's Day, Wade and her co-owner Allison Arevalo are still getting their systems down, gearing up for an all-day schedule that will see them dishing up from 11am to 9pm from Tuesday through Thursday (and Sunday) and from 11am to 10pm on Friday and Saturday. \u003c/p>\n\u003cp>Like the crew at Sacred Wheel, Arevalo and Wade have made Homeroom into a community affair; with the help of their husbands and friends, they did much of the space's renovation themselves, giving the big, open space a sweet and quirky feel that's almost kitschy, but not quite. The chunky red coffee mugs, decorated with the Homeroom logo, are instantly covetable; the old-fashioned library card catalog, now a repository for customers' \"buy 10 get one free\" cards, is a nice touch, even if few of the 20something patrons here would remember ever using a card catalog for real. Still, there's no denying the moneymaking appeal of cheesy-good nostalgia, especially with beer and without homework. \u003c/p>\n\u003cp>The only thing missing? Some no-nonsense lunch ladies to keep the din down. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\">Sacred Wheel Cheese and Specialty Market\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=sacred+wheel+cheese+and+specialty+market&aq=&sll=37.0625,-95.677068&sspn=35.219929,71.455078&ie=UTF8&hq=sacred+wheel+cheese+and+specialty+market&hnear=&ll=37.837462,-122.260065&spn=0.008575,0.017445&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n4935 Shattuck Avenue\u003cbr>\nOakland, CA, 94609\u003cbr>\n(510) 653-1653\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Sun: 11am-8pm\u003cbr>\nTwitter: @\u003ca href=\"http://twitter.com/#!/SacredWheelOak\">SacredWheelOak\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/SacredWheel\">Sacred Wheel Cheese and Specialty Market\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://WWW.homeroom510.com\">Homeroom\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=homeroom+400+40th+Street+Oakland,+CA+94609&aq=&sll=37.883525,-122.102051&sspn=2.085287,4.465942&ie=UTF8&hq=homeroom&hnear=400+40th+St,+Oakland,+Alameda,+California+94609&ll=37.835683,-122.260323&spn=0.065211,0.139561&z=13&iwloc=C\">Map\u003c/a>\u003cbr>\n400 40th Street\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 597-0400\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Thurs: 11am-9pm, Fri- Sat: 11am-10pm, Sun: 11am-9pm\u003cbr>\nTwitter: @\u003ca href=\"http://twitter.com/#!/homeroom510\">homeroom510\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/Homeroom/134146949943276\">Homeroom\u003c/a>\u003c/p>\n\n",
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"excerpt": "Oakland's Temescal district has two new businesses ready to feed our love of cheese: Sacred Wheel Cheese and Specialty Market, specializing in domestic farmstead cheeses, and Homeroom, a mac and cheese restaurant. ",
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"description": "Oakland's Temescal district has two new businesses ready to feed our love of cheese: Sacred Wheel Cheese and Specialty Market, specializing in domestic farmstead cheeses, and Homeroom, a mac and cheese restaurant. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/sacred-wheel-shop.jpg\" alt=\"Sacred Wheel Cheese Cheese and Specialty Market. Photo by Marlene Saroni\" title=\"Sacred Wheel Cheese and Specialty Market. Photo by Marlene Saroni\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-23564\">\u003c/a>\u003cbr>\n\u003cem>Outside of the Sacred Wheel Cheese and Specialty Market, on 51st and Shattuck Ave. in Oakland. Photo by Marlene Saroni\u003c/em>\u003c/p>\n\u003cp>\"Wait, there's still 10 cheeses here you haven't tried!\" insisted Chris Howse, the enthusiastic, lavishly tattooed general manager of Oakland's' new \u003ca href=\"http://www.facebook.com/SacredWheel\">Sacred Wheel Cheese and Specialty Market\u003c/a>.\u003c/p>\n\u003cp>When was the last time you heard that over a cheese counter? Especially a few minutes before closing time, after you've already tried several dozen different cheeses, each handed over eagerly, complete with full description. \u003c/p>\n\u003cp>In my experience, 3 tastes is about the limit of most cheese-wranglers' patience. After that, there seems to be a tacit agreement that you'll pick one, pull out your wallet, and seal the deal, or else slink away to make room for the next dairy-loving freeloader in line. \u003c/p>\n\u003cp>Not at \u003ca href=\"http://www.sacredwheelcheeseshop.com/\">Sacred Wheel Cheese and Specialty Market\u003c/a>, which opened early January in the rapidly foodie-izing district of Temescal. Here, the staff seems much more eager to discover your new favorite cheese, reveal their latest find, or simply blow your mind with a groovy but unfamiliar flavor or texture. Specializing in domestic cheeses from mostly small, farmstead producers, the emphasis right now is on mostly Northern California cheeses. But you'll also find wheels and wedges from Oregon, Utah, Minnesota, Wisconsin, New York, Vermont, and New Hampshire. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23561\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jena-300.jpg\" alt=\"Jena Davidson Hood. Photo by Marlene Saroni\" title=\"Jena Davidson Hood. Photo by Marlene Saroni\" width=\"300\" height=\"452\" class=\"size-full wp-image-23561\">\u003cfigcaption class=\"wp-caption-text\">Jena Davidson Hood. Photo by Marlene Saroni\u003c/figcaption>\u003c/figure>\n\u003cp>Going all-American was part of co-owner Jena Davidson Hood's plan to create an unpretentious, unintimidating, neighborhood-friendly shop, where anyone could drop in, taste, and learn, without being overwhelmed by an enormous selection or a wall of hard-to-pronounce names. And while Jena may have the most food knowledge, thanks to her culinary-school training and years as a chef with Michael Mina's restaurant group, she emphasized that \"no one here is pretending they know everything. We really encourage tasting--we'll taste any cheese in the shop, because it's fun to learn with people.\" \u003c/p>\n\u003cp>Said Jena, \"Now that we've been open a little while, people are starting to come to me,\" with handmade accompaniments. \"I'd really like to see the shelves fill up with local stuff, tiny, small-batch products.\" Already, the shelves are stocked with hot-pepper jellies from \u003ca href=\"http://www.innajam.com\">Inna Jam\u003c/a>; honeys from \u003ca href=\"http://www.fiveanddimegardens.com/\">Five+Dime\u003c/a> and \u003ca href=\"http://www.bayareabeecompany.com/\">Bay Area Bee Company\u003c/a>; and baguettes from Berkeley's \u003ca href=\"http://www.thebreadworkshop.com\">Bread Workshop\u003c/a>.\u003c/p>\n\u003cp>Not everything will be local, however. Sacred Wheel is a family affair, and Jena, her brother Merrick Davidson, and her mother Bernice Davidson, all of whom work in the shop, are proud of their Virginia roots. \"We grew up \u003cem>country,\u003c/em>\" Jena laughed, \"on a farm in Bedford County, so we wanted to bring a little bit of home here.\" In a green shelving unit (made by her husband, Brian Hood, out of an old truck bed) are all manner of edible Virginiana, including jars of sweet chow-chow and hot zucchini relish from Meadowcroft Farm and cans of she-crab soup and blue crab chowder. \u003c/p>\n\u003cp>Still, Jena is proud to be living \"100% Temescal\" lately. She and her husband, who did much of the carpentry and design work needed to turn the long-empty storefront into a homey and welcoming space, live just a few blocks away, close enough so that she can run home to walk their dogs at midday. Said Jena, \"We moved here 5 years ago, but I think even if we hadn't, it would have ended up being our favorite neighborhood. We're hoping this will help make Shattuck less of a stepchild\" to the more popular and already restaurant-lined Telegraph Ave. \"I'm happy we got in when we did.\" \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23566\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/crew-300.jpg\" alt=\"Sacred Wheel Crew- Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\" title=\"Sacred Wheel Crew- Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\" width=\"300\" height=\"452\" class=\"size-full wp-image-23566\">\u003cfigcaption class=\"wp-caption-text\">Sacred Wheel Crew: Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\u003c/figcaption>\u003c/figure>\n\u003cp>While the bulk of the business is in take-home cheese and products, there's also a short menu: a couple of soups, including chunky, beer-spiked \"tomato PBR\" and a daily special, like silky, creamy carrot and roasted garlic; and a simple, kid-friendly grilled cheese sandwich of Cowgirl Creamery's Wagon Wheel cheese on sourdough bread. On the second Saturday of each month, James Whitehead of \u003ca href=\"http://wheresthefist.com/wordpress/\">Fist of Flour\u003c/a> will be setting up his mobile pizza oven on the sidewalk outside, making pizzas with a variety of Sacred Wheel's cheeses. \u003c/p>\n\u003cp>So, it's clear: Temescal likes its cheese, the bigger and bolder the better. And what could be better than grilled cheese dunked in tomato soup? Well, how about mac and cheese washed down with beer? \u003c/p>\n\u003cp>A few blocks east of Telegraph, a lunchtime line is snaking from the counter at \u003ca href=\"http://WWW.homeroom510.com\">Homeroom\u003c/a>, past the Kraft-yellow wall almost all the way to the door. As you might expect, woolly hats, trucker caps, goatees, and \u003ca href=\"http://www.hellalove.com\"> I hella (heart) Oakland\u003c/a> tees are much in evidence. But despite the line's slow crawl, everyone seems to be smiling. And why not? Above the counter is a chalkboard reading A is for Apple, B is for Beer, C is for Cheese. \u003c/p>\n\u003cp>It's the last two that \u003ca href=\"http://www.facebook.com/pages/Homeroom/134146949943276\">Homeroom\u003c/a> is banking on, with a menu that's all mac and cheese, all the time, serving ten varieties (loaded with Vermont cheddar, Mexican chorizo, goat cheese, Prather Ranch hot dogs, and more--and yes, they do make both vegan and gluten-free versions) alongside a dozen draft and bottled beers. There's wine, too, a few veggie sides (broccoli with ranch dressing, roasted carrots, salad) and a handful of simple desserts (brownies, peanut-butter pie, homemade Oreos, ice cream floats made with housemade root beer or Old Rasputin stout). The mac and cheese, plenty of it, comes bubbling in wide ceramic dishes, while the beer arrives in Mason jars, a few ounces shy of a pint. Just enough for a pleasant little lunchtime buzz, especially over the ballast of all that cheese and starch. \u003c/p>\n\u003cp>In the kitchen, a wiry crew is sweating over the pots, shoulders hunched with the pressure. \"Even working in a mac and cheese restaurant, I think I've lost 5 pounds since we opened,\" laughs co-owner Erin Wade. Less than a week after opening their doors on Valentine's Day, Wade and her co-owner Allison Arevalo are still getting their systems down, gearing up for an all-day schedule that will see them dishing up from 11am to 9pm from Tuesday through Thursday (and Sunday) and from 11am to 10pm on Friday and Saturday. \u003c/p>\n\u003cp>Like the crew at Sacred Wheel, Arevalo and Wade have made Homeroom into a community affair; with the help of their husbands and friends, they did much of the space's renovation themselves, giving the big, open space a sweet and quirky feel that's almost kitschy, but not quite. The chunky red coffee mugs, decorated with the Homeroom logo, are instantly covetable; the old-fashioned library card catalog, now a repository for customers' \"buy 10 get one free\" cards, is a nice touch, even if few of the 20something patrons here would remember ever using a card catalog for real. Still, there's no denying the moneymaking appeal of cheesy-good nostalgia, especially with beer and without homework. \u003c/p>\n\u003cp>The only thing missing? Some no-nonsense lunch ladies to keep the din down. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\">Sacred Wheel Cheese and Specialty Market\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=sacred+wheel+cheese+and+specialty+market&aq=&sll=37.0625,-95.677068&sspn=35.219929,71.455078&ie=UTF8&hq=sacred+wheel+cheese+and+specialty+market&hnear=&ll=37.837462,-122.260065&spn=0.008575,0.017445&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n4935 Shattuck Avenue\u003cbr>\nOakland, CA, 94609\u003cbr>\n(510) 653-1653\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Sun: 11am-8pm\u003cbr>\nTwitter: @\u003ca href=\"http://twitter.com/#!/SacredWheelOak\">SacredWheelOak\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/SacredWheel\">Sacred Wheel Cheese and Specialty Market\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://WWW.homeroom510.com\">Homeroom\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=homeroom+400+40th+Street+Oakland,+CA+94609&aq=&sll=37.883525,-122.102051&sspn=2.085287,4.465942&ie=UTF8&hq=homeroom&hnear=400+40th+St,+Oakland,+Alameda,+California+94609&ll=37.835683,-122.260323&spn=0.065211,0.139561&z=13&iwloc=C\">Map\u003c/a>\u003cbr>\n400 40th Street\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 597-0400\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Thurs: 11am-9pm, Fri- Sat: 11am-10pm, Sun: 11am-9pm\u003cbr>\nTwitter: @\u003ca href=\"http://twitter.com/#!/homeroom510\">homeroom510\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/Homeroom/134146949943276\">Homeroom\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Chefs Talk Romantic Meals on Valentine's Day ",
"title": "Bay Area Chefs Talk Romantic Meals on Valentine's Day ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/couples.jpg\" alt=\"Chef Photos\" title=\"Chef Photos\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-23315\">\u003cbr>\n\u003cem>From top left to right: Douglas Monsalud and wife Kimberly Stevens, Yigit Pura, Will Werner and girlfriend Sarah Logan, Richie Nakano.\u003c/em>\u003c/p>\n\u003cp>It's no secret chefs don't get much time off--certainly not on holidays. And Valentine's Day is a biggie. Folks make reservations well in advance and snatch up flowers and confections to bring home to their loved ones. After chatting with some of my favorite local chefs, it became clear that Valentine's Day really is just another day and there are many occasions to sit down, toast one another, and prepare a special meal. I asked three simple questions to get to the heart of what a romantic day looks like in their world. Here's what I discovered. \u003c/p>\n\u003cp>\u003cstrong>Douglas Monsalud: \u003ca href=\"http://www.kitchenettesf.com/\">Kitchenette SF\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Or let’s just say, on a typical romantically-minded evening, tell us about what you and your partner like to cook/eat together at home? \u003c/em>\u003cbr>\nWe LOVE to make food that takes a while to cook so that we can hang out, talk while we cook, and drink good wine ; ) With that in mind, we have cooked everything from bouillabaisse to pozole, porchetta to pot roast. You know...simple, rustic, one-pot meals that are comfortable and really make you feel like you are home.\u003c/p>\n\u003cp>\u003cem>Favorite dessert?\u003c/em>\u003cbr>\nWow, favorite dessert is a tough one. I like desserts that are lighter and fruity...like the goats milk yoghurt panna cotta with blood orange compote that we've served at \u003ca href=\"http://www.heartsf.com/\">Heart Wine Bar\u003c/a>. Similarly, I have always loved creme brulee and a nice, flaky crostata with a scoop of ice cream always gets my attention.\u003c/p>\n\u003cp>\u003cem> If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why?\u003c/em>\u003cbr>\n\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> and\u003ca href=\"http://www.gitanerestaurant.com/\"> Gitane\u003c/a> ooze romance. They have great food and the atmosphere is at once exotic and warm. Also, I always think getting a dozen oysters from the \u003ca href=\"http://www.themarshallstore.com/\">Marshall Store\u003c/a> up on Tomales Bay with a bottle of something bubbly and eating them on a bench overlooking the water is as sexy as it gets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>William Werner: \u003ca href=\"http://telltalepreserveco.com/\">Tell Tale Preserve Co.\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Or let’s just say, on a typical romantically-minded evening, tell us about what you and your partner like to cook/eat together at home? \u003c/em>\u003cbr>\nWe don't get to spend a lot of time together as of late-- so usually a romantic dinner would consist of something simple, to spend more time together than in the kitchen, more than likely, champagne, oysters with lemon, market greens, a risotto of mushrooms and nettles, and of course chocolate (Valrhona feves straight from the bag). \u003c/p>\n\u003cp>\u003cem>Favorite dessert? \u003c/em>\u003cbr>\nOf the moment: kishu mandarins. \u003c/p>\n\u003cp> \u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why? \u003c/em>\u003cbr>\n\u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, for getting dressed and a luxurious, intimate evening of thoughtful food. Burgers and beer in the back corner booth at \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> for dressing down and hanging out. \u003c/p>\n\u003cp>\u003cstrong>Richie Nakano: \u003ca href=\"http://haparamensf.com/\">Hapa Ramen\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Or let’s just say, on a typical romantically-minded evening, tell us about what you and your partner like to cook/eat together at home?\u003c/em>\u003cbr>\nWhen we're eating at home we keep it pretty simple: farro with roasted chicken, or an easy pasta. We also get treats from \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>: charcuterie, cheese, olives. We have a 9 month old son, so there's not a lot of quiet romantic evenings these days, but we do like to unwind with a bottle of kruner or falanghina. \u003c/p>\n\u003cp>\u003cem>Favorite dessert?\u003c/em>\u003cbr>\nAnything from \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphrey Slocombe\u003c/a>, or we'll get something from \u003ca href=\"http://telltalepreserveco.com/\">Tell Tale Preserve Co.\u003c/a> and save it for that evening. That stuff is sinful. \u003c/p>\n\u003cp>\u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why? \u003c/em>\u003cbr>\n\u003ca href=\"http://www.aziza-sf.com/\">Aziza \u003c/a>always comes to mind, it's such a beautiful setting in there, and the food is really elegant. \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a> is really intimate also, but the sexiest place in town is the \u003ca href=\"http://sf.eater.com/archives/2010/11/09/flour_water_uncaps_the_dough_room.php\">Flour & Water dough room\u003c/a>. If you can snag a seat at a dinner in there...\u003c/p>\n\u003cp>\u003cstrong>Yigit Pura: Executive Pastry Chef, \u003ca href=\"http://www.tastecatering.com/\">Taste Catering\u003c/a>; Winner of Bravo's Top Chef \u003ca href=\"http://www.bravotv.com/top-chef-just-desserts/season-1/videos/a-sweet-victory\">Just Desserts\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Maybe, like a lot of folks, you see it as any other day—but let’s just say, on a typical romantically-minded evening, tell us about what you and a date like to cook/eat together?\u003c/em>\u003cbr>\nI think any day is a good day to be romantic. I would cook what I know they love and tickles their soft spot, even if it goes against my grain as a chef. I find just showing you paid attention will always get you brownie points.\u003c/p>\n\u003cp>\u003cem>Favorite dessert?\u003c/em>\u003cbr>\nAs cliché as it sounds, you can’t go wrong with chocolate. And I know there are myths around it but I still love a great chocolate soufflé. Be it a professional or home chef, it still gets people excited. Take it another step forward and make a really lovely salted caramel ice cream, and put a small scoop straight in the middle. The contrast between the hot and cold is always very sexy!\u003c/p>\n\u003cp>\u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why?\u003c/em>\u003cbr>\nLately I’m in LOVE with \u003ca href=\"http://www.barbaccosf.com/\">Barbacco\u003c/a>. Modern and really beautiful ambiance, great service, and just really tasty bites, and very reasonably priced. Last time I ate there everything was so great, I am already looking forward to the next time.\u003c/p>\n\u003cp>\u003cstrong>Jessica Boncutter: \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>A typical romantically-minded meal?\u003c/em>\u003cbr>\nThat would have to be beef fillet roasted medium rare with salt roasted potatoes, baby carrots and horseradish cream.\u003c/p>\n\u003cp>\u003cem>Favorite Dessert?\u003c/em>\u003cbr>\nDefinitely finish it off with a chocolate pot de creme and a little Serge Gainsbourg on the record player! \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why\u003c/em>?\u003cbr>\nRomantic places in the San Francisco Bay Area are upstairs at\u003ca href=\"http://www.chezpanisse.com/intro.php\"> Chez Panisse\u003c/a> for lunch or \u003ca href=\"http://www.mankas.com/mankas/intro.html\">Manka's\u003c/a> in Inverness for the night or \u003ca href=\"http://toscacafesf.com/TOSCA.html\">Tosca\u003c/a> for a drink or of course \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a> is so romantic. Chez Panisse lunch during the week feels like you are playing hooky from work with a lover. Manka's, well you just have to stay there one night to experience it. Tosca is a classic always feels special no matter who you are with.\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/24/2011/02/couples.jpg\" alt=\"Chef Photos\" title=\"Chef Photos\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-23315\">\u003cbr>\n\u003cem>From top left to right: Douglas Monsalud and wife Kimberly Stevens, Yigit Pura, Will Werner and girlfriend Sarah Logan, Richie Nakano.\u003c/em>\u003c/p>\n\u003cp>It's no secret chefs don't get much time off--certainly not on holidays. And Valentine's Day is a biggie. Folks make reservations well in advance and snatch up flowers and confections to bring home to their loved ones. After chatting with some of my favorite local chefs, it became clear that Valentine's Day really is just another day and there are many occasions to sit down, toast one another, and prepare a special meal. I asked three simple questions to get to the heart of what a romantic day looks like in their world. Here's what I discovered. \u003c/p>\n\u003cp>\u003cstrong>Douglas Monsalud: \u003ca href=\"http://www.kitchenettesf.com/\">Kitchenette SF\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Or let’s just say, on a typical romantically-minded evening, tell us about what you and your partner like to cook/eat together at home? \u003c/em>\u003cbr>\nWe LOVE to make food that takes a while to cook so that we can hang out, talk while we cook, and drink good wine ; ) With that in mind, we have cooked everything from bouillabaisse to pozole, porchetta to pot roast. You know...simple, rustic, one-pot meals that are comfortable and really make you feel like you are home.\u003c/p>\n\u003cp>\u003cem>Favorite dessert?\u003c/em>\u003cbr>\nWow, favorite dessert is a tough one. I like desserts that are lighter and fruity...like the goats milk yoghurt panna cotta with blood orange compote that we've served at \u003ca href=\"http://www.heartsf.com/\">Heart Wine Bar\u003c/a>. Similarly, I have always loved creme brulee and a nice, flaky crostata with a scoop of ice cream always gets my attention.\u003c/p>\n\u003cp>\u003cem> If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why?\u003c/em>\u003cbr>\n\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> and\u003ca href=\"http://www.gitanerestaurant.com/\"> Gitane\u003c/a> ooze romance. They have great food and the atmosphere is at once exotic and warm. Also, I always think getting a dozen oysters from the \u003ca href=\"http://www.themarshallstore.com/\">Marshall Store\u003c/a> up on Tomales Bay with a bottle of something bubbly and eating them on a bench overlooking the water is as sexy as it gets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>William Werner: \u003ca href=\"http://telltalepreserveco.com/\">Tell Tale Preserve Co.\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Or let’s just say, on a typical romantically-minded evening, tell us about what you and your partner like to cook/eat together at home? \u003c/em>\u003cbr>\nWe don't get to spend a lot of time together as of late-- so usually a romantic dinner would consist of something simple, to spend more time together than in the kitchen, more than likely, champagne, oysters with lemon, market greens, a risotto of mushrooms and nettles, and of course chocolate (Valrhona feves straight from the bag). \u003c/p>\n\u003cp>\u003cem>Favorite dessert? \u003c/em>\u003cbr>\nOf the moment: kishu mandarins. \u003c/p>\n\u003cp> \u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why? \u003c/em>\u003cbr>\n\u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, for getting dressed and a luxurious, intimate evening of thoughtful food. Burgers and beer in the back corner booth at \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> for dressing down and hanging out. \u003c/p>\n\u003cp>\u003cstrong>Richie Nakano: \u003ca href=\"http://haparamensf.com/\">Hapa Ramen\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Or let’s just say, on a typical romantically-minded evening, tell us about what you and your partner like to cook/eat together at home?\u003c/em>\u003cbr>\nWhen we're eating at home we keep it pretty simple: farro with roasted chicken, or an easy pasta. We also get treats from \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>: charcuterie, cheese, olives. We have a 9 month old son, so there's not a lot of quiet romantic evenings these days, but we do like to unwind with a bottle of kruner or falanghina. \u003c/p>\n\u003cp>\u003cem>Favorite dessert?\u003c/em>\u003cbr>\nAnything from \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphrey Slocombe\u003c/a>, or we'll get something from \u003ca href=\"http://telltalepreserveco.com/\">Tell Tale Preserve Co.\u003c/a> and save it for that evening. That stuff is sinful. \u003c/p>\n\u003cp>\u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why? \u003c/em>\u003cbr>\n\u003ca href=\"http://www.aziza-sf.com/\">Aziza \u003c/a>always comes to mind, it's such a beautiful setting in there, and the food is really elegant. \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a> is really intimate also, but the sexiest place in town is the \u003ca href=\"http://sf.eater.com/archives/2010/11/09/flour_water_uncaps_the_dough_room.php\">Flour & Water dough room\u003c/a>. If you can snag a seat at a dinner in there...\u003c/p>\n\u003cp>\u003cstrong>Yigit Pura: Executive Pastry Chef, \u003ca href=\"http://www.tastecatering.com/\">Taste Catering\u003c/a>; Winner of Bravo's Top Chef \u003ca href=\"http://www.bravotv.com/top-chef-just-desserts/season-1/videos/a-sweet-victory\">Just Desserts\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Maybe, like a lot of folks, you see it as any other day—but let’s just say, on a typical romantically-minded evening, tell us about what you and a date like to cook/eat together?\u003c/em>\u003cbr>\nI think any day is a good day to be romantic. I would cook what I know they love and tickles their soft spot, even if it goes against my grain as a chef. I find just showing you paid attention will always get you brownie points.\u003c/p>\n\u003cp>\u003cem>Favorite dessert?\u003c/em>\u003cbr>\nAs cliché as it sounds, you can’t go wrong with chocolate. And I know there are myths around it but I still love a great chocolate soufflé. Be it a professional or home chef, it still gets people excited. Take it another step forward and make a really lovely salted caramel ice cream, and put a small scoop straight in the middle. The contrast between the hot and cold is always very sexy!\u003c/p>\n\u003cp>\u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why?\u003c/em>\u003cbr>\nLately I’m in LOVE with \u003ca href=\"http://www.barbaccosf.com/\">Barbacco\u003c/a>. Modern and really beautiful ambiance, great service, and just really tasty bites, and very reasonably priced. Last time I ate there everything was so great, I am already looking forward to the next time.\u003c/p>\n\u003cp>\u003cstrong>Jessica Boncutter: \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>A typical romantically-minded meal?\u003c/em>\u003cbr>\nThat would have to be beef fillet roasted medium rare with salt roasted potatoes, baby carrots and horseradish cream.\u003c/p>\n\u003cp>\u003cem>Favorite Dessert?\u003c/em>\u003cbr>\nDefinitely finish it off with a chocolate pot de creme and a little Serge Gainsbourg on the record player! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
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},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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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",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"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/",
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},
"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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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"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.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
"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",
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"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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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"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": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"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": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"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",
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"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
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