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"bio": "Vi Zahajszky, originally from Hungary, Boston, and New York, drove across the country to San Francisco a few years ago with her husband Chris and a rescue pup named The Bandit. By day she works at KQED and is involved in the station's new media efforts. By night, her passions lie in vegan food and fashion. Her own blog, \u003ca href=\"http://plantmade.me/\">plantmade\u003c/a>, focuses on vegan and cruelty-free fashion. She is a fashion writer for eco-conscious website \u003ca href=\"http://www.onegreenplanet.org/\">One Green Planet\u003c/a>, and has contributed to SF vegan lifestyle blog \u003ca href=\"http://vegansaurus.com/\">Vegansaurus\u003c/a> and San Diego food blog \u003ca href=\"http://www.pizzellesbakery.com/blog/\">Pizzelles\u003c/a>.\r\nCurrently studying fashion design and pattern-making at Apparel Arts in San Francisco, she has plans to eventually develop a vegan clothing line. You can find her on \u003ca href=\"http://www.facebook.com/?ref=logo#!/pages/Plantmade/202383299779143\">facebook\u003c/a> and on twitter \u003ca href=\"http://twitter.com/#!/plantmade\">@plantmade\u003c/a>.",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/susie-bright-heart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/susie-bright-heart.jpg\" alt=\"Susie Bright. Photo: Jill Posener\" title=\"Susie Bright. Photo: Jill Posener\" width=\"604\" height=\"453\" class=\"alignnone size-full wp-image-23339\">\u003c/a>\u003cbr>\n\u003cem>Susie Bright. Photo: Jill Posener\u003c/em>\u003c/p>\n\u003cp>When it comes to talking about food and sex for Valentine's Day, you don't want to ask a chef. For a professional, Valentine's Day is like catering for Noah's Ark: a long, sweaty, jammed-full night making dinners for all those expectant couples tromping in two by two for champagne and crab salad, rare steaks and roses, not to mention the anticipation of double-caret diamonds hidden in the passion-fruit mousse. \u003c/p>\n\u003cp>Instead, why not talk to someone who has made the pleasures of the flesh her life's work? Here in the Bay Area, there's no shortage of experts on this subject, but few have influenced the cultural, political, and literary landscape like \u003ca href=\"http://www.susiebright.com/\">Susie Bright\u003c/a>. She has written and edited dozens of books of erotica, cultural critiques, personal essays, how-to's, and more, worked as the \"lesbian sex consultant\" on the butch-femme neo-noir \u003ca href=\"http://www.imdb.com/title/tt0115736/\">Bound\u003c/a>, helped bring quality sex toys into the mainstream, raised a daughter, spoken and taught all over the world, and fought for the personal expression of freedom and pleasure in all its forms. Her popular \u003ca href=\"http://www.susiebright.com/\">blog\u003c/a> (and its accompanying podcast) is sharp, smart, funny and unabashedly political. Her latest book is the sure-to-be-juicy memoir \u003ca href=\"http://www.bigsexlittledeath.com\">Big Sex Little Death\u003c/a>, to be released by Seal Press next month. \u003c/p>\n\u003cp>But only close readers of a book like \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/156025551X/kqedorg-20\">Mommy's Little Girl: On Sex, Motherhood, Porn & Cherry Pie\u003c/a> might catch that the pie of the title isn't metaphorical. Head to the last chapter, and you'll find a recipe for a real pie, filled with fresh Bing cherries and laced with lemon zest, almond extract and a splash of brandy, and called, completely appropriately, \u003cstrong>Eternal Cherry Devotion Pie.\u003c/strong> Susie, it turns out, is a truly passionate cook, eater, and \u003ca href=\"http://bigsexlittledeath.com/my-autobiography-a-cocktail-epilogue\">cocktail aficionado\u003c/a> (yes, she makes her own nocino). As she writes about her cherry pie,\u003c/p>\n\u003cblockquote>\u003cp>\"Sometimes you need to prepare a meal that will make someone fall in love with you. Sometimes you need a dessert with an enchantment so strong that your lover will never leave you, no matter what the temptation.\u003c/p>\n\u003cp>Don't make this pie if you're just toying with someone--you'll be sorry. Don't make this pie for your lover if you don't want him or her by your side forever, then moaning at your grave when you're gone. This is serious stuff.\"\u003c/p>\u003c/blockquote>\n\u003cp>So, what would Susie propose for a Valentine's Day meal? Red and spicy is on the top of her list. Red velvet cake, beet salad, rice with tomatoes or red peppers--and for the \u003cem>piece de resistance\u003c/em>, tandoori chicken, fiery and magenta-skinned, picked up from your favorite Indian restaurant. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Living in Santa Cruz, I'm really deprived of good Indian food,\" she laments. \"In San Francisco, I could just walk to my tandoori chicken,\" usually from one of the Tenderloin's many hole-in-the-wall Indian and Pakistani restaurants. \"For a luxurious place, though, \u003ca href=\"http://www.amber-india.com/\">Amber India\u003c/a>, near the Yerba Buena Center, has a hot and spicy green apple-curry soup that's insane.\"\u003c/p>\n\u003cp>But Santa Cruz does have its delights, not the least being its status as a perfectly laid-back, spontaneously romantic getaway. Where you can stroll the boardwalk, wake up to the sound of waves and barking seals, take walks on the beach or hikes under the redwoods...and then wallow in the hot-fudge sauce that the veggie-punk \u003ca href=\"http://www.saturncafe.com/\">Saturn Cafe\u003c/a> ladles over its ice-cream sundaes. \u003c/p>\n\u003cp>\"It's the best hot fudge I've had in a lifetime of international travel. It blows my mind, especially over vanilla-bean ice cream.\" She's been known to beg a pint of it to go, and isn't above pleading and cajoling former Saturn Cafe waiters and cooks for the recipe. \"But it's supersecret, and no one will tell me.\" (Happily, Saturn now has a branch in downtown Berkeley with the same secret sauce on tap.)\u003c/p>\n\u003cp>So, what about some first-date eateries? There's \u003ca href=\"http://www.bettyburgers.com\">Betty Burgers\u003c/a> (slogan, \"Juicy Patties, Hot Buns\") which now has two locations, the better to fill up hungry diners with handfuls like the Big Betty (described on the menu as \"a half-pound burger with Betty's secret lube\") or the Betty on Top, a burger patty nestled into a piled-high veggie salad.\u003c/p>\n\u003cp>There's also \u003ca href=\"http://www.engferpizzaworks.com\"> Engfer Pizza Works\u003c/a>, \"started by a couple of lesbian feminists, which warms my heart,\" as does the ping-pong room, the checkers, the excellent beer selection, and of course the pizzas, baked in a wood-fired oven and topped with everything from spectacular local sausages from \u003ca href=\"http://www.yelp.com/biz/corralitos-market-and-sausage-company-corralitos\">Corralitos Market\u003c/a> to a tofu-based vegan cheese alternative they've dubbed Megan's Vegan. \"Even as a \u003cem>cheese fanatic\u003c/em>, I get it as a topping. With extra cheese!\"\u003c/p>\n\u003cp>Afterwards, of course, there's \u003ca href=\"http://thepennyicecreamery.com/\">Penny Ice Creamery\u003c/a>, whose locavore owners are chummy with Michelle Obama, as well as longtime favorite \u003ca href=\"http://www.yelp.com/biz/mariannes-ice-cream-santa-cruz\">Marianne's\u003c/a>. \"Marianne's cardamom-pistachio ice cream...holy shit! It's unreal. You go get some hot fudge sauce from Saturn Cafe, pour it over that, you can just lay down and die.\"\u003c/p>\n\u003cp>To really cinch the deal, there's the rapidly expanding \"food heaven\" in the Swift Street Courtyard on Ingalls Street, including \u003ca href=\"http://www.bonnydoonvineyard.com\">Bonny Doon's\u003c/a> tasting room and Cellar Door Cafe, shaped like an enormous wine cask; \u003ca href=\"http://www.santacruzmountainbrewing.com/taisting.html\">Santa Cruz Mountain Brewing's\u003c/a> taproom; and \u003ca href=\"http://www.kellysfrenchbakery.com\">Kelly's French Bakery\u003c/a>. \u003c/p>\n\u003cp>Follow it up by nightcaps for two, shaken or stirred by bartender Jeff Pappas at \u003ca href=\"http://www.cloudsdowntown.com/\">Clouds\u003c/a>, right around the corner from the movie theater. \"He's our unofficial mayor, the most charming, sensitive, professional bartender ever. I don't know how he keeps that many people happy.\"\u003c/p>\n\u003cp>And for waking up with a smile on your face? Lavender-white chocolate scones or a poached egg on a chile-chive biscuit from the sweet folks at \u003ca href=\"http://www.iveta.com\">Cafe Iveta\u003c/a>. \u003c/p>\n\u003cp>Valentine's Day, it turns out, is one of Susie's very favorite holidays. \"I'm a traditionalist. I get out my heart-shaped cookie cutters, braid dough into the shape of a heart--I really like doing things in shapes, using all the Valentine symbols.\" She makes a lot of valentines and valentine treats for friends and their kids. \"Just go with it: you've got your red, your cuteness, your sweetness...it doesn't always have to do with Mr. or Ms. Right.\" \u003c/p>\n\u003cp>\"My first cookbook was \u003ca href=\"http://www.amazon.com/Betty-Crockers-Cookbook-boys-girls/dp/0307099431/ref=tmm_hrd_title_0\">Betty Crocker's Cookbook for Boys and Girls\u003c/a>. It was full of all these color pictures of the great things you could make. But my absolute favorite was a mac n' cheese casserole topped with a heart made of hotdog slices, with the word \"mom\" spelled out in hotdog inside.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Telling this story, she's suddenly inspired. Why not make a \"yuppie gourmet\" version of her old Betty Crocker favorite, with real bechamel sauce, fancy cheese and those dreamy Corralitos sausages, for a Valentine's Dinner for two with her longtime partner? Sometimes, the simplest things can say the most. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/susie-bright-heart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/susie-bright-heart.jpg\" alt=\"Susie Bright. Photo: Jill Posener\" title=\"Susie Bright. Photo: Jill Posener\" width=\"604\" height=\"453\" class=\"alignnone size-full wp-image-23339\">\u003c/a>\u003cbr>\n\u003cem>Susie Bright. Photo: Jill Posener\u003c/em>\u003c/p>\n\u003cp>When it comes to talking about food and sex for Valentine's Day, you don't want to ask a chef. For a professional, Valentine's Day is like catering for Noah's Ark: a long, sweaty, jammed-full night making dinners for all those expectant couples tromping in two by two for champagne and crab salad, rare steaks and roses, not to mention the anticipation of double-caret diamonds hidden in the passion-fruit mousse. \u003c/p>\n\u003cp>Instead, why not talk to someone who has made the pleasures of the flesh her life's work? Here in the Bay Area, there's no shortage of experts on this subject, but few have influenced the cultural, political, and literary landscape like \u003ca href=\"http://www.susiebright.com/\">Susie Bright\u003c/a>. She has written and edited dozens of books of erotica, cultural critiques, personal essays, how-to's, and more, worked as the \"lesbian sex consultant\" on the butch-femme neo-noir \u003ca href=\"http://www.imdb.com/title/tt0115736/\">Bound\u003c/a>, helped bring quality sex toys into the mainstream, raised a daughter, spoken and taught all over the world, and fought for the personal expression of freedom and pleasure in all its forms. Her popular \u003ca href=\"http://www.susiebright.com/\">blog\u003c/a> (and its accompanying podcast) is sharp, smart, funny and unabashedly political. Her latest book is the sure-to-be-juicy memoir \u003ca href=\"http://www.bigsexlittledeath.com\">Big Sex Little Death\u003c/a>, to be released by Seal Press next month. \u003c/p>\n\u003cp>But only close readers of a book like \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/156025551X/kqedorg-20\">Mommy's Little Girl: On Sex, Motherhood, Porn & Cherry Pie\u003c/a> might catch that the pie of the title isn't metaphorical. Head to the last chapter, and you'll find a recipe for a real pie, filled with fresh Bing cherries and laced with lemon zest, almond extract and a splash of brandy, and called, completely appropriately, \u003cstrong>Eternal Cherry Devotion Pie.\u003c/strong> Susie, it turns out, is a truly passionate cook, eater, and \u003ca href=\"http://bigsexlittledeath.com/my-autobiography-a-cocktail-epilogue\">cocktail aficionado\u003c/a> (yes, she makes her own nocino). As she writes about her cherry pie,\u003c/p>\n\u003cblockquote>\u003cp>\"Sometimes you need to prepare a meal that will make someone fall in love with you. Sometimes you need a dessert with an enchantment so strong that your lover will never leave you, no matter what the temptation.\u003c/p>\n\u003cp>Don't make this pie if you're just toying with someone--you'll be sorry. Don't make this pie for your lover if you don't want him or her by your side forever, then moaning at your grave when you're gone. This is serious stuff.\"\u003c/p>\u003c/blockquote>\n\u003cp>So, what would Susie propose for a Valentine's Day meal? Red and spicy is on the top of her list. Red velvet cake, beet salad, rice with tomatoes or red peppers--and for the \u003cem>piece de resistance\u003c/em>, tandoori chicken, fiery and magenta-skinned, picked up from your favorite Indian restaurant. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Living in Santa Cruz, I'm really deprived of good Indian food,\" she laments. \"In San Francisco, I could just walk to my tandoori chicken,\" usually from one of the Tenderloin's many hole-in-the-wall Indian and Pakistani restaurants. \"For a luxurious place, though, \u003ca href=\"http://www.amber-india.com/\">Amber India\u003c/a>, near the Yerba Buena Center, has a hot and spicy green apple-curry soup that's insane.\"\u003c/p>\n\u003cp>But Santa Cruz does have its delights, not the least being its status as a perfectly laid-back, spontaneously romantic getaway. Where you can stroll the boardwalk, wake up to the sound of waves and barking seals, take walks on the beach or hikes under the redwoods...and then wallow in the hot-fudge sauce that the veggie-punk \u003ca href=\"http://www.saturncafe.com/\">Saturn Cafe\u003c/a> ladles over its ice-cream sundaes. \u003c/p>\n\u003cp>\"It's the best hot fudge I've had in a lifetime of international travel. It blows my mind, especially over vanilla-bean ice cream.\" She's been known to beg a pint of it to go, and isn't above pleading and cajoling former Saturn Cafe waiters and cooks for the recipe. \"But it's supersecret, and no one will tell me.\" (Happily, Saturn now has a branch in downtown Berkeley with the same secret sauce on tap.)\u003c/p>\n\u003cp>So, what about some first-date eateries? There's \u003ca href=\"http://www.bettyburgers.com\">Betty Burgers\u003c/a> (slogan, \"Juicy Patties, Hot Buns\") which now has two locations, the better to fill up hungry diners with handfuls like the Big Betty (described on the menu as \"a half-pound burger with Betty's secret lube\") or the Betty on Top, a burger patty nestled into a piled-high veggie salad.\u003c/p>\n\u003cp>There's also \u003ca href=\"http://www.engferpizzaworks.com\"> Engfer Pizza Works\u003c/a>, \"started by a couple of lesbian feminists, which warms my heart,\" as does the ping-pong room, the checkers, the excellent beer selection, and of course the pizzas, baked in a wood-fired oven and topped with everything from spectacular local sausages from \u003ca href=\"http://www.yelp.com/biz/corralitos-market-and-sausage-company-corralitos\">Corralitos Market\u003c/a> to a tofu-based vegan cheese alternative they've dubbed Megan's Vegan. \"Even as a \u003cem>cheese fanatic\u003c/em>, I get it as a topping. With extra cheese!\"\u003c/p>\n\u003cp>Afterwards, of course, there's \u003ca href=\"http://thepennyicecreamery.com/\">Penny Ice Creamery\u003c/a>, whose locavore owners are chummy with Michelle Obama, as well as longtime favorite \u003ca href=\"http://www.yelp.com/biz/mariannes-ice-cream-santa-cruz\">Marianne's\u003c/a>. \"Marianne's cardamom-pistachio ice cream...holy shit! It's unreal. You go get some hot fudge sauce from Saturn Cafe, pour it over that, you can just lay down and die.\"\u003c/p>\n\u003cp>To really cinch the deal, there's the rapidly expanding \"food heaven\" in the Swift Street Courtyard on Ingalls Street, including \u003ca href=\"http://www.bonnydoonvineyard.com\">Bonny Doon's\u003c/a> tasting room and Cellar Door Cafe, shaped like an enormous wine cask; \u003ca href=\"http://www.santacruzmountainbrewing.com/taisting.html\">Santa Cruz Mountain Brewing's\u003c/a> taproom; and \u003ca href=\"http://www.kellysfrenchbakery.com\">Kelly's French Bakery\u003c/a>. \u003c/p>\n\u003cp>Follow it up by nightcaps for two, shaken or stirred by bartender Jeff Pappas at \u003ca href=\"http://www.cloudsdowntown.com/\">Clouds\u003c/a>, right around the corner from the movie theater. \"He's our unofficial mayor, the most charming, sensitive, professional bartender ever. I don't know how he keeps that many people happy.\"\u003c/p>\n\u003cp>And for waking up with a smile on your face? Lavender-white chocolate scones or a poached egg on a chile-chive biscuit from the sweet folks at \u003ca href=\"http://www.iveta.com\">Cafe Iveta\u003c/a>. \u003c/p>\n\u003cp>Valentine's Day, it turns out, is one of Susie's very favorite holidays. \"I'm a traditionalist. I get out my heart-shaped cookie cutters, braid dough into the shape of a heart--I really like doing things in shapes, using all the Valentine symbols.\" She makes a lot of valentines and valentine treats for friends and their kids. \"Just go with it: you've got your red, your cuteness, your sweetness...it doesn't always have to do with Mr. or Ms. Right.\" \u003c/p>\n\u003cp>\"My first cookbook was \u003ca href=\"http://www.amazon.com/Betty-Crockers-Cookbook-boys-girls/dp/0307099431/ref=tmm_hrd_title_0\">Betty Crocker's Cookbook for Boys and Girls\u003c/a>. It was full of all these color pictures of the great things you could make. But my absolute favorite was a mac n' cheese casserole topped with a heart made of hotdog slices, with the word \"mom\" spelled out in hotdog inside.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Organic Food Cafes: Emerging or Established Trend?",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/happy.girl_.kitchen.organic.cafe_.1.jpg\" alt=\"Happy Girl Kitchen Co. cafe in October. Photo: Courtesy of Happy Girl Kitchen\" title=\"The opening of the Happy Girl Kitchen Co. cafe in October. Photo: Courtesy of Happy Girl Kitchen\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22738\">\u003cbr>\n\u003cem>The opening of the Happy Girl Kitchen Co.'s cafe in October. Photo: Courtesy of Happy Girl Kitchen\u003c/em>\u003c/p>\n\u003cp>Way back in the dark ages of organic dining -- about 15 or 20 years ago now -- I remember the first time I saw the term \"antibiotic- and hormone-free eggs\" on the menu. It was at a cafe in the Mission District just at the beginning of the explosion of sustainable eats on those streets, I'm thinking Val21, if memory serves me correctly.\u003c/p>\n\u003cp>Such terminology was new to me then, and many others I suspect, and it struck me as kind of funny. Despite the slightly higher cost, who in their right mind, I wondered, would knowingly order the eggs with icky additives given the choice?\u003c/p>\n\u003cp>So I was a little surprised to see a panel on the agenda of the recent \u003ca href=\"http://www.eco-farm.org/programs/efc/\">EcoFarm Conference\u003c/a> about the \u003ca href=\"http://www.eco-farm.org/blogs/farmer/organic_food_cafes_an_emerging_trend/\">emerging organic food cafe trend\u003c/a>. Emerging seems a bit of a stretch, given the plethora of organic eateries out there that have been in business for some time, in certain cases a couple of decades.\u003c/p>\n\u003cp>Still, it is worthwhile to take stock of how far we've come in terms of knowing we have a bevy of chophouse choices on the local, natural, sustainable, free-range, hand-made, organic front.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since serving meat and dairy from contented cows raised in bucolic settings with oceans views, along with greens lovingly grown from heirloom seeds sown tenderly by farmers who have deep, personal relationships with their animals and plants are now made fun of in the local media -- \u003ca href=\"http://www.sfweekly.com/2010-02-24/culture/the-real-americans-dan-hoyle-shows-how-the-other-half-lives/\">Dan Hoyle's The Real Americans\u003c/a> and \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/02/01/DDVB1HGPB9.DTL\">\u003cem>Chronicle\u003c/em> columnist's Jon Carroll's recent column\u003c/a> come to mind -- it seems pretty clear that this phenomenon has well and truly hit the mainstream in the Bay Area and beyond.\u003c/p>\n\u003cp>Talking up this trend on the panel Saturday was Todd Champagne, one half of the team behind \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen Co.\u003c/a>, the pickling and preserving company that opened an organic cafe in October in its new food preservation center in Pacific Grove, site of a former beloved natural food grocery known as The Grannery.\u003c/p>\n\u003cp>I stopped by the store on my way out of town after the EcoFarm event and the place was buzzing with conference attendees picking up canning supplies and pantry items, including Happy Girl's award-winning Apricot Chili Jam (see \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/14/good-food-awards-showcases-sustainable-food-artisans/\">Bay Area Bites post on the Good Food Awards\u003c/a>.)\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22739\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jordan.champagne.happy1_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jordan.champagne.happy1_.jpg\" alt=\"Happy Girl Kitchens Jordan Champagne and her pickled products. Photo: Courtesy of Happy Girl Kitchen\" title=\"Happy Girl Kitchens Jordan Champagne and her pickled products. Photo: Courtesy of Happy Girl Kitchen\" width=\"300\" height=\"240\" class=\"size-full wp-image-22739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Happy Girl Kitchens Jordan Champagne and her pickled products. Photo: Courtesy of Happy Girl Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>I stayed for a simple yet satisfying lunch and it was immediately clear how the cafe complements the company's business philosophy, which has always aligned itself with local, organic farmers. \u003c/p>\n\u003cp>Also: Super savvy marketing move. What better way to enjoy tea and toast in the morning than slathered with some Strawberry and Lavender Jam (my personal favorite) straight from the kitchen? Likewise, my cheese, pear and salad greens sandwich came with a generous serving of pickled green beans on the side. Smart.\u003c/p>\n\u003cp>Jordan Champagne, who was teaching a cheese-making class on site in the center's certified kitchen, later confirmed my thinking. \"Opening the cafe was such a natural fit for us,\" she says. \"And coming up with a menu was pretty, well, organic, and just flowed from the kinds of products we already make.\" \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/charlie.hong_.kong1_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/charlie.hong_.kong1_.jpg\" alt=\"Charlie Hong Kongs is a Santa Cruz institution. Photo: Courtesy of Charlie Hong Kong\" title=\"Charlie Hong Kongs is a Santa Cruz institution. Photo: Courtesy of Charlie Hong Kong\" width=\"500\" height=\"223\" class=\"alignnone size-full wp-image-22737\">\u003c/a>\u003cbr>\n\u003cem>Charlie Hong Kong's is a Santa Cruz institution. Photo: Courtesy of Charlie Hong Kong\u003c/em>\u003c/p>\n\u003cp>Earlier in the day at the panel Caroline Rudolf of \u003ca href=\"http://www.charliehongkong.com/\">Charlie Hong Kong\u003c/a>'s in Santa Cruz explained how she and her husband began, essentially, an affordable fast food joint that just happened to sell healthy, tasty bowls of steaming goodness reminiscent of the street food they ate and loved in their extensive travels. Charlie Hong Kong's is a Santa Cruz institution; the pair opened another store in Marin in December.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22736\" class=\"wp-caption alignleft\" style=\"max-width: 285px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/charlie.hong_.kong_.bowl1_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/charlie.hong_.kong_.bowl1_.jpg\" alt=\"A steaming bowl of wholesome goodness from Charlie Hong Kong. Photo: Courtesy of Charlie Hong Kong\" title=\"A steaming bowl of wholesome goodness from Charlie Hong Kong. Photo: Courtesy of Charlie Hong Kong\" width=\"285\" height=\"190\" class=\"size-full wp-image-22736\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A steaming bowl of wholesome goodness from Charlie Hong Kong. Photo: Courtesy of Charlie Hong Kong\u003c/figcaption>\u003c/figure>\n\u003cp>Missing from the mix that day: \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/04/food-secrets-of-chefauthor-tanya-holland/\">Tanya Holland\u003c/a>, the soul food chef behind \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a> in West Oakland, whose kitchen combines locally-grown, organic, and seasonal produce with menus that reflect her African American heritage and formal culinary training in France.\u003c/p>\n\u003cp>Each of these organic entrepreneurs do something a little different with food. What they all have in common: A proven track-record and kudos from critics and consumers alike. Oh, and they seem to be holding their own during a tough economy, in the food field no less, which is not known for its high profit margins.\u003c/p>\n\u003cp>Other organic cafes and restaurants are sprouting up all over. In Berkeley alone \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a>, \u003ca href=\"http://www.saturncafe.com/\">Saturn Cafe\u003c/a>, and \u003ca href=\"http://www.zatarrestaurant.com/\">Zatar\u003c/a>, which serves up hand-selected organic fruits, herbs, and vegetables, many harvested daily from the owners own impressive produce garden, come immediately to mind.\u003c/p>\n\u003cp>Now it's your turn: I'm curious to hear from readers whether they choose a cafe or restaurant based on where the food comes from and how it was raised. Do you have your own local organic eatery that you frequent? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Share your picks in the comments area.\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/happy.girl_.kitchen.organic.cafe_.1.jpg\" alt=\"Happy Girl Kitchen Co. cafe in October. Photo: Courtesy of Happy Girl Kitchen\" title=\"The opening of the Happy Girl Kitchen Co. cafe in October. Photo: Courtesy of Happy Girl Kitchen\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22738\">\u003cbr>\n\u003cem>The opening of the Happy Girl Kitchen Co.'s cafe in October. Photo: Courtesy of Happy Girl Kitchen\u003c/em>\u003c/p>\n\u003cp>Way back in the dark ages of organic dining -- about 15 or 20 years ago now -- I remember the first time I saw the term \"antibiotic- and hormone-free eggs\" on the menu. It was at a cafe in the Mission District just at the beginning of the explosion of sustainable eats on those streets, I'm thinking Val21, if memory serves me correctly.\u003c/p>\n\u003cp>Such terminology was new to me then, and many others I suspect, and it struck me as kind of funny. Despite the slightly higher cost, who in their right mind, I wondered, would knowingly order the eggs with icky additives given the choice?\u003c/p>\n\u003cp>So I was a little surprised to see a panel on the agenda of the recent \u003ca href=\"http://www.eco-farm.org/programs/efc/\">EcoFarm Conference\u003c/a> about the \u003ca href=\"http://www.eco-farm.org/blogs/farmer/organic_food_cafes_an_emerging_trend/\">emerging organic food cafe trend\u003c/a>. Emerging seems a bit of a stretch, given the plethora of organic eateries out there that have been in business for some time, in certain cases a couple of decades.\u003c/p>\n\u003cp>Still, it is worthwhile to take stock of how far we've come in terms of knowing we have a bevy of chophouse choices on the local, natural, sustainable, free-range, hand-made, organic front.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since serving meat and dairy from contented cows raised in bucolic settings with oceans views, along with greens lovingly grown from heirloom seeds sown tenderly by farmers who have deep, personal relationships with their animals and plants are now made fun of in the local media -- \u003ca href=\"http://www.sfweekly.com/2010-02-24/culture/the-real-americans-dan-hoyle-shows-how-the-other-half-lives/\">Dan Hoyle's The Real Americans\u003c/a> and \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/02/01/DDVB1HGPB9.DTL\">\u003cem>Chronicle\u003c/em> columnist's Jon Carroll's recent column\u003c/a> come to mind -- it seems pretty clear that this phenomenon has well and truly hit the mainstream in the Bay Area and beyond.\u003c/p>\n\u003cp>Talking up this trend on the panel Saturday was Todd Champagne, one half of the team behind \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen Co.\u003c/a>, the pickling and preserving company that opened an organic cafe in October in its new food preservation center in Pacific Grove, site of a former beloved natural food grocery known as The Grannery.\u003c/p>\n\u003cp>I stopped by the store on my way out of town after the EcoFarm event and the place was buzzing with conference attendees picking up canning supplies and pantry items, including Happy Girl's award-winning Apricot Chili Jam (see \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/14/good-food-awards-showcases-sustainable-food-artisans/\">Bay Area Bites post on the Good Food Awards\u003c/a>.)\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22739\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jordan.champagne.happy1_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jordan.champagne.happy1_.jpg\" alt=\"Happy Girl Kitchens Jordan Champagne and her pickled products. Photo: Courtesy of Happy Girl Kitchen\" title=\"Happy Girl Kitchens Jordan Champagne and her pickled products. Photo: Courtesy of Happy Girl Kitchen\" width=\"300\" height=\"240\" class=\"size-full wp-image-22739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Happy Girl Kitchens Jordan Champagne and her pickled products. Photo: Courtesy of Happy Girl Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>I stayed for a simple yet satisfying lunch and it was immediately clear how the cafe complements the company's business philosophy, which has always aligned itself with local, organic farmers. \u003c/p>\n\u003cp>Also: Super savvy marketing move. What better way to enjoy tea and toast in the morning than slathered with some Strawberry and Lavender Jam (my personal favorite) straight from the kitchen? Likewise, my cheese, pear and salad greens sandwich came with a generous serving of pickled green beans on the side. Smart.\u003c/p>\n\u003cp>Jordan Champagne, who was teaching a cheese-making class on site in the center's certified kitchen, later confirmed my thinking. \"Opening the cafe was such a natural fit for us,\" she says. \"And coming up with a menu was pretty, well, organic, and just flowed from the kinds of products we already make.\" \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/charlie.hong_.kong1_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/charlie.hong_.kong1_.jpg\" alt=\"Charlie Hong Kongs is a Santa Cruz institution. Photo: Courtesy of Charlie Hong Kong\" title=\"Charlie Hong Kongs is a Santa Cruz institution. Photo: Courtesy of Charlie Hong Kong\" width=\"500\" height=\"223\" class=\"alignnone size-full wp-image-22737\">\u003c/a>\u003cbr>\n\u003cem>Charlie Hong Kong's is a Santa Cruz institution. Photo: Courtesy of Charlie Hong Kong\u003c/em>\u003c/p>\n\u003cp>Earlier in the day at the panel Caroline Rudolf of \u003ca href=\"http://www.charliehongkong.com/\">Charlie Hong Kong\u003c/a>'s in Santa Cruz explained how she and her husband began, essentially, an affordable fast food joint that just happened to sell healthy, tasty bowls of steaming goodness reminiscent of the street food they ate and loved in their extensive travels. Charlie Hong Kong's is a Santa Cruz institution; the pair opened another store in Marin in December.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22736\" class=\"wp-caption alignleft\" style=\"max-width: 285px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/charlie.hong_.kong_.bowl1_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/charlie.hong_.kong_.bowl1_.jpg\" alt=\"A steaming bowl of wholesome goodness from Charlie Hong Kong. Photo: Courtesy of Charlie Hong Kong\" title=\"A steaming bowl of wholesome goodness from Charlie Hong Kong. Photo: Courtesy of Charlie Hong Kong\" width=\"285\" height=\"190\" class=\"size-full wp-image-22736\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A steaming bowl of wholesome goodness from Charlie Hong Kong. Photo: Courtesy of Charlie Hong Kong\u003c/figcaption>\u003c/figure>\n\u003cp>Missing from the mix that day: \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/04/food-secrets-of-chefauthor-tanya-holland/\">Tanya Holland\u003c/a>, the soul food chef behind \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a> in West Oakland, whose kitchen combines locally-grown, organic, and seasonal produce with menus that reflect her African American heritage and formal culinary training in France.\u003c/p>\n\u003cp>Each of these organic entrepreneurs do something a little different with food. What they all have in common: A proven track-record and kudos from critics and consumers alike. Oh, and they seem to be holding their own during a tough economy, in the food field no less, which is not known for its high profit margins.\u003c/p>\n\u003cp>Other organic cafes and restaurants are sprouting up all over. In Berkeley alone \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a>, \u003ca href=\"http://www.saturncafe.com/\">Saturn Cafe\u003c/a>, and \u003ca href=\"http://www.zatarrestaurant.com/\">Zatar\u003c/a>, which serves up hand-selected organic fruits, herbs, and vegetables, many harvested daily from the owners own impressive produce garden, come immediately to mind.\u003c/p>\n\u003cp>Now it's your turn: I'm curious to hear from readers whether they choose a cafe or restaurant based on where the food comes from and how it was raised. Do you have your own local organic eatery that you frequent? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Share your picks in the comments area.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Secrets of Chef/Author Tanya Holland",
"title": "Food Secrets of Chef/Author Tanya Holland",
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"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22707\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/tanya-holland300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/tanya-holland300.jpg\" alt=\"Tanya Holland. Photo credit: Lisa Keating Photography\" title=\"Tanya Holland. Photo credit: Lisa Keating Photography\" width=\"300\" height=\"452\" class=\"size-full wp-image-22707\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tanya Holland. Photo credit: Lisa Keating Photography\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/5406090288/in/set-72157625949462924/\">Tanya Holland\u003c/a> is the Chef/Owner of Southern cooking hotspot \u003ca href=\"http://blogs.kqed.org/checkplease/2010/05/05/brown-sugar-kitchen-restaurant-info/\">Brown Sugar Kitchen\u003c/a> (\u003ca href=\"http://www.brownsugarkitchen.com/\">BSK\u003c/a>) in West Oakland, where cornmeal waffles and fried chicken are among the menu highlights. BSK reflects her interpretation of soul food, with influences from her African-American heritage, formal French cooking training, and “a general appreciation of a wide variety of cuisines.” BSK received the Michelin Guide’s “\u003ca href=\"http://www.michelinguide.com/us/2011_sf_bib_gourmand.html\">Bib Gourmand\u003c/a>” award in 2010 and 2011, as well as “Best Soul Food” from Oakland Magazine, and “Best Southern/Soul Food” from the East Bay Express. Holland plans to open a second BSK in San Francisco’s Bayview District in May this year, and told Bay Area Bites that this one will be “slightly bigger than the original, with the same menu and same hours.” \u003c/p>\n\u003cp>As a chef, Holland trained in France, and cooked at Bobby Flay’s \u003ca href=\"http://www.mesagrill.com/new-york-city-restaurant/\">Mesa Grill\u003c/a> in New York. She worked at \u003ca href=\"http://www.yelp.com/biz/le-theatre-berkeley\">Le Théâtre\u003c/a> in Berkeley, with a French-Creole fusion menu. Holland is also the author of \u003ca href=\"http://www.amazon.com/New-Soul-Cooking-Updating-Tradition/dp/1584792892\">New Soul Cooking: Updating a Cuisine Rich in Flavor and Tradition\u003c/a>, and for 4 years was featured on the Food Network’s \"Melting Pot Soul Kitchen.” She has appeared on The Today Show, Sarah Moulton’s Cooking Live, Ready, Set, Cook!, The Wayne Brady Show, and The Jane Pauley Show. Holland has contributed to Food and Wine and Signature Bride magazines, and been featured in the Wall Street Journal, Savoy, and others. Holland was born in Hartford, Connecticut, in the same hospital as her husband, who she met in the Bay Area. As a child, she said she lived in Rochester, New York, “from the age of two,” and has been an Oakland resident since 2003. \u003c/p>\n\u003cp>\u003cstrong>FOOD SHOPPING FAVORITES\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a>: “that’s the new Berkeley Bowl… there’s an amazing selection of produce. I like to buy their sushi quality fish because I like it super fresh. I’ll then cook it really rare and it’s just great.”\u003cbr>\n\u003ca href=\"http://rockridgemarkethall.com/\">Market Hall\u003c/a>: “For cheese and specialty items. I love their prepared foods, and pastas, for lunch. It’s amazing. I also like shopping for fish there, and lately I’ve been buying Loch Duarte salmon.”\u003cbr>\n\u003ca href=\"http://www.mandelafoods.com/\">Mandela Foods Cooperative\u003c/a>: “It’s local and they’re bringing in organic foods. It’s nice that they’re in the neighborhood and I like to support them.”\u003c/p>\n\u003cp>\u003cstrong>FAVORITE FOOD & DRINK SPOTS\u003c/strong>\u003cbr>\n“All three of these places source really high quality ingredients.”\u003cbr>\nAt \u003ca href=\"http://www.bootandshoeservice.com/\">Boot & Shoe Service\u003c/a>, “I really like their squid pizza and their avocado toast.\u003cbr>\nI end up at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> a lot, for great food, great drinks, and a great wine list. I enjoy the way they work with vegetables and organic meats.\u003cbr>\n\u003ca href=\"http://www.caferouge.net/\">Café Rouge\u003c/a>: “All their meats are so good: the rib eye, and burger. As are the seafood, and oysters.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>FAVORITE MOM & POP JOINTS\u003c/strong>\u003cbr>\nHolland said she enjoys \u003ca href=\"http://www.yelp.com/biz/pho-84-oakland\">Pho 84\u003c/a> and \u003ca href=\"http://www.trueburgeroakland.com/\">True Burger\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>DATE NIGHT\u003c/strong>\u003cbr>\n“We love \u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a>. That’s our favorite. Also, \u003ca href=\"http://www.chezpanisse.com/menus/cafe-menu/\">Chez Panisse Café\u003c/a> or anywhere in wine country.” (laughs)\u003c/p>\n\u003cp>\u003cstrong>GUILTY FOOD PLEASURE\u003c/strong>\u003cbr>\n“I like pretty much any chocolate… \u003ca href=\"http://www.divinechocolate.com/siteselect.aspx\">Divine Chocolate\u003c/a> is a good one.” \u003c/p>\n\u003cp>\u003cstrong>Tanya Holland's Brown Sugar Kitchen featured on Check, Please! Bay Area\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe title=\"YouTube video player\" width=\"500\" height=\"405\" src=\"http://www.youtube.com/watch?v=BOUE6BeOsjQ\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
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"excerpt": "Tanya Holland is the Chef/Owner of Southern cooking hotspot Brown Sugar Kitchen (BSK) in West Oakland, where cornmeal waffles and fried chicken are among the menu highlights. BSK reflects her interpretation of soul food, with influences from her African-American heritage, formal French cooking training, and “a general appreciation of a wide variety of cuisines.” She shared her favorite spots to eat, drink and shop for food in the Bay Area.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22707\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/tanya-holland300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/tanya-holland300.jpg\" alt=\"Tanya Holland. Photo credit: Lisa Keating Photography\" title=\"Tanya Holland. Photo credit: Lisa Keating Photography\" width=\"300\" height=\"452\" class=\"size-full wp-image-22707\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tanya Holland. Photo credit: Lisa Keating Photography\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/5406090288/in/set-72157625949462924/\">Tanya Holland\u003c/a> is the Chef/Owner of Southern cooking hotspot \u003ca href=\"http://blogs.kqed.org/checkplease/2010/05/05/brown-sugar-kitchen-restaurant-info/\">Brown Sugar Kitchen\u003c/a> (\u003ca href=\"http://www.brownsugarkitchen.com/\">BSK\u003c/a>) in West Oakland, where cornmeal waffles and fried chicken are among the menu highlights. BSK reflects her interpretation of soul food, with influences from her African-American heritage, formal French cooking training, and “a general appreciation of a wide variety of cuisines.” BSK received the Michelin Guide’s “\u003ca href=\"http://www.michelinguide.com/us/2011_sf_bib_gourmand.html\">Bib Gourmand\u003c/a>” award in 2010 and 2011, as well as “Best Soul Food” from Oakland Magazine, and “Best Southern/Soul Food” from the East Bay Express. Holland plans to open a second BSK in San Francisco’s Bayview District in May this year, and told Bay Area Bites that this one will be “slightly bigger than the original, with the same menu and same hours.” \u003c/p>\n\u003cp>As a chef, Holland trained in France, and cooked at Bobby Flay’s \u003ca href=\"http://www.mesagrill.com/new-york-city-restaurant/\">Mesa Grill\u003c/a> in New York. She worked at \u003ca href=\"http://www.yelp.com/biz/le-theatre-berkeley\">Le Théâtre\u003c/a> in Berkeley, with a French-Creole fusion menu. Holland is also the author of \u003ca href=\"http://www.amazon.com/New-Soul-Cooking-Updating-Tradition/dp/1584792892\">New Soul Cooking: Updating a Cuisine Rich in Flavor and Tradition\u003c/a>, and for 4 years was featured on the Food Network’s \"Melting Pot Soul Kitchen.” She has appeared on The Today Show, Sarah Moulton’s Cooking Live, Ready, Set, Cook!, The Wayne Brady Show, and The Jane Pauley Show. Holland has contributed to Food and Wine and Signature Bride magazines, and been featured in the Wall Street Journal, Savoy, and others. Holland was born in Hartford, Connecticut, in the same hospital as her husband, who she met in the Bay Area. As a child, she said she lived in Rochester, New York, “from the age of two,” and has been an Oakland resident since 2003. \u003c/p>\n\u003cp>\u003cstrong>FOOD SHOPPING FAVORITES\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a>: “that’s the new Berkeley Bowl… there’s an amazing selection of produce. I like to buy their sushi quality fish because I like it super fresh. I’ll then cook it really rare and it’s just great.”\u003cbr>\n\u003ca href=\"http://rockridgemarkethall.com/\">Market Hall\u003c/a>: “For cheese and specialty items. I love their prepared foods, and pastas, for lunch. It’s amazing. I also like shopping for fish there, and lately I’ve been buying Loch Duarte salmon.”\u003cbr>\n\u003ca href=\"http://www.mandelafoods.com/\">Mandela Foods Cooperative\u003c/a>: “It’s local and they’re bringing in organic foods. It’s nice that they’re in the neighborhood and I like to support them.”\u003c/p>\n\u003cp>\u003cstrong>FAVORITE FOOD & DRINK SPOTS\u003c/strong>\u003cbr>\n“All three of these places source really high quality ingredients.”\u003cbr>\nAt \u003ca href=\"http://www.bootandshoeservice.com/\">Boot & Shoe Service\u003c/a>, “I really like their squid pizza and their avocado toast.\u003cbr>\nI end up at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> a lot, for great food, great drinks, and a great wine list. I enjoy the way they work with vegetables and organic meats.\u003cbr>\n\u003ca href=\"http://www.caferouge.net/\">Café Rouge\u003c/a>: “All their meats are so good: the rib eye, and burger. As are the seafood, and oysters.”\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>\nHolland said she enjoys \u003ca href=\"http://www.yelp.com/biz/pho-84-oakland\">Pho 84\u003c/a> and \u003ca href=\"http://www.trueburgeroakland.com/\">True Burger\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>DATE NIGHT\u003c/strong>\u003cbr>\n“We love \u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a>. That’s our favorite. Also, \u003ca href=\"http://www.chezpanisse.com/menus/cafe-menu/\">Chez Panisse Café\u003c/a> or anywhere in wine country.” (laughs)\u003c/p>\n\u003cp>\u003cstrong>GUILTY FOOD PLEASURE\u003c/strong>\u003cbr>\n“I like pretty much any chocolate… \u003ca href=\"http://www.divinechocolate.com/siteselect.aspx\">Divine Chocolate\u003c/a> is a good one.” \u003c/p>\n\u003cp>\u003cstrong>Tanya Holland's Brown Sugar Kitchen featured on Check, Please! Bay Area\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe title=\"YouTube video player\" width=\"500\" height=\"405\" src=\"http://www.youtube.com/watch?v=BOUE6BeOsjQ\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Happy Chinese New Year – Eat Well and Prosper",
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"content": "\u003cp>\u003ca href=\"http://www.chinese-lessons.com/sounds/cantonese/culture/gungheifaatchoih.mp3\">Gung Hay Fat Choy\u003c/a>! \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/27/food-and-wine-this-week-chinese-new-year/\">Happy Chinese New Year\u003c/a>, everyone! Tomorrow marks the start of the \u003cstrong>Year of the Rabbit\u003c/strong>, which means that celebrants of this Lunar New Year festival all over the world will be gathering with family, feasting on \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/10/chinese-new-year-feast/\">lucky dishes\u003c/a>, and adorning their homes with fresh flowers and red decorations.\u003c/p>\n\u003cp>For those of us who are into astrology and fun stuff like that, people born under the sign of the \u003ca href=\"http://en.wikipedia.org/wiki/Chinese_Zodiac\">Rabbit\u003c/a> are said to be gracious, calm-natured, amiable, intuitive, compassionate, and appreciative of the aesthetic and beautiful in life (among a myriad of other \"attributes\"). \u003cstrong>James Beard\u003c/strong> (born 1903) was a rabbit, \u003cstrong>Michael Ruhlman\u003c/strong> (born 1963) is a rabbit, as is \u003cstrong>Jamie Oliver\u003c/strong> (born 1975). Fortunetellers' \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/n/a/2011/01/28/international/i172726S77.DTL&type=living\">predictions\u003c/a> for this year are tumultuous, it won't put a damper on the festivities. \u003c/p>\n\u003cp>The annual \u003ca href=\"http://www.chineseparade.com/\">Chinese New Year Parade\u003c/a> in San Francisco will take place Saturday 2/19, 5:15–8:00 pm (Market and Second Street to Kearny and Jackson; here's the \u003ca href=\"http://www.chineseparade.com/route.asp\">parade route\u003c/a>). \u003c/p>\n\u003cp>After you've worked up an appetite, lion dancing and such, continue celebrating with some good \u003cstrong>Chinese Eats\u003c/strong>. Here are a few standout dishes that will have firecrackers going off in your mouth: \u003c/p>\n\u003cp>\u003cstrong>1) Egg Tarts (Golden Gate Bakery)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/don-tat-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/don-tat-1.jpg\" alt=\"Egg Tarts (don tat), Golden Gate Bakery\" title=\"Egg Tarts (don tat), Golden Gate Bakery\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22477\">\u003c/a>\u003cbr>\n\u003cem>Egg Tarts (don tat), Golden Gate Bakery\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://lickmyspoon.com/king-sized-egg-custard-tart-dai-don-tot/\">Egg Tarts (\u003cem>don tat\u003c/em>)\u003c/a> are the quintessential Chinese pastry, found in any self-respectable Chinese bakery or dim sum house. Growing up, whenever it was holiday time, someone would always bring a box of these sweet treats to the hostess (kind of like the \u003ca href=\"http://www.youtube.com/watch?v=CuLOqk57gIQ\">bundt cake\u003c/a> of our culture, if you will). The pink bakery box (why is it that the red ribbon holding it together always had a gazillion impossible knots to get through before you could dig in?) would sit on the kitchen counter all day along with the other items put out for grazing.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/27/bliss-at-golden-gate-bakery/\">Golden Gate Bakery\u003c/a> is a mecca for egg tart lovers. Devout worshippers line up out the door as fresh batches of these egg custard pastries -- with their warm creamy filling, flaky crust, and gentle price -- are churned out. \u003c/p>\n\u003cp>\u003cstrong>2) Prawns with Honey Walnuts (Canton Dim Sum & Seafood)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shrimp2-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shrimp2-1.jpg\" alt=\"Prawns with Honey Walnuts, Canton Dim Sum & Seafood\" title=\"Prawns with Honey Walnuts, Canton Dim Sum & Seafood\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22479\">\u003c/a>\u003cbr>\n\u003cem>Prawns with Honey Walnuts, Canton Dim Sum & Seafood\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cantonsf.com/\">Canton Dim Sum & Seafood\u003c/a> in SoMa features not only dim sum on its daily menu, but it also offers some traditional banquet dishes as well. Their \u003cstrong>Prawns with Honey Walnuts\u003c/strong> is a classic favorite. Succulent shrimp are dusted in cornstarch and fried. They are then coated in a slightly sweet mayonnaise sauce (similar to tartar sauce) and served with candied walnuts sprinkled with sesame seeds. The sweet-savory combo in this dish is great. For a DIY version, I like this \u003ca href=\"http://rasamalaysia.com/chinese-food-recipe-honey-walnut/\">Honey Walnut Shrimp\u003c/a> recipe from \u003ca href=\"http://rasamalaysia.com/\">Rasa Malaysia\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>3) Marinated Tofu (Asian Pearl Seafood Restaurant)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/asia-pearl-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/asia-pearl-1.jpg\" alt=\"Marinated Tofu, Asian Pearl Seafood Restaurant\" title=\"Marinated Tofu, Asian Pearl Seafood Restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22475\">\u003c/a>\u003cbr>\n\u003cem>Marinated Tofu, Asian Pearl Seafood Restaurant\u003c/em>\u003c/p>\n\u003cp>I know, it isn't very often that a tofu dish gets my panties in a bunch. I mean, how exciting can tofu get? That was before I tasted the \u003cstrong>Marinated Tofu\u003c/strong> at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/03/desperately-seeking-dim-sum/\">Asian Pearl Seafood Restaurant\u003c/a>. In Cantonese, this dish is called Lo Sui Dao Fu, which literally translated, means \"old water tofu.\" My mom tells me it's because restaurants that make this kind of tofu marinate it in stocks and juices leftover from other dishes. May not sound so appealing, but believe me, whatever is in that old water is working some magic because this dish will turn any tofu-hater into a believer. The silky smooth texture of the tofu is unreal, and seems even more so highlighted by the contrasting crunchiness of the fried casing around it. Light as air, this tofu will have you floating into the new year with a smile on your face. \u003c/p>\n\u003cp>\u003cstrong>4) Xiao Long Bao (Shanghai Dumpling King) \u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shanghai-dumpling-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shanghai-dumpling-1.jpg\" alt=\"Xiao Long Bao Soup Dumplings, Shanghai Dumpling King\" title=\"Xiao Long Bao Soup Dumplings, Shanghai Dumpling King\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22478\">\u003c/a>\u003cbr>\n\u003cem>Xiao Long Bao Soup Dumplings, Shanghai Dumpling King\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/24/pork-and-shrimp-dumplings-jiao-zi/\">Dumplings\u003c/a> are a traditional lucky food to ring in the New Year, said to bring good fortune and wealth because of its money purse-like shape. My dumpling of choice? \u003ca href=\"http://blogs.kqed.org/checkplease/2009/03/27/shanghai-dumpling-king-restaurant-info/\">Shanghai Dumpling King's\u003c/a> \u003cstrong>Xiao Long Bao\u003c/strong>, these labor-intensive steamed soup dumplings of love are soul-satisfying. Once you bite through the thin, smooth wrapping, your mouth is flooded with a shock of hot, rich broth, and savory pork filling. Also utterly addictive are the \u003cstrong>Shanghai Style Crispy Salt Pancakes\u003c/strong>. They look nothing like pancakes, and resemble more of a rectangular folded crepe. Cut into pieces, the amazingly crispy, sesame seed-sprinkled, fried exterior gives way to a molten center of cabbage and coconut milk-scented batter. \u003c/p>\n\u003cp>\u003cstrong>5) Faux Shark's Fin Soup (Benu)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/benu-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/benu-1.jpg\" alt=\"“Shark's Fin” Soup, Benu\" title=\"“Shark's Fin” Soup, Benu\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22476\">\u003c/a>\u003cbr>\n\u003cem>\"Shark's Fin\" Soup, Benu\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Chef Corey Lee at \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a> has taken the celebrated (and controversial) Chinese delicacy, shark's fin soup, and elevated it to mind-blowing proportions with his faux \u003cstrong>\"Shark's Fin\" Soup\u003c/strong>. His creation is a work of art, from the harmonious melding of flavors right down to the custom-made bowl it's served in. The dish is presented with a silky black truffle custard at the bottom of the bowl. Lee doesn't skimp on this luxurious treat either – there is more portioned than you think because the bowl has a special indented groove carved out of the bottom. Placed on top of the custard is a piece of sweet Dungeness crab and strands of faux shark's fin (the texture, by the way, is spot on -– you'd never know it wasn't real shark's fin). Your server then pours into the bowl an intensely flavored broth of \u003ca href=\"http://en.wikipedia.org/wiki/Jinhua_ham\">Jinhua dry-cured ham\u003c/a>. Now that is a way to start of the New Year like an emperor. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.chinese-lessons.com/sounds/cantonese/culture/gungheifaatchoih.mp3\">Gung Hay Fat Choy\u003c/a>! \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/27/food-and-wine-this-week-chinese-new-year/\">Happy Chinese New Year\u003c/a>, everyone! Tomorrow marks the start of the \u003cstrong>Year of the Rabbit\u003c/strong>, which means that celebrants of this Lunar New Year festival all over the world will be gathering with family, feasting on \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/10/chinese-new-year-feast/\">lucky dishes\u003c/a>, and adorning their homes with fresh flowers and red decorations.\u003c/p>\n\u003cp>For those of us who are into astrology and fun stuff like that, people born under the sign of the \u003ca href=\"http://en.wikipedia.org/wiki/Chinese_Zodiac\">Rabbit\u003c/a> are said to be gracious, calm-natured, amiable, intuitive, compassionate, and appreciative of the aesthetic and beautiful in life (among a myriad of other \"attributes\"). \u003cstrong>James Beard\u003c/strong> (born 1903) was a rabbit, \u003cstrong>Michael Ruhlman\u003c/strong> (born 1963) is a rabbit, as is \u003cstrong>Jamie Oliver\u003c/strong> (born 1975). Fortunetellers' \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/n/a/2011/01/28/international/i172726S77.DTL&type=living\">predictions\u003c/a> for this year are tumultuous, it won't put a damper on the festivities. \u003c/p>\n\u003cp>The annual \u003ca href=\"http://www.chineseparade.com/\">Chinese New Year Parade\u003c/a> in San Francisco will take place Saturday 2/19, 5:15–8:00 pm (Market and Second Street to Kearny and Jackson; here's the \u003ca href=\"http://www.chineseparade.com/route.asp\">parade route\u003c/a>). \u003c/p>\n\u003cp>After you've worked up an appetite, lion dancing and such, continue celebrating with some good \u003cstrong>Chinese Eats\u003c/strong>. Here are a few standout dishes that will have firecrackers going off in your mouth: \u003c/p>\n\u003cp>\u003cstrong>1) Egg Tarts (Golden Gate Bakery)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/don-tat-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/don-tat-1.jpg\" alt=\"Egg Tarts (don tat), Golden Gate Bakery\" title=\"Egg Tarts (don tat), Golden Gate Bakery\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22477\">\u003c/a>\u003cbr>\n\u003cem>Egg Tarts (don tat), Golden Gate Bakery\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://lickmyspoon.com/king-sized-egg-custard-tart-dai-don-tot/\">Egg Tarts (\u003cem>don tat\u003c/em>)\u003c/a> are the quintessential Chinese pastry, found in any self-respectable Chinese bakery or dim sum house. Growing up, whenever it was holiday time, someone would always bring a box of these sweet treats to the hostess (kind of like the \u003ca href=\"http://www.youtube.com/watch?v=CuLOqk57gIQ\">bundt cake\u003c/a> of our culture, if you will). The pink bakery box (why is it that the red ribbon holding it together always had a gazillion impossible knots to get through before you could dig in?) would sit on the kitchen counter all day along with the other items put out for grazing.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/27/bliss-at-golden-gate-bakery/\">Golden Gate Bakery\u003c/a> is a mecca for egg tart lovers. Devout worshippers line up out the door as fresh batches of these egg custard pastries -- with their warm creamy filling, flaky crust, and gentle price -- are churned out. \u003c/p>\n\u003cp>\u003cstrong>2) Prawns with Honey Walnuts (Canton Dim Sum & Seafood)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shrimp2-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shrimp2-1.jpg\" alt=\"Prawns with Honey Walnuts, Canton Dim Sum & Seafood\" title=\"Prawns with Honey Walnuts, Canton Dim Sum & Seafood\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22479\">\u003c/a>\u003cbr>\n\u003cem>Prawns with Honey Walnuts, Canton Dim Sum & Seafood\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cantonsf.com/\">Canton Dim Sum & Seafood\u003c/a> in SoMa features not only dim sum on its daily menu, but it also offers some traditional banquet dishes as well. Their \u003cstrong>Prawns with Honey Walnuts\u003c/strong> is a classic favorite. Succulent shrimp are dusted in cornstarch and fried. They are then coated in a slightly sweet mayonnaise sauce (similar to tartar sauce) and served with candied walnuts sprinkled with sesame seeds. The sweet-savory combo in this dish is great. For a DIY version, I like this \u003ca href=\"http://rasamalaysia.com/chinese-food-recipe-honey-walnut/\">Honey Walnut Shrimp\u003c/a> recipe from \u003ca href=\"http://rasamalaysia.com/\">Rasa Malaysia\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>3) Marinated Tofu (Asian Pearl Seafood Restaurant)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/asia-pearl-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/asia-pearl-1.jpg\" alt=\"Marinated Tofu, Asian Pearl Seafood Restaurant\" title=\"Marinated Tofu, Asian Pearl Seafood Restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22475\">\u003c/a>\u003cbr>\n\u003cem>Marinated Tofu, Asian Pearl Seafood Restaurant\u003c/em>\u003c/p>\n\u003cp>I know, it isn't very often that a tofu dish gets my panties in a bunch. I mean, how exciting can tofu get? That was before I tasted the \u003cstrong>Marinated Tofu\u003c/strong> at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/03/desperately-seeking-dim-sum/\">Asian Pearl Seafood Restaurant\u003c/a>. In Cantonese, this dish is called Lo Sui Dao Fu, which literally translated, means \"old water tofu.\" My mom tells me it's because restaurants that make this kind of tofu marinate it in stocks and juices leftover from other dishes. May not sound so appealing, but believe me, whatever is in that old water is working some magic because this dish will turn any tofu-hater into a believer. The silky smooth texture of the tofu is unreal, and seems even more so highlighted by the contrasting crunchiness of the fried casing around it. Light as air, this tofu will have you floating into the new year with a smile on your face. \u003c/p>\n\u003cp>\u003cstrong>4) Xiao Long Bao (Shanghai Dumpling King) \u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shanghai-dumpling-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shanghai-dumpling-1.jpg\" alt=\"Xiao Long Bao Soup Dumplings, Shanghai Dumpling King\" title=\"Xiao Long Bao Soup Dumplings, Shanghai Dumpling King\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22478\">\u003c/a>\u003cbr>\n\u003cem>Xiao Long Bao Soup Dumplings, Shanghai Dumpling King\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/24/pork-and-shrimp-dumplings-jiao-zi/\">Dumplings\u003c/a> are a traditional lucky food to ring in the New Year, said to bring good fortune and wealth because of its money purse-like shape. My dumpling of choice? \u003ca href=\"http://blogs.kqed.org/checkplease/2009/03/27/shanghai-dumpling-king-restaurant-info/\">Shanghai Dumpling King's\u003c/a> \u003cstrong>Xiao Long Bao\u003c/strong>, these labor-intensive steamed soup dumplings of love are soul-satisfying. Once you bite through the thin, smooth wrapping, your mouth is flooded with a shock of hot, rich broth, and savory pork filling. Also utterly addictive are the \u003cstrong>Shanghai Style Crispy Salt Pancakes\u003c/strong>. They look nothing like pancakes, and resemble more of a rectangular folded crepe. Cut into pieces, the amazingly crispy, sesame seed-sprinkled, fried exterior gives way to a molten center of cabbage and coconut milk-scented batter. \u003c/p>\n\u003cp>\u003cstrong>5) Faux Shark's Fin Soup (Benu)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/benu-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/benu-1.jpg\" alt=\"“Shark's Fin” Soup, Benu\" title=\"“Shark's Fin” Soup, Benu\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22476\">\u003c/a>\u003cbr>\n\u003cem>\"Shark's Fin\" Soup, Benu\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Chef Corey Lee at \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a> has taken the celebrated (and controversial) Chinese delicacy, shark's fin soup, and elevated it to mind-blowing proportions with his faux \u003cstrong>\"Shark's Fin\" Soup\u003c/strong>. His creation is a work of art, from the harmonious melding of flavors right down to the custom-made bowl it's served in. The dish is presented with a silky black truffle custard at the bottom of the bowl. Lee doesn't skimp on this luxurious treat either – there is more portioned than you think because the bowl has a special indented groove carved out of the bottom. Placed on top of the custard is a piece of sweet Dungeness crab and strands of faux shark's fin (the texture, by the way, is spot on -– you'd never know it wasn't real shark's fin). Your server then pours into the bowl an intensely flavored broth of \u003ca href=\"http://en.wikipedia.org/wiki/Jinhua_ham\">Jinhua dry-cured ham\u003c/a>. Now that is a way to start of the New Year like an emperor. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Breakfast at Show Dogs, with Chefs Gayle Pirie and John Clark",
"title": "Breakfast at Show Dogs, with Chefs Gayle Pirie and John Clark",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-22209\" title=\"John Clark and Gayle Pirie. Photo: John A. Benson Photography\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/John-Clark-and-Gayle-Pirie500.jpg\" alt=\"John Clark and Gayle Pirie. Photo: John A. Benson Photography\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>John Clark and Gayle Pirie. Photo: John A. Benson Photography\u003c/em>\u003c/p>\n\u003cp>This is the \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/01/show_dogs_starts_breakfast_int.php\">first week\u003c/a> of weekday breakfast offerings at Show Dogs, the Civic Center sausage emporium serving up meaty numbers of quality from Golden Gate Meats, 4505 Meats, Fatted Calf, and Let's Be Frank. A breakfast at Show Dogs includes dishes and drinks priced from $4 to $12.95, and the food is from one of San Francisco's best cooking couples, Gayle Pirie and John Clark. The couple resides in the East Bay and together have over two and a half decades of cooking experience including working as co-chefs at \u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a> and being co-owners and chefs at Foreign Cinema. Their new breakfast menu—with Chef de Cuisine Seth Carter--is inspired by brunch at their ever-popular \u003ca href=\"http://www.foreigncinema.com/food/brunch.php\">Foreign Cinema\u003c/a>, and from their book, \u003ca href=\"http://www.foreigncinema.com/shop/\">Country Egg, City Egg\u003c/a>.\u003c/p>\n\u003cp>Chef Pirie said via phone interview that when creating Show Dogs, she and Clark tried to “think of the history of Market Street and create a fine food emporium. [We wanted to] make it inclusive of all three meals, and had dinner, lunch and happy hour already.” Offering breakfast service at Show Dogs is “harkening back to the turn of the century, when you had food all day.” Brunch will launch on weekends soon -- view the \u003ca href=\"http://showdogssf.com/menu/\">full menu\u003c/a> at showdogssf.com.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-22224\" title=\"Croque Madame. Photo by Mary Ladd\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Croque500.jpg\" alt=\"Croque Madame. Photo by Mary Ladd\" width=\"500\" height=\"373\">\u003cbr>\n\u003cem>Croque Madame. Photo by Mary Ladd\u003c/em>\u003c/p>\n\u003cp>Show Dogs morning fare is sophisticated yet comfortable, with fun twists on the Croque Madame (with succulent pulled pork, Gruyere & béchamel), pancakes (corn cakes with molasses syrup and apricot preserves spiked with Serrano chiles), and \u003cem>Huevos Rancheros\u003c/em> (white beans, bacon, cheddar and tomatillo salsa). Sausage fans can indulge with the Sunrise ShowDog plate of maple bacon on a soft Acme bun, scrambled egg, piperade, arugula and a side of celery root hashers. Chef Pirie said she is “real partial to sausage with eggs,” making the Sunrise ShowDog plate her top pick.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The house coffee is from \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel\u003c/a>. Belly up to an eye opener with a \u003ca href=\"http://www.lagunitas.com\">Lagunitas\u003c/a> Espresso Stout, served warm. Other adult beverages include: Bloody Marys, Mimosas, or Bloody Beer. Fire-eaters can up the heat level on their food with hot sauce, provided on each table. Music includes Brazilian sambas and French jazz. The space is sun-filled and tidy, with wide window views of the unfolding morning activity.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-22219\" title=\"Sunrise ShowDog. Photo by Mary Ladd\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sausage500.jpg\" alt=\"Sunrise ShowDog. Photo by Mary Ladd\" width=\"500\" height=\"373\">\u003cbr>\n\u003cem>Sunrise ShowDog. Photo by Mary Ladd\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SHOWDOGS SUNRISE SHOWDOG\u003c/strong>\u003cbr>\nChef/Owners Gayle Pirie and John Clark\u003cbr>\nChef de Cuisine Seth Carter\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Note: made with as many organic ingredients as possible\u003c/em>\u003c/p>\n\u003cp>2 T diced red pepper\u003cbr>\n1 T diced onion\u003cbr>\n4-5 leaves of arugula\u003cbr>\n2 T sharp cheddar\u003cbr>\n1 Egg, scrambled\u003cbr>\n1 T Butter\u003cbr>\nsplash of sherry vinegar\u003cbr>\npinch of cayenne\u003cbr>\nsalt & pepper to taste\u003cbr>\n1 hot dog bun\u003cbr>\n1 pork breakfast sausage\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003c/p>\n\u003cp>1. Cook sausage in a fry pan or preferably, on a grill until browned on both sides and cooked through.\u003cbr>\n2. While sausage is cooking, melt 1 tablespoon butter in a small fry pan.\u003cbr>\n3. When butter is melted, sautee peppers and onions in butter until cooked through.\u003cbr>\n4. Add a splash of sherry vinegar and cook for another minute or so, then add a pinch of cayenne, salt and pepper.\u003cbr>\n5. Add the eggs, arugula and cheddar.\u003cbr>\n6. Continue to mix the scramble egg mixture until egg is mostly cooked but still a touch wet. (egg will continue to cook for a few seconds)\u003cbr>\n7. Place the cooked sausage in the hot dog bun and top with the scrambled egg mix.\u003cbr>\n8. Serve with your favorite hash browns or country potatoes.\u003cbr>\n*For a bit more texture, toast the hot dog bun in a 350 degree oven for 3-4 minutes to crisp the outside.\u003c/p>\n\u003cp>\u003ca href=\"http://showdogssf.com/\">\u003cimg class=\"alignnone size-full wp-image-22235\" title=\"Show Dogs, Fine Sausage logo\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/image001.jpg\" alt=\"Show Dogs, Fine Sausage logo\" width=\"168\" height=\"144\">\u003c/a>\u003cbr>\n\u003ca href=\"http://showdogssf.com/\">Show Dogs, Fine Sausages\u003c/a>\u003cbr>\nLocation: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Showdogs,+Market+Street,+San+Francisco,+CA&aq=0&sll=37.0625,-95.677068&sspn=34.122306,57.128906&ie=UTF8&hq=Showdogs,&hnear=Market+St,+San+Francisco,+California&ll=37.784758,-122.410955&spn=0.033238,0.05579&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n1020 Market Street\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415.558.9560\u003cbr>\nHours: Mon-Thurs: 11am-9pm, Fri-Sat: 11am-12am, Sunday: 12pm-6pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Twitter: \u003ca href=\"http://twitter.com/showdogssf\">@ShowdogsSF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/ShowDogsSF\">Showdogs\u003c/a>\u003cbr>\nFoursquare: \u003ca href=\"http://foursquare.com/venue/104178\">Show Dogs\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-22209\" title=\"John Clark and Gayle Pirie. Photo: John A. Benson Photography\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/John-Clark-and-Gayle-Pirie500.jpg\" alt=\"John Clark and Gayle Pirie. Photo: John A. Benson Photography\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>John Clark and Gayle Pirie. Photo: John A. Benson Photography\u003c/em>\u003c/p>\n\u003cp>This is the \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/01/show_dogs_starts_breakfast_int.php\">first week\u003c/a> of weekday breakfast offerings at Show Dogs, the Civic Center sausage emporium serving up meaty numbers of quality from Golden Gate Meats, 4505 Meats, Fatted Calf, and Let's Be Frank. A breakfast at Show Dogs includes dishes and drinks priced from $4 to $12.95, and the food is from one of San Francisco's best cooking couples, Gayle Pirie and John Clark. The couple resides in the East Bay and together have over two and a half decades of cooking experience including working as co-chefs at \u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a> and being co-owners and chefs at Foreign Cinema. Their new breakfast menu—with Chef de Cuisine Seth Carter--is inspired by brunch at their ever-popular \u003ca href=\"http://www.foreigncinema.com/food/brunch.php\">Foreign Cinema\u003c/a>, and from their book, \u003ca href=\"http://www.foreigncinema.com/shop/\">Country Egg, City Egg\u003c/a>.\u003c/p>\n\u003cp>Chef Pirie said via phone interview that when creating Show Dogs, she and Clark tried to “think of the history of Market Street and create a fine food emporium. [We wanted to] make it inclusive of all three meals, and had dinner, lunch and happy hour already.” Offering breakfast service at Show Dogs is “harkening back to the turn of the century, when you had food all day.” Brunch will launch on weekends soon -- view the \u003ca href=\"http://showdogssf.com/menu/\">full menu\u003c/a> at showdogssf.com.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-22224\" title=\"Croque Madame. Photo by Mary Ladd\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Croque500.jpg\" alt=\"Croque Madame. Photo by Mary Ladd\" width=\"500\" height=\"373\">\u003cbr>\n\u003cem>Croque Madame. Photo by Mary Ladd\u003c/em>\u003c/p>\n\u003cp>Show Dogs morning fare is sophisticated yet comfortable, with fun twists on the Croque Madame (with succulent pulled pork, Gruyere & béchamel), pancakes (corn cakes with molasses syrup and apricot preserves spiked with Serrano chiles), and \u003cem>Huevos Rancheros\u003c/em> (white beans, bacon, cheddar and tomatillo salsa). Sausage fans can indulge with the Sunrise ShowDog plate of maple bacon on a soft Acme bun, scrambled egg, piperade, arugula and a side of celery root hashers. Chef Pirie said she is “real partial to sausage with eggs,” making the Sunrise ShowDog plate her top pick.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The house coffee is from \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel\u003c/a>. Belly up to an eye opener with a \u003ca href=\"http://www.lagunitas.com\">Lagunitas\u003c/a> Espresso Stout, served warm. Other adult beverages include: Bloody Marys, Mimosas, or Bloody Beer. Fire-eaters can up the heat level on their food with hot sauce, provided on each table. Music includes Brazilian sambas and French jazz. The space is sun-filled and tidy, with wide window views of the unfolding morning activity.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-22219\" title=\"Sunrise ShowDog. Photo by Mary Ladd\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sausage500.jpg\" alt=\"Sunrise ShowDog. Photo by Mary Ladd\" width=\"500\" height=\"373\">\u003cbr>\n\u003cem>Sunrise ShowDog. Photo by Mary Ladd\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SHOWDOGS SUNRISE SHOWDOG\u003c/strong>\u003cbr>\nChef/Owners Gayle Pirie and John Clark\u003cbr>\nChef de Cuisine Seth Carter\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Note: made with as many organic ingredients as possible\u003c/em>\u003c/p>\n\u003cp>2 T diced red pepper\u003cbr>\n1 T diced onion\u003cbr>\n4-5 leaves of arugula\u003cbr>\n2 T sharp cheddar\u003cbr>\n1 Egg, scrambled\u003cbr>\n1 T Butter\u003cbr>\nsplash of sherry vinegar\u003cbr>\npinch of cayenne\u003cbr>\nsalt & pepper to taste\u003cbr>\n1 hot dog bun\u003cbr>\n1 pork breakfast sausage\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003c/p>\n\u003cp>1. Cook sausage in a fry pan or preferably, on a grill until browned on both sides and cooked through.\u003cbr>\n2. While sausage is cooking, melt 1 tablespoon butter in a small fry pan.\u003cbr>\n3. When butter is melted, sautee peppers and onions in butter until cooked through.\u003cbr>\n4. Add a splash of sherry vinegar and cook for another minute or so, then add a pinch of cayenne, salt and pepper.\u003cbr>\n5. Add the eggs, arugula and cheddar.\u003cbr>\n6. Continue to mix the scramble egg mixture until egg is mostly cooked but still a touch wet. (egg will continue to cook for a few seconds)\u003cbr>\n7. Place the cooked sausage in the hot dog bun and top with the scrambled egg mix.\u003cbr>\n8. Serve with your favorite hash browns or country potatoes.\u003cbr>\n*For a bit more texture, toast the hot dog bun in a 350 degree oven for 3-4 minutes to crisp the outside.\u003c/p>\n\u003cp>\u003ca href=\"http://showdogssf.com/\">\u003cimg class=\"alignnone size-full wp-image-22235\" title=\"Show Dogs, Fine Sausage logo\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/image001.jpg\" alt=\"Show Dogs, Fine Sausage logo\" width=\"168\" height=\"144\">\u003c/a>\u003cbr>\n\u003ca href=\"http://showdogssf.com/\">Show Dogs, Fine Sausages\u003c/a>\u003cbr>\nLocation: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Showdogs,+Market+Street,+San+Francisco,+CA&aq=0&sll=37.0625,-95.677068&sspn=34.122306,57.128906&ie=UTF8&hq=Showdogs,&hnear=Market+St,+San+Francisco,+California&ll=37.784758,-122.410955&spn=0.033238,0.05579&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n1020 Market Street\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415.558.9560\u003cbr>\nHours: Mon-Thurs: 11am-9pm, Fri-Sat: 11am-12am, Sunday: 12pm-6pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Twitter: \u003ca href=\"http://twitter.com/showdogssf\">@ShowdogsSF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/ShowDogsSF\">Showdogs\u003c/a>\u003cbr>\nFoursquare: \u003ca href=\"http://foursquare.com/venue/104178\">Show Dogs\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Fried Chicken Guide",
"title": "Bay Area Fried Chicken Guide",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/front-porch-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/front-porch-1.jpg\" alt=\"Fried Chicken Bucket, Front Porch\" title=\"Fried Chicken Bucket, Front Porch\" width=\"500\" height=\"358\" class=\"alignnone size-full wp-image-22138\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Bucket, Front Porch\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Fried Chicken\u003c/strong>. What's there not to like? Crispy golden skin. Juicy tender meat. Finger-lickin' goodness. Apparently, the restaurants of the Bay Area seem to agree. Fried chicken is all the rage, and everyone seems to have a riff on this comfort food favorite: \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a> serves it \u003ca href=\"http://blogs.kqed.org/checkplease/2009/03/27/check-please-bay-area-season-4-episode-2-402/\">classic Southern-style\u003c/a>, with hamhock greens and mac n' cheese; \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a> makes it Korean Fried Chicken with spicy slaw and pickled daikon; \u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a> goes thighs-only for its gussied up Chicken and Semolina Waffles with Chestnut Honey Butter; \u003ca href=\"http://thefrontporchsf.com/\">Front Porch\u003c/a> uses a cornmeal crust and serves it in a popcorn bucket.\u003c/p>\n\u003cp>Once you've set upon the path to finding the \"Best Fried Chicken\" it's a quest that can easily obsess. And, it has its hazards…you know, it's not quite as artery-friendly as say, a \"Best Salad\" quest. By no means have I sampled it all -- for example, I have yet to try \u003ca href=\"http://casaorinda.net/\">Casa Orinda's\u003c/a> fried chicken, which \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/2008/09/08/the-best-fried-chicken-so-far/\">Michael Bauer\u003c/a> swears by, and I'm still dying to try \u003ca href=\"http://blogs.kqed.org/checkplease/2010/05/05/brown-sugar-kitchen-restaurant-info/\">Brown Sugar Kitchen's\u003c/a> Chicken & Waffles -- however, I have taste-tested my fair share, and well, someone should benefit from my \"research.\" \u003c/p>\n\u003cp>\u003cstrong>Best Destination Fried Chicken Orgy: Ad Hoc (Yountville, Napa)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ad-hoc-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ad-hoc-1.jpg\" alt=\"Fried Chicken Night, Ad Hoc\" title=\"Fried Chicken Night, Ad Hoc\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22133\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Night, Ad Hoc\u003c/em>\u003c/p>\n\u003cp>The greatness of this fried chicken has taken on almost mythical proportions, with cult followers calling \u003cstrong>Fried Chicken Night\u003c/strong> at \u003ca href=\"http://www.adhocrestaurant.com/\">Ad Hoc\u003c/a> a religious experience. Is it as good as everyone says? In one word: yes. One satisfying bite into a hunk of their \u003cstrong>Buttermilk Fried Chicken\u003c/strong> and you'll be born again. It's not just that the skin is perfectly crunchy and substantial, or that the brined meat is juicy and flavorful, or that it all comes family-style in a big oversized bowl brimming with indulgence. At Ad Hoc, it's the sum of all the parts that make this a destination dining experience. Your entire meal is orchestrated without the slightest bit of effort from you. Even the drive up to Napa adds to the delicious escapism of the evening. Fried Chicken Night is every other Monday; for an incredibly convenient schedule of exactly which Monday it falls on, check out \u003ca href=\"http://www.inuyaki.com/ad-hoc-menu-archive\">Inuyaki's custom FCN-stalker calendar\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Best Hangover Fried Chicken: Little Skillet (Soma, SF)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/little-skillet-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/little-skillet-1.jpg\" alt=\"Chicken & Waffles, Little Skillet\" title=\"Chicken & Waffles, Little Skillet\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22140\">\u003c/a>\u003cbr>\n\u003cem>Chicken & Waffles, Little Skillet\u003c/em>\u003c/p>\n\u003cp>There is nothing like some \u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> \u003cstrong>Chicken & Waffles\u003c/strong> lovin' to soothe your soul after a big night out. A little grease. A jolt of sugar. Yes, please. If \u003ca href=\"http://www.yelp.com/biz/cento-san-francisco\">Cento\u003c/a> is open next door, even better, you've got your caffeine kick to boot. The skin on Little Skillet's chicken is on the thinner side if you're into that. I have found that that the juiciness level can be inconsistent -- I've had the most luck during peak hours. On a sunny day, that concrete loading platform across from Little Skillet's order window (a.k.a. their outdoor \"seating\" area) is where I want to be -- sweet and savory on my tongue, and maple syrup dribbling down my chin. \u003c/p>\n\u003cp>\u003cstrong>Best Home-style Fried Chicken: Firefly (Noe Valley, SF) \u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/firefly-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/firefly-1.jpg\" alt=\"Fried Chicken of Your Dreams, Firefly\" title=\"Fried Chicken of Your Dreams, Firefly\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22135\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken of Your Dreams, Firefly\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fireflysf.com/\">Firefly\u003c/a> knows how to do homey. Their menu changes regularly, so keep an eye out for this nostalgic gem, \u003cstrong>The Fried Chicken of Your Dreams with Mashed Potatoes & Gravy, Peas & Carrots and a Damn Fine Buttermilk Biscuit\u003c/strong>. Yes, that is what it's really called. The chicken is tender and well-seasoned, and the skin has that magic quality of sticking to the meat so that you get a mouthful of crunchy goodness in each bite. The sides are classic wins, and the biscuit served with local honey is \u003cem>damn fine\u003c/em>, just as advertised.\u003c/p>\n\u003cp>\u003cstrong>Best Fried Chicken Sandwich: Bakesale Betty (Oakland)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bakesake-bettys-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bakesake-bettys-1.jpg\" alt=\"Fried Chicken Sandwich, Bakesale Betty\" title=\"Fried Chicken Sandwich, Bakesale Betty\" width=\"500\" height=\"324\" class=\"alignnone size-full wp-image-22134\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Sandwich, Bakesale Betty\u003c/em>\u003c/p>\n\u003cp>It's not often I venture to the East Bay…but \u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty's\u003c/a> legendary \u003cstrong>Fried Chicken Sandwich\u003c/strong> is worth the shlep. The line will likely be out the door, if the wait is really long, the kind folks at Bakesale Betty's have been known to bring out samples of their heavenly, chewy cookies. But I digress. The star of the show is this gorgeous hunk of a sandwich made with two generous pieces of chicken breast, double-dredged and fried, topped with a spicy slaw of cabbage, red onion, roughly chopped parsley, and a Dijon mustard-red wine vinaigrette (the key: no mayo). It's all stuffed in between an Acme torpedo roll and quickly wrapped up before it has a chance to escape. Don't worry, it will explode into a delicious mess when you open it, but that is part of the joy of eating one of these sandwiches. The balance of the buttermilk fried chicken (with lots of thick, crispy skin), and fresh crunch and vinegary tang of the slaw is fantastic. \u003c/p>\n\u003cp>\u003cstrong>Best Fried Chicken Value Meal: \u003ca href=\"http://blogs.kqed.org/checkplease/2005/11/03/check-please-bay-area-episode-1-103/\">Hard Knox Cafe\u003c/a> (Dogpatch, SF)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/hard-knox-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/hard-knox-1.jpg\" alt=\"Fried Chicken, Candied Yams & Collard Greens, Hard Knox\" title=\"Fried Chicken, Candied Yams & Collard Greens, Hard Knox\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22139\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken, Candied Yams & Collard Greens, Hard Knox\u003c/em>\u003c/p>\n\u003cp>Three big-boy sized pieces of \u003cstrong>Fried Chicken\u003c/strong> plus your choice of \u003cstrong>two sides\u003c/strong> and \u003cstrong>corn muffins\u003c/strong>, all for a mere \u003cstrong>$11\u003c/strong>. Now that's a bargain. The seasoning is a bit heavy on the salt and garlic, but for the value and portion, this is a steal. Also, the corn muffins are almost worth the trip themselves -- sweet and light, more cake than bread, with a crunchy top that could inspire a \"just the muffin top\" shop.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-9.jpg\" alt=\"Homemade Fried Chicken\" title=\"Homemade Fried Chicken\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22137\">\u003c/a>\u003cbr>\n\u003cem>Homemade Fried Chicken\u003c/em>\u003c/p>\n\u003cp>If you're fixing to tackle some homemade fried chicken, there are some key questions you need to ask yourself. To brine or not to brine? Buttermilk bath or no? Single or double dredge? All purpose flour, rice flour, or cornmeal crust? Vegetable oil, peanut oil, or straight up lard? And then there is the question of what style of fried chicken you're after. \u003c/p>\n\u003cp>I've noticed that there are two distinctly different styles. There's your classic \u003cstrong>Southern-style fried chicken\u003c/strong> with \u003cstrong>buttermilk bath\u003c/strong> and \u003cstrong>thick, crunchy skin\u003c/strong>. And then there's an \u003cstrong>Asian-style fried chicken\u003c/strong> seasoned with \u003cstrong>salt and garlic\u003c/strong>, and featuring a \u003cstrong>thin, super crispy skin\u003c/strong>.\u003c/p>\n\u003cp>For the former, \u003ca href=\"http://www.foodandwine.com/recipes/lemon-brined-fried-chicken\">Thomas Keller's recipe\u003c/a> is great, although a bit fussy with the brine. The brine however, is key in infusing the chicken with lovely lemon and herb notes, and also in making sure the meat is really juicy. Then there's the buttermilk bath, and flour seasoned with garlic powder, onion powder, cayenne and salt. The result is a fried chicken that has complex layers of flavor. \u003c/p>\n\u003cp>In the Asian-style chicken my father-in-law makes, he trades in the brining method for a simple rub of salt, garlic, and ginger. By seasoning the meat really well, allowing it to soak in the flavors overnight, the flavor of the chicken really shines through from inside out. A quick coating of egg white, cornstarch and flour and that's it. The result is a no-frills, tasty fried chicken that's clean and simple. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-1.jpg\" alt=\"Asian Fried Chicken\" title=\"Asian Fried Chicken\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22136\">\u003c/a>\u003cbr>\n\u003cem>Asian Fried Chicken\u003c/em>\u003c/p>\n\u003cp>Whatever your chicken of choice is, here are a few tips to get the best fry possible: \u003c/p>\n\u003cul>\n\u003cli>Season your meat (either by brining or salting). According to \u003ca href=\"http://eater.com/archives/2011/01/24/flavor-flav-opening-a-fried-chicken-restuarant-iowa.php\">Fry Master Flava Flav\u003c/a>, that's the key to \"blowin' up your tastebuds.\"\u003c/li>\n\u003cli>Make sure your pieces of chicken are similar in size. This ensures that they fry up evenly. For larger breast pieces, cut them in half.\u003c/li>\n\u003cli>If you're butchering a whole chicken, choose a young chicken (about 2 pounds). \u003c/li>\n\u003cli>Make sure the chicken is at room temperature before frying.\u003c/li>\n\u003cli>Don't crowd your pan/dutch oven/whatever vessel you're frying in. If you place too many pieces in at once, the temperature of the oil will drop.\u003c/li>\n\u003c/ul>\n\u003cp>https://www.youtube.com/watch?v=WnWEI4eKAZY\u003cbr>\n\u003cem>(Skip to 3:43 for a real treat)\u003c/em>\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cstrong>Daddy Hua's Crispy Fried Chicken\u003c/strong>\u003c/p>\n\u003cp>\u003cem>This Asian-style fried chicken features a simple rub of salt, garlic, and ginger, and a quick coating of egg white, cornstarch and flour. The result is a no-frills, tasty fried chicken that's clean and simple, with a dynamite crispy thin crust. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 drumsticks\u003cbr>\n2 wings\u003cbr>\n2 thighs\u003cbr>\n2 garlic cloves, minced\u003cbr>\nA few slices of ginger, julienned\u003cbr>\n1 tablespoon salt\u003cbr>\n1 egg white\u003cbr>\n¼ cup cornstarch\u003cbr>\n¼ cup all purpose flour\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Rinse and pat dry the chicken.\u003c/li>\n\u003cli>Toss the chicken pieces with the garlic, ginger, and salt. Mix well and let marinate at least 6 hours, or better, overnight.\u003c/li>\n\u003cli>Let the chicken come to room temperature. Brush off the garlic and ginger pieces. Coat the chicken in egg white.\u003c/li>\n\u003cli>Mix together the cornstarch and flour on a plate. Dredge the chicken in the mixture, coating both sides. Shake off the excess flour and let sit for 15 minutes. Preheat the oven to 250 F.\u003c/li>\n\u003cli>Meanwhile, in a large skillet/wok/dutch oven, heat up about 2 inches of oil. A good way to test when the oil is ready is to throw in a small piece of bread. If it starts to bubble right away and brown within a minute, the oil is ready. \u003c/li>\n\u003cli>Fry the chicken 1-2 pieces at a time, skin side down first. Flip and brown the other side. Repeat until all the pieces are done. Place them on a wire rack over a baking sheet so that any excess oil drips down. As you work through the batches, keep the done pieces warm in the oven.\u003c/li>\n\u003c/ol>\n\n",
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"description": "A guide to the best fried chicken in the Bay Area, and a recipe for an Asian-style fried chicken that's clean and simple, with a dynamite crispy thin crust. ",
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"headline": "Bay Area Fried Chicken Guide",
"datePublished": "2011-01-26T12:23:28-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/front-porch-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/front-porch-1.jpg\" alt=\"Fried Chicken Bucket, Front Porch\" title=\"Fried Chicken Bucket, Front Porch\" width=\"500\" height=\"358\" class=\"alignnone size-full wp-image-22138\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Bucket, Front Porch\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Fried Chicken\u003c/strong>. What's there not to like? Crispy golden skin. Juicy tender meat. Finger-lickin' goodness. Apparently, the restaurants of the Bay Area seem to agree. Fried chicken is all the rage, and everyone seems to have a riff on this comfort food favorite: \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a> serves it \u003ca href=\"http://blogs.kqed.org/checkplease/2009/03/27/check-please-bay-area-season-4-episode-2-402/\">classic Southern-style\u003c/a>, with hamhock greens and mac n' cheese; \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a> makes it Korean Fried Chicken with spicy slaw and pickled daikon; \u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a> goes thighs-only for its gussied up Chicken and Semolina Waffles with Chestnut Honey Butter; \u003ca href=\"http://thefrontporchsf.com/\">Front Porch\u003c/a> uses a cornmeal crust and serves it in a popcorn bucket.\u003c/p>\n\u003cp>Once you've set upon the path to finding the \"Best Fried Chicken\" it's a quest that can easily obsess. And, it has its hazards…you know, it's not quite as artery-friendly as say, a \"Best Salad\" quest. By no means have I sampled it all -- for example, I have yet to try \u003ca href=\"http://casaorinda.net/\">Casa Orinda's\u003c/a> fried chicken, which \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/2008/09/08/the-best-fried-chicken-so-far/\">Michael Bauer\u003c/a> swears by, and I'm still dying to try \u003ca href=\"http://blogs.kqed.org/checkplease/2010/05/05/brown-sugar-kitchen-restaurant-info/\">Brown Sugar Kitchen's\u003c/a> Chicken & Waffles -- however, I have taste-tested my fair share, and well, someone should benefit from my \"research.\" \u003c/p>\n\u003cp>\u003cstrong>Best Destination Fried Chicken Orgy: Ad Hoc (Yountville, Napa)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ad-hoc-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ad-hoc-1.jpg\" alt=\"Fried Chicken Night, Ad Hoc\" title=\"Fried Chicken Night, Ad Hoc\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22133\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Night, Ad Hoc\u003c/em>\u003c/p>\n\u003cp>The greatness of this fried chicken has taken on almost mythical proportions, with cult followers calling \u003cstrong>Fried Chicken Night\u003c/strong> at \u003ca href=\"http://www.adhocrestaurant.com/\">Ad Hoc\u003c/a> a religious experience. Is it as good as everyone says? In one word: yes. One satisfying bite into a hunk of their \u003cstrong>Buttermilk Fried Chicken\u003c/strong> and you'll be born again. It's not just that the skin is perfectly crunchy and substantial, or that the brined meat is juicy and flavorful, or that it all comes family-style in a big oversized bowl brimming with indulgence. At Ad Hoc, it's the sum of all the parts that make this a destination dining experience. Your entire meal is orchestrated without the slightest bit of effort from you. Even the drive up to Napa adds to the delicious escapism of the evening. Fried Chicken Night is every other Monday; for an incredibly convenient schedule of exactly which Monday it falls on, check out \u003ca href=\"http://www.inuyaki.com/ad-hoc-menu-archive\">Inuyaki's custom FCN-stalker calendar\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Best Hangover Fried Chicken: Little Skillet (Soma, SF)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/little-skillet-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/little-skillet-1.jpg\" alt=\"Chicken & Waffles, Little Skillet\" title=\"Chicken & Waffles, Little Skillet\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22140\">\u003c/a>\u003cbr>\n\u003cem>Chicken & Waffles, Little Skillet\u003c/em>\u003c/p>\n\u003cp>There is nothing like some \u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> \u003cstrong>Chicken & Waffles\u003c/strong> lovin' to soothe your soul after a big night out. A little grease. A jolt of sugar. Yes, please. If \u003ca href=\"http://www.yelp.com/biz/cento-san-francisco\">Cento\u003c/a> is open next door, even better, you've got your caffeine kick to boot. The skin on Little Skillet's chicken is on the thinner side if you're into that. I have found that that the juiciness level can be inconsistent -- I've had the most luck during peak hours. On a sunny day, that concrete loading platform across from Little Skillet's order window (a.k.a. their outdoor \"seating\" area) is where I want to be -- sweet and savory on my tongue, and maple syrup dribbling down my chin. \u003c/p>\n\u003cp>\u003cstrong>Best Home-style Fried Chicken: Firefly (Noe Valley, SF) \u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/firefly-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/firefly-1.jpg\" alt=\"Fried Chicken of Your Dreams, Firefly\" title=\"Fried Chicken of Your Dreams, Firefly\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22135\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken of Your Dreams, Firefly\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fireflysf.com/\">Firefly\u003c/a> knows how to do homey. Their menu changes regularly, so keep an eye out for this nostalgic gem, \u003cstrong>The Fried Chicken of Your Dreams with Mashed Potatoes & Gravy, Peas & Carrots and a Damn Fine Buttermilk Biscuit\u003c/strong>. Yes, that is what it's really called. The chicken is tender and well-seasoned, and the skin has that magic quality of sticking to the meat so that you get a mouthful of crunchy goodness in each bite. The sides are classic wins, and the biscuit served with local honey is \u003cem>damn fine\u003c/em>, just as advertised.\u003c/p>\n\u003cp>\u003cstrong>Best Fried Chicken Sandwich: Bakesale Betty (Oakland)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bakesake-bettys-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bakesake-bettys-1.jpg\" alt=\"Fried Chicken Sandwich, Bakesale Betty\" title=\"Fried Chicken Sandwich, Bakesale Betty\" width=\"500\" height=\"324\" class=\"alignnone size-full wp-image-22134\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Sandwich, Bakesale Betty\u003c/em>\u003c/p>\n\u003cp>It's not often I venture to the East Bay…but \u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty's\u003c/a> legendary \u003cstrong>Fried Chicken Sandwich\u003c/strong> is worth the shlep. The line will likely be out the door, if the wait is really long, the kind folks at Bakesale Betty's have been known to bring out samples of their heavenly, chewy cookies. But I digress. The star of the show is this gorgeous hunk of a sandwich made with two generous pieces of chicken breast, double-dredged and fried, topped with a spicy slaw of cabbage, red onion, roughly chopped parsley, and a Dijon mustard-red wine vinaigrette (the key: no mayo). It's all stuffed in between an Acme torpedo roll and quickly wrapped up before it has a chance to escape. Don't worry, it will explode into a delicious mess when you open it, but that is part of the joy of eating one of these sandwiches. The balance of the buttermilk fried chicken (with lots of thick, crispy skin), and fresh crunch and vinegary tang of the slaw is fantastic. \u003c/p>\n\u003cp>\u003cstrong>Best Fried Chicken Value Meal: \u003ca href=\"http://blogs.kqed.org/checkplease/2005/11/03/check-please-bay-area-episode-1-103/\">Hard Knox Cafe\u003c/a> (Dogpatch, SF)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/hard-knox-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/hard-knox-1.jpg\" alt=\"Fried Chicken, Candied Yams & Collard Greens, Hard Knox\" title=\"Fried Chicken, Candied Yams & Collard Greens, Hard Knox\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22139\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken, Candied Yams & Collard Greens, Hard Knox\u003c/em>\u003c/p>\n\u003cp>Three big-boy sized pieces of \u003cstrong>Fried Chicken\u003c/strong> plus your choice of \u003cstrong>two sides\u003c/strong> and \u003cstrong>corn muffins\u003c/strong>, all for a mere \u003cstrong>$11\u003c/strong>. Now that's a bargain. The seasoning is a bit heavy on the salt and garlic, but for the value and portion, this is a steal. Also, the corn muffins are almost worth the trip themselves -- sweet and light, more cake than bread, with a crunchy top that could inspire a \"just the muffin top\" shop.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-9.jpg\" alt=\"Homemade Fried Chicken\" title=\"Homemade Fried Chicken\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22137\">\u003c/a>\u003cbr>\n\u003cem>Homemade Fried Chicken\u003c/em>\u003c/p>\n\u003cp>If you're fixing to tackle some homemade fried chicken, there are some key questions you need to ask yourself. To brine or not to brine? Buttermilk bath or no? Single or double dredge? All purpose flour, rice flour, or cornmeal crust? Vegetable oil, peanut oil, or straight up lard? And then there is the question of what style of fried chicken you're after. \u003c/p>\n\u003cp>I've noticed that there are two distinctly different styles. There's your classic \u003cstrong>Southern-style fried chicken\u003c/strong> with \u003cstrong>buttermilk bath\u003c/strong> and \u003cstrong>thick, crunchy skin\u003c/strong>. And then there's an \u003cstrong>Asian-style fried chicken\u003c/strong> seasoned with \u003cstrong>salt and garlic\u003c/strong>, and featuring a \u003cstrong>thin, super crispy skin\u003c/strong>.\u003c/p>\n\u003cp>For the former, \u003ca href=\"http://www.foodandwine.com/recipes/lemon-brined-fried-chicken\">Thomas Keller's recipe\u003c/a> is great, although a bit fussy with the brine. The brine however, is key in infusing the chicken with lovely lemon and herb notes, and also in making sure the meat is really juicy. Then there's the buttermilk bath, and flour seasoned with garlic powder, onion powder, cayenne and salt. The result is a fried chicken that has complex layers of flavor. \u003c/p>\n\u003cp>In the Asian-style chicken my father-in-law makes, he trades in the brining method for a simple rub of salt, garlic, and ginger. By seasoning the meat really well, allowing it to soak in the flavors overnight, the flavor of the chicken really shines through from inside out. A quick coating of egg white, cornstarch and flour and that's it. The result is a no-frills, tasty fried chicken that's clean and simple. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-1.jpg\" alt=\"Asian Fried Chicken\" title=\"Asian Fried Chicken\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22136\">\u003c/a>\u003cbr>\n\u003cem>Asian Fried Chicken\u003c/em>\u003c/p>\n\u003cp>Whatever your chicken of choice is, here are a few tips to get the best fry possible: \u003c/p>\n\u003cul>\n\u003cli>Season your meat (either by brining or salting). According to \u003ca href=\"http://eater.com/archives/2011/01/24/flavor-flav-opening-a-fried-chicken-restuarant-iowa.php\">Fry Master Flava Flav\u003c/a>, that's the key to \"blowin' up your tastebuds.\"\u003c/li>\n\u003cli>Make sure your pieces of chicken are similar in size. This ensures that they fry up evenly. For larger breast pieces, cut them in half.\u003c/li>\n\u003cli>If you're butchering a whole chicken, choose a young chicken (about 2 pounds). \u003c/li>\n\u003cli>Make sure the chicken is at room temperature before frying.\u003c/li>\n\u003cli>Don't crowd your pan/dutch oven/whatever vessel you're frying in. If you place too many pieces in at once, the temperature of the oil will drop.\u003c/li>\n\u003c/ul>\n\u003cp>https://www.youtube.com/watch?v=WnWEI4eKAZY\u003cbr>\n\u003cem>(Skip to 3:43 for a real treat)\u003c/em>\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cstrong>Daddy Hua's Crispy Fried Chicken\u003c/strong>\u003c/p>\n\u003cp>\u003cem>This Asian-style fried chicken features a simple rub of salt, garlic, and ginger, and a quick coating of egg white, cornstarch and flour. The result is a no-frills, tasty fried chicken that's clean and simple, with a dynamite crispy thin crust. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 drumsticks\u003cbr>\n2 wings\u003cbr>\n2 thighs\u003cbr>\n2 garlic cloves, minced\u003cbr>\nA few slices of ginger, julienned\u003cbr>\n1 tablespoon salt\u003cbr>\n1 egg white\u003cbr>\n¼ cup cornstarch\u003cbr>\n¼ cup all purpose flour\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Rinse and pat dry the chicken.\u003c/li>\n\u003cli>Toss the chicken pieces with the garlic, ginger, and salt. Mix well and let marinate at least 6 hours, or better, overnight.\u003c/li>\n\u003cli>Let the chicken come to room temperature. Brush off the garlic and ginger pieces. Coat the chicken in egg white.\u003c/li>\n\u003cli>Mix together the cornstarch and flour on a plate. Dredge the chicken in the mixture, coating both sides. Shake off the excess flour and let sit for 15 minutes. Preheat the oven to 250 F.\u003c/li>\n\u003cli>Meanwhile, in a large skillet/wok/dutch oven, heat up about 2 inches of oil. A good way to test when the oil is ready is to throw in a small piece of bread. If it starts to bubble right away and brown within a minute, the oil is ready. \u003c/li>\n\u003cli>Fry the chicken 1-2 pieces at a time, skin side down first. Flip and brown the other side. Repeat until all the pieces are done. Place them on a wire rack over a baking sheet so that any excess oil drips down. As you work through the batches, keep the done pieces warm in the oven.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Step Right Up: Straw is Open (and it's Vegan-Friendly!)",
"title": "Step Right Up: Straw is Open (and it's Vegan-Friendly!)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-012.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22109\">\u003c/a>\u003c/p>\n\u003cp>I’ve been waiting for \u003ca href=\"http://strawsf.com/\">Straw\u003c/a> to open since the Holiday Block Party this past Christmas in Hayes Valley where they handed out samples of truffle oil popcorn and lavender lemonade. After months of waiting (including a contest for guessing their opening date with the prize of a month of free meals), this carnival-themed restaurant opened its doors and moved into the Hayes family. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-004.jpg\" alt=\"Dinner Menu\" title=\"Dinner Menu\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22100\">\u003cbr>\n\u003cem>Dinner menu welcomes all.\u003c/em>\u003c/p>\n\u003cp>This small space near the corner of Octavia and Page is not only chock-full of carnival-themed paraphernalia, it’s also cozy, friendly, and inviting. And the attention to detail is impeccable. There’s an antique tilt-a-whirl used as a booth, old signs saying things like “winner every time” and “3 balls $1.00,” and fantastic black-and-white photos of carnival goers. There are complimentary jawbreakers on the table and tiny candy packages for the taking in the box you get your check in. The menus are covered with the bindings of old books, and the contents of those menus contain some of the most creative dishes I have ever seen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-007.jpg\" alt=\"menu with old book binding\" title=\"menu with old book binding\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22103\">\u003cbr>\n\u003cem>Old book bindings are used for the menus. \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Being a vegan, when I first heard about Straw, I assumed it’ll be a cool place to go with friends but that I would definitely have to \u003ca href=\"http://pages.citebite.com/m3i7s3i6ways\">pre-eat\u003c/a>. Just to give them the benefit of the doubt, I emailed them to ask about vegan options, and to my happy surprise they replied that they actually have both a vegan and gluten-free menu available for guests, because, as the front page of their menu states “everyone should enjoy our carnival.”\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-016.jpg\" alt=\"Gastro Gypsy sandwich\" title=\"Gastro Gypsy sandwich\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22106\">\u003cbr>\n\u003cem>Gastro Gypsy Sandwich \u003c/em>\u003c/p>\n\u003cp>My husband and I were the fifth party on their opening night and we were promptly handed vegan menus upon mentioning our dietary choice. It was so nice not to do the oft-performed dance of “well… this COULD be made vegan if you take everything off the plate and leave just the lettuce.” I opted for the Gastro Gypsy sandwich made with Moroccan carrots and olive tapenade, and my husband chose the Grilled PB&J. As a side we got the sweet potato tots with blackberry BBQ sauce. \u003c/p>\n\u003cp>The Gastro Gyspy had sweet and spicy roasted carrots with a tangy green olive tapenade. The vegetarian version of this sandwich includes chevre and, although the vegan version was delicious, I did miss having a third (creamy) ingredient in there. Perhaps Straw can learn the surprisingly easy art of making cashew \u003ca href=\"http://vegansaurus.com/post/1671017875/guest-recipe-vi-zahajszky-mozzarella-di-bufala\">cheeses\u003c/a>; they’re already so creative, I can totally see them taking on a challenge like that. The PB&J was warm and satisfying with the nice touch of adding apricot preserve instead of the usual berry or grape jam. \u003c/p>\n\u003cp>But the tots—oh the tots! I’d go back just for those. Homemade crispy, bright orange-centered sweet potato nuggets dunked in tangy blackberry BBQ sauce. I seriously could make a meal out of those. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-018.jpg\" alt=\"Sweet Potato Tots\" title=\"Sweet Potato Tots\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22098\">\u003cbr>\n\u003cem>Sweet Potato Tots with Blackberry BBQ Sauce\u003c/em>\u003c/p>\n\u003cp>Unfortunately the dessert options they had that night were not vegan, but I've heard talk of orange blossom cotton candy that I plan to try as soon as the machine is up and running. \u003c/p>\n\u003cp>Now, I know that Straw is not a vegan restaurant (and their non-vegan fare is mad extensive, even featuring specials inspired by the New Orleans Jazz Festival), but the fact that they make the effort to have menus for people with alternative dietary ethics or health requirements, makes me have a lot of respect for them. In fact, they seem to make an effort to acknowledge their community in multiple ways, by sourcing from local farms, and giving 10% of each Monday’s proceeds to a local charity or organization (this week went to neighbor \u003ca href=\"http://www.hayesvalleyfarm.com/\">Hayes Valley Farm\u003c/a>). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-001.jpg\" alt=\"Check Box and Candy\" title=\"Check Box and Candy\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22099\">\u003cbr>\n\u003cem>Something sweet to take with you.\u003c/em>\u003c/p>\n\u003cp>I also have faith that as soon as they get in their groove, they’ll start offering some vegan entrees and desserts, in addition to the sandwiches and salads. Or even brunch options—I'm dying for a great tofu scramble at somewhere other than \u003ca href=\"http://www.theplantcafe.com/\">The Plant\u003c/a>. \u003c/p>\n\u003cp>And I have faith that once their liquor license kicks in, these guys will come up with some crazy-interesting and yummy cocktails. I’m thinking a kettle corn Manhattan or a fried pickle dirty martini… \u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-014.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22095\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">Straw\u003c/a>\u003cbr>\n203 Octavia Street (at Page)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415-971-5653\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/sfstraw\">@sfstraw\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/strawsf\">Straw SF\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-012.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22109\">\u003c/a>\u003c/p>\n\u003cp>I’ve been waiting for \u003ca href=\"http://strawsf.com/\">Straw\u003c/a> to open since the Holiday Block Party this past Christmas in Hayes Valley where they handed out samples of truffle oil popcorn and lavender lemonade. After months of waiting (including a contest for guessing their opening date with the prize of a month of free meals), this carnival-themed restaurant opened its doors and moved into the Hayes family. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-004.jpg\" alt=\"Dinner Menu\" title=\"Dinner Menu\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22100\">\u003cbr>\n\u003cem>Dinner menu welcomes all.\u003c/em>\u003c/p>\n\u003cp>This small space near the corner of Octavia and Page is not only chock-full of carnival-themed paraphernalia, it’s also cozy, friendly, and inviting. And the attention to detail is impeccable. There’s an antique tilt-a-whirl used as a booth, old signs saying things like “winner every time” and “3 balls $1.00,” and fantastic black-and-white photos of carnival goers. There are complimentary jawbreakers on the table and tiny candy packages for the taking in the box you get your check in. The menus are covered with the bindings of old books, and the contents of those menus contain some of the most creative dishes I have ever seen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-007.jpg\" alt=\"menu with old book binding\" title=\"menu with old book binding\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22103\">\u003cbr>\n\u003cem>Old book bindings are used for the menus. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Being a vegan, when I first heard about Straw, I assumed it’ll be a cool place to go with friends but that I would definitely have to \u003ca href=\"http://pages.citebite.com/m3i7s3i6ways\">pre-eat\u003c/a>. Just to give them the benefit of the doubt, I emailed them to ask about vegan options, and to my happy surprise they replied that they actually have both a vegan and gluten-free menu available for guests, because, as the front page of their menu states “everyone should enjoy our carnival.”\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-016.jpg\" alt=\"Gastro Gypsy sandwich\" title=\"Gastro Gypsy sandwich\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22106\">\u003cbr>\n\u003cem>Gastro Gypsy Sandwich \u003c/em>\u003c/p>\n\u003cp>My husband and I were the fifth party on their opening night and we were promptly handed vegan menus upon mentioning our dietary choice. It was so nice not to do the oft-performed dance of “well… this COULD be made vegan if you take everything off the plate and leave just the lettuce.” I opted for the Gastro Gypsy sandwich made with Moroccan carrots and olive tapenade, and my husband chose the Grilled PB&J. As a side we got the sweet potato tots with blackberry BBQ sauce. \u003c/p>\n\u003cp>The Gastro Gyspy had sweet and spicy roasted carrots with a tangy green olive tapenade. The vegetarian version of this sandwich includes chevre and, although the vegan version was delicious, I did miss having a third (creamy) ingredient in there. Perhaps Straw can learn the surprisingly easy art of making cashew \u003ca href=\"http://vegansaurus.com/post/1671017875/guest-recipe-vi-zahajszky-mozzarella-di-bufala\">cheeses\u003c/a>; they’re already so creative, I can totally see them taking on a challenge like that. The PB&J was warm and satisfying with the nice touch of adding apricot preserve instead of the usual berry or grape jam. \u003c/p>\n\u003cp>But the tots—oh the tots! I’d go back just for those. Homemade crispy, bright orange-centered sweet potato nuggets dunked in tangy blackberry BBQ sauce. I seriously could make a meal out of those. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-018.jpg\" alt=\"Sweet Potato Tots\" title=\"Sweet Potato Tots\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22098\">\u003cbr>\n\u003cem>Sweet Potato Tots with Blackberry BBQ Sauce\u003c/em>\u003c/p>\n\u003cp>Unfortunately the dessert options they had that night were not vegan, but I've heard talk of orange blossom cotton candy that I plan to try as soon as the machine is up and running. \u003c/p>\n\u003cp>Now, I know that Straw is not a vegan restaurant (and their non-vegan fare is mad extensive, even featuring specials inspired by the New Orleans Jazz Festival), but the fact that they make the effort to have menus for people with alternative dietary ethics or health requirements, makes me have a lot of respect for them. In fact, they seem to make an effort to acknowledge their community in multiple ways, by sourcing from local farms, and giving 10% of each Monday’s proceeds to a local charity or organization (this week went to neighbor \u003ca href=\"http://www.hayesvalleyfarm.com/\">Hayes Valley Farm\u003c/a>). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-001.jpg\" alt=\"Check Box and Candy\" title=\"Check Box and Candy\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22099\">\u003cbr>\n\u003cem>Something sweet to take with you.\u003c/em>\u003c/p>\n\u003cp>I also have faith that as soon as they get in their groove, they’ll start offering some vegan entrees and desserts, in addition to the sandwiches and salads. Or even brunch options—I'm dying for a great tofu scramble at somewhere other than \u003ca href=\"http://www.theplantcafe.com/\">The Plant\u003c/a>. \u003c/p>\n\u003cp>And I have faith that once their liquor license kicks in, these guys will come up with some crazy-interesting and yummy cocktails. I’m thinking a kettle corn Manhattan or a fried pickle dirty martini… \u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-014.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22095\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">Straw\u003c/a>\u003cbr>\n203 Octavia Street (at Page)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415-971-5653\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/sfstraw\">@sfstraw\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/strawsf\">Straw SF\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Chefs on How to Select Winter Produce, Part 2",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/evanrich500.jpg\" alt=\" Evan Rich from Coi at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" title=\" Evan Rich from Coi at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21927\">\u003cbr>\n\u003cem>Coi’s Evan Rich surveys Page mandarin oranges\u003c/em>\u003c/p>\n\u003cp>Another sunny Saturday morning found us back at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Plaza Farmers Market\u003c/a>, the secret weapon of San Francisco’s thoughtful, creative chefs. The Bay Area has a wide variety of interesting fruits and vegetables growing here and near year-round, and while we’re surrounded by it all the time, you’re not alone if you have little to no idea what to look for when picking produce. We tagged along with four local culinary artists on their morning run around the various farm stands to steal their valuable tips.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/trevorogden500.jpg\" alt=\"Mission Beach Cafe Trevor Ogden sorts through parsnips. Photo by Tamara Palmer\" title=\"Mission Beach Cafe Trevor Ogden sorts through parsnips. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21932\">\u003c/p>\n\u003cp>\u003cem>Mission Beach Café’s Trevor Ogden sorts through parsnips.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/parsnips500.jpg\" alt=\"parsnips at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" title=\"parsnips at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21933\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Trevor Ogden, executive chef at \u003ca href=\"http://www.missionbeachcafesf.com\">Mission Beach Café\u003c/a>, is currently accompanying his braised Prather Ranch lamb shank with a puree of baby parsnips, which he picks up from \u003ca href=\"http://www.heirloom-organic.com/\">Heirloom Organic Gardens\u003c/a>. When shopping for the root vegetable for home cooking, however, Ogden says size doesn’t really matter all that much.\u003c/p>\n\u003cblockquote>\u003cp>“You can use both,” he advises. “Bigger can be better, but the little ones you don’t have to peel.” Look for clean, firm roots.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/louismaldonado500.jpg\" alt=\"Azizas Louis Maldonado looks at Romanesco broccoli. Photo by Tamara Palmer\" title=\"Azizas Louis Maldonado looks at Romanesco broccoli. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21936\">\u003cbr>\n\u003cem>Aziza's Louis Maldonado looks at Romanesco broccoli.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/romanesco500.jpg\" alt=\"Romanesco broccoli at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" title=\"Romanesco broccoli at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21937\">\u003c/p>\n\u003cp>Louis Maldonado, chef de cuisine at \u003ca href=\"http://www.aziza-sf.com\">Aziza\u003c/a>, enjoys working with Romanesco broccoli, which he prizes for its trimmings even more than the crowns. Sometimes he’ll even purchase them separately, often from \u003ca href=\"http://www.dirtygirlproduce.com\">Dirty Girl Produce\u003c/a>. The trimmings work well for him because he doesn’t have to blanch or otherwise prepare some big hunk of broccoli. We’ve always stumbled around and picked huge, fat crowns, but it turns out that’s not a great strategy. Maldonado instead looks for really small crowns and roasts them whole with anchovies, lemon, parsley, and olive oil.\u003c/p>\n\u003cblockquote>\u003cp>“When they get bigger, it kind of takes the special [qualities] away, so we just try to go for smaller ones,” he says. “The stuff they don’t make money on, we try to buy.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/gustavoromero500.jpg\" alt=\" Credos Gustavo Romero ponders the best purple kohlrabi. Photo by Tamara Palmer\" title=\" Credos Gustavo Romero ponders the best purple kohlrabi. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21941\">\u003cbr>\n\u003cem>Credo’s Gustavo Romero ponders the best purple kohlrabi.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/kohlrabi500.jpg\" alt=\"purple kohlrabi at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" title=\"purple kohlrabi at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21942\">\u003c/p>\n\u003cp>Purple kohlrabi is big and scary looking, not the sort of vegetable that timid chefs would take a chance on, but Gustavo Romero, executive chef at \u003ca href=\"http://www.credosf.com\">Credo\u003c/a>, makes it sound versatile and easy to use. \u003ca href=\"http://www.heirloom-organic.com/\">Heirloom Organic Gardens\u003c/a> is sporting big, beautiful specimens of this traditionally Lebanese, cabbage-like veggie right now.\u003c/p>\n\u003cblockquote>\u003cp>“All the stuff they bring here is good quality,” notes Romero as we walk back towards the stand and spot the purple beasts. He picks up a few that are bigger, with cleaner white spots. “For the restaurant, I like to use the larger ones to mash them, because it’s easier and you spend less time doing it. In root vegetables, I don’t think the size especially matters unless you’re talking about carrots, because baby carrots have a lot more flavor.” Credo currently cooks a fish in parchment paper with root vegetables, including kohlrabi. He also loves to boil them and use them in a puree for a great consistency.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>“Kohlrabi is great steamed in a stew with potatoes, carrots, and a chicken; it’s also great as a crudité or shredded like a cole slaw, skin and all,” adds Heirloom Organic farmer Dave Jamrock.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/mandarin500.jpg\" alt=\"Page mandarin orange at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" title=\"Page mandarin orange at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21929\">\u003cbr>\n\u003cem>Page mandarin orange\u003c/em> \u003c/p>\n\u003cp>Like many of his colleagues, Evan Rich, chef de cuisine at \u003ca href=\"http://www.coirestaurant.com\">Coi\u003c/a>, heads to the \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_39.php\">Hamada Farms\u003c/a> stand for citrus. Right now, the Page mandarin oranges at Hamada are really good. He uses the juice for a play on a mandarin sour cocktail: Frozen mandarin ice with mandarin vodka jelly and a frozen meringue flavored with Angostura bitters.\u003c/p>\n\u003cp>He looks for a fruit that weighs a little bit, and says the color of the skin is important: If it’s more vibrant and darkly hued, the juice will probably be sweeter and more concentrated. He also suggests holding one in each hand; the heavier one will produce more juice.\u003c/p>\n\u003cp>Hamada is a reliable source, but Rich will often go the extra step to research the weather conditions around the various farms to figure out which ones might be producing the fruit with the most and most flavorful juice at the moment and then do a taste test at the stands.\u003c/p>\n\u003cblockquote>\u003cp>“At Coi, that’s the kind of intensity we have with the ingredients,” he says. “It’s very important about taste and freshness. With fresh ingredients, there’s like an energy — it’s hard to explain, but it’s like there’s something that you can’t even notice, but it’s a subconscious thing that you just realize it’s better. And that’s why I come here.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Previously:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/31/bay-area-chefs-on-how-to-select-winter-produce/\">Bay Area Chefs on Winter Produce\u003c/a> \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/24/2011/01/evanrich500.jpg\" alt=\" Evan Rich from Coi at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" title=\" Evan Rich from Coi at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21927\">\u003cbr>\n\u003cem>Coi’s Evan Rich surveys Page mandarin oranges\u003c/em>\u003c/p>\n\u003cp>Another sunny Saturday morning found us back at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Plaza Farmers Market\u003c/a>, the secret weapon of San Francisco’s thoughtful, creative chefs. The Bay Area has a wide variety of interesting fruits and vegetables growing here and near year-round, and while we’re surrounded by it all the time, you’re not alone if you have little to no idea what to look for when picking produce. We tagged along with four local culinary artists on their morning run around the various farm stands to steal their valuable tips.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/trevorogden500.jpg\" alt=\"Mission Beach Cafe Trevor Ogden sorts through parsnips. Photo by Tamara Palmer\" title=\"Mission Beach Cafe Trevor Ogden sorts through parsnips. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21932\">\u003c/p>\n\u003cp>\u003cem>Mission Beach Café’s Trevor Ogden sorts through parsnips.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/parsnips500.jpg\" alt=\"parsnips at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" title=\"parsnips at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21933\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Trevor Ogden, executive chef at \u003ca href=\"http://www.missionbeachcafesf.com\">Mission Beach Café\u003c/a>, is currently accompanying his braised Prather Ranch lamb shank with a puree of baby parsnips, which he picks up from \u003ca href=\"http://www.heirloom-organic.com/\">Heirloom Organic Gardens\u003c/a>. When shopping for the root vegetable for home cooking, however, Ogden says size doesn’t really matter all that much.\u003c/p>\n\u003cblockquote>\u003cp>“You can use both,” he advises. “Bigger can be better, but the little ones you don’t have to peel.” Look for clean, firm roots.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/louismaldonado500.jpg\" alt=\"Azizas Louis Maldonado looks at Romanesco broccoli. Photo by Tamara Palmer\" title=\"Azizas Louis Maldonado looks at Romanesco broccoli. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21936\">\u003cbr>\n\u003cem>Aziza's Louis Maldonado looks at Romanesco broccoli.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/romanesco500.jpg\" alt=\"Romanesco broccoli at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" title=\"Romanesco broccoli at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21937\">\u003c/p>\n\u003cp>Louis Maldonado, chef de cuisine at \u003ca href=\"http://www.aziza-sf.com\">Aziza\u003c/a>, enjoys working with Romanesco broccoli, which he prizes for its trimmings even more than the crowns. Sometimes he’ll even purchase them separately, often from \u003ca href=\"http://www.dirtygirlproduce.com\">Dirty Girl Produce\u003c/a>. The trimmings work well for him because he doesn’t have to blanch or otherwise prepare some big hunk of broccoli. We’ve always stumbled around and picked huge, fat crowns, but it turns out that’s not a great strategy. Maldonado instead looks for really small crowns and roasts them whole with anchovies, lemon, parsley, and olive oil.\u003c/p>\n\u003cblockquote>\u003cp>“When they get bigger, it kind of takes the special [qualities] away, so we just try to go for smaller ones,” he says. “The stuff they don’t make money on, we try to buy.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/gustavoromero500.jpg\" alt=\" Credos Gustavo Romero ponders the best purple kohlrabi. Photo by Tamara Palmer\" title=\" Credos Gustavo Romero ponders the best purple kohlrabi. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21941\">\u003cbr>\n\u003cem>Credo’s Gustavo Romero ponders the best purple kohlrabi.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/kohlrabi500.jpg\" alt=\"purple kohlrabi at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" title=\"purple kohlrabi at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21942\">\u003c/p>\n\u003cp>Purple kohlrabi is big and scary looking, not the sort of vegetable that timid chefs would take a chance on, but Gustavo Romero, executive chef at \u003ca href=\"http://www.credosf.com\">Credo\u003c/a>, makes it sound versatile and easy to use. \u003ca href=\"http://www.heirloom-organic.com/\">Heirloom Organic Gardens\u003c/a> is sporting big, beautiful specimens of this traditionally Lebanese, cabbage-like veggie right now.\u003c/p>\n\u003cblockquote>\u003cp>“All the stuff they bring here is good quality,” notes Romero as we walk back towards the stand and spot the purple beasts. He picks up a few that are bigger, with cleaner white spots. “For the restaurant, I like to use the larger ones to mash them, because it’s easier and you spend less time doing it. In root vegetables, I don’t think the size especially matters unless you’re talking about carrots, because baby carrots have a lot more flavor.” Credo currently cooks a fish in parchment paper with root vegetables, including kohlrabi. He also loves to boil them and use them in a puree for a great consistency.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>“Kohlrabi is great steamed in a stew with potatoes, carrots, and a chicken; it’s also great as a crudité or shredded like a cole slaw, skin and all,” adds Heirloom Organic farmer Dave Jamrock.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/mandarin500.jpg\" alt=\"Page mandarin orange at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" title=\"Page mandarin orange at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21929\">\u003cbr>\n\u003cem>Page mandarin orange\u003c/em> \u003c/p>\n\u003cp>Like many of his colleagues, Evan Rich, chef de cuisine at \u003ca href=\"http://www.coirestaurant.com\">Coi\u003c/a>, heads to the \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_39.php\">Hamada Farms\u003c/a> stand for citrus. Right now, the Page mandarin oranges at Hamada are really good. He uses the juice for a play on a mandarin sour cocktail: Frozen mandarin ice with mandarin vodka jelly and a frozen meringue flavored with Angostura bitters.\u003c/p>\n\u003cp>He looks for a fruit that weighs a little bit, and says the color of the skin is important: If it’s more vibrant and darkly hued, the juice will probably be sweeter and more concentrated. He also suggests holding one in each hand; the heavier one will produce more juice.\u003c/p>\n\u003cp>Hamada is a reliable source, but Rich will often go the extra step to research the weather conditions around the various farms to figure out which ones might be producing the fruit with the most and most flavorful juice at the moment and then do a taste test at the stands.\u003c/p>\n\u003cblockquote>\u003cp>“At Coi, that’s the kind of intensity we have with the ingredients,” he says. “It’s very important about taste and freshness. With fresh ingredients, there’s like an energy — it’s hard to explain, but it’s like there’s something that you can’t even notice, but it’s a subconscious thing that you just realize it’s better. And that’s why I come here.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Previously:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/31/bay-area-chefs-on-how-to-select-winter-produce/\">Bay Area Chefs on Winter Produce\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "All About Miso Soup",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/miso-soup-crop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/miso-soup-crop.jpg\" alt=\"Miso Soup\" title=\"Miso Soup\" width=\"283\" height=\"206\" class=\"alignleft size-full wp-image-21710\">\u003c/a>This time of year is \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/29/the-ultimate-comfort-soup-congee/\" title=\"Congee Recipe\">all about soup\u003c/a>, what with cold season in full swing. You know how it is... you drag yourself home from work, head full of cement, and all you want is something warm and comforting to eat that will make you feel better. If you're looking for lighter soup that's nourishing and easy to digest -- as opposed to a \u003ca href=\"http://www.wasabimon.com/archive/oxtail-soup-recipe/\" title=\"Oxtail Soup\">thick, rich stew\u003c/a> -- you might consider having a big bowl of miso soup. More interesting that your plain old chicken soup, miso is comfort food with a little international flair. \u003c/p>\n\u003cp>For those uninitiated in the ways of Japanese cuisine, miso is made from fermented soybeans and other grains, which are made into thick paste that is rich in protein and nutrients. While there are many different kinds of miso, the two you're most likely to find at your local grocery store are red miso and white miso. Red miso is saltier, having been fermented longer, and white miso is a little lighter in flavor. For making miso soup, you want to pick up a tub of white miso, also known as \u003cem>shiro miso\u003c/em>. Note: This stuff lasts forever in the fridge. Seriously. I think my tub of miso is over a year old and it still tastes the exact same. Also, a little goes a long way, so don't buy a huge vat of miso unless you plan on willing it to your grandkids.\u003c/p>\n\u003cp>Another important ingredient in miso soup is dashi, or Japanese soup stock. Dashi is the base of many Japanese soups and sauces. While you can just buy dashi mix from the grocery store, I highly recommend \u003ca href=\"http://www.lafujimama.com/2010/01/how-to-make-dashi/\" title=\"How to Make Dashi\">making your own dashi\u003c/a> -- just like chicken stock, it's way better when made from scratch! Dashi isn't vegetarian by default, but you can find veg dashi at Asian grocery stores.\u003c/p>\n\u003cp>Miso soup is a particularly good soup to eat when you're sick, due to its ample protein and high electrolyte content. Plus, fermented foods are easier to digest if your gut is sluggish from the virus du jour at your kid's school, so if you're just generally feeling the ick, a bowl of miso soup might be the one thing that will make you feel better. \u003c/p>\n\u003cp>There are several places in the Bay Area to get an incredible bowl of miso soup:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-san-francisco\">Cha-Ya Vegetarian Japanese Restaurant\u003c/a>\u003c/strong>\u003cbr>\n1686 Shattuck Ave\u003cbr>\nBerkeley, CA 94709\u003cbr>\n(510) 981-1213\u003cbr>\n \u003cem>-and-\u003c/em>\u003cbr>\n762 Valencia St\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 252-7825\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/okoze-sushi-san-francisco\">Okoze Sushi\u003c/a>\u003c/strong>\u003cbr>\n1207 Union St\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n(415) 567-3397\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/kahoo-ramen-san-jose\">Kahoo Ramen\u003c/a>\u003c/strong>\u003cbr>\n4330 Moorpark Ave\u003cbr>\nSan Jose, CA 95129\u003cbr>\n(408) 255-8244\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/gombei-japanese-restaurant-san-jose\">Gombei Japanese Restaurant\u003c/a>\u003c/strong>\u003cbr>\n193 Jackson St\u003cbr>\nSan Jose, CA 95112\u003cbr>\n(408) 279-4311\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/norikonoko-japanese-restaurant-berkeley\">Norikonoko Japanese Restaurant\u003c/a>\u003c/strong>\u003cbr>\n2556 Telegraph Ave\u003cbr>\nBerkeley, CA 94704\u003cbr>\n(510) 548-1274\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/o-chame-berkeley\">O Chamé\u003c/a>\u003c/strong>\u003cbr>\n1830 4th St\u003cbr>\nBerkeley, CA 94710\u003cbr>\n(510) 841-8783\u003c/p>\n\u003cp>Some Japanese restaurants still use a packaged dry mix, so if you're going somewhere else, I'd call ahead to make sure you're getting a quality bowl of soup made with fresh ingredients. Pre-fab miso soup is ok, but once you've had the real thing, you'll never go back. \u003c/p>\n\u003cp>Speaking of the real thing, why don't you try making miso soup yourself at home? It's super easy, and will be leagues better than most of the stuff you'll find in restaurants. \u003c/p>\n\u003cp>\u003cstrong>Homemade Miso Soup Recipe\u003c/strong>\u003cbr>\n\u003cem>Makes: 2 bowls of soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 6x6-inch piece of \u003ca href=\"http://www.amazon.com/gp/product/B000LKYTRY?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000LKYTRY\">kombu\u003c/a>, soaked 30-minutes to overnight in 5 cups of water \u003cbr>\n3 tablespoons \u003ca href=\"http://www.amazon.com/gp/product/B001ELL27O?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001ELL27O\">bonito flakes\u003c/a>\u003cbr>\n 1/2 pound silken tofu, cut into 1/2-inch cubes\u003cbr>\n 3 tablespoons \u003ca href=\"http://www.amazon.com/gp/product/B0000WKUBM?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0000WKUBM\">white miso paste\u003c/a> \u003cbr>\n1 spring onion, sliced, for garnish\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. After the kombu has soaked overnight, bring the seaweed and its soak water into a medium-sized pot. Bring to a boil over a medium heat, then allow to simmer for 10 minutes. Add bonito flakes and remove from heat.\u003cbr>\n2. Allow soup to steep for another 10 minutes, then strain the broth into another pot. Bring to boil over a medium-low heat. Add tofu and cook for 1 minute. Remove from heat.\u003cbr>\n3. Ladle out about 1/2 cup of broth into a small bowl and mix in miso paste until it is completely dissolved and there are no lumps. Pour the miso into the rest of the broth and stir well. Place over medium heat just until the soup begins to simmer, then remove from heat and ladle into bowls. Top with sliced onion for garnish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Still feeling sluggish? Here are a few other soups that will make you feel better. They're great if you're perfectly healthy, too:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/best-homemade-chicken-soup-recipe/\">Homemade Chicken Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simplyrecipes.com/recipes/moms_turkey_soup/\">Mom's Turkey Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simplyrecipes.com/recipes/tortilla_soup/\">Tortilla Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/vegetarian-split-pea-soup-recipe.html\">Vegetarian Split Pea Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/matzoh-ball-soup/\">Gluten-Free Matzoh Ball Soup\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/miso-soup-crop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/miso-soup-crop.jpg\" alt=\"Miso Soup\" title=\"Miso Soup\" width=\"283\" height=\"206\" class=\"alignleft size-full wp-image-21710\">\u003c/a>This time of year is \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/29/the-ultimate-comfort-soup-congee/\" title=\"Congee Recipe\">all about soup\u003c/a>, what with cold season in full swing. You know how it is... you drag yourself home from work, head full of cement, and all you want is something warm and comforting to eat that will make you feel better. If you're looking for lighter soup that's nourishing and easy to digest -- as opposed to a \u003ca href=\"http://www.wasabimon.com/archive/oxtail-soup-recipe/\" title=\"Oxtail Soup\">thick, rich stew\u003c/a> -- you might consider having a big bowl of miso soup. More interesting that your plain old chicken soup, miso is comfort food with a little international flair. \u003c/p>\n\u003cp>For those uninitiated in the ways of Japanese cuisine, miso is made from fermented soybeans and other grains, which are made into thick paste that is rich in protein and nutrients. While there are many different kinds of miso, the two you're most likely to find at your local grocery store are red miso and white miso. Red miso is saltier, having been fermented longer, and white miso is a little lighter in flavor. For making miso soup, you want to pick up a tub of white miso, also known as \u003cem>shiro miso\u003c/em>. Note: This stuff lasts forever in the fridge. Seriously. I think my tub of miso is over a year old and it still tastes the exact same. Also, a little goes a long way, so don't buy a huge vat of miso unless you plan on willing it to your grandkids.\u003c/p>\n\u003cp>Another important ingredient in miso soup is dashi, or Japanese soup stock. Dashi is the base of many Japanese soups and sauces. While you can just buy dashi mix from the grocery store, I highly recommend \u003ca href=\"http://www.lafujimama.com/2010/01/how-to-make-dashi/\" title=\"How to Make Dashi\">making your own dashi\u003c/a> -- just like chicken stock, it's way better when made from scratch! Dashi isn't vegetarian by default, but you can find veg dashi at Asian grocery stores.\u003c/p>\n\u003cp>Miso soup is a particularly good soup to eat when you're sick, due to its ample protein and high electrolyte content. Plus, fermented foods are easier to digest if your gut is sluggish from the virus du jour at your kid's school, so if you're just generally feeling the ick, a bowl of miso soup might be the one thing that will make you feel better. \u003c/p>\n\u003cp>There are several places in the Bay Area to get an incredible bowl of miso soup:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-san-francisco\">Cha-Ya Vegetarian Japanese Restaurant\u003c/a>\u003c/strong>\u003cbr>\n1686 Shattuck Ave\u003cbr>\nBerkeley, CA 94709\u003cbr>\n(510) 981-1213\u003cbr>\n \u003cem>-and-\u003c/em>\u003cbr>\n762 Valencia St\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 252-7825\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/okoze-sushi-san-francisco\">Okoze Sushi\u003c/a>\u003c/strong>\u003cbr>\n1207 Union St\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n(415) 567-3397\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/kahoo-ramen-san-jose\">Kahoo Ramen\u003c/a>\u003c/strong>\u003cbr>\n4330 Moorpark Ave\u003cbr>\nSan Jose, CA 95129\u003cbr>\n(408) 255-8244\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/gombei-japanese-restaurant-san-jose\">Gombei Japanese Restaurant\u003c/a>\u003c/strong>\u003cbr>\n193 Jackson St\u003cbr>\nSan Jose, CA 95112\u003cbr>\n(408) 279-4311\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/norikonoko-japanese-restaurant-berkeley\">Norikonoko Japanese Restaurant\u003c/a>\u003c/strong>\u003cbr>\n2556 Telegraph Ave\u003cbr>\nBerkeley, CA 94704\u003cbr>\n(510) 548-1274\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/o-chame-berkeley\">O Chamé\u003c/a>\u003c/strong>\u003cbr>\n1830 4th St\u003cbr>\nBerkeley, CA 94710\u003cbr>\n(510) 841-8783\u003c/p>\n\u003cp>Some Japanese restaurants still use a packaged dry mix, so if you're going somewhere else, I'd call ahead to make sure you're getting a quality bowl of soup made with fresh ingredients. Pre-fab miso soup is ok, but once you've had the real thing, you'll never go back. \u003c/p>\n\u003cp>Speaking of the real thing, why don't you try making miso soup yourself at home? It's super easy, and will be leagues better than most of the stuff you'll find in restaurants. \u003c/p>\n\u003cp>\u003cstrong>Homemade Miso Soup Recipe\u003c/strong>\u003cbr>\n\u003cem>Makes: 2 bowls of soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 6x6-inch piece of \u003ca href=\"http://www.amazon.com/gp/product/B000LKYTRY?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000LKYTRY\">kombu\u003c/a>, soaked 30-minutes to overnight in 5 cups of water \u003cbr>\n3 tablespoons \u003ca href=\"http://www.amazon.com/gp/product/B001ELL27O?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001ELL27O\">bonito flakes\u003c/a>\u003cbr>\n 1/2 pound silken tofu, cut into 1/2-inch cubes\u003cbr>\n 3 tablespoons \u003ca href=\"http://www.amazon.com/gp/product/B0000WKUBM?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0000WKUBM\">white miso paste\u003c/a> \u003cbr>\n1 spring onion, sliced, for garnish\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. After the kombu has soaked overnight, bring the seaweed and its soak water into a medium-sized pot. Bring to a boil over a medium heat, then allow to simmer for 10 minutes. Add bonito flakes and remove from heat.\u003cbr>\n2. Allow soup to steep for another 10 minutes, then strain the broth into another pot. Bring to boil over a medium-low heat. Add tofu and cook for 1 minute. Remove from heat.\u003cbr>\n3. Ladle out about 1/2 cup of broth into a small bowl and mix in miso paste until it is completely dissolved and there are no lumps. Pour the miso into the rest of the broth and stir well. Place over medium heat just until the soup begins to simmer, then remove from heat and ladle into bowls. Top with sliced onion for garnish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Still feeling sluggish? Here are a few other soups that will make you feel better. They're great if you're perfectly healthy, too:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/best-homemade-chicken-soup-recipe/\">Homemade Chicken Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simplyrecipes.com/recipes/moms_turkey_soup/\">Mom's Turkey Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simplyrecipes.com/recipes/tortilla_soup/\">Tortilla Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/vegetarian-split-pea-soup-recipe.html\">Vegetarian Split Pea Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/matzoh-ball-soup/\">Gluten-Free Matzoh Ball Soup\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Secrets of ICHI Sushi’s Tim and Erin Archuleta",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Tim-Erin-Archuleta500.jpg\" alt=\"Tim and Erin Archuleta. Photo Credit: Rebecca Hinsdale\" title=\"Tim and Erin Archuleta. Photo Credit: Rebecca Hinsdale\" width=\"500\" height=\"357\" class=\"alignnone size-full wp-image-21406\">\u003cbr>\n\u003cem>Tim and Erin Archuleta. Photo Credit: Rebecca Hinsdale\u003c/em>\u003c/p>\n\u003cp>Tim & Erin Archuleta are the co-founders & owners of \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI.html\">ICHI Catering\u003c/a>, \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI_Lucky_Cat_Deli.html\">ICHI Lucky Cat Deli\u003c/a>, and \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI_Sushi.html\">ICHI Sushi\u003c/a>. Tim is the ICHI Executive Chef and spent the past 13 years honing his skills behind the sushi bars of some of the most bustling, popular sushi and Asian-fusion restaurants in Northern California, including \u003ca href=\"http://www.tokyogogo.com/\">Tokyo Go Go\u003c/a> in San Francisco and Sushi on the River in Sacramento.\u003c/p>\n\u003cp>He has worked as a sous chef, kitchen manager, and restaurant manager before stepping out in 2006 to form ICHI Catering. April of 2010 marked the opening of ICHI’s first retail location, ICHI Lucky Cat Deli in Bernal Heights, at \u003ca href=\"http://www.yelp.com/biz/331-cortland-san-francisco\">331 Cortland\u003c/a>. In September 2010, the Archuletas opened the doors to their first restaurant and sushi bar, ICHI Sushi. ICHI has won Best of the Bay recognition by the SF Bay Guardian, SF Weekly, and SFGate.com’s Bay List.\u003c/p>\n\u003cp>In addition to helping launch the ICHI businesses, Erin writes for \u003ca href=\"http://tablehopper.com/\">tablehopper.com\u003c/a> and is the Director of Field Operations and Strategy for the literacy nonprofit \u003ca href=\"http://www.826national.org/\">826 National\u003c/a>. The Everett Middle School community honored Erin with two César Chávez Peace Awards for her service in the 826 Valencia Writers’ Room. In addition, she was part of the team who won a Moonbeam Spirit Child Wellness Award for Children’s Literature with Wallenberg Traditional High School, and was recently a nominee for the Women’s Initiative for Self Employment (W.I.S.E.) 2010 Woman Entrepreneur of the Year.\u003c/p>\n\u003cp>\u003cstrong>SUSHI HAPPY HOURS LEAD TO SUCCESS\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The couple said: “We’ll be forever grateful to \u003ca href=\"http://www.theknockoutsf.com/\">The KnockOut\u003c/a>, \u003ca href=\"http://www.bendersbar.com/\">Bender’s\u003c/a>, MR. (R.I.P), \u003ca href=\"http://www.swigbar.com/\">Swig\u003c/a>, \u003ca href=\"http://www.p1sf.com/\">ProjectOne\u003c/a>, and \u003ca href=\"http://www.111minnagallery.com/\">111 Minna\u003c/a> for hosting our ICHI Sushi Happy Hours. The KnockOut gave us our start and the family who owns that place is tops! We’re still serving up sushi every Monday night at Bender’s and we love our Mission neighbors crew! Many of the gang there have been at Tim’s sushi bar either at Tokyo GoGo or at other happy hours, for years. We’re lucky to have such a great bar staff there, and love Cassie’s cocktails. Watch out— they’re pint-sized!” \u003c/p>\n\u003cp>The Archuletas live at the bottom of the Bernal Heights hill, near ICHI Sushi. Tim is from Sacramento and Erin is from Flint, Michigan. Flint is the capital of \u003ca href=\"http://en.wikipedia.org/wiki/Coney_Island_hot_dog\">Coney Island hot dogs\u003c/a> (which have nothing to do with Coney Island, they’re a loose meat hot dog combo.) \u003c/p>\n\u003cp>\u003cstrong>FAVORITE LOCAL FOOD & DRINK SPOTS\u003c/strong>\u003c/p>\n\u003cp>“We’re Bernal Heights folks, and we’re so spoiled to have great eats in the area. We are lucky to have such good business-mates at 331 Cortland and love (equally) \u003ca href=\"http://www.elportenosf.com/locations.html\">El Porteño’s Champiñones\u003c/a> Empanadas, \u003ca href=\"http://www.pauliespickling.com/Paulies_Plickling/Paulies_Pickling_1.html\">Paulie’s Pickling’s\u003c/a> Chopped Liver, and \u003ca href=\"http://dezysdrinks.blogspot.com/p/contact.html\">Dezy’s\u003c/a> handmade Nettle Refreshers. We use \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/11/331_cortland_spice_hound.php\">SpiceHound’s\u003c/a> salts at ICHI Sushi, and call on Josh at \u003ca href=\"http://www.bernalcutlery.com/\">Bernal Cutlery\u003c/a> for knife know-how. Many of the 331 Cortland gang catch a nightcap together from time-to-time at \u003ca href=\"http://www.yelp.com/biz/wild-side-west-san-francisco\">Wild Side West\u003c/a> .” \u003c/p>\n\u003cp>\u003cstrong>ON BOOKS\u003c/strong>\u003c/p>\n\u003cp>“When we need inspiration, we hop on over to Noe Valley’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/17/secrets-of-a-curator-omnivore-books-celia-sack/\">Omnivore Books\u003c/a> for the latest Canal House or another treasure.” \u003c/p>\n\u003cp>\u003cstrong>THEIR SAN FRANCISCO LIST\u003c/strong>\u003c/p>\n\u003cp>“Our favorite dinners out on nights off in the neighborhood are at husband-wife owned \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a> (Oh God, the tripe and that massive wine list!), \u003ca href=\"http://www.blueplatesf.com/\">The Blue Plate\u003c/a> where some cool progressive American dishes are happening (be sure to try the unique take on chicken thighs) by one of our dearest friends Chef de Cuisine Sean Thomas, and grabbing a cocktail next door with a big ‘ol meatball sub and perfectly homemade fries by our buddy Barry at \u003ca href=\"http://www.emmysspaghettishack.com/\">Emmy’s Spaghetti Shack\u003c/a>. We have a big brunch crush on \u003ca href=\"http://www.thefrontporchsf.com/main.html\">The Front Porch\u003c/a> and are regulars. \u003c/p>\n\u003cp>When we get out of the neighborhood for a dinner or a drink, we like to try things all over the map. Recently, we had Christmas Eve Dinner at \u003ca href=\"http://www.prospectsf.com/\">Prospect \u003c/a> by Chef Ravi Kapur, and it was phenomenal. We’re still dreaming of the warm bourbon apple ciders, and the best foie gras we’ve had—ever, anywhere. \u003c/p>\n\u003cp>Our favorite dim sum, (great for counteracting a Saturday night when Tim’s customers may have gifted him with hearty sake pours one after another), is at \u003ca href=\"http://www.yelp.com/biz/s-and-t-hong-kong-seafood-restaurant-san-francisco\">Hong Kong Seafood Restaurant\u003c/a> at 33rd and Noriega. This place is no frills. But, it’s got everything you want in a good dim sum experience — pork, seafood, hearty soups, and strong green tea. \u003c/p>\n\u003cp>For sushi, (and we love to go out for sushi), we frequent \u003ca href=\"http://www.sushikoo.com/\">Koo\u003c/a> in the Inner Sunset, \u003ca href=\"http://www.oyajirestaurant.com/\">Oyaji\u003c/a> in the Outer Richmond, and \u003ca href=\"http://www.yelp.com/biz/kiss-seafood-san-francisco\">Kiss Seafood\u003c/a> just off Japantown. Behind the bar at Koo is Tim’s mentor, Kiyoshi Hiyakawa, who is always on the lookout for the best fish and seasonal Japanese omakase. Oyaji is a father-son team with a slender sushi bar (wait for a seat at the bar, it’s worth it). After you’re super-full from the grilled pork belly, or even too much of a good thing with sashimi, you can stumble next door to an old-school San Francisco Bar, \u003ca href=\"http://www.teeoffbarandgrill.com/\">The Tee Off Bar & Grill\u003c/a> for a shot of Fernet. \u003c/p>\n\u003cp>\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> has such great cocktails. We love to take out-of-towners there for the romantic (and even a little scandalous) history of the place. There’s nothing quite like the Barbary Coast to get a tour of the Painted Ladies off your guests’ 8:30 AM itinerary. \u003c/p>\n\u003cp>We’re both dying to try \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>, and just need a night off together to get there. Same for \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> . Shamefully, we haven’t been there, either. With build-out after build-out under our belts for the last couple of years, we’ve specialized in lunch, with favorites like \u003ca href=\"http://www.hardknoxcafe.com/\">Hard Knox Café\u003c/a> in the Dogpatch, and \u003ca href=\"http://www.kitchenettesf.com/\">Kitchenette\u003c/a>. We’re happy to welcome new neighbors to Bayview, near our catering kitchen, and are eager to try \u003ca href=\"http://www.yelp.com/biz/smokin-warehouse-barbecue-san-francisco\">Smokin’ Warehouse Barbecue\u003c/a>. That will make sitting out front waiting for the traffic headed to Candlestick a bit easier to take.” \u003c/p>\n\u003cp>\u003cstrong>DATE SPOTS\u003c/strong>\u003c/p>\n\u003cp>“We tend to have date lunches, because Tim is usually behind the sushi bar at night. Tim’s favorite burger is the Turkey Burger at \u003ca href=\"http://www.bigmouthburgerssf.com/\">Big Mouth\u003c/a> on 24th Street. In Berkeley, we recently had a phenomenal lunch at \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>. Our next date night will be at \u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a> in Oakland. We’re excited to try James Syhabout’s menu and our friend Carlos Salgado’s pastry dishes. \u003c/p>\n\u003cp>When we get the occasional evening to ourselves, a fantastic cocktail and meaty charcuterie is waiting at \u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a>. And, we went to \u003ca href=\"http://www.hogandrocks.com/\">Hog and Rocks\u003c/a> and had a wonderful time over oysters, ham, and frothy whisky sours for our anniversary. The photos on the wall there are reminiscent of the old Playboy Gourmet cookbook.”\u003c/p>\n\u003cp>\u003cstrong>GUILTY PLEASURE\u003c/strong>\u003c/p>\n\u003cp>“Old Italian men in suits! We love \u003ca href=\"http://joesofwestlake.com/\">Joe's of Westlake\u003c/a>. Erin used to work at an assisted living community in the Sunset when she first moved to San Francisco, and the waiters all made the women stepping off her bus feel like the Queens of Spain; taking their coats, telling them how beautiful they were. You better believe she takes all my visiting older Aunties there. Same for \u003ca href=\"http://www.yelp.com/biz/ristorante-marcello-san-francisco\">Marcello’s\u003c/a> in the Parkside: what an old-school San Francisco treat. Men in goldenrod tuxedos are not to be ignored.” \u003c/p>\n\u003cp>\u003cstrong>KARAOKE LEADS TO LOVE\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The couple said: \"We met six years ago at a karaoke birthday party. It was Tim’s rendition of '\u003ca href=\"http://www.youtube.com/watch?v=840B27zYfOk\">Total Eclipse of the Heart\u003c/a>' (complete with dance moves), that won Erin’s heart. We married in the Presidio in 2008 and had our reception at the historic Regency Center in the Lodge. Dear chef friends of ours, Freedom Rains (of Flour + Water), and Nana Guardia (at Prospect) produced the best meals our families could have ever dreamt about. Another one of our closest friends Derek McCarthy (Presidio Social Club) cooked our rehearsal dinner. Erin’s Mom still boasts to her co-workers about ‘the pork.’ We will be forever grateful to all of them. Some may think it would be tough to work with your spouse, but building ICHI together has truly strengthened our marriage, our ties to our community, and our senses of humor.” \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/24/2011/01/Tim-Erin-Archuleta500.jpg\" alt=\"Tim and Erin Archuleta. Photo Credit: Rebecca Hinsdale\" title=\"Tim and Erin Archuleta. Photo Credit: Rebecca Hinsdale\" width=\"500\" height=\"357\" class=\"alignnone size-full wp-image-21406\">\u003cbr>\n\u003cem>Tim and Erin Archuleta. Photo Credit: Rebecca Hinsdale\u003c/em>\u003c/p>\n\u003cp>Tim & Erin Archuleta are the co-founders & owners of \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI.html\">ICHI Catering\u003c/a>, \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI_Lucky_Cat_Deli.html\">ICHI Lucky Cat Deli\u003c/a>, and \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI_Sushi.html\">ICHI Sushi\u003c/a>. Tim is the ICHI Executive Chef and spent the past 13 years honing his skills behind the sushi bars of some of the most bustling, popular sushi and Asian-fusion restaurants in Northern California, including \u003ca href=\"http://www.tokyogogo.com/\">Tokyo Go Go\u003c/a> in San Francisco and Sushi on the River in Sacramento.\u003c/p>\n\u003cp>He has worked as a sous chef, kitchen manager, and restaurant manager before stepping out in 2006 to form ICHI Catering. April of 2010 marked the opening of ICHI’s first retail location, ICHI Lucky Cat Deli in Bernal Heights, at \u003ca href=\"http://www.yelp.com/biz/331-cortland-san-francisco\">331 Cortland\u003c/a>. In September 2010, the Archuletas opened the doors to their first restaurant and sushi bar, ICHI Sushi. ICHI has won Best of the Bay recognition by the SF Bay Guardian, SF Weekly, and SFGate.com’s Bay List.\u003c/p>\n\u003cp>In addition to helping launch the ICHI businesses, Erin writes for \u003ca href=\"http://tablehopper.com/\">tablehopper.com\u003c/a> and is the Director of Field Operations and Strategy for the literacy nonprofit \u003ca href=\"http://www.826national.org/\">826 National\u003c/a>. The Everett Middle School community honored Erin with two César Chávez Peace Awards for her service in the 826 Valencia Writers’ Room. In addition, she was part of the team who won a Moonbeam Spirit Child Wellness Award for Children’s Literature with Wallenberg Traditional High School, and was recently a nominee for the Women’s Initiative for Self Employment (W.I.S.E.) 2010 Woman Entrepreneur of the Year.\u003c/p>\n\u003cp>\u003cstrong>SUSHI HAPPY HOURS LEAD TO SUCCESS\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The couple said: “We’ll be forever grateful to \u003ca href=\"http://www.theknockoutsf.com/\">The KnockOut\u003c/a>, \u003ca href=\"http://www.bendersbar.com/\">Bender’s\u003c/a>, MR. (R.I.P), \u003ca href=\"http://www.swigbar.com/\">Swig\u003c/a>, \u003ca href=\"http://www.p1sf.com/\">ProjectOne\u003c/a>, and \u003ca href=\"http://www.111minnagallery.com/\">111 Minna\u003c/a> for hosting our ICHI Sushi Happy Hours. The KnockOut gave us our start and the family who owns that place is tops! We’re still serving up sushi every Monday night at Bender’s and we love our Mission neighbors crew! Many of the gang there have been at Tim’s sushi bar either at Tokyo GoGo or at other happy hours, for years. We’re lucky to have such a great bar staff there, and love Cassie’s cocktails. Watch out— they’re pint-sized!” \u003c/p>\n\u003cp>The Archuletas live at the bottom of the Bernal Heights hill, near ICHI Sushi. Tim is from Sacramento and Erin is from Flint, Michigan. Flint is the capital of \u003ca href=\"http://en.wikipedia.org/wiki/Coney_Island_hot_dog\">Coney Island hot dogs\u003c/a> (which have nothing to do with Coney Island, they’re a loose meat hot dog combo.) \u003c/p>\n\u003cp>\u003cstrong>FAVORITE LOCAL FOOD & DRINK SPOTS\u003c/strong>\u003c/p>\n\u003cp>“We’re Bernal Heights folks, and we’re so spoiled to have great eats in the area. We are lucky to have such good business-mates at 331 Cortland and love (equally) \u003ca href=\"http://www.elportenosf.com/locations.html\">El Porteño’s Champiñones\u003c/a> Empanadas, \u003ca href=\"http://www.pauliespickling.com/Paulies_Plickling/Paulies_Pickling_1.html\">Paulie’s Pickling’s\u003c/a> Chopped Liver, and \u003ca href=\"http://dezysdrinks.blogspot.com/p/contact.html\">Dezy’s\u003c/a> handmade Nettle Refreshers. We use \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/11/331_cortland_spice_hound.php\">SpiceHound’s\u003c/a> salts at ICHI Sushi, and call on Josh at \u003ca href=\"http://www.bernalcutlery.com/\">Bernal Cutlery\u003c/a> for knife know-how. Many of the 331 Cortland gang catch a nightcap together from time-to-time at \u003ca href=\"http://www.yelp.com/biz/wild-side-west-san-francisco\">Wild Side West\u003c/a> .” \u003c/p>\n\u003cp>\u003cstrong>ON BOOKS\u003c/strong>\u003c/p>\n\u003cp>“When we need inspiration, we hop on over to Noe Valley’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/17/secrets-of-a-curator-omnivore-books-celia-sack/\">Omnivore Books\u003c/a> for the latest Canal House or another treasure.” \u003c/p>\n\u003cp>\u003cstrong>THEIR SAN FRANCISCO LIST\u003c/strong>\u003c/p>\n\u003cp>“Our favorite dinners out on nights off in the neighborhood are at husband-wife owned \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a> (Oh God, the tripe and that massive wine list!), \u003ca href=\"http://www.blueplatesf.com/\">The Blue Plate\u003c/a> where some cool progressive American dishes are happening (be sure to try the unique take on chicken thighs) by one of our dearest friends Chef de Cuisine Sean Thomas, and grabbing a cocktail next door with a big ‘ol meatball sub and perfectly homemade fries by our buddy Barry at \u003ca href=\"http://www.emmysspaghettishack.com/\">Emmy’s Spaghetti Shack\u003c/a>. We have a big brunch crush on \u003ca href=\"http://www.thefrontporchsf.com/main.html\">The Front Porch\u003c/a> and are regulars. \u003c/p>\n\u003cp>When we get out of the neighborhood for a dinner or a drink, we like to try things all over the map. Recently, we had Christmas Eve Dinner at \u003ca href=\"http://www.prospectsf.com/\">Prospect \u003c/a> by Chef Ravi Kapur, and it was phenomenal. We’re still dreaming of the warm bourbon apple ciders, and the best foie gras we’ve had—ever, anywhere. \u003c/p>\n\u003cp>Our favorite dim sum, (great for counteracting a Saturday night when Tim’s customers may have gifted him with hearty sake pours one after another), is at \u003ca href=\"http://www.yelp.com/biz/s-and-t-hong-kong-seafood-restaurant-san-francisco\">Hong Kong Seafood Restaurant\u003c/a> at 33rd and Noriega. This place is no frills. But, it’s got everything you want in a good dim sum experience — pork, seafood, hearty soups, and strong green tea. \u003c/p>\n\u003cp>For sushi, (and we love to go out for sushi), we frequent \u003ca href=\"http://www.sushikoo.com/\">Koo\u003c/a> in the Inner Sunset, \u003ca href=\"http://www.oyajirestaurant.com/\">Oyaji\u003c/a> in the Outer Richmond, and \u003ca href=\"http://www.yelp.com/biz/kiss-seafood-san-francisco\">Kiss Seafood\u003c/a> just off Japantown. Behind the bar at Koo is Tim’s mentor, Kiyoshi Hiyakawa, who is always on the lookout for the best fish and seasonal Japanese omakase. Oyaji is a father-son team with a slender sushi bar (wait for a seat at the bar, it’s worth it). After you’re super-full from the grilled pork belly, or even too much of a good thing with sashimi, you can stumble next door to an old-school San Francisco Bar, \u003ca href=\"http://www.teeoffbarandgrill.com/\">The Tee Off Bar & Grill\u003c/a> for a shot of Fernet. \u003c/p>\n\u003cp>\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> has such great cocktails. We love to take out-of-towners there for the romantic (and even a little scandalous) history of the place. There’s nothing quite like the Barbary Coast to get a tour of the Painted Ladies off your guests’ 8:30 AM itinerary. \u003c/p>\n\u003cp>We’re both dying to try \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>, and just need a night off together to get there. Same for \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> . Shamefully, we haven’t been there, either. With build-out after build-out under our belts for the last couple of years, we’ve specialized in lunch, with favorites like \u003ca href=\"http://www.hardknoxcafe.com/\">Hard Knox Café\u003c/a> in the Dogpatch, and \u003ca href=\"http://www.kitchenettesf.com/\">Kitchenette\u003c/a>. We’re happy to welcome new neighbors to Bayview, near our catering kitchen, and are eager to try \u003ca href=\"http://www.yelp.com/biz/smokin-warehouse-barbecue-san-francisco\">Smokin’ Warehouse Barbecue\u003c/a>. That will make sitting out front waiting for the traffic headed to Candlestick a bit easier to take.” \u003c/p>\n\u003cp>\u003cstrong>DATE SPOTS\u003c/strong>\u003c/p>\n\u003cp>“We tend to have date lunches, because Tim is usually behind the sushi bar at night. Tim’s favorite burger is the Turkey Burger at \u003ca href=\"http://www.bigmouthburgerssf.com/\">Big Mouth\u003c/a> on 24th Street. In Berkeley, we recently had a phenomenal lunch at \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>. Our next date night will be at \u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a> in Oakland. We’re excited to try James Syhabout’s menu and our friend Carlos Salgado’s pastry dishes. \u003c/p>\n\u003cp>When we get the occasional evening to ourselves, a fantastic cocktail and meaty charcuterie is waiting at \u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a>. And, we went to \u003ca href=\"http://www.hogandrocks.com/\">Hog and Rocks\u003c/a> and had a wonderful time over oysters, ham, and frothy whisky sours for our anniversary. The photos on the wall there are reminiscent of the old Playboy Gourmet cookbook.”\u003c/p>\n\u003cp>\u003cstrong>GUILTY PLEASURE\u003c/strong>\u003c/p>\n\u003cp>“Old Italian men in suits! We love \u003ca href=\"http://joesofwestlake.com/\">Joe's of Westlake\u003c/a>. Erin used to work at an assisted living community in the Sunset when she first moved to San Francisco, and the waiters all made the women stepping off her bus feel like the Queens of Spain; taking their coats, telling them how beautiful they were. You better believe she takes all my visiting older Aunties there. Same for \u003ca href=\"http://www.yelp.com/biz/ristorante-marcello-san-francisco\">Marcello’s\u003c/a> in the Parkside: what an old-school San Francisco treat. Men in goldenrod tuxedos are not to be ignored.” \u003c/p>\n\u003cp>\u003cstrong>KARAOKE LEADS TO LOVE\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The couple said: \"We met six years ago at a karaoke birthday party. It was Tim’s rendition of '\u003ca href=\"http://www.youtube.com/watch?v=840B27zYfOk\">Total Eclipse of the Heart\u003c/a>' (complete with dance moves), that won Erin’s heart. We married in the Presidio in 2008 and had our reception at the historic Regency Center in the Lodge. Dear chef friends of ours, Freedom Rains (of Flour + Water), and Nana Guardia (at Prospect) produced the best meals our families could have ever dreamt about. Another one of our closest friends Derek McCarthy (Presidio Social Club) cooked our rehearsal dinner. Erin’s Mom still boasts to her co-workers about ‘the pork.’ We will be forever grateful to all of them. Some may think it would be tough to work with your spouse, but building ICHI together has truly strengthened our marriage, our ties to our community, and our senses of humor.” \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The American Grilled Cheese Kitchen",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-4.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"344\" height=\"500\" class=\"alignleft size-full wp-image-21219\">\u003c/a>To say that the grilled cheese sandwich is one of my favorite things in the world would be an understatement. And you know what? I'm not alone in that. I come from a generation that grew up on the beloved grilled cheese. The dish I came to love was simple and comforting: a layer of warm, melty American cheese embraced by two fluffy slices of toasted white sandwich bread, so crispy and buttery that it crackled like the top of a creme brulee at every bite. \u003c/p>\n\u003cp>Ok, so maybe I'm romanticizing a bit. I grew up on Kraft singles and Wonder Bread, and if I ate those things today, I doubt they'd taste as good as I remember. I grew up, and dammit, I wanted my \u003ca href=\"http://www.wasabimon.com/archive/gluten-free-panini-sandwich-recipe/\" title=\"Prosciutto, Havarti and Tomato Sandwich Recipe\">beloved grilled cheese sandwich to grow up with me\u003c/a>.\u003c/p>\n\u003cp>After years wandering in a grilled cheese arctic wasteland, someone stepped in to save me: Nate Pollak and Heidi Gibson, the \"Big Cheeses\" at a hot new South Park lunch eatery, the \u003ca href=\"http://theamericansf.com/\" title=\"American Grilled Cheese Kitchen\">American Grilled Cheese Kitchen\u003c/a>. Nate and Heidi matured the dish, taking it to a level of adult grilled cheese perfection that will completely overshadow any trace memories you have of thin Denny's cheese sammies that linger in your subconscious. Think gourmet cheeses, local produce, and a \u003ca href=\"http://www.wisegeek.com/what-is-levain.htm\" title=\"What Is Levain?\">levain bread\u003c/a> that would make Baby Jesus cry.\u003c/p>\n\u003cp>To give credit where credit is due, I was introduced to this place by my good friend \u003ca href=\"http://itsnotyouitsbrie.com/\" title=\"Best Cheese Blog\">Kirstin Jackson\u003c/a>, the goddess of all things dairy. Whenever Kirstin tells me to jump at a new cheese dish, I listen. Kirstin and I met for lunch at the American Grilled Cheese Kitchen a few weeks ago, and I ordered something called the Butternut Buster. I had no idea what I was ordering, though I knew that I love butternut squash and cheese, so why wouldn't they go together? \u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-2.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"500\" height=\"368\" class=\"alignnone size-full wp-image-21216\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few minutes later my lunch showed up, and before me sat a sandwich that must have measured 4-inches thick. Between the thick, moist slices of toasted levain bread were layer upon layer of fresh sage butter, caramelized onions, roasted butternut squash, tender prosciutto, and some of the most gooshy, melty gruyere and fontina cheese I've ever eaten. I dove into the sandwich like a dinosaur eating a caveman, and before long I was covered in cheese, meat, and breadcrumbs. I swear, I don't think I took a breath through the first half of my lunch. For that two minutes, my life was nothing but a \u003ca href=\"http://en.wikipedia.org/wiki/Lambada\" title=\"What is the Lambada?\">lambada\u003c/a> of flavor, texture, and aroma.\u003c/p>\n\u003cp>The menu at the \u003ca href=\"http://theamericansf.com/\" title=\"American Grilled Cheese Kitchen\">American Grilled Cheese Kitchen\u003c/a> changes frequently, peppered with a series of tantalizing daily specials on top of their hometown heros. Here's a sample of their current lunch offerings:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Piglet\u003c/strong> -- Tillamook sharp cheddar, artisan cured ham, apple mustard, rosemary butter\u003c/li>\n\u003cli>\u003cstrong>Mushroom Gruyère\u003c/strong> -- fontina, gruyère, roasted wild mushrooms + gold potatoes, melted leeks, caramelized onions, thyme butter\u003c/li>\n\u003cli>\u003cstrong>Jalapeño Popper\u003c/strong> -- chèvre, monterey jack, applewood-smoked bacon, apricot-jalapeño relish\u003c/li>\n\u003cli>\u003cstrong>Club Turkey\u003c/strong> -- Tillamook sharp cheddar, creamy havarti, Willie Bird smoked turkey, applewood-smoked bacon, Sierra Nevada stout mustard, roasted tomatos, arugula\u003c/li>\n\u003cli>\u003cstrong>Mousetrap\u003c/strong> -- Tillamook sharp cheddar, creamy havarti, monterey jack, on artisan sourdough (extra add-ons: applewood-smoked bacon, artisan cured ham, roasted tomato, and/or bread n'butter pickles)\u003c/li>\n\u003cli>\u003cstrong>Moscone\u003c/strong> -- fresh mozzarella, fontina, roasted tomatoes, basil-lavender pesto, kalamata olive tapenade\u003c/li>\n\u003cli>\u003cstrong>Smoky Tomato Soup\u003c/strong> -- house made with crème fraîche, croutons\u003c/li>\n\u003cli>\u003cstrong>Stella's Cobb Salad\u003c/strong> -- chèvre, organic mixed greens, egg, organic cherry tomatoes, pickled red onions, smoked turkey, applewood-smoked bacon, buttermilk dressing\u003c/li>\n\u003cli>\u003cstrong>Tilly's Veggie Salad\u003c/strong> -- fresh mozzarella, organic mixed greens, egg, organic cherry tomatoes, kalamata olives, capers, croutons, champagne vinaigrette\u003c/li>\n\u003c/ul>\n\u003cp>Nate and Heidi even offer breakfast sandwiches:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Classic Breakfast\u003c/strong> -- sharp cheddar, jack, cage-free egg\n\u003c/li>\n\u003cli>\u003cstrong>Veggie Breakfast\u003c/strong> -- sharp cheddar, jack, egg, roasted tomatoes, caramelized onions, bell peppers \u003c/li>\n\u003cli>\u003cstrong>Breakfast Piglet\u003c/strong> -- sharp cheddar, ham, egg, apple mustard, rosemary butter\u003c/li>\n\u003cli>\u003cstrong>Farmer's Breakfast\u003c/strong> -- sharp cheddar, roasted potatoes, applewood-smoked bacon, cage-free egg, chive butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-3.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"500\" height=\"329\" class=\"alignnone size-full wp-image-21218\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Food allergy note:\u003c/strong> Guess what? The American Grilled Cheese Kitchen makes their own gluten-free bread, and \u003cem>all sandwiches on the menu can be served on this amazing bread for only fifty cents more\u003c/em>. They even sell their bread by the loaf, and I guarantee you'll want to pick some up for reconstructing your own grilled cheese dreams at home.\u003c/p>\n\u003cp>What's my overall opinion? Get thee to the American Grilled Cheese Kitchen as soon as possible. Only open for breakfast and lunch, this place does mid-day meals right, and I can guarantee that the memory of your perfectly savory, perfectly grown-up grilled cheese sandwich will linger in your mind long after lunch if over. In fact, I wouldn't be surprised if you headed back the next day.\u003c/p>\n\u003cp>\u003ca href=\"http://theamericansf.com/\">American Grilled Cheese Kitchen\u003c/a>\u003cbr>\n1 South Park Ave. \u003ca href=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=109759304754988866674.000476e2133794f539b8f&ll=37.78229,-122.392834&spn=0,0&source=embed\">Map\u003c/a>\u003cbr>\nSuite 103A\u003cbr>\nSan Francisco, 94107\u003cbr>\n\u003cem>Hours:\u003c/em>\u003cbr>\nMon-Fri 8am-3pm\u003cbr>\nSat & Sun 9am-4pm\u003c/p>\n\u003cp>You can also follow the American Grilled Cheese Kitchen on \u003ca href=\"http://www.facebook.com/theamericansf\" title=\"Grilled Cheese on Facebook\">Facebook\u003c/a> and \u003ca href=\"http://twitter.com/#!/theamericansf\" title=\"Grilled Cheese on Twitter\">Twitter\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-1.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-21217\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Butternut Buster\u003c/strong>\u003cbr>\n\u003cstrong>Butternut Squash Grilled Cheese Sandwich with Caramelized Onion and Sage Butter\u003c/strong>\u003cbr>\n\u003cem>By Nate Pollak and Heidi Gibson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 sandwich\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 tablespoons sage butter (see recipe below)\u003cbr>\n2 slices of country bread\u003cbr>\n3 tablespoons caramelized onions (see recipe below)\u003cbr>\n3 tablespoons gruyere cheese\u003cbr>\n6 thin slices prosciutto\u003cbr>\n3 slices of roasted butternut squash (see recipe below)\u003cbr>\n3 tablespoons fontina cheese (preferably a stinky Italian fontina)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Sandwich Assembly and Cooking\u003c/strong>\u003c/em>\u003cbr>\nPreheat oven to 500°.\u003cbr>\n1. Spread a thin layer of sage butter on the outer side of each of the slices of bread. Lay the bread butter-side down on a cookie surface.\u003cbr>\n2. Spread a thin layer of caramelized onions on the inside of one of the slices of bread. Follow with a layer of gruyere, a thin layer of prosciutto, 3 slices of roasted squash slices, and a layer of fontina cheese.\u003cbr>\n3. Place the other piece of buttered bread (butter-side out) on top of the layer of fontina.\u003cbr>\n4. Place the sandwich on a baking sheet and slide into oven. Cook for 1 minute, until top slice of bread is toasted and golden-brown. Remove the sandwich from the oven, flip it over, and bake again until the new top slice of bread is also golden-brown and all cheese is fully melted.\u003cbr>\n5. Remove from oven. Eat and Enjoy!\u003c/p>\n\u003cp>\u003cem>\u003cstrong>To Make Sage Butter\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound salted butter\u003cbr>\n2 large sprigs of fresh sage leaves\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cream the salted butter with a stand mixer or electric hand beater.\u003cbr>\n2. Pluck leaves off sage sprigs and chop them coarsely.\u003cbr>\n3. Add chopped leaves to butter and mix until evenly distributed.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>To Make Caramelized Onions\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 tablespoons vegetable oil\u003cbr>\n1 white onion, diced\u003cbr>\n1/2 teaspoon kosher salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Coat a skillet with a thin layer of vegetable oil, add the diced onions and salt, and cook on medium heat, stirring regularly, until onions are fully caramelized (dark brown color, sweet smell/taste, no more liquid in the pan).\u003cbr>\n2. Remove onions from heat and set aside.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>To Make Roasted Butternut Squash\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 butternut squash\u003cbr>\n3 tablespoons vegetable oil\u003cbr>\n1/2 teaspoon kosher salt.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 375°.\u003cbr>\n2. Peel the skin off the squash and slice the squash into thin rounds (so you get thin squash \"disks\").\u003cbr>\n3. Spread the squash slices onto a baking sheet with a \u003ca href=\"http://www.amazon.com/gp/product/B00008T960?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B00008T960\" title=\"Baking Sheet Liner\">sheet liner\u003c/a> coated in a non-stick cooking spray. Drizzle oil over the squash and sprinkle a few pinches of salt.\u003cbr>\n4. Bake the squash for about 10-15 minutes, rotating the pan half way through. Bake until the slices are soft and darken in color to a rich orange.\u003cbr>\n5. Remove from oven and set aside.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-4.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"344\" height=\"500\" class=\"alignleft size-full wp-image-21219\">\u003c/a>To say that the grilled cheese sandwich is one of my favorite things in the world would be an understatement. And you know what? I'm not alone in that. I come from a generation that grew up on the beloved grilled cheese. The dish I came to love was simple and comforting: a layer of warm, melty American cheese embraced by two fluffy slices of toasted white sandwich bread, so crispy and buttery that it crackled like the top of a creme brulee at every bite. \u003c/p>\n\u003cp>Ok, so maybe I'm romanticizing a bit. I grew up on Kraft singles and Wonder Bread, and if I ate those things today, I doubt they'd taste as good as I remember. I grew up, and dammit, I wanted my \u003ca href=\"http://www.wasabimon.com/archive/gluten-free-panini-sandwich-recipe/\" title=\"Prosciutto, Havarti and Tomato Sandwich Recipe\">beloved grilled cheese sandwich to grow up with me\u003c/a>.\u003c/p>\n\u003cp>After years wandering in a grilled cheese arctic wasteland, someone stepped in to save me: Nate Pollak and Heidi Gibson, the \"Big Cheeses\" at a hot new South Park lunch eatery, the \u003ca href=\"http://theamericansf.com/\" title=\"American Grilled Cheese Kitchen\">American Grilled Cheese Kitchen\u003c/a>. Nate and Heidi matured the dish, taking it to a level of adult grilled cheese perfection that will completely overshadow any trace memories you have of thin Denny's cheese sammies that linger in your subconscious. Think gourmet cheeses, local produce, and a \u003ca href=\"http://www.wisegeek.com/what-is-levain.htm\" title=\"What Is Levain?\">levain bread\u003c/a> that would make Baby Jesus cry.\u003c/p>\n\u003cp>To give credit where credit is due, I was introduced to this place by my good friend \u003ca href=\"http://itsnotyouitsbrie.com/\" title=\"Best Cheese Blog\">Kirstin Jackson\u003c/a>, the goddess of all things dairy. Whenever Kirstin tells me to jump at a new cheese dish, I listen. Kirstin and I met for lunch at the American Grilled Cheese Kitchen a few weeks ago, and I ordered something called the Butternut Buster. I had no idea what I was ordering, though I knew that I love butternut squash and cheese, so why wouldn't they go together? \u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-2.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"500\" height=\"368\" class=\"alignnone size-full wp-image-21216\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A few minutes later my lunch showed up, and before me sat a sandwich that must have measured 4-inches thick. Between the thick, moist slices of toasted levain bread were layer upon layer of fresh sage butter, caramelized onions, roasted butternut squash, tender prosciutto, and some of the most gooshy, melty gruyere and fontina cheese I've ever eaten. I dove into the sandwich like a dinosaur eating a caveman, and before long I was covered in cheese, meat, and breadcrumbs. I swear, I don't think I took a breath through the first half of my lunch. For that two minutes, my life was nothing but a \u003ca href=\"http://en.wikipedia.org/wiki/Lambada\" title=\"What is the Lambada?\">lambada\u003c/a> of flavor, texture, and aroma.\u003c/p>\n\u003cp>The menu at the \u003ca href=\"http://theamericansf.com/\" title=\"American Grilled Cheese Kitchen\">American Grilled Cheese Kitchen\u003c/a> changes frequently, peppered with a series of tantalizing daily specials on top of their hometown heros. Here's a sample of their current lunch offerings:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Piglet\u003c/strong> -- Tillamook sharp cheddar, artisan cured ham, apple mustard, rosemary butter\u003c/li>\n\u003cli>\u003cstrong>Mushroom Gruyère\u003c/strong> -- fontina, gruyère, roasted wild mushrooms + gold potatoes, melted leeks, caramelized onions, thyme butter\u003c/li>\n\u003cli>\u003cstrong>Jalapeño Popper\u003c/strong> -- chèvre, monterey jack, applewood-smoked bacon, apricot-jalapeño relish\u003c/li>\n\u003cli>\u003cstrong>Club Turkey\u003c/strong> -- Tillamook sharp cheddar, creamy havarti, Willie Bird smoked turkey, applewood-smoked bacon, Sierra Nevada stout mustard, roasted tomatos, arugula\u003c/li>\n\u003cli>\u003cstrong>Mousetrap\u003c/strong> -- Tillamook sharp cheddar, creamy havarti, monterey jack, on artisan sourdough (extra add-ons: applewood-smoked bacon, artisan cured ham, roasted tomato, and/or bread n'butter pickles)\u003c/li>\n\u003cli>\u003cstrong>Moscone\u003c/strong> -- fresh mozzarella, fontina, roasted tomatoes, basil-lavender pesto, kalamata olive tapenade\u003c/li>\n\u003cli>\u003cstrong>Smoky Tomato Soup\u003c/strong> -- house made with crème fraîche, croutons\u003c/li>\n\u003cli>\u003cstrong>Stella's Cobb Salad\u003c/strong> -- chèvre, organic mixed greens, egg, organic cherry tomatoes, pickled red onions, smoked turkey, applewood-smoked bacon, buttermilk dressing\u003c/li>\n\u003cli>\u003cstrong>Tilly's Veggie Salad\u003c/strong> -- fresh mozzarella, organic mixed greens, egg, organic cherry tomatoes, kalamata olives, capers, croutons, champagne vinaigrette\u003c/li>\n\u003c/ul>\n\u003cp>Nate and Heidi even offer breakfast sandwiches:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Classic Breakfast\u003c/strong> -- sharp cheddar, jack, cage-free egg\n\u003c/li>\n\u003cli>\u003cstrong>Veggie Breakfast\u003c/strong> -- sharp cheddar, jack, egg, roasted tomatoes, caramelized onions, bell peppers \u003c/li>\n\u003cli>\u003cstrong>Breakfast Piglet\u003c/strong> -- sharp cheddar, ham, egg, apple mustard, rosemary butter\u003c/li>\n\u003cli>\u003cstrong>Farmer's Breakfast\u003c/strong> -- sharp cheddar, roasted potatoes, applewood-smoked bacon, cage-free egg, chive butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-3.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"500\" height=\"329\" class=\"alignnone size-full wp-image-21218\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Food allergy note:\u003c/strong> Guess what? The American Grilled Cheese Kitchen makes their own gluten-free bread, and \u003cem>all sandwiches on the menu can be served on this amazing bread for only fifty cents more\u003c/em>. They even sell their bread by the loaf, and I guarantee you'll want to pick some up for reconstructing your own grilled cheese dreams at home.\u003c/p>\n\u003cp>What's my overall opinion? Get thee to the American Grilled Cheese Kitchen as soon as possible. Only open for breakfast and lunch, this place does mid-day meals right, and I can guarantee that the memory of your perfectly savory, perfectly grown-up grilled cheese sandwich will linger in your mind long after lunch if over. In fact, I wouldn't be surprised if you headed back the next day.\u003c/p>\n\u003cp>\u003ca href=\"http://theamericansf.com/\">American Grilled Cheese Kitchen\u003c/a>\u003cbr>\n1 South Park Ave. \u003ca href=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=109759304754988866674.000476e2133794f539b8f&ll=37.78229,-122.392834&spn=0,0&source=embed\">Map\u003c/a>\u003cbr>\nSuite 103A\u003cbr>\nSan Francisco, 94107\u003cbr>\n\u003cem>Hours:\u003c/em>\u003cbr>\nMon-Fri 8am-3pm\u003cbr>\nSat & Sun 9am-4pm\u003c/p>\n\u003cp>You can also follow the American Grilled Cheese Kitchen on \u003ca href=\"http://www.facebook.com/theamericansf\" title=\"Grilled Cheese on Facebook\">Facebook\u003c/a> and \u003ca href=\"http://twitter.com/#!/theamericansf\" title=\"Grilled Cheese on Twitter\">Twitter\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-1.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-21217\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Butternut Buster\u003c/strong>\u003cbr>\n\u003cstrong>Butternut Squash Grilled Cheese Sandwich with Caramelized Onion and Sage Butter\u003c/strong>\u003cbr>\n\u003cem>By Nate Pollak and Heidi Gibson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 sandwich\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 tablespoons sage butter (see recipe below)\u003cbr>\n2 slices of country bread\u003cbr>\n3 tablespoons caramelized onions (see recipe below)\u003cbr>\n3 tablespoons gruyere cheese\u003cbr>\n6 thin slices prosciutto\u003cbr>\n3 slices of roasted butternut squash (see recipe below)\u003cbr>\n3 tablespoons fontina cheese (preferably a stinky Italian fontina)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Sandwich Assembly and Cooking\u003c/strong>\u003c/em>\u003cbr>\nPreheat oven to 500°.\u003cbr>\n1. Spread a thin layer of sage butter on the outer side of each of the slices of bread. Lay the bread butter-side down on a cookie surface.\u003cbr>\n2. Spread a thin layer of caramelized onions on the inside of one of the slices of bread. Follow with a layer of gruyere, a thin layer of prosciutto, 3 slices of roasted squash slices, and a layer of fontina cheese.\u003cbr>\n3. Place the other piece of buttered bread (butter-side out) on top of the layer of fontina.\u003cbr>\n4. Place the sandwich on a baking sheet and slide into oven. Cook for 1 minute, until top slice of bread is toasted and golden-brown. Remove the sandwich from the oven, flip it over, and bake again until the new top slice of bread is also golden-brown and all cheese is fully melted.\u003cbr>\n5. Remove from oven. Eat and Enjoy!\u003c/p>\n\u003cp>\u003cem>\u003cstrong>To Make Sage Butter\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound salted butter\u003cbr>\n2 large sprigs of fresh sage leaves\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cream the salted butter with a stand mixer or electric hand beater.\u003cbr>\n2. Pluck leaves off sage sprigs and chop them coarsely.\u003cbr>\n3. Add chopped leaves to butter and mix until evenly distributed.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>To Make Caramelized Onions\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 tablespoons vegetable oil\u003cbr>\n1 white onion, diced\u003cbr>\n1/2 teaspoon kosher salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Coat a skillet with a thin layer of vegetable oil, add the diced onions and salt, and cook on medium heat, stirring regularly, until onions are fully caramelized (dark brown color, sweet smell/taste, no more liquid in the pan).\u003cbr>\n2. Remove onions from heat and set aside.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>To Make Roasted Butternut Squash\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 butternut squash\u003cbr>\n3 tablespoons vegetable oil\u003cbr>\n1/2 teaspoon kosher salt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 375°.\u003cbr>\n2. Peel the skin off the squash and slice the squash into thin rounds (so you get thin squash \"disks\").\u003cbr>\n3. Spread the squash slices onto a baking sheet with a \u003ca href=\"http://www.amazon.com/gp/product/B00008T960?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B00008T960\" title=\"Baking Sheet Liner\">sheet liner\u003c/a> coated in a non-stick cooking spray. Drizzle oil over the squash and sprinkle a few pinches of salt.\u003cbr>\n4. Bake the squash for about 10-15 minutes, rotating the pan half way through. Bake until the slices are soft and darken in color to a rich orange.\u003cbr>\n5. Remove from oven and set aside.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Secrets of Chef/Restaurateur/Writer Daniel Patterson",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/daniel-patterson.jpg\" alt=\"Daniel Patterson Photo by Michele Hood\" title=\"Daniel Patterson Photo by Michele Hood\" width=\"500\" height=\"494\" class=\"alignnone size-full wp-image-20987\">\u003cbr>\n\u003cem>Photo Credit: Michele Hood\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/dcpatterson\">Daniel Patterson\u003c/a> is a self-taught chef well known to eaters and readers for his food, expanding Bay Area restaurant group, and writing. His fine dining \u003ca href=\"http://coirestaurant.com/\">Coi Restaurant\u003c/a> (\u003ca href=\"http://twitter.com/#!/coirestaurant\">@coirestaurant\u003c/a>) opened in 2006 in San Francisco, and won two Michelin stars in 2008. Frank Bruni of the New York Times named Coi as a top ten new restaurant outside of New York, and the San Francisco Chronicle awarded Coi four stars. Patterson opened a more casual concept called \u003ca href=\"http://twitter.com/#!/canerossosf\">Il Cane Rosso\u003c/a> in the Ferry Building in 2009. \u003ca href=\"http://plumoakland.com/\">Plum\u003c/a> opened in Oakland last year. On December 1st, Patterson reported on his Twitter feed that he was the soup cook \"at least for a little while\" for the Plum lunch debut. \u003cem>Bay Area Bites\u003c/em> caught up with Patterson soon after that via phone interview.\u003c/p>\n\u003cp>In 1994 Patterson opened \u003cstrong>Babette's\u003c/strong>, his first restaurant, in Sonoma, at the age of 25. Soon after, Food & Wine Magazine named him \"Best New Chef\" in 1997 and San Francisco Focus awarded him the title of \"Rising Star Chef\" the same year. In 2000, Daniel opened \u003cstrong>Elisabeth Daniel\u003c/strong> in San Francisco, which was nominated \"Best New Restaurant\" by the James Beard Foundation in 2001. He was named \"Chef of the Year\" by San Francisco Magazine in 2007.\u003c/p>\n\u003cp>With natural perfumer \u003ca href=\"http://twitter.com/#!/AftelierPerfume\">Mandy Aftel\u003c/a> (\u003ca href=\"http://www.aftelier.com/\">aftelier.com\u003c/a>), he wrote \"\u003ca href=\"http://www.amazon.com/Aroma-Magic-Essential-Foods-Fragrance/dp/1579652646/ref=sr_1_1?ie=UTF8&s=books&qid=1294430027&sr=8-1\">Aroma: the Magic of Essential Oils in Food and Fragrance\u003c/a>\" in 2004. His bio says that \"It was the first cookbook to explain the use of essential oils in cooking and the connection of the sense of smell to emotion and memory in this context.\" \u003c/p>\n\u003cp>Patterson reported that he and his family cook at home \"a lot\" and that he and his wife used to go out much more often before they had a child. And yes, his young son loves to eat chicken skin. As for his food favorites, Patterson paused. \"I'm not that kinda guy. I order what I'm in the mood for. It doesn't typically follow patterns.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>THE WISH LIST\u003c/strong>\u003cbr>\nPatterson wants to visit these restaurants and said it's \"My wish list, for when I get a day off\":\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://flourandwater.com/\">Flour & Water\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>: \"I've never been.\"\u003c/li>\n\u003cli>\u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>: \"Unbelievably, I've never been there.\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>FAMILY TIME\u003c/strong>\u003cbr>\nThe chef and his wife like to dine out near their home in the the East Bay. \"Most of the places we go our geared to (our son).\" First stops are courtesy of Charlie Hallowell: \"Usually, we get pizza from \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a> or \u003ca href=\"http://www.bootandshoeservice.com/\">Boot & Shoe\u003c/a>. I love their salads, and love the drinks at both... the Pizzaiolo head bartender is terrific.\"\u003c/p>\n\u003cp>Another family stop: Russell & Allison Moore's \u003ca href=\"http://www.caminorestaurant.com/\">Camino Restaurant\u003c/a>, which \"is geographically close to where we live.\" Patterson will generally order \"whatever they have on the menu.\"\u003c/p>\n\u003cp>In the City, Patterson's first outing of choice is the Cal-Med-Moroccan fine dining hotspot \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>, run by Chef Mourad Lahlou: \"Let (Chef) Mourad cook.\"\u003c/p>\n\u003cp>Next up are organic wood-fired comfort food at \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> and organic-sustainable Mexican food with a local bent at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>. Patterson said both restaurants are \"sensational.\"\u003c/p>\n\u003cp>For Southern-Italian food and wine, \u003ca href=\"http://www.a16sf.com/%20\">A16\u003c/a> is another San Francisco favorite. \"We used to live around the corner… we don't go to the city so much anymore.\"\u003c/p>\n\u003cp>\u003cstrong>SWEETS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.bluebottlecoffee.net/locations/kiosk/\">James Freeman's Blue Bottle\u003c/a> \"has an incredible space in the middle of the city. Cakes too. It's really special.\"\u003c/p>\n\u003cp>Patterson enjoys eating Humphry Slocombe ice cream. Humphry's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Jake Godby\u003c/a> used to do pastry work at Coi. \u003c/p>\n\u003cp>\u003ca href=\"http://www.junetaylorjams.com/\">June Taylor Preserves\u003c/a> hit the sweet spot: \"We always have some of these at home.\"\u003c/p>\n\u003cp>\u003cstrong>DRINKS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> \"is fantastic. Thad Vogler is a favorite.\"\u003c/p>\n\u003cp>\"I love the drinks at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Eric Atkins has been there a long time. He'll make stuff and it's always amazing.\" \u003c/p>\n\u003cp>\u003cstrong>ON READING\u003c/strong>\u003cbr>\nHaving a family and running three restaurants seem to leave Patterson with little free time. He said that \"I've done a lot of \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/09/daniel_patterson_learns_new_yo.php\">book events\u003c/a> this year. Reading time is nonexistent. I work from eight in the morning to midnight. (So) I read in concentrated bursts. Or to research.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He did cite \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/10/harold_mcgee_talks_food_scienc.php\">Harold McGee\u003c/a>'s new \u003ca href=\"http://www.curiouscook.com/cook/home.php\">Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes\u003c/a> book (The Penguin Press, $35), calling it \"fantastic.\" Daniel has written for the \u003cem>New York Times\u003c/em>, \u003cem>Food & Wine\u003c/em>, \u003cem>London Financial Times\u003c/em> and \u003cem>San Francisco Magazine\u003c/em>. Readers can look forward to Patterson's second book, which he is currently working on. It will be a Coi cookbook.\u003c/p>\n\n",
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"excerpt": "Daniel Patterson is a self-taught chef well known to eaters and readers for his food, expanding Bay Area restaurant group, and writing. His fine dining Coi Restaurant opened in 2006 in San Francisco, and won two Michelin stars in 2008. Frank Bruni of the New York Times named Coi as a top ten new restaurant outside of New York, and the San Francisco Chronicle awarded Coi four stars. Patterson opened a more casual concept called Il Cane Rosso in the Ferry Building in 2009. Plum opened in Oakland last year. On December 1st, Patterson reported on his Twitter feed that he was the soup cook \"at least for a little while\" for the Plum lunch debut. \u003cem>Bay Area Bites\u003c/em> caught up with Patterson soon after that via phone interview.",
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"description": "Daniel Patterson is a self-taught chef well known to eaters and readers for his food, expanding Bay Area restaurant group, and writing. His fine dining Coi Restaurant opened in 2006 in San Francisco, and won two Michelin stars in 2008. Frank Bruni of the New York Times named Coi as a top ten new restaurant outside of New York, and the San Francisco Chronicle awarded Coi four stars. Patterson opened a more casual concept called Il Cane Rosso in the Ferry Building in 2009. Plum opened in Oakland last year. On December 1st, Patterson reported on his Twitter feed that he was the soup cook "at least for a little while" for the Plum lunch debut. Bay Area Bites caught up with Patterson soon after that via phone interview.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/daniel-patterson.jpg\" alt=\"Daniel Patterson Photo by Michele Hood\" title=\"Daniel Patterson Photo by Michele Hood\" width=\"500\" height=\"494\" class=\"alignnone size-full wp-image-20987\">\u003cbr>\n\u003cem>Photo Credit: Michele Hood\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/dcpatterson\">Daniel Patterson\u003c/a> is a self-taught chef well known to eaters and readers for his food, expanding Bay Area restaurant group, and writing. His fine dining \u003ca href=\"http://coirestaurant.com/\">Coi Restaurant\u003c/a> (\u003ca href=\"http://twitter.com/#!/coirestaurant\">@coirestaurant\u003c/a>) opened in 2006 in San Francisco, and won two Michelin stars in 2008. Frank Bruni of the New York Times named Coi as a top ten new restaurant outside of New York, and the San Francisco Chronicle awarded Coi four stars. Patterson opened a more casual concept called \u003ca href=\"http://twitter.com/#!/canerossosf\">Il Cane Rosso\u003c/a> in the Ferry Building in 2009. \u003ca href=\"http://plumoakland.com/\">Plum\u003c/a> opened in Oakland last year. On December 1st, Patterson reported on his Twitter feed that he was the soup cook \"at least for a little while\" for the Plum lunch debut. \u003cem>Bay Area Bites\u003c/em> caught up with Patterson soon after that via phone interview.\u003c/p>\n\u003cp>In 1994 Patterson opened \u003cstrong>Babette's\u003c/strong>, his first restaurant, in Sonoma, at the age of 25. Soon after, Food & Wine Magazine named him \"Best New Chef\" in 1997 and San Francisco Focus awarded him the title of \"Rising Star Chef\" the same year. In 2000, Daniel opened \u003cstrong>Elisabeth Daniel\u003c/strong> in San Francisco, which was nominated \"Best New Restaurant\" by the James Beard Foundation in 2001. He was named \"Chef of the Year\" by San Francisco Magazine in 2007.\u003c/p>\n\u003cp>With natural perfumer \u003ca href=\"http://twitter.com/#!/AftelierPerfume\">Mandy Aftel\u003c/a> (\u003ca href=\"http://www.aftelier.com/\">aftelier.com\u003c/a>), he wrote \"\u003ca href=\"http://www.amazon.com/Aroma-Magic-Essential-Foods-Fragrance/dp/1579652646/ref=sr_1_1?ie=UTF8&s=books&qid=1294430027&sr=8-1\">Aroma: the Magic of Essential Oils in Food and Fragrance\u003c/a>\" in 2004. His bio says that \"It was the first cookbook to explain the use of essential oils in cooking and the connection of the sense of smell to emotion and memory in this context.\" \u003c/p>\n\u003cp>Patterson reported that he and his family cook at home \"a lot\" and that he and his wife used to go out much more often before they had a child. And yes, his young son loves to eat chicken skin. As for his food favorites, Patterson paused. \"I'm not that kinda guy. I order what I'm in the mood for. It doesn't typically follow patterns.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>THE WISH LIST\u003c/strong>\u003cbr>\nPatterson wants to visit these restaurants and said it's \"My wish list, for when I get a day off\":\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://flourandwater.com/\">Flour & Water\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>: \"I've never been.\"\u003c/li>\n\u003cli>\u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>: \"Unbelievably, I've never been there.\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>FAMILY TIME\u003c/strong>\u003cbr>\nThe chef and his wife like to dine out near their home in the the East Bay. \"Most of the places we go our geared to (our son).\" First stops are courtesy of Charlie Hallowell: \"Usually, we get pizza from \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a> or \u003ca href=\"http://www.bootandshoeservice.com/\">Boot & Shoe\u003c/a>. I love their salads, and love the drinks at both... the Pizzaiolo head bartender is terrific.\"\u003c/p>\n\u003cp>Another family stop: Russell & Allison Moore's \u003ca href=\"http://www.caminorestaurant.com/\">Camino Restaurant\u003c/a>, which \"is geographically close to where we live.\" Patterson will generally order \"whatever they have on the menu.\"\u003c/p>\n\u003cp>In the City, Patterson's first outing of choice is the Cal-Med-Moroccan fine dining hotspot \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>, run by Chef Mourad Lahlou: \"Let (Chef) Mourad cook.\"\u003c/p>\n\u003cp>Next up are organic wood-fired comfort food at \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> and organic-sustainable Mexican food with a local bent at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>. Patterson said both restaurants are \"sensational.\"\u003c/p>\n\u003cp>For Southern-Italian food and wine, \u003ca href=\"http://www.a16sf.com/%20\">A16\u003c/a> is another San Francisco favorite. \"We used to live around the corner… we don't go to the city so much anymore.\"\u003c/p>\n\u003cp>\u003cstrong>SWEETS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.bluebottlecoffee.net/locations/kiosk/\">James Freeman's Blue Bottle\u003c/a> \"has an incredible space in the middle of the city. Cakes too. It's really special.\"\u003c/p>\n\u003cp>Patterson enjoys eating Humphry Slocombe ice cream. Humphry's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Jake Godby\u003c/a> used to do pastry work at Coi. \u003c/p>\n\u003cp>\u003ca href=\"http://www.junetaylorjams.com/\">June Taylor Preserves\u003c/a> hit the sweet spot: \"We always have some of these at home.\"\u003c/p>\n\u003cp>\u003cstrong>DRINKS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> \"is fantastic. Thad Vogler is a favorite.\"\u003c/p>\n\u003cp>\"I love the drinks at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Eric Atkins has been there a long time. He'll make stuff and it's always amazing.\" \u003c/p>\n\u003cp>\u003cstrong>ON READING\u003c/strong>\u003cbr>\nHaving a family and running three restaurants seem to leave Patterson with little free time. He said that \"I've done a lot of \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/09/daniel_patterson_learns_new_yo.php\">book events\u003c/a> this year. Reading time is nonexistent. I work from eight in the morning to midnight. (So) I read in concentrated bursts. Or to research.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He did cite \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/10/harold_mcgee_talks_food_scienc.php\">Harold McGee\u003c/a>'s new \u003ca href=\"http://www.curiouscook.com/cook/home.php\">Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes\u003c/a> book (The Penguin Press, $35), calling it \"fantastic.\" Daniel has written for the \u003cem>New York Times\u003c/em>, \u003cem>Food & Wine\u003c/em>, \u003cem>London Financial Times\u003c/em> and \u003cem>San Francisco Magazine\u003c/em>. Readers can look forward to Patterson's second book, which he is currently working on. It will be a Coi cookbook.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"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. ",
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"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.",
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"mindshift": {
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"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>",
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"order": 12
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"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?",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
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