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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/butcher-quad-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/butcher-quad-1.jpg\" alt=\"Cochon Butcher, New Orleans\" title=\"Cochon Butcher, New Orleans\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-20943\">\u003c/a>\u003cbr>\n\u003cem>Cochon Butcher (New Orleans)\u003c/em>\u003c/p>\n\u003cp>Suspended above the deli counter of \u003ca href=\"http://www.cochonbutcher.com/\">Cochon Butcher\u003c/a> runs a long meat locker filled with pink plump sausage links dangling happily in temperature controlled, humidified bliss. On the walls, homage to the divine swine. In the deli case, rows of house-made sausages and salumi, butcher specials like andouille sausage, smoky spicy tasso ham, kurobuta bacon, boudin-stuffed quail, duck confit, and various cuts of beef, lamb, and of course, piggy piggy.\u003c/p>\n\u003cp>This was going to be a great lunch.\u003c/p>\n\u003cp>Chef \u003cstrong>Donald Link\u003c/strong>, of Nola's famous French-Southern bistro \u003ca href=\"http://www.herbsaint.com/\">Herbsaint\u003c/a> and the acclaimed Cajun-Southern restaurant \u003ca href=\"http://www.cochonrestaurant.com/\">Cochon\u003c/a>, opened Butcher in January 2009 with partner chefs \u003cstrong>Stephen Stryjewski\u003c/strong> and \u003cstrong>Warren Stephens\u003c/strong>. The casual 25-seat combo café/meat market is right next to Cochon, and together, they have made the Warehouse District quite the dining destination.\u003c/p>\n\u003cp>All the sandwiches are made with house-cured meats -– it reminded me of the \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>, but with a distinct New Orleans style with heavenly freshly baked bread (light and white), bold spices, and rich flavors. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-10.jpg\" alt=\"Hot Boudin, Butcher, New Orleans\" title=\"Hot Boudin, Butcher, New Orleans\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20938\">\u003c/a>\u003cbr>\n\u003cem>Hot Boudin\u003c/em> \u003c/p>\n\u003cp>To start, we sampled the \u003cstrong>Hot Boudin\u003c/strong> -– a Cajun classic. Rice is mixed in with the pork before it is all stuffed into the casing (back in the day, this was the poor man's sausage and adding the rice filler was a way to stretch the meat). The hearty boudin is served with sweet-tart crunchy pickles and spicy whole-grain mustard, both great for cutting the richness of the dish. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-12.jpg\" alt=\"Cochon Muffaletta \" title=\"Cochon Muffaletta \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20940\">\u003c/a>\u003cbr>\n\u003cem>Cochon Muffaletta \u003c/em>\u003c/p>\n\u003cp>Another NOLA classic, we had to try the \u003cstrong>Cochon Muffaletta\u003c/strong> (pronounced \u003cem>muff-a-lotta\u003c/em>). There are a few hallmarks of a great Muffaletta. Soft, pillowy bread, round as an oversized whoopee cushion, and sprinkled with sesame seeds; deli meats piled high; and olive salad. Cochon's version hits the spot with quality house-made meats, provolone, pickled peppers, and a finely minced olive salad, whose olive oil-red wine vinegar dressing has soaked nicely into the bread. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-11.jpg\" alt=\"Duck Pastrami Slider \" title=\"Duck Pastrami Slider \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20939\">\u003c/a>\u003cbr>\n\u003cem>Duck Pastrami Slider \u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Duck Pastrami Slider\u003c/strong> sure didn't look like any slider I've seen before…and the duck didn't taste too much like duck, but what's in a name? This was a tasty pastrami sandwich cut into cute little triangles. I do wish the duck was a bit duckier, but no matter, the creamy gruyere cheese sauce and butter-grilled white Pullman bread made up for it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-14.jpg\" alt=\"Pork Belly on White with Mint + Cucumber\" title=\"Pork Belly on White with Mint + Cucumber\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20941\">\u003c/a>\u003cbr>\n\u003cem>Pork Belly on White with Mint + Cucumber\u003c/em>\u003c/p>\n\u003cp>I'm a sucker for pork belly, so I just couldn't resist trying this. Shockingly, it was my least favorite sandwich. Maybe I'm just spoiled with all the excellent pork belly I've found in SF? The \u003cstrong>Pork Belly on White\u003c/strong> fell a bit flat for me. No crispy bits. Perhaps not enough salt? The simplicity of the sliced white bread I could appreciate (like an amped up tea sandwich), and the mint, pickled cucumber, and chili-lime aioli were bright accompaniments, but the star of the show fell short. Those homemade kettle chips though. I could eat them forever. Not a trace of grease and a crunch you can hear round the world.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-16.jpg\" alt=\"BBQ Pork 'Carolina Style' and Cole Slaw with Potato Salad\" title=\"BBQ Pork 'Carolina Style' and Cole Slaw with Potato Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20942\">\u003c/a>\u003cbr>\n\u003cem>BBQ Pork 'Carolina Style' and Cole Slaw with Potato Salad\u003c/em>\u003c/p>\n\u003cp>Now, my favorite of the bunch, the \u003cstrong>BBQ Pork\u003c/strong> sandwich, lit up the room like a shower of Mardi Gras beads. A generous heap of smoky \u003cstrong>Carolina-style Pulled BBQ Pork\u003c/strong>, topped with a generous heap of fresh \u003cstrong>Cole Slaw\u003c/strong> (that is thankfully, not drowning in mayo for once), all piled on top of that airy, soft-crumb bread I've fallen in love with here in the Big Easy. The most remarkable thing about this BBQ pork sandwich is that it is served without a drop of BBQ sauce. Instead, the meat is dressed in a vinegar sauce that gives it a mouth-watering tang. Pardon my French, but this is one tasty, juicy mofo. Also of note, the \u003cstrong>Potato Salad\u003c/strong> earns its keep here. Creamy and chunky, with lots of whole-grain mustard cutting it so it doesn't feel too heavy. Ooh child, this order is a whole lotta lovin' on a plate. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-7.jpg\" alt=\"Bacon Praline \" title=\"Bacon Praline \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20937\">\u003c/a>\u003cbr>\n\u003cem>Bacon Praline \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bacon Pralines\u003c/strong> officially tipped this meal from decadent to obscene. Instead of studding the buttery brown sugar and cream praline with the traditional pecans, Butcher's heart attack version uses chewy bits of thick slab bacon. The homemade batches of these \u003cem>PRAH-leens\u003c/em> (as my Southern gentleman of a host kindly pointed out, I've been saying it all wrong my whole life) routinely sell out. We were lucky to get our paws on some, still warm from the oven. I expected them to be more brittle, like toffee, but the consistency of real southern pralines is soft, like fudge. If you're the type who loves dipping your bacon in maple syrup, this is your kind of candy. \u003c/p>\n\u003cp>It was refreshing to see a different regional take on artisanal homemade charcuterie. \u003cstrong>Cochon Butcher\u003c/strong> has a special thing going, with a style and personality all its own. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cochonbutcher.com/\">Cochon Butcher\u003c/a>\u003cbr>\n930 Tchoupitoulas St\u003cbr>\nNew Orleans, LA 70130\u003cbr>\n(504) 588-7675\u003c/p>\n\n",
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"excerpt": "New Orleans takes its swine seriously. Lunch at Cochon Butcher means no shortage of homemade charcuterie and specialty meats, from a classic Muffaletta, to a Pulled BBQ Pork stunner, to Bacon Pralines. ",
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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/butcher-quad-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/butcher-quad-1.jpg\" alt=\"Cochon Butcher, New Orleans\" title=\"Cochon Butcher, New Orleans\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-20943\">\u003c/a>\u003cbr>\n\u003cem>Cochon Butcher (New Orleans)\u003c/em>\u003c/p>\n\u003cp>Suspended above the deli counter of \u003ca href=\"http://www.cochonbutcher.com/\">Cochon Butcher\u003c/a> runs a long meat locker filled with pink plump sausage links dangling happily in temperature controlled, humidified bliss. On the walls, homage to the divine swine. In the deli case, rows of house-made sausages and salumi, butcher specials like andouille sausage, smoky spicy tasso ham, kurobuta bacon, boudin-stuffed quail, duck confit, and various cuts of beef, lamb, and of course, piggy piggy.\u003c/p>\n\u003cp>This was going to be a great lunch.\u003c/p>\n\u003cp>Chef \u003cstrong>Donald Link\u003c/strong>, of Nola's famous French-Southern bistro \u003ca href=\"http://www.herbsaint.com/\">Herbsaint\u003c/a> and the acclaimed Cajun-Southern restaurant \u003ca href=\"http://www.cochonrestaurant.com/\">Cochon\u003c/a>, opened Butcher in January 2009 with partner chefs \u003cstrong>Stephen Stryjewski\u003c/strong> and \u003cstrong>Warren Stephens\u003c/strong>. The casual 25-seat combo café/meat market is right next to Cochon, and together, they have made the Warehouse District quite the dining destination.\u003c/p>\n\u003cp>All the sandwiches are made with house-cured meats -– it reminded me of the \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>, but with a distinct New Orleans style with heavenly freshly baked bread (light and white), bold spices, and rich flavors. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-10.jpg\" alt=\"Hot Boudin, Butcher, New Orleans\" title=\"Hot Boudin, Butcher, New Orleans\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20938\">\u003c/a>\u003cbr>\n\u003cem>Hot Boudin\u003c/em> \u003c/p>\n\u003cp>To start, we sampled the \u003cstrong>Hot Boudin\u003c/strong> -– a Cajun classic. Rice is mixed in with the pork before it is all stuffed into the casing (back in the day, this was the poor man's sausage and adding the rice filler was a way to stretch the meat). The hearty boudin is served with sweet-tart crunchy pickles and spicy whole-grain mustard, both great for cutting the richness of the dish. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-12.jpg\" alt=\"Cochon Muffaletta \" title=\"Cochon Muffaletta \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20940\">\u003c/a>\u003cbr>\n\u003cem>Cochon Muffaletta \u003c/em>\u003c/p>\n\u003cp>Another NOLA classic, we had to try the \u003cstrong>Cochon Muffaletta\u003c/strong> (pronounced \u003cem>muff-a-lotta\u003c/em>). There are a few hallmarks of a great Muffaletta. Soft, pillowy bread, round as an oversized whoopee cushion, and sprinkled with sesame seeds; deli meats piled high; and olive salad. Cochon's version hits the spot with quality house-made meats, provolone, pickled peppers, and a finely minced olive salad, whose olive oil-red wine vinegar dressing has soaked nicely into the bread. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-11.jpg\" alt=\"Duck Pastrami Slider \" title=\"Duck Pastrami Slider \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20939\">\u003c/a>\u003cbr>\n\u003cem>Duck Pastrami Slider \u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Duck Pastrami Slider\u003c/strong> sure didn't look like any slider I've seen before…and the duck didn't taste too much like duck, but what's in a name? This was a tasty pastrami sandwich cut into cute little triangles. I do wish the duck was a bit duckier, but no matter, the creamy gruyere cheese sauce and butter-grilled white Pullman bread made up for it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-14.jpg\" alt=\"Pork Belly on White with Mint + Cucumber\" title=\"Pork Belly on White with Mint + Cucumber\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20941\">\u003c/a>\u003cbr>\n\u003cem>Pork Belly on White with Mint + Cucumber\u003c/em>\u003c/p>\n\u003cp>I'm a sucker for pork belly, so I just couldn't resist trying this. Shockingly, it was my least favorite sandwich. Maybe I'm just spoiled with all the excellent pork belly I've found in SF? The \u003cstrong>Pork Belly on White\u003c/strong> fell a bit flat for me. No crispy bits. Perhaps not enough salt? The simplicity of the sliced white bread I could appreciate (like an amped up tea sandwich), and the mint, pickled cucumber, and chili-lime aioli were bright accompaniments, but the star of the show fell short. Those homemade kettle chips though. I could eat them forever. Not a trace of grease and a crunch you can hear round the world.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-16.jpg\" alt=\"BBQ Pork 'Carolina Style' and Cole Slaw with Potato Salad\" title=\"BBQ Pork 'Carolina Style' and Cole Slaw with Potato Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20942\">\u003c/a>\u003cbr>\n\u003cem>BBQ Pork 'Carolina Style' and Cole Slaw with Potato Salad\u003c/em>\u003c/p>\n\u003cp>Now, my favorite of the bunch, the \u003cstrong>BBQ Pork\u003c/strong> sandwich, lit up the room like a shower of Mardi Gras beads. A generous heap of smoky \u003cstrong>Carolina-style Pulled BBQ Pork\u003c/strong>, topped with a generous heap of fresh \u003cstrong>Cole Slaw\u003c/strong> (that is thankfully, not drowning in mayo for once), all piled on top of that airy, soft-crumb bread I've fallen in love with here in the Big Easy. The most remarkable thing about this BBQ pork sandwich is that it is served without a drop of BBQ sauce. Instead, the meat is dressed in a vinegar sauce that gives it a mouth-watering tang. Pardon my French, but this is one tasty, juicy mofo. Also of note, the \u003cstrong>Potato Salad\u003c/strong> earns its keep here. Creamy and chunky, with lots of whole-grain mustard cutting it so it doesn't feel too heavy. Ooh child, this order is a whole lotta lovin' on a plate. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-7.jpg\" alt=\"Bacon Praline \" title=\"Bacon Praline \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20937\">\u003c/a>\u003cbr>\n\u003cem>Bacon Praline \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bacon Pralines\u003c/strong> officially tipped this meal from decadent to obscene. Instead of studding the buttery brown sugar and cream praline with the traditional pecans, Butcher's heart attack version uses chewy bits of thick slab bacon. The homemade batches of these \u003cem>PRAH-leens\u003c/em> (as my Southern gentleman of a host kindly pointed out, I've been saying it all wrong my whole life) routinely sell out. We were lucky to get our paws on some, still warm from the oven. I expected them to be more brittle, like toffee, but the consistency of real southern pralines is soft, like fudge. If you're the type who loves dipping your bacon in maple syrup, this is your kind of candy. \u003c/p>\n\u003cp>It was refreshing to see a different regional take on artisanal homemade charcuterie. \u003cstrong>Cochon Butcher\u003c/strong> has a special thing going, with a style and personality all its own. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cochonbutcher.com/\">Cochon Butcher\u003c/a>\u003cbr>\n930 Tchoupitoulas St\u003cbr>\nNew Orleans, LA 70130\u003cbr>\n(504) 588-7675\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Nibblers Eatery: A Deep East Bay Oasis",
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"content": "\u003cp>\u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cheeses500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cheeses500.jpg\" alt=\"Nibblers Cheese Plate\" title=\"Nibblers Cheese Plate\" width=\"500\" height=\"333\" class=\"size-full wp-image-20912\">\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When you think of artisan cheese, fine wine, and a diverse, sustainable menu, most people don't think of Pleasant Hill, a small city nestled between Concord and Walnut Creek. Pleasant Hill isn't known for its exotic food culture, so the few gems that are hidden within the town's borders are not only rare, but well hidden. Locals know the game, though. They know about \u003ca href=\"http://nibblerseatery.com/\" title=\"Nibblers Eatery\">Nibblers Eatery\u003c/a>.\u003c/p>\n\u003cp>While the name doesn't exactly evoke visions of decadent cheese plates, locally grown produce, or handcrafted chocolate desserts, that's what you'll find on the menu at Nibblers. With a constantly changing cast of dishes, the offerings at Nibblers are not your run-of-the-mill Contra Costa County fare. Guests will be tempted by the large selection of small plates -- indeed they make up \u003ca href=\"http://nibblerseatery.com/documents/Dinner2010.53.pdf\" title=\"Nibblers Menu\">the entire menu\u003c/a> -- all developed by owner and Chef de Cuisine Daniel Clayton. Clayton's background is diverse, with stints at \u003ca href=\"http://www.ciachef.edu/california/\" title=\"CIA Cooking School\">Culinary Institute of America's Graystone campus\u003c/a> and \u003ca href=\"http://www.larkcreek.com/\" title=\"Lark Creek Restaurant\">Lark Creek\u003c/a> restaurant in Walnut Creek. Passionate about fresh, seasonal foods, he brought those values home when he opened Nibblers with his life partner (and Nibblers pâtissier) Trace Leighton. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20913\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fritters500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fritters500.jpg\" alt=\"Fritters\" title=\"Fritters\" width=\"500\" height=\"333\" class=\"size-full wp-image-20913\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nibblers' Fritters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>With a creative small-plate menu that rotates monthly, Daniel and Trace keep diners on their toes with a host of new things to try. Here's a sampling of their \u003cstrong>January dinner plates\u003c/strong>:\u003c/p>\n\u003cul>\n\u003cli>Crispy duck confit & fuyu persimmon salad -- baby lettuces, Indonesian long pepper, sundried cherry vinaigrette\u003c/li>\n\u003cli>Butternut squash risotto cake -- romaine chiffonade, sweet pepper aïoli\u003c/li>\n\u003cli>Pan fried Iacopi brussels sprouts -- roasted shallots, sunchokes, farm egg, aged sherry vinegar\u003c/li>\n\u003cli>Prosciutto wrapped Knoll kadota figss -- Shaft blue cheese, pedro ximenez glaze\u003c/li>\n\u003cli>Skillet fried Peruvian Lantern scallops -- Buddha's hand julienne, baby fennel, maitake mushrooms, citron emulsion\u003c/li>\n\u003cli>Frog Hollow warren pear flat bread -- Sonoma goat cheese, pignoli, Buddha’s hand zest\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20914\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sliders500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sliders500.jpg\" alt=\"Sliders\" title=\"Sliders\" width=\"500\" height=\"333\" class=\"size-full wp-image-20914\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliders\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Besides the dinner offerings, Nibblers' cheese selection is enough of a reason to make the trek out to Pleasant Hill. Just a few of my favorites off their recent \u003cstrong>cheese menu\u003c/strong>:\u003c/p>\n\u003cul>\n\u003cli>Achadinha capricious, portuguese style olive oil rubbed goat cheese \u003c/li>\n\u003cli>Azienda tetilla, galician semi-soft cheese with sweet milk flavors \u003c/li>\n\u003cli>Cypress Grove truffle tremor, triple créme goat with flecks of truffle \u003c/li>\n\u003cli>Matias torta la serena, buttery sheeps milk cheese with complex nutty flavor\u003c/li>\n\u003cli>Synnøve gudbrandsdalsost, norwegian caramelized goat's whey cheese\u003c/li>\n\u003c/ul>\n\u003cp>For those inclined to imbibe, I recommend taking a close look at the Nibblers beer and wine list. As one of the premier wine bars in the far East Bay, Daniel and Trace are known for stocking notable yet short-run vintages that will intrigue, possibly even educate, the most learned San Francisco wine snob.\u003c/p>\n\u003cp>Overall, Nibblers is a gem in the otherwise drab culinary culture of the deep East Bay. There are only a handful of fine restaurants east of the Caldecott, and Nibblers is definitely one of them. Perhaps, though, the Nibblers can best be described by their mission statement:\u003c/p>\n\u003cp>\u003cstrong>Why small plates?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>Small circles of friends & family. Small communities in big cities. Small family owned farms. Small artisan dairies & bakeries. Small neighborhoods. Small, intimate restaurants. And many, many small plates of irresistible food.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20922\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/satay500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/satay500.jpg\" alt=\"Satay\" title=\"Satay\" width=\"500\" height=\"333\" class=\"size-full wp-image-20922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Satay\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Creamy Red Kuri Squash Shooters from Nibblers Eatery & Wine Bar\u003c/strong>\u003cbr>\n\u003cem>Recipe provided by Daniel Clayton and Tracy Leighton\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 medium \u003ca href=\"http://www.latartinegourmande.com/2008/11/05/red-kuri-squash-gratin/\" title=\"Red Kuri Squash\">red kuri squash\u003c/a>, rinsed, quartered, seeded\u003cbr>\n2 T butter\u003cbr>\n1/2 medium onion, diced fine\u003cbr>\n1 carrot, peeled and diced fine\u003cbr>\n2 celery stalks, diced fine\u003cbr>\n1 bay leaf\u003cbr>\n1 cup whole milk\u003cbr>\n1/2 cup cream\u003cbr>\n1/2 tsp nutmeg, freshly grated\u003cbr>\nPinch white pepper\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. Fill a 5 quart pot halfway with cool water. Heat to simmer. \u003c/p>\n\u003cp>2. Add quartered squash and cook on medium high heat for 5 minutes to blanch. Remove squash to cool and reserve blanching liquid.\u003c/p>\n\u003cp>3. In medium pot, melt butter and add onion, carrot, celery, and bay leaf. Cook until onion is translucent, stirring occasionally. \u003c/p>\n\u003cp>4. Meanwhile, scoop or cut squash out of skin. \u003c/p>\n\u003cp>5. When vegetables are soft, remove bay leaf, add squash and stir. Add 1/2 cup blanching liquid to squash and stir until moisture is evaporated. Repeat this several times, until squash is mostly melted.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Add another 1 1/2 cups blanching liquid and stir in completely. Add milk and cream and mix. Add nutmeg and white pepper. Bring to a boil and then remove from heat. Puree mixture with immersion blender or run 2 cups at a time through food processor. Press through a fine strainer, return to pot, adjust seasoning, and heat to serve in tall, warm shot glasses. \u003c/p>\n\n",
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"excerpt": "While the Pleasant Hill area doesn't exactly evoke visions of decadent cheese plates, fine wines, locally grown produce, or handcrafted chocolate desserts, that's what you'll find on the menu at Nibblers. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cheeses500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cheeses500.jpg\" alt=\"Nibblers Cheese Plate\" title=\"Nibblers Cheese Plate\" width=\"500\" height=\"333\" class=\"size-full wp-image-20912\">\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When you think of artisan cheese, fine wine, and a diverse, sustainable menu, most people don't think of Pleasant Hill, a small city nestled between Concord and Walnut Creek. Pleasant Hill isn't known for its exotic food culture, so the few gems that are hidden within the town's borders are not only rare, but well hidden. Locals know the game, though. They know about \u003ca href=\"http://nibblerseatery.com/\" title=\"Nibblers Eatery\">Nibblers Eatery\u003c/a>.\u003c/p>\n\u003cp>While the name doesn't exactly evoke visions of decadent cheese plates, locally grown produce, or handcrafted chocolate desserts, that's what you'll find on the menu at Nibblers. With a constantly changing cast of dishes, the offerings at Nibblers are not your run-of-the-mill Contra Costa County fare. Guests will be tempted by the large selection of small plates -- indeed they make up \u003ca href=\"http://nibblerseatery.com/documents/Dinner2010.53.pdf\" title=\"Nibblers Menu\">the entire menu\u003c/a> -- all developed by owner and Chef de Cuisine Daniel Clayton. Clayton's background is diverse, with stints at \u003ca href=\"http://www.ciachef.edu/california/\" title=\"CIA Cooking School\">Culinary Institute of America's Graystone campus\u003c/a> and \u003ca href=\"http://www.larkcreek.com/\" title=\"Lark Creek Restaurant\">Lark Creek\u003c/a> restaurant in Walnut Creek. Passionate about fresh, seasonal foods, he brought those values home when he opened Nibblers with his life partner (and Nibblers pâtissier) Trace Leighton. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20913\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fritters500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fritters500.jpg\" alt=\"Fritters\" title=\"Fritters\" width=\"500\" height=\"333\" class=\"size-full wp-image-20913\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nibblers' Fritters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With a creative small-plate menu that rotates monthly, Daniel and Trace keep diners on their toes with a host of new things to try. Here's a sampling of their \u003cstrong>January dinner plates\u003c/strong>:\u003c/p>\n\u003cul>\n\u003cli>Crispy duck confit & fuyu persimmon salad -- baby lettuces, Indonesian long pepper, sundried cherry vinaigrette\u003c/li>\n\u003cli>Butternut squash risotto cake -- romaine chiffonade, sweet pepper aïoli\u003c/li>\n\u003cli>Pan fried Iacopi brussels sprouts -- roasted shallots, sunchokes, farm egg, aged sherry vinegar\u003c/li>\n\u003cli>Prosciutto wrapped Knoll kadota figss -- Shaft blue cheese, pedro ximenez glaze\u003c/li>\n\u003cli>Skillet fried Peruvian Lantern scallops -- Buddha's hand julienne, baby fennel, maitake mushrooms, citron emulsion\u003c/li>\n\u003cli>Frog Hollow warren pear flat bread -- Sonoma goat cheese, pignoli, Buddha’s hand zest\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20914\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sliders500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sliders500.jpg\" alt=\"Sliders\" title=\"Sliders\" width=\"500\" height=\"333\" class=\"size-full wp-image-20914\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliders\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Besides the dinner offerings, Nibblers' cheese selection is enough of a reason to make the trek out to Pleasant Hill. Just a few of my favorites off their recent \u003cstrong>cheese menu\u003c/strong>:\u003c/p>\n\u003cul>\n\u003cli>Achadinha capricious, portuguese style olive oil rubbed goat cheese \u003c/li>\n\u003cli>Azienda tetilla, galician semi-soft cheese with sweet milk flavors \u003c/li>\n\u003cli>Cypress Grove truffle tremor, triple créme goat with flecks of truffle \u003c/li>\n\u003cli>Matias torta la serena, buttery sheeps milk cheese with complex nutty flavor\u003c/li>\n\u003cli>Synnøve gudbrandsdalsost, norwegian caramelized goat's whey cheese\u003c/li>\n\u003c/ul>\n\u003cp>For those inclined to imbibe, I recommend taking a close look at the Nibblers beer and wine list. As one of the premier wine bars in the far East Bay, Daniel and Trace are known for stocking notable yet short-run vintages that will intrigue, possibly even educate, the most learned San Francisco wine snob.\u003c/p>\n\u003cp>Overall, Nibblers is a gem in the otherwise drab culinary culture of the deep East Bay. There are only a handful of fine restaurants east of the Caldecott, and Nibblers is definitely one of them. Perhaps, though, the Nibblers can best be described by their mission statement:\u003c/p>\n\u003cp>\u003cstrong>Why small plates?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>Small circles of friends & family. Small communities in big cities. Small family owned farms. Small artisan dairies & bakeries. Small neighborhoods. Small, intimate restaurants. And many, many small plates of irresistible food.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20922\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/satay500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/satay500.jpg\" alt=\"Satay\" title=\"Satay\" width=\"500\" height=\"333\" class=\"size-full wp-image-20922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Satay\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Creamy Red Kuri Squash Shooters from Nibblers Eatery & Wine Bar\u003c/strong>\u003cbr>\n\u003cem>Recipe provided by Daniel Clayton and Tracy Leighton\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 medium \u003ca href=\"http://www.latartinegourmande.com/2008/11/05/red-kuri-squash-gratin/\" title=\"Red Kuri Squash\">red kuri squash\u003c/a>, rinsed, quartered, seeded\u003cbr>\n2 T butter\u003cbr>\n1/2 medium onion, diced fine\u003cbr>\n1 carrot, peeled and diced fine\u003cbr>\n2 celery stalks, diced fine\u003cbr>\n1 bay leaf\u003cbr>\n1 cup whole milk\u003cbr>\n1/2 cup cream\u003cbr>\n1/2 tsp nutmeg, freshly grated\u003cbr>\nPinch white pepper\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. Fill a 5 quart pot halfway with cool water. Heat to simmer. \u003c/p>\n\u003cp>2. Add quartered squash and cook on medium high heat for 5 minutes to blanch. Remove squash to cool and reserve blanching liquid.\u003c/p>\n\u003cp>3. In medium pot, melt butter and add onion, carrot, celery, and bay leaf. Cook until onion is translucent, stirring occasionally. \u003c/p>\n\u003cp>4. Meanwhile, scoop or cut squash out of skin. \u003c/p>\n\u003cp>5. When vegetables are soft, remove bay leaf, add squash and stir. Add 1/2 cup blanching liquid to squash and stir until moisture is evaporated. Repeat this several times, until squash is mostly melted.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Add another 1 1/2 cups blanching liquid and stir in completely. Add milk and cream and mix. Add nutmeg and white pepper. Bring to a boil and then remove from heat. Puree mixture with immersion blender or run 2 cups at a time through food processor. Press through a fine strainer, return to pot, adjust seasoning, and heat to serve in tall, warm shot glasses. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Roasted Brussels Sprouts Chips with Lemon and Parmigiano",
"title": "Roasted Brussels Sprouts Chips with Lemon and Parmigiano",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/2010_12_brussels_sprouts_chips-3.jpg\" alt=\"Brussels Sprout Chips\" title=\"Brussels Sprout Chips\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19809\">\u003cbr>\n\u003cem>Roasted Brussels Sprouts Chips with Lemon and Parmigiano\u003c/em>\u003c/p>\n\u003cp>Are all the Christmas cookies and sweets making you crave a little ruffage? All the rich holiday dinners and party food causing your body to beg for some wholesome veggies? \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/23/brussels-sprouts-two-ways/\">Brussels sprouts\u003c/a> to the rescue. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/marlowe-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/marlowe-1.jpg\" alt=\"Marlowe, SF\" title=\"Marlowe, SF\" width=\"500\" height=\"366\" class=\"alignnone size-full wp-image-19810\">\u003c/a>\u003cbr>\n\u003cem>Marlowe, SF\u003c/em>\u003c/p>\n\u003cp>The inspiration for this recipe comes from \u003ca href=\"http://marlowesf.com/\">Marlowe\u003c/a>. Chef Jennifer Puccio's \u003cstrong>Crispy Brussels Sprouts Chips with Meyer Lemon and Sea Salt\u003c/strong> were love at first sight. She separates the individual leaves of the Brussels sprouts, then flash-fries them to a delicate, light crisp. A spray of lemon juice, fragrant Meyer lemon zest, and sprinkle of sea salt are all that's needed to brighten up these \"chips.\" \u003c/p>\n\u003cp>For my at-home remake version, I opted to roast the Brussels sprouts rather than fry them. A tip on separating the leaves -- I found that the easiest way to do so was to keep trimming the bottom stem as I peeled away the layers. This was the most time consuming part, but once it is done, the rest is a breeze. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Top the roasted Brussels sprouts chips with some lemon zest and parmigiano, and this is one addictive snack! Salty, crispy, flavorful, and best of all, a healthy dose of vegetables.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/2010_12_brussels_sprouts_chips-2.jpg\" alt=\"Brussels Sprout leaves \" title=\"Brussels Sprout leaves \" width=\"338\" height=\"500\" class=\"alignnone size-full wp-image-19808\">\u003cbr>\n\u003cem>Brussels Sprouts leaves tossed in olive oil, lemon, salt and pepper\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roasted Brussels Sprouts Chips with Lemon and Parmigiano\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2 as an appetizer\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound Brussels Sprouts\u003cbr>\n3 tablespoons olive oil\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 teaspoon pepper\u003cbr>\nJuice of half a lemon\u003cbr>\nZest of one lemon\u003cbr>\n1/4 cup grated Parmigiano Reggiano\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven 350 F\u003cbr>\n2.\tWash Brussels sprouts. Trim the bottom stems and discard. Remove any wilted outer leaves and discard.\u003cbr>\n3.\tCut each sprout in half. Remove loose leaves. Combine halves and leaves in a bowl and toss with olive oil, salt, pepper, and lemon juice. Place on a foil-lined baking sheet with the halved sides facing down.\u003cbr>\n4.\tRoast for 20-30 minutes or until outside of the Brussels sprouts are golden and crisp.\u003cbr>\n5.\tTop with lemon zest and grated cheese. Serve immediately.\u003c/p>\n\n",
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"excerpt": "Crispy Brussels Sprouts Chips, inspired by Marlowe's signature dish. Salty, crispy, flavorful, and best of all, a healthy dose of vegetables during this cookie-laden season.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/2010_12_brussels_sprouts_chips-3.jpg\" alt=\"Brussels Sprout Chips\" title=\"Brussels Sprout Chips\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19809\">\u003cbr>\n\u003cem>Roasted Brussels Sprouts Chips with Lemon and Parmigiano\u003c/em>\u003c/p>\n\u003cp>Are all the Christmas cookies and sweets making you crave a little ruffage? All the rich holiday dinners and party food causing your body to beg for some wholesome veggies? \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/23/brussels-sprouts-two-ways/\">Brussels sprouts\u003c/a> to the rescue. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/marlowe-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/marlowe-1.jpg\" alt=\"Marlowe, SF\" title=\"Marlowe, SF\" width=\"500\" height=\"366\" class=\"alignnone size-full wp-image-19810\">\u003c/a>\u003cbr>\n\u003cem>Marlowe, SF\u003c/em>\u003c/p>\n\u003cp>The inspiration for this recipe comes from \u003ca href=\"http://marlowesf.com/\">Marlowe\u003c/a>. Chef Jennifer Puccio's \u003cstrong>Crispy Brussels Sprouts Chips with Meyer Lemon and Sea Salt\u003c/strong> were love at first sight. She separates the individual leaves of the Brussels sprouts, then flash-fries them to a delicate, light crisp. A spray of lemon juice, fragrant Meyer lemon zest, and sprinkle of sea salt are all that's needed to brighten up these \"chips.\" \u003c/p>\n\u003cp>For my at-home remake version, I opted to roast the Brussels sprouts rather than fry them. A tip on separating the leaves -- I found that the easiest way to do so was to keep trimming the bottom stem as I peeled away the layers. This was the most time consuming part, but once it is done, the rest is a breeze. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Top the roasted Brussels sprouts chips with some lemon zest and parmigiano, and this is one addictive snack! Salty, crispy, flavorful, and best of all, a healthy dose of vegetables.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/2010_12_brussels_sprouts_chips-2.jpg\" alt=\"Brussels Sprout leaves \" title=\"Brussels Sprout leaves \" width=\"338\" height=\"500\" class=\"alignnone size-full wp-image-19808\">\u003cbr>\n\u003cem>Brussels Sprouts leaves tossed in olive oil, lemon, salt and pepper\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roasted Brussels Sprouts Chips with Lemon and Parmigiano\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2 as an appetizer\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound Brussels Sprouts\u003cbr>\n3 tablespoons olive oil\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 teaspoon pepper\u003cbr>\nJuice of half a lemon\u003cbr>\nZest of one lemon\u003cbr>\n1/4 cup grated Parmigiano Reggiano\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven 350 F\u003cbr>\n2.\tWash Brussels sprouts. Trim the bottom stems and discard. Remove any wilted outer leaves and discard.\u003cbr>\n3.\tCut each sprout in half. Remove loose leaves. Combine halves and leaves in a bowl and toss with olive oil, salt, pepper, and lemon juice. Place on a foil-lined baking sheet with the halved sides facing down.\u003cbr>\n4.\tRoast for 20-30 minutes or until outside of the Brussels sprouts are golden and crisp.\u003cbr>\n5.\tTop with lemon zest and grated cheese. Serve immediately.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/refugee-camp-restaurant.jpg\" alt=\"Refugee Camp Restaurant, 1906. Photo credit: San Francisco History Center, San Francisco Public Library\" title=\"Refugee Camp Restaurant, 1906. Photo credit: San Francisco History Center, San Francisco Public Library\" width=\"500\" height=\"405\" class=\"alignnone size-full wp-image-19792\">\u003cbr>\n\u003cem>Refugee Camp Restaurant, 1906. Photo credit: San Francisco History Center, San Francisco Public Library\u003c/em>\u003c/p>\n\u003cp>Christmas in San Francisco, and what's on the menu? Sweetbreads. Squab. Canvasback duck. Cardoons, flageolet beans, porcini mushrooms. A choice of German or California asparagus. \u003c/p>\n\u003cp>And let us not forget the oysters, lots and lots of oysters, or the sand dabs, frogs' legs, and Sacramento River salmon. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19791\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/palace-lunch-restaurant.jpg\" alt=\"Palace Lunch Restaurant, 1932. Photo credit: San Francisco History Center, San Francisco Public Library\" title=\"Palace Lunch Restaurant, 1932. Photo credit: San Francisco History Center, San Francisco Public Library\" width=\"250\" height=\"225\" class=\"size-full wp-image-19791\">\u003cfigcaption class=\"wp-caption-text\">Palace Lunch Restaurant, 1932. Photo credit: San Francisco History Center, San Francisco Public Library\u003c/figcaption>\u003c/figure>\n\u003cp>Such would have been your choices on December 25, 1910 at the Palace Hotel on Market Street, just a few years after the City's most devastating earthquake. At the Fairmont Hotel, on an ordinary evening in May 1908, the evening's menu was almost as elegant: East Coast blue point oysters, filet of striped bass, new potatoes, sweetbreads and squab, French peas, salad, ice cream, fancy cakes, and \u003cem>cafe noir\u003c/em>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Anyone thinking that a California cuisine didn't exist until Wolfgang Puck put smoked salmon on a pizza (or Alice dropped goat cheese on a salad) should head over to the San Francisco Main Library and get a mouth-watering education at \u003ca href=\"http://www.sfpl.org/index.php?pg=1003109001\">San Francisco Eats,\u003c/a> a delectably entertaining exhibit of historic menus, photographs, and other restaurant ephemera (matchboxes! matchbooks!) on display now through March 20, 2011. \u003c/p>\n\u003cp>Curated by Sheila Himmel, a longtime restaurant critic with the San Jose Mercury News, in conjunction with Lisa Vestal, the library's head curator, the exhibit pulled most of its items from the library's own San Francisco History and Historical Photograph Collections, with additional materials from restauranteur Pat Kuleto, the Cliff House, and the Alice Statler Library at City College, among others. \u003c/p>\n\u003cp>Being a former restaurant critic myself, I would have loved to have learned more about how the City's restaurant scene developed over the past century. Alas for restaurant geeks and city-history buffs, the commentary is limited to a paragraph or two on cards below each display case, along with a general introduction on the wall. (However, there is a great quote from Alice B. Toklas about the mad gustatory delights she and Gertrude enjoyed while dining out in the City.)\u003c/p>\n\u003cp>Still, there are small gems to be had: how lower Polk Street was known as \"Polkstrasse\" during the early half of the 20th century, thanks to its concentration of German restaurants and beer halls, or how pig's feet and lamb kidneys were common items, and how you could find both, along with Grape Nuts cereal, codfish in cream, and green tea, on the breakfast menu of the Clift Hotel, circa 1915. \u003c/p>\n\u003cp>Not all the menus are dated, but the bulk of them seem to date from the 1940s through the 60s, leading to much nostalgia on the part of the crowd on the exhibit's opening day. Blum's, the Magic Pan, Alfred's Steakhouse, Ernie's, Le Club, Le Trianon: you could see the years of shined shoes, hats and gloves, lipstick and martinis unspooling in memory.\u003c/p>\n\u003cp>Menus were big back then, tall and imposing. Open one and it covered your plate. A tassel might be involved, and a foreign language, probably French. A fancy night out meant this thing called Continental Cuisine, mixed up from a little French, a little Italian, maybe a dash of Spanish. Turtle soup, wine sauces, flaming desserts. Even restaurants that weren't exclusively French, like Masa's, often wrote their menus in French, connoting serious gastronomy (and perhaps, justifying their prices with a touch of Parisian glamor).\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19790\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/mandarin-restuarnt.jpg\" alt=\"The Mandarin Restaurant in Ghirardelli Square. Photo credit: San Francisco History Center, San Francisco Public Library\" title=\"The Mandarin Restaurant in Ghirardelli Square. Photo credit: San Francisco History Center, San Francisco Public Library\" width=\"250\" height=\"225\" class=\"size-full wp-image-19790\">\u003cfigcaption class=\"wp-caption-text\">The Mandarin Restaurant in Ghirardelli Square. Photo credit: San Francisco History Center, San Francisco Public Library\u003c/figcaption>\u003c/figure>\n\u003cp>But what the exhibit shows most definitely is that San Francisco has always been an eating town, with something for everyone. There were chop-suey joints and elegant Chinese banquet halls, grab-and-go taquerias and gringo-ized Mexican places with singing senoritas, posh hotels and tiki lounges (sometimes in the same place), the Old Poodle Dog and the Koffee Kup. \u003c/p>\n\u003cp>It's interesting, of course, to compare prices, especially among the few contemporary menus; in 1997, an order of shaking beef (bo lu lac) at the Slanted Door cost $10.50; in 2010, it's $32. \u003c/p>\n\u003cp>Some places remain the same, even after decades of dishing up. Tadich's, Sears, the Cinderella Bakery, Zuni, even the Hayes Street Grill. Other places define a moment, then fade away. \u003c/p>\n\u003cp>During my decade as a critic, I probably ate in hundreds of restaurants all around the Bay Area. Only a few now-gone places still glow in recollection, the spots that made you feel like you were smack-dab in the exciting middle of things. Do I miss the actual place, or who we all were there, at that vibration in time? Still, it was easy to agree with chef and Bay Cafe host Joey Altman, during in a short panel discussion moderated by Himmel. \u003c/p>\n\u003cp> Asked about San Francisco restaurant trends then and now, Altman pointed out, a little wistfully, that the City still has nothing to equal Stars in its splashy, 1980s, Jeremiah-Tower heyday, when Altman was a young chef in the kitchen. \u003c/p>\n\u003cblockquote>\u003cp>\"Stars was incredibly relevant for the dining scene then. There's no one 'holding court' anymore like Jeremiah did. My friends and I, we'll still say, 'I wish there was a Stars to go to.' \"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>The \u003ca href=\"http://www.sfpl.org/index.php?pg=1003109001\">San Francisco Eats\u003c/a> exhibit is on display at the San Francisco Main Library in the Jewett Gallery on the Lower Level and in the Skylight Gallery on the Sixth Floor through March 20, 2011.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/trader-vics.jpg\" alt=\"Trader Vics Restaurant, circa 1950. Photo credit: San Francisco History Center, San Francisco Public Library\" title=\"Trader Vics Restaurant, circa 1950. Photo credit: San Francisco History Center, San Francisco Public Library\" width=\"500\" height=\"398\" class=\"alignnone size-full wp-image-19789\">\u003cbr>\n\u003cem>Trader Vics Restaurant, circa 1950. Photo credit: San Francisco History Center, San Francisco Public Library\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/refugee-camp-restaurant.jpg\" alt=\"Refugee Camp Restaurant, 1906. Photo credit: San Francisco History Center, San Francisco Public Library\" title=\"Refugee Camp Restaurant, 1906. Photo credit: San Francisco History Center, San Francisco Public Library\" width=\"500\" height=\"405\" class=\"alignnone size-full wp-image-19792\">\u003cbr>\n\u003cem>Refugee Camp Restaurant, 1906. Photo credit: San Francisco History Center, San Francisco Public Library\u003c/em>\u003c/p>\n\u003cp>Christmas in San Francisco, and what's on the menu? Sweetbreads. Squab. Canvasback duck. Cardoons, flageolet beans, porcini mushrooms. A choice of German or California asparagus. \u003c/p>\n\u003cp>And let us not forget the oysters, lots and lots of oysters, or the sand dabs, frogs' legs, and Sacramento River salmon. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19791\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/palace-lunch-restaurant.jpg\" alt=\"Palace Lunch Restaurant, 1932. Photo credit: San Francisco History Center, San Francisco Public Library\" title=\"Palace Lunch Restaurant, 1932. Photo credit: San Francisco History Center, San Francisco Public Library\" width=\"250\" height=\"225\" class=\"size-full wp-image-19791\">\u003cfigcaption class=\"wp-caption-text\">Palace Lunch Restaurant, 1932. Photo credit: San Francisco History Center, San Francisco Public Library\u003c/figcaption>\u003c/figure>\n\u003cp>Such would have been your choices on December 25, 1910 at the Palace Hotel on Market Street, just a few years after the City's most devastating earthquake. At the Fairmont Hotel, on an ordinary evening in May 1908, the evening's menu was almost as elegant: East Coast blue point oysters, filet of striped bass, new potatoes, sweetbreads and squab, French peas, salad, ice cream, fancy cakes, and \u003cem>cafe noir\u003c/em>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Anyone thinking that a California cuisine didn't exist until Wolfgang Puck put smoked salmon on a pizza (or Alice dropped goat cheese on a salad) should head over to the San Francisco Main Library and get a mouth-watering education at \u003ca href=\"http://www.sfpl.org/index.php?pg=1003109001\">San Francisco Eats,\u003c/a> a delectably entertaining exhibit of historic menus, photographs, and other restaurant ephemera (matchboxes! matchbooks!) on display now through March 20, 2011. \u003c/p>\n\u003cp>Curated by Sheila Himmel, a longtime restaurant critic with the San Jose Mercury News, in conjunction with Lisa Vestal, the library's head curator, the exhibit pulled most of its items from the library's own San Francisco History and Historical Photograph Collections, with additional materials from restauranteur Pat Kuleto, the Cliff House, and the Alice Statler Library at City College, among others. \u003c/p>\n\u003cp>Being a former restaurant critic myself, I would have loved to have learned more about how the City's restaurant scene developed over the past century. Alas for restaurant geeks and city-history buffs, the commentary is limited to a paragraph or two on cards below each display case, along with a general introduction on the wall. (However, there is a great quote from Alice B. Toklas about the mad gustatory delights she and Gertrude enjoyed while dining out in the City.)\u003c/p>\n\u003cp>Still, there are small gems to be had: how lower Polk Street was known as \"Polkstrasse\" during the early half of the 20th century, thanks to its concentration of German restaurants and beer halls, or how pig's feet and lamb kidneys were common items, and how you could find both, along with Grape Nuts cereal, codfish in cream, and green tea, on the breakfast menu of the Clift Hotel, circa 1915. \u003c/p>\n\u003cp>Not all the menus are dated, but the bulk of them seem to date from the 1940s through the 60s, leading to much nostalgia on the part of the crowd on the exhibit's opening day. Blum's, the Magic Pan, Alfred's Steakhouse, Ernie's, Le Club, Le Trianon: you could see the years of shined shoes, hats and gloves, lipstick and martinis unspooling in memory.\u003c/p>\n\u003cp>Menus were big back then, tall and imposing. Open one and it covered your plate. A tassel might be involved, and a foreign language, probably French. A fancy night out meant this thing called Continental Cuisine, mixed up from a little French, a little Italian, maybe a dash of Spanish. Turtle soup, wine sauces, flaming desserts. Even restaurants that weren't exclusively French, like Masa's, often wrote their menus in French, connoting serious gastronomy (and perhaps, justifying their prices with a touch of Parisian glamor).\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19790\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/mandarin-restuarnt.jpg\" alt=\"The Mandarin Restaurant in Ghirardelli Square. Photo credit: San Francisco History Center, San Francisco Public Library\" title=\"The Mandarin Restaurant in Ghirardelli Square. Photo credit: San Francisco History Center, San Francisco Public Library\" width=\"250\" height=\"225\" class=\"size-full wp-image-19790\">\u003cfigcaption class=\"wp-caption-text\">The Mandarin Restaurant in Ghirardelli Square. Photo credit: San Francisco History Center, San Francisco Public Library\u003c/figcaption>\u003c/figure>\n\u003cp>But what the exhibit shows most definitely is that San Francisco has always been an eating town, with something for everyone. There were chop-suey joints and elegant Chinese banquet halls, grab-and-go taquerias and gringo-ized Mexican places with singing senoritas, posh hotels and tiki lounges (sometimes in the same place), the Old Poodle Dog and the Koffee Kup. \u003c/p>\n\u003cp>It's interesting, of course, to compare prices, especially among the few contemporary menus; in 1997, an order of shaking beef (bo lu lac) at the Slanted Door cost $10.50; in 2010, it's $32. \u003c/p>\n\u003cp>Some places remain the same, even after decades of dishing up. Tadich's, Sears, the Cinderella Bakery, Zuni, even the Hayes Street Grill. Other places define a moment, then fade away. \u003c/p>\n\u003cp>During my decade as a critic, I probably ate in hundreds of restaurants all around the Bay Area. Only a few now-gone places still glow in recollection, the spots that made you feel like you were smack-dab in the exciting middle of things. Do I miss the actual place, or who we all were there, at that vibration in time? Still, it was easy to agree with chef and Bay Cafe host Joey Altman, during in a short panel discussion moderated by Himmel. \u003c/p>\n\u003cp> Asked about San Francisco restaurant trends then and now, Altman pointed out, a little wistfully, that the City still has nothing to equal Stars in its splashy, 1980s, Jeremiah-Tower heyday, when Altman was a young chef in the kitchen. \u003c/p>\n\u003cblockquote>\u003cp>\"Stars was incredibly relevant for the dining scene then. There's no one 'holding court' anymore like Jeremiah did. My friends and I, we'll still say, 'I wish there was a Stars to go to.' \"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>The \u003ca href=\"http://www.sfpl.org/index.php?pg=1003109001\">San Francisco Eats\u003c/a> exhibit is on display at the San Francisco Main Library in the Jewett Gallery on the Lower Level and in the Skylight Gallery on the Sixth Floor through March 20, 2011.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/trader-vics.jpg\" alt=\"Trader Vics Restaurant, circa 1950. Photo credit: San Francisco History Center, San Francisco Public Library\" title=\"Trader Vics Restaurant, circa 1950. Photo credit: San Francisco History Center, San Francisco Public Library\" width=\"500\" height=\"398\" class=\"alignnone size-full wp-image-19789\">\u003cbr>\n\u003cem>Trader Vics Restaurant, circa 1950. Photo credit: San Francisco History Center, San Francisco Public Library\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mario Batali's Eataly: A Visual Tour",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/exterior.jpg\" alt=\"exterior Eataly\" title=\"exterior Eataly\" width=\"500\" height=\"354\" class=\"alignnone size-full wp-image-19518\">\u003c/a>\u003cbr>\nOver Thanksgiving, I flew to New York to share Thanksgiving with my extended family. After the feast itself, I had a pretty lengthy list of places I wanted to try and dishes I had to taste before leaving the city. And when it comes down to it, Mario Batali's \u003ca href=\"http://eatalyny.com/\">Eataly\u003c/a> really deserves its own post. It is quite something--all 50,000 square feet of it. \u003c/p>\n\u003cp>Eataly is touted as the largest artisanal Italian food and wine marketplace in the world, and you certainly sense that upon walking in. The place is overwhelming in its variety, selection, and hungry crowds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/entrance.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/entrance.jpg\" alt=\"entrance to Eataly\" title=\"entrance to Eataly\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19520\">\u003c/a>\u003cbr>\n\u003cem>Back entrance to Eataly\u003c/em>\u003c/p>\n\u003cp>What Mario Batali and partners Joe Bastianich, Lidia Bastianich (and a few others) have done with Eataly is successfully create a high-end marketplace that has distinct sections so it almost feels like a large, airy hall with its own pizzeria, fish market, cheese market, handmade pasta, fruits and vegetables, and wine and coffee bar. There are seven separate restaurants and they're trying to keep it that way, avoiding Eataly taking on more of a food court kind of vibe. We actually experienced this first-hand when my sister and I tried to finish our slice of pizza at the tables where you order your cheeses and meats. Apparently, so not acceptable. \u003c/p>\n\u003cp>The nice thing about Eataly is you can literally walk through and gawk and savor without purchasing a darn thing. It's an experience in and of itself. Besides our light lunch, we didn't actually buy anything (although there were dozens of opportunities to do so). I can certainly imagine if you lived in the neighborhood, it'd be a fabulous spot to pop in and pick up some homemade pasta or freshly pulled mozzarella. But I think on your first visit, it's all you can do just to take it all in. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There's the cheese. Oh, the cheese.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cheese-counter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cheese-counter.jpg\" alt=\"cheese counter\" title=\"cheese counter\" width=\"500\" height=\"462\" class=\"alignnone size-full wp-image-19521\">\u003c/a>\u003cbr>\n\u003cem>The friendly folks at the cheese counter\u003c/em>\u003c/p>\n\u003cp>As if the cheese counter isn't enough, you turn around and there's a nice gentleman hand pulling mozzarella. You must try the mozzarella. It's to die for. It's just a little bit salty, ultra creamy, and perfectly soft.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cheese.jpg\" alt=\"mozzarella\" title=\"mozzarella\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-19522\">\u003c/a>\u003cbr>\n\u003cem>Mozzarella! \u003c/em>\u003c/p>\n\u003cp>After you check out the cheese, there's meat to be had. From housemade prosciutto to perfectly cured salumi, this is a tough area to pass up. And this is obviously in \u003ca href=\"http://www.salumicuredmeats.com/\">Batali's genes\u003c/a>.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/meat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/meat.jpg\" alt=\"cured meat\" title=\"cured meat\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-19523\">\u003c/a>\u003cbr>\n\u003cem>The vast array of cured meats & the meat counter at Eataly\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>And then, of course, there's the pizza and foccaccia. You can see the gentleman on the top right there preparing the foccaccia dough and that's my little sister Zoe doing a taste-test. She approved. We both did.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pizza-real.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pizza-real.jpg\" alt=\"pizza at Eataly\" title=\"pizza at Eataly\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-19524\">\u003c/a>\u003cbr>\n\u003cem>Pizza and foccaccia at Eataly\u003c/em>\u003c/p>\n\u003cp>Everywhere you turn, there are little nooks and communal tables for folks to sit down and enjoy their meals, snacks, or quick tastes. This was my favorite part of Eataly, actually. It's very non-committal in terms of actually having a meal. They encourage trying a little of this and a little of that and coming together and sharing them. You see families splitting up and getting samples of things and coming back to show off their finds. And then, of course, you see families just sitting down and having a traditional meal in one of the restaurants. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/family-eating.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/family-eating.jpg\" alt=\"family eating\" title=\"family eating\" width=\"500\" height=\"376\" class=\"alignnone size-full wp-image-19525\">\u003c/a>\u003cbr>\n\u003cem>Sharing a post-thanksgiving Italian lunch\u003c/em>\u003c/p>\n\u003cp>My mom and sisters and I ended up parking it by the cheese counter, sharing a plate of house-cured meats and a variety of cheeses and olives. It was the perfect little mid-afternoon pick-me up.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/lunch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/lunch.jpg\" alt=\"lunch at eataly\" title=\"lunch at eataly\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-19527\">\u003c/a>\u003cbr>\n\u003cem>Our lunch at Eataly\u003c/em>\u003c/p>\n\u003cp>After you do a little grazing, there's always dessert and coffee.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/coffee-and-dessert.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/coffee-and-dessert.jpg\" alt=\"coffee and dessert\" title=\"coffee and dessert\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-19526\">\u003c/a>\u003cbr>\n\u003cem>Beautiful espresso machine and sweet dessert options\u003c/em>\u003c/p>\n\u003cp>I actually noticed many people pulling up to have a quick espresso before delving into the market. Smart. You're going to need the stamina. But if you're in the right head space (that it'll be crowded and you don't have the place to yourself), Eataly is not to be missed. It's a visual smorgasbord of the best Italian packaged goods and prepared foods I've ever seen under one roof. If you are in New York and you're even remotely interested in food, this is stop #1. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://eatalyny.com/\">Eataly\u003c/a>\u003cbr>\n200 Fifth Avenue\u003cbr>\n(at 23rd Street)\u003cbr>\nNew York, NY 10010\u003cbr>\n(212) 229-2560\u003cbr>\nHours: Market 10am- 11pm daily; for to-go and restaurant sections of Eataly, check the \u003ca href=\"http://eatalyny.com/how-to-eataly/location-hours\">website\u003c/a> for more detailed information\u003c/p>\n\n",
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"excerpt": "Megan Gordon traveled to New York City last week and snapped some photos. Here's her visual tour of Mario Batali's Eataly.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/exterior.jpg\" alt=\"exterior Eataly\" title=\"exterior Eataly\" width=\"500\" height=\"354\" class=\"alignnone size-full wp-image-19518\">\u003c/a>\u003cbr>\nOver Thanksgiving, I flew to New York to share Thanksgiving with my extended family. After the feast itself, I had a pretty lengthy list of places I wanted to try and dishes I had to taste before leaving the city. And when it comes down to it, Mario Batali's \u003ca href=\"http://eatalyny.com/\">Eataly\u003c/a> really deserves its own post. It is quite something--all 50,000 square feet of it. \u003c/p>\n\u003cp>Eataly is touted as the largest artisanal Italian food and wine marketplace in the world, and you certainly sense that upon walking in. The place is overwhelming in its variety, selection, and hungry crowds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/entrance.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/entrance.jpg\" alt=\"entrance to Eataly\" title=\"entrance to Eataly\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19520\">\u003c/a>\u003cbr>\n\u003cem>Back entrance to Eataly\u003c/em>\u003c/p>\n\u003cp>What Mario Batali and partners Joe Bastianich, Lidia Bastianich (and a few others) have done with Eataly is successfully create a high-end marketplace that has distinct sections so it almost feels like a large, airy hall with its own pizzeria, fish market, cheese market, handmade pasta, fruits and vegetables, and wine and coffee bar. There are seven separate restaurants and they're trying to keep it that way, avoiding Eataly taking on more of a food court kind of vibe. We actually experienced this first-hand when my sister and I tried to finish our slice of pizza at the tables where you order your cheeses and meats. Apparently, so not acceptable. \u003c/p>\n\u003cp>The nice thing about Eataly is you can literally walk through and gawk and savor without purchasing a darn thing. It's an experience in and of itself. Besides our light lunch, we didn't actually buy anything (although there were dozens of opportunities to do so). I can certainly imagine if you lived in the neighborhood, it'd be a fabulous spot to pop in and pick up some homemade pasta or freshly pulled mozzarella. But I think on your first visit, it's all you can do just to take it all in. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There's the cheese. Oh, the cheese.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cheese-counter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cheese-counter.jpg\" alt=\"cheese counter\" title=\"cheese counter\" width=\"500\" height=\"462\" class=\"alignnone size-full wp-image-19521\">\u003c/a>\u003cbr>\n\u003cem>The friendly folks at the cheese counter\u003c/em>\u003c/p>\n\u003cp>As if the cheese counter isn't enough, you turn around and there's a nice gentleman hand pulling mozzarella. You must try the mozzarella. It's to die for. It's just a little bit salty, ultra creamy, and perfectly soft.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cheese.jpg\" alt=\"mozzarella\" title=\"mozzarella\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-19522\">\u003c/a>\u003cbr>\n\u003cem>Mozzarella! \u003c/em>\u003c/p>\n\u003cp>After you check out the cheese, there's meat to be had. From housemade prosciutto to perfectly cured salumi, this is a tough area to pass up. And this is obviously in \u003ca href=\"http://www.salumicuredmeats.com/\">Batali's genes\u003c/a>.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/meat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/meat.jpg\" alt=\"cured meat\" title=\"cured meat\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-19523\">\u003c/a>\u003cbr>\n\u003cem>The vast array of cured meats & the meat counter at Eataly\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>And then, of course, there's the pizza and foccaccia. You can see the gentleman on the top right there preparing the foccaccia dough and that's my little sister Zoe doing a taste-test. She approved. We both did.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pizza-real.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pizza-real.jpg\" alt=\"pizza at Eataly\" title=\"pizza at Eataly\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-19524\">\u003c/a>\u003cbr>\n\u003cem>Pizza and foccaccia at Eataly\u003c/em>\u003c/p>\n\u003cp>Everywhere you turn, there are little nooks and communal tables for folks to sit down and enjoy their meals, snacks, or quick tastes. This was my favorite part of Eataly, actually. It's very non-committal in terms of actually having a meal. They encourage trying a little of this and a little of that and coming together and sharing them. You see families splitting up and getting samples of things and coming back to show off their finds. And then, of course, you see families just sitting down and having a traditional meal in one of the restaurants. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/family-eating.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/family-eating.jpg\" alt=\"family eating\" title=\"family eating\" width=\"500\" height=\"376\" class=\"alignnone size-full wp-image-19525\">\u003c/a>\u003cbr>\n\u003cem>Sharing a post-thanksgiving Italian lunch\u003c/em>\u003c/p>\n\u003cp>My mom and sisters and I ended up parking it by the cheese counter, sharing a plate of house-cured meats and a variety of cheeses and olives. It was the perfect little mid-afternoon pick-me up.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/lunch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/lunch.jpg\" alt=\"lunch at eataly\" title=\"lunch at eataly\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-19527\">\u003c/a>\u003cbr>\n\u003cem>Our lunch at Eataly\u003c/em>\u003c/p>\n\u003cp>After you do a little grazing, there's always dessert and coffee.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/coffee-and-dessert.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/coffee-and-dessert.jpg\" alt=\"coffee and dessert\" title=\"coffee and dessert\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-19526\">\u003c/a>\u003cbr>\n\u003cem>Beautiful espresso machine and sweet dessert options\u003c/em>\u003c/p>\n\u003cp>I actually noticed many people pulling up to have a quick espresso before delving into the market. Smart. You're going to need the stamina. But if you're in the right head space (that it'll be crowded and you don't have the place to yourself), Eataly is not to be missed. It's a visual smorgasbord of the best Italian packaged goods and prepared foods I've ever seen under one roof. If you are in New York and you're even remotely interested in food, this is stop #1. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://eatalyny.com/\">Eataly\u003c/a>\u003cbr>\n200 Fifth Avenue\u003cbr>\n(at 23rd Street)\u003cbr>\nNew York, NY 10010\u003cbr>\n(212) 229-2560\u003cbr>\nHours: Market 10am- 11pm daily; for to-go and restaurant sections of Eataly, check the \u003ca href=\"http://eatalyny.com/how-to-eataly/location-hours\">website\u003c/a> for more detailed information\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Best Bay Area Gluten-Free Pizzas",
"title": "The Best Bay Area Gluten-Free Pizzas",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-pizza-small.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-pizza-small.jpg\" alt=\"Gluten-Free Pizza\" title=\"Gluten-Free Pizza\" width=\"250\" height=\"374\" class=\"alignleft size-full wp-image-19316\">\u003c/a>\u003c/p>\n\u003cp>Pizza is probably America's favorite default dinner, but it's a dish that a lot of people take for granted. When the average person is hungry, it's easy to call a favorite delivery place or walk down to a local pizzeria to grab a slice. Pizza is cheap, portable, incredibly savory, and seems to have an eternal half-life when left on a unrefrigerated countertop. It makes sense that it claims the position as America's favorite food.\u003c/p>\n\u003cp>But what if you can't eat the primary component of pizza, the part on which all savory toppings rely -- the crust? For decades, gluten-free folk were out of luck. Aside from making any number of pizza-like concoctions at home, it was all but impossible to order for delivery or find a sit-down place where you could enjoy a pie with your friends. Pizza, as heartbreaking as it sounds, was off limits. Serious fail.\u003c/p>\n\u003cp>\u003cstrong>GLUTEN-FREE PIZZA PLACES AROUND THE BAY AREA\u003c/strong>\u003cbr>\nI know I keep saying how lucky we are to live in the Bay Area, where a huge variety of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/30/gluten-free-bakeries-bring-holiday-cheer/\" title=\"Gluten-Free Bakeries\">gluten-free options are available to everyone\u003c/a>. We live in a place where, on a moment's notice, anyone with a gluten-free constitution can get an allergy-friendly baguette at a local bakery and cupcakes at the supermarkets. So what about pizza? Thankfully, we have many awesome pizzerias around the San Francisco Bay that serve up a dish so good, so dripping with ooey-gooey mozzarella and fresh pepperoni, that you've never miss regular, gluten-laden pizza again. Here are a few of my favorite places.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Moraga: Pennini's Ristorante Italiano\u003c/strong>\u003cbr>\n\u003ca href=\"http://penninis.com/\" title=\"Gluten-Free Pizza Moraga\">Pennini's Ristorante Italiano\u003c/a> is tucked away in the Rheem Valley area of Moraga, a town hidden on the south side of Highway 24, halfway between Oakland and Concord. I visited Pannini's with a friend who used to live nearby. He claimed to have found the best gluten-free pizza on the face of the planet, and me being the suspicious foodie that I am, I scoffed. That night we visited the restaurant, and I was shocked to find a pizza crust that rivaled most regular pizzas that I've eaten in my life. The soft, thin crust was filled with a perfectly stretchy mozzarella cheese and a ton of spicy pepperoni. Suffice it to say, this has become one of my favorite pizza places. Note: Last I heard they were planning on carrying gluten-free beer, though I can't say for sure if they sell it at the moment.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Pennini's Ristorante Italiano\u003c/strong>\u003cbr>\n1375 Moraga Way, Suite D\u003cbr>\nMoraga, CA 94556\u003cbr>\n(925) 376-1515\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Oakland: Pizza Rustica\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.caferustica.com/pizzarustica/\" title=\"Gluten-Free Pizza Oakland\">Pizza Rustica\u003c/a> in Oakland is a favorite place of mine, mostly because they deliver gluten-free pizza right to my house. They use crusts made by Patti Furey Crane over at \u003ca href=\"http://www.mariposabaking.com\" title=\"gluten-free Pizza Crust\">Oakland's Mariposa Baking Company\u003c/a>, another East Bay gluten-free business. While Rustica offers your standard pizza flavors -- margherita, meat lovers, and straight cheese -- you'll also find a delightfully creative selection of pizzas that you've probably never tried before:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Salsiccia:\u003c/strong> Fresh house-made Italian fennel sausage, garlic, house-made tomato sauce\u003c/li>\n\u003cli>\u003cstrong>Capricciosa:\u003c/strong> Smoked lean ham, marinated artichoke hearts, roasted garlic, Kalamata olives, Roma tomatoes\u003c/li>\n\u003cli>\u003cstrong>Hellenic:\u003c/strong> Tomatoes, roasted eggplant, Kalamata olives, feta and garlic\u003c/li>\n\u003cli>\u003cstrong>Carnivore:\u003c/strong> Molinari Pepperoni, house-made Italian fennel sausage, pancetta, spicy cajun sausage, garlic and tomato sauce\u003c/li>\n\u003c/ul>\n\u003cp>Really, how could you go wrong with toppings like that?\u003c/p>\n\u003cp>\u003cstrong>Pizza Rustica\u003c/strong>\u003cbr>\n5422 College Ave\u003cbr>\nOakland, CA 94618\u003cbr>\n(510) 654-1601\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>San Francisco: Eagle Pizzeria\u003c/strong>\u003cbr>\nIf you're in San Francisco and you're looking for a quaint little sit-down pizzeria, check out \u003ca href=\"http://www.yelp.com/biz/eagle-pizzeria-san-francisco\">Eagle Pizzeria\u003c/a> in the Sunset. A recent convert to the gluten-free army, the owners of Eagle are intent of offering some of the best gluten-free pizza in SF. With a solid lineup of toppings and a fanatical neighborhood following, Eagle Pizzeria is sure to sate that reptilian PIZZA-NOW urge that has become a huge part of American physiology.\u003c/p>\n\u003cp>\u003cstrong>Eagle Pizzeria\u003c/strong>\u003cbr>\n1712 Taraval Street\u003cbr>\nSan Francisco, CA 94116\u003cbr>\n(415) 566-3113\u003c/p>\n\u003chr>\n\u003cstrong>All Over: Amici's East Coast Pizzeria\u003c/strong>\u003cbr>\nBeing a fan of paper-thin crust on my pizza, I always missed dining at \u003ca href=\"http://www.amicis.com/\" title=\"Gluten-Free Pizza Bay Area\">Amici's Pizza\u003c/a> once I learned that I was unable to eat gluten. Then, last year, a friend informed me that they started making a gluten-free pizza that very closely resembled their regular pie. I jumped at the chance and headed down to their Menlo Park location that very night, and was stoked to find that indeed, their gluten-free pizza was just as good as the regular Amici's offerings I'd grown to love.\n\u003cp>With several locations throughout the Bay Area that span the South Bay, North Bay, East Bay, Peninsula, and San Francisco, there's no doubt that you live within a half-hour drive of one of their shops. While many of their locations already carry the gluten-free menu, some are still implementing the change -- so I recommend you call ahead of time to make sure your local Amici's can meet your dietary requirements.\u003c/p>\n\u003cp>\u003cstrong>Amici's East Coast Pizzeria Locations\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Cupertino\u003c/li>\n\u003cli>Danville\u003c/li>\n\u003cli>Dublin\u003c/li>\n\u003cli>Menlo Park\u003c/li>\n\u003cli>Mountain View\u003c/li>\n\u003cli>Redwood Shores\u003c/li>\n\u003cli>San Francisco\u003c/li>\n\u003cli>San Jose\u003c/li>\n\u003cli>San Mateo\u003c/li>\n\u003cli>San Rafael\u003c/li>\n\u003cli>Vacaville\u003c/li>\n\u003cli>\u003ca href=\"http://www.amicis.com/locations.asp\" title=\"Amici's Pizza Locations\">Complete list of Bay Area locations\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Make it at Home!\u003c/strong>\u003cbr>\nIf you're interested in making your own gluten-free pizza at home, locals will tell you that the best prepared pizza crusts come from \u003ca href=\"http://www.mariposabaking.com/products/breads/pizza.html\" title=\"gluten-free Pizza Crust\">Oakland's Mariposa Baking Company\u003c/a>. They sell crusts frozen in packs of two, and they slip easily into a freezer for future nomming. Mariposa Baking also sells pizza by the slice for lunch, with a wide variety of exciting configurations that change by the day. If you're in Oakland and miss those days when you could just pop into a pizza place for a quick slice, I highly recommend stopping by -- and grabbing a handful of the bakery's other goodies, such as brownies, cupcakes, and coconut lemon bars. It's gluten-free heaven, I tell ya!\u003c/p>\n\n",
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"excerpt": "The Bay Area is home to some of the best gluten-free pizza in the state. No matter where you're located around the bay, there's a fresh, hot gluten-free pizza nearby.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-pizza-small.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-pizza-small.jpg\" alt=\"Gluten-Free Pizza\" title=\"Gluten-Free Pizza\" width=\"250\" height=\"374\" class=\"alignleft size-full wp-image-19316\">\u003c/a>\u003c/p>\n\u003cp>Pizza is probably America's favorite default dinner, but it's a dish that a lot of people take for granted. When the average person is hungry, it's easy to call a favorite delivery place or walk down to a local pizzeria to grab a slice. Pizza is cheap, portable, incredibly savory, and seems to have an eternal half-life when left on a unrefrigerated countertop. It makes sense that it claims the position as America's favorite food.\u003c/p>\n\u003cp>But what if you can't eat the primary component of pizza, the part on which all savory toppings rely -- the crust? For decades, gluten-free folk were out of luck. Aside from making any number of pizza-like concoctions at home, it was all but impossible to order for delivery or find a sit-down place where you could enjoy a pie with your friends. Pizza, as heartbreaking as it sounds, was off limits. Serious fail.\u003c/p>\n\u003cp>\u003cstrong>GLUTEN-FREE PIZZA PLACES AROUND THE BAY AREA\u003c/strong>\u003cbr>\nI know I keep saying how lucky we are to live in the Bay Area, where a huge variety of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/30/gluten-free-bakeries-bring-holiday-cheer/\" title=\"Gluten-Free Bakeries\">gluten-free options are available to everyone\u003c/a>. We live in a place where, on a moment's notice, anyone with a gluten-free constitution can get an allergy-friendly baguette at a local bakery and cupcakes at the supermarkets. So what about pizza? Thankfully, we have many awesome pizzerias around the San Francisco Bay that serve up a dish so good, so dripping with ooey-gooey mozzarella and fresh pepperoni, that you've never miss regular, gluten-laden pizza again. Here are a few of my favorite places.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Moraga: Pennini's Ristorante Italiano\u003c/strong>\u003cbr>\n\u003ca href=\"http://penninis.com/\" title=\"Gluten-Free Pizza Moraga\">Pennini's Ristorante Italiano\u003c/a> is tucked away in the Rheem Valley area of Moraga, a town hidden on the south side of Highway 24, halfway between Oakland and Concord. I visited Pannini's with a friend who used to live nearby. He claimed to have found the best gluten-free pizza on the face of the planet, and me being the suspicious foodie that I am, I scoffed. That night we visited the restaurant, and I was shocked to find a pizza crust that rivaled most regular pizzas that I've eaten in my life. The soft, thin crust was filled with a perfectly stretchy mozzarella cheese and a ton of spicy pepperoni. Suffice it to say, this has become one of my favorite pizza places. Note: Last I heard they were planning on carrying gluten-free beer, though I can't say for sure if they sell it at the moment.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Pennini's Ristorante Italiano\u003c/strong>\u003cbr>\n1375 Moraga Way, Suite D\u003cbr>\nMoraga, CA 94556\u003cbr>\n(925) 376-1515\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Oakland: Pizza Rustica\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.caferustica.com/pizzarustica/\" title=\"Gluten-Free Pizza Oakland\">Pizza Rustica\u003c/a> in Oakland is a favorite place of mine, mostly because they deliver gluten-free pizza right to my house. They use crusts made by Patti Furey Crane over at \u003ca href=\"http://www.mariposabaking.com\" title=\"gluten-free Pizza Crust\">Oakland's Mariposa Baking Company\u003c/a>, another East Bay gluten-free business. While Rustica offers your standard pizza flavors -- margherita, meat lovers, and straight cheese -- you'll also find a delightfully creative selection of pizzas that you've probably never tried before:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Salsiccia:\u003c/strong> Fresh house-made Italian fennel sausage, garlic, house-made tomato sauce\u003c/li>\n\u003cli>\u003cstrong>Capricciosa:\u003c/strong> Smoked lean ham, marinated artichoke hearts, roasted garlic, Kalamata olives, Roma tomatoes\u003c/li>\n\u003cli>\u003cstrong>Hellenic:\u003c/strong> Tomatoes, roasted eggplant, Kalamata olives, feta and garlic\u003c/li>\n\u003cli>\u003cstrong>Carnivore:\u003c/strong> Molinari Pepperoni, house-made Italian fennel sausage, pancetta, spicy cajun sausage, garlic and tomato sauce\u003c/li>\n\u003c/ul>\n\u003cp>Really, how could you go wrong with toppings like that?\u003c/p>\n\u003cp>\u003cstrong>Pizza Rustica\u003c/strong>\u003cbr>\n5422 College Ave\u003cbr>\nOakland, CA 94618\u003cbr>\n(510) 654-1601\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>San Francisco: Eagle Pizzeria\u003c/strong>\u003cbr>\nIf you're in San Francisco and you're looking for a quaint little sit-down pizzeria, check out \u003ca href=\"http://www.yelp.com/biz/eagle-pizzeria-san-francisco\">Eagle Pizzeria\u003c/a> in the Sunset. A recent convert to the gluten-free army, the owners of Eagle are intent of offering some of the best gluten-free pizza in SF. With a solid lineup of toppings and a fanatical neighborhood following, Eagle Pizzeria is sure to sate that reptilian PIZZA-NOW urge that has become a huge part of American physiology.\u003c/p>\n\u003cp>\u003cstrong>Eagle Pizzeria\u003c/strong>\u003cbr>\n1712 Taraval Street\u003cbr>\nSan Francisco, CA 94116\u003cbr>\n(415) 566-3113\u003c/p>\n\u003chr>\n\u003cstrong>All Over: Amici's East Coast Pizzeria\u003c/strong>\u003cbr>\nBeing a fan of paper-thin crust on my pizza, I always missed dining at \u003ca href=\"http://www.amicis.com/\" title=\"Gluten-Free Pizza Bay Area\">Amici's Pizza\u003c/a> once I learned that I was unable to eat gluten. Then, last year, a friend informed me that they started making a gluten-free pizza that very closely resembled their regular pie. I jumped at the chance and headed down to their Menlo Park location that very night, and was stoked to find that indeed, their gluten-free pizza was just as good as the regular Amici's offerings I'd grown to love.\n\u003cp>With several locations throughout the Bay Area that span the South Bay, North Bay, East Bay, Peninsula, and San Francisco, there's no doubt that you live within a half-hour drive of one of their shops. While many of their locations already carry the gluten-free menu, some are still implementing the change -- so I recommend you call ahead of time to make sure your local Amici's can meet your dietary requirements.\u003c/p>\n\u003cp>\u003cstrong>Amici's East Coast Pizzeria Locations\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Cupertino\u003c/li>\n\u003cli>Danville\u003c/li>\n\u003cli>Dublin\u003c/li>\n\u003cli>Menlo Park\u003c/li>\n\u003cli>Mountain View\u003c/li>\n\u003cli>Redwood Shores\u003c/li>\n\u003cli>San Francisco\u003c/li>\n\u003cli>San Jose\u003c/li>\n\u003cli>San Mateo\u003c/li>\n\u003cli>San Rafael\u003c/li>\n\u003cli>Vacaville\u003c/li>\n\u003cli>\u003ca href=\"http://www.amicis.com/locations.asp\" title=\"Amici's Pizza Locations\">Complete list of Bay Area locations\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Make it at Home!\u003c/strong>\u003cbr>\nIf you're interested in making your own gluten-free pizza at home, locals will tell you that the best prepared pizza crusts come from \u003ca href=\"http://www.mariposabaking.com/products/breads/pizza.html\" title=\"gluten-free Pizza Crust\">Oakland's Mariposa Baking Company\u003c/a>. They sell crusts frozen in packs of two, and they slip easily into a freezer for future nomming. Mariposa Baking also sells pizza by the slice for lunch, with a wide variety of exciting configurations that change by the day. If you're in Oakland and miss those days when you could just pop into a pizza place for a quick slice, I highly recommend stopping by -- and grabbing a handful of the bakery's other goodies, such as brownies, cupcakes, and coconut lemon bars. It's gluten-free heaven, I tell ya!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Secrets of Interior Designer Grant K. Gibson",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/grant-gibson500.jpg\" alt=\"Interior Designer Grant K. Gibson. Photo by Jen Siska\" title=\"Interior Designer Grant K. Gibson. Photo by Jen Siska\" width=\"500\" height=\"643\" class=\"alignnone size-full wp-image-19400\">\u003cbr>\n\u003cem>Grant K. Gibson, at the home of a San Francisco design client. Photo by Jen Siska\u003c/em> \u003c/p>\n\u003cp>For the past eight years, interior designer \u003ca href=\"http://www.grantkgibson.com/#mi=1&pt=0&pi=7&p=-1&a=0&at=0\">Grant K. Gibson\u003c/a> has called San Francisco home. Both Domino and Elle Decor magazines have recently named him on their lists as a “Designer to Watch.” His design firm has projects here, and in Palm Beach, Los Angeles and New York. He was selected to launch a room for \u003ca href=\"http://www.mercurynews.com/home-garden/ci_16575500\">Elle Decor\u003c/a> for its design showcase in November. His firm's work has been featured in the San Francisco Chronicle, 7x7, San Francisco Magazine, The New York Times, \u003ca href=\"http://www.grantkgibson.com/#s=0&mi=2&pt=1&pi=10000&p=1&a=0&at=0\">Elle Decor\u003c/a>, House Beautiful, and on HGTV. The thirty-one year old hails from Los Angeles, and lives in Presidio Heights. He said, “I think that we are SO lucky in SF to have some of the best food and chefs in the world. Love it!” Gibson cooks often, and chronicles his adventures in design, food and travel on \u003ca href=\"http://grantkgibson.blogspot.com/\">his blog\u003c/a>. Gibson’s email comments on his favorite places have been edited for length and grammar.\u003c/p>\n\u003cp>\u003cstrong>LOCAL FAVORITE FOOD SPOTS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a> on Fillmore. Love the fresh made pastas. Great flavors and wines. I actually really love the black accents in the interiors. Eating there tonight. Great neighborhood place.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bstarbar.com/\">B*Star\u003c/a> on Clement St. Love the tuna tacos. Also the pork belly tacos. Tea leaf salad, salmon/rice salad, (too). And for brunch on weekends, the hash. It's the sister restaurant to Burma Superstar. The waitstaff and owners couldn't be any nicer.\u003c/p>\n\u003cp>\u003ca href=\"http://poesiasf.com/\">Poesia\u003c/a> in the Castro. A totally little gem on the upper floor of a building. You wouldn't even know it was there. Francesco the owner is from Calabria and brings back spices and herbs and gets the recipes from his sister and mother. Gnocchi with a tomato and orange sauce is amazing. Love the lemon roasted chicken. Pasta with pork. They have this one after dinner treat. Like a chocolate mouse with sea salt-olive oil and chili powder. Out of this world.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I love the Ferry Building-- but I also love finding smaller farmers markets. I think that the \u003ca href=\"http://www.yelp.com/biz/heart-of-the-city-farmers-market-san-francisco\">market at Civic Center\u003c/a> is amazing. Sunday mornings. It can be a zoo and filled with some odd ball people-- but totally worth it. I am big fan of the \u003ca href=\"http://www.noevalleyfarmersmarket.com/\">Farmers’ Market in Noe Valley\u003c/a> on Saturdays too. Such a great family place.\u003c/p>\n\u003cp>Love the bar at the \u003ca href=\"http://www.big4restaurant.com/\">Big Four\u003c/a> -- perfect place for a cocktail and a burger. One of my favorite burgers in town.\u003c/p>\n\u003cp>Love the outside garden at \u003ca href=\"http://www.arlequincafe.com/\">Arlequin\u003c/a> in Hayes Valley. Great tofu sandwich.\u003c/p>\n\u003cp>If I am downtown-- one of my new favorite places is \u003ca href=\"http://www.spicekit.com/\">Spice Kit\u003c/a>. Great Vietnamese sandwiches and pork buns.\u003c/p>\n\u003cp>Love \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> on Divis. My friend Amy is the pastry chef-- so I always love seeing what creations she has made.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bluebarngourmet.com/\">Blue Barn\u003c/a> on Chestnut has great salads to go. Great place for a quick lunch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.angelinascatering.com/\">Angelina's\u003c/a> way out on California at 22nd Avenue. Great sandwiches, cookies, salads to go. They have a whole case of take-out food. Great to sit outside and have a breakfast or lunch date.\u003c/p>\n\u003cp>\u003cstrong>FOOD SHOPPING\u003c/strong>\u003cbr>\nI love to cook and cook all of the time. Travel all over the city to go to stores- love \u003ca href=\"http://www.drewesbros.com/\">Drewes Brothers\u003c/a> meats in Noe Valley as well as the \u003ca href=\"http://www.yelp.com/biz/24th-street-cheese-company-san-francisco\">cheese shop on 24th\u003c/a>. I make everything from homemade pizzas to roasting chicken. I entertain at least once a week. Love having friends over.\u003c/p>\n\u003cp>\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> and \u003ca href=\"http://www.montereymarket.com/\">Monterey Market\u003c/a> in Berkeley might be my favorite places for produce. If I lived in Berkeley-- I would in big trouble.\u003c/p>\n\u003cp>I live in Presidio Heights, so I tend to do a lot of grocery shopping on Clement Street. For fancier things-- I love \u003ca href=\"http://www.yelp.com/biz/bryans-grocery-san-francisco\">Bryan's\u003c/a> in Laurel Village. \u003ca href=\"http://www.sprucesf.com/\">Spruce\u003c/a> is just a few doors down from my place. Great for a cocktail after work and again a burger. They have this caper mayo that I love!\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/picnix-bistro-carry-out-san-francisco-2\">Picnix\u003c/a> is also very close to me. They have a sandwich that is called the Grace Kelly-- chicken, avocado and bacon with watercress. Once you have one, you will crave them.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>GUILTY PLEASURES\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>I am in love with Cheese. I would eat it all day if I could. Love wine too (favorite place for wine is \u003ca href=\"http://www.klwines.com/\">K&L\u003c/a>). Also fruit candy like Starburst and I really love ice cream (favorite flavor is Salted Caramel from \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a>).\u003c/p>\u003c/blockquote>\n\n",
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"headline": "Food Secrets of Interior Designer Grant K. Gibson",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/grant-gibson500.jpg\" alt=\"Interior Designer Grant K. Gibson. Photo by Jen Siska\" title=\"Interior Designer Grant K. Gibson. Photo by Jen Siska\" width=\"500\" height=\"643\" class=\"alignnone size-full wp-image-19400\">\u003cbr>\n\u003cem>Grant K. Gibson, at the home of a San Francisco design client. Photo by Jen Siska\u003c/em> \u003c/p>\n\u003cp>For the past eight years, interior designer \u003ca href=\"http://www.grantkgibson.com/#mi=1&pt=0&pi=7&p=-1&a=0&at=0\">Grant K. Gibson\u003c/a> has called San Francisco home. Both Domino and Elle Decor magazines have recently named him on their lists as a “Designer to Watch.” His design firm has projects here, and in Palm Beach, Los Angeles and New York. He was selected to launch a room for \u003ca href=\"http://www.mercurynews.com/home-garden/ci_16575500\">Elle Decor\u003c/a> for its design showcase in November. His firm's work has been featured in the San Francisco Chronicle, 7x7, San Francisco Magazine, The New York Times, \u003ca href=\"http://www.grantkgibson.com/#s=0&mi=2&pt=1&pi=10000&p=1&a=0&at=0\">Elle Decor\u003c/a>, House Beautiful, and on HGTV. The thirty-one year old hails from Los Angeles, and lives in Presidio Heights. He said, “I think that we are SO lucky in SF to have some of the best food and chefs in the world. Love it!” Gibson cooks often, and chronicles his adventures in design, food and travel on \u003ca href=\"http://grantkgibson.blogspot.com/\">his blog\u003c/a>. Gibson’s email comments on his favorite places have been edited for length and grammar.\u003c/p>\n\u003cp>\u003cstrong>LOCAL FAVORITE FOOD SPOTS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a> on Fillmore. Love the fresh made pastas. Great flavors and wines. I actually really love the black accents in the interiors. Eating there tonight. Great neighborhood place.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bstarbar.com/\">B*Star\u003c/a> on Clement St. Love the tuna tacos. Also the pork belly tacos. Tea leaf salad, salmon/rice salad, (too). And for brunch on weekends, the hash. It's the sister restaurant to Burma Superstar. The waitstaff and owners couldn't be any nicer.\u003c/p>\n\u003cp>\u003ca href=\"http://poesiasf.com/\">Poesia\u003c/a> in the Castro. A totally little gem on the upper floor of a building. You wouldn't even know it was there. Francesco the owner is from Calabria and brings back spices and herbs and gets the recipes from his sister and mother. Gnocchi with a tomato and orange sauce is amazing. Love the lemon roasted chicken. Pasta with pork. They have this one after dinner treat. Like a chocolate mouse with sea salt-olive oil and chili powder. Out of this world.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I love the Ferry Building-- but I also love finding smaller farmers markets. I think that the \u003ca href=\"http://www.yelp.com/biz/heart-of-the-city-farmers-market-san-francisco\">market at Civic Center\u003c/a> is amazing. Sunday mornings. It can be a zoo and filled with some odd ball people-- but totally worth it. I am big fan of the \u003ca href=\"http://www.noevalleyfarmersmarket.com/\">Farmers’ Market in Noe Valley\u003c/a> on Saturdays too. Such a great family place.\u003c/p>\n\u003cp>Love the bar at the \u003ca href=\"http://www.big4restaurant.com/\">Big Four\u003c/a> -- perfect place for a cocktail and a burger. One of my favorite burgers in town.\u003c/p>\n\u003cp>Love the outside garden at \u003ca href=\"http://www.arlequincafe.com/\">Arlequin\u003c/a> in Hayes Valley. Great tofu sandwich.\u003c/p>\n\u003cp>If I am downtown-- one of my new favorite places is \u003ca href=\"http://www.spicekit.com/\">Spice Kit\u003c/a>. Great Vietnamese sandwiches and pork buns.\u003c/p>\n\u003cp>Love \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> on Divis. My friend Amy is the pastry chef-- so I always love seeing what creations she has made.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bluebarngourmet.com/\">Blue Barn\u003c/a> on Chestnut has great salads to go. Great place for a quick lunch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.angelinascatering.com/\">Angelina's\u003c/a> way out on California at 22nd Avenue. Great sandwiches, cookies, salads to go. They have a whole case of take-out food. Great to sit outside and have a breakfast or lunch date.\u003c/p>\n\u003cp>\u003cstrong>FOOD SHOPPING\u003c/strong>\u003cbr>\nI love to cook and cook all of the time. Travel all over the city to go to stores- love \u003ca href=\"http://www.drewesbros.com/\">Drewes Brothers\u003c/a> meats in Noe Valley as well as the \u003ca href=\"http://www.yelp.com/biz/24th-street-cheese-company-san-francisco\">cheese shop on 24th\u003c/a>. I make everything from homemade pizzas to roasting chicken. I entertain at least once a week. Love having friends over.\u003c/p>\n\u003cp>\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> and \u003ca href=\"http://www.montereymarket.com/\">Monterey Market\u003c/a> in Berkeley might be my favorite places for produce. If I lived in Berkeley-- I would in big trouble.\u003c/p>\n\u003cp>I live in Presidio Heights, so I tend to do a lot of grocery shopping on Clement Street. For fancier things-- I love \u003ca href=\"http://www.yelp.com/biz/bryans-grocery-san-francisco\">Bryan's\u003c/a> in Laurel Village. \u003ca href=\"http://www.sprucesf.com/\">Spruce\u003c/a> is just a few doors down from my place. Great for a cocktail after work and again a burger. They have this caper mayo that I love!\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/picnix-bistro-carry-out-san-francisco-2\">Picnix\u003c/a> is also very close to me. They have a sandwich that is called the Grace Kelly-- chicken, avocado and bacon with watercress. Once you have one, you will crave them.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>GUILTY PLEASURES\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>I am in love with Cheese. I would eat it all day if I could. Love wine too (favorite place for wine is \u003ca href=\"http://www.klwines.com/\">K&L\u003c/a>). Also fruit candy like Starburst and I really love ice cream (favorite flavor is Salted Caramel from \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a>).\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Five Bay Area Chefs Share How to Remix Thanksgiving Leftovers",
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"content": "\u003cp>If you're anything like me, you can stand to eat Thanksgiving leftovers as is for one, maybe two days after the holiday. What, then, to do with the other six million pounds of leftovers that have suddenly taken over a whole shelf in the refrigerator? Remix them!\u003c/p>\n\u003cp>In music, the best remixes retain the highlights of the original song (whatever they may be) while adding a new twist that makes the production feel fresh. It's a small parameter to keep in mind while cooking that can yield a big change.\u003c/p>\n\u003cp>I realize that I wasn't the first person to think of coating balls of leftover mashed potatoes or sweet potatoes with panko flakes and pan frying until crisp, for example. But several invisible exclamation points hovered above the kitchen the evening after Thanksgiving a couple years ago when I found a new way to confront those heaps of starch.\u003c/p>\n\u003cp>If your party wasn't vegetarian, it's likely that turkey and/or ham makes up the bulk of the leftovers. It is here that I turn the controls over to five Bay Area chefs with brilliant ideas on how to make your leftovers feel like they're back for the first time.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Chef-Jordan-Mackey-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-19079\" title=\"Chef Jordan Mackey \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Chef-Jordan-Mackey-2.jpg\" alt=\"Chef Jordan Mackey\" width=\"167\" height=\"250\">\u003c/a>\u003cbr>\n\u003cem>Chef Jordan Mackey of Cuvée Napa\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chef Jordan Mackey of Napa's \u003ca href=\"http://www.cuveenapa.com\">Cuvée\u003c/a> restaurant has an efficient breakfast recipe that will swoop in and handle most of your leftovers in one go. He didn't find a way to include pumpkin pie in his Harvest Benedict, but there's just about everything else in it, including leftover ham, stuffing, biscuits, and vegetables.\u003c/p>\n\u003cp>\u003cstrong>Harvest Benedict\u003c/strong>\u003cbr>\n\u003cem>By Jordan Mackey\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Four servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nSome leftover sliced country ham\u003cbr>\n4 leftover biscuits, split\u003cbr>\n2 organic egg yolks\u003cbr>\n8 large organic eggs\u003cbr>\n8 oz. melted butter\u003cbr>\n¼ cup white vinegar\u003cbr>\nKosher salt\u003cbr>\nWorcestershire sauce\u003cbr>\nCayenne pepper\u003cbr>\n1 lemon\u003cbr>\nSome leftover stuffing\u003cbr>\nLeftover vegetables\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n\u003cem>For hollandaise sauce:\u003c/em> Mix two egg yolks with a squeeze of lemon and about one tablespoon of water in a short and shallow mixing bowl. Set a shallow sauce pan half-filled with water, vinegar, and a healthy pinch of salt over medium heat. When water is simmering, place bowl with eggs over pot and whip until hot and thick like a custard. Gradually add melted butter until a smooth, thick sauce forms (as you add the whey from the butter, the sauce will thin slightly). Season with salt, cayenne, and a couple drops of Worcestershire sauce. Keep hollandaise sauce warm.\u003c/p>\n\u003cp>\u003cem>For Benedict:\u003c/em> Reheat stuffing, ham, and vegetables in oven. Toast biscuits. Gently poach eggs in the simmering vinegared water. Place some ham on the cut side of the toasted biscuits and top with some hollandaise sauce. Enjoy with your delicious sides from last night.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Tony-Gemignani500.jpg\">\u003cimg class=\"alignnone size-full wp-image-19037\" title=\"Tony Gemignani\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Tony-Gemignani500.jpg\" alt=\"Tony Gemignani\" width=\"500\" height=\"470\">\u003c/a>\u003cbr>\n\u003cem>Chef Tony Gemignani of Tony’s Pizza Napoletana: Joe Wollenhaupt\u003c/em>\u003c/p>\n\u003cp>Most of us gravitate towards the turkey sandwich, and Tony Gemignani, owner of \u003ca href=\"http://www.tonyspizzanapoletana.com\">Tony's Pizza Napoletana\u003c/a>, Tony's Coal-Fired Pizza & Slice House, and \u003ca href=\"http://www.internationalschoolofpizza.com\">Tony Gemignani's International School of Pizza\u003c/a> in San Francisco's North Beach neighborhood, has some simple ideas for making that sandwich a lot livelier than yours would have been, with flavors that are still reminiscent of Thanksgiving. When you’re picking up your loaves at \u003ca href=\"http://www.ferrybuildingmarketplace.com/acme_bread_company.php\">Acme Bread Company\u003c/a>, pick up an extra loaf of cranberry walnut bread for the day after.\u003c/p>\n\u003cp>\u003cstrong>Turkey Club\u003c/strong>\u003cbr>\n\u003cem>By Tony Gemignani\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Two sandwiches\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6-8 oz. sliced turkey (thinner the better)\u003cbr>\n2 oz. cranberry sauce\u003cbr>\n4 pieces of cranberry walnut bread (Acme if possible), sliced 1/2 inch thick\u003cbr>\n1 oz. mayonnaise\u003cbr>\n3 slices provolone (3 oz)\u003cbr>\nSpring mix\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong> Spread a layer of mayonnaise on one slice of bread for each sandwich. Add half the turkey to each sandwich, top with cranberry sauce, provolone, and spring mix.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Gaston-Alfaro500.jpg\">\u003cimg class=\"alignnone size-full wp-image-19042\" title=\"Gaston Alfaro\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Gaston-Alfaro500.jpg\" alt=\"Gaston Alfaro\" width=\"500\" height=\"463\">\u003c/a>\u003cbr>\n\u003cem>Chef Gaston Alfaro of Half Moon Bay Brewing Company: Justin Lewis\u003c/em>\u003c/p>\n\u003cp>Another solution for felling your mighty leftovers in one big second meal is to make turkey casserole. Chef Gaston Alfaro of \u003ca href=\"http://www.hmbbrewingco.com\">Half Moon Bay Brewing Company\u003c/a> has a recipe that is about as easy as cutting up leftovers, mixing them in a dish with a splash of beer, and baking for less than 20 minutes.\u003c/p>\n\u003cp>\u003cstrong>Turkey Casserole\u003c/strong>\u003cbr>\n\u003cem>By Gaston Alfaro\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Two portions\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n¾ cup cut up turkey\u003cbr>\n½ cup roasted winter vegetables, diced (such as turnips, carrots, parsnips, pumpkin and onions)\u003cbr>\n¼ cup stuffing\u003cbr>\n1 tbsp dried cranberries\u003cbr>\n½ cup turkey gravy\u003cbr>\nSplash of beer, such as the Half Moon Bay Brewing Company’s Mavericks Amber Ale\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nPre-heat oven to 350° F. Mix all the ingredients in a bowl and pour into a casserole dish. Bake for about 17 minutes or until golden brown and bubbly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Bridget-Batson500.jpg\">\u003cimg class=\"alignnone size-full wp-image-19044\" title=\"Bridget Batson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Bridget-Batson500.jpg\" alt=\"Bridget Batson\" width=\"500\" height=\"346\">\u003c/a>\u003cbr>\n\u003cem>Chef Bridget Batson of Gitane: Hardy Wilson\u003c/em>\u003c/p>\n\u003cp>One surefire way to remix leftovers is to take them out of the Thanksgiving context altogether. Chefs Bridget Batson of \u003ca href=\"http://www.gitanerestaurant.com\">Gitane\u003c/a> and Anamika Khanna of \u003ca href=\"http://www.kasaindian.com\">Kasa Indian Eatery\u003c/a>, both in San Francisco, both have turkey recipes that look to Asia for inspiration. Batson uses turkey for jook, a rice-based porridge popular in China, while Khanna fashions an Indian curry out of the bird.\u003c/p>\n\u003cp>\u003cstrong>Jook\u003c/strong>\u003cbr>\n\u003cem>By Bridget Batson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Two servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n½ cup arborio rice\u003cbr>\n½ cup sushi rice\u003cbr>\n4-6 cups turkey stock (made from leftover scrap and veggies)\u003cbr>\n1 ginger finger, peeled and lightly crushed\u003cbr>\nLeftover turkey, cut into bite-sized pieces\u003cbr>\n1 bunch scallions, cut into rings\u003cbr>\n¼ bunch cilantro, chopped\u003cbr>\nFried shallot rings\u003cbr>\n2 jalapenos cut into rings\u003cbr>\n1 fried egg\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nFirst combine the rice and rinse. Then, in the crock-pot, add the rice with 4 cups of the turkey stock and ginger finger. Bring to a boil stirring occasionally (you can also put the crock pot on auto mode). Once the mixture has boiled, turn down to low. Let simmer for 1 ½ to 2 hours, occasionally stirring. Add more stock if needed. When done, the rice will be tender and creamy. Remove the ginger finger and then fold in your leftover turkey and garnish with the scallions, cilantro, fried shallots and jalapeno. Top with a fried egg.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Anamika-Khanna500.jpg\">\u003cimg class=\"alignnone size-full wp-image-19043\" title=\"Anamika Khanna\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Anamika-Khanna500.jpg\" alt=\"Anamika Khanna\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Chef Anamika Khanna of Kasa Indian Eatery. Photo Courtesy of Kasa Indian\u003cbr>\nEatery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leftover Roast Turkey Curry\u003c/strong>\u003cbr>\n\u003cem>By Anamika Khanna\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Two servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons vegetable oil\u003cbr>\n1 white onion, very finely chopped\u003cbr>\n1 tomato, blended\u003cbr>\n3 cloves garlic, finely crushed\u003cbr>\n1 tablespoon ginger, finely chopped\u003cbr>\n1 teaspoon whole cumin seeds\u003cbr>\n1 teaspoon freshly ground coriander seeds (in a mortar and pestle)\u003cbr>\n1 whole green chile such as serrano, jalapeno, or bird’s eye, finely chopped\u003cbr>\nJuice of 1/2 a lime\u003cbr>\n1 red bell pepper, sliced\u003cbr>\n1 tablespoon plain yogurt\u003cbr>\n2 cups leftover turkey, cut into bite-sized pieces\u003cbr>\nFresh cilantro to garnish\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nHeat the oil in a medium deep pan and add the onion. Fry on medium heat until medium brown in color, approximately 10 minutes. Add the ginger, garlic, chile, cumin, and coriander seeds and fry for a further five minutes until the onions are dark brown. Now add the tomatoes, turmeric, salt, and yogurt. Fry for five minutes more. Stir in the bell peppers and turkey and fry for a couple of minutes on high heat, so all the flavors go into the turkey. Add two cups of boiling water, lower the heat, cover the pan, and simmer for 6-7 minutes until the peppers are tender. Squeeze in the lime juice and garnish with cilantro. Serve with plain boiled basmati rice and crunchy long cut cucumbers and red onions dressed with salt, pepper, and fresh lime juice.\u003c/p>\n\n",
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"excerpt": "If you're anything like me, you can stand to eat Thanksgiving leftovers as is for one, maybe two days after the holiday. What, then, to do with the other six million pounds of leftovers that have suddenly taken over a whole shelf in the refrigerator? Remix them!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you're anything like me, you can stand to eat Thanksgiving leftovers as is for one, maybe two days after the holiday. What, then, to do with the other six million pounds of leftovers that have suddenly taken over a whole shelf in the refrigerator? Remix them!\u003c/p>\n\u003cp>In music, the best remixes retain the highlights of the original song (whatever they may be) while adding a new twist that makes the production feel fresh. It's a small parameter to keep in mind while cooking that can yield a big change.\u003c/p>\n\u003cp>I realize that I wasn't the first person to think of coating balls of leftover mashed potatoes or sweet potatoes with panko flakes and pan frying until crisp, for example. But several invisible exclamation points hovered above the kitchen the evening after Thanksgiving a couple years ago when I found a new way to confront those heaps of starch.\u003c/p>\n\u003cp>If your party wasn't vegetarian, it's likely that turkey and/or ham makes up the bulk of the leftovers. It is here that I turn the controls over to five Bay Area chefs with brilliant ideas on how to make your leftovers feel like they're back for the first time.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Chef-Jordan-Mackey-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-19079\" title=\"Chef Jordan Mackey \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Chef-Jordan-Mackey-2.jpg\" alt=\"Chef Jordan Mackey\" width=\"167\" height=\"250\">\u003c/a>\u003cbr>\n\u003cem>Chef Jordan Mackey of Cuvée Napa\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chef Jordan Mackey of Napa's \u003ca href=\"http://www.cuveenapa.com\">Cuvée\u003c/a> restaurant has an efficient breakfast recipe that will swoop in and handle most of your leftovers in one go. He didn't find a way to include pumpkin pie in his Harvest Benedict, but there's just about everything else in it, including leftover ham, stuffing, biscuits, and vegetables.\u003c/p>\n\u003cp>\u003cstrong>Harvest Benedict\u003c/strong>\u003cbr>\n\u003cem>By Jordan Mackey\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Four servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nSome leftover sliced country ham\u003cbr>\n4 leftover biscuits, split\u003cbr>\n2 organic egg yolks\u003cbr>\n8 large organic eggs\u003cbr>\n8 oz. melted butter\u003cbr>\n¼ cup white vinegar\u003cbr>\nKosher salt\u003cbr>\nWorcestershire sauce\u003cbr>\nCayenne pepper\u003cbr>\n1 lemon\u003cbr>\nSome leftover stuffing\u003cbr>\nLeftover vegetables\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n\u003cem>For hollandaise sauce:\u003c/em> Mix two egg yolks with a squeeze of lemon and about one tablespoon of water in a short and shallow mixing bowl. Set a shallow sauce pan half-filled with water, vinegar, and a healthy pinch of salt over medium heat. When water is simmering, place bowl with eggs over pot and whip until hot and thick like a custard. Gradually add melted butter until a smooth, thick sauce forms (as you add the whey from the butter, the sauce will thin slightly). Season with salt, cayenne, and a couple drops of Worcestershire sauce. Keep hollandaise sauce warm.\u003c/p>\n\u003cp>\u003cem>For Benedict:\u003c/em> Reheat stuffing, ham, and vegetables in oven. Toast biscuits. Gently poach eggs in the simmering vinegared water. Place some ham on the cut side of the toasted biscuits and top with some hollandaise sauce. Enjoy with your delicious sides from last night.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Tony-Gemignani500.jpg\">\u003cimg class=\"alignnone size-full wp-image-19037\" title=\"Tony Gemignani\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Tony-Gemignani500.jpg\" alt=\"Tony Gemignani\" width=\"500\" height=\"470\">\u003c/a>\u003cbr>\n\u003cem>Chef Tony Gemignani of Tony’s Pizza Napoletana: Joe Wollenhaupt\u003c/em>\u003c/p>\n\u003cp>Most of us gravitate towards the turkey sandwich, and Tony Gemignani, owner of \u003ca href=\"http://www.tonyspizzanapoletana.com\">Tony's Pizza Napoletana\u003c/a>, Tony's Coal-Fired Pizza & Slice House, and \u003ca href=\"http://www.internationalschoolofpizza.com\">Tony Gemignani's International School of Pizza\u003c/a> in San Francisco's North Beach neighborhood, has some simple ideas for making that sandwich a lot livelier than yours would have been, with flavors that are still reminiscent of Thanksgiving. When you’re picking up your loaves at \u003ca href=\"http://www.ferrybuildingmarketplace.com/acme_bread_company.php\">Acme Bread Company\u003c/a>, pick up an extra loaf of cranberry walnut bread for the day after.\u003c/p>\n\u003cp>\u003cstrong>Turkey Club\u003c/strong>\u003cbr>\n\u003cem>By Tony Gemignani\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Two sandwiches\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6-8 oz. sliced turkey (thinner the better)\u003cbr>\n2 oz. cranberry sauce\u003cbr>\n4 pieces of cranberry walnut bread (Acme if possible), sliced 1/2 inch thick\u003cbr>\n1 oz. mayonnaise\u003cbr>\n3 slices provolone (3 oz)\u003cbr>\nSpring mix\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong> Spread a layer of mayonnaise on one slice of bread for each sandwich. Add half the turkey to each sandwich, top with cranberry sauce, provolone, and spring mix.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Gaston-Alfaro500.jpg\">\u003cimg class=\"alignnone size-full wp-image-19042\" title=\"Gaston Alfaro\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Gaston-Alfaro500.jpg\" alt=\"Gaston Alfaro\" width=\"500\" height=\"463\">\u003c/a>\u003cbr>\n\u003cem>Chef Gaston Alfaro of Half Moon Bay Brewing Company: Justin Lewis\u003c/em>\u003c/p>\n\u003cp>Another solution for felling your mighty leftovers in one big second meal is to make turkey casserole. Chef Gaston Alfaro of \u003ca href=\"http://www.hmbbrewingco.com\">Half Moon Bay Brewing Company\u003c/a> has a recipe that is about as easy as cutting up leftovers, mixing them in a dish with a splash of beer, and baking for less than 20 minutes.\u003c/p>\n\u003cp>\u003cstrong>Turkey Casserole\u003c/strong>\u003cbr>\n\u003cem>By Gaston Alfaro\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Two portions\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n¾ cup cut up turkey\u003cbr>\n½ cup roasted winter vegetables, diced (such as turnips, carrots, parsnips, pumpkin and onions)\u003cbr>\n¼ cup stuffing\u003cbr>\n1 tbsp dried cranberries\u003cbr>\n½ cup turkey gravy\u003cbr>\nSplash of beer, such as the Half Moon Bay Brewing Company’s Mavericks Amber Ale\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nPre-heat oven to 350° F. Mix all the ingredients in a bowl and pour into a casserole dish. Bake for about 17 minutes or until golden brown and bubbly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Bridget-Batson500.jpg\">\u003cimg class=\"alignnone size-full wp-image-19044\" title=\"Bridget Batson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Bridget-Batson500.jpg\" alt=\"Bridget Batson\" width=\"500\" height=\"346\">\u003c/a>\u003cbr>\n\u003cem>Chef Bridget Batson of Gitane: Hardy Wilson\u003c/em>\u003c/p>\n\u003cp>One surefire way to remix leftovers is to take them out of the Thanksgiving context altogether. Chefs Bridget Batson of \u003ca href=\"http://www.gitanerestaurant.com\">Gitane\u003c/a> and Anamika Khanna of \u003ca href=\"http://www.kasaindian.com\">Kasa Indian Eatery\u003c/a>, both in San Francisco, both have turkey recipes that look to Asia for inspiration. Batson uses turkey for jook, a rice-based porridge popular in China, while Khanna fashions an Indian curry out of the bird.\u003c/p>\n\u003cp>\u003cstrong>Jook\u003c/strong>\u003cbr>\n\u003cem>By Bridget Batson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Two servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n½ cup arborio rice\u003cbr>\n½ cup sushi rice\u003cbr>\n4-6 cups turkey stock (made from leftover scrap and veggies)\u003cbr>\n1 ginger finger, peeled and lightly crushed\u003cbr>\nLeftover turkey, cut into bite-sized pieces\u003cbr>\n1 bunch scallions, cut into rings\u003cbr>\n¼ bunch cilantro, chopped\u003cbr>\nFried shallot rings\u003cbr>\n2 jalapenos cut into rings\u003cbr>\n1 fried egg\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nFirst combine the rice and rinse. Then, in the crock-pot, add the rice with 4 cups of the turkey stock and ginger finger. Bring to a boil stirring occasionally (you can also put the crock pot on auto mode). Once the mixture has boiled, turn down to low. Let simmer for 1 ½ to 2 hours, occasionally stirring. Add more stock if needed. When done, the rice will be tender and creamy. Remove the ginger finger and then fold in your leftover turkey and garnish with the scallions, cilantro, fried shallots and jalapeno. Top with a fried egg.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Anamika-Khanna500.jpg\">\u003cimg class=\"alignnone size-full wp-image-19043\" title=\"Anamika Khanna\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Anamika-Khanna500.jpg\" alt=\"Anamika Khanna\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Chef Anamika Khanna of Kasa Indian Eatery. Photo Courtesy of Kasa Indian\u003cbr>\nEatery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leftover Roast Turkey Curry\u003c/strong>\u003cbr>\n\u003cem>By Anamika Khanna\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Two servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons vegetable oil\u003cbr>\n1 white onion, very finely chopped\u003cbr>\n1 tomato, blended\u003cbr>\n3 cloves garlic, finely crushed\u003cbr>\n1 tablespoon ginger, finely chopped\u003cbr>\n1 teaspoon whole cumin seeds\u003cbr>\n1 teaspoon freshly ground coriander seeds (in a mortar and pestle)\u003cbr>\n1 whole green chile such as serrano, jalapeno, or bird’s eye, finely chopped\u003cbr>\nJuice of 1/2 a lime\u003cbr>\n1 red bell pepper, sliced\u003cbr>\n1 tablespoon plain yogurt\u003cbr>\n2 cups leftover turkey, cut into bite-sized pieces\u003cbr>\nFresh cilantro to garnish\u003cbr>\nSalt to taste\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>\nHeat the oil in a medium deep pan and add the onion. Fry on medium heat until medium brown in color, approximately 10 minutes. Add the ginger, garlic, chile, cumin, and coriander seeds and fry for a further five minutes until the onions are dark brown. Now add the tomatoes, turmeric, salt, and yogurt. Fry for five minutes more. Stir in the bell peppers and turkey and fry for a couple of minutes on high heat, so all the flavors go into the turkey. Add two cups of boiling water, lower the heat, cover the pan, and simmer for 6-7 minutes until the peppers are tender. Squeeze in the lime juice and garnish with cilantro. Serve with plain boiled basmati rice and crunchy long cut cucumbers and red onions dressed with salt, pepper, and fresh lime juice.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/deanie500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/deanie500.jpg\" alt=\"deanie hickox\" title=\"deanie hickox\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-18896\">\u003c/a>\u003cbr>\n\u003cem>Hickox in NYC at Food & Wine Magazine’s pop up restaurant in September 2009\u003c/em> \u003c/p>\n\u003cp>Pastry chef \u003cstrong>Deanie Hickox\u003c/strong> is known to Northern California diners for her work at \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>, \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>, \u003ca href=\"http://www.sfrubicon.com/\">Rubicon\u003c/a> and her current post, \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. This year, Hickox received a \u003ca href=\"http://www.examiner.com/budget-living-in-national/james-beard-2010-best-pastry-chef-nominee-deanie-hickox-fox-cheese-pie-recipe\">semi-finalist nomination\u003c/a> for the coveted \u003ca href=\"http://www.jamesbeard.org/files/2010_SEMIFINALISTS_FINAL.pdf\">James Beard 2010 Outstanding Pastry Chef award\u003c/a>. She worked with Jeremy Fox at Ubuntu and Manresa. The two were married but \u003ca href=\"http://sanfrancisco.grubstreet.com/2010/02/fox_alert_deanie_fox_resurface.html\">parted ways\u003c/a> after Ubuntu. Her Beard nomination was for her work at Ubuntu in Napa. She is a grad of the San Francisco California Culinary Academy pastry program, and was a \u003ca href=\"http://articles.sfgate.com/2008-03-05/food/17167530_1_kitchen-vegetables-pastry\">2008 San Francisco Chronicle Rising Star Chef\u003c/a>, a \u003ca href=\"http://www.sanfranmag.com/story/2008-best-chef-awards\">2008 Best Pastry Chef\u003c/a> and a \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2009/napa_sonoma/bio_deanie_hickox_fox.shtml\">2009 Napa Sonoma Rising Star Pastry Chef\u003c/a>.\u003c/p>\n\u003cp>Hickox's picks cover Santa Cruz, Sonoma, and Napa, with some good finds in between. Her comments have been edited for length.\u003c/p>\n\u003cp>\u003cstrong>THE CHEF CONNECTION\u003c/strong>\u003cbr>\nI have to admit I am biased when it comes to where I like to eat on my days off. I really enjoy eating at places where my friends are the chefs. I'm fortunate enough to know some really talented people so I eat very well! \u003ca href=\"http://commisrestaurant.com/\">Commis\u003c/a> and \u003ca href=\"http://www.aziza-sf.com/food.html\">Aziza\u003c/a> definitely top the list. And two of the best meals I had this year were at \u003ca href=\"https://www.bonnydoonvineyard.com/cellar_door_cafe/\">Cellar Door at Bonny Doon\u003c/a> in Santa Cruz where my old friend, Charlie Parker, was the chef. He'll be moving on to \u003ca href=\"http://www.plumoakland.com/\">Plum\u003c/a> in Oakland soon so I'm really looking forward to eating there once he's settled.\" \u003c/p>\n\u003cp>One of the restaurants I'm most excited about hasn't even opened yet...\u003ca href=\"http://www.facebook.com/pages/Sausalito-CA/Plate-Shop/117795184905888?v=wall\">Plate Shop\u003c/a> in Sausalito. Kim Alter is a rock-star... she's definitely one to watch and I can't wait to see all her hard work pay off. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>IT WAS SO GOOD…\u003c/strong>\u003cbr>\nSome random favorites: \u003ca href=\"http://www.gochifusiontapas.com/menu.html\">Gochi\u003c/a> is an Izakaya-style restaurant located in a non-descript strip mall in Cupertino. I love their potato gratin with cod roe and the clay pot rice dishes...it has a pretty extensive menu so it's a great place to go with a large group and sample a bit of everything. \u003c/p>\n\u003cp>I'm still dreaming about a lardo pizza I had a couple of weeks ago at \u003ca href=\"http://www.oenotri.com/\">Oenotri\u003c/a> in downtown Napa. It was so good I ate one and then immediately ordered another. \u003c/p>\n\u003cp>\u003cstrong>HAPPY HOUR\u003c/strong>\u003cbr>\nFavorite local drinking spot would be \u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a> in North Beach. It's a few blocks from work so it's an ideal place to start the weekend...and I have a little bit of a crush on the chicken wings and the Pimm's Cup with tequila. \u003c/p>\n\u003cp>\u003cstrong>MOM & POP SPOTS\u003c/strong>\u003cbr>\nI am currently obsessed with the \u003ca href=\"http://www.yelp.com/biz/the-fremont-diner-sonoma\">Fremont Diner\u003c/a> in Sonoma. I have to go there ever time I return to Napa. It's the kind of incredibly charming roadside, country spot that is really hard to come by these days. The food is exactly what I want to eat on my days off...non-fussy, comforting dishes made with great ingredients and care. I could wax poetic about the biscuits with ham, homemade jam and mustard. Or the chicken & waffles. And the mac & cheese. Not to mention the milkshakes served in Mason jars. I haven't tried the caramel cake or the fried pies, but they look amazing so they are definitely next on my list. \u003c/p>\n\u003cp>I currently live in Campbell so I have a few favorite places in the South Bay. I'm a big fan of \u003ca href=\"http://www.falafelsdrivein.com/\">Falafel's Drive In\u003c/a>, which has been owned and operated by the same family in San Jose since 1966. The large falafel sandwich with a banana milkshake is my go-to cheap eat. \u003c/p>\n\u003cp>I think one of the best-kept secrets in the Bay Area is \u003ca href=\"http://www.yelp.com/biz/stans-donut-shop-santa-clara\">Stan's Donut Shop\u003c/a> in Santa Clara. It's been around forever--possibly since the 50s--and hasn't changed one bit or lost its old-school vibe. They are ridiculously busy so the doughnuts are always fresh and still warm ever time I get one. I swear I haven't had a better doughnut anywhere in the entire country. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>GUILTY PLEASURE\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"My guiltiest local food pleasure would definitely be the glazed doughnuts from Stan's. I rarely crave or eat sweets, but this is something I never say no to.\"\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "Pastry chef Deanie Hickox is known to Northern California diners for her work at Manresa, Ubuntu, Rubicon and her current post, Coi. This year, Hickox received a semi-finalist nomination for the coveted James Beard 2010 Outstanding Pastry Chef award. She worked with Jeremy Fox at Ubuntu and Manresa. The two were married but parted ways after Ubuntu. Her Beard nomination was from her work at Ubuntu in Napa. She is a grad of the San Francisco California Culinary Academy pastry program, and was a 2008 San Francisco Chronicle Rising Star Chef, a 2008 Best Pastry Chef and a 2009 Napa Sonoma Rising Star Pastry Chef.\r\nHickox's picks cover Santa Cruz, Sonoma, and Napa, with some good finds in between. ",
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"description": "Pastry chef Deanie Hickox is known to Northern California diners for her work at Manresa, Ubuntu, Rubicon and her current post, Coi. This year, Hickox received a semi-finalist nomination for the coveted James Beard 2010 Outstanding Pastry Chef award. She worked with Jeremy Fox at Ubuntu and Manresa. The two were married but parted ways after Ubuntu. Her Beard nomination was from her work at Ubuntu in Napa. She is a grad of the San Francisco California Culinary Academy pastry program, and was a 2008 San Francisco Chronicle Rising Star Chef, a 2008 Best Pastry Chef and a 2009 Napa Sonoma Rising Star Pastry Chef.\r\nHickox's picks cover Santa Cruz, Sonoma, and Napa, with some good finds in between. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/deanie500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/deanie500.jpg\" alt=\"deanie hickox\" title=\"deanie hickox\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-18896\">\u003c/a>\u003cbr>\n\u003cem>Hickox in NYC at Food & Wine Magazine’s pop up restaurant in September 2009\u003c/em> \u003c/p>\n\u003cp>Pastry chef \u003cstrong>Deanie Hickox\u003c/strong> is known to Northern California diners for her work at \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>, \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>, \u003ca href=\"http://www.sfrubicon.com/\">Rubicon\u003c/a> and her current post, \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. This year, Hickox received a \u003ca href=\"http://www.examiner.com/budget-living-in-national/james-beard-2010-best-pastry-chef-nominee-deanie-hickox-fox-cheese-pie-recipe\">semi-finalist nomination\u003c/a> for the coveted \u003ca href=\"http://www.jamesbeard.org/files/2010_SEMIFINALISTS_FINAL.pdf\">James Beard 2010 Outstanding Pastry Chef award\u003c/a>. She worked with Jeremy Fox at Ubuntu and Manresa. The two were married but \u003ca href=\"http://sanfrancisco.grubstreet.com/2010/02/fox_alert_deanie_fox_resurface.html\">parted ways\u003c/a> after Ubuntu. Her Beard nomination was for her work at Ubuntu in Napa. She is a grad of the San Francisco California Culinary Academy pastry program, and was a \u003ca href=\"http://articles.sfgate.com/2008-03-05/food/17167530_1_kitchen-vegetables-pastry\">2008 San Francisco Chronicle Rising Star Chef\u003c/a>, a \u003ca href=\"http://www.sanfranmag.com/story/2008-best-chef-awards\">2008 Best Pastry Chef\u003c/a> and a \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2009/napa_sonoma/bio_deanie_hickox_fox.shtml\">2009 Napa Sonoma Rising Star Pastry Chef\u003c/a>.\u003c/p>\n\u003cp>Hickox's picks cover Santa Cruz, Sonoma, and Napa, with some good finds in between. Her comments have been edited for length.\u003c/p>\n\u003cp>\u003cstrong>THE CHEF CONNECTION\u003c/strong>\u003cbr>\nI have to admit I am biased when it comes to where I like to eat on my days off. I really enjoy eating at places where my friends are the chefs. I'm fortunate enough to know some really talented people so I eat very well! \u003ca href=\"http://commisrestaurant.com/\">Commis\u003c/a> and \u003ca href=\"http://www.aziza-sf.com/food.html\">Aziza\u003c/a> definitely top the list. And two of the best meals I had this year were at \u003ca href=\"https://www.bonnydoonvineyard.com/cellar_door_cafe/\">Cellar Door at Bonny Doon\u003c/a> in Santa Cruz where my old friend, Charlie Parker, was the chef. He'll be moving on to \u003ca href=\"http://www.plumoakland.com/\">Plum\u003c/a> in Oakland soon so I'm really looking forward to eating there once he's settled.\" \u003c/p>\n\u003cp>One of the restaurants I'm most excited about hasn't even opened yet...\u003ca href=\"http://www.facebook.com/pages/Sausalito-CA/Plate-Shop/117795184905888?v=wall\">Plate Shop\u003c/a> in Sausalito. Kim Alter is a rock-star... she's definitely one to watch and I can't wait to see all her hard work pay off. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>IT WAS SO GOOD…\u003c/strong>\u003cbr>\nSome random favorites: \u003ca href=\"http://www.gochifusiontapas.com/menu.html\">Gochi\u003c/a> is an Izakaya-style restaurant located in a non-descript strip mall in Cupertino. I love their potato gratin with cod roe and the clay pot rice dishes...it has a pretty extensive menu so it's a great place to go with a large group and sample a bit of everything. \u003c/p>\n\u003cp>I'm still dreaming about a lardo pizza I had a couple of weeks ago at \u003ca href=\"http://www.oenotri.com/\">Oenotri\u003c/a> in downtown Napa. It was so good I ate one and then immediately ordered another. \u003c/p>\n\u003cp>\u003cstrong>HAPPY HOUR\u003c/strong>\u003cbr>\nFavorite local drinking spot would be \u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a> in North Beach. It's a few blocks from work so it's an ideal place to start the weekend...and I have a little bit of a crush on the chicken wings and the Pimm's Cup with tequila. \u003c/p>\n\u003cp>\u003cstrong>MOM & POP SPOTS\u003c/strong>\u003cbr>\nI am currently obsessed with the \u003ca href=\"http://www.yelp.com/biz/the-fremont-diner-sonoma\">Fremont Diner\u003c/a> in Sonoma. I have to go there ever time I return to Napa. It's the kind of incredibly charming roadside, country spot that is really hard to come by these days. The food is exactly what I want to eat on my days off...non-fussy, comforting dishes made with great ingredients and care. I could wax poetic about the biscuits with ham, homemade jam and mustard. Or the chicken & waffles. And the mac & cheese. Not to mention the milkshakes served in Mason jars. I haven't tried the caramel cake or the fried pies, but they look amazing so they are definitely next on my list. \u003c/p>\n\u003cp>I currently live in Campbell so I have a few favorite places in the South Bay. I'm a big fan of \u003ca href=\"http://www.falafelsdrivein.com/\">Falafel's Drive In\u003c/a>, which has been owned and operated by the same family in San Jose since 1966. The large falafel sandwich with a banana milkshake is my go-to cheap eat. \u003c/p>\n\u003cp>I think one of the best-kept secrets in the Bay Area is \u003ca href=\"http://www.yelp.com/biz/stans-donut-shop-santa-clara\">Stan's Donut Shop\u003c/a> in Santa Clara. It's been around forever--possibly since the 50s--and hasn't changed one bit or lost its old-school vibe. They are ridiculously busy so the doughnuts are always fresh and still warm ever time I get one. I swear I haven't had a better doughnut anywhere in the entire country. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>GUILTY PLEASURE\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"My guiltiest local food pleasure would definitely be the glazed doughnuts from Stan's. I rarely crave or eat sweets, but this is something I never say no to.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2010/11/11/check-please-bay-area-season-5-episode-12-512/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cp512-group500.jpg\" alt=\"Check, Please! Bay Area Season 5 episode 12\" title=\"Check, Please! Bay Area Season 5 episode 12\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-18532\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 5: episode 12 airs Thursday, November 11 at 7:30pm on KQED TV 9HD. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/2010/11/11/check-please-bay-area-season-5-episode-12-512/\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guest and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts.\u003c/p>\n\u003cp>The twelfth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/2010/11/11/tropisueno-mexican-kitchen-restaurant-info/\">Tropisueno Mexican Kitchen\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/2010/11/11/bobos-restaurant-info/\">Bobo's\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/2010/11/11/pisces-california-cuisine-restaurant-info/\">Pisces California Cuisine\u003c/a> (San Francisco).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2010/11/11/check-please-bay-area-season-5-episode-12-512/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cp512-group500.jpg\" alt=\"Check, Please! Bay Area Season 5 episode 12\" title=\"Check, Please! Bay Area Season 5 episode 12\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-18532\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 5: episode 12 airs Thursday, November 11 at 7:30pm on KQED TV 9HD. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/2010/11/11/check-please-bay-area-season-5-episode-12-512/\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guest and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts.\u003c/p>\n\u003cp>The twelfth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/2010/11/11/tropisueno-mexican-kitchen-restaurant-info/\">Tropisueno Mexican Kitchen\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/2010/11/11/bobos-restaurant-info/\">Bobo's\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/2010/11/11/pisces-california-cuisine-restaurant-info/\">Pisces California Cuisine\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/scott-howard500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/scott-howard500.jpg\" alt=\"Scott Howard - Sara Kraus Photography\" title=\"Scott Howard - Sara Kraus Photography\" width=\"500\" height=\"700\" class=\"alignnone size-full wp-image-18454\">\u003c/a>\u003cbr>\n\u003cem>Scott Howard - Sara Kraus Photography\u003c/em>\u003c/p>\n\u003cp>Earlier this year, \u003ca href=\"https://twitter.com/ChefScottHoward\">Chef Scott Howard\u003c/a> opened \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/05/scott_howard_insists_brick_bot.php\">Brick & Bottle\u003c/a> with his partners in Corte Madera. Chef Howard hails from North Carolina and lives with his family in Novato. He recently worked at \u003ca href=\"http://www.five-berkeley.com/\">Five\u003c/a> restaurant in the Hotel Shattuck in Berkeley. Bay Area eaters also know Howard for his cooking stints at Fork Restaurant in San Anselmo as well as his eponymous restaurant in the City. His \u003ca href=\"http://brickandbottle.com/\">newest restaurant\u003c/a> is a spot for California comfort food such as the famed pimento cheeseburger or thin crust duck confit pizza made in a custom wood stone oven. Lunch and dinner are served daily, and the menu also includes sandwiches, meaty main dishes, salads, steaks, fish, pastas and appetizers. Guests can grab a quick bite at the bar (that pimento burger is definitely worth ordering) or huddle at one of the leather booths for a nice view of the open kitchen. Craft cocktails, local brews & wines fill out the \"bottle\" portion of the restaurant's name.\u003c/p>\n\u003cp>Howard told me he is busy starting up a catering operation. Earlier this year, he mentioned he may rev up a \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/08/scott_howards_thinking_of_laun.php\">pimento burger truck in Marin\u003c/a>, in what would surely be a unique twist on the food trucks of today. \u003c/p>\n\u003cp>When he's not working, Chef Howard hits up \u003ca href=\"http://www.vinantico.com/html/%20\">Vin Antico Urban Trattoria\u003c/a> in San Rafael, where \"they have a fantastic risotto.\" Another favorite treat: \"One of my all time favorites at \u003ca href=\"http://bocapizzeria.com/\">Boca Pizzeria\u003c/a> is the garbanzo bean bruschetta -- delicious!\"\u003c/p>\n\u003cp>Another local Marin food haunt is \u003ca href=\"http://www.solfoodrestaurant.com/\">Sol Food\u003c/a>, a Puerto Rican spot. \"I often go (there). I can make the trip simply to order their Cuban sandwich. Love the hot sauce!\" Chile heads should know that Chef Howard is known to make his own Brick & Bottle hot sauce. The results are tasty & spicy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For date night, the chef heads to \u003ca href=\"http://www.marinitas.net/menu.html\">Marinitas\u003c/a>, for \"a great atmosphere, managing to be cozy and inviting yet very lively at the same time. Last I was there I had a meatball type dish and the black beans Rancho chili. Both were wonderful.\" This chef creates his own guilty food pleasure. \"I would have to say that a local food pleasure is one sourced from my own kitchen -- my Mom's rum cake! I use her recipe to create it at Brick & Bottle and it's a dish I grew up with so nothing can beat it.\" Last weekend, the San Francisco Chronicle named this cake as one of six Bay Area dishes that \"\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/11/05/CMFQ1FROS5.DTL\">take the cake\u003c/a>\": That's sweet news: better save room next time you dine at \u003ca href=\"http://brickandbottle.com/\">Brick & Bottle\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/scott-howard500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/scott-howard500.jpg\" alt=\"Scott Howard - Sara Kraus Photography\" title=\"Scott Howard - Sara Kraus Photography\" width=\"500\" height=\"700\" class=\"alignnone size-full wp-image-18454\">\u003c/a>\u003cbr>\n\u003cem>Scott Howard - Sara Kraus Photography\u003c/em>\u003c/p>\n\u003cp>Earlier this year, \u003ca href=\"https://twitter.com/ChefScottHoward\">Chef Scott Howard\u003c/a> opened \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/05/scott_howard_insists_brick_bot.php\">Brick & Bottle\u003c/a> with his partners in Corte Madera. Chef Howard hails from North Carolina and lives with his family in Novato. He recently worked at \u003ca href=\"http://www.five-berkeley.com/\">Five\u003c/a> restaurant in the Hotel Shattuck in Berkeley. Bay Area eaters also know Howard for his cooking stints at Fork Restaurant in San Anselmo as well as his eponymous restaurant in the City. His \u003ca href=\"http://brickandbottle.com/\">newest restaurant\u003c/a> is a spot for California comfort food such as the famed pimento cheeseburger or thin crust duck confit pizza made in a custom wood stone oven. Lunch and dinner are served daily, and the menu also includes sandwiches, meaty main dishes, salads, steaks, fish, pastas and appetizers. Guests can grab a quick bite at the bar (that pimento burger is definitely worth ordering) or huddle at one of the leather booths for a nice view of the open kitchen. Craft cocktails, local brews & wines fill out the \"bottle\" portion of the restaurant's name.\u003c/p>\n\u003cp>Howard told me he is busy starting up a catering operation. Earlier this year, he mentioned he may rev up a \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/08/scott_howards_thinking_of_laun.php\">pimento burger truck in Marin\u003c/a>, in what would surely be a unique twist on the food trucks of today. \u003c/p>\n\u003cp>When he's not working, Chef Howard hits up \u003ca href=\"http://www.vinantico.com/html/%20\">Vin Antico Urban Trattoria\u003c/a> in San Rafael, where \"they have a fantastic risotto.\" Another favorite treat: \"One of my all time favorites at \u003ca href=\"http://bocapizzeria.com/\">Boca Pizzeria\u003c/a> is the garbanzo bean bruschetta -- delicious!\"\u003c/p>\n\u003cp>Another local Marin food haunt is \u003ca href=\"http://www.solfoodrestaurant.com/\">Sol Food\u003c/a>, a Puerto Rican spot. \"I often go (there). I can make the trip simply to order their Cuban sandwich. Love the hot sauce!\" Chile heads should know that Chef Howard is known to make his own Brick & Bottle hot sauce. The results are tasty & spicy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Interview with Amanda Hesser, The Essential New York Times Cookbook",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/amanda-hesser500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/amanda-hesser500.jpg\" alt=\"Amanda Hesser\" title=\"Amanda Hesser\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18377\">\u003c/a>\u003cbr>\n\u003cem>Photo by Sarah Shatz\u003c/em>\u003c/p>\n\u003cp>Amanda Hesser is hungry. \u003c/p>\n\u003cp>It's five p.m. on Saturday and she's been signing her latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393061035/kqedorg-20\">The Essential New York Times Cookbook: Classic Recipes for a New Century\u003c/a>, since nine in the morning. Just lifting the 932-page, tomato-soup-colored tome would be a workout, packed as it is with hundreds recipes spanning the Times' entire 150-year history of food writing. \u003c/p>\n\u003cp>She's scheduled to have a potluck dinner later with contributors to \u003ca href=\"http://www.food52.com\">food52\u003c/a>, her online community of enthusiastic home cooks, but at this moment, she's wilting, the music in the hotel bar too loud and the crowd already raucous. Thinking of Negronis, maybe a little pizza, I offer up Bruce Hill's new \u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a>, but on our way over there, Hesser suggests a detour to \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>, Corey Lee's Asian-inspired revamp of the old Two/Hawthorne Lane space, which she's been curious to see. \u003c/p>\n\u003cp>The restaurant's not open yet, nor do they have a bar, but then again, Lee earned his chops at the French Laundry. This is not a place that's in the business of saying no. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It also helps that the server who answers our knock instantly recognizes Hesser. Not that they open early for us, but an elegantly suited gentleman brings us out a wine list, followed by two glasses of Roederer Estate sparkler to pass the time while we wait on a bench outside the door. Looking over the serenely feng-shui'ed courtyard lined with vine-draped pergolas, Hesser notes the expansiveness and welcome that sets some San Francisco restaurants apart from their equally high-end NYC brethren. \"I haven't even been inside, and I already like this place,\" she says. \u003c/p>\n\u003cp>Once inside, we discover that while Benu may not have a bar menu, they have invested in an extremely nice line of amuse-gueles, especially, I imagine, when the \u003cem>guele\u003c/em> to be amused is Hesser's. \u003c/p>\n\u003cp>First up: two cubes of mountain-yam souffle, each sitting on its own little slatted wooden bench as if ready for a sauna. I tell Amanda that the first thing I looked for in the book was the Banana Tea Bread recipe immortalized in \u003ca href=\"http://www.amazon.com/New-York-Times-Cookbook-1961/dp/B000UDS3JM/ref=sr_1_3?ie=UTF8&qid=1289155098&sr=8-3\">The New York Times Cookbook\u003c/a>, circa 1961, the only banana bread recipe that anyone in the world should ever need.\u003c/p>\n\u003cp>The Claiborne book was an instant classic, elegantly laid out, spare on chat but thorough on instructions and technique. It was a cookbook for ambitious homemakers and sophisticated urbanites alike, and still, if I go into the kitchen of any woman of my mother's generation, I know without looking that the distinctive blue-green-gold spine will be there in the kitchen, right between the \u003ca href=\"http://www.amazon.com/SILVER-PALATE-COOKBOOK-MANHATTANS-CELEBRATED/dp/B001G6TBTS/ref=sr_1_4?s=books&ie=UTF8&qid=1289155154&sr=1-4\">Silver Palate Cookbook\u003c/a> and \u003ca href=\"http://www.amazon.com/Julia-Child/e/B000AQ0XXS/ref=sr_tc_ep?qid=1289155409\">Julia Child\u003c/a>. \u003c/p>\n\u003cp>Claiborne made no attempt to ingratiate himself with readers. He didn't tell you about himself; instead, he told you, in a voice of authority that brooked no dissent, how to make profiteroles, set a tea table, or stuff a breast of veal. \u003c/p>\n\u003cp>Wisely, Hesser made no attempt to update Claiborne's version. Particularly beloved recipes from his book, like that banana bread, do turn up in hers, precisely because they're now part of our collective cooking history. Claiborne chose his recipes from among those popular with readers, back when responding to a newspaper with praise or condemnation required setting pen (or typewriter) to paper and finding a stamp. \u003c/p>\n\u003cp>Six years in the making, the book began in 2004, when Hesser, then the food editor of the \u003ca href=\"http://www.nytimes.com/pages/magazine/index.html\">New York Times Magazine\u003c/a>, put out a call to readers asking them to send her their crumpled, their stained, their most-loved, most-used Times recipes. \u003c/p>\n\u003cp>Over 6,000 readers replied, with picks that Hesser and her business partner Merrill Stubbs eventually winnowed (and ruthlessly tested) down to some 400 greatest hits, mostly culled from the last 40 years. Then, Hesser dived into the Times' extensive archives, reaching back all the way through the second half of the 19th century. \u003c/p>\n\u003cp>(Although, as she writes, \"Sharp-eyed readers may suspect that I slacked off during the 1940s and 50s, but if you could taste some of the recipes I made from this era, you would see that I am saving you from a world of hurt,\" i.e., broiled peanut-butter-and-bacon canapes.) \u003c/p>\n\u003cp>The result, comprehensive and lively, is a scrapbook of how we eat now, showing the stops along the way that led us from \u003cem>Le Cirque's Pasta Primavera\u003c/em> (1977) to \u003cem>Bulgar Salad with Pomegranate Dressing\u003c/em> (2006), from \u003cem>Green Goddess Salad\u003c/em> (invented at San Francisco's Palace Hotel in 1923, but not mentioned in the Times until 1948) to Alice Water's \u003cem>Baked Goat Cheese with Salad\u003c/em> (1983). There are snappy timelines, cross-indexed menus for every occasion, and useful lists of go-with dishes at the end of every recipe. \u003c/p>\n\u003cp>If you're fascinated by the social history of food, and food trends, the chapter introductions and headnotes will provide plenty of interesting bedtime reading. And if you just want a good recipe for meatloaf, cheesecake, or apple pie, well, you'll find that too, in many iterations. In collating all the reader responses, Hesser and Stubbs discovered, over and over, what the Times community was really cooking. A lot of meatloaves. Many cheesecakes. Any dessert featuring chocolate, apples, or lemon. Butternut squash soup and gazpacho, no-knead bread and no-cook fresh tomato sauce.\u003c/p>\n\u003cp>Not everything caught on; even with all those woks in the cabinets, few people were cooking Chinese at home. Covering food news for the Times, Hesser realized, \"You broadcast out, saying this is a trend happening, but it doesn't stop there. The real curation happens with the readers.\"\u003c/p>\n\u003cp>It's helpful to know that the chapters are ordered chronologically, so that scallops, for example, might show up in several different places within the same chapter, rather than being clustered together. This was a deliberate decision on Hesser's part, to give each chapter a historic and narrative arc, so that in, say, the dessert chapter, you can see how the 1870s fad for blancmange, a quivery, milk-based pudding with medieval roots, was followed, some hundred years later, by an equally intense 1990s craze for quivery, cream-based panna cotta.\u003c/p>\n\u003cp>For a book of newspaper recipes from such an august arbiter of taste as the Times, the tone--friendly, breezy, chatty--is surprisingly personal. In every headnote, the guiding voice is Hesser's, telling you, for example, how she loves the accolades she earns serving writer Kay Rentschler's \u003cem>Chilled Corn Soup with Honeydew Polka Dots\u003c/em>, even as Rentschler's nit-picky, madly complicated directions lead her to swear at Rentschler's recipes like other people shout at Glenn Beck. \u003c/p>\n\u003cp>As she writes of the soup, \"It looks pretty and people praise me. And I quietly feel great respect for Rentschler, while disliking her just the same.\" \u003c/p>\n\u003cp>Testing recipes from her predecessors in the 1970s and 80s, Hesser was prepared to cook the equivalent of those bad-haircut high school photos. \u003cem>Tuna au poivre\u003c/em>: how much more \u003ca href=\"http://en.wikipedia.org/wiki/The_Bonfire_of_the_Vanities\">Bonfire of the Vanities\u003c/a> could you get? \"But you know what?\" Hesser laughs. \"Done right, it was great! There's a reason why it was so popular.\"\u003c/p>\n\u003cp>As we talk, a quiet parade of doll-size snacks has been appearing on our low cube of a table. Half a preserved quail egg, bright with ginger and nestled in a tiny spoon. What looks like a cigarette rolled by elves and perched on a miniature ashtray turns out to be a succulent sliver of eel wrapped in crunchy brik pastry next to a dab of creme fraiche topped with salt and lime zest. We shatter through a couple of strips of nori-speckled flatbread, then make our way out, back onto the busy SoMa streets. \u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.gifttool.com/registrar/ShowEventDetails?ID=1767&EID=8008\">The Art of Food Writing: An Adult Writers' Seminar\u003c/a>, a benefit for \u003ca href=\"http://www.826valencia.org\">826 Valencia\u003c/a>, will be held at the Women's Building in San Francisco on Sunday, Nov. 7th, from 7-9pm. Amanda Hesser will be in conversation with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/17/secrets-of-a-curator-omnivore-books-celia-sack/\">Celia Sack\u003c/a>, owner of \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> and \u003ca href=\"http://tmagazine.blogs.nytimes.com/2010/09/23/le-fooding-fights-daniel-patterson-on-east-vs-west/\">Daniel Patterson\u003c/a>, executive chef and owner of \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. $100/person.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Follow Amanda Hesser on Twitter \u003ca href=\"http://twitter.com/#!/amandahesser\">@amandahesser\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Amanda Hesser talks with Stephanie Rosenbaum about her brand-new magnum opus, \u003cem>The Essential New York Times Cookbook: Classic Recipes for a New Century\u003c/em>, spanning 150 years, 932 pages, and a lot of recipes for meatloaf, chicken, and cheesecake.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/amanda-hesser500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/amanda-hesser500.jpg\" alt=\"Amanda Hesser\" title=\"Amanda Hesser\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18377\">\u003c/a>\u003cbr>\n\u003cem>Photo by Sarah Shatz\u003c/em>\u003c/p>\n\u003cp>Amanda Hesser is hungry. \u003c/p>\n\u003cp>It's five p.m. on Saturday and she's been signing her latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393061035/kqedorg-20\">The Essential New York Times Cookbook: Classic Recipes for a New Century\u003c/a>, since nine in the morning. Just lifting the 932-page, tomato-soup-colored tome would be a workout, packed as it is with hundreds recipes spanning the Times' entire 150-year history of food writing. \u003c/p>\n\u003cp>She's scheduled to have a potluck dinner later with contributors to \u003ca href=\"http://www.food52.com\">food52\u003c/a>, her online community of enthusiastic home cooks, but at this moment, she's wilting, the music in the hotel bar too loud and the crowd already raucous. Thinking of Negronis, maybe a little pizza, I offer up Bruce Hill's new \u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a>, but on our way over there, Hesser suggests a detour to \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>, Corey Lee's Asian-inspired revamp of the old Two/Hawthorne Lane space, which she's been curious to see. \u003c/p>\n\u003cp>The restaurant's not open yet, nor do they have a bar, but then again, Lee earned his chops at the French Laundry. This is not a place that's in the business of saying no. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It also helps that the server who answers our knock instantly recognizes Hesser. Not that they open early for us, but an elegantly suited gentleman brings us out a wine list, followed by two glasses of Roederer Estate sparkler to pass the time while we wait on a bench outside the door. Looking over the serenely feng-shui'ed courtyard lined with vine-draped pergolas, Hesser notes the expansiveness and welcome that sets some San Francisco restaurants apart from their equally high-end NYC brethren. \"I haven't even been inside, and I already like this place,\" she says. \u003c/p>\n\u003cp>Once inside, we discover that while Benu may not have a bar menu, they have invested in an extremely nice line of amuse-gueles, especially, I imagine, when the \u003cem>guele\u003c/em> to be amused is Hesser's. \u003c/p>\n\u003cp>First up: two cubes of mountain-yam souffle, each sitting on its own little slatted wooden bench as if ready for a sauna. I tell Amanda that the first thing I looked for in the book was the Banana Tea Bread recipe immortalized in \u003ca href=\"http://www.amazon.com/New-York-Times-Cookbook-1961/dp/B000UDS3JM/ref=sr_1_3?ie=UTF8&qid=1289155098&sr=8-3\">The New York Times Cookbook\u003c/a>, circa 1961, the only banana bread recipe that anyone in the world should ever need.\u003c/p>\n\u003cp>The Claiborne book was an instant classic, elegantly laid out, spare on chat but thorough on instructions and technique. It was a cookbook for ambitious homemakers and sophisticated urbanites alike, and still, if I go into the kitchen of any woman of my mother's generation, I know without looking that the distinctive blue-green-gold spine will be there in the kitchen, right between the \u003ca href=\"http://www.amazon.com/SILVER-PALATE-COOKBOOK-MANHATTANS-CELEBRATED/dp/B001G6TBTS/ref=sr_1_4?s=books&ie=UTF8&qid=1289155154&sr=1-4\">Silver Palate Cookbook\u003c/a> and \u003ca href=\"http://www.amazon.com/Julia-Child/e/B000AQ0XXS/ref=sr_tc_ep?qid=1289155409\">Julia Child\u003c/a>. \u003c/p>\n\u003cp>Claiborne made no attempt to ingratiate himself with readers. He didn't tell you about himself; instead, he told you, in a voice of authority that brooked no dissent, how to make profiteroles, set a tea table, or stuff a breast of veal. \u003c/p>\n\u003cp>Wisely, Hesser made no attempt to update Claiborne's version. Particularly beloved recipes from his book, like that banana bread, do turn up in hers, precisely because they're now part of our collective cooking history. Claiborne chose his recipes from among those popular with readers, back when responding to a newspaper with praise or condemnation required setting pen (or typewriter) to paper and finding a stamp. \u003c/p>\n\u003cp>Six years in the making, the book began in 2004, when Hesser, then the food editor of the \u003ca href=\"http://www.nytimes.com/pages/magazine/index.html\">New York Times Magazine\u003c/a>, put out a call to readers asking them to send her their crumpled, their stained, their most-loved, most-used Times recipes. \u003c/p>\n\u003cp>Over 6,000 readers replied, with picks that Hesser and her business partner Merrill Stubbs eventually winnowed (and ruthlessly tested) down to some 400 greatest hits, mostly culled from the last 40 years. Then, Hesser dived into the Times' extensive archives, reaching back all the way through the second half of the 19th century. \u003c/p>\n\u003cp>(Although, as she writes, \"Sharp-eyed readers may suspect that I slacked off during the 1940s and 50s, but if you could taste some of the recipes I made from this era, you would see that I am saving you from a world of hurt,\" i.e., broiled peanut-butter-and-bacon canapes.) \u003c/p>\n\u003cp>The result, comprehensive and lively, is a scrapbook of how we eat now, showing the stops along the way that led us from \u003cem>Le Cirque's Pasta Primavera\u003c/em> (1977) to \u003cem>Bulgar Salad with Pomegranate Dressing\u003c/em> (2006), from \u003cem>Green Goddess Salad\u003c/em> (invented at San Francisco's Palace Hotel in 1923, but not mentioned in the Times until 1948) to Alice Water's \u003cem>Baked Goat Cheese with Salad\u003c/em> (1983). There are snappy timelines, cross-indexed menus for every occasion, and useful lists of go-with dishes at the end of every recipe. \u003c/p>\n\u003cp>If you're fascinated by the social history of food, and food trends, the chapter introductions and headnotes will provide plenty of interesting bedtime reading. And if you just want a good recipe for meatloaf, cheesecake, or apple pie, well, you'll find that too, in many iterations. In collating all the reader responses, Hesser and Stubbs discovered, over and over, what the Times community was really cooking. A lot of meatloaves. Many cheesecakes. Any dessert featuring chocolate, apples, or lemon. Butternut squash soup and gazpacho, no-knead bread and no-cook fresh tomato sauce.\u003c/p>\n\u003cp>Not everything caught on; even with all those woks in the cabinets, few people were cooking Chinese at home. Covering food news for the Times, Hesser realized, \"You broadcast out, saying this is a trend happening, but it doesn't stop there. The real curation happens with the readers.\"\u003c/p>\n\u003cp>It's helpful to know that the chapters are ordered chronologically, so that scallops, for example, might show up in several different places within the same chapter, rather than being clustered together. This was a deliberate decision on Hesser's part, to give each chapter a historic and narrative arc, so that in, say, the dessert chapter, you can see how the 1870s fad for blancmange, a quivery, milk-based pudding with medieval roots, was followed, some hundred years later, by an equally intense 1990s craze for quivery, cream-based panna cotta.\u003c/p>\n\u003cp>For a book of newspaper recipes from such an august arbiter of taste as the Times, the tone--friendly, breezy, chatty--is surprisingly personal. In every headnote, the guiding voice is Hesser's, telling you, for example, how she loves the accolades she earns serving writer Kay Rentschler's \u003cem>Chilled Corn Soup with Honeydew Polka Dots\u003c/em>, even as Rentschler's nit-picky, madly complicated directions lead her to swear at Rentschler's recipes like other people shout at Glenn Beck. \u003c/p>\n\u003cp>As she writes of the soup, \"It looks pretty and people praise me. And I quietly feel great respect for Rentschler, while disliking her just the same.\" \u003c/p>\n\u003cp>Testing recipes from her predecessors in the 1970s and 80s, Hesser was prepared to cook the equivalent of those bad-haircut high school photos. \u003cem>Tuna au poivre\u003c/em>: how much more \u003ca href=\"http://en.wikipedia.org/wiki/The_Bonfire_of_the_Vanities\">Bonfire of the Vanities\u003c/a> could you get? \"But you know what?\" Hesser laughs. \"Done right, it was great! There's a reason why it was so popular.\"\u003c/p>\n\u003cp>As we talk, a quiet parade of doll-size snacks has been appearing on our low cube of a table. Half a preserved quail egg, bright with ginger and nestled in a tiny spoon. What looks like a cigarette rolled by elves and perched on a miniature ashtray turns out to be a succulent sliver of eel wrapped in crunchy brik pastry next to a dab of creme fraiche topped with salt and lime zest. We shatter through a couple of strips of nori-speckled flatbread, then make our way out, back onto the busy SoMa streets. \u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.gifttool.com/registrar/ShowEventDetails?ID=1767&EID=8008\">The Art of Food Writing: An Adult Writers' Seminar\u003c/a>, a benefit for \u003ca href=\"http://www.826valencia.org\">826 Valencia\u003c/a>, will be held at the Women's Building in San Francisco on Sunday, Nov. 7th, from 7-9pm. Amanda Hesser will be in conversation with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/17/secrets-of-a-curator-omnivore-books-celia-sack/\">Celia Sack\u003c/a>, owner of \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> and \u003ca href=\"http://tmagazine.blogs.nytimes.com/2010/09/23/le-fooding-fights-daniel-patterson-on-east-vs-west/\">Daniel Patterson\u003c/a>, executive chef and owner of \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. $100/person.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Follow Amanda Hesser on Twitter \u003ca href=\"http://twitter.com/#!/amandahesser\">@amandahesser\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/news/series/baycurious",
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"source": "kqed",
"order": 3
},
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"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
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}
},
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"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"source": "kqed",
"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
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