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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/scott-nishiyama300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/scott-nishiyama300.jpg\" alt=\"Scott Nishiyama\" title=\"Scott Nishiyama\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-16944\">\u003c/a>\u003cbr>\nMichelin star rated \u003ca href=\"http://www.cheztj.com/\">Chez TJ's\u003c/a> Executive Chef Scott Nishiyama was one of this year's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/17/rising-star-chefs-afterglow/\">Rising Star Chefs\u003c/a>. For the event, he served a Moulard duck foie gras, niege, blackberry, and sunchoke dish with house-mustard bread. BAB's Stephanie Im called this one \"simply divine\" in her coverage of the event. Another dish that clinched it according to the Star Chefs site was his sablefish with leeks fondue, Manila clams, Perigord truffle and potatoes Sarladaise. Before coming to Chez TJ, Nishiyama also cooked locally at Yoshi's, as well as for at the French Laundry for Thomas Keller, and for Daniel Boulud, and Laurent Tourondel. \u003c/p>\n\u003cp>Nishiyama is a native of Hawaii who was educated at MIT before becoming a chef. He was recently married to his wife Joy, who he met through an old college classmate from MIT. In keeping with his chef background, the focus was on the food, and the location was at the Carneros Inn, a wine country destination. Nishiyama sounded like he was smiling on the phone when he reported on the nuptials: \"We spent most of the time with family and friends. Everyone had a great time, and we were there for a week.\" \u003c/p>\n\u003cp>\u003cstrong>The Favorites\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.tiedhouse.com/\">Tied House\u003c/a>, next door to Chez TJ. \"It's right next door. They have good beer there.\" If ever you wanted to see cooks from a Michelin star rated restaurant, this might be the spot. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sumiyakitori.com/\">Sumiya\u003c/a>: for what he calls \"authentic Japanese BBQ\" yakitori. \"I go for the more adventurous skewers, like beef tongue, and chicken heart. My favorite is chicken cartilage. I love it because of the texture. That little crunch in the mouth….\"\u003c/p>\n\u003cp>\u003ca href=\"http://cheeseboardcollective.coop/\">Cheeseboard Pizza\u003c/a>, \"When I used to live in Emeryville, I'd always pick up a cheese pizza there on my day off. They have such great selection, and I'd get some cheese next door, too.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>: \"I like to find different ingredients and produce (at Berkeley Bowl). They have a such a selection there.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.piperade.com/nav.swf\">Piperade\u003c/a>: \"The appetizers are amazing. Dungeness crab salad, piquillo peppers with goats cheese and raisins. Phenomenal.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a>: \"Very authentic and fresh.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>: \"Done well.\"\u003c/p>\n\u003cp>For desserts, \u003ca href=\"http://www.starchefs.com/cook/content/pastry-chef-catherine-schimenti-michael-mina-san-francisco-ca\">Michael Mina\u003c/a> is \"phenomenal. Catherine (Schimenti) is the pastry chef. Mina has a great idea, of doing the three components on the plate.\"\u003c/p>\n\u003cp>Nishiyama considers \u003ca href=\"http://michaelmina.net/restaurant.php?restaurant_id=3\">RN74\u003c/a> to be a great spot to \"hang out and get a drink.\"\u003c/p>\n\u003cp>To get a sweet fix, Nishiyama indulges at \u003ca href=\"http://rockridgemarkethall.com/\">Market Hall\u003c/a>, in Rockridge, where he likes to pick up a bag of Ricciarelli's almond cookies. \"They are phenomenal. I could eat a dozen.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When he worked at \u003ca href=\"http://www.yoshis.com/sanfrancisco\">Yoshi's\u003c/a>, he'd go out to eat post-work at a lot of the Korean spots nearby. Japan town was another haunt during that job. \u003c/p>\n\n",
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"excerpt": "Michelin star rated Chez TJ's Executive Chef Scott Nishiyama was one of this year's Rising Star Chefs. Here are some of his favorite Bay Area eating spots.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/scott-nishiyama300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/scott-nishiyama300.jpg\" alt=\"Scott Nishiyama\" title=\"Scott Nishiyama\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-16944\">\u003c/a>\u003cbr>\nMichelin star rated \u003ca href=\"http://www.cheztj.com/\">Chez TJ's\u003c/a> Executive Chef Scott Nishiyama was one of this year's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/17/rising-star-chefs-afterglow/\">Rising Star Chefs\u003c/a>. For the event, he served a Moulard duck foie gras, niege, blackberry, and sunchoke dish with house-mustard bread. BAB's Stephanie Im called this one \"simply divine\" in her coverage of the event. Another dish that clinched it according to the Star Chefs site was his sablefish with leeks fondue, Manila clams, Perigord truffle and potatoes Sarladaise. Before coming to Chez TJ, Nishiyama also cooked locally at Yoshi's, as well as for at the French Laundry for Thomas Keller, and for Daniel Boulud, and Laurent Tourondel. \u003c/p>\n\u003cp>Nishiyama is a native of Hawaii who was educated at MIT before becoming a chef. He was recently married to his wife Joy, who he met through an old college classmate from MIT. In keeping with his chef background, the focus was on the food, and the location was at the Carneros Inn, a wine country destination. Nishiyama sounded like he was smiling on the phone when he reported on the nuptials: \"We spent most of the time with family and friends. Everyone had a great time, and we were there for a week.\" \u003c/p>\n\u003cp>\u003cstrong>The Favorites\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.tiedhouse.com/\">Tied House\u003c/a>, next door to Chez TJ. \"It's right next door. They have good beer there.\" If ever you wanted to see cooks from a Michelin star rated restaurant, this might be the spot. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sumiyakitori.com/\">Sumiya\u003c/a>: for what he calls \"authentic Japanese BBQ\" yakitori. \"I go for the more adventurous skewers, like beef tongue, and chicken heart. My favorite is chicken cartilage. I love it because of the texture. That little crunch in the mouth….\"\u003c/p>\n\u003cp>\u003ca href=\"http://cheeseboardcollective.coop/\">Cheeseboard Pizza\u003c/a>, \"When I used to live in Emeryville, I'd always pick up a cheese pizza there on my day off. They have such great selection, and I'd get some cheese next door, too.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>: \"I like to find different ingredients and produce (at Berkeley Bowl). They have a such a selection there.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.piperade.com/nav.swf\">Piperade\u003c/a>: \"The appetizers are amazing. Dungeness crab salad, piquillo peppers with goats cheese and raisins. Phenomenal.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a>: \"Very authentic and fresh.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>: \"Done well.\"\u003c/p>\n\u003cp>For desserts, \u003ca href=\"http://www.starchefs.com/cook/content/pastry-chef-catherine-schimenti-michael-mina-san-francisco-ca\">Michael Mina\u003c/a> is \"phenomenal. Catherine (Schimenti) is the pastry chef. Mina has a great idea, of doing the three components on the plate.\"\u003c/p>\n\u003cp>Nishiyama considers \u003ca href=\"http://michaelmina.net/restaurant.php?restaurant_id=3\">RN74\u003c/a> to be a great spot to \"hang out and get a drink.\"\u003c/p>\n\u003cp>To get a sweet fix, Nishiyama indulges at \u003ca href=\"http://rockridgemarkethall.com/\">Market Hall\u003c/a>, in Rockridge, where he likes to pick up a bag of Ricciarelli's almond cookies. \"They are phenomenal. I could eat a dozen.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When he worked at \u003ca href=\"http://www.yoshis.com/sanfrancisco\">Yoshi's\u003c/a>, he'd go out to eat post-work at a lot of the Korean spots nearby. Japan town was another haunt during that job. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Raw Like Sushi",
"title": "Raw Like Sushi",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/gangstaroll.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/gangstaroll.jpg\" alt=\"gangsta roll\" title=\"gangsta roll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16871\">\u003c/a>\u003cbr>\n\u003cem>The Gangsta Roll at Bay Area sushi chain Barracuda\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"Suck a tentacle, dip it in sauce/Hot green root, it sure is boss/My only vice is to slice it nice/And wrap it in rice/Oh, what a device!\"\u003cbr>\n-- The Tubes, \"Sushi Girl\"\u003c/p>\u003c/blockquote>\n\u003cp>Americanized Japanese menus throughout the country feature the \u003cem>Rock 'n' Roll\u003c/em>, a maki made with eel and avocado, but the Bay Area gets considerably more intricate when it comes to incorporating music with sushi. At \u003ca href=\"http://www.yelp.com/biz/ace-wasabis-rock-n-roll-sushi-san-francisco\">Ace Wasabi's Rock 'n' Roll Sushi\u003c/a> in San Francisco's Cow Hollow neighborhood, the rolls rock much harder, as on the ones named for \u003cem>U2\u003c/em> (tempura shrimp topped with spicy tuna, avocado, and tobiko) and \u003cem>Ozzy Osbourne\u003c/em> (tempura shrimp topped with crab, avocado, jalapeño, tobiko, and spicy mayo). \u003ca href=\"http://www.yelp.com/biz/asa-sushi-japanese-restaurant-san-francisco\">Asa Sushi\u003c/a>, also in Cow Hollow, celebrates with rolls named \u003cem>Modern Rock\u003c/em> (tuna, kaiware, avocado, and tobiko) and \u003cem>Heavy Metal\u003c/em> (eel, avocado, yellowtail, and mixed nuts), while SOMA's \u003ca href=\"http://www.zaohsf.com\">Zaoh\u003c/a> favors \u003cem>New Wave\u003c/em> (smoked salmon and cream cheese).\u003c/p>\n\u003cp>Akiko's in the Tenderloin and \u003ca href=\"http://www.chinsushibar.com\">Chin Restaurant and Sushi\u003c/a> in the Richmond both rock a \u003cem>Disco Roll\u003c/em> with identical ingredients (spicy tuna and eel). Meanwhile, disco's antecedents get a spin at \u003ca href=\"http://www.sushigroove.com\">Sushi Groove\u003c/a> in Nob Hill and SOMA, which offer \u003cem>Techno\u003c/em> (fish of the day with cucumber and tobiko) and \u003cem>Jungle\u003c/em> (yellowtail, papaya, and tobiko) Rolls.\u003c/p>\n\u003cp>Sushi has been a popular metaphor in rap music ever since Big Daddy Kane said he was \"raw like sushi,\" a line that still pops up with frequency today. It's often equated with success, as Atlanta rapper Young Dro enthuses on the remix of Jim Jones' popular \"We Fly High\": \"I'm skating on ice like Kristi Yamaguchi/Sit up in the Chevy eating blowfish sushi.\" The food is also now frequently used rather rudely to talk about a woman's anatomy, as in \u003ca href=\"http://www.myspace.com/thisisdrake\">Drake's\u003c/a> contribution to the Young Money hit \"Bedrock\": \"I love your sushi roll/hotter than wasabi/I race for your love/Shake and bake, \u003ca href=\"http://www.imdb.com/title/tt0415306/\">Ricky Bobby\u003c/a>.\" \u003c/p>\n\u003cp>Locally, a love of rap music surfaces in the \u003cem>Hip-Hop Roll\u003c/em> at Dogpatch sushi joint Moshi Moshi (eel, avocado, and tobiko) and \u003ca href=\"http://www.otorosushi.com\">Otoro\u003c/a> in Hayes Valley (tempura shrimp and avocado topped with garlic white tuna). The recently opened \u003ca href=\"http://www.massake.com\">Mas Sake Freestyle Sushi\u003c/a> in Cow Hollow has a hip-hop tinged name, and gives the honor of a roll to legendary hypemaster Doug E. Fresh with the \u003cem>Dougie Fresh\u003c/em> (tempura shrimp with avocado and ginger) and crossover star \u003cem>Kid Rock\u003c/em> (tempura calamari, radish sprouts, and cucumber). But \u003ca href=\"http://www.barracudasushi.com\">Barracuda\u003c/a> features the most hardcore take on the genre with its \u003cem>Gangsta Roll\u003c/em> (yellowtail, cucumber, and green onions covered with eel and salmon topped with tobiko and eel sauce) at its locations in San Francisco, Daly City, Burlingame, Redwood City, and Mountain View. Barracuda's also got the \u003cem>Rock Star\u003c/em> (spicy tuna tempura and avocado topped with tuna, salmon, eel, and four fruit sauces) and the \u003cem>Punk Rocker\u003c/em> (deep-fried soft-shell crab with avocado, cucumber, snow crab, eel, shrimp, avocado, and eel sauce). But they're all likely to be served over a bed of pre-recorded house music, strangely enough.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We haven't yet found a \u003cem>Soul Roll\u003c/em> anywhere, but have been delighted to discover Michael Jackson anthems being tributed at Mission hotspots \u003ca href=\"http://www.tokyogogo.com\">Tokyo Go Go\u003c/a> and \u003ca href=\"http://www.sushibistro.com\">Sushi Bistro\u003c/a> (the latter also has a location in the Richmond). Tokyo Go Go presents \u003cem>Off the Wall\u003c/em>, a roll of tempura shrimp and cucumber topped with spicy tuna, avocado, and tobiko that's been soaked in wasabi, while Sushi Bistro sports the \u003cem>Billie Jean\u003c/em> of baby lobster, avocado, and cucumber wrapped in soy paper and aioli and topped with salmon.\u003c/p>\n\u003cp>The classics get a nod with Tenderloin sushi restaurant Ryoko's \u003cem>Shrimp Symphony\u003c/em> (cooked shrimp, cucumber, and avocado) and the \u003cem>Jazz Roll\u003c/em> (eel, avocado, and spicy vegetables wrapped in soybean paper) at \u003ca href=\"http://www.yukisushi.com\">Yuki Sushi\u003c/a> in Santa Clara. At \u003ca href=\"http://www.yoshis.com\">Yoshi's\u003c/a> in the Fillmore District, one can enjoy large flights of sushi and sashimi with names like \u003cem>Big Band\u003c/em>, \u003cem>High Note\u003c/em>, and \u003cem>C-Major\u003c/em> before retiring to the main area for a live concert. \u003ca href=\"http://www.yelp.com/biz/mokis-sushi-and-pacific-grill-san-francisco\">Moki\u003c/a> in Bernal Heights uses a musical reference as a punchline in the wonderfully named \u003cem>Drum Roll\u003c/em> (snow crab, mango, and mint). And the beat goes on.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Tubes: Sushi Girl\u003c/strong>\u003cbr>\n\u003cobject width=\"500\" height=\"400\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/E_QGolK1oJQ?fs=1&hl=en_US\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/E_QGolK1oJQ?fs=1&hl=en_US\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"400\">\u003c/embed>\u003c/object>\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/24/2010/09/gangstaroll.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/gangstaroll.jpg\" alt=\"gangsta roll\" title=\"gangsta roll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16871\">\u003c/a>\u003cbr>\n\u003cem>The Gangsta Roll at Bay Area sushi chain Barracuda\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"Suck a tentacle, dip it in sauce/Hot green root, it sure is boss/My only vice is to slice it nice/And wrap it in rice/Oh, what a device!\"\u003cbr>\n-- The Tubes, \"Sushi Girl\"\u003c/p>\u003c/blockquote>\n\u003cp>Americanized Japanese menus throughout the country feature the \u003cem>Rock 'n' Roll\u003c/em>, a maki made with eel and avocado, but the Bay Area gets considerably more intricate when it comes to incorporating music with sushi. At \u003ca href=\"http://www.yelp.com/biz/ace-wasabis-rock-n-roll-sushi-san-francisco\">Ace Wasabi's Rock 'n' Roll Sushi\u003c/a> in San Francisco's Cow Hollow neighborhood, the rolls rock much harder, as on the ones named for \u003cem>U2\u003c/em> (tempura shrimp topped with spicy tuna, avocado, and tobiko) and \u003cem>Ozzy Osbourne\u003c/em> (tempura shrimp topped with crab, avocado, jalapeño, tobiko, and spicy mayo). \u003ca href=\"http://www.yelp.com/biz/asa-sushi-japanese-restaurant-san-francisco\">Asa Sushi\u003c/a>, also in Cow Hollow, celebrates with rolls named \u003cem>Modern Rock\u003c/em> (tuna, kaiware, avocado, and tobiko) and \u003cem>Heavy Metal\u003c/em> (eel, avocado, yellowtail, and mixed nuts), while SOMA's \u003ca href=\"http://www.zaohsf.com\">Zaoh\u003c/a> favors \u003cem>New Wave\u003c/em> (smoked salmon and cream cheese).\u003c/p>\n\u003cp>Akiko's in the Tenderloin and \u003ca href=\"http://www.chinsushibar.com\">Chin Restaurant and Sushi\u003c/a> in the Richmond both rock a \u003cem>Disco Roll\u003c/em> with identical ingredients (spicy tuna and eel). Meanwhile, disco's antecedents get a spin at \u003ca href=\"http://www.sushigroove.com\">Sushi Groove\u003c/a> in Nob Hill and SOMA, which offer \u003cem>Techno\u003c/em> (fish of the day with cucumber and tobiko) and \u003cem>Jungle\u003c/em> (yellowtail, papaya, and tobiko) Rolls.\u003c/p>\n\u003cp>Sushi has been a popular metaphor in rap music ever since Big Daddy Kane said he was \"raw like sushi,\" a line that still pops up with frequency today. It's often equated with success, as Atlanta rapper Young Dro enthuses on the remix of Jim Jones' popular \"We Fly High\": \"I'm skating on ice like Kristi Yamaguchi/Sit up in the Chevy eating blowfish sushi.\" The food is also now frequently used rather rudely to talk about a woman's anatomy, as in \u003ca href=\"http://www.myspace.com/thisisdrake\">Drake's\u003c/a> contribution to the Young Money hit \"Bedrock\": \"I love your sushi roll/hotter than wasabi/I race for your love/Shake and bake, \u003ca href=\"http://www.imdb.com/title/tt0415306/\">Ricky Bobby\u003c/a>.\" \u003c/p>\n\u003cp>Locally, a love of rap music surfaces in the \u003cem>Hip-Hop Roll\u003c/em> at Dogpatch sushi joint Moshi Moshi (eel, avocado, and tobiko) and \u003ca href=\"http://www.otorosushi.com\">Otoro\u003c/a> in Hayes Valley (tempura shrimp and avocado topped with garlic white tuna). The recently opened \u003ca href=\"http://www.massake.com\">Mas Sake Freestyle Sushi\u003c/a> in Cow Hollow has a hip-hop tinged name, and gives the honor of a roll to legendary hypemaster Doug E. Fresh with the \u003cem>Dougie Fresh\u003c/em> (tempura shrimp with avocado and ginger) and crossover star \u003cem>Kid Rock\u003c/em> (tempura calamari, radish sprouts, and cucumber). But \u003ca href=\"http://www.barracudasushi.com\">Barracuda\u003c/a> features the most hardcore take on the genre with its \u003cem>Gangsta Roll\u003c/em> (yellowtail, cucumber, and green onions covered with eel and salmon topped with tobiko and eel sauce) at its locations in San Francisco, Daly City, Burlingame, Redwood City, and Mountain View. Barracuda's also got the \u003cem>Rock Star\u003c/em> (spicy tuna tempura and avocado topped with tuna, salmon, eel, and four fruit sauces) and the \u003cem>Punk Rocker\u003c/em> (deep-fried soft-shell crab with avocado, cucumber, snow crab, eel, shrimp, avocado, and eel sauce). But they're all likely to be served over a bed of pre-recorded house music, strangely enough.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We haven't yet found a \u003cem>Soul Roll\u003c/em> anywhere, but have been delighted to discover Michael Jackson anthems being tributed at Mission hotspots \u003ca href=\"http://www.tokyogogo.com\">Tokyo Go Go\u003c/a> and \u003ca href=\"http://www.sushibistro.com\">Sushi Bistro\u003c/a> (the latter also has a location in the Richmond). Tokyo Go Go presents \u003cem>Off the Wall\u003c/em>, a roll of tempura shrimp and cucumber topped with spicy tuna, avocado, and tobiko that's been soaked in wasabi, while Sushi Bistro sports the \u003cem>Billie Jean\u003c/em> of baby lobster, avocado, and cucumber wrapped in soy paper and aioli and topped with salmon.\u003c/p>\n\u003cp>The classics get a nod with Tenderloin sushi restaurant Ryoko's \u003cem>Shrimp Symphony\u003c/em> (cooked shrimp, cucumber, and avocado) and the \u003cem>Jazz Roll\u003c/em> (eel, avocado, and spicy vegetables wrapped in soybean paper) at \u003ca href=\"http://www.yukisushi.com\">Yuki Sushi\u003c/a> in Santa Clara. At \u003ca href=\"http://www.yoshis.com\">Yoshi's\u003c/a> in the Fillmore District, one can enjoy large flights of sushi and sashimi with names like \u003cem>Big Band\u003c/em>, \u003cem>High Note\u003c/em>, and \u003cem>C-Major\u003c/em> before retiring to the main area for a live concert. \u003ca href=\"http://www.yelp.com/biz/mokis-sushi-and-pacific-grill-san-francisco\">Moki\u003c/a> in Bernal Heights uses a musical reference as a punchline in the wonderfully named \u003cem>Drum Roll\u003c/em> (snow crab, mango, and mint). And the beat goes on.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Tubes: Sushi Girl\u003c/strong>\u003cbr>\n\u003cobject width=\"500\" height=\"400\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/E_QGolK1oJQ?fs=1&hl=en_US\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/E_QGolK1oJQ?fs=1&hl=en_US\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"400\">\u003c/embed>\u003c/object>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Secrets from a Chef: Café des Amis's Gordon Drysdale",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/gordon-drysdale500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/gordon-drysdale500.jpg\" alt=\"Gordon Drysdale\" title=\"Gordon Drysdale\" width=\"500\" height=\"569\" class=\"alignnone size-full wp-image-16761\">\u003c/a>\u003c/p>\n\u003cp>Chef \u003cstrong>Gordon Drysdale\u003c/strong> is back in the kitchen, at the newly opened \u003ca href=\"http://www.cafedesamissf.com/\">Café Des Amis\u003c/a>, a Union Street restaurant project that he has been working on via his role as Chef & Partner for the locally owned Bacchus Management Group. Drysdale is also in charge of the kitchens at Pizza Antica locations, which recently opened a Santa Monica outpost. Drysdale still fields requests for his trademark dish of Brussels sprouts salad, which he calls an unlikely best seller, \"It's like having rutabaga on the menu, with 100s of thousands of people asking 'when will it be on the menu?'\" adding he's happy to have a popular dish that resonates. The dish first caught notice in the late 1990s, at his much celebrated \u003ca href=\"http://www.facebook.com/group.php?gid=81678378367\">Gordon's House of Fine Eats\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The Favorites\u003c/strong>\u003cbr>\nDrysdale has lived in the Homestead Valley area of Mill Valley for years, with his wife Susie, and two pre-teen sons, Miles, and Monroe. The Rochester, New York native describes the area as \"old timey and cool, very Kerouac-ish.\" He admits that he likes to dine out with the family when he has a day off, but given the chance, \"I'd probably go to Benu tonight if I could, like everyone else.\" The chef has visited \u003ca href=\"http://www.yelp.com/biz/royal-thai-restaurant-san-rafael\">Royal Thai Restaurant\u003c/a> in San Rafael at least 900 times in the past twenty years, and he orders the same three dishes each visit. \"Tofu with spicy green beans and basil; wheat gluten with potato and yellow curry; and ground pork with lime and chili. My older son, Miles gets his own order of the ground pork dish, and Monroe digs into the chicken satay.\" This restaurant gets the highest praise from Drysdale, who said, \"it's the most consistent restaurant I've eaten anywhere. In my life.' \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/cactus-cafe-mill-valley\">Cactus Café\u003c/a> in Mill Valley is where Drysdale likes to eat a house salad with \"what tastes like a marjoram laced dressing, very interesting. It comes with a quesadilla, and is very simple. For a son of authentic British stock, this is very easy to take.\" \u003c/p>\n\u003cp>Drysdale deadpans, \"We're always looking for some variation on the theme of white for Monroe: pasta, pizza, and French fries.\" \u003ca href=\"http://www.mamacitasf.com/\">Mamacita\u003c/a> in the Marina keeps his sons happy, where carnitas tacos with guacamole grace the table. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Special Occasions, Sweets\u003c/strong>\u003cbr>\nFor his wedding anniversary in October, Drysdale and Susie go to \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>. Chef David Kinch’s food is \"lighter, with more 'unexpected' going on. And the sommelier does the most amazing wine pairings with the food. It's a raw deal that Manresa only has one Michelin star.\" The two also trek to \u003ca href=\"http://www.powellsss.com/go/index.cfm\">Powell's Sweet Shoppe\u003c/a> in Los Gatos, to buy sweet treats for their sons in a store that \"has almost an Eisenhower feel to it.' \u003ca href=\"http://www.miettecakes.com/\">Miette\u003c/a> in the Ferry Building is another go-to for the sweet fixes. \u003c/p>\n\u003cp>\"If I every have another New Year's Eve free, I'd spend it at \u003ca href=\"http://www.bixrestaurant.com/\">Bix\u003c/a>\" where he was the opening chef for the Doug Biederbeck-Real Restaurant Gold Coast spot. He and Susie spent many a memorable night there, and \"it's flat out magical, and hard to beat expectations here. Doug Biederbeck really draws it out on New Year's.\"\u003c/p>\n\u003cp>\u003cstrong>Produce and The Big Mac\u003c/strong>\u003cbr>\nThe \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080805091943.active\">Marin Farmers Market\u003c/a> is \"for my money, the one to beat,\" said Drysdale. \"There's some charm to the Ferry Plaza... a lot of great things go on there.\" Drysdale packs a bag lunch in his car daily, with \"annoyingly healthy\" carrots, celery, and apples. \"But in that bag, there's always chocolate,\" he said. \"I am a recent devotee and passionate fan of \u003ca href=\"http://www.tcho.com/\">TCHO\u003c/a>.\" Chocolate is a guilty pleasure, and once a year, he and Susie have a ritual Big Mac with extra pickles from McDonald's. Adding pickles \"makes sure they are making it right then and there, right.\" Still, \"I may never do it again,\" and am loathe to admit it is an item he consumes, even once a year.\u003c/p>\n\u003cp>\u003cstrong>Chefs & Cookbooks That Inspire\u003c/strong>\u003cbr>\n\"I am a lifelong, ardent and passionate believer in \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/03/scouting-alice-waters-bay-area-eats/\">Alice Waters\u003c/a>. Of course I am,\" said Drysdale, adding, \"Who isn't?\" He loves the \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse Café\u003c/a>, and the simple pleasure one gets there, that \"you can't get anywhere else. A perfect peach, lightly chilled. Some may deter, but I love a perfect peach sometimes. The \u003ca href=\"http://www.amazon.com/Chez-Panisse-Cookbook-Alice-Waters/dp/0060175834\">Chez Panisse Café cookbook\u003c/a> is wonderful, and I can't wait for the December-January run of steelhead to do steelhead roe.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Drysdale has been using \u003ca href=\"http://www.ciachef.edu/admissions/spotlight/spotlight.asp?iSpotID=450\">Jasper White's\u003c/a> Cooking from New England cookbook for twenty-five years, and also loves the books and restaurants of \u003ca href=\"http://www.mariobatali.com/\">Mario Batali\u003c/a>. \u003ca href=\"http://www.paula-wolfert.com/\">Paula Wolfert\u003c/a> is another favorite resource, for her \"cool, weird recipes that make me go 'Huh, wow, okay.\"' \u003c/p>\n\n",
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"excerpt": "Chef Gordon Drysdale is back in the kitchen, at the newly opened Café Des Amis, a Union Street restaurant project that he has been working on via his role as Chef & Partner for the locally owned Bacchus Management Group. Drysdale is also in charge of the kitchens at Pizza Antica locations, which recently opened a Santa Monica outpost. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/gordon-drysdale500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/gordon-drysdale500.jpg\" alt=\"Gordon Drysdale\" title=\"Gordon Drysdale\" width=\"500\" height=\"569\" class=\"alignnone size-full wp-image-16761\">\u003c/a>\u003c/p>\n\u003cp>Chef \u003cstrong>Gordon Drysdale\u003c/strong> is back in the kitchen, at the newly opened \u003ca href=\"http://www.cafedesamissf.com/\">Café Des Amis\u003c/a>, a Union Street restaurant project that he has been working on via his role as Chef & Partner for the locally owned Bacchus Management Group. Drysdale is also in charge of the kitchens at Pizza Antica locations, which recently opened a Santa Monica outpost. Drysdale still fields requests for his trademark dish of Brussels sprouts salad, which he calls an unlikely best seller, \"It's like having rutabaga on the menu, with 100s of thousands of people asking 'when will it be on the menu?'\" adding he's happy to have a popular dish that resonates. The dish first caught notice in the late 1990s, at his much celebrated \u003ca href=\"http://www.facebook.com/group.php?gid=81678378367\">Gordon's House of Fine Eats\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The Favorites\u003c/strong>\u003cbr>\nDrysdale has lived in the Homestead Valley area of Mill Valley for years, with his wife Susie, and two pre-teen sons, Miles, and Monroe. The Rochester, New York native describes the area as \"old timey and cool, very Kerouac-ish.\" He admits that he likes to dine out with the family when he has a day off, but given the chance, \"I'd probably go to Benu tonight if I could, like everyone else.\" The chef has visited \u003ca href=\"http://www.yelp.com/biz/royal-thai-restaurant-san-rafael\">Royal Thai Restaurant\u003c/a> in San Rafael at least 900 times in the past twenty years, and he orders the same three dishes each visit. \"Tofu with spicy green beans and basil; wheat gluten with potato and yellow curry; and ground pork with lime and chili. My older son, Miles gets his own order of the ground pork dish, and Monroe digs into the chicken satay.\" This restaurant gets the highest praise from Drysdale, who said, \"it's the most consistent restaurant I've eaten anywhere. In my life.' \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/cactus-cafe-mill-valley\">Cactus Café\u003c/a> in Mill Valley is where Drysdale likes to eat a house salad with \"what tastes like a marjoram laced dressing, very interesting. It comes with a quesadilla, and is very simple. For a son of authentic British stock, this is very easy to take.\" \u003c/p>\n\u003cp>Drysdale deadpans, \"We're always looking for some variation on the theme of white for Monroe: pasta, pizza, and French fries.\" \u003ca href=\"http://www.mamacitasf.com/\">Mamacita\u003c/a> in the Marina keeps his sons happy, where carnitas tacos with guacamole grace the table. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Special Occasions, Sweets\u003c/strong>\u003cbr>\nFor his wedding anniversary in October, Drysdale and Susie go to \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>. Chef David Kinch’s food is \"lighter, with more 'unexpected' going on. And the sommelier does the most amazing wine pairings with the food. It's a raw deal that Manresa only has one Michelin star.\" The two also trek to \u003ca href=\"http://www.powellsss.com/go/index.cfm\">Powell's Sweet Shoppe\u003c/a> in Los Gatos, to buy sweet treats for their sons in a store that \"has almost an Eisenhower feel to it.' \u003ca href=\"http://www.miettecakes.com/\">Miette\u003c/a> in the Ferry Building is another go-to for the sweet fixes. \u003c/p>\n\u003cp>\"If I every have another New Year's Eve free, I'd spend it at \u003ca href=\"http://www.bixrestaurant.com/\">Bix\u003c/a>\" where he was the opening chef for the Doug Biederbeck-Real Restaurant Gold Coast spot. He and Susie spent many a memorable night there, and \"it's flat out magical, and hard to beat expectations here. Doug Biederbeck really draws it out on New Year's.\"\u003c/p>\n\u003cp>\u003cstrong>Produce and The Big Mac\u003c/strong>\u003cbr>\nThe \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080805091943.active\">Marin Farmers Market\u003c/a> is \"for my money, the one to beat,\" said Drysdale. \"There's some charm to the Ferry Plaza... a lot of great things go on there.\" Drysdale packs a bag lunch in his car daily, with \"annoyingly healthy\" carrots, celery, and apples. \"But in that bag, there's always chocolate,\" he said. \"I am a recent devotee and passionate fan of \u003ca href=\"http://www.tcho.com/\">TCHO\u003c/a>.\" Chocolate is a guilty pleasure, and once a year, he and Susie have a ritual Big Mac with extra pickles from McDonald's. Adding pickles \"makes sure they are making it right then and there, right.\" Still, \"I may never do it again,\" and am loathe to admit it is an item he consumes, even once a year.\u003c/p>\n\u003cp>\u003cstrong>Chefs & Cookbooks That Inspire\u003c/strong>\u003cbr>\n\"I am a lifelong, ardent and passionate believer in \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/03/scouting-alice-waters-bay-area-eats/\">Alice Waters\u003c/a>. Of course I am,\" said Drysdale, adding, \"Who isn't?\" He loves the \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse Café\u003c/a>, and the simple pleasure one gets there, that \"you can't get anywhere else. A perfect peach, lightly chilled. Some may deter, but I love a perfect peach sometimes. The \u003ca href=\"http://www.amazon.com/Chez-Panisse-Cookbook-Alice-Waters/dp/0060175834\">Chez Panisse Café cookbook\u003c/a> is wonderful, and I can't wait for the December-January run of steelhead to do steelhead roe.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Drysdale has been using \u003ca href=\"http://www.ciachef.edu/admissions/spotlight/spotlight.asp?iSpotID=450\">Jasper White's\u003c/a> Cooking from New England cookbook for twenty-five years, and also loves the books and restaurants of \u003ca href=\"http://www.mariobatali.com/\">Mario Batali\u003c/a>. \u003ca href=\"http://www.paula-wolfert.com/\">Paula Wolfert\u003c/a> is another favorite resource, for her \"cool, weird recipes that make me go 'Huh, wow, okay.\"' \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201008261000\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/forum-logo.jpg\" alt=\"forum logo\">\u003c/a>\u003cbr>\nGet the latest scoop on the Bay Area dining scene from a panel of restaurant critics. \u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201008261000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201008261000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/03/scouting-michael-krasnys-san-francisco-food-stops/\">Michael Krasny\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Jan Newberry, food editor for \u003ca href=\"http://www.sanfranmag.com/content/eat-drink\">San Francisco Magazine Eat & Drink\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfweekly.com/authors/jonathan-kauffman/\">Jonathan Kauffman\u003c/a>, food critic for \u003ca href=\"http://www.sfweekly.com/restaurants/\">SF Weekly\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tablehopper.com/who/\">Marcia Gagliardi\u003c/a>, food critic for \u003ca href=\"http://tablehopper.com/\">tablehopper.com\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sanjose.com/stett-holbrook-u389221\">Stett Holbrook\u003c/a>, food editor for Metro Silicon Valley \u003ca href=\"http://www.sanjose.com/restaurants/\">metroactive: SanJose.com\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\nEaterSF: \u003ca href=\"http://sf.eater.com/archives/2010/08/27/top_bay_area_food_writers_reveal_candid_favorites_on_kqed.php\">Top Bay Area Food Writers Reveal Candid Faves on KQED\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Get the latest scoop on the Bay Area dining scene from a panel of restaurant critics. Guests:Jan Newberry, food editor for San Francisco Magazine; Jonathan Kauffman, food critic for SF Weekly; Marcia Gagliardi, food critic for tablehopper.com; Stett Holbrook, food editor for Metro Silicon Valley",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201008261000\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/forum-logo.jpg\" alt=\"forum logo\">\u003c/a>\u003cbr>\nGet the latest scoop on the Bay Area dining scene from a panel of restaurant critics. \u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201008261000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201008261000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/03/scouting-michael-krasnys-san-francisco-food-stops/\">Michael Krasny\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Jan Newberry, food editor for \u003ca href=\"http://www.sanfranmag.com/content/eat-drink\">San Francisco Magazine Eat & Drink\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfweekly.com/authors/jonathan-kauffman/\">Jonathan Kauffman\u003c/a>, food critic for \u003ca href=\"http://www.sfweekly.com/restaurants/\">SF Weekly\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tablehopper.com/who/\">Marcia Gagliardi\u003c/a>, food critic for \u003ca href=\"http://tablehopper.com/\">tablehopper.com\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sanjose.com/stett-holbrook-u389221\">Stett Holbrook\u003c/a>, food editor for Metro Silicon Valley \u003ca href=\"http://www.sanjose.com/restaurants/\">metroactive: SanJose.com\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\nEaterSF: \u003ca href=\"http://sf.eater.com/archives/2010/08/27/top_bay_area_food_writers_reveal_candid_favorites_on_kqed.php\">Top Bay Area Food Writers Reveal Candid Faves on KQED\u003c/a>\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/24/2010/08/beatlessandwich500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/beatlessandwich500.jpg\" alt=\"Beatles sandwich at Heimerhaus Deli\" title=\"Beatles sandwich at Heimerhaus Deli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16483\">\u003c/a>\u003cbr>\n\u003cem>John, Paul, George & Ringo, a \"super-sandwich\" at Heimerhaus Deli in Redwood City\u003c/em>\u003c/p>\n\u003cp>From tangerine trees and marmalade skies to yellow matter custard dripping from a dead dog's eye, the lyrical language of the Beatles is laden with talk of food. In a humorous study called \"\u003ca href=\"http://www.martinlewis.com/beatles/pressrelease.html\">Eat the Beatles!\u003c/a>\" conducted earlier this year, Beatles super-fan and humorist Martin Lewis discovered that the Fab Four \"actually recorded more overt references to tea than drugs!\"\u003c/p>\n\u003cp>In its heyday, the Beatles were extraordinary hawkers of food products. Mitch McGeary, proprietor of the RareBeatles.com website, \u003ca href=\"http://www.rarebeatles.com/photopg2/eatthe.htm\">lists a number of treats\u003c/a> that the group endorsed by name and sometimes image. It would seem that the boys were quite fond of carbohydrates, lending their credibility to products like cereal, potato chips, crackers, bread, and cookies. Junk food giant Nabisco even named a package of fudge sandwich cookies Ringos.\u003c/p>\n\u003cp>Cafés and eateries with Beatles themes exist across Europe, and even the Bay Area has a piece of the action. At \u003ca href=\"http://www.heimerhaus.com\">Heimerhaus\u003c/a> (601 Main St. at Veterans Blvd., Redwood City), \"John, Paul, George, Ringo' is a popular \"super-sandwich,\" a creation that actually looks like three sandwiches stuck together with the aid of corned beef, roast beef, turkey, Swiss and American cheeses, cucumber, cranberry sauce, pickle, coleslaw, mayonnaise, and mustard on rye. It's a feat of construction that is both intimidating and fun to eat. Never mind the avowed vegetarianism of three-quarters of the group.\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"400\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/UZHsXjSSpDk?fs=1&hl=en_US\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/UZHsXjSSpDk?fs=1&hl=en_US\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"400\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In San Francisco, another deli, the Sunset District's \u003ca href=\"http://blogs.kqed.org/checkplease/2008/04/25/the-yellow-submarine-restaurant-info/\">Yellow Submarine\u003c/a> (503 Irving at 6th Ave., San Francisco) doesn’t have any themed menu items but instead honors the group with colorful décor inspired by the famous Beatles cartoon. Across Golden Gate Park in the Richmond District, the Japanese restaurant \u003ca href=\"http://www.yelp.com/biz/halu-san-francisco\">Halu\u003c/a> (312 8th Ave. at Clement, San Francisco) serves sushi and yakitori in a funky room covered with Beatles posters, toys, and other memorabilia, a drum set with the band logo towering in the loft above.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/halu500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/halu500a.jpg\" alt=\"Halu Beatle memorabilia\" title=\"Halu Beatle memorabilia\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16486\">\u003c/a>\u003cbr>\n\u003cem>Beatles memorabilia galore at Halu, a Japanese restaurant in San Francisco\u003c/em>\u003c/p>\n\u003cp>Across town, \u003ca href=\"http://www.theyankee.com/\">Connecticut Yankee\u003c/a> (100 Connecticut at 17th St., San Francisco) makes a showy New York strip steak covered in crushed black pepper, flambéed in brandy, and crowned with green peppercorn sauce: \u003cstrong>Sgt. Pepper's Beef\u003c/strong>. The leader of the Lonely Hearts Club Band also features on a flat bread pizza at \u003ca href=\"http://www.barspace.tv/bluelight/\">Blue Light\u003c/a> (1979 Union at Buchanan, San Francisco) with bell peppers, pepper Jack cheese, and pepperoni.\u003c/p>\n\u003cp>This can all be washed down with a \u003cstrong>Blue Meanie\u003c/strong> (strawberry, blueberry, banana, and apple juice) or \u003cstrong>Strawberry Fields\u003c/strong> (strawberry, banana, and apple juice) smoothie at \u003ca href=\"http://www.yelp.com/biz/rockin-java-coffee-house-san-francisco\">Rockin Java\u003c/a> (1821 Haight at Stanyan, San Francisco).\u003ca href=\"http://www.youtube.com/watch?v=8A4r2RU1u3g\">Strawberry Fields\u003c/a>, a reference to the Beatles' 1967 song, is quite popular as a beverage name in San Francisco; it also pops up as a vodka cocktail at \u003ca href=\"http://thetipsypigsf.com/\">The Tipsy Pig\u003c/a> (2231 Chestnut at Scott, San Francisco), a fruity green tea at \u003ca href=\"http://www.crownandcrumpet.com\">Crown and Crumpet\u003c/a> (900 North Point at Larkin, San Francisco), and, again, as a smoothie at \u003ca href=\"http://www.yelp.com/biz/blue-danube-coffee-house-san-francisco\">Blue Danube\u003c/a> (306 Clement at 4th Ave., San Francisco).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The legacy of the \u003ca href=\"http://www.thebeatles.com/\">Beatles\u003c/a> is long, vast, and occasionally delicious.\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/24/2010/08/beatlessandwich500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/beatlessandwich500.jpg\" alt=\"Beatles sandwich at Heimerhaus Deli\" title=\"Beatles sandwich at Heimerhaus Deli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16483\">\u003c/a>\u003cbr>\n\u003cem>John, Paul, George & Ringo, a \"super-sandwich\" at Heimerhaus Deli in Redwood City\u003c/em>\u003c/p>\n\u003cp>From tangerine trees and marmalade skies to yellow matter custard dripping from a dead dog's eye, the lyrical language of the Beatles is laden with talk of food. In a humorous study called \"\u003ca href=\"http://www.martinlewis.com/beatles/pressrelease.html\">Eat the Beatles!\u003c/a>\" conducted earlier this year, Beatles super-fan and humorist Martin Lewis discovered that the Fab Four \"actually recorded more overt references to tea than drugs!\"\u003c/p>\n\u003cp>In its heyday, the Beatles were extraordinary hawkers of food products. Mitch McGeary, proprietor of the RareBeatles.com website, \u003ca href=\"http://www.rarebeatles.com/photopg2/eatthe.htm\">lists a number of treats\u003c/a> that the group endorsed by name and sometimes image. It would seem that the boys were quite fond of carbohydrates, lending their credibility to products like cereal, potato chips, crackers, bread, and cookies. Junk food giant Nabisco even named a package of fudge sandwich cookies Ringos.\u003c/p>\n\u003cp>Cafés and eateries with Beatles themes exist across Europe, and even the Bay Area has a piece of the action. At \u003ca href=\"http://www.heimerhaus.com\">Heimerhaus\u003c/a> (601 Main St. at Veterans Blvd., Redwood City), \"John, Paul, George, Ringo' is a popular \"super-sandwich,\" a creation that actually looks like three sandwiches stuck together with the aid of corned beef, roast beef, turkey, Swiss and American cheeses, cucumber, cranberry sauce, pickle, coleslaw, mayonnaise, and mustard on rye. It's a feat of construction that is both intimidating and fun to eat. Never mind the avowed vegetarianism of three-quarters of the group.\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"400\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/UZHsXjSSpDk?fs=1&hl=en_US\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/UZHsXjSSpDk?fs=1&hl=en_US\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"400\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In San Francisco, another deli, the Sunset District's \u003ca href=\"http://blogs.kqed.org/checkplease/2008/04/25/the-yellow-submarine-restaurant-info/\">Yellow Submarine\u003c/a> (503 Irving at 6th Ave., San Francisco) doesn’t have any themed menu items but instead honors the group with colorful décor inspired by the famous Beatles cartoon. Across Golden Gate Park in the Richmond District, the Japanese restaurant \u003ca href=\"http://www.yelp.com/biz/halu-san-francisco\">Halu\u003c/a> (312 8th Ave. at Clement, San Francisco) serves sushi and yakitori in a funky room covered with Beatles posters, toys, and other memorabilia, a drum set with the band logo towering in the loft above.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/halu500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/halu500a.jpg\" alt=\"Halu Beatle memorabilia\" title=\"Halu Beatle memorabilia\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16486\">\u003c/a>\u003cbr>\n\u003cem>Beatles memorabilia galore at Halu, a Japanese restaurant in San Francisco\u003c/em>\u003c/p>\n\u003cp>Across town, \u003ca href=\"http://www.theyankee.com/\">Connecticut Yankee\u003c/a> (100 Connecticut at 17th St., San Francisco) makes a showy New York strip steak covered in crushed black pepper, flambéed in brandy, and crowned with green peppercorn sauce: \u003cstrong>Sgt. Pepper's Beef\u003c/strong>. The leader of the Lonely Hearts Club Band also features on a flat bread pizza at \u003ca href=\"http://www.barspace.tv/bluelight/\">Blue Light\u003c/a> (1979 Union at Buchanan, San Francisco) with bell peppers, pepper Jack cheese, and pepperoni.\u003c/p>\n\u003cp>This can all be washed down with a \u003cstrong>Blue Meanie\u003c/strong> (strawberry, blueberry, banana, and apple juice) or \u003cstrong>Strawberry Fields\u003c/strong> (strawberry, banana, and apple juice) smoothie at \u003ca href=\"http://www.yelp.com/biz/rockin-java-coffee-house-san-francisco\">Rockin Java\u003c/a> (1821 Haight at Stanyan, San Francisco).\u003ca href=\"http://www.youtube.com/watch?v=8A4r2RU1u3g\">Strawberry Fields\u003c/a>, a reference to the Beatles' 1967 song, is quite popular as a beverage name in San Francisco; it also pops up as a vodka cocktail at \u003ca href=\"http://thetipsypigsf.com/\">The Tipsy Pig\u003c/a> (2231 Chestnut at Scott, San Francisco), a fruity green tea at \u003ca href=\"http://www.crownandcrumpet.com\">Crown and Crumpet\u003c/a> (900 North Point at Larkin, San Francisco), and, again, as a smoothie at \u003ca href=\"http://www.yelp.com/biz/blue-danube-coffee-house-san-francisco\">Blue Danube\u003c/a> (306 Clement at 4th Ave., San Francisco).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The legacy of the \u003ca href=\"http://www.thebeatles.com/\">Beatles\u003c/a> is long, vast, and occasionally delicious.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Maui: Top 10 Eats",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Intro.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Intro.jpg\" alt=\"Maui\" title=\"Maui\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15975\">\u003c/a>\u003c/p>\n\u003cp>There are many reasons I love living in the Bay Area. The climate, the food, the people…the proximity to Hawaii. Which brings me to the many reasons I've fallen so hard for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/14/alii-kula-lavender-farm-maui/\">Maui\u003c/a>. The climate, the food, the people… \u003c/p>\n\u003cp>I had the good fortune to attend the \u003ca href=\"http://lickmyspoon.com/foodmusings/maui-edition-2010-kapalua-wine-and-food-festival/\">Kapalua Wine and Food Festival\u003c/a> not too long ago, and while I was in town, decided to treat myself to a few extra days of blue skies, ocean breeze, and of course, good eats. The food we discovered on Maui was an interesting mix of hearty no-frills home-cooking, and high-end fine dining. \u003c/p>\n\u003cp>Without further ado, here's my guide to eating your way through paradise: \u003c/p>\n\u003cp>\u003cstrong>1.\tDa Kitchen ($$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Maui_Da-Kitchen-1370.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Maui_Da-Kitchen-1370.jpg\" alt=\"short ribs at Da Kitchen, Maui\" title=\"short ribs at Da Kitchen, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15994\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This bustling local hot spot is hardly a well-kept secret. Locals and tourists alike head to \u003cstrong>Da Kitchen\u003c/strong> for heaping portions of solid home-cooking, Hawaiian style. Conveniently located near the Kahului airport (OGG), it is an awesome way to kick off (and cap off) your Maui eatfest -- yes, it was so good, it was not only my first meal on the island, I made sure it was my last as well. \u003c/p>\n\u003cp>I boarded the plane back to SFO with an order of the \u003cstrong>Kalbi Ribs\u003c/strong> to go, and boy, were the folks in the next row jealous. They kept making eyes at my dinner: five big slabs of tender charbroiled short ribs, marinated in a house teriyaki sauce.\u003c/p>\n\u003cp>Da Kitchen is notorious for their \"big boy\"-sized servings. The plate lunches are their specialty, all served with two scoops of steamed rice and a side of potato mac salad or green salad. If delicious, savory short ribs aren’t your style, try \u003cstrong>Da \"Lau Lau\" Plate\u003c/strong> (two steamed pieces of cured fatty pork wrapped in taro leaves with a side of lomi salmon), \u003cstrong>Loco Moco\u003c/strong> (homemade burger patty topped with two eggs, onions, mushrooms and gravy), or \u003cstrong>Chicken Katsu\u003c/strong> (chicken breaded in panko batter, served with a Japanese BBQ sauce). \u003c/p>\n\u003cp>\u003ca href=\"http://www.da-kitchen.com/\">Da Kitchen\u003c/a>\u003cbr>\n425 Koloa St, Ste 104\u003cbr>\nKahului, HI 96732\u003cbr>\n(808) 871-7782\u003cbr>\n\u003cem>Open Mon-Fri 11 am – 8 pm; Sat 11 am – 4 pm (call ahead of time, they sometimes close later if it's busy)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>2.\tUlulani's Shave Ice ($)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_6724.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_6724.jpg\" alt=\"Ululani's shave ice, Maui\" title=\"Ululani's shave ice, Maui\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-15974\">\u003c/a>\u003c/p>\n\u003cp>You can't go to Hawaii without getting a taste of \u003cstrong>Shave Ice\u003c/strong>. \u003ca href=\"http://ululanisshaveice.com/\">Ululani's Hawaiian Shave Ice\u003c/a> puts snow cones to shame. Shoot, it even puts most other shave ice places to shame. You may be asking yourself, what's the big deal? It's just ice and syrup, right? Wrong. It is powdery soft, creamy, icy magic, flavored with joy. \u003c/p>\n\u003cp>There's a reason this spot boasts a perfect 5 star score with 130 reviews and counting on \u003ca href=\"http://www.yelp.com/biz/ululanis-hawaiian-shave-ice-lahaina\">Yelp\u003c/a>. The stuff is amazing. The ice is shaved so fine that it actually produces a \u003cem>creamy\u003c/em> texture. 95% of Ululani's flavors are made with premium purees, concentrates and/or extracts. These homemade syrups are what set Ululani's shave ice apart from all the rest. \u003c/p>\n\u003cp>I tried their most popular flavor combo, the \u003cstrong>Haleakala\u003c/strong>, and fell in love. ½ coconut and ½ leche (a milky flavor with soft hints of cinnamon and nutmeg), topped with their signature \"snow cap\" (a sweet condensed milk and cream mixture). To. Die. For. \u003c/p>\n\u003cp>Read more about \u003cstrong>David and Ululani Yamashiro's\u003c/strong> \u003ca href=\"http://www.mauimagazine.net/Maui-Magazine/July-August-2010/Five-Star-Shave-Ice/\">sweet story\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ululanisshaveice.com/\">Ululani's Hawaiian Shave Ice\u003c/a>\u003cbr>\n819 Front St\u003cbr>\nLahaina, HI 96761\u003cbr>\n(360) 609-5678\u003cbr>\n\u003cem>Open every day, 11 am – 10 pm\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>3. Lahaina Grill ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Lahaina-Grill-quad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Lahaina-Grill-quad.jpg\" alt=\"Lahaina Grill, Maui\" title=\"Lahaina Grill, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15977\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lahainagrill.com/\">Lahaina Grill\u003c/a> was our favorite splurge meal of the trip. The setting was comfortable and unassuming, the service was on point and friendly, and the food was phenomenal. \u003c/p>\n\u003cp>Our picks: The \u003cstrong>Seared Ahi and Hudson Valley Foie Gras\u003c/strong> appetizer blew us away. It was the best dish of our entire vacation. Who would've thought that this combo could work so well? The richness of the foie melded seamlessly with the luxurious ahi tuna, resulting in the most heavenly bite. The dish was served with a Dalmatia fig compote, sautéed Kula spinach, and finished in a sweet Maui onion duck demi-glace. Perfection.\u003c/p>\n\u003cp>Also of note was the signature \u003cstrong>Triple Berry Pie\u003c/strong>. A tall stack of luscious raspberries, blueberries, and black currants, nestled in a light flaky crust sparkling with turbinado sugar. No room for dessert? A word to the wise, take this home and have it for breakfast! I can't wait to try the \u003ca href=\"http://www.lahainagrill.com/recipe.php?k=a\">recipe\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.lahainagrill.com/\">Lahaina Grill\u003c/a>\u003cbr>\n127 Lahainaluna Road\u003cbr>\nLahaina, HI 96761\u003cbr>\n(808) 667-5117\u003c/p>\n\u003cp>\u003cstrong>4.\tKomoda Bakery ($)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Komoda-Bakery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Komoda-Bakery.jpg\" alt=\"Komoda Bakery, Maui\" title=\"Komoda Bakery, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15976\">\u003c/a>\u003c/p>\n\u003cp>One of the famous sights on Maui is the majestic \u003cstrong>Haleakala\u003c/strong> volcano summit. Sunrise at Haleakala is surreal. If you're staying in West Maui like we were, you need to hit the road by 3 am in order to make the trek up 10,000 feet up above sea level where it is actually \u003cem>cold\u003c/em>. After watching the sun come up, sitting on top of the clouds, being on top of the world, you feel pretty darn good. \u003c/p>\n\u003cp>And then, when you realize that \u003cstrong>T. Komoda Store & Bakery\u003c/strong> is conveniently located in Makawao, at the base of the mountain, you are truly convinced that all is good in the world. This place is a total gem. Walking in is like entering a time capsule. \u003c/p>\n\u003cp>People rave about the \u003cstrong>Cream Puffs\u003c/strong>. The pastry shell is light and fluffy, and the cream filling is more like a vanilla custard rather than whipped cream or pastry cream. My favorite though, was the guava jam-filled \u003cstrong>Malasada Donut\u003c/strong>, sparkling with sugar. And the \u003cstrong>Stick Donut\u003c/strong>. Yeah, you heard me.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/t-komoda-store-and-bakery-makawao\">T. Komoda Store & Bakery \u003c/a>\u003cbr>\n3674 Baldwin Avenue\u003cbr>\nMakawao, HI 96768\u003cbr>\n(808) 572-7261\u003cbr>\n\u003cem>Closed Sun & Wed, Open M-T-TH-F, 7 am - 5 pm\u003c/em>\u003cbr>\nBeware, the bakery is closed on Sundays and Wednesdays. We learned this the hard way…all was not lost however, because we subsequently discovered… \u003c/p>\n\u003cp>\u003cstrong>5.\tRodeo General Store ($)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Rodeo-General-Store.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Rodeo-General-Store.jpg\" alt=\"Rodeo General Store, Maui\" title=\"Rodeo General Store, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15982\">\u003c/a> \u003c/p>\n\u003cp>Located across the street from Komoda Bakery, is this hidden gem. The \u003cstrong>Rodeo General Store\u003c/strong> is stocked full of house-made goodies, both savory: \u003cstrong>Smoked Marlin Dip\u003c/strong> (so so good), \u003cstrong>Kalamata Olive Hummus\u003c/strong>, \u003cstrong>Carrot Cashew Pate\u003c/strong>; and sweet: \u003cstrong>Lilikoi Tapioca\u003c/strong>, \u003cstrong>Raw Chia Vanilla \"Custed\"\u003c/strong>, \u003cstrong>Gogi Brown Rice Pudding\u003c/strong>, \u003cstrong>Maclava\u003c/strong> (macadamia nuts + baklava = swoon). \u003c/p>\n\u003cp>The flavor combos are creative, fresh, and slant on the hippie-healthy side. Grab some pita chips and some of their awesome dips, and you've got yourself a beach picnic. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/rodeo-general-store-makawao\">Rodeo General Store \u003c/a>\u003cbr>\n3661 Baldwin Ave\u003cbr>\nMakawao, HI 96768\u003cbr>\n(808) 572-1868\u003c/p>\n\u003cp>\u003cstrong>6.\tMerriman's Kapalua ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Merrimans-quad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Merrimans-quad.jpg\" alt=\"Merriman's, Maui\" title=\"Merriman's, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15980\">\u003c/a>\u003c/p>\n\u003cp>Speaking of beaches, nothing beats the view at \u003ca href=\"http://www.merrimanshawaii.com/\">Merriman's\u003c/a>, and they know it. This classy waterfront establishment is beautifully designed to bring the outside in. Essentially, it is a restaurant without walls, with floor to ceiling windows on all sides. On pleasant evenings, enjoy a postcard perfect sunset outside on the patio, with one of the best pina coladas on the island. \u003c/p>\n\u003cp>\u003cstrong>Chef Peter Merriman\u003c/strong> has been at the forefront of Hawaii's local sustainability movement for over 20 years now, and his menu features an impressive array of Hawaii regional cuisine sourced from local farmers, producers, and ranchers. \u003c/p>\n\u003cp>Our favorite dish was the \u003cstrong>Pan Roasted Diver Sea Scallops\u003c/strong> with applewood-smoked bacon, creamed Kula corn, Anuhea asparagus, and tarragon. Actually the \u003cstrong>Creamed Kula Corn\u003c/strong> by itself was the show-stopper of the evening. \u003c/p>\n\u003cp>Did you know that Maui produces some of the sweetest corn on Earth? This is actually a neat fact…there are a number of widely varying microclimates on the island, ranging from the hot and sunny coasts, to humid jungle, to the cool, dry climates of what is called \"upcountry.\" This range of climates allows for a wide range of produce to be farmed. \u003c/p>\n\u003cp>The region called Kula, full of soil blessed with nutrient-rich volcanic ash, is prime land for growing corn. Hence, acres upon acres of corn fields, far as the eye can see, stretching along the highway -- completely unexpected and disorienting. \u003c/p>\n\u003cp>Merriman's sources a lot of Kula corn. Mmmm…the stuff is so good, you want to bathe in it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.merrimanshawaii.com/\">Merriman's Kapalua\u003c/a>\u003cbr>\n1 Bay Club Place\u003cbr>\nLahaina, HI 96761\u003cbr>\n(808) 669-6400\u003c/p>\n\u003cp>\u003cstrong>7.\tThe Banyan Tree ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/banyan-tree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/banyan-tree.jpg\" alt=\"The Banyan Tree, Maui\" title=\"The Banyan Tree, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15973\">\u003c/a>\u003c/p>\n\u003cp>From the interesting conversations I had with local chefs and food fiends, it seems as if Hawaii has just started to ride the wave of the local/sustainable movement that we know so well here in San Francisco. Because it’s just starting to gain popularity, it still has a shiny, new, feel to it all. It was great to see people so jazzed about hydroponics, and excited about planting home gardens -- even \"resort\" gardens, like the ones \u003cstrong>Chef Ryan Urig\u003c/strong>, of \u003ca href=\"http://www.ritzcarlton.com/en/Properties/KapaluaMaui/Dining/TheBanyanTree/Default.htm\">The Banyan Tree\u003c/a>, built right on the grounds of The Ritz-Carlton, Kapalua. \u003c/p>\n\u003cp>The Banyan Tree is located inside the resort grounds, and just a stone-throw away from its front steps, next to the stunning hotel pool, is a legitimate herb garden, flourishing with things like grapefruit mint and Thai basil, free for guests to walk through and admire (and pluck a garnish for their cocktail if they so wished). Further behind the scenes is an impressive hydroponic farming system in the works, as well as a large composting operation. Cool stuff. \u003c/p>\n\u003cp>The chefs not only farm, they cook pretty darn well too. Favorite tastes included an appetizer duo of \u003cstrong>Abalone\u003c/strong>, served with crispy Brussels sprouts, lamb bacon and dates, and \u003cstrong>Watermelon Salad\u003c/strong>, with fresh horseradish and a jelly-like orb filled with watermelon juice that bursts in your mouth when you eat it. Also loved the \u003cstrong>Crispy Moi\u003c/strong> (a traditional Hawaiian fish that used to be served to royalty) with English Pea Risotto, and the \u003cstrong>Grilled Lamb Loin\u003c/strong> with Lentil Dahl and Raita was perfectly cooked and seasoned well.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ritzcarlton.com/en/Properties/KapaluaMaui/Dining/TheBanyanTree/Default.htm\">The Banyan Tree\u003c/a>\u003cbr>\n1 Ritz-Carlton Dr\u003cbr>\nThe Ritz-Carlton Hotel\u003cbr>\nKapalua, HI 96767\u003cbr>\n(808) 669-6200\u003cbr>\n\u003cem>Open Tue-Sat 5:30 pm - 9:30 pm\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>8.\tSpam Masubi\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Spam-Masubi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Spam-Masubi.jpg\" alt=\"Spam Masubi\" title=\"Spam Masubi\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15983\">\u003c/a> \u003c/p>\n\u003cp>A Maui Top Eats list wouldn't be complete without mention of this classic Hawaiian snack. \u003cstrong>Spam Masubi\u003c/strong> is fried spam over sushi rice, wrapped with seaweed into a neat little, hand-held burst of carb and fatty meat energy. It's what you see moms feeding their kiddies at the airport to tide them over (a bit more substantial than Cheerios, no?); it's what you see construction workers eating in the morning for an on-the-go breakfast; it's what you see my fiancé grabbing from the shelves of delis and general stores every chance he gets because he knows I won't let him eat Spam so freely back on mainland.\u003c/p>\n\u003cp>\u003cstrong>9.\tOld Lahaina Luau ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/luau.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/luau.jpg\" alt=\"Old Lahaina Luau\" title=\"Old Lahaina Luau\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15978\">\u003c/a>\u003c/p>\n\u003cp>When in Rome, right? I couldn't leave Hawaii without experiencing a real luau! Every single travel guide, concierge, and local pointed to one place as the best: \u003cstrong>The Old Lahaina Luau\u003c/strong>. \u003c/p>\n\u003cp>Tickets are pricey, and sure, you feel like every tourist on the island is there with you, but man oh man, is it worth it. What a party. Unlimited tropical cocktails, an endless buffet of traditional \u003ca href=\"http://www.oldlahainaluau.com/luaumenu.html\">luau fare\u003c/a> like Polynesian Baked Mahi Mahi, Pulehu Steak, Lomi Lomi Salmon, Ahi Poke, Poi Rolls made with mashed purple taro, and guava butter, and…drumroll please…\u003cstrong>Kalua Pua'a\u003c/strong>, pork roasted underground in a traditional \u003cem>imu\u003c/em>. Pork. So good. \u003c/p>\n\u003cp>The staff are total pros as well, and even with nightly sold-out shows for 500 guests, the evening runs smooth as cocoa butter. You get the royal Hawaiian treatment, watch the sun set dreamily into the ocean, sit under the stars, and enjoy a first class show of beautiful dancers, shakin' what their momma gave 'em. \u003c/p>\n\u003cp>If there is one touristy thing you do, make this it. \u003c/p>\n\u003cp>\u003ca href=\"http://www.oldlahainaluau.com/\">Old Lahaina Luau\u003c/a>\u003cbr>\n1251 Front St\u003cbr>\nLahaina, HI 96761\u003cbr>\n(808) 667-1998\u003c/p>\n\u003cp>\u003cstrong>10. Pineapple Express ($$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Pineapple.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Pineapple.jpg\" alt=\"Maui Gold Pineapple\" title=\"Maui Gold Pineapple\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-15981\">\u003c/a> \u003c/p>\n\u003cp>Juicy, nectar-sweet, \u003ca href=\"http://www.mauipineapple.com/\">Maui Gold Pineapples\u003c/a>. If your entire trip to Maui was embodied into one single flavor, this would be it.\u003c/p>\n\u003cp>Wandering around Lahaina on our last day, we stumbled upon \u003ca href=\"http://takehomemaui.com/\">Take Home Maui, Inc.\u003c/a>, a shipping company that specializes in sending gourmet goods like \u003cstrong>Maui Gold pineapples\u003c/strong>, \u003cstrong>sweet Maui onions\u003c/strong>, even \u003cstrong>coconut-grams\u003c/strong> (beats a postcard any day), back to mainland.\u003c/p>\n\u003cp>Nothing like a case of the sweetest pineapples ever to make your coworkers/family/friends not hate you for leaving them behind while you frolicked in the tropical sun all day. While you're at it, get an extra case. You'll need it to ease yourself through the imminent island withdrawal you'll be experiencing when you leave this paradise.\u003c/p>\n\u003cp>\u003ca href=\"http://takehomemaui.com/\">Take Home Maui, Inc. \u003c/a>\u003cbr>\n121 Dickenson St.\u003cbr>\nLahaina, HI 96761\u003cbr>\n808-661-8067\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Well that wraps it up! \u003cem>A hui hou\u003c/em>, Maui! Until we meet again...\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/24/2010/08/Intro.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Intro.jpg\" alt=\"Maui\" title=\"Maui\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15975\">\u003c/a>\u003c/p>\n\u003cp>There are many reasons I love living in the Bay Area. The climate, the food, the people…the proximity to Hawaii. Which brings me to the many reasons I've fallen so hard for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/14/alii-kula-lavender-farm-maui/\">Maui\u003c/a>. The climate, the food, the people… \u003c/p>\n\u003cp>I had the good fortune to attend the \u003ca href=\"http://lickmyspoon.com/foodmusings/maui-edition-2010-kapalua-wine-and-food-festival/\">Kapalua Wine and Food Festival\u003c/a> not too long ago, and while I was in town, decided to treat myself to a few extra days of blue skies, ocean breeze, and of course, good eats. The food we discovered on Maui was an interesting mix of hearty no-frills home-cooking, and high-end fine dining. \u003c/p>\n\u003cp>Without further ado, here's my guide to eating your way through paradise: \u003c/p>\n\u003cp>\u003cstrong>1.\tDa Kitchen ($$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Maui_Da-Kitchen-1370.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Maui_Da-Kitchen-1370.jpg\" alt=\"short ribs at Da Kitchen, Maui\" title=\"short ribs at Da Kitchen, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15994\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This bustling local hot spot is hardly a well-kept secret. Locals and tourists alike head to \u003cstrong>Da Kitchen\u003c/strong> for heaping portions of solid home-cooking, Hawaiian style. Conveniently located near the Kahului airport (OGG), it is an awesome way to kick off (and cap off) your Maui eatfest -- yes, it was so good, it was not only my first meal on the island, I made sure it was my last as well. \u003c/p>\n\u003cp>I boarded the plane back to SFO with an order of the \u003cstrong>Kalbi Ribs\u003c/strong> to go, and boy, were the folks in the next row jealous. They kept making eyes at my dinner: five big slabs of tender charbroiled short ribs, marinated in a house teriyaki sauce.\u003c/p>\n\u003cp>Da Kitchen is notorious for their \"big boy\"-sized servings. The plate lunches are their specialty, all served with two scoops of steamed rice and a side of potato mac salad or green salad. If delicious, savory short ribs aren’t your style, try \u003cstrong>Da \"Lau Lau\" Plate\u003c/strong> (two steamed pieces of cured fatty pork wrapped in taro leaves with a side of lomi salmon), \u003cstrong>Loco Moco\u003c/strong> (homemade burger patty topped with two eggs, onions, mushrooms and gravy), or \u003cstrong>Chicken Katsu\u003c/strong> (chicken breaded in panko batter, served with a Japanese BBQ sauce). \u003c/p>\n\u003cp>\u003ca href=\"http://www.da-kitchen.com/\">Da Kitchen\u003c/a>\u003cbr>\n425 Koloa St, Ste 104\u003cbr>\nKahului, HI 96732\u003cbr>\n(808) 871-7782\u003cbr>\n\u003cem>Open Mon-Fri 11 am – 8 pm; Sat 11 am – 4 pm (call ahead of time, they sometimes close later if it's busy)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>2.\tUlulani's Shave Ice ($)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_6724.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_6724.jpg\" alt=\"Ululani's shave ice, Maui\" title=\"Ululani's shave ice, Maui\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-15974\">\u003c/a>\u003c/p>\n\u003cp>You can't go to Hawaii without getting a taste of \u003cstrong>Shave Ice\u003c/strong>. \u003ca href=\"http://ululanisshaveice.com/\">Ululani's Hawaiian Shave Ice\u003c/a> puts snow cones to shame. Shoot, it even puts most other shave ice places to shame. You may be asking yourself, what's the big deal? It's just ice and syrup, right? Wrong. It is powdery soft, creamy, icy magic, flavored with joy. \u003c/p>\n\u003cp>There's a reason this spot boasts a perfect 5 star score with 130 reviews and counting on \u003ca href=\"http://www.yelp.com/biz/ululanis-hawaiian-shave-ice-lahaina\">Yelp\u003c/a>. The stuff is amazing. The ice is shaved so fine that it actually produces a \u003cem>creamy\u003c/em> texture. 95% of Ululani's flavors are made with premium purees, concentrates and/or extracts. These homemade syrups are what set Ululani's shave ice apart from all the rest. \u003c/p>\n\u003cp>I tried their most popular flavor combo, the \u003cstrong>Haleakala\u003c/strong>, and fell in love. ½ coconut and ½ leche (a milky flavor with soft hints of cinnamon and nutmeg), topped with their signature \"snow cap\" (a sweet condensed milk and cream mixture). To. Die. For. \u003c/p>\n\u003cp>Read more about \u003cstrong>David and Ululani Yamashiro's\u003c/strong> \u003ca href=\"http://www.mauimagazine.net/Maui-Magazine/July-August-2010/Five-Star-Shave-Ice/\">sweet story\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ululanisshaveice.com/\">Ululani's Hawaiian Shave Ice\u003c/a>\u003cbr>\n819 Front St\u003cbr>\nLahaina, HI 96761\u003cbr>\n(360) 609-5678\u003cbr>\n\u003cem>Open every day, 11 am – 10 pm\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>3. Lahaina Grill ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Lahaina-Grill-quad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Lahaina-Grill-quad.jpg\" alt=\"Lahaina Grill, Maui\" title=\"Lahaina Grill, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15977\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lahainagrill.com/\">Lahaina Grill\u003c/a> was our favorite splurge meal of the trip. The setting was comfortable and unassuming, the service was on point and friendly, and the food was phenomenal. \u003c/p>\n\u003cp>Our picks: The \u003cstrong>Seared Ahi and Hudson Valley Foie Gras\u003c/strong> appetizer blew us away. It was the best dish of our entire vacation. Who would've thought that this combo could work so well? The richness of the foie melded seamlessly with the luxurious ahi tuna, resulting in the most heavenly bite. The dish was served with a Dalmatia fig compote, sautéed Kula spinach, and finished in a sweet Maui onion duck demi-glace. Perfection.\u003c/p>\n\u003cp>Also of note was the signature \u003cstrong>Triple Berry Pie\u003c/strong>. A tall stack of luscious raspberries, blueberries, and black currants, nestled in a light flaky crust sparkling with turbinado sugar. No room for dessert? A word to the wise, take this home and have it for breakfast! I can't wait to try the \u003ca href=\"http://www.lahainagrill.com/recipe.php?k=a\">recipe\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.lahainagrill.com/\">Lahaina Grill\u003c/a>\u003cbr>\n127 Lahainaluna Road\u003cbr>\nLahaina, HI 96761\u003cbr>\n(808) 667-5117\u003c/p>\n\u003cp>\u003cstrong>4.\tKomoda Bakery ($)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Komoda-Bakery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Komoda-Bakery.jpg\" alt=\"Komoda Bakery, Maui\" title=\"Komoda Bakery, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15976\">\u003c/a>\u003c/p>\n\u003cp>One of the famous sights on Maui is the majestic \u003cstrong>Haleakala\u003c/strong> volcano summit. Sunrise at Haleakala is surreal. If you're staying in West Maui like we were, you need to hit the road by 3 am in order to make the trek up 10,000 feet up above sea level where it is actually \u003cem>cold\u003c/em>. After watching the sun come up, sitting on top of the clouds, being on top of the world, you feel pretty darn good. \u003c/p>\n\u003cp>And then, when you realize that \u003cstrong>T. Komoda Store & Bakery\u003c/strong> is conveniently located in Makawao, at the base of the mountain, you are truly convinced that all is good in the world. This place is a total gem. Walking in is like entering a time capsule. \u003c/p>\n\u003cp>People rave about the \u003cstrong>Cream Puffs\u003c/strong>. The pastry shell is light and fluffy, and the cream filling is more like a vanilla custard rather than whipped cream or pastry cream. My favorite though, was the guava jam-filled \u003cstrong>Malasada Donut\u003c/strong>, sparkling with sugar. And the \u003cstrong>Stick Donut\u003c/strong>. Yeah, you heard me.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/t-komoda-store-and-bakery-makawao\">T. Komoda Store & Bakery \u003c/a>\u003cbr>\n3674 Baldwin Avenue\u003cbr>\nMakawao, HI 96768\u003cbr>\n(808) 572-7261\u003cbr>\n\u003cem>Closed Sun & Wed, Open M-T-TH-F, 7 am - 5 pm\u003c/em>\u003cbr>\nBeware, the bakery is closed on Sundays and Wednesdays. We learned this the hard way…all was not lost however, because we subsequently discovered… \u003c/p>\n\u003cp>\u003cstrong>5.\tRodeo General Store ($)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Rodeo-General-Store.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Rodeo-General-Store.jpg\" alt=\"Rodeo General Store, Maui\" title=\"Rodeo General Store, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15982\">\u003c/a> \u003c/p>\n\u003cp>Located across the street from Komoda Bakery, is this hidden gem. The \u003cstrong>Rodeo General Store\u003c/strong> is stocked full of house-made goodies, both savory: \u003cstrong>Smoked Marlin Dip\u003c/strong> (so so good), \u003cstrong>Kalamata Olive Hummus\u003c/strong>, \u003cstrong>Carrot Cashew Pate\u003c/strong>; and sweet: \u003cstrong>Lilikoi Tapioca\u003c/strong>, \u003cstrong>Raw Chia Vanilla \"Custed\"\u003c/strong>, \u003cstrong>Gogi Brown Rice Pudding\u003c/strong>, \u003cstrong>Maclava\u003c/strong> (macadamia nuts + baklava = swoon). \u003c/p>\n\u003cp>The flavor combos are creative, fresh, and slant on the hippie-healthy side. Grab some pita chips and some of their awesome dips, and you've got yourself a beach picnic. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/rodeo-general-store-makawao\">Rodeo General Store \u003c/a>\u003cbr>\n3661 Baldwin Ave\u003cbr>\nMakawao, HI 96768\u003cbr>\n(808) 572-1868\u003c/p>\n\u003cp>\u003cstrong>6.\tMerriman's Kapalua ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Merrimans-quad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Merrimans-quad.jpg\" alt=\"Merriman's, Maui\" title=\"Merriman's, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15980\">\u003c/a>\u003c/p>\n\u003cp>Speaking of beaches, nothing beats the view at \u003ca href=\"http://www.merrimanshawaii.com/\">Merriman's\u003c/a>, and they know it. This classy waterfront establishment is beautifully designed to bring the outside in. Essentially, it is a restaurant without walls, with floor to ceiling windows on all sides. On pleasant evenings, enjoy a postcard perfect sunset outside on the patio, with one of the best pina coladas on the island. \u003c/p>\n\u003cp>\u003cstrong>Chef Peter Merriman\u003c/strong> has been at the forefront of Hawaii's local sustainability movement for over 20 years now, and his menu features an impressive array of Hawaii regional cuisine sourced from local farmers, producers, and ranchers. \u003c/p>\n\u003cp>Our favorite dish was the \u003cstrong>Pan Roasted Diver Sea Scallops\u003c/strong> with applewood-smoked bacon, creamed Kula corn, Anuhea asparagus, and tarragon. Actually the \u003cstrong>Creamed Kula Corn\u003c/strong> by itself was the show-stopper of the evening. \u003c/p>\n\u003cp>Did you know that Maui produces some of the sweetest corn on Earth? This is actually a neat fact…there are a number of widely varying microclimates on the island, ranging from the hot and sunny coasts, to humid jungle, to the cool, dry climates of what is called \"upcountry.\" This range of climates allows for a wide range of produce to be farmed. \u003c/p>\n\u003cp>The region called Kula, full of soil blessed with nutrient-rich volcanic ash, is prime land for growing corn. Hence, acres upon acres of corn fields, far as the eye can see, stretching along the highway -- completely unexpected and disorienting. \u003c/p>\n\u003cp>Merriman's sources a lot of Kula corn. Mmmm…the stuff is so good, you want to bathe in it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.merrimanshawaii.com/\">Merriman's Kapalua\u003c/a>\u003cbr>\n1 Bay Club Place\u003cbr>\nLahaina, HI 96761\u003cbr>\n(808) 669-6400\u003c/p>\n\u003cp>\u003cstrong>7.\tThe Banyan Tree ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/banyan-tree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/banyan-tree.jpg\" alt=\"The Banyan Tree, Maui\" title=\"The Banyan Tree, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15973\">\u003c/a>\u003c/p>\n\u003cp>From the interesting conversations I had with local chefs and food fiends, it seems as if Hawaii has just started to ride the wave of the local/sustainable movement that we know so well here in San Francisco. Because it’s just starting to gain popularity, it still has a shiny, new, feel to it all. It was great to see people so jazzed about hydroponics, and excited about planting home gardens -- even \"resort\" gardens, like the ones \u003cstrong>Chef Ryan Urig\u003c/strong>, of \u003ca href=\"http://www.ritzcarlton.com/en/Properties/KapaluaMaui/Dining/TheBanyanTree/Default.htm\">The Banyan Tree\u003c/a>, built right on the grounds of The Ritz-Carlton, Kapalua. \u003c/p>\n\u003cp>The Banyan Tree is located inside the resort grounds, and just a stone-throw away from its front steps, next to the stunning hotel pool, is a legitimate herb garden, flourishing with things like grapefruit mint and Thai basil, free for guests to walk through and admire (and pluck a garnish for their cocktail if they so wished). Further behind the scenes is an impressive hydroponic farming system in the works, as well as a large composting operation. Cool stuff. \u003c/p>\n\u003cp>The chefs not only farm, they cook pretty darn well too. Favorite tastes included an appetizer duo of \u003cstrong>Abalone\u003c/strong>, served with crispy Brussels sprouts, lamb bacon and dates, and \u003cstrong>Watermelon Salad\u003c/strong>, with fresh horseradish and a jelly-like orb filled with watermelon juice that bursts in your mouth when you eat it. Also loved the \u003cstrong>Crispy Moi\u003c/strong> (a traditional Hawaiian fish that used to be served to royalty) with English Pea Risotto, and the \u003cstrong>Grilled Lamb Loin\u003c/strong> with Lentil Dahl and Raita was perfectly cooked and seasoned well.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ritzcarlton.com/en/Properties/KapaluaMaui/Dining/TheBanyanTree/Default.htm\">The Banyan Tree\u003c/a>\u003cbr>\n1 Ritz-Carlton Dr\u003cbr>\nThe Ritz-Carlton Hotel\u003cbr>\nKapalua, HI 96767\u003cbr>\n(808) 669-6200\u003cbr>\n\u003cem>Open Tue-Sat 5:30 pm - 9:30 pm\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>8.\tSpam Masubi\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Spam-Masubi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Spam-Masubi.jpg\" alt=\"Spam Masubi\" title=\"Spam Masubi\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15983\">\u003c/a> \u003c/p>\n\u003cp>A Maui Top Eats list wouldn't be complete without mention of this classic Hawaiian snack. \u003cstrong>Spam Masubi\u003c/strong> is fried spam over sushi rice, wrapped with seaweed into a neat little, hand-held burst of carb and fatty meat energy. It's what you see moms feeding their kiddies at the airport to tide them over (a bit more substantial than Cheerios, no?); it's what you see construction workers eating in the morning for an on-the-go breakfast; it's what you see my fiancé grabbing from the shelves of delis and general stores every chance he gets because he knows I won't let him eat Spam so freely back on mainland.\u003c/p>\n\u003cp>\u003cstrong>9.\tOld Lahaina Luau ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/luau.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/luau.jpg\" alt=\"Old Lahaina Luau\" title=\"Old Lahaina Luau\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15978\">\u003c/a>\u003c/p>\n\u003cp>When in Rome, right? I couldn't leave Hawaii without experiencing a real luau! Every single travel guide, concierge, and local pointed to one place as the best: \u003cstrong>The Old Lahaina Luau\u003c/strong>. \u003c/p>\n\u003cp>Tickets are pricey, and sure, you feel like every tourist on the island is there with you, but man oh man, is it worth it. What a party. Unlimited tropical cocktails, an endless buffet of traditional \u003ca href=\"http://www.oldlahainaluau.com/luaumenu.html\">luau fare\u003c/a> like Polynesian Baked Mahi Mahi, Pulehu Steak, Lomi Lomi Salmon, Ahi Poke, Poi Rolls made with mashed purple taro, and guava butter, and…drumroll please…\u003cstrong>Kalua Pua'a\u003c/strong>, pork roasted underground in a traditional \u003cem>imu\u003c/em>. Pork. So good. \u003c/p>\n\u003cp>The staff are total pros as well, and even with nightly sold-out shows for 500 guests, the evening runs smooth as cocoa butter. You get the royal Hawaiian treatment, watch the sun set dreamily into the ocean, sit under the stars, and enjoy a first class show of beautiful dancers, shakin' what their momma gave 'em. \u003c/p>\n\u003cp>If there is one touristy thing you do, make this it. \u003c/p>\n\u003cp>\u003ca href=\"http://www.oldlahainaluau.com/\">Old Lahaina Luau\u003c/a>\u003cbr>\n1251 Front St\u003cbr>\nLahaina, HI 96761\u003cbr>\n(808) 667-1998\u003c/p>\n\u003cp>\u003cstrong>10. Pineapple Express ($$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Pineapple.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Pineapple.jpg\" alt=\"Maui Gold Pineapple\" title=\"Maui Gold Pineapple\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-15981\">\u003c/a> \u003c/p>\n\u003cp>Juicy, nectar-sweet, \u003ca href=\"http://www.mauipineapple.com/\">Maui Gold Pineapples\u003c/a>. If your entire trip to Maui was embodied into one single flavor, this would be it.\u003c/p>\n\u003cp>Wandering around Lahaina on our last day, we stumbled upon \u003ca href=\"http://takehomemaui.com/\">Take Home Maui, Inc.\u003c/a>, a shipping company that specializes in sending gourmet goods like \u003cstrong>Maui Gold pineapples\u003c/strong>, \u003cstrong>sweet Maui onions\u003c/strong>, even \u003cstrong>coconut-grams\u003c/strong> (beats a postcard any day), back to mainland.\u003c/p>\n\u003cp>Nothing like a case of the sweetest pineapples ever to make your coworkers/family/friends not hate you for leaving them behind while you frolicked in the tropical sun all day. While you're at it, get an extra case. You'll need it to ease yourself through the imminent island withdrawal you'll be experiencing when you leave this paradise.\u003c/p>\n\u003cp>\u003ca href=\"http://takehomemaui.com/\">Take Home Maui, Inc. \u003c/a>\u003cbr>\n121 Dickenson St.\u003cbr>\nLahaina, HI 96761\u003cbr>\n808-661-8067\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Well that wraps it up! \u003cem>A hui hou\u003c/em>, Maui! Until we meet again...\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Outside Lands: Music. Food. Wine. Art. Slideshow",
"title": "Outside Lands: Music. Food. Wine. Art. Slideshow",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/outsidelands500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/outsidelands500.jpg\" alt=\"Outside Lands 2010 - Furthur on stage\" title=\"Outside Lands 2010 - Furthur on stage\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-16303\">\u003c/a>\u003cbr>\n\u003cem>Furthur playing at the Lands End Stage Saturday evening\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.sfoutsidelands.com/\">Outside Lands\u003c/a> festival that took place in San Francisco's Golden Gate Park August 14th and 15th was dedicated to integrating local food, wine, music, and art to create two days of entertainment, indulgence and education. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/taste/\">A Taste of the Bay Area\u003c/a>, \u003ca href=\"http://www.sfoutsidelands.com/wine/\">Wine Lands\u003c/a> and \u003ca href=\"http://www.sfoutsidelands.com/festival/greening.php\">Eco Lands\u003c/a> provided festival goers with the opportunity to experience quality food from Bay Area restaurants, California wines from some obscure local wineries, and lessons on urban farming and sustainability...all in between \u003ca href=\"http://myscheduler.sfoutsidelands.com/outsidelands-2010-schedule.html\">music sets\u003c/a> that took place on four separate stages. \u003c/p>\n\u003cp>The area now known as Golden Gate Park used to be referred to as the \"\u003ca href=\"http://www.sfoutsidelands.com/ggp/index.php\">Outside Lands\u003c/a>\" back in the Gold Rush era, \"a great sand waste\" that was not legally part of the city of San Francisco until 1866. By 1860 the park had been transformed into a recreational space for citizens to enjoy. This festival reclaims the name and celebrates the social value that the park environment contributes to life in an urban area.\u003c/p>\n\u003cp>This slideshow features some of the festivities from Saturday August 14th. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624611232071%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624611232071%2F&set_id=72157624611232071&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624611232071%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624611232071%2F&set_id=72157624611232071&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\n",
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"excerpt": "The Outside Lands festival that took place in San Francisco's Golden Gate Park August 14th and 15th was dedicated to integrating local food, wine, music, and art to create two days of entertainment, indulgence and education. This slideshow features some of the festivities from Saturday August 14th. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/outsidelands500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/outsidelands500.jpg\" alt=\"Outside Lands 2010 - Furthur on stage\" title=\"Outside Lands 2010 - Furthur on stage\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-16303\">\u003c/a>\u003cbr>\n\u003cem>Furthur playing at the Lands End Stage Saturday evening\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.sfoutsidelands.com/\">Outside Lands\u003c/a> festival that took place in San Francisco's Golden Gate Park August 14th and 15th was dedicated to integrating local food, wine, music, and art to create two days of entertainment, indulgence and education. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/taste/\">A Taste of the Bay Area\u003c/a>, \u003ca href=\"http://www.sfoutsidelands.com/wine/\">Wine Lands\u003c/a> and \u003ca href=\"http://www.sfoutsidelands.com/festival/greening.php\">Eco Lands\u003c/a> provided festival goers with the opportunity to experience quality food from Bay Area restaurants, California wines from some obscure local wineries, and lessons on urban farming and sustainability...all in between \u003ca href=\"http://myscheduler.sfoutsidelands.com/outsidelands-2010-schedule.html\">music sets\u003c/a> that took place on four separate stages. \u003c/p>\n\u003cp>The area now known as Golden Gate Park used to be referred to as the \"\u003ca href=\"http://www.sfoutsidelands.com/ggp/index.php\">Outside Lands\u003c/a>\" back in the Gold Rush era, \"a great sand waste\" that was not legally part of the city of San Francisco until 1866. By 1860 the park had been transformed into a recreational space for citizens to enjoy. This festival reclaims the name and celebrates the social value that the park environment contributes to life in an urban area.\u003c/p>\n\u003cp>This slideshow features some of the festivities from Saturday August 14th. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "SF Chefs: The Future of Food Media, Hog in the Fog, Delfina vs. Spruce ",
"title": "SF Chefs: The Future of Food Media, Hog in the Fog, Delfina vs. Spruce ",
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"content": "\u003cblockquote>\u003cp>There's nothing like the \"Bauer Bump.\"\u003c/p>\u003c/blockquote>\n\u003cp>Blogs, Tweets, Yelp write-ups, email newsletters, check-ins on Foursquare-- the new social-media options may be the shiniest, coolest toys on the block right now, as evidenced by the full house attending \u003ca href=\"http://www.sfchefsfoodwine.com/Seminars.aspx#Future\">The Future of Food Media\u003c/a>, one of several industry seminars presented as part of \u003ca href=\"http://www.sfchefsfoodwine.com/default.aspx\">SF Chefs 2010\u003c/a>.\u003c/p>\n\u003cp> But after a 90 minute discussion between Oracle corporate chef \u003ca href=\"http://twitter.com/Rdlewisjr\">Robbie Lewis\u003c/a>, \u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> executive Ruggy Joesten, \u003ca href=\"http://marlowesf.com/\">Marlowe\u003c/a> owner Anna Weinberg, PR specialist \u003ca href=\"http://www.afandco.com/about/andrew.html\">Andrew Freeman\u003c/a>, and moderator \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/\">Paolo Lucchesi\u003c/a> of San Francisco Chronicle's \u003cem>Inside Scoop SF\u003c/em>, it came down to this: A great review from \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/\">Michael Bauer\u003c/a>, the Chronicle's longtime head restaurant critic, is \u003cem>still\u003c/em> the golden ticket that every restaurant dreams of, the one sure-fire way to guarantee a full house for months to come.\u003c/p>\n\u003cp>For the longtime print writers, editors, and public-relations folks in the audience (as well as, presumably, Bauer himself, who was seated unobtrusively near the back of the room), it was satisfying to hear Anna Weinberg, owner of Marlowe, insist that Bauer's dubbing their lamb-laced bacon cheeseburger \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/2010/04/07/the-hunt-is-on-for-the-best-hamburger-in-san-francisco/\">the best in the city\u003c/a> had an instant, and huge, impact on her business. \u003c/p>\n\u003cp>(And that burger was no accident; Weinberg and her chef Jennifer Puccio did loads of food trend research before opening, looking for what local diners really get passionate about. Which turned out to be, unsurprisingly, pizza and burgers.)\u003c/p>\n\u003cp>For all that Yelp's Joesten had to say about his company's proprietary, scam-searching algorithm for rating and ranking user reviews, a smart professional critic whose palate and judgment you trust is still a more reliable guide than a blogger hoping for perks and freebies, or an anonymous poster with any number of axes to grind. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And there's the other bonus: good writing! Among all the long-winded digressions about data mining and statistical analytics (which got many of the industry types and interested foodies fidgeting in their seats and yes, probably checking their tweets), no one mentioned the enjoyment value of professional criticism until the closing minutes, when audience member Jan Newberry, food editor of \u003ca href=\"http://www.sanfranmag.com\">San Francisco\u003c/a> magazine, noted that no one goes to Yelp for the prose, whereas good criticism is also good writing--entertaining, informative, able to put a restaurant, its chef, and its scene into a social, gastronomic, and cultural context.\u003c/p>\n\u003cp>(As a former restaurant critic for both the Bay Guardian and San Francisco magazine, I was often asked how I \"got paid to eat.\" My response? I didn't get paid to eat, I got paid to write. Eating was just what I happened to write about.)\u003c/p>\n\u003cp>Still, there was lots to say about how a restaurant, or a chef, can build a community and a brand through judicious use of Twitter, blogs, Yelp, and more.\u003c/p>\n\u003cblockquote>\u003cp> As Weinberg noted, \"It's a free 24 hour a day focus group. Looking on places like Yelp, you can start to see trends. If 10 posts in a week tell you the soup isn't so great or the bartender was rude, you know that maybe it's time to get a better soup, or a better bartender.\" \u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>Said Lewis, \"You can use to engage your customers, start a direct dialogue with guests, ask for feedback rather than it getting blasted all over the internet. It can be great for customer touch-back, especially when they've given you positive comments. Thanking someone for a positive post builds loyalty instantly.\"\u003c/p>\u003c/blockquote>\n\u003cp>According to Lewis, customers love to get a glimpse \"behind the velvet rope,\" and hearing that the sommelier is really jazzed about a new Cab or that the pastry chef is doing something fantastic with the season's first pluots can galvanize these would-be insiders into showing up that very night. \u003c/p>\n\u003cp>But how much transparency is too much?\u003c/p>\n\u003cblockquote>\u003cp> Said Lucchesi, to much laughter from the audience, \"You know, Eric Ripert of Le Bernardin in NYC just started tweeting. Now, he's James Bond suave, with an olive-oil French accent, probably one of the world's most respected chefs. But his tweets read like a 12-year-old girl is writing them!\"\u003c/p>\u003c/blockquote>\n\u003cp>The Mayor was a no-show to the Grand Tent's grand ribbon-cutting shortly after the panel concluded, but that didn't stop the crowd from oohing over the dramatic sabering of a magnum of Domaine Chandon, or the star-studded posse of chefs and restauranteurs clustered around the thick orange ribbon. And with a scissor and a snip, the crowd surged forward to check out Friday's main event, \"\u003ca href=\"http://www.sfchefsfoodwine.com/OpeningParty.aspx\">Hog in the Fog\u003c/a>,\" a food-and-cocktail walk-around under a big white tent in Union Square.\u003c/p>\n\u003cp>It helped to like pork in all its myriad forms, since besides the figs, grapes, and Cowgirl Creamery cheeses offered at the \u003ca href=\"http://www.cuesa.org\"> CUESA\u003c/a> table, there was almost nothing for vegetarians, save a lot of tasty cocktails. Table after table offered pork cured, pork braised, pork shredded, or pork confit'd. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hoofhead500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hoofhead500.jpg\" alt=\"head and hoof\" title=\"head and hoof\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16242\">\u003c/a>\u003c/p>\n\u003cp>No pork crudo was in evidence, but there were plenty of jiggly slices of \"head and hoof\" terrine topped with pickled mustard seeds. (Made by Chris Cosentino of Incanto, as if you had to ask). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/PoggioPig500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/PoggioPig500.jpg\" alt=\"Poggio Pig\" title=\"Poggio Pig\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16246\">\u003c/a>\u003c/p>\n\u003cp>Poggio's Peter McNee laid out a lavish spread of salume, all made from a single pig, including sliced \"pigstrami,\" mortadella, chocolate-brown \"bloodella,\" and more, plus poached cotechino sausage over lentils (a classic Bolognese pairing) and fermented summer sausage on sauerkraut. \u003c/p>\n\u003cp>Homer Simpson would have been in heaven (\"Porkchops and bacon, my two favorite animals!\") but after the sixth or seventh porky bite, the octopus tentacles made by A16's Liza Shaw starting looking mighty good.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/NicoletteManescalchi-LizaShaw-RossWunderlich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/NicoletteManescalchi-LizaShaw-RossWunderlich.jpg\" alt=\"Nicolette Manescalchi and Liza Shaw and Ross Wunderlich\" title=\"Nicolette Manescalchi and Liza Shaw and Ross Wunderlich\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16244\">\u003c/a>\u003cbr>\n\u003cem>Nicolette Manescalchi, Liza Shaw and Ross Wunderlich\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>Why octopus? \"Well, I love squid, octopus, all that stuff.\" said Shaw. Sometimes you have to choose between cooking for the people or cooking for chefs. Today, I decided to cook for the chefs. The people will follow!\"\u003c/p>\u003c/blockquote>\n\u003cp>And her octopus tentacles on a stick, with slippery onion and a vivid, herby green-tomato salsa verde, were double-plus good. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/octopus500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/octopus500.jpg\" alt=\"octopus\" title=\"octopus\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16245\">\u003c/a>\u003c/p>\n\u003cp>You could wash down all that pork with many different cocktails, as long as your taste ran to tart, dry, and spicy. San Francisco bartenders continue to love their bitters, from the aromatic bitters (made from cinnamon, allspice, cardamom, and cassia) in the Rye Buck (Wild Turkey, house-made ginger syrup, lime) from Rye to the orange bitters in the cayenne sugar-rimmed Smoking Gun (Combier orange liqueur, Hennessey Black cognac, smoked peach puree) from Otis. \u003c/p>\n\u003cp>Everything seemed to have lemon or lime, ginger or cinnamon, plus a dash of herbal/anise flavor, in the form of Chartreuse, Herbsaint, or absinthe. Acknowledging that bartenders have their groupies and their name-brand just like chefs, each bar table had a board announcing the bartender's name and his (yes, they were all male) liquor of choice above the table. \u003c/p>\n\u003cp>The next morning, it was time for the \u003ca href=\"http://www.sfchefsfoodwine.com/SaturdayMorning.aspx#Family\">Anolon Chef Challenge: Restaurant Family Feud\u003c/a> (Delfina vs. Spruce), hosted by the Food Network's Aida Mollenkamp and judged by Jan Newberry, Steffan Terje (Perbacco, Barbacco) and Chronicle editor Miriam Morgan. The same conference room was now a Top Chef-style kitchen, with portable cooktop (but no running water), myriad bottles of wine and olive oil, and both a secret ingredient and a mystery basket of seasonal produce, courtesy of CUESA. \u003c/p>\n\u003cp>The secret ingredient? Local sustainable seafood, including Monterey Bay squid, sardines, and sole. The produce basket had just about everything you could find at Ferry Plaza: tomatoes of all sizes and colors, new potatoes, corn, herbs, figs, nectarines, melons, plums, onions, leeks, and more. The challenge? Three courses, one hour, two chefs on each team. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mark-sullivan500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mark-sullivan500.jpg\" alt=\"Mark Sullivan\" title=\"Mark Sullivan\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16243\">\u003c/a>\u003cbr>\n\u003cem>Mark Sullivan from Spruce\u003c/em>\u003c/p>\n\u003cp>As you might imagine, chefs know how to focus, and halfway through their allotted time, you could hone a Wusthof knife off the single-minded attention beaming down from Delfina's Craig Stoll and Anthony Strong and Spruce's Mark Sullivan and Ben Cohn. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/craig-stoll500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/craig-stoll500.jpg\" alt=\"Craig Stoll\" title=\"Craig Stoll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16240\">\u003c/a>\u003cbr>\n\u003cem>Craig Stoll from Delfina\u003c/em>\u003c/p>\n\u003cp>They had little time or energy for chit-chat, which left Mollenkamp to carry the show, without TV's benefit of tomato-chopping close-ups or suspense-building commercial breaks. But the judges did chime in here and there, as when Mollenkamp asked Terje about his favorite summer produce. \u003c/p>\n\u003cblockquote>\u003cp>\"Summer is hard for me,\" Terje admitted. \"It's like culinary ADD. Winter is more forgiving. Now, when something hits the market, you have to be ready for it right away.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/delfina-dishes500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/delfina-dishes500.jpg\" alt=\"Delfina dishes\" title=\"Delfina dishes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16241\">\u003c/a>\u003cbr>\n\u003cem>Delfina dishes\u003c/em>\u003c/p>\n\u003cp>The final menus? For Delfina, handmade tonarelli pasta with sardines, fennel, grapes, capers, and toasted breadcrumbs, followed by an impromptu toss of charred peppers, anchovies, and poached squid with pureed and diced tomatoes, lemon, capers and olives, and finally rolled sole poached with fish fumet, white wine, and herbs over tomatoes stewed in tomato juice and camomile tea.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/spruce-dishes500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/spruce-dishes500.jpg\" alt=\"Spruce dishes\" title=\"Spruce dishes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16238\">\u003c/a>\u003cbr>\n\u003cem>Spruce dishes\u003c/em>\u003c/p>\n\u003cp>For Spruce, the meal began with a clear tomato-water gazpacho with diced tomatoes and mint, followed by seared sardine over a pork-and-tomato broth with peppers and smoked paprika, then poached sole and squid with leeks, potatoes, and a basil pistou.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The winner? By just the smallest of margins, Delfina. The audience cheered, the chefs toasted each other with well-deserved beers, and the audience, tantalized by unbearably delicious aromas (but no tastes) during the past two hours, headed to the Grand Tent for another chef-and-cocktail go-round. \u003c/p>\n\n",
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"excerpt": "Pork, bitters, social media, local chefs going at it knife to knife: there was a lot going on during this week's \u003cem>SF Chefs 2010\u003c/em>. Here's a taste.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cblockquote>\u003cp>There's nothing like the \"Bauer Bump.\"\u003c/p>\u003c/blockquote>\n\u003cp>Blogs, Tweets, Yelp write-ups, email newsletters, check-ins on Foursquare-- the new social-media options may be the shiniest, coolest toys on the block right now, as evidenced by the full house attending \u003ca href=\"http://www.sfchefsfoodwine.com/Seminars.aspx#Future\">The Future of Food Media\u003c/a>, one of several industry seminars presented as part of \u003ca href=\"http://www.sfchefsfoodwine.com/default.aspx\">SF Chefs 2010\u003c/a>.\u003c/p>\n\u003cp> But after a 90 minute discussion between Oracle corporate chef \u003ca href=\"http://twitter.com/Rdlewisjr\">Robbie Lewis\u003c/a>, \u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> executive Ruggy Joesten, \u003ca href=\"http://marlowesf.com/\">Marlowe\u003c/a> owner Anna Weinberg, PR specialist \u003ca href=\"http://www.afandco.com/about/andrew.html\">Andrew Freeman\u003c/a>, and moderator \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/\">Paolo Lucchesi\u003c/a> of San Francisco Chronicle's \u003cem>Inside Scoop SF\u003c/em>, it came down to this: A great review from \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/\">Michael Bauer\u003c/a>, the Chronicle's longtime head restaurant critic, is \u003cem>still\u003c/em> the golden ticket that every restaurant dreams of, the one sure-fire way to guarantee a full house for months to come.\u003c/p>\n\u003cp>For the longtime print writers, editors, and public-relations folks in the audience (as well as, presumably, Bauer himself, who was seated unobtrusively near the back of the room), it was satisfying to hear Anna Weinberg, owner of Marlowe, insist that Bauer's dubbing their lamb-laced bacon cheeseburger \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/2010/04/07/the-hunt-is-on-for-the-best-hamburger-in-san-francisco/\">the best in the city\u003c/a> had an instant, and huge, impact on her business. \u003c/p>\n\u003cp>(And that burger was no accident; Weinberg and her chef Jennifer Puccio did loads of food trend research before opening, looking for what local diners really get passionate about. Which turned out to be, unsurprisingly, pizza and burgers.)\u003c/p>\n\u003cp>For all that Yelp's Joesten had to say about his company's proprietary, scam-searching algorithm for rating and ranking user reviews, a smart professional critic whose palate and judgment you trust is still a more reliable guide than a blogger hoping for perks and freebies, or an anonymous poster with any number of axes to grind. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And there's the other bonus: good writing! Among all the long-winded digressions about data mining and statistical analytics (which got many of the industry types and interested foodies fidgeting in their seats and yes, probably checking their tweets), no one mentioned the enjoyment value of professional criticism until the closing minutes, when audience member Jan Newberry, food editor of \u003ca href=\"http://www.sanfranmag.com\">San Francisco\u003c/a> magazine, noted that no one goes to Yelp for the prose, whereas good criticism is also good writing--entertaining, informative, able to put a restaurant, its chef, and its scene into a social, gastronomic, and cultural context.\u003c/p>\n\u003cp>(As a former restaurant critic for both the Bay Guardian and San Francisco magazine, I was often asked how I \"got paid to eat.\" My response? I didn't get paid to eat, I got paid to write. Eating was just what I happened to write about.)\u003c/p>\n\u003cp>Still, there was lots to say about how a restaurant, or a chef, can build a community and a brand through judicious use of Twitter, blogs, Yelp, and more.\u003c/p>\n\u003cblockquote>\u003cp> As Weinberg noted, \"It's a free 24 hour a day focus group. Looking on places like Yelp, you can start to see trends. If 10 posts in a week tell you the soup isn't so great or the bartender was rude, you know that maybe it's time to get a better soup, or a better bartender.\" \u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>Said Lewis, \"You can use to engage your customers, start a direct dialogue with guests, ask for feedback rather than it getting blasted all over the internet. It can be great for customer touch-back, especially when they've given you positive comments. Thanking someone for a positive post builds loyalty instantly.\"\u003c/p>\u003c/blockquote>\n\u003cp>According to Lewis, customers love to get a glimpse \"behind the velvet rope,\" and hearing that the sommelier is really jazzed about a new Cab or that the pastry chef is doing something fantastic with the season's first pluots can galvanize these would-be insiders into showing up that very night. \u003c/p>\n\u003cp>But how much transparency is too much?\u003c/p>\n\u003cblockquote>\u003cp> Said Lucchesi, to much laughter from the audience, \"You know, Eric Ripert of Le Bernardin in NYC just started tweeting. Now, he's James Bond suave, with an olive-oil French accent, probably one of the world's most respected chefs. But his tweets read like a 12-year-old girl is writing them!\"\u003c/p>\u003c/blockquote>\n\u003cp>The Mayor was a no-show to the Grand Tent's grand ribbon-cutting shortly after the panel concluded, but that didn't stop the crowd from oohing over the dramatic sabering of a magnum of Domaine Chandon, or the star-studded posse of chefs and restauranteurs clustered around the thick orange ribbon. And with a scissor and a snip, the crowd surged forward to check out Friday's main event, \"\u003ca href=\"http://www.sfchefsfoodwine.com/OpeningParty.aspx\">Hog in the Fog\u003c/a>,\" a food-and-cocktail walk-around under a big white tent in Union Square.\u003c/p>\n\u003cp>It helped to like pork in all its myriad forms, since besides the figs, grapes, and Cowgirl Creamery cheeses offered at the \u003ca href=\"http://www.cuesa.org\"> CUESA\u003c/a> table, there was almost nothing for vegetarians, save a lot of tasty cocktails. Table after table offered pork cured, pork braised, pork shredded, or pork confit'd. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hoofhead500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hoofhead500.jpg\" alt=\"head and hoof\" title=\"head and hoof\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16242\">\u003c/a>\u003c/p>\n\u003cp>No pork crudo was in evidence, but there were plenty of jiggly slices of \"head and hoof\" terrine topped with pickled mustard seeds. (Made by Chris Cosentino of Incanto, as if you had to ask). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/PoggioPig500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/PoggioPig500.jpg\" alt=\"Poggio Pig\" title=\"Poggio Pig\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16246\">\u003c/a>\u003c/p>\n\u003cp>Poggio's Peter McNee laid out a lavish spread of salume, all made from a single pig, including sliced \"pigstrami,\" mortadella, chocolate-brown \"bloodella,\" and more, plus poached cotechino sausage over lentils (a classic Bolognese pairing) and fermented summer sausage on sauerkraut. \u003c/p>\n\u003cp>Homer Simpson would have been in heaven (\"Porkchops and bacon, my two favorite animals!\") but after the sixth or seventh porky bite, the octopus tentacles made by A16's Liza Shaw starting looking mighty good.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/NicoletteManescalchi-LizaShaw-RossWunderlich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/NicoletteManescalchi-LizaShaw-RossWunderlich.jpg\" alt=\"Nicolette Manescalchi and Liza Shaw and Ross Wunderlich\" title=\"Nicolette Manescalchi and Liza Shaw and Ross Wunderlich\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16244\">\u003c/a>\u003cbr>\n\u003cem>Nicolette Manescalchi, Liza Shaw and Ross Wunderlich\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>Why octopus? \"Well, I love squid, octopus, all that stuff.\" said Shaw. Sometimes you have to choose between cooking for the people or cooking for chefs. Today, I decided to cook for the chefs. The people will follow!\"\u003c/p>\u003c/blockquote>\n\u003cp>And her octopus tentacles on a stick, with slippery onion and a vivid, herby green-tomato salsa verde, were double-plus good. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/octopus500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/octopus500.jpg\" alt=\"octopus\" title=\"octopus\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16245\">\u003c/a>\u003c/p>\n\u003cp>You could wash down all that pork with many different cocktails, as long as your taste ran to tart, dry, and spicy. San Francisco bartenders continue to love their bitters, from the aromatic bitters (made from cinnamon, allspice, cardamom, and cassia) in the Rye Buck (Wild Turkey, house-made ginger syrup, lime) from Rye to the orange bitters in the cayenne sugar-rimmed Smoking Gun (Combier orange liqueur, Hennessey Black cognac, smoked peach puree) from Otis. \u003c/p>\n\u003cp>Everything seemed to have lemon or lime, ginger or cinnamon, plus a dash of herbal/anise flavor, in the form of Chartreuse, Herbsaint, or absinthe. Acknowledging that bartenders have their groupies and their name-brand just like chefs, each bar table had a board announcing the bartender's name and his (yes, they were all male) liquor of choice above the table. \u003c/p>\n\u003cp>The next morning, it was time for the \u003ca href=\"http://www.sfchefsfoodwine.com/SaturdayMorning.aspx#Family\">Anolon Chef Challenge: Restaurant Family Feud\u003c/a> (Delfina vs. Spruce), hosted by the Food Network's Aida Mollenkamp and judged by Jan Newberry, Steffan Terje (Perbacco, Barbacco) and Chronicle editor Miriam Morgan. The same conference room was now a Top Chef-style kitchen, with portable cooktop (but no running water), myriad bottles of wine and olive oil, and both a secret ingredient and a mystery basket of seasonal produce, courtesy of CUESA. \u003c/p>\n\u003cp>The secret ingredient? Local sustainable seafood, including Monterey Bay squid, sardines, and sole. The produce basket had just about everything you could find at Ferry Plaza: tomatoes of all sizes and colors, new potatoes, corn, herbs, figs, nectarines, melons, plums, onions, leeks, and more. The challenge? Three courses, one hour, two chefs on each team. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mark-sullivan500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mark-sullivan500.jpg\" alt=\"Mark Sullivan\" title=\"Mark Sullivan\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16243\">\u003c/a>\u003cbr>\n\u003cem>Mark Sullivan from Spruce\u003c/em>\u003c/p>\n\u003cp>As you might imagine, chefs know how to focus, and halfway through their allotted time, you could hone a Wusthof knife off the single-minded attention beaming down from Delfina's Craig Stoll and Anthony Strong and Spruce's Mark Sullivan and Ben Cohn. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/craig-stoll500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/craig-stoll500.jpg\" alt=\"Craig Stoll\" title=\"Craig Stoll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16240\">\u003c/a>\u003cbr>\n\u003cem>Craig Stoll from Delfina\u003c/em>\u003c/p>\n\u003cp>They had little time or energy for chit-chat, which left Mollenkamp to carry the show, without TV's benefit of tomato-chopping close-ups or suspense-building commercial breaks. But the judges did chime in here and there, as when Mollenkamp asked Terje about his favorite summer produce. \u003c/p>\n\u003cblockquote>\u003cp>\"Summer is hard for me,\" Terje admitted. \"It's like culinary ADD. Winter is more forgiving. Now, when something hits the market, you have to be ready for it right away.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/delfina-dishes500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/delfina-dishes500.jpg\" alt=\"Delfina dishes\" title=\"Delfina dishes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16241\">\u003c/a>\u003cbr>\n\u003cem>Delfina dishes\u003c/em>\u003c/p>\n\u003cp>The final menus? For Delfina, handmade tonarelli pasta with sardines, fennel, grapes, capers, and toasted breadcrumbs, followed by an impromptu toss of charred peppers, anchovies, and poached squid with pureed and diced tomatoes, lemon, capers and olives, and finally rolled sole poached with fish fumet, white wine, and herbs over tomatoes stewed in tomato juice and camomile tea.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/spruce-dishes500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/spruce-dishes500.jpg\" alt=\"Spruce dishes\" title=\"Spruce dishes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16238\">\u003c/a>\u003cbr>\n\u003cem>Spruce dishes\u003c/em>\u003c/p>\n\u003cp>For Spruce, the meal began with a clear tomato-water gazpacho with diced tomatoes and mint, followed by seared sardine over a pork-and-tomato broth with peppers and smoked paprika, then poached sole and squid with leeks, potatoes, and a basil pistou.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The winner? By just the smallest of margins, Delfina. The audience cheered, the chefs toasted each other with well-deserved beers, and the audience, tantalized by unbearably delicious aromas (but no tastes) during the past two hours, headed to the Grand Tent for another chef-and-cocktail go-round. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SF Chefs Hospitalitarianism Panel: Forget the Trays",
"title": "SF Chefs Hospitalitarianism Panel: Forget the Trays",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hospitality.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hospitality.jpg\" alt=\"Hospitalitarianism panel at SF Chefs 2010\" title=\"Hospitalitarianism panel at SF Chefs 2010\" width=\"500\" height=\"188\" class=\"alignnone size-full wp-image-16107\">\u003c/a>\u003c/p>\n\u003cp>At the \u003ca href=\"http://www.sfchefsfoodwine.com/Seminars.aspx#Love\">Hospitalitarianism panel\u003c/a>, the \u003ca href=\"http://tablehopper.com/\">tablehopper's\u003c/a> Marcia Gagliardi chatted with \u003ca href=\"http://www.perbaccosf.com/\">Umberto Gibin\u003c/a> (Perbacco, barbacco), \u003ca href=\"http://www.delfinasf.com/\">Annie Stoll\u003c/a> (Delfina), \u003ca href=\"http://www.acquerello.com/\">Giancarlo Paterlini\u003c/a> (Acquerello), \u003ca href=\"http://www.cyrusrestaurant.com/\">Nick Peyton\u003c/a> (Cyrus) and \u003ca href=\"http://www.pizzaantica.com/management-team.php\">Tim Stannard\u003c/a> (Pizzeria Antica, Spruce, Cafe Des Amis). Stannard fielded one of the toughest questions, when Gagliardi asked him how he knows who will make it, who won’t, and how do you let people know.\u003c/p>\n\u003cp>The takeaway messages included these tasty nuggets: \u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> can be painful for restaurateurs, but is a source of information. Tim Stannard reads a thick stack of Yelp reviews along with any and every blog post or other review each Monday. Social media geeks, these pros wish you would stop \"Twittering at the table,\" (Stannard) and taking pictures of food before eating it. \u003c/p>\n\u003cp>Some San Francisco spots have adopted their own service style, which may mean ditching the serving tray (looking at you, Delfina). Annie Stoll worked at a spot that required delivery of drinks via tray, and there was always a shortage of trays. She had guests seated by the bar, and was frustrated by not being able to get them their drinks via hand delivery. \"So no trays at Delfina,\" she said.\u003c/p>\n\u003cp>Flour + Water did the right thing by \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/08/even_steve_jobs_cant_get_a_tab.php\">having Steve Jobs wait in line\u003c/a> like everyone else. Also, the restaurateurs felt Jobs behaved well by playing along as the rest of the general public. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Hospitality is in one’s blood, and some industry veterans felt drawn to restaurants at a young age. \u003c/p>\n\u003cp>Good people make a restaurant a success; and aggressively hiring the friends of stellar staff is one way to build a team. \u003c/p>\n\u003cp>Peterlini admitted he was born a maitre’d, and has kept the same team of nine or ten waiters for the last twenty years. “They know the drill,” Peterlini said, adding “I don’t like people to talk a lot (to guests). Use a lot of eye contact.” Stoll reflected on her first fancy meal at a restaurant at age 12; she used her first credit card to dine out as much as possible. As much as she loves the industry, she wouldn’t necessarily have her young daughter go into the same profession.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Stannard, who just opened Café Des Amis, has a high retention rate of staff and joked that he opens new restaurant locations as a way to keep folks engaged in a career with his group. “They’re going to grow somewhere, and I’d rather it be with us,” he said. The panel agreed that feeling welcomed by staff at a restaurant is always a goal, and that they want to walk out of a place that doesn’t do that. Technical service is one thing, a warm and eager environment can almost over ride a misplaced fork. \u003c/p>\n\n",
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"excerpt": "At the Hospitalitarianism panel, the tablehopper's Marcia Gagliardi chatted with Umberto Gibin (Perbacco, barbacco), Annie Stoll (Delfina), Giancarlo Paterlini (Acquerello), Nick Peyton (Cyrus) and Tim Stannard (Pizzeria Antica, Spruce, Cafe Des Amis). Stannard fielded one of the toughest questions, when Gagliardi asked him how he knows who will make it, who won't, and how do you let people know.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hospitality.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hospitality.jpg\" alt=\"Hospitalitarianism panel at SF Chefs 2010\" title=\"Hospitalitarianism panel at SF Chefs 2010\" width=\"500\" height=\"188\" class=\"alignnone size-full wp-image-16107\">\u003c/a>\u003c/p>\n\u003cp>At the \u003ca href=\"http://www.sfchefsfoodwine.com/Seminars.aspx#Love\">Hospitalitarianism panel\u003c/a>, the \u003ca href=\"http://tablehopper.com/\">tablehopper's\u003c/a> Marcia Gagliardi chatted with \u003ca href=\"http://www.perbaccosf.com/\">Umberto Gibin\u003c/a> (Perbacco, barbacco), \u003ca href=\"http://www.delfinasf.com/\">Annie Stoll\u003c/a> (Delfina), \u003ca href=\"http://www.acquerello.com/\">Giancarlo Paterlini\u003c/a> (Acquerello), \u003ca href=\"http://www.cyrusrestaurant.com/\">Nick Peyton\u003c/a> (Cyrus) and \u003ca href=\"http://www.pizzaantica.com/management-team.php\">Tim Stannard\u003c/a> (Pizzeria Antica, Spruce, Cafe Des Amis). Stannard fielded one of the toughest questions, when Gagliardi asked him how he knows who will make it, who won’t, and how do you let people know.\u003c/p>\n\u003cp>The takeaway messages included these tasty nuggets: \u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> can be painful for restaurateurs, but is a source of information. Tim Stannard reads a thick stack of Yelp reviews along with any and every blog post or other review each Monday. Social media geeks, these pros wish you would stop \"Twittering at the table,\" (Stannard) and taking pictures of food before eating it. \u003c/p>\n\u003cp>Some San Francisco spots have adopted their own service style, which may mean ditching the serving tray (looking at you, Delfina). Annie Stoll worked at a spot that required delivery of drinks via tray, and there was always a shortage of trays. She had guests seated by the bar, and was frustrated by not being able to get them their drinks via hand delivery. \"So no trays at Delfina,\" she said.\u003c/p>\n\u003cp>Flour + Water did the right thing by \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/08/even_steve_jobs_cant_get_a_tab.php\">having Steve Jobs wait in line\u003c/a> like everyone else. Also, the restaurateurs felt Jobs behaved well by playing along as the rest of the general public. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Hospitality is in one’s blood, and some industry veterans felt drawn to restaurants at a young age. \u003c/p>\n\u003cp>Good people make a restaurant a success; and aggressively hiring the friends of stellar staff is one way to build a team. \u003c/p>\n\u003cp>Peterlini admitted he was born a maitre’d, and has kept the same team of nine or ten waiters for the last twenty years. “They know the drill,” Peterlini said, adding “I don’t like people to talk a lot (to guests). Use a lot of eye contact.” Stoll reflected on her first fancy meal at a restaurant at age 12; she used her first credit card to dine out as much as possible. As much as she loves the industry, she wouldn’t necessarily have her young daughter go into the same profession.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Stannard, who just opened Café Des Amis, has a high retention rate of staff and joked that he opens new restaurant locations as a way to keep folks engaged in a career with his group. “They’re going to grow somewhere, and I’d rather it be with us,” he said. The panel agreed that feeling welcomed by staff at a restaurant is always a goal, and that they want to walk out of a place that doesn’t do that. Technical service is one thing, a warm and eager environment can almost over ride a misplaced fork. \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/24/2010/08/DominiqueCrenn-LuceFLoor3001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/DominiqueCrenn-LuceFLoor3001.jpg\" alt=\"Dominique Crenn\" title=\"Dominique Crenn\" width=\"300\" height=\"451\" class=\"alignleft size-full wp-image-15847\">\u003c/a>On Sunday night, \u003ca href=\"http://www.foodgal.com/2010/08/take-five-with-chef-dominique-crenn-on-her-upcoming-iron-chef-america-battle/\">Chef Dominique Crenn\u003c/a> will again appear on \u003ca href=\"http://www.foodnetwork.com/iron-chef-america/symon-vs-crenn/index.html\">Iron Chef America\u003c/a>, when she does battle against \u003ca href=\"http://www.foodnetwork.com/chefs/michael-symon-bio-repeat/index.html\">Chef Michael Symon\u003c/a> on the Food Network. Michelin rated \u003ca href=\"http://www.lucewinerestaurant.com/\">Luce Wine Restaurant\u003c/a>, where Crenn is the Chef de Cuisine, will offer the Chef’s TV-inspired creations with a special Iron Chef menu, priced at $65 per person, and starting on August 10th. It is unknown if the 45-year old Crenn championed over Symon on Iron Chef, but her publicity machine is heavily promoting this appearance. Crenn has also competed on \u003ca href=\"http://www.foodnetwork.com/the-next-iron-chef/index.html\">The Next Iron Chef\u003c/a>, where she was given the rather onerous task of making dishes with sea cucumber. \u003c/p>\n\u003cp>Crenn first moved to the Bay Area in 1988, and has worked under Jeremiah Tower and Mark Franz at Stars, as well as put in kitchen time at Campton Place, 2223 Market, and Yoyo Bistro at the Miyako Hotel. She worked in Jakarta, Indonesia, which was cut short by the 1997 political unrest in Southeast Asia. She ended up in L.A., doing private catering for luminaries such as Al Gore, Sidney Poitier, Juliette Binoche, and Cyndi Lauper. Crenn has long been an advocate for sustainable and organic cuisine. As founder of the “A Moveable Feast” dinner events, she worked with local farmers and chefs to raise funds for CUESA (Center for Urban Education about Sustainable Agriculture). She is also a frequent presence at other food-related charity events.\u003c/p>\n\u003cp>Her (tres magnifique) French accent remains, and she was raised in Versailles. Crenn’s father was a politician, and helped introduce her to fine food as a child. His best friend was a French food critic, and she journeyed to many eating spots to eat and learn. When Crenn was shooting Iron Chef, it was the tenth anniversary of her father’s death. \u003cbr clear=\"all\">\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Dominique-CrennFlambe500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Dominique-CrennFlambe500.jpg\" alt=\"Dominique Crenn\" title=\"Dominique Crenn\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15846\">\u003c/a>\u003c/p>\n\u003cp>The chef shared her favorite eating spots with Bay Area Bites via email. Her comments have been edited for content and brevity.\u003c/p>\n\u003cp>\u003ca href=\"http://www.alembicbar.com/\">The Alembic Bar\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp> I really enjoy the bone marrow or duck heart and, of course, \u003ca href=\"http://www.starchefs.com/cook/content/mixologist-daniel-hyatt-alembic-san-francisco-ca\">Daniel Hyatt\u003c/a> is a cocktail genius. He makes you feel at home at Alembic and he seems to know everyone. Great spot, great food, and amazing cocktails.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://gitanerestaurant.com/\">Gitane\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp>I love to come here and have the bacon bonbon or sardine and a nice glass of wine. I sit at the bar. I just love the decor too. I think of myself as a gypsy and I really feel right and comfortable here 🙂\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/saigon-sandwich-san-francisco\">Saigon Sandwich\u003c/a>: \u003c/p>\n\u003cblockquote>\u003cp>You can’t go wrong with any banh mi on the menu! I love this place and I really like the fact that it’s in the Tenderloin. It also reminds me of the only food that I could afford when I went to school in Paris.\u003c/p>\u003c/blockquote>\n\u003cp> \u003ca href=\"http://www.yelp.com/biz/ti-couz-san-francisco\">Ti Couz Creperie\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp> They serve the most amazing crepes like the ones I had in Brittany; they remind me of where I grew up.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp> You can’t go wrong with oysters with white wine on a date! I love the ambiance, it’s romantic and casual… I can stay here for hours.\u003c/p>\u003c/blockquote>\n\u003cp>Chocolate croissant and macaroon at \u003ca href=\"http://www.patisseriephilippe.com/\">Patisserie Philippe\u003c/a> are Chef Crenn's idea of guilty pleasure eats.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/DominiqueCrenn-choco500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/DominiqueCrenn-choco500.jpg\" alt=\"Dominique Crenn\" title=\"Dominique Crenn\" width=\"300\" height=\"418\" class=\"alignleft size-full wp-image-15844\">\u003c/a>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos by Rien van Rijthoven\u003c/em>\u003c/p>\n\n",
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"excerpt": "On Sunday night, Chef Dominique Crenn will again appear on Iron Chef America, when she does battle against Chef Michael Symon on the Food Network. Michelin rated Luce Wine Restaurant, where Crenn is the Chef de Cuisine, will offer the Chef's TV-inspired creations with a special Iron Chef menu, priced at $65 per person, and starting on August 10th. The chef shared her favorite eating spots with Bay Area Bites via email. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/DominiqueCrenn-LuceFLoor3001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/DominiqueCrenn-LuceFLoor3001.jpg\" alt=\"Dominique Crenn\" title=\"Dominique Crenn\" width=\"300\" height=\"451\" class=\"alignleft size-full wp-image-15847\">\u003c/a>On Sunday night, \u003ca href=\"http://www.foodgal.com/2010/08/take-five-with-chef-dominique-crenn-on-her-upcoming-iron-chef-america-battle/\">Chef Dominique Crenn\u003c/a> will again appear on \u003ca href=\"http://www.foodnetwork.com/iron-chef-america/symon-vs-crenn/index.html\">Iron Chef America\u003c/a>, when she does battle against \u003ca href=\"http://www.foodnetwork.com/chefs/michael-symon-bio-repeat/index.html\">Chef Michael Symon\u003c/a> on the Food Network. Michelin rated \u003ca href=\"http://www.lucewinerestaurant.com/\">Luce Wine Restaurant\u003c/a>, where Crenn is the Chef de Cuisine, will offer the Chef’s TV-inspired creations with a special Iron Chef menu, priced at $65 per person, and starting on August 10th. It is unknown if the 45-year old Crenn championed over Symon on Iron Chef, but her publicity machine is heavily promoting this appearance. Crenn has also competed on \u003ca href=\"http://www.foodnetwork.com/the-next-iron-chef/index.html\">The Next Iron Chef\u003c/a>, where she was given the rather onerous task of making dishes with sea cucumber. \u003c/p>\n\u003cp>Crenn first moved to the Bay Area in 1988, and has worked under Jeremiah Tower and Mark Franz at Stars, as well as put in kitchen time at Campton Place, 2223 Market, and Yoyo Bistro at the Miyako Hotel. She worked in Jakarta, Indonesia, which was cut short by the 1997 political unrest in Southeast Asia. She ended up in L.A., doing private catering for luminaries such as Al Gore, Sidney Poitier, Juliette Binoche, and Cyndi Lauper. Crenn has long been an advocate for sustainable and organic cuisine. As founder of the “A Moveable Feast” dinner events, she worked with local farmers and chefs to raise funds for CUESA (Center for Urban Education about Sustainable Agriculture). She is also a frequent presence at other food-related charity events.\u003c/p>\n\u003cp>Her (tres magnifique) French accent remains, and she was raised in Versailles. Crenn’s father was a politician, and helped introduce her to fine food as a child. His best friend was a French food critic, and she journeyed to many eating spots to eat and learn. When Crenn was shooting Iron Chef, it was the tenth anniversary of her father’s death. \u003cbr clear=\"all\">\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Dominique-CrennFlambe500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Dominique-CrennFlambe500.jpg\" alt=\"Dominique Crenn\" title=\"Dominique Crenn\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15846\">\u003c/a>\u003c/p>\n\u003cp>The chef shared her favorite eating spots with Bay Area Bites via email. Her comments have been edited for content and brevity.\u003c/p>\n\u003cp>\u003ca href=\"http://www.alembicbar.com/\">The Alembic Bar\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp> I really enjoy the bone marrow or duck heart and, of course, \u003ca href=\"http://www.starchefs.com/cook/content/mixologist-daniel-hyatt-alembic-san-francisco-ca\">Daniel Hyatt\u003c/a> is a cocktail genius. He makes you feel at home at Alembic and he seems to know everyone. Great spot, great food, and amazing cocktails.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://gitanerestaurant.com/\">Gitane\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp>I love to come here and have the bacon bonbon or sardine and a nice glass of wine. I sit at the bar. I just love the decor too. I think of myself as a gypsy and I really feel right and comfortable here 🙂\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/saigon-sandwich-san-francisco\">Saigon Sandwich\u003c/a>: \u003c/p>\n\u003cblockquote>\u003cp>You can’t go wrong with any banh mi on the menu! I love this place and I really like the fact that it’s in the Tenderloin. It also reminds me of the only food that I could afford when I went to school in Paris.\u003c/p>\u003c/blockquote>\n\u003cp> \u003ca href=\"http://www.yelp.com/biz/ti-couz-san-francisco\">Ti Couz Creperie\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp> They serve the most amazing crepes like the ones I had in Brittany; they remind me of where I grew up.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp> You can’t go wrong with oysters with white wine on a date! I love the ambiance, it’s romantic and casual… I can stay here for hours.\u003c/p>\u003c/blockquote>\n\u003cp>Chocolate croissant and macaroon at \u003ca href=\"http://www.patisseriephilippe.com/\">Patisserie Philippe\u003c/a> are Chef Crenn's idea of guilty pleasure eats.\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/24/2010/08/DominiqueCrenn-choco500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/DominiqueCrenn-choco500.jpg\" alt=\"Dominique Crenn\" title=\"Dominique Crenn\" width=\"300\" height=\"418\" class=\"alignleft size-full wp-image-15844\">\u003c/a>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos by Rien van Rijthoven\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Scouting Alice Waters' Bay Area Eats",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/alicewaters-davidliittschwager.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/alicewaters-davidliittschwager.jpg\" alt=\"Alice Waters photo by David Liittschwager\" title=\"Alice Waters photo by David Liittschwager\" width=\"500\" height=\"381\" class=\"alignnone size-full wp-image-15674\">\u003c/a>\u003cbr>\n\u003cem>Alice Waters photo by David Liittschwager\u003c/em>\u003c/p>\n\u003cp>Alice Waters caught up with Bay Area Bites on the last stop of her \u003ca href=\"http://alicewatersgreenkitchen.com/\">In the Green Kitchen\u003c/a> \u003ca href=\"http://www.amazon.com/Green-Kitchen-Techniques-Learn-Heart/dp/0307336808\">book\u003c/a> tour recently. She greeted and hugged most of the guests at the designer (chi-chi) Carrots Boutique, where four hundred dollars buys a smashing chapeau. Cocktails were made up by handsome male barkeeps from the neighboring \u003ca href=\"http://www.bixrestaurant.com/\">Bix Restaurant\u003c/a>, and owner Doug Biederbeck seemed obsessed with the event flow--he was mulling over when and whether Waters would speak and wanted to be sure folks knew they had to pay for Waters' latest cookbook. Eats were radishes and fava bean crostinis.\u003c/p>\n\u003cp>\u003ca href=\"http://www.drewaltizer.com/album.php?album_id=8676\">Daniel Lurie\u003c/a> was one of the hosts of the Carrots event, and said that \"everyone loves Alice… clearly,\" as he watched her surrounded by loyalists. Lurie told BAB that he showed Ms. Waters how to ride the subway in New York City over a decade ago, when he was living there. No surprise that Waters demurred on answering \u003ca href=\"http://sfist.com/\">SFist\u003c/a> Editor Brock Keeling’s query, “What is your favorite junk food?” However she did eventually agree to share her favorite Bay Area food-related faves with BAB. Waters has lived in North Berkeley, \"a short walk away from \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, for over 40 years.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.bouletteslarder.com/about.html\">Boulette's Larder\u003c/a>\u003cbr>\n1 Ferry Building #48 \u003ca href=\"http://maps.google.com/maps?client=safari&oe=UTF-8&ie=UTF8&q=boulette's+larder+sf+ca&fb=1&gl=us&hq=boulette's+larder&hnear=San+Francisco,+CA&cid=0,0,12542511521828510958&ei=AzJXTIGXKZC-sQPxjqXZAg&ved=0CCEQnwIwAQ&ll=37.796288,-122.393703&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 399-1155\u003cbr>\n\u003cstrong>Hours:\u003c/strong> No table service on Saturday\u003cbr>\nBreakfast Monday-Friday 8AM to 10:30AM\u003cbr>\nLunch Monday-Friday 11:30AM to 2:30PM\u003cbr>\nBrunch Sunday 10AM to 2:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> My Saturday morning trip to the Ferry Plaza Farmer's Market is one of my most beloved rituals--I stop by Boulette's to get my English muffins and eggs for breakfast. For a weekday lunch I order a simple, perfect salad or pulled pork sandwich.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.primaveratamales.com/index.php\">Primavera\u003c/a> at the Ferry Plaza Farmers Market\u003cbr>\n1 Ferry Plaza \u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&q=ferry+building+marketplace+sf+ca&fb=1&gl=us&hq=ferry+building+marketplace&hnear=San+Francisco,+CA&cid=0,0,16521377622539917105&ei=mzNXTM2iO4H6sAPSmt3IBw&ved=0CCUQnwIwAQ&ll=37.796526,-122.393382&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nNO PHONE\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Saturday 8AM to 2PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I love their authentic, organic handmade tortillas--they also have incredible special dishes from all the regions of Mexico.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/flatland-flower-farm-sebastopol\">Flatland Flower Farm\u003c/a> at the Ferry Plaza Farmer's Market\u003cbr>\n1 Ferry Plaza \u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&q=ferry+building+marketplace+sf+ca&fb=1&gl=us&hq=ferry+building+marketplace&hnear=San+Francisco,+CA&cid=0,0,16521377622539917105&ei=mzNXTM2iO4H6sAPSmt3IBw&ved=0CCUQnwIwAQ&ll=37.796526,-122.393382&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nNO PHONE\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Saturday, starting at 8AM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I buy wonderful plants here for my garden--vegetables, fruits, herbs, flowers--as well as deliciously crisp, dry-farmed apples in season. \u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot \u003c/a>\u003cbr>\n1517 Polk Street (between California Street and Sacramento Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Swan+Oyster+Depot,+San+Francisco,+CA&sll=37.80558,-122.437477&sspn=0.072697,0.134068&ie=UTF8&hq=Swan+Oyster+Depot,&hnear=San+Francisco,+CA&ll=37.793033,-122.420912&spn=0.03805,0.067034&z=14&iwloc=A\">Map\u003c/a> \u003cbr>\n(415) 673-1101 \u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Saturday 8AM to 5:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I come here when I’m craving freshly caught crab or oysters on the half shell--the place is small, but grab a spot at the cool marble countertop bar if you can.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sebosf.com/site/home.html\">Sebo\u003c/a>\u003cbr>\n517 Hayes Street at Octavia Street \u003ca href=\"http://maps.google.com/maps?gl=us&ie=UTF8&hl=en&view=map&cid=14583395315709751501&q=Sebo&ved=0CFcQpQY&ei=l41XTL_NG5eijQP46MFO&hq=Sebo&hnear=&ll=37.776651,-122.42501&spn=0.00999,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 864-2181 –-no reservations taken\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday-Saturday 6PM to 10PM\u003cbr>\nSunday 6PM to 11PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This Japanese restaurant is incredibly tiny--and so, so good! It serves the best sushi I’ve tasted in San Francisco.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a>\u003cbr>\n1658 Market Street (between Franklin and Gough) \u003ca href=\"http://maps.google.com/maps?gl=us&ie=UTF8&hl=en&view=map&cid=11491213088621274249&q=Zuni+Cafe&ved=0CFgQpQY&ei=9I1XTK5NhOCJA5uR5EU&hq=Zuni+Cafe&hnear=&ll=37.773886,-122.421384&spn=0.00999,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 553-2522\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Tuesday, Wednesday, Thursday 11:30AM to 11PM\u003cbr>\nFriday-Saturday 11:30AM to midnight\u003cbr>\n Sunday 11:00AM to 11:00PM\u003cbr>\nClosed Monday \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> My home away from home for 25 years. The roasted chicken with bread salad is one of the truly great dishes of the Bay Area.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.bluebottlecoffee.net/locations/mint-cafe/\">Blue Bottle Café\u003c/a>\u003cbr>\n66 Mint Street (between Jessie Street and Mission Street) \u003ca href=\"http://maps.google.com/maps?q=blue+bottle+mint+plaza+sf+ca&gl=us&ie=UTF8&hl=en&view=map&cid=13538026164184404241&ved=0CEYQpQY&ei=jY5XTKiBGITmiAOxt9FT&hq=blue+bottle+mint+plaza+sf+ca&hnear=&ll=37.782841,-122.407758&spn=0.009989,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 493-3394\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Friday 7AM to 7PM\u003cbr>\nSaturday 8AM to 6PM\u003cbr>\nSunday 8AM to 4PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This is the coffee we serve at Chez Panisse--it’s organic, and has incredible flavor. Their café on Mint Plaza has several unique ways of brewing your coffee--all of them delicious.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books\u003c/a>\u003cbr>\nOmnivore Books \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=omnivore+books+sf+ca&sll=37.782841,-122.407758&sspn=0.009989,0.017338&gl=us&ie=UTF8&hq=omnivore+books&hnear=San+Francisco,+California&ll=37.750765,-122.426662&spn=0.079945,0.138702&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n3885 Cesar Chavez Street (at Church Street) Map\u003cbr>\n(415) 282-4712\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Saturday 11AM to 6PM\u003cbr>\nSunday 12PM to 5PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> A tiny store that sells new cookbooks and vintage, hard-to-find editions. It also hosts special tasting events and book signings.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/acme-bread-company-berkeley\">Acme Bread\u003c/a>\u003cbr>\n1601 San Pablo Avenue (at Cedar Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=acme+bread+san+pablo+ave+berkeley&sll=37.0625,-95.677068&sspn=40.86791,71.015625&ie=UTF8&hq=acme+bread&hnear=San+Pablo+Ave,+Berkeley,+California&ll=37.876615,-122.29208&spn=0.039904,0.069351&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94702-1317\u003cbr>\n(510) 524-1327\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Saturday 8AM to 6PM\u003cbr>\nSunday 8:30AM to 3PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This is the finest bread in the Bay Area, period. And it’s all made with organic flour and using only solar energy!\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>\u003cbr>\n5008 Telegraph Avenue (at 50th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=pizzaiolo+oakland+&gl=us&g=Bldg,+Ferry,+San+Francisco,+CA+94133&ie=UTF8&hq=pizzaiolo&hnear=Oakland,+Alameda,+California&ll=37.854525,-122.262383&spn=0.159665,0.277405&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\nOakland CA 94609\u003cbr>\n(510) 652-4888\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Thursday 5:30PM to 10PM\u003cbr>\nFriday-Saturday 5PM to 10:30PM\u003cbr>\nClosed Sunday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> Wood-fired pizzas, a superb bar, and a great big patio out back.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.ajantarestaurant.com/\">Ajanta Restaurant\u003c/a>\u003cbr>\n1888 Solano Avenue (at The Alameda) \u003ca href=\"http://maps.google.com/maps?client=safari&oe=UTF-8&ie=UTF8&q=ajanta+berkeley&fb=1&gl=us&hq=ajanta&hnear=Berkeley,+CA&cid=0,0,358751516053883419&ei=SEBXTMzPGJKWsgPkhqHaAg&ved=0CCAQnwIwAQ&ll=37.89272,-122.277424&spn=0.008399,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94707\u003cbr>\n(510) 526-4374\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Sunday 11:30AM to 2:30PM, 5:30PM to 9:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This lovely neighborhood Indian restaurant uses organic produce and has an ever-changing, seasonal menu.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://cheeseboardcollective.coop/Cheese%20and%20Bread%20Collective/CheesePage.html\">The Cheese Board\u003c/a>\u003cbr>\n1504 Shattuck Avenue (at Vine Street) \u003ca href=\"http://maps.google.com/maps?hl=en&gl=us&ie=UTF8&view=map&cid=3552060944393988550&q=Cheese+Board&ved=0CFoQpQY&ei=uZBXTM3zL4TgiQObkeRF&hq=Cheese+Board&hnear=&ll=37.88007,-122.269335&spn=0.009976,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94707\u003cbr>\n(510) 549-3183\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday 7AM to 1PM\u003cbr>\nTuesday-Friday 7AM to 6PM\u003cbr>\nSaturday 8:30AM to 5PM\u003cbr>\nClosed Sunday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> For over four decades, this workers’ collective across the street from our restaurant has been serving seasonal pizzas, fresh sourdough baguettes, and divine cheeses to all of Berkeley.\u003c/p>\u003c/blockquote>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "No surprise that Waters demurred on answering SFist Editor Brock Keeling's query, \"What is your favorite junk food?\" However she did eventually agree to share her favorite Bay Area food-related faves with BAB. Waters has lived in North Berkeley, \"a short walk away from Chez Panisse, for over 40 years.\" ",
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"description": "No surprise that Waters demurred on answering SFist Editor Brock Keeling's query, "What is your favorite junk food?" However she did eventually agree to share her favorite Bay Area food-related faves with BAB. Waters has lived in North Berkeley, "a short walk away from Chez Panisse, for over 40 years." ",
"title": "Scouting Alice Waters' Bay Area Eats | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/alicewaters-davidliittschwager.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/alicewaters-davidliittschwager.jpg\" alt=\"Alice Waters photo by David Liittschwager\" title=\"Alice Waters photo by David Liittschwager\" width=\"500\" height=\"381\" class=\"alignnone size-full wp-image-15674\">\u003c/a>\u003cbr>\n\u003cem>Alice Waters photo by David Liittschwager\u003c/em>\u003c/p>\n\u003cp>Alice Waters caught up with Bay Area Bites on the last stop of her \u003ca href=\"http://alicewatersgreenkitchen.com/\">In the Green Kitchen\u003c/a> \u003ca href=\"http://www.amazon.com/Green-Kitchen-Techniques-Learn-Heart/dp/0307336808\">book\u003c/a> tour recently. She greeted and hugged most of the guests at the designer (chi-chi) Carrots Boutique, where four hundred dollars buys a smashing chapeau. Cocktails were made up by handsome male barkeeps from the neighboring \u003ca href=\"http://www.bixrestaurant.com/\">Bix Restaurant\u003c/a>, and owner Doug Biederbeck seemed obsessed with the event flow--he was mulling over when and whether Waters would speak and wanted to be sure folks knew they had to pay for Waters' latest cookbook. Eats were radishes and fava bean crostinis.\u003c/p>\n\u003cp>\u003ca href=\"http://www.drewaltizer.com/album.php?album_id=8676\">Daniel Lurie\u003c/a> was one of the hosts of the Carrots event, and said that \"everyone loves Alice… clearly,\" as he watched her surrounded by loyalists. Lurie told BAB that he showed Ms. Waters how to ride the subway in New York City over a decade ago, when he was living there. No surprise that Waters demurred on answering \u003ca href=\"http://sfist.com/\">SFist\u003c/a> Editor Brock Keeling’s query, “What is your favorite junk food?” However she did eventually agree to share her favorite Bay Area food-related faves with BAB. Waters has lived in North Berkeley, \"a short walk away from \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, for over 40 years.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.bouletteslarder.com/about.html\">Boulette's Larder\u003c/a>\u003cbr>\n1 Ferry Building #48 \u003ca href=\"http://maps.google.com/maps?client=safari&oe=UTF-8&ie=UTF8&q=boulette's+larder+sf+ca&fb=1&gl=us&hq=boulette's+larder&hnear=San+Francisco,+CA&cid=0,0,12542511521828510958&ei=AzJXTIGXKZC-sQPxjqXZAg&ved=0CCEQnwIwAQ&ll=37.796288,-122.393703&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 399-1155\u003cbr>\n\u003cstrong>Hours:\u003c/strong> No table service on Saturday\u003cbr>\nBreakfast Monday-Friday 8AM to 10:30AM\u003cbr>\nLunch Monday-Friday 11:30AM to 2:30PM\u003cbr>\nBrunch Sunday 10AM to 2:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> My Saturday morning trip to the Ferry Plaza Farmer's Market is one of my most beloved rituals--I stop by Boulette's to get my English muffins and eggs for breakfast. For a weekday lunch I order a simple, perfect salad or pulled pork sandwich.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.primaveratamales.com/index.php\">Primavera\u003c/a> at the Ferry Plaza Farmers Market\u003cbr>\n1 Ferry Plaza \u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&q=ferry+building+marketplace+sf+ca&fb=1&gl=us&hq=ferry+building+marketplace&hnear=San+Francisco,+CA&cid=0,0,16521377622539917105&ei=mzNXTM2iO4H6sAPSmt3IBw&ved=0CCUQnwIwAQ&ll=37.796526,-122.393382&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nNO PHONE\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Saturday 8AM to 2PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I love their authentic, organic handmade tortillas--they also have incredible special dishes from all the regions of Mexico.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/flatland-flower-farm-sebastopol\">Flatland Flower Farm\u003c/a> at the Ferry Plaza Farmer's Market\u003cbr>\n1 Ferry Plaza \u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&q=ferry+building+marketplace+sf+ca&fb=1&gl=us&hq=ferry+building+marketplace&hnear=San+Francisco,+CA&cid=0,0,16521377622539917105&ei=mzNXTM2iO4H6sAPSmt3IBw&ved=0CCUQnwIwAQ&ll=37.796526,-122.393382&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nNO PHONE\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Saturday, starting at 8AM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I buy wonderful plants here for my garden--vegetables, fruits, herbs, flowers--as well as deliciously crisp, dry-farmed apples in season. \u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot \u003c/a>\u003cbr>\n1517 Polk Street (between California Street and Sacramento Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Swan+Oyster+Depot,+San+Francisco,+CA&sll=37.80558,-122.437477&sspn=0.072697,0.134068&ie=UTF8&hq=Swan+Oyster+Depot,&hnear=San+Francisco,+CA&ll=37.793033,-122.420912&spn=0.03805,0.067034&z=14&iwloc=A\">Map\u003c/a> \u003cbr>\n(415) 673-1101 \u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Saturday 8AM to 5:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I come here when I’m craving freshly caught crab or oysters on the half shell--the place is small, but grab a spot at the cool marble countertop bar if you can.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sebosf.com/site/home.html\">Sebo\u003c/a>\u003cbr>\n517 Hayes Street at Octavia Street \u003ca href=\"http://maps.google.com/maps?gl=us&ie=UTF8&hl=en&view=map&cid=14583395315709751501&q=Sebo&ved=0CFcQpQY&ei=l41XTL_NG5eijQP46MFO&hq=Sebo&hnear=&ll=37.776651,-122.42501&spn=0.00999,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 864-2181 –-no reservations taken\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday-Saturday 6PM to 10PM\u003cbr>\nSunday 6PM to 11PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This Japanese restaurant is incredibly tiny--and so, so good! It serves the best sushi I’ve tasted in San Francisco.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a>\u003cbr>\n1658 Market Street (between Franklin and Gough) \u003ca href=\"http://maps.google.com/maps?gl=us&ie=UTF8&hl=en&view=map&cid=11491213088621274249&q=Zuni+Cafe&ved=0CFgQpQY&ei=9I1XTK5NhOCJA5uR5EU&hq=Zuni+Cafe&hnear=&ll=37.773886,-122.421384&spn=0.00999,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 553-2522\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Tuesday, Wednesday, Thursday 11:30AM to 11PM\u003cbr>\nFriday-Saturday 11:30AM to midnight\u003cbr>\n Sunday 11:00AM to 11:00PM\u003cbr>\nClosed Monday \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> My home away from home for 25 years. The roasted chicken with bread salad is one of the truly great dishes of the Bay Area.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.bluebottlecoffee.net/locations/mint-cafe/\">Blue Bottle Café\u003c/a>\u003cbr>\n66 Mint Street (between Jessie Street and Mission Street) \u003ca href=\"http://maps.google.com/maps?q=blue+bottle+mint+plaza+sf+ca&gl=us&ie=UTF8&hl=en&view=map&cid=13538026164184404241&ved=0CEYQpQY&ei=jY5XTKiBGITmiAOxt9FT&hq=blue+bottle+mint+plaza+sf+ca&hnear=&ll=37.782841,-122.407758&spn=0.009989,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 493-3394\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Friday 7AM to 7PM\u003cbr>\nSaturday 8AM to 6PM\u003cbr>\nSunday 8AM to 4PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This is the coffee we serve at Chez Panisse--it’s organic, and has incredible flavor. Their café on Mint Plaza has several unique ways of brewing your coffee--all of them delicious.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books\u003c/a>\u003cbr>\nOmnivore Books \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=omnivore+books+sf+ca&sll=37.782841,-122.407758&sspn=0.009989,0.017338&gl=us&ie=UTF8&hq=omnivore+books&hnear=San+Francisco,+California&ll=37.750765,-122.426662&spn=0.079945,0.138702&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n3885 Cesar Chavez Street (at Church Street) Map\u003cbr>\n(415) 282-4712\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Saturday 11AM to 6PM\u003cbr>\nSunday 12PM to 5PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> A tiny store that sells new cookbooks and vintage, hard-to-find editions. It also hosts special tasting events and book signings.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/acme-bread-company-berkeley\">Acme Bread\u003c/a>\u003cbr>\n1601 San Pablo Avenue (at Cedar Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=acme+bread+san+pablo+ave+berkeley&sll=37.0625,-95.677068&sspn=40.86791,71.015625&ie=UTF8&hq=acme+bread&hnear=San+Pablo+Ave,+Berkeley,+California&ll=37.876615,-122.29208&spn=0.039904,0.069351&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94702-1317\u003cbr>\n(510) 524-1327\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Saturday 8AM to 6PM\u003cbr>\nSunday 8:30AM to 3PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This is the finest bread in the Bay Area, period. And it’s all made with organic flour and using only solar energy!\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>\u003cbr>\n5008 Telegraph Avenue (at 50th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=pizzaiolo+oakland+&gl=us&g=Bldg,+Ferry,+San+Francisco,+CA+94133&ie=UTF8&hq=pizzaiolo&hnear=Oakland,+Alameda,+California&ll=37.854525,-122.262383&spn=0.159665,0.277405&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\nOakland CA 94609\u003cbr>\n(510) 652-4888\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Thursday 5:30PM to 10PM\u003cbr>\nFriday-Saturday 5PM to 10:30PM\u003cbr>\nClosed Sunday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> Wood-fired pizzas, a superb bar, and a great big patio out back.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.ajantarestaurant.com/\">Ajanta Restaurant\u003c/a>\u003cbr>\n1888 Solano Avenue (at The Alameda) \u003ca href=\"http://maps.google.com/maps?client=safari&oe=UTF-8&ie=UTF8&q=ajanta+berkeley&fb=1&gl=us&hq=ajanta&hnear=Berkeley,+CA&cid=0,0,358751516053883419&ei=SEBXTMzPGJKWsgPkhqHaAg&ved=0CCAQnwIwAQ&ll=37.89272,-122.277424&spn=0.008399,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94707\u003cbr>\n(510) 526-4374\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Sunday 11:30AM to 2:30PM, 5:30PM to 9:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This lovely neighborhood Indian restaurant uses organic produce and has an ever-changing, seasonal menu.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://cheeseboardcollective.coop/Cheese%20and%20Bread%20Collective/CheesePage.html\">The Cheese Board\u003c/a>\u003cbr>\n1504 Shattuck Avenue (at Vine Street) \u003ca href=\"http://maps.google.com/maps?hl=en&gl=us&ie=UTF8&view=map&cid=3552060944393988550&q=Cheese+Board&ved=0CFoQpQY&ei=uZBXTM3zL4TgiQObkeRF&hq=Cheese+Board&hnear=&ll=37.88007,-122.269335&spn=0.009976,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94707\u003cbr>\n(510) 549-3183\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday 7AM to 1PM\u003cbr>\nTuesday-Friday 7AM to 6PM\u003cbr>\nSaturday 8:30AM to 5PM\u003cbr>\nClosed Sunday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> For over four decades, this workers’ collective across the street from our restaurant has been serving seasonal pizzas, fresh sourdough baguettes, and divine cheeses to all of Berkeley.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "3rd Wave Coffee Roasting in the Bay Area",
"title": "3rd Wave Coffee Roasting in the Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bluebottle500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bluebottle500.jpg\" alt=\"Blue Bottle Coffee Roasting plant in Oakland\" title=\"Blue Bottle Coffee Roasting plant in Oakland\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-15540\">\u003c/a>\u003cbr>\n\u003cem>Coffee roasting at Blue Bottle Coffee in Oakland\u003c/em>\u003c/p>\n\u003cp>A couple of weeks ago I wrote about \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">my amazing tour of Peet's Coffee and Tea's roasting facility in Alameda\u003c/a>. Afterward, I started wondering how many other coffee roasters there were in the Bay Area. I knew we had a few -- from \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a> to \u003ca href=\"http://www.caffetrieste.com/\">Caffé Trieste\u003c/a> -- but was surprised to find that we have a long and impressive history as a roasting capital. From James Folger selling freshly roasted beans to dusty and thirsty miners during the gold rush, to the new wave of single-origin roasters like \u003ca href=\"http://www.ritualroasters.com/\">Ritual \u003c/a>and \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel\u003c/a>, the Bay Area has been at the epicenter of coffee roasting in the United States for over 160 years. \u003c/p>\n\u003cp>The story of James Folger is one of those classic gold rush tales where an entrepreneur makes his fortune selling a prized commodity instead of mining for gold. Because James was only 15 when he journeyed to the area with his brothers, he was deemed too young to mine. Lucky for him no one thought he was too young to sell coffee, which is what he did in the mining fields out near Nevada City. He then made his way further west where he worked in the first San Francisco coffee roastery on Powell Street, which he eventually bought and turned into the mega \u003ca href=\"http://www.folgers.com/\">Folgers\u003c/a>. \u003ca href=\"http://www.hillsbros.com/\">Hills Brothers\u003c/a> -- another local company -- was also part of that first wave of coffee purveyors in the U.S. making cups of American Joe for our grandparents and great grandparents. \u003c/p>\n\u003cp>It's an understatement to say that the 50s and 60s were a time of change for San Francisco, but what you may not know is that coffee was an integral part of the culture dynamic at that time. Giovanni Giotta opened \u003ca href=\"http://www.caffetrieste.com/\">Caffé Trieste\u003c/a>, which started selling lovely dark European roasts in North Beach. In addition to becoming the local purveyor of coffee to the many Italian families in the area, his café was also the hot spot for people like \u003ca href=\"http://www.beatmuseum.org/kerouac/jackkerouac.html\">Jack Kerouac\u003c/a>, \u003ca href=\"http://www.poets.org/poet.php/prmPID/8\">Allen Ginsberg\u003c/a>, and \u003ca href=\"http://www.citylights.com/ferlinghetti/\">Lawrence Ferlinghetti\u003c/a> (who, I hear, is still a regular). Where would American poetry and fiction be without Papa Giotta's coffee? It's also reported that Francis Ford Coppola wrote most of \u003ca href=\"http://www.scenariusze.stopklatka.pl/pdf/Godfather.pdf\">The Godfather script\u003c/a> (pdf) there. Then, in the 60s, \u003ca href=\"http://www.peets.com/who_we_are/history_vine.asp\">Alfred Peet started his now legendary store in North Berkeley\u003c/a>, where he roasted and sold small-batch single-origin and blended coffees to all those students, flower children, and protesters. \u003c/p>\n\u003cp>\u003cstrong>Blue Bottle Coffee and Sightglass Coffee Bar and Roastery\u003c/strong>\u003cbr>\n\u003ca data-flickr-embed=\"true\" href=\"https://www.flickr.com/photos/bayareabites/albums/72157624481318373\" title=\"Bay Area Coffee Roasters\">\u003cimg src=\"https://farm5.staticflickr.com/4144/4839154993_a09bc94253_b.jpg\" width=\"1000\" height=\"669\" alt=\"Bay Area Coffee Roasters\">\u003c/a>\u003cscript async src=\"//embedr.flickr.com/assets/client-code.js\" charset=\"utf-8\">\u003c/script>\u003cbr>\n\u003cem>Photos by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And, although you can still enjoy those rich dark roasts provided by Caffé Trieste and Peet's today, the Bay Area is once again at the forefront of coffee roasting in the U.S., this time to a new generation of roasters who are myopically focused on finding the finest single-origin coffees, paying a more than fair price for the beans, and then roasting them for their own unique qualities. These roasts are often lighter than what you'd find elsewhere, the philosophy being that roasting for each bean's unique flavors reveals the innate natural essence inside them. Much like wine, hints of spices, fruits and herbs emerge under the right conditions. When I heard this, I thought fine, but really how much of these can you taste? It wasn't until I had an amazing cup of hand-dripped \u003ca href=\"http://www.ritualroasters.com/\">Ritual\u003c/a> coffee at \u003ca href=\"http://remedyoakland.com/\">Remedy\u003c/a>-- a new café in Oakland -- that I became a true believer. That cup of coffee was actually so good I decided not to add my normal allotment of milk and just sat there, savoring the subtle hints of plum and chocolate arising from my cup.\u003c/p>\n\u003cp>This new wave of coffee roasters seems a direct response to the Frappuccino world of Starbucks. From baristas to roasters, people associated with these cafes and roasting facilities seem obsessed with the craft and art of making the perfect cup of coffee. Whipped cream and hazelnut flavoring have no place in these establishments -- these places are in business to sell coffee to customers who can appreciate the difference between a single-origin Guatamalan and a Sumatran blend. \u003c/p>\n\u003cp>Many are neighborhood cafes that roast on the premises. Companies like \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a>, \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a>, and \u003ca href=\"http://www.sightglasscoffee.com/\">Sightglass Coffee Bar and Roastery\u003c/a> -- which are the principal third-wave roasters in San Francisco and the East Bay -- all roast on site and offer espresso drinks, hand-drip coffees (usually made in a \u003ca href=\"http://shop.ritualcoffeeroasters.com/products/v-60\">Hario brewer\u003c/a> or even one of those $20,000 Clover machines) and beans by the pound. Oh, and rest assured that you are drinking seriously fresh coffee. Blue Bottle, Ritual and Sightglass roast daily and sell their beans within 48 hours, while Four Barrel roasts 5 times a week and sells fresh beans within 1-4 days of roasting.\u003c/p>\n\u003cp>If you're interested in learning about coffee, you can take part in tastings, or cuppings as they're referred to, where you can talk to some very informed people about where the beans come from and how they're roasted, while of course getting to taste the merchandise yourself by slurping steeped coffee with a spoon (apparently this is the tried and true method of cupping coffee, but be sure not to wear your favorite outfit as there's a good chance you'll spill some on yourself). And, if you don't live near one of these coffee shops, most sell wholesale beans so the chances are pretty good that the independent cafe down the street, or a restaurant nearby, carries a local roast. You can also purchase these coffees at grocery stores -- \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> seems to have the biggest local selection -- or even online directly through each company's web site.\u003c/p>\n\u003cp>I was amazed to learn that Blue Bottle, Ritual and Four Barrel have actually created the budget and resources to seek out relationships with farmers all over the world to grow their beans. When I called Four Barrel, the owner was in Indonesia, visiting a farmer. These companies seem incredibly dedicated to finding the highest quality beans possible. Yet what's equally important to me as a consumer is that they are also dedicated to paying at least the fair trade price, and often far above. \u003c/p>\n\u003cp>Following is a list of some of our local roasters. If you are a coffee lover, it's definitely worth seeking one or more out to experience the latest trend in Bay Area coffee.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nSan Francisco and East Bay Coffee Roasters with Cafes and Outlets\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.bluebottlecoffee.net/wholesale/overview/\">\u003cbr>\n\u003cstrong>Blue Bottle\u003c/strong>\u003c/a>\u003cbr>\nBlue Bottle obtains its beans in three ways: from farmers at origin; through auctions; and through a network of U.S. brokers who have presences in particular growing regions. James Freeman, the owner of Blue Bottle, is dedicated to finding not only the highest quality beans, but paying more than fair trade for them. \u003c/p>\n\u003cp>Blue Bottle has various local cafés and kiosks. You can also go to their \u003ca href=\"http://www.bluebottlecoffee.net/locations/webster-st/\">roasting facility and café \u003c/a>in Oakland's Jack London Square area or their \u003ca href=\"http://www.bluebottlecoffee.net/locations/sfmoma/\">new café at SFMOMA\u003c/a>. They are also available at \u003ca href=\"http://www.bluebottlecoffee.net/locations/farmers-market/\">farmers' markets\u003c/a>, in retail stores (such as Whole Foods), \u003ca href=\"http://store.bluebottlecoffee.net/\">various local cafes and restaurants\u003c/a>, and through \u003ca href=\"http://store.bluebottlecoffee.net/StoreFront.bok\">their online store\u003c/a>. Cuppings and tours are available at the Webster St. Oakland location.\u003c/p>\n\u003cp>And, if you go to the cafe, try their New Orleans Style Iced Coffee. It's amazing.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/bluebottleroast\">@bluebottleroast\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.ritualroasters.com/\">\u003cstrong>Ritual Roasters\u003c/strong>\u003c/a>\u003cbr>\nRitual purchases most of their beans directly from farmers, but they are not opposed to buying \"spot\" (from an importer) if the coffee is delicious enough, especially from countries like Ethiopia and Indonesia where their sourcing relationships are not as strong. The price ritual pays for green coffee is always well above fair trade.\u003c/p>\n\u003cp>Ritual has three cafes and also sells their beans wholesale to \u003ca href=\"http://www.ritualroasters.com/locations.html\">various local cafes and restaurants\u003c/a> including my new favorite, \u003ca href=\"http://remedyoakland.com/\">Remedy\u003c/a>, on Telegraph in Oakland. You can also buy Ritual at the \u003ca href=\"http://www.facebook.com/pages/San-Francisco-CA/Alemany-Farmers-Market/174235636769?ref=ts\">Alemany Farmers' Market\u003c/a>, The Creamery at 4th and King, Haus on 24th St., La Stazione in the dogpatch, The Coffee Caboose in Yountville, and Slow City Cafe which operates on the Civic Center green in front of City Hall. Various restaurants, such as \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a>, \u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly\u003c/a> and \u003ca href=\"http://www.heirloom-sf.com/\">Heirloom\u003c/a> also offer Ritual coffee.\u003c/p>\n\u003cul>\nRitual has three cafes: \n\u003cli>1026 Valencia Street\u003c/li>\n\u003cli>Inside Flora Grubb Gardens 1634 Jerrold Ave\u003c/li>\n\u003cli>Oxbow Public Market 610 First Street, Napa\u003c/li>\n\u003c/ul>\n\u003cp>The Roastery is located at 1050 Howard Street, but is not yet open to the public.\u003cbr>\n\u003ca href=\"http://ritualcoffeeroasters.com/newsletter/\">Ritual Newsletter\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/ritualcoffee\">@ritualcoffee\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fourbarrelcoffee.com/\">\u003cstrong>Four Barrel Coffee\u003c/strong>\u003c/a>\u003cbr>\nFour Barrel has one café on Valencia Street in San Francisco. They also roast their beans at this location. Roasting takes place five times a week. The café serves various espresso drinks and hand-dripped coffee, as well as beans for purchase. Cuppings are offered on site.\u003c/p>\n\u003cp>Four Barrel has invested time and resources to work with farmers and build relationships to put together micro lots of the highest quality coffee at origin. They also work with farmers to raise the quality of the beans.\u003c/p>\n\u003cp>Four Barrel Coffee\u003cbr>\n375 Valencia St., San Francisco\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/fourbarrel\">@fourbarrel\u003c/a>\u003cbr>\n\u003ca href=\"http://fourbarrel.tumblr.com/\">Four Barrel Coffee Blog\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Other cafes serving Four Barrel include:\u003c/strong> \u003ca href=\"http://tartinebakery.com/\">Tartine\u003c/a>; \u003ca href=\"http://www.subrosacoffee.com/\">Subrosa\u003c/a>; Grand Coffee at 2663 Mission St at 22nd; \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donut\u003c/a>; and \u003ca href=\"http://www.ironsidesf.com/\">Ironside\u003c/a>\u003cbr>\n\u003cstrong>Grocery Stores selling Four Barrel include:\u003c/strong> \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a>; \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>; and \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sightglasscoffee.com/\">Sightglass Coffee Bar and Roastery\u003c/a>\u003cbr>\nThis is the newest coffee roaster in San Francisco and everyone is talking about it. They are currently building their café, but have an espresso bar and coffee-making stand next door on 7th at Folsom. Sightglass roasts daily (they started only four weeks ago) and they offer cuppings for the public daily. Their barista, Kelly, made me a truly excellent latte.\u003c/p>\n\u003cp>Although Sightglass currently purchases their beans from boutique importers, who buy directly from origin at direct-trade prices, they are looking into forming their own relationships with farmers. You can buy Sightglass at\u003ca href=\"http://www.matchinghalfcafe.com/\"> Matching Half Café\u003c/a>, \u003ca href=\"http://www.hookerssweettreats.com/\">Hooker's Sweet Treats\u003c/a>, \u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a>, \u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a>, \u003ca href=\"http://haparamensf.com/\">Hapa Ramen\u003c/a>, \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a>, and \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a>. \u003c/p>\n\u003cp>Sightglass Coffee Bar and Roastery\u003cbr>\n270 Seventh Street at Folsom in San Francisco\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/sightglass\">@sightglass\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Other Bay Area Coffee Roasters \u003c/strong>\u003cbr>\n\u003ca href=\"http://barefootcoffee.com/\">Barefoot\u003c/a>\u003cbr>\nLocated in San Jose and Santa Clara. Beans available at local grocery stores, and various San Francisco cafes sell their coffees. See \u003ca href=\"http://www.7x7.com/eat-drink/fully-caffeinated-citywide-map-third-wave-coffee\">the Fully Caffeinated map\u003c/a> for details.\u003c/p>\n\u003cp>\u003ca href=\"http://www.eccocaffe.com/catalog/index.php\">Ecco Caffe\u003c/a>\u003cbr>\nLocated in Santa Rosa, Ecco Caffe is a Certified Organic coffee roaster that sources directly from growers and importers. They roast in a Northern Italian style. All coffees are shipped within 24 hours of roasting to insure optimal freshness. See \u003ca href=\"http://www.7x7.com/eat-drink/fully-caffeinated-citywide-map-third-wave-coffee\">the Fully Caffeinated map\u003c/a> for cafes and restaurants carrying Ecco in San Francisco.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/eccocaffe\">@eccocaffe\u003c/a>\u003cbr>\n\u003ca href=\"http://www.facebook.com/pages/Ecco-Caffe/273613903871?ref=search\">Ecco on Facebook\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://vervecoffeeroasters.com\">Verve Coffee Roasters\u003c/a>\u003cbr>\nLocated in Santa Cruz. Some San Francisco cafes and restaurants also sell Verve coffee and beans. See \u003ca href=\"http://www.7x7.com/eat-drink/fully-caffeinated-citywide-map-third-wave-coffee\">the Fully Caffeinated map\u003c/a> for details.\u003cbr>\n\u003ca href=\"http://www.facebook.com/vervecoffeeroasters\">Verve on Facebook\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://weaverscoffee.com/\">Weaver's Coffee and Tea\u003c/a>\u003cbr>\nJohn Weaver was a master roaster at Peet's Coffee and Tea for years and was trained by Alfred Peet. He started his own roasting facility in 2007 in San Rafael. Weaver's Coffee and Tea distributes widely in the Bay Area.\u003cbr>\n\u003ca href=\"http://blog.wildcardroasters.com/\">John Weaver's Blog\u003c/a>\u003cbr>\n\u003ca href=\"http://www.facebook.com/WeaversCoffee\">Weaver's on Facebook\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/WeaversCoffee\">@WeaversCoffee\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://mrespresso.com/\">Mr. Espresso\u003c/a>\u003cbr>\nThe first and only roaster in the United States to roast coffee beans exclusively over a fire fueled by Oak Wood. Carlo Di Ruocco began selling espresso equipment to Italian restaurateurs across the Bay Area in 1978. In 1980 he officially began commercial roasting in tiny batches. Today Mr. Espresso is a main provider of espresso equipment, service, training and coffee to numerous Bay Area restaurants and coffeehouses.\u003cbr>\nMr. Espresso\u003cbr>\n696 3rd Street in Oakland\u003cbr>\n\u003ca href=\"http://mrespresso.com/blog/\">Mr. Espresso blog\u003c/a>\u003cbr>\n\u003ca href=\"http://www.facebook.com/oakwoodroasted\">Mr. Espresso on Facebook\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/oakwoodroasted\">@OakWoodRoasted\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Wholesale and Online Coffee Roasters\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.roastco.com/\">Roast Coffee Co.\u003c/a>\u003cbr>\nThe Roast Coffee Company has a roasting plant in Emeryville, where they roast small batches of coffee daily. Their coffees are organic, shade grown, and fair trade whenever possible. Each batch is roasted to order for their wholesale customers, which include Whole Foods and Spruce. They also take online orders. \u003c/p>\n\u003cp>Roast Coffee Company is located at 1552 Beach Street, Emeryville\u003cbr>\n\u003ca href=\"http://www.roastco.com/find/\">Where to find Roast Coffee Company coffees\u003c/a>\u003cbr>\n\u003ca href=\"https://www.roastco.com/store/\">How to order online\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.scarletcityroasting.com/scarletcity.html\">Scarlet City Coffee Roasting\u003c/a>\u003cbr>\nLocated in Oakland, Scarlet City Coffee Roasting focuses on roasting only single-origin beans to \"their fullest flavor potential.\" As a woman-owned, organic and green certified company, Scarlet City tries to promote coffees grown, milled or imported by women. You can purchase Scarlet City coffees at \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a>, \u003ca href=\"http://www.cafebiere.com/\">Cafe Biere\u003c/a>, and Blackbird Cafe at the Marin Farmers' Market.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Scarlet City Coffee Roasting\u003cbr>\n\u003ca href=\"http://www.facebook.com/pages/West-Oakland-CA/Scarlet-City/149798113996\">Scarlet City on Facebook\u003c/a>\u003cbr>\n\u003ca href=\"http://www.scarletcityroasting.com/scarletcity.html\">How to order online\u003c/a>\u003c/p>\n\n",
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"excerpt": "And, although you can still enjoy those rich dark roasts provided by Caffé Trieste and Peet's today, the Bay Area is once again at the forefront of coffee roasting in the U.S., this time to a new generation of roasters who are myopically focused on finding the finest single-origin coffees, paying a more than fair price for the beans, and then roasting them for their own unique qualities. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bluebottle500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bluebottle500.jpg\" alt=\"Blue Bottle Coffee Roasting plant in Oakland\" title=\"Blue Bottle Coffee Roasting plant in Oakland\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-15540\">\u003c/a>\u003cbr>\n\u003cem>Coffee roasting at Blue Bottle Coffee in Oakland\u003c/em>\u003c/p>\n\u003cp>A couple of weeks ago I wrote about \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">my amazing tour of Peet's Coffee and Tea's roasting facility in Alameda\u003c/a>. Afterward, I started wondering how many other coffee roasters there were in the Bay Area. I knew we had a few -- from \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a> to \u003ca href=\"http://www.caffetrieste.com/\">Caffé Trieste\u003c/a> -- but was surprised to find that we have a long and impressive history as a roasting capital. From James Folger selling freshly roasted beans to dusty and thirsty miners during the gold rush, to the new wave of single-origin roasters like \u003ca href=\"http://www.ritualroasters.com/\">Ritual \u003c/a>and \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel\u003c/a>, the Bay Area has been at the epicenter of coffee roasting in the United States for over 160 years. \u003c/p>\n\u003cp>The story of James Folger is one of those classic gold rush tales where an entrepreneur makes his fortune selling a prized commodity instead of mining for gold. Because James was only 15 when he journeyed to the area with his brothers, he was deemed too young to mine. Lucky for him no one thought he was too young to sell coffee, which is what he did in the mining fields out near Nevada City. He then made his way further west where he worked in the first San Francisco coffee roastery on Powell Street, which he eventually bought and turned into the mega \u003ca href=\"http://www.folgers.com/\">Folgers\u003c/a>. \u003ca href=\"http://www.hillsbros.com/\">Hills Brothers\u003c/a> -- another local company -- was also part of that first wave of coffee purveyors in the U.S. making cups of American Joe for our grandparents and great grandparents. \u003c/p>\n\u003cp>It's an understatement to say that the 50s and 60s were a time of change for San Francisco, but what you may not know is that coffee was an integral part of the culture dynamic at that time. Giovanni Giotta opened \u003ca href=\"http://www.caffetrieste.com/\">Caffé Trieste\u003c/a>, which started selling lovely dark European roasts in North Beach. In addition to becoming the local purveyor of coffee to the many Italian families in the area, his café was also the hot spot for people like \u003ca href=\"http://www.beatmuseum.org/kerouac/jackkerouac.html\">Jack Kerouac\u003c/a>, \u003ca href=\"http://www.poets.org/poet.php/prmPID/8\">Allen Ginsberg\u003c/a>, and \u003ca href=\"http://www.citylights.com/ferlinghetti/\">Lawrence Ferlinghetti\u003c/a> (who, I hear, is still a regular). Where would American poetry and fiction be without Papa Giotta's coffee? It's also reported that Francis Ford Coppola wrote most of \u003ca href=\"http://www.scenariusze.stopklatka.pl/pdf/Godfather.pdf\">The Godfather script\u003c/a> (pdf) there. Then, in the 60s, \u003ca href=\"http://www.peets.com/who_we_are/history_vine.asp\">Alfred Peet started his now legendary store in North Berkeley\u003c/a>, where he roasted and sold small-batch single-origin and blended coffees to all those students, flower children, and protesters. \u003c/p>\n\u003cp>\u003cstrong>Blue Bottle Coffee and Sightglass Coffee Bar and Roastery\u003c/strong>\u003cbr>\n\u003ca data-flickr-embed=\"true\" href=\"https://www.flickr.com/photos/bayareabites/albums/72157624481318373\" title=\"Bay Area Coffee Roasters\">\u003cimg src=\"https://farm5.staticflickr.com/4144/4839154993_a09bc94253_b.jpg\" width=\"1000\" height=\"669\" alt=\"Bay Area Coffee Roasters\">\u003c/a>\u003cscript async src=\"//embedr.flickr.com/assets/client-code.js\" charset=\"utf-8\">\u003c/script>\u003cbr>\n\u003cem>Photos by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And, although you can still enjoy those rich dark roasts provided by Caffé Trieste and Peet's today, the Bay Area is once again at the forefront of coffee roasting in the U.S., this time to a new generation of roasters who are myopically focused on finding the finest single-origin coffees, paying a more than fair price for the beans, and then roasting them for their own unique qualities. These roasts are often lighter than what you'd find elsewhere, the philosophy being that roasting for each bean's unique flavors reveals the innate natural essence inside them. Much like wine, hints of spices, fruits and herbs emerge under the right conditions. When I heard this, I thought fine, but really how much of these can you taste? It wasn't until I had an amazing cup of hand-dripped \u003ca href=\"http://www.ritualroasters.com/\">Ritual\u003c/a> coffee at \u003ca href=\"http://remedyoakland.com/\">Remedy\u003c/a>-- a new café in Oakland -- that I became a true believer. That cup of coffee was actually so good I decided not to add my normal allotment of milk and just sat there, savoring the subtle hints of plum and chocolate arising from my cup.\u003c/p>\n\u003cp>This new wave of coffee roasters seems a direct response to the Frappuccino world of Starbucks. From baristas to roasters, people associated with these cafes and roasting facilities seem obsessed with the craft and art of making the perfect cup of coffee. Whipped cream and hazelnut flavoring have no place in these establishments -- these places are in business to sell coffee to customers who can appreciate the difference between a single-origin Guatamalan and a Sumatran blend. \u003c/p>\n\u003cp>Many are neighborhood cafes that roast on the premises. Companies like \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a>, \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a>, and \u003ca href=\"http://www.sightglasscoffee.com/\">Sightglass Coffee Bar and Roastery\u003c/a> -- which are the principal third-wave roasters in San Francisco and the East Bay -- all roast on site and offer espresso drinks, hand-drip coffees (usually made in a \u003ca href=\"http://shop.ritualcoffeeroasters.com/products/v-60\">Hario brewer\u003c/a> or even one of those $20,000 Clover machines) and beans by the pound. Oh, and rest assured that you are drinking seriously fresh coffee. Blue Bottle, Ritual and Sightglass roast daily and sell their beans within 48 hours, while Four Barrel roasts 5 times a week and sells fresh beans within 1-4 days of roasting.\u003c/p>\n\u003cp>If you're interested in learning about coffee, you can take part in tastings, or cuppings as they're referred to, where you can talk to some very informed people about where the beans come from and how they're roasted, while of course getting to taste the merchandise yourself by slurping steeped coffee with a spoon (apparently this is the tried and true method of cupping coffee, but be sure not to wear your favorite outfit as there's a good chance you'll spill some on yourself). And, if you don't live near one of these coffee shops, most sell wholesale beans so the chances are pretty good that the independent cafe down the street, or a restaurant nearby, carries a local roast. You can also purchase these coffees at grocery stores -- \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> seems to have the biggest local selection -- or even online directly through each company's web site.\u003c/p>\n\u003cp>I was amazed to learn that Blue Bottle, Ritual and Four Barrel have actually created the budget and resources to seek out relationships with farmers all over the world to grow their beans. When I called Four Barrel, the owner was in Indonesia, visiting a farmer. These companies seem incredibly dedicated to finding the highest quality beans possible. Yet what's equally important to me as a consumer is that they are also dedicated to paying at least the fair trade price, and often far above. \u003c/p>\n\u003cp>Following is a list of some of our local roasters. If you are a coffee lover, it's definitely worth seeking one or more out to experience the latest trend in Bay Area coffee.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nSan Francisco and East Bay Coffee Roasters with Cafes and Outlets\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.bluebottlecoffee.net/wholesale/overview/\">\u003cbr>\n\u003cstrong>Blue Bottle\u003c/strong>\u003c/a>\u003cbr>\nBlue Bottle obtains its beans in three ways: from farmers at origin; through auctions; and through a network of U.S. brokers who have presences in particular growing regions. James Freeman, the owner of Blue Bottle, is dedicated to finding not only the highest quality beans, but paying more than fair trade for them. \u003c/p>\n\u003cp>Blue Bottle has various local cafés and kiosks. You can also go to their \u003ca href=\"http://www.bluebottlecoffee.net/locations/webster-st/\">roasting facility and café \u003c/a>in Oakland's Jack London Square area or their \u003ca href=\"http://www.bluebottlecoffee.net/locations/sfmoma/\">new café at SFMOMA\u003c/a>. They are also available at \u003ca href=\"http://www.bluebottlecoffee.net/locations/farmers-market/\">farmers' markets\u003c/a>, in retail stores (such as Whole Foods), \u003ca href=\"http://store.bluebottlecoffee.net/\">various local cafes and restaurants\u003c/a>, and through \u003ca href=\"http://store.bluebottlecoffee.net/StoreFront.bok\">their online store\u003c/a>. Cuppings and tours are available at the Webster St. Oakland location.\u003c/p>\n\u003cp>And, if you go to the cafe, try their New Orleans Style Iced Coffee. It's amazing.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/bluebottleroast\">@bluebottleroast\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.ritualroasters.com/\">\u003cstrong>Ritual Roasters\u003c/strong>\u003c/a>\u003cbr>\nRitual purchases most of their beans directly from farmers, but they are not opposed to buying \"spot\" (from an importer) if the coffee is delicious enough, especially from countries like Ethiopia and Indonesia where their sourcing relationships are not as strong. The price ritual pays for green coffee is always well above fair trade.\u003c/p>\n\u003cp>Ritual has three cafes and also sells their beans wholesale to \u003ca href=\"http://www.ritualroasters.com/locations.html\">various local cafes and restaurants\u003c/a> including my new favorite, \u003ca href=\"http://remedyoakland.com/\">Remedy\u003c/a>, on Telegraph in Oakland. You can also buy Ritual at the \u003ca href=\"http://www.facebook.com/pages/San-Francisco-CA/Alemany-Farmers-Market/174235636769?ref=ts\">Alemany Farmers' Market\u003c/a>, The Creamery at 4th and King, Haus on 24th St., La Stazione in the dogpatch, The Coffee Caboose in Yountville, and Slow City Cafe which operates on the Civic Center green in front of City Hall. Various restaurants, such as \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a>, \u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly\u003c/a> and \u003ca href=\"http://www.heirloom-sf.com/\">Heirloom\u003c/a> also offer Ritual coffee.\u003c/p>\n\u003cul>\nRitual has three cafes: \n\u003cli>1026 Valencia Street\u003c/li>\n\u003cli>Inside Flora Grubb Gardens 1634 Jerrold Ave\u003c/li>\n\u003cli>Oxbow Public Market 610 First Street, Napa\u003c/li>\n\u003c/ul>\n\u003cp>The Roastery is located at 1050 Howard Street, but is not yet open to the public.\u003cbr>\n\u003ca href=\"http://ritualcoffeeroasters.com/newsletter/\">Ritual Newsletter\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/ritualcoffee\">@ritualcoffee\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fourbarrelcoffee.com/\">\u003cstrong>Four Barrel Coffee\u003c/strong>\u003c/a>\u003cbr>\nFour Barrel has one café on Valencia Street in San Francisco. They also roast their beans at this location. Roasting takes place five times a week. The café serves various espresso drinks and hand-dripped coffee, as well as beans for purchase. Cuppings are offered on site.\u003c/p>\n\u003cp>Four Barrel has invested time and resources to work with farmers and build relationships to put together micro lots of the highest quality coffee at origin. They also work with farmers to raise the quality of the beans.\u003c/p>\n\u003cp>Four Barrel Coffee\u003cbr>\n375 Valencia St., San Francisco\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/fourbarrel\">@fourbarrel\u003c/a>\u003cbr>\n\u003ca href=\"http://fourbarrel.tumblr.com/\">Four Barrel Coffee Blog\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Other cafes serving Four Barrel include:\u003c/strong> \u003ca href=\"http://tartinebakery.com/\">Tartine\u003c/a>; \u003ca href=\"http://www.subrosacoffee.com/\">Subrosa\u003c/a>; Grand Coffee at 2663 Mission St at 22nd; \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donut\u003c/a>; and \u003ca href=\"http://www.ironsidesf.com/\">Ironside\u003c/a>\u003cbr>\n\u003cstrong>Grocery Stores selling Four Barrel include:\u003c/strong> \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a>; \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>; and \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sightglasscoffee.com/\">Sightglass Coffee Bar and Roastery\u003c/a>\u003cbr>\nThis is the newest coffee roaster in San Francisco and everyone is talking about it. They are currently building their café, but have an espresso bar and coffee-making stand next door on 7th at Folsom. Sightglass roasts daily (they started only four weeks ago) and they offer cuppings for the public daily. Their barista, Kelly, made me a truly excellent latte.\u003c/p>\n\u003cp>Although Sightglass currently purchases their beans from boutique importers, who buy directly from origin at direct-trade prices, they are looking into forming their own relationships with farmers. You can buy Sightglass at\u003ca href=\"http://www.matchinghalfcafe.com/\"> Matching Half Café\u003c/a>, \u003ca href=\"http://www.hookerssweettreats.com/\">Hooker's Sweet Treats\u003c/a>, \u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a>, \u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a>, \u003ca href=\"http://haparamensf.com/\">Hapa Ramen\u003c/a>, \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a>, and \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a>. \u003c/p>\n\u003cp>Sightglass Coffee Bar and Roastery\u003cbr>\n270 Seventh Street at Folsom in San Francisco\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/sightglass\">@sightglass\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Other Bay Area Coffee Roasters \u003c/strong>\u003cbr>\n\u003ca href=\"http://barefootcoffee.com/\">Barefoot\u003c/a>\u003cbr>\nLocated in San Jose and Santa Clara. Beans available at local grocery stores, and various San Francisco cafes sell their coffees. See \u003ca href=\"http://www.7x7.com/eat-drink/fully-caffeinated-citywide-map-third-wave-coffee\">the Fully Caffeinated map\u003c/a> for details.\u003c/p>\n\u003cp>\u003ca href=\"http://www.eccocaffe.com/catalog/index.php\">Ecco Caffe\u003c/a>\u003cbr>\nLocated in Santa Rosa, Ecco Caffe is a Certified Organic coffee roaster that sources directly from growers and importers. They roast in a Northern Italian style. All coffees are shipped within 24 hours of roasting to insure optimal freshness. See \u003ca href=\"http://www.7x7.com/eat-drink/fully-caffeinated-citywide-map-third-wave-coffee\">the Fully Caffeinated map\u003c/a> for cafes and restaurants carrying Ecco in San Francisco.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/eccocaffe\">@eccocaffe\u003c/a>\u003cbr>\n\u003ca href=\"http://www.facebook.com/pages/Ecco-Caffe/273613903871?ref=search\">Ecco on Facebook\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://vervecoffeeroasters.com\">Verve Coffee Roasters\u003c/a>\u003cbr>\nLocated in Santa Cruz. Some San Francisco cafes and restaurants also sell Verve coffee and beans. See \u003ca href=\"http://www.7x7.com/eat-drink/fully-caffeinated-citywide-map-third-wave-coffee\">the Fully Caffeinated map\u003c/a> for details.\u003cbr>\n\u003ca href=\"http://www.facebook.com/vervecoffeeroasters\">Verve on Facebook\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://weaverscoffee.com/\">Weaver's Coffee and Tea\u003c/a>\u003cbr>\nJohn Weaver was a master roaster at Peet's Coffee and Tea for years and was trained by Alfred Peet. He started his own roasting facility in 2007 in San Rafael. Weaver's Coffee and Tea distributes widely in the Bay Area.\u003cbr>\n\u003ca href=\"http://blog.wildcardroasters.com/\">John Weaver's Blog\u003c/a>\u003cbr>\n\u003ca href=\"http://www.facebook.com/WeaversCoffee\">Weaver's on Facebook\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/WeaversCoffee\">@WeaversCoffee\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://mrespresso.com/\">Mr. Espresso\u003c/a>\u003cbr>\nThe first and only roaster in the United States to roast coffee beans exclusively over a fire fueled by Oak Wood. Carlo Di Ruocco began selling espresso equipment to Italian restaurateurs across the Bay Area in 1978. In 1980 he officially began commercial roasting in tiny batches. Today Mr. Espresso is a main provider of espresso equipment, service, training and coffee to numerous Bay Area restaurants and coffeehouses.\u003cbr>\nMr. Espresso\u003cbr>\n696 3rd Street in Oakland\u003cbr>\n\u003ca href=\"http://mrespresso.com/blog/\">Mr. Espresso blog\u003c/a>\u003cbr>\n\u003ca href=\"http://www.facebook.com/oakwoodroasted\">Mr. Espresso on Facebook\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/oakwoodroasted\">@OakWoodRoasted\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Wholesale and Online Coffee Roasters\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.roastco.com/\">Roast Coffee Co.\u003c/a>\u003cbr>\nThe Roast Coffee Company has a roasting plant in Emeryville, where they roast small batches of coffee daily. Their coffees are organic, shade grown, and fair trade whenever possible. Each batch is roasted to order for their wholesale customers, which include Whole Foods and Spruce. They also take online orders. \u003c/p>\n\u003cp>Roast Coffee Company is located at 1552 Beach Street, Emeryville\u003cbr>\n\u003ca href=\"http://www.roastco.com/find/\">Where to find Roast Coffee Company coffees\u003c/a>\u003cbr>\n\u003ca href=\"https://www.roastco.com/store/\">How to order online\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.scarletcityroasting.com/scarletcity.html\">Scarlet City Coffee Roasting\u003c/a>\u003cbr>\nLocated in Oakland, Scarlet City Coffee Roasting focuses on roasting only single-origin beans to \"their fullest flavor potential.\" As a woman-owned, organic and green certified company, Scarlet City tries to promote coffees grown, milled or imported by women. You can purchase Scarlet City coffees at \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a>, \u003ca href=\"http://www.cafebiere.com/\">Cafe Biere\u003c/a>, and Blackbird Cafe at the Marin Farmers' Market.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
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