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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2140.JPG\" alt=\"Firefly Restaurant, Noe Valley, SF\" title=\"Firefly Restaurant, Noe Valley, SF\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14487\">\u003cbr>\n\u003cem>Firefly Restaurant, Noe Valley, SF\u003c/em>\u003c/p>\n\u003cp>Past the genteel bustle of Noe Valley's main drag, nestled in the quiet calm of the more residential part of the neighborhood, a gem of a restaurant glows in the night. \u003ca href=\"http://blogs.kqed.org/checkplease/2006/02/16/firefly-restaurant-info/\">Firefly Restaurant\u003c/a> has been a local darling since 1993, and for good reason. \u003c/p>\n\u003cp>Warm and homey, walking into Firefly is like entering an enchanted cocoon of good energy. The lighting is soft, the décor eclectic yet elegant, and the staff is genuinely welcoming and knowledgeable.\u003c/p>\n\u003cp>A labor of love for 17 years running, Firefly was originally opened by \u003cstrong>Brad Levy\u003c/strong> and \u003cstrong>Veva Edelson\u003c/strong>. As their story goes, \u003c/p>\n\u003cblockquote>\u003cp>\"Both shared the dream of opening a restaurant where the food was great, the service attentive, and the atmosphere magical, where the employees were interesting and kind people, who were encouraged to be themselves and honestly offer a great dining experience. They dreamed of a restaurant where the customers felt like they were at a friend’s house for dinner and that friend just happened to be a great cook.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2196.JPG\" alt=\"Firefly Restaurant\" title=\"Firefly Restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14491\">\u003cbr>\n\u003cem>Firefly whimsy and enchantment\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>With this idealistic vision in mind, Firefly set out to become just that. Brad resuscitated the ancient cooking equipment they inherited from the space's previous owners, and Veva put her artist's eye to work, decorating the walls with her whimsical paintings, and hanging billowing panels of white cloth from the ceiling. Between the golden lighting and the elegantly draped ceiling, I felt for a second like I was a guest at an opulent feast, in some exotic desert locale where camels awaited outside in the still night. My Arabian Nights reverie broke just in time for our first course.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2152.JPG\" alt=\"Cured Sardines on Baguette\" title=\"Cured Sardines on Baguette\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14488\">\u003cbr>\n\u003cem>Cured Sardines with Zucchini Pickles, Tiny Salad, Butter Bean Purée and Toasted Baguette\u003c/em>\u003c/p>\n\u003cp>Firefly's menu is wonderfully inventive and changes frequently according to what's in season. Chef de cuisine \u003cstrong>Lucian Prellwitz\u003c/strong> succeeds in elevating comforting and familiar dishes with vibrant flavors and gourmet finesse. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2181.JPG\" alt=\"Fried Asparagus\" title=\"Fried Asparagus\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14489\">\u003cbr>\n\u003cem>Fried Asparagus and Spring Onions with Nasturtiums and Sorrel Pesto \u003c/em> \u003c/p>\n\u003cp>The crostini of \u003cstrong>Cured Sardines Butter Bean Purée\u003c/strong> was fresh and well-composed, and our colorful fritto misto of \u003cstrong>Fried Asparagus and Spring Onions with Naturtiums\u003c/strong> was light and crispy, with the sweet flavor of the veggies shining through. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2184.JPG\" alt=\"Braised Lamb Paprikash with Spaetzle\" title=\"Braised Lamb Paprikash with Spaetzle\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14490\">\u003cbr>\n\u003cem>Braised Lamb Paprikash with Spaetzle, Turnips and Their Greens and Crème Fraîche\u003c/em>\u003c/p>\n\u003cp>Our favorite dish of the evening was the \u003cstrong>Braised Lamb Paprikash with Spaetzle\u003c/strong>, which featured the most luxurious, swoon-worthy sauce ever. Buttery, rich, and savory, my mouth is watering even thinking about it. So good, we requested another basket of bread just to sop it all up. A traditional Hungarian stew made with paprika-seasoned lamb, the dish was hearty and flavorful. The lamb was braised until the meat was juicy, tender, and without any gaminess, and the spaetzle did its job of soaking up all that amazing sauce. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2197.JPG\" alt=\"La Caudrina Moscato d’Asti, Romano Dogliotti\" title=\"La Caudrina Moscato d’Asti, Romano Dogliotti\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14492\">\u003cbr>\n\u003cem>La Caudrina Moscato d’Asti, Romano Dogliotti\u003c/em>\u003c/p>\n\u003cp>Unfortunately, we were too stuffed with spaetzle sauce to have room for any of pastry chef \u003cstrong>Debbie Hughes's\u003c/strong> lovely desserts. However, we were able to find some room in the nooks and crannies to end on a sweet note with some dessert wine. \u003c/p>\n\u003cp>We lingered over our glasses of \u003cstrong>La Caudrina Moscato d’Asti\u003c/strong> (a new favorite now, floral but too sweet), reluctant to break the spell that Firefly had cast upon us. I'm already looking forward to our next visit to this glowing gem of a restaurant. \u003c/p>\n\u003cp>On my list to try next time are the signature \u003cstrong>Shrimp and Sea Scallop Potstickers with Sesame Soy Dipping Sauce\u003c/strong> (on the menu since Day 1), and the \u003cstrong>Rustic Wild Mushroom and Chard Lasagna with Tomato and Béchamel Sauces, Smoked Gouda and Herb Salad\u003c/strong>, which had me ogling our neighbor's table with envy. Oh, and a mental note to save some room for dessert, which sounded really seasonal and spectacular. I'm starting to see why the regulars keep coming back again and again…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2211.JPG\" alt=\"Firefly Restaurant\" title=\"Firefly Restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14493\">\u003cbr>\n\u003cem>Firefly Restaurant\u003c/em>\u003c/p>\n\u003cp>*****\u003cbr>\nRead more about Firefly on KQED's \u003ca href=\"http://blogs.kqed.org/checkplease/2006/02/16/firefly-reviews/\">Check, Please! Bay Area\u003c/a>; see Chef/Owner Brad Levy's recipe for \u003ca href=\"http://blogs.kqed.org/checkplease/2006/02/16/firefly-recipe/\">Sweet Potato Pancakes\u003c/a>; or check out \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594065461442/?page=2\">more photos\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly Restaurant\u003c/a>\u003cbr>\n4288 24th Street\u003cbr>\n(between Diamond St & Douglass St)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n415-821-7652\u003cbr>\n\u003cem>Prix Fix Menu Sun-Thurs ($36): Any Appetizer, Entrée, and Dessert\u003c/em>\u003c/p>\n\n",
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"excerpt": "Warm and homey, walking into Firefly Restaurant is like entering an enchanted cocoon of good energy. The lighting is soft, the décor eclectic yet elegant, and the staff is genuinely welcoming and knowledgeable.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2140.JPG\" alt=\"Firefly Restaurant, Noe Valley, SF\" title=\"Firefly Restaurant, Noe Valley, SF\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14487\">\u003cbr>\n\u003cem>Firefly Restaurant, Noe Valley, SF\u003c/em>\u003c/p>\n\u003cp>Past the genteel bustle of Noe Valley's main drag, nestled in the quiet calm of the more residential part of the neighborhood, a gem of a restaurant glows in the night. \u003ca href=\"http://blogs.kqed.org/checkplease/2006/02/16/firefly-restaurant-info/\">Firefly Restaurant\u003c/a> has been a local darling since 1993, and for good reason. \u003c/p>\n\u003cp>Warm and homey, walking into Firefly is like entering an enchanted cocoon of good energy. The lighting is soft, the décor eclectic yet elegant, and the staff is genuinely welcoming and knowledgeable.\u003c/p>\n\u003cp>A labor of love for 17 years running, Firefly was originally opened by \u003cstrong>Brad Levy\u003c/strong> and \u003cstrong>Veva Edelson\u003c/strong>. As their story goes, \u003c/p>\n\u003cblockquote>\u003cp>\"Both shared the dream of opening a restaurant where the food was great, the service attentive, and the atmosphere magical, where the employees were interesting and kind people, who were encouraged to be themselves and honestly offer a great dining experience. They dreamed of a restaurant where the customers felt like they were at a friend’s house for dinner and that friend just happened to be a great cook.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2196.JPG\" alt=\"Firefly Restaurant\" title=\"Firefly Restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14491\">\u003cbr>\n\u003cem>Firefly whimsy and enchantment\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With this idealistic vision in mind, Firefly set out to become just that. Brad resuscitated the ancient cooking equipment they inherited from the space's previous owners, and Veva put her artist's eye to work, decorating the walls with her whimsical paintings, and hanging billowing panels of white cloth from the ceiling. Between the golden lighting and the elegantly draped ceiling, I felt for a second like I was a guest at an opulent feast, in some exotic desert locale where camels awaited outside in the still night. My Arabian Nights reverie broke just in time for our first course.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2152.JPG\" alt=\"Cured Sardines on Baguette\" title=\"Cured Sardines on Baguette\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14488\">\u003cbr>\n\u003cem>Cured Sardines with Zucchini Pickles, Tiny Salad, Butter Bean Purée and Toasted Baguette\u003c/em>\u003c/p>\n\u003cp>Firefly's menu is wonderfully inventive and changes frequently according to what's in season. Chef de cuisine \u003cstrong>Lucian Prellwitz\u003c/strong> succeeds in elevating comforting and familiar dishes with vibrant flavors and gourmet finesse. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2181.JPG\" alt=\"Fried Asparagus\" title=\"Fried Asparagus\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14489\">\u003cbr>\n\u003cem>Fried Asparagus and Spring Onions with Nasturtiums and Sorrel Pesto \u003c/em> \u003c/p>\n\u003cp>The crostini of \u003cstrong>Cured Sardines Butter Bean Purée\u003c/strong> was fresh and well-composed, and our colorful fritto misto of \u003cstrong>Fried Asparagus and Spring Onions with Naturtiums\u003c/strong> was light and crispy, with the sweet flavor of the veggies shining through. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2184.JPG\" alt=\"Braised Lamb Paprikash with Spaetzle\" title=\"Braised Lamb Paprikash with Spaetzle\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14490\">\u003cbr>\n\u003cem>Braised Lamb Paprikash with Spaetzle, Turnips and Their Greens and Crème Fraîche\u003c/em>\u003c/p>\n\u003cp>Our favorite dish of the evening was the \u003cstrong>Braised Lamb Paprikash with Spaetzle\u003c/strong>, which featured the most luxurious, swoon-worthy sauce ever. Buttery, rich, and savory, my mouth is watering even thinking about it. So good, we requested another basket of bread just to sop it all up. A traditional Hungarian stew made with paprika-seasoned lamb, the dish was hearty and flavorful. The lamb was braised until the meat was juicy, tender, and without any gaminess, and the spaetzle did its job of soaking up all that amazing sauce. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2197.JPG\" alt=\"La Caudrina Moscato d’Asti, Romano Dogliotti\" title=\"La Caudrina Moscato d’Asti, Romano Dogliotti\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14492\">\u003cbr>\n\u003cem>La Caudrina Moscato d’Asti, Romano Dogliotti\u003c/em>\u003c/p>\n\u003cp>Unfortunately, we were too stuffed with spaetzle sauce to have room for any of pastry chef \u003cstrong>Debbie Hughes's\u003c/strong> lovely desserts. However, we were able to find some room in the nooks and crannies to end on a sweet note with some dessert wine. \u003c/p>\n\u003cp>We lingered over our glasses of \u003cstrong>La Caudrina Moscato d’Asti\u003c/strong> (a new favorite now, floral but too sweet), reluctant to break the spell that Firefly had cast upon us. I'm already looking forward to our next visit to this glowing gem of a restaurant. \u003c/p>\n\u003cp>On my list to try next time are the signature \u003cstrong>Shrimp and Sea Scallop Potstickers with Sesame Soy Dipping Sauce\u003c/strong> (on the menu since Day 1), and the \u003cstrong>Rustic Wild Mushroom and Chard Lasagna with Tomato and Béchamel Sauces, Smoked Gouda and Herb Salad\u003c/strong>, which had me ogling our neighbor's table with envy. Oh, and a mental note to save some room for dessert, which sounded really seasonal and spectacular. I'm starting to see why the regulars keep coming back again and again…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2211.JPG\" alt=\"Firefly Restaurant\" title=\"Firefly Restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14493\">\u003cbr>\n\u003cem>Firefly Restaurant\u003c/em>\u003c/p>\n\u003cp>*****\u003cbr>\nRead more about Firefly on KQED's \u003ca href=\"http://blogs.kqed.org/checkplease/2006/02/16/firefly-reviews/\">Check, Please! Bay Area\u003c/a>; see Chef/Owner Brad Levy's recipe for \u003ca href=\"http://blogs.kqed.org/checkplease/2006/02/16/firefly-recipe/\">Sweet Potato Pancakes\u003c/a>; or check out \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594065461442/?page=2\">more photos\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly Restaurant\u003c/a>\u003cbr>\n4288 24th Street\u003cbr>\n(between Diamond St & Douglass St)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n415-821-7652\u003cbr>\n\u003cem>Prix Fix Menu Sun-Thurs ($36): Any Appetizer, Entrée, and Dessert\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dumplings: A Love Story",
"title": "Dumplings: A Love Story",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/header.jpg\" alt=\"dumpling baskets\" title=\"dumpling baskets\" width=\"500\" height=\"400\">\u003cbr>\n\u003cem>Taking a break after the steamed bun lunch rush\u003c/em>\u003c/p>\n\u003cp>As you may have read last week, I recently returned from China where I spent five days in Shanghai and a hot minute in Hong Kong (two days). While there, we visited the \u003ca href=\"http://en.expo2010.cn/\">World Expo,\u003c/a> did a lot of sightseeing, a bit of shopping, and lots of eating. In particular, lots of dumplings. Last week, I wrote a post about eating out in Shanghai and Hong Kong, but I omitted a major discussion of our dumpling forays because they really deserve their own post. So here we are. \u003c/p>\n\u003cp>Now the first thing to know about Shanghai is that they're famous for their \u003cem>xiao long bao\u003c/em>, or soup dumplings. These dumplings are traditionally steamed in small bamboo baskets, (\"xiaolong\" translates literally to \"small steaming basket\"), and are comprised of a super thin almost translucent skin, rich broth, and savory fillings. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-Varied-Dumpling-Locales.jpg\" alt=\" Varied Dumplings\" title=\" Varied Dumplings\" width=\"500\" height=\"307\" class=\"alignnone size-full wp-image-14182\">\u003cbr>\n\u003cem>From the fanciest of restaurants, the most common of market stalls, and even on the go in little cups, Chinese dumplings are where it's at.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Buns vs. Dumplings \u003c/strong>\u003cbr>\nWhen we first arrived in Shanghai, we realized that in the States, we'd just been lumping virtually everything that looked like a dumpling into that category and calling it a day. In reality, there's a distinct difference between buns and dumplings. Steamed buns that are made with raised flour are referred to as \u003cem>baozi\u003c/em> and are typically white, fluffy and \"breadier\" as my sisters would say. Steamed buns that are made with unraised flour such as the xiao long bao have a smoother almost translucent skin and are more commonly seen in the South. Then to confuse things even more, you have the \u003cem>jiaozi\u003c/em>: what most Americans consider a pot sticker but the Chinese consider a true dumpling. Jiaozi consist of a savory filling as well but are wrapped into a thinly rolled piece of dough and crimped and sealed along the edges. So by trial and error and a few ordering missteps, we learned the differences quickly and began trying everything from dessert buns, jiaozi, and many kinds of xioa long bao. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Where to Get Your Hands on One (or Ten)\u003c/strong>\u003cbr>\nThis list is my no means exhaustive nor do I think it's at all a \"Best Of\" list. I just didn’t try enough dumplings to write with that kind of authority (all the more reason to return). But it is a brief tour of what I found to be the best of what I tried. So without further ado, here are the highlights of a few days in China, dumpling style. \u003c/p>\n\u003cp>\u003ca href=\"http://www.fourseasons.com/shanghai/dining/si_ji_xuan.html\">The Four Seasons\u003c/a>\u003cbr>\nIt's a little ritzy and probably not the most authentic bun you'll ever have, but we found The Four Seasons made extremely reliable steamed buns filled with a variety of filings including a flavorful pork and onion and a spinach and mushroom. The exterior of the buns was light and fluffy--dangerously so as we found ourselves downing more than our fair share and needing a nap before our next sightseeing stop. For us, the location was convenient (and they also do a mean \u003ca href=\"http://en.wikipedia.org/wiki/Congee\">congee\u003c/a> that I'll try and replicate at home), and unlike many more causal spots, they offer a wide variety of pickled vegetables, eggs, and vinegars to accompany the buns. So while this isn't a spot where locals congregate and while they're much pricier than street-side buns, it's worth a stop if you're in the mood to treat yourself to a nice, air-conditioned dim sum lunch. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/4-seasons-pickling.jpg\" alt=\"4 seasons pickles and eggs\" title=\"4 seasons pickles and eggs\" width=\"500\" height=\"316\" class=\"alignnone size-full wp-image-14179\">\u003cbr>\n\u003cem>The Four Seasons: 500 Weihai Road, Shanghai China 200041; 86 (21) 6256-8888\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dintaifungusa.com/\">Din Tai Fung\u003c/a>\u003cbr>\nThe mention of Din Tai Fung elicits a response from tourists and locals alike. It's either an extremely positive one or a heartfelt negative one--rarely did I find an in between. That's because their xiao long bao are the best I've ever had. So what's the problem? A few things: they're located in a rather sterile shopping mall, they're a chain with locations all around Asia and even Southern California, and they actually originated in Taiwan. So for folks coming to China and wanting to try authentic xiao long bao, some look down upon Din Tai Fung because it didn't even start in Shanghai. I have to say, I think this is one of those small facts you should overlook when doing a dumpling tour of the city. You must try these. They are damn fine soup dumplings--extremely addictive with utterly translucent skin, rich broth, and an impressive variety of fillings to choose from. They drape perfectly onto your soup spoon and the attentive wait staff will even show newcomers the best way to eat them (I just pop the whole thing right in my mouth but apparently some people like to suck the soup part out first). If I lived in Shanghai, I'd be a regular. For sure.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-tin-dai-fung-dumplings1.jpg\" alt=\"din tai fung dumplings\" title=\"din tai fung dumplings\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14187\">\u003cbr>\n\u003cem>Din Tai Fung: South Block Xintiandi|Unit 11, House 6, Ln. 123 Xingye Lu (Huangpi Lu) Shanghai, China\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.heichinrou.com/info_tsq.html\">Heichinrou\u003c/a>\u003cbr>\nWe were in Hong Kong less than two days, so we spent most of the time racing to get in some major sightseeing. But I did insist on dumplings, so our family friend who lives right outside of Hong Kong took us to get dim sum at his favorite spot. He chose Heichinrou which is located in a large shopping center right along Causeway Bay. Their menu rotates seasonally and features numerous mostly Cantonese dishes. The place was filled with locals, the staff were jamming out baskets and baskets of steamed buns and jiaozi, bowls of steaming noodles, plates of sliced barbecued pork, and beautiful Chinese vegetables. We tried shrimp jiaozi and mixed mushroom jiaozi along with steamed pork buns (much like pulled pork in a delightfully fluffy dumpling--kind of the perfect food if you ask me). Looking around, many tables were getting stacks of the bamboo baskets, relying strictly on dumplings for their lunchtime meal. And I can see why. They were heavenly. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/heichinrou.jpg\" alt=\"heichinrou\" title=\"heichinrou\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14181\">\u003cbr>\n\u003cem>Heichinrou: Shop 1003, 10th Floor, Times Square; 1 Matheson Street, Causeway Bay, Hong Kong; 852 - 2506 2333\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>A Few Other Spots:\u003c/strong>\u003cbr>\nThere are only so many dumplings a girl can eat, and there were many more I wanted to try. My one regret was not having enough time to eat more street food while in China. Let's just say I wasn't traveling with the most adventurous group and we were pretty darn short on time, so I'm already compiling a list for my next trip. Here are a few casual spots I'd heard about that came highly recommended and that have made my list for the next go-around. If you find yourself in Shanghai anytime soon, I know they're worth a try. Who knows? I may be right there with you in line:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Jia Jia Tang Bao\u003c/strong>\u003cbr>\nThey are supposedly cheaper than Din Tai Fung although the lines can often be so great that they run out before 1 p.m. A locals favorite--I wish I could've carved out the time to sneak over.\u003cbr>\n\u003cem>90 Huanghe Lu, near Fengyang Lu in Shanghai; 021-63276878\u003c/em>\u003c/li>\n\u003cli>\n\u003cstrong>Shanghai Ren Jia\u003c/strong>\u003cbr>\nLocals also love this spot, and they have the unique and not nearly as common, Tang Bao, a larger soup dumplings with a thicker skin. Many people think of the skin as more of a vehicle to hold the soup rather than an integral part of the dumpling itself. Most spots serving tang bao give diners a straw with which to suck the soup through.\u003cbr>\n\u003cem>1600 Nanjing Lu near Changde Lu (Jing'an Temple Area)\u003c/em>\u003c/li>\n\u003cli>\n\u003cstrong>Yang’s Fried Dumplings:\u003c/strong>\u003cbr>\nYang's doesn't have xiao long bao or the more novel tang bao, but everyone seems to know about Yang's. Sixteen years in business, long lines, and dumplings right out of the pan topped with sesame seeds and scallions has earned them bragging rights.\u003cbr>\n\u003cem> 54 Wujiang Lu and 60 Wujiang Lu\u003c/em>\u003c/li>\u003c/ul>\n\n\n",
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"excerpt": "Megan Gordon discusses the difference between Chinese buns and dumplings, and highlights a few of her go-to spots for both in Shanghai and Hong Kong.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/header.jpg\" alt=\"dumpling baskets\" title=\"dumpling baskets\" width=\"500\" height=\"400\">\u003cbr>\n\u003cem>Taking a break after the steamed bun lunch rush\u003c/em>\u003c/p>\n\u003cp>As you may have read last week, I recently returned from China where I spent five days in Shanghai and a hot minute in Hong Kong (two days). While there, we visited the \u003ca href=\"http://en.expo2010.cn/\">World Expo,\u003c/a> did a lot of sightseeing, a bit of shopping, and lots of eating. In particular, lots of dumplings. Last week, I wrote a post about eating out in Shanghai and Hong Kong, but I omitted a major discussion of our dumpling forays because they really deserve their own post. So here we are. \u003c/p>\n\u003cp>Now the first thing to know about Shanghai is that they're famous for their \u003cem>xiao long bao\u003c/em>, or soup dumplings. These dumplings are traditionally steamed in small bamboo baskets, (\"xiaolong\" translates literally to \"small steaming basket\"), and are comprised of a super thin almost translucent skin, rich broth, and savory fillings. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-Varied-Dumpling-Locales.jpg\" alt=\" Varied Dumplings\" title=\" Varied Dumplings\" width=\"500\" height=\"307\" class=\"alignnone size-full wp-image-14182\">\u003cbr>\n\u003cem>From the fanciest of restaurants, the most common of market stalls, and even on the go in little cups, Chinese dumplings are where it's at.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Buns vs. Dumplings \u003c/strong>\u003cbr>\nWhen we first arrived in Shanghai, we realized that in the States, we'd just been lumping virtually everything that looked like a dumpling into that category and calling it a day. In reality, there's a distinct difference between buns and dumplings. Steamed buns that are made with raised flour are referred to as \u003cem>baozi\u003c/em> and are typically white, fluffy and \"breadier\" as my sisters would say. Steamed buns that are made with unraised flour such as the xiao long bao have a smoother almost translucent skin and are more commonly seen in the South. Then to confuse things even more, you have the \u003cem>jiaozi\u003c/em>: what most Americans consider a pot sticker but the Chinese consider a true dumpling. Jiaozi consist of a savory filling as well but are wrapped into a thinly rolled piece of dough and crimped and sealed along the edges. So by trial and error and a few ordering missteps, we learned the differences quickly and began trying everything from dessert buns, jiaozi, and many kinds of xioa long bao. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Where to Get Your Hands on One (or Ten)\u003c/strong>\u003cbr>\nThis list is my no means exhaustive nor do I think it's at all a \"Best Of\" list. I just didn’t try enough dumplings to write with that kind of authority (all the more reason to return). But it is a brief tour of what I found to be the best of what I tried. So without further ado, here are the highlights of a few days in China, dumpling style. \u003c/p>\n\u003cp>\u003ca href=\"http://www.fourseasons.com/shanghai/dining/si_ji_xuan.html\">The Four Seasons\u003c/a>\u003cbr>\nIt's a little ritzy and probably not the most authentic bun you'll ever have, but we found The Four Seasons made extremely reliable steamed buns filled with a variety of filings including a flavorful pork and onion and a spinach and mushroom. The exterior of the buns was light and fluffy--dangerously so as we found ourselves downing more than our fair share and needing a nap before our next sightseeing stop. For us, the location was convenient (and they also do a mean \u003ca href=\"http://en.wikipedia.org/wiki/Congee\">congee\u003c/a> that I'll try and replicate at home), and unlike many more causal spots, they offer a wide variety of pickled vegetables, eggs, and vinegars to accompany the buns. So while this isn't a spot where locals congregate and while they're much pricier than street-side buns, it's worth a stop if you're in the mood to treat yourself to a nice, air-conditioned dim sum lunch. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/4-seasons-pickling.jpg\" alt=\"4 seasons pickles and eggs\" title=\"4 seasons pickles and eggs\" width=\"500\" height=\"316\" class=\"alignnone size-full wp-image-14179\">\u003cbr>\n\u003cem>The Four Seasons: 500 Weihai Road, Shanghai China 200041; 86 (21) 6256-8888\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dintaifungusa.com/\">Din Tai Fung\u003c/a>\u003cbr>\nThe mention of Din Tai Fung elicits a response from tourists and locals alike. It's either an extremely positive one or a heartfelt negative one--rarely did I find an in between. That's because their xiao long bao are the best I've ever had. So what's the problem? A few things: they're located in a rather sterile shopping mall, they're a chain with locations all around Asia and even Southern California, and they actually originated in Taiwan. So for folks coming to China and wanting to try authentic xiao long bao, some look down upon Din Tai Fung because it didn't even start in Shanghai. I have to say, I think this is one of those small facts you should overlook when doing a dumpling tour of the city. You must try these. They are damn fine soup dumplings--extremely addictive with utterly translucent skin, rich broth, and an impressive variety of fillings to choose from. They drape perfectly onto your soup spoon and the attentive wait staff will even show newcomers the best way to eat them (I just pop the whole thing right in my mouth but apparently some people like to suck the soup part out first). If I lived in Shanghai, I'd be a regular. For sure.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-tin-dai-fung-dumplings1.jpg\" alt=\"din tai fung dumplings\" title=\"din tai fung dumplings\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14187\">\u003cbr>\n\u003cem>Din Tai Fung: South Block Xintiandi|Unit 11, House 6, Ln. 123 Xingye Lu (Huangpi Lu) Shanghai, China\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.heichinrou.com/info_tsq.html\">Heichinrou\u003c/a>\u003cbr>\nWe were in Hong Kong less than two days, so we spent most of the time racing to get in some major sightseeing. But I did insist on dumplings, so our family friend who lives right outside of Hong Kong took us to get dim sum at his favorite spot. He chose Heichinrou which is located in a large shopping center right along Causeway Bay. Their menu rotates seasonally and features numerous mostly Cantonese dishes. The place was filled with locals, the staff were jamming out baskets and baskets of steamed buns and jiaozi, bowls of steaming noodles, plates of sliced barbecued pork, and beautiful Chinese vegetables. We tried shrimp jiaozi and mixed mushroom jiaozi along with steamed pork buns (much like pulled pork in a delightfully fluffy dumpling--kind of the perfect food if you ask me). Looking around, many tables were getting stacks of the bamboo baskets, relying strictly on dumplings for their lunchtime meal. And I can see why. They were heavenly. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/heichinrou.jpg\" alt=\"heichinrou\" title=\"heichinrou\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14181\">\u003cbr>\n\u003cem>Heichinrou: Shop 1003, 10th Floor, Times Square; 1 Matheson Street, Causeway Bay, Hong Kong; 852 - 2506 2333\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>A Few Other Spots:\u003c/strong>\u003cbr>\nThere are only so many dumplings a girl can eat, and there were many more I wanted to try. My one regret was not having enough time to eat more street food while in China. Let's just say I wasn't traveling with the most adventurous group and we were pretty darn short on time, so I'm already compiling a list for my next trip. Here are a few casual spots I'd heard about that came highly recommended and that have made my list for the next go-around. If you find yourself in Shanghai anytime soon, I know they're worth a try. Who knows? I may be right there with you in line:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Jia Jia Tang Bao\u003c/strong>\u003cbr>\nThey are supposedly cheaper than Din Tai Fung although the lines can often be so great that they run out before 1 p.m. A locals favorite--I wish I could've carved out the time to sneak over.\u003cbr>\n\u003cem>90 Huanghe Lu, near Fengyang Lu in Shanghai; 021-63276878\u003c/em>\u003c/li>\n\u003cli>\n\u003cstrong>Shanghai Ren Jia\u003c/strong>\u003cbr>\nLocals also love this spot, and they have the unique and not nearly as common, Tang Bao, a larger soup dumplings with a thicker skin. Many people think of the skin as more of a vehicle to hold the soup rather than an integral part of the dumpling itself. Most spots serving tang bao give diners a straw with which to suck the soup through.\u003cbr>\n\u003cem>1600 Nanjing Lu near Changde Lu (Jing'an Temple Area)\u003c/em>\u003c/li>\n\u003cli>\n\u003cstrong>Yang’s Fried Dumplings:\u003c/strong>\u003cbr>\nYang's doesn't have xiao long bao or the more novel tang bao, but everyone seems to know about Yang's. Sixteen years in business, long lines, and dumplings right out of the pan topped with sesame seeds and scallions has earned them bragging rights.\u003cbr>\n\u003cem> 54 Wujiang Lu and 60 Wujiang Lu\u003c/em>\u003c/li>\u003c/ul>\n\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Baby Jane? Scouting Billy Clift's San Francisco Food Stops",
"title": "Baby Jane? Scouting Billy Clift's San Francisco Food Stops",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/billy-clift.jpg\" alt=\"Billy Clift\" title=\"Billy Clift\" width=\"300\" height=\"375\" class=\"alignnone size-full wp-image-14381\">\u003c/p>\n\u003cp>\u003cstrong>Guess who's coming for din din?\u003c/strong> \u003ca href=\"http://www.imdb.com/name/nm0166714/\">William \"Billy\" Clift\u003c/a> is the director of the upcoming drag-parody film, \u003ca href=\"http://babyjane2009.com\">Baby Jane?\u003c/a>, which is scheduled to \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=1937&FID=47\">premiere on Tuesday, June 22\u003c/a>, at the Castro Theater. \u003ca href=\"http://www.imdb.com/video/wab/vi4265280025/\">Baby Jane?\u003c/a> is a definite wink and nod to the \u003ca href=\"http://www.imdb.com/title/tt0056687/\">original 1962 cult classic\u003c/a> with Bette Davis and Joan Crawford starring as a pair of miserable sisters. Davis, playing Baby Jane, even serves up her dear Sis a cold-hearted lunch dish of rat in one of the most memorable scenes:\u003c/p>\n\u003cp> \u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/648-2RE4XAk&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/648-2RE4XAk&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://www.frameline.org/\">San Francisco's Frameline LGBT Film Festival\u003c/a> will be the platform for Clift's Baby Jane premiere, with Matthew Martin and J. Conrad Frank in the lead roles. \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=1937&FID=47\">Frameline's festival site\u003c/a> saucily sums up the film as:\u003c/p>\n\u003cblockquote>\u003cp> \"Bette and Joan, eat your hearts out! This drag-studded recreation of the 1962 classic \u003cem>What Ever Happened to Baby Jane?\u003c/em> drops us back into the depths of sisterly detestation. Baby Jane has seen better days, but her paralyzed sister Blanche is still oh-so-perfect. The two has-been movie stars have turned into recluses with axes to grind --literally -- over their sordid pasts.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Ethel_Merman\">Ethel Merman\u003c/a> and \u003ca href=\"http://www.heklina.com/\">Heklina\u003c/a> also show up in the black and white \u003cem>Baby Jane?\u003c/em> film. \u003ca href=\"http://www.reverbnation.com/ejector\">Ejector\u003c/a> is a local electro-pop band that wrote an original title song for the movie. BAB will feature the food loves of band members \u003ca href=\"http://www.facebook.com/benholder\">Ben Holder\u003c/a> and \u003ca href=\"http://www.facebook.com/rickyterry\">Ricky Terry\u003c/a> in an upcoming post.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/billy.clift\">Clift\u003c/a> shot Baby Jane? locally, and is a Noe Valley resident. He is also a writer-producer who styled hair and make-up in L.A. for twenty years. Yes, he's second cousin to that \u003ca href=\"http://en.wikipedia.org/wiki/Montgomery_Clift\">Montgomery Clift\u003c/a>, and remained close friends with Bewitched star \u003ca href=\"http://en.wikipedia.org/wiki/Elizabeth_Montgomery\">Elizabeth Montgomery\u003c/a> after the two bonded on a photo shoot. Montgomery passed away in 1995. \u003c/p>\n\u003cp>\"She was my dearest friend,\" Clift told \u003cem>Bay Area Bites\u003c/em> via phone interview. From that long lasting friendship, Clift decided to develop a \"big budget\" biopic film of Montgomery starring \u003ca href=\"http://en.wikipedia.org/wiki/Christina_Applegate\">Christina Applegate\u003c/a>. Pending financing, Clift plans to shoot in Canada next summer. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites\u003c/em> caught up with Clift via phone interview to get his favorite San Francisco food-centric picks. \u003c/p>\n\u003cp>\u003cstrong>FOOD FAVORITES\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lezinc.com/\">Le Zinc\u003c/a>\u003cbr>\n4063 24th Street (between Noe Street and Castro Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Le+Zinc,+San+Francisco,+CA&sll=37.0625,-95.677068&sspn=40.409448,66.269531&ie=UTF8&hq=Le+Zinc,&hnear=San+Francisco,+California&ll=37.754294,-122.433186&spn=0.078991,0.129433&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 647-9400\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Fri 11am to 10pm\u003cbr>\nSat-Sun 9:30am to 10pm\u003c/p>\n\u003cblockquote>\u003cp>\"I know I'll be happy at \u003cem>Le Zinc\u003c/em>. It's typical French food. Clean and normal. I stick to the French onion soup.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.chouchoubistro.com\">Chouchou\u003c/a>\u003cbr>\n400 Dewey Boulevard (at Laguna Honda Boulevard) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Chouchou,+San+Francisco,+CA&sll=37.754294,-122.433186&sspn=0.078991,0.129433&ie=UTF8&hq=Chouchou,&hnear=San+Francisco,+California&ll=37.752937,-122.459278&spn=0.075599,0.129433&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 242-0960\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday - Saturday 5:30pm to 10pm\u003cbr>\nSun 10am to 2:30pm and 5pm to 9:30pm\u003c/p>\n\u003cblockquote>\u003cp>\"The owner Nick treats everyone like a long lost best friend. The duck (dish) is so tender and amazing.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.thhexpress.com/\">Thai House Express\u003c/a>\u003cbr>\n599 Castro Street (between 18th Street and 19th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Thai+House+Express+,+San+Francisco,+CA&sll=37.752937,-122.459278&sspn=0.075599,0.129433&ie=UTF8&hq=Thai+House+Express+,&hnear=San+Francisco,+California&ll=37.776821,-122.426405&spn=0.037787,0.064716&z=14&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 864-5000\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday - Sunday 11:30am to 10:30pm\u003c/p>\n\u003cblockquote>\u003cp>\"Their take-out Thai is the most consistent I've had.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.cha3.com/\">Cha Cha Cha\u003c/a>\u003cbr>\n2327 Mission Street (at 19th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Cha+Cha+Cha,+San+Francisco,+CA&sll=37.776821,-122.43516&sspn=0.037787,0.047207&ie=UTF8&hq=Cha+Cha+Cha,&hnear=San+Francisco,+California&ll=37.777499,-122.407951&spn=0.078966,0.129433&z=13&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 648-0504\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday - Thursday 5pm to 11pm\u003cbr>\nFriday-Saturday 5pm to 1am\u003c/p>\n\u003cblockquote>\u003cp>\"It's hard to find sangria in town, and theirs is good. The plantains and jerk chicken are good.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.2223restaurant.com/\">2223 Restaurant\u003c/a>\u003cbr>\n2223 Market Street (between 15th Street and Sanchez Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=2223+Restaurant,+San+Francisco,+CA&sll=37.746116,-122.475972&sspn=0.009875,0.016179&g=2223,+San+Francisco,+CA&ie=UTF8&hq=2223+Restaurant,&hnear=San+Francisco,+California&ll=37.767526,-122.431555&spn=0.037792,0.064716&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 431-0692\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday – Thursday, Sunday 5:30pm to 10pm\u003cbr>\nFriday and Saturday, 5:30pm to 11pm\u003cbr>\nSaturday 11am to 2pm\u003cbr>\nSunday 10am to 2:30pm\u003c/p>\n\u003cblockquote>\u003cp>\"\u003cem>2223\u003c/em> is the best for desserts. I love a good crème brulee, \u003cem>2223\u003c/em>'s bread pudding, too.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.citizencake.com/\">Citizen Cake\u003c/a>\u003cbr>\n2125 Fillmore Street (between California Street and Sacramento Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=2125+Fillmore+Street+,+San+Francisco,+CA&sll=37.780501,-122.414469&sspn=0.018893,0.032358&ie=UTF8&hq=&hnear=2125+Fillmore+St,+San+Francisco,+California+94115&ll=37.789574,-122.434237&spn=0.009869,0.016179&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 861-2228\u003c/p>\n\u003cblockquote>\u003cp>\"I just love them. Am so happy to visit here for crème brulee.\" (Clift often visited the Hayes Valley original location and hasn't yet seen the new, soon to open Fillmore Citizen Cake, whose site said: \"Not open yet, but soon.\")\u003c/p>\u003c/blockquote>\n\u003cp>On set, Clift said he doesn't eat a lot and loses weight. \"I'm way too focused. I'm so anal retentive and trying to make sure everything is going right.\" Once he gets in the editing room, it's a different story: \"I'm sitting there, with the munchies. I definitely don't eat well… I feel like a fat pig.\" He shops a lot at Trader Joe's and Whole Foods (\"for something a little cleaner\"). Baked chips are snacks when he's \"trying to eat good,\" and he likes vanilla ice cream from \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a>. \"It's boring but true,\" Clift said of his preference for vanilla. \u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/qilzPgLRwwE&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/qilzPgLRwwE&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\nKQED Arts LGBT Film Festival Report: \u003ca href=\"http://www.kqed.org/arts/movies/article.jsp?essid=30228\">Frameline34: Locals Make Good\u003c/a>\u003c/p>\n\n",
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"excerpt": "Guess who's coming for din din? Billy Clift is the director of the upcoming drag-parody film, Baby Jane, which is scheduled to premiere on Tuesday, June 22, at the Castro Theater. Baby Jane is a definite wink and nod to the original 1962 cult classic with Bette Davis and Joan Crawford starring as a pair of miserable sisters. \r\n\u003cem>Bay Area Bites\u003c/em> caught up with Clift via phone interview to get his favorite San Francisco food-centric picks. \r\n",
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"description": "Guess who's coming for din din? Billy Clift is the director of the upcoming drag-parody film, Baby Jane, which is scheduled to premiere on Tuesday, June 22, at the Castro Theater. Baby Jane is a definite wink and nod to the original 1962 cult classic with Bette Davis and Joan Crawford starring as a pair of miserable sisters. \r\nBay Area Bites caught up with Clift via phone interview to get his favorite San Francisco food-centric picks. \r\n",
"title": "Baby Jane? Scouting Billy Clift's San Francisco Food Stops | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/billy-clift.jpg\" alt=\"Billy Clift\" title=\"Billy Clift\" width=\"300\" height=\"375\" class=\"alignnone size-full wp-image-14381\">\u003c/p>\n\u003cp>\u003cstrong>Guess who's coming for din din?\u003c/strong> \u003ca href=\"http://www.imdb.com/name/nm0166714/\">William \"Billy\" Clift\u003c/a> is the director of the upcoming drag-parody film, \u003ca href=\"http://babyjane2009.com\">Baby Jane?\u003c/a>, which is scheduled to \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=1937&FID=47\">premiere on Tuesday, June 22\u003c/a>, at the Castro Theater. \u003ca href=\"http://www.imdb.com/video/wab/vi4265280025/\">Baby Jane?\u003c/a> is a definite wink and nod to the \u003ca href=\"http://www.imdb.com/title/tt0056687/\">original 1962 cult classic\u003c/a> with Bette Davis and Joan Crawford starring as a pair of miserable sisters. Davis, playing Baby Jane, even serves up her dear Sis a cold-hearted lunch dish of rat in one of the most memorable scenes:\u003c/p>\n\u003cp> \u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/648-2RE4XAk&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/648-2RE4XAk&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://www.frameline.org/\">San Francisco's Frameline LGBT Film Festival\u003c/a> will be the platform for Clift's Baby Jane premiere, with Matthew Martin and J. Conrad Frank in the lead roles. \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=1937&FID=47\">Frameline's festival site\u003c/a> saucily sums up the film as:\u003c/p>\n\u003cblockquote>\u003cp> \"Bette and Joan, eat your hearts out! This drag-studded recreation of the 1962 classic \u003cem>What Ever Happened to Baby Jane?\u003c/em> drops us back into the depths of sisterly detestation. Baby Jane has seen better days, but her paralyzed sister Blanche is still oh-so-perfect. The two has-been movie stars have turned into recluses with axes to grind --literally -- over their sordid pasts.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Ethel_Merman\">Ethel Merman\u003c/a> and \u003ca href=\"http://www.heklina.com/\">Heklina\u003c/a> also show up in the black and white \u003cem>Baby Jane?\u003c/em> film. \u003ca href=\"http://www.reverbnation.com/ejector\">Ejector\u003c/a> is a local electro-pop band that wrote an original title song for the movie. BAB will feature the food loves of band members \u003ca href=\"http://www.facebook.com/benholder\">Ben Holder\u003c/a> and \u003ca href=\"http://www.facebook.com/rickyterry\">Ricky Terry\u003c/a> in an upcoming post.\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.facebook.com/billy.clift\">Clift\u003c/a> shot Baby Jane? locally, and is a Noe Valley resident. He is also a writer-producer who styled hair and make-up in L.A. for twenty years. Yes, he's second cousin to that \u003ca href=\"http://en.wikipedia.org/wiki/Montgomery_Clift\">Montgomery Clift\u003c/a>, and remained close friends with Bewitched star \u003ca href=\"http://en.wikipedia.org/wiki/Elizabeth_Montgomery\">Elizabeth Montgomery\u003c/a> after the two bonded on a photo shoot. Montgomery passed away in 1995. \u003c/p>\n\u003cp>\"She was my dearest friend,\" Clift told \u003cem>Bay Area Bites\u003c/em> via phone interview. From that long lasting friendship, Clift decided to develop a \"big budget\" biopic film of Montgomery starring \u003ca href=\"http://en.wikipedia.org/wiki/Christina_Applegate\">Christina Applegate\u003c/a>. Pending financing, Clift plans to shoot in Canada next summer. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites\u003c/em> caught up with Clift via phone interview to get his favorite San Francisco food-centric picks. \u003c/p>\n\u003cp>\u003cstrong>FOOD FAVORITES\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lezinc.com/\">Le Zinc\u003c/a>\u003cbr>\n4063 24th Street (between Noe Street and Castro Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Le+Zinc,+San+Francisco,+CA&sll=37.0625,-95.677068&sspn=40.409448,66.269531&ie=UTF8&hq=Le+Zinc,&hnear=San+Francisco,+California&ll=37.754294,-122.433186&spn=0.078991,0.129433&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 647-9400\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Fri 11am to 10pm\u003cbr>\nSat-Sun 9:30am to 10pm\u003c/p>\n\u003cblockquote>\u003cp>\"I know I'll be happy at \u003cem>Le Zinc\u003c/em>. It's typical French food. Clean and normal. I stick to the French onion soup.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.chouchoubistro.com\">Chouchou\u003c/a>\u003cbr>\n400 Dewey Boulevard (at Laguna Honda Boulevard) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Chouchou,+San+Francisco,+CA&sll=37.754294,-122.433186&sspn=0.078991,0.129433&ie=UTF8&hq=Chouchou,&hnear=San+Francisco,+California&ll=37.752937,-122.459278&spn=0.075599,0.129433&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 242-0960\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday - Saturday 5:30pm to 10pm\u003cbr>\nSun 10am to 2:30pm and 5pm to 9:30pm\u003c/p>\n\u003cblockquote>\u003cp>\"The owner Nick treats everyone like a long lost best friend. The duck (dish) is so tender and amazing.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.thhexpress.com/\">Thai House Express\u003c/a>\u003cbr>\n599 Castro Street (between 18th Street and 19th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Thai+House+Express+,+San+Francisco,+CA&sll=37.752937,-122.459278&sspn=0.075599,0.129433&ie=UTF8&hq=Thai+House+Express+,&hnear=San+Francisco,+California&ll=37.776821,-122.426405&spn=0.037787,0.064716&z=14&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 864-5000\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday - Sunday 11:30am to 10:30pm\u003c/p>\n\u003cblockquote>\u003cp>\"Their take-out Thai is the most consistent I've had.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.cha3.com/\">Cha Cha Cha\u003c/a>\u003cbr>\n2327 Mission Street (at 19th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Cha+Cha+Cha,+San+Francisco,+CA&sll=37.776821,-122.43516&sspn=0.037787,0.047207&ie=UTF8&hq=Cha+Cha+Cha,&hnear=San+Francisco,+California&ll=37.777499,-122.407951&spn=0.078966,0.129433&z=13&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 648-0504\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday - Thursday 5pm to 11pm\u003cbr>\nFriday-Saturday 5pm to 1am\u003c/p>\n\u003cblockquote>\u003cp>\"It's hard to find sangria in town, and theirs is good. The plantains and jerk chicken are good.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.2223restaurant.com/\">2223 Restaurant\u003c/a>\u003cbr>\n2223 Market Street (between 15th Street and Sanchez Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=2223+Restaurant,+San+Francisco,+CA&sll=37.746116,-122.475972&sspn=0.009875,0.016179&g=2223,+San+Francisco,+CA&ie=UTF8&hq=2223+Restaurant,&hnear=San+Francisco,+California&ll=37.767526,-122.431555&spn=0.037792,0.064716&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 431-0692\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday – Thursday, Sunday 5:30pm to 10pm\u003cbr>\nFriday and Saturday, 5:30pm to 11pm\u003cbr>\nSaturday 11am to 2pm\u003cbr>\nSunday 10am to 2:30pm\u003c/p>\n\u003cblockquote>\u003cp>\"\u003cem>2223\u003c/em> is the best for desserts. I love a good crème brulee, \u003cem>2223\u003c/em>'s bread pudding, too.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.citizencake.com/\">Citizen Cake\u003c/a>\u003cbr>\n2125 Fillmore Street (between California Street and Sacramento Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=2125+Fillmore+Street+,+San+Francisco,+CA&sll=37.780501,-122.414469&sspn=0.018893,0.032358&ie=UTF8&hq=&hnear=2125+Fillmore+St,+San+Francisco,+California+94115&ll=37.789574,-122.434237&spn=0.009869,0.016179&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 861-2228\u003c/p>\n\u003cblockquote>\u003cp>\"I just love them. Am so happy to visit here for crème brulee.\" (Clift often visited the Hayes Valley original location and hasn't yet seen the new, soon to open Fillmore Citizen Cake, whose site said: \"Not open yet, but soon.\")\u003c/p>\u003c/blockquote>\n\u003cp>On set, Clift said he doesn't eat a lot and loses weight. \"I'm way too focused. I'm so anal retentive and trying to make sure everything is going right.\" Once he gets in the editing room, it's a different story: \"I'm sitting there, with the munchies. I definitely don't eat well… I feel like a fat pig.\" He shops a lot at Trader Joe's and Whole Foods (\"for something a little cleaner\"). Baked chips are snacks when he's \"trying to eat good,\" and he likes vanilla ice cream from \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a>. \"It's boring but true,\" Clift said of his preference for vanilla. \u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/qilzPgLRwwE&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/qilzPgLRwwE&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\nKQED Arts LGBT Film Festival Report: \u003ca href=\"http://www.kqed.org/arts/movies/article.jsp?essid=30228\">Frameline34: Locals Make Good\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Rising Star Chefs Afterglow",
"title": "Rising Star Chefs Afterglow",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3099.jpg\" alt=\"Rising Stars Revue, Ghirardelli Square\" title=\"Rising Stars Revue, Ghirardelli Square\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14400\">\u003cbr>\n\u003cem>Rising Stars Revue, Ghirardelli Square\u003c/em>\u003c/p>\n\u003cp>Wednesday's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/09/starchefs-rising-stars-revue/\">Rising Stars Revue\u003c/a> proved to be a stellar event with the \u003ca href=\"http://www.starchefs.com/features/editors_dish/rising_stars/2010/san-francisco-bay-area/index.shtml\">14 award-winning chefs\u003c/a> selected by culinary magazine \u003ca href=\"http://starchefs.com/\">StarChefs.com\u003c/a> transforming Ghirardelli Square into a midsummer night's feast. The tasting gala and awards ceremony celebrated the Bay Area's brightest culinary talent, and the crowd was more than happy to bask in glow of their signature dishes.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3327.jpg\" alt=\"Rising Stars Revue Louis Maldonado\" title=\"Rising Stars Revue Louis Maldonado\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14402\">\u003cbr>\n\u003cem>Left: Aziza's Mourad Lahlou (winner of 2010 Rising Stars Mentor Award) and Center: Rising Star chef Louis Maldonado, prepare Marinated Striped Bass, Petrossian Caviar, Green Strawberries, and Brown Rice\u003c/em>\u003c/p>\n\u003cp>The chefs impressed, with a flurry of intricately constructed small plates -- each one lovingly sauced, seasoned, and garnished before disappearing quickly into a throng of eager hands. With each bite, it became clear why these chosen few were crowned rising stars.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3276.jpg\" alt=\"Thomas McNaughton’s Ravioli Doppio of Pork and Pea\" title=\"Thomas McNaughton’s Ravioli Doppio of Pork and Pea\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14401\">\u003cbr>\n\u003cem>Thomas McNaughton's Ravioli Doppio of Pork and Pea, with butter sauce, pork jus, and fresh horseradish\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Thomas McNaughton\u003c/strong>, \u003ca href=\"http://flourandwater.com/\">flour + water\u003c/a> (nominated for the James Beard Award for Best New Restaurant this year), served his soul-satisfying \u003cstrong>Ravioli Doppio of Pork and Pea\u003c/strong>. Yes, this ravioli had not one, but two fillings, piped in side by side (double the pleasure, double the fun). Bathed in a warm butter sauce and topped with grated Parmigiano and fresh horseradish, this hit the spot as the sun went down and the brisk bay air set in. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3397.jpg\" alt=\"Brian MacGregor \" title=\"Brian MacGregor \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14403\">\u003cbr>\n\u003cem>Brian MacGregor shakes up his Tippler's Delight\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Brian MacGregor\u003c/strong>, Rising Star mixologist at \u003ca href=\"http://www.jardiniere.com/\">Jardiniere\u003c/a>, shook up a storm with his titillating \u003cstrong>Tippler's Delight\u003c/strong> (1½ ounces \u003ca href=\"http://www.bevmo.com/Shop/ProductDetail.aspx?ProductID=17610\">Navip Slivovitz\u003c/a>, ¾ ounce St. Germain, ¾ ounce freshly squeezed lemon juice, dash of absinthe, shaken with ice and strained). \u003c/p>\n\u003cp>And, if you're wondering what my favorite dish of the evening was, here comes the grand finale…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/foie-neige.jpg\" alt=\"Scott Nishiyama's Foie Gras Neige\" title=\"Scott Nishiyama's Foie Gras Neige\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-14399\">\u003cbr>\n\u003cem>Scott Nishiyama wows us with his Foie Gras \"Neige\"\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Scott Nishiyama\u003c/strong>, \u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a>, hands down, took the cake for the most ridiculously delicious dish served at this event: \u003cstrong>Moulard Duck Foie Gras \"Neige,\" Blackberry Gelee, Cashew Puree, Sunchoke Salad, and Housemade Mustard Toast\u003c/strong>. \u003c/p>\n\u003cp>On the bottom of this heavenly dish was a smear of rich cashew butter. Scattered on top were little cubes of blackberry gelee and big, plump blackberries, some microgreens, and crispy baby radishes, sliced paper-thin. (In Nishiyama's original recipe, he uses sunchoke chisp rather than radishes). On the side rested a baton of brioche-like housemade mustard bread. And showered upon it all was the most glorious mound of shaved frozen foie gras. \u003c/p>\n\u003cp>Yeah, I'll just let that sink in for a sec.\u003c/p>\n\u003cp>Nishiyama (who cut his teeth at a few little places called \u003ca href=\"http://www.danielnyc.com/\">Daniel\u003c/a> and \u003ca href=\"http://www.frenchlaundry.com/\">The French Laundry\u003c/a>) makes the foie gras torchon in-house, soaking it in Sauternes and seasoning it with kosher salt, sugar, pink salt, and white pepper. He then freezes it so that it can be grated into a fine snow-flurry of gastronomic bliss. And, it's not just a wee sprinkling he imparts, no, he keeps it coming until a lavish foie-blizzard has accumulated on your plate. \u003c/p>\n\u003cp>Ugh, I know I'm gushing like a smitten schoolgirl, but it really was simply divine. The frozen foie melted delicately on your tongue, and settled into the dish so that the creamy cashew puree took on its luxurious flavor. And the blackberry accents added just the amount of acidity needed to cut the richness, while bringing out the sweetness of the dish at the same time. \u003c/p>\n\u003cp>Apparently I wasn't alone in my sentiment. As people took their first bite, I witnessed reactions ranging from utterances of \"Holy Sh*t\" to sounds not suitable for children. Needless to say, the dish won the People's Choice award as best dish of the event.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3722.jpg\" alt=\"Rising Star Chefs and Mentors\" title=\"Rising Star Chefs and Mentors\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14404\">\u003cbr>\n\u003cem>Rising Stars and Mentors\u003c/em>\u003c/p>\n\u003cp>The wining and dining carried on into the night, and then even further into the night at the industry-only after party hosted at Elizabeth Falkner’s \u003ca href=\"http://orsonsf.com/\">Orson\u003c/a>, where, by the way, I had my second O-face inducing taste of the evening –- a deep-fried Monte Cristo with melty gruyere and Canadian bacon, served with strawberry-raspberry jam and powdered sugar. \u003c/p>\n\u003cp>A euphoric evening it was. \u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=31660775@N05&set_id=72157624174188887&tags=chefs,food,wine\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">StarChefs.com’s Rising Stars Revue\u003c/a>\u003cbr>\nWednesday, June 16, 2010\u003cbr>\n7:30-10:00 pm\u003cbr>\nGhirardelli Square, SF\u003c/p>\n\n",
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"excerpt": "A recap of the Rising Star Chefs Revue tasting gala and awards ceremony, and unabashed love for Foie Gras \"Neige.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3099.jpg\" alt=\"Rising Stars Revue, Ghirardelli Square\" title=\"Rising Stars Revue, Ghirardelli Square\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14400\">\u003cbr>\n\u003cem>Rising Stars Revue, Ghirardelli Square\u003c/em>\u003c/p>\n\u003cp>Wednesday's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/09/starchefs-rising-stars-revue/\">Rising Stars Revue\u003c/a> proved to be a stellar event with the \u003ca href=\"http://www.starchefs.com/features/editors_dish/rising_stars/2010/san-francisco-bay-area/index.shtml\">14 award-winning chefs\u003c/a> selected by culinary magazine \u003ca href=\"http://starchefs.com/\">StarChefs.com\u003c/a> transforming Ghirardelli Square into a midsummer night's feast. The tasting gala and awards ceremony celebrated the Bay Area's brightest culinary talent, and the crowd was more than happy to bask in glow of their signature dishes.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3327.jpg\" alt=\"Rising Stars Revue Louis Maldonado\" title=\"Rising Stars Revue Louis Maldonado\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14402\">\u003cbr>\n\u003cem>Left: Aziza's Mourad Lahlou (winner of 2010 Rising Stars Mentor Award) and Center: Rising Star chef Louis Maldonado, prepare Marinated Striped Bass, Petrossian Caviar, Green Strawberries, and Brown Rice\u003c/em>\u003c/p>\n\u003cp>The chefs impressed, with a flurry of intricately constructed small plates -- each one lovingly sauced, seasoned, and garnished before disappearing quickly into a throng of eager hands. With each bite, it became clear why these chosen few were crowned rising stars.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3276.jpg\" alt=\"Thomas McNaughton’s Ravioli Doppio of Pork and Pea\" title=\"Thomas McNaughton’s Ravioli Doppio of Pork and Pea\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14401\">\u003cbr>\n\u003cem>Thomas McNaughton's Ravioli Doppio of Pork and Pea, with butter sauce, pork jus, and fresh horseradish\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Thomas McNaughton\u003c/strong>, \u003ca href=\"http://flourandwater.com/\">flour + water\u003c/a> (nominated for the James Beard Award for Best New Restaurant this year), served his soul-satisfying \u003cstrong>Ravioli Doppio of Pork and Pea\u003c/strong>. Yes, this ravioli had not one, but two fillings, piped in side by side (double the pleasure, double the fun). Bathed in a warm butter sauce and topped with grated Parmigiano and fresh horseradish, this hit the spot as the sun went down and the brisk bay air set in. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3397.jpg\" alt=\"Brian MacGregor \" title=\"Brian MacGregor \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14403\">\u003cbr>\n\u003cem>Brian MacGregor shakes up his Tippler's Delight\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Brian MacGregor\u003c/strong>, Rising Star mixologist at \u003ca href=\"http://www.jardiniere.com/\">Jardiniere\u003c/a>, shook up a storm with his titillating \u003cstrong>Tippler's Delight\u003c/strong> (1½ ounces \u003ca href=\"http://www.bevmo.com/Shop/ProductDetail.aspx?ProductID=17610\">Navip Slivovitz\u003c/a>, ¾ ounce St. Germain, ¾ ounce freshly squeezed lemon juice, dash of absinthe, shaken with ice and strained). \u003c/p>\n\u003cp>And, if you're wondering what my favorite dish of the evening was, here comes the grand finale…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/foie-neige.jpg\" alt=\"Scott Nishiyama's Foie Gras Neige\" title=\"Scott Nishiyama's Foie Gras Neige\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-14399\">\u003cbr>\n\u003cem>Scott Nishiyama wows us with his Foie Gras \"Neige\"\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Scott Nishiyama\u003c/strong>, \u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a>, hands down, took the cake for the most ridiculously delicious dish served at this event: \u003cstrong>Moulard Duck Foie Gras \"Neige,\" Blackberry Gelee, Cashew Puree, Sunchoke Salad, and Housemade Mustard Toast\u003c/strong>. \u003c/p>\n\u003cp>On the bottom of this heavenly dish was a smear of rich cashew butter. Scattered on top were little cubes of blackberry gelee and big, plump blackberries, some microgreens, and crispy baby radishes, sliced paper-thin. (In Nishiyama's original recipe, he uses sunchoke chisp rather than radishes). On the side rested a baton of brioche-like housemade mustard bread. And showered upon it all was the most glorious mound of shaved frozen foie gras. \u003c/p>\n\u003cp>Yeah, I'll just let that sink in for a sec.\u003c/p>\n\u003cp>Nishiyama (who cut his teeth at a few little places called \u003ca href=\"http://www.danielnyc.com/\">Daniel\u003c/a> and \u003ca href=\"http://www.frenchlaundry.com/\">The French Laundry\u003c/a>) makes the foie gras torchon in-house, soaking it in Sauternes and seasoning it with kosher salt, sugar, pink salt, and white pepper. He then freezes it so that it can be grated into a fine snow-flurry of gastronomic bliss. And, it's not just a wee sprinkling he imparts, no, he keeps it coming until a lavish foie-blizzard has accumulated on your plate. \u003c/p>\n\u003cp>Ugh, I know I'm gushing like a smitten schoolgirl, but it really was simply divine. The frozen foie melted delicately on your tongue, and settled into the dish so that the creamy cashew puree took on its luxurious flavor. And the blackberry accents added just the amount of acidity needed to cut the richness, while bringing out the sweetness of the dish at the same time. \u003c/p>\n\u003cp>Apparently I wasn't alone in my sentiment. As people took their first bite, I witnessed reactions ranging from utterances of \"Holy Sh*t\" to sounds not suitable for children. Needless to say, the dish won the People's Choice award as best dish of the event.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3722.jpg\" alt=\"Rising Star Chefs and Mentors\" title=\"Rising Star Chefs and Mentors\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14404\">\u003cbr>\n\u003cem>Rising Stars and Mentors\u003c/em>\u003c/p>\n\u003cp>The wining and dining carried on into the night, and then even further into the night at the industry-only after party hosted at Elizabeth Falkner’s \u003ca href=\"http://orsonsf.com/\">Orson\u003c/a>, where, by the way, I had my second O-face inducing taste of the evening –- a deep-fried Monte Cristo with melty gruyere and Canadian bacon, served with strawberry-raspberry jam and powdered sugar. \u003c/p>\n\u003cp>A euphoric evening it was. \u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=31660775@N05&set_id=72157624174188887&tags=chefs,food,wine\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">StarChefs.com’s Rising Stars Revue\u003c/a>\u003cbr>\nWednesday, June 16, 2010\u003cbr>\n7:30-10:00 pm\u003cbr>\nGhirardelli Square, SF\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eating in China: A Whirlwind Trip",
"title": "Eating in China: A Whirlwind Trip",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_4722.jpg\" alt=\"dumplings\" title=\"dumplings\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-14209\">\u003c/p>\n\u003cp>I'm one of those travelers who loves to get to know a place based on its neighborhoods and food, but I realize not everyone's this way. So during our first few days in Shanghai, I capitalized on my family's jetlag and unfamiliarity with the city and--relying on friend's recommendations and a little research--dragged them around on many a food adventure. Over the next six days we tasted everything from steamed buns to dragon fruit, and visited markets, noodle stands and higher-end restaurants. This is far from an exhaustive list. Instead, it's simply where we found ourselves eating, lounging, and drinking: a whirlwind visual tour in case you ever find yourself in Shanghai or Hong Kong with no clue where to eat. We did a little footwork for you.\u003c/p>\n\u003cp>\u003cstrong>SHANGHAI\u003c/strong>\u003cbr>\n\u003cstrong>Food Market\u003c/strong>\u003cbr>\nThe Chinese don't eat dessert nearly as often as we do in the States. Many folks do tea after meals or a bit of fruit, but routine desserts aren't as common. However, sweet snacks are a different story altogether and markets or street-side stands stock sweet buns or dumplings. At the Food Market on Nanjing Road in Shanghai, my sister and I noticed locals lining up for a late lunch of simple noodles and dumplings, sweet snacks, whole roasted ducks, or breads and baked goods to carry out. Some of the most popular sweets were the red bean paste dumplings, black sesame dumplings, and small rice pudding patties topped with candied fruits. I absolutely loved both sweet dumplings, and found their relatively dainty size and subtle sweetness truly satisfying. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-sweet-bun.jpg\" alt=\" sweet buns\" title=\" sweet buns\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-14200\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-market.jpg\" alt=\"food market\" title=\"food market\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14199\">\u003cbr>\n\u003cem>Wang Jia Sha, 805 Nanjing Road, Shanghai, China\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\nM on the Bund\u003c/strong>\u003cbr>\nThis is, by far, my favorite restaurant in Shanghai. While not the most inexpensive choice, I've never been to a place with such energy and excitement while still maintaining an utterly unpretentious and gracious vibe. Voted “One of the Top 20 restaurants in Asia” last year by the Miele Guide and “The Most Popular Restaurant in Shanghai” by Zagat two years back, \u003ca href=\"http://www.m-restaurantgroup.com/mbund/home.html\">M on the Bund\u003c/a> is located in the historic 1921 \u003ca href=\"http://www.chinese-architecture.info/BUND/SH-BU-004.htm\">Nissin Shipping Building\u003c/a>, and overlooks \u003ca href=\"http://www.chinahighlights.com/shanghai/attraction/the-bund.htm\">The Bund\u003c/a>, Shanghai’s most famous waterfront destination. The food's a bit tough to pin down: the flavors range from Middle Eastern to Mod Euro, but ultimately come off as really thoughtful, tasty, comforting food. You won't find fancy foam or precious portions. Instead, there are strong cocktails, beautiful salads, perfectly cooked steak and seafood, and beautiful Moroccan vegetarian fare. The roof terrace is vast; diners are seated outside overlooking the water and the teeming nightlife and energy of the Bund, but folks also bring their cocktails out and linger while waiting for their meals. It's all very romantic and intoxicating and almost otherworldly. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-m-on-the-bund.jpg\" alt=\" m on the bund\" title=\" m on the bund\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14201\">\u003cbr>\n\u003cem>7/F, No.5 The Bund ( corner of Guangdong Lu )\u003cbr>\nShanghai 200002 China\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>T8\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.t8shanghai.com/\">T8\u003c/a> has a few kinks to work out with their service and this is another spot where the food is quite pricey, but the atmosphere is beautiful and it’s located in the Xintiandi area, known for food, fashion, and nightlife and perfect for an evening stroll or grabbing a post-dinner cocktail. There is a part of me that thinks T8 takes themselves a bit too seriously, showcasing your bottle of water like it's a fine champagne and crafting teeny, artistic appetizers. However, there's another part of me that loves the candlelit atmosphere with lanterns and bamboo furnishings, a bustling open kitchen and stunning floral arrangements. They bring out incredible warm bread baked in individual popover pans--I liked that, and the entrees were solid. T8 specializes in more contemporary, seasonal European dishes with Asian accents. From the cod with Chinese vegetables to the Wagyu beef burger and sensational fries, it was a nice treat after a long day of sightseeing. Skip the starters and appetizers, go straight to the entrees, and enjoy the atmosphere.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-t81.jpg\" alt=\" t8\" title=\" t8\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14215\">\u003cbr>\n\u003cem>No. 8 Xintiandi North Part Lane 181 Tai Cang Road\u003cbr>\nShanghai 200021 China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Kommune\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.facebook.com/people/Kommune-Kafe/729618780#!/profile.php?id=729618780\">Kommune\u003c/a> is the kind of place you'd adopt as your own if you lived in Shanghai. And sure enough, we saw many an expat, quite a few students, and a noticeably large Australian population congregated on the outdoor patio eating sandwiches, salads, fresh juices, pastas, simple entrees, and house baked cookies. Located on Taikang Lu, a bustling artist's enclave peppered with galleries, interesting shops, and numerous cafes and wine bars, this is one likeable joint. Do know that their portions are huge: the incredibly fresh Greek salad was enough for three, and the milkshakes could easily be shared with a few friends. I loved this place. It was a welcome respite from the bustling dim sum lunch joints we’d been frequenting. You can relax here, wasting away an entire afternoon drinking fresh juices or lattes (voted the best in Shanghai) while people-watching or making new international friends. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-Kommune.jpg\" alt=\"Kommune\" title=\"Kommune\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14204\">\u003cbr>\n\u003cem>The Yard, No. 7, 210 Taikang Road\u003cbr>\nShanghai, 200025, China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yuyuan Gardens\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.travelchinaguide.com/attraction/shanghai/yuyuan_garden.htm\">The Yuyuan Gardens\u003c/a> are one of those tourist attractions that you really should do while in Shanghai. They're also one of those things that, once you've seen it once, I'm not certain you need to brave the crowds and go again. Because there \u003cem>are\u003c/em> some major crowds. In short, the gardens are an example of classical Chinese gardens and architecture. Surrounding the gardens are streets jammed with little tourist shops, candy stalls, and tea sellers. I admit it: this may have been my favorite part of the sightseeing venture. We obviously didn't really know much about the various candies, but we just chose some randomly. Their gummy candies are less sweet than the ones here in the States and they do nice sesame brittles and little pre-packaged egg pies with a variety of jammy fillings. Fun and kitschy if nothing else. Oh, and did I mention there's a Dairy Queen? Sometimes nothing tastes better than a blizzard. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-yuyuan-gardens-.jpg\" alt=\" yuyuan gardens\" title=\" yuyuan gardens\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14205\">\u003cbr>\n\u003cem>In between Fuyou Lu and Middle Fangbang Lu\u003cbr>\nShanghai, China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Street vendors\u003c/strong>\u003cbr>\nWhile in China, try some of the fruit that may be unfamiliar to you, including wax fruit and dragon fruit (not pictured here). Although some of our travel guides warned against buying fruit off the street, it's fine. Wash it and you're good to go. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-street-fruit.jpg\" alt=\"street fruit\" title=\"street fruit\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14208\">\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>HONG KONG\u003c/strong>\u003cbr>\nIntercontinental breakfast buffet\u003cbr>\nThere are no words, really. My dad had stayed at \u003ca href=\"http://www.ichotelsgroup.com/intercontinental/en/gb/locations/hongkong\">The Intercontinental\u003c/a> before and had described the breakfast buffet to us as \"mind blowing: literally 60 feet long.\" I wasn’t thrilled. Visions of Vegas swam through my mind. I hate buffets. I also hate Vegas. But this may have been my very favorite part of our first day in Hong Kong. My dad was right: it truly is mind blowing (although I'm not sure it's 60 feet long). They cater to a variety of tourists here, so there are traditional Chinese breakfast items like congee, steamed buns, pickled vegetables and century eggs. There are also Japanese items like steamed eggs and noodles and there is your standard American fare: eggs and bacon, a pastry bar, and a waffle and pancake bar. What was so remarkable was how fresh and beautifully presented everything was. It didn't feel like an obscene all-you-can eat affair. Instead, it felt like you were carefully selecting very special pastries, local fruits, housemade jams, and trying breakfast items that aren't common back home. I'm a big yogurt and granola fan, and they had six different types of honey for your granola, a huge bar of seasonal fruits, ten different types of cereals, a huge variety of fresh jams and different yogurts and kefir. Add to that fresh juices, smoothies, strong coffee and international newspapers--I was a happy camper. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-Intercon-brunch.jpg\" alt=\" Intercontinental brunch\" title=\" Intercontinental brunch\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14206\">\u003cbr>\n\u003cem>18 Salisbury Road, Tsim Sha Tsui\u003cbr>\nHong Kong, 00000 China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Zuma\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.zumarestaurant.com/zuma_hk.html\">Zuma\u003c/a> is a modern Japanese restaurant with other locations in London, Dubai, and Miami. We came here to celebrate my sister's birthday, so it's definitely more of a special occasion or \"last night in Hong Kong and you want to live it up\" kind of place. They specialize in innovative food and a wide variety of housemade cocktails you won't find elsewhere. The interior is largely granite and glass, reminiscent of a Japanese garden with a large open kitchen, techno music, and warm lighting, and the food was outstanding. It's family style, so you'll want to order quite a few dishes and they bring them out as they're ready. Don't miss the spicy fried tofu, the dragon crab roll, and the house specialty miso black cod wrapped in a hoba leaf. Order dessert, too. My sister and I shared the green tea and banana cake with coconut ice cream, and it was the perfect end to a special meal. Before you leave (or while you're waiting for your meal), spend a little time out on the romantic terrace overlooking downtown.\u003cbr>\n\u003cem>The Landmark Atrium Level 5, 15 Queens Road\u003cbr>\nCentral Hong Kong\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Heichinrou\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.heichinrou.com/info_tsq.html\">Heichinrou\u003c/a> is a very popular dim sum spot in the Times Square Building, a famous shopping center in Hong Kong. It was packed with locals lingering over a long lunch, and after our first bite we understood why. The food was fantastic--probably the best dim sum I had while in China. Don't miss the broccoli with garlic, fried bean curd, shrimp jaozi, or steamed pork buns. And while I know no one in China is looking to get famous off of fried rice, I loved the pork-fried rice at Heichinrou. It had little bits of pork, fried egg and green onion and came in sweet ceramic cups. Load up on Jasmine tea and get ready for your next adventure. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-Heichinrou.jpg\" alt=\" Heichinrou\" title=\" Heichinrou\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14207\">\u003cbr>\n\u003cem>Shop 1003, 10th Floor Times Square; 1 Matheson Street\u003cbr>\nCauseway Bay, Hong Kong\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sabatini\u003c/strong>\u003cbr>\nI'm recommending \u003ca href=\"http://www.rghk.com.hk/dining_sabatini.html\">Sabatini\u003c/a> to you because it's so utterly odd I wouldn't want you to miss it--and, of course, the food is great. It's in The Royal Garden Hotel, and they actually have pseudo-table side Mariachi music…yes, in an Italian restaurant in the middle of Hong Kong. It’s strange but it kind of works somehow. Given that most of the diners were tourists and business clientele, they know pretty much any English song you throw at them (although I will say they weren’t familiar with Lady Gaga). Sabatini's food is your classic Italian fare, with a nice seafood and pasta menu and a lovely antipasto bar. The original Sabtini opened in Rome in 1952, and this is one of two other locations. There's only so many dumplings and barbecued pork a person can eat, so when you find yourself in Hong Kong and need a break, sometimes a big plate of pasta is just the thing. Sabatini does that well.\u003cbr>\n\u003cem>69 Mody Road, Tsimshatsui East\u003cbr>\n Kowloon, Hong Kong\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Stands at Temple Street\u003c/strong>\u003cbr>\nAh, \u003ca href=\"http://en.wikipedia.org/wiki/Temple_Street,_Hong_Kong\">Temple Street\u003c/a>. This is the nighttime market hawking fake watches, handbags, and an odd collection of other items like batteries, fans, socks, baseball caps and the like. I think it's worthwhile to take a quick turn just to see it, and before you go, hit up one of the fruit stands at the far end by the food area. Here you can get a variety of local fruit juices and coconut waters. Nothing tastes better after slugging through the crowded, steamy market. Try both the young coconut and regular coconut--young coconut tends to be smaller and sweeter. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>All in all, our trip was far too brief but we managed to pack it in, food-wise. I loved the variety, the spice, the unexpected cosmopolitan nature of many of the restaurants, and the graciousness of the chefs and waitstaff. I'm already compiling a list for a future trip when, perhaps, we can pack in more than a mere six days.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_4722.jpg\" alt=\"dumplings\" title=\"dumplings\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-14209\">\u003c/p>\n\u003cp>I'm one of those travelers who loves to get to know a place based on its neighborhoods and food, but I realize not everyone's this way. So during our first few days in Shanghai, I capitalized on my family's jetlag and unfamiliarity with the city and--relying on friend's recommendations and a little research--dragged them around on many a food adventure. Over the next six days we tasted everything from steamed buns to dragon fruit, and visited markets, noodle stands and higher-end restaurants. This is far from an exhaustive list. Instead, it's simply where we found ourselves eating, lounging, and drinking: a whirlwind visual tour in case you ever find yourself in Shanghai or Hong Kong with no clue where to eat. We did a little footwork for you.\u003c/p>\n\u003cp>\u003cstrong>SHANGHAI\u003c/strong>\u003cbr>\n\u003cstrong>Food Market\u003c/strong>\u003cbr>\nThe Chinese don't eat dessert nearly as often as we do in the States. Many folks do tea after meals or a bit of fruit, but routine desserts aren't as common. However, sweet snacks are a different story altogether and markets or street-side stands stock sweet buns or dumplings. At the Food Market on Nanjing Road in Shanghai, my sister and I noticed locals lining up for a late lunch of simple noodles and dumplings, sweet snacks, whole roasted ducks, or breads and baked goods to carry out. Some of the most popular sweets were the red bean paste dumplings, black sesame dumplings, and small rice pudding patties topped with candied fruits. I absolutely loved both sweet dumplings, and found their relatively dainty size and subtle sweetness truly satisfying. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-sweet-bun.jpg\" alt=\" sweet buns\" title=\" sweet buns\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-14200\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-market.jpg\" alt=\"food market\" title=\"food market\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14199\">\u003cbr>\n\u003cem>Wang Jia Sha, 805 Nanjing Road, Shanghai, China\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\nM on the Bund\u003c/strong>\u003cbr>\nThis is, by far, my favorite restaurant in Shanghai. While not the most inexpensive choice, I've never been to a place with such energy and excitement while still maintaining an utterly unpretentious and gracious vibe. Voted “One of the Top 20 restaurants in Asia” last year by the Miele Guide and “The Most Popular Restaurant in Shanghai” by Zagat two years back, \u003ca href=\"http://www.m-restaurantgroup.com/mbund/home.html\">M on the Bund\u003c/a> is located in the historic 1921 \u003ca href=\"http://www.chinese-architecture.info/BUND/SH-BU-004.htm\">Nissin Shipping Building\u003c/a>, and overlooks \u003ca href=\"http://www.chinahighlights.com/shanghai/attraction/the-bund.htm\">The Bund\u003c/a>, Shanghai’s most famous waterfront destination. The food's a bit tough to pin down: the flavors range from Middle Eastern to Mod Euro, but ultimately come off as really thoughtful, tasty, comforting food. You won't find fancy foam or precious portions. Instead, there are strong cocktails, beautiful salads, perfectly cooked steak and seafood, and beautiful Moroccan vegetarian fare. The roof terrace is vast; diners are seated outside overlooking the water and the teeming nightlife and energy of the Bund, but folks also bring their cocktails out and linger while waiting for their meals. It's all very romantic and intoxicating and almost otherworldly. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-m-on-the-bund.jpg\" alt=\" m on the bund\" title=\" m on the bund\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14201\">\u003cbr>\n\u003cem>7/F, No.5 The Bund ( corner of Guangdong Lu )\u003cbr>\nShanghai 200002 China\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>T8\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.t8shanghai.com/\">T8\u003c/a> has a few kinks to work out with their service and this is another spot where the food is quite pricey, but the atmosphere is beautiful and it’s located in the Xintiandi area, known for food, fashion, and nightlife and perfect for an evening stroll or grabbing a post-dinner cocktail. There is a part of me that thinks T8 takes themselves a bit too seriously, showcasing your bottle of water like it's a fine champagne and crafting teeny, artistic appetizers. However, there's another part of me that loves the candlelit atmosphere with lanterns and bamboo furnishings, a bustling open kitchen and stunning floral arrangements. They bring out incredible warm bread baked in individual popover pans--I liked that, and the entrees were solid. T8 specializes in more contemporary, seasonal European dishes with Asian accents. From the cod with Chinese vegetables to the Wagyu beef burger and sensational fries, it was a nice treat after a long day of sightseeing. Skip the starters and appetizers, go straight to the entrees, and enjoy the atmosphere.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-t81.jpg\" alt=\" t8\" title=\" t8\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14215\">\u003cbr>\n\u003cem>No. 8 Xintiandi North Part Lane 181 Tai Cang Road\u003cbr>\nShanghai 200021 China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Kommune\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.facebook.com/people/Kommune-Kafe/729618780#!/profile.php?id=729618780\">Kommune\u003c/a> is the kind of place you'd adopt as your own if you lived in Shanghai. And sure enough, we saw many an expat, quite a few students, and a noticeably large Australian population congregated on the outdoor patio eating sandwiches, salads, fresh juices, pastas, simple entrees, and house baked cookies. Located on Taikang Lu, a bustling artist's enclave peppered with galleries, interesting shops, and numerous cafes and wine bars, this is one likeable joint. Do know that their portions are huge: the incredibly fresh Greek salad was enough for three, and the milkshakes could easily be shared with a few friends. I loved this place. It was a welcome respite from the bustling dim sum lunch joints we’d been frequenting. You can relax here, wasting away an entire afternoon drinking fresh juices or lattes (voted the best in Shanghai) while people-watching or making new international friends. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-Kommune.jpg\" alt=\"Kommune\" title=\"Kommune\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14204\">\u003cbr>\n\u003cem>The Yard, No. 7, 210 Taikang Road\u003cbr>\nShanghai, 200025, China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yuyuan Gardens\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.travelchinaguide.com/attraction/shanghai/yuyuan_garden.htm\">The Yuyuan Gardens\u003c/a> are one of those tourist attractions that you really should do while in Shanghai. They're also one of those things that, once you've seen it once, I'm not certain you need to brave the crowds and go again. Because there \u003cem>are\u003c/em> some major crowds. In short, the gardens are an example of classical Chinese gardens and architecture. Surrounding the gardens are streets jammed with little tourist shops, candy stalls, and tea sellers. I admit it: this may have been my favorite part of the sightseeing venture. We obviously didn't really know much about the various candies, but we just chose some randomly. Their gummy candies are less sweet than the ones here in the States and they do nice sesame brittles and little pre-packaged egg pies with a variety of jammy fillings. Fun and kitschy if nothing else. Oh, and did I mention there's a Dairy Queen? Sometimes nothing tastes better than a blizzard. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-yuyuan-gardens-.jpg\" alt=\" yuyuan gardens\" title=\" yuyuan gardens\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14205\">\u003cbr>\n\u003cem>In between Fuyou Lu and Middle Fangbang Lu\u003cbr>\nShanghai, China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Street vendors\u003c/strong>\u003cbr>\nWhile in China, try some of the fruit that may be unfamiliar to you, including wax fruit and dragon fruit (not pictured here). Although some of our travel guides warned against buying fruit off the street, it's fine. Wash it and you're good to go. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-street-fruit.jpg\" alt=\"street fruit\" title=\"street fruit\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14208\">\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>HONG KONG\u003c/strong>\u003cbr>\nIntercontinental breakfast buffet\u003cbr>\nThere are no words, really. My dad had stayed at \u003ca href=\"http://www.ichotelsgroup.com/intercontinental/en/gb/locations/hongkong\">The Intercontinental\u003c/a> before and had described the breakfast buffet to us as \"mind blowing: literally 60 feet long.\" I wasn’t thrilled. Visions of Vegas swam through my mind. I hate buffets. I also hate Vegas. But this may have been my very favorite part of our first day in Hong Kong. My dad was right: it truly is mind blowing (although I'm not sure it's 60 feet long). They cater to a variety of tourists here, so there are traditional Chinese breakfast items like congee, steamed buns, pickled vegetables and century eggs. There are also Japanese items like steamed eggs and noodles and there is your standard American fare: eggs and bacon, a pastry bar, and a waffle and pancake bar. What was so remarkable was how fresh and beautifully presented everything was. It didn't feel like an obscene all-you-can eat affair. Instead, it felt like you were carefully selecting very special pastries, local fruits, housemade jams, and trying breakfast items that aren't common back home. I'm a big yogurt and granola fan, and they had six different types of honey for your granola, a huge bar of seasonal fruits, ten different types of cereals, a huge variety of fresh jams and different yogurts and kefir. Add to that fresh juices, smoothies, strong coffee and international newspapers--I was a happy camper. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-Intercon-brunch.jpg\" alt=\" Intercontinental brunch\" title=\" Intercontinental brunch\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14206\">\u003cbr>\n\u003cem>18 Salisbury Road, Tsim Sha Tsui\u003cbr>\nHong Kong, 00000 China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Zuma\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.zumarestaurant.com/zuma_hk.html\">Zuma\u003c/a> is a modern Japanese restaurant with other locations in London, Dubai, and Miami. We came here to celebrate my sister's birthday, so it's definitely more of a special occasion or \"last night in Hong Kong and you want to live it up\" kind of place. They specialize in innovative food and a wide variety of housemade cocktails you won't find elsewhere. The interior is largely granite and glass, reminiscent of a Japanese garden with a large open kitchen, techno music, and warm lighting, and the food was outstanding. It's family style, so you'll want to order quite a few dishes and they bring them out as they're ready. Don't miss the spicy fried tofu, the dragon crab roll, and the house specialty miso black cod wrapped in a hoba leaf. Order dessert, too. My sister and I shared the green tea and banana cake with coconut ice cream, and it was the perfect end to a special meal. Before you leave (or while you're waiting for your meal), spend a little time out on the romantic terrace overlooking downtown.\u003cbr>\n\u003cem>The Landmark Atrium Level 5, 15 Queens Road\u003cbr>\nCentral Hong Kong\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Heichinrou\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.heichinrou.com/info_tsq.html\">Heichinrou\u003c/a> is a very popular dim sum spot in the Times Square Building, a famous shopping center in Hong Kong. It was packed with locals lingering over a long lunch, and after our first bite we understood why. The food was fantastic--probably the best dim sum I had while in China. Don't miss the broccoli with garlic, fried bean curd, shrimp jaozi, or steamed pork buns. And while I know no one in China is looking to get famous off of fried rice, I loved the pork-fried rice at Heichinrou. It had little bits of pork, fried egg and green onion and came in sweet ceramic cups. Load up on Jasmine tea and get ready for your next adventure. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-Heichinrou.jpg\" alt=\" Heichinrou\" title=\" Heichinrou\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14207\">\u003cbr>\n\u003cem>Shop 1003, 10th Floor Times Square; 1 Matheson Street\u003cbr>\nCauseway Bay, Hong Kong\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sabatini\u003c/strong>\u003cbr>\nI'm recommending \u003ca href=\"http://www.rghk.com.hk/dining_sabatini.html\">Sabatini\u003c/a> to you because it's so utterly odd I wouldn't want you to miss it--and, of course, the food is great. It's in The Royal Garden Hotel, and they actually have pseudo-table side Mariachi music…yes, in an Italian restaurant in the middle of Hong Kong. It’s strange but it kind of works somehow. Given that most of the diners were tourists and business clientele, they know pretty much any English song you throw at them (although I will say they weren’t familiar with Lady Gaga). Sabatini's food is your classic Italian fare, with a nice seafood and pasta menu and a lovely antipasto bar. The original Sabtini opened in Rome in 1952, and this is one of two other locations. There's only so many dumplings and barbecued pork a person can eat, so when you find yourself in Hong Kong and need a break, sometimes a big plate of pasta is just the thing. Sabatini does that well.\u003cbr>\n\u003cem>69 Mody Road, Tsimshatsui East\u003cbr>\n Kowloon, Hong Kong\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Stands at Temple Street\u003c/strong>\u003cbr>\nAh, \u003ca href=\"http://en.wikipedia.org/wiki/Temple_Street,_Hong_Kong\">Temple Street\u003c/a>. This is the nighttime market hawking fake watches, handbags, and an odd collection of other items like batteries, fans, socks, baseball caps and the like. I think it's worthwhile to take a quick turn just to see it, and before you go, hit up one of the fruit stands at the far end by the food area. Here you can get a variety of local fruit juices and coconut waters. Nothing tastes better after slugging through the crowded, steamy market. Try both the young coconut and regular coconut--young coconut tends to be smaller and sweeter. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All in all, our trip was far too brief but we managed to pack it in, food-wise. I loved the variety, the spice, the unexpected cosmopolitan nature of many of the restaurants, and the graciousness of the chefs and waitstaff. I'm already compiling a list for a future trip when, perhaps, we can pack in more than a mere six days.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Rosés for Summer",
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"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-14265\" title=\"rose wine\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/rose-wine500.jpg\" alt=\"rose wine\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>Welcome to National Rosé Month! Or so it seems, to scan the wine section of any newspaper in June. Wine writers treat rosés like Emily Post treats white shoes: dusted off for Memorial Day, retired on Labor Day, perfect for summer but verboten from September to May. Even as they tout the growing popularity of rosés among both consumers and winemakers, the once-a-year rosé roundups rarely appear in any month but this one, making drinking pink synonymous with the reappearance of Speedos on Dolores Beach and speedboats on Clear Lake: a drink for vacationland and summer shares, poured poolside, lakeside, out on the deckside.\u003c/p>\n\u003cp>And with good reason, frankly: while a good rosé is worth drinking any day of the year, there's no denying that their strawberry hues and Jolly Rancher bouquets are best enhanced by long, sunshiny afternoons that postpone the twilight until deep in the evening. Like a summer romance, these are wines of instant enchantment, capturing the bliss of a moment. There's just something kissable about a rosé, something that makes you want to pucker up, put the glass to your lips, and laugh.\u003c/p>\n\u003cp>Fresh, light, a little racy, with a jazzy red-fruit profile that dips from strawberries to cherries to thirst-quenching watermelon: that's your typical Mediterranean-ready rosé, and the type I like best for my summer sipping. For one like this, look no further than \u003cb>Domaine de la Fouquette's Cuvee Rosée d'Aurore\u003c/b> ($16.50), made in Provence from a blend of 65% grenache, 35% cinsault, and 5% rolle grapes. Pale salmon in the glass, it balances its watermelon bounce with a smooth white-linen crispness that keeps it fresh and pleasing from sip to sip.\u003c/p>\n\u003cp>Jeff Diamond, owner of \u003ca href=\"http://www.farmsteadcheesesandwines.com\">Farmstead Cheeses and Wines\u003c/a> in Montclair and Alameda, drinks rosé at home all year round. \"85% of the time, if I come home and my wife's got a glass in her hand, it's going to be a rosé,\" says Jeff, pointing out her particular favorite, the \u003cb>Domaine de la Mordorée Tavel\u003c/b> ($28).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tavel, of course, is an A.O.C. region in southern France where nothing but rose is made, and the grapes for this wine are not just grown in Tavel but grown biodynamically by what Diamond dubs \"the best Rhône producer on the planet.\" The end result? A supple, meaty rosé, nearly magenta, that's a smooth, suave dinner-party companion to grilled lamb or salmon. It's a rosé to convert even the hardiest of red-wine drinkers. \"In our house, we probably go through 7 or 8 cases a year of this,\" notes Diamond. (More for weekday drinking is the Domaine de la Mordoreé's Cotes du Rhône: light and balanced, a very nice food wine, and at $18, ten dollars further down the splurge scale.)\u003c/p>\n\u003cp>\"For the stores, we stock up on rosés for the summer, but we sell them all year around. It's exceedingly versatile; it goes with all the things whites go with, and some of the things reds go with,\" especially anything that teeters between salty and sweet, like ham. The shop's selection can range from a dozen up to 20 different varieties, generally all European-made. Right now, the best-seller is \u003cb>Domaine Sorin Terra Amata\u003c/b> another grenache-dominated, good-value blend from the Côtes de Provence.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.heartsf.com\">Heart\u003c/a> wine bar on Valencia, the menu offers not just one but two pink sparklers. Trying strenuously to veer away from its Sex & the City implications, the writeup for \u003cb>Wilfrid Rousse Chinon Rose de Saignée\u003c/b> warns \"Call it blush and get smacked. And it's DRY.\" For the \u003cb>German Gilabert Rose Cava\u003c/b>, it's \"Champagne-Snobbery+Girliness=Rose Cava.\"\u003c/p>\n\u003cp>And while I wouldn't agree that only snobbery stands between real French Champagne and Spanish Cava, if you're going to drink pink bubbles in a place that serves their wine in jam jars, you might as well stick to cava.\u003c/p>\n\u003cp>Looking for something a little more grown-up? Head over to \u003ca href=\"http://www.sfmaverick.com\">Maverick\u003c/a> and order a glass of Donkey and Goat Grenache Gris Rosé, made by a Berkeley winemaking couple from Mendocino grapes and a delectable match to their Baltimore crab fluffs or buttermilk fried chicken in black-pepper gravy.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.piccinocafe.com\">Piccino\u003c/a>, the neighbors in Dogpatch will be toasting Dad by drinking pink for the restaurant's annual rosé fest, on Sunday June 20th from noon-5pm. As always, there will be numerous rosés to try, matched with a pink-friendly menu. (Expect some seafood to go with the usual pizzas, contorni, and salads.)\u003c/p>\n\u003cp>At Farmstead Cheeses and Wine, there will be a special tastings of rosés at the end of the month, in the Montclair store on June 25 from 5:30-7:30pm and in Alameda on June 26th from 2:30-4:30pm.\u003c/p>\n\u003cp>Even the posh Bordeaux lovers over at Emeryville's \u003ca href=\"http://www.premiercru.net/premier/home/Welcome.do;jsessionid=EE6C597DB3FE2A467256ED9DA908BE05\">Premier Cru\u003c/a> loosen up a little come summertime. But not so much that they lose their European focus. Writes James Gillerman,\u003c/p>\n\u003cblockquote>\u003cp>Yes, I have had very pleasant rosé wines from Sancerre (pinot noir), from New Zealand, from Napa, from Bordeaux (cabernet sauvignon and merlot primarily), from Marsannay in Burgundy (pinot noir again), but I always seem to return to the wines of Tavel and Bandol, perhaps a few other southern Rhone appellations for the most reliably satisfying examples.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>Right now, the shop is offering several roses from the south of France, including Domaine Tempier Bandol Rose '09 ($24.99), the classic rosé lover's rosé. Writes Gillerman, \"I like this release vintage after vintage. Consistently one of the best roses out there on the market. Primarily Mourvedre, with a smattering of other grapes thrown in.\" Also on the shelves are two affordable summer quaffers from Provence's Chateau Paradis, Terre de Provence Rosé ($11.99) and Terres des Anges Rosé ($13.99), both made from a blend of cabernet sauvignon and syrah.\u003c/p>\n\n",
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"excerpt": "While a good rosé is worth drinking any day of the year, there's no denying that their strawberry hues and Jolly Rancher bouquets are best enhanced by long, sunshiny afternoons that postpone the twilight until deep in the evening. Sparkling or still, French or domestic, rose is summer's prettiest and most versatile drink.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-14265\" title=\"rose wine\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/rose-wine500.jpg\" alt=\"rose wine\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>Welcome to National Rosé Month! Or so it seems, to scan the wine section of any newspaper in June. Wine writers treat rosés like Emily Post treats white shoes: dusted off for Memorial Day, retired on Labor Day, perfect for summer but verboten from September to May. Even as they tout the growing popularity of rosés among both consumers and winemakers, the once-a-year rosé roundups rarely appear in any month but this one, making drinking pink synonymous with the reappearance of Speedos on Dolores Beach and speedboats on Clear Lake: a drink for vacationland and summer shares, poured poolside, lakeside, out on the deckside.\u003c/p>\n\u003cp>And with good reason, frankly: while a good rosé is worth drinking any day of the year, there's no denying that their strawberry hues and Jolly Rancher bouquets are best enhanced by long, sunshiny afternoons that postpone the twilight until deep in the evening. Like a summer romance, these are wines of instant enchantment, capturing the bliss of a moment. There's just something kissable about a rosé, something that makes you want to pucker up, put the glass to your lips, and laugh.\u003c/p>\n\u003cp>Fresh, light, a little racy, with a jazzy red-fruit profile that dips from strawberries to cherries to thirst-quenching watermelon: that's your typical Mediterranean-ready rosé, and the type I like best for my summer sipping. For one like this, look no further than \u003cb>Domaine de la Fouquette's Cuvee Rosée d'Aurore\u003c/b> ($16.50), made in Provence from a blend of 65% grenache, 35% cinsault, and 5% rolle grapes. Pale salmon in the glass, it balances its watermelon bounce with a smooth white-linen crispness that keeps it fresh and pleasing from sip to sip.\u003c/p>\n\u003cp>Jeff Diamond, owner of \u003ca href=\"http://www.farmsteadcheesesandwines.com\">Farmstead Cheeses and Wines\u003c/a> in Montclair and Alameda, drinks rosé at home all year round. \"85% of the time, if I come home and my wife's got a glass in her hand, it's going to be a rosé,\" says Jeff, pointing out her particular favorite, the \u003cb>Domaine de la Mordorée Tavel\u003c/b> ($28).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tavel, of course, is an A.O.C. region in southern France where nothing but rose is made, and the grapes for this wine are not just grown in Tavel but grown biodynamically by what Diamond dubs \"the best Rhône producer on the planet.\" The end result? A supple, meaty rosé, nearly magenta, that's a smooth, suave dinner-party companion to grilled lamb or salmon. It's a rosé to convert even the hardiest of red-wine drinkers. \"In our house, we probably go through 7 or 8 cases a year of this,\" notes Diamond. (More for weekday drinking is the Domaine de la Mordoreé's Cotes du Rhône: light and balanced, a very nice food wine, and at $18, ten dollars further down the splurge scale.)\u003c/p>\n\u003cp>\"For the stores, we stock up on rosés for the summer, but we sell them all year around. It's exceedingly versatile; it goes with all the things whites go with, and some of the things reds go with,\" especially anything that teeters between salty and sweet, like ham. The shop's selection can range from a dozen up to 20 different varieties, generally all European-made. Right now, the best-seller is \u003cb>Domaine Sorin Terra Amata\u003c/b> another grenache-dominated, good-value blend from the Côtes de Provence.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.heartsf.com\">Heart\u003c/a> wine bar on Valencia, the menu offers not just one but two pink sparklers. Trying strenuously to veer away from its Sex & the City implications, the writeup for \u003cb>Wilfrid Rousse Chinon Rose de Saignée\u003c/b> warns \"Call it blush and get smacked. And it's DRY.\" For the \u003cb>German Gilabert Rose Cava\u003c/b>, it's \"Champagne-Snobbery+Girliness=Rose Cava.\"\u003c/p>\n\u003cp>And while I wouldn't agree that only snobbery stands between real French Champagne and Spanish Cava, if you're going to drink pink bubbles in a place that serves their wine in jam jars, you might as well stick to cava.\u003c/p>\n\u003cp>Looking for something a little more grown-up? Head over to \u003ca href=\"http://www.sfmaverick.com\">Maverick\u003c/a> and order a glass of Donkey and Goat Grenache Gris Rosé, made by a Berkeley winemaking couple from Mendocino grapes and a delectable match to their Baltimore crab fluffs or buttermilk fried chicken in black-pepper gravy.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.piccinocafe.com\">Piccino\u003c/a>, the neighbors in Dogpatch will be toasting Dad by drinking pink for the restaurant's annual rosé fest, on Sunday June 20th from noon-5pm. As always, there will be numerous rosés to try, matched with a pink-friendly menu. (Expect some seafood to go with the usual pizzas, contorni, and salads.)\u003c/p>\n\u003cp>At Farmstead Cheeses and Wine, there will be a special tastings of rosés at the end of the month, in the Montclair store on June 25 from 5:30-7:30pm and in Alameda on June 26th from 2:30-4:30pm.\u003c/p>\n\u003cp>Even the posh Bordeaux lovers over at Emeryville's \u003ca href=\"http://www.premiercru.net/premier/home/Welcome.do;jsessionid=EE6C597DB3FE2A467256ED9DA908BE05\">Premier Cru\u003c/a> loosen up a little come summertime. But not so much that they lose their European focus. Writes James Gillerman,\u003c/p>\n\u003cblockquote>\u003cp>Yes, I have had very pleasant rosé wines from Sancerre (pinot noir), from New Zealand, from Napa, from Bordeaux (cabernet sauvignon and merlot primarily), from Marsannay in Burgundy (pinot noir again), but I always seem to return to the wines of Tavel and Bandol, perhaps a few other southern Rhone appellations for the most reliably satisfying examples.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>Right now, the shop is offering several roses from the south of France, including Domaine Tempier Bandol Rose '09 ($24.99), the classic rosé lover's rosé. Writes Gillerman, \"I like this release vintage after vintage. Consistently one of the best roses out there on the market. Primarily Mourvedre, with a smattering of other grapes thrown in.\" Also on the shelves are two affordable summer quaffers from Provence's Chateau Paradis, Terre de Provence Rosé ($11.99) and Terres des Anges Rosé ($13.99), both made from a blend of cabernet sauvignon and syrah.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "StarChefs.com's Rising Stars Revue",
"title": "StarChefs.com's Rising Stars Revue",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Group-Shot-Ghiradelli-Square.jpg\" alt=\"2010 SF Bay Area Rising Star Award Winners\" title=\"2010 SF Bay Area Rising Star Award Winners\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14096\">\u003cbr>\n\u003cem>2010 San Francisco Bay Area Rising Star Award Winners\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">Rising Stars Revue\u003c/a> is back in SF this year with an awards ceremony and walk-around tasting gala to be held on \u003cstrong>Wednesday, June 16th\u003c/strong>, at Ghirardelli Square. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/A16_Chef-Liza-Shaw.jpg\" alt=\"Liza Shaw's Roasted Sardines and Minted Pea Bruschetta\" title=\"Liza Shaw's Roasted Sardines and Minted Pea Bruschetta\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14162\">\u003cbr>\n\u003cem>Liza Shaw's (A16) Roasted Sardines and Minted Pea Bruschetta with Pickled Onions, presented by restaurateur Shelley Lindgren\u003c/em>\u003c/p>\n\u003cp>Hosted by Gary Danko chef de cuisine, \u003cstrong>Martin Brock\u003c/strong>, the tasting gala will feature signature savory dishes, desserts and cocktails presented by the \u003ca href=\"http://www.starchefs.com/features/editors_dish/rising_stars/2010/san-francisco-bay-area/index.shtml\">14 Rising Stars\u003c/a>. Check out this year's winners and the tantalizing dishes they plan on making for the gala:\u003c/p>\n\u003cp>\u003cstrong>CHEFS\u003c/strong>\u003cbr>\n\u003cstrong>Matthew Accarrino\u003c/strong>, \u003cem>\u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>\u003cbr>\nBone Marrow Sformatino, Smoked Bacon, and Onions\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>John Paul Carmona\u003c/strong>, \u003cem>\u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>\u003cbr>\nBoudin Blanc, Dates, and Wild Watercress\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Maximilian DiMare\u003c/strong>, \u003cem>\u003ca href=\"http://www.woodtavern.net/\">Wood Tavern\u003c/a>\u003cbr>\nCrispy Pork Belly with Bacon, Red Lentil Ragout, and Poached Egg\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Louis Maldonado\u003c/strong>, \u003cem>\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>\u003cbr>\nMarinated Striped Bass, Petrossian Caviar, Green Strawberries, and Brown Rice\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Thomas McNaughton\u003c/strong>, \u003cem>\u003ca href=\"http://flourandwater.com/\">flour + water\u003c/a>\u003cbr>\nRavioli Doppio of Pork and Pea\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Scott Nishiyama\u003c/strong>, \u003cem>\u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a>\u003cbr>\nMoulard Duck Foie Gras “Neige,” Blackberry, Cashew, and House-Made Mustard Toast\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>PASTRY CHEFS\u003c/strong>\u003cbr>\n\u003cstrong>Melissa Chou\u003c/strong>, \u003cem>\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>\u003cbr>\nCrème Fraîche Panna Cotta with Plum Soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Catherine Schimenti\u003c/strong>, \u003cem>\u003ca href=\"http://www.michaelmina.net/\">Michael Mina\u003c/a>\u003cbr>\nApricot Mousse, Cherry Sorbet, and Lemon Verbena\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>MIXOLOGISTS\u003c/strong>\u003cbr>\n\u003cstrong>Erick Castro\u003c/strong>, \u003cem>\u003ca href=\"http://www.rickhousebar.com/\">Rickhouse\u003c/a>\u003cbr>\nStatesman\u003cbr>\nThe Lusty Maritime Punch, featuring Highland Park Single Malt Scotch Whiskey\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Brian MacGregor\u003c/strong>, \u003cem>\u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>\u003cbr>\nTippler’s Delight\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SOMMELIER\u003c/strong>\u003cbr>\n\u003cstrong>Sarah Valor\u003c/strong>, \u003cem>\u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>\u003cbr>\nWine pairings with each chef’s dish\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>HOTEL CHEF\u003c/strong>\u003cbr>\n\u003cstrong>Josh Thomsen\u003c/strong>, \u003cem>\u003ca href=\"http://www.claremontresort.com/dining.shtml\">The Claremont Hotel Club & Spa\u003c/a>\u003cbr>\nLaura Chenel Goat Cheese-Potato Terrine with Slow-Roasted Baby Beets and Aged Balsamic Syrup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>RESTAURANT CONCEPT\u003c/strong>\u003cbr>\n\u003cstrong>Joshua Skenes\u003c/strong>, \u003cem>\u003ca href=\"http://www.saisonsf.com/\">Saison\u003c/a>\u003cbr>\nLittle Roots Braised with Bonito, Caramelized Shoots, Flowers, and Leaves\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>RESTAURATEUR\u003c/strong>\u003cbr>\n\u003cstrong>Shelley Lindgren\u003c/strong>, \u003cem>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> & \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>\u003cbr>\nRoasted Sardines and Minted Pea Bruschetta with Pickled Onions\u003c/em>\u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>\u003cstrong>HOST CHEF\u003c/strong>\u003cbr>\n\u003cstrong>Martin Brock\u003c/strong>, \u003cem>\u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>\u003cbr>\nCured New Zealand King Salmon with Jicama, Lotus Root Chips, and Curry Remoulade\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VIP HOST CHEF\u003c/strong>\u003cbr>\n\u003cstrong>JW Foster\u003c/strong>, \u003cem>\u003ca href=\"http://www.fairmont.com/sanfrancisco/GuestServices/Restaurants\">The Fairmont San Francisco\u003c/a>\u003cbr>\nPetrossian White Sturgeon Caviar with Champagne-Poached Red Torpedo Onion Relish, Butterball Pomme Chip, Charred Citrus, and Crème Fraîche\u003cbr>\nHouse Cold Smoked New Zealand Greenshell™ Mussel with Parsnip Frites, Santa Cruz Heirloom Tomato and Sonoma Riesling Consommé, and Asian Pear and Fennel Salad\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/joshua-skenes-dish.jpg\" alt=\"Joshua Skenes's Little Roots with Shoots and Leaves\" title=\"Joshua Skenes's Little Roots with Shoots and Leaves\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-14097\">\u003cbr>\n\u003cem>Joshua Skenes’s (Saison): Little Roots with Caramelized Shoots and Leaves\u003c/em>\u003c/p>\n\u003cp>The Rising Star Awards recognize up-and-coming chefs, pastry chefs, sommeliers and mixologists from around the country who represent future leaders of the national culinary scene. \u003ca href=\"http://starchefs.com/\">StarChefs.com\u003c/a>, online magazine to foodservice industry insiders since 1995, chooses only four American cities in which to name Rising Stars each year -- this year, they chose LA, SF, NYC and Washington, DC. Candidates are nominated by \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2007/sf/html/index.shtml\">previous SF winners\u003c/a> and the \u003ca href=\"http://www.starchefs.com/about_us/html/chef_advisory_board.shtml\">StarChefs Advisory Board\u003c/a> (which includes the likes of \u003cstrong>Daniel Boulud\u003c/strong>, \u003cstrong>Jean-Georges Vongerichten\u003c/strong>, \u003cstrong>Bobby Flay\u003c/strong>, and \u003cstrong>Todd English\u003c/strong>). Winners are chosen by the StarChefs editorial team. \u003c/p>\n\u003cp>More than 90 San Francisco Bay Area candidates were considered via in-person tastings and interviews. \"A new breed of young culinary professionals is defining the Bay Area dining scene, taking it beyond simply sourcing the best ingredients and championing the sustainability movement,\" said Antoinette Bruno, chief executive officer and editor-in-chief of StarChefs.com. \"They are true artisans and craftspeople.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/catherine-schimenti-dish.jpg\" alt=\"Catherine Schimenti's Apricot Mousse and Cherry Sorbet\" title=\"Catherine Schimenti's Apricot Mousse and Cherry Sorbet\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14095\">\u003cbr>\n\u003cem>Catherine Schimenti’s (Michael Mina) Apricot Mousse, Cherry Sorbet, and Lemon Verbena\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">StarChefs.com’s Rising Stars Revue\u003c/a>\u003cbr>\nWednesday, June 16, 2010\u003cbr>\n7:30-10:00 pm\u003cbr>\nGhirardelli Square, SF \u003c/p>\n\u003cp>\u003cem>Tickets for the Rising Stars Revue are $95 per person; VIP tickets are $150 and include a pre-event reception with Champagne and Petrossian Caviar. A portion of the proceeds will go to \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>Try your hand at \u003cstrong>Melissa Chou’s\u003c/strong> stellar dessert. Elegant, light, and refreshing -- just the thing to wow your dinner guests at your next summer festa.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/melissa-chou-dish.jpg\" alt=\"Melissa Chou's Goat Yogurt Panna Cotta \" title=\"Melissa Chou's Goat Yogurt Panna Cotta \" width=\"500\" height=\"328\" class=\"alignnone size-full wp-image-14099\">\u003cbr>\n\u003cem>Melissa Chou’s (Aziza) Goat Yogurt Panna Cotta with Rose Gelee, Strawberry Merengue, Compressed Green Strawberries, Mint, Hibiscus Soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Crème Fraîche Panna Cotta with Plum Soup\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Melissa Chou, pastry chef of Aziza (adapted from her StarChefs award-winning dish)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 12\u003c/p>\n\u003cp>\u003cstrong>Plum Soup Ingredients:\u003c/strong>\u003cbr>\n4 pounds plums\u003cbr>\n1 cup sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tRough chop plums and place into a large pot (include pits). Add sugar and enough water to cover the plums generously (about 10 cups). Place a piece of parchment on the surface of the liquid and cook on medium high heat for about an hour, occasionally stirring, but not crushing the plums.\u003cbr>\n2.\tSet a strainer over a large bowl and pour in the soup. Simply allow the soup to drain out, but do not press on the plums or the soup will become cloudy. You should have about 6 cups soup.\u003cbr>\n3.\tReduce the soup until you have about 4 cups. Adjust sugar to taste. Chill and reserve.\u003c/p>\n\u003cp>\u003cstrong>Crème Fraîche Panna Cotta Ingredients:\u003c/strong>\u003cbr>\n2 cups crème fraîche\u003cbr>\n¾ cups cream\u003cbr>\n6 tablespoons sugar\u003cbr>\n1 ½ teaspoons gelatin powder\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tDissolve the gelatin in a generous tablespoon of water. Meanwhile, gently heat the cream with the sugar in a small pot over medium low heat.\u003cbr>\n2.\tCut the gelatin into cubes and when the cream begins to simmer, remove from heat and add the gelatin. Whisk until fully dissolved. Whisk in the creme fraiche. Strain and pour into about 12 lightly oiled 2 ounce timbale molds.\u003c/p>\n\u003cp>\u003cstrong>Garnishes:\u003c/strong>\u003cbr>\nStrawberries, cut lengthwise into sixths\u003cbr>\nMint chiffonade\u003c/p>\n\u003cp>\u003cstrong>To serve:\u003c/strong>\u003cbr>\n1.\tGently run the tip of a small knife around the edge of the panna cotta. Using your fingers, gently pull the panna cotta away from the side of the mold and invert into a shallow dessert bowl.\u003cbr>\n2.\tGarnish with the strawberries and mint. Pour in about ¼ cup of soup and serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>(All photos courtesy of StarChefs.com)\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Group-Shot-Ghiradelli-Square.jpg\" alt=\"2010 SF Bay Area Rising Star Award Winners\" title=\"2010 SF Bay Area Rising Star Award Winners\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14096\">\u003cbr>\n\u003cem>2010 San Francisco Bay Area Rising Star Award Winners\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">Rising Stars Revue\u003c/a> is back in SF this year with an awards ceremony and walk-around tasting gala to be held on \u003cstrong>Wednesday, June 16th\u003c/strong>, at Ghirardelli Square. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/A16_Chef-Liza-Shaw.jpg\" alt=\"Liza Shaw's Roasted Sardines and Minted Pea Bruschetta\" title=\"Liza Shaw's Roasted Sardines and Minted Pea Bruschetta\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14162\">\u003cbr>\n\u003cem>Liza Shaw's (A16) Roasted Sardines and Minted Pea Bruschetta with Pickled Onions, presented by restaurateur Shelley Lindgren\u003c/em>\u003c/p>\n\u003cp>Hosted by Gary Danko chef de cuisine, \u003cstrong>Martin Brock\u003c/strong>, the tasting gala will feature signature savory dishes, desserts and cocktails presented by the \u003ca href=\"http://www.starchefs.com/features/editors_dish/rising_stars/2010/san-francisco-bay-area/index.shtml\">14 Rising Stars\u003c/a>. Check out this year's winners and the tantalizing dishes they plan on making for the gala:\u003c/p>\n\u003cp>\u003cstrong>CHEFS\u003c/strong>\u003cbr>\n\u003cstrong>Matthew Accarrino\u003c/strong>, \u003cem>\u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>\u003cbr>\nBone Marrow Sformatino, Smoked Bacon, and Onions\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>John Paul Carmona\u003c/strong>, \u003cem>\u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>\u003cbr>\nBoudin Blanc, Dates, and Wild Watercress\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Maximilian DiMare\u003c/strong>, \u003cem>\u003ca href=\"http://www.woodtavern.net/\">Wood Tavern\u003c/a>\u003cbr>\nCrispy Pork Belly with Bacon, Red Lentil Ragout, and Poached Egg\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Louis Maldonado\u003c/strong>, \u003cem>\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>\u003cbr>\nMarinated Striped Bass, Petrossian Caviar, Green Strawberries, and Brown Rice\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Thomas McNaughton\u003c/strong>, \u003cem>\u003ca href=\"http://flourandwater.com/\">flour + water\u003c/a>\u003cbr>\nRavioli Doppio of Pork and Pea\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Scott Nishiyama\u003c/strong>, \u003cem>\u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a>\u003cbr>\nMoulard Duck Foie Gras “Neige,” Blackberry, Cashew, and House-Made Mustard Toast\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>PASTRY CHEFS\u003c/strong>\u003cbr>\n\u003cstrong>Melissa Chou\u003c/strong>, \u003cem>\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>\u003cbr>\nCrème Fraîche Panna Cotta with Plum Soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Catherine Schimenti\u003c/strong>, \u003cem>\u003ca href=\"http://www.michaelmina.net/\">Michael Mina\u003c/a>\u003cbr>\nApricot Mousse, Cherry Sorbet, and Lemon Verbena\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>MIXOLOGISTS\u003c/strong>\u003cbr>\n\u003cstrong>Erick Castro\u003c/strong>, \u003cem>\u003ca href=\"http://www.rickhousebar.com/\">Rickhouse\u003c/a>\u003cbr>\nStatesman\u003cbr>\nThe Lusty Maritime Punch, featuring Highland Park Single Malt Scotch Whiskey\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Brian MacGregor\u003c/strong>, \u003cem>\u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>\u003cbr>\nTippler’s Delight\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SOMMELIER\u003c/strong>\u003cbr>\n\u003cstrong>Sarah Valor\u003c/strong>, \u003cem>\u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>\u003cbr>\nWine pairings with each chef’s dish\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>HOTEL CHEF\u003c/strong>\u003cbr>\n\u003cstrong>Josh Thomsen\u003c/strong>, \u003cem>\u003ca href=\"http://www.claremontresort.com/dining.shtml\">The Claremont Hotel Club & Spa\u003c/a>\u003cbr>\nLaura Chenel Goat Cheese-Potato Terrine with Slow-Roasted Baby Beets and Aged Balsamic Syrup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>RESTAURANT CONCEPT\u003c/strong>\u003cbr>\n\u003cstrong>Joshua Skenes\u003c/strong>, \u003cem>\u003ca href=\"http://www.saisonsf.com/\">Saison\u003c/a>\u003cbr>\nLittle Roots Braised with Bonito, Caramelized Shoots, Flowers, and Leaves\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>RESTAURATEUR\u003c/strong>\u003cbr>\n\u003cstrong>Shelley Lindgren\u003c/strong>, \u003cem>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> & \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>\u003cbr>\nRoasted Sardines and Minted Pea Bruschetta with Pickled Onions\u003c/em>\u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>\u003cstrong>HOST CHEF\u003c/strong>\u003cbr>\n\u003cstrong>Martin Brock\u003c/strong>, \u003cem>\u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>\u003cbr>\nCured New Zealand King Salmon with Jicama, Lotus Root Chips, and Curry Remoulade\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VIP HOST CHEF\u003c/strong>\u003cbr>\n\u003cstrong>JW Foster\u003c/strong>, \u003cem>\u003ca href=\"http://www.fairmont.com/sanfrancisco/GuestServices/Restaurants\">The Fairmont San Francisco\u003c/a>\u003cbr>\nPetrossian White Sturgeon Caviar with Champagne-Poached Red Torpedo Onion Relish, Butterball Pomme Chip, Charred Citrus, and Crème Fraîche\u003cbr>\nHouse Cold Smoked New Zealand Greenshell™ Mussel with Parsnip Frites, Santa Cruz Heirloom Tomato and Sonoma Riesling Consommé, and Asian Pear and Fennel Salad\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/joshua-skenes-dish.jpg\" alt=\"Joshua Skenes's Little Roots with Shoots and Leaves\" title=\"Joshua Skenes's Little Roots with Shoots and Leaves\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-14097\">\u003cbr>\n\u003cem>Joshua Skenes’s (Saison): Little Roots with Caramelized Shoots and Leaves\u003c/em>\u003c/p>\n\u003cp>The Rising Star Awards recognize up-and-coming chefs, pastry chefs, sommeliers and mixologists from around the country who represent future leaders of the national culinary scene. \u003ca href=\"http://starchefs.com/\">StarChefs.com\u003c/a>, online magazine to foodservice industry insiders since 1995, chooses only four American cities in which to name Rising Stars each year -- this year, they chose LA, SF, NYC and Washington, DC. Candidates are nominated by \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2007/sf/html/index.shtml\">previous SF winners\u003c/a> and the \u003ca href=\"http://www.starchefs.com/about_us/html/chef_advisory_board.shtml\">StarChefs Advisory Board\u003c/a> (which includes the likes of \u003cstrong>Daniel Boulud\u003c/strong>, \u003cstrong>Jean-Georges Vongerichten\u003c/strong>, \u003cstrong>Bobby Flay\u003c/strong>, and \u003cstrong>Todd English\u003c/strong>). Winners are chosen by the StarChefs editorial team. \u003c/p>\n\u003cp>More than 90 San Francisco Bay Area candidates were considered via in-person tastings and interviews. \"A new breed of young culinary professionals is defining the Bay Area dining scene, taking it beyond simply sourcing the best ingredients and championing the sustainability movement,\" said Antoinette Bruno, chief executive officer and editor-in-chief of StarChefs.com. \"They are true artisans and craftspeople.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/catherine-schimenti-dish.jpg\" alt=\"Catherine Schimenti's Apricot Mousse and Cherry Sorbet\" title=\"Catherine Schimenti's Apricot Mousse and Cherry Sorbet\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14095\">\u003cbr>\n\u003cem>Catherine Schimenti’s (Michael Mina) Apricot Mousse, Cherry Sorbet, and Lemon Verbena\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">StarChefs.com’s Rising Stars Revue\u003c/a>\u003cbr>\nWednesday, June 16, 2010\u003cbr>\n7:30-10:00 pm\u003cbr>\nGhirardelli Square, SF \u003c/p>\n\u003cp>\u003cem>Tickets for the Rising Stars Revue are $95 per person; VIP tickets are $150 and include a pre-event reception with Champagne and Petrossian Caviar. A portion of the proceeds will go to \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>Try your hand at \u003cstrong>Melissa Chou’s\u003c/strong> stellar dessert. Elegant, light, and refreshing -- just the thing to wow your dinner guests at your next summer festa.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/melissa-chou-dish.jpg\" alt=\"Melissa Chou's Goat Yogurt Panna Cotta \" title=\"Melissa Chou's Goat Yogurt Panna Cotta \" width=\"500\" height=\"328\" class=\"alignnone size-full wp-image-14099\">\u003cbr>\n\u003cem>Melissa Chou’s (Aziza) Goat Yogurt Panna Cotta with Rose Gelee, Strawberry Merengue, Compressed Green Strawberries, Mint, Hibiscus Soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Crème Fraîche Panna Cotta with Plum Soup\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Melissa Chou, pastry chef of Aziza (adapted from her StarChefs award-winning dish)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 12\u003c/p>\n\u003cp>\u003cstrong>Plum Soup Ingredients:\u003c/strong>\u003cbr>\n4 pounds plums\u003cbr>\n1 cup sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tRough chop plums and place into a large pot (include pits). Add sugar and enough water to cover the plums generously (about 10 cups). Place a piece of parchment on the surface of the liquid and cook on medium high heat for about an hour, occasionally stirring, but not crushing the plums.\u003cbr>\n2.\tSet a strainer over a large bowl and pour in the soup. Simply allow the soup to drain out, but do not press on the plums or the soup will become cloudy. You should have about 6 cups soup.\u003cbr>\n3.\tReduce the soup until you have about 4 cups. Adjust sugar to taste. Chill and reserve.\u003c/p>\n\u003cp>\u003cstrong>Crème Fraîche Panna Cotta Ingredients:\u003c/strong>\u003cbr>\n2 cups crème fraîche\u003cbr>\n¾ cups cream\u003cbr>\n6 tablespoons sugar\u003cbr>\n1 ½ teaspoons gelatin powder\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tDissolve the gelatin in a generous tablespoon of water. Meanwhile, gently heat the cream with the sugar in a small pot over medium low heat.\u003cbr>\n2.\tCut the gelatin into cubes and when the cream begins to simmer, remove from heat and add the gelatin. Whisk until fully dissolved. Whisk in the creme fraiche. Strain and pour into about 12 lightly oiled 2 ounce timbale molds.\u003c/p>\n\u003cp>\u003cstrong>Garnishes:\u003c/strong>\u003cbr>\nStrawberries, cut lengthwise into sixths\u003cbr>\nMint chiffonade\u003c/p>\n\u003cp>\u003cstrong>To serve:\u003c/strong>\u003cbr>\n1.\tGently run the tip of a small knife around the edge of the panna cotta. Using your fingers, gently pull the panna cotta away from the side of the mold and invert into a shallow dessert bowl.\u003cbr>\n2.\tGarnish with the strawberries and mint. Pour in about ¼ cup of soup and serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>(All photos courtesy of StarChefs.com)\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Moving to Los Angeles",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/serranos-pizza.jpg\" alt=\"serranos pizza\" title=\"serranos pizza\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-14136\">In September, I'm moving to Los Angeles to go back to school. I'm not an L.A. person. I hate the Lakers, and I don't like driving. Huge, expansive, smog-clogged cities I can't wrap my head around make me want to stay home, not go out. That said, I'm warming up, doing my best. I'm fixing to buy a car and invest in less embarrassing sunglasses. A few days a week, I may even trade in my basketball high-tops for a wetsuit and a Costco surfboard. We'll see. I know Los Angeles is a special food city -- from Koreatown barbecue joints, to tamales at Grand Central Market, to Armenian chicken joint chains and Indian regional cuisine in Artesia. Immense, spread-out, far harder to make sense of, sort out, and \"get\" than San Francisco, a relatively tiny, practically universally food-obsessed, and media-rich place, Los Angeles poses challenges to a dedicated chaser of delicious things, particularly one accustomed to walking to his favorite restaurants. Still, if food doesn't get me out of the house, nothing will. I will be a hermit, confined to my desk, writing about whatever I see drifting past my window. I'm leaving San Francisco. I want to come back, I intend to, but I know, either way, its time for me to log a few years in a new setting. Perhaps doing so will make me appreciate this city even more. \u003c/p>\n\u003cp>There's nothing like leaving a place to make you want to make sure you know it before you go. For some people, that means tearing through favorite shops, haunting beloved beaches, and catching up with old friends. For me, that means eating. To that end, I've made a list of a few things I need to eat between now and September, dishes I associate with the eight years I've spent here. Importantly, I'm not eating in order to remember my favorite flavors (though I do that too). Instead, I'm trying to leave town only after taking stock of the time I've spent here, and for someone whose evolving eating habits keep time as well as any clock, keeping the hallmarks at the forefront of my mind simultaneously keep me connected to the people I've known and the places I've frequented. I'm not speaking of my favorite restaurants in San Francisco, the institutions, the destinations, the places I've gone to for special occasions. My fairly recent dinner at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a> looms infinitely larger as a meal than the countless times I, as a lunch-breaking paralegal, bought a salad at \u003ca href=\"http://www.focacciacatering.com/\">Foccacia\u003c/a> on Sacramento St., but the fact I ate at Foccacia so often means I do have a lot of time tied up there, a period of my life, really, several years during which I ate one of the establishment's salads nearly once a week. \u003c/p>\n\u003cp>Tasty as it is, \u003ca href=\"http://www.yelp.com/biz/ti-couz-san-francisco\">Ti Couz\u003c/a>'s Salade de Maree is similarly not one of the best things I've eaten in San Francisco. It is, however, one of the first things I ate when I arrived. In late 2002, my roommate, a friend from college, and I would go there for brunch, sit outside, drink Bloody Marys, and munch through massive bowls of rice, greens, capers, grape tomatoes, tiny soft scallops, baby shrimp, hard-boiled eggs, cauliflower, green beans, and strips of seared tuna. The dressing was light and lemony. Some people wake up with coffee; I prefer alcohol and acidity.\u003c/p>\n\u003cp>When I think of the pizza I have enjoyed here, \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina \u003c/a> is tops, particularly a special pie with green garlic and speck they ran last Spring. Nonetheless, for every molten Panna and sweet, blistered Margherita I have downed at lovely lunches and dinners with friends and family, I've eaten a dozen slices without a hint of artisanal pretense at Serrano's. \u003ca href=\"http://www.serranospizza.com/\">Serrano's\u003c/a> sits on 21st, not far from Valencia. Until Fall of 2004, I lived a block away, on Valencia and 22nd, and during that time, the tiny take-out spot was my go-to: Long, floppy, free-form double-slices festooned with an infinitely customizable array of toppings and cooked to order. The routine -- stepping up, asking for a slice, and rattling off the toppings you want -- encourages ordering hubris -- say, extra garlic, spinach, barbecued chicken, corn, feta cheese...\u003c/p>\n\u003cp>In 2004 -- or was it 2005 -- I played my first show in San Francisco, a mid-week affair at the \u003ca href=\"http://www.thehotelutahsaloon.com/\">Hotel Utah Saloon\u003c/a>. Over the next couple of years, I played the SoMa venue at least a half-dozen times. I liked -- and still like -- the bar's long, shiny bar, miniature balcony, and prow-like opening into the tiny music room, but a lot of what made playing the Utah so fun was having a bite before the show, specifically an excellent house-made veggie burger patty on a well-toasted bun with good, crispy fries. I associate the Utah's veggie burger with getting started playing music with my best friends in San Francisco, which makes it something to remember, even if I've had plenty of great real burgers on other occasions. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-vallarta-san-francisco\">Taqueria Vallarta\u003c/a> made me switch from burritos to tacos, at least on occasion. Vallarta's tacos are tiny, inexpensive, and greasy, topped with concentrated, grill-stewed meats and soft onion strips cooked down to their essence. The meats are arranged in pinwheels along the inside of a silver, bowl-like surface. They bleed into each other, cabeza tangled up with chicken, chorizo mussing up the pastor. Tellingly, I don't think I've ever eaten these tacos for lunch or dinner, but for the three years I left at the edge of Potrero Hill, near General Hospital, they were the only snack I had. \u003c/p>\n\u003cp>Like a lot of San Franciscans, I shop at farmer's markets, but I've never been devoted just out of a desire to obtain nice produce directly from farmers. A lot of why I love getting up early -- even before a morning basketball game -- to poke through the stalls at \u003ca href=\"http://sfgsa.org/index.aspx?page=1058\">Alemany\u003c/a> has to do with the ready-to-eat wares. Yes, Alemany's row of low-profile tents can't touch the Ferry Building's well-publicized armada of awnings, but the prices there are accordingly higher, the clientele less diverse, and the vibe generally tonier and less regular-feeling. When I started going to Alemany, I ate breakfast as I shopped. Usually -- still -- I buy a cold samosa from the Sukhi's stand, and gnaw at it as I rummage through bins for unpocked sweet potatoes and fresh-looking chard. It's never the most perfectly seasoned samosa I have eaten, but for me, it trumps any muffin in town. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I look back at this list I have just written and laugh. For someone who has dashed all over town to taste new things, my regular noshes don't stray far from where I've lived. I've been all over the Bay Area, but nearly all of my abodes have been in the Mission. Even as far as fairly inexpensive eats go, I've had great Thai at Lers Ros in the Tenderloin, amazing Lao in Oakland at \u003ca href=\"http://www.yelp.com/biz/vientian-cafe-oakland\">Vientian Cafe\u003c/a>, soup dumplings at \u003ca href=\"http://www.yanksing.com/home.php\">Yank Sing\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-king-san-francisco\">Shanghai Dumpling King\u003c/a> in the Richmond, a stunningly tasty torta ahogada at \u003ca href=\"http://tastingtable.com/entry_detail/sf/1550/The_best_torta_is_a_wet_one.htm\">Mi Barrio\u003c/a> in Fruitvale, and dosas at, well, \u003ca href=\"http://www.dosasf.com/\">Dosa\u003c/a>, but when it comes to making sense of what I associate with my time here, these five entries, mundane, largely forgettable, are the tastes that came to mind. Even if they don't reflect my favorites, they do reflect the person I've been -- busy, inclined to eat for convenience, often within a few strides of my apartment. When I started writing about food in 2008, I started eating better on a regular basis. The work hasn't been lucrative by any means, but I eat richly, which reminds me: That might be why I got into it in the first place.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/serranos-pizza.jpg\" alt=\"serranos pizza\" title=\"serranos pizza\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-14136\">In September, I'm moving to Los Angeles to go back to school. I'm not an L.A. person. I hate the Lakers, and I don't like driving. Huge, expansive, smog-clogged cities I can't wrap my head around make me want to stay home, not go out. That said, I'm warming up, doing my best. I'm fixing to buy a car and invest in less embarrassing sunglasses. A few days a week, I may even trade in my basketball high-tops for a wetsuit and a Costco surfboard. We'll see. I know Los Angeles is a special food city -- from Koreatown barbecue joints, to tamales at Grand Central Market, to Armenian chicken joint chains and Indian regional cuisine in Artesia. Immense, spread-out, far harder to make sense of, sort out, and \"get\" than San Francisco, a relatively tiny, practically universally food-obsessed, and media-rich place, Los Angeles poses challenges to a dedicated chaser of delicious things, particularly one accustomed to walking to his favorite restaurants. Still, if food doesn't get me out of the house, nothing will. I will be a hermit, confined to my desk, writing about whatever I see drifting past my window. I'm leaving San Francisco. I want to come back, I intend to, but I know, either way, its time for me to log a few years in a new setting. Perhaps doing so will make me appreciate this city even more. \u003c/p>\n\u003cp>There's nothing like leaving a place to make you want to make sure you know it before you go. For some people, that means tearing through favorite shops, haunting beloved beaches, and catching up with old friends. For me, that means eating. To that end, I've made a list of a few things I need to eat between now and September, dishes I associate with the eight years I've spent here. Importantly, I'm not eating in order to remember my favorite flavors (though I do that too). Instead, I'm trying to leave town only after taking stock of the time I've spent here, and for someone whose evolving eating habits keep time as well as any clock, keeping the hallmarks at the forefront of my mind simultaneously keep me connected to the people I've known and the places I've frequented. I'm not speaking of my favorite restaurants in San Francisco, the institutions, the destinations, the places I've gone to for special occasions. My fairly recent dinner at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a> looms infinitely larger as a meal than the countless times I, as a lunch-breaking paralegal, bought a salad at \u003ca href=\"http://www.focacciacatering.com/\">Foccacia\u003c/a> on Sacramento St., but the fact I ate at Foccacia so often means I do have a lot of time tied up there, a period of my life, really, several years during which I ate one of the establishment's salads nearly once a week. \u003c/p>\n\u003cp>Tasty as it is, \u003ca href=\"http://www.yelp.com/biz/ti-couz-san-francisco\">Ti Couz\u003c/a>'s Salade de Maree is similarly not one of the best things I've eaten in San Francisco. It is, however, one of the first things I ate when I arrived. In late 2002, my roommate, a friend from college, and I would go there for brunch, sit outside, drink Bloody Marys, and munch through massive bowls of rice, greens, capers, grape tomatoes, tiny soft scallops, baby shrimp, hard-boiled eggs, cauliflower, green beans, and strips of seared tuna. The dressing was light and lemony. Some people wake up with coffee; I prefer alcohol and acidity.\u003c/p>\n\u003cp>When I think of the pizza I have enjoyed here, \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina \u003c/a> is tops, particularly a special pie with green garlic and speck they ran last Spring. Nonetheless, for every molten Panna and sweet, blistered Margherita I have downed at lovely lunches and dinners with friends and family, I've eaten a dozen slices without a hint of artisanal pretense at Serrano's. \u003ca href=\"http://www.serranospizza.com/\">Serrano's\u003c/a> sits on 21st, not far from Valencia. Until Fall of 2004, I lived a block away, on Valencia and 22nd, and during that time, the tiny take-out spot was my go-to: Long, floppy, free-form double-slices festooned with an infinitely customizable array of toppings and cooked to order. The routine -- stepping up, asking for a slice, and rattling off the toppings you want -- encourages ordering hubris -- say, extra garlic, spinach, barbecued chicken, corn, feta cheese...\u003c/p>\n\u003cp>In 2004 -- or was it 2005 -- I played my first show in San Francisco, a mid-week affair at the \u003ca href=\"http://www.thehotelutahsaloon.com/\">Hotel Utah Saloon\u003c/a>. Over the next couple of years, I played the SoMa venue at least a half-dozen times. I liked -- and still like -- the bar's long, shiny bar, miniature balcony, and prow-like opening into the tiny music room, but a lot of what made playing the Utah so fun was having a bite before the show, specifically an excellent house-made veggie burger patty on a well-toasted bun with good, crispy fries. I associate the Utah's veggie burger with getting started playing music with my best friends in San Francisco, which makes it something to remember, even if I've had plenty of great real burgers on other occasions. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-vallarta-san-francisco\">Taqueria Vallarta\u003c/a> made me switch from burritos to tacos, at least on occasion. Vallarta's tacos are tiny, inexpensive, and greasy, topped with concentrated, grill-stewed meats and soft onion strips cooked down to their essence. The meats are arranged in pinwheels along the inside of a silver, bowl-like surface. They bleed into each other, cabeza tangled up with chicken, chorizo mussing up the pastor. Tellingly, I don't think I've ever eaten these tacos for lunch or dinner, but for the three years I left at the edge of Potrero Hill, near General Hospital, they were the only snack I had. \u003c/p>\n\u003cp>Like a lot of San Franciscans, I shop at farmer's markets, but I've never been devoted just out of a desire to obtain nice produce directly from farmers. A lot of why I love getting up early -- even before a morning basketball game -- to poke through the stalls at \u003ca href=\"http://sfgsa.org/index.aspx?page=1058\">Alemany\u003c/a> has to do with the ready-to-eat wares. Yes, Alemany's row of low-profile tents can't touch the Ferry Building's well-publicized armada of awnings, but the prices there are accordingly higher, the clientele less diverse, and the vibe generally tonier and less regular-feeling. When I started going to Alemany, I ate breakfast as I shopped. Usually -- still -- I buy a cold samosa from the Sukhi's stand, and gnaw at it as I rummage through bins for unpocked sweet potatoes and fresh-looking chard. It's never the most perfectly seasoned samosa I have eaten, but for me, it trumps any muffin in town. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I look back at this list I have just written and laugh. For someone who has dashed all over town to taste new things, my regular noshes don't stray far from where I've lived. I've been all over the Bay Area, but nearly all of my abodes have been in the Mission. Even as far as fairly inexpensive eats go, I've had great Thai at Lers Ros in the Tenderloin, amazing Lao in Oakland at \u003ca href=\"http://www.yelp.com/biz/vientian-cafe-oakland\">Vientian Cafe\u003c/a>, soup dumplings at \u003ca href=\"http://www.yanksing.com/home.php\">Yank Sing\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-king-san-francisco\">Shanghai Dumpling King\u003c/a> in the Richmond, a stunningly tasty torta ahogada at \u003ca href=\"http://tastingtable.com/entry_detail/sf/1550/The_best_torta_is_a_wet_one.htm\">Mi Barrio\u003c/a> in Fruitvale, and dosas at, well, \u003ca href=\"http://www.dosasf.com/\">Dosa\u003c/a>, but when it comes to making sense of what I associate with my time here, these five entries, mundane, largely forgettable, are the tastes that came to mind. Even if they don't reflect my favorites, they do reflect the person I've been -- busy, inclined to eat for convenience, often within a few strides of my apartment. When I started writing about food in 2008, I started eating better on a regular basis. The work hasn't been lucrative by any means, but I eat richly, which reminds me: That might be why I got into it in the first place.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Farr Out! Bay Area Eats with Ryan and Cesalee Farr of 4505 Meats",
"title": "Farr Out! Bay Area Eats with Ryan and Cesalee Farr of 4505 Meats",
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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-14059\" title=\"Cesalee, Tanner, Ryan Farr\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/09nov.-673.jpg\" alt=\"Cesalee, Tanner, Ryan Farr\" width=\"240\" height=\"320\">San Francisco residents Ryan & Cesalee Farr are the self described \"Mission rat\" couple behind \u003ca href=\"http://www.4505meats.com/\">4505 Meats\u003c/a>, producer of popular meaty products as \u003ca href=\"http://www.4505meats.com/chicharrones/\">chicharrones\u003c/a> and Spicy ‘Zilla Dogs that buyers freely gobble at events and the company's Ferry Building booth. Working at the Ferry Building has its advantages; Cesalee said, \"We buy all of our vegetable, fruits, eggs, and crackers and any other goodie we may need here.\"\u003c/p>\n\u003cp>Ryan is the butcher/chef/teacher and front man of the 4505 venture, and his wife Cesalee does much of the administrative and logistical work. The two also have an eight month old son, named Tanner, who may soon try Fatted Calf liverwurst (more on that later). Cesalee & Ryan Farr answered \u003cem>Bay Area Bites\u003c/em> questions via email and phone interview. Comments have been edited and condensed for clarity.\u003c/p>\n\u003cp>\u003cstrong>THE WORK TOGETHER\u003c/strong>\u003cbr>\nCesalee Farr said, \"I run the (Ferry Building) Farmers market booth, work in the office. I try to take care of all details on outside events.\" She also manages \"the kitchen flow… you name it, I do it.\" If you book a spot for \u003ca href=\"http://www.4505meats.com/bestbyfarr/hands-on-butcher-classes/\">Ryan Farr's pig butcher classes\u003c/a> at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, Cesalee is the one answering the phone, and processing credit card info. Her imprint can also be found on the the \u003ca href=\"http://www.facebook.com/group.php?v=wall&gid=260938620021\">4505 Facebook page\u003c/a>, which is regularly updated with market menu, product and class information. Her husband of nearly four years is the main chef, as Cesalee clarifies: \"I don't make sausage, but I don't mind getting my hands dirty. I help out if needed.\"\u003c/p>\n\u003cp>\u003cstrong>THE RELATIONSHIP AND MARRIAGE\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"We met in Calistoga, which is my hometown. I moved home from school and we happened to be working at the same restaurant, \u003ca href=\"http://www.allseasonsnapavalley.net/\">All Seasons Bistro\u003c/a>. I was the front of the house, and he was back of the house. Our first date was skydiving. On the second date, Ryan picked me up with tomato dripping down the front of him. I was like 'this guy is weird' but he kept saying he 'never knew what a real tomato tasted like till then….' It’s been love ever since. That was 2002, 8 years together and we’ll be celebrating our 4 years wedding anniversary in August.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>DATE NIGHT\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Our house for date night has been the case a lot lately with us having a new baby and a crazy work schedule. We try to make it special, by having caviar & Champagne, but some nights it’s a roasted free range chicken and homemade beers from a friend.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>ON ART MADE FROM DEAD ANIMALS\u003c/strong>\u003cbr>\nRyan Farr mentioned that his wife makes and gifts bone/skull related art to friends and families. She makes her art from the bones and skulls of \"deer, cows, goat, lamb, rabbits. But mostly, I do pig skulls, since that's what we have most of…\" Each skull is individually handcrafted in San Francisco. (Email cesalee@yahoo.com for more information.)\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"(The) skulls are sourced from local farms in the Northern California area. It's a small production of handcrafted skulls, bones and more. Created solely for my own passion, with my love for nature and science it all came together.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>THE ART PROCESS\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"It depends if I get the animal with or without the fur, skin and meat on them. I de-face/de-skin the animal. I know that sounds kinda crazy. Then (I) boil them, changing the water often. I de-meat the skull/ bone, boil it some more, til I have a meatless/ skinless piece. Drying it ideally in sunlight, boil it some more and then in a bath it goes… hair peroxide works best about a 20vol with water. It can't be hydrogen peroxide from a drug store. I found this out by trial and error, I also may have read it somewhere. I also do hair so it works out perfect. (I'm not practicing hair right now, other then for friends.) After a long 36 hour or so soak, it's time for more drying, when the bone is no longer wet, I seal it with a clear kind of epoxies spray. (Then it's) ready for painting or paper mache. I style it out with swarovski crystals, crystals/rhinestones, eyelashes, colored paper, bright colors, etc… Each skull is totally different.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>BABY FOOD, THE 4505 WAY\u003c/strong>\u003cbr>\nSo far, Tanner has been out to eat with his parents to Hana, Starbelly, Tartine Bakery, and Delfina. For eating at home, this baby has meaty options:\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Tanner's 8 months old, and yes, we're looking into what kind of liver he'll be eating. I was thinking Fatted Calf liverwurst, it's to die for. Our 3-year-old niece loves it! She eats it with our chicharrones and doesn’t share. It's smoked with a little garlic and herbs so I haven't actually given it to Tanner yet. I bought some for the last two weeks to give to him and I've eaten all myself. We started buying it for our friend's son when he was about 10 months old.\u003c/p>\n\u003cp>We make all of Tanner's food. He gets fresh ground lamb from his Dad, fresh egg yolks, strawberries & bananas, pears, apples, avocado (his favorite) and yams. He's not a big fan of asparagus. Meat is our next step. I'm thinking liver mousse and pate is what I want to start making for him next.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>THE FOOD FAVORITES\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a>\u003cbr>\n3639 18th Street (between Dolores Street and Guerrero Street) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=bi-rite+market+sf+ca&fb=1&gl=us&hq=bi-rite+market&hnear=San+Francisco,+CA&cid=0,0,16741008033048840660&ei=uTMJTP27I4bYNZ6qpLYE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBcQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 241-9760\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 9:00 am to 9:00 pm\u003cbr>\nClosed on Thanksgiving and Christmas Days.\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ryan:\u003c/strong> \"The staff is so helpful. We love that. Sam is definitely an inspiration, in many different ways. The small businesses they support, and the selection that they have… it’s where you go.\" (Bi-Rite was one of the first to carry 4505's chicharrones)\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"I shop here at a lot, I grab cheese, a free-range chicken for dinner to roast, a loaf of sweet baguette, ice cream from their creamery or whatever else I may need for the house.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://losjarritos.com/\">SanJalisco\u003c/a> (Formerly known as \u003cstrong>Los Jarritos\u003c/strong>)\u003cbr>\n901 S. Van Ness Avenue (between 20th Street and 21st Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=901+S.+Van+Ness+Avenue,+San+Francisco,+CA&sll=37.776142,-122.419882&sspn=0.039687,0.064888&ie=UTF8&hq=&hnear=901+S+Van+Ness+Ave,+San+Francisco,+California+94110&ll=37.758637,-122.416513&spn=0.010348,0.016222&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 648-8383\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Open daily from 8am to 10pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ryan:\u003c/strong> \"I love Los Jarritos. The chicharrones con huevos. Anything there is spot on.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>\u003cbr>\n3611 18th Street (between Dolores Street and Guerrero Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Pizzeria+Delfina&sll=37.0625,-95.677068&sspn=42.310334,66.445312&ie=UTF8&hq=Pizzeria+Delfina&hnear=&ll=37.788895,-122.431641&spn=0.082752,0.129776&z=13&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 437-6800\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday 5pm to 10pm\u003cbr>\nTuesday-Thursday 11:30am to 10pm\u003cbr>\nFriday 11:30am to 11pm\u003cbr>\nSaturday 12pm to 11pm\u003cbr>\nSunday 12pm to 10pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"It's small, amazing food and I love the staff and the fact it's blocks away from the house it's bad either. Our normal order: Salsiccia pizza, special pizza usually one with an egg on it…., salad of, and if (it's) in season, the fries with eyes. Ryan will have a beer and Cesalee a glass of rosé.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.elixirsf.com/\">Elixir\u003c/a>\u003cbr>\n3200 16th Street (at Guerrero) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=elixir+sf+ca&fb=1&gl=us&hq=elixir&hnear=San+Francisco,+CA&cid=0,0,16275878525210596052&ei=YD4JTK2sGIa-NrecmLYE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBcQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 552-1633\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday 3pm to 2am\u003cbr>\nSaturday 12pm to 2am\u003cbr>\nSunday 11am to 2am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ryan:\u003c/strong> \"Elixir is our neighborhood bar. They're always great to us. We started grilling there on Sundays; (grilled) all last year, in the summer.\"\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Usually it’s a beer and shot of bourbon whiskey for Ryan and vodka, soda for me.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.avedanos.com/\">Avedano's\u003c/a>\u003cbr>\n235 Cortland Avenue (at Bonview St.) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=avedano%27s+sf&fb=1&gl=us&hq=avedano%27s&hnear=San+Francisco,+CA&cid=0,0,13904568804504899115&ei=f0AJTNHUNaOaMqG8-bUE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBMQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 285-MEAT\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday – Friday 11am to 8pm\u003cbr>\nSaturday 9am to 8pm\u003cbr>\nSunday 11am to 6pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"I grab pasta or meat that we may not have at our own kitchen, or if I’m heading to a friends for a BBQ, I’ll stop here.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.hanajapanese.com/\">Hana Japanese Restaurant\u003c/a>\u003cbr>\n101 Golf Course Drive (near Double Tree Dr.) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=hana+japanese+rohnert+park&fb=1&gl=us&hq=hana+japanese&hnear=Rohnert+Park,+CA&cid=0,0,13247332492203582013&ei=HUIJTMDyJoPcNoKP5LUE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBMQnwIwAA\">MapA\u003c/a>\u003cbr>\nRohnert Park, CA 94928\u003cbr>\n(707) 586-0270\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nLunch: Monday - Saturday 11:30am to 2:30pm\u003cbr>\nDinner: Sunday - Thursday 5pm to 9pm, Friday & Saturday 5pm to 9:30pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Hands down, Hana Japanese Restaurant in Rohnert Park has the best sushi outside of Japan we’ve EVER had!!!! We’ve tried a lot of places. Sometimes we go for lunch and end up staying for dinner. It’s that good.\"\u003c/p>\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donut & Coffee\u003c/a>\u003cbr>\n2760 24th Street (between Hampshire St. and York St.) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=dynamo+donuts&fb=1&gl=us&hq=dynamo+donuts&hnear=United+States&cid=0,0,16258485217006911277&ei=RUMJTNGqIY72Mqn1-bUE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBMQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 920-1978\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday to Saturday 7am to 5pm\u003cbr>\n9am to 4pm Sunday\u003cbr>\nClosed Monday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee\u003c/strong> names Dynamo Donuts as her guiltiest food pleasure, \"hands down. I can eat at least four in one sitting.\"\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "Ryan is the butcher/chef/teacher and front man of the 4505 venture, and his wife Cesalee does much of the administrative and logistical work. The two also have an eight month old son, named Tanner, who may soon try Fatted Calf liverwurst (more on that later). Cesalee & Ryan Farr answered \u003cem>Bay Area Bites\u003c/em> questions via email and phone interview. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-14059\" title=\"Cesalee, Tanner, Ryan Farr\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/09nov.-673.jpg\" alt=\"Cesalee, Tanner, Ryan Farr\" width=\"240\" height=\"320\">San Francisco residents Ryan & Cesalee Farr are the self described \"Mission rat\" couple behind \u003ca href=\"http://www.4505meats.com/\">4505 Meats\u003c/a>, producer of popular meaty products as \u003ca href=\"http://www.4505meats.com/chicharrones/\">chicharrones\u003c/a> and Spicy ‘Zilla Dogs that buyers freely gobble at events and the company's Ferry Building booth. Working at the Ferry Building has its advantages; Cesalee said, \"We buy all of our vegetable, fruits, eggs, and crackers and any other goodie we may need here.\"\u003c/p>\n\u003cp>Ryan is the butcher/chef/teacher and front man of the 4505 venture, and his wife Cesalee does much of the administrative and logistical work. The two also have an eight month old son, named Tanner, who may soon try Fatted Calf liverwurst (more on that later). Cesalee & Ryan Farr answered \u003cem>Bay Area Bites\u003c/em> questions via email and phone interview. Comments have been edited and condensed for clarity.\u003c/p>\n\u003cp>\u003cstrong>THE WORK TOGETHER\u003c/strong>\u003cbr>\nCesalee Farr said, \"I run the (Ferry Building) Farmers market booth, work in the office. I try to take care of all details on outside events.\" She also manages \"the kitchen flow… you name it, I do it.\" If you book a spot for \u003ca href=\"http://www.4505meats.com/bestbyfarr/hands-on-butcher-classes/\">Ryan Farr's pig butcher classes\u003c/a> at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, Cesalee is the one answering the phone, and processing credit card info. Her imprint can also be found on the the \u003ca href=\"http://www.facebook.com/group.php?v=wall&gid=260938620021\">4505 Facebook page\u003c/a>, which is regularly updated with market menu, product and class information. Her husband of nearly four years is the main chef, as Cesalee clarifies: \"I don't make sausage, but I don't mind getting my hands dirty. I help out if needed.\"\u003c/p>\n\u003cp>\u003cstrong>THE RELATIONSHIP AND MARRIAGE\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"We met in Calistoga, which is my hometown. I moved home from school and we happened to be working at the same restaurant, \u003ca href=\"http://www.allseasonsnapavalley.net/\">All Seasons Bistro\u003c/a>. I was the front of the house, and he was back of the house. Our first date was skydiving. On the second date, Ryan picked me up with tomato dripping down the front of him. I was like 'this guy is weird' but he kept saying he 'never knew what a real tomato tasted like till then….' It’s been love ever since. That was 2002, 8 years together and we’ll be celebrating our 4 years wedding anniversary in August.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>DATE NIGHT\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Our house for date night has been the case a lot lately with us having a new baby and a crazy work schedule. We try to make it special, by having caviar & Champagne, but some nights it’s a roasted free range chicken and homemade beers from a friend.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>ON ART MADE FROM DEAD ANIMALS\u003c/strong>\u003cbr>\nRyan Farr mentioned that his wife makes and gifts bone/skull related art to friends and families. She makes her art from the bones and skulls of \"deer, cows, goat, lamb, rabbits. But mostly, I do pig skulls, since that's what we have most of…\" Each skull is individually handcrafted in San Francisco. (Email cesalee@yahoo.com for more information.)\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"(The) skulls are sourced from local farms in the Northern California area. It's a small production of handcrafted skulls, bones and more. Created solely for my own passion, with my love for nature and science it all came together.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>THE ART PROCESS\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"It depends if I get the animal with or without the fur, skin and meat on them. I de-face/de-skin the animal. I know that sounds kinda crazy. Then (I) boil them, changing the water often. I de-meat the skull/ bone, boil it some more, til I have a meatless/ skinless piece. Drying it ideally in sunlight, boil it some more and then in a bath it goes… hair peroxide works best about a 20vol with water. It can't be hydrogen peroxide from a drug store. I found this out by trial and error, I also may have read it somewhere. I also do hair so it works out perfect. (I'm not practicing hair right now, other then for friends.) After a long 36 hour or so soak, it's time for more drying, when the bone is no longer wet, I seal it with a clear kind of epoxies spray. (Then it's) ready for painting or paper mache. I style it out with swarovski crystals, crystals/rhinestones, eyelashes, colored paper, bright colors, etc… Each skull is totally different.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>BABY FOOD, THE 4505 WAY\u003c/strong>\u003cbr>\nSo far, Tanner has been out to eat with his parents to Hana, Starbelly, Tartine Bakery, and Delfina. For eating at home, this baby has meaty options:\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Tanner's 8 months old, and yes, we're looking into what kind of liver he'll be eating. I was thinking Fatted Calf liverwurst, it's to die for. Our 3-year-old niece loves it! She eats it with our chicharrones and doesn’t share. It's smoked with a little garlic and herbs so I haven't actually given it to Tanner yet. I bought some for the last two weeks to give to him and I've eaten all myself. We started buying it for our friend's son when he was about 10 months old.\u003c/p>\n\u003cp>We make all of Tanner's food. He gets fresh ground lamb from his Dad, fresh egg yolks, strawberries & bananas, pears, apples, avocado (his favorite) and yams. He's not a big fan of asparagus. Meat is our next step. I'm thinking liver mousse and pate is what I want to start making for him next.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>THE FOOD FAVORITES\u003c/strong>\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.biritemarket.com/\">Bi-Rite Market\u003c/a>\u003cbr>\n3639 18th Street (between Dolores Street and Guerrero Street) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=bi-rite+market+sf+ca&fb=1&gl=us&hq=bi-rite+market&hnear=San+Francisco,+CA&cid=0,0,16741008033048840660&ei=uTMJTP27I4bYNZ6qpLYE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBcQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 241-9760\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 9:00 am to 9:00 pm\u003cbr>\nClosed on Thanksgiving and Christmas Days.\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ryan:\u003c/strong> \"The staff is so helpful. We love that. Sam is definitely an inspiration, in many different ways. The small businesses they support, and the selection that they have… it’s where you go.\" (Bi-Rite was one of the first to carry 4505's chicharrones)\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"I shop here at a lot, I grab cheese, a free-range chicken for dinner to roast, a loaf of sweet baguette, ice cream from their creamery or whatever else I may need for the house.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://losjarritos.com/\">SanJalisco\u003c/a> (Formerly known as \u003cstrong>Los Jarritos\u003c/strong>)\u003cbr>\n901 S. Van Ness Avenue (between 20th Street and 21st Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=901+S.+Van+Ness+Avenue,+San+Francisco,+CA&sll=37.776142,-122.419882&sspn=0.039687,0.064888&ie=UTF8&hq=&hnear=901+S+Van+Ness+Ave,+San+Francisco,+California+94110&ll=37.758637,-122.416513&spn=0.010348,0.016222&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 648-8383\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Open daily from 8am to 10pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ryan:\u003c/strong> \"I love Los Jarritos. The chicharrones con huevos. Anything there is spot on.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>\u003cbr>\n3611 18th Street (between Dolores Street and Guerrero Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Pizzeria+Delfina&sll=37.0625,-95.677068&sspn=42.310334,66.445312&ie=UTF8&hq=Pizzeria+Delfina&hnear=&ll=37.788895,-122.431641&spn=0.082752,0.129776&z=13&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 437-6800\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday 5pm to 10pm\u003cbr>\nTuesday-Thursday 11:30am to 10pm\u003cbr>\nFriday 11:30am to 11pm\u003cbr>\nSaturday 12pm to 11pm\u003cbr>\nSunday 12pm to 10pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"It's small, amazing food and I love the staff and the fact it's blocks away from the house it's bad either. Our normal order: Salsiccia pizza, special pizza usually one with an egg on it…., salad of, and if (it's) in season, the fries with eyes. Ryan will have a beer and Cesalee a glass of rosé.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.elixirsf.com/\">Elixir\u003c/a>\u003cbr>\n3200 16th Street (at Guerrero) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=elixir+sf+ca&fb=1&gl=us&hq=elixir&hnear=San+Francisco,+CA&cid=0,0,16275878525210596052&ei=YD4JTK2sGIa-NrecmLYE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBcQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 552-1633\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday 3pm to 2am\u003cbr>\nSaturday 12pm to 2am\u003cbr>\nSunday 11am to 2am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ryan:\u003c/strong> \"Elixir is our neighborhood bar. They're always great to us. We started grilling there on Sundays; (grilled) all last year, in the summer.\"\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Usually it’s a beer and shot of bourbon whiskey for Ryan and vodka, soda for me.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.avedanos.com/\">Avedano's\u003c/a>\u003cbr>\n235 Cortland Avenue (at Bonview St.) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=avedano%27s+sf&fb=1&gl=us&hq=avedano%27s&hnear=San+Francisco,+CA&cid=0,0,13904568804504899115&ei=f0AJTNHUNaOaMqG8-bUE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBMQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 285-MEAT\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday – Friday 11am to 8pm\u003cbr>\nSaturday 9am to 8pm\u003cbr>\nSunday 11am to 6pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"I grab pasta or meat that we may not have at our own kitchen, or if I’m heading to a friends for a BBQ, I’ll stop here.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.hanajapanese.com/\">Hana Japanese Restaurant\u003c/a>\u003cbr>\n101 Golf Course Drive (near Double Tree Dr.) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=hana+japanese+rohnert+park&fb=1&gl=us&hq=hana+japanese&hnear=Rohnert+Park,+CA&cid=0,0,13247332492203582013&ei=HUIJTMDyJoPcNoKP5LUE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBMQnwIwAA\">MapA\u003c/a>\u003cbr>\nRohnert Park, CA 94928\u003cbr>\n(707) 586-0270\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nLunch: Monday - Saturday 11:30am to 2:30pm\u003cbr>\nDinner: Sunday - Thursday 5pm to 9pm, Friday & Saturday 5pm to 9:30pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Hands down, Hana Japanese Restaurant in Rohnert Park has the best sushi outside of Japan we’ve EVER had!!!! We’ve tried a lot of places. Sometimes we go for lunch and end up staying for dinner. It’s that good.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donut & Coffee\u003c/a>\u003cbr>\n2760 24th Street (between Hampshire St. and York St.) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=dynamo+donuts&fb=1&gl=us&hq=dynamo+donuts&hnear=United+States&cid=0,0,16258485217006911277&ei=RUMJTNGqIY72Mqn1-bUE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBMQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 920-1978\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday to Saturday 7am to 5pm\u003cbr>\n9am to 4pm Sunday\u003cbr>\nClosed Monday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee\u003c/strong> names Dynamo Donuts as her guiltiest food pleasure, \"hands down. I can eat at least four in one sitting.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Brunch Nirvana: the girl & the fig",
"title": "Brunch Nirvana: the girl & the fig",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/the-girl-and-the-fig-02.20.10-066.jpg\" alt=\"Grass-fed Steak Tartare\" title=\"Grass-fed Steak Tartare\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-13801\">\u003cbr>\n\u003cem>Grass-fed Steak Tartare: with raw egg, caperberries, chives, lavender sea salt, and toast\u003c/em>\u003c/p>\n\u003cp>I love brunch. With an intense passion. In fact, it may just be my favorite pastime. When else are you given full license to sleep in late, ease into a leisurely day with a light cocktail, and indulge a little, because after all, you \u003cem>are\u003c/em> eating through two meals. Why \u003cem>not\u003c/em> have something sweet to go with that savory?\u003c/p>\n\u003cp>\u003ca href=\"http://www.thegirlandthefig.com/html-sonoma/index.html\">The girl & the fig\u003c/a> in Sonoma has perfected brunch. And that is no hyperbole. It's my newest happy place (too bad it isn't closer). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/the-girl-and-the-fig-02.20.10-036.jpg\" alt=\"sunday brunch\" title=\"sunday brunch\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13799\">\u003cbr>\n\u003cem>Sunday Brunch\u003c/em>\u003c/p>\n\u003cp>The restaurant is ridiculously charming with a Frenchy-bistro-meets-wine-country vibe that extends from the décor to the menu. I couldn't stop oohing and ahhing over all the cute little touches, and virtually everything on the menu was calling my name. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/the-girl-and-the-fig-02.20.10-030.jpg\" alt=\"Salon de Fromage\" title=\"Salon de Fromage\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13798\">\u003cbr>\n\u003cem>Salon de Fromage\u003c/em>\u003c/p>\n\u003cp>The salon area well accommodates those waiting to be seated, with a \"Salon de Fromage\" station where you can sample some artisan cheese and house-made charcuterie, floating servers who can help you get started with a tasty drink, and even a gift shop selling all sorts of \u003ca href=\"http://www.thegirlandthefig.com/store/home.php\">figgy goods\u003c/a> (both edible, like \u003ca href=\"http://www.thegirlandthefig.com/store/product.php?productid=16336&cat=300&page=1\">Ficoco\u003c/a>, a fig and cocoa spread, and home/bath products, like \u003ca href=\"http://www.thegirlandthefig.com/store/product.php?productid=16340&cat=250&page=2\">Fig & Orange Blossom Body Butter\u003c/a>). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/the-girl-and-the-fig-02.20.10-045.jpg\" alt=\"Balsamic Bloody Mary\" title=\"Balsamic Bloody Mary\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-13800\">\u003cbr>\n\u003cem>Balsamic Bloody Mary\u003c/em>\u003c/p>\n\u003cp>My drink of choice on this joyful morning? The \u003cstrong>Balsamic Bloody Mary\u003c/strong>, a phenomenal twist on the classic, made with house-made Bloody Mary mix and a splash of balsamic vinegar, garnished with a briny caperberry, green olive, and celery stalk. All the vegetables I really need on a Sunday.\u003c/p>\n\u003cp>For our starter, the \u003cstrong>Grass-fed Steak Tartare\u003c/strong> caught my eye. When it arrived, the presentation was almost too pretty to eat. And yes, I just called raw beef \"pretty.\" The steak was succulent and sweet, and even more sumptuous with the egg mixed in. The flavor of the caperberries carried over nicely from the Bloody, and cut through the richness of the meat. The shower of chives brought a splash of color and touch of onion, and the lavender sea salt bloomed when sprinkled over each bite. The dish was well-conceived, well-constructed, and fun to dig into.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/the-girl-and-the-fig-02.20.10-072.jpg\" alt=\"Duck Confit & Potato Hash\" title=\"Duck Confit & Potato Hash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13802\">\u003cbr>\n\u003cem>Duck Confit & Potato Hash: with poached eggs, applewood smoked bacon, and mixed greens \u003c/em>\u003c/p>\n\u003cp>Next up, \u003cstrong>Duck Confit & Potato Hash\u003c/strong> with a side of fresh mixed salad greens. It wasn't quite what we were expecting, which was larger pieces of duck confit over potato hash. Rather, it was a hash made of duck confit, applewood smoked bacon, and potato. The duck was overshadowed by the bacon, but nevertheless, it was satisfyingly savory and crispy. And the eggs were poached precisely, with luxurious yolk flowing out as we cut into it.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/the-girl-and-the-fig-02.20.10-079.jpg\" alt=\"Stuffed Brioche French Toast\" title=\"Stuffed Brioche French Toast\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13803\">\u003cbr>\n\u003cem>Stuffed Brioche French Toast: with sweetened Bellwether Farms fromage blanc, meyer lemon and huckleberry compote\u003c/em>\u003c/p>\n\u003cp>And, the crowning jewel, a gigantic piece of \u003cstrong>Brioche French Toast\u003c/strong> stuffed with sweetened, meyer lemon fromage blanc (from Bellwether Farms) and huckleberry compote. Gorgeous. Sweet and tart, full of bright citrus-berry notes, creamy and decadent, but incredibly light at the same time. \u003c/p>\n\u003cp>\u003cstrong>The girl & the fig\u003c/strong>, it's as if you've dived into my soul and materialized every brunch wish and want I've ever dreamed. Now if only you could do something about teleportation…\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thegirlandthefig.com/html-sonoma/index.html\">the girl & the fig\u003c/a>\u003cbr>\n110 W Spain St\u003cbr>\nSonoma, CA 95476\u003cbr>\n(707) 938-3634\u003cbr>\nSunday Brunch: 10 am - 3 pm\u003c/p>\n\n",
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"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
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