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"disqusTitle": "The curtain goes up on an Oliveto apprenticeship",
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"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_4264\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/canales-intern-hatten300.jpg\" alt=\"Oliveto Chef Paul Canales (left) cutting swordfish belly for a crudo. Watching him is intern Nick Hatten. Photo by Stuart Leavenworth\" title=\"Oliveto Chef Paul Canales (left) cutting swordfish belly for a crudo. Watching him is intern Nick Hatten.\" width=\"300\" height=\"400\" class=\"size-full wp-image-4264\">\u003cfigcaption class=\"wp-caption-text\">Oliveto Chef Paul Canales (left) cutting swordfish belly for a crudo. Watching him is intern Nick Hatten. Photo by Stuart Leavenworth \u003c/figcaption>\u003c/figure>\n\u003cp>It's 4 p.m. on a typical afternoon at \u003ca href=\"http://blogs.kqed.org/food/2009/04/16/oliveto-cafe-restaurant-restaurant-info/\">Oliveto\u003c/a>, and chefs and interns are hurriedly chopping vegetables, stirring pots, de-boning fish and preparing for that night's dinner service, which starts in 90 minutes.\u003cbr>\nService people are rushing through the kitchen, carrying glassware or trays of olives. Dishwashers are trying to return saucepans to overhead hooks, without dropping one on someone's head.\u003c/p>\n\u003cp>It's a frenetic dance that occurs daily at the Oakland restaurant, and to add to the frenzy, it comes with a soundtrack. Many afternoons, Chef Paul Canales blasts acid jazz from the boom box. Nothing like some mind-bending music to sharpen your focus. \u003c/p>\n\u003cp>For the last two months, I've been part of this dinner troupe, as a stagehand -- a chef apprentice. Starting in April, I took a leave from my job as an editorial writer and columnist for \u003ca href=\"http://www.sacbee.com/\">The Sacramento Bee\u003c/a> to intern at \u003ca href=\"http://blogs.kqed.org/food/2009/04/16/oliveto-cafe-restaurant-restaurant-info/\">Oliveto\u003c/a>, an Italian restaurant in Rockridge.\u003c/p>\n\u003cp>It's been a humbling transition. Until April, I worked in a cushy office and shadowed the power players in California's capitol. Now I'm on my feet all day in a hot, windowless kitchen, taking orders from young sous chefs. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Yet in the realm of unpaid sabbaticals, this one can't be beat. Anyone with an interest in food and cooking needs to work in a restaurant, particularly one like Oliveto. Concepts that once seemed so exotic and unattainable -- curing salami, turning out trays of handmade ravioli -- now seem within my grasp.\u003c/p>\n\u003cp>In recent weeks, I've filleted fresh mackerel, prepared soft shell crabs, cut up and cured pork belly for pancetta and braised porcini mushrooms for cannelloni, which I later rolled by hand. \u003c/p>\n\u003cp>I've also improved my knife skills. Dicing dozens of onions and carrots, day after day, helps in that regard.\u003cbr>\nThat said, my initial performance was far from stellar. In one of his first assignments -- a test, perhaps? -- Chef Canales asked me to \"turn\" a potato. This involved peeling a small spud with a sharp paring knife, turning the potato with my left hand.\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_4275\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/stu-leavenworth300.jpg\" alt=\"Stuart Leavenworth, paring a potato, this time without bloodshed. Photo by Carl Costas, Sacramento Bee\" title=\"Stuart Leavenworth, paring a potato, this time without bloodshed.\" width=\"300\" height=\"429\" class=\"size-full wp-image-4275\">\u003cfigcaption class=\"wp-caption-text\">Stuart Leavenworth, paring a potato, this time without bloodshed. Photo by Carl Costas, Sacramento Bee\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Within a few minutes, I had managed to insert the knife tip into my left thumb. Blood was running out. As I moved to the sink to wash and bandage the wound, I noticed a faded photocopy on the wall that offered instructions on dealing with an amputated finger. \u003c/p>\n\u003cp>\"Reattachment is always possible,\" the sheet said. \"Stop the bleeding and place the lonely piece in a wet towel...\"\u003c/p>\n\u003cp>Yes, it was one of those \"What am I doing here?\" moments. But I hung in there. Before starting my apprenticeship, I had read Bill Buford's book \"\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1400034477/kqedorg-20\">Heat\u003c/a>,\" and recalled that Buford had stabbed himself within days of starting at one of Mario Batali's restaurants.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oliveto.com/\">Oliveto\u003c/a>, founded more than 20 years ago, has a long history of training interns, even those who are initially inept. Like other high-end kitchens, the restaurant's menu is labor intensive, especially in the spring and summer months, when farmers and suppliers deliver boxes of artichokes, beans and other produce to the kitchen. \u003c/p>\n\u003cp>Interns provide this labor for free. In exchange, they pick up tips, training and contacts they'll never get at culinary school. And if they work hard and show promise, they may get a shot at a paying job in the kitchen, should one open up.\u003c/p>\n\u003cp>\u003cstrong>People ask me:\u003c/strong> Is this just a temporary gig? Are you contemplating a career change?\u003c/p>\n\u003cp>I don't know. My presumption is that I will return to my newspaper job when my six-month stint is over. But I have to admit, the life of a chef is alluring, even with the absurdly low pay. \"It gets under your skin,\" says Canales, who started interning at Oliveto 15 years ago after leaving a corporate telecom job.\u003c/p>\n\u003cp>Since April, I've been keeping a \u003ca href=\"http://www.sacbee.com/static/weblogs/the_chef_apprentice/\">personal blog\u003c/a>, which is largely focused on my day-to-day experience as a kitchen apprentice. For \"Bay Area Bites,\" my posts will be more focused on classic techniques of Italian cooking, and tips and recipes I’ve picked up from working at Oliveto.\u003c/p>\n\u003cp>\u003cstrong>Here is one thing I've learned:\u003c/strong> There is no \"magic\" to preparing superlative food. The artistry that arrives on your plate at the best restaurants is not prepared by Houdini.\u003c/p>\n\u003cp>What separates great chefs from good ones is training, practice, creativity, attention to detail and a passion for the food they are preparing. All of these are within reach of home chefs -- those who prefer to do their cooking in more sedate settings, without a soundtrack.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/fish400.jpg\" alt=\"Photo of a mackerel, from the Monterey Bay, right before I filleted it for that night's dinner menu. Photo by Stuart Leavenworth \" title=\"Photo of a mackerel, from the Monterey Bay, right before I filleted it for that night's dinner menu.\" width=\"400\" height=\"300\" class=\"size-full wp-image-4284\">\u003cbr>\n\u003cem>Photo of a mackerel, from the Monterey Bay, right before I filleted it for that night's dinner menu. Photo by Stuart Leavenworth\u003c/em>\u003c/p>\n\n",
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"excerpt": "For the last two months, I've been part of this dinner troupe, as a stagehand -- a chef apprentice. Starting in April, I took a leave from my job as an editorial writer and columnist for The Sacramento Bee to intern at Oliveto, an Italian restaurant in Rockridge.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_4264\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/canales-intern-hatten300.jpg\" alt=\"Oliveto Chef Paul Canales (left) cutting swordfish belly for a crudo. Watching him is intern Nick Hatten. Photo by Stuart Leavenworth\" title=\"Oliveto Chef Paul Canales (left) cutting swordfish belly for a crudo. Watching him is intern Nick Hatten.\" width=\"300\" height=\"400\" class=\"size-full wp-image-4264\">\u003cfigcaption class=\"wp-caption-text\">Oliveto Chef Paul Canales (left) cutting swordfish belly for a crudo. Watching him is intern Nick Hatten. Photo by Stuart Leavenworth \u003c/figcaption>\u003c/figure>\n\u003cp>It's 4 p.m. on a typical afternoon at \u003ca href=\"http://blogs.kqed.org/food/2009/04/16/oliveto-cafe-restaurant-restaurant-info/\">Oliveto\u003c/a>, and chefs and interns are hurriedly chopping vegetables, stirring pots, de-boning fish and preparing for that night's dinner service, which starts in 90 minutes.\u003cbr>\nService people are rushing through the kitchen, carrying glassware or trays of olives. Dishwashers are trying to return saucepans to overhead hooks, without dropping one on someone's head.\u003c/p>\n\u003cp>It's a frenetic dance that occurs daily at the Oakland restaurant, and to add to the frenzy, it comes with a soundtrack. Many afternoons, Chef Paul Canales blasts acid jazz from the boom box. Nothing like some mind-bending music to sharpen your focus. \u003c/p>\n\u003cp>For the last two months, I've been part of this dinner troupe, as a stagehand -- a chef apprentice. Starting in April, I took a leave from my job as an editorial writer and columnist for \u003ca href=\"http://www.sacbee.com/\">The Sacramento Bee\u003c/a> to intern at \u003ca href=\"http://blogs.kqed.org/food/2009/04/16/oliveto-cafe-restaurant-restaurant-info/\">Oliveto\u003c/a>, an Italian restaurant in Rockridge.\u003c/p>\n\u003cp>It's been a humbling transition. Until April, I worked in a cushy office and shadowed the power players in California's capitol. Now I'm on my feet all day in a hot, windowless kitchen, taking orders from young sous chefs. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yet in the realm of unpaid sabbaticals, this one can't be beat. Anyone with an interest in food and cooking needs to work in a restaurant, particularly one like Oliveto. Concepts that once seemed so exotic and unattainable -- curing salami, turning out trays of handmade ravioli -- now seem within my grasp.\u003c/p>\n\u003cp>In recent weeks, I've filleted fresh mackerel, prepared soft shell crabs, cut up and cured pork belly for pancetta and braised porcini mushrooms for cannelloni, which I later rolled by hand. \u003c/p>\n\u003cp>I've also improved my knife skills. Dicing dozens of onions and carrots, day after day, helps in that regard.\u003cbr>\nThat said, my initial performance was far from stellar. In one of his first assignments -- a test, perhaps? -- Chef Canales asked me to \"turn\" a potato. This involved peeling a small spud with a sharp paring knife, turning the potato with my left hand.\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_4275\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/stu-leavenworth300.jpg\" alt=\"Stuart Leavenworth, paring a potato, this time without bloodshed. Photo by Carl Costas, Sacramento Bee\" title=\"Stuart Leavenworth, paring a potato, this time without bloodshed.\" width=\"300\" height=\"429\" class=\"size-full wp-image-4275\">\u003cfigcaption class=\"wp-caption-text\">Stuart Leavenworth, paring a potato, this time without bloodshed. Photo by Carl Costas, Sacramento Bee\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Within a few minutes, I had managed to insert the knife tip into my left thumb. Blood was running out. As I moved to the sink to wash and bandage the wound, I noticed a faded photocopy on the wall that offered instructions on dealing with an amputated finger. \u003c/p>\n\u003cp>\"Reattachment is always possible,\" the sheet said. \"Stop the bleeding and place the lonely piece in a wet towel...\"\u003c/p>\n\u003cp>Yes, it was one of those \"What am I doing here?\" moments. But I hung in there. Before starting my apprenticeship, I had read Bill Buford's book \"\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1400034477/kqedorg-20\">Heat\u003c/a>,\" and recalled that Buford had stabbed himself within days of starting at one of Mario Batali's restaurants.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oliveto.com/\">Oliveto\u003c/a>, founded more than 20 years ago, has a long history of training interns, even those who are initially inept. Like other high-end kitchens, the restaurant's menu is labor intensive, especially in the spring and summer months, when farmers and suppliers deliver boxes of artichokes, beans and other produce to the kitchen. \u003c/p>\n\u003cp>Interns provide this labor for free. In exchange, they pick up tips, training and contacts they'll never get at culinary school. And if they work hard and show promise, they may get a shot at a paying job in the kitchen, should one open up.\u003c/p>\n\u003cp>\u003cstrong>People ask me:\u003c/strong> Is this just a temporary gig? Are you contemplating a career change?\u003c/p>\n\u003cp>I don't know. My presumption is that I will return to my newspaper job when my six-month stint is over. But I have to admit, the life of a chef is alluring, even with the absurdly low pay. \"It gets under your skin,\" says Canales, who started interning at Oliveto 15 years ago after leaving a corporate telecom job.\u003c/p>\n\u003cp>Since April, I've been keeping a \u003ca href=\"http://www.sacbee.com/static/weblogs/the_chef_apprentice/\">personal blog\u003c/a>, which is largely focused on my day-to-day experience as a kitchen apprentice. For \"Bay Area Bites,\" my posts will be more focused on classic techniques of Italian cooking, and tips and recipes I’ve picked up from working at Oliveto.\u003c/p>\n\u003cp>\u003cstrong>Here is one thing I've learned:\u003c/strong> There is no \"magic\" to preparing superlative food. The artistry that arrives on your plate at the best restaurants is not prepared by Houdini.\u003c/p>\n\u003cp>What separates great chefs from good ones is training, practice, creativity, attention to detail and a passion for the food they are preparing. All of these are within reach of home chefs -- those who prefer to do their cooking in more sedate settings, without a soundtrack.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/fish400.jpg\" alt=\"Photo of a mackerel, from the Monterey Bay, right before I filleted it for that night's dinner menu. Photo by Stuart Leavenworth \" title=\"Photo of a mackerel, from the Monterey Bay, right before I filleted it for that night's dinner menu.\" width=\"400\" height=\"300\" class=\"size-full wp-image-4284\">\u003cbr>\n\u003cem>Photo of a mackerel, from the Monterey Bay, right before I filleted it for that night's dinner menu. Photo by Stuart Leavenworth\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Kicking the Kids' Menu Habit",
"title": "Kicking the Kids' Menu Habit",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/fun-with-chow-fun.jpg\" alt=\"fun with chow fun\" title=\"fun-with-chow-fun\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-4294\">\u003c/p>\n\u003cp>I love to eat out. In addition to enjoying a vacation from cooking and doing the dishes, I get excited about trying new foods and discovering fresh ways to prepare old favorites. I was recently at Range where they had a cream of escarole soup. I've been eating escarole all my life but never thought to blend it with cream for a soup. What a great idea.\u003c/p>\n\u003cp>But eating out as a family is not always a satisfying experience, and can sometimes be downright stressful. In addition to the obvious issues of trying to enjoy a meal while a toddler sits on your lap and bangs a fork on your plate, there is the basic problem of small picky eaters raining on your dining parade. I've found that even the best little eaters can clam up, so to speak, when eating out. The child who enjoyed roasted pork with green beans the night before at home may insist she only likes grilled cheese when dining out. This can be frustrating, but you shouldn't lose hope as there are some great ways to help your children become adventurous eaters in restaurants.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4246\" title=\"childrens-menu\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/childrens-menu.jpg\" alt=\"childrens menu\" width=\"400\" height=\"420\">\u003c/p>\n\u003cp>It seems that the idea of the limited and inexpensive kid menu has been adopted by not only by the chains, but also small independent places and even some high-end restaurants. And although some of these places offer decent dining options for children, most kid menus are limited to chicken fingers, mac and cheese (from a box), grilled cheese, and frozen pizza. It's tempting to order one of these options when the price of an entrée is often two to three times more than that slice of kid pizza the boy at the next table is eating. So although my frugal side finds the price of these meals alluring, I try to resist. I am not advocating purchasing $20 entrées for your kids (unless you don't mind paying that much and your kids will eat them). Rather I suggest exploring some other ways to get your children to eat \"real\" food when dining out.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg class=\"size-full wp-image-4239 aligncenter\" title=\"chicken-fingers\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/chicken-fingers.jpg\" alt=\"chicken fingers\" width=\"400\" height=\"301\">\u003c/p>\n\u003cp>As with \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/28/tips-for-getting-your-kids-to-love-vegetables/\">getting your kids to eat vegetables\u003c/a>, helping your children to become adventurous diners takes a little work, but is really worth the trouble. Here are some things I have done in the past that have worked well for my family. If you have your own tips, please let me know about them as I'm always looking for good ideas.\u003c/p>\n\u003cp>1. Try a neighborhood family-friendly restaurant for your child's first (and second) venture away from the kids' menu. Italian, Mexican, and Chinese restaurants are great places to begin. If in a Chinese restaurant, start with the chow mein or chow fun. Your kids will most likely enjoy the familiarity of eating egg noodles, while also getting to try different sauces and flavors. Mexican places have a variety of kid-friendly bean, chicken and cheese dishes, and Italian restaurants have, of course, pizzas and pastas (although of a much higher caliber than what you usually get off a kids' menu) in addition to everything else.\u003c/p>\n\u003cp>2. Make an effort to try something new yourself and tell your kids about it. Too often kids feel they are in the spotlight, having to try new things while we sit and watch them. So take your own culinary leap and tell your kids what you think about it.\u003c/p>\n\u003cp>3. If you're on a budget (and who isn't?) and are forced to choose between the cheaper kids fare or an expensive adult menu, ask your server if you can order the kid's pasta but with some vegetables mixed in. Most restaurants are happy to oblige and this will give your child some other flavors to try while keeping the dining bill under control.\u003c/p>\n\u003cp>4. If your child is interested in trying something new, but is concerned about a topping or sauce that comes with it, ask for the questionable item to be placed on the side. Your child can then try the sauce or topping on his own terms.\u003c/p>\n\u003cp>5. Help your child make her own decisions. Look over the menu with her and discuss realistic options. Too often, kids' menus are printed onto coloring sheets, which are then set before your children and immediately colored over. This means they often don't even have the opportunity to explore the bigger menu. To give your children more choices, show them the main menu and see if there's anything on it that interests them. They don't have to be able to read to discuss what sounds good.\u003c/p>\n\u003cp>6. Let your child help you choose your own entrée and then share it with him. Often entrées are enormous and can easily be shared with a child. And, even if the entrées aren't large where you're dining, you can usually get a salad or appetizer to help fill you up. Give your child two or three choices and then ask for a second plate so you can divvy up the dinner. You can then discuss what you both think about the meal as you eat it together.\u003c/p>\n\u003cp>7. Try going to a restaurant where your children can see the prepared food and pick it out themselves. Dim sum is a great way to do this as most kids think it's fun to choose plates from the carts brought around to each table. My kids also love sitting at the bar in sushi restaurants. They like to point at the sea weed, fish eggs, and cooked fish (I don't allow them to eat raw fish), and then order themselves.\u003c/p>\n\u003cp>8. Let your child talk to the server. If he has questions about a dish, let him do the asking. If he is curious about something, let him speak up. Too often we try to speak for our kids and then get it wrong. This also helps teach your children that they have a voice when it comes to food -- and, more importantly, life -- which can help them feel empowered to make their own choices.\u003c/p>\n\u003cp>9. Let your kids try something exotic when eating out. This can range from encouraging them to use chop sticks to taking them to an Ethiopian restaurant where they get to eat with their hands. Most kids will be so focused on how they're eating the food that they won't be as nervous about what they're eating.\u003c/p>\n\u003cp>10. Try to eat on the earlier side. Your kids will most likely be more alert and happier, you'll have an emptier restaurant to dine in, and you'll probably get a better table and service too.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>11. Have fun with your kids. If you're going to be stressed out taking them to a certain restaurant, choose another place. A family night out should be fun for both the parents and the kids.\u003c/p>\n\n",
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"excerpt": "It seems that the idea of the limited and inexpensive kid menu has been adopted by not only by the chains, but also small independent places and even some high-end restaurants. And although some of these places offer decent dining options for children, most kid menus are limited to chicken fingers, mac and cheese (from a box), grilled cheese, and frozen pizza. It's tempting to order one of these options when the price of an entrée is often two to three times more than that slice of kid pizza the boy at the next table is eating. As tempting as it may be to just order a couple of kid plates for my daughters, however, I try to resist. I am not advocating purchasing $20 entrées for your kids (unless you don't mind paying that much and your kids will eat them). Rather I suggest exploring some other ways to get your children to eat \"real\" food when dining out. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/fun-with-chow-fun.jpg\" alt=\"fun with chow fun\" title=\"fun-with-chow-fun\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-4294\">\u003c/p>\n\u003cp>I love to eat out. In addition to enjoying a vacation from cooking and doing the dishes, I get excited about trying new foods and discovering fresh ways to prepare old favorites. I was recently at Range where they had a cream of escarole soup. I've been eating escarole all my life but never thought to blend it with cream for a soup. What a great idea.\u003c/p>\n\u003cp>But eating out as a family is not always a satisfying experience, and can sometimes be downright stressful. In addition to the obvious issues of trying to enjoy a meal while a toddler sits on your lap and bangs a fork on your plate, there is the basic problem of small picky eaters raining on your dining parade. I've found that even the best little eaters can clam up, so to speak, when eating out. The child who enjoyed roasted pork with green beans the night before at home may insist she only likes grilled cheese when dining out. This can be frustrating, but you shouldn't lose hope as there are some great ways to help your children become adventurous eaters in restaurants.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4246\" title=\"childrens-menu\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/childrens-menu.jpg\" alt=\"childrens menu\" width=\"400\" height=\"420\">\u003c/p>\n\u003cp>It seems that the idea of the limited and inexpensive kid menu has been adopted by not only by the chains, but also small independent places and even some high-end restaurants. And although some of these places offer decent dining options for children, most kid menus are limited to chicken fingers, mac and cheese (from a box), grilled cheese, and frozen pizza. It's tempting to order one of these options when the price of an entrée is often two to three times more than that slice of kid pizza the boy at the next table is eating. So although my frugal side finds the price of these meals alluring, I try to resist. I am not advocating purchasing $20 entrées for your kids (unless you don't mind paying that much and your kids will eat them). Rather I suggest exploring some other ways to get your children to eat \"real\" food when dining out.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg class=\"size-full wp-image-4239 aligncenter\" title=\"chicken-fingers\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/chicken-fingers.jpg\" alt=\"chicken fingers\" width=\"400\" height=\"301\">\u003c/p>\n\u003cp>As with \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/28/tips-for-getting-your-kids-to-love-vegetables/\">getting your kids to eat vegetables\u003c/a>, helping your children to become adventurous diners takes a little work, but is really worth the trouble. Here are some things I have done in the past that have worked well for my family. If you have your own tips, please let me know about them as I'm always looking for good ideas.\u003c/p>\n\u003cp>1. Try a neighborhood family-friendly restaurant for your child's first (and second) venture away from the kids' menu. Italian, Mexican, and Chinese restaurants are great places to begin. If in a Chinese restaurant, start with the chow mein or chow fun. Your kids will most likely enjoy the familiarity of eating egg noodles, while also getting to try different sauces and flavors. Mexican places have a variety of kid-friendly bean, chicken and cheese dishes, and Italian restaurants have, of course, pizzas and pastas (although of a much higher caliber than what you usually get off a kids' menu) in addition to everything else.\u003c/p>\n\u003cp>2. Make an effort to try something new yourself and tell your kids about it. Too often kids feel they are in the spotlight, having to try new things while we sit and watch them. So take your own culinary leap and tell your kids what you think about it.\u003c/p>\n\u003cp>3. If you're on a budget (and who isn't?) and are forced to choose between the cheaper kids fare or an expensive adult menu, ask your server if you can order the kid's pasta but with some vegetables mixed in. Most restaurants are happy to oblige and this will give your child some other flavors to try while keeping the dining bill under control.\u003c/p>\n\u003cp>4. If your child is interested in trying something new, but is concerned about a topping or sauce that comes with it, ask for the questionable item to be placed on the side. Your child can then try the sauce or topping on his own terms.\u003c/p>\n\u003cp>5. Help your child make her own decisions. Look over the menu with her and discuss realistic options. Too often, kids' menus are printed onto coloring sheets, which are then set before your children and immediately colored over. This means they often don't even have the opportunity to explore the bigger menu. To give your children more choices, show them the main menu and see if there's anything on it that interests them. They don't have to be able to read to discuss what sounds good.\u003c/p>\n\u003cp>6. Let your child help you choose your own entrée and then share it with him. Often entrées are enormous and can easily be shared with a child. And, even if the entrées aren't large where you're dining, you can usually get a salad or appetizer to help fill you up. Give your child two or three choices and then ask for a second plate so you can divvy up the dinner. You can then discuss what you both think about the meal as you eat it together.\u003c/p>\n\u003cp>7. Try going to a restaurant where your children can see the prepared food and pick it out themselves. Dim sum is a great way to do this as most kids think it's fun to choose plates from the carts brought around to each table. My kids also love sitting at the bar in sushi restaurants. They like to point at the sea weed, fish eggs, and cooked fish (I don't allow them to eat raw fish), and then order themselves.\u003c/p>\n\u003cp>8. Let your child talk to the server. If he has questions about a dish, let him do the asking. If he is curious about something, let him speak up. Too often we try to speak for our kids and then get it wrong. This also helps teach your children that they have a voice when it comes to food -- and, more importantly, life -- which can help them feel empowered to make their own choices.\u003c/p>\n\u003cp>9. Let your kids try something exotic when eating out. This can range from encouraging them to use chop sticks to taking them to an Ethiopian restaurant where they get to eat with their hands. Most kids will be so focused on how they're eating the food that they won't be as nervous about what they're eating.\u003c/p>\n\u003cp>10. Try to eat on the earlier side. Your kids will most likely be more alert and happier, you'll have an emptier restaurant to dine in, and you'll probably get a better table and service too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>11. Have fun with your kids. If you're going to be stressed out taking them to a certain restaurant, choose another place. A family night out should be fun for both the parents and the kids.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-060.jpg\" alt=\"asian-pearl-dim-sum-060\" title=\"asian-pearl-dim-sum-060\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4221\">\u003cbr>\n\u003cem>Dim Sum at Asian Pearl, Richmond\u003c/em>\u003c/p>\n\u003cp>Ever since I've relocated to this lovely city by the bay, I've been asking every local denizen that enjoys good food (and yes, there are quite a few of you) the hard question: \u003cem>Where can I find good dim sum?\u003c/em>\u003c/p>\n\u003cp>I almost always hear the same reputable establishments -- \u003cstrong>Yank Sing\u003c/strong>, \u003cstrong>Ton Kiang\u003c/strong>, \u003cstrong>Mayflower\u003c/strong>. \u003c/p>\n\u003cp>In a perfect world, I would find the ultimate dim sum spot where the food is exceptional, the wait not frightening, and the prices so low they incur giggles of disbelief and delight at the end of the meal. I know, it's a tall order, but somewhere out there I know … it awaits me.\u003c/p>\n\u003cp>And, I must admit, the quest is not a painful one (usually). I have stumbled upon some tasty discoveries worth sharing, such as these star dishes at \u003cstrong>Asian Pearl\u003c/strong> in Richmond. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-050.jpg\" alt=\"asian-pearl-dim-sum-050\" title=\"asian-pearl-dim-sum-050\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4220\">\u003cbr>\n\u003cem>Steamed Egg Custard Bun (Lau Sah Bao)\u003c/em>\u003c/p>\n\u003cp>Not your run of the mill dim sum dish, these \u003cstrong>Steamed Egg Custard Buns\u003c/strong> are hard to come by. It takes a master dim sum chef to create these treasures of molten, buttery, yolky sweetness, encased in fluffy white steamed buns. The golden lava filling is a shock to the senses, and utterly delicious.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-029.jpg\" alt=\"asian-pearl-dim-sum-029\" title=\"asian-pearl-dim-sum-029\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4218\">\u003cbr>\n\u003cem>Marinated Tofu (Lo Sui Dao Fu)\u003c/em>\u003c/p>\n\u003cp>The silky fine texture of the tofu is unreal, and seems even more so highlighted by the contrasting crunchiness of the thin fried casing around it. Light as air, but tons more flavorful. This will turn any tofu-sneerer into a believer with one bite. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-0391.jpg\" alt=\"asian-pearl-dim-sum-0391\" title=\"asian-pearl-dim-sum-0391\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4222\">\u003cbr>\n\u003cem>Crispy Stuffed Rice Noodle Roll (Ja Leung)\u003c/em>\u003c/p>\n\u003cp>A common dim sum dish done exceptionally well, Asian Pearl's \u003cstrong>Crispy Stuffed Rice Noodle Rolls\u003c/strong> were executed perfectly. The fried dough inside was freshly fried and extra crispy, and the rice noodle wrapped around it was thin, smooth, and slippery. Mmm you just can't beat carb on carb. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-005.jpg\" alt=\"asian-pearl-dim-sum-005\" title=\"asian-pearl-dim-sum-005\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4217\">\u003cbr>\n\u003cem>Pan Fried Rice Rolls (See Yao Wong Cheung Fun)\u003c/em>\u003c/p>\n\u003cp>These Pan Fried Rice Rolls were a crowd pleaser. The noodles had a nice chew to them, and were fried fragrant. Like an appetizer version of your typical chow fun, with an amped up seared crispy dimension. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-074.jpg\" alt=\"asian-pearl-dim-sum-074\" title=\"asian-pearl-dim-sum-074\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4216\">\u003cbr>\n\u003cem>Ranch 99, Asian Market\u003c/em>\u003c/p>\n\u003cp>And with dishes priced from $2.60 - $6.50 (with a majority of them at $3.30 for \"medium\" plates), you can take all that money you've saved and head over to the \u003cstrong>Ranch 99\u003c/strong> just a few doors down. Stock up on Asian delicacies and condiments before heading home with your satiated self.\u003c/p>\n\u003cp>All in all, Asian Pearl, thumbs up. But is it \"the one\"? Afraid not. True, the variety and specialty dishes wooed me, but 1) I was sorely disappointed by their BBQ Pork Bun, one of my old standbys, botched up by too much cooking wine in the mixture; and 2) it's in Richmond. And I'm in SF with only a ZipCar to my name. \u003c/p>\n\u003cp>Maybe my dream is a pipedream, but this girl's not ready to give it up. \u003c/p>\n\u003cp>So, my dear readers, where can I find some good dim sum around here?\u003c/p>\n\u003cp>Yours truly,\u003cbr>\nDesperately Seeking Dim Sum\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Asian Pearl\u003c/strong>\u003cbr>\n3288 Pierce St., #A-118\u003cbr>\nRichmond, CA 94804\u003cbr>\n510-526-6800\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/24/2009/06/asian-pearl-dim-sum-060.jpg\" alt=\"asian-pearl-dim-sum-060\" title=\"asian-pearl-dim-sum-060\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4221\">\u003cbr>\n\u003cem>Dim Sum at Asian Pearl, Richmond\u003c/em>\u003c/p>\n\u003cp>Ever since I've relocated to this lovely city by the bay, I've been asking every local denizen that enjoys good food (and yes, there are quite a few of you) the hard question: \u003cem>Where can I find good dim sum?\u003c/em>\u003c/p>\n\u003cp>I almost always hear the same reputable establishments -- \u003cstrong>Yank Sing\u003c/strong>, \u003cstrong>Ton Kiang\u003c/strong>, \u003cstrong>Mayflower\u003c/strong>. \u003c/p>\n\u003cp>In a perfect world, I would find the ultimate dim sum spot where the food is exceptional, the wait not frightening, and the prices so low they incur giggles of disbelief and delight at the end of the meal. I know, it's a tall order, but somewhere out there I know … it awaits me.\u003c/p>\n\u003cp>And, I must admit, the quest is not a painful one (usually). I have stumbled upon some tasty discoveries worth sharing, such as these star dishes at \u003cstrong>Asian Pearl\u003c/strong> in Richmond. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-050.jpg\" alt=\"asian-pearl-dim-sum-050\" title=\"asian-pearl-dim-sum-050\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4220\">\u003cbr>\n\u003cem>Steamed Egg Custard Bun (Lau Sah Bao)\u003c/em>\u003c/p>\n\u003cp>Not your run of the mill dim sum dish, these \u003cstrong>Steamed Egg Custard Buns\u003c/strong> are hard to come by. It takes a master dim sum chef to create these treasures of molten, buttery, yolky sweetness, encased in fluffy white steamed buns. The golden lava filling is a shock to the senses, and utterly delicious.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-029.jpg\" alt=\"asian-pearl-dim-sum-029\" title=\"asian-pearl-dim-sum-029\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4218\">\u003cbr>\n\u003cem>Marinated Tofu (Lo Sui Dao Fu)\u003c/em>\u003c/p>\n\u003cp>The silky fine texture of the tofu is unreal, and seems even more so highlighted by the contrasting crunchiness of the thin fried casing around it. Light as air, but tons more flavorful. This will turn any tofu-sneerer into a believer with one bite. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-0391.jpg\" alt=\"asian-pearl-dim-sum-0391\" title=\"asian-pearl-dim-sum-0391\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4222\">\u003cbr>\n\u003cem>Crispy Stuffed Rice Noodle Roll (Ja Leung)\u003c/em>\u003c/p>\n\u003cp>A common dim sum dish done exceptionally well, Asian Pearl's \u003cstrong>Crispy Stuffed Rice Noodle Rolls\u003c/strong> were executed perfectly. The fried dough inside was freshly fried and extra crispy, and the rice noodle wrapped around it was thin, smooth, and slippery. Mmm you just can't beat carb on carb. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-005.jpg\" alt=\"asian-pearl-dim-sum-005\" title=\"asian-pearl-dim-sum-005\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4217\">\u003cbr>\n\u003cem>Pan Fried Rice Rolls (See Yao Wong Cheung Fun)\u003c/em>\u003c/p>\n\u003cp>These Pan Fried Rice Rolls were a crowd pleaser. The noodles had a nice chew to them, and were fried fragrant. Like an appetizer version of your typical chow fun, with an amped up seared crispy dimension. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-074.jpg\" alt=\"asian-pearl-dim-sum-074\" title=\"asian-pearl-dim-sum-074\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4216\">\u003cbr>\n\u003cem>Ranch 99, Asian Market\u003c/em>\u003c/p>\n\u003cp>And with dishes priced from $2.60 - $6.50 (with a majority of them at $3.30 for \"medium\" plates), you can take all that money you've saved and head over to the \u003cstrong>Ranch 99\u003c/strong> just a few doors down. Stock up on Asian delicacies and condiments before heading home with your satiated self.\u003c/p>\n\u003cp>All in all, Asian Pearl, thumbs up. But is it \"the one\"? Afraid not. True, the variety and specialty dishes wooed me, but 1) I was sorely disappointed by their BBQ Pork Bun, one of my old standbys, botched up by too much cooking wine in the mixture; and 2) it's in Richmond. And I'm in SF with only a ZipCar to my name. \u003c/p>\n\u003cp>Maybe my dream is a pipedream, but this girl's not ready to give it up. \u003c/p>\n\u003cp>So, my dear readers, where can I find some good dim sum around here?\u003c/p>\n\u003cp>Yours truly,\u003cbr>\nDesperately Seeking Dim Sum\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Asian Pearl\u003c/strong>\u003cbr>\n3288 Pierce St., #A-118\u003cbr>\nRichmond, CA 94804\u003cbr>\n510-526-6800\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/crawfish-po-boy.jpg\" alt=\"crawfish-po-boy\" title=\"crawfish-po-boy\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3597\">\u003cbr>\n\u003cem>Crawfish Po' Boy with Remoulade Sauce (mind you, that's just a half order)\u003c/em>\u003c/p>\n\u003cp>When I first visited New Orleans as a young and adventurous 21-year-old (with nine other young and adventurous 21-year-olds), it was under the incredible hospitality of the generous Miss Dawn. Like a good southern hostess, Miss Dawn kept us well-fed, full of hearty, delicious, filling sustenance that would provide the proper base for a night of revelry. \u003c/p>\n\u003cp>Two memorable meals from our time there was the epic crawfish boil she set up our first night in, and the constant supply of po' boy makings she kept on hand for 1 pm breakfasts...5 pm snacks...and 4 am nightcaps. Piles of roast beef, fresh French bread, and dressed to the nines. \u003c/p>\n\u003cp>As soon as I saw the menu at \u003ca href=\"http://www.whereyats.com/\">Yats\u003c/a>, I was brought back to sultry nights of sucking crawfish out of the shell and feasting on the ubiquitous po' boy. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/yats-order-window.jpg\" alt=\"yats-order-window\" title=\"yats-order-window\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-3599\">\u003cbr>\n\u003cem>Yats, San Francisco\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In case you're wondering about this order window with the sign \"Yats\" pointing to it, well, that's it. \u003cstrong>Yats\u003c/strong> is actually, brilliantly, located inside \u003cstrong>Jack's Club\u003c/strong>, an homage to the divey friendly bars of New Orleans.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/nola-fries.jpg\" alt=\"nola-fries\" title=\"nola-fries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3596\">\u003cbr>\n\u003cem>NOLA Fries: thick-cut steak fries showered in parmesan cheese, salt and pepper\u003c/em>\u003c/p>\n\u003cp>The humble establishment makes good use of its well-loved deep fryer. Cue specimen A: \u003cstrong>NOLA Fries\u003c/strong>. Thick, golden, wedges of starchy goodness, dusted in a snowfall of parmesan cheese, salt and pepper. These huge steak fries are crispy on the outside, nice and soft on the inside.\u003c/p>\n\u003cp>You may be overwhelmed when you see the lengthy selection of Famous Po' Boys on the menu. I don't mean to be bossy, but \u003cstrong>get the Crawfish with Remoulade, and ask for extra sauce!\u003c/strong> Succulent bits of crawfish meat, coated in a crunchy cornmeal crust, and stuffed inside a loaf of fresh French bread with a soft airy center, and crispy flaky crust. And, you should probably get the whole foot-long. Trust me. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/mac-n-cheese.jpg\" alt=\"mac-n-cheese\" title=\"mac-n-cheese\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3598\">\u003cbr>\n\u003cem>Mac-n-Cheese\u003c/em>\u003c/p>\n\u003cp>You will also want to complement your sandwich lovin' with a side of \u003cstrong>Mac-n-Cheese\u003c/strong>. Quite possibly the best in SF. Do I have any challengers? This mac-n-cheese is no joke. Creamy and rich with a little coarse-grained mustard thrown in. Pure comfort food. \u003c/p>\n\u003cp>\u003cstrong>Yats\u003c/strong> takes bar food to a whole new level. The only down side is that the hours are a little tricky for a weekday visit unless you work in the neighborhood. Otherwise, your Saturday afternoon may have just found a new best friend.\u003c/p>\n\u003cp>By the way, if it's an authentic crawfish boil you seek, \u003cstrong>Yats\u003c/strong> is celebrating its One Year Anniversary with a \u003cstrong>Crawfish Boil\u003c/strong> this \u003cstrong>Saturday, May 16th\u003c/strong>, noon - 5 pm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.whereyats.com/\">Yats\u003c/a>\u003cbr>\n(Inside Jack's Club)\u003cbr>\n2545 24th St\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?hl=en&q=jack's+club+san+francisco&ie=UTF8&ll=37.776956,-122.44297&spn=0.216276,0.309334&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n415-282-8906\u003cbr>\n\u003cem>Open Mon-Thurs, 11 am - 4 pm; Fri, 11 am - 8 pm; Sat, 11 am - 6 pm\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/24/2009/05/crawfish-po-boy.jpg\" alt=\"crawfish-po-boy\" title=\"crawfish-po-boy\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3597\">\u003cbr>\n\u003cem>Crawfish Po' Boy with Remoulade Sauce (mind you, that's just a half order)\u003c/em>\u003c/p>\n\u003cp>When I first visited New Orleans as a young and adventurous 21-year-old (with nine other young and adventurous 21-year-olds), it was under the incredible hospitality of the generous Miss Dawn. Like a good southern hostess, Miss Dawn kept us well-fed, full of hearty, delicious, filling sustenance that would provide the proper base for a night of revelry. \u003c/p>\n\u003cp>Two memorable meals from our time there was the epic crawfish boil she set up our first night in, and the constant supply of po' boy makings she kept on hand for 1 pm breakfasts...5 pm snacks...and 4 am nightcaps. Piles of roast beef, fresh French bread, and dressed to the nines. \u003c/p>\n\u003cp>As soon as I saw the menu at \u003ca href=\"http://www.whereyats.com/\">Yats\u003c/a>, I was brought back to sultry nights of sucking crawfish out of the shell and feasting on the ubiquitous po' boy. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/yats-order-window.jpg\" alt=\"yats-order-window\" title=\"yats-order-window\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-3599\">\u003cbr>\n\u003cem>Yats, San Francisco\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In case you're wondering about this order window with the sign \"Yats\" pointing to it, well, that's it. \u003cstrong>Yats\u003c/strong> is actually, brilliantly, located inside \u003cstrong>Jack's Club\u003c/strong>, an homage to the divey friendly bars of New Orleans.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/nola-fries.jpg\" alt=\"nola-fries\" title=\"nola-fries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3596\">\u003cbr>\n\u003cem>NOLA Fries: thick-cut steak fries showered in parmesan cheese, salt and pepper\u003c/em>\u003c/p>\n\u003cp>The humble establishment makes good use of its well-loved deep fryer. Cue specimen A: \u003cstrong>NOLA Fries\u003c/strong>. Thick, golden, wedges of starchy goodness, dusted in a snowfall of parmesan cheese, salt and pepper. These huge steak fries are crispy on the outside, nice and soft on the inside.\u003c/p>\n\u003cp>You may be overwhelmed when you see the lengthy selection of Famous Po' Boys on the menu. I don't mean to be bossy, but \u003cstrong>get the Crawfish with Remoulade, and ask for extra sauce!\u003c/strong> Succulent bits of crawfish meat, coated in a crunchy cornmeal crust, and stuffed inside a loaf of fresh French bread with a soft airy center, and crispy flaky crust. And, you should probably get the whole foot-long. Trust me. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/mac-n-cheese.jpg\" alt=\"mac-n-cheese\" title=\"mac-n-cheese\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3598\">\u003cbr>\n\u003cem>Mac-n-Cheese\u003c/em>\u003c/p>\n\u003cp>You will also want to complement your sandwich lovin' with a side of \u003cstrong>Mac-n-Cheese\u003c/strong>. Quite possibly the best in SF. Do I have any challengers? This mac-n-cheese is no joke. Creamy and rich with a little coarse-grained mustard thrown in. Pure comfort food. \u003c/p>\n\u003cp>\u003cstrong>Yats\u003c/strong> takes bar food to a whole new level. The only down side is that the hours are a little tricky for a weekday visit unless you work in the neighborhood. Otherwise, your Saturday afternoon may have just found a new best friend.\u003c/p>\n\u003cp>By the way, if it's an authentic crawfish boil you seek, \u003cstrong>Yats\u003c/strong> is celebrating its One Year Anniversary with a \u003cstrong>Crawfish Boil\u003c/strong> this \u003cstrong>Saturday, May 16th\u003c/strong>, noon - 5 pm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.whereyats.com/\">Yats\u003c/a>\u003cbr>\n(Inside Jack's Club)\u003cbr>\n2545 24th St\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?hl=en&q=jack's+club+san+francisco&ie=UTF8&ll=37.776956,-122.44297&spn=0.216276,0.309334&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n415-282-8906\u003cbr>\n\u003cem>Open Mon-Thurs, 11 am - 4 pm; Fri, 11 am - 8 pm; Sat, 11 am - 6 pm\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pregnant Pause: Last Ditch Dines",
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"content": "\u003cfigure id=\"attachment_3400\" class=\"wp-caption alignleft\" style=\"max-width: 232px\">\u003ca href=\"http://www.flickr.com/photos/jenmaiser/1702300891/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/jensspqr.jpg\" alt=\"<i>Photo by Jennifer Maiser</i>\" width=\"232\" height=\"350\" class=\"size-full wp-image-3400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ci>Photo by Jennifer Maiser\u003c/i>\u003c/figcaption>\u003c/figure>\n\u003cp>After the bug arrives, I'm fully expecting a dining-out lockdown for awhile. We'll be tired, anxious, and way more comfortable staying at home and noshing on take-out or leftovers than juggling a new baby and a menu. I know others will say that it's the best time to go out, but for me personally? Not so much.\u003c/p>\n\u003cp>We're not major restaurant rovers anyway, so it's not a huge sacrifice. However, I have been musing over a list of \"last ditch dines\" for us. Some are brand new and potential favorites-to-be, others are old friends.\u003c/p>\n\u003cp>Realistically, I don't know how many we'll get to but it's always good to have goals, especially ones as tasty as these, so here you go, 12 Bay Area restaurants we want to hit before our late-June due date.\u003c/p>\n\u003cp>1. \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>: Friend and fellow \u003ca href=\"http://www.inpraiseofsardines.com/\">food blogger\u003c/a> Brett Emerson opened his anxiously-anticipated Spanish/Catalan restaurant a few months ago. Unfortunately, while the press and other friends have already been lucky enough to partake and swoon over his \u003cb>pork belly bocadillo and homemade potato chips\u003c/b>, I haven't made it to the table.\u003c/p>\n\u003cp>2. \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>: I was already jonesing to try out the Napa restaurant that celebrates the purest flavors of vegetables, but after meeting pastry chef Deanie at a mutual friends' wedding, I was even more excited to make reservations. Among everything else on their menu, the \u003cb>cast-iron cauliflower\u003c/b> and anything they think to do with artichokes beckons.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3. \u003ca href=\"http://www.duartestavern.com\">Duarte's Tavern\u003c/a>: Speaking of artichokes, I've heard that Duarte's is the aritchoke lover's idea of heaven. I've already sampled their ollalieberry pie (purchased from \u003ca href=\"http://www.milkpail.com/\">The Milk Pail\u003c/a>) and was seduced by a berry I had never tasted before in my life, so things can only go up with a visit to Pescadero and a \u003cb>calamari steak sandwich\u003c/b>. Plus, this artichoke lover has to get to heaven somehow. Bonus: \"Pescadero\" never fails to make me think of Pinky Tuscadero and \u003ci>Happy Days\u003c/i>.\u003c/p>\n\u003cp>4. \u003ca href=\"http://www.lavandarestaurant.com/\">Lavanda\u003c/a> (old favorite): Well, technically we've only been here once for lunch and it was a few years ago, but we were really impressed by the menu. It's pricey, so it would normally be on our \"special occasion\" list, but I'm keeping it on this pre-baby list. Since we last visited, they've made a bigger deal about their organic and local provisions, and I'm looking forward to trying: \u003cb>grilled skirt steak with Salinas asparagus and spring garlic butter\u003c/b>, \u003cb>stuffed risotto fritters\u003c/b>, and \u003cb>potato gnocchi with black chanterelles, Hen of the Wood mushrooms, and nepitella\u003c/b>.\u003c/p>\n\u003cp>5. \u003ca href=\"http://www.barjules.com\">Bar Jules\u003c/a> (old favorite): Hands-down, Bar Jules is my favorite lunch spot in San Francisco. The atmosphere is so sunny and chill, it's the perfect place to meet girlfriends for a good, nourishing gabfest. However, their dinners are nothing to sneeze at, either. I especially love their \u003cb>flank steak\u003c/b> and \u003cb>la quercia prosciutto with long cooked favas on toast and pecorino sardo\u003c/b>. \u003c/p>\n\u003cp>6. \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> (old favorite): Since my mother-in-law will be in town, we already have reservations for Mother's Day here, so I am this close to my stomach checking off Delfina's \u003cb>homemade pasta\u003c/b> and \u003cb>grilled calamari with impossibly tiny warm beans\u003c/b>.\u003c/p>\n\u003cp>7. \u003ca href=\"http://www.spqrsf.com\">SPQR\u003c/a> (old favorite): Last time I was here, I was still in the nauseous stage of my pregnancy and couldn't enjoy my fried \u003cb>Brussels sprouts\u003c/b>, \u003cb>cacio e pepe\u003c/b>, and \u003cb>fried chicken\u003c/b> to the fullest. That's a travesty that MUST be corrected! Also, a new travesty that must be avoided: not tasting their \u003cb>griddled Heritage pork spareribs with rosemary and fennel\u003c/b>. I do think \"griddled\" is one of the most sumptuous words in the English language.\u003c/p>\n\u003cp>8. \u003ca href=\"http://www.cooleatz.com/flea-st-cafe/index.html\">Flea Street Cafe:\u003c/a> Sadly, \u003ca href=\"http://www.cooleatz.com/\">Jesse Ziff Cool\u003c/a>'s other Menlo Park establishment -- \u003ca href=\"http://www.cooleatz.com/Exciting%20Events/events_jzc_closing.htm\">JZ Cool Eatery\u003c/a> -- recently closed in order to open a new place in East Menlo Park, but luckily \u003ca href=\"http://www.cooleatz.com/cool-cafe/index.html\">Cool Cafe\u003c/a> at the Stanford Museum and Flea Street Cafe are both still open. I've done Cool Cafe quite a few times and love their \u003cb>sandwiches\u003c/b>, but I'm hankering to do a local, seasonal sit-down dinner at Flea Street very soon. \u003c/p>\n\u003cp>9. \u003ca href=\"http://www.martinswestgp.com/\">Martin's West Pub:\u003c/a> It's a new upscale pub from Michael Dotson and it's coming to Redwood City in May. With items on the menu like \u003cb>Scotch Eggs\u003c/b>, \u003cb>peat-smoked fries\u003c/b>, and \u003cb>nettle-crowdie ravioli with brown butter consommé, morels, and spring onions\u003c/b>, things are definitely looking up in suburbia. Oh, and the fact that they also have my favorite pub grub ever in the form of \u003cb>Ploughman's lunch\u003c/b> means they were put on this earth for the sole purpose of feeding me.\u003c/p>\n\u003cp>10. \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphrey Slocombe\u003c/a>: I've been scarfing down my pregnancy pounds in the form of all sorts of ice cream -- Haagen-Dazs Five, Foster's Freeze dipped cones, Blizzards -- so I think it's only fair I give this new place a whirl. If not just to roll my tongue over their oft-Tweeted \u003cb>bourbon-cornflake flavor\u003c/b>, then to give major pocket props to fellow \u003ca href=\"http://www.imdb.com/title/tt0068040/\">\u003ci>Are You Being Served?\u003c/i>\u003c/a> fans.\u003c/p>\n\u003cp>11. \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a> (old favorite): My husband has been an angel to scoot up to Piccino from the Peninsula whenever I've had a craving for their pizza, and when we met Mr. and Mrs. Piccino at a friend's dinner party, we made no secret of what fanatics we are for their pizzas. They told me I definitely had come up and eat with them when I was close to delivery. Apparently, their constantly changing \u003cb>pizzas\u003c/b> have been known to send women into labor.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>12. \u003ca href=\"http://www.pastamoon.com/\">Pasta Moon\u003c/a> (old favorite): Every time we go, I swear I'm going to try something new, and every time we go I don't try something new. I simply cannot resist their \u003cb>butternut squash and mascarpone ravioli with brown butter sage and Amaretti\u003c/b>. However, because my husband is more enterprising, I know that their \u003cb>pizzas\u003c/b> are awesome, their seasonal \u003cb>fritto misto\u003c/b> is outstanding (especially when they include thin slices of Meyer lemons), and their \u003cb>Wild Mushroom Ragú with polenta, Marsala, and Parmigiano-Reggiano\u003c/b> is totally bathable.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_3400\" class=\"wp-caption alignleft\" style=\"max-width: 232px\">\u003ca href=\"http://www.flickr.com/photos/jenmaiser/1702300891/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/jensspqr.jpg\" alt=\"<i>Photo by Jennifer Maiser</i>\" width=\"232\" height=\"350\" class=\"size-full wp-image-3400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ci>Photo by Jennifer Maiser\u003c/i>\u003c/figcaption>\u003c/figure>\n\u003cp>After the bug arrives, I'm fully expecting a dining-out lockdown for awhile. We'll be tired, anxious, and way more comfortable staying at home and noshing on take-out or leftovers than juggling a new baby and a menu. I know others will say that it's the best time to go out, but for me personally? Not so much.\u003c/p>\n\u003cp>We're not major restaurant rovers anyway, so it's not a huge sacrifice. However, I have been musing over a list of \"last ditch dines\" for us. Some are brand new and potential favorites-to-be, others are old friends.\u003c/p>\n\u003cp>Realistically, I don't know how many we'll get to but it's always good to have goals, especially ones as tasty as these, so here you go, 12 Bay Area restaurants we want to hit before our late-June due date.\u003c/p>\n\u003cp>1. \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>: Friend and fellow \u003ca href=\"http://www.inpraiseofsardines.com/\">food blogger\u003c/a> Brett Emerson opened his anxiously-anticipated Spanish/Catalan restaurant a few months ago. Unfortunately, while the press and other friends have already been lucky enough to partake and swoon over his \u003cb>pork belly bocadillo and homemade potato chips\u003c/b>, I haven't made it to the table.\u003c/p>\n\u003cp>2. \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>: I was already jonesing to try out the Napa restaurant that celebrates the purest flavors of vegetables, but after meeting pastry chef Deanie at a mutual friends' wedding, I was even more excited to make reservations. Among everything else on their menu, the \u003cb>cast-iron cauliflower\u003c/b> and anything they think to do with artichokes beckons.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3. \u003ca href=\"http://www.duartestavern.com\">Duarte's Tavern\u003c/a>: Speaking of artichokes, I've heard that Duarte's is the aritchoke lover's idea of heaven. I've already sampled their ollalieberry pie (purchased from \u003ca href=\"http://www.milkpail.com/\">The Milk Pail\u003c/a>) and was seduced by a berry I had never tasted before in my life, so things can only go up with a visit to Pescadero and a \u003cb>calamari steak sandwich\u003c/b>. Plus, this artichoke lover has to get to heaven somehow. Bonus: \"Pescadero\" never fails to make me think of Pinky Tuscadero and \u003ci>Happy Days\u003c/i>.\u003c/p>\n\u003cp>4. \u003ca href=\"http://www.lavandarestaurant.com/\">Lavanda\u003c/a> (old favorite): Well, technically we've only been here once for lunch and it was a few years ago, but we were really impressed by the menu. It's pricey, so it would normally be on our \"special occasion\" list, but I'm keeping it on this pre-baby list. Since we last visited, they've made a bigger deal about their organic and local provisions, and I'm looking forward to trying: \u003cb>grilled skirt steak with Salinas asparagus and spring garlic butter\u003c/b>, \u003cb>stuffed risotto fritters\u003c/b>, and \u003cb>potato gnocchi with black chanterelles, Hen of the Wood mushrooms, and nepitella\u003c/b>.\u003c/p>\n\u003cp>5. \u003ca href=\"http://www.barjules.com\">Bar Jules\u003c/a> (old favorite): Hands-down, Bar Jules is my favorite lunch spot in San Francisco. The atmosphere is so sunny and chill, it's the perfect place to meet girlfriends for a good, nourishing gabfest. However, their dinners are nothing to sneeze at, either. I especially love their \u003cb>flank steak\u003c/b> and \u003cb>la quercia prosciutto with long cooked favas on toast and pecorino sardo\u003c/b>. \u003c/p>\n\u003cp>6. \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> (old favorite): Since my mother-in-law will be in town, we already have reservations for Mother's Day here, so I am this close to my stomach checking off Delfina's \u003cb>homemade pasta\u003c/b> and \u003cb>grilled calamari with impossibly tiny warm beans\u003c/b>.\u003c/p>\n\u003cp>7. \u003ca href=\"http://www.spqrsf.com\">SPQR\u003c/a> (old favorite): Last time I was here, I was still in the nauseous stage of my pregnancy and couldn't enjoy my fried \u003cb>Brussels sprouts\u003c/b>, \u003cb>cacio e pepe\u003c/b>, and \u003cb>fried chicken\u003c/b> to the fullest. That's a travesty that MUST be corrected! Also, a new travesty that must be avoided: not tasting their \u003cb>griddled Heritage pork spareribs with rosemary and fennel\u003c/b>. I do think \"griddled\" is one of the most sumptuous words in the English language.\u003c/p>\n\u003cp>8. \u003ca href=\"http://www.cooleatz.com/flea-st-cafe/index.html\">Flea Street Cafe:\u003c/a> Sadly, \u003ca href=\"http://www.cooleatz.com/\">Jesse Ziff Cool\u003c/a>'s other Menlo Park establishment -- \u003ca href=\"http://www.cooleatz.com/Exciting%20Events/events_jzc_closing.htm\">JZ Cool Eatery\u003c/a> -- recently closed in order to open a new place in East Menlo Park, but luckily \u003ca href=\"http://www.cooleatz.com/cool-cafe/index.html\">Cool Cafe\u003c/a> at the Stanford Museum and Flea Street Cafe are both still open. I've done Cool Cafe quite a few times and love their \u003cb>sandwiches\u003c/b>, but I'm hankering to do a local, seasonal sit-down dinner at Flea Street very soon. \u003c/p>\n\u003cp>9. \u003ca href=\"http://www.martinswestgp.com/\">Martin's West Pub:\u003c/a> It's a new upscale pub from Michael Dotson and it's coming to Redwood City in May. With items on the menu like \u003cb>Scotch Eggs\u003c/b>, \u003cb>peat-smoked fries\u003c/b>, and \u003cb>nettle-crowdie ravioli with brown butter consommé, morels, and spring onions\u003c/b>, things are definitely looking up in suburbia. Oh, and the fact that they also have my favorite pub grub ever in the form of \u003cb>Ploughman's lunch\u003c/b> means they were put on this earth for the sole purpose of feeding me.\u003c/p>\n\u003cp>10. \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphrey Slocombe\u003c/a>: I've been scarfing down my pregnancy pounds in the form of all sorts of ice cream -- Haagen-Dazs Five, Foster's Freeze dipped cones, Blizzards -- so I think it's only fair I give this new place a whirl. If not just to roll my tongue over their oft-Tweeted \u003cb>bourbon-cornflake flavor\u003c/b>, then to give major pocket props to fellow \u003ca href=\"http://www.imdb.com/title/tt0068040/\">\u003ci>Are You Being Served?\u003c/i>\u003c/a> fans.\u003c/p>\n\u003cp>11. \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a> (old favorite): My husband has been an angel to scoot up to Piccino from the Peninsula whenever I've had a craving for their pizza, and when we met Mr. and Mrs. Piccino at a friend's dinner party, we made no secret of what fanatics we are for their pizzas. They told me I definitely had come up and eat with them when I was close to delivery. Apparently, their constantly changing \u003cb>pizzas\u003c/b> have been known to send women into labor.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>12. \u003ca href=\"http://www.pastamoon.com/\">Pasta Moon\u003c/a> (old favorite): Every time we go, I swear I'm going to try something new, and every time we go I don't try something new. I simply cannot resist their \u003cb>butternut squash and mascarpone ravioli with brown butter sage and Amaretti\u003c/b>. However, because my husband is more enterprising, I know that their \u003cb>pizzas\u003c/b> are awesome, their seasonal \u003cb>fritto misto\u003c/b> is outstanding (especially when they include thin slices of Meyer lemons), and their \u003cb>Wild Mushroom Ragú with polenta, Marsala, and Parmigiano-Reggiano\u003c/b> is totally bathable.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/cafe-claude-002.jpg\" alt=\"cafe-claude-002\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-3168\">\u003cbr>\n\u003cem>Café Claude, San Francisco\u003c/em>\u003c/p>\n\u003cp>Tucked away in a hidden alley amongst financial district lunch spots, Café Claude is a delightful breath of fresh air. I half expected my feet to touch cobblestone as I made my way past the charming red trellis and climbing ivy partitioning this Parisian gem from bustling Kearny Street. \u003c/p>\n\u003cp>Enjoy the sunshine and dine al fresco, or sit inside in the romantic, pleasantly glowing ambiance. Either option will make for a great date. And if you order well, you will definitely ooh la la your way home. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/cafe-claude-015b.jpg\" alt=\"cafe-claude-015b\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3169\">\u003cbr>\n\u003cem>Paté Plate: Sauternes Mousse, Rillettes du Perigord, Truffle Mousse (from left to right)\u003c/em>\u003c/p>\n\u003cp>Café Claude's selection of patés makes it difficult to choose just one. You can opt to be a glutton like me and go with the Paté Plate of three, or you can be kinder to your cholesterol level (although, what's the fun in that?) and make the hard choice. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our table's favorite was the Sauternes Mousse, creamy all-natural goose liver marinated in sauternes wine. Light and silky, the texture was ethereal, and the flavor was full-bodied and rich with a touch of sweetness.\u003c/p>\n\u003cp>Second favorite was the Truffle Mousse, made with all-natural petaluma chicken liver, truffles and cepes (wild mushrooms) marinated in sherry. This is a great choice for paté virgins, with less funk than the other patés made with goose and duck. \u003c/p>\n\u003cp>The third paté was the Rillettes du Perigord, shredded all-natural duck meat and pork meat, seasoned with duck fat and cooked confit style. Tasty, but not as luxurious of a mouthfeel as the previous two. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/cafe-claude-024.jpg\" alt=\"cafe-claude-024\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3167\">\u003cbr>\n\u003cem>Escargots en Croute\u003c/em>\u003c/p>\n\u003cp>For starters we had the Escargots en Croute and Coquilles Saint Jacques. \u003c/p>\n\u003cp>One of my first memories dining out in a fancy restaurant is of my mom ordering escargots (ewww snails are in there?!). I got over the ew factor quickly as I discovered that escargots meant pools of fragrant garlic, butter, and parsley. Added bonus, they're served in fun dishes with holes perfect for stuffing pieces of crusty French bread in and soaking up all the buttery goodness. The escargots at Café Claude came in an aromatic sauce, but no flavor could be detected from the snails themselves.\u003c/p>\n\u003cp>I had high hopes for the Coquilles Saint Jacques. With scallops, shrimp, mussels, parmesan, and béchamel sauce on the bill, I had wild visions of creamy seafood decadence. Sadly, my expectations fell short, this was the weak link of the meal. Next time I'll opt to start with the legendary French onion soup, or either of phenomenal sounding tartars (tuna or steak). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/cafe-claude-022.jpg\" alt=\"cafe-claude-022\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3170\">\u003cbr>\n\u003cem>Ahi\u003c/em>\u003c/p>\n\u003cp>The standout of the night was the seared Ahi tuna, served on a bed of onion and bacon confit, soy green peppercorn sauce, and plenty of lemon zest. Intriguing, appetizing, perfect. The tuna was cooked just right, pink and rare in the center. The well caramelized onion and smoky bacon infused the dish with a savory sweet bouquet. The green peppercorn gave a little bite and kick, and the shower of lemon zest was the crowning touch. This dish was well-balanced, creative, and executed flawlessly. \u003c/p>\n\u003cp>I imagine any other entrée would pale in comparison to the phenomenal Ahi, so it may be with prejudice that I judge the Lasagne harshly. In concept it sounded like a lovely spring dish with fresh egg pasta loaded with veggies like roasted eggplant, zucchini, spinach, and tomato. But it was mediocre. Lesson learned, don't order Italian at a French restaurant? \u003c/p>\n\u003cp>After I nearly licked my plate of Ahi, I couldn't help but notice the Paleron Sauce Poivre Vert being served at the table next to mine. Gorgeous flat-iron steak served in a cognac, green peppercorn sauce, with golden potato gratin on the side. Sorry, dining neighbor, if I was staring. \u003c/p>\n\u003cp>For dessert, another hit and another miss. \u003c/p>\n\u003cp>The Moelleux au Chocolat, flourless chocolate cake with crème anglaise, was a little cloying and nothing spectacular. The Tarte Tatin on the other hand, très bon. A superb mix of flakiness soaked in burnt caramel, tender apple, and whipped cream. Worth saving room for. \u003c/p>\n\u003cp>All in all, Café Claude may be like a fickle love affair -- hot, cold, hot, cold. But this meal did end on a hot note, and there's no question that a second date is in order. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"www.cafeclaude.com\">Café Claude\u003c/a>\u003cbr>\n7 Claude Lane\u003cbr>\n(between Bush St & Sutter St)\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n415-392-3505 \u003c/p>\n\n",
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"excerpt": "Tucked away in a hidden alley amongst financial district lunch spots, Café Claude is a delightful breath of fresh air. I half expected my feet to touch cobblestone as I made my way past the charming red trellis and climbing ivy partitioning this Parisian gem from bustling Kearny Street.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/cafe-claude-002.jpg\" alt=\"cafe-claude-002\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-3168\">\u003cbr>\n\u003cem>Café Claude, San Francisco\u003c/em>\u003c/p>\n\u003cp>Tucked away in a hidden alley amongst financial district lunch spots, Café Claude is a delightful breath of fresh air. I half expected my feet to touch cobblestone as I made my way past the charming red trellis and climbing ivy partitioning this Parisian gem from bustling Kearny Street. \u003c/p>\n\u003cp>Enjoy the sunshine and dine al fresco, or sit inside in the romantic, pleasantly glowing ambiance. Either option will make for a great date. And if you order well, you will definitely ooh la la your way home. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/cafe-claude-015b.jpg\" alt=\"cafe-claude-015b\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3169\">\u003cbr>\n\u003cem>Paté Plate: Sauternes Mousse, Rillettes du Perigord, Truffle Mousse (from left to right)\u003c/em>\u003c/p>\n\u003cp>Café Claude's selection of patés makes it difficult to choose just one. You can opt to be a glutton like me and go with the Paté Plate of three, or you can be kinder to your cholesterol level (although, what's the fun in that?) and make the hard choice. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our table's favorite was the Sauternes Mousse, creamy all-natural goose liver marinated in sauternes wine. Light and silky, the texture was ethereal, and the flavor was full-bodied and rich with a touch of sweetness.\u003c/p>\n\u003cp>Second favorite was the Truffle Mousse, made with all-natural petaluma chicken liver, truffles and cepes (wild mushrooms) marinated in sherry. This is a great choice for paté virgins, with less funk than the other patés made with goose and duck. \u003c/p>\n\u003cp>The third paté was the Rillettes du Perigord, shredded all-natural duck meat and pork meat, seasoned with duck fat and cooked confit style. Tasty, but not as luxurious of a mouthfeel as the previous two. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/cafe-claude-024.jpg\" alt=\"cafe-claude-024\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3167\">\u003cbr>\n\u003cem>Escargots en Croute\u003c/em>\u003c/p>\n\u003cp>For starters we had the Escargots en Croute and Coquilles Saint Jacques. \u003c/p>\n\u003cp>One of my first memories dining out in a fancy restaurant is of my mom ordering escargots (ewww snails are in there?!). I got over the ew factor quickly as I discovered that escargots meant pools of fragrant garlic, butter, and parsley. Added bonus, they're served in fun dishes with holes perfect for stuffing pieces of crusty French bread in and soaking up all the buttery goodness. The escargots at Café Claude came in an aromatic sauce, but no flavor could be detected from the snails themselves.\u003c/p>\n\u003cp>I had high hopes for the Coquilles Saint Jacques. With scallops, shrimp, mussels, parmesan, and béchamel sauce on the bill, I had wild visions of creamy seafood decadence. Sadly, my expectations fell short, this was the weak link of the meal. Next time I'll opt to start with the legendary French onion soup, or either of phenomenal sounding tartars (tuna or steak). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/cafe-claude-022.jpg\" alt=\"cafe-claude-022\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3170\">\u003cbr>\n\u003cem>Ahi\u003c/em>\u003c/p>\n\u003cp>The standout of the night was the seared Ahi tuna, served on a bed of onion and bacon confit, soy green peppercorn sauce, and plenty of lemon zest. Intriguing, appetizing, perfect. The tuna was cooked just right, pink and rare in the center. The well caramelized onion and smoky bacon infused the dish with a savory sweet bouquet. The green peppercorn gave a little bite and kick, and the shower of lemon zest was the crowning touch. This dish was well-balanced, creative, and executed flawlessly. \u003c/p>\n\u003cp>I imagine any other entrée would pale in comparison to the phenomenal Ahi, so it may be with prejudice that I judge the Lasagne harshly. In concept it sounded like a lovely spring dish with fresh egg pasta loaded with veggies like roasted eggplant, zucchini, spinach, and tomato. But it was mediocre. Lesson learned, don't order Italian at a French restaurant? \u003c/p>\n\u003cp>After I nearly licked my plate of Ahi, I couldn't help but notice the Paleron Sauce Poivre Vert being served at the table next to mine. Gorgeous flat-iron steak served in a cognac, green peppercorn sauce, with golden potato gratin on the side. Sorry, dining neighbor, if I was staring. \u003c/p>\n\u003cp>For dessert, another hit and another miss. \u003c/p>\n\u003cp>The Moelleux au Chocolat, flourless chocolate cake with crème anglaise, was a little cloying and nothing spectacular. The Tarte Tatin on the other hand, très bon. A superb mix of flakiness soaked in burnt caramel, tender apple, and whipped cream. Worth saving room for. \u003c/p>\n\u003cp>All in all, Café Claude may be like a fickle love affair -- hot, cold, hot, cold. But this meal did end on a hot note, and there's no question that a second date is in order. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"www.cafeclaude.com\">Café Claude\u003c/a>\u003cbr>\n7 Claude Lane\u003cbr>\n(between Bush St & Sutter St)\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n415-392-3505 \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza-nostra-050.jpg\" alt=\"Cannibal Pizza, Pizza Nostra\" width=\"500\" height=\"333\" class=\"size-full wp-image-2958\">\u003cbr>\n\u003cem>Cannibal Pizza, Pizza Nostra\u003c/em>\u003c/p>\n\u003cp>The Frenchies have done it again. From the same owners as \u003ca href=\"http://www.chezpapasf.com/\">Chez Papa Resto\u003c/a>, \u003ca href=\"http://www.chezpapasf.com/bistrot/home.html\">Chez Papa Bistrot\u003c/a>, and \u003ca href=\"http://www.chezmamansf.com/\">Chez Maman\u003c/a>, \u003ca href=\"http://pizzanostrasf.com/index.html\">Pizza Nostra\u003c/a> has hit the ground running -- delighting lucky Potrero residents with truly great pizza.\u003c/p>\n\u003cp>Seems like SF just can't get enough of the 'za. With stiff competition like \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>, \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>, and \u003ca href=\"http://www.littlestarpizza.com/\">Little Star Pizza\u003c/a> in the city, the heat is on…but \u003ca href=\"http://pizzanostrasf.com\">Pizza Nostra\u003c/a> holds its own with \u003cstrong>Pizzaiolo Giovanni Aginolfi\u003c/strong> at the helm. Aginolfi has 18 years of experience under his belt, including placing 5th at last year's \u003ca href=\"http://www.worldpizzachampions.com/italy.php\">World Pizza Championship\u003c/a>. One taste of his pie and you can see why. \u003c/p>\n\u003cp>Thin crust with just enough crisp and crunch. Smooth, chewy, flavorful dough -- made with tipo 00, of course. And an impressive range of gourmet toppings like prosciutto di Parma, lamb sausage merguez, and even a four cheese bianca made with sweet gorgonzola and pear. \u003c/p>\n\u003cp>The standout of the night that floored us and left us with that lusty, satiated, glow in our eyes was the \u003cstrong>Cannibal\u003c/strong> pizza. Topped with tomato, mozzarella, chunks of full-flavored ground beef, oregano...and crowned with a single egg cracked on top, baked to soft perfection so that the golden yolk spilled out in a lava of velvety richness. Brilliant. Yes. More please. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This hussy of a pizza (and I mean that in the most complimentary way) was presented with a bottle of house-made, chili-infused extra virgin olive oil, which our server encouraged us to \"flavor\" our pizza with. As the pizza itself was noticeably free of any residual oil, I was tickled by this fancy pizza-grease-on-the-side option. Pizza Nostra's spicy dipping oil is like the classy cousin to your late-night joint's neon orange drip and chili flake confetti.\u003c/p>\n\u003cp>The creative flavor combinations on the well-crafted menu made choosing just one or two pizzas difficult. There is something for everyone, from the seafood laden \u003cstrong>Pescatora\u003c/strong> featuring prawns, clams, and calamari, to the classic \u003cstrong>Caprese\u003c/strong> dressed up with prosciutto and arugula. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza-nostra-041.jpg\" alt=\"Burrata and Fava Bean Salad, Pizza Nostra\" width=\"500\" height=\"333\" class=\"size-full wp-image-2957\">\u003cbr>\n\u003cem>Burrata and Fava Bean Salad, Pizza Nostra\u003c/em>\u003c/p>\n\u003cp>And don't forget the variety of salumi, cheeses, and small plates on the menu. My favorite was the \u003cstrong>Burrata\u003c/strong>, a generous portion of creamy, soft mozzarella served with tender fava beans and a delicate and refreshing mint pesto.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza-nostra-019.jpg\" alt=\"Pizza Nostra Interior\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-2956\">\u003c/p>\n\u003cp>\u003cstrong>Pizza Nostra\u003c/strong> is the new kid on the block of already established heavy hitters, but she's already running smoothly and is fast becoming a destination spot for pizza lovers. \u003c/p>\n\u003cp>With a winning recipe of authentic Neapolitan-style pizza, beautifully presented tasty starters, and a cool urban/rustic vibe (plus spacious outdoor seating for dining al fresco), I'm expecting a long run of greatness for \u003cstrong>Pizza Nostra\u003c/strong>.\u003c/p>\n\u003cp>So what are you waiting for? Mangia!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://pizzanostrasf.com/index.html\">Pizza Nostra\u003c/a>\u003cbr>\n300 De Haro Street (between 16th St & 17th St)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n415-558-9493\u003c/p>\n\n",
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"excerpt": "Pizza Nostra's Cannibal Pizza floored us, leaving us with that lusty, satiated, glow in our eyes. Topped with tomato, mozzarella, chunks of full-flavored ground beef, oregano...and crowned with a single egg cracked on top, baked to soft perfection so that the golden yolk spilled out in a lava of velvety richness. Brilliant. Yes. More please. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza-nostra-050.jpg\" alt=\"Cannibal Pizza, Pizza Nostra\" width=\"500\" height=\"333\" class=\"size-full wp-image-2958\">\u003cbr>\n\u003cem>Cannibal Pizza, Pizza Nostra\u003c/em>\u003c/p>\n\u003cp>The Frenchies have done it again. From the same owners as \u003ca href=\"http://www.chezpapasf.com/\">Chez Papa Resto\u003c/a>, \u003ca href=\"http://www.chezpapasf.com/bistrot/home.html\">Chez Papa Bistrot\u003c/a>, and \u003ca href=\"http://www.chezmamansf.com/\">Chez Maman\u003c/a>, \u003ca href=\"http://pizzanostrasf.com/index.html\">Pizza Nostra\u003c/a> has hit the ground running -- delighting lucky Potrero residents with truly great pizza.\u003c/p>\n\u003cp>Seems like SF just can't get enough of the 'za. With stiff competition like \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>, \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>, and \u003ca href=\"http://www.littlestarpizza.com/\">Little Star Pizza\u003c/a> in the city, the heat is on…but \u003ca href=\"http://pizzanostrasf.com\">Pizza Nostra\u003c/a> holds its own with \u003cstrong>Pizzaiolo Giovanni Aginolfi\u003c/strong> at the helm. Aginolfi has 18 years of experience under his belt, including placing 5th at last year's \u003ca href=\"http://www.worldpizzachampions.com/italy.php\">World Pizza Championship\u003c/a>. One taste of his pie and you can see why. \u003c/p>\n\u003cp>Thin crust with just enough crisp and crunch. Smooth, chewy, flavorful dough -- made with tipo 00, of course. And an impressive range of gourmet toppings like prosciutto di Parma, lamb sausage merguez, and even a four cheese bianca made with sweet gorgonzola and pear. \u003c/p>\n\u003cp>The standout of the night that floored us and left us with that lusty, satiated, glow in our eyes was the \u003cstrong>Cannibal\u003c/strong> pizza. Topped with tomato, mozzarella, chunks of full-flavored ground beef, oregano...and crowned with a single egg cracked on top, baked to soft perfection so that the golden yolk spilled out in a lava of velvety richness. Brilliant. Yes. More please. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This hussy of a pizza (and I mean that in the most complimentary way) was presented with a bottle of house-made, chili-infused extra virgin olive oil, which our server encouraged us to \"flavor\" our pizza with. As the pizza itself was noticeably free of any residual oil, I was tickled by this fancy pizza-grease-on-the-side option. Pizza Nostra's spicy dipping oil is like the classy cousin to your late-night joint's neon orange drip and chili flake confetti.\u003c/p>\n\u003cp>The creative flavor combinations on the well-crafted menu made choosing just one or two pizzas difficult. There is something for everyone, from the seafood laden \u003cstrong>Pescatora\u003c/strong> featuring prawns, clams, and calamari, to the classic \u003cstrong>Caprese\u003c/strong> dressed up with prosciutto and arugula. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza-nostra-041.jpg\" alt=\"Burrata and Fava Bean Salad, Pizza Nostra\" width=\"500\" height=\"333\" class=\"size-full wp-image-2957\">\u003cbr>\n\u003cem>Burrata and Fava Bean Salad, Pizza Nostra\u003c/em>\u003c/p>\n\u003cp>And don't forget the variety of salumi, cheeses, and small plates on the menu. My favorite was the \u003cstrong>Burrata\u003c/strong>, a generous portion of creamy, soft mozzarella served with tender fava beans and a delicate and refreshing mint pesto.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza-nostra-019.jpg\" alt=\"Pizza Nostra Interior\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-2956\">\u003c/p>\n\u003cp>\u003cstrong>Pizza Nostra\u003c/strong> is the new kid on the block of already established heavy hitters, but she's already running smoothly and is fast becoming a destination spot for pizza lovers. \u003c/p>\n\u003cp>With a winning recipe of authentic Neapolitan-style pizza, beautifully presented tasty starters, and a cool urban/rustic vibe (plus spacious outdoor seating for dining al fresco), I'm expecting a long run of greatness for \u003cstrong>Pizza Nostra\u003c/strong>.\u003c/p>\n\u003cp>So what are you waiting for? Mangia!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://pizzanostrasf.com/index.html\">Pizza Nostra\u003c/a>\u003cbr>\n300 De Haro Street (between 16th St & 17th St)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n415-558-9493\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Burmese Food & Tiki Drinks",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3009833183/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/pagan-restaurant.jpg\" alt=\"pagan restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-2819\">\u003c/a>\u003cbr>\n\u003cem>Pagan Restaurant with Melanie\u003c/em>\u003c/p>\n\u003cp>Last night, I took a quick cab ride home from \u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon and Branch\u003c/a>, where I had gone to have a drink from the amazing Martin Cate. Cate was the genius behind \u003ca href=\"http://www.forbiddenislandalameda.com\">Forbidden Island\u003c/a> in Alameda until a few months ago. He is fighting the good fight -- keeping the tradition of impeccably executed Tiki drinks alive. The cry that you heard around the Bay Area sometime around January was his fans freaking out when we found out that he was leaving Forbidden Island, and we did not know where he would be going next. He is doing a \u003ca href=\"http://blog.bourbonandbranch.com/2009/03/tropics_in_the_tenderloin_cocktail_menu.html\">guest stint at Bourbon and Branch\u003c/a> and you can try his drinks tonight (March 31) along with the throngs. It's a rare night that I happily wait in line 45 minutes for a drink, but last night I waited (and waited and waited) to try a delicious Port Light -- a drink with bourbon, passionfruit and honey that was originally made at Trader Vic's. If you choose to go tonight, you don't need a reservation -- Cate is set up in the Library (entrance on O'Farrell).\u003c/p>\n\u003cp>Anyway, back to the cabbie. We got to chatting -- about food, of course -- and I found out that he is Burmese. \"I am Burmese and I like Mexican men, I must be honest about that,\" he said as we giggled. On Sunday night, I had gone to the Burmese \u003ca href=\"http://pagansf.com/\">Pagan Restaurant\u003c/a> in the Richmond for the second time. He corrected my pronunciation of the restaurant (it's like 'Ba-Gone' with a short 'a' sound) and laughed as I told him that I want to eat ginger salad right before I die. \"You must like very strong, spicy flavors,\" he said.\u003c/p>\n\u003cp>The cabbie went on to describe Burmese food in general and said that it is very influenced by the countries around Burma -- Thailand, India and China. Burmese cuisine has lots of salads, some curry dishes, and features some fermented and sour flavors. More than anything, my exposure to Burmese cuisine has been highlighted by dishes which have many layers of complexity and are delicious in their balance of flavor.\u003c/p>\n\u003cp>Pagan Restaurant has been open for a little over a year, and has become popular among food lovers for its comfortable space and delicious food. San Francisco is lucky in having several Burmese restaurants, including \u003ca href=\"http://www.burmasuperstar.com/\">Burma Superstar\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/larkin-express-burmese-kitchen-san-francisco\">Larkin Express Deli\u003c/a>, and \u003ca href=\"http://www.mandalaysf.com/\">Mandalay Restaurant\u003c/a>, and Pagan is now being listed in the same breath when talking about great Burmese food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you decide to check out Pagan restaurant, consider trying these dishes:\u003c/p>\n\u003cp>\u003cstrong>Ginger Salad (Gin Thut).\u003c/strong> Most people who have been to Burmese food have tried Tea Leaf Salad (Lap Pat Thut), a delicious salad tossed with a mixture of tea leafs -- almost in a pesto-like form. While I like the tea leaf salad, my heart is with its gingery sister. Gin Thut features nuts, garlic, dried shrimp, some legumes, and a pile of dried, pickled ginger. Everything is carefully tossed and each bite is a delicious mix of heat from the ginger, along with salt from the nuts, and acid from the dressing.\u003c/p>\n\u003cp>\u003cstrong>Samusa Soup\u003c/strong> This soup has falafel and samosas in it, along with cabbage and lentils in a complex, spicy dark broth.\u003c/p>\n\u003cp>\u003cstrong>Pan-fried okra with prawns\u003c/strong>. I was surprised by my reaction to this dish. The prawns were frozen and not very good, however that did not detract from my love of the flavors in the rest of the dish. The okra were crunchy and only lightly cooked. And the spicy sauce was fantastically delicious and balanced.\u003c/p>\n\u003cp>\u003cstrong>Shwe Taung Kauswer (#43, Coconut Chicken Curry)\u003c/strong>. The curry here is more savory than sweet, but delivers very little heat. I almost thought of it more as a complex gravy than a curry as I have learned to know. This was served with noodles and a generally comforting dish.\u003c/p>\n\u003cp>Related Links:\u003cbr>\n\u003ca href=\"http://chowhound.chow.com/topics/409024\">A wonderful primer on Burmese cuisine on Chowhound\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/03/19/NSC7VIJ2S.DTL&type=food\">Pagan review, Chronicle\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bourbonandbranch.com\">Bourbon and Branch\u003c/a>\u003cbr>\n501 Jones Street (at O'Farrell)\u003cbr>\nSan Francisco\u003cbr>\n415.346.1735\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://pagansf.com/\">Pagan Restaurant\u003c/a>\u003cbr>\n3199 Clement (at 33rd)\u003cbr>\nSan Francisco\u003cbr>\n415.751.2598\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3009833183/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/pagan-restaurant.jpg\" alt=\"pagan restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-2819\">\u003c/a>\u003cbr>\n\u003cem>Pagan Restaurant with Melanie\u003c/em>\u003c/p>\n\u003cp>Last night, I took a quick cab ride home from \u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon and Branch\u003c/a>, where I had gone to have a drink from the amazing Martin Cate. Cate was the genius behind \u003ca href=\"http://www.forbiddenislandalameda.com\">Forbidden Island\u003c/a> in Alameda until a few months ago. He is fighting the good fight -- keeping the tradition of impeccably executed Tiki drinks alive. The cry that you heard around the Bay Area sometime around January was his fans freaking out when we found out that he was leaving Forbidden Island, and we did not know where he would be going next. He is doing a \u003ca href=\"http://blog.bourbonandbranch.com/2009/03/tropics_in_the_tenderloin_cocktail_menu.html\">guest stint at Bourbon and Branch\u003c/a> and you can try his drinks tonight (March 31) along with the throngs. It's a rare night that I happily wait in line 45 minutes for a drink, but last night I waited (and waited and waited) to try a delicious Port Light -- a drink with bourbon, passionfruit and honey that was originally made at Trader Vic's. If you choose to go tonight, you don't need a reservation -- Cate is set up in the Library (entrance on O'Farrell).\u003c/p>\n\u003cp>Anyway, back to the cabbie. We got to chatting -- about food, of course -- and I found out that he is Burmese. \"I am Burmese and I like Mexican men, I must be honest about that,\" he said as we giggled. On Sunday night, I had gone to the Burmese \u003ca href=\"http://pagansf.com/\">Pagan Restaurant\u003c/a> in the Richmond for the second time. He corrected my pronunciation of the restaurant (it's like 'Ba-Gone' with a short 'a' sound) and laughed as I told him that I want to eat ginger salad right before I die. \"You must like very strong, spicy flavors,\" he said.\u003c/p>\n\u003cp>The cabbie went on to describe Burmese food in general and said that it is very influenced by the countries around Burma -- Thailand, India and China. Burmese cuisine has lots of salads, some curry dishes, and features some fermented and sour flavors. More than anything, my exposure to Burmese cuisine has been highlighted by dishes which have many layers of complexity and are delicious in their balance of flavor.\u003c/p>\n\u003cp>Pagan Restaurant has been open for a little over a year, and has become popular among food lovers for its comfortable space and delicious food. San Francisco is lucky in having several Burmese restaurants, including \u003ca href=\"http://www.burmasuperstar.com/\">Burma Superstar\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/larkin-express-burmese-kitchen-san-francisco\">Larkin Express Deli\u003c/a>, and \u003ca href=\"http://www.mandalaysf.com/\">Mandalay Restaurant\u003c/a>, and Pagan is now being listed in the same breath when talking about great Burmese food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you decide to check out Pagan restaurant, consider trying these dishes:\u003c/p>\n\u003cp>\u003cstrong>Ginger Salad (Gin Thut).\u003c/strong> Most people who have been to Burmese food have tried Tea Leaf Salad (Lap Pat Thut), a delicious salad tossed with a mixture of tea leafs -- almost in a pesto-like form. While I like the tea leaf salad, my heart is with its gingery sister. Gin Thut features nuts, garlic, dried shrimp, some legumes, and a pile of dried, pickled ginger. Everything is carefully tossed and each bite is a delicious mix of heat from the ginger, along with salt from the nuts, and acid from the dressing.\u003c/p>\n\u003cp>\u003cstrong>Samusa Soup\u003c/strong> This soup has falafel and samosas in it, along with cabbage and lentils in a complex, spicy dark broth.\u003c/p>\n\u003cp>\u003cstrong>Pan-fried okra with prawns\u003c/strong>. I was surprised by my reaction to this dish. The prawns were frozen and not very good, however that did not detract from my love of the flavors in the rest of the dish. The okra were crunchy and only lightly cooked. And the spicy sauce was fantastically delicious and balanced.\u003c/p>\n\u003cp>\u003cstrong>Shwe Taung Kauswer (#43, Coconut Chicken Curry)\u003c/strong>. The curry here is more savory than sweet, but delivers very little heat. I almost thought of it more as a complex gravy than a curry as I have learned to know. This was served with noodles and a generally comforting dish.\u003c/p>\n\u003cp>Related Links:\u003cbr>\n\u003ca href=\"http://chowhound.chow.com/topics/409024\">A wonderful primer on Burmese cuisine on Chowhound\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/03/19/NSC7VIJ2S.DTL&type=food\">Pagan review, Chronicle\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bourbonandbranch.com\">Bourbon and Branch\u003c/a>\u003cbr>\n501 Jones Street (at O'Farrell)\u003cbr>\nSan Francisco\u003cbr>\n415.346.1735\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://pagansf.com/\">Pagan Restaurant\u003c/a>\u003cbr>\n3199 Clement (at 33rd)\u003cbr>\nSan Francisco\u003cbr>\n415.751.2598\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/pickles.jpg\" alt=\"Pickles exterior\" width=\"295\" height=\"195\" class=\"alignnone size-full wp-image-2719\">\u003cbr>\n\u003cem>Pickles, SF\u003c/em> \u003c/p>\n\u003cp>From the sundrenched views of the brand spankin' new enclosed heated patio, it looks like \u003cstrong>Pickles\u003c/strong> is settling in nicely after reopening about a month ago. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/pickles-interior.jpg\" alt=\"Pickles interior\" width=\"300\" height=\"200\" class=\"alignnone size-full wp-image-2714\">\u003cbr>\n\u003cem>Pickles interior\u003c/em> \u003c/p>\n\u003cp>Located within a Clown burger's throw of the Transamerica Pyramid, my sources tell me Pickles – previously known as \u003cstrong>Clown Alley\u003c/strong> – used to be the FiDi's golden goose of hangover cures. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/bacon-burger.jpg\" alt=\"bacon burger\" width=\"496\" height=\"331\" class=\"alignnone size-full wp-image-2715\">\u003cbr>\n\u003cem>Pickles Bacon Burger\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Have no fear boys and girls. The golden goose is alive and well. Hide those bloodshot eyes behind your Ray Bans and ease that queasy-stomach with some \u003cstrong>thick slab bacon\u003c/strong> and \u003cstrong>beer battered Vidalia onion rings\u003c/strong>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/onion-rings.jpg\" alt=\"onion rings\" width=\"496\" height=\"330\" class=\"alignnone size-full wp-image-2718\">\u003cbr>\n\u003cem>Beer Battered Vidalia Onion Rings\u003c/em>\u003c/p>\n\u003cp>And of course, never underestimate the healing properties of a good burger. Pickles makes theirs with organic meat from \u003ca href=\"http://www.pratherranch.com/\">Prather Ranch\u003c/a>. Juicy and full of fresh beefy flavor, the quality of meat really shines through in the medium-rare grilled burgers (although mine could have used a little more seasoning). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/mini-burgers.jpg\" alt=\"mini burgers\" width=\"496\" height=\"330\" class=\"alignnone size-full wp-image-2717\">\u003cbr>\n\u003cem>3 oz. Sliders\u003c/em>\u003c/p>\n\u003cp>The spiffed up modern diner feel of Pickles fits in well amongst the Financial District/North Beach locale, and menu items like the harissa spiced \u003cstrong>Deviled Eggs\u003c/strong> topped with onion strings and chives are a nice change from standard burger joint fare. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/deviled-eggs.jpg\" alt=\"deviled eggs\" width=\"330\" height=\"500\" class=\"alignnone size-full wp-image-2716\">\u003cbr>\n\u003cem>Harissa spiced Deviled Eggs with Onion strings and Chives\u003c/em>\u003c/p>\n\u003cp>Apparently, the advertised \"East Coast style soft frozen custard\" is not available yet…the Shake Shack addicted New Yorker in me is waiting with bated breath. \u003c/p>\n\u003cp>Starting April 1, the restaurant will be extending their service beyond lunch hours to 10:00pm on Tuesday through Thursday and 3:00am on Friday and Saturday. I have a feeling this means many a party people will be taking some late night, pre-emptive measures against the morning spins. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Pickles\u003c/strong>\u003cbr>\n42 Columbus Ave\u003cbr>\n(at Jackson St)\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n415-421-2540\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/24/2009/03/pickles.jpg\" alt=\"Pickles exterior\" width=\"295\" height=\"195\" class=\"alignnone size-full wp-image-2719\">\u003cbr>\n\u003cem>Pickles, SF\u003c/em> \u003c/p>\n\u003cp>From the sundrenched views of the brand spankin' new enclosed heated patio, it looks like \u003cstrong>Pickles\u003c/strong> is settling in nicely after reopening about a month ago. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/pickles-interior.jpg\" alt=\"Pickles interior\" width=\"300\" height=\"200\" class=\"alignnone size-full wp-image-2714\">\u003cbr>\n\u003cem>Pickles interior\u003c/em> \u003c/p>\n\u003cp>Located within a Clown burger's throw of the Transamerica Pyramid, my sources tell me Pickles – previously known as \u003cstrong>Clown Alley\u003c/strong> – used to be the FiDi's golden goose of hangover cures. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/bacon-burger.jpg\" alt=\"bacon burger\" width=\"496\" height=\"331\" class=\"alignnone size-full wp-image-2715\">\u003cbr>\n\u003cem>Pickles Bacon Burger\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Have no fear boys and girls. The golden goose is alive and well. Hide those bloodshot eyes behind your Ray Bans and ease that queasy-stomach with some \u003cstrong>thick slab bacon\u003c/strong> and \u003cstrong>beer battered Vidalia onion rings\u003c/strong>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/onion-rings.jpg\" alt=\"onion rings\" width=\"496\" height=\"330\" class=\"alignnone size-full wp-image-2718\">\u003cbr>\n\u003cem>Beer Battered Vidalia Onion Rings\u003c/em>\u003c/p>\n\u003cp>And of course, never underestimate the healing properties of a good burger. Pickles makes theirs with organic meat from \u003ca href=\"http://www.pratherranch.com/\">Prather Ranch\u003c/a>. Juicy and full of fresh beefy flavor, the quality of meat really shines through in the medium-rare grilled burgers (although mine could have used a little more seasoning). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/mini-burgers.jpg\" alt=\"mini burgers\" width=\"496\" height=\"330\" class=\"alignnone size-full wp-image-2717\">\u003cbr>\n\u003cem>3 oz. Sliders\u003c/em>\u003c/p>\n\u003cp>The spiffed up modern diner feel of Pickles fits in well amongst the Financial District/North Beach locale, and menu items like the harissa spiced \u003cstrong>Deviled Eggs\u003c/strong> topped with onion strings and chives are a nice change from standard burger joint fare. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/deviled-eggs.jpg\" alt=\"deviled eggs\" width=\"330\" height=\"500\" class=\"alignnone size-full wp-image-2716\">\u003cbr>\n\u003cem>Harissa spiced Deviled Eggs with Onion strings and Chives\u003c/em>\u003c/p>\n\u003cp>Apparently, the advertised \"East Coast style soft frozen custard\" is not available yet…the Shake Shack addicted New Yorker in me is waiting with bated breath. \u003c/p>\n\u003cp>Starting April 1, the restaurant will be extending their service beyond lunch hours to 10:00pm on Tuesday through Thursday and 3:00am on Friday and Saturday. I have a feeling this means many a party people will be taking some late night, pre-emptive measures against the morning spins. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Pickles\u003c/strong>\u003cbr>\n42 Columbus Ave\u003cbr>\n(at Jackson St)\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n415-421-2540\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Crab Rangoon: Something from Something Else.",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/crab-rangoon.jpg\" alt=\"crab-rangoon\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-2638\">Last week, I accepted a dinner invitation from an ex-boyfriend to dine with two old, out-of-town friends at \u003ca href=\"http://www.barcrudo.com/\">Bar Crudo\u003c/a>. It would seem that I can be lured nearly anywhere by the promise of raw shellfish and wine.\u003c/p>\n\u003cp>It was an oddly comfortable dinner. There was none of the awkwardness that typically accompanies former couples who find themselves momentarily placed in the situation of acting as partners again, even though the partnering has been limited to the dinner table. Dining-- especially from shared dishes-- is an activity that is unmistakeably intimate. I decided to not focus on the obvious questions like why on earth would he invite me to dinner to meet two of his oldest friends or why I had accepted the invitation. Rather, I decided to focus on his friends and the platters of seafood that had been so carefully placed in front of us.\u003c/p>\n\u003cp>His friends were smart, charming, and very enthusiastic. Dismay was expressed by his friend Lindsay over the prospect of eating raw oysters-- an activity in which she had never before engaged, but was willing to give them a chance, nevertheless. I ordered the smallest, sweetest ones on the menu, to make the exercise as easy as possible. She gave them a go, declared them good, and then immediately turned her attention to the one half of a Dungeness Crab carcass lying lifeless on the pile of ice that both separated and united us.\u003c/p>\n\u003cp>When she saw crab on the menu, her eyes went wide behind her glasses. When our waitress explained that there was only one half of a crab left in the restaurant, her eyes got even wider, as a mild panic set in. \"\u003cem>We want that crab\u003c/em>.\" There was no raised voice or exclamation point to end those four words, but the sense of urgency with which they were imparted caused our server to move more quickly than we were to see her do for the rest of the evening.\u003c/p>\n\u003cp>\"You don't understand,\" she told me, \"We live in \u003cem>Texas\u003c/em> now. You can't get fresh crab in Texas.\" Enough said. I decided not to wonder aloud if the crab was actually local.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I sat there staring at the cold, dead crab for a minute, remembering \u003ca href=\"http://michaelprocopio.wordpress.com/2009/02/05/a-fine-case-of-crabs/\">the two pounds of crab meat that lay ignored and shivering in my freezer\u003c/a> between the ice cream and bottle of Limoncello that had been equally forgotten. I looked back at Lindsay, who was so delighted by the sight of just a fraction of what I had taken for granted at home. I felt instantly shamed, and said as much when I offered her my share of the crab. It wasn't so much generosity as it was penance.\u003c/p>\n\u003cp>When I got home, I opened my freezer door to pay my respects to the crab meat. I waved at it briefly and offered it my apologies. Why had I been avoiding it? Why had I put two pounds of crab meat out of my head?\u003c/p>\n\u003cp>And then I understood. My expectations had been too high. When the crabs fell into my lap unexpectedly, I was excited, full of high hopes and grand plans. I wanted them to be shared in any number of fun ways with people I cared about, since one should never eat crab alone.\u003c/p>\n\u003cp>My crab-eating reality, however, was different from my crab-eating fantasies. I was sick with a stomach virus and working a lot. Circumstances had stacked themselves between myself and the crab. What was once alive and fresh and full of possibility wound up wrapped and thrown into a dark place to freeze over. Like so many other things.\u003c/p>\n\u003cp>And then, of course, I thought of the man who invited me to dinner. Our relationship was rather like the crab in my freezer-- something once regarded as a source of grand plans, the sweet meat of it hard to get at through the tough shell, but thoroughly worth the effort. A seasonal item with a very short shelf life. I'd wrapped that up tight and thrown into a dark, cold place where I didn't have to look at it along with the damned crab. \u003c/p>\n\u003cp>Well, I've taken the crab meat out of the freezer. It may no longer be fresh but it's still there and my feeling is that what is left should be put to good use-- it's just too precious a thing to let go to waste. Something good can and should be made of it.\u003c/p>\n\u003cp>It does, however, take a long time for something that cold to thaw.\u003c/p>\n\u003cp>\u003cstrong>Crab Rangoon\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/crab-meat1.jpg\" alt=\"crab-meat\" width=\"338\" height=\"350\" class=\"alignnone size-full wp-image-2640\">\u003c/p>\n\u003cp>I'm not quite certain why I chose to make this dish. I could have made something fresher, something that showed off the crab a little more. I suppose I just wanted to try something a little different this time around. And it suits me. It suits me just fine.\u003c/p>\n\u003cp>Crab Rangoon is dish whose origins and ingredients are as fanciful as its name. I very much doubt the current military government of Myanmar (formerly catalogued as Burma by English Colonials) would ever allow such a recipe into the country. Unless, perhaps, they changed its name to Crab Yangon, tortured it a bit (it is, of course, boiled in oil), and then slapped a uniform on it after it had been sufficiently \"retrained.\"\u003c/p>\n\u003cp>Nope, Crab Rangoon is a uniquely American concoction-- one that takes a little bit of this culture (wontons are Chinese), and a little bit of that one (A-1 Steak Sauce is English, cream cheese is a Northern European invention) and serves it up in a way that is universally acceptable (fried). Hopefully, none but the truly naive are fooled by the name.\u003c/p>\n\u003cp>There are two schools of thought relating to the genesis of Crab Rangoon. The first tells of its debut at the St. Louis World's Fair in 1904-- a year the city has never since exceeded in terms of global attention or \u003ca href=\"http://www.youtube.com/watch?v=5UJLIrT_ALs\">charm\u003c/a>. The claim is dubious-- more so than the other \"firsts\" of the Fair, like cotton candy, peanut butter, or the hamburger. I'm willing to give them Dr. Pepper and the ice cream cone, at most.\u003c/p>\n\u003cp>The second, most likely story is that the dish was created in Oakland, at the original Trader Vic's. According to their website, \"Trader Vic employed what was becoming the ever-present hallmark of all his food and beverage recipes: a light touch, meant to enhance but never disguise nor overpower the fine original taste of his main ingredients.\"\u003c/p>\n\u003cp>Given that this is a fried dish with cream cheese and, according to \u003ca href=\"http://seattletimes.nwsource.com/html/foodwine/2002820228_tvcrab22.html\">the original Trader Vic's recipe\u003c/a>, A-1 Steak Sauce and garlic salt, that's about as colorful as one of the one-legged Vic's legendary tall tales.\u003c/p>\n\u003cp>Fortunately, the dish is much easier to swallow than his stories.\u003c/p>\n\u003cp>This is an adapted, non-traditional recipe. I figured if Vic could come up with a \"Polynesian recipe\" and name it for a city nowhere near Polynesia, I could take a few liberties, too.\u003c/p>\n\u003cp>\u003cstrong>Makes about 30 pieces.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 pound fresh crab meat, preferably, but canned crab meat may certainly be substituted.\u003c/p>\n\u003cp>1/3 pound cream cheese at room temperature\u003c/p>\n\u003cp>4 tablespoons of finely chopped red onion, more or less according to your own tastes\u003c/p>\n\u003cp>1/2 teaspoon finely chopped garlic\u003c/p>\n\u003cp>1/4 teaspoon of salt\u003c/p>\n\u003cp>1 tablespoon or more of chopped cilantro\u003c/p>\n\u003cp>a few dashes of Worcestershire Sauce\u003c/p>\n\u003cp>as many wonton wrappers as you can fill\u003c/p>\n\u003cp>1 egg yolk, well beaten with a teaspoon of water\u003c/p>\n\u003cp>vegetable oil, for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine crab meat with cream cheese, onion, garlic, salt, Worcestershire sauce, and cilantro. I find mixing the ingredients with clean hands to be immensely satisfying. Refrigerate if not using immediately.\u003c/p>\n\u003cp>2. Heat at frying oil to 375 F. Give yourself some room-- do not stint on pot size and make sure the oil is at least three inches deep. Pre-heat oven to 200 F and line a baking sheet with paper towels for future oil drainage.\u003c/p>\n\u003cp>3. Working four wonton wrappers at a time, lightly moisten (\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/06/moist-towelette-dampen-your-spirits/\">sigh\u003c/a>) the edges of the wrappers with egg yolk. Place a heaping teaspoonful of crab mixture in the center of each. To shape into blossoms, seal each corner together and gather in the middle like so:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/unfried-wontons.jpg\" alt=\"unfried-wontons\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-2641\">\u003c/p>\n\u003cp>If a little bit of crab peaks out from the top, as illustrated above, don't worry-- they won't come apart. Pinch and twist the corners, making certain that you are making flowers and not swastikas. This is important.\u003c/p>\n\u003cp>4. Fry the wontons. You may do this in batches if you like or one at a time, since the frying time is fairly quick-- about 45 seconds, depending upon the true heat of the oil. The dual goal is to get the wrappers to a crisp, bubbly brown and to heat the filling through. The filling does not need to be horrendously molten. Place each wonton on the towel-lined baking sheet to drain. When frying has been completed, place your newly-born Crab Rangoon into the oven to keep warm.\u003c/p>\n\u003cp>Best served immediately. And not piping hot, unless you actually are trying to give your guests mouth burns.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Serve with Chinese mustard, Red Pepper sauce like Sriracha, or fish sauce. Whatever you like. It's your Crab Rangoon, make it work for you.\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/24/2009/03/crab-rangoon.jpg\" alt=\"crab-rangoon\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-2638\">Last week, I accepted a dinner invitation from an ex-boyfriend to dine with two old, out-of-town friends at \u003ca href=\"http://www.barcrudo.com/\">Bar Crudo\u003c/a>. It would seem that I can be lured nearly anywhere by the promise of raw shellfish and wine.\u003c/p>\n\u003cp>It was an oddly comfortable dinner. There was none of the awkwardness that typically accompanies former couples who find themselves momentarily placed in the situation of acting as partners again, even though the partnering has been limited to the dinner table. Dining-- especially from shared dishes-- is an activity that is unmistakeably intimate. I decided to not focus on the obvious questions like why on earth would he invite me to dinner to meet two of his oldest friends or why I had accepted the invitation. Rather, I decided to focus on his friends and the platters of seafood that had been so carefully placed in front of us.\u003c/p>\n\u003cp>His friends were smart, charming, and very enthusiastic. Dismay was expressed by his friend Lindsay over the prospect of eating raw oysters-- an activity in which she had never before engaged, but was willing to give them a chance, nevertheless. I ordered the smallest, sweetest ones on the menu, to make the exercise as easy as possible. She gave them a go, declared them good, and then immediately turned her attention to the one half of a Dungeness Crab carcass lying lifeless on the pile of ice that both separated and united us.\u003c/p>\n\u003cp>When she saw crab on the menu, her eyes went wide behind her glasses. When our waitress explained that there was only one half of a crab left in the restaurant, her eyes got even wider, as a mild panic set in. \"\u003cem>We want that crab\u003c/em>.\" There was no raised voice or exclamation point to end those four words, but the sense of urgency with which they were imparted caused our server to move more quickly than we were to see her do for the rest of the evening.\u003c/p>\n\u003cp>\"You don't understand,\" she told me, \"We live in \u003cem>Texas\u003c/em> now. You can't get fresh crab in Texas.\" Enough said. I decided not to wonder aloud if the crab was actually local.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I sat there staring at the cold, dead crab for a minute, remembering \u003ca href=\"http://michaelprocopio.wordpress.com/2009/02/05/a-fine-case-of-crabs/\">the two pounds of crab meat that lay ignored and shivering in my freezer\u003c/a> between the ice cream and bottle of Limoncello that had been equally forgotten. I looked back at Lindsay, who was so delighted by the sight of just a fraction of what I had taken for granted at home. I felt instantly shamed, and said as much when I offered her my share of the crab. It wasn't so much generosity as it was penance.\u003c/p>\n\u003cp>When I got home, I opened my freezer door to pay my respects to the crab meat. I waved at it briefly and offered it my apologies. Why had I been avoiding it? Why had I put two pounds of crab meat out of my head?\u003c/p>\n\u003cp>And then I understood. My expectations had been too high. When the crabs fell into my lap unexpectedly, I was excited, full of high hopes and grand plans. I wanted them to be shared in any number of fun ways with people I cared about, since one should never eat crab alone.\u003c/p>\n\u003cp>My crab-eating reality, however, was different from my crab-eating fantasies. I was sick with a stomach virus and working a lot. Circumstances had stacked themselves between myself and the crab. What was once alive and fresh and full of possibility wound up wrapped and thrown into a dark place to freeze over. Like so many other things.\u003c/p>\n\u003cp>And then, of course, I thought of the man who invited me to dinner. Our relationship was rather like the crab in my freezer-- something once regarded as a source of grand plans, the sweet meat of it hard to get at through the tough shell, but thoroughly worth the effort. A seasonal item with a very short shelf life. I'd wrapped that up tight and thrown into a dark, cold place where I didn't have to look at it along with the damned crab. \u003c/p>\n\u003cp>Well, I've taken the crab meat out of the freezer. It may no longer be fresh but it's still there and my feeling is that what is left should be put to good use-- it's just too precious a thing to let go to waste. Something good can and should be made of it.\u003c/p>\n\u003cp>It does, however, take a long time for something that cold to thaw.\u003c/p>\n\u003cp>\u003cstrong>Crab Rangoon\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/crab-meat1.jpg\" alt=\"crab-meat\" width=\"338\" height=\"350\" class=\"alignnone size-full wp-image-2640\">\u003c/p>\n\u003cp>I'm not quite certain why I chose to make this dish. I could have made something fresher, something that showed off the crab a little more. I suppose I just wanted to try something a little different this time around. And it suits me. It suits me just fine.\u003c/p>\n\u003cp>Crab Rangoon is dish whose origins and ingredients are as fanciful as its name. I very much doubt the current military government of Myanmar (formerly catalogued as Burma by English Colonials) would ever allow such a recipe into the country. Unless, perhaps, they changed its name to Crab Yangon, tortured it a bit (it is, of course, boiled in oil), and then slapped a uniform on it after it had been sufficiently \"retrained.\"\u003c/p>\n\u003cp>Nope, Crab Rangoon is a uniquely American concoction-- one that takes a little bit of this culture (wontons are Chinese), and a little bit of that one (A-1 Steak Sauce is English, cream cheese is a Northern European invention) and serves it up in a way that is universally acceptable (fried). Hopefully, none but the truly naive are fooled by the name.\u003c/p>\n\u003cp>There are two schools of thought relating to the genesis of Crab Rangoon. The first tells of its debut at the St. Louis World's Fair in 1904-- a year the city has never since exceeded in terms of global attention or \u003ca href=\"http://www.youtube.com/watch?v=5UJLIrT_ALs\">charm\u003c/a>. The claim is dubious-- more so than the other \"firsts\" of the Fair, like cotton candy, peanut butter, or the hamburger. I'm willing to give them Dr. Pepper and the ice cream cone, at most.\u003c/p>\n\u003cp>The second, most likely story is that the dish was created in Oakland, at the original Trader Vic's. According to their website, \"Trader Vic employed what was becoming the ever-present hallmark of all his food and beverage recipes: a light touch, meant to enhance but never disguise nor overpower the fine original taste of his main ingredients.\"\u003c/p>\n\u003cp>Given that this is a fried dish with cream cheese and, according to \u003ca href=\"http://seattletimes.nwsource.com/html/foodwine/2002820228_tvcrab22.html\">the original Trader Vic's recipe\u003c/a>, A-1 Steak Sauce and garlic salt, that's about as colorful as one of the one-legged Vic's legendary tall tales.\u003c/p>\n\u003cp>Fortunately, the dish is much easier to swallow than his stories.\u003c/p>\n\u003cp>This is an adapted, non-traditional recipe. I figured if Vic could come up with a \"Polynesian recipe\" and name it for a city nowhere near Polynesia, I could take a few liberties, too.\u003c/p>\n\u003cp>\u003cstrong>Makes about 30 pieces.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 pound fresh crab meat, preferably, but canned crab meat may certainly be substituted.\u003c/p>\n\u003cp>1/3 pound cream cheese at room temperature\u003c/p>\n\u003cp>4 tablespoons of finely chopped red onion, more or less according to your own tastes\u003c/p>\n\u003cp>1/2 teaspoon finely chopped garlic\u003c/p>\n\u003cp>1/4 teaspoon of salt\u003c/p>\n\u003cp>1 tablespoon or more of chopped cilantro\u003c/p>\n\u003cp>a few dashes of Worcestershire Sauce\u003c/p>\n\u003cp>as many wonton wrappers as you can fill\u003c/p>\n\u003cp>1 egg yolk, well beaten with a teaspoon of water\u003c/p>\n\u003cp>vegetable oil, for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine crab meat with cream cheese, onion, garlic, salt, Worcestershire sauce, and cilantro. I find mixing the ingredients with clean hands to be immensely satisfying. Refrigerate if not using immediately.\u003c/p>\n\u003cp>2. Heat at frying oil to 375 F. Give yourself some room-- do not stint on pot size and make sure the oil is at least three inches deep. Pre-heat oven to 200 F and line a baking sheet with paper towels for future oil drainage.\u003c/p>\n\u003cp>3. Working four wonton wrappers at a time, lightly moisten (\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/06/moist-towelette-dampen-your-spirits/\">sigh\u003c/a>) the edges of the wrappers with egg yolk. Place a heaping teaspoonful of crab mixture in the center of each. To shape into blossoms, seal each corner together and gather in the middle like so:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/unfried-wontons.jpg\" alt=\"unfried-wontons\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-2641\">\u003c/p>\n\u003cp>If a little bit of crab peaks out from the top, as illustrated above, don't worry-- they won't come apart. Pinch and twist the corners, making certain that you are making flowers and not swastikas. This is important.\u003c/p>\n\u003cp>4. Fry the wontons. You may do this in batches if you like or one at a time, since the frying time is fairly quick-- about 45 seconds, depending upon the true heat of the oil. The dual goal is to get the wrappers to a crisp, bubbly brown and to heat the filling through. The filling does not need to be horrendously molten. Place each wonton on the towel-lined baking sheet to drain. When frying has been completed, place your newly-born Crab Rangoon into the oven to keep warm.\u003c/p>\n\u003cp>Best served immediately. And not piping hot, unless you actually are trying to give your guests mouth burns.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Serve with Chinese mustard, Red Pepper sauce like Sriracha, or fish sauce. Whatever you like. It's your Crab Rangoon, make it work for you.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Local Flavors: Contigo ",
"title": "Local Flavors: Contigo ",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/winewall.jpg\" alt=\"Contigo interior wine wall\" width=\"450\" height=\"287\" class=\"alignnone size-full wp-image-2369\">\u003c/p>\n\u003cp>If you eat out and read blogs and live in the Bay Area, then you've surely heard your share about the doors opening soon at this \u003ca href=\"http://www.contigosf.com/index.html\">shiny, new\u003c/a> Noe Valley restaurant. \u003c/p>\n\u003cp>Perhaps you've even followed the saga, Chef Brett Emerson's \u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2006/07/wild_ride_part__2.html%20\">wild ride\u003c/a> from inspiration through daily exasperations and deep disappointment to -- at last! -- his very own kitchen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/brett.jpg\" alt=\"chef brett emerson\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-2368\">\u003cbr>\n\u003cem>Chef Brett Emerson\u003c/em>\u003c/p>\n\u003cp>Brett's ability to remain hopeful and focused, even through the darkest days of building a restaurant, exhilarates all of us who nurse big, dangerous dreams, the kind that frighten away even those who love us and that chew into us slowly, tenderly, insistently. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is not a review -- too early. This is not a profile -- I'm not objective enough. \u003c/p>\n\u003cp>Rather, this is an open thank you note to a friend and colleague for sharing his passion with us. It is a letter of gratitude to every chef and restaurateur who takes on the worry, the stress, the pain. To cooks who sweat on the hot line. To servers who balance oversized plates and placate the oversized egos. To all the small business owners who, together, shoulder the weight of our economy. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/ollalie-jar.jpg\" alt=\"ollalie jar\" width=\"450\" height=\"299\" class=\"alignnone size-full wp-image-2372\">\u003cbr>\n\u003cem>Traces of past summers and lingering flavors.\u003c/em> \u003c/p>\n\u003cp>I first met Brett nearly fifteen years ago at cooking school. Tall and angular, quiet yet warm, he aced our spice identification test -- the only one in our class who recognized whole fenugreek seeds -- and since then, we've followed each other's meanderings through one kitchen after another. \u003c/p>\n\u003cp>Two summers ago I was picking fat, juicy olallie berries with him as he faced a very long and rocky road of financing, construction, marketing and menu planning. His vision wouldn't allow him to take the easy path. This week I watched him, in his pristine chef whites directing his own kitchen staff, with Elan welcoming guests and pouring wine, and I realized, yes -- anything is possible. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/elan-pouringwine.jpg\" alt=\"Elan Drucker pours wine\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-2370\">\u003cbr>\n\u003cem>Elan Drucker pours one of their well-selected Spanish wines.\u003c/em> \u003c/p>\n\u003cp>Please support your local restaurants, all those small businesses that are the true gems of San Francisco's food world. Yes, chains may offer you a free this or that to entice you in. Yes, eateries that use expensive reservation systems are so convenient. Yes, established kitchens are safe. Yes, parking in certain neighborhoods can be a nightmare. And yes, even the best can stumble from time to time. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/plates-readytogo.jpg\" alt=\"plates ready to go\" width=\"300\" height=\"432\" class=\"alignnone size-full wp-image-2373\">\u003cbr>\n\u003cem>Contigo's dishes are simple and comfortable, yet packed with the big flavors of Spain.\u003c/em> \u003c/p>\n\u003cp>But remember that they're just like our friends, with their moods and quirks and bad hair days. We'd be poor without their generosity, unhappy without their love. Behind these businesses are individuals, something we forget now as we Google and Yelp our way to a meal. Let's try to maintain the whole -- ideas and people, personal risks and community spirit -- and not reduce eating to half-stars and sassy sniping. \u003c/p>\n\u003cp>It'll be crazy for a few weeks at Contigo, as everything from the plumbing to the food deliveries settles into workaday smoothness. But talk to any chef and you'll know that every morning brings surprises. It's never easy feeding a roomful of strangers. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/seafood-stew.jpg\" alt=\"contigo seafood stew\" width=\"450\" height=\"299\" class=\"alignnone size-full wp-image-2374\">\u003cbr>\n\u003cem>Both the menu and wine list draw from the Iberian Peninsula, with a focus on the flavors of Barcelona.\u003c/em> \u003c/p>\n\u003cp>So, head over to Contigo and introduce yourself to Brett. He'll be standing there inches from you. Small restaurants of this caliber and individuality are becoming increasingly rare, with investment groups opening one \"concept\" after another and chef/owners long ago an endangered species. Right now, there's no better place for experiencing the excitement of dreams achieved. \u003c/p>\n\u003cp>\u003ca href=\"http://www.contigosf.com/index.html\">Contigo\u003c/a>\u003cbr>\n1320 Castro Street (at 24th)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n(415) 285-0250\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=contigo&sll=37.750902,-122.434327&sspn=0.012538,0.018539&gl=us&ie=UTF8&ll=37.750901,-122.434323&spn=0.012538,0.018539&z=16&iwloc=A\">Map\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/jamon-sandwich.jpg\" alt=\"jamon sandwichs waiting to be grilled\" width=\"450\" height=\"299\" class=\"alignnone size-full wp-image-2371\">\u003cbr>\n\u003cem>Jamon waiting to be grilled.\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/24/2009/03/winewall.jpg\" alt=\"Contigo interior wine wall\" width=\"450\" height=\"287\" class=\"alignnone size-full wp-image-2369\">\u003c/p>\n\u003cp>If you eat out and read blogs and live in the Bay Area, then you've surely heard your share about the doors opening soon at this \u003ca href=\"http://www.contigosf.com/index.html\">shiny, new\u003c/a> Noe Valley restaurant. \u003c/p>\n\u003cp>Perhaps you've even followed the saga, Chef Brett Emerson's \u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2006/07/wild_ride_part__2.html%20\">wild ride\u003c/a> from inspiration through daily exasperations and deep disappointment to -- at last! -- his very own kitchen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/brett.jpg\" alt=\"chef brett emerson\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-2368\">\u003cbr>\n\u003cem>Chef Brett Emerson\u003c/em>\u003c/p>\n\u003cp>Brett's ability to remain hopeful and focused, even through the darkest days of building a restaurant, exhilarates all of us who nurse big, dangerous dreams, the kind that frighten away even those who love us and that chew into us slowly, tenderly, insistently. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is not a review -- too early. This is not a profile -- I'm not objective enough. \u003c/p>\n\u003cp>Rather, this is an open thank you note to a friend and colleague for sharing his passion with us. It is a letter of gratitude to every chef and restaurateur who takes on the worry, the stress, the pain. To cooks who sweat on the hot line. To servers who balance oversized plates and placate the oversized egos. To all the small business owners who, together, shoulder the weight of our economy. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/ollalie-jar.jpg\" alt=\"ollalie jar\" width=\"450\" height=\"299\" class=\"alignnone size-full wp-image-2372\">\u003cbr>\n\u003cem>Traces of past summers and lingering flavors.\u003c/em> \u003c/p>\n\u003cp>I first met Brett nearly fifteen years ago at cooking school. Tall and angular, quiet yet warm, he aced our spice identification test -- the only one in our class who recognized whole fenugreek seeds -- and since then, we've followed each other's meanderings through one kitchen after another. \u003c/p>\n\u003cp>Two summers ago I was picking fat, juicy olallie berries with him as he faced a very long and rocky road of financing, construction, marketing and menu planning. His vision wouldn't allow him to take the easy path. This week I watched him, in his pristine chef whites directing his own kitchen staff, with Elan welcoming guests and pouring wine, and I realized, yes -- anything is possible. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/elan-pouringwine.jpg\" alt=\"Elan Drucker pours wine\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-2370\">\u003cbr>\n\u003cem>Elan Drucker pours one of their well-selected Spanish wines.\u003c/em> \u003c/p>\n\u003cp>Please support your local restaurants, all those small businesses that are the true gems of San Francisco's food world. Yes, chains may offer you a free this or that to entice you in. Yes, eateries that use expensive reservation systems are so convenient. Yes, established kitchens are safe. Yes, parking in certain neighborhoods can be a nightmare. And yes, even the best can stumble from time to time. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/plates-readytogo.jpg\" alt=\"plates ready to go\" width=\"300\" height=\"432\" class=\"alignnone size-full wp-image-2373\">\u003cbr>\n\u003cem>Contigo's dishes are simple and comfortable, yet packed with the big flavors of Spain.\u003c/em> \u003c/p>\n\u003cp>But remember that they're just like our friends, with their moods and quirks and bad hair days. We'd be poor without their generosity, unhappy without their love. Behind these businesses are individuals, something we forget now as we Google and Yelp our way to a meal. Let's try to maintain the whole -- ideas and people, personal risks and community spirit -- and not reduce eating to half-stars and sassy sniping. \u003c/p>\n\u003cp>It'll be crazy for a few weeks at Contigo, as everything from the plumbing to the food deliveries settles into workaday smoothness. But talk to any chef and you'll know that every morning brings surprises. It's never easy feeding a roomful of strangers. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/seafood-stew.jpg\" alt=\"contigo seafood stew\" width=\"450\" height=\"299\" class=\"alignnone size-full wp-image-2374\">\u003cbr>\n\u003cem>Both the menu and wine list draw from the Iberian Peninsula, with a focus on the flavors of Barcelona.\u003c/em> \u003c/p>\n\u003cp>So, head over to Contigo and introduce yourself to Brett. He'll be standing there inches from you. Small restaurants of this caliber and individuality are becoming increasingly rare, with investment groups opening one \"concept\" after another and chef/owners long ago an endangered species. Right now, there's no better place for experiencing the excitement of dreams achieved. \u003c/p>\n\u003cp>\u003ca href=\"http://www.contigosf.com/index.html\">Contigo\u003c/a>\u003cbr>\n1320 Castro Street (at 24th)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n(415) 285-0250\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=contigo&sll=37.750902,-122.434327&sspn=0.012538,0.018539&gl=us&ie=UTF8&ll=37.750901,-122.434323&spn=0.012538,0.018539&z=16&iwloc=A\">Map\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/jamon-sandwich.jpg\" alt=\"jamon sandwichs waiting to be grilled\" width=\"450\" height=\"299\" class=\"alignnone size-full wp-image-2371\">\u003cbr>\n\u003cem>Jamon waiting to be grilled.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/prime-rib-dinner300.jpg\" alt=\"Prime Rib dinner\" align=\"left\">In college I was always broke and ate very little meat. Ironically, I spent my freshman and sophomore years working at a prime rib restaurant called, of all things, The Gentleman's Choice. As I couldn't actually afford the beef dishes we served, I usually ate a free house salad and bread while escaping the cigarette smoke in the kitchen during my breaks. Since serving slabs of prime rib at The Gentleman's Choice, I have eaten at a prime rib house only twice. This is partially due to the fact that I try to eat only grass-fed beef, and there's nary a prime rib house that does that, and also because steakhouses aren't my cup of tea. \u003c/p>\n\u003cp>My first prime rib experience after waitressing at the Gentleman's Choice was about ten years ago in Santa Cruz. While visiting with my family, my Dad insisted we all eat at the Hindquarter -- yes that is really the name -- because, according to Dad, \"Nothing else looks good.\" I rebelled by ordering fish, which was dry and tasteless. The next occasion was last weekend when I was visiting our friends Mark and Margaret in San Diego and they wanted to use a gift certificate they had won for Red Tracton's in Del Mar, a 60-year old landmark from the days when Hollywood icons like Bing Crosby and Jimmy Durante came to watch the ponies. \u003c/p>\n\u003cp>As soon as I entered the building and walked up to the hostess stand next to the bar, I was thrown back to my days serving at The Gentleman's Choice. The décor was dark, the room smelled like beef and butter, and there were old white retirees everywhere drinking cocktails. The only thing missing were the wafts of cigarette smoke, which I am sure would have been there had it been legal.\u003c/p>\n\u003cp>Under normal circumstances, I try to purchase and eat only grass-fed beef. But what do you do when you're faced with a social situation that is in disagreement with your general food philosophy? Do you walk out and say, \"Sorry,\" or do you stay mum and participate? I suppose the answer to this question depends on how vehemently opposed you are to what's being served. A vegetarian in my situation most likely would have walked out (and rightly so), but as I eat meat, this seemed a bit extreme. So as I was handed the menu, I thought \"when in Rome,\" and put my personal beef ideology in a little mental box in the back of my head. This seemed the best thing to do, particularly as I had learned a very important ordering rule years ago.\u003c/p>\n\u003cp>While driving cross country a year after graduating from college with my dearest childhood friend Margaret and her husband Mark, we stopped in Monahan, Texas for lunch. Margaret's black curly hair and her husband's dangling cross earring stuck out in the little diner just as the ten-gallon hats on the male diners would have on Haight Street. As Mark ordered his hamburger, Margaret and I decided on turkey sandwiches. While Mark devoured his juicy all-American meat patty, Margaret and I picked the grayish turkey with a big black vein down the middle from between our sliced bread. Mark looked up and said, \"We're in Texas. Just get the burger.\" Words to live by.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's easy to be a food snob in a steak house. There is no magic behind the dishes; no culinary expertise; and no tantalizing use of fresh ingredients. There are just large slabs of Grade-A beef (industrial food complex beef at that), lots of butter, and mayonnaise-based salad dressings. But I had learned my lesson in Texas and so realized I should just embrace the situation.\u003c/p>\n\u003cp>The gift certificate covered the price of two full prime cuts. Just one of those babies could feed a family of eight easily, although Mark and my husband handily finished most of their dinners plus a good portion of the chocolate cake afterward. I opted for the huge iceberg lettuce chunk with blue cheese and a much smaller steak. Did I enjoy my dinner? Not really, and I actually felt a little sick afterward. But did I hate the experience? No, and here's why. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>It's simply more fun to eat up and drink your wine, than complain or walk out, especially when someone else is using their gift certificate. The Red Tracton's (or any Gentleman's Choice equivalent) is not my restaurant of choice, but we there for the great company, not the food. I can pretty much guarantee you that I won't be eating in another prime rib house anytime soon, but sometimes it's good to be reminded of your past. And sometimes, when in Rome, it just makes sense to get the prime rib.\u003c/p>\n\n",
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"excerpt": "In college I was always broke and ate very little meat. Ironically, I spent my freshman and sophomore years working at a prime rib restaurant called, of all things, The Gentleman's Choice. As I couldn't actually afford the beef dishes we served, I usually ate a free house salad and bread while escaping the cigarette smoke in the kitchen during my breaks. Since serving slabs of prime rib at The Gentleman's Choice, I have eaten at a prime rib house only twice. This is partially due to the fact that I try to eat only grass-fed beef, and there's nary a prime rib house that does that, and also because steakhouses aren't my cup of tea. ",
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"order": 1
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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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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"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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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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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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"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
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"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": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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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": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"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",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
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