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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/plates1.jpg\" alt=\"small plates\">\u003c/p>\n\u003cp>In a world of small plates and share plates, it's typical that meals are ordered in a way that is atypical of traditional dining. I frankly can't remember the last time that I was with a group who each ordered a salad, an entree and a dessert without sharing or splitting plates. More typical these days is a meal that I had Monday night at \u003ca href=\"http://www.a16sf.com\">A16\u003c/a>: two of us shared an appetizer, a pizza, a small pasta and three sides. \u003c/p>\n\u003cp>\"How would you like that to come out?\" most servers ask me. My typical answer? \"However you'd like, just not all at once.\" I say this last point with emphasis and look them straight in the eye. A quick way to get me in a bad mood is to deliver so many plates to my table that we are juggling plates and stressed to get plates off the table to make room.\u003c/p>\n\u003cp>I find that most places I go to are very good at asking the question about coursing. But whether it's followed is a gamble. The successfully coursed meal at A16 came out in three rounds -- the appetizer and a side, the pizza, and then the pasta and two sides.\u003c/p>\n\u003cp>One night at a Valencia street restaurant known for great cocktails and excellent food, we ordered a similarly random meal. That night, I was looking forward to a leisurely paced meal and we had some ideas of how the meal should come out due to wine pairings with different dishes. We talked to the server about it and he even went so far as to tell us when he would have the kitchen \"fire\" certain courses, and spent a couple of minutes confirming the order with us. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The meal started to come out immediately and too quickly. The courses were completely confused, and the server was notably absent. The food was delicious. The meal pacing left us agitated and annoyed. What could have been a really stellar experience was made only above average due to the way that our food was presented to us.\u003c/p>\n\u003cp>The worst example of coursing recently was at a newly three-star restaurant in SOMA where the plates were too large for a two-top and came out all at once. We had to move some plates to an adjacent table just to make room to eat. It would have been comical if I wasn't so annoyed. When we mentioned the problem to the server, she just said \"Oh, that's the way the kitchen does it sometimes.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>It's time for San Franciscans to stop letting this sloppy coursing slide. Gone are the days of an entree with a choice of soup or salad, baked potato or fries. At least in San Francisco, we've been seeing nontraditional menus for several years now. And managers need to be training servers and kitchens on how to handle orders in order to make the experience comfortable for the diner. Restaurants must evaluate every order and consider it on its own for the best pacing and coursing. This may sound like nitpicking, but we are lucky to live in a city where we have numerous choices for excellent food -- it affords us the leisure of making coursing and pacing a deciding factor when choosing a restaurant.\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/24/2008/06/plates1.jpg\" alt=\"small plates\">\u003c/p>\n\u003cp>In a world of small plates and share plates, it's typical that meals are ordered in a way that is atypical of traditional dining. I frankly can't remember the last time that I was with a group who each ordered a salad, an entree and a dessert without sharing or splitting plates. More typical these days is a meal that I had Monday night at \u003ca href=\"http://www.a16sf.com\">A16\u003c/a>: two of us shared an appetizer, a pizza, a small pasta and three sides. \u003c/p>\n\u003cp>\"How would you like that to come out?\" most servers ask me. My typical answer? \"However you'd like, just not all at once.\" I say this last point with emphasis and look them straight in the eye. A quick way to get me in a bad mood is to deliver so many plates to my table that we are juggling plates and stressed to get plates off the table to make room.\u003c/p>\n\u003cp>I find that most places I go to are very good at asking the question about coursing. But whether it's followed is a gamble. The successfully coursed meal at A16 came out in three rounds -- the appetizer and a side, the pizza, and then the pasta and two sides.\u003c/p>\n\u003cp>One night at a Valencia street restaurant known for great cocktails and excellent food, we ordered a similarly random meal. That night, I was looking forward to a leisurely paced meal and we had some ideas of how the meal should come out due to wine pairings with different dishes. We talked to the server about it and he even went so far as to tell us when he would have the kitchen \"fire\" certain courses, and spent a couple of minutes confirming the order with us. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The meal started to come out immediately and too quickly. The courses were completely confused, and the server was notably absent. The food was delicious. The meal pacing left us agitated and annoyed. What could have been a really stellar experience was made only above average due to the way that our food was presented to us.\u003c/p>\n\u003cp>The worst example of coursing recently was at a newly three-star restaurant in SOMA where the plates were too large for a two-top and came out all at once. We had to move some plates to an adjacent table just to make room to eat. It would have been comical if I wasn't so annoyed. When we mentioned the problem to the server, she just said \"Oh, that's the way the kitchen does it sometimes.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>It's time for San Franciscans to stop letting this sloppy coursing slide. Gone are the days of an entree with a choice of soup or salad, baked potato or fries. At least in San Francisco, we've been seeing nontraditional menus for several years now. And managers need to be training servers and kitchens on how to handle orders in order to make the experience comfortable for the diner. Restaurants must evaluate every order and consider it on its own for the best pacing and coursing. This may sound like nitpicking, but we are lucky to live in a city where we have numerous choices for excellent food -- it affords us the leisure of making coursing and pacing a deciding factor when choosing a restaurant.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tips: $3.75 and Worth Every Penny",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/tip.jpg\" alt=\"tip\">\u003c/p>\n\u003cp>Today's post is directed at my waiter brethren, should there be any reading. The rest of you, of course, are most welcome to read.\u003c/p>\n\u003cp>The other night, I waited on a rather handsome European couple. Spanish. First time in San Francisco. They were youngish, well-dressed, and very polite. They ordered wine, three courses of food, and bottled water. So far, so good. When I checked in with them at each course, they seemed happy. The temperature of their wine? Excellent-- they even thanked me for asking. My dessert suggestions? They took them and loved them. These were not menu-pointers, miming their way through a meal because they lacked the local language skills.\u003c/p>\n\u003cp>When I brought them their check, they examined the bill, slipped in some cash and said, \"Thank you, that's fine,\" indicating that they would not need change.\u003c/p>\n\u003cp>I examined the cash inside the bill folder. $130. Their meal was $126.25. I rushed to the bar and rather hurriedly asked one of our bartenders to make me some change, and quickly, because \"I'm about to get \"f---ed by table 10,\" I said. In front of my boss.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I received the change and gently placed the remaining $3.75 back in the bill folder with the three little bills neatly peaking out of the corner back on their table. Perhaps, I thought, there had been a mistake in their calculation. They might examine the contents and increase the 2.97% tip they were unwittingly leaving me. During the next half hour, during which I refilled their waters, folded their napkins, and asked if they had suitable transportation home, they never re-examined the contents of the folder. As they stood up to leave, I felt the anger swelling up behind my eyes. But I smiled, tilted my head and knitted my brow in such a way that would indicate that I was slightly perplexed to the marginally perceptive, and said, \"Good night,\" with such a subtle questioning at the end of it I am uncertain as to whether typing a question mark is deserved.\u003c/p>\n\u003cp>They didn't so much ignore me as act oblivious to my words. I thought the best thing for me to do was walk away before I did something foolish, like stick my foot out as they approached the steps to the exit.\u003c/p>\n\u003cp>I stood by the hostess stand at the front door as they approached, giving them one more chance. I tried to obtain eye contact with the man, but he would not meet my eye. Instead, he held out his coat check. Fortunately, the hostess on duty took it before I had the opportunity to ignore his gesture or reply to it with one of my own. I followed her to the coat closet.\u003c/p>\n\u003cp>\"Spit in it,\" I said. \"I think you should spit in his coat.\" I'm sure she thought I was joking. \"Or, at least, drop-kick it when you hand it to him.\" The sad thing is, I wasn't joking.\u003c/p>\n\u003cp>Well, that moment at the coat check served as a little reality check for me.\u003c/p>\n\u003cp>At our shift meeting earlier in the evening, my boss had warned us that summer was approaching. Our regular customers would be crowded out by out-of-towners, both of the American and foreign variety. Cranky travelers and people for whom American-style tipping was, well, a foreign concept. The announcement brought down the mood of the staff, but he was speaking the truth, and the point of his little speech was that we needed to basically suck it up and treat these new guests with the same warmth we treat our regulars. We needed to kill them with kindness, regardless of what kind of tips a Spaniard, German, or Canadian might leave. I briefly wondered which type of insecticide added to coffee would be considered kind.\u003c/p>\n\u003cp>He was right, of course. So what was I angry about?:\u003c/p>\n\u003cp>1. The money. My service merited at least another $20 in gratuity.\u003c/p>\n\u003cp>2. I let these two people get under my skin on the very night my boss had warned us, as though he had somehow jinxed me.\u003c/p>\n\u003cp>3. The fact that I let any guest get under my skin.\u003c/p>\n\u003cp>I consider myself fortunate in terms of my experience as a professional waiter. I work at a wonderful restaurant. It's upscale without being over-the-top, has a fun vibe, and is always packed with people-- it's not easy to get a last minute reservation, though we will bend over backwards to try to accommodate. The guests, by and large, are either affluent and willing to spend money or, at the very least, enthusiastic about dining with us. I almost never just wait on people, but act more like the host of a dinner party at every table in my station-- offering my suggestions, painting verbal pictures yet-to-be-seen food items, getting people to relax and open up. I work in a place where a handshake normally accompanies the \"good nights\", and a hug or even a kiss from the women is not at all uncommon. \"Goodbye\" is almost never said, but rather \"see you again, soon.\"\u003c/p>\n\u003cp>And, normally, my tips reflect my service. Twenty percent is the norm, but twenty-five or thirty is not unusual, either. Am I spoiled? I don't think so. I work hard at what I do, and I am frankly very good at it.\u003c/p>\n\u003cp>But I allowed the two idiots who gave me a 2.97% tip to get to me. I had tied my own sense of worth to money. $3.75, to be exact. It colored my outlook for the rest of the evening. Fortunately, they were my last table, so I brought no thundercloud to my other guests.\u003c/p>\n\u003cp>I sometimes find working exclusively for tips a bit harrowing. There is a vagueness of income that is frustrating-- never knowing exactly how much one is going to earn in a month makes budgeting difficult. Waiters have nights when they're on fire and making money hand-over-fist, others when their sections are populated by women who bring photo albums with them and haven't seen each other in years-- splitting salads and making two hundred substitutions.\u003c/p>\n\u003cp>The fact that my income is wholly dependent upon how much a stranger feels I am worth is rather frightening if I stop to think about it for long. So I don't.\u003c/p>\n\u003cp>The fact that I sometimes allow my own sense of worth to be determined by strangers is even worse. I feel validated when a group of business guys leaves an extra hundred dollars on top of an automatic 20% tip. I feel utterly deflated when Spaniards screw me.\u003c/p>\n\u003cp>It's crazy-making. I do the same thing every night with mostly rave reviews. Sometimes, I get the shaft. And in my calmer moments, I can shake it off easily.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>But the summer season is upon us, complete with the usual unprepared tourist who freeze their asses of in their shorts and hastily- Wharf-bought San Francisco sweatshirts in the middle of July. As a member of the hospitality industry, I need to remind myself that I cannot give lessons in tipping etiquette to the ignorant, but merely accept them as they are. I'm not a bad waiter if I receive a 2.97% tip, I'm a bad waiter if I am, well, \u003cem>inhospitable\u003c/em>. In the meantime, I'll have to accept the occasional bad tip along with all the good ones and dream of the day after Labor Day, when our summer really begins and the tourists go back to the non-tipping lands from which they came.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I received the change and gently placed the remaining $3.75 back in the bill folder with the three little bills neatly peaking out of the corner back on their table. Perhaps, I thought, there had been a mistake in their calculation. They might examine the contents and increase the 2.97% tip they were unwittingly leaving me. During the next half hour, during which I refilled their waters, folded their napkins, and asked if they had suitable transportation home, they never re-examined the contents of the folder. As they stood up to leave, I felt the anger swelling up behind my eyes. But I smiled, tilted my head and knitted my brow in such a way that would indicate that I was slightly perplexed to the marginally perceptive, and said, \"Good night,\" with such a subtle questioning at the end of it I am uncertain as to whether typing a question mark is deserved.\u003c/p>\n\u003cp>They didn't so much ignore me as act oblivious to my words. I thought the best thing for me to do was walk away before I did something foolish, like stick my foot out as they approached the steps to the exit.\u003c/p>\n\u003cp>I stood by the hostess stand at the front door as they approached, giving them one more chance. I tried to obtain eye contact with the man, but he would not meet my eye. Instead, he held out his coat check. Fortunately, the hostess on duty took it before I had the opportunity to ignore his gesture or reply to it with one of my own. I followed her to the coat closet.\u003c/p>\n\u003cp>\"Spit in it,\" I said. \"I think you should spit in his coat.\" I'm sure she thought I was joking. \"Or, at least, drop-kick it when you hand it to him.\" The sad thing is, I wasn't joking.\u003c/p>\n\u003cp>Well, that moment at the coat check served as a little reality check for me.\u003c/p>\n\u003cp>At our shift meeting earlier in the evening, my boss had warned us that summer was approaching. Our regular customers would be crowded out by out-of-towners, both of the American and foreign variety. Cranky travelers and people for whom American-style tipping was, well, a foreign concept. The announcement brought down the mood of the staff, but he was speaking the truth, and the point of his little speech was that we needed to basically suck it up and treat these new guests with the same warmth we treat our regulars. We needed to kill them with kindness, regardless of what kind of tips a Spaniard, German, or Canadian might leave. I briefly wondered which type of insecticide added to coffee would be considered kind.\u003c/p>\n\u003cp>He was right, of course. So what was I angry about?:\u003c/p>\n\u003cp>1. The money. My service merited at least another $20 in gratuity.\u003c/p>\n\u003cp>2. I let these two people get under my skin on the very night my boss had warned us, as though he had somehow jinxed me.\u003c/p>\n\u003cp>3. The fact that I let any guest get under my skin.\u003c/p>\n\u003cp>I consider myself fortunate in terms of my experience as a professional waiter. I work at a wonderful restaurant. It's upscale without being over-the-top, has a fun vibe, and is always packed with people-- it's not easy to get a last minute reservation, though we will bend over backwards to try to accommodate. The guests, by and large, are either affluent and willing to spend money or, at the very least, enthusiastic about dining with us. I almost never just wait on people, but act more like the host of a dinner party at every table in my station-- offering my suggestions, painting verbal pictures yet-to-be-seen food items, getting people to relax and open up. I work in a place where a handshake normally accompanies the \"good nights\", and a hug or even a kiss from the women is not at all uncommon. \"Goodbye\" is almost never said, but rather \"see you again, soon.\"\u003c/p>\n\u003cp>And, normally, my tips reflect my service. Twenty percent is the norm, but twenty-five or thirty is not unusual, either. Am I spoiled? I don't think so. I work hard at what I do, and I am frankly very good at it.\u003c/p>\n\u003cp>But I allowed the two idiots who gave me a 2.97% tip to get to me. I had tied my own sense of worth to money. $3.75, to be exact. It colored my outlook for the rest of the evening. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the summer season is upon us, complete with the usual unprepared tourist who freeze their asses of in their shorts and hastily- Wharf-bought San Francisco sweatshirts in the middle of July. As a member of the hospitality industry, I need to remind myself that I cannot give lessons in tipping etiquette to the ignorant, but merely accept them as they are. I'm not a bad waiter if I receive a 2.97% tip, I'm a bad waiter if I am, well, \u003cem>inhospitable\u003c/em>. In the meantime, I'll have to accept the occasional bad tip along with all the good ones and dream of the day after Labor Day, when our summer really begins and the tourists go back to the non-tipping lands from which they came.\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/24/2008/06/ricefritters.jpg\" alt=\"calas\">\u003c/p>\n\u003cp>You know you’re in a food town when the postcard racks stock recipe cards to mail back to your friends. It’s been a long, hot, humid and delicious weekend in New Orleans. \u003c/p>\n\u003cp>Pacing has been key, of course, from judging just how many blocks a human can walk under intense sun to learning how many meals one can pack into an average day. Thank goodness for brunch to add a nice bite between early breakfast (café au lait and beignets at Café du Monde) and late lunch (roast beef po'boys with extra gravy at Parasol's).\u003c/p>\n\u003cp>Elizabeth's was at the top of my list, for a single menu item: praline bacon. Suffice to say that shimmering, smoky bacon topped with a crust of brown sugar is a beautiful thing.\u003c/p>\n\u003cp>Their crispy, hot calas, however, shined as the true star of the meal. This humble fritter -- some leftover rice, a bit of natural yeast, a generous hand with the nutmeg, and a long night of flavorful fermenting –- was once a morning staple in the French Quarter. Women in the late 1800s once walked the streets with large, covered baskets on their heads calling \"Madame, mo gaingin calas! Beeelles calas…beeeeelles calas, tou cho, tou cho!\" Madame, I have calas! Fine calas, fine calas, very hot, very hot!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>All you need to finish a still-hot batch of calas is a snowy sprinkling of powdered sugar. Creative chefs, though, have figured out that a crispy round of rice can be the foundation of many other good things, such as poached eggs or fresh strawberries, as well as a carrier of savory bits of wild rice, sausage, mushrooms or duck confit. For Sunday brunch, a \u003ca href=\"http://www.commanderspalace.com/new_orleans/index.php\">Commander's Palace\u003c/a> serves a single, large calas smothered with a Creole courtbouillon of Gulf seafood, perfectly poached eggs and Hollandaise sauce. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/calas_commanderspalace1.jpg\" alt=\"calas at commanders palace\">\u003c/p>\n\u003cp>Calas depend on a simple batter created out out of need and ingenuity. Creole women had figured out how to make extra money with cooked rice. There are versions now that use dry yeast instead of natural fermentation, and some call for baking powder, a nod to time-pressed cooks. But for the traditional, distinctive flavor (something San Franciscans with their sourdough know well) letting the calas batter rise overnight is not optional. Danno has an excellent recipe on his blog, \u003ca href=\"http://www.nolacuisine.com/2006/09/25/calas-recipe/\">NOLA Cuisine\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.elizabeths-restaurant.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/elizabeths.jpg\" alt=\"Elizabeths Restaurant\">\u003c/a>\u003c/p>\n\u003cp>For a taste of classic, ungilded calas, make your way to the Bywater for breakfast or brunch at Elizabeth's. This neighborhood joint, housed in a 100-year-old building next to the train tracks, has comfortable, relaxed dining rooms, and Heidi Trull's home-style, southern specials are a favorite of locals. Meat lovers should not miss the praline bacon nor the beef grillades, tender enough to eat with a spoon and served over creamy grits. A nice rendition of eggs Sardou, a New Orleans original with artichoke hearts, creamed spinach, and Hollandaise, and anything served with their flaky biscuits are also worth sharing. Try, if you can, to save room for dessert. Red velvet, chess pie, and \"ooey gooey cake\" all beckon enticingly from the glass display case.\u003c/p>\n\u003cp>\u003ca href=\"http://www.elizabeths-restaurant.com/\">ELIZABETH'S\u003c/a>\u003cbr>\n601 Gallier Street (at Charles)\u003cbr>\nNew Orleans, LA 70117\u003cbr>\n(504) 944-9272\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/bacon1.jpg\" alt=\"praline bacon\">\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/24/2008/06/ricefritters.jpg\" alt=\"calas\">\u003c/p>\n\u003cp>You know you’re in a food town when the postcard racks stock recipe cards to mail back to your friends. It’s been a long, hot, humid and delicious weekend in New Orleans. \u003c/p>\n\u003cp>Pacing has been key, of course, from judging just how many blocks a human can walk under intense sun to learning how many meals one can pack into an average day. Thank goodness for brunch to add a nice bite between early breakfast (café au lait and beignets at Café du Monde) and late lunch (roast beef po'boys with extra gravy at Parasol's).\u003c/p>\n\u003cp>Elizabeth's was at the top of my list, for a single menu item: praline bacon. Suffice to say that shimmering, smoky bacon topped with a crust of brown sugar is a beautiful thing.\u003c/p>\n\u003cp>Their crispy, hot calas, however, shined as the true star of the meal. This humble fritter -- some leftover rice, a bit of natural yeast, a generous hand with the nutmeg, and a long night of flavorful fermenting –- was once a morning staple in the French Quarter. Women in the late 1800s once walked the streets with large, covered baskets on their heads calling \"Madame, mo gaingin calas! Beeelles calas…beeeeelles calas, tou cho, tou cho!\" Madame, I have calas! Fine calas, fine calas, very hot, very hot!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All you need to finish a still-hot batch of calas is a snowy sprinkling of powdered sugar. Creative chefs, though, have figured out that a crispy round of rice can be the foundation of many other good things, such as poached eggs or fresh strawberries, as well as a carrier of savory bits of wild rice, sausage, mushrooms or duck confit. For Sunday brunch, a \u003ca href=\"http://www.commanderspalace.com/new_orleans/index.php\">Commander's Palace\u003c/a> serves a single, large calas smothered with a Creole courtbouillon of Gulf seafood, perfectly poached eggs and Hollandaise sauce. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/calas_commanderspalace1.jpg\" alt=\"calas at commanders palace\">\u003c/p>\n\u003cp>Calas depend on a simple batter created out out of need and ingenuity. Creole women had figured out how to make extra money with cooked rice. There are versions now that use dry yeast instead of natural fermentation, and some call for baking powder, a nod to time-pressed cooks. But for the traditional, distinctive flavor (something San Franciscans with their sourdough know well) letting the calas batter rise overnight is not optional. Danno has an excellent recipe on his blog, \u003ca href=\"http://www.nolacuisine.com/2006/09/25/calas-recipe/\">NOLA Cuisine\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.elizabeths-restaurant.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/elizabeths.jpg\" alt=\"Elizabeths Restaurant\">\u003c/a>\u003c/p>\n\u003cp>For a taste of classic, ungilded calas, make your way to the Bywater for breakfast or brunch at Elizabeth's. This neighborhood joint, housed in a 100-year-old building next to the train tracks, has comfortable, relaxed dining rooms, and Heidi Trull's home-style, southern specials are a favorite of locals. Meat lovers should not miss the praline bacon nor the beef grillades, tender enough to eat with a spoon and served over creamy grits. A nice rendition of eggs Sardou, a New Orleans original with artichoke hearts, creamed spinach, and Hollandaise, and anything served with their flaky biscuits are also worth sharing. Try, if you can, to save room for dessert. Red velvet, chess pie, and \"ooey gooey cake\" all beckon enticingly from the glass display case.\u003c/p>\n\u003cp>\u003ca href=\"http://www.elizabeths-restaurant.com/\">ELIZABETH'S\u003c/a>\u003cbr>\n601 Gallier Street (at Charles)\u003cbr>\nNew Orleans, LA 70117\u003cbr>\n(504) 944-9272\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/bacon1.jpg\" alt=\"praline bacon\">\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Last Course: CCA Leaves Polk Street ",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/thelastcourse1.jpg\" alt=\"CCA Careme Room\" align=\"left\">The \u003cstrong>\u003ca href=\"http://www.baychef.com/\">CCA's\u003c/a> Carême Room\u003c/strong> served its last grand buffet this past Friday. Anyone who has recently driven by that familiar corner of Polk and Turk, with its clumps of white-clad culinary students smoking on the sidewalk, would have suspected as much, what with that huge sign advertising \"Building for Lease.\"\u003c/p>\n\u003cp>With only 300 students enrolled -- down from a peak of over 2,000 -- it became untenable to sustain two separate facilities. The SF Weekly's \u003ca href=\"http://www.sfweekly.com/2007-06-06/news/burnt-chefs/full\">exposé\u003c/a> last year about the institution's \"burnt chefs\" is old news. For years already, chefs and kitchen managers (myself included) had banned CCA interns from our kitchens because of their abysmal lack of skills. Still, few of us expected to hear that the grand Polk Street location would be abandoned in favor of the Potrero Hill's cold, unwelcoming space.\u003c/p>\n\u003cp>Going out in style, the academy hosted a multi-course buffet representing the culinary trends of each decade since their Polk Street kitchens opened. We moved from Salmon Coulibiac to blackened fish, through gooey macaroni and cheese to the \"mo-ga\" of present fascination (molecular gastronomy, the woman in front of me in line explained).\u003c/p>\n\u003cp>My husband, gesturing toward one particularly complex and well-executed \u003ca href=\"http://www.epicurious.com/tools/fooddictionary/entry?id=1240%20\">ballontine\u003c/a>, asked me \"Is that a turducken?\" Even I, with my 12-inch, dimpled-blade slicing knife that I haven't used since my final garde manger class in 1996, had to laugh. There were the usual glistening ice sculpture, two red-meat carving stations, and the ever popular and elaborate dessert table.\u003c/p>\n\u003cp>Standing before the deeply sculpted, soaring columns of the main dining room, current CCA president, Jennifer White, tried to put a positive spin on the evening. She reminded us that the heart and spirit of the school resides not in the building but rather in those gathered in the room.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The indomitable Chef Hervé Le Biavant, former executive chef (booted out a couple of years ago by the same administrators responsible for the academy's overeager expansion) returned for the evening. Several of us didn't recognize him at first, as he was wearing decidedly civilian clothes rather than his usual spotless whites, but seeing him helped stoke the nostalgic embers. \u003c/p>\n\u003cp>Every alum has a Chef Hervé story. Mine involves a fingertip cut off in butchery class, and his assurance, in his surprisingly un-gruff school nurse role, that I didn't need to go to the emergency room. He wrapped an extra Band-aid then a finger cot around my forefinger, advised me to be more careful when scraping around chicken bones with a flexible blade, and then told me to get back to class. Amazingly, my fingertip grew back, though there's a bit of a dent in the nail to remind me of my deboning lesson: a fancy knife is only as good as the person who uses it.\u003c/p>\n\u003cp>\u003cstrong>Next Course\u003c/strong>\u003cbr>\nTheir new restaurant, \u003cstrong>Carême 350\u003c/strong>, opens on Wednesday, May 28. Enjoy 25% off if you bring one guest, 50% off if you bring two guests, and 75% off if you bring three or more guests. Discount is only valid on Wednesday, May 28, only between the hours of 11:30-am and 1 pm. Discount will be deducted from the total bill.\u003c/p>\n\u003cp>On Thursday, June 5 they'll be serving a special lunch and dinner menu: 3 1/2 courses for $3.50. Not sure what half a course is, but if anyone can deliver half of what's expected, the CCA certainly can.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Carême 350\u003c/strong>\u003cbr>\n350 Rhode Island (at 16th Street)\u003cbr>\nSan Francisco, CA\u003cbr>\n(415) 216-4329\u003cbr>\nLunch: 11:30 am – 1:00 pm\u003cbr>\nDinner: 6:00 pm – 8 pm\u003cbr>\nGrand buffet every Friday\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/24/2008/05/thelastcourse1.jpg\" alt=\"CCA Careme Room\" align=\"left\">The \u003cstrong>\u003ca href=\"http://www.baychef.com/\">CCA's\u003c/a> Carême Room\u003c/strong> served its last grand buffet this past Friday. Anyone who has recently driven by that familiar corner of Polk and Turk, with its clumps of white-clad culinary students smoking on the sidewalk, would have suspected as much, what with that huge sign advertising \"Building for Lease.\"\u003c/p>\n\u003cp>With only 300 students enrolled -- down from a peak of over 2,000 -- it became untenable to sustain two separate facilities. The SF Weekly's \u003ca href=\"http://www.sfweekly.com/2007-06-06/news/burnt-chefs/full\">exposé\u003c/a> last year about the institution's \"burnt chefs\" is old news. For years already, chefs and kitchen managers (myself included) had banned CCA interns from our kitchens because of their abysmal lack of skills. Still, few of us expected to hear that the grand Polk Street location would be abandoned in favor of the Potrero Hill's cold, unwelcoming space.\u003c/p>\n\u003cp>Going out in style, the academy hosted a multi-course buffet representing the culinary trends of each decade since their Polk Street kitchens opened. We moved from Salmon Coulibiac to blackened fish, through gooey macaroni and cheese to the \"mo-ga\" of present fascination (molecular gastronomy, the woman in front of me in line explained).\u003c/p>\n\u003cp>My husband, gesturing toward one particularly complex and well-executed \u003ca href=\"http://www.epicurious.com/tools/fooddictionary/entry?id=1240%20\">ballontine\u003c/a>, asked me \"Is that a turducken?\" Even I, with my 12-inch, dimpled-blade slicing knife that I haven't used since my final garde manger class in 1996, had to laugh. There were the usual glistening ice sculpture, two red-meat carving stations, and the ever popular and elaborate dessert table.\u003c/p>\n\u003cp>Standing before the deeply sculpted, soaring columns of the main dining room, current CCA president, Jennifer White, tried to put a positive spin on the evening. She reminded us that the heart and spirit of the school resides not in the building but rather in those gathered in the room.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The indomitable Chef Hervé Le Biavant, former executive chef (booted out a couple of years ago by the same administrators responsible for the academy's overeager expansion) returned for the evening. Several of us didn't recognize him at first, as he was wearing decidedly civilian clothes rather than his usual spotless whites, but seeing him helped stoke the nostalgic embers. \u003c/p>\n\u003cp>Every alum has a Chef Hervé story. Mine involves a fingertip cut off in butchery class, and his assurance, in his surprisingly un-gruff school nurse role, that I didn't need to go to the emergency room. He wrapped an extra Band-aid then a finger cot around my forefinger, advised me to be more careful when scraping around chicken bones with a flexible blade, and then told me to get back to class. Amazingly, my fingertip grew back, though there's a bit of a dent in the nail to remind me of my deboning lesson: a fancy knife is only as good as the person who uses it.\u003c/p>\n\u003cp>\u003cstrong>Next Course\u003c/strong>\u003cbr>\nTheir new restaurant, \u003cstrong>Carême 350\u003c/strong>, opens on Wednesday, May 28. Enjoy 25% off if you bring one guest, 50% off if you bring two guests, and 75% off if you bring three or more guests. Discount is only valid on Wednesday, May 28, only between the hours of 11:30-am and 1 pm. Discount will be deducted from the total bill.\u003c/p>\n\u003cp>On Thursday, June 5 they'll be serving a special lunch and dinner menu: 3 1/2 courses for $3.50. Not sure what half a course is, but if anyone can deliver half of what's expected, the CCA certainly can.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Carême 350\u003c/strong>\u003cbr>\n350 Rhode Island (at 16th Street)\u003cbr>\nSan Francisco, CA\u003cbr>\n(415) 216-4329\u003cbr>\nLunch: 11:30 am – 1:00 pm\u003cbr>\nDinner: 6:00 pm – 8 pm\u003cbr>\nGrand buffet every Friday\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/24/2008/05/domilise_sign.jpg\" alt=\"Domilise sign\">\u003c/p>\n\u003cp>You know when you take a bite of something and you realize that this is a taste you are going to crave? Like salted caramel ice cream at \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/10/25/ice-cream-decadence-and-banana-splits/\">Bi-Rite Creamery\u003c/a>. It's usually something you can't get just anywhere. For me it often happens when I'm traveling somewhere and I won't easily find that taste again back home. Like the Middlewhite bacon sandwich at \u003ca href=\"http://www.stjohnbreadandwine.com/home/%20\">St. John's in London\u003c/a> (on homemade bread with homemade ketchup, don't knock it til you try it), which my husband and I often wistfully talk about. Or, more recently, the most perfect shrimp \u003ca href=\"http://www.gumbopages.com/food/samwiches/po-boys.html\">po-boy\u003c/a> from New Orleans.\u003c/p>\n\u003cp>A few weeks ago I went to New Orleans, a city I adore and which I've visited many times while growing up in Texas, but where I had not returned for at least 8 years. This was my first visit post-Katrina, and it ended up being one of the most meaningful, eye-opening, and intense experiences I've had while traveling (more on that in another post when I've had a chance to digest it all). For me, most of what makes New Orleans so special are the people who live there and their generous and kind spirit. With all that they've been through, they still carry on with the most positive attitude, full of Southern hospitality. It's obvious every time you go to a restaurant or a bar and they serve up some authentic New Orleans cuisine, welcoming, gracious, and always happy to have you there.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/inside_domilises.jpg\" alt=\"inside Domilises\">\u003c/p>\n\u003cp>On the advice of a few locals, we headed over to \u003ca href=\"http://blog.nola.com/brettanderson/2007/10/domilises.html\">Domilise's Po-Boy & Bar\u003c/a> for one of the best po-boys in town. Tucked away in a residential area, we almost drove by the nondescript corner restaurant. It's all that you might expect from a divey po-boy shop, the deep fryer and sandwich station on one wall, the bar on the other, and a handful of tables scattered in between. The line moves swiftly, and then you have to jostle for a table before your name is called and your sandwich comes out. In keeping with the old-time Southern feel, the drinks on offer include bottled Barq's root beer and crème soda.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We were told that their specialty was the \"1/2 and 1/2 dressed.\" Huh? 1/2 fried shrimp, 1/2 fried oysters. \"Dressed\" means slathered with mayo, creole mustard, ketchup, and topped with shredded lettuce and pickles. There is nothing light or healthy here, so if you are looking for that, you should go elsewhere. \u003c/p>\n\u003cp>Not being a huge fan of fried oysters (I like mine raw), I went for the shrimp po-boy dressed (although my friend did order the 1/2 and 1/2, which only comes in a large size, and amazed us all by eating the whole thing). It was incredible, and we were not disappointed. I knew one bite in that I was done for. Fresh, crisp-fried shrimp that burst in your mouth with flavor, \u003ca href=\"http://library.thinkquest.org/22403/data/medium/species/shrimpgulf.html\">real Gulf shrimp\u003c/a> that you just can't get out here on the west coast. Light, airy crisp-on-the-outside French \u003ca href=\"http://neworleanscuisine.blogspot.com/2005/04/new-orleans-french-bread.html\">bread\u003c/a>--oozing with the perfect amount of condiments--held it all together. I knew that I would return to the Bay Area and think about that sandwich, and wish I could just pop on over to Domilise's and get another. I'm thinking about it right now actually. My friend Amy emailed me a week to the day that we went and reminded me of the sandwich, and how she wished she had one RIGHT NOW. It's going to be a problem, I can tell. \u003c/p>\n\u003cp>So I decided to try to reconstruct one from memory. It won't be the same. I don't have the sweet old guy behind the bar asking, \"What can I get you sweetie?\" Or the friendly folks around us smiling and chatting with us, or the smell of the fresh seafood being deep fried, or that perfect taste that I crave when it all came together one day in New Orleans.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/shrimp_poboy.jpg\" alt=\"shrimp po-boy\">\u003c/p>\n\u003cp>\u003cstrong>A Dressed Shrimp Po-boy\u003c/strong>\u003c/p>\n\u003cp> \u003cstrong>Serves\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\nFor the shrimp:\u003cbr>\nPeanut oil for frying\u003cbr>\n3/4 cup all-purpose flour\u003cbr>\n1/2 cup cornflour\u003cbr>\n1 egg\u003cbr>\n1 1/2 lbs medium shrimp, peeled and deveined\u003c/p>\n\u003cp>For the sandwiches:\u003cbr>\n4 soft white French rolls (New Orleans style), split in half and warmed in the oven\u003cbr>\nMayo\u003cbr>\nCreole mustard\u003cbr>\nKetchup\u003cbr>\nAbout 2 cups shredded iceberg lettuce\u003cbr>\nDill pickle slices\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a medium saucepan, add enough oil so that it is 1/2-inch deep. Heat to 375 F. \u003c/p>\n\u003cp>2. Have ready three shallow bowls. In bowl #1, put about 1/2 cup flour. In bowl #2, crack the egg and whisk it until frothy. In bowl #3, stir together about 1/2 cup cornflour with about 1/4 cup flour. Rinse and dry the shrimp. Dredge them first in the flour, then in egg, then in the cornflour mixture.\u003c/p>\n\u003cp>3. Add the shrimp, in batches to avoid overcrowding, and fry just until golden brown. Set aside to drain on a paper-towel lined plate.\u003c/p>\n\u003cp>4. Spread each side of the bread with mayo, then creole mustard. Layer the fried shrimp, a squirt of ketchup, the lettuce, and then the pickle slices on the sandwich. Eat it up!\u003c/p>\n\u003cp>\u003cstrong>Domilise's Po-Boy & Bar\u003c/strong>\u003cbr>\n5240 Annunciation St.\u003cbr>\nNew Orleans, LA\u003cbr>\n504-899-9126\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Domilise's+Po-Boy+%26+Bar+new+orleans&ie=UTF8&cd=1&ll=29.92206,-90.107954&spn=0.016143,0.017788&z=16&iwloc=A\">map\u003c/a>\u003c/p>\n\u003cp>\u003cem>A small way that you can help:\u003c/em>\u003cbr>\n\u003ca href=\"http://www.southernfood.org/\">The Southern Food and Beverage Museum\u003c/a>, located in New Orleans, lost over half its collection of cookbooks in Katrina. They are trying to rebuild their collection through donations across the country. If you have cookbooks on the American South or cuisines and cultures that have influenced the cuisine of that region; community-based cookbooks or pamphlets; culinary histories; or any cuisine-based books that you think they might be interested in, please send them to:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Southern Food & Beverage Museum\u003c/strong>\u003cbr>\nAttn: Liz Williams\u003cbr>\n1 Poydras Street, #169\u003cbr>\nNew Orleans, Louisiana 70130\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/24/2008/05/domilise_sign.jpg\" alt=\"Domilise sign\">\u003c/p>\n\u003cp>You know when you take a bite of something and you realize that this is a taste you are going to crave? Like salted caramel ice cream at \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/10/25/ice-cream-decadence-and-banana-splits/\">Bi-Rite Creamery\u003c/a>. It's usually something you can't get just anywhere. For me it often happens when I'm traveling somewhere and I won't easily find that taste again back home. Like the Middlewhite bacon sandwich at \u003ca href=\"http://www.stjohnbreadandwine.com/home/%20\">St. John's in London\u003c/a> (on homemade bread with homemade ketchup, don't knock it til you try it), which my husband and I often wistfully talk about. Or, more recently, the most perfect shrimp \u003ca href=\"http://www.gumbopages.com/food/samwiches/po-boys.html\">po-boy\u003c/a> from New Orleans.\u003c/p>\n\u003cp>A few weeks ago I went to New Orleans, a city I adore and which I've visited many times while growing up in Texas, but where I had not returned for at least 8 years. This was my first visit post-Katrina, and it ended up being one of the most meaningful, eye-opening, and intense experiences I've had while traveling (more on that in another post when I've had a chance to digest it all). For me, most of what makes New Orleans so special are the people who live there and their generous and kind spirit. With all that they've been through, they still carry on with the most positive attitude, full of Southern hospitality. It's obvious every time you go to a restaurant or a bar and they serve up some authentic New Orleans cuisine, welcoming, gracious, and always happy to have you there.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/inside_domilises.jpg\" alt=\"inside Domilises\">\u003c/p>\n\u003cp>On the advice of a few locals, we headed over to \u003ca href=\"http://blog.nola.com/brettanderson/2007/10/domilises.html\">Domilise's Po-Boy & Bar\u003c/a> for one of the best po-boys in town. Tucked away in a residential area, we almost drove by the nondescript corner restaurant. It's all that you might expect from a divey po-boy shop, the deep fryer and sandwich station on one wall, the bar on the other, and a handful of tables scattered in between. The line moves swiftly, and then you have to jostle for a table before your name is called and your sandwich comes out. In keeping with the old-time Southern feel, the drinks on offer include bottled Barq's root beer and crème soda.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We were told that their specialty was the \"1/2 and 1/2 dressed.\" Huh? 1/2 fried shrimp, 1/2 fried oysters. \"Dressed\" means slathered with mayo, creole mustard, ketchup, and topped with shredded lettuce and pickles. There is nothing light or healthy here, so if you are looking for that, you should go elsewhere. \u003c/p>\n\u003cp>Not being a huge fan of fried oysters (I like mine raw), I went for the shrimp po-boy dressed (although my friend did order the 1/2 and 1/2, which only comes in a large size, and amazed us all by eating the whole thing). It was incredible, and we were not disappointed. I knew one bite in that I was done for. Fresh, crisp-fried shrimp that burst in your mouth with flavor, \u003ca href=\"http://library.thinkquest.org/22403/data/medium/species/shrimpgulf.html\">real Gulf shrimp\u003c/a> that you just can't get out here on the west coast. Light, airy crisp-on-the-outside French \u003ca href=\"http://neworleanscuisine.blogspot.com/2005/04/new-orleans-french-bread.html\">bread\u003c/a>--oozing with the perfect amount of condiments--held it all together. I knew that I would return to the Bay Area and think about that sandwich, and wish I could just pop on over to Domilise's and get another. I'm thinking about it right now actually. My friend Amy emailed me a week to the day that we went and reminded me of the sandwich, and how she wished she had one RIGHT NOW. It's going to be a problem, I can tell. \u003c/p>\n\u003cp>So I decided to try to reconstruct one from memory. It won't be the same. I don't have the sweet old guy behind the bar asking, \"What can I get you sweetie?\" Or the friendly folks around us smiling and chatting with us, or the smell of the fresh seafood being deep fried, or that perfect taste that I crave when it all came together one day in New Orleans.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/shrimp_poboy.jpg\" alt=\"shrimp po-boy\">\u003c/p>\n\u003cp>\u003cstrong>A Dressed Shrimp Po-boy\u003c/strong>\u003c/p>\n\u003cp> \u003cstrong>Serves\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\nFor the shrimp:\u003cbr>\nPeanut oil for frying\u003cbr>\n3/4 cup all-purpose flour\u003cbr>\n1/2 cup cornflour\u003cbr>\n1 egg\u003cbr>\n1 1/2 lbs medium shrimp, peeled and deveined\u003c/p>\n\u003cp>For the sandwiches:\u003cbr>\n4 soft white French rolls (New Orleans style), split in half and warmed in the oven\u003cbr>\nMayo\u003cbr>\nCreole mustard\u003cbr>\nKetchup\u003cbr>\nAbout 2 cups shredded iceberg lettuce\u003cbr>\nDill pickle slices\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a medium saucepan, add enough oil so that it is 1/2-inch deep. Heat to 375 F. \u003c/p>\n\u003cp>2. Have ready three shallow bowls. In bowl #1, put about 1/2 cup flour. In bowl #2, crack the egg and whisk it until frothy. In bowl #3, stir together about 1/2 cup cornflour with about 1/4 cup flour. Rinse and dry the shrimp. Dredge them first in the flour, then in egg, then in the cornflour mixture.\u003c/p>\n\u003cp>3. Add the shrimp, in batches to avoid overcrowding, and fry just until golden brown. Set aside to drain on a paper-towel lined plate.\u003c/p>\n\u003cp>4. Spread each side of the bread with mayo, then creole mustard. Layer the fried shrimp, a squirt of ketchup, the lettuce, and then the pickle slices on the sandwich. Eat it up!\u003c/p>\n\u003cp>\u003cstrong>Domilise's Po-Boy & Bar\u003c/strong>\u003cbr>\n5240 Annunciation St.\u003cbr>\nNew Orleans, LA\u003cbr>\n504-899-9126\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Domilise's+Po-Boy+%26+Bar+new+orleans&ie=UTF8&cd=1&ll=29.92206,-90.107954&spn=0.016143,0.017788&z=16&iwloc=A\">map\u003c/a>\u003c/p>\n\u003cp>\u003cem>A small way that you can help:\u003c/em>\u003cbr>\n\u003ca href=\"http://www.southernfood.org/\">The Southern Food and Beverage Museum\u003c/a>, located in New Orleans, lost over half its collection of cookbooks in Katrina. They are trying to rebuild their collection through donations across the country. If you have cookbooks on the American South or cuisines and cultures that have influenced the cuisine of that region; community-based cookbooks or pamphlets; culinary histories; or any cuisine-based books that you think they might be interested in, please send them to:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Southern Food & Beverage Museum\u003c/strong>\u003cbr>\nAttn: Liz Williams\u003cbr>\n1 Poydras Street, #169\u003cbr>\nNew Orleans, Louisiana 70130\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/24/2008/04/greenchile.jpg\" alt=\"green chile\">\u003c/p>\n\u003cp>Okay, \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/10/22/green-chile-kitchen/\">Green Chile Kitchen\u003c/a>? We're going to have a little chat, and I'm going to talk and you're going to listen, 'kay? \u003c/p>\n\u003cp>We've been going to and loving you for quite some time now. We are, quite possibly, your best customers. Hell, one of your checkout chicks commented to my husband, \"You haven't been here in awhile!\" (Quite true, we hadn't, but she noticed which was awesome!) Also, even if you don't have caller ID, there's no way you don't identify us as, \"those weird people who order the same salad every time -- you know, the ones who always, always want their fifth ingredient to just be more [redacted]?\" \u003c/p>\n\u003cp>You are a feast for us as much as you are a comfort. We revel in your fresh greens, we approve of your new and spicier guacamole, and we laud your Niman Ranchiness. (Sidetrack: Is it just me or is Niman Ranch sort of over? I mean, yes, it's undeniably good stuff, but I think the most sought-after meat names these days are not the ones that are known across the country. We're such spoiled Californians.)\u003c/p>\n\u003cp>So I say this with love: GET ANOTHER FREAKING REGISTER! Seriously? Waiting in line to pick up a take-out order behind all those baked witlings, who have wrapped themselves in blankets after spending the entire day in Alamo Square Park in order to smoke away every single synapse and then come to GCK, not knowing what the hell they want to order because they got distracted by a shiny object while standing in line and then try to inveigle your eminently patient checkout chicks in deep discussions about her back tattooes, all while my crispy tacos get so decidedly UNcrispy that they sog their bottoms out when I pick them up, well, there is a limit. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You always do apologize, probably both for the long wait and idiot customers, but still, can we talk about solutions here? Please?\u003c/p>\n\u003cp>TWO REGISTERS! One for orders made there and for those intending to eat-in, and the other to ring up and dispense take-out orders. Plus, even if there aren't enough take-out orders at any given time to merit the other register, at least the line can be filtered over to a second reg, rendering the wait shorter and ALL of our lives easier.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Seriously. I really just want this to work out.\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/24/2008/04/greenchile.jpg\" alt=\"green chile\">\u003c/p>\n\u003cp>Okay, \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/10/22/green-chile-kitchen/\">Green Chile Kitchen\u003c/a>? We're going to have a little chat, and I'm going to talk and you're going to listen, 'kay? \u003c/p>\n\u003cp>We've been going to and loving you for quite some time now. We are, quite possibly, your best customers. Hell, one of your checkout chicks commented to my husband, \"You haven't been here in awhile!\" (Quite true, we hadn't, but she noticed which was awesome!) Also, even if you don't have caller ID, there's no way you don't identify us as, \"those weird people who order the same salad every time -- you know, the ones who always, always want their fifth ingredient to just be more [redacted]?\" \u003c/p>\n\u003cp>You are a feast for us as much as you are a comfort. We revel in your fresh greens, we approve of your new and spicier guacamole, and we laud your Niman Ranchiness. (Sidetrack: Is it just me or is Niman Ranch sort of over? I mean, yes, it's undeniably good stuff, but I think the most sought-after meat names these days are not the ones that are known across the country. We're such spoiled Californians.)\u003c/p>\n\u003cp>So I say this with love: GET ANOTHER FREAKING REGISTER! Seriously? Waiting in line to pick up a take-out order behind all those baked witlings, who have wrapped themselves in blankets after spending the entire day in Alamo Square Park in order to smoke away every single synapse and then come to GCK, not knowing what the hell they want to order because they got distracted by a shiny object while standing in line and then try to inveigle your eminently patient checkout chicks in deep discussions about her back tattooes, all while my crispy tacos get so decidedly UNcrispy that they sog their bottoms out when I pick them up, well, there is a limit. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You always do apologize, probably both for the long wait and idiot customers, but still, can we talk about solutions here? Please?\u003c/p>\n\u003cp>TWO REGISTERS! One for orders made there and for those intending to eat-in, and the other to ring up and dispense take-out orders. Plus, even if there aren't enough take-out orders at any given time to merit the other register, at least the line can be filtered over to a second reg, rendering the wait shorter and ALL of our lives easier.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Seriously. I really just want this to work out.\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/24/2008/04/coffee-sign.jpg\" alt=\"coffee bar sign\">\u003c/p>\n\u003cp>This was supposed to be an easy-does-it post...\u003c/p>\n\u003cp>Go to \u003ca href=\"http://www.coffeebar-usa.com/\">Coffee Bar\u003c/a>. Go to Coffee Bar to get a beautiful, just-for-you cup of \u003ca href=\"http://cloverequipment.com/home/\">Clover-made\u003c/a> coffee. Go to Coffee Bar because it is not Starbucks, which, not surprisingly, is just around the corner.\u003c/p>\n\u003cp>And then, upon my second trip into the place, I bugged the barista into letting me take pictures of my coffee being made:\u003c/p>\n\u003cp>202 Degree F. water goes in, barista stirs with care...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/clover-water.jpg\" alt=\"clover water\">\u003c/p>\n\u003cp>Machine works like a big French Press in reverse and makes what looks like a giant, overbaked sugar cookie...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/not-a-cookie.jpg\" alt=\"not a cookie\">\u003c/p>\n\u003cp>Out comes one of the best cups of coffee I've ever had...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/a-perfect-cup.jpg\" alt=\"a perfect cup\">\u003c/p>\n\u003cp>Blah, blah, blah...\u003c/p>\n\u003cp>Well, I thought, spending more than $10,000 on a coffee machine is so absolutely worth it! And so is the $3.00 charged per cup. Really.\u003c/p>\n\u003cp>I still think so. If you are a coffee lover and have not had \u003ca href=\"http://cloverequipment.com/Home/Default2.aspx\">Clover coffee\u003c/a>, I suggest you do so. Now.\u003c/p>\n\u003cp>I was feeling so self-satisfied. I'd had a long, pleasant walk, I was in a sleek, beautiful space with a good book clutched under my arm, and I was being very well caffeinated by a cup of coffee so strong and well balanced, that I felt no need to add sugar or cream, which is atypical of my style. I normally drink kindercafe in the morning. I had everything I needed for a good half hour's rest-and-refuel.\u003c/p>\n\u003cp>And then the barista told me that \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/03/25/starbucks-acquires-the-clover-good-news-or-bad-news-for-the-independents/\">Starbucks had recently bought the company that makes the Clover machine\u003c/a>. I felt as though the Publisher's Clearing House van had just pulled up to my house and, as Ed McMahon was about to hand me my bouquet of balloons and over-sized check, my doctor telephones me to tell me I have only two weeks to live. A certain bitterness crept into my otherwise perfect cup of coffee. I think it was my tears. Or perhaps some of the bile that rose from my esophagus as I tried to digest the news.\u003c/p>\n\u003cp>Perhaps Starbucks saved enough money from the tips they stole from their baristas to buy Clover's soul.\u003c/p>\n\u003cp>I suppose a small consolation is that Coffee Bar was able to purchase its Clover before Starbucks wrapped its caffeinated tentacles around it. And that it's very much worth experiencing.\u003c/p>\n\u003cp>I also love the fact that the folks at Coffee Bar are pleasant, helpful, and relatively no-nonsense about their coffee. Their coffee menu is simple:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/drink-list.jpg\">\u003c/p>\n\u003cp>Sorry, \u003ca href=\"http://www.yelp.com/biz/coffee-bar-san-francisco\">Yelp\u003c/a> woman, no cinnamon. Bring your own if it's that much of an issue for you.\u003c/p>\n\u003cp>Remind me later to tell you about my mixed feelings about Yelp.\u003c/p>\n\u003cp>Go to Coffee Bar for a nice, big cup of this:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/brief-enjoyment.jpg\" alt=\"cup of coffee with the ONION\">\u003c/p>\n\u003cp>Nuff said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.coffeebar-usa.com/\">Coffee Bar\u003c/a>\u003cbr>\nOpen Daily from 7 am\u003cbr>\n1890 Bryant Street\u003cbr>\n(Mariposa and Florida)\u003cbr>\nSan Francisco, CA\u003cbr>\n94110\u003cbr>\n415-551-8100\u003cbr>\n\u003ciframe width=\"300\" height=\"300\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=coffee+bar+san+francisco&ie=UTF8&cid=37763135,-122410303,11397366602830088144&s=AARTsJr7JhFz-WFMvNFPePgMyDmTmMKIdQ&ll=37.767594,-122.408895&spn=0.010177,0.012875&z=15&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=coffee+bar+san+francisco&ie=UTF8&cid=37763135,-122410303,11397366602830088144&ll=37.767594,-122.408895&spn=0.010177,0.012875&z=15&iwloc=A&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/coffee-sign.jpg\" alt=\"coffee bar sign\">\u003c/p>\n\u003cp>This was supposed to be an easy-does-it post...\u003c/p>\n\u003cp>Go to \u003ca href=\"http://www.coffeebar-usa.com/\">Coffee Bar\u003c/a>. Go to Coffee Bar to get a beautiful, just-for-you cup of \u003ca href=\"http://cloverequipment.com/home/\">Clover-made\u003c/a> coffee. Go to Coffee Bar because it is not Starbucks, which, not surprisingly, is just around the corner.\u003c/p>\n\u003cp>And then, upon my second trip into the place, I bugged the barista into letting me take pictures of my coffee being made:\u003c/p>\n\u003cp>202 Degree F. water goes in, barista stirs with care...\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/24/2008/04/clover-water.jpg\" alt=\"clover water\">\u003c/p>\n\u003cp>Machine works like a big French Press in reverse and makes what looks like a giant, overbaked sugar cookie...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/not-a-cookie.jpg\" alt=\"not a cookie\">\u003c/p>\n\u003cp>Out comes one of the best cups of coffee I've ever had...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/a-perfect-cup.jpg\" alt=\"a perfect cup\">\u003c/p>\n\u003cp>Blah, blah, blah...\u003c/p>\n\u003cp>Well, I thought, spending more than $10,000 on a coffee machine is so absolutely worth it! And so is the $3.00 charged per cup. Really.\u003c/p>\n\u003cp>I still think so. If you are a coffee lover and have not had \u003ca href=\"http://cloverequipment.com/Home/Default2.aspx\">Clover coffee\u003c/a>, I suggest you do so. Now.\u003c/p>\n\u003cp>I was feeling so self-satisfied. I'd had a long, pleasant walk, I was in a sleek, beautiful space with a good book clutched under my arm, and I was being very well caffeinated by a cup of coffee so strong and well balanced, that I felt no need to add sugar or cream, which is atypical of my style. I normally drink kindercafe in the morning. I had everything I needed for a good half hour's rest-and-refuel.\u003c/p>\n\u003cp>And then the barista told me that \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/03/25/starbucks-acquires-the-clover-good-news-or-bad-news-for-the-independents/\">Starbucks had recently bought the company that makes the Clover machine\u003c/a>. I felt as though the Publisher's Clearing House van had just pulled up to my house and, as Ed McMahon was about to hand me my bouquet of balloons and over-sized check, my doctor telephones me to tell me I have only two weeks to live. A certain bitterness crept into my otherwise perfect cup of coffee. I think it was my tears. Or perhaps some of the bile that rose from my esophagus as I tried to digest the news.\u003c/p>\n\u003cp>Perhaps Starbucks saved enough money from the tips they stole from their baristas to buy Clover's soul.\u003c/p>\n\u003cp>I suppose a small consolation is that Coffee Bar was able to purchase its Clover before Starbucks wrapped its caffeinated tentacles around it. And that it's very much worth experiencing.\u003c/p>\n\u003cp>I also love the fact that the folks at Coffee Bar are pleasant, helpful, and relatively no-nonsense about their coffee. Their coffee menu is simple:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/drink-list.jpg\">\u003c/p>\n\u003cp>Sorry, \u003ca href=\"http://www.yelp.com/biz/coffee-bar-san-francisco\">Yelp\u003c/a> woman, no cinnamon. Bring your own if it's that much of an issue for you.\u003c/p>\n\u003cp>Remind me later to tell you about my mixed feelings about Yelp.\u003c/p>\n\u003cp>Go to Coffee Bar for a nice, big cup of this:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/brief-enjoyment.jpg\" alt=\"cup of coffee with the ONION\">\u003c/p>\n\u003cp>Nuff said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.coffeebar-usa.com/\">Coffee Bar\u003c/a>\u003cbr>\nOpen Daily from 7 am\u003cbr>\n1890 Bryant Street\u003cbr>\n(Mariposa and Florida)\u003cbr>\nSan Francisco, CA\u003cbr>\n94110\u003cbr>\n415-551-8100\u003cbr>\n\u003ciframe width=\"300\" height=\"300\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=coffee+bar+san+francisco&ie=UTF8&cid=37763135,-122410303,11397366602830088144&s=AARTsJr7JhFz-WFMvNFPePgMyDmTmMKIdQ&ll=37.767594,-122.408895&spn=0.010177,0.012875&z=15&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=coffee+bar+san+francisco&ie=UTF8&cid=37763135,-122410303,11397366602830088144&ll=37.767594,-122.408895&spn=0.010177,0.012875&z=15&iwloc=A&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Big Sur Bakery and Restaurant",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/bigsurbakery01.jpg\" alt=\"Big Sur Bakery and Restaurant sign\">\u003cbr>\nI stupidly made our reservation for 7:15pm, not even considering the fact that we might have wanted to see the magnificent Big Sur sunset from our perch at Nepenthe. (Sunset is currently at 7:27pm). I know, I know, kind of a cliché Big Sur \"thing to do\" but it was my husband's very first trip to the magical little coastal town of Big Sur and we were celebrating his 1-year anniversary of moving to the United States.\u003c/p>\n\u003cp>Upon recommendation from one of his basketball buddies, I had booked a table at the \u003ca href=\"http://www.bigsurbakery.com/\">Big Sur Bakery and Restaurant\u003c/a>, a little gem that apparently has been around for awhile, but which I'd never noticed or even heard of (even though I've been to Big Sur countless times. \u003c/p>\n\u003cp>It was an unseasonably warm evening and when we arrived the light was dusky and purple across the mountains behind us. The restaurant, even though it has quite a few windows, is cozy and dark and would make an excellent refuge from the typically foggy chilly weather I associate with that part of the coast.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/bigsurbakery02.jpg\" alt=\"Big Sur Bakery and Restaurant\">\u003c/p>\n\u003cp>It wasn't terribly busy, but it did take quite some time for the waitstaff/owner/host to work out where we'd be seated. Don't get me wrong, everyone was exceedingly friendly the entire evening, but it was a bit of foreshadowing to a night of slightly confused service. (Just to explain before I go on, there were a few instances of forgetfulness, and a general lack of confidence by the waitstaff; the restaurant could benefit from clarifying everyone's roles and responsibilities.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.bigsurbakery.com/\">Big Sur Bakery and Restaurant\u003c/a> has a wood-fire oven which takes center stage on the menu. They base much of their seasonal, organic menu on dishes that can be baked, roasted, or braised in the oven. They also have a wood-fired grill. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/bigsurbakery03.jpg\" alt=\"Big Sur Bakery and Restaurant menu\">\u003c/p>\n\u003cp>The menu--which seems to change monthly--offers a handful of interesting salads and starters, five different pizzas (which looked amazing and which we vowed to try upon our return, and yes we will certainly be returning), a whole smattering of vegetable dishes (vegetarians take note: this place is an excellent choice for anyone who doesn't eat meat), and a well-thought-out selection of mains. In addition, there were two additional starters and mains on offer.\u003c/p>\n\u003cp>We started with one of the salad specials, a mound of microgreens grown and harvested just behind the restaurant, tender spring fava beans, baby asparagus, and fresh peas all lightly dressed with carrot-ginger vinaigrette. It was incredibly fresh, springtime on a plate. We also had a gorgeous salad of butter lettuce, microgreens, shaved fennel, pecorino, tarragon and lemon vinaigrette, which was perfectly balanced with fresh, tangy, sweet, and salty flavors.\u003c/p>\n\u003cp>The star of the evening had to be our main-dish special though: rabbit in the wood-fire oven, cooked two ways: roasted saddle of rabbit wrapped in Serrano ham and braised whole leg in au jus; served with French white beans, pancetta, carrots, and braised greens. It was so good in fact that we couldn't help but tell the tables next to us that they must order it. We also shared a grilled flatiron steak with red wine gravy and smashed Yukon gold potatoes, carrots, and braised fennel. The steak was tender and deeply flavored, but was a bit on the rare side (we had ordered medium-rare). The potatoes were a good choice, but neither of us loved the fennel and thought that could have been left out of the mix.\u003c/p>\n\u003cp>The wine list leans toward offerings from the central coast, with additional French and Italian wines. There are a decent number of wines available for under $40, but the prices go up rather quickly from there. We chose a gorgeous medium-bodied earthy Sicilian nero d'avola. Granted it was a abnormally warm evening, but the wine was served slightly on the warm side, a big peeve of mine. But the staff gladly chilled the wine for a minute and then it was perfect.\u003c/p>\n\u003cp>We finished with a brown butter rhubarb tart with brown butter ice cream and a tangy lemon pudding cake with lemon sorbet and huckleberries, both of which were perfect marriages of winter flavors (brown butter and citrus) meet early springtime fruits (rhubarb and huckleberries). We ordered a light moscato to pair alongside the dessert, but even though we reminded the waiter when the dishes arrived, the wine never did. Well, it did but only after we were long finished.\u003c/p>\n\u003cp>If you can get past the service not being spot on, which in my opinion you should, and accept some less polished occasional missteps (but always with a smile and an apology!), then \u003cstrong>Big Sur Bakery and Restaurant\u003c/strong> has a lot to offer. Romantic, tucked away, local and seasonal, and most of all superbly delicious.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bigsurbakery.com/\">Big Sur Bakery and Restaurant\u003c/a>\u003cbr>\nHighway One\u003cbr>\nBig Sur, CA 93920\u003cbr>\n831.667.0520\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=big+sur+bakery+and+restaurant&mrt=all&jsv=107&sll=37.0625,-95.677068&sspn=59.379225,70.400391&ie=UTF8&ll=56.170023,-107.929687&spn=43.39084,70.400391&z=4&iwloc=A\">map\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/bigsurbakery01.jpg\" alt=\"Big Sur Bakery and Restaurant sign\">\u003cbr>\nI stupidly made our reservation for 7:15pm, not even considering the fact that we might have wanted to see the magnificent Big Sur sunset from our perch at Nepenthe. (Sunset is currently at 7:27pm). I know, I know, kind of a cliché Big Sur \"thing to do\" but it was my husband's very first trip to the magical little coastal town of Big Sur and we were celebrating his 1-year anniversary of moving to the United States.\u003c/p>\n\u003cp>Upon recommendation from one of his basketball buddies, I had booked a table at the \u003ca href=\"http://www.bigsurbakery.com/\">Big Sur Bakery and Restaurant\u003c/a>, a little gem that apparently has been around for awhile, but which I'd never noticed or even heard of (even though I've been to Big Sur countless times. \u003c/p>\n\u003cp>It was an unseasonably warm evening and when we arrived the light was dusky and purple across the mountains behind us. The restaurant, even though it has quite a few windows, is cozy and dark and would make an excellent refuge from the typically foggy chilly weather I associate with that part of the coast.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/bigsurbakery02.jpg\" alt=\"Big Sur Bakery and Restaurant\">\u003c/p>\n\u003cp>It wasn't terribly busy, but it did take quite some time for the waitstaff/owner/host to work out where we'd be seated. Don't get me wrong, everyone was exceedingly friendly the entire evening, but it was a bit of foreshadowing to a night of slightly confused service. (Just to explain before I go on, there were a few instances of forgetfulness, and a general lack of confidence by the waitstaff; the restaurant could benefit from clarifying everyone's roles and responsibilities.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bigsurbakery.com/\">Big Sur Bakery and Restaurant\u003c/a> has a wood-fire oven which takes center stage on the menu. They base much of their seasonal, organic menu on dishes that can be baked, roasted, or braised in the oven. They also have a wood-fired grill. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/bigsurbakery03.jpg\" alt=\"Big Sur Bakery and Restaurant menu\">\u003c/p>\n\u003cp>The menu--which seems to change monthly--offers a handful of interesting salads and starters, five different pizzas (which looked amazing and which we vowed to try upon our return, and yes we will certainly be returning), a whole smattering of vegetable dishes (vegetarians take note: this place is an excellent choice for anyone who doesn't eat meat), and a well-thought-out selection of mains. In addition, there were two additional starters and mains on offer.\u003c/p>\n\u003cp>We started with one of the salad specials, a mound of microgreens grown and harvested just behind the restaurant, tender spring fava beans, baby asparagus, and fresh peas all lightly dressed with carrot-ginger vinaigrette. It was incredibly fresh, springtime on a plate. We also had a gorgeous salad of butter lettuce, microgreens, shaved fennel, pecorino, tarragon and lemon vinaigrette, which was perfectly balanced with fresh, tangy, sweet, and salty flavors.\u003c/p>\n\u003cp>The star of the evening had to be our main-dish special though: rabbit in the wood-fire oven, cooked two ways: roasted saddle of rabbit wrapped in Serrano ham and braised whole leg in au jus; served with French white beans, pancetta, carrots, and braised greens. It was so good in fact that we couldn't help but tell the tables next to us that they must order it. We also shared a grilled flatiron steak with red wine gravy and smashed Yukon gold potatoes, carrots, and braised fennel. The steak was tender and deeply flavored, but was a bit on the rare side (we had ordered medium-rare). The potatoes were a good choice, but neither of us loved the fennel and thought that could have been left out of the mix.\u003c/p>\n\u003cp>The wine list leans toward offerings from the central coast, with additional French and Italian wines. There are a decent number of wines available for under $40, but the prices go up rather quickly from there. We chose a gorgeous medium-bodied earthy Sicilian nero d'avola. Granted it was a abnormally warm evening, but the wine was served slightly on the warm side, a big peeve of mine. But the staff gladly chilled the wine for a minute and then it was perfect.\u003c/p>\n\u003cp>We finished with a brown butter rhubarb tart with brown butter ice cream and a tangy lemon pudding cake with lemon sorbet and huckleberries, both of which were perfect marriages of winter flavors (brown butter and citrus) meet early springtime fruits (rhubarb and huckleberries). We ordered a light moscato to pair alongside the dessert, but even though we reminded the waiter when the dishes arrived, the wine never did. Well, it did but only after we were long finished.\u003c/p>\n\u003cp>If you can get past the service not being spot on, which in my opinion you should, and accept some less polished occasional missteps (but always with a smile and an apology!), then \u003cstrong>Big Sur Bakery and Restaurant\u003c/strong> has a lot to offer. Romantic, tucked away, local and seasonal, and most of all superbly delicious.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bigsurbakery.com/\">Big Sur Bakery and Restaurant\u003c/a>\u003cbr>\nHighway One\u003cbr>\nBig Sur, CA 93920\u003cbr>\n831.667.0520\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=big+sur+bakery+and+restaurant&mrt=all&jsv=107&sll=37.0625,-95.677068&sspn=59.379225,70.400391&ie=UTF8&ll=56.170023,-107.929687&spn=43.39084,70.400391&z=4&iwloc=A\">map\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrate The Sweet Life",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R_q9zfRJhFI/AAAAAAAAANA/ETRRFbZXB70/s1600-h/Roy%2BYamaguchi%2B-%2Bflame.jpg\">\u003cimg src=\"http://bp2.blogger.com/_GNnXiTCLb6s/R_q9zfRJhFI/AAAAAAAAANA/ETRRFbZXB70/s320/Roy+Yamaguchi+-+flame.jpg\" height=\"205\" width=\"320\">\u003c/a>\u003cbr>\nA chilly Spring has me longing for a tropical vacation. One way to get a little taste of the islands in our own backyard is to dine at \u003ca href=\"http://www.roysrestaurant.com/\">Roy's\u003c/a>. Chef Roy Yamaguchi is one of the most influential and well-respected Hawaiian chefs. His style of fusion cuisine combines Asian, French and Hawaiian ingredients and techniques. He is Hawaii's first James Beard award-winner and this year his restaurants are celebrating their 20th year with special dinners.\u003c/p>\n\u003cp>Tomorrow's 20th anniversary dinner takes place at the San Francisco Roy's, with Roy at the helm. Local and Hawaiian ingredients will be featured with a particular emphasis on sustainable seafood and a portion of proceeds will go to \u003cstrong>\u003ca href=\"http://www.foodandwine.com/promo/growforgood/\">Grow for Good\u003c/a>\u003c/strong>, a national initiative dedicated to supporting local farms and encouraging sustainable agriculture.\u003c/p>\n\u003cp>\u003cstrong>amuse buche\u003c/strong>\u003cbr>\nShiro-Shoyu Marinated Kona Kampachi \"Nigiri\"--sustainable princess conch, tri-color tobiko & Kumamoto oysters--Perrier Jouet Grand Brut\u003c/p>\n\u003cp>\u003cstrong>first course\u003c/strong>\u003cbr>\nKona Lobster Ceviche--California avocado and halibut turtle shell, --organic watermelon radish, Cara Cara oranges\u003cbr>\nJacob's Creek Riesling\u003c/p>\n\u003cp>\u003cstrong>second course\u003c/strong>\u003cbr>\nOrganic Sausalito Springs Watercress & Red Kaiware Sprout Salad goat cheese, Sparrow Lane Napa walnut vinaigrette --Brancott Sauvignon Blanc\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>third course\u003c/strong>\u003cbr>\nJapanese Wagyu Topped Niman Ranch Top Sirloin--Delta asparagus, red Irish potatoes, Sebastopol mushrooms\u003cbr>\nJacob's Creek Reserve Shiraz\u003c/p>\n\u003cp>\u003cstrong>fourth course\u003c/strong>\u003cbr>\nHawaiian Vanilla & Rum Infused \"Baba\"--Berkeley Farms sweet cream--Sandeman\u003cbr>\nTawny 20 Year Port\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> Roy's 20th Anniversary Dinner\u003cbr>\n\u003cstrong>Cost:\u003c/strong> Tickets are $100 (excludes tax & gratuity)\u003cbr>\n\u003cstrong>When:\u003c/strong> Thursday April 10th, Seating from 5:00 to 9:30 pm\u003cbr>\n\u003cstrong>Where:\u003c/strong> Roy's is located at 575 Mission Street in San Francisco\u003cbr>\n\u003cstrong>More:\u003c/strong> The evening will also include performance by Hawaiian dancers and \u003ca href=\"http://www.patricklandeza.com/j3/servlet/HomePage\">Patrick Landeza\u003c/a>\u003cbr>\n\u003cstrong>How:\u003c/strong> To make your reservation for this special event, please call 415.777.0277\u003c/p>\n\u003cp>\u003ca href=\"http://bp1.blogger.com/_GNnXiTCLb6s/R_q8pPRJhCI/AAAAAAAAAMo/sK9SQEQ9Fc8/s1600-h/cocobella2.gif\">\u003cimg src=\"http://bp1.blogger.com/_GNnXiTCLb6s/R_q8pPRJhCI/AAAAAAAAAMo/sK9SQEQ9Fc8/s320/cocobella2.gif\" id=\"BLOGGER_PHOTO_ID_5186665337529664546\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Another sweet event, literally, is a pairing of wine and chocolate at local chocolate shop, Cocoa Bella.\u003c/p>\n\u003cp>Head over to \u003ca href=\"http://cocoabella.com/\"> Cocoa Bella\u003c/a> Chocolates on Union Street for the first Wine and Chocolate Soire. They'll be offering a six-piece tasting of favorite American and European chocolates paired with a 3-glass selection of sparkling and dessert wines. The staff will be on hand to discuss how to match up your favorite bonbons with port, Madeira, and other after-dinner drinks. Each attendee will go home with a 2-piece box of complimentary chocolates chosen from the evening's special selection.\u003c/p>\n\u003cp>Space is limited, so make your reservations now. Reserved tickets can be paid for at the door. Some additional tickets may be available on the night of the event, but advance reservations are encouraged to ensure your space at this entertaining and informative event.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> Wine & Chocolate Soiree\u003cbr>\n\u003cstrong>Cost:\u003c/strong> $40 per person\u003cbr>\n\u003cstrong>When:\u003c/strong> Thursday, April 10, 2008, 7 PM - 9 PM\u003cbr>\n\u003cstrong>Where:\u003c/strong> Cocoa Bella Chocolates, 2102 Union St at Webster, San Francisco\u003cbr>\n\u003cstrong>More:\u003c/strong> Includes 6-piece chocolate tasting, 3 glasses of selected wines, and complimentary 2-piece chocolate box\u003cbr>\n\u003cstrong>How:\u003c/strong> For reservations, call (415) 931-6213 or email \u003ca href=\"mailto:cocoabellachocolates@yahoo.com\">cocoabellachocolates@yahoo.com\u003c/a>\u003cbr>\nAdditional tickets may be available at the door\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R_q9zfRJhFI/AAAAAAAAANA/ETRRFbZXB70/s1600-h/Roy%2BYamaguchi%2B-%2Bflame.jpg\">\u003cimg src=\"http://bp2.blogger.com/_GNnXiTCLb6s/R_q9zfRJhFI/AAAAAAAAANA/ETRRFbZXB70/s320/Roy+Yamaguchi+-+flame.jpg\" height=\"205\" width=\"320\">\u003c/a>\u003cbr>\nA chilly Spring has me longing for a tropical vacation. One way to get a little taste of the islands in our own backyard is to dine at \u003ca href=\"http://www.roysrestaurant.com/\">Roy's\u003c/a>. Chef Roy Yamaguchi is one of the most influential and well-respected Hawaiian chefs. His style of fusion cuisine combines Asian, French and Hawaiian ingredients and techniques. He is Hawaii's first James Beard award-winner and this year his restaurants are celebrating their 20th year with special dinners.\u003c/p>\n\u003cp>Tomorrow's 20th anniversary dinner takes place at the San Francisco Roy's, with Roy at the helm. Local and Hawaiian ingredients will be featured with a particular emphasis on sustainable seafood and a portion of proceeds will go to \u003cstrong>\u003ca href=\"http://www.foodandwine.com/promo/growforgood/\">Grow for Good\u003c/a>\u003c/strong>, a national initiative dedicated to supporting local farms and encouraging sustainable agriculture.\u003c/p>\n\u003cp>\u003cstrong>amuse buche\u003c/strong>\u003cbr>\nShiro-Shoyu Marinated Kona Kampachi \"Nigiri\"--sustainable princess conch, tri-color tobiko & Kumamoto oysters--Perrier Jouet Grand Brut\u003c/p>\n\u003cp>\u003cstrong>first course\u003c/strong>\u003cbr>\nKona Lobster Ceviche--California avocado and halibut turtle shell, --organic watermelon radish, Cara Cara oranges\u003cbr>\nJacob's Creek Riesling\u003c/p>\n\u003cp>\u003cstrong>second course\u003c/strong>\u003cbr>\nOrganic Sausalito Springs Watercress & Red Kaiware Sprout Salad goat cheese, Sparrow Lane Napa walnut vinaigrette --Brancott Sauvignon Blanc\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>third course\u003c/strong>\u003cbr>\nJapanese Wagyu Topped Niman Ranch Top Sirloin--Delta asparagus, red Irish potatoes, Sebastopol mushrooms\u003cbr>\nJacob's Creek Reserve Shiraz\u003c/p>\n\u003cp>\u003cstrong>fourth course\u003c/strong>\u003cbr>\nHawaiian Vanilla & Rum Infused \"Baba\"--Berkeley Farms sweet cream--Sandeman\u003cbr>\nTawny 20 Year Port\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> Roy's 20th Anniversary Dinner\u003cbr>\n\u003cstrong>Cost:\u003c/strong> Tickets are $100 (excludes tax & gratuity)\u003cbr>\n\u003cstrong>When:\u003c/strong> Thursday April 10th, Seating from 5:00 to 9:30 pm\u003cbr>\n\u003cstrong>Where:\u003c/strong> Roy's is located at 575 Mission Street in San Francisco\u003cbr>\n\u003cstrong>More:\u003c/strong> The evening will also include performance by Hawaiian dancers and \u003ca href=\"http://www.patricklandeza.com/j3/servlet/HomePage\">Patrick Landeza\u003c/a>\u003cbr>\n\u003cstrong>How:\u003c/strong> To make your reservation for this special event, please call 415.777.0277\u003c/p>\n\u003cp>\u003ca href=\"http://bp1.blogger.com/_GNnXiTCLb6s/R_q8pPRJhCI/AAAAAAAAAMo/sK9SQEQ9Fc8/s1600-h/cocobella2.gif\">\u003cimg src=\"http://bp1.blogger.com/_GNnXiTCLb6s/R_q8pPRJhCI/AAAAAAAAAMo/sK9SQEQ9Fc8/s320/cocobella2.gif\" id=\"BLOGGER_PHOTO_ID_5186665337529664546\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Another sweet event, literally, is a pairing of wine and chocolate at local chocolate shop, Cocoa Bella.\u003c/p>\n\u003cp>Head over to \u003ca href=\"http://cocoabella.com/\"> Cocoa Bella\u003c/a> Chocolates on Union Street for the first Wine and Chocolate Soire. They'll be offering a six-piece tasting of favorite American and European chocolates paired with a 3-glass selection of sparkling and dessert wines. The staff will be on hand to discuss how to match up your favorite bonbons with port, Madeira, and other after-dinner drinks. Each attendee will go home with a 2-piece box of complimentary chocolates chosen from the evening's special selection.\u003c/p>\n\u003cp>Space is limited, so make your reservations now. Reserved tickets can be paid for at the door. Some additional tickets may be available on the night of the event, but advance reservations are encouraged to ensure your space at this entertaining and informative event.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> Wine & Chocolate Soiree\u003cbr>\n\u003cstrong>Cost:\u003c/strong> $40 per person\u003cbr>\n\u003cstrong>When:\u003c/strong> Thursday, April 10, 2008, 7 PM - 9 PM\u003cbr>\n\u003cstrong>Where:\u003c/strong> Cocoa Bella Chocolates, 2102 Union St at Webster, San Francisco\u003cbr>\n\u003cstrong>More:\u003c/strong> Includes 6-piece chocolate tasting, 3 glasses of selected wines, and complimentary 2-piece chocolate box\u003cbr>\n\u003cstrong>How:\u003c/strong> For reservations, call (415) 931-6213 or email \u003ca href=\"mailto:cocoabellachocolates@yahoo.com\">cocoabellachocolates@yahoo.com\u003c/a>\u003cbr>\nAdditional tickets may be available at the door\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bar Jules: Delight in Hayes Valley",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2173163907/\">\u003cimg src=\"http://bp3.blogger.com/_3CJ3D3a-cUA/R_vLphNcn4I/AAAAAAAAACs/Me8NTuWLHHU/s320/barjules.jpg\" id=\"BLOGGER_PHOTO_ID_5186963309997105026\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\"The chestnut soup was good, but not Bar Jules good,\" a friend told me the other day. She was referring to a delicious chestnut and farro soup that we'd eaten at Bar Jules a couple of months back.\u003c/p>\n\u003cp>In the time since Bar Jules opened in December, it has quickly become a place that I recommend to friends -- especially for its lovely weekend brunches. Chef Jessica Bonecutter is known around San Francisco, having chefed at \u003cstrong>\u003ca href=\"http://www.hogislandoysters.com/v2/template1.php\">Hog Island Oyster Bar\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://zunicafe.com/\">Zuni Cafe\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>Bar Jules has a stated commitment to sustainable practices and is buying most of their ingredients from local farmers and sustainable sources.\u003c/p>\n\u003cp>Entering Bar Jules, you will find several large chalkboards with the day's menu instead of paper menus. The small menu changes on a daily basis and is dependent on seasonal availability. As \u003cstrong>\u003ca href=\"http://becksposhnosh.blogspot.com/2008/01/local-kitchen-bar-jules-spork-fish-farm.html\">Sam of Becks and Posh stated,\u003c/a>\u003c/strong> \"because of the limited options, this is not the place to take a fussy eater.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you're not fussy, however, delights will abound. I seriously mourned the day that Desiree, my favorite breakfast location in the Presidio, closed a couple of years ago -- mostly because of their perfectly cooked eggs. The brunch that I had at Bar Jules came close to Desiree's taste -- scrambled eggs with sorrel and parmesan were on the menu the morning I went. While those were delicious, the hit of the table was poached eggs with lamb.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2388446037/\">\u003cimg src=\"http://bp1.blogger.com/_3CJ3D3a-cUA/R_vLqBNcn5I/AAAAAAAAAC0/nYGqAhjvMZQ/s320/mussels.jpg\" id=\"BLOGGER_PHOTO_ID_5186963318587039634\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Last week, I returned to Bar Jules for lunch. I loved the \"mussels on the grill with paprika, garlic & lemon\" ($12). The mussels had a deep roasted flavor. I requested bread to dip into my mussel juices, and was given a perfectly grilled toast which went perfectly with the dish.\u003c/p>\n\u003cp>Even the drinks at Bar Jules are special. Beer and wine are available, along with a lovely rosebud tea, Blue Bottle Coffee and seasonal juices -- last week I had a delicious pomegranate spritzer.\u003c/p>\n\u003cp>The Bar Jules menu changes daily, but the staff meticulously updates \u003ca href=\"http://barjules.com/index.html\">their web page\u003c/a> with the most current menu and prices. Bar Jules does not take reservations.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://commongroundmag.com/2008/02/tastebuds0802.html\">Common Ground on Bar Jules' sustainability practices\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://barjules.com/\">Bar Jules\u003c/a>\u003c/strong>\u003cbr>\n609 Hayes Street (at Laguna)\u003cbr>\nSan Francisco\u003cbr>\n415-621-5482\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Dinner, Tuesday - Saturday\u003cbr>\nLunch, Wednesday - Saturday\u003cbr>\nBrunch, Sundays\u003cbr>\nClosed Mondays\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2173163907/\">\u003cimg src=\"http://bp3.blogger.com/_3CJ3D3a-cUA/R_vLphNcn4I/AAAAAAAAACs/Me8NTuWLHHU/s320/barjules.jpg\" id=\"BLOGGER_PHOTO_ID_5186963309997105026\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\"The chestnut soup was good, but not Bar Jules good,\" a friend told me the other day. She was referring to a delicious chestnut and farro soup that we'd eaten at Bar Jules a couple of months back.\u003c/p>\n\u003cp>In the time since Bar Jules opened in December, it has quickly become a place that I recommend to friends -- especially for its lovely weekend brunches. Chef Jessica Bonecutter is known around San Francisco, having chefed at \u003cstrong>\u003ca href=\"http://www.hogislandoysters.com/v2/template1.php\">Hog Island Oyster Bar\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://zunicafe.com/\">Zuni Cafe\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>Bar Jules has a stated commitment to sustainable practices and is buying most of their ingredients from local farmers and sustainable sources.\u003c/p>\n\u003cp>Entering Bar Jules, you will find several large chalkboards with the day's menu instead of paper menus. The small menu changes on a daily basis and is dependent on seasonal availability. As \u003cstrong>\u003ca href=\"http://becksposhnosh.blogspot.com/2008/01/local-kitchen-bar-jules-spork-fish-farm.html\">Sam of Becks and Posh stated,\u003c/a>\u003c/strong> \"because of the limited options, this is not the place to take a fussy eater.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're not fussy, however, delights will abound. I seriously mourned the day that Desiree, my favorite breakfast location in the Presidio, closed a couple of years ago -- mostly because of their perfectly cooked eggs. The brunch that I had at Bar Jules came close to Desiree's taste -- scrambled eggs with sorrel and parmesan were on the menu the morning I went. While those were delicious, the hit of the table was poached eggs with lamb.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2388446037/\">\u003cimg src=\"http://bp1.blogger.com/_3CJ3D3a-cUA/R_vLqBNcn5I/AAAAAAAAAC0/nYGqAhjvMZQ/s320/mussels.jpg\" id=\"BLOGGER_PHOTO_ID_5186963318587039634\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Last week, I returned to Bar Jules for lunch. I loved the \"mussels on the grill with paprika, garlic & lemon\" ($12). The mussels had a deep roasted flavor. I requested bread to dip into my mussel juices, and was given a perfectly grilled toast which went perfectly with the dish.\u003c/p>\n\u003cp>Even the drinks at Bar Jules are special. Beer and wine are available, along with a lovely rosebud tea, Blue Bottle Coffee and seasonal juices -- last week I had a delicious pomegranate spritzer.\u003c/p>\n\u003cp>The Bar Jules menu changes daily, but the staff meticulously updates \u003ca href=\"http://barjules.com/index.html\">their web page\u003c/a> with the most current menu and prices. Bar Jules does not take reservations.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://commongroundmag.com/2008/02/tastebuds0802.html\">Common Ground on Bar Jules' sustainability practices\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://barjules.com/\">Bar Jules\u003c/a>\u003c/strong>\u003cbr>\n609 Hayes Street (at Laguna)\u003cbr>\nSan Francisco\u003cbr>\n415-621-5482\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Dinner, Tuesday - Saturday\u003cbr>\nLunch, Wednesday - Saturday\u003cbr>\nBrunch, Sundays\u003cbr>\nClosed Mondays\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Where the Blackberry is Never in Season",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R_UmWvccFWI/AAAAAAAAASM/H8ZySRlaa9U/s1600-h/IMG_3292.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R_UmWvccFWI/AAAAAAAAASM/H8ZySRlaa9U/s320/IMG_3292.JPG\" id=\"BLOGGER_PHOTO_ID_5185092718121719138\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Dear Miss Manners,\u003c/p>\n\u003cp>\"When dining, does one place one's Blackberry to the right of the plate, or to the left, near the salad fork?\"\u003c/p>\n\u003cp>The answer to this unsent question is, of course, never. I don't care if you're the Pope. Of course, popes don't use Blackberries. They use people who use Blackberries.\u003c/p>\n\u003cp>Hey there, Mr. Business Guy. Ho there, Little Miss Connectivity. You want to see a hand held device appropriate for restaurant use? Look down and to your right, it's called a table knife.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It looks a lot like the one with which I'll impale your (expletive) PDA if you use it one more time during your meal.\u003c/p>\n\u003cp>At some point a decade or so ago, P.D.A. went from meaning an improper \"public display of affection\" to \"personal digital assistant.\" The employment of either P.D.A. is rude at the table, displaying a certain lack of respect for your dining companions. Would you like to watch your mother give good old dad a hand job during the salad course? No? Then what makes you think they want to see you texting friends or fielding phone calls over dessert?\u003c/p>\n\u003cp>It's not just Blackberries. Last night, I watched as two men ate dinner together. Not such a strange occurrence, except for the fact that one of the men did not take his iPod headphones out of his ears for the entire duration of the meal.\u003c/p>\n\u003cp>I saw a woman who was so busy texting someone as she walked through our very busy dining room that she hit the chair of a man who was rising from his seat. There was no, \"Excuse me, I'm sorry,\" from her. She didn't even bother to look up. I was tempted to trip her to see what it might take to make her drop her machine.\u003c/p>\n\u003cp>It's certainly annoying when I have to repeat a litany of specials to guests who are too busy on their phones to pay attention to me, but I take that as part of my job. After describing something a second time (unless there is a genuine communication problem), I consider myself done.\u003c/p>\n\u003cp>But I'd be happy to text you about today's whole fish, if you like, you self-involved (expletive).\u003c/p>\n\u003cp>Like I said, it's an annoying aspect of my job, and I deal with that type of rudeness in my own way. What I find so terrible about all this abuse of take-it-with-you technology is the toll I see it taking on the other diners, and on basic human interaction in general.\u003c/p>\n\u003cp>For example, on Tuesday evening, I waited upon a young woman, her boyfriend, and her mother. The young woman kept her Blackberry on the table to her right. She'd eye it occasionally as her mother or her French boyfriend spoke. When dessert time rolled around and I came over to the table, the boyfriend said they had made their selections. The girl didn't take her cue to order because she was busy texting someone. He gave her a soft, sing-songy \"Heeeey!\" and waved his hand in front of her face as one does when one is uncertain of another's consciousness. She pulled away like a sulky toddler. I could see the mother squirm. I felt terrible for the boyfriend, but I wanted to smack the girl. Hard.\u003c/p>\n\u003cp>What's getting me so angry is that no one is doing a god damned thing about it. As a server, it's not my responsibility to teach people lessons in manners. At the restaurant, I will just give you a wan smile if you misbehave, though some days the urge is more difficult to resist than others.\u003c/p>\n\u003cp>I am not seeing the recipients of this technological rudeness-- the boyfriends, the business clients, the parents-- call these idiots to task about this bad behavior. Maybe it's because they themselves are too polite to say anything. Whatever the case, their silence is sending a very bad sub-text message.\u003c/p>\n\u003cp>How long has this complacency been going on? Not forever, fortunately...\u003c/p>\n\u003cp>True Hollywood story--\u003c/p>\n\u003cp>In the days when cell phones were called mobile phones and still somewhat of a novelty, John Lovitz, Julianne Moore, Phil Hartman, and two people I did not recognize sat down at a booth in my section of the slick Beverly Hills eatery I worked in while at university. Mr. Hartman entered talking on his phone. When I approached the table, I asked quietly if I should come back when he had finished. Miss Moore nodded. Perhaps, I thought, it was a very important phone call.\u003c/p>\n\u003cp>After a while, it became quite clear to me that he was just yammering away on his new gadget, rudely ignoring his dining companions, but I stayed away from the table, nevertheless.\u003c/p>\n\u003cp>After a few more minutes, Miss Moore motioned me over to the table. She quietly asked for a piece of paper and a pen. When she had finished scribbling, she handed the paper back to me with a \"thank you\" and a sidelong glance at Mr. Hartman. I nodded and excused myself to read the note. On the paper were Mr. Hartman's name, his phone number, and instructions for me to call him.\u003c/p>\n\u003cp>I marched over to the hostess stand at the front of the restaurant, dialed the number, and held my breath. He answered up my call with an abrupt, \"Yeah?\"\u003c/p>\n\u003cp>\"Mr. Hartman? This is your waiter, I was just wondering if you'd decided on your order yet...\"\u003c/p>\n\u003cp>Silence greeted me on the other end. Then a loud burst of laughter from both the receiver and the back of the restaurant. When I returned to the booth, Moore beamed, Hartman glowered. Fortunately, Moore picked up the check.\u003c/p>\n\u003cp>My love for her has never wavered since.\u003c/p>\n\u003cp>I think what the world needs now is more people like Julianne Moore. I'd suggest putting her at every dinner table in America if I didn't think it would be both exhausting and physically impossible. I'm sure she's busy enough as it is.\u003c/p>\n\u003cp>My point, of course, is that she got it. And she found a way to correct the bad behavior that was both funny and very effective.\u003c/p>\n\u003cp>I think that's what we all need to do.\u003c/p>\n\u003cp>I realize I've done a lot of name-calling this morning. I don't necessarily think the perpetrators are bad people, but their behavior is soul-killing. You want to invest in some great personal connectivity devices? How about turning off your iPhone for two hours and start using some eye contact instead? Face-to-face communication is far more effective than interface-to-interface.\u003c/p>\n\u003cp>As TennisPeter from Andover, Mass commented at \u003ca href=\"http://askannie.blogs.fortune.cnn.com/2007/09/04/friends-on-crackberry-miss-manners-advice/\">Ask Annie\u003c/a>, \"Checking your Blackberry 24/7 doesn't make you important. It means you are insecure and lack the confidence to say, 'I'm not working right now.' \" I am inclined to agree.\u003c/p>\n\u003cp>Oh, and while I'm on a rant, take that ridiculous Bluetooth thing out of your ear. It makes you look like some crazy homeless person who happened upon a dumpster filled with business casual clothing in his size. Sometimes, I like to pretend that these devices are hearing aids. I mouth my words with care-- slowly and with volume. And then I tilt my head and smile at the wearer in a way that says, \"See? I'm sensitive to your special needs.\"\u003c/p>\n\u003cp>Can you hear me now?\u003c/p>\n\u003cp>I feel much better getting that off my chest. There is, however, one little favor I'd like you to do for me...\u003c/p>\n\u003cp>The next time you dine with the technology-addicted, kindly remind them that, for at least the duration of the meal, the phone gets locked back in its cell, the \"i\" retreats to its Pod, and the only blackberries allowed on the table have been baked into a cobbler. Smile when you say it.\u003c/p>\n\u003cp>If that doesn't work, gently place a ball peen hammer next to you on the table. Every time your tablemate touches his or her device, gently finger your hammer. If they pick up their phone, you pick up your hammer, and so on.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I think that might be one message they're sure not to miss.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R_UmWvccFWI/AAAAAAAAASM/H8ZySRlaa9U/s1600-h/IMG_3292.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R_UmWvccFWI/AAAAAAAAASM/H8ZySRlaa9U/s320/IMG_3292.JPG\" id=\"BLOGGER_PHOTO_ID_5185092718121719138\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Dear Miss Manners,\u003c/p>\n\u003cp>\"When dining, does one place one's Blackberry to the right of the plate, or to the left, near the salad fork?\"\u003c/p>\n\u003cp>The answer to this unsent question is, of course, never. I don't care if you're the Pope. Of course, popes don't use Blackberries. They use people who use Blackberries.\u003c/p>\n\u003cp>Hey there, Mr. Business Guy. Ho there, Little Miss Connectivity. You want to see a hand held device appropriate for restaurant use? Look down and to your right, it's called a table knife.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It looks a lot like the one with which I'll impale your (expletive) PDA if you use it one more time during your meal.\u003c/p>\n\u003cp>At some point a decade or so ago, P.D.A. went from meaning an improper \"public display of affection\" to \"personal digital assistant.\" The employment of either P.D.A. is rude at the table, displaying a certain lack of respect for your dining companions. Would you like to watch your mother give good old dad a hand job during the salad course? No? Then what makes you think they want to see you texting friends or fielding phone calls over dessert?\u003c/p>\n\u003cp>It's not just Blackberries. Last night, I watched as two men ate dinner together. Not such a strange occurrence, except for the fact that one of the men did not take his iPod headphones out of his ears for the entire duration of the meal.\u003c/p>\n\u003cp>I saw a woman who was so busy texting someone as she walked through our very busy dining room that she hit the chair of a man who was rising from his seat. There was no, \"Excuse me, I'm sorry,\" from her. She didn't even bother to look up. I was tempted to trip her to see what it might take to make her drop her machine.\u003c/p>\n\u003cp>It's certainly annoying when I have to repeat a litany of specials to guests who are too busy on their phones to pay attention to me, but I take that as part of my job. After describing something a second time (unless there is a genuine communication problem), I consider myself done.\u003c/p>\n\u003cp>But I'd be happy to text you about today's whole fish, if you like, you self-involved (expletive).\u003c/p>\n\u003cp>Like I said, it's an annoying aspect of my job, and I deal with that type of rudeness in my own way. What I find so terrible about all this abuse of take-it-with-you technology is the toll I see it taking on the other diners, and on basic human interaction in general.\u003c/p>\n\u003cp>For example, on Tuesday evening, I waited upon a young woman, her boyfriend, and her mother. The young woman kept her Blackberry on the table to her right. She'd eye it occasionally as her mother or her French boyfriend spoke. When dessert time rolled around and I came over to the table, the boyfriend said they had made their selections. The girl didn't take her cue to order because she was busy texting someone. He gave her a soft, sing-songy \"Heeeey!\" and waved his hand in front of her face as one does when one is uncertain of another's consciousness. She pulled away like a sulky toddler. I could see the mother squirm. I felt terrible for the boyfriend, but I wanted to smack the girl. Hard.\u003c/p>\n\u003cp>What's getting me so angry is that no one is doing a god damned thing about it. As a server, it's not my responsibility to teach people lessons in manners. At the restaurant, I will just give you a wan smile if you misbehave, though some days the urge is more difficult to resist than others.\u003c/p>\n\u003cp>I am not seeing the recipients of this technological rudeness-- the boyfriends, the business clients, the parents-- call these idiots to task about this bad behavior. Maybe it's because they themselves are too polite to say anything. Whatever the case, their silence is sending a very bad sub-text message.\u003c/p>\n\u003cp>How long has this complacency been going on? Not forever, fortunately...\u003c/p>\n\u003cp>True Hollywood story--\u003c/p>\n\u003cp>In the days when cell phones were called mobile phones and still somewhat of a novelty, John Lovitz, Julianne Moore, Phil Hartman, and two people I did not recognize sat down at a booth in my section of the slick Beverly Hills eatery I worked in while at university. Mr. Hartman entered talking on his phone. When I approached the table, I asked quietly if I should come back when he had finished. Miss Moore nodded. Perhaps, I thought, it was a very important phone call.\u003c/p>\n\u003cp>After a while, it became quite clear to me that he was just yammering away on his new gadget, rudely ignoring his dining companions, but I stayed away from the table, nevertheless.\u003c/p>\n\u003cp>After a few more minutes, Miss Moore motioned me over to the table. She quietly asked for a piece of paper and a pen. When she had finished scribbling, she handed the paper back to me with a \"thank you\" and a sidelong glance at Mr. Hartman. I nodded and excused myself to read the note. On the paper were Mr. Hartman's name, his phone number, and instructions for me to call him.\u003c/p>\n\u003cp>I marched over to the hostess stand at the front of the restaurant, dialed the number, and held my breath. He answered up my call with an abrupt, \"Yeah?\"\u003c/p>\n\u003cp>\"Mr. Hartman? This is your waiter, I was just wondering if you'd decided on your order yet...\"\u003c/p>\n\u003cp>Silence greeted me on the other end. Then a loud burst of laughter from both the receiver and the back of the restaurant. When I returned to the booth, Moore beamed, Hartman glowered. Fortunately, Moore picked up the check.\u003c/p>\n\u003cp>My love for her has never wavered since.\u003c/p>\n\u003cp>I think what the world needs now is more people like Julianne Moore. I'd suggest putting her at every dinner table in America if I didn't think it would be both exhausting and physically impossible. I'm sure she's busy enough as it is.\u003c/p>\n\u003cp>My point, of course, is that she got it. And she found a way to correct the bad behavior that was both funny and very effective.\u003c/p>\n\u003cp>I think that's what we all need to do.\u003c/p>\n\u003cp>I realize I've done a lot of name-calling this morning. I don't necessarily think the perpetrators are bad people, but their behavior is soul-killing. You want to invest in some great personal connectivity devices? How about turning off your iPhone for two hours and start using some eye contact instead? Face-to-face communication is far more effective than interface-to-interface.\u003c/p>\n\u003cp>As TennisPeter from Andover, Mass commented at \u003ca href=\"http://askannie.blogs.fortune.cnn.com/2007/09/04/friends-on-crackberry-miss-manners-advice/\">Ask Annie\u003c/a>, \"Checking your Blackberry 24/7 doesn't make you important. It means you are insecure and lack the confidence to say, 'I'm not working right now.' \" I am inclined to agree.\u003c/p>\n\u003cp>Oh, and while I'm on a rant, take that ridiculous Bluetooth thing out of your ear. It makes you look like some crazy homeless person who happened upon a dumpster filled with business casual clothing in his size. Sometimes, I like to pretend that these devices are hearing aids. I mouth my words with care-- slowly and with volume. And then I tilt my head and smile at the wearer in a way that says, \"See? I'm sensitive to your special needs.\"\u003c/p>\n\u003cp>Can you hear me now?\u003c/p>\n\u003cp>I feel much better getting that off my chest. There is, however, one little favor I'd like you to do for me...\u003c/p>\n\u003cp>The next time you dine with the technology-addicted, kindly remind them that, for at least the duration of the meal, the phone gets locked back in its cell, the \"i\" retreats to its Pod, and the only blackberries allowed on the table have been baked into a cobbler. Smile when you say it.\u003c/p>\n\u003cp>If that doesn't work, gently place a ball peen hammer next to you on the table. Every time your tablemate touches his or her device, gently finger your hammer. If they pick up their phone, you pick up your hammer, and so on.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The Ahwahnee Dining Room",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R-rBIDTB0zI/AAAAAAAAAFk/Y76sX_pyGPM/s1600-h/ahwahnee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R-rBIDTB0zI/AAAAAAAAAFk/Y76sX_pyGPM/s400/ahwahnee.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.yosemitepark.com/Accommodations_TheAhwahnee.aspx\">Ahwahnee \u003c/a>is a special place for me. My husband proposed to me while cross-country skiing in the Yosemite Valley meadow and we ate at the Ahwahnee that night. A year or so later we then got married at the Ahwahnee and had our reception in the Solarium behind the Great Lounge. I love the architecture, Native American art and tapestries, and, of course, those amazing views of Yosemite Valley from every window. I also love eating in their dining room.\u003c/p>\n\u003cp>The Ahwahnee was built in 1927, and since that time has offered visitors a fine dining (and hotel) experience in this treasure of a National park. The hotel and dining room itself are architecturally magnificent, with high wood-beamed ceilings, stone pillars, enormous windows looking out onto the valley and the enormous granite cliffs above it, and candles hung from immense candelabras. A large Steinway piano sits along one side and the restaurant offers music during dinner and special events. On our last visit, the piano player was kind enough to include renditions of Puff the Magic Dragon and the theme to Harry Potter, which delighted my daughters, along with some nice Cole Porter and Duke Ellington pieces.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R-rBNDTB00I/AAAAAAAAAFs/S6zA1n0mks4/s1600-h/ahwah_table_view.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R-rBNDTB00I/AAAAAAAAAFs/S6zA1n0mks4/s400/ahwah_table_view.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>In addition to the views, architecture and ambiance, one of the things I appreciate about the Ahwahnee dining room is that they make an effort to offer organic and locally-grown ingredients. When I was there last week, the dinner menu had a paragraph at the bottom that said \"We are proud to present our seasonal dinner menu featuring both organic and sustainably harvested products. We source our meats and produce as local as possible and serve seafood listed on the Monterey Bay Aquarium Seafood Watch List as 'Best Choices' or 'Good Alternatives.' Delaware North Companies Parks and Resorts is strongly committed to working in harmony with our environment to better service our guests.\" Last week, the menu included local chicken, trout from nearby streams, rabbit from the neighboring community of Turlock, and grass-fed beef. They also include some \u003ca href=\"http://www.yosemitepark.com/Dining_AhwahneeDiningRoom_Menu.aspx\">sample menus\u003c/a> online.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I have eaten at the Ahwahnee probably just under 10 times. I've had breakfast, lunch and dinner there and have always enjoyed my meal. My family and I were in Yosemite last week and spent an evening dining at the Ahwahnee followed by board games in the Great Lounge before we shuffled back to our accommodations at the Yosemite Lodge. We got to the dining room right when it opened for dinner. They sat us at a beautiful table near the back and next to a large window. Technically, long pants and jackets are required for men, but we saw plenty of people being ushered in wearing jeans and t-shirts. In some online reviews I read, a few people were irritated that the dining staff sat people who weren't dressed according to the rules, but this has never bothered me. The hotel is in a National park and I like that they don't get too caught up in the ceremony of how one is supposed to dress for dinner. Also, I've seen men seated at many other nice restaurants without jackets, so I can't get irritated about this happening in Yosemite.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R-rBiDTB02I/AAAAAAAAAF8/RyMsb7WO2gM/s1600-h/salad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R-rBiDTB02I/AAAAAAAAAF8/RyMsb7WO2gM/s400/salad.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>During our dining experience last week, my husband and I decided that after a day of skiing at Badger Pass, we were too tired to split a bottle of wine, so we each ordered a glass from the \u003ca href=\"http://www.yosemitepark.com/Dining_AhwahneeDiningRoom_WineList.aspx\">wine menu\u003c/a>. I then chose to start my dinner with a baby iceberg lettuce wedge that had Chiogga beets, shaved onion, and Point Reyes blue cheese dressing. The salad was crisp, the dressing creamy and sharp without being overt, and the beets were sweet and perfectly cooked. My husband ordered the Caesar salad, which looked equally delicious, although I was so focused on my own salad that I forgot to take a bite. Our daughters, who ordered from the children's menu, each received a very pretty fruit cup.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R-rBpTTB03I/AAAAAAAAAGE/ADJ9Td9Q9Fw/s1600-h/fruit_cup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R-rBpTTB03I/AAAAAAAAAGE/ADJ9Td9Q9Fw/s400/fruit_cup.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>For dinner, I ordered the Braised Snake River Farms Kobe beef cheeks. I was surprised and excited when I found that they served the cheeks two ways on the plate. One piece was cooked to the point of falling apart, in some sort of reddish sauce and served on top of an heirloom squash puree. I asked our waiter what was in the sauce, but he wasn't sure. The other beef cheek was also braised, although it held its shape and was firmer than the other one. It was served with a garlic and tomato jam, which was sweet and a perfect accompaniment to the beef, and sat atop a mound of creamed spinach. Unlike most creamed spinach, which is often gloppy, this version seemed just barely cooked within the sauce, with each leaf retaining its shape and texture. It was delicious. In between the two beef cheeks were some shaved and fried parsnips, adding a crunchy and slightly salty accent to the other flavors on the plate. Overall, this was a great entrée and I really loved it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R-rBYjTB01I/AAAAAAAAAF0/nzBx-hApt2k/s1600-h/beefcheeks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R-rBYjTB01I/AAAAAAAAAF0/nzBx-hApt2k/s400/beefcheeks.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My husband ordered the braised Niman pork osso bucco served with a soft polenta and cauliflower, which was also delicious (although I must say I think the beef cheeks were better). For our daughters, we went with the kids breaded chicken tenders. I normally hate kids' menu chicken tenders, because they are often processed bits of chicken with a tasteless coating. The Ahwahnee's chicken tenders, however, were in a kids-menu class all their own. They were real chicken breast tenders coated in a flavorful crust similar to the kind you'd find on a nice piece of fried chicken.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R-rCGzTB05I/AAAAAAAAAGU/9NJUWiUyKSo/s1600-h/kids.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R-rCGzTB05I/AAAAAAAAAGU/9NJUWiUyKSo/s400/kids.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>For dessert, I had a chocolate flourless cake embedded in a chilled chocolate ganache and served with ice cream. Although it was delicious (and very pretty on the plate) it was incredibly rich and I could only eat a few bites.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R-rB2TTB04I/AAAAAAAAAGM/APLTt8rT1FM/s1600-h/dessert.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R-rB2TTB04I/AAAAAAAAAGM/APLTt8rT1FM/s400/dessert.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My husband ordered the boysenberry pie, which had a nicely crisp crust and great berry flavor. All the entrées were between $25 - $46. Our total bill, which included our salads, meals and desserts, along with two glasses of wine and three glasses of juice for the kids, was $140.\u003c/p>\n\u003cp>On each of our visits, I've found the service to be friendly and professional. The waiters sometimes are not fully informed about the food and, on a busy night, the attention you get can be a little spotty, but this doesn't bother me as the service has never been bad and I'm there for the experience of eating in a beautiful historic hotel under half dome. The staff has also always been very friendly to my children, which I appreciate.\u003c/p>\n\u003cp>The Ahwahnee Dining Room offers daily breakfast, lunch and dinner, along with an elaborate Sunday Brunch. They also have a few yearly dining extravaganzas, such as the Bracebridge Dinner each December, which is a four-hour Renaissance pageant in the dining room that includes an elaborate seven-course banquet. I've always thought this would be sort of fun to attend, but the cost is a bit much. A package deal that includes a two-night stay at the Ahwahnee along with the Bracebridge Dinner is $1,634 for two people. If you stay at the Yosemite Lodge, it's $1,126. With four people in my family, we won't be going any time soon.\u003c/p>\n\u003cp>So if you find yourself in Yosemite, and have a little spare cash for your next meal, try the Ahwahnee dining room. It is truly an experience worth having.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For more information about the Ahwahnee, or to make reservations, just go to their \u003ca href=\"http://www.yosemitepark.com/Dining_AhwahneeDiningRoom.aspx\">web site\u003c/a>, or call (209) 372-1489.\u003c/p>\n\n",
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"description": "The Ahwahnee is a special place for me. My husband proposed to me while cross-country skiing in the Yosemite Valley meadow and we ate at the Ahwahnee that night. A year or so later we then got married at the Ahwahnee and had our reception in the Solarium behind the Great Lounge. I love the",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R-rBIDTB0zI/AAAAAAAAAFk/Y76sX_pyGPM/s1600-h/ahwahnee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R-rBIDTB0zI/AAAAAAAAAFk/Y76sX_pyGPM/s400/ahwahnee.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.yosemitepark.com/Accommodations_TheAhwahnee.aspx\">Ahwahnee \u003c/a>is a special place for me. My husband proposed to me while cross-country skiing in the Yosemite Valley meadow and we ate at the Ahwahnee that night. A year or so later we then got married at the Ahwahnee and had our reception in the Solarium behind the Great Lounge. I love the architecture, Native American art and tapestries, and, of course, those amazing views of Yosemite Valley from every window. I also love eating in their dining room.\u003c/p>\n\u003cp>The Ahwahnee was built in 1927, and since that time has offered visitors a fine dining (and hotel) experience in this treasure of a National park. The hotel and dining room itself are architecturally magnificent, with high wood-beamed ceilings, stone pillars, enormous windows looking out onto the valley and the enormous granite cliffs above it, and candles hung from immense candelabras. A large Steinway piano sits along one side and the restaurant offers music during dinner and special events. On our last visit, the piano player was kind enough to include renditions of Puff the Magic Dragon and the theme to Harry Potter, which delighted my daughters, along with some nice Cole Porter and Duke Ellington pieces.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R-rBNDTB00I/AAAAAAAAAFs/S6zA1n0mks4/s1600-h/ahwah_table_view.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R-rBNDTB00I/AAAAAAAAAFs/S6zA1n0mks4/s400/ahwah_table_view.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>In addition to the views, architecture and ambiance, one of the things I appreciate about the Ahwahnee dining room is that they make an effort to offer organic and locally-grown ingredients. When I was there last week, the dinner menu had a paragraph at the bottom that said \"We are proud to present our seasonal dinner menu featuring both organic and sustainably harvested products. We source our meats and produce as local as possible and serve seafood listed on the Monterey Bay Aquarium Seafood Watch List as 'Best Choices' or 'Good Alternatives.' Delaware North Companies Parks and Resorts is strongly committed to working in harmony with our environment to better service our guests.\" Last week, the menu included local chicken, trout from nearby streams, rabbit from the neighboring community of Turlock, and grass-fed beef. They also include some \u003ca href=\"http://www.yosemitepark.com/Dining_AhwahneeDiningRoom_Menu.aspx\">sample menus\u003c/a> online.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I have eaten at the Ahwahnee probably just under 10 times. I've had breakfast, lunch and dinner there and have always enjoyed my meal. My family and I were in Yosemite last week and spent an evening dining at the Ahwahnee followed by board games in the Great Lounge before we shuffled back to our accommodations at the Yosemite Lodge. We got to the dining room right when it opened for dinner. They sat us at a beautiful table near the back and next to a large window. Technically, long pants and jackets are required for men, but we saw plenty of people being ushered in wearing jeans and t-shirts. In some online reviews I read, a few people were irritated that the dining staff sat people who weren't dressed according to the rules, but this has never bothered me. The hotel is in a National park and I like that they don't get too caught up in the ceremony of how one is supposed to dress for dinner. Also, I've seen men seated at many other nice restaurants without jackets, so I can't get irritated about this happening in Yosemite.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R-rBiDTB02I/AAAAAAAAAF8/RyMsb7WO2gM/s1600-h/salad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R-rBiDTB02I/AAAAAAAAAF8/RyMsb7WO2gM/s400/salad.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>During our dining experience last week, my husband and I decided that after a day of skiing at Badger Pass, we were too tired to split a bottle of wine, so we each ordered a glass from the \u003ca href=\"http://www.yosemitepark.com/Dining_AhwahneeDiningRoom_WineList.aspx\">wine menu\u003c/a>. I then chose to start my dinner with a baby iceberg lettuce wedge that had Chiogga beets, shaved onion, and Point Reyes blue cheese dressing. The salad was crisp, the dressing creamy and sharp without being overt, and the beets were sweet and perfectly cooked. My husband ordered the Caesar salad, which looked equally delicious, although I was so focused on my own salad that I forgot to take a bite. Our daughters, who ordered from the children's menu, each received a very pretty fruit cup.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R-rBpTTB03I/AAAAAAAAAGE/ADJ9Td9Q9Fw/s1600-h/fruit_cup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R-rBpTTB03I/AAAAAAAAAGE/ADJ9Td9Q9Fw/s400/fruit_cup.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>For dinner, I ordered the Braised Snake River Farms Kobe beef cheeks. I was surprised and excited when I found that they served the cheeks two ways on the plate. One piece was cooked to the point of falling apart, in some sort of reddish sauce and served on top of an heirloom squash puree. I asked our waiter what was in the sauce, but he wasn't sure. The other beef cheek was also braised, although it held its shape and was firmer than the other one. It was served with a garlic and tomato jam, which was sweet and a perfect accompaniment to the beef, and sat atop a mound of creamed spinach. Unlike most creamed spinach, which is often gloppy, this version seemed just barely cooked within the sauce, with each leaf retaining its shape and texture. It was delicious. In between the two beef cheeks were some shaved and fried parsnips, adding a crunchy and slightly salty accent to the other flavors on the plate. Overall, this was a great entrée and I really loved it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R-rBYjTB01I/AAAAAAAAAF0/nzBx-hApt2k/s1600-h/beefcheeks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R-rBYjTB01I/AAAAAAAAAF0/nzBx-hApt2k/s400/beefcheeks.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My husband ordered the braised Niman pork osso bucco served with a soft polenta and cauliflower, which was also delicious (although I must say I think the beef cheeks were better). For our daughters, we went with the kids breaded chicken tenders. I normally hate kids' menu chicken tenders, because they are often processed bits of chicken with a tasteless coating. The Ahwahnee's chicken tenders, however, were in a kids-menu class all their own. They were real chicken breast tenders coated in a flavorful crust similar to the kind you'd find on a nice piece of fried chicken.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R-rCGzTB05I/AAAAAAAAAGU/9NJUWiUyKSo/s1600-h/kids.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R-rCGzTB05I/AAAAAAAAAGU/9NJUWiUyKSo/s400/kids.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>For dessert, I had a chocolate flourless cake embedded in a chilled chocolate ganache and served with ice cream. Although it was delicious (and very pretty on the plate) it was incredibly rich and I could only eat a few bites.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R-rB2TTB04I/AAAAAAAAAGM/APLTt8rT1FM/s1600-h/dessert.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R-rB2TTB04I/AAAAAAAAAGM/APLTt8rT1FM/s400/dessert.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My husband ordered the boysenberry pie, which had a nicely crisp crust and great berry flavor. All the entrées were between $25 - $46. Our total bill, which included our salads, meals and desserts, along with two glasses of wine and three glasses of juice for the kids, was $140.\u003c/p>\n\u003cp>On each of our visits, I've found the service to be friendly and professional. The waiters sometimes are not fully informed about the food and, on a busy night, the attention you get can be a little spotty, but this doesn't bother me as the service has never been bad and I'm there for the experience of eating in a beautiful historic hotel under half dome. The staff has also always been very friendly to my children, which I appreciate.\u003c/p>\n\u003cp>The Ahwahnee Dining Room offers daily breakfast, lunch and dinner, along with an elaborate Sunday Brunch. They also have a few yearly dining extravaganzas, such as the Bracebridge Dinner each December, which is a four-hour Renaissance pageant in the dining room that includes an elaborate seven-course banquet. I've always thought this would be sort of fun to attend, but the cost is a bit much. A package deal that includes a two-night stay at the Ahwahnee along with the Bracebridge Dinner is $1,634 for two people. If you stay at the Yosemite Lodge, it's $1,126. With four people in my family, we won't be going any time soon.\u003c/p>\n\u003cp>So if you find yourself in Yosemite, and have a little spare cash for your next meal, try the Ahwahnee dining room. It is truly an experience worth having.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For more information about the Ahwahnee, or to make reservations, just go to their \u003ca href=\"http://www.yosemitepark.com/Dining_AhwahneeDiningRoom.aspx\">web site\u003c/a>, or call (209) 372-1489.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"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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"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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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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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"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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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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",
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"source": "NPR"
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"how-i-built-this": {
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"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.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
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"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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"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. ",
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"order": 18
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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/",
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"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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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
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