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The entire place is a nostalgia-lover's fantasy of the giddy pre-war years when woman wore their hair in elaborate pin curls, men said things like, \"Aw, shucks,\" and Big Band was king. Ceiling fans resembling airplane propellers whir slowly overhead, mimicking lazy, sweat-soaked summer days, and potted palms sweep the floor with wide green leaves. \u003c/p>\n\u003cp>I walked into this carefree atmosphere a few weeks ago, roughly four months after opening. The crowd was only partially anachronistic, with just as many white-haired ladies and gents \"dressed for dinner\" as young LucasArts employees in flats and skinny jeans swarming the marble-topped bar. Even the communal table, reserved for walk-ins, was full. The hostess escorted my friend and me to a roomy two-top in the side room, and it was a great table -- close enough to ride the buzz of the main room without having to endure its noise.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pink_lemonade-762834.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pink_lemonade-762831.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>One look at the cocktail list got my feet tapping. I was tempted by the French 75 ($9) with cognac, champagne and lemon juice, as well as the Pisco Punch ($8) with Pisco (a South American brandy), pineapple, and bitters, but settled on the lip-smacking Presidio Pink Lemonade ($8). Vodka infused with \u003ca href=\"http://ssil.uoregon.edu/hum399/gallery/week7/Buddha's_Hand_fruit.jpg\">Buddha's hand\u003c/a>, the \u003ca href=\"http://www.imdb.com/title/tt0099487/\">Edward Scissorhands\u003c/a> of the citrus world, was blended with limoncello, simple syrup, and a splash of Campari. It was sweet-tart, just like the ghost of a girl I saw flirting with the dashing officer in my mind's eye.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/shrimp_cocktail-786419.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/shrimp_cocktail-786417.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>From the \"hors d'oeuvres\" section of the menu -- the name another quaint touch -- we ordered PSC Seafood Cocktail with shrimp ($7.95). I grew up in the South and in our family, shrimp cocktail was considered terribly posh. My grandmother even had special dishes for the occasion. I loved PSC's presentation -- a pile of oyster crackers and fork-speared limes on the side -- but what was described as \"Mission taqueria-style\" tomato juice with chilies was really a barely seasoned swimming pool for baby shrimp. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/grilled_cheese-705014.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/grilled_cheese-705012.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Gruyere cheese toast ($8.50) was a grilled cheese sandwich, plain and simple. The bread was so buttery, it overpowered the Gruyere's nutty flavor. The fondue tomato dip livened things up, even if that combination can be found on roughly 99% of San Francisco menus right now. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/caesar-735884.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/caesar-735879.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The PSCaesar ($9.50) looked like a Caesar salad but the creamy dressing tasted more like Ranch. It didn't make it any less good, just a bit of false advertising.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pasta-760914.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pasta-760907.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Next up was the \"Broadway & Columbus\" ($13.95), an homage to two of the City's most iconic neighborhoods, Chinatown and North Beach. Unfortunately, it looked and tasted like a poor attempt at using up leftovers. Wide egg noodles in a bowl of orange zest-dotted broth were topped with chunks of fatty duck. The pasta was okay on its own in a soothing, I'm-not-feeling-well kind of way, but one bite of bland, greasy duck was plenty. The dish simply never came together.\u003c/p>\n\u003cp>Now ask me if I care? The drinks were tasty, the fun-loving atmosphere infectious and the prices hard to beat. By this time I was enjoying an Alamos 2005 Malbec ($6) by the glass. When our waiter recommended it, I admitted I was wary of ordering the cheapest wine on the menu. (Am I the only one?) He convinced me to order it anyway, and I loved it for its raspberry flavors layered with spice and long, velvety finish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/cupcakes-728063.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/cupcakes-728060.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>All I can say is that PSC saved the best for last. Like \u003ca href=\"http://www.kqed.org/weblog/food/2007/04/pres-vi-black-sheep-of-family.jsp\">Pres a Vi\u003c/a>, they've hopped on the dessert tasting bandwagon -- a trend I'd like to see more of -- with four full-sized desserts ($7), four dessert \"sides\" ($5), and a mix-and-match approach with one of each ($10). We shared three chocolate cupcakes whose barely cooked insides were a dead giveaway for their inspiration -- molten chocolate cake -- but you can't go wrong with something that's fresh from the oven. The top looked like decorative beads on a cut glass serving dish and added a wonderful crunch, while the shot glass of hand-whipped cream was a cool foil. \u003c/p>\n\u003cp>Service was a mix. Our waiter had the wink and swagger of a good ole boy, and I had to wonder if he was flirting or stealing nips from the bar since we rarely saw him, but the food runner and busboys were both on top of their game. \u003c/p>\n\u003cp>At meal's end, the critic in me may have shrugged, but the rest of me had fallen in love.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Presidio Social Club\u003cbr>Building 563 Ruger Street in the Presidio\u003cbr>San Francisco \u003cbr>(415) 885-1888\u003cbr>Open Monday - Saturday for dinner\u003c/p>\n\n",
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"description": ""One cannot think well, love well, sleep well, if one has not dined well." Virginia Woolf Maybe. But sometimes it's more important to have fun. When it is, Presidio Social Club is the place to go. It offers revamped American classics, most of which don't merit more than a shrug, but the atmosphere makes it",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/PSC_exterior-784809.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/PSC_exterior-784807.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\"One cannot think well, love well, sleep well, if one has not dined well.\" Virginia Woolf\u003c/p>\n\u003cp>Maybe. But sometimes it's more important to have fun. When it is, \u003ca href=\"http://www.presidiosocialclub.com/\">Presidio Social Club\u003c/a> is the place to go. It offers revamped American classics, most of which don't merit more than a shrug, but the atmosphere makes it a winner anyway.\u003c/p>\n\u003cp>From the outside, PSC -- its self-assigned urban moniker -- looks like the old clapboard barracks that it is. An old-fashioned mailbox from \u003ca href=\"http://www.visitmayberry.com\">Mayberry\u003c/a> days hangs on the porch, and just inside the doorway stands a drum set painted Technicolor red. The entire place is a nostalgia-lover's fantasy of the giddy pre-war years when woman wore their hair in elaborate pin curls, men said things like, \"Aw, shucks,\" and Big Band was king. Ceiling fans resembling airplane propellers whir slowly overhead, mimicking lazy, sweat-soaked summer days, and potted palms sweep the floor with wide green leaves. \u003c/p>\n\u003cp>I walked into this carefree atmosphere a few weeks ago, roughly four months after opening. The crowd was only partially anachronistic, with just as many white-haired ladies and gents \"dressed for dinner\" as young LucasArts employees in flats and skinny jeans swarming the marble-topped bar. Even the communal table, reserved for walk-ins, was full. The hostess escorted my friend and me to a roomy two-top in the side room, and it was a great table -- close enough to ride the buzz of the main room without having to endure its noise.\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.kqed.org/weblog/food/uploaded_images/pink_lemonade-762834.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pink_lemonade-762831.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>One look at the cocktail list got my feet tapping. I was tempted by the French 75 ($9) with cognac, champagne and lemon juice, as well as the Pisco Punch ($8) with Pisco (a South American brandy), pineapple, and bitters, but settled on the lip-smacking Presidio Pink Lemonade ($8). Vodka infused with \u003ca href=\"http://ssil.uoregon.edu/hum399/gallery/week7/Buddha's_Hand_fruit.jpg\">Buddha's hand\u003c/a>, the \u003ca href=\"http://www.imdb.com/title/tt0099487/\">Edward Scissorhands\u003c/a> of the citrus world, was blended with limoncello, simple syrup, and a splash of Campari. It was sweet-tart, just like the ghost of a girl I saw flirting with the dashing officer in my mind's eye.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/shrimp_cocktail-786419.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/shrimp_cocktail-786417.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>From the \"hors d'oeuvres\" section of the menu -- the name another quaint touch -- we ordered PSC Seafood Cocktail with shrimp ($7.95). I grew up in the South and in our family, shrimp cocktail was considered terribly posh. My grandmother even had special dishes for the occasion. I loved PSC's presentation -- a pile of oyster crackers and fork-speared limes on the side -- but what was described as \"Mission taqueria-style\" tomato juice with chilies was really a barely seasoned swimming pool for baby shrimp. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/grilled_cheese-705014.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/grilled_cheese-705012.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Gruyere cheese toast ($8.50) was a grilled cheese sandwich, plain and simple. The bread was so buttery, it overpowered the Gruyere's nutty flavor. The fondue tomato dip livened things up, even if that combination can be found on roughly 99% of San Francisco menus right now. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/caesar-735884.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/caesar-735879.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The PSCaesar ($9.50) looked like a Caesar salad but the creamy dressing tasted more like Ranch. It didn't make it any less good, just a bit of false advertising.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pasta-760914.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pasta-760907.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Next up was the \"Broadway & Columbus\" ($13.95), an homage to two of the City's most iconic neighborhoods, Chinatown and North Beach. Unfortunately, it looked and tasted like a poor attempt at using up leftovers. Wide egg noodles in a bowl of orange zest-dotted broth were topped with chunks of fatty duck. The pasta was okay on its own in a soothing, I'm-not-feeling-well kind of way, but one bite of bland, greasy duck was plenty. The dish simply never came together.\u003c/p>\n\u003cp>Now ask me if I care? The drinks were tasty, the fun-loving atmosphere infectious and the prices hard to beat. By this time I was enjoying an Alamos 2005 Malbec ($6) by the glass. When our waiter recommended it, I admitted I was wary of ordering the cheapest wine on the menu. (Am I the only one?) He convinced me to order it anyway, and I loved it for its raspberry flavors layered with spice and long, velvety finish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/cupcakes-728063.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/cupcakes-728060.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>All I can say is that PSC saved the best for last. Like \u003ca href=\"http://www.kqed.org/weblog/food/2007/04/pres-vi-black-sheep-of-family.jsp\">Pres a Vi\u003c/a>, they've hopped on the dessert tasting bandwagon -- a trend I'd like to see more of -- with four full-sized desserts ($7), four dessert \"sides\" ($5), and a mix-and-match approach with one of each ($10). We shared three chocolate cupcakes whose barely cooked insides were a dead giveaway for their inspiration -- molten chocolate cake -- but you can't go wrong with something that's fresh from the oven. The top looked like decorative beads on a cut glass serving dish and added a wonderful crunch, while the shot glass of hand-whipped cream was a cool foil. \u003c/p>\n\u003cp>Service was a mix. Our waiter had the wink and swagger of a good ole boy, and I had to wonder if he was flirting or stealing nips from the bar since we rarely saw him, but the food runner and busboys were both on top of their game. \u003c/p>\n\u003cp>At meal's end, the critic in me may have shrugged, but the rest of me had fallen in love.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Presidio Social Club\u003cbr>Building 563 Ruger Street in the Presidio\u003cbr>San Francisco \u003cbr>(415) 885-1888\u003cbr>Open Monday - Saturday for dinner\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/a> is KQED's local series featuring regular people reviewing Bay Area restaurants. \u003c/p>\n\u003cp>\u003cstrong>Check, Please Bay Area\u003c/strong> was nominated for two \u003ca href=\"http://www.jamesbeard.org/awards/2007/nominees.pdf\">\u003cstrong>2007 James Beard Awards\u003c/strong>\u003c/a> (pdf) in the Television Food Show Category!\u003c/p>\n\u003cp>Visit the \u003ca href=\"http://blogs.kqed.org/food/?p=262\">\u003cstrong>Check, Please! Bay Area blog\u003c/strong>\u003c/a> to experience the restaurants from Season 2 Episode 15:\u003c/p>\n\u003cp>1) \u003cstrong>The Grubstake\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=266\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=263\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=269\">recipe\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2) \u003cstrong>Charanga\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=267\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=264\">reviews\u003c/a> \u003c/p>\n\u003cp>3) \u003cstrong>Viognier\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=268\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=265\">reviews\u003c/a> \u003c/p>\n\u003cp>Please feel free to join the discussion by posting comments about the show and your reviews of the featured restaurants!\u003c/p>\n\u003cp>You can \u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>watch all episodes online\u003c/strong>\u003c/a> as well as \u003ca href=\"http://blogs.kqed.org/food/?page_id=122\">\u003cstrong>subscribe to the Check, Please! video podcast\u003c/strong>\u003c/a> in iTunes.\u003c/p>\n\u003cp> This season, \u003ca href=\"http://www.blogger.com/profile/6341495\">\u003cstrong>Stephanie V.W. Lucianovic\u003c/strong>\u003c/a> will be blogging about what happens behind-the-scenes during the making of Check, Please! Bay Area.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can also view the Check, Please! Bay Area \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>photo gallery\u003c/strong>\u003c/a> to view behind-the-scenes shots at many of the featured restaurants.\u003c/p>\n\n",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/presavi_sign-786122.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/presavi_sign-786119.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>A small bit of research reveals that \u003ca href=\"http://www.presavi.com\">Pres a Vi\u003c/a>, one of the new restaurants in the reinvigorated Presidio, has its roots in the suburbs. (\u003ca href=\"http://vadevi.com/\">Va de Vi\u003c/a>, its older sibling, is located in Walnut Creek.) Unfortunately, a small bit of dinner will tell you the same thing. \u003c/p>\n\u003cp>I made my way to Pres a Vi on a rainy night about 4 months after it opened. Perhaps because of the weather, I noticed how hard it was to find. It's hidden amongst a handful of cookie cutter office buildings, and if you're approaching by car -- as I assume most dinner-only visitors to the Presidio are -- signs are few and far between. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/interior-746062.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/interior-746058.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>When I finally arrived, it was to a room full of warm, red-hued woods and fabrics that evoked a sophisticated, cozy cabin. The place was bustling with birthday parties, a young bar crowd, and several tables of baby boomers having dinner, but it wasn't loud. Though the room is quite pretty, it's also fairly common by San Francisco standards. Long bar populated with pretty-somethings? Check. Open kitchen? Check. Ubiquitous communal table? Check. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My friend was late to meet me, and the host treated us with some pretty fierce attitude when we checked in nearly 15 minutes late. I can empathize with the frustration of late arrivals, but to be fair, I had checked in earlier to let him know I was waiting for my friend to park. He was rude then, too. \u003c/p>\n\u003cp>When we sat down, we didn't have a wine list -- a pet peeve of mine -- so I caught the eye of the nearest waiter. His reply when I asked for one was gruff and annoyed. Okaaaaay. \u003c/p>\n\u003cp>When he returned, he explained, \"There's a certain way we have to present the wine list.\" He then proceeded to run through the list of flights, which come in tastes of three and can also be ordered by the glass or by the bottle. \"And if those aren't enough, there are 400 more in here,\" he finished, handing over the wine book.\u003c/p>\n\u003cp>The owners of Pres a Vi are clearly proud of their wine program. The name of the restaurant, in fact, loosely translates to \"captivated by wine\" in Catalan. It's encouraging to see so many offerings by the glass (48 plus 2 for dessert) and the bottle list hits on most of the world's major wine regions, so it's understandable that they'd want to brag a bit. But come on: the first thing most people want to do after a hard day's work is order a drink and relax. Forcing your customers to beg for the wine list is shortsighted and inconsiderate. If it needs presenting, so be it, but have the hostess do it.\u003c/p>\n\u003cp>Service was amateur throughout the meal. There were long waits for drinks when the food was already served, a food runner who handled our request for more wine by fumbling over how he wasn't authorized to take our order (well, go get someone who is!), and a plate of pork belly that was inexplicably served before both seafood courses. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/hamachi-768097.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/hamachi-768094.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>On to the food. There were some lovely tastes from Chef Kelly Degala's small plates menu, which hop scotches all over the world. Like the restaurant, the plating was gorgeous, and the long rectangular dishes showed off our first two courses beautifully. We started with hamachi teradito ($14), slices of sashimi topped with micro arugula, anju pepper aioli, and blood orange oil. Citrus and spice were about all I could taste. Together, they were a flavor bomb that brazenly overpowered the hamachi (which may not have been a bad thing, since I detected a bit of fishiness from it here and there). The wild mushroom-ricotta ravioli ($10) were better. The sauce was wonderful -- a silky, subtle sherry brown butter with a hint of lemon -- but the fried shallots were soggy from the sauce, and the fried sage leaf was greasy. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ravioli-787033.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ravioli-787030.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/porkbelly-705933.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/porkbelly-705931.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The best thing about the Singaporean BBQ style kurobuta pork belly ($10) was the interplay between the tart and crunchy green papaya salad and the sweet honey-soy glaze of the pork. But the meat itself was chewy in a way that unctuous belly shouldn't be. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/shrimp-728194.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/shrimp-728191.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The pork was followed by grilled prawns satay ($10) with a Thai red curry sauce and soy-maple glazed black cod ($15). Both were fine, but not good enough to erase the disappointment of the preceding dishes. Throughout the meal, I kept wishing we had spoons to take better advantage of the sauces that accompanied nearly every plate, since they're one thing the kitchen does exceedingly well. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/blackcod-751906.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/blackcod-751903.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>For dessert, we opted to share the cookie plate ($15) from the tasting part of the menu. I love the concept of dessert tastings, smaller portions of several things meant to be shared. It gives you the opportunity to indulge your sweet tooth without ending up like Kirstie Alley, and to sample more things from the menu. Unfortunately, the cookies were lackluster. The chocolate chip lacked enough chocolate oomph as did the chocolate meringues, and the coconut macaroons were greasy. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/cookies-772603.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/cookies-772592.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Both of us walked out of the restaurant deflated. I have heard good things about Va de Vi over the years, and it's made the \u003ca href=\"http://sfgate.com/food/top100/2007/\">Chronicle's Top 100 Restaurants list\u003c/a> the last three, but it's clear from my visit that Pres a Vi is not living up to the family name.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Pres a Vi\u003cbr>1 Letterman Drive\u003cbr>San Francisco\u003cbr>(415) 409-3000\u003cbr>Open 7 days a week\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/presavi_sign-786122.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/presavi_sign-786119.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>A small bit of research reveals that \u003ca href=\"http://www.presavi.com\">Pres a Vi\u003c/a>, one of the new restaurants in the reinvigorated Presidio, has its roots in the suburbs. (\u003ca href=\"http://vadevi.com/\">Va de Vi\u003c/a>, its older sibling, is located in Walnut Creek.) Unfortunately, a small bit of dinner will tell you the same thing. \u003c/p>\n\u003cp>I made my way to Pres a Vi on a rainy night about 4 months after it opened. Perhaps because of the weather, I noticed how hard it was to find. It's hidden amongst a handful of cookie cutter office buildings, and if you're approaching by car -- as I assume most dinner-only visitors to the Presidio are -- signs are few and far between. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/interior-746062.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/interior-746058.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>When I finally arrived, it was to a room full of warm, red-hued woods and fabrics that evoked a sophisticated, cozy cabin. The place was bustling with birthday parties, a young bar crowd, and several tables of baby boomers having dinner, but it wasn't loud. Though the room is quite pretty, it's also fairly common by San Francisco standards. Long bar populated with pretty-somethings? Check. Open kitchen? Check. Ubiquitous communal table? Check. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My friend was late to meet me, and the host treated us with some pretty fierce attitude when we checked in nearly 15 minutes late. I can empathize with the frustration of late arrivals, but to be fair, I had checked in earlier to let him know I was waiting for my friend to park. He was rude then, too. \u003c/p>\n\u003cp>When we sat down, we didn't have a wine list -- a pet peeve of mine -- so I caught the eye of the nearest waiter. His reply when I asked for one was gruff and annoyed. Okaaaaay. \u003c/p>\n\u003cp>When he returned, he explained, \"There's a certain way we have to present the wine list.\" He then proceeded to run through the list of flights, which come in tastes of three and can also be ordered by the glass or by the bottle. \"And if those aren't enough, there are 400 more in here,\" he finished, handing over the wine book.\u003c/p>\n\u003cp>The owners of Pres a Vi are clearly proud of their wine program. The name of the restaurant, in fact, loosely translates to \"captivated by wine\" in Catalan. It's encouraging to see so many offerings by the glass (48 plus 2 for dessert) and the bottle list hits on most of the world's major wine regions, so it's understandable that they'd want to brag a bit. But come on: the first thing most people want to do after a hard day's work is order a drink and relax. Forcing your customers to beg for the wine list is shortsighted and inconsiderate. If it needs presenting, so be it, but have the hostess do it.\u003c/p>\n\u003cp>Service was amateur throughout the meal. There were long waits for drinks when the food was already served, a food runner who handled our request for more wine by fumbling over how he wasn't authorized to take our order (well, go get someone who is!), and a plate of pork belly that was inexplicably served before both seafood courses. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/hamachi-768097.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/hamachi-768094.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>On to the food. There were some lovely tastes from Chef Kelly Degala's small plates menu, which hop scotches all over the world. Like the restaurant, the plating was gorgeous, and the long rectangular dishes showed off our first two courses beautifully. We started with hamachi teradito ($14), slices of sashimi topped with micro arugula, anju pepper aioli, and blood orange oil. Citrus and spice were about all I could taste. Together, they were a flavor bomb that brazenly overpowered the hamachi (which may not have been a bad thing, since I detected a bit of fishiness from it here and there). The wild mushroom-ricotta ravioli ($10) were better. The sauce was wonderful -- a silky, subtle sherry brown butter with a hint of lemon -- but the fried shallots were soggy from the sauce, and the fried sage leaf was greasy. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ravioli-787033.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ravioli-787030.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/porkbelly-705933.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/porkbelly-705931.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The best thing about the Singaporean BBQ style kurobuta pork belly ($10) was the interplay between the tart and crunchy green papaya salad and the sweet honey-soy glaze of the pork. But the meat itself was chewy in a way that unctuous belly shouldn't be. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/shrimp-728194.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/shrimp-728191.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The pork was followed by grilled prawns satay ($10) with a Thai red curry sauce and soy-maple glazed black cod ($15). Both were fine, but not good enough to erase the disappointment of the preceding dishes. Throughout the meal, I kept wishing we had spoons to take better advantage of the sauces that accompanied nearly every plate, since they're one thing the kitchen does exceedingly well. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/blackcod-751906.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/blackcod-751903.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>For dessert, we opted to share the cookie plate ($15) from the tasting part of the menu. I love the concept of dessert tastings, smaller portions of several things meant to be shared. It gives you the opportunity to indulge your sweet tooth without ending up like Kirstie Alley, and to sample more things from the menu. Unfortunately, the cookies were lackluster. The chocolate chip lacked enough chocolate oomph as did the chocolate meringues, and the coconut macaroons were greasy. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/cookies-772603.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/cookies-772592.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Both of us walked out of the restaurant deflated. I have heard good things about Va de Vi over the years, and it's made the \u003ca href=\"http://sfgate.com/food/top100/2007/\">Chronicle's Top 100 Restaurants list\u003c/a> the last three, but it's clear from my visit that Pres a Vi is not living up to the family name.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Pres a Vi\u003cbr>1 Letterman Drive\u003cbr>San Francisco\u003cbr>(415) 409-3000\u003cbr>Open 7 days a week\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/a> is KQED's local series featuring regular people reviewing Bay Area restaurants. \u003c/p>\n\u003cp>\u003cstrong>Check, Please Bay Area\u003c/strong> was nominated for two \u003ca href=\"http://www.jamesbeard.org/awards/2007/nominees.pdf\">\u003cstrong>2007 James Beard Awards\u003c/strong>\u003c/a> (pdf) in the Television Food Show Category!\u003c/p>\n\u003cp>Visit the \u003ca href=\"http://blogs.kqed.org/food/?p=254\">\u003cstrong>Check, Please! Bay Area blog\u003c/strong>\u003c/a> to experience the restaurants from Season 2 Episode 14:\u003c/p>\n\u003cp>1) \u003cstrong>Buckeye Roadhouse\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=258\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=255\">reviews\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2) \u003cstrong>Canto do Brasil\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=259\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=256\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=261\">recipe\u003c/a>\u003c/p>\n\u003cp>3) \u003cstrong>Udupi Palace\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=260\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=257\">reviews\u003c/a> \u003c/p>\n\u003cp>Please feel free to join the discussion by posting comments about the show and your reviews of the featured restaurants!\u003c/p>\n\u003cp>You can \u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>watch all episodes online\u003c/strong>\u003c/a> as well as \u003ca href=\"http://blogs.kqed.org/food/?page_id=122\">\u003cstrong>subscribe to the Check, Please! video podcast\u003c/strong>\u003c/a> in iTunes.\u003c/p>\n\u003cp> This season, \u003ca href=\"http://www.blogger.com/profile/6341495\">\u003cstrong>Stephanie V.W. Lucianovic\u003c/strong>\u003c/a> will be blogging about what happens behind-the-scenes during the making of Check, Please! Bay Area.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can also view the Check, Please! Bay Area \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>photo gallery\u003c/strong>\u003c/a> to view behind-the-scenes shots at many of the featured restaurants.\u003c/p>\n\n",
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"disqusTitle": "TWO: Second Time's a Charm",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sign-735028.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/sign-735021.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I've always thought reincarnation is an interesting concept. You live, you die, and you return smarter and thinner and full of snappy comebacks that are always ready right when you need them. (Or something like that; check with the \u003ca href=\"http://hinduwebsite.com/reincarnation.asp\">Hindus\u003c/a> for a more complete explanation.)\u003c/p>\n\u003cp>These days, restaurants are as eager for a second chance as anyone. In mid-January, David Gingrass and Bridget Batson, the owner-and-chef duo behind Hawthorne Lane, reopened their staid SOMA restaurant as \u003ca href=\"http://www.two-sf.com\">TWO\u003c/a>. The décor and the New American menu have both been revamped, and they're a lot more casual and more fun than they used to be. If Hawthorne Lane was a graying matron who insisted upon using china and crystal at lunch, TWO is a swinging single with a penchant for slamming tequila body shots.\u003c/p>\n\u003cp>The décor is part Tiki lounge, part Brady Bunch. Coconut lights hang above a massive copper and concrete bar, walls are paneled in wood, and banquettes are covered in a groovy olive and tan fabric. Mustard yellow tables come with psychedelic orange peppershakers, and the ladies' bathroom is papered in giant retro red and silver blossoms.\u003c/p>\n\u003cp>The first time I went for dinner, my boyfriend and I sat at a table. The second time we took friends and perched at the bar, where service was better. Per Restaurantland's New World Order, the cocktail list features housemade infusions like lemon blueberry tequila. I chose the Royal Hound ($12), a drink Anna Nicole Smith would have liked. It was pink from muddled ruby grapefruit awash in vodka, Cointreau and a splash of bubbly, and a candied grapefruit rim sparkled like diamonds.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/drink-756640.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/drink-756629.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Eighteen wines are offered by the glass, including two reds served \"en vrac\" (in bulk). These wines are stored in barrels that have been lined so the wine doesn't pick up unwanted flavors or aromas. Prices are a few bucks cheaper than the other options, and the Syrah/Petite Syrah/Cabernet blend was a very drinkable mixture of fruit and spice.\u003c/p>\n\u003cp>Servers insist the food is made for sharing, and some of it is, but there's too much cutting and reapportioning needed to split most plates. Chilled asparagus on sourdough crostini with ricotta and prosciutto ($9.50) is a case in point. A veritable jungle of greens sprouted from the gigantic toast, and cutting it in half was annoyingly messy. Though I liked the touch of lemon and the al dente asparagus spears, eating it made me feel like a cow with wild clover hanging out of my mouth.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/oysters-782488.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/oysters-782472.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Two that are easy to split are the crispy-fried Hama Hama oysters ($11), which arrived nestled in a bed of rock salt. The oysters were plump and hot, the dough was light (if a touch thick), and the celery root remoulade was a delightfully bright take on tartar sauce. Pizzas ($13/$14) were a runaway favorite on both visits. The crust was thin but pleasantly chewy, and both versions we tried (black olive, goat cheese, and prosciutto; duck confit, caramelized onions, and Crescenza cheese) offered an appetizing blend of toppings.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pizza-707391.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/pizza-707385.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The best dish bar none was the bacon and egg raviolo with sage brown butter ($9). One oversized ravioli was filled with bacon, spinach, and an egg yolk, which was softly poached during cooking, resulting in a rich, gooey slick that spilled out when cut open. Truth be told, I wouldn't have minded more bacon for my buck, but it was still glorious.\u003c/p>\n\u003cp>The pork schnitzel ($18), however, was an unmitigated flop. It was greasy and so large that it looked oafish and clumsy on the plate, and the braised escarole underneath was too salty to eat.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/broccoli-727891.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/broccoli-727877.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Both veggie sides we tried were a hit. Caramelized broccoli with garlic, chili and lemon ($5) was admirably charred with well-balanced flavors. Despite suffering from a dreadfully unappetizing name, the stewed broccoli rabe ($5) tasted deliciously bitter.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/cupcakes-747544.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/cupcakes-747537.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Desserts were playful. Chocolate peanut butter and double chocolate mousse cupcakes ($7.50), the latter styled to resemble a Hostess creation, outperformed the mini ice cream sandwiches ($7.50) like Gwen Stefani and this year's crop of American idols. The crumb was moist and rich, and the icing hovered on the restrained side of sweet. We actually licked the wrappers clean, I am mortified to report.\u003c/p>\n\u003cp>Before we left we asked the bartender what the old crowd thought of the new place. \"They came in once or twice when we reopened,\" he said, \"but most of them haven't been back.\" You can't please all the people all the time, I guess, so you might as well suit yourself. Maybe that's a lesson Gingrass and Batson learned the first time around.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>TWO\u003cbr>22 Hawthorne Street\u003cbr>San Francisco\u003cbr>(415) 777-9779\u003cbr>Open for lunch & dinner 7 days a week\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/drink-756640.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/drink-756629.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Eighteen wines are offered by the glass, including two reds served \"en vrac\" (in bulk). These wines are stored in barrels that have been lined so the wine doesn't pick up unwanted flavors or aromas. Prices are a few bucks cheaper than the other options, and the Syrah/Petite Syrah/Cabernet blend was a very drinkable mixture of fruit and spice.\u003c/p>\n\u003cp>Servers insist the food is made for sharing, and some of it is, but there's too much cutting and reapportioning needed to split most plates. Chilled asparagus on sourdough crostini with ricotta and prosciutto ($9.50) is a case in point. A veritable jungle of greens sprouted from the gigantic toast, and cutting it in half was annoyingly messy. Though I liked the touch of lemon and the al dente asparagus spears, eating it made me feel like a cow with wild clover hanging out of my mouth.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/oysters-782488.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/oysters-782472.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Two that are easy to split are the crispy-fried Hama Hama oysters ($11), which arrived nestled in a bed of rock salt. The oysters were plump and hot, the dough was light (if a touch thick), and the celery root remoulade was a delightfully bright take on tartar sauce. Pizzas ($13/$14) were a runaway favorite on both visits. The crust was thin but pleasantly chewy, and both versions we tried (black olive, goat cheese, and prosciutto; duck confit, caramelized onions, and Crescenza cheese) offered an appetizing blend of toppings.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pizza-707391.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/pizza-707385.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The best dish bar none was the bacon and egg raviolo with sage brown butter ($9). One oversized ravioli was filled with bacon, spinach, and an egg yolk, which was softly poached during cooking, resulting in a rich, gooey slick that spilled out when cut open. Truth be told, I wouldn't have minded more bacon for my buck, but it was still glorious.\u003c/p>\n\u003cp>The pork schnitzel ($18), however, was an unmitigated flop. It was greasy and so large that it looked oafish and clumsy on the plate, and the braised escarole underneath was too salty to eat.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/broccoli-727891.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/broccoli-727877.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Both veggie sides we tried were a hit. Caramelized broccoli with garlic, chili and lemon ($5) was admirably charred with well-balanced flavors. Despite suffering from a dreadfully unappetizing name, the stewed broccoli rabe ($5) tasted deliciously bitter.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/cupcakes-747544.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/cupcakes-747537.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Desserts were playful. Chocolate peanut butter and double chocolate mousse cupcakes ($7.50), the latter styled to resemble a Hostess creation, outperformed the mini ice cream sandwiches ($7.50) like Gwen Stefani and this year's crop of American idols. The crumb was moist and rich, and the icing hovered on the restrained side of sweet. We actually licked the wrappers clean, I am mortified to report.\u003c/p>\n\u003cp>Before we left we asked the bartender what the old crowd thought of the new place. \"They came in once or twice when we reopened,\" he said, \"but most of them haven't been back.\" You can't please all the people all the time, I guess, so you might as well suit yourself. Maybe that's a lesson Gingrass and Batson learned the first time around.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>TWO\u003cbr>22 Hawthorne Street\u003cbr>San Francisco\u003cbr>(415) 777-9779\u003cbr>Open for lunch & dinner 7 days a week\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/checkplease213.jpg\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/a> is KQED's local series featuring regular people reviewing Bay Area restaurants. \u003c/p>\n\u003cp>\u003cstrong>Check, Please Bay Area\u003c/strong> was nominated for two \u003ca href=\"http://www.jamesbeard.org/awards/2007/nominees.pdf\">\u003cstrong>2007 James Beard Awards\u003c/strong>\u003c/a> (pdf) in the Television Food Show Category!\u003c/p>\n\u003cp>Visit the \u003ca href=\"http://blogs.kqed.org/food/?p=245\">\u003cstrong>Check, Please! Bay Area blog\u003c/strong>\u003c/a> to experience the restaurants from Season 2 Episode 13:\u003c/p>\n\u003cp>1) \u003cstrong>Sonoma-Meritâge Martini Oyster Bar & Grill\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=249\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=246\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=252\">recipe\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2) \u003cstrong>Cajun Pacific Restaurant & Catering\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=250\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=247\">reviews\u003c/a> \u003c/p>\n\u003cp>3) \u003cstrong>House of Prime Rib\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=251\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=248\">reviews\u003c/a> \u003c/p>\n\u003cp>Please feel free to join the discussion by posting comments about the show and your reviews of the featured restaurants!\u003c/p>\n\u003cp>You can \u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>watch all episodes online\u003c/strong>\u003c/a> as well as \u003ca href=\"http://blogs.kqed.org/food/?page_id=122\">\u003cstrong>subscribe to the Check, Please! video podcast\u003c/strong>\u003c/a> in iTunes.\u003c/p>\n\u003cp> This season, \u003ca href=\"http://www.blogger.com/profile/6341495\">\u003cstrong>Stephanie V.W. Lucianovic\u003c/strong>\u003c/a> will be blogging about what happens behind-the-scenes during the making of Check, Please! Bay Area.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can also view the Check, Please! Bay Area \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>photo gallery\u003c/strong>\u003c/a> to view behind-the-scenes shots at many of the featured restaurants.\u003c/p>\n\n",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/coffeecupmoney-706235.png\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/coffeecupmoney-706209.png\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Call it the triple whammy. Restauranteurs in San Francisco have to pay their workers a higher minimum wage than the state minimum. If their restaurant has over 20 employees they have to pay for health care expenditures. And now, they have to pay for sick leave for all workers. Needless to say this is all costing them money, making many of them mad as hell and seeking\u003cb>\u003ca href=\"http://www.ggra.org/news.asp?menuid=1248&submenuid=1794&newsid=16049\"> relief\u003c/a>\u003c/b>. \u003c/p>\n\u003cp>Perhaps you saw the news yesterday, Burger King is being applauded by animal rights groups and customers. The company announced that it will start buying \u003cb>\u003ca href=\"http://www.prnewswire.com/cgi-bin/stories.pl?ACCT=104&STORY=/www/story/03-28-2007/0004554806&EDATE=\">eggs and pork\u003c/a>\u003c/b> from suppliers that do not confine their animals in cages and crates. It will also favor suppliers of chickens that use more humane methods of stunning birds before slaughter, in particular a \"controlled atmosphere stunning\" rather than the standard electric shock currently used. Of course this will all cost money, but somehow the value seems to outweigh the costs.\u003c/p>\n\u003cp>You don't have to live on a farm to care about animal welfare. But surely anyone who eats in a restaurant should care about the welfare of its workers. I am not a restauranteur nor have I ever worked in a restaurant, but I really do care about the welfare of the people who work in them, both for their own well-being and mine. Can you imagine if we didn't give sick leave and health benefits to nurses? It would be an outrage, yet it's standard practice for restaurants, for \u003ci>people who make and serve us food\u003c/i>. \u003c/p>\n\u003cp>Just as Burger King has chosen to lead the way in farm animal standards, San Francisco has the opportunity to be a leader in making life more sustainable for its workers. Restauranteurs can complain all they want, but owning and running a restaurant has always been an expensive proposition and they knew that when they got into it. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bottom line? San Francisco is an expensive town. It costs more to live here and to do business here, but that's true for everyone. I used to pay $13 for a residential parking permit now I pay $60. That's the price I pay for being able to live in a city I love. And you know what? I would pay even more if I had to. I'm not moving due to the increasing costs of living here and I doubt most restaurants will either. While I appreciate reasonably priced food as much if not more than the next person, I appreciate workers being treated reasonably even more. My guess is that people will be willing to pay more when it comes to dining out, especially if they understand why.\u003c/p>\n\u003cp>We want to hear from you! Are you a diner? A restauranteur? A restaurant worker? Are you willing to pay more? Do you think it's an unfair burden for restaurants? If so, who should pay for these costs?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Interested in this topic?\u003c/strong>\u003cbr>Read another BAB post addressing issues regarding the restaurant industry:\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/2006/12/is-public-ready-for-transparent.jsp\">\u003cstrong>Is The Public Ready For A Transparent Restaurant Industry?\u003c/strong>\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/coffeecupmoney-706235.png\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/coffeecupmoney-706209.png\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Call it the triple whammy. Restauranteurs in San Francisco have to pay their workers a higher minimum wage than the state minimum. If their restaurant has over 20 employees they have to pay for health care expenditures. And now, they have to pay for sick leave for all workers. Needless to say this is all costing them money, making many of them mad as hell and seeking\u003cb>\u003ca href=\"http://www.ggra.org/news.asp?menuid=1248&submenuid=1794&newsid=16049\"> relief\u003c/a>\u003c/b>. \u003c/p>\n\u003cp>Perhaps you saw the news yesterday, Burger King is being applauded by animal rights groups and customers. The company announced that it will start buying \u003cb>\u003ca href=\"http://www.prnewswire.com/cgi-bin/stories.pl?ACCT=104&STORY=/www/story/03-28-2007/0004554806&EDATE=\">eggs and pork\u003c/a>\u003c/b> from suppliers that do not confine their animals in cages and crates. It will also favor suppliers of chickens that use more humane methods of stunning birds before slaughter, in particular a \"controlled atmosphere stunning\" rather than the standard electric shock currently used. Of course this will all cost money, but somehow the value seems to outweigh the costs.\u003c/p>\n\u003cp>You don't have to live on a farm to care about animal welfare. But surely anyone who eats in a restaurant should care about the welfare of its workers. I am not a restauranteur nor have I ever worked in a restaurant, but I really do care about the welfare of the people who work in them, both for their own well-being and mine. Can you imagine if we didn't give sick leave and health benefits to nurses? It would be an outrage, yet it's standard practice for restaurants, for \u003ci>people who make and serve us food\u003c/i>. \u003c/p>\n\u003cp>Just as Burger King has chosen to lead the way in farm animal standards, San Francisco has the opportunity to be a leader in making life more sustainable for its workers. Restauranteurs can complain all they want, but owning and running a restaurant has always been an expensive proposition and they knew that when they got into it. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bottom line? San Francisco is an expensive town. It costs more to live here and to do business here, but that's true for everyone. I used to pay $13 for a residential parking permit now I pay $60. That's the price I pay for being able to live in a city I love. And you know what? I would pay even more if I had to. I'm not moving due to the increasing costs of living here and I doubt most restaurants will either. While I appreciate reasonably priced food as much if not more than the next person, I appreciate workers being treated reasonably even more. My guess is that people will be willing to pay more when it comes to dining out, especially if they understand why.\u003c/p>\n\u003cp>We want to hear from you! Are you a diner? A restauranteur? A restaurant worker? Are you willing to pay more? Do you think it's an unfair burden for restaurants? If so, who should pay for these costs?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Interested in this topic?\u003c/strong>\u003cbr>Read another BAB post addressing issues regarding the restaurant industry:\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/2006/12/is-public-ready-for-transparent.jsp\">\u003cstrong>Is The Public Ready For A Transparent Restaurant Industry?\u003c/strong>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Steele Wine Dinner @ Luella",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/7323948-795954.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/7323948-795936.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>You don't hear as much about Lake County as you do about neighboring Napa and Sonoma, but it's an up and coming region that produces some wonderful wines. Though wines have been made here since before prohibition, its modern development as a wine region is relatively recent due in part to affordable property values. It's the home to two of the newest American Viticultural Areas (AVA's) designations, High Valley and Red Hills Lake County as well as two of the oldest, Guenoc and Clear Lake. \u003c/p>\n\u003cp>Red volcanic soils, mountain slopes, extreme temperature swings and winds off the lake result in longer ripening periods, a wide variety of grapes and an amazing range of wines. Varietals include Cabernet Sauvignon, Merlot, Petite Sirah, Sauvignon Blanc, Chardonnay, Zinfandel, Barbera, Sangiovese, Syrah, and Cabernet Franc.\u003c/p>\n\u003cp>One of the pioneers in this area is Jed Steele, the winemaker who was responsible for the first nine vintages at Kendall Jackson. In 1991 he founded \u003cb>\u003ca href=\"http://www.steelewines.com/winery/index.html\"> Steele and Shooting Star Wines\u003c/a>\u003c/b>. His whimsically named wines are reasonably priced and range from delicate to bold. \u003c/p>\n\u003cp>One of my favorite neighborhood restaurants, \u003cb>\u003ca href=\"http://www.luellasf.com/\">Luella\u003c/a>\u003c/b>, is holding it's first winemaker dinner the Steele Wine Dinner on April 3rd with winemaker Jed Steele. This is a great way to try some Lake County wines and hear from the winemaker without heading North. As for the food, you'll taste a number of dishes that Luella does best, crisp pizzettas, deliciously unctuous slow braised meats and sauces and tender homemade pastas. \u003c/p>\n\u003cp>\u003cb>Steele Wine Dinner\u003c/b>\u003cbr>April 3, 2007\u003cbr>6:30 pm\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cu>Greet with\u003c/u>\u003cbr>Shooting Star Sauvignon Blanc, Lake County, CA, 2005\u003cbr>Pizzetta with fromage blanc and lemon\u003cbr>Pizzetta with wild mushrooms and gremolata\u003c/p>\n\u003cp>\u003cu>First Course\u003c/u>\u003cbr>Shooting Star Aligote, Washington State, 2005\u003cbr>Oysters on the half shell & fried with tarragon nage\u003c/p>\n\u003cp>\u003cu>Second Course\u003c/u>\u003cbr>Steele Pinot Blanc, Santa Barbara, CA, 2005\u003cbr>Rapini ravioli with hazelnuts\u003c/p>\n\u003cp>\u003cu>Third Course\u003c/u>\u003cbr>Writers Block Grenache, Lake County, CA, 2005\u003cbr>Rabbit sugo with papperdelle\u003c/p>\n\u003cp>\u003cu>Fourth Course\u003c/u>\u003cbr>Stymie Merlot, Lake County, CA 2003\u003cbr>Lamb osso buco with chickpea wafers\u003c/p>\n\u003cp>\u003cu>Fifth Course\u003c/u>\u003cbr>Steele Pacini Vineyard Zinfandel, Mendocino, CA 2004\u003cbr>Seared beef filet en croute with bone marrow butter and horseradish\u003c/p>\n\u003cp>\u003cu>Dessert\u003c/u>\u003cbr>Shooting Star Black Bubbles Syrah, Lake County, CA 2003\u003cbr>Chocolate and strawberry shortcake\u003c/p>\n\u003cp>$75 all inclusive\u003c/p>\n\u003cp>Contact the restaurant for reservations:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.luellasf.com/\">Luella\u003c/a>\u003c/b>\u003cbr>1896 Hyde St\u003cbr>San Francisco CA \u003cbr>(415) 674-4343\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/7323948-795954.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/7323948-795936.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>You don't hear as much about Lake County as you do about neighboring Napa and Sonoma, but it's an up and coming region that produces some wonderful wines. Though wines have been made here since before prohibition, its modern development as a wine region is relatively recent due in part to affordable property values. It's the home to two of the newest American Viticultural Areas (AVA's) designations, High Valley and Red Hills Lake County as well as two of the oldest, Guenoc and Clear Lake. \u003c/p>\n\u003cp>Red volcanic soils, mountain slopes, extreme temperature swings and winds off the lake result in longer ripening periods, a wide variety of grapes and an amazing range of wines. Varietals include Cabernet Sauvignon, Merlot, Petite Sirah, Sauvignon Blanc, Chardonnay, Zinfandel, Barbera, Sangiovese, Syrah, and Cabernet Franc.\u003c/p>\n\u003cp>One of the pioneers in this area is Jed Steele, the winemaker who was responsible for the first nine vintages at Kendall Jackson. In 1991 he founded \u003cb>\u003ca href=\"http://www.steelewines.com/winery/index.html\"> Steele and Shooting Star Wines\u003c/a>\u003c/b>. His whimsically named wines are reasonably priced and range from delicate to bold. \u003c/p>\n\u003cp>One of my favorite neighborhood restaurants, \u003cb>\u003ca href=\"http://www.luellasf.com/\">Luella\u003c/a>\u003c/b>, is holding it's first winemaker dinner the Steele Wine Dinner on April 3rd with winemaker Jed Steele. This is a great way to try some Lake County wines and hear from the winemaker without heading North. As for the food, you'll taste a number of dishes that Luella does best, crisp pizzettas, deliciously unctuous slow braised meats and sauces and tender homemade pastas. \u003c/p>\n\u003cp>\u003cb>Steele Wine Dinner\u003c/b>\u003cbr>April 3, 2007\u003cbr>6:30 pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cu>Greet with\u003c/u>\u003cbr>Shooting Star Sauvignon Blanc, Lake County, CA, 2005\u003cbr>Pizzetta with fromage blanc and lemon\u003cbr>Pizzetta with wild mushrooms and gremolata\u003c/p>\n\u003cp>\u003cu>First Course\u003c/u>\u003cbr>Shooting Star Aligote, Washington State, 2005\u003cbr>Oysters on the half shell & fried with tarragon nage\u003c/p>\n\u003cp>\u003cu>Second Course\u003c/u>\u003cbr>Steele Pinot Blanc, Santa Barbara, CA, 2005\u003cbr>Rapini ravioli with hazelnuts\u003c/p>\n\u003cp>\u003cu>Third Course\u003c/u>\u003cbr>Writers Block Grenache, Lake County, CA, 2005\u003cbr>Rabbit sugo with papperdelle\u003c/p>\n\u003cp>\u003cu>Fourth Course\u003c/u>\u003cbr>Stymie Merlot, Lake County, CA 2003\u003cbr>Lamb osso buco with chickpea wafers\u003c/p>\n\u003cp>\u003cu>Fifth Course\u003c/u>\u003cbr>Steele Pacini Vineyard Zinfandel, Mendocino, CA 2004\u003cbr>Seared beef filet en croute with bone marrow butter and horseradish\u003c/p>\n\u003cp>\u003cu>Dessert\u003c/u>\u003cbr>Shooting Star Black Bubbles Syrah, Lake County, CA 2003\u003cbr>Chocolate and strawberry shortcake\u003c/p>\n\u003cp>$75 all inclusive\u003c/p>\n\u003cp>Contact the restaurant for reservations:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.luellasf.com/\">Luella\u003c/a>\u003c/b>\u003cbr>1896 Hyde St\u003cbr>San Francisco CA \u003cbr>(415) 674-4343\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pastry Chefs in San Francisco: A Sudden Lack Therof?",
"title": "Pastry Chefs in San Francisco: A Sudden Lack Therof?",
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"content": "\u003cp>My birthday is tomorrow. Depending on whose age you look at in my family I am either not yet approaching middle age or will die in about 20 years. Supposedly this means I am to look at where I've been and where I'm going.\u003c/p>\n\u003cp>Up until very recently much of who I was, was one thing. Pastry Chef. The title, the position I'd been working for the last fourteen years, although much of the time unbeknownst to me, towards this goal. I identified myself with the restaurant I worked for. Which is a very good thing, because the second question people ask me, after learning how to pronounce my name, is, \"Oh really, where do you work?\"\u003c/p>\n\u003cp>I worked as \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/01/a_little_sarcas.html\">a pastry cook and assistant for almost 8 years\u003c/a> when I was given my first pastry chef job. Many of the assistants I worked alongside went on to be famous pastry chefs themselves. And I watched many cooks and sous chefs become chefs of their own restaurants. From my point of view one worked themselves up in the ranks before being given or holding a chef title.\u003c/p>\n\u003cp>In the last few weeks I have consumed more desserts at restaurants (A16, Campton Place, Rubicon, Two, Delfina.) than I did all last year. And this week I'll be eating more. In part due to birthday dinners, but also as research for a position I'm interviewing for. The object is to find out who is making what in San Francisco. The goal is to assess the palate of the person I may work with, and for him to see what I might make or what sweet things inspire me. We are both looking at where our foggy city, one of the most food and restaurant-centric in The United States, stands on the platform of pastry chef hiring.\u003c/p>\n\u003cp>I have even \u003ca href=\"http://www.chowhound.com/topics/382044\">called upon the Chowhounders\u003c/a> to help me track down the best sugary courses within these forty-nine miles. Sadly, it's been like getting a straight answer out of a lawyer. One dessert here, another there. Some have even been so bold as to tell me about the artificially-flavored \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/06/butterscotch.html\">butterscotch\u003c/a> pudding at Town Hall. (An article \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2007/03/06/AR2007030600264.html\">about real butterscotch in The Washington Post here\u003c/a>.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I'm not looking for all the sweets to be the same. One dessert at Chez Panisse will be like another at Zuni, Quince or Oliveto. (In fact, if you look at the lineage, these restaurants practically trade pastry chefs like baseball cards.) I want to try the homey American desserts at Salt House as well as Citizen Cake's kooky innovative concoctions or straightforward, simple, seasonal creations like those found at Delfina or Foreign Cinema.\u003c/p>\n\u003cp>My hope is that I will be eating a pastry chef's creations. I'm not so interested in restaurants that buy their desserts from an outside source. (Think I'm making this up? \u003ca href=\"http://www.timeoutny.com/newyork/Details.do?page=1&xyurl=xyl://TONYWebArticles2/596/eat_out/sweet_nothings.xml\">Read this short article\u003c/a> about the disappearing restaurant pastry chefs in NYC.) I'm also a little biased against the chefs who say they're not only the savoury chef of their kitchen, but also the pastry chef. I realize this saves them a lot of money, but I'm really tired of eating warm oozy chocolate cake, creme brulee and tough crusted out-of-season fruit tarts or dishes that look like they just stepped out of the pastry and baking program at CCA.\u003c/p>\n\u003cp>It sounds like I'm hard to please doesn't it? I'm actually the biggest fan of delicious food you might ever meet. Give me simple, complex, hole-in-the-wall, humble, bold, a quiet ice cream cone, standard traditional fare, technically seamless, fussily plated or a cookie on the go.\u003c/p>\n\u003cp>Just let me taste the taste of skill, perhaps a dash of inspiration and/or innovation, a love for my craft, tiny sprinkles of deference, whiffs of hope for mastery, half cup of practice, grams upon ounces of question-asking-inquisitiveness, and, although not absolutely necessary: when I close my eyes I'd like to taste that that person's hard work over the years that they've read and worked and asked questions and eaten and tasted helped them land a job where they were taken seriously, and give them the chef title they deserved.\u003c/p>\n\u003cp>Might you have a favorite pastry chef whose desserts I must have on my extreme dessert-eating spree this week? Any and all suggestions taken into consideration!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Between Meals: SF Chronicle's Michael Bauer blog \u003ca href=\"http://sfgate.com/cgi-bin/blogs/sfgate/category?blogid=26&cat=840\">on desserts in the Bay Area\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My birthday is tomorrow. Depending on whose age you look at in my family I am either not yet approaching middle age or will die in about 20 years. Supposedly this means I am to look at where I've been and where I'm going.\u003c/p>\n\u003cp>Up until very recently much of who I was, was one thing. Pastry Chef. The title, the position I'd been working for the last fourteen years, although much of the time unbeknownst to me, towards this goal. I identified myself with the restaurant I worked for. Which is a very good thing, because the second question people ask me, after learning how to pronounce my name, is, \"Oh really, where do you work?\"\u003c/p>\n\u003cp>I worked as \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/01/a_little_sarcas.html\">a pastry cook and assistant for almost 8 years\u003c/a> when I was given my first pastry chef job. Many of the assistants I worked alongside went on to be famous pastry chefs themselves. And I watched many cooks and sous chefs become chefs of their own restaurants. From my point of view one worked themselves up in the ranks before being given or holding a chef title.\u003c/p>\n\u003cp>In the last few weeks I have consumed more desserts at restaurants (A16, Campton Place, Rubicon, Two, Delfina.) than I did all last year. And this week I'll be eating more. In part due to birthday dinners, but also as research for a position I'm interviewing for. The object is to find out who is making what in San Francisco. The goal is to assess the palate of the person I may work with, and for him to see what I might make or what sweet things inspire me. We are both looking at where our foggy city, one of the most food and restaurant-centric in The United States, stands on the platform of pastry chef hiring.\u003c/p>\n\u003cp>I have even \u003ca href=\"http://www.chowhound.com/topics/382044\">called upon the Chowhounders\u003c/a> to help me track down the best sugary courses within these forty-nine miles. Sadly, it's been like getting a straight answer out of a lawyer. One dessert here, another there. Some have even been so bold as to tell me about the artificially-flavored \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/06/butterscotch.html\">butterscotch\u003c/a> pudding at Town Hall. (An article \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2007/03/06/AR2007030600264.html\">about real butterscotch in The Washington Post here\u003c/a>.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I'm not looking for all the sweets to be the same. One dessert at Chez Panisse will be like another at Zuni, Quince or Oliveto. (In fact, if you look at the lineage, these restaurants practically trade pastry chefs like baseball cards.) I want to try the homey American desserts at Salt House as well as Citizen Cake's kooky innovative concoctions or straightforward, simple, seasonal creations like those found at Delfina or Foreign Cinema.\u003c/p>\n\u003cp>My hope is that I will be eating a pastry chef's creations. I'm not so interested in restaurants that buy their desserts from an outside source. (Think I'm making this up? \u003ca href=\"http://www.timeoutny.com/newyork/Details.do?page=1&xyurl=xyl://TONYWebArticles2/596/eat_out/sweet_nothings.xml\">Read this short article\u003c/a> about the disappearing restaurant pastry chefs in NYC.) I'm also a little biased against the chefs who say they're not only the savoury chef of their kitchen, but also the pastry chef. I realize this saves them a lot of money, but I'm really tired of eating warm oozy chocolate cake, creme brulee and tough crusted out-of-season fruit tarts or dishes that look like they just stepped out of the pastry and baking program at CCA.\u003c/p>\n\u003cp>It sounds like I'm hard to please doesn't it? I'm actually the biggest fan of delicious food you might ever meet. Give me simple, complex, hole-in-the-wall, humble, bold, a quiet ice cream cone, standard traditional fare, technically seamless, fussily plated or a cookie on the go.\u003c/p>\n\u003cp>Just let me taste the taste of skill, perhaps a dash of inspiration and/or innovation, a love for my craft, tiny sprinkles of deference, whiffs of hope for mastery, half cup of practice, grams upon ounces of question-asking-inquisitiveness, and, although not absolutely necessary: when I close my eyes I'd like to taste that that person's hard work over the years that they've read and worked and asked questions and eaten and tasted helped them land a job where they were taken seriously, and give them the chef title they deserved.\u003c/p>\n\u003cp>Might you have a favorite pastry chef whose desserts I must have on my extreme dessert-eating spree this week? Any and all suggestions taken into consideration!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Between Meals: SF Chronicle's Michael Bauer blog \u003ca href=\"http://sfgate.com/cgi-bin/blogs/sfgate/category?blogid=26&cat=840\">on desserts in the Bay Area\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Lest readers things that I only like to eat meat (and by meat, I mean, of course, pork) I'm dedicating today's post to one of my favorite cusines: South Indian.\u003c/p>\n\u003cp>After a recent crash course in using a \u003ca href=\"http://www.sumeet.net/\">\u003cstrong>Sumeet\u003c/strong>\u003c/a> mixer-grinder, Ramach and Vidya introduced me to one of their standby eateries. I had planned to make my way back up 880 to Fremont for some good Indian eats, but Vidya assured me that a detour to Sunnyvale would be worth my time. Never to turn down a personal introduction to food, I postponed a few more rounds of pani puri for a plate of endless rice.\u003c/p>\n\u003cp>As with many Indian restaurants, our destination was ensconced in a strip mall alongside a Korean market, Chinese noodle shop, and Hindi video store. \u003ca href=\"http://www.komalavilas.com/\">\u003cstrong>Komala Vilas\u003c/strong>\u003c/a> is nothing fancy. Like its website, it offers only the essentials. There's not an extensive menu that includes every region of the subcontinent, nor are there evocative artifacts on the walls. If your skin is pale, you might be the only one of your kind in the dining room. Expect families on the weekends and high-tech workers during the weekday lunch rush. \u003c/p>\n\u003cp>But for experiencing a delicious meal as its enjoyed toward the tip of India, you can't find much better.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/banana-leaf-rice-709091.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/banana-leaf-rice-709091.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>A banana leaf meal. (Photo by \u003ca href=\"http://www.petertan.com/blog/\">\u003cstrong>Peter Tan\u003c/strong>\u003c/a>.)\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A formal South Indian meal is divided into three courses of rice. Before stainless steel became widespread, banana leaves were the plate of choice, and if you travel in India, you'll still see this very convenient, very natural form of disposable dinnerware. With purity of service being so important, these one-use plates, bowls and cups were standard. It also helps that the plants are incredibly abundant in the south. Kerala is named, quite literally, after the banana trees that cover this state. Nowadays, stainless steel is widespread, especially in less banana-friendly climes like the U.S.\u003c/p>\n\u003cp>If you visit Malaysia, Singapore, Indonesia, or Thailand, you'll find \"banana leaf\" restaurants and street stalls that serve a wide variety of food. There's something about eating off a fresh, green leaf that makes the simplest sauce even more flavorful.\u003c/p>\n\u003cp>Although it seems casual, there are specific dictates in India to serving food on a banana leaf, especially for celebratory feasts or religious offerings. From alternating dry vegetables with gravies to the exact corner for placing a sweet palate teaser, the order of up to 20 different foods follows a circular pattern that incorporates health, religion and regional traditions. Udupi diners, in particular, take particular care in \u003ca href=\"http://www.udupipages.com/home/recipe/banana.html\">\u003cstrong>the placement of their food.\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>At Komala Vilas, you won't need to worry about this. You won't even receive a menu, for that matter, but have no fear, for eating at restaurants like this is as simple as nodding your head. (You can even practice the Indian nod, that gentle sideways bobbing that marks a native of the subcontinent.) You'll be given a large, metal plate, then immediately, servers will appear with large buckets of food. All you need to do is say yes to rice and its many accompaninents.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/server_buckets-738182.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/server_buckets-738182.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>One of the courses making its way around the dining room. \u003c/i>\u003c/p>\n\u003cp>As with dim sum and hotel brunch buffets, it's all about the pacing. Even if you're very hungry, you might want to pass on seconds of the first course. The food is so good and the servers so attentive that it's very easy to accept more every time they come by. Spicy pickles and eating with your fingers slows you down a little, but not as much as you'd think.\u003c/p>\n\u003cp>Finally, a note must be included about forkless food. As one of my hosts in Kerala told me, she couldn't imagine eating with implements, as they would separate her from an entire sensory facet of food. The texture and temperature of vegetables in her hands were as important to her as our emphasis on visual aesthetics. At Komala Vilas, you'll learn to get in touch with your food. Just as you would use chopsticks at a Chinese banquet, do follow your fellow diners at a South Indian restaurant. Remember that the right hand is for food, though an occasional nudge with your left fingers is unavoidable for most beginners.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fingertips-748432.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fingertips-748432.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>Cup your four fingers together like a spoon, and then use your thumb to slip each bite into your mouth. High society looks favorably on those who only wet their fingertips up to the first knuckle, but everyday eaters don't mind a handful of flavor.\u003c/i>\u003c/p>\n\u003cp>Now, for the rice courses...\u003c/p>\n\u003cp>\u003cstrong>DAL SAMBAR\u003c/strong>\u003cbr>Sambar is the everyday food of South India. If you've tasted any of the common chaat, such as idli or vada, then you most probably received some sambar alongside or over it. Made from a handful of lentils or mung bean simmered in a pot of water until they disintegrate into a smooth, creamy mixture, dal has infinite potential. The most common flavorings include golden turmeric, sour tamarind, earthy \u003ca href=\"http://www.indianspices.com/html/s062hasf.htm\">\u003cstrong>asafoetida\u003c/strong>\u003c/a>, fragrant curry leaves, and popped mustard seeds.\u003c/p>\n\u003cp>A ladleful of the sambar will appear at the top, left of your plate. To the right goes the vegetable of the day, such as \u003ca href=\"http://asiafood.org/glossary_1.cfm?alpha=D&wordid=3360&startno=1&endno=25\">\u003cstrong>drumstick\u003c/strong>\u003c/a>, cabbage, potato, or caulifower. Once the rice comes, you can mix in as much of the sambar as you want.\u003c/p>\n\u003cp>Large rounds of crisp pappadam will be offered, too. You can crush them into little bits to sprinkle over your rice, or you can just break off pieces occasionally to dip into the sambar. Or you can just eat them all before your rice even arrives. Your choice.\u003c/p>\n\u003cp>The killer bucket that comes by regularly is the one filled with ghee. It's an endless spring of buttery goodness, and for those who are ignoring their arteries, this golden richness makes everything taste better.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/first_course-724325.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/first_course-724325.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>Sambar, cabbage and pappadam waiting for a generous heap of rice.\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>RASAM RICE\u003c/strong>\u003cbr>The second course is analogous to a soup course. Rasam refers to the tangy, thin broth that gets poured over your rice. A small amount of one or two vegetables adds some texture, while a generous finishing of fresh herbs and oil-sputtered spices adds complex layers of flavors. Again, mix it all up and then sweep the rice up to your lips. If you like your rice very wet, feel free to use the side of your hand to scoop and eat.\u003c/p>\n\u003cp>By this time, you will also have been offered pickles. Maybe green mango, maybe zesty lime, or maybe a please-them-all mixed variety. I love pickles and have to curb my affinity for all things sour, or else the entire meal begins to taste like one spicy heap of pickle.\u003c/p>\n\u003cp>\u003cstrong>RICE & CURDS\u003c/strong>\u003cbr>The third and last savory course is a cooling mixture of rice and buttermilk or yogurt. Again, you can ask for ghee to enrich the rice. One of the most delicious versions I've had included some fresh lemon juice and more ghee than you want to know. Rice and curds is Indian comfort food at its best. I'd go in just for this course alone.\u003c/p>\n\u003cp>\u003cstrong>FILTER COFFEE\u003c/strong>\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/filter_coffee-772824.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/filter_coffee-772824.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci> A tumbler of filter coffee, nestled in a deep, flared davarah, comes to the table frothy hot.\u003c/i>\u003c/p>\n\u003cp>Since I have Vietnamese blood in my viens, sipping Indian filter coffee comes as naturally to me as slurping pho. The metal filter, the 20-minute drip time, the bite of chicory mellowed with caramel sweetness -- it's culinary deja vu.\u003c/p>\n\u003cp>You can order chai, but since we're enjoying the flavors of South India, a tumbler of strong coffee is a must. Coffee became popular relatively recent in the subcontinent, but as the bean's cultivation spread under the Raj across the foothills of the Western Ghats, it soon became a drink of choice in the surrounding states of Tamil Nadu, Karnataka, Kerala and Andra Pradesh. It's the \u003ca href=\"http://aco.ca/peaberry_coffee/\">\u003cstrong>Peaberry\u003c/strong>\u003c/a> that gives Madras filter coffee its distinctive flavor, but other dark roast varieties can also be used.\u003c/p>\n\u003cp>Someone in the kitchen will pour the coffee back and forth between two containers to raise a lively forth of bubbles. The coffee should arrive so hot that you can't touch the tumbler. Pour a little into the deep saucer and swirl it around to cool. Most like to sweeten their coffee a bit...or a lot. White sugar is the modern stand-in for jaggery, but if you ask nicely, you might be able to convince the server to bring you some deeply flavored palm sugar. Moist flakes of jaggery is to filter coffee what a drippy spoonful of sweetened, condensed milk is to Vietnamese coffee. \u003c/p>\n\u003cp>It's powerful stuff. There's rarely need for a second cup, but then again, when has need ever stopped us from enjoyment?\u003c/p>\n\u003cp>\u003cstrong>DESSERT\u003c/strong>\u003cbr>In the spirit of all-you-can-eat, I had triple servings of their lovely payasam. This soothing dessert -- made from milk that's been boiled, gently sweetened with sugar, thickened with tiny strands of vermicelli, flavored with cardamom, and sprinkled with almonds -- is one of my favorites. You might think that you don't have room, but it's only a few spoonfuls (times three), just enough to finish a thoroughly satisfying meal.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.komalavilas.com/\">\u003cstrong>KOMALA VILAS\u003c/strong>\u003c/a>\u003cbr>1020 East El Camino Real, Sunnyvale\u003cbr>(408) 733-7400\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Lest readers things that I only like to eat meat (and by meat, I mean, of course, pork) I'm dedicating today's post to one of my favorite cusines: South Indian.\u003c/p>\n\u003cp>After a recent crash course in using a \u003ca href=\"http://www.sumeet.net/\">\u003cstrong>Sumeet\u003c/strong>\u003c/a> mixer-grinder, Ramach and Vidya introduced me to one of their standby eateries. I had planned to make my way back up 880 to Fremont for some good Indian eats, but Vidya assured me that a detour to Sunnyvale would be worth my time. Never to turn down a personal introduction to food, I postponed a few more rounds of pani puri for a plate of endless rice.\u003c/p>\n\u003cp>As with many Indian restaurants, our destination was ensconced in a strip mall alongside a Korean market, Chinese noodle shop, and Hindi video store. \u003ca href=\"http://www.komalavilas.com/\">\u003cstrong>Komala Vilas\u003c/strong>\u003c/a> is nothing fancy. Like its website, it offers only the essentials. There's not an extensive menu that includes every region of the subcontinent, nor are there evocative artifacts on the walls. If your skin is pale, you might be the only one of your kind in the dining room. Expect families on the weekends and high-tech workers during the weekday lunch rush. \u003c/p>\n\u003cp>But for experiencing a delicious meal as its enjoyed toward the tip of India, you can't find much better.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/banana-leaf-rice-709091.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/banana-leaf-rice-709091.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>A banana leaf meal. (Photo by \u003ca href=\"http://www.petertan.com/blog/\">\u003cstrong>Peter Tan\u003c/strong>\u003c/a>.)\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A formal South Indian meal is divided into three courses of rice. Before stainless steel became widespread, banana leaves were the plate of choice, and if you travel in India, you'll still see this very convenient, very natural form of disposable dinnerware. With purity of service being so important, these one-use plates, bowls and cups were standard. It also helps that the plants are incredibly abundant in the south. Kerala is named, quite literally, after the banana trees that cover this state. Nowadays, stainless steel is widespread, especially in less banana-friendly climes like the U.S.\u003c/p>\n\u003cp>If you visit Malaysia, Singapore, Indonesia, or Thailand, you'll find \"banana leaf\" restaurants and street stalls that serve a wide variety of food. There's something about eating off a fresh, green leaf that makes the simplest sauce even more flavorful.\u003c/p>\n\u003cp>Although it seems casual, there are specific dictates in India to serving food on a banana leaf, especially for celebratory feasts or religious offerings. From alternating dry vegetables with gravies to the exact corner for placing a sweet palate teaser, the order of up to 20 different foods follows a circular pattern that incorporates health, religion and regional traditions. Udupi diners, in particular, take particular care in \u003ca href=\"http://www.udupipages.com/home/recipe/banana.html\">\u003cstrong>the placement of their food.\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>At Komala Vilas, you won't need to worry about this. You won't even receive a menu, for that matter, but have no fear, for eating at restaurants like this is as simple as nodding your head. (You can even practice the Indian nod, that gentle sideways bobbing that marks a native of the subcontinent.) You'll be given a large, metal plate, then immediately, servers will appear with large buckets of food. All you need to do is say yes to rice and its many accompaninents.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/server_buckets-738182.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/server_buckets-738182.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>One of the courses making its way around the dining room. \u003c/i>\u003c/p>\n\u003cp>As with dim sum and hotel brunch buffets, it's all about the pacing. Even if you're very hungry, you might want to pass on seconds of the first course. The food is so good and the servers so attentive that it's very easy to accept more every time they come by. Spicy pickles and eating with your fingers slows you down a little, but not as much as you'd think.\u003c/p>\n\u003cp>Finally, a note must be included about forkless food. As one of my hosts in Kerala told me, she couldn't imagine eating with implements, as they would separate her from an entire sensory facet of food. The texture and temperature of vegetables in her hands were as important to her as our emphasis on visual aesthetics. At Komala Vilas, you'll learn to get in touch with your food. Just as you would use chopsticks at a Chinese banquet, do follow your fellow diners at a South Indian restaurant. Remember that the right hand is for food, though an occasional nudge with your left fingers is unavoidable for most beginners.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fingertips-748432.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fingertips-748432.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>Cup your four fingers together like a spoon, and then use your thumb to slip each bite into your mouth. High society looks favorably on those who only wet their fingertips up to the first knuckle, but everyday eaters don't mind a handful of flavor.\u003c/i>\u003c/p>\n\u003cp>Now, for the rice courses...\u003c/p>\n\u003cp>\u003cstrong>DAL SAMBAR\u003c/strong>\u003cbr>Sambar is the everyday food of South India. If you've tasted any of the common chaat, such as idli or vada, then you most probably received some sambar alongside or over it. Made from a handful of lentils or mung bean simmered in a pot of water until they disintegrate into a smooth, creamy mixture, dal has infinite potential. The most common flavorings include golden turmeric, sour tamarind, earthy \u003ca href=\"http://www.indianspices.com/html/s062hasf.htm\">\u003cstrong>asafoetida\u003c/strong>\u003c/a>, fragrant curry leaves, and popped mustard seeds.\u003c/p>\n\u003cp>A ladleful of the sambar will appear at the top, left of your plate. To the right goes the vegetable of the day, such as \u003ca href=\"http://asiafood.org/glossary_1.cfm?alpha=D&wordid=3360&startno=1&endno=25\">\u003cstrong>drumstick\u003c/strong>\u003c/a>, cabbage, potato, or caulifower. Once the rice comes, you can mix in as much of the sambar as you want.\u003c/p>\n\u003cp>Large rounds of crisp pappadam will be offered, too. You can crush them into little bits to sprinkle over your rice, or you can just break off pieces occasionally to dip into the sambar. Or you can just eat them all before your rice even arrives. Your choice.\u003c/p>\n\u003cp>The killer bucket that comes by regularly is the one filled with ghee. It's an endless spring of buttery goodness, and for those who are ignoring their arteries, this golden richness makes everything taste better.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/first_course-724325.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/first_course-724325.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>Sambar, cabbage and pappadam waiting for a generous heap of rice.\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>RASAM RICE\u003c/strong>\u003cbr>The second course is analogous to a soup course. Rasam refers to the tangy, thin broth that gets poured over your rice. A small amount of one or two vegetables adds some texture, while a generous finishing of fresh herbs and oil-sputtered spices adds complex layers of flavors. Again, mix it all up and then sweep the rice up to your lips. If you like your rice very wet, feel free to use the side of your hand to scoop and eat.\u003c/p>\n\u003cp>By this time, you will also have been offered pickles. Maybe green mango, maybe zesty lime, or maybe a please-them-all mixed variety. I love pickles and have to curb my affinity for all things sour, or else the entire meal begins to taste like one spicy heap of pickle.\u003c/p>\n\u003cp>\u003cstrong>RICE & CURDS\u003c/strong>\u003cbr>The third and last savory course is a cooling mixture of rice and buttermilk or yogurt. Again, you can ask for ghee to enrich the rice. One of the most delicious versions I've had included some fresh lemon juice and more ghee than you want to know. Rice and curds is Indian comfort food at its best. I'd go in just for this course alone.\u003c/p>\n\u003cp>\u003cstrong>FILTER COFFEE\u003c/strong>\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/filter_coffee-772824.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/filter_coffee-772824.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci> A tumbler of filter coffee, nestled in a deep, flared davarah, comes to the table frothy hot.\u003c/i>\u003c/p>\n\u003cp>Since I have Vietnamese blood in my viens, sipping Indian filter coffee comes as naturally to me as slurping pho. The metal filter, the 20-minute drip time, the bite of chicory mellowed with caramel sweetness -- it's culinary deja vu.\u003c/p>\n\u003cp>You can order chai, but since we're enjoying the flavors of South India, a tumbler of strong coffee is a must. Coffee became popular relatively recent in the subcontinent, but as the bean's cultivation spread under the Raj across the foothills of the Western Ghats, it soon became a drink of choice in the surrounding states of Tamil Nadu, Karnataka, Kerala and Andra Pradesh. It's the \u003ca href=\"http://aco.ca/peaberry_coffee/\">\u003cstrong>Peaberry\u003c/strong>\u003c/a> that gives Madras filter coffee its distinctive flavor, but other dark roast varieties can also be used.\u003c/p>\n\u003cp>Someone in the kitchen will pour the coffee back and forth between two containers to raise a lively forth of bubbles. The coffee should arrive so hot that you can't touch the tumbler. Pour a little into the deep saucer and swirl it around to cool. Most like to sweeten their coffee a bit...or a lot. White sugar is the modern stand-in for jaggery, but if you ask nicely, you might be able to convince the server to bring you some deeply flavored palm sugar. Moist flakes of jaggery is to filter coffee what a drippy spoonful of sweetened, condensed milk is to Vietnamese coffee. \u003c/p>\n\u003cp>It's powerful stuff. There's rarely need for a second cup, but then again, when has need ever stopped us from enjoyment?\u003c/p>\n\u003cp>\u003cstrong>DESSERT\u003c/strong>\u003cbr>In the spirit of all-you-can-eat, I had triple servings of their lovely payasam. This soothing dessert -- made from milk that's been boiled, gently sweetened with sugar, thickened with tiny strands of vermicelli, flavored with cardamom, and sprinkled with almonds -- is one of my favorites. You might think that you don't have room, but it's only a few spoonfuls (times three), just enough to finish a thoroughly satisfying meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"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. ",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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"reveal": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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