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"disqusTitle": "Tardy at Tamarine",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_egg-rice1-782559.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_egg-rice1-778059.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\"You're late!\" were the first words growled at us by the manager at Tamarine. We were only about 15-20 minutes late and my friend apologized profusely explaining that they'd been moving all day and lost track of time. We even called saying we were running a bit late. Now mind you our reservation was at 5:45 pm on a Sunday afternoon, not 8pm Friday evening. That's about the time I'd start thinking about an aperitif but dinner at 5:45pm is more of a Pink Flamingo Retirement Home early bird special. I looked around. It was Sunday evening in the booming metropolis of downtown Palo Alto and this restaurant was about a quarter full. Hmmmm.... This certainly doesn't warrant that attitude.\u003c/p>\n\u003cp>\"Well we can seat you but you'll have to leave by 7:30pm.\" Gee Toto, I guess we're not in Paris anymore! The above experience is unheard of in France, if for no other reason that most restaurants don't open before 8pm. Secondly, and more important, is that you are never rushed out, often having to request the bill a few time, and a long, leisurely 3-hour dinner is nothing short of a God-given right along with freedom of speech and the right to vote. \"Liberte, Egalite, Fraternite\" indeed and to this I add \"Manger\" (mon-zhay - to eat)!\u003c/p>\n\u003cp>As the clock ticked toward 7:30pm, we asked our waitress for the check and she graciously offered to move us to another table so we wouldn't have to rush out. We gratefully took her up on her offer and waited for her to let us know when she needed us to move. Minutes later, the manager swooped in on her broom and cackled that she needed the table and she needed it now! The reservation for our table had arrived and we promised to leave at 7:30pm.... so we left. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_wine-724798.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_wine-715515.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The food was good, not great but good, and what could have been a great dinner was bookended by a cranky manager with an attitude. The best part of the meal was the wine, a \u003ca href=\"http://www.italtrade.com/spotlight/moretti3.htm\">\u003cb>1991 Oreno from Tuscany\u003c/b>\u003c/a>, and the company. \u003c/p>\n\u003cp>Voila le menu...\u003c/p>\n\u003cp>Moon Crepes - Turmeric & rice flower crepe served with shrimp, ground pork, jicama, and bean sprouts (These were delicious - our favorite dish - and we were so hungry, we attacked these before I could snap a pic.)\u003c/p>\n\u003cp>Tamarine Prawns - Jumbo Prawns in signature Tamarine sauce\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_shrimp-754259.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_shrimp-747892.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Clay Pod Cod - Canadian Black Cod caramelized in garlic, fish sauce, & black pepper (I loved this dish, really great caramelized flavors)\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_cod-771893.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_cod-767554.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Shaking Beef - Cubed filet mignon seared with garlic and onions, served w/ watercress salad\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_beef-738220.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_beef-731910.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Chili Lime Aubergine - grilled aubergine w/ onion oil, scallions finished in a fish & chili-lime sauce (this was good but tasted like it was steamed, a bit soggy, not roasted, and i love the roasted, caramelized flavor of eggplant.) \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_eggplant-729219.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_eggplant-721873.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Empress Rice - rice, garlic, leeks, ginger and an egg (this was delicious!)\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_egg-rice1-782559.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_egg-rice1-778059.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_egg-rice2-706238.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_egg-rice2-702754.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Chocolate Fondant & Chocolate Mousse (average desserts, certainly no crescendo to the evening)\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_dessert-799900.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_dessert-790903.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_dessert2-726580.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_dessert2-721083.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tamarinerestaurant.com/main.htm\">\u003cb>Tamarine\u003c/b>\u003c/a>\u003cbr>546 University Avenue (between Webster and Cowper)\u003cbr>Palo Alto, CA 94301\u003cbr>Tel: 650.325.8500\u003c/p>\n\n",
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"description": ""You're late!" were the first words growled at us by the manager at Tamarine. We were only about 15-20 minutes late and my friend apologized profusely explaining that they'd been moving all day and lost track of time. We even called saying we were running a bit late. Now mind you our reservation was at",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_egg-rice1-782559.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_egg-rice1-778059.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\"You're late!\" were the first words growled at us by the manager at Tamarine. We were only about 15-20 minutes late and my friend apologized profusely explaining that they'd been moving all day and lost track of time. We even called saying we were running a bit late. Now mind you our reservation was at 5:45 pm on a Sunday afternoon, not 8pm Friday evening. That's about the time I'd start thinking about an aperitif but dinner at 5:45pm is more of a Pink Flamingo Retirement Home early bird special. I looked around. It was Sunday evening in the booming metropolis of downtown Palo Alto and this restaurant was about a quarter full. Hmmmm.... This certainly doesn't warrant that attitude.\u003c/p>\n\u003cp>\"Well we can seat you but you'll have to leave by 7:30pm.\" Gee Toto, I guess we're not in Paris anymore! The above experience is unheard of in France, if for no other reason that most restaurants don't open before 8pm. Secondly, and more important, is that you are never rushed out, often having to request the bill a few time, and a long, leisurely 3-hour dinner is nothing short of a God-given right along with freedom of speech and the right to vote. \"Liberte, Egalite, Fraternite\" indeed and to this I add \"Manger\" (mon-zhay - to eat)!\u003c/p>\n\u003cp>As the clock ticked toward 7:30pm, we asked our waitress for the check and she graciously offered to move us to another table so we wouldn't have to rush out. We gratefully took her up on her offer and waited for her to let us know when she needed us to move. Minutes later, the manager swooped in on her broom and cackled that she needed the table and she needed it now! The reservation for our table had arrived and we promised to leave at 7:30pm.... so we left. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_wine-724798.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_wine-715515.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The food was good, not great but good, and what could have been a great dinner was bookended by a cranky manager with an attitude. The best part of the meal was the wine, a \u003ca href=\"http://www.italtrade.com/spotlight/moretti3.htm\">\u003cb>1991 Oreno from Tuscany\u003c/b>\u003c/a>, and the company. \u003c/p>\n\u003cp>Voila le menu...\u003c/p>\n\u003cp>Moon Crepes - Turmeric & rice flower crepe served with shrimp, ground pork, jicama, and bean sprouts (These were delicious - our favorite dish - and we were so hungry, we attacked these before I could snap a pic.)\u003c/p>\n\u003cp>Tamarine Prawns - Jumbo Prawns in signature Tamarine sauce\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_shrimp-754259.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_shrimp-747892.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Clay Pod Cod - Canadian Black Cod caramelized in garlic, fish sauce, & black pepper (I loved this dish, really great caramelized flavors)\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_cod-771893.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_cod-767554.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Shaking Beef - Cubed filet mignon seared with garlic and onions, served w/ watercress salad\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_beef-738220.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_beef-731910.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Chili Lime Aubergine - grilled aubergine w/ onion oil, scallions finished in a fish & chili-lime sauce (this was good but tasted like it was steamed, a bit soggy, not roasted, and i love the roasted, caramelized flavor of eggplant.) \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_eggplant-729219.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_eggplant-721873.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Empress Rice - rice, garlic, leeks, ginger and an egg (this was delicious!)\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_egg-rice1-782559.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_egg-rice1-778059.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_egg-rice2-706238.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_egg-rice2-702754.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Chocolate Fondant & Chocolate Mousse (average desserts, certainly no crescendo to the evening)\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_dessert-799900.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_dessert-790903.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_dessert2-726580.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tamarine_dessert2-721083.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tamarinerestaurant.com/main.htm\">\u003cb>Tamarine\u003c/b>\u003c/a>\u003cbr>546 University Avenue (between Webster and Cowper)\u003cbr>Palo Alto, CA 94301\u003cbr>Tel: 650.325.8500\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/1584794518.01._AA240_SCLZZZZZZZ_-769438.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1584794518.01._AA240_SCLZZZZZZZ_-765125.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Yesterday, I attended the best cookbook event ever. Book signings are now more a professional obligation than a fun diversion, but I'm very glad I stopped in at the Bayanihan Community Center to see Amy Besa and Romy Dorotan. This wasn't your usual book event. Grandparents brought their grandkids, and Tagalog was spoken unabashedly. The tastings were generous--I enjoyed thirds on those adobo ribs--and there was much laughter in the air. Their discussion and demonstration were a powerful reminder of the way sharing recipes, memories, and food keep a community together over time and distance. \u003c/p>\n\u003cp>Amy and Romy's book, \u003ca href=\"http://amazon.com/exec/obidos/ASIN/1584794518/kqedorg-20\">\u003cstrong>Memories of Philippine Kitchens\u003c/strong>\u003c/a>, has been years in the making, and once you open the covers, you undertand immediately the amount of time and effort that went into gathering the stories. It's a rare example of a cookbook that encompasses geography, politics, culture, oral history, and excellent recipes in a book that is as beautiful as it is generous and loving. Publishers Stewart, Tabori & Chang did an excellent job with it; they allowed Amy to include the region's complex history, a multitude of photos, and a voice centered in her own community's experience rather than bent toward explaining her cuisine to non-Filipinos.\u003c/p>\n\u003cp>The book has sold out in nearly every store around the world, from Manila to London to San Francisco. Managers tell of readers standing in their store aisles, crying over the book. Its deep resonance with the Filipino diaspora speaks of the need for this book. Long overdue, \u003ci>Memories of Philippine Kitchens\u003c/i> is the harbinger of a wider appreciation of a much misunderstood cuisine. \u003c/p>\n\u003cp>The husband and wife team opened their restaurant, \u003ca href=\"http://www.cendrillon.com/location.html\">\u003cstrong>Cendrillon\u003c/strong>\u003c/a>, in Manhattan in 1995. Amy had fled Manila just weeks before martial law was declared in 1972, and in their youth, they were activists in the international Phillipines political movement. Romy's passion for food, however, led him to work in restaurants. It wasn't long before they decided to open their own restaurant highlighting Southeast Asian cuisines and then, of course, to begin writing this book. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you're not familiar with Filipino food, then you're in for a treat. The fresh seafood; the fruity sour flavors that assert themselves again and again; and the amazing variety of noodles, soups and desserts--Filipino cuisine is one of the most fun to explore. Generosity at the table is a hallmark, and the laughing, singing and joking that accompany any gathering adds their own unique flavor to the food. Three dishes that any serious food lover must experience: a piquant peppery \u003ca href=\"http://www.ocregister.com/ocr/2004/10/03/sections/wine_food/wine_food/article_257751.php\">\u003cstrong>adobo\u003c/strong>\u003c/a>, a \u003ca href=\"http://www.kinilaw.com/\">\u003cstrong>kinilaw\u003c/strong>\u003c/a> made with the day's catch, and a communal pot of \u003ca href=\"http://www.seasite.niu.edu/Tagalog/Tagalog_Default_files/Philippine_Culture/Pagkaing%20Pilipino/more_on_sinigang.htm\">\u003cstrong>sinigang\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Kilawing Tangigue: Generous amounts of ginger and scallion spike this fresh-from-the-sea kinilaw, one of the native dishes of the Philippines. (Photo by Bing Ramos)\u003c/i>\u003c/p>\n\u003cp>The islands--over 7,000 of them--are home to centuries of intertwined communities. Native hunters, Chinese and Arab merchants, Malay empires with Muslim rulers, Indian laborers, and Spanish colonists followed by American soldiers have all left their mark on the country's culture. Revealing history in the kitchen, the cuisine itself reflects this pastiche of influences.\u003c/p>\n\u003cp>Northern and Southern California are home to the largest concentrations of Filipinos outside of Manila. From the first sailors who landed in Alta California to the Central Valley's agricultural workers, including Philip Vera Cruz, co-founder of the United Farm Workers, their history is integral to the successes of this state. \u003c/p>\n\u003cp>To learn more about the history, culture and cuisine of the Filipino community, visit:\u003c/p>\n\u003cp>\u003ca href=\"http://www.arkipelagobooks.com/\">\u003cstrong>Arkipelago Books\u003c/strong>\u003c/a>\u003cbr>1010 Mission Street, San Francisco\u003cbr>(415) 553-8185\u003cbr>One of the city's gem of an indpendent bookstore, this packed space stocks any book ever written about the Philippines or Filipino Americans. I visit regularly to check in on their wonderful cooking and food section, which has hard-to-find books such as \u003ca href=\"http://amazon.com/exec/obidos/ASIN/9718865071/kqedorg-20\">\u003cstrong>Beyond Rice\u003c/strong>\u003c/a>, a stunningly beautiful book on the traditional cultivation of this important crop, and \u003ca href=\"http://amazon.com/exec/obidos/ASIN/9715690149/kqedorg-20\">\u003cstrong>Kinilaw: A Philippine Cuisine of Freshness\u003c/strong>\u003c/a>, an essential cookbook for any seafood lover. Another great find is the CD collection of Bay Area classical guitarist, \u003ca href=\"http://www.florante.org/\">\u003cstrong>Florante Aguilar\u003c/strong>\u003c/a>, playing harana, traditional Filipino courtship serenades.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bistroluneta.com/\">\u003cstrong>Bistro Luneta\u003c/strong>\u003c/a>\u003cbr>615 Third Avenue, San Mateo\u003cbr>(650) 344-0041 \u003cbr>A modern setting for Filipino cuisine, Bistro Luneta blends traditional flavors with contemporary techniques. While other Southeast Asian cuisines also appear on the menu, this is the place in the Bay Area to taste Filipino cuisine at its most vibrant.\u003c/p>\n\u003cp>\u003ca href=\"http://patiofilipino.com/\">\u003cstrong>Patio Filipino\u003c/strong>\u003c/a>\u003cbr>1770 El Camino Real, San Bruno\u003cbr>(650) 872-9888 or (415) 810-9882\u003cbr>The menu at this restaurant highlights the Spanish influence on the country's cuisine. The house specialty is Paella Valenciana, but there's also an impressive list of sinigang soups and dishes with favorite ingredients, including kangkong leaves, milkfish, duck eggs, and pork in all its many yummy incarnations. They have a catering service, definitely worth trying for your next feasting event.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.pistahan.net/\">\u003cstrong>The Filipino American Arts Exposition\u003c/strong>\u003c/a> \u003cbr>Dedicated to preserving and presenting Filipino arts and culture, the FAAE hosts the annual pistahan celebration at Yerba Buena.\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/1584794518.01._AA240_SCLZZZZZZZ_-769438.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1584794518.01._AA240_SCLZZZZZZZ_-765125.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Yesterday, I attended the best cookbook event ever. Book signings are now more a professional obligation than a fun diversion, but I'm very glad I stopped in at the Bayanihan Community Center to see Amy Besa and Romy Dorotan. This wasn't your usual book event. Grandparents brought their grandkids, and Tagalog was spoken unabashedly. The tastings were generous--I enjoyed thirds on those adobo ribs--and there was much laughter in the air. Their discussion and demonstration were a powerful reminder of the way sharing recipes, memories, and food keep a community together over time and distance. \u003c/p>\n\u003cp>Amy and Romy's book, \u003ca href=\"http://amazon.com/exec/obidos/ASIN/1584794518/kqedorg-20\">\u003cstrong>Memories of Philippine Kitchens\u003c/strong>\u003c/a>, has been years in the making, and once you open the covers, you undertand immediately the amount of time and effort that went into gathering the stories. It's a rare example of a cookbook that encompasses geography, politics, culture, oral history, and excellent recipes in a book that is as beautiful as it is generous and loving. Publishers Stewart, Tabori & Chang did an excellent job with it; they allowed Amy to include the region's complex history, a multitude of photos, and a voice centered in her own community's experience rather than bent toward explaining her cuisine to non-Filipinos.\u003c/p>\n\u003cp>The book has sold out in nearly every store around the world, from Manila to London to San Francisco. Managers tell of readers standing in their store aisles, crying over the book. Its deep resonance with the Filipino diaspora speaks of the need for this book. Long overdue, \u003ci>Memories of Philippine Kitchens\u003c/i> is the harbinger of a wider appreciation of a much misunderstood cuisine. \u003c/p>\n\u003cp>The husband and wife team opened their restaurant, \u003ca href=\"http://www.cendrillon.com/location.html\">\u003cstrong>Cendrillon\u003c/strong>\u003c/a>, in Manhattan in 1995. Amy had fled Manila just weeks before martial law was declared in 1972, and in their youth, they were activists in the international Phillipines political movement. Romy's passion for food, however, led him to work in restaurants. It wasn't long before they decided to open their own restaurant highlighting Southeast Asian cuisines and then, of course, to begin writing this book. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're not familiar with Filipino food, then you're in for a treat. The fresh seafood; the fruity sour flavors that assert themselves again and again; and the amazing variety of noodles, soups and desserts--Filipino cuisine is one of the most fun to explore. Generosity at the table is a hallmark, and the laughing, singing and joking that accompany any gathering adds their own unique flavor to the food. Three dishes that any serious food lover must experience: a piquant peppery \u003ca href=\"http://www.ocregister.com/ocr/2004/10/03/sections/wine_food/wine_food/article_257751.php\">\u003cstrong>adobo\u003c/strong>\u003c/a>, a \u003ca href=\"http://www.kinilaw.com/\">\u003cstrong>kinilaw\u003c/strong>\u003c/a> made with the day's catch, and a communal pot of \u003ca href=\"http://www.seasite.niu.edu/Tagalog/Tagalog_Default_files/Philippine_Culture/Pagkaing%20Pilipino/more_on_sinigang.htm\">\u003cstrong>sinigang\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Kilawing Tangigue: Generous amounts of ginger and scallion spike this fresh-from-the-sea kinilaw, one of the native dishes of the Philippines. (Photo by Bing Ramos)\u003c/i>\u003c/p>\n\u003cp>The islands--over 7,000 of them--are home to centuries of intertwined communities. Native hunters, Chinese and Arab merchants, Malay empires with Muslim rulers, Indian laborers, and Spanish colonists followed by American soldiers have all left their mark on the country's culture. Revealing history in the kitchen, the cuisine itself reflects this pastiche of influences.\u003c/p>\n\u003cp>Northern and Southern California are home to the largest concentrations of Filipinos outside of Manila. From the first sailors who landed in Alta California to the Central Valley's agricultural workers, including Philip Vera Cruz, co-founder of the United Farm Workers, their history is integral to the successes of this state. \u003c/p>\n\u003cp>To learn more about the history, culture and cuisine of the Filipino community, visit:\u003c/p>\n\u003cp>\u003ca href=\"http://www.arkipelagobooks.com/\">\u003cstrong>Arkipelago Books\u003c/strong>\u003c/a>\u003cbr>1010 Mission Street, San Francisco\u003cbr>(415) 553-8185\u003cbr>One of the city's gem of an indpendent bookstore, this packed space stocks any book ever written about the Philippines or Filipino Americans. I visit regularly to check in on their wonderful cooking and food section, which has hard-to-find books such as \u003ca href=\"http://amazon.com/exec/obidos/ASIN/9718865071/kqedorg-20\">\u003cstrong>Beyond Rice\u003c/strong>\u003c/a>, a stunningly beautiful book on the traditional cultivation of this important crop, and \u003ca href=\"http://amazon.com/exec/obidos/ASIN/9715690149/kqedorg-20\">\u003cstrong>Kinilaw: A Philippine Cuisine of Freshness\u003c/strong>\u003c/a>, an essential cookbook for any seafood lover. Another great find is the CD collection of Bay Area classical guitarist, \u003ca href=\"http://www.florante.org/\">\u003cstrong>Florante Aguilar\u003c/strong>\u003c/a>, playing harana, traditional Filipino courtship serenades.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bistroluneta.com/\">\u003cstrong>Bistro Luneta\u003c/strong>\u003c/a>\u003cbr>615 Third Avenue, San Mateo\u003cbr>(650) 344-0041 \u003cbr>A modern setting for Filipino cuisine, Bistro Luneta blends traditional flavors with contemporary techniques. While other Southeast Asian cuisines also appear on the menu, this is the place in the Bay Area to taste Filipino cuisine at its most vibrant.\u003c/p>\n\u003cp>\u003ca href=\"http://patiofilipino.com/\">\u003cstrong>Patio Filipino\u003c/strong>\u003c/a>\u003cbr>1770 El Camino Real, San Bruno\u003cbr>(650) 872-9888 or (415) 810-9882\u003cbr>The menu at this restaurant highlights the Spanish influence on the country's cuisine. The house specialty is Paella Valenciana, but there's also an impressive list of sinigang soups and dishes with favorite ingredients, including kangkong leaves, milkfish, duck eggs, and pork in all its many yummy incarnations. They have a catering service, definitely worth trying for your next feasting event.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.pistahan.net/\">\u003cstrong>The Filipino American Arts Exposition\u003c/strong>\u003c/a> \u003cbr>Dedicated to preserving and presenting Filipino arts and culture, the FAAE hosts the annual pistahan celebration at Yerba Buena.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza4.jpg\">\u003c/p>\n\u003cp>I have a new favorite pizzeria. That's right, I couldn't contain myself long enough to not make a beeline to the very first night of service for \u003cstrong>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>\u003c/strong> (they actually opened for lunch only on Sunday, but who's counting). Some might think that's just asking for trouble, but with a pedigree like \u003cstrong>\u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a>\u003c/strong>, how could you go wrong?\u003c/p>\n\u003cp>We were not disappointed. Luckily, my friends arrived promptly at 5:45 p.m., a mere 15 minutes after they opened, and snagged an outside table just before the entire place filled up, and a 45-minute wait ensued. The place is tiny, but maximizes the compact space with six tables inside along with counter seating (overlooking the pizzaiolos hard at work) and four tables outside. Although it was slightly blustery outside (the server informed us that heat lamps will be installed in the coming weeks), we quickly warmed ourselves with glasses of red wine.\u003c/p>\n\u003cp>Complimenting the Napoli-inspired menu, the wine list is a stunning assortment of Italian whites and reds, all priced below $45, with many offerings by the glass. Our server led us through the list of reds, describing their nuances and flavors, many of which are from the Campania region. We decided to try three Aglianico reds, two of which were made in the classic style and one modern. All three were delicious, with their own personalities. The pizzeria even offers a $4 glass of Montepulciano d'Abruzzo, which our neighboring table (who we were happily swapping pizza stories with) tried and was very pleasantly surprised by.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza5.jpg\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The brief menu offers antipasti, pizza, and daily \u003cem>in padella\u003c/em> (in the pan) specials. We started with the Insalata Tricolore, a simple salad of arugula, radicchio, and endive (in the colors of the Italian flag), which easily could have been overly bitter but the ultra-fresh young leaves were tender and mild, perfectly seasoned, and off-set by lemon, extra-virgin olive oil, and shards of grana cheese. Eggplant Caponata was perfectly piquant with tender pieces of sweet eggplant, buttery pine nuts, zingy capers, slivers of red onion, and ever-so-slightly crunchy celery, all glistening in a vinegary sauce.\u003c/p>\n\u003cp>But all that aside, what we were really there for was the pizza. With six standards, Pizzeria Delfina offers an intriguing array of pies, from the classic Napoletana (with anchovies, peppers, capers, and olives) and Margherita, to a housemade sausage pizza, a cherrystone clam pie, a quattro formaggio, and a garlicky broccoli rabe pizza studded with ricotta. The pizzeria plans to offer additional seasonally-inspired pizzas soon (right now they want to get the nuts and bolts down). We chose the standard-bearer Margherita (always my true test of a pizzeria) and the Salsiccia.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza2.jpg\">\u003c/p>\n\u003cp>The Margherita, a simple pie made with tomato sauce, house-made \"fresh-stretched\" mozzarella, parmigiano, and basil was perfectly balanced with the crisp-chewy crust made in the Napoli style. The puffy cornichone (the edge or lip of the pizza) was airy and light, yet with a thin crisp exterior lightly sprinkled with salt. The only thing I wished for was more basil (there were only two leaves on the pizza, leaving four other slices, and us, wanting more).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza3.jpg\">\u003c/p>\n\u003cp>The Salsiccia, with housemade fennel sausage, tomato sauce, slivers of red bell pepper, thinly sliced red onion, and mozzerella was fantastic, again a marriage of well-balanced, flavorful ingredients. Unfortunately, there was very little sausage on the pizza (believe me, I wasn't hoping for a meat-lover's pizza, but just a bit more of the amazing sausage) and the cheese was unevenly placed on only three out of six pieces, leaving some pieces a bit naked (and us vying for cheesy slices).\u003c/p>\n\u003cp>All in all, I really can't complain. This is truly, in my humble (but oh-so-opinionated) opinion, the best pizza I have ever had in the Bay Area. And I don't say that \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/19/pizza-hunter/\">\u003cstrong>lightly\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>To top it off, even though the restaurant was bustling, the server (who I have to say was really rocking the house especially for the first night of business) took the time to answer all of our questions in detail. The pizzeria uses local ingredients and even makes their own \"fresh-stretched\" mozzarella in-house. The reasoning behind this is true to Craig Stoll's unending quest for pure, excellent cuisine. Apparently, in Italy, true mozzarella enthusiasts prefer mozzarella di bufula that is not more than one day old. Meaning it is impossible to import the freshest quality ingredient in it's prime.\u003c/p>\n\u003cp>Upon trying the pizza we had to inquire about the sauce. It's \u003cstrong>so\u003c/strong> good. We were debating whether it could be fresh tomato sauce, and if so, how would the pizzeria achieve the near perfect balance of sweet yet tangy, fresh-tasting sauce in the winter. Our fears of not being able to reach these heights year-round were put to rest, however, by our ever-patient server, when he informed us that the sauce is made with none other than my favorite canned tomato product, 6-in-1 tomatoes (this brand was selected only after tasting countless varieties of canned tomatoes, and apparently they do a tasting every two seasons to ensure quality).\u003c/p>\n\u003cp>It's this kind of attention to detail that makes all of the food here sensational. Pizzeria Delfina will undoubtedly do extremely well, feeding a pizza-obsessed population. I, for one, plan to be a regular, if I can ever get in again.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Pizzeria Delfina\u003c/strong>\u003cbr>3611 18th Street (between Dolores and Guerrero)\u003cbr>San Francisco, CA\u003cbr>415.437.6800\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hours\u003c/strong>\u003cbr>Monday 5:30PM - 10:00PM\u003cbr>Sunday-Thursday 11:30AM - 10:00PM\u003cbr>Friday, Saturday 11:30AM - 11:00PM\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Reservations not taken\u003cbr>Take-out available\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza4.jpg\">\u003c/p>\n\u003cp>I have a new favorite pizzeria. That's right, I couldn't contain myself long enough to not make a beeline to the very first night of service for \u003cstrong>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>\u003c/strong> (they actually opened for lunch only on Sunday, but who's counting). Some might think that's just asking for trouble, but with a pedigree like \u003cstrong>\u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a>\u003c/strong>, how could you go wrong?\u003c/p>\n\u003cp>We were not disappointed. Luckily, my friends arrived promptly at 5:45 p.m., a mere 15 minutes after they opened, and snagged an outside table just before the entire place filled up, and a 45-minute wait ensued. The place is tiny, but maximizes the compact space with six tables inside along with counter seating (overlooking the pizzaiolos hard at work) and four tables outside. Although it was slightly blustery outside (the server informed us that heat lamps will be installed in the coming weeks), we quickly warmed ourselves with glasses of red wine.\u003c/p>\n\u003cp>Complimenting the Napoli-inspired menu, the wine list is a stunning assortment of Italian whites and reds, all priced below $45, with many offerings by the glass. Our server led us through the list of reds, describing their nuances and flavors, many of which are from the Campania region. We decided to try three Aglianico reds, two of which were made in the classic style and one modern. All three were delicious, with their own personalities. The pizzeria even offers a $4 glass of Montepulciano d'Abruzzo, which our neighboring table (who we were happily swapping pizza stories with) tried and was very pleasantly surprised by.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza5.jpg\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The brief menu offers antipasti, pizza, and daily \u003cem>in padella\u003c/em> (in the pan) specials. We started with the Insalata Tricolore, a simple salad of arugula, radicchio, and endive (in the colors of the Italian flag), which easily could have been overly bitter but the ultra-fresh young leaves were tender and mild, perfectly seasoned, and off-set by lemon, extra-virgin olive oil, and shards of grana cheese. Eggplant Caponata was perfectly piquant with tender pieces of sweet eggplant, buttery pine nuts, zingy capers, slivers of red onion, and ever-so-slightly crunchy celery, all glistening in a vinegary sauce.\u003c/p>\n\u003cp>But all that aside, what we were really there for was the pizza. With six standards, Pizzeria Delfina offers an intriguing array of pies, from the classic Napoletana (with anchovies, peppers, capers, and olives) and Margherita, to a housemade sausage pizza, a cherrystone clam pie, a quattro formaggio, and a garlicky broccoli rabe pizza studded with ricotta. The pizzeria plans to offer additional seasonally-inspired pizzas soon (right now they want to get the nuts and bolts down). We chose the standard-bearer Margherita (always my true test of a pizzeria) and the Salsiccia.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza2.jpg\">\u003c/p>\n\u003cp>The Margherita, a simple pie made with tomato sauce, house-made \"fresh-stretched\" mozzarella, parmigiano, and basil was perfectly balanced with the crisp-chewy crust made in the Napoli style. The puffy cornichone (the edge or lip of the pizza) was airy and light, yet with a thin crisp exterior lightly sprinkled with salt. The only thing I wished for was more basil (there were only two leaves on the pizza, leaving four other slices, and us, wanting more).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza3.jpg\">\u003c/p>\n\u003cp>The Salsiccia, with housemade fennel sausage, tomato sauce, slivers of red bell pepper, thinly sliced red onion, and mozzerella was fantastic, again a marriage of well-balanced, flavorful ingredients. Unfortunately, there was very little sausage on the pizza (believe me, I wasn't hoping for a meat-lover's pizza, but just a bit more of the amazing sausage) and the cheese was unevenly placed on only three out of six pieces, leaving some pieces a bit naked (and us vying for cheesy slices).\u003c/p>\n\u003cp>All in all, I really can't complain. This is truly, in my humble (but oh-so-opinionated) opinion, the best pizza I have ever had in the Bay Area. And I don't say that \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/19/pizza-hunter/\">\u003cstrong>lightly\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>To top it off, even though the restaurant was bustling, the server (who I have to say was really rocking the house especially for the first night of business) took the time to answer all of our questions in detail. The pizzeria uses local ingredients and even makes their own \"fresh-stretched\" mozzarella in-house. The reasoning behind this is true to Craig Stoll's unending quest for pure, excellent cuisine. Apparently, in Italy, true mozzarella enthusiasts prefer mozzarella di bufula that is not more than one day old. Meaning it is impossible to import the freshest quality ingredient in it's prime.\u003c/p>\n\u003cp>Upon trying the pizza we had to inquire about the sauce. It's \u003cstrong>so\u003c/strong> good. We were debating whether it could be fresh tomato sauce, and if so, how would the pizzeria achieve the near perfect balance of sweet yet tangy, fresh-tasting sauce in the winter. Our fears of not being able to reach these heights year-round were put to rest, however, by our ever-patient server, when he informed us that the sauce is made with none other than my favorite canned tomato product, 6-in-1 tomatoes (this brand was selected only after tasting countless varieties of canned tomatoes, and apparently they do a tasting every two seasons to ensure quality).\u003c/p>\n\u003cp>It's this kind of attention to detail that makes all of the food here sensational. Pizzeria Delfina will undoubtedly do extremely well, feeding a pizza-obsessed population. I, for one, plan to be a regular, if I can ever get in again.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Pizzeria Delfina\u003c/strong>\u003cbr>3611 18th Street (between Dolores and Guerrero)\u003cbr>San Francisco, CA\u003cbr>415.437.6800\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hours\u003c/strong>\u003cbr>Monday 5:30PM - 10:00PM\u003cbr>Sunday-Thursday 11:30AM - 10:00PM\u003cbr>Friday, Saturday 11:30AM - 11:00PM\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Reservations not taken\u003cbr>Take-out available\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/villagepub_frites300.jpg\">\u003c/p>\n\u003cp>One of my favorite meals is champagne and pommes frites (a.k.a. french fries or freedom fries per our current administration) so I guess it's no surprise I ended up in France. Really good pommes frites, the kind that are crispy on the outside, creamy in the inside and not greasy, are extremely difficult to perfect as I can attest to destroying thousands in my humble culinary career. So when I come across perfect pommes frites, it's certainly cause for celebration. Last week at \u003ca href=\"http://www.thevillagepub.net\">\u003cstrong>The Village Pub\u003c/strong>\u003c/a> was just such an occasion. \u003c/p>\n\u003cp>When heading east from San Francisco for cooking school, champagne and pommes frites on the terrace at \u003ca href=\"http://www.aubergedusoleil.com/html/restaurant.shtml\">\u003cstrong>Auberge de Soleil\u003c/strong>\u003c/a> overlooking the Napa Valley were my send off and while interning at \u003ca href=\"http://www.thedanube.net/\">\u003cstrong>Danube\u003c/strong>\u003c/a> in New York City, I cooked \u003ca href=\"http://www.epicurious.com/features/going_global/austrian/profile\">chef \u003cstrong>Mario Lohninger\u003c/strong>\u003c/a> his favorite dinner of steak poivre with béarnaise sauce and \"beautiful, perfect pommes frites\", as he specifically requested, every Saturday night. Cooking dinner for a New York Times four-star chef is about as intimidating as it gets, especially for a new deer-in-the-headlights culinary student! He'd look at me and shake his head as I ruined batch after batch of fries. Finally after a few months, my fries were deemed acceptable for consumption. \u003c/p>\n\u003cp>So last week, just before hopping on a plane heading back to the land of champagne and pommes frites, I spent an unforgettable afternoon at The Village Pub with my friend Tracy from my dot bomb days. We realized our dot com was quickly morphing into a dot bomb when they repo'd the coffee machine, but I digress... The Pub and the inimitable and gracious executive chef,\u003ca href=\"http://thevillagepub.net/sub.php?mark_sullivan\"> \u003cstrong>Mark Sullivan\u003c/strong>\u003c/a>, just received four stars and as Tracy declared, the fries alone earned them three of those stars. They were about as good as fries get and I held up my little bucket up in homage for a moment of silence before I quickly devoured them, washed down by a bottle of champagne. \u003c/p>\n\u003cp>French Fries with Remoulade, $5. Veuve Cliquot '96 La Grande Dame, $198. A wonderful afternoon of champagne and pommes frites with a great friend, priceless. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Village Pub\u003c/strong>\u003cbr>\n2967 Woodside Road\u003cbr>\nWoodside, CA\u003cbr>\n650-851-9888\u003cbr>\n\u003ca href=\"http://www.thevillagepub.net\">www.thevillagepub.net\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/villagepub_frites300.jpg\">\u003c/p>\n\u003cp>One of my favorite meals is champagne and pommes frites (a.k.a. french fries or freedom fries per our current administration) so I guess it's no surprise I ended up in France. Really good pommes frites, the kind that are crispy on the outside, creamy in the inside and not greasy, are extremely difficult to perfect as I can attest to destroying thousands in my humble culinary career. So when I come across perfect pommes frites, it's certainly cause for celebration. Last week at \u003ca href=\"http://www.thevillagepub.net\">\u003cstrong>The Village Pub\u003c/strong>\u003c/a> was just such an occasion. \u003c/p>\n\u003cp>When heading east from San Francisco for cooking school, champagne and pommes frites on the terrace at \u003ca href=\"http://www.aubergedusoleil.com/html/restaurant.shtml\">\u003cstrong>Auberge de Soleil\u003c/strong>\u003c/a> overlooking the Napa Valley were my send off and while interning at \u003ca href=\"http://www.thedanube.net/\">\u003cstrong>Danube\u003c/strong>\u003c/a> in New York City, I cooked \u003ca href=\"http://www.epicurious.com/features/going_global/austrian/profile\">chef \u003cstrong>Mario Lohninger\u003c/strong>\u003c/a> his favorite dinner of steak poivre with béarnaise sauce and \"beautiful, perfect pommes frites\", as he specifically requested, every Saturday night. Cooking dinner for a New York Times four-star chef is about as intimidating as it gets, especially for a new deer-in-the-headlights culinary student! He'd look at me and shake his head as I ruined batch after batch of fries. Finally after a few months, my fries were deemed acceptable for consumption. \u003c/p>\n\u003cp>So last week, just before hopping on a plane heading back to the land of champagne and pommes frites, I spent an unforgettable afternoon at The Village Pub with my friend Tracy from my dot bomb days. We realized our dot com was quickly morphing into a dot bomb when they repo'd the coffee machine, but I digress... The Pub and the inimitable and gracious executive chef,\u003ca href=\"http://thevillagepub.net/sub.php?mark_sullivan\"> \u003cstrong>Mark Sullivan\u003c/strong>\u003c/a>, just received four stars and as Tracy declared, the fries alone earned them three of those stars. They were about as good as fries get and I held up my little bucket up in homage for a moment of silence before I quickly devoured them, washed down by a bottle of champagne. \u003c/p>\n\u003cp>French Fries with Remoulade, $5. Veuve Cliquot '96 La Grande Dame, $198. A wonderful afternoon of champagne and pommes frites with a great friend, priceless. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>My bi-continental roommate just received his first round of funding to launch his hi-tech start-up so to celebrate we went to \u003cstrong>Lime\u003c/strong> on Market Street. A few parking spaces are reserved along the wall across the street in the Thai Restaurant parking lot. For those of you not from San Francisco, it's hard to describe the sheer joy at finding an available reserved parking spot! It elicits high-fives, fist pumping and various other unprintable exclamations. \u003c/p>\n\u003cp>Self-described as “1960's era modernist”, walking into Lime is like walking into George Jetson's home. Glossy white chairs and banquettes and oval shaped shiny white tables line the wall of the dining room and face a low white marble bar. The front lounge area is dotted with round and square ottomans along the perimeter and a floor to ceiling window of pink glass create a surreal view of Market Street. \u003c/p>\n\u003cp>We kicked off the evening there with the obligatory bottle of Veuve Cliquot champagne in honor of our other continent... \u003cstrong>Lime \u003c/strong>serves a seductive array of “tapas” that span the range of cuisines and flavors from Mexican to Japanese to good old American. By the end of the evening, I need a wheelbarrow to roll me out. I wanted to try as many of the dishes as humanly possible and I think we pushed the envelope with that goal but it was delicious and we anticipated each dish with much anticipation. Funny, I didn't realize \u003cem>just how much food \u003c/em>we ordered until I wrote this! I was so full by the end but managed to indulge in a delightful dessert of “lollipop” cheesecakes dipped in white and dark chocolate. Cheesecake and chocolate...life is good! \u003c/p>\n\u003cp>delicious little fish tacos on soft corn tortillas with a creamy avocado mousse and salsa.\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/lime_tacos300.jpg\">\u003c/p>\n\u003cp>perfectly crispy beef quesadillas with mango-strawberry salsa.\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/lime_quesadilla300.jpg\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>tuna \"nachos\" of sorts. tuna carpaccio with fried wontons.\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/lime_tuna300.jpg\">\u003c/p>\n\u003cp>my favorite. grilled sea bass in a perfect lettuce cup with a creamy miso sauce.\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/lime_seabass300.jpg\">\u003c/p>\n\u003cp>the ultimate confort food, grilled cheese and tomato soup unplugged. the soup is served cold but the grilled cheese was perfectly grilled and gooey.\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/lime_grilledchs300.jpg\">\u003c/p>\n\u003cp>porcini mushrooms and goat cheese adorned this prolific pie.\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/lime_pizza300.jpg\">\u003c/p>\n\u003cp>these were incredible. there wasn't much meat left on the bone when i was done. served with a tangy tzatziki greek yogurt sauce, delicious!\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/lime_lamb300.jpg\">\u003c/p>\n\u003cp>darling bite size cheeseburgers. mine was cooked well done but John's was perfectly medium rare.\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/lime_burger300.jpg\">\u003c/p>\n\u003cp>cheesecake lollipops dipped in white and dark chocolate.\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/lime_dessert300.jpg\">\u003c/p>\n\u003cp>cue cymbals.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Lime\u003c/strong>\u003cbr>\n2247 Market St (Noe/Sanchez)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n(415) 621-5256\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My bi-continental roommate just received his first round of funding to launch his hi-tech start-up so to celebrate we went to \u003cstrong>Lime\u003c/strong> on Market Street. A few parking spaces are reserved along the wall across the street in the Thai Restaurant parking lot. For those of you not from San Francisco, it's hard to describe the sheer joy at finding an available reserved parking spot! It elicits high-fives, fist pumping and various other unprintable exclamations. \u003c/p>\n\u003cp>Self-described as “1960's era modernist”, walking into Lime is like walking into George Jetson's home. Glossy white chairs and banquettes and oval shaped shiny white tables line the wall of the dining room and face a low white marble bar. The front lounge area is dotted with round and square ottomans along the perimeter and a floor to ceiling window of pink glass create a surreal view of Market Street. \u003c/p>\n\u003cp>We kicked off the evening there with the obligatory bottle of Veuve Cliquot champagne in honor of our other continent... \u003cstrong>Lime \u003c/strong>serves a seductive array of “tapas” that span the range of cuisines and flavors from Mexican to Japanese to good old American. By the end of the evening, I need a wheelbarrow to roll me out. I wanted to try as many of the dishes as humanly possible and I think we pushed the envelope with that goal but it was delicious and we anticipated each dish with much anticipation. Funny, I didn't realize \u003cem>just how much food \u003c/em>we ordered until I wrote this! I was so full by the end but managed to indulge in a delightful dessert of “lollipop” cheesecakes dipped in white and dark chocolate. Cheesecake and chocolate...life is good! \u003c/p>\n\u003cp>delicious little fish tacos on soft corn tortillas with a creamy avocado mousse and salsa.\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/lime_tacos300.jpg\">\u003c/p>\n\u003cp>perfectly crispy beef quesadillas with mango-strawberry salsa.\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/lime_quesadilla300.jpg\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>tuna \"nachos\" of sorts. tuna carpaccio with fried wontons.\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/lime_tuna300.jpg\">\u003c/p>\n\u003cp>my favorite. grilled sea bass in a perfect lettuce cup with a creamy miso sauce.\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/lime_seabass300.jpg\">\u003c/p>\n\u003cp>the ultimate confort food, grilled cheese and tomato soup unplugged. the soup is served cold but the grilled cheese was perfectly grilled and gooey.\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/lime_grilledchs300.jpg\">\u003c/p>\n\u003cp>porcini mushrooms and goat cheese adorned this prolific pie.\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/lime_pizza300.jpg\">\u003c/p>\n\u003cp>these were incredible. there wasn't much meat left on the bone when i was done. served with a tangy tzatziki greek yogurt sauce, delicious!\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/lime_lamb300.jpg\">\u003c/p>\n\u003cp>darling bite size cheeseburgers. mine was cooked well done but John's was perfectly medium rare.\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/lime_burger300.jpg\">\u003c/p>\n\u003cp>cheesecake lollipops dipped in white and dark chocolate.\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/lime_dessert300.jpg\">\u003c/p>\n\u003cp>cue cymbals.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Lime\u003c/strong>\u003cbr>\n2247 Market St (Noe/Sanchez)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n(415) 621-5256\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Chef David Kinch and General Manager Michael Kean were in London last month to receive an award for #38 of the \"World's 50 Best Restaurants.\" My friend Maggie was on hand for this spectacular event and upon hearing I was headed back to SF made me promise to dine at Manresa. So upon my arrival in San Francisco: step 1: rent car, step 2: make reservations at Manresa. Last night was the opening of their outdoor patio dining and their Modernista tasting menu. We started with a Cava (sparkling wine from Spain), Sherry and orange twist aperitif served with gougeres and from there we put ourselves into the hands of the very talented chef and his food and wine tasting menu. \u003c/p>\n\u003cp>\u003cstrong>Country-style Pate & Homemade Pickles\u003c/strong>\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/manresa_pate.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Marrow Bean Soup with Slow Cooked Egg\u003c/strong>\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/manresa_eggsoup2.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Moules & Frites with White Wine, Parsley & Garlic\u003c/strong>\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/manresa_moules.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Roast Snapper Catalan-style with Potatoes & Mushrooms\u003c/strong>\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/manresa_snapper.jpg\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Slow-cooked Pork Shoulder in an Egg Sauce\u003cbr>\nwith Tripe Stew and a HUGE CARROT\u003c/strong>\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/manresa_pork1.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Almond Torte with Stewed Cherries and Chantilly\u003c/strong>\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/manresa_dessert3.jpg\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Manresa\u003c/strong>\u003cbr>\n320 Village Lane, Los Gatos, CA 95030\u003cbr>\n408-354-4330\u003cbr>\n\u003ca href=\"http://www.manresarestaurant.com\">\u003cstrong>www.manresarestaurant.com\u003c/strong>\u003c/a>\u003cbr>\nTasting Menu : $75\u003cbr>\nWine Pairing : $56\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chef David Kinch and General Manager Michael Kean were in London last month to receive an award for #38 of the \"World's 50 Best Restaurants.\" My friend Maggie was on hand for this spectacular event and upon hearing I was headed back to SF made me promise to dine at Manresa. So upon my arrival in San Francisco: step 1: rent car, step 2: make reservations at Manresa. Last night was the opening of their outdoor patio dining and their Modernista tasting menu. We started with a Cava (sparkling wine from Spain), Sherry and orange twist aperitif served with gougeres and from there we put ourselves into the hands of the very talented chef and his food and wine tasting menu. \u003c/p>\n\u003cp>\u003cstrong>Country-style Pate & Homemade Pickles\u003c/strong>\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/manresa_pate.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Marrow Bean Soup with Slow Cooked Egg\u003c/strong>\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/manresa_eggsoup2.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Moules & Frites with White Wine, Parsley & Garlic\u003c/strong>\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/manresa_moules.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Roast Snapper Catalan-style with Potatoes & Mushrooms\u003c/strong>\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/manresa_snapper.jpg\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Slow-cooked Pork Shoulder in an Egg Sauce\u003cbr>\nwith Tripe Stew and a HUGE CARROT\u003c/strong>\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/manresa_pork1.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Almond Torte with Stewed Cherries and Chantilly\u003c/strong>\u003cbr>\n\u003cimg src=\"http://www.kqed.org/weblog/food/manresa_dessert3.jpg\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Manresa\u003c/strong>\u003cbr>\n320 Village Lane, Los Gatos, CA 95030\u003cbr>\n408-354-4330\u003cbr>\n\u003ca href=\"http://www.manresarestaurant.com\">\u003cstrong>www.manresarestaurant.com\u003c/strong>\u003c/a>\u003cbr>\nTasting Menu : $75\u003cbr>\nWine Pairing : $56\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Wine's Life with Shelley Lindgren",
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"content": "\u003cp>\u003cstrong>\u003cem>post by Fatemeh Khatibloo-McClure\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\"A lot of people are passionate about wine on different levels. For me, wine is a way of life.\"\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/Shelley.jpg\">\u003c/p>\n\u003cp>Shelley Lindgren is one of a new breed in the wine trade. She's a young, down-to-earth, urbanite, \u003cstrong>female \u003c/strong>sommelier. Add to that the fact that she's a co-owner of one of San Francisco's hottest restaurants and that she was named one of \u003cem>Wine & Spirits' \u003c/em>Best New Sommeliers of 2004, and you have the makings of one Wine's Life that has its course set for the stratosphere.\u003c/p>\n\u003cp>Lindgren grew up in the North Bay area and has been working in local restaurants since she was 15 years old. She's always been most comfortable in the front of the house, even though she earned a Culinary Certificate from Tante Marie. She worked her way across some of the finest establishments in the Bay Area, from Left Bank to Boulevard, before finding her place at Fleur de Lys.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was there that Lindgren started thinking about a profession in wine. Working at the restaurant 5 nights a week while studying full time at the University of San Francisco didn't leave her much free time, but what she did have she spent at wine shops, looking and listening and learning. Most of her papers as an English Writing major focused on references to wine in literature from Shakespeare to Horace, and she realized that wine was everywhere, as long as you were looking for it.\u003c/p>\n\u003cp>When Lindgren started seriously toying with the idea of becoming a sommelier, there were only just a few in San Francisco, and most of her friends didn't even know the term. What gave her the much-needed push to take the leap? The realization that people were buying wine for all the wrong reasons. Sometimes it was on the sole basis of price. Sometimes, they just weren't given much of a chance to get excited about something new or unique.\u003c/p>\n\u003cp>\"I'd go to moderately-priced restaurants,\" she says, \"and I'd struggle to find a wine that I wanted to have with dinner. Not that the lists were bad, there just wasn't a lot of excitement there.\"\u003c/p>\n\u003cp>After building a strong base in French wine at mainly French restaurants, she was ready to expand her knowledge, and she headed to Bacar to learn Austrian wines. Even then though, she (and, she jokingly confides, the rest of the staff) knew Italian wines were her passion.\u003c/p>\n\u003cp>So when she became a partner in a restaurant venture, it was a natural opportunity for her to build a wine list that reflects both her passion and chef Christophe Hille's southern Italian cuisine. But how does Lindgren get around selling wine to people who can barely pronounce \u003cem>Aglianico \u003c/em>or \u003cem>Nerello Mascalese\u003c/em>, let alone know what one tastes like?\u003c/p>\n\u003cp>\"Customers are smarter than a lot of people [give them credit for]\", she says of the unusual list. \"I try not to be pedantic because, frankly, in the several minutes while I'm talking about a wine, it's sitting on the table, and my customer could be [forming their own opinions]. I try not to tell people what they should taste in a wine, and I try to keep the descriptions approachable--'light fruits' or 'dark fruits' instead of 'blueberry' or 'raspberry'.\u003c/p>\n\u003cp>You can really hear the passion in her voice as she talks about how \"romantic\" the history of wine is, and her excitement about helping to bring some near-extinct varietals to the dining public. After all these years, though, Shelley Lindgren still doesn't consider herself an \"expert.\"\u003c/p>\n\u003cp>\"When wine becomes your life, you're continually keeping up with tasting groups and meeting people in the industry who are bringing new ideas and old traditions together. I learn something every single day--I don't think anyone can say that they are truly an 'expert' because the industry is always changing and evolving.\"\u003c/p>\n\u003cp>\u003cem>Shelley Lindgren is co-owner and sommelier of \u003cstrong>\u003ca href=\"http://www.a16sf.com\">A16 restaurant\u003c/a> \u003c/strong>on Chestnut Street in San Francisco.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photo courtesy of A16.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>post by Fatemeh Khatibloo-McClure\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\"A lot of people are passionate about wine on different levels. For me, wine is a way of life.\"\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/Shelley.jpg\">\u003c/p>\n\u003cp>Shelley Lindgren is one of a new breed in the wine trade. She's a young, down-to-earth, urbanite, \u003cstrong>female \u003c/strong>sommelier. Add to that the fact that she's a co-owner of one of San Francisco's hottest restaurants and that she was named one of \u003cem>Wine & Spirits' \u003c/em>Best New Sommeliers of 2004, and you have the makings of one Wine's Life that has its course set for the stratosphere.\u003c/p>\n\u003cp>Lindgren grew up in the North Bay area and has been working in local restaurants since she was 15 years old. She's always been most comfortable in the front of the house, even though she earned a Culinary Certificate from Tante Marie. She worked her way across some of the finest establishments in the Bay Area, from Left Bank to Boulevard, before finding her place at Fleur de Lys.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was there that Lindgren started thinking about a profession in wine. Working at the restaurant 5 nights a week while studying full time at the University of San Francisco didn't leave her much free time, but what she did have she spent at wine shops, looking and listening and learning. Most of her papers as an English Writing major focused on references to wine in literature from Shakespeare to Horace, and she realized that wine was everywhere, as long as you were looking for it.\u003c/p>\n\u003cp>When Lindgren started seriously toying with the idea of becoming a sommelier, there were only just a few in San Francisco, and most of her friends didn't even know the term. What gave her the much-needed push to take the leap? The realization that people were buying wine for all the wrong reasons. Sometimes it was on the sole basis of price. Sometimes, they just weren't given much of a chance to get excited about something new or unique.\u003c/p>\n\u003cp>\"I'd go to moderately-priced restaurants,\" she says, \"and I'd struggle to find a wine that I wanted to have with dinner. Not that the lists were bad, there just wasn't a lot of excitement there.\"\u003c/p>\n\u003cp>After building a strong base in French wine at mainly French restaurants, she was ready to expand her knowledge, and she headed to Bacar to learn Austrian wines. Even then though, she (and, she jokingly confides, the rest of the staff) knew Italian wines were her passion.\u003c/p>\n\u003cp>So when she became a partner in a restaurant venture, it was a natural opportunity for her to build a wine list that reflects both her passion and chef Christophe Hille's southern Italian cuisine. But how does Lindgren get around selling wine to people who can barely pronounce \u003cem>Aglianico \u003c/em>or \u003cem>Nerello Mascalese\u003c/em>, let alone know what one tastes like?\u003c/p>\n\u003cp>\"Customers are smarter than a lot of people [give them credit for]\", she says of the unusual list. \"I try not to be pedantic because, frankly, in the several minutes while I'm talking about a wine, it's sitting on the table, and my customer could be [forming their own opinions]. I try not to tell people what they should taste in a wine, and I try to keep the descriptions approachable--'light fruits' or 'dark fruits' instead of 'blueberry' or 'raspberry'.\u003c/p>\n\u003cp>You can really hear the passion in her voice as she talks about how \"romantic\" the history of wine is, and her excitement about helping to bring some near-extinct varietals to the dining public. After all these years, though, Shelley Lindgren still doesn't consider herself an \"expert.\"\u003c/p>\n\u003cp>\"When wine becomes your life, you're continually keeping up with tasting groups and meeting people in the industry who are bringing new ideas and old traditions together. I learn something every single day--I don't think anyone can say that they are truly an 'expert' because the industry is always changing and evolving.\"\u003c/p>\n\u003cp>\u003cem>Shelley Lindgren is co-owner and sommelier of \u003cstrong>\u003ca href=\"http://www.a16sf.com\">A16 restaurant\u003c/a> \u003c/strong>on Chestnut Street in San Francisco.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photo courtesy of A16.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "BAB Reviews Bistro AIX & Nectar",
"title": "BAB Reviews Bistro AIX & Nectar",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>On Monday April 4, KQED's Bay Area Bites bloggers went out on the town (well, out to the Marina) -- drinks at \u003ca href=\"http://www.nectarwinelounge.com/\">\u003cstrong>Nectar Wine Lounge\u003c/strong>\u003c/a>, then dinner at \u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a>. Each of us wrote our own account of the evening, which follows...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/babs-bistroaix.jpg\">\u003c/p>\n\u003cp>\u003cstrong>BABette's Feast\u003c/strong>\u003cbr>by wendygee\u003c/p>\n\u003cp>It was a treat to meet & eat with the BAB bloggers. There was a constant hum of food-related banter, critiques, stories and \u003ca href=\"http://en.wikipedia.org/wiki/Six_degrees_of_separation\">\u003cstrong>six degrees of separation\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>We had a mellow 3 flight wine tasting at \u003ca href=\"http://www.nectarwinelounge.com/\">\u003cstrong>Nectar\u003c/strong>\u003c/a> prior to dining a few doors down at \u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a>. The wine descriptions are designed as foreplay for the date & mate crowd. And, of course, we had to read them out loud to each other prior to embarking on each flight. My fave from the \"Bubbles Flight\" was the Schramsberg Blanc de Blancs. If you haven't visited \u003ca href=\"http://www.schramsberg.com/\">\u003cstrong>Schramsberg\u003c/strong>\u003c/a>, tasted their bubbly, and toured their wine caves you must go -- but be sure to \u003ca href=\"http://www.schramsberg.com/tours_and_tasting.htm\">\u003cstrong>make reservations\u003c/strong>\u003c/a>. On the \"Bad-Assed Red Flight\" I enjoyed the 2002 X Winery and on the \"Anything but Chard\" flight the 2003 Alois Lageder Pinot Grigio was light and fruity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a> was especially tasty since I was dining with three foodies and we all shared. In general, the food was all very fresh, prepared simply yet elegantly, and delicious. The highlights for me were the Tempura Fried Calamari with Red Curry Aioli, Asian Cabbage Salad & Cilantro appetizer, the Grilled Top Sirloin with Maitre'd Butter, French Fries and Watercress, and the Tahitian Vanilla Bean Creme Brulee. The calamari was cooked just right, light, plump, and with tangy seasoning. The steak was perfectly medium-rare and juicy and the fries were light, crispy on the outside and creamy on the inside. The creme brulee had a crisp carmelized top with a flavorful smooth creme filling. Even the little cookie accessory that came with the brulee was tasty. The waiter steered us in the right direction with the wine selection and we had two excellent bottles, a Chinon and a Vacqueryas. The service was great, the atmosphere was relaxed and unpretentious -- we sat outside on the enclosed patio which was comfortably heated. I would definitely go back to \u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nectar-strip1.jpg\">\u003c/p>\n\u003cp>\u003cstrong>BABs About Town\u003c/strong>\u003cbr>by KimG\u003c/p>\n\u003cp>Stephanie, Wendy and I had 9 wine glasses in front of us when Amy strolled in to \u003ca href=\"http://www.nectarwinelounge.com/\">\u003cstrong>Nectar\u003c/strong>\u003c/a>. I'm sure we were a sight with our 3 flights of wine (one bubbly, one white, and one red), but she jumped right in as we took turns reading the rather sultry wine descriptions aloud dramatically and then relentlessly gave our wine critiques. \u003c/p>\n\u003cp>Shortly before we were due to arrive next door at \u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a> for our reservation we decided that we needed to get some food before all that wine made us too loopy to remember that we had a reservation. The restaurant was fairly empty but a glance toward the back revealed where everyone was hiding. The enclosed back patio was warmed from the glow of heat lamps. Stephanie and I gleefully ordered a Chinon (taking me back to a summer evening in Paris) after the waiter agreed it was an excellent choice. Light and refreshing it was a perfect complement to the array of salads, the perfectly fried herb-spiked calamari, and the rich broth-based bean soup that we ordered. As with the flights of wine, and the rest of the meal, we shared everything. Yet another highlight to the evening. (As Amy mentioned in her review, and like most foodies I know, I like to try as many dishes as possible when I go to a restaurant so I'm always into sharing. I'm happy with just taking a bite or two of a dish and then moving on to the next.) \u003c/p>\n\u003cp>For the main event we moved on to a more full-bodied Vacqueryas (suggested by our wine-savvy waiter), and ordered exclusively from the specials menu: hearty potato gnocchi with black trumpet mushrooms and asparagus, tender lamb shank, fresh seared halibut, and a perfectly medium-rare steak frites. My favorites dishes were the lamb, rubbed with fresh herbs and served atop creamy polenta, and the steak. I'm a big fan of gnocchi, but it is rare when I think it is done incredibly well. The best gnocchi I've ever had were made by friends (albeit, one was a chef and the other an Italian who was food-obsessed and an excellent cook). Anyway, the gnocchi was okay, but didn't hold a candle to the meat and the fish dishes we tried.\u003c/p>\n\u003cp>Finally, with as much wine as we could drink and remain standing (or actually, sitting, since we had not left yet), we moved on to the desserts, which frankly Amy did a fantastic job of describing. We did order all 4 desserts on their menu, and they were all delicious, but my favorites were the strawberry-filled crepe and the creme brulee. In fact, I think the brulee rivaled the best I've ever had.\u003c/p>\n\u003cp>All in all, we got a lot out of the evening. We found a great new wine bar, a fantastic French restaurant that I will certainly frequent, and we had a great time together. I can't wait until our next BAB culinary adventure!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/bistro-aix.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Aix Marks the Spot\u003c/strong>\u003cbr>by Stephanie\u003c/p>\n\u003cp>My memory is a little fuzzy from the most excellent Chinon and the Vacqueryras we had with dinner, but I believe I can recall the night's revelries pretty well. After sharing three flights of wine at \u003ca href=\"http://www.nectarwinelounge.com/\">\u003cstrong>Nectar Wine Lounge\u003c/strong>\u003c/a> -- with every flight we giggled more at the thoroughly lascivious, but thoroughly delightful wine descriptions -- we BABers staggered next door for dinner at \u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a> on Chestnut and Steiner. Out on the patio, we were kept warm by an overhead tarp and heat lamps that got downright toasty as the night and wine flowed on. \u003c/p>\n\u003cp>I'm sitting here thinking about our starters and I can't decide which I liked the best. They all seemed to fill a mood for me. Wendy's salad was a simple, perfect plate of butter lettuce and herb vinaigrette. Kim's baked goat cheese salad with mesclun greens (or maybe it was spring mix) was pretty much what I've had at Chez Panisse but still quite nice. If I had been in the soup mood, Amy's clear broth soup with butter beans and kale would have really hit the spot. In fact, it's actually something I'd really hanker for when my stomach is out of sorts, but the truth of it is, I've been feeling beety these days and my beet salad was just what I needed. It struck that perfect balance between all the important elements: tangy, creamy chevre, deep earthy beets, tender spinach, and just a zing of orange zest to brighten everything up. The calamari was a tangle of spicy daikon radish greens and shredded cabbage drizzled with a piquant, peppery aioli. It wasn't overly battered or greasy, and the squid itself was tender and chewable -- not so rubbery that your jaw snaps back when you try to bite into it.\u003c/p>\n\u003cp>On to the mains. Kim's gnocchi dish was quite delicious with delicate trumpet mushrooms and lightly sauteed greens but the gnocchi themselves were a little heavy for me. As summer comes on, I'm not a big fan of dense pasta dishes -- I want my gnocchi light and ethereal. Yes, that gnocchi can be found, I found it at Quince last October and I dream of it to this day. Amy's main was lamb shank. Now, I'm a lamb lover but I've never actually had lamb shank. I probably won't again, either. It's not that the lamb shank was bad, mind you, I'm just not a fan of stew meat. It's why I usually steer clear of Boeuf Bourguignonne as well as short rib dishes. Braised is not the way I like my red meat. I like it bloody. On that note, Wendy's steak was tops. Perfectly seasoned and perfectly medium-rare without a hint of grey on the edges. That's how I like to judge a good restaurant -- forget the tired foams, gelees, and nicotine cocktails -- if I ask for medium-rare beef and I actually get medium-rare beef, I'm coming back. My halibut with butter beans and baby artichokes was light, full-flavored, and deeply satisfying. I had been craving halibut ever since halibut season started and this was a wonderful way to satisfy my yen. \u003c/p>\n\u003cp>Of all the desserts, I believe a few of us (chocoholics not included) felt very \"meh\" about it. For me, it was just like every other flourless chocolate cake on every other menu -- nothing more, nothing less. The sliced strawberries folded into blessedly thin crepes was a delicious reminder of my mother's perfect crepes and I really enjoyed the apple tart as well. However, what really got to me was the creme brulee. I am usually not a fan of either creme brulee or creme caramel. I sort of think the creme jiggles and wiggles too much like snot. I also have serious mental trauma associated with \u003ca href=\"http://www.grubreport.com/soupdujour/caramel.html\">\u003cstrong>caramel\u003c/strong>\u003c/a>. However, this creme brulee proved to me that there are creme brulees out there that I could grow to love, adore, and quite possibly cherish. The wonderfully hard sugar crust cracked appealingly to reveal velvety vanilla depths and I really had to restrain myself in the presence of the other BAB-ers not to run into a corner with the little ramekin and start licking.\u003c/p>\n\u003cp>Basically, it was good food, good conversation, and good people -- I don't ask for much more than that on a night out.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/4desserts-bistroaix1.jpg\">\u003c/p>\n\u003cp>\u003cstrong>My Dinner with BAB\u003c/strong>\u003cbr>by Amy Sherman\u003c/p>\n\u003cp>So when it comes to dessert there are several different kinds of people. The chocolate people and the not-so-chocolate people. The pastry people and the give-me-creme-brulee-or-give-me-death people and the \"please call it crehp, not crayp\" people. We had all those people represented at our first BAB blogger dinner. Fortunately the one thing we all had in common is something I have begun to hypothesize all foodies may have in common--a desire to share. \u003c/p>\n\u003cp>Foodies share opinions and share meals, they even share the very food off their plate. What's mine is yours and what's yours is mine. The only foodie I know who refuses to share dessert is my husband who had a terrible incident where his chocolate mousse got passed around the table and the poor boy never got a bite. As a result of this trauma he became a dessert protectionist. He's also only a foodie by association, so perhaps he doesn't really qualify anyway.\u003c/p>\n\u003cp>The desserts were as follows: vanilla creme brulee, flourless chocolate \"cloud\" cake with raspberry sauce, a free-form apple pie with vanilla ice cream and crepes with strawberries and cream. I was most happy with chocolate cake, it was light and fluffy and chocolatey, just what I look for in a chocolate cake. Have I given myself away as the chocolate person? The creme brulee was so good it convinced a non-brulee eater of its merits. The crepes were delicate and filled with fresh, succulent berries. The apple pie was more of a tart really and while not the best ever, certainly respectable. \u003c/p>\n\u003cp>Like good little children there were empty plates all around and no fighting. Ultimately the story had a happy ending and everyone found something to love.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nectarwinelounge.com/\">\u003cstrong>Nectar Wine Lounge\u003c/strong>\u003c/a>\u003cbr>3330 Steiner Street\u003cbr>San Francisco, CA \u003cbr>415.345.1377\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a>\u003cbr>3340 Steiner Street\u003cbr>San Francisco, CA \u003cbr>415.202.0100\u003c/p>\n\n",
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"description": "On Monday April 4, KQED's Bay Area Bites bloggers went out on the town (well, out to the Marina) -- drinks at Nectar Wine Lounge, then dinner at Bistro AIX. Each of us wrote our own account of the evening, which follows... BABette's Feastby wendygee It was a treat to meet & eat with the",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On Monday April 4, KQED's Bay Area Bites bloggers went out on the town (well, out to the Marina) -- drinks at \u003ca href=\"http://www.nectarwinelounge.com/\">\u003cstrong>Nectar Wine Lounge\u003c/strong>\u003c/a>, then dinner at \u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a>. Each of us wrote our own account of the evening, which follows...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/babs-bistroaix.jpg\">\u003c/p>\n\u003cp>\u003cstrong>BABette's Feast\u003c/strong>\u003cbr>by wendygee\u003c/p>\n\u003cp>It was a treat to meet & eat with the BAB bloggers. There was a constant hum of food-related banter, critiques, stories and \u003ca href=\"http://en.wikipedia.org/wiki/Six_degrees_of_separation\">\u003cstrong>six degrees of separation\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>We had a mellow 3 flight wine tasting at \u003ca href=\"http://www.nectarwinelounge.com/\">\u003cstrong>Nectar\u003c/strong>\u003c/a> prior to dining a few doors down at \u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a>. The wine descriptions are designed as foreplay for the date & mate crowd. And, of course, we had to read them out loud to each other prior to embarking on each flight. My fave from the \"Bubbles Flight\" was the Schramsberg Blanc de Blancs. If you haven't visited \u003ca href=\"http://www.schramsberg.com/\">\u003cstrong>Schramsberg\u003c/strong>\u003c/a>, tasted their bubbly, and toured their wine caves you must go -- but be sure to \u003ca href=\"http://www.schramsberg.com/tours_and_tasting.htm\">\u003cstrong>make reservations\u003c/strong>\u003c/a>. On the \"Bad-Assed Red Flight\" I enjoyed the 2002 X Winery and on the \"Anything but Chard\" flight the 2003 Alois Lageder Pinot Grigio was light and fruity.\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.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a> was especially tasty since I was dining with three foodies and we all shared. In general, the food was all very fresh, prepared simply yet elegantly, and delicious. The highlights for me were the Tempura Fried Calamari with Red Curry Aioli, Asian Cabbage Salad & Cilantro appetizer, the Grilled Top Sirloin with Maitre'd Butter, French Fries and Watercress, and the Tahitian Vanilla Bean Creme Brulee. The calamari was cooked just right, light, plump, and with tangy seasoning. The steak was perfectly medium-rare and juicy and the fries were light, crispy on the outside and creamy on the inside. The creme brulee had a crisp carmelized top with a flavorful smooth creme filling. Even the little cookie accessory that came with the brulee was tasty. The waiter steered us in the right direction with the wine selection and we had two excellent bottles, a Chinon and a Vacqueryas. The service was great, the atmosphere was relaxed and unpretentious -- we sat outside on the enclosed patio which was comfortably heated. I would definitely go back to \u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nectar-strip1.jpg\">\u003c/p>\n\u003cp>\u003cstrong>BABs About Town\u003c/strong>\u003cbr>by KimG\u003c/p>\n\u003cp>Stephanie, Wendy and I had 9 wine glasses in front of us when Amy strolled in to \u003ca href=\"http://www.nectarwinelounge.com/\">\u003cstrong>Nectar\u003c/strong>\u003c/a>. I'm sure we were a sight with our 3 flights of wine (one bubbly, one white, and one red), but she jumped right in as we took turns reading the rather sultry wine descriptions aloud dramatically and then relentlessly gave our wine critiques. \u003c/p>\n\u003cp>Shortly before we were due to arrive next door at \u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a> for our reservation we decided that we needed to get some food before all that wine made us too loopy to remember that we had a reservation. The restaurant was fairly empty but a glance toward the back revealed where everyone was hiding. The enclosed back patio was warmed from the glow of heat lamps. Stephanie and I gleefully ordered a Chinon (taking me back to a summer evening in Paris) after the waiter agreed it was an excellent choice. Light and refreshing it was a perfect complement to the array of salads, the perfectly fried herb-spiked calamari, and the rich broth-based bean soup that we ordered. As with the flights of wine, and the rest of the meal, we shared everything. Yet another highlight to the evening. (As Amy mentioned in her review, and like most foodies I know, I like to try as many dishes as possible when I go to a restaurant so I'm always into sharing. I'm happy with just taking a bite or two of a dish and then moving on to the next.) \u003c/p>\n\u003cp>For the main event we moved on to a more full-bodied Vacqueryas (suggested by our wine-savvy waiter), and ordered exclusively from the specials menu: hearty potato gnocchi with black trumpet mushrooms and asparagus, tender lamb shank, fresh seared halibut, and a perfectly medium-rare steak frites. My favorites dishes were the lamb, rubbed with fresh herbs and served atop creamy polenta, and the steak. I'm a big fan of gnocchi, but it is rare when I think it is done incredibly well. The best gnocchi I've ever had were made by friends (albeit, one was a chef and the other an Italian who was food-obsessed and an excellent cook). Anyway, the gnocchi was okay, but didn't hold a candle to the meat and the fish dishes we tried.\u003c/p>\n\u003cp>Finally, with as much wine as we could drink and remain standing (or actually, sitting, since we had not left yet), we moved on to the desserts, which frankly Amy did a fantastic job of describing. We did order all 4 desserts on their menu, and they were all delicious, but my favorites were the strawberry-filled crepe and the creme brulee. In fact, I think the brulee rivaled the best I've ever had.\u003c/p>\n\u003cp>All in all, we got a lot out of the evening. We found a great new wine bar, a fantastic French restaurant that I will certainly frequent, and we had a great time together. I can't wait until our next BAB culinary adventure!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/bistro-aix.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Aix Marks the Spot\u003c/strong>\u003cbr>by Stephanie\u003c/p>\n\u003cp>My memory is a little fuzzy from the most excellent Chinon and the Vacqueryras we had with dinner, but I believe I can recall the night's revelries pretty well. After sharing three flights of wine at \u003ca href=\"http://www.nectarwinelounge.com/\">\u003cstrong>Nectar Wine Lounge\u003c/strong>\u003c/a> -- with every flight we giggled more at the thoroughly lascivious, but thoroughly delightful wine descriptions -- we BABers staggered next door for dinner at \u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a> on Chestnut and Steiner. Out on the patio, we were kept warm by an overhead tarp and heat lamps that got downright toasty as the night and wine flowed on. \u003c/p>\n\u003cp>I'm sitting here thinking about our starters and I can't decide which I liked the best. They all seemed to fill a mood for me. Wendy's salad was a simple, perfect plate of butter lettuce and herb vinaigrette. Kim's baked goat cheese salad with mesclun greens (or maybe it was spring mix) was pretty much what I've had at Chez Panisse but still quite nice. If I had been in the soup mood, Amy's clear broth soup with butter beans and kale would have really hit the spot. In fact, it's actually something I'd really hanker for when my stomach is out of sorts, but the truth of it is, I've been feeling beety these days and my beet salad was just what I needed. It struck that perfect balance between all the important elements: tangy, creamy chevre, deep earthy beets, tender spinach, and just a zing of orange zest to brighten everything up. The calamari was a tangle of spicy daikon radish greens and shredded cabbage drizzled with a piquant, peppery aioli. It wasn't overly battered or greasy, and the squid itself was tender and chewable -- not so rubbery that your jaw snaps back when you try to bite into it.\u003c/p>\n\u003cp>On to the mains. Kim's gnocchi dish was quite delicious with delicate trumpet mushrooms and lightly sauteed greens but the gnocchi themselves were a little heavy for me. As summer comes on, I'm not a big fan of dense pasta dishes -- I want my gnocchi light and ethereal. Yes, that gnocchi can be found, I found it at Quince last October and I dream of it to this day. Amy's main was lamb shank. Now, I'm a lamb lover but I've never actually had lamb shank. I probably won't again, either. It's not that the lamb shank was bad, mind you, I'm just not a fan of stew meat. It's why I usually steer clear of Boeuf Bourguignonne as well as short rib dishes. Braised is not the way I like my red meat. I like it bloody. On that note, Wendy's steak was tops. Perfectly seasoned and perfectly medium-rare without a hint of grey on the edges. That's how I like to judge a good restaurant -- forget the tired foams, gelees, and nicotine cocktails -- if I ask for medium-rare beef and I actually get medium-rare beef, I'm coming back. My halibut with butter beans and baby artichokes was light, full-flavored, and deeply satisfying. I had been craving halibut ever since halibut season started and this was a wonderful way to satisfy my yen. \u003c/p>\n\u003cp>Of all the desserts, I believe a few of us (chocoholics not included) felt very \"meh\" about it. For me, it was just like every other flourless chocolate cake on every other menu -- nothing more, nothing less. The sliced strawberries folded into blessedly thin crepes was a delicious reminder of my mother's perfect crepes and I really enjoyed the apple tart as well. However, what really got to me was the creme brulee. I am usually not a fan of either creme brulee or creme caramel. I sort of think the creme jiggles and wiggles too much like snot. I also have serious mental trauma associated with \u003ca href=\"http://www.grubreport.com/soupdujour/caramel.html\">\u003cstrong>caramel\u003c/strong>\u003c/a>. However, this creme brulee proved to me that there are creme brulees out there that I could grow to love, adore, and quite possibly cherish. The wonderfully hard sugar crust cracked appealingly to reveal velvety vanilla depths and I really had to restrain myself in the presence of the other BAB-ers not to run into a corner with the little ramekin and start licking.\u003c/p>\n\u003cp>Basically, it was good food, good conversation, and good people -- I don't ask for much more than that on a night out.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/4desserts-bistroaix1.jpg\">\u003c/p>\n\u003cp>\u003cstrong>My Dinner with BAB\u003c/strong>\u003cbr>by Amy Sherman\u003c/p>\n\u003cp>So when it comes to dessert there are several different kinds of people. The chocolate people and the not-so-chocolate people. The pastry people and the give-me-creme-brulee-or-give-me-death people and the \"please call it crehp, not crayp\" people. We had all those people represented at our first BAB blogger dinner. Fortunately the one thing we all had in common is something I have begun to hypothesize all foodies may have in common--a desire to share. \u003c/p>\n\u003cp>Foodies share opinions and share meals, they even share the very food off their plate. What's mine is yours and what's yours is mine. The only foodie I know who refuses to share dessert is my husband who had a terrible incident where his chocolate mousse got passed around the table and the poor boy never got a bite. As a result of this trauma he became a dessert protectionist. He's also only a foodie by association, so perhaps he doesn't really qualify anyway.\u003c/p>\n\u003cp>The desserts were as follows: vanilla creme brulee, flourless chocolate \"cloud\" cake with raspberry sauce, a free-form apple pie with vanilla ice cream and crepes with strawberries and cream. I was most happy with chocolate cake, it was light and fluffy and chocolatey, just what I look for in a chocolate cake. Have I given myself away as the chocolate person? The creme brulee was so good it convinced a non-brulee eater of its merits. The crepes were delicate and filled with fresh, succulent berries. The apple pie was more of a tart really and while not the best ever, certainly respectable. \u003c/p>\n\u003cp>Like good little children there were empty plates all around and no fighting. Ultimately the story had a happy ending and everyone found something to love.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nectarwinelounge.com/\">\u003cstrong>Nectar Wine Lounge\u003c/strong>\u003c/a>\u003cbr>3330 Steiner Street\u003cbr>San Francisco, CA \u003cbr>415.345.1377\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.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a>\u003cbr>3340 Steiner Street\u003cbr>San Francisco, CA \u003cbr>415.202.0100\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pizza Hunter",
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"content": "\u003cp>My friends and colleagues don't really like to bring up the subject of pizza in front of me. I have quite strong opinions when it comes to the topic, and \u003cstrong>some\u003c/strong> people might even think that I have a tendency to go off the deep end. Okay, well, \u003cstrong>most\u003c/strong> people. But truly, what is better than a perfect pizza? To me, when it's perfect, it is the perfect food.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pizza1.jpg\">\u003c/p>\n\u003cp>A perfect pizza comes fresh out of the blistering heat of a wood- or coal-fired oven (often around 800F!) and should be eaten as soon as possible (while avoiding the burn!). I am partial to the Margherita pizza because I think it shows off the best qualities of a pizza: a crisp chewy crust, fresh tomato sauce, just the right amount of top-quality mozzarella cheese, and fresh basil. Of course, housemade sausage, roasted peppers, and sometimes anchovies are all welcome on my pizza too, depending upon my mood.\u003c/p>\n\u003cp>Over a decade ago I discovered this perfect pizza on a trip to New York City. \u003ca href=\"http://www.sliceny.com/archives/2004/06/voice_choices.php\">\u003cstrong>John's Pizza\u003c/strong>\u003c/a> on Bleecker in the Village became my gold pizza standard. (It is how I have described the perfect pizza above, although covered with crispy-edged slices of meatballs.) Unfortunately I live on the west coast, where finding a good pizza, much less the perfect pizza, is painfully difficult. Yes, you can get a great thin-crust pizza at Oliveto and Chez Panisse, but I'm talking about the real deal pizza place. A pizzeria. (And I'm \u003cstrong>not\u003c/strong> talking about one of those by-the-slice places. As far as I'm concerned, only a place that sells whole pies, no slices, is serious about their pizza. More on that in another blog.)\u003c/p>\n\u003cp>When I first moved here, I started looking for pizza. This was back in 1994. The best pizza I found back then, and which I still love to this day (although it has been surpassed as my ultimate Bay Area pizza), was Tommaso's. \u003ca href=\"http://www.bestofsanfrancisco.net/tommasos.htm\">\u003cstrong>Tommaso's\u003c/strong>\u003c/a> is a family-run Italian restaurant in North Beach that has been around since 1935. It's a great, casual, old-school kind of place. In the last few years, 3 other fantastic restaurants have opened that offer pizza as the main draw: \u003ca href=\"http://www.vinography.com/archives/000085.html\">\u003cstrong>Pizzetta 211\u003c/strong>\u003c/a> (well-known by any pizza hunter worth their salt), \u003ca href=\"http://www.meshsf.com/blogs/2004/11/highway-to-heaven-a16-san-francisco-ca.html\">\u003cstrong>A16\u003c/strong>\u003c/a> (true Napoli-style pizza at its finest), and \u003ca href=\"http://sanfrancisco.citysearch.com/profile/39421294/oakland_ca/dopo.html?cslink=roundup_name_noncust&ulink=roundup__roundupentity1-9_1__0_profile_2_1\">\u003cstrong>Dopo\u003c/strong>\u003c/a> (beautiful thin-crust Roman-style pizza). I could go on and on about each of these places, the different styles of their pizza, how I love all three but for very different reasons, but that's not what I'm getting at here. I still want a pizzeria. A real deal pizzeria, old-school pizzeria. Like you find in NY, New Haven, Rome, and Naples. Must I go to the east coast every time I want this experience? Fly to Italy?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Oh no. As I discovered last weekend, you can remain on this coast and still find fantastic NY-style pizza perfection. Unfortunately, it is not in the Bay Area. Nor is it in California. No, my friend, you do have to get on a plane and fly to Portland. I know, I had my serious doubts too, but when my brother's girlfriend Amy (sister pizza hunter) started raving about this place, and became a weekly regular, I knew I had to try it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.apizzascholls.com/\">\u003cstrong>Apizza Scholls\u003c/strong>\u003c/a> started life in a small town outside of Portland as Scholls Public House. Recently (in January), due to a variety of reasons, the pizzeria relocated to SE Portland. The owners and pizzaiolos of Apizza Scholls take their pizza very seriously, as it should be. They strive to make the best pizza, using the best-quality freshest ingredients, and make only as many pizzas as they have dough. They even have rules: only 3 ingredients on one pie, and only 1 meat per pie. No meat-lovers pizza here. I love this place. And when this much love and determination goes into a pizza, everybody wins.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pizza.jpg\">\u003c/p>\n\u003cp>We ordered one of their amazing Caesar salads, 2 Margherita pies, and 1 sausage. Both pies had the ideal balance of crisp-chewy, thin-but-not-too-thin crust; fresh tomato sauce; and a blend of high-quality cheese, all topped with basil or housemade sausage. The pies come directly from the blistering 650F-900F oven and are so hot you will hurt yourself if you try to eat it immediately. Not that that stopped us. It was so amazing that it was hard to get the picture of it (above) before everyone was digging in.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So, I've found my gold standard. I wish it was in the Bay Area. But until a pizzeria of this caliber comes to my town, I'll just have to start building up my frequent flyer miles.\u003c/p>\n\n",
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"description": "My friends and colleagues don't really like to bring up the subject of pizza in front of me. I have quite strong opinions when it comes to the topic, and some people might even think that I have a tendency to go off the deep end. Okay, well, most people. But truly, what is better",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My friends and colleagues don't really like to bring up the subject of pizza in front of me. I have quite strong opinions when it comes to the topic, and \u003cstrong>some\u003c/strong> people might even think that I have a tendency to go off the deep end. Okay, well, \u003cstrong>most\u003c/strong> people. But truly, what is better than a perfect pizza? To me, when it's perfect, it is the perfect food.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pizza1.jpg\">\u003c/p>\n\u003cp>A perfect pizza comes fresh out of the blistering heat of a wood- or coal-fired oven (often around 800F!) and should be eaten as soon as possible (while avoiding the burn!). I am partial to the Margherita pizza because I think it shows off the best qualities of a pizza: a crisp chewy crust, fresh tomato sauce, just the right amount of top-quality mozzarella cheese, and fresh basil. Of course, housemade sausage, roasted peppers, and sometimes anchovies are all welcome on my pizza too, depending upon my mood.\u003c/p>\n\u003cp>Over a decade ago I discovered this perfect pizza on a trip to New York City. \u003ca href=\"http://www.sliceny.com/archives/2004/06/voice_choices.php\">\u003cstrong>John's Pizza\u003c/strong>\u003c/a> on Bleecker in the Village became my gold pizza standard. (It is how I have described the perfect pizza above, although covered with crispy-edged slices of meatballs.) Unfortunately I live on the west coast, where finding a good pizza, much less the perfect pizza, is painfully difficult. Yes, you can get a great thin-crust pizza at Oliveto and Chez Panisse, but I'm talking about the real deal pizza place. A pizzeria. (And I'm \u003cstrong>not\u003c/strong> talking about one of those by-the-slice places. As far as I'm concerned, only a place that sells whole pies, no slices, is serious about their pizza. More on that in another blog.)\u003c/p>\n\u003cp>When I first moved here, I started looking for pizza. This was back in 1994. The best pizza I found back then, and which I still love to this day (although it has been surpassed as my ultimate Bay Area pizza), was Tommaso's. \u003ca href=\"http://www.bestofsanfrancisco.net/tommasos.htm\">\u003cstrong>Tommaso's\u003c/strong>\u003c/a> is a family-run Italian restaurant in North Beach that has been around since 1935. It's a great, casual, old-school kind of place. In the last few years, 3 other fantastic restaurants have opened that offer pizza as the main draw: \u003ca href=\"http://www.vinography.com/archives/000085.html\">\u003cstrong>Pizzetta 211\u003c/strong>\u003c/a> (well-known by any pizza hunter worth their salt), \u003ca href=\"http://www.meshsf.com/blogs/2004/11/highway-to-heaven-a16-san-francisco-ca.html\">\u003cstrong>A16\u003c/strong>\u003c/a> (true Napoli-style pizza at its finest), and \u003ca href=\"http://sanfrancisco.citysearch.com/profile/39421294/oakland_ca/dopo.html?cslink=roundup_name_noncust&ulink=roundup__roundupentity1-9_1__0_profile_2_1\">\u003cstrong>Dopo\u003c/strong>\u003c/a> (beautiful thin-crust Roman-style pizza). I could go on and on about each of these places, the different styles of their pizza, how I love all three but for very different reasons, but that's not what I'm getting at here. I still want a pizzeria. A real deal pizzeria, old-school pizzeria. Like you find in NY, New Haven, Rome, and Naples. Must I go to the east coast every time I want this experience? Fly to Italy?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Oh no. As I discovered last weekend, you can remain on this coast and still find fantastic NY-style pizza perfection. Unfortunately, it is not in the Bay Area. Nor is it in California. No, my friend, you do have to get on a plane and fly to Portland. I know, I had my serious doubts too, but when my brother's girlfriend Amy (sister pizza hunter) started raving about this place, and became a weekly regular, I knew I had to try it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.apizzascholls.com/\">\u003cstrong>Apizza Scholls\u003c/strong>\u003c/a> started life in a small town outside of Portland as Scholls Public House. Recently (in January), due to a variety of reasons, the pizzeria relocated to SE Portland. The owners and pizzaiolos of Apizza Scholls take their pizza very seriously, as it should be. They strive to make the best pizza, using the best-quality freshest ingredients, and make only as many pizzas as they have dough. They even have rules: only 3 ingredients on one pie, and only 1 meat per pie. No meat-lovers pizza here. I love this place. And when this much love and determination goes into a pizza, everybody wins.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pizza.jpg\">\u003c/p>\n\u003cp>We ordered one of their amazing Caesar salads, 2 Margherita pies, and 1 sausage. Both pies had the ideal balance of crisp-chewy, thin-but-not-too-thin crust; fresh tomato sauce; and a blend of high-quality cheese, all topped with basil or housemade sausage. The pies come directly from the blistering 650F-900F oven and are so hot you will hurt yourself if you try to eat it immediately. Not that that stopped us. It was so amazing that it was hard to get the picture of it (above) before everyone was digging in.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So, I've found my gold standard. I wish it was in the Bay Area. But until a pizzeria of this caliber comes to my town, I'll just have to start building up my frequent flyer miles.\u003c/p>\n\n\u003c/div>\u003c/p>",
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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 Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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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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"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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