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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Source-Dining-Area1.jpg\" alt=\"Source Dining Area\" title=\"Source Dining Area\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24613\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/09/source-vegetarian-vegan-friendly-restaurant-opens-today/\">Wednesday we brought you a little preview\u003c/a> of \u003ca href=\"http://source-sf.com/\">Source\u003c/a>, the brand new vegetarian \"multi-dimensional\" restaurant that opened in the Design District. Today we bring you a first impression. \u003c/p>\n\u003cp>\u003cstrong>The Space:\u003c/strong> Clean, bright, fresh, and modern. Yes, they do have light displays, a waterfall, and music reminiscent of \u003ca href=\"http://www.youtube.com/watch?v=KPcZHjKJBnE&feature=related\">\u003cem>Blade Runner\u003c/em>\u003c/a>, but it's not overpowering or new-agey in feel. It's casual—you order up front and grab a table number—and pretty laid back. It is a little stark, and would benefit from some art or paint on the walls, which would bring a little warmth to the atmosphere. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/yerba-mate-blueberry-lemonade-new.jpg\" alt=\"yerba mate blueberry lemonade at Source\" title=\"yerba mate blueberry lemonade at Source\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-24633\">\u003cbr>\n\u003cem>House Blend Raw Yerba Mate Blueberry Lemonade\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Staff:\u003c/strong> Very friendly, welcoming, and super informed. They didn’t have everything on the menu yet (it was only the second day of their soft launch) but they were able to answer all my questions about future plans. Yes, they are trying to develop a gluten-free pizza dough. Yes, they will have vegan cheese soon, and it will be a raw cashew cheese. And yes, their pasta is all gluten-free (made of brown rice). Do you know what this means? It means gluten-free vegans have a new place to eat (that’s pretty rare)!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Jerk-Cluck-Entree1.jpg\" alt=\"Jamaican Jerk Cluck Entree\" title=\"Jamaican Jerk Cluck Entree\" width=\"500\" height=\"302\" class=\"alignnone size-full wp-image-24607\">\u003cbr>\n\u003cem>Jamaican Jerk Cluck Entrée\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Food:\u003c/strong> We ordered the Jamaican Jerk Cluck entrée (with vegetables, sweet mango chutney, and house wild rice), the Peking Quack Sandwich (with soy quack, cucumber, avocado, scallions, and black sesame hoisin sauce), a House Blend Raw Yerba Mate Blueberry Lemonade, a Whoopie Pie and a Twinkle (a more wholesome version of a Twinkie). Everything was fresh, flavorful, and filling—just really very tasty and satisfying. And considering we got dinner, dessert, and a drink for two people for just under $30 (and for organic food at that), it was really very affordable. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Peking-Quack-Sandwich1.jpg\" alt=\"Peking Quack Sandwich\" title=\"Peking Quack Sandwich\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24608\">\u003cbr>\n\u003cem>Peking Quack Sandwich\u003c/em>\u003c/p>\n\u003cp>The Jamaican Jerk Cluck’s sauce was bursting with flavor with just a hint of heat and complimented nicely with a more subdued simple wild rice. The Peking Quack was sweet and chewy, and heaped into a homemade grilled flatbread topped with cripsy cucumber and creamy avocado. It was nice to have a side of real fries – simple potato strips that were not coated in seasoning or over-salted. The Raw Yerba Mate Blueberry Lemonade is probably one of my new favorite drinks—refreshing, not overly sweet with just enough tartness. As for the Whoopie Pie -- well, you can’t go wrong with what is essentially a frosting sandwich. The Twinkle was a tiny bit dry, but flavorful and not guilt-inducing like the apocalypse-defying Hostess variety. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/whoopie-pie-new.jpg\" alt=\"whoopie pie from Source\" title=\"whoopie pie from Source\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24629\">\u003cbr>\n\u003cem>Whoopie Pie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>In summary:\u003c/strong> I will go back. I will try many more things on their menu. And I am all over their brunch that starts in two weeks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/\">Source\u003c/a>\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Open 7 days a week, 11am to 3pm for lunch, 5pm to 10pm for dinner (They will start serving brunch on Saturdays and Sundays two weeks from now.)\u003cbr>\n\u003cstrong>Location:\u003c/strong> 11 Division Street (at the corner of Division St & De Haro St, between King St & Berry St) -- Be careful with Google Maps; typing in \"11 Division Street\" sends you to an alley between Best Buy and the SPCA.\u003cbr>\nSan Francisco, CA\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-864-9000\u003cbr>\n\u003cstrong>Email:\u003c/strong> info@source-sf.com\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Source-Dining-Area1.jpg\" alt=\"Source Dining Area\" title=\"Source Dining Area\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24613\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/09/source-vegetarian-vegan-friendly-restaurant-opens-today/\">Wednesday we brought you a little preview\u003c/a> of \u003ca href=\"http://source-sf.com/\">Source\u003c/a>, the brand new vegetarian \"multi-dimensional\" restaurant that opened in the Design District. Today we bring you a first impression. \u003c/p>\n\u003cp>\u003cstrong>The Space:\u003c/strong> Clean, bright, fresh, and modern. Yes, they do have light displays, a waterfall, and music reminiscent of \u003ca href=\"http://www.youtube.com/watch?v=KPcZHjKJBnE&feature=related\">\u003cem>Blade Runner\u003c/em>\u003c/a>, but it's not overpowering or new-agey in feel. It's casual—you order up front and grab a table number—and pretty laid back. It is a little stark, and would benefit from some art or paint on the walls, which would bring a little warmth to the atmosphere. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/yerba-mate-blueberry-lemonade-new.jpg\" alt=\"yerba mate blueberry lemonade at Source\" title=\"yerba mate blueberry lemonade at Source\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-24633\">\u003cbr>\n\u003cem>House Blend Raw Yerba Mate Blueberry Lemonade\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Staff:\u003c/strong> Very friendly, welcoming, and super informed. They didn’t have everything on the menu yet (it was only the second day of their soft launch) but they were able to answer all my questions about future plans. Yes, they are trying to develop a gluten-free pizza dough. Yes, they will have vegan cheese soon, and it will be a raw cashew cheese. And yes, their pasta is all gluten-free (made of brown rice). Do you know what this means? It means gluten-free vegans have a new place to eat (that’s pretty rare)!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Jerk-Cluck-Entree1.jpg\" alt=\"Jamaican Jerk Cluck Entree\" title=\"Jamaican Jerk Cluck Entree\" width=\"500\" height=\"302\" class=\"alignnone size-full wp-image-24607\">\u003cbr>\n\u003cem>Jamaican Jerk Cluck Entrée\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Food:\u003c/strong> We ordered the Jamaican Jerk Cluck entrée (with vegetables, sweet mango chutney, and house wild rice), the Peking Quack Sandwich (with soy quack, cucumber, avocado, scallions, and black sesame hoisin sauce), a House Blend Raw Yerba Mate Blueberry Lemonade, a Whoopie Pie and a Twinkle (a more wholesome version of a Twinkie). Everything was fresh, flavorful, and filling—just really very tasty and satisfying. And considering we got dinner, dessert, and a drink for two people for just under $30 (and for organic food at that), it was really very affordable. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Peking-Quack-Sandwich1.jpg\" alt=\"Peking Quack Sandwich\" title=\"Peking Quack Sandwich\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24608\">\u003cbr>\n\u003cem>Peking Quack Sandwich\u003c/em>\u003c/p>\n\u003cp>The Jamaican Jerk Cluck’s sauce was bursting with flavor with just a hint of heat and complimented nicely with a more subdued simple wild rice. The Peking Quack was sweet and chewy, and heaped into a homemade grilled flatbread topped with cripsy cucumber and creamy avocado. It was nice to have a side of real fries – simple potato strips that were not coated in seasoning or over-salted. The Raw Yerba Mate Blueberry Lemonade is probably one of my new favorite drinks—refreshing, not overly sweet with just enough tartness. As for the Whoopie Pie -- well, you can’t go wrong with what is essentially a frosting sandwich. The Twinkle was a tiny bit dry, but flavorful and not guilt-inducing like the apocalypse-defying Hostess variety. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/whoopie-pie-new.jpg\" alt=\"whoopie pie from Source\" title=\"whoopie pie from Source\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24629\">\u003cbr>\n\u003cem>Whoopie Pie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>In summary:\u003c/strong> I will go back. I will try many more things on their menu. And I am all over their brunch that starts in two weeks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/\">Source\u003c/a>\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Open 7 days a week, 11am to 3pm for lunch, 5pm to 10pm for dinner (They will start serving brunch on Saturdays and Sundays two weeks from now.)\u003cbr>\n\u003cstrong>Location:\u003c/strong> 11 Division Street (at the corner of Division St & De Haro St, between King St & Berry St) -- Be careful with Google Maps; typing in \"11 Division Street\" sends you to an alley between Best Buy and the SPCA.\u003cbr>\nSan Francisco, CA\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-864-9000\u003cbr>\n\u003cstrong>Email:\u003c/strong> info@source-sf.com\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Vegans, Vegetarians & Carnivores Dine Together at Gather",
"title": "Vegans, Vegetarians & Carnivores Dine Together at Gather",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-24006\" title=\"Gather entrance\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/gather-entrance.jpg\" alt=\"Gather entrance\" width=\"300\" height=\"400\">Can vegans, vegetarians and carnivores really share a foodie-worthy meal at the same table? They certainly can at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in Berkeley. And that's just the way \u003ca href=\"http://www.esquire.com/features/food-drink/best-restaurants-2010/gather-berkeley-1110\">Esquire Magazine's 2010 Chef of the Year\u003c/a>, and Gather's Executive Chef, Sean Baker, likes it.\u003c/p>\n\u003cp>\"We want to show the same enthusiasm for every dietary preference, whether it's \u003ca href=\"http://www.mayoclinic.com/health/lactose-intolerance/DS00530\">lactose intolerance\u003c/a>, \u003ca href=\"http://www.mayoclinic.com/health/gluten-free-diet/MY01140\">gluten-free\u003c/a>, or \u003ca href=\"http://www.vegan.org/about_veganism/index.html\">veganism\u003c/a>. We want to make sure they all get to have the same experience.\"\u003c/p>\n\u003cp>Chef Baker may be a classically trained chef who graduated from \u003ca href=\"http://www.cordonbleu.edu/\">Le Cordon Bleu\u003c/a>, but he's always been personally interested in being meat-free, even becoming vegan for a time, before he went to culinary school. Now with his fiancee being vegan, he's even more personally invested in making dishes everyone can enjoy.\u003c/p>\n\u003cp>\"It's frustrating,\" he says. \"We eat out a lot and sometimes she can't have the same experience that I can. Veganism is not an eating style that is embraced by a lot of culinary folks.\" Fortunately, Chef Baker says that thinking of a 50/50 vegan/meat menu comes to him quite naturally these days. Must be from his previous stints at \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a> Restaurant, San Francisco’s premier high-end vegan restaurant, and \u003ca href=\"http://www.gabriellacafe.com/\">Gabriella Café\u003c/a> in Santa Cruz, where he oversaw a meat-heavy menu that sometimes offered offal options.\u003c/p>\n\u003cp>\u003cem> \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_24009\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg class=\"size-full wp-image-24009\" title=\"Sean Baker. Photo: Andrew Weeks Photography\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/sean-baker-andrew-weeks-photo.jpg\" alt=\"Sean Baker. Photo: Andrew Weeks Photography\" width=\"300\" height=\"450\">\u003cfigcaption class=\"wp-caption-text\">Sean Baker. Photo: Andrew Weeks Photography\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Baker says, \"I read obsessively, eat out obsessively, and I cook obsessively. I love what I do. It's never a struggle to come up with menus that appeal to everyone.\"\u003c/p>\n\u003cp>But that doesn't mean it requires less work.\u003c/p>\n\u003cp>He says, \"Vegan food is much more labor intensive in the kitchen, but you can do a lot of great culinary techniques when preparing it. We spend hours and hours doing vegetable stocks. We smoke our tomatoes and caramelize our onions until they can't be caramelized anymore. We blanch our cardoons and then \u003ca href=\"http://www.cuisinetechnology.com/technique-sousvide.php\">sous vide\u003c/a> them for six hours until they come out perfect. We're always messing around with things to improve the flavor of food and improve our craft.\"\u003c/p>\n\u003cp>Chef Baker believes in offering comfort food in unpretentious surroundings that are not only beautiful, but eco-friendly. For example, they filter all of the water in the restaurant themselves, used recycled pickle barrels to create the back bar and cabinetry in the open kitchen, and even re-used old leather belts to make the seat cushions in the banquettes.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24007\" title=\"Gather open kitchen\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/gather-kitchen.jpg\" alt=\"Gather open kitc\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>But this is no tree-hugging, alfalfa-loving hippy eatery. The menu here is inventive, surprising, and worthy of a four-star chef.\u003c/p>\n\u003cp>On a recent visit for brunch with some friends, we had the Egg Sandwich with bacon and mushrooms; the Acme Walnut French Toast with blood orange confit, cranberries and walnut sauce; and the Burrata with chicories, walnuts, anchovy and bruschetta.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24005\" title=\"egg sandwich\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/egg-sandwich.jpg\" alt=\"egg sandwich\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>We loved the Egg Sandwich with its fresh torpedo Acme roll, smoky salty bacon and those fabulous braised Portobello mushrooms! Apparently they’d been cooked with red onions, smoked chopped tomatoes, their own veggie stock and something they call \"tomato condiment\" which is like a housemade ketchup. It’s the basis for many dishes and the Chef was nice enough to offer up the recipe below.\u003c/p>\n\u003cp>We also ordered two pizzas for the table, including the vegan Spicy Tomato with capers, olives, cashew garlic puree and herbs; and the Farm Egg Pizza with bacon and caramelized onions.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24008\" title=\"Spicy Tomato pizza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pizza.jpg\" alt=\"Spicy Tomato pizza\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>The vegan Spicy Tomato pie was the highlight of our entire meal, and I say that surprisingly because we were a table of hearty meat-eaters. We were skeptical that any vegan dish could satisfy, let alone surprise us, the way this pizza did. The flavor combination of the salty capers and olives with the zesty sauce and creamy nut puree made for a winning combination. And texturally, the crust on both pizzas was stellar. It was thin and crispy on the bottom, and the dough around the edges was soft and tender, like the perfect breadstick.\u003c/p>\n\u003cp>Each and every dish was fresh, bright and alive with flavor, thanks to all the produce from the folks at \u003ca href=\"http://www.lindencroft.com/\">Lindencroft Farms\u003c/a>. And it's not just high quality ingredients we tasted, it's the obvious care in preparation.\u003c/p>\n\u003cblockquote>\u003cp>\"I don't want the vegetarians to know they're eating vegetarian food. I want you to feel like you're eating something that tastes like steak,\" says Chef Baker. \"My goal when cooking is for people to try a whole new array of flavors every time they come in and make it fun for everyone at the table.\"\u003c/p>\u003c/blockquote>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Tomato Condiment\u003c/legend>\n\u003cp class=\"author\">\u003cem>By Sean Baker\u003c/em>\u003c/p>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> Tomato Condiment is like a housemade ketchup\u003c/p>\n\u003cp class=\"yield\">\u003cstrong>Yield:\u003c/strong> 9 quarts (scale down accordingly)\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">12 qts\u003c/span> \u003cspan class=\"name\">red onion\u003c/span> (1/4 inch dice)\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 qts\u003c/span> \u003cspan class=\"name\">apple cider vinegar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">6 cups\u003c/span> \u003cspan class=\"name\">tomato paste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">5 cups\u003c/span> \u003cspan class=\"name\">Sucanat (or natural cane sugar)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 Tbsp.\u003c/span> \u003cspan class=\"name\">dried thyme\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 Tbsp.\u003c/span> \u003cspan class=\"name\">ground black pepper\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 Tbsp.\u003c/span> \u003cspan class=\"name\">ground clove\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 Tbsp.\u003c/span> \u003cspan class=\"name\">ground allspice\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 Tbsp.\u003c/span> \u003cspan class=\"name\">ground allspice\u003c/span>cayenne\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">6 oz\u003c/span> \u003cspan class=\"name\">pure olive oil\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1.5 cups\u003c/span> \u003cspan class=\"name\">Tamari/Dark Soy Sauce\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 qts\u003c/span> \u003cspan class=\"name\">Water\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Caramelize the onions and then fry the tomato paste. Add all other ingredients and reduce to slightly looser than ketchup consistency.\u003c/li>\n\u003cli>You can use this as a basis for braising vegetables and meats or as a condiment.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.gatherrestaurant.com/\">Gather Restaurant\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=gather+restaurant&aq=&sll=37.0625,-95.677068&sspn=34.587666,65.214844&ie=UTF8&hq=gather+restaurant&hnear=&ll=37.870991,-122.259293&spn=0.01599,0.031843&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n2200 Oxford Street\u003cbr>\nBerkeley, CA 94704\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-809-0400\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Dinner 5pm-10pm, Weekday Lunch 11:30am-2pm, Weekend Brunch 10am-2:30pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/gatherberkeley\">@GatherBerkeley\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/GatherRestaurant\">Gather\u003c/a>\u003c/p>\n\n",
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"excerpt": "Can vegans, vegetarians and carnivores really share a foodie-worthy meal at the same table? They certainly can at Gather in Berkeley. And that's just the way Esquire Magazine's 2010 Chef of the Year, and Gather's Executive Chef, Sean Baker, likes it.",
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"description": "Can vegans, vegetarians and carnivores really share a foodie-worthy meal at the same table? They certainly can at Gather in Berkeley. And that's just the way Esquire Magazine's 2010 Chef of the Year, and Gather's Executive Chef, Sean Baker, likes it.",
"title": "Vegans, Vegetarians & Carnivores Dine Together at Gather | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-24006\" title=\"Gather entrance\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/gather-entrance.jpg\" alt=\"Gather entrance\" width=\"300\" height=\"400\">Can vegans, vegetarians and carnivores really share a foodie-worthy meal at the same table? They certainly can at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in Berkeley. And that's just the way \u003ca href=\"http://www.esquire.com/features/food-drink/best-restaurants-2010/gather-berkeley-1110\">Esquire Magazine's 2010 Chef of the Year\u003c/a>, and Gather's Executive Chef, Sean Baker, likes it.\u003c/p>\n\u003cp>\"We want to show the same enthusiasm for every dietary preference, whether it's \u003ca href=\"http://www.mayoclinic.com/health/lactose-intolerance/DS00530\">lactose intolerance\u003c/a>, \u003ca href=\"http://www.mayoclinic.com/health/gluten-free-diet/MY01140\">gluten-free\u003c/a>, or \u003ca href=\"http://www.vegan.org/about_veganism/index.html\">veganism\u003c/a>. We want to make sure they all get to have the same experience.\"\u003c/p>\n\u003cp>Chef Baker may be a classically trained chef who graduated from \u003ca href=\"http://www.cordonbleu.edu/\">Le Cordon Bleu\u003c/a>, but he's always been personally interested in being meat-free, even becoming vegan for a time, before he went to culinary school. Now with his fiancee being vegan, he's even more personally invested in making dishes everyone can enjoy.\u003c/p>\n\u003cp>\"It's frustrating,\" he says. \"We eat out a lot and sometimes she can't have the same experience that I can. Veganism is not an eating style that is embraced by a lot of culinary folks.\" Fortunately, Chef Baker says that thinking of a 50/50 vegan/meat menu comes to him quite naturally these days. Must be from his previous stints at \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a> Restaurant, San Francisco’s premier high-end vegan restaurant, and \u003ca href=\"http://www.gabriellacafe.com/\">Gabriella Café\u003c/a> in Santa Cruz, where he oversaw a meat-heavy menu that sometimes offered offal options.\u003c/p>\n\u003cp>\u003cem> \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_24009\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg class=\"size-full wp-image-24009\" title=\"Sean Baker. Photo: Andrew Weeks Photography\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/sean-baker-andrew-weeks-photo.jpg\" alt=\"Sean Baker. Photo: Andrew Weeks Photography\" width=\"300\" height=\"450\">\u003cfigcaption class=\"wp-caption-text\">Sean Baker. Photo: Andrew Weeks Photography\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Baker says, \"I read obsessively, eat out obsessively, and I cook obsessively. I love what I do. It's never a struggle to come up with menus that appeal to everyone.\"\u003c/p>\n\u003cp>But that doesn't mean it requires less work.\u003c/p>\n\u003cp>He says, \"Vegan food is much more labor intensive in the kitchen, but you can do a lot of great culinary techniques when preparing it. We spend hours and hours doing vegetable stocks. We smoke our tomatoes and caramelize our onions until they can't be caramelized anymore. We blanch our cardoons and then \u003ca href=\"http://www.cuisinetechnology.com/technique-sousvide.php\">sous vide\u003c/a> them for six hours until they come out perfect. We're always messing around with things to improve the flavor of food and improve our craft.\"\u003c/p>\n\u003cp>Chef Baker believes in offering comfort food in unpretentious surroundings that are not only beautiful, but eco-friendly. For example, they filter all of the water in the restaurant themselves, used recycled pickle barrels to create the back bar and cabinetry in the open kitchen, and even re-used old leather belts to make the seat cushions in the banquettes.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24007\" title=\"Gather open kitchen\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/gather-kitchen.jpg\" alt=\"Gather open kitc\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>But this is no tree-hugging, alfalfa-loving hippy eatery. The menu here is inventive, surprising, and worthy of a four-star chef.\u003c/p>\n\u003cp>On a recent visit for brunch with some friends, we had the Egg Sandwich with bacon and mushrooms; the Acme Walnut French Toast with blood orange confit, cranberries and walnut sauce; and the Burrata with chicories, walnuts, anchovy and bruschetta.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24005\" title=\"egg sandwich\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/egg-sandwich.jpg\" alt=\"egg sandwich\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>We loved the Egg Sandwich with its fresh torpedo Acme roll, smoky salty bacon and those fabulous braised Portobello mushrooms! Apparently they’d been cooked with red onions, smoked chopped tomatoes, their own veggie stock and something they call \"tomato condiment\" which is like a housemade ketchup. It’s the basis for many dishes and the Chef was nice enough to offer up the recipe below.\u003c/p>\n\u003cp>We also ordered two pizzas for the table, including the vegan Spicy Tomato with capers, olives, cashew garlic puree and herbs; and the Farm Egg Pizza with bacon and caramelized onions.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24008\" title=\"Spicy Tomato pizza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pizza.jpg\" alt=\"Spicy Tomato pizza\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>The vegan Spicy Tomato pie was the highlight of our entire meal, and I say that surprisingly because we were a table of hearty meat-eaters. We were skeptical that any vegan dish could satisfy, let alone surprise us, the way this pizza did. The flavor combination of the salty capers and olives with the zesty sauce and creamy nut puree made for a winning combination. And texturally, the crust on both pizzas was stellar. It was thin and crispy on the bottom, and the dough around the edges was soft and tender, like the perfect breadstick.\u003c/p>\n\u003cp>Each and every dish was fresh, bright and alive with flavor, thanks to all the produce from the folks at \u003ca href=\"http://www.lindencroft.com/\">Lindencroft Farms\u003c/a>. And it's not just high quality ingredients we tasted, it's the obvious care in preparation.\u003c/p>\n\u003cblockquote>\u003cp>\"I don't want the vegetarians to know they're eating vegetarian food. I want you to feel like you're eating something that tastes like steak,\" says Chef Baker. \"My goal when cooking is for people to try a whole new array of flavors every time they come in and make it fun for everyone at the table.\"\u003c/p>\u003c/blockquote>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Tomato Condiment\u003c/legend>\n\u003cp class=\"author\">\u003cem>By Sean Baker\u003c/em>\u003c/p>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> Tomato Condiment is like a housemade ketchup\u003c/p>\n\u003cp class=\"yield\">\u003cstrong>Yield:\u003c/strong> 9 quarts (scale down accordingly)\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">12 qts\u003c/span> \u003cspan class=\"name\">red onion\u003c/span> (1/4 inch dice)\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 qts\u003c/span> \u003cspan class=\"name\">apple cider vinegar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">6 cups\u003c/span> \u003cspan class=\"name\">tomato paste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">5 cups\u003c/span> \u003cspan class=\"name\">Sucanat (or natural cane sugar)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 Tbsp.\u003c/span> \u003cspan class=\"name\">dried thyme\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 Tbsp.\u003c/span> \u003cspan class=\"name\">ground black pepper\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 Tbsp.\u003c/span> \u003cspan class=\"name\">ground clove\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 Tbsp.\u003c/span> \u003cspan class=\"name\">ground allspice\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 Tbsp.\u003c/span> \u003cspan class=\"name\">ground allspice\u003c/span>cayenne\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">6 oz\u003c/span> \u003cspan class=\"name\">pure olive oil\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1.5 cups\u003c/span> \u003cspan class=\"name\">Tamari/Dark Soy Sauce\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 qts\u003c/span> \u003cspan class=\"name\">Water\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Caramelize the onions and then fry the tomato paste. Add all other ingredients and reduce to slightly looser than ketchup consistency.\u003c/li>\n\u003cli>You can use this as a basis for braising vegetables and meats or as a condiment.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.gatherrestaurant.com/\">Gather Restaurant\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=gather+restaurant&aq=&sll=37.0625,-95.677068&sspn=34.587666,65.214844&ie=UTF8&hq=gather+restaurant&hnear=&ll=37.870991,-122.259293&spn=0.01599,0.031843&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n2200 Oxford Street\u003cbr>\nBerkeley, CA 94704\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-809-0400\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Dinner 5pm-10pm, Weekday Lunch 11:30am-2pm, Weekend Brunch 10am-2:30pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/gatherberkeley\">@GatherBerkeley\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/GatherRestaurant\">Gather\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Book Review: Blood, Bones & Butter, by Gabrielle Hamilton",
"title": "Book Review: Blood, Bones & Butter, by Gabrielle Hamilton",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23848\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Gabrielle-Hamilton300.jpg\" alt=\"Gabrielle Hamilton. Photo: Melissa Hamilton\" title=\"Gabrielle Hamilton. Photo: Melissa Hamilton\" width=\"300\" height=\"400\" class=\"size-full wp-image-23848\">\u003cfigcaption class=\"wp-caption-text\">Gabrielle Hamilton. Photo: Melissa Hamilton\u003c/figcaption>\u003c/figure>\n\u003cp>Radishes with butter and sea salt, grilled lamb sausages, smoky eggplant and flatbread: just the kind of snacks you might expect, ready to be paired with a glass of Champagne or an expertly made Negroni at the tiny bar of a French-inspired, chef-owned bistro like Gabrielle Hamilton's \u003ca href=\"http://www.prunerestaurant.com\">Prune\u003c/a> in New York City. But wait, \u003cem>sardines\u003c/em>? Canned? Served with Triscuits and mustard? \u003c/p>\n\u003cp>When I lived in New York, quirky little Prune was a favorite restaurant of mine. Dinners there were brightly lit but festive, and whole sunny Sunday afternoons could float by in the wake of their justifiably famous Bloody Marys. But every time I walked in, my brain snagged on those sardines. They'd been on the bar menu since the place opened, and they never budged. There had to be a story there. \u003c/p>\n\u003cp>And there is, but not the one you'd might expect. Hamilton, as she tells it in her memoir \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140006872X/kqedorg-20\">Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef\u003c/a>, grew up during the early 70s in a sprawling, bohemian family in rural Pennsylvania, the Jersey border right across the river--five kids running wild, dad a set designer and scenic artist for trade shows and theaters, mom a perfectionist Frenchwoman who made her own cassoulet and served her \u003ca href=\"http://en.wikipedia.org/wiki/Pastilla\">bisteeya\u003c/a> the proper Moroccan way, with olive-and-orange salad and sweet mint tea. \u003c/p>\n\u003cp>The book begins \u003cem>We threw a party\u003c/em> (and what else, really, does the staff of a restaurant do every night?), describing in loving and vivid detail the lamb roast her father orchestrated in the meadow behind their house every summer, in a voice that's funny, sharp, and profane. Telling the story of the party, Hamilton brings her family and her adolescent world into focus, only to let us know, in passing, that she remembers this party and its preparations so well only because it was the last moment before everything fell apart. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>By the time Hamilton was 12, her parents had split up, her mom fleeing to Vermont, her dad working on failed shows (\u003ca href=\"http://www.ibdb.com/production.php?id=3802\">Got Tu Go Disco\u003c/a>!) and nearly broke. As she recalls it, she and her 17-year-old brother Simon were left, parentless and cashless, to their own devices. Dinner meant whatever she could scrounge from the garden and the remains of her mother's pantry. \u003c/p>\n\u003cblockquote>\u003cp>I ate canned sardines and chewed through the spines and the silvery unpleasant skin until I finally realized how to skin and filet them gently with a paring knife, placing the meaty bodies on horribly stale Triscuit crackers with sliced shallots and mayonnaise. I washed lettuce from the garden in warm water so my hands wouldn't get cold and watched it wilt but ate it anyway.\u003c/p>\u003c/blockquote>\n\u003cp>Soon, at 13, she was walking to the tourist restaurants in town, talking her way into bussing jobs by claiming to be 16. She works as a busser, waitress, and eventually cook at a place \"called, ironically, Mother's.\" Work, to her, means freedom. \"No future graduate-level feminism seminar would ever come within a mile of the force of that first paycheck. The conviction was instant and forever: If I pay my own way, I go my own way.\"\u003c/p>\n\u003cp>And go her own way she does, to New York City in the crazy 80s, where she starts waitressing at The Lone Star Cafe, a hotter-than-hot urban-cowboy nightclub and restaurant. She turns 17 there, working a scam with the other waitresses and bartenders to pocket something like 90K in cash--almost all of it, she notes, quickly spent on drugs, especially cocaine, which fueled both frenetic hours on the job and equally frenzied nights out afterwards. She got busted, but gos lucky: a lawyer friend of her brother's finds out she's still a juvenile and works a deal, as long as she agrees to get out of New York City, fast, and enroll in college. Some more string-pulling ensues, and she ends up at Hampshire College, an earnestly progressive, no-grades liberal arts school in New England, where she lasts for all of five semesters before moving first back home and then back to New York City.\u003c/p>\n\u003cp>Here, the story starts skipping forward and back. The comfort of kitchens becomes the grind of a decade as a freelance catering-chef-for-hire, working grueling shifts for the big high-end catering companies feeding the city's nouveau high society. Years, it seems, go by in a fluorescent-lit blur of plastic-wrapped racks full of salmon pinwheels. \u003c/p>\n\u003cp>There are frank, Bourdain-like rants about the grossness of professional kitchens, about the interchangeability of the cooks, and how sheer stamina becomes the only thing she and her co-workers can brag of. There's a brief respite in the shape of a summer camp, where she cooks for several bucolic years, feeding, among others, the appreciative, food-smart young daughter of New York Times' writer Mark Bittman, and a bleak foray into a graduate writing program at the University of Michigan, which she longs for, then despises, and eventually makes her peace with, mostly thanks to another restaurant job where she cooks for cash and sanity, re-establishing her place in the world away from her jargon-spouting, comfortably privileged fellow writers. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23853\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140006872X/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/blood.bones_.butter200.jpg\" alt=\"Blood, Bones & Butter by Gabrielle Hamilton\" title=\"Blood, Bones & Butter by Gabrielle Hamilton\" width=\"200\" height=\"318\" class=\"size-full wp-image-23853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blood, Bones & Butter by Gabrielle Hamilton\u003c/figcaption>\u003c/figure>\n\u003cp>Eventually, of course, we get to the real meat of the book: the surprisingly off-the-cuff way she starts Prune, her own restaurant, and gets it up and running. As any chef can tell you, owning and cooking at your own restaurant is a 25-hour-a-day job, and Hamilton has not only the restaurant but two kids. So, perhaps it's not surprising that the book feels more and more fragmented as it goes along. Here's Hamilton, undertaking the truly grisly job of clearing out the rotting remains of the space's previous tenant, a failed restaurant whose owners had split the year before without taking out so much as a bag of garbage. \u003c/p>\n\u003cp>Then, suddenly, here she is getting married to one of her male customers, an Italian doctor, after an obliquely described affair that splits up Hamilton and her longtime girlfriend. He needs the marriage for visa purposes, but their love affair is a real one--except that he pulls away almost the moment they head to Europe for their honeymoon. Yet they stay, nominally, together, having 2 sons but uniting only for a yearly trip to visit his family at their villa in Italy. \u003c/p>\n\u003cp>A long flashback to a solo backpacking trip through Europe and beyond explains the emotional back stories to much of the food on Hamilton's menus. Structurally, though, it feels shoehorned in. Hamilton is a smart and accomplished writer, but she seems exhausted or simply unwilling to reveal as much as a memoir demands, nor does she quite have a handle on the solid, novel-shaped arc and structure that the form requires at its best. \u003c/p>\n\u003cp>Engaging and observant, she zeros in on small details, such as how, due to blood-sugar issues based in \"too many years of going all day without eating, that freakish thing about restaurant work,\" she desperately needs to have \"some orange juice, iced Ovaltine, and a full quart of ice-cold Coca-Cola down my throat in seconds, and in that particular order\" at least twice during every brunch shift (wherein, by the way, exactly \"192 Thomas's English muffins\" and \"1440 eggs\" are consumed). We learn all about crazies living upstairs, and how one complains about the music while another stands around bare-chested and gesticulating in front of the restaurant's windows. We get a meticulous description of the warm, perfectly waxy yellow potato that accompanied a ham sandwich she ate on a freezing, lonely day in a cafe in Amsterdam. But when it comes to the big questions, she sketches in the issues, then keeps her head down and her mouth shut.\u003c/p>\n\u003cp>Were this a novel, a reader might expect to eventually find out why such a tough and opinionated main character stays married for so long to a man she describes angrily as distant, impersonal, and disengaged. Why did this man pursue her so ardently, then cool off abruptly without letting her go? Previously a lesbian, does she miss her relationships with women? Why did she cut her supposedly adored mother completely out of her life for 20 years? Why all those soul-sucking years in catering? \u003c/p>\n\u003cp>And why, with all the other dirtier, tougher, more glamorous jobs out there, do we still long to devour the inside dish on a restaurant chef? Hamilton's not telling. But she sure knows how to throw a damn good party. \u003c/p>\n\u003cp>\u003cstrong>Listen to clips of Gabrielle Hamilton reading from the \u003cem>Blood, Bones, & Butter\u003c/em> audiobook which she narrated herself\u003c/strong>:\u003cbr>\nOpening Prune (describes the first time seeing the Prune space and her decision\u003cbr>\nto open a restaurant, 6:02 run time)\u003cbr>\n [audio src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Blood-Bones-amp-Butter-clip_Prune.mp3\"] \u003c/p>\n\u003cp>Female Chefs (about speaking to the students at CIA about the state of women in\u003cbr>\nthe industry, 4:25 run time)\u003cbr>\n [audio src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Blood-Bones-amp-Butter-clip_female-chefs.mp3\"] \u003c/p>\n\u003cp>\u003cem>Gabrielle Hamilton will be signing books at the \u003ca href=\"http://www.leftbank.com/whats_new/events.php?id=181&press=1&template_remove=2&draw_column=2:2:2\">Left Bank\u003c/a> in Larkspur, followed by a four-course dinner. \u003ca href=\"http://www.bookpassage.com/event/cooks-books-gabrielle-hamilton-blood-bones-butter-inadvertant-education-reluctant-chef\">Tickets\u003c/a> are $100/person and include dinner, wine, and a copy of the book. She will also be signing books at \u003ca href=\"http://www.caminorestaurant.com\">Camino\u003c/a> in Oakland on Fri., Mar. 11, at 6pm, followed by dinner at 7pm. Tickets are $100/person and include cocktails, hors d'oeuvres, dinner, and wine. She will be doing a free reading at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> in San Francisco on Sat., Mar. 12 at 3pm\u003c/em>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>KQED \u003cem>The Writers' Block\u003c/em> Interview:\u003c/strong> \u003ca href=\"http://www.kqed.org/arts/literature/article.jsp?essid=53026\">Q+A with Gabrielle Hamilton\u003c/a>\u003c/p>\n\n",
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"excerpt": "Gabrielle Hamilton, chef-owner of Prune in New York City, gives Anthony Bourdain a run for his money with her gritty, swaggering new memoir, \u003cem>Blood, Bones, and Butter\u003c/em>. ",
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"description": "Gabrielle Hamilton, chef-owner of Prune in New York City, gives Anthony Bourdain a run for his money with her gritty, swaggering new memoir, Blood, Bones, and Butter. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23848\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Gabrielle-Hamilton300.jpg\" alt=\"Gabrielle Hamilton. Photo: Melissa Hamilton\" title=\"Gabrielle Hamilton. Photo: Melissa Hamilton\" width=\"300\" height=\"400\" class=\"size-full wp-image-23848\">\u003cfigcaption class=\"wp-caption-text\">Gabrielle Hamilton. Photo: Melissa Hamilton\u003c/figcaption>\u003c/figure>\n\u003cp>Radishes with butter and sea salt, grilled lamb sausages, smoky eggplant and flatbread: just the kind of snacks you might expect, ready to be paired with a glass of Champagne or an expertly made Negroni at the tiny bar of a French-inspired, chef-owned bistro like Gabrielle Hamilton's \u003ca href=\"http://www.prunerestaurant.com\">Prune\u003c/a> in New York City. But wait, \u003cem>sardines\u003c/em>? Canned? Served with Triscuits and mustard? \u003c/p>\n\u003cp>When I lived in New York, quirky little Prune was a favorite restaurant of mine. Dinners there were brightly lit but festive, and whole sunny Sunday afternoons could float by in the wake of their justifiably famous Bloody Marys. But every time I walked in, my brain snagged on those sardines. They'd been on the bar menu since the place opened, and they never budged. There had to be a story there. \u003c/p>\n\u003cp>And there is, but not the one you'd might expect. Hamilton, as she tells it in her memoir \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140006872X/kqedorg-20\">Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef\u003c/a>, grew up during the early 70s in a sprawling, bohemian family in rural Pennsylvania, the Jersey border right across the river--five kids running wild, dad a set designer and scenic artist for trade shows and theaters, mom a perfectionist Frenchwoman who made her own cassoulet and served her \u003ca href=\"http://en.wikipedia.org/wiki/Pastilla\">bisteeya\u003c/a> the proper Moroccan way, with olive-and-orange salad and sweet mint tea. \u003c/p>\n\u003cp>The book begins \u003cem>We threw a party\u003c/em> (and what else, really, does the staff of a restaurant do every night?), describing in loving and vivid detail the lamb roast her father orchestrated in the meadow behind their house every summer, in a voice that's funny, sharp, and profane. Telling the story of the party, Hamilton brings her family and her adolescent world into focus, only to let us know, in passing, that she remembers this party and its preparations so well only because it was the last moment before everything fell apart. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By the time Hamilton was 12, her parents had split up, her mom fleeing to Vermont, her dad working on failed shows (\u003ca href=\"http://www.ibdb.com/production.php?id=3802\">Got Tu Go Disco\u003c/a>!) and nearly broke. As she recalls it, she and her 17-year-old brother Simon were left, parentless and cashless, to their own devices. Dinner meant whatever she could scrounge from the garden and the remains of her mother's pantry. \u003c/p>\n\u003cblockquote>\u003cp>I ate canned sardines and chewed through the spines and the silvery unpleasant skin until I finally realized how to skin and filet them gently with a paring knife, placing the meaty bodies on horribly stale Triscuit crackers with sliced shallots and mayonnaise. I washed lettuce from the garden in warm water so my hands wouldn't get cold and watched it wilt but ate it anyway.\u003c/p>\u003c/blockquote>\n\u003cp>Soon, at 13, she was walking to the tourist restaurants in town, talking her way into bussing jobs by claiming to be 16. She works as a busser, waitress, and eventually cook at a place \"called, ironically, Mother's.\" Work, to her, means freedom. \"No future graduate-level feminism seminar would ever come within a mile of the force of that first paycheck. The conviction was instant and forever: If I pay my own way, I go my own way.\"\u003c/p>\n\u003cp>And go her own way she does, to New York City in the crazy 80s, where she starts waitressing at The Lone Star Cafe, a hotter-than-hot urban-cowboy nightclub and restaurant. She turns 17 there, working a scam with the other waitresses and bartenders to pocket something like 90K in cash--almost all of it, she notes, quickly spent on drugs, especially cocaine, which fueled both frenetic hours on the job and equally frenzied nights out afterwards. She got busted, but gos lucky: a lawyer friend of her brother's finds out she's still a juvenile and works a deal, as long as she agrees to get out of New York City, fast, and enroll in college. Some more string-pulling ensues, and she ends up at Hampshire College, an earnestly progressive, no-grades liberal arts school in New England, where she lasts for all of five semesters before moving first back home and then back to New York City.\u003c/p>\n\u003cp>Here, the story starts skipping forward and back. The comfort of kitchens becomes the grind of a decade as a freelance catering-chef-for-hire, working grueling shifts for the big high-end catering companies feeding the city's nouveau high society. Years, it seems, go by in a fluorescent-lit blur of plastic-wrapped racks full of salmon pinwheels. \u003c/p>\n\u003cp>There are frank, Bourdain-like rants about the grossness of professional kitchens, about the interchangeability of the cooks, and how sheer stamina becomes the only thing she and her co-workers can brag of. There's a brief respite in the shape of a summer camp, where she cooks for several bucolic years, feeding, among others, the appreciative, food-smart young daughter of New York Times' writer Mark Bittman, and a bleak foray into a graduate writing program at the University of Michigan, which she longs for, then despises, and eventually makes her peace with, mostly thanks to another restaurant job where she cooks for cash and sanity, re-establishing her place in the world away from her jargon-spouting, comfortably privileged fellow writers. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23853\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140006872X/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/blood.bones_.butter200.jpg\" alt=\"Blood, Bones & Butter by Gabrielle Hamilton\" title=\"Blood, Bones & Butter by Gabrielle Hamilton\" width=\"200\" height=\"318\" class=\"size-full wp-image-23853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blood, Bones & Butter by Gabrielle Hamilton\u003c/figcaption>\u003c/figure>\n\u003cp>Eventually, of course, we get to the real meat of the book: the surprisingly off-the-cuff way she starts Prune, her own restaurant, and gets it up and running. As any chef can tell you, owning and cooking at your own restaurant is a 25-hour-a-day job, and Hamilton has not only the restaurant but two kids. So, perhaps it's not surprising that the book feels more and more fragmented as it goes along. Here's Hamilton, undertaking the truly grisly job of clearing out the rotting remains of the space's previous tenant, a failed restaurant whose owners had split the year before without taking out so much as a bag of garbage. \u003c/p>\n\u003cp>Then, suddenly, here she is getting married to one of her male customers, an Italian doctor, after an obliquely described affair that splits up Hamilton and her longtime girlfriend. He needs the marriage for visa purposes, but their love affair is a real one--except that he pulls away almost the moment they head to Europe for their honeymoon. Yet they stay, nominally, together, having 2 sons but uniting only for a yearly trip to visit his family at their villa in Italy. \u003c/p>\n\u003cp>A long flashback to a solo backpacking trip through Europe and beyond explains the emotional back stories to much of the food on Hamilton's menus. Structurally, though, it feels shoehorned in. Hamilton is a smart and accomplished writer, but she seems exhausted or simply unwilling to reveal as much as a memoir demands, nor does she quite have a handle on the solid, novel-shaped arc and structure that the form requires at its best. \u003c/p>\n\u003cp>Engaging and observant, she zeros in on small details, such as how, due to blood-sugar issues based in \"too many years of going all day without eating, that freakish thing about restaurant work,\" she desperately needs to have \"some orange juice, iced Ovaltine, and a full quart of ice-cold Coca-Cola down my throat in seconds, and in that particular order\" at least twice during every brunch shift (wherein, by the way, exactly \"192 Thomas's English muffins\" and \"1440 eggs\" are consumed). We learn all about crazies living upstairs, and how one complains about the music while another stands around bare-chested and gesticulating in front of the restaurant's windows. We get a meticulous description of the warm, perfectly waxy yellow potato that accompanied a ham sandwich she ate on a freezing, lonely day in a cafe in Amsterdam. But when it comes to the big questions, she sketches in the issues, then keeps her head down and her mouth shut.\u003c/p>\n\u003cp>Were this a novel, a reader might expect to eventually find out why such a tough and opinionated main character stays married for so long to a man she describes angrily as distant, impersonal, and disengaged. Why did this man pursue her so ardently, then cool off abruptly without letting her go? Previously a lesbian, does she miss her relationships with women? Why did she cut her supposedly adored mother completely out of her life for 20 years? Why all those soul-sucking years in catering? \u003c/p>\n\u003cp>And why, with all the other dirtier, tougher, more glamorous jobs out there, do we still long to devour the inside dish on a restaurant chef? Hamilton's not telling. But she sure knows how to throw a damn good party. \u003c/p>\n\u003cp>\u003cstrong>Listen to clips of Gabrielle Hamilton reading from the \u003cem>Blood, Bones, & Butter\u003c/em> audiobook which she narrated herself\u003c/strong>:\u003cbr>\nOpening Prune (describes the first time seeing the Prune space and her decision\u003cbr>\nto open a restaurant, 6:02 run time)\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003cem>Gabrielle Hamilton will be signing books at the \u003ca href=\"http://www.leftbank.com/whats_new/events.php?id=181&press=1&template_remove=2&draw_column=2:2:2\">Left Bank\u003c/a> in Larkspur, followed by a four-course dinner. \u003ca href=\"http://www.bookpassage.com/event/cooks-books-gabrielle-hamilton-blood-bones-butter-inadvertant-education-reluctant-chef\">Tickets\u003c/a> are $100/person and include dinner, wine, and a copy of the book. She will also be signing books at \u003ca href=\"http://www.caminorestaurant.com\">Camino\u003c/a> in Oakland on Fri., Mar. 11, at 6pm, followed by dinner at 7pm. Tickets are $100/person and include cocktails, hors d'oeuvres, dinner, and wine. She will be doing a free reading at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> in San Francisco on Sat., Mar. 12 at 3pm\u003c/em>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>KQED \u003cem>The Writers' Block\u003c/em> Interview:\u003c/strong> \u003ca href=\"http://www.kqed.org/arts/literature/article.jsp?essid=53026\">Q+A with Gabrielle Hamilton\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cheese in Temescal: Sacred Wheel and Homeroom",
"title": "Cheese in Temescal: Sacred Wheel and Homeroom",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/sacred-wheel-shop.jpg\" alt=\"Sacred Wheel Cheese Cheese and Specialty Market. Photo by Marlene Saroni\" title=\"Sacred Wheel Cheese and Specialty Market. Photo by Marlene Saroni\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-23564\">\u003c/a>\u003cbr>\n\u003cem>Outside of the Sacred Wheel Cheese and Specialty Market, on 51st and Shattuck Ave. in Oakland. Photo by Marlene Saroni\u003c/em>\u003c/p>\n\u003cp>\"Wait, there's still 10 cheeses here you haven't tried!\" insisted Chris Howse, the enthusiastic, lavishly tattooed general manager of Oakland's' new \u003ca href=\"http://www.facebook.com/SacredWheel\">Sacred Wheel Cheese and Specialty Market\u003c/a>.\u003c/p>\n\u003cp>When was the last time you heard that over a cheese counter? Especially a few minutes before closing time, after you've already tried several dozen different cheeses, each handed over eagerly, complete with full description. \u003c/p>\n\u003cp>In my experience, 3 tastes is about the limit of most cheese-wranglers' patience. After that, there seems to be a tacit agreement that you'll pick one, pull out your wallet, and seal the deal, or else slink away to make room for the next dairy-loving freeloader in line. \u003c/p>\n\u003cp>Not at \u003ca href=\"http://www.sacredwheelcheeseshop.com/\">Sacred Wheel Cheese and Specialty Market\u003c/a>, which opened early January in the rapidly foodie-izing district of Temescal. Here, the staff seems much more eager to discover your new favorite cheese, reveal their latest find, or simply blow your mind with a groovy but unfamiliar flavor or texture. Specializing in domestic cheeses from mostly small, farmstead producers, the emphasis right now is on mostly Northern California cheeses. But you'll also find wheels and wedges from Oregon, Utah, Minnesota, Wisconsin, New York, Vermont, and New Hampshire. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23561\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jena-300.jpg\" alt=\"Jena Davidson Hood. Photo by Marlene Saroni\" title=\"Jena Davidson Hood. Photo by Marlene Saroni\" width=\"300\" height=\"452\" class=\"size-full wp-image-23561\">\u003cfigcaption class=\"wp-caption-text\">Jena Davidson Hood. Photo by Marlene Saroni\u003c/figcaption>\u003c/figure>\n\u003cp>Going all-American was part of co-owner Jena Davidson Hood's plan to create an unpretentious, unintimidating, neighborhood-friendly shop, where anyone could drop in, taste, and learn, without being overwhelmed by an enormous selection or a wall of hard-to-pronounce names. And while Jena may have the most food knowledge, thanks to her culinary-school training and years as a chef with Michael Mina's restaurant group, she emphasized that \"no one here is pretending they know everything. We really encourage tasting--we'll taste any cheese in the shop, because it's fun to learn with people.\" \u003c/p>\n\u003cp>Said Jena, \"Now that we've been open a little while, people are starting to come to me,\" with handmade accompaniments. \"I'd really like to see the shelves fill up with local stuff, tiny, small-batch products.\" Already, the shelves are stocked with hot-pepper jellies from \u003ca href=\"http://www.innajam.com\">Inna Jam\u003c/a>; honeys from \u003ca href=\"http://www.fiveanddimegardens.com/\">Five+Dime\u003c/a> and \u003ca href=\"http://www.bayareabeecompany.com/\">Bay Area Bee Company\u003c/a>; and baguettes from Berkeley's \u003ca href=\"http://www.thebreadworkshop.com\">Bread Workshop\u003c/a>.\u003c/p>\n\u003cp>Not everything will be local, however. Sacred Wheel is a family affair, and Jena, her brother Merrick Davidson, and her mother Bernice Davidson, all of whom work in the shop, are proud of their Virginia roots. \"We grew up \u003cem>country,\u003c/em>\" Jena laughed, \"on a farm in Bedford County, so we wanted to bring a little bit of home here.\" In a green shelving unit (made by her husband, Brian Hood, out of an old truck bed) are all manner of edible Virginiana, including jars of sweet chow-chow and hot zucchini relish from Meadowcroft Farm and cans of she-crab soup and blue crab chowder. \u003c/p>\n\u003cp>Still, Jena is proud to be living \"100% Temescal\" lately. She and her husband, who did much of the carpentry and design work needed to turn the long-empty storefront into a homey and welcoming space, live just a few blocks away, close enough so that she can run home to walk their dogs at midday. Said Jena, \"We moved here 5 years ago, but I think even if we hadn't, it would have ended up being our favorite neighborhood. We're hoping this will help make Shattuck less of a stepchild\" to the more popular and already restaurant-lined Telegraph Ave. \"I'm happy we got in when we did.\" \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23566\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/crew-300.jpg\" alt=\"Sacred Wheel Crew- Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\" title=\"Sacred Wheel Crew- Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\" width=\"300\" height=\"452\" class=\"size-full wp-image-23566\">\u003cfigcaption class=\"wp-caption-text\">Sacred Wheel Crew: Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\u003c/figcaption>\u003c/figure>\n\u003cp>While the bulk of the business is in take-home cheese and products, there's also a short menu: a couple of soups, including chunky, beer-spiked \"tomato PBR\" and a daily special, like silky, creamy carrot and roasted garlic; and a simple, kid-friendly grilled cheese sandwich of Cowgirl Creamery's Wagon Wheel cheese on sourdough bread. On the second Saturday of each month, James Whitehead of \u003ca href=\"http://wheresthefist.com/wordpress/\">Fist of Flour\u003c/a> will be setting up his mobile pizza oven on the sidewalk outside, making pizzas with a variety of Sacred Wheel's cheeses. \u003c/p>\n\u003cp>So, it's clear: Temescal likes its cheese, the bigger and bolder the better. And what could be better than grilled cheese dunked in tomato soup? Well, how about mac and cheese washed down with beer? \u003c/p>\n\u003cp>A few blocks east of Telegraph, a lunchtime line is snaking from the counter at \u003ca href=\"http://WWW.homeroom510.com\">Homeroom\u003c/a>, past the Kraft-yellow wall almost all the way to the door. As you might expect, woolly hats, trucker caps, goatees, and \u003ca href=\"http://www.hellalove.com\"> I hella (heart) Oakland\u003c/a> tees are much in evidence. But despite the line's slow crawl, everyone seems to be smiling. And why not? Above the counter is a chalkboard reading A is for Apple, B is for Beer, C is for Cheese. \u003c/p>\n\u003cp>It's the last two that \u003ca href=\"http://www.facebook.com/pages/Homeroom/134146949943276\">Homeroom\u003c/a> is banking on, with a menu that's all mac and cheese, all the time, serving ten varieties (loaded with Vermont cheddar, Mexican chorizo, goat cheese, Prather Ranch hot dogs, and more--and yes, they do make both vegan and gluten-free versions) alongside a dozen draft and bottled beers. There's wine, too, a few veggie sides (broccoli with ranch dressing, roasted carrots, salad) and a handful of simple desserts (brownies, peanut-butter pie, homemade Oreos, ice cream floats made with housemade root beer or Old Rasputin stout). The mac and cheese, plenty of it, comes bubbling in wide ceramic dishes, while the beer arrives in Mason jars, a few ounces shy of a pint. Just enough for a pleasant little lunchtime buzz, especially over the ballast of all that cheese and starch. \u003c/p>\n\u003cp>In the kitchen, a wiry crew is sweating over the pots, shoulders hunched with the pressure. \"Even working in a mac and cheese restaurant, I think I've lost 5 pounds since we opened,\" laughs co-owner Erin Wade. Less than a week after opening their doors on Valentine's Day, Wade and her co-owner Allison Arevalo are still getting their systems down, gearing up for an all-day schedule that will see them dishing up from 11am to 9pm from Tuesday through Thursday (and Sunday) and from 11am to 10pm on Friday and Saturday. \u003c/p>\n\u003cp>Like the crew at Sacred Wheel, Arevalo and Wade have made Homeroom into a community affair; with the help of their husbands and friends, they did much of the space's renovation themselves, giving the big, open space a sweet and quirky feel that's almost kitschy, but not quite. The chunky red coffee mugs, decorated with the Homeroom logo, are instantly covetable; the old-fashioned library card catalog, now a repository for customers' \"buy 10 get one free\" cards, is a nice touch, even if few of the 20something patrons here would remember ever using a card catalog for real. Still, there's no denying the moneymaking appeal of cheesy-good nostalgia, especially with beer and without homework. \u003c/p>\n\u003cp>The only thing missing? Some no-nonsense lunch ladies to keep the din down. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\">Sacred Wheel Cheese and Specialty Market\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=sacred+wheel+cheese+and+specialty+market&aq=&sll=37.0625,-95.677068&sspn=35.219929,71.455078&ie=UTF8&hq=sacred+wheel+cheese+and+specialty+market&hnear=&ll=37.837462,-122.260065&spn=0.008575,0.017445&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n4935 Shattuck Avenue\u003cbr>\nOakland, CA, 94609\u003cbr>\n(510) 653-1653\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Sun: 11am-8pm\u003cbr>\nTwitter: @\u003ca href=\"http://twitter.com/#!/SacredWheelOak\">SacredWheelOak\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/SacredWheel\">Sacred Wheel Cheese and Specialty Market\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://WWW.homeroom510.com\">Homeroom\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=homeroom+400+40th+Street+Oakland,+CA+94609&aq=&sll=37.883525,-122.102051&sspn=2.085287,4.465942&ie=UTF8&hq=homeroom&hnear=400+40th+St,+Oakland,+Alameda,+California+94609&ll=37.835683,-122.260323&spn=0.065211,0.139561&z=13&iwloc=C\">Map\u003c/a>\u003cbr>\n400 40th Street\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 597-0400\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Thurs: 11am-9pm, Fri- Sat: 11am-10pm, Sun: 11am-9pm\u003cbr>\nTwitter: @\u003ca href=\"http://twitter.com/#!/homeroom510\">homeroom510\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/Homeroom/134146949943276\">Homeroom\u003c/a>\u003c/p>\n\n",
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"excerpt": "Oakland's Temescal district has two new businesses ready to feed our love of cheese: Sacred Wheel Cheese and Specialty Market, specializing in domestic farmstead cheeses, and Homeroom, a mac and cheese restaurant. ",
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"description": "Oakland's Temescal district has two new businesses ready to feed our love of cheese: Sacred Wheel Cheese and Specialty Market, specializing in domestic farmstead cheeses, and Homeroom, a mac and cheese restaurant. ",
"title": "Cheese in Temescal: Sacred Wheel and Homeroom | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/sacred-wheel-shop.jpg\" alt=\"Sacred Wheel Cheese Cheese and Specialty Market. Photo by Marlene Saroni\" title=\"Sacred Wheel Cheese and Specialty Market. Photo by Marlene Saroni\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-23564\">\u003c/a>\u003cbr>\n\u003cem>Outside of the Sacred Wheel Cheese and Specialty Market, on 51st and Shattuck Ave. in Oakland. Photo by Marlene Saroni\u003c/em>\u003c/p>\n\u003cp>\"Wait, there's still 10 cheeses here you haven't tried!\" insisted Chris Howse, the enthusiastic, lavishly tattooed general manager of Oakland's' new \u003ca href=\"http://www.facebook.com/SacredWheel\">Sacred Wheel Cheese and Specialty Market\u003c/a>.\u003c/p>\n\u003cp>When was the last time you heard that over a cheese counter? Especially a few minutes before closing time, after you've already tried several dozen different cheeses, each handed over eagerly, complete with full description. \u003c/p>\n\u003cp>In my experience, 3 tastes is about the limit of most cheese-wranglers' patience. After that, there seems to be a tacit agreement that you'll pick one, pull out your wallet, and seal the deal, or else slink away to make room for the next dairy-loving freeloader in line. \u003c/p>\n\u003cp>Not at \u003ca href=\"http://www.sacredwheelcheeseshop.com/\">Sacred Wheel Cheese and Specialty Market\u003c/a>, which opened early January in the rapidly foodie-izing district of Temescal. Here, the staff seems much more eager to discover your new favorite cheese, reveal their latest find, or simply blow your mind with a groovy but unfamiliar flavor or texture. Specializing in domestic cheeses from mostly small, farmstead producers, the emphasis right now is on mostly Northern California cheeses. But you'll also find wheels and wedges from Oregon, Utah, Minnesota, Wisconsin, New York, Vermont, and New Hampshire. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23561\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jena-300.jpg\" alt=\"Jena Davidson Hood. Photo by Marlene Saroni\" title=\"Jena Davidson Hood. Photo by Marlene Saroni\" width=\"300\" height=\"452\" class=\"size-full wp-image-23561\">\u003cfigcaption class=\"wp-caption-text\">Jena Davidson Hood. Photo by Marlene Saroni\u003c/figcaption>\u003c/figure>\n\u003cp>Going all-American was part of co-owner Jena Davidson Hood's plan to create an unpretentious, unintimidating, neighborhood-friendly shop, where anyone could drop in, taste, and learn, without being overwhelmed by an enormous selection or a wall of hard-to-pronounce names. And while Jena may have the most food knowledge, thanks to her culinary-school training and years as a chef with Michael Mina's restaurant group, she emphasized that \"no one here is pretending they know everything. We really encourage tasting--we'll taste any cheese in the shop, because it's fun to learn with people.\" \u003c/p>\n\u003cp>Said Jena, \"Now that we've been open a little while, people are starting to come to me,\" with handmade accompaniments. \"I'd really like to see the shelves fill up with local stuff, tiny, small-batch products.\" Already, the shelves are stocked with hot-pepper jellies from \u003ca href=\"http://www.innajam.com\">Inna Jam\u003c/a>; honeys from \u003ca href=\"http://www.fiveanddimegardens.com/\">Five+Dime\u003c/a> and \u003ca href=\"http://www.bayareabeecompany.com/\">Bay Area Bee Company\u003c/a>; and baguettes from Berkeley's \u003ca href=\"http://www.thebreadworkshop.com\">Bread Workshop\u003c/a>.\u003c/p>\n\u003cp>Not everything will be local, however. Sacred Wheel is a family affair, and Jena, her brother Merrick Davidson, and her mother Bernice Davidson, all of whom work in the shop, are proud of their Virginia roots. \"We grew up \u003cem>country,\u003c/em>\" Jena laughed, \"on a farm in Bedford County, so we wanted to bring a little bit of home here.\" In a green shelving unit (made by her husband, Brian Hood, out of an old truck bed) are all manner of edible Virginiana, including jars of sweet chow-chow and hot zucchini relish from Meadowcroft Farm and cans of she-crab soup and blue crab chowder. \u003c/p>\n\u003cp>Still, Jena is proud to be living \"100% Temescal\" lately. She and her husband, who did much of the carpentry and design work needed to turn the long-empty storefront into a homey and welcoming space, live just a few blocks away, close enough so that she can run home to walk their dogs at midday. Said Jena, \"We moved here 5 years ago, but I think even if we hadn't, it would have ended up being our favorite neighborhood. We're hoping this will help make Shattuck less of a stepchild\" to the more popular and already restaurant-lined Telegraph Ave. \"I'm happy we got in when we did.\" \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23566\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/crew-300.jpg\" alt=\"Sacred Wheel Crew- Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\" title=\"Sacred Wheel Crew- Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\" width=\"300\" height=\"452\" class=\"size-full wp-image-23566\">\u003cfigcaption class=\"wp-caption-text\">Sacred Wheel Crew: Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\u003c/figcaption>\u003c/figure>\n\u003cp>While the bulk of the business is in take-home cheese and products, there's also a short menu: a couple of soups, including chunky, beer-spiked \"tomato PBR\" and a daily special, like silky, creamy carrot and roasted garlic; and a simple, kid-friendly grilled cheese sandwich of Cowgirl Creamery's Wagon Wheel cheese on sourdough bread. On the second Saturday of each month, James Whitehead of \u003ca href=\"http://wheresthefist.com/wordpress/\">Fist of Flour\u003c/a> will be setting up his mobile pizza oven on the sidewalk outside, making pizzas with a variety of Sacred Wheel's cheeses. \u003c/p>\n\u003cp>So, it's clear: Temescal likes its cheese, the bigger and bolder the better. And what could be better than grilled cheese dunked in tomato soup? Well, how about mac and cheese washed down with beer? \u003c/p>\n\u003cp>A few blocks east of Telegraph, a lunchtime line is snaking from the counter at \u003ca href=\"http://WWW.homeroom510.com\">Homeroom\u003c/a>, past the Kraft-yellow wall almost all the way to the door. As you might expect, woolly hats, trucker caps, goatees, and \u003ca href=\"http://www.hellalove.com\"> I hella (heart) Oakland\u003c/a> tees are much in evidence. But despite the line's slow crawl, everyone seems to be smiling. And why not? Above the counter is a chalkboard reading A is for Apple, B is for Beer, C is for Cheese. \u003c/p>\n\u003cp>It's the last two that \u003ca href=\"http://www.facebook.com/pages/Homeroom/134146949943276\">Homeroom\u003c/a> is banking on, with a menu that's all mac and cheese, all the time, serving ten varieties (loaded with Vermont cheddar, Mexican chorizo, goat cheese, Prather Ranch hot dogs, and more--and yes, they do make both vegan and gluten-free versions) alongside a dozen draft and bottled beers. There's wine, too, a few veggie sides (broccoli with ranch dressing, roasted carrots, salad) and a handful of simple desserts (brownies, peanut-butter pie, homemade Oreos, ice cream floats made with housemade root beer or Old Rasputin stout). The mac and cheese, plenty of it, comes bubbling in wide ceramic dishes, while the beer arrives in Mason jars, a few ounces shy of a pint. Just enough for a pleasant little lunchtime buzz, especially over the ballast of all that cheese and starch. \u003c/p>\n\u003cp>In the kitchen, a wiry crew is sweating over the pots, shoulders hunched with the pressure. \"Even working in a mac and cheese restaurant, I think I've lost 5 pounds since we opened,\" laughs co-owner Erin Wade. Less than a week after opening their doors on Valentine's Day, Wade and her co-owner Allison Arevalo are still getting their systems down, gearing up for an all-day schedule that will see them dishing up from 11am to 9pm from Tuesday through Thursday (and Sunday) and from 11am to 10pm on Friday and Saturday. \u003c/p>\n\u003cp>Like the crew at Sacred Wheel, Arevalo and Wade have made Homeroom into a community affair; with the help of their husbands and friends, they did much of the space's renovation themselves, giving the big, open space a sweet and quirky feel that's almost kitschy, but not quite. The chunky red coffee mugs, decorated with the Homeroom logo, are instantly covetable; the old-fashioned library card catalog, now a repository for customers' \"buy 10 get one free\" cards, is a nice touch, even if few of the 20something patrons here would remember ever using a card catalog for real. Still, there's no denying the moneymaking appeal of cheesy-good nostalgia, especially with beer and without homework. \u003c/p>\n\u003cp>The only thing missing? Some no-nonsense lunch ladies to keep the din down. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\">Sacred Wheel Cheese and Specialty Market\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=sacred+wheel+cheese+and+specialty+market&aq=&sll=37.0625,-95.677068&sspn=35.219929,71.455078&ie=UTF8&hq=sacred+wheel+cheese+and+specialty+market&hnear=&ll=37.837462,-122.260065&spn=0.008575,0.017445&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n4935 Shattuck Avenue\u003cbr>\nOakland, CA, 94609\u003cbr>\n(510) 653-1653\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Sun: 11am-8pm\u003cbr>\nTwitter: @\u003ca href=\"http://twitter.com/#!/SacredWheelOak\">SacredWheelOak\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/SacredWheel\">Sacred Wheel Cheese and Specialty Market\u003c/a>\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.homeroom510.com\">Homeroom\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=homeroom+400+40th+Street+Oakland,+CA+94609&aq=&sll=37.883525,-122.102051&sspn=2.085287,4.465942&ie=UTF8&hq=homeroom&hnear=400+40th+St,+Oakland,+Alameda,+California+94609&ll=37.835683,-122.260323&spn=0.065211,0.139561&z=13&iwloc=C\">Map\u003c/a>\u003cbr>\n400 40th Street\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 597-0400\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Thurs: 11am-9pm, Fri- Sat: 11am-10pm, Sun: 11am-9pm\u003cbr>\nTwitter: @\u003ca href=\"http://twitter.com/#!/homeroom510\">homeroom510\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/Homeroom/134146949943276\">Homeroom\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Breakfast at Show Dogs, with Chefs Gayle Pirie and John Clark",
"title": "Breakfast at Show Dogs, with Chefs Gayle Pirie and John Clark",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-22209\" title=\"John Clark and Gayle Pirie. Photo: John A. Benson Photography\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/John-Clark-and-Gayle-Pirie500.jpg\" alt=\"John Clark and Gayle Pirie. Photo: John A. Benson Photography\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>John Clark and Gayle Pirie. Photo: John A. Benson Photography\u003c/em>\u003c/p>\n\u003cp>This is the \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/01/show_dogs_starts_breakfast_int.php\">first week\u003c/a> of weekday breakfast offerings at Show Dogs, the Civic Center sausage emporium serving up meaty numbers of quality from Golden Gate Meats, 4505 Meats, Fatted Calf, and Let's Be Frank. A breakfast at Show Dogs includes dishes and drinks priced from $4 to $12.95, and the food is from one of San Francisco's best cooking couples, Gayle Pirie and John Clark. The couple resides in the East Bay and together have over two and a half decades of cooking experience including working as co-chefs at \u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a> and being co-owners and chefs at Foreign Cinema. Their new breakfast menu—with Chef de Cuisine Seth Carter--is inspired by brunch at their ever-popular \u003ca href=\"http://www.foreigncinema.com/food/brunch.php\">Foreign Cinema\u003c/a>, and from their book, \u003ca href=\"http://www.foreigncinema.com/shop/\">Country Egg, City Egg\u003c/a>.\u003c/p>\n\u003cp>Chef Pirie said via phone interview that when creating Show Dogs, she and Clark tried to “think of the history of Market Street and create a fine food emporium. [We wanted to] make it inclusive of all three meals, and had dinner, lunch and happy hour already.” Offering breakfast service at Show Dogs is “harkening back to the turn of the century, when you had food all day.” Brunch will launch on weekends soon -- view the \u003ca href=\"http://showdogssf.com/menu/\">full menu\u003c/a> at showdogssf.com.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-22224\" title=\"Croque Madame. Photo by Mary Ladd\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Croque500.jpg\" alt=\"Croque Madame. Photo by Mary Ladd\" width=\"500\" height=\"373\">\u003cbr>\n\u003cem>Croque Madame. Photo by Mary Ladd\u003c/em>\u003c/p>\n\u003cp>Show Dogs morning fare is sophisticated yet comfortable, with fun twists on the Croque Madame (with succulent pulled pork, Gruyere & béchamel), pancakes (corn cakes with molasses syrup and apricot preserves spiked with Serrano chiles), and \u003cem>Huevos Rancheros\u003c/em> (white beans, bacon, cheddar and tomatillo salsa). Sausage fans can indulge with the Sunrise ShowDog plate of maple bacon on a soft Acme bun, scrambled egg, piperade, arugula and a side of celery root hashers. Chef Pirie said she is “real partial to sausage with eggs,” making the Sunrise ShowDog plate her top pick.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The house coffee is from \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel\u003c/a>. Belly up to an eye opener with a \u003ca href=\"http://www.lagunitas.com\">Lagunitas\u003c/a> Espresso Stout, served warm. Other adult beverages include: Bloody Marys, Mimosas, or Bloody Beer. Fire-eaters can up the heat level on their food with hot sauce, provided on each table. Music includes Brazilian sambas and French jazz. The space is sun-filled and tidy, with wide window views of the unfolding morning activity.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-22219\" title=\"Sunrise ShowDog. Photo by Mary Ladd\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sausage500.jpg\" alt=\"Sunrise ShowDog. Photo by Mary Ladd\" width=\"500\" height=\"373\">\u003cbr>\n\u003cem>Sunrise ShowDog. Photo by Mary Ladd\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SHOWDOGS SUNRISE SHOWDOG\u003c/strong>\u003cbr>\nChef/Owners Gayle Pirie and John Clark\u003cbr>\nChef de Cuisine Seth Carter\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Note: made with as many organic ingredients as possible\u003c/em>\u003c/p>\n\u003cp>2 T diced red pepper\u003cbr>\n1 T diced onion\u003cbr>\n4-5 leaves of arugula\u003cbr>\n2 T sharp cheddar\u003cbr>\n1 Egg, scrambled\u003cbr>\n1 T Butter\u003cbr>\nsplash of sherry vinegar\u003cbr>\npinch of cayenne\u003cbr>\nsalt & pepper to taste\u003cbr>\n1 hot dog bun\u003cbr>\n1 pork breakfast sausage\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003c/p>\n\u003cp>1. Cook sausage in a fry pan or preferably, on a grill until browned on both sides and cooked through.\u003cbr>\n2. While sausage is cooking, melt 1 tablespoon butter in a small fry pan.\u003cbr>\n3. When butter is melted, sautee peppers and onions in butter until cooked through.\u003cbr>\n4. Add a splash of sherry vinegar and cook for another minute or so, then add a pinch of cayenne, salt and pepper.\u003cbr>\n5. Add the eggs, arugula and cheddar.\u003cbr>\n6. Continue to mix the scramble egg mixture until egg is mostly cooked but still a touch wet. (egg will continue to cook for a few seconds)\u003cbr>\n7. Place the cooked sausage in the hot dog bun and top with the scrambled egg mix.\u003cbr>\n8. Serve with your favorite hash browns or country potatoes.\u003cbr>\n*For a bit more texture, toast the hot dog bun in a 350 degree oven for 3-4 minutes to crisp the outside.\u003c/p>\n\u003cp>\u003ca href=\"http://showdogssf.com/\">\u003cimg class=\"alignnone size-full wp-image-22235\" title=\"Show Dogs, Fine Sausage logo\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/image001.jpg\" alt=\"Show Dogs, Fine Sausage logo\" width=\"168\" height=\"144\">\u003c/a>\u003cbr>\n\u003ca href=\"http://showdogssf.com/\">Show Dogs, Fine Sausages\u003c/a>\u003cbr>\nLocation: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Showdogs,+Market+Street,+San+Francisco,+CA&aq=0&sll=37.0625,-95.677068&sspn=34.122306,57.128906&ie=UTF8&hq=Showdogs,&hnear=Market+St,+San+Francisco,+California&ll=37.784758,-122.410955&spn=0.033238,0.05579&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n1020 Market Street\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415.558.9560\u003cbr>\nHours: Mon-Thurs: 11am-9pm, Fri-Sat: 11am-12am, Sunday: 12pm-6pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Twitter: \u003ca href=\"http://twitter.com/showdogssf\">@ShowdogsSF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/ShowDogsSF\">Showdogs\u003c/a>\u003cbr>\nFoursquare: \u003ca href=\"http://foursquare.com/venue/104178\">Show Dogs\u003c/a>\u003c/p>\n\n",
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"excerpt": "This is the first week of weekday breakfast offerings at Show Dogs, the Civic Center sausage emporium serving up meaty numbers of quality from Golden Gate Meats, 4505 Meats, Fatted Calf, and Let's Be Frank. A breakfast at Show Dogs includes dishes and drinks priced from $4 to $12.95, and the food is from one of San Francisco's best cooking couples, Gayle Pirie and John Clark. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-22209\" title=\"John Clark and Gayle Pirie. Photo: John A. Benson Photography\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/John-Clark-and-Gayle-Pirie500.jpg\" alt=\"John Clark and Gayle Pirie. Photo: John A. Benson Photography\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>John Clark and Gayle Pirie. Photo: John A. Benson Photography\u003c/em>\u003c/p>\n\u003cp>This is the \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/01/show_dogs_starts_breakfast_int.php\">first week\u003c/a> of weekday breakfast offerings at Show Dogs, the Civic Center sausage emporium serving up meaty numbers of quality from Golden Gate Meats, 4505 Meats, Fatted Calf, and Let's Be Frank. A breakfast at Show Dogs includes dishes and drinks priced from $4 to $12.95, and the food is from one of San Francisco's best cooking couples, Gayle Pirie and John Clark. The couple resides in the East Bay and together have over two and a half decades of cooking experience including working as co-chefs at \u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a> and being co-owners and chefs at Foreign Cinema. Their new breakfast menu—with Chef de Cuisine Seth Carter--is inspired by brunch at their ever-popular \u003ca href=\"http://www.foreigncinema.com/food/brunch.php\">Foreign Cinema\u003c/a>, and from their book, \u003ca href=\"http://www.foreigncinema.com/shop/\">Country Egg, City Egg\u003c/a>.\u003c/p>\n\u003cp>Chef Pirie said via phone interview that when creating Show Dogs, she and Clark tried to “think of the history of Market Street and create a fine food emporium. [We wanted to] make it inclusive of all three meals, and had dinner, lunch and happy hour already.” Offering breakfast service at Show Dogs is “harkening back to the turn of the century, when you had food all day.” Brunch will launch on weekends soon -- view the \u003ca href=\"http://showdogssf.com/menu/\">full menu\u003c/a> at showdogssf.com.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-22224\" title=\"Croque Madame. Photo by Mary Ladd\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Croque500.jpg\" alt=\"Croque Madame. Photo by Mary Ladd\" width=\"500\" height=\"373\">\u003cbr>\n\u003cem>Croque Madame. Photo by Mary Ladd\u003c/em>\u003c/p>\n\u003cp>Show Dogs morning fare is sophisticated yet comfortable, with fun twists on the Croque Madame (with succulent pulled pork, Gruyere & béchamel), pancakes (corn cakes with molasses syrup and apricot preserves spiked with Serrano chiles), and \u003cem>Huevos Rancheros\u003c/em> (white beans, bacon, cheddar and tomatillo salsa). Sausage fans can indulge with the Sunrise ShowDog plate of maple bacon on a soft Acme bun, scrambled egg, piperade, arugula and a side of celery root hashers. Chef Pirie said she is “real partial to sausage with eggs,” making the Sunrise ShowDog plate her top pick.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The house coffee is from \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel\u003c/a>. Belly up to an eye opener with a \u003ca href=\"http://www.lagunitas.com\">Lagunitas\u003c/a> Espresso Stout, served warm. Other adult beverages include: Bloody Marys, Mimosas, or Bloody Beer. Fire-eaters can up the heat level on their food with hot sauce, provided on each table. Music includes Brazilian sambas and French jazz. The space is sun-filled and tidy, with wide window views of the unfolding morning activity.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-22219\" title=\"Sunrise ShowDog. Photo by Mary Ladd\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sausage500.jpg\" alt=\"Sunrise ShowDog. Photo by Mary Ladd\" width=\"500\" height=\"373\">\u003cbr>\n\u003cem>Sunrise ShowDog. Photo by Mary Ladd\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SHOWDOGS SUNRISE SHOWDOG\u003c/strong>\u003cbr>\nChef/Owners Gayle Pirie and John Clark\u003cbr>\nChef de Cuisine Seth Carter\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Note: made with as many organic ingredients as possible\u003c/em>\u003c/p>\n\u003cp>2 T diced red pepper\u003cbr>\n1 T diced onion\u003cbr>\n4-5 leaves of arugula\u003cbr>\n2 T sharp cheddar\u003cbr>\n1 Egg, scrambled\u003cbr>\n1 T Butter\u003cbr>\nsplash of sherry vinegar\u003cbr>\npinch of cayenne\u003cbr>\nsalt & pepper to taste\u003cbr>\n1 hot dog bun\u003cbr>\n1 pork breakfast sausage\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003c/p>\n\u003cp>1. Cook sausage in a fry pan or preferably, on a grill until browned on both sides and cooked through.\u003cbr>\n2. While sausage is cooking, melt 1 tablespoon butter in a small fry pan.\u003cbr>\n3. When butter is melted, sautee peppers and onions in butter until cooked through.\u003cbr>\n4. Add a splash of sherry vinegar and cook for another minute or so, then add a pinch of cayenne, salt and pepper.\u003cbr>\n5. Add the eggs, arugula and cheddar.\u003cbr>\n6. Continue to mix the scramble egg mixture until egg is mostly cooked but still a touch wet. (egg will continue to cook for a few seconds)\u003cbr>\n7. Place the cooked sausage in the hot dog bun and top with the scrambled egg mix.\u003cbr>\n8. Serve with your favorite hash browns or country potatoes.\u003cbr>\n*For a bit more texture, toast the hot dog bun in a 350 degree oven for 3-4 minutes to crisp the outside.\u003c/p>\n\u003cp>\u003ca href=\"http://showdogssf.com/\">\u003cimg class=\"alignnone size-full wp-image-22235\" title=\"Show Dogs, Fine Sausage logo\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/image001.jpg\" alt=\"Show Dogs, Fine Sausage logo\" width=\"168\" height=\"144\">\u003c/a>\u003cbr>\n\u003ca href=\"http://showdogssf.com/\">Show Dogs, Fine Sausages\u003c/a>\u003cbr>\nLocation: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Showdogs,+Market+Street,+San+Francisco,+CA&aq=0&sll=37.0625,-95.677068&sspn=34.122306,57.128906&ie=UTF8&hq=Showdogs,&hnear=Market+St,+San+Francisco,+California&ll=37.784758,-122.410955&spn=0.033238,0.05579&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n1020 Market Street\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415.558.9560\u003cbr>\nHours: Mon-Thurs: 11am-9pm, Fri-Sat: 11am-12am, Sunday: 12pm-6pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Twitter: \u003ca href=\"http://twitter.com/showdogssf\">@ShowdogsSF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/ShowDogsSF\">Showdogs\u003c/a>\u003cbr>\nFoursquare: \u003ca href=\"http://foursquare.com/venue/104178\">Show Dogs\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Step Right Up: Straw is Open (and it's Vegan-Friendly!)",
"title": "Step Right Up: Straw is Open (and it's Vegan-Friendly!)",
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"content": "\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-012.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22109\">\u003c/a>\u003c/p>\n\u003cp>I’ve been waiting for \u003ca href=\"http://strawsf.com/\">Straw\u003c/a> to open since the Holiday Block Party this past Christmas in Hayes Valley where they handed out samples of truffle oil popcorn and lavender lemonade. After months of waiting (including a contest for guessing their opening date with the prize of a month of free meals), this carnival-themed restaurant opened its doors and moved into the Hayes family. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-004.jpg\" alt=\"Dinner Menu\" title=\"Dinner Menu\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22100\">\u003cbr>\n\u003cem>Dinner menu welcomes all.\u003c/em>\u003c/p>\n\u003cp>This small space near the corner of Octavia and Page is not only chock-full of carnival-themed paraphernalia, it’s also cozy, friendly, and inviting. And the attention to detail is impeccable. There’s an antique tilt-a-whirl used as a booth, old signs saying things like “winner every time” and “3 balls $1.00,” and fantastic black-and-white photos of carnival goers. There are complimentary jawbreakers on the table and tiny candy packages for the taking in the box you get your check in. The menus are covered with the bindings of old books, and the contents of those menus contain some of the most creative dishes I have ever seen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-007.jpg\" alt=\"menu with old book binding\" title=\"menu with old book binding\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22103\">\u003cbr>\n\u003cem>Old book bindings are used for the menus. \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Being a vegan, when I first heard about Straw, I assumed it’ll be a cool place to go with friends but that I would definitely have to \u003ca href=\"http://pages.citebite.com/m3i7s3i6ways\">pre-eat\u003c/a>. Just to give them the benefit of the doubt, I emailed them to ask about vegan options, and to my happy surprise they replied that they actually have both a vegan and gluten-free menu available for guests, because, as the front page of their menu states “everyone should enjoy our carnival.”\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-016.jpg\" alt=\"Gastro Gypsy sandwich\" title=\"Gastro Gypsy sandwich\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22106\">\u003cbr>\n\u003cem>Gastro Gypsy Sandwich \u003c/em>\u003c/p>\n\u003cp>My husband and I were the fifth party on their opening night and we were promptly handed vegan menus upon mentioning our dietary choice. It was so nice not to do the oft-performed dance of “well… this COULD be made vegan if you take everything off the plate and leave just the lettuce.” I opted for the Gastro Gypsy sandwich made with Moroccan carrots and olive tapenade, and my husband chose the Grilled PB&J. As a side we got the sweet potato tots with blackberry BBQ sauce. \u003c/p>\n\u003cp>The Gastro Gyspy had sweet and spicy roasted carrots with a tangy green olive tapenade. The vegetarian version of this sandwich includes chevre and, although the vegan version was delicious, I did miss having a third (creamy) ingredient in there. Perhaps Straw can learn the surprisingly easy art of making cashew \u003ca href=\"http://vegansaurus.com/post/1671017875/guest-recipe-vi-zahajszky-mozzarella-di-bufala\">cheeses\u003c/a>; they’re already so creative, I can totally see them taking on a challenge like that. The PB&J was warm and satisfying with the nice touch of adding apricot preserve instead of the usual berry or grape jam. \u003c/p>\n\u003cp>But the tots—oh the tots! I’d go back just for those. Homemade crispy, bright orange-centered sweet potato nuggets dunked in tangy blackberry BBQ sauce. I seriously could make a meal out of those. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-018.jpg\" alt=\"Sweet Potato Tots\" title=\"Sweet Potato Tots\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22098\">\u003cbr>\n\u003cem>Sweet Potato Tots with Blackberry BBQ Sauce\u003c/em>\u003c/p>\n\u003cp>Unfortunately the dessert options they had that night were not vegan, but I've heard talk of orange blossom cotton candy that I plan to try as soon as the machine is up and running. \u003c/p>\n\u003cp>Now, I know that Straw is not a vegan restaurant (and their non-vegan fare is mad extensive, even featuring specials inspired by the New Orleans Jazz Festival), but the fact that they make the effort to have menus for people with alternative dietary ethics or health requirements, makes me have a lot of respect for them. In fact, they seem to make an effort to acknowledge their community in multiple ways, by sourcing from local farms, and giving 10% of each Monday’s proceeds to a local charity or organization (this week went to neighbor \u003ca href=\"http://www.hayesvalleyfarm.com/\">Hayes Valley Farm\u003c/a>). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-001.jpg\" alt=\"Check Box and Candy\" title=\"Check Box and Candy\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22099\">\u003cbr>\n\u003cem>Something sweet to take with you.\u003c/em>\u003c/p>\n\u003cp>I also have faith that as soon as they get in their groove, they’ll start offering some vegan entrees and desserts, in addition to the sandwiches and salads. Or even brunch options—I'm dying for a great tofu scramble at somewhere other than \u003ca href=\"http://www.theplantcafe.com/\">The Plant\u003c/a>. \u003c/p>\n\u003cp>And I have faith that once their liquor license kicks in, these guys will come up with some crazy-interesting and yummy cocktails. I’m thinking a kettle corn Manhattan or a fried pickle dirty martini… \u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-014.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22095\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">Straw\u003c/a>\u003cbr>\n203 Octavia Street (at Page)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415-971-5653\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/sfstraw\">@sfstraw\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/strawsf\">Straw SF\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-012.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22109\">\u003c/a>\u003c/p>\n\u003cp>I’ve been waiting for \u003ca href=\"http://strawsf.com/\">Straw\u003c/a> to open since the Holiday Block Party this past Christmas in Hayes Valley where they handed out samples of truffle oil popcorn and lavender lemonade. After months of waiting (including a contest for guessing their opening date with the prize of a month of free meals), this carnival-themed restaurant opened its doors and moved into the Hayes family. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-004.jpg\" alt=\"Dinner Menu\" title=\"Dinner Menu\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22100\">\u003cbr>\n\u003cem>Dinner menu welcomes all.\u003c/em>\u003c/p>\n\u003cp>This small space near the corner of Octavia and Page is not only chock-full of carnival-themed paraphernalia, it’s also cozy, friendly, and inviting. And the attention to detail is impeccable. There’s an antique tilt-a-whirl used as a booth, old signs saying things like “winner every time” and “3 balls $1.00,” and fantastic black-and-white photos of carnival goers. There are complimentary jawbreakers on the table and tiny candy packages for the taking in the box you get your check in. The menus are covered with the bindings of old books, and the contents of those menus contain some of the most creative dishes I have ever seen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-007.jpg\" alt=\"menu with old book binding\" title=\"menu with old book binding\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22103\">\u003cbr>\n\u003cem>Old book bindings are used for the menus. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Being a vegan, when I first heard about Straw, I assumed it’ll be a cool place to go with friends but that I would definitely have to \u003ca href=\"http://pages.citebite.com/m3i7s3i6ways\">pre-eat\u003c/a>. Just to give them the benefit of the doubt, I emailed them to ask about vegan options, and to my happy surprise they replied that they actually have both a vegan and gluten-free menu available for guests, because, as the front page of their menu states “everyone should enjoy our carnival.”\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-016.jpg\" alt=\"Gastro Gypsy sandwich\" title=\"Gastro Gypsy sandwich\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22106\">\u003cbr>\n\u003cem>Gastro Gypsy Sandwich \u003c/em>\u003c/p>\n\u003cp>My husband and I were the fifth party on their opening night and we were promptly handed vegan menus upon mentioning our dietary choice. It was so nice not to do the oft-performed dance of “well… this COULD be made vegan if you take everything off the plate and leave just the lettuce.” I opted for the Gastro Gypsy sandwich made with Moroccan carrots and olive tapenade, and my husband chose the Grilled PB&J. As a side we got the sweet potato tots with blackberry BBQ sauce. \u003c/p>\n\u003cp>The Gastro Gyspy had sweet and spicy roasted carrots with a tangy green olive tapenade. The vegetarian version of this sandwich includes chevre and, although the vegan version was delicious, I did miss having a third (creamy) ingredient in there. Perhaps Straw can learn the surprisingly easy art of making cashew \u003ca href=\"http://vegansaurus.com/post/1671017875/guest-recipe-vi-zahajszky-mozzarella-di-bufala\">cheeses\u003c/a>; they’re already so creative, I can totally see them taking on a challenge like that. The PB&J was warm and satisfying with the nice touch of adding apricot preserve instead of the usual berry or grape jam. \u003c/p>\n\u003cp>But the tots—oh the tots! I’d go back just for those. Homemade crispy, bright orange-centered sweet potato nuggets dunked in tangy blackberry BBQ sauce. I seriously could make a meal out of those. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-018.jpg\" alt=\"Sweet Potato Tots\" title=\"Sweet Potato Tots\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22098\">\u003cbr>\n\u003cem>Sweet Potato Tots with Blackberry BBQ Sauce\u003c/em>\u003c/p>\n\u003cp>Unfortunately the dessert options they had that night were not vegan, but I've heard talk of orange blossom cotton candy that I plan to try as soon as the machine is up and running. \u003c/p>\n\u003cp>Now, I know that Straw is not a vegan restaurant (and their non-vegan fare is mad extensive, even featuring specials inspired by the New Orleans Jazz Festival), but the fact that they make the effort to have menus for people with alternative dietary ethics or health requirements, makes me have a lot of respect for them. In fact, they seem to make an effort to acknowledge their community in multiple ways, by sourcing from local farms, and giving 10% of each Monday’s proceeds to a local charity or organization (this week went to neighbor \u003ca href=\"http://www.hayesvalleyfarm.com/\">Hayes Valley Farm\u003c/a>). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-001.jpg\" alt=\"Check Box and Candy\" title=\"Check Box and Candy\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22099\">\u003cbr>\n\u003cem>Something sweet to take with you.\u003c/em>\u003c/p>\n\u003cp>I also have faith that as soon as they get in their groove, they’ll start offering some vegan entrees and desserts, in addition to the sandwiches and salads. Or even brunch options—I'm dying for a great tofu scramble at somewhere other than \u003ca href=\"http://www.theplantcafe.com/\">The Plant\u003c/a>. \u003c/p>\n\u003cp>And I have faith that once their liquor license kicks in, these guys will come up with some crazy-interesting and yummy cocktails. I’m thinking a kettle corn Manhattan or a fried pickle dirty martini… \u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-014.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22095\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">Straw\u003c/a>\u003cbr>\n203 Octavia Street (at Page)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415-971-5653\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/sfstraw\">@sfstraw\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/strawsf\">Straw SF\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Nibblers Eatery: A Deep East Bay Oasis",
"title": "Nibblers Eatery: A Deep East Bay Oasis",
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"content": "\u003cp>\u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cheeses500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cheeses500.jpg\" alt=\"Nibblers Cheese Plate\" title=\"Nibblers Cheese Plate\" width=\"500\" height=\"333\" class=\"size-full wp-image-20912\">\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When you think of artisan cheese, fine wine, and a diverse, sustainable menu, most people don't think of Pleasant Hill, a small city nestled between Concord and Walnut Creek. Pleasant Hill isn't known for its exotic food culture, so the few gems that are hidden within the town's borders are not only rare, but well hidden. Locals know the game, though. They know about \u003ca href=\"http://nibblerseatery.com/\" title=\"Nibblers Eatery\">Nibblers Eatery\u003c/a>.\u003c/p>\n\u003cp>While the name doesn't exactly evoke visions of decadent cheese plates, locally grown produce, or handcrafted chocolate desserts, that's what you'll find on the menu at Nibblers. With a constantly changing cast of dishes, the offerings at Nibblers are not your run-of-the-mill Contra Costa County fare. Guests will be tempted by the large selection of small plates -- indeed they make up \u003ca href=\"http://nibblerseatery.com/documents/Dinner2010.53.pdf\" title=\"Nibblers Menu\">the entire menu\u003c/a> -- all developed by owner and Chef de Cuisine Daniel Clayton. Clayton's background is diverse, with stints at \u003ca href=\"http://www.ciachef.edu/california/\" title=\"CIA Cooking School\">Culinary Institute of America's Graystone campus\u003c/a> and \u003ca href=\"http://www.larkcreek.com/\" title=\"Lark Creek Restaurant\">Lark Creek\u003c/a> restaurant in Walnut Creek. Passionate about fresh, seasonal foods, he brought those values home when he opened Nibblers with his life partner (and Nibblers pâtissier) Trace Leighton. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20913\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fritters500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fritters500.jpg\" alt=\"Fritters\" title=\"Fritters\" width=\"500\" height=\"333\" class=\"size-full wp-image-20913\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nibblers' Fritters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>With a creative small-plate menu that rotates monthly, Daniel and Trace keep diners on their toes with a host of new things to try. Here's a sampling of their \u003cstrong>January dinner plates\u003c/strong>:\u003c/p>\n\u003cul>\n\u003cli>Crispy duck confit & fuyu persimmon salad -- baby lettuces, Indonesian long pepper, sundried cherry vinaigrette\u003c/li>\n\u003cli>Butternut squash risotto cake -- romaine chiffonade, sweet pepper aïoli\u003c/li>\n\u003cli>Pan fried Iacopi brussels sprouts -- roasted shallots, sunchokes, farm egg, aged sherry vinegar\u003c/li>\n\u003cli>Prosciutto wrapped Knoll kadota figss -- Shaft blue cheese, pedro ximenez glaze\u003c/li>\n\u003cli>Skillet fried Peruvian Lantern scallops -- Buddha's hand julienne, baby fennel, maitake mushrooms, citron emulsion\u003c/li>\n\u003cli>Frog Hollow warren pear flat bread -- Sonoma goat cheese, pignoli, Buddha’s hand zest\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20914\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sliders500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sliders500.jpg\" alt=\"Sliders\" title=\"Sliders\" width=\"500\" height=\"333\" class=\"size-full wp-image-20914\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliders\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Besides the dinner offerings, Nibblers' cheese selection is enough of a reason to make the trek out to Pleasant Hill. Just a few of my favorites off their recent \u003cstrong>cheese menu\u003c/strong>:\u003c/p>\n\u003cul>\n\u003cli>Achadinha capricious, portuguese style olive oil rubbed goat cheese \u003c/li>\n\u003cli>Azienda tetilla, galician semi-soft cheese with sweet milk flavors \u003c/li>\n\u003cli>Cypress Grove truffle tremor, triple créme goat with flecks of truffle \u003c/li>\n\u003cli>Matias torta la serena, buttery sheeps milk cheese with complex nutty flavor\u003c/li>\n\u003cli>Synnøve gudbrandsdalsost, norwegian caramelized goat's whey cheese\u003c/li>\n\u003c/ul>\n\u003cp>For those inclined to imbibe, I recommend taking a close look at the Nibblers beer and wine list. As one of the premier wine bars in the far East Bay, Daniel and Trace are known for stocking notable yet short-run vintages that will intrigue, possibly even educate, the most learned San Francisco wine snob.\u003c/p>\n\u003cp>Overall, Nibblers is a gem in the otherwise drab culinary culture of the deep East Bay. There are only a handful of fine restaurants east of the Caldecott, and Nibblers is definitely one of them. Perhaps, though, the Nibblers can best be described by their mission statement:\u003c/p>\n\u003cp>\u003cstrong>Why small plates?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>Small circles of friends & family. Small communities in big cities. Small family owned farms. Small artisan dairies & bakeries. Small neighborhoods. Small, intimate restaurants. And many, many small plates of irresistible food.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20922\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/satay500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/satay500.jpg\" alt=\"Satay\" title=\"Satay\" width=\"500\" height=\"333\" class=\"size-full wp-image-20922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Satay\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Creamy Red Kuri Squash Shooters from Nibblers Eatery & Wine Bar\u003c/strong>\u003cbr>\n\u003cem>Recipe provided by Daniel Clayton and Tracy Leighton\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 medium \u003ca href=\"http://www.latartinegourmande.com/2008/11/05/red-kuri-squash-gratin/\" title=\"Red Kuri Squash\">red kuri squash\u003c/a>, rinsed, quartered, seeded\u003cbr>\n2 T butter\u003cbr>\n1/2 medium onion, diced fine\u003cbr>\n1 carrot, peeled and diced fine\u003cbr>\n2 celery stalks, diced fine\u003cbr>\n1 bay leaf\u003cbr>\n1 cup whole milk\u003cbr>\n1/2 cup cream\u003cbr>\n1/2 tsp nutmeg, freshly grated\u003cbr>\nPinch white pepper\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. Fill a 5 quart pot halfway with cool water. Heat to simmer. \u003c/p>\n\u003cp>2. Add quartered squash and cook on medium high heat for 5 minutes to blanch. Remove squash to cool and reserve blanching liquid.\u003c/p>\n\u003cp>3. In medium pot, melt butter and add onion, carrot, celery, and bay leaf. Cook until onion is translucent, stirring occasionally. \u003c/p>\n\u003cp>4. Meanwhile, scoop or cut squash out of skin. \u003c/p>\n\u003cp>5. When vegetables are soft, remove bay leaf, add squash and stir. Add 1/2 cup blanching liquid to squash and stir until moisture is evaporated. Repeat this several times, until squash is mostly melted.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Add another 1 1/2 cups blanching liquid and stir in completely. Add milk and cream and mix. Add nutmeg and white pepper. Bring to a boil and then remove from heat. Puree mixture with immersion blender or run 2 cups at a time through food processor. Press through a fine strainer, return to pot, adjust seasoning, and heat to serve in tall, warm shot glasses. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cheeses500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cheeses500.jpg\" alt=\"Nibblers Cheese Plate\" title=\"Nibblers Cheese Plate\" width=\"500\" height=\"333\" class=\"size-full wp-image-20912\">\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When you think of artisan cheese, fine wine, and a diverse, sustainable menu, most people don't think of Pleasant Hill, a small city nestled between Concord and Walnut Creek. Pleasant Hill isn't known for its exotic food culture, so the few gems that are hidden within the town's borders are not only rare, but well hidden. Locals know the game, though. They know about \u003ca href=\"http://nibblerseatery.com/\" title=\"Nibblers Eatery\">Nibblers Eatery\u003c/a>.\u003c/p>\n\u003cp>While the name doesn't exactly evoke visions of decadent cheese plates, locally grown produce, or handcrafted chocolate desserts, that's what you'll find on the menu at Nibblers. With a constantly changing cast of dishes, the offerings at Nibblers are not your run-of-the-mill Contra Costa County fare. Guests will be tempted by the large selection of small plates -- indeed they make up \u003ca href=\"http://nibblerseatery.com/documents/Dinner2010.53.pdf\" title=\"Nibblers Menu\">the entire menu\u003c/a> -- all developed by owner and Chef de Cuisine Daniel Clayton. Clayton's background is diverse, with stints at \u003ca href=\"http://www.ciachef.edu/california/\" title=\"CIA Cooking School\">Culinary Institute of America's Graystone campus\u003c/a> and \u003ca href=\"http://www.larkcreek.com/\" title=\"Lark Creek Restaurant\">Lark Creek\u003c/a> restaurant in Walnut Creek. Passionate about fresh, seasonal foods, he brought those values home when he opened Nibblers with his life partner (and Nibblers pâtissier) Trace Leighton. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20913\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fritters500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fritters500.jpg\" alt=\"Fritters\" title=\"Fritters\" width=\"500\" height=\"333\" class=\"size-full wp-image-20913\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nibblers' Fritters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With a creative small-plate menu that rotates monthly, Daniel and Trace keep diners on their toes with a host of new things to try. Here's a sampling of their \u003cstrong>January dinner plates\u003c/strong>:\u003c/p>\n\u003cul>\n\u003cli>Crispy duck confit & fuyu persimmon salad -- baby lettuces, Indonesian long pepper, sundried cherry vinaigrette\u003c/li>\n\u003cli>Butternut squash risotto cake -- romaine chiffonade, sweet pepper aïoli\u003c/li>\n\u003cli>Pan fried Iacopi brussels sprouts -- roasted shallots, sunchokes, farm egg, aged sherry vinegar\u003c/li>\n\u003cli>Prosciutto wrapped Knoll kadota figss -- Shaft blue cheese, pedro ximenez glaze\u003c/li>\n\u003cli>Skillet fried Peruvian Lantern scallops -- Buddha's hand julienne, baby fennel, maitake mushrooms, citron emulsion\u003c/li>\n\u003cli>Frog Hollow warren pear flat bread -- Sonoma goat cheese, pignoli, Buddha’s hand zest\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20914\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sliders500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sliders500.jpg\" alt=\"Sliders\" title=\"Sliders\" width=\"500\" height=\"333\" class=\"size-full wp-image-20914\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliders\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Besides the dinner offerings, Nibblers' cheese selection is enough of a reason to make the trek out to Pleasant Hill. Just a few of my favorites off their recent \u003cstrong>cheese menu\u003c/strong>:\u003c/p>\n\u003cul>\n\u003cli>Achadinha capricious, portuguese style olive oil rubbed goat cheese \u003c/li>\n\u003cli>Azienda tetilla, galician semi-soft cheese with sweet milk flavors \u003c/li>\n\u003cli>Cypress Grove truffle tremor, triple créme goat with flecks of truffle \u003c/li>\n\u003cli>Matias torta la serena, buttery sheeps milk cheese with complex nutty flavor\u003c/li>\n\u003cli>Synnøve gudbrandsdalsost, norwegian caramelized goat's whey cheese\u003c/li>\n\u003c/ul>\n\u003cp>For those inclined to imbibe, I recommend taking a close look at the Nibblers beer and wine list. As one of the premier wine bars in the far East Bay, Daniel and Trace are known for stocking notable yet short-run vintages that will intrigue, possibly even educate, the most learned San Francisco wine snob.\u003c/p>\n\u003cp>Overall, Nibblers is a gem in the otherwise drab culinary culture of the deep East Bay. There are only a handful of fine restaurants east of the Caldecott, and Nibblers is definitely one of them. Perhaps, though, the Nibblers can best be described by their mission statement:\u003c/p>\n\u003cp>\u003cstrong>Why small plates?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>Small circles of friends & family. Small communities in big cities. Small family owned farms. Small artisan dairies & bakeries. Small neighborhoods. Small, intimate restaurants. And many, many small plates of irresistible food.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20922\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/satay500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/satay500.jpg\" alt=\"Satay\" title=\"Satay\" width=\"500\" height=\"333\" class=\"size-full wp-image-20922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Satay\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Creamy Red Kuri Squash Shooters from Nibblers Eatery & Wine Bar\u003c/strong>\u003cbr>\n\u003cem>Recipe provided by Daniel Clayton and Tracy Leighton\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 medium \u003ca href=\"http://www.latartinegourmande.com/2008/11/05/red-kuri-squash-gratin/\" title=\"Red Kuri Squash\">red kuri squash\u003c/a>, rinsed, quartered, seeded\u003cbr>\n2 T butter\u003cbr>\n1/2 medium onion, diced fine\u003cbr>\n1 carrot, peeled and diced fine\u003cbr>\n2 celery stalks, diced fine\u003cbr>\n1 bay leaf\u003cbr>\n1 cup whole milk\u003cbr>\n1/2 cup cream\u003cbr>\n1/2 tsp nutmeg, freshly grated\u003cbr>\nPinch white pepper\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. Fill a 5 quart pot halfway with cool water. Heat to simmer. \u003c/p>\n\u003cp>2. Add quartered squash and cook on medium high heat for 5 minutes to blanch. Remove squash to cool and reserve blanching liquid.\u003c/p>\n\u003cp>3. In medium pot, melt butter and add onion, carrot, celery, and bay leaf. Cook until onion is translucent, stirring occasionally. \u003c/p>\n\u003cp>4. Meanwhile, scoop or cut squash out of skin. \u003c/p>\n\u003cp>5. When vegetables are soft, remove bay leaf, add squash and stir. Add 1/2 cup blanching liquid to squash and stir until moisture is evaporated. Repeat this several times, until squash is mostly melted.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Add another 1 1/2 cups blanching liquid and stir in completely. Add milk and cream and mix. Add nutmeg and white pepper. Bring to a boil and then remove from heat. Puree mixture with immersion blender or run 2 cups at a time through food processor. Press through a fine strainer, return to pot, adjust seasoning, and heat to serve in tall, warm shot glasses. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Review and Recipe: Williams-Sonoma Cooking at Home ",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776/ref=sr_1_1?ie=UTF8&qid=1291872578&sr=8-1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Cooking-at-Home.jpg\" alt=\"Cooking at Home\" title=\"Cooking at Home\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-19617\">\u003c/a>Prepare yourself. I'm going to wax poetic about this cookbook. I have now cooked numerous recipes from \u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776/ref=sr_1_1?ie=UTF8&qid=1291872578&sr=8-1\">\u003cem>Cooking at Home\u003c/em>\u003c/a> and spent a fair amount of time just flipping through it, and I have to say that I haven't fallen this hard for a cookbook since \u003ca href=\"http://content.markbittman.com/how-to-cook-everything\">Mark Bittman's\u003cem> How to Cook Everything\u003c/em>\u003c/a> years ago. It is everything I love in a cookbook: comprehensive coverage with simple to prepare recipes that hearken back to an older style of real home cooking without being fussy or out of date. Mr. Williams (who is now in his 90s) has been around the kitchen for a while now, and while his book (written with Kristine Kidd) reflects his decades of experience the recipes and writing style are contemporary and engaging. \u003c/p>\n\u003cp>My first reaction to \u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776/ref=sr_1_1?ie=UTF8&qid=1291872578&sr=8-1\">\u003cem>Cooking at Home\u003c/em>\u003c/a> was excitement over the sheer number of recipes included. The cover claims 1,000, but I wonder if that number is actually a little low as most chapters include not only pages of recipes laid out in a traditional format, but brief recipe synopses of old standbys at the start of each chapter (like the pies and tarts introduction which includes a page detailing the basics for making standard pie fillings like apple-spice and peach-raspberry). \u003c/p>\n\u003cp>While the gamut of classic recipes seem to have made the cut -- from dishes like pot roast (recipe below), Coq au Vin, and Boston Baked Beans -– Mexican, Spanish, Indian and Asian foods are also spattered throughout. And I think this is exactly why I love this book so much. Unlike the old \u003ca href=\"http://www.amazon.com/Joy-Cooking-Irma-S-Rombauer/dp/0026045702\">Joy of Cooking\u003c/a> (and I have to say this book does remind me of that one in its expansive coverage of almost every type of food and cooking technique), \u003cem>Cooking at Home\u003c/em> mostly emphasizes traditional American fare, but also includes a hodgepodge of ethnicities and world cultures that more accurately reflects who we are as a nation. From fish tacos to Chile Fried Rice and Crab, the basics for trying a dish or ingredient (like fish sauce) that may be outside your comfort zone are presented in a calm, easy and nonthreatening way, inviting you to branch out a little. \u003c/p>\n\u003cp>With the Williams-Sonoma brand tagged on to the title, I was concerned the recipes might need specialty ingredients that needed to be purchased at their store, but was happy to see instead that there is an emphasis on whole natural foods, tried and true cooking techniques, and the real process of home cooking. The gimmicks are few. There are occasional references to using specialty products, such as crocks for French Onion Soup Gratineé or a note about how convenient a mandoline can be when making Shaved Fennel and Mushroom Salad. Set in the margin notes, I saw these as covert references to the many coveted yet gratuitous products the Williams-Sonoma store sells (then again, I'm a skeptic at heart). But these are few and tangential to the real purpose of the book: making wholesome food from scratch. The cherry pie calls for real pitted cherries, not the jarred mix from the store; and from what I can tell, there is no mention of fancy demi-glace, which seems to be for sale on every other page in the holiday Williams-Sonoma catalog. \u003c/p>\n\u003cp>As with other expansive cookbooks, pretty much all major topics are covered. From breakfast to pasta and pizza, meat and fish, and vegetables and grains, plus a section for every type of sweet you can imagine (pies and tarts, fruit desserts, cheese and cheesecakes, cookies and brownies, and the list goes on). There are also a few bonus sections that I found appealing; such as the \u003cstrong>Cooking Basics\u003c/strong> chapter, which opens the book and should be presented to anyone who doesn't know how to cook but wants to learn. With information ranging from how to outfit and stock your kitchen to directions on how to follow a recipe, plus essential knife and cooking techniques, this is really a primer for any novice and a great refresher for old hands. But what I really loved about the book's opener was its listing of basic recipes, such as any type of stock you could hope to make (from various kinds of beef and chicken to fish and vegetable), clarified butter, preserved lemons and breadcrumbs. This one chapter alone is a fantastically succinct resource for any kitchen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The book's many chapters begin with a type of encyclopedic opener. These pages attempt to provide background information, cooking techniques, and the brief recipe synopses I mentioned earlier. So in the salad section, you get a briefing on the various types of salads, short recipes for basic dressings, plus notes on how to shop for and wash greens, keep things crisp, test your flavors, and, finally, present your dish. There is also a \u003cstrong>Greens Glossary\u003c/strong> listing the many types of greens you can buy, notes on salad components (breaking a salad down into herbs, proteins, legumes, cheeses, etc.). And this is all before the salad recipes even begin. \u003c/p>\n\u003cp>But the facts don't end in the section introductions. Beside each recipe in the margin is a helpful nugget (such as whether or not you should rinse your rice or tips to frying crunchy potatoes); information that may be helpful to the recipe (such as choosing the right type of dried fruit for a chutney) or a variance of the recipe (like turning the Peach Upside-Down Cake into one with pineapple).\u003c/p>\n\u003cp>Now that the holiday season is upon us, I'm contemplating giving this book to a few people. The core cooking basics make it the perfect gift for someone new to home cooking, but it's also ideal for an experienced home chef as the recipes are great reminders for how to make old favorites that you may have forgotten or provide a twist on something you've made for years but may be a little bored with. I've already given a copy to my friend Christina (of \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/12/lasagna-illuminated/\">Lasagna Illuminated\u003c/a> fame) not because she needs any help in the kitchen (she may be one of the best home chefs I've ever met) but because the breadth of the recipes combined with the numerous facts on food and technique are helpful and also just plain fun to read.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/potroast.jpg\" alt=\"pot roast\" title=\"pot roast\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-19631\">\u003c/p>\n\u003cp>\u003cstrong>Classic Pot Roast\u003c/strong>\u003cbr>\n(\u003cem>printed with permission from Weldon Owen\u003c/em>)\u003c/p>\n\u003cp>I made this dish earlier this week on a night when my daughters had two friends over for a rainy day of play. At around 4 PM all four girls stopped by the kitchen to ask what I was making. When I responded \"pot roast,\" I was surprised none of them had heard of it. What was once the archetypal American dinner now seems to be unique and unusual. When I then explained that pot roast was a beef dish served in gravy with potatoes and carrots, all four girls yelled \"gravy!\" and then the two playmates asked, \"Can we stay for dinner?\" As they later ate their dinner while watching \u003ca href=\"http://www.imdb.com/title/tt0066327/\">Santa Claus is Coming to Town\u003c/a>, I saw each girl clean her plate. I guess some dishes never go out of style.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6-8 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>5 Tbsp flour\u003cbr>\nSalt and ground pepper\u003cbr>\n1 Beef chuck roast (3-4 lb)\u003cbr>\n2 Tbsp unsalted butter\u003cbr>\n2 Tbsp canola oil\u003cbr>\n4 Carrots, 2 finely chopped and 2 cut into 1-inch pieces\u003cbr>\n1 Yellow onion, chopped\u003cbr>\n1 Celery stalk, chopped\u003cbr>\n3 Cups beef stock\u003cbr>\n3 Yukon gold potatoes, about 1 lb total weight, peeled and quartered\u003cbr>\n1 Cup frozen pearl onions (I used fresh cut in half)\u003cbr>\n½ cup frozen peas\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 325 degrees.\u003c/p>\n\u003cp>In a large bowl, stir together 3 tablespoons of the flour, 1 teaspoon salt, and ½ teaspoon pepper. Turn the roast in the seasoned flour, shaking off any excess. In a large Dutch oven over medium-high heat, melt the butter with the oil. Add the roast and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer the roast to a plate.\u003c/p>\n\u003cp>Pour off all but 2 tablespoons of the fat in the pot. Add the chopped carrots, onion, and celery and sauté over medium-high heat until softened, about 5 minutes. Stir in the remaining 2 tablespoons flour and cook for about 1 minute. Pour in the stock, bring to a boil, and deglaze the pan, stirring to dislodge any browned bits on the pan bottom.\u003c/p>\n\u003cp>Add the roast back to the Dutch oven, cover, and bake, turning the roast occasionally, until the meat is very tender, about 3 hours. Remove the pot from the oven and transfer the roast to a platter.\u003c/p>\n\u003cp>Strain the cooking liquid through a fine-mesh sieve into a heatproof bowl; discard the solids. Skim any fat from the surface of the cooking liquid. Return the roast and liquid to the pot and stir in the potatoes, carrot pieces, and pearl onions. Cover and bake for 30 minutes. Uncover and stir in the peas. Re-cover and bake until all the vegetables are tender, about 15 minutes longer.\u003c/p>\n\u003cp>Transfer the roast to a cutting board, tent with aluminum foil, and let rest for about 10 minutes. To serve, cut the roast against the grain into slices and divide among warmed individual shallow bowls. Using a large spoon, divide the vegetables and cooking liquid among the plates. Season with salt and pepper and serve right away.\u003c/p>\n\u003cp>There were two margin notes with this recipe:\u003c/p>\n\u003cp>\u003cstrong>Slow-Cooker Method:\u003c/strong>\u003cbr>\nPlace the browned roast and broth mixture in the slow cooker, cover, and cook for 8 hours on low. Strain and skim the liquids; cook for 1 hour longer with the vegetables, adding the peas during the last 15 minutes of cooking.\u003c/p>\n\u003cp>\u003cstrong>The Best Pot Roast\u003c/strong>\u003cbr>\nMany believe that chuck roast, a muscular shoulder section of the steer, makes the best pot roast. Not actually roasted at all but braised in a savory cooking liquid, the beef becomes meltingly tender and juicy after long, slow cooking in a covered pot.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Disclosure: A friend who is also an employee of Weldon Owen, the publisher of Cooking at Home, suggested I review the book for Bay Area Bites but she did not work directly on the production or editing of the book.\u003c/em> \u003c/p>\n\n",
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"excerpt": "While the gamut of classic recipes seem to have made the cut -- from dishes like pot roast (recipe included), Coq au Vin, and Boston Baked Beans –- Mexican, Spanish, Indian and Asian foods are also spattered throughout. And I think this is exactly why I love this book so much. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776/ref=sr_1_1?ie=UTF8&qid=1291872578&sr=8-1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Cooking-at-Home.jpg\" alt=\"Cooking at Home\" title=\"Cooking at Home\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-19617\">\u003c/a>Prepare yourself. I'm going to wax poetic about this cookbook. I have now cooked numerous recipes from \u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776/ref=sr_1_1?ie=UTF8&qid=1291872578&sr=8-1\">\u003cem>Cooking at Home\u003c/em>\u003c/a> and spent a fair amount of time just flipping through it, and I have to say that I haven't fallen this hard for a cookbook since \u003ca href=\"http://content.markbittman.com/how-to-cook-everything\">Mark Bittman's\u003cem> How to Cook Everything\u003c/em>\u003c/a> years ago. It is everything I love in a cookbook: comprehensive coverage with simple to prepare recipes that hearken back to an older style of real home cooking without being fussy or out of date. Mr. Williams (who is now in his 90s) has been around the kitchen for a while now, and while his book (written with Kristine Kidd) reflects his decades of experience the recipes and writing style are contemporary and engaging. \u003c/p>\n\u003cp>My first reaction to \u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776/ref=sr_1_1?ie=UTF8&qid=1291872578&sr=8-1\">\u003cem>Cooking at Home\u003c/em>\u003c/a> was excitement over the sheer number of recipes included. The cover claims 1,000, but I wonder if that number is actually a little low as most chapters include not only pages of recipes laid out in a traditional format, but brief recipe synopses of old standbys at the start of each chapter (like the pies and tarts introduction which includes a page detailing the basics for making standard pie fillings like apple-spice and peach-raspberry). \u003c/p>\n\u003cp>While the gamut of classic recipes seem to have made the cut -- from dishes like pot roast (recipe below), Coq au Vin, and Boston Baked Beans -– Mexican, Spanish, Indian and Asian foods are also spattered throughout. And I think this is exactly why I love this book so much. Unlike the old \u003ca href=\"http://www.amazon.com/Joy-Cooking-Irma-S-Rombauer/dp/0026045702\">Joy of Cooking\u003c/a> (and I have to say this book does remind me of that one in its expansive coverage of almost every type of food and cooking technique), \u003cem>Cooking at Home\u003c/em> mostly emphasizes traditional American fare, but also includes a hodgepodge of ethnicities and world cultures that more accurately reflects who we are as a nation. From fish tacos to Chile Fried Rice and Crab, the basics for trying a dish or ingredient (like fish sauce) that may be outside your comfort zone are presented in a calm, easy and nonthreatening way, inviting you to branch out a little. \u003c/p>\n\u003cp>With the Williams-Sonoma brand tagged on to the title, I was concerned the recipes might need specialty ingredients that needed to be purchased at their store, but was happy to see instead that there is an emphasis on whole natural foods, tried and true cooking techniques, and the real process of home cooking. The gimmicks are few. There are occasional references to using specialty products, such as crocks for French Onion Soup Gratineé or a note about how convenient a mandoline can be when making Shaved Fennel and Mushroom Salad. Set in the margin notes, I saw these as covert references to the many coveted yet gratuitous products the Williams-Sonoma store sells (then again, I'm a skeptic at heart). But these are few and tangential to the real purpose of the book: making wholesome food from scratch. The cherry pie calls for real pitted cherries, not the jarred mix from the store; and from what I can tell, there is no mention of fancy demi-glace, which seems to be for sale on every other page in the holiday Williams-Sonoma catalog. \u003c/p>\n\u003cp>As with other expansive cookbooks, pretty much all major topics are covered. From breakfast to pasta and pizza, meat and fish, and vegetables and grains, plus a section for every type of sweet you can imagine (pies and tarts, fruit desserts, cheese and cheesecakes, cookies and brownies, and the list goes on). There are also a few bonus sections that I found appealing; such as the \u003cstrong>Cooking Basics\u003c/strong> chapter, which opens the book and should be presented to anyone who doesn't know how to cook but wants to learn. With information ranging from how to outfit and stock your kitchen to directions on how to follow a recipe, plus essential knife and cooking techniques, this is really a primer for any novice and a great refresher for old hands. But what I really loved about the book's opener was its listing of basic recipes, such as any type of stock you could hope to make (from various kinds of beef and chicken to fish and vegetable), clarified butter, preserved lemons and breadcrumbs. This one chapter alone is a fantastically succinct resource for any kitchen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The book's many chapters begin with a type of encyclopedic opener. These pages attempt to provide background information, cooking techniques, and the brief recipe synopses I mentioned earlier. So in the salad section, you get a briefing on the various types of salads, short recipes for basic dressings, plus notes on how to shop for and wash greens, keep things crisp, test your flavors, and, finally, present your dish. There is also a \u003cstrong>Greens Glossary\u003c/strong> listing the many types of greens you can buy, notes on salad components (breaking a salad down into herbs, proteins, legumes, cheeses, etc.). And this is all before the salad recipes even begin. \u003c/p>\n\u003cp>But the facts don't end in the section introductions. Beside each recipe in the margin is a helpful nugget (such as whether or not you should rinse your rice or tips to frying crunchy potatoes); information that may be helpful to the recipe (such as choosing the right type of dried fruit for a chutney) or a variance of the recipe (like turning the Peach Upside-Down Cake into one with pineapple).\u003c/p>\n\u003cp>Now that the holiday season is upon us, I'm contemplating giving this book to a few people. The core cooking basics make it the perfect gift for someone new to home cooking, but it's also ideal for an experienced home chef as the recipes are great reminders for how to make old favorites that you may have forgotten or provide a twist on something you've made for years but may be a little bored with. I've already given a copy to my friend Christina (of \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/12/lasagna-illuminated/\">Lasagna Illuminated\u003c/a> fame) not because she needs any help in the kitchen (she may be one of the best home chefs I've ever met) but because the breadth of the recipes combined with the numerous facts on food and technique are helpful and also just plain fun to read.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/potroast.jpg\" alt=\"pot roast\" title=\"pot roast\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-19631\">\u003c/p>\n\u003cp>\u003cstrong>Classic Pot Roast\u003c/strong>\u003cbr>\n(\u003cem>printed with permission from Weldon Owen\u003c/em>)\u003c/p>\n\u003cp>I made this dish earlier this week on a night when my daughters had two friends over for a rainy day of play. At around 4 PM all four girls stopped by the kitchen to ask what I was making. When I responded \"pot roast,\" I was surprised none of them had heard of it. What was once the archetypal American dinner now seems to be unique and unusual. When I then explained that pot roast was a beef dish served in gravy with potatoes and carrots, all four girls yelled \"gravy!\" and then the two playmates asked, \"Can we stay for dinner?\" As they later ate their dinner while watching \u003ca href=\"http://www.imdb.com/title/tt0066327/\">Santa Claus is Coming to Town\u003c/a>, I saw each girl clean her plate. I guess some dishes never go out of style.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6-8 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>5 Tbsp flour\u003cbr>\nSalt and ground pepper\u003cbr>\n1 Beef chuck roast (3-4 lb)\u003cbr>\n2 Tbsp unsalted butter\u003cbr>\n2 Tbsp canola oil\u003cbr>\n4 Carrots, 2 finely chopped and 2 cut into 1-inch pieces\u003cbr>\n1 Yellow onion, chopped\u003cbr>\n1 Celery stalk, chopped\u003cbr>\n3 Cups beef stock\u003cbr>\n3 Yukon gold potatoes, about 1 lb total weight, peeled and quartered\u003cbr>\n1 Cup frozen pearl onions (I used fresh cut in half)\u003cbr>\n½ cup frozen peas\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 325 degrees.\u003c/p>\n\u003cp>In a large bowl, stir together 3 tablespoons of the flour, 1 teaspoon salt, and ½ teaspoon pepper. Turn the roast in the seasoned flour, shaking off any excess. In a large Dutch oven over medium-high heat, melt the butter with the oil. Add the roast and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer the roast to a plate.\u003c/p>\n\u003cp>Pour off all but 2 tablespoons of the fat in the pot. Add the chopped carrots, onion, and celery and sauté over medium-high heat until softened, about 5 minutes. Stir in the remaining 2 tablespoons flour and cook for about 1 minute. Pour in the stock, bring to a boil, and deglaze the pan, stirring to dislodge any browned bits on the pan bottom.\u003c/p>\n\u003cp>Add the roast back to the Dutch oven, cover, and bake, turning the roast occasionally, until the meat is very tender, about 3 hours. Remove the pot from the oven and transfer the roast to a platter.\u003c/p>\n\u003cp>Strain the cooking liquid through a fine-mesh sieve into a heatproof bowl; discard the solids. Skim any fat from the surface of the cooking liquid. Return the roast and liquid to the pot and stir in the potatoes, carrot pieces, and pearl onions. Cover and bake for 30 minutes. Uncover and stir in the peas. Re-cover and bake until all the vegetables are tender, about 15 minutes longer.\u003c/p>\n\u003cp>Transfer the roast to a cutting board, tent with aluminum foil, and let rest for about 10 minutes. To serve, cut the roast against the grain into slices and divide among warmed individual shallow bowls. Using a large spoon, divide the vegetables and cooking liquid among the plates. Season with salt and pepper and serve right away.\u003c/p>\n\u003cp>There were two margin notes with this recipe:\u003c/p>\n\u003cp>\u003cstrong>Slow-Cooker Method:\u003c/strong>\u003cbr>\nPlace the browned roast and broth mixture in the slow cooker, cover, and cook for 8 hours on low. Strain and skim the liquids; cook for 1 hour longer with the vegetables, adding the peas during the last 15 minutes of cooking.\u003c/p>\n\u003cp>\u003cstrong>The Best Pot Roast\u003c/strong>\u003cbr>\nMany believe that chuck roast, a muscular shoulder section of the steer, makes the best pot roast. Not actually roasted at all but braised in a savory cooking liquid, the beef becomes meltingly tender and juicy after long, slow cooking in a covered pot.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclosure: A friend who is also an employee of Weldon Owen, the publisher of Cooking at Home, suggested I review the book for Bay Area Bites but she did not work directly on the production or editing of the book.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Secrets of Interior Designer Grant K. Gibson",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/grant-gibson500.jpg\" alt=\"Interior Designer Grant K. Gibson. Photo by Jen Siska\" title=\"Interior Designer Grant K. Gibson. Photo by Jen Siska\" width=\"500\" height=\"643\" class=\"alignnone size-full wp-image-19400\">\u003cbr>\n\u003cem>Grant K. Gibson, at the home of a San Francisco design client. Photo by Jen Siska\u003c/em> \u003c/p>\n\u003cp>For the past eight years, interior designer \u003ca href=\"http://www.grantkgibson.com/#mi=1&pt=0&pi=7&p=-1&a=0&at=0\">Grant K. Gibson\u003c/a> has called San Francisco home. Both Domino and Elle Decor magazines have recently named him on their lists as a “Designer to Watch.” His design firm has projects here, and in Palm Beach, Los Angeles and New York. He was selected to launch a room for \u003ca href=\"http://www.mercurynews.com/home-garden/ci_16575500\">Elle Decor\u003c/a> for its design showcase in November. His firm's work has been featured in the San Francisco Chronicle, 7x7, San Francisco Magazine, The New York Times, \u003ca href=\"http://www.grantkgibson.com/#s=0&mi=2&pt=1&pi=10000&p=1&a=0&at=0\">Elle Decor\u003c/a>, House Beautiful, and on HGTV. The thirty-one year old hails from Los Angeles, and lives in Presidio Heights. He said, “I think that we are SO lucky in SF to have some of the best food and chefs in the world. Love it!” Gibson cooks often, and chronicles his adventures in design, food and travel on \u003ca href=\"http://grantkgibson.blogspot.com/\">his blog\u003c/a>. Gibson’s email comments on his favorite places have been edited for length and grammar.\u003c/p>\n\u003cp>\u003cstrong>LOCAL FAVORITE FOOD SPOTS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a> on Fillmore. Love the fresh made pastas. Great flavors and wines. I actually really love the black accents in the interiors. Eating there tonight. Great neighborhood place.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bstarbar.com/\">B*Star\u003c/a> on Clement St. Love the tuna tacos. Also the pork belly tacos. Tea leaf salad, salmon/rice salad, (too). And for brunch on weekends, the hash. It's the sister restaurant to Burma Superstar. The waitstaff and owners couldn't be any nicer.\u003c/p>\n\u003cp>\u003ca href=\"http://poesiasf.com/\">Poesia\u003c/a> in the Castro. A totally little gem on the upper floor of a building. You wouldn't even know it was there. Francesco the owner is from Calabria and brings back spices and herbs and gets the recipes from his sister and mother. Gnocchi with a tomato and orange sauce is amazing. Love the lemon roasted chicken. Pasta with pork. They have this one after dinner treat. Like a chocolate mouse with sea salt-olive oil and chili powder. Out of this world.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I love the Ferry Building-- but I also love finding smaller farmers markets. I think that the \u003ca href=\"http://www.yelp.com/biz/heart-of-the-city-farmers-market-san-francisco\">market at Civic Center\u003c/a> is amazing. Sunday mornings. It can be a zoo and filled with some odd ball people-- but totally worth it. I am big fan of the \u003ca href=\"http://www.noevalleyfarmersmarket.com/\">Farmers’ Market in Noe Valley\u003c/a> on Saturdays too. Such a great family place.\u003c/p>\n\u003cp>Love the bar at the \u003ca href=\"http://www.big4restaurant.com/\">Big Four\u003c/a> -- perfect place for a cocktail and a burger. One of my favorite burgers in town.\u003c/p>\n\u003cp>Love the outside garden at \u003ca href=\"http://www.arlequincafe.com/\">Arlequin\u003c/a> in Hayes Valley. Great tofu sandwich.\u003c/p>\n\u003cp>If I am downtown-- one of my new favorite places is \u003ca href=\"http://www.spicekit.com/\">Spice Kit\u003c/a>. Great Vietnamese sandwiches and pork buns.\u003c/p>\n\u003cp>Love \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> on Divis. My friend Amy is the pastry chef-- so I always love seeing what creations she has made.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bluebarngourmet.com/\">Blue Barn\u003c/a> on Chestnut has great salads to go. Great place for a quick lunch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.angelinascatering.com/\">Angelina's\u003c/a> way out on California at 22nd Avenue. Great sandwiches, cookies, salads to go. They have a whole case of take-out food. Great to sit outside and have a breakfast or lunch date.\u003c/p>\n\u003cp>\u003cstrong>FOOD SHOPPING\u003c/strong>\u003cbr>\nI love to cook and cook all of the time. Travel all over the city to go to stores- love \u003ca href=\"http://www.drewesbros.com/\">Drewes Brothers\u003c/a> meats in Noe Valley as well as the \u003ca href=\"http://www.yelp.com/biz/24th-street-cheese-company-san-francisco\">cheese shop on 24th\u003c/a>. I make everything from homemade pizzas to roasting chicken. I entertain at least once a week. Love having friends over.\u003c/p>\n\u003cp>\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> and \u003ca href=\"http://www.montereymarket.com/\">Monterey Market\u003c/a> in Berkeley might be my favorite places for produce. If I lived in Berkeley-- I would in big trouble.\u003c/p>\n\u003cp>I live in Presidio Heights, so I tend to do a lot of grocery shopping on Clement Street. For fancier things-- I love \u003ca href=\"http://www.yelp.com/biz/bryans-grocery-san-francisco\">Bryan's\u003c/a> in Laurel Village. \u003ca href=\"http://www.sprucesf.com/\">Spruce\u003c/a> is just a few doors down from my place. Great for a cocktail after work and again a burger. They have this caper mayo that I love!\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/picnix-bistro-carry-out-san-francisco-2\">Picnix\u003c/a> is also very close to me. They have a sandwich that is called the Grace Kelly-- chicken, avocado and bacon with watercress. Once you have one, you will crave them.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>GUILTY PLEASURES\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>I am in love with Cheese. I would eat it all day if I could. Love wine too (favorite place for wine is \u003ca href=\"http://www.klwines.com/\">K&L\u003c/a>). Also fruit candy like Starburst and I really love ice cream (favorite flavor is Salted Caramel from \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a>).\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "For the past eight years, interior designer Grant K. Gibson has called San Francisco home. Both Domino and Elle Decor magazines have recently named him on their lists as a \"Designer to Watch.\" He said, \"I think that we are SO lucky in SF to have some of the best food and chefs in the world. Love it!\" Gibson cooks often, and chronicles his adventures in design, food and travel on his blog. He shared some of his favorite Bay Area places to eat and shop with BAB.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/grant-gibson500.jpg\" alt=\"Interior Designer Grant K. Gibson. Photo by Jen Siska\" title=\"Interior Designer Grant K. Gibson. Photo by Jen Siska\" width=\"500\" height=\"643\" class=\"alignnone size-full wp-image-19400\">\u003cbr>\n\u003cem>Grant K. Gibson, at the home of a San Francisco design client. Photo by Jen Siska\u003c/em> \u003c/p>\n\u003cp>For the past eight years, interior designer \u003ca href=\"http://www.grantkgibson.com/#mi=1&pt=0&pi=7&p=-1&a=0&at=0\">Grant K. Gibson\u003c/a> has called San Francisco home. Both Domino and Elle Decor magazines have recently named him on their lists as a “Designer to Watch.” His design firm has projects here, and in Palm Beach, Los Angeles and New York. He was selected to launch a room for \u003ca href=\"http://www.mercurynews.com/home-garden/ci_16575500\">Elle Decor\u003c/a> for its design showcase in November. His firm's work has been featured in the San Francisco Chronicle, 7x7, San Francisco Magazine, The New York Times, \u003ca href=\"http://www.grantkgibson.com/#s=0&mi=2&pt=1&pi=10000&p=1&a=0&at=0\">Elle Decor\u003c/a>, House Beautiful, and on HGTV. The thirty-one year old hails from Los Angeles, and lives in Presidio Heights. He said, “I think that we are SO lucky in SF to have some of the best food and chefs in the world. Love it!” Gibson cooks often, and chronicles his adventures in design, food and travel on \u003ca href=\"http://grantkgibson.blogspot.com/\">his blog\u003c/a>. Gibson’s email comments on his favorite places have been edited for length and grammar.\u003c/p>\n\u003cp>\u003cstrong>LOCAL FAVORITE FOOD SPOTS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a> on Fillmore. Love the fresh made pastas. Great flavors and wines. I actually really love the black accents in the interiors. Eating there tonight. Great neighborhood place.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bstarbar.com/\">B*Star\u003c/a> on Clement St. Love the tuna tacos. Also the pork belly tacos. Tea leaf salad, salmon/rice salad, (too). And for brunch on weekends, the hash. It's the sister restaurant to Burma Superstar. The waitstaff and owners couldn't be any nicer.\u003c/p>\n\u003cp>\u003ca href=\"http://poesiasf.com/\">Poesia\u003c/a> in the Castro. A totally little gem on the upper floor of a building. You wouldn't even know it was there. Francesco the owner is from Calabria and brings back spices and herbs and gets the recipes from his sister and mother. Gnocchi with a tomato and orange sauce is amazing. Love the lemon roasted chicken. Pasta with pork. They have this one after dinner treat. Like a chocolate mouse with sea salt-olive oil and chili powder. Out of this world.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2010/11/11/check-please-bay-area-season-5-episode-12-512/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cp512-group500.jpg\" alt=\"Check, Please! Bay Area Season 5 episode 12\" title=\"Check, Please! Bay Area Season 5 episode 12\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-18532\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 5: episode 12 airs Thursday, November 11 at 7:30pm on KQED TV 9HD. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/2010/11/11/check-please-bay-area-season-5-episode-12-512/\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guest and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts.\u003c/p>\n\u003cp>The twelfth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/2010/11/11/tropisueno-mexican-kitchen-restaurant-info/\">Tropisueno Mexican Kitchen\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/2010/11/11/bobos-restaurant-info/\">Bobo's\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/2010/11/11/pisces-california-cuisine-restaurant-info/\">Pisces California Cuisine\u003c/a> (San Francisco).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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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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"tagline": "Art is where you find it",
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"soldout": {
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"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
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"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
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