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"content": "\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/?p=3564\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cp504-500.jpg\" alt=\"Check, Please! Bay Area Episode 504\" title=\"Check, Please! Bay Area Episode 504\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-14954\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 5: episode 4 \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">airs Thursday July 8th\u003c/a> at 7:30pm on KQED TV 9HD.\u003c/p>\n\u003cp>You can watch individual restaurant segments online as well as view the \u003ca href=\"http://blogs.kqed.org/checkplease/?p=3564\">entire episode\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 fourth episode of the season features these restaurants: \u003cstrong>Memo's Mexican Cuisine\u003c/strong> (Concord), \u003cstrong>Souls Restaurant\u003c/strong> (Oakland) and \u003cstrong>Flea Street Cafe\u003c/strong> (Menlo Park).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/?p=3564\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cp504-500.jpg\" alt=\"Check, Please! Bay Area Episode 504\" title=\"Check, Please! Bay Area Episode 504\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-14954\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 5: episode 4 \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">airs Thursday July 8th\u003c/a> at 7:30pm on KQED TV 9HD.\u003c/p>\n\u003cp>You can watch individual restaurant segments online as well as view the \u003ca href=\"http://blogs.kqed.org/checkplease/?p=3564\">entire episode\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 fourth episode of the season features these restaurants: \u003cstrong>Memo's Mexican Cuisine\u003c/strong> (Concord), \u003cstrong>Souls Restaurant\u003c/strong> (Oakland) and \u003cstrong>Flea Street Cafe\u003c/strong> (Menlo Park).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_5016.jpg\" alt=\"Las Camelias\" title=\"Las Camelias\" width=\"500\" height=\"404\" class=\"alignnone size-full wp-image-14413\">\u003c/p>\n\u003cp>It's no secret that the lines at \u003ca href=\"http://www.solfoodrestaurant.com/\">Sol Food\u003c/a> in San Rafael have been creeping down the block lately. What used to be a little hole in the wall Puerto Rican joint is now a booming, booming business. But right across the street on Lincoln Avenue is a reason to ditch that long wait for some of the best Mexican food in the Bay Area. \u003c/p>\n\u003cp>Living in California, you forget that not everyone has good taquerias close to home, work, school, the freeway--you name it. When you talk to people living in, say, Seattle they'll tell you that really good authentic Mexican is tough to come by. So when my sister and her boyfriend were visiting (from Seattle) last weekend and mentioned a hankering for some legitimate mole, I know we had to go to \u003ca href=\"http://www.lascameliasrestaurant.com/index.html\">Las Camelias\u003c/a>. \u003c/p>\n\u003cp>Las Camelias is the baby of chef and owner, Gabriel Fregoso who grew up in the very small town of Cuautla in western Jalisco. His mother and grandmother were big cooks, and in 1976 Gabriel came to Marin and started working at the Lark Creek Inn in Larkspur. He worked his way up to the position of cook, and a few years later opened Las Camelias using his mother and grandmother's recipes. In a county where restaurants open and shutter in the blink of an eye, thirty-two years in business is a pretty big deal. Gabriel's doing something right. \u003c/p>\n\u003cp>When you walk in, the first thing you'll notice is the warm, rustic atmosphere with heavy wooden chairs and tables and thoughtfully chosen artwork. The servers will set you up with a \"margarita\" right away (they don't have a liquor license so they're really wine margaritas). But they still make their own in-house margarita mix and it veers far from the often overly-sweet store bought variety. Try one. Trust me. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then you must try the guacamole. I'm a bit finicky about guacamole. But at Las Camelias, they do a really simple version that has grabbed my attention: tons of avocado, a little chopped tomato, onion, and the perfect amount of cilantro and lime juice. No distracting spices. Not too salty or creamy. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_5024.jpg\" alt=\"guacamole\" title=\"guacamole\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14422\">\u003c/p>\n\u003cp>Now to get down to business, I'm actually a little embarrassed to admit what I love to order at Las Camelias. It's a salad, possibly the lamest thing to order at a Mexican restaurant known for their spicy moles, incredible tamales, and slow cooked enchiladas. But this salad is a combination of many of my favorite things in the world: They start with lettuce and shredded organic chicken and throw in shredded cabbage and carrots, rice, cheese, guacamole, tortilla chips, and finish it off with a subtle sweet and sour dressing. It's pure magic, really and it's so filling that I generally bring leftovers home for lunch the next day. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_5032.jpg\" alt=\"Arroz Con Pollo Salad\" title=\"Arroz Con Pollo Salad\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Arroz Con Pollo Salad\u003c/em>\u003c/p>\n\u003cp>My second favorite thing to order at Las Camelias are the Enchiladas Diablo Con Pollo. One reason I love ordering them is because the waitstaff sizes you up when you declare you'd like them. They try and measure your spice tenacity and have, on a few occasions, tried to talk me out of them. \u003cem>Are you sure? Very spicy, ok?\u003c/em> And truthfully, they are certainly spicy but not unbearably so. There's a lot of layered flavors in the sauce and warm spices, but nothing that'll send you grabbing for your neighbors water glass. What I truly love about these enchiladas is how they're stuffed full of Rocky Junior chicken and spicy diablo sauce and little else. No big globs of cheese or unnecessary fillers. And Las Camelias serves most dishes with their famous white refried beans. I actually have friends that come here just for the beans. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_50301.jpg\" alt=\"steak fajitas\" title=\"steak fajitas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14425\">\u003cbr>\n\u003cem>Spicy steak fajitas: notice those white beans!\u003c/em>\u003c/p>\n\u003cp>When I first started coming to Las Camelias I was a vegetarian and I was addicted to the Vegetarian Combination Platter. It comes with a huge poblano chile filled with caramelized onions and simmered in a light sour cream sauce with corn and zucchini. This is basically the perfect food on a foggy Bay Area evening. But wait. There's also the tamale with chayote and potatoes. And last, the crispy vegetarian burrito, all served with black beans and ancho chile sauce. It may be vegetarian, but it's very far from light--you get a little taste of many things they're known for and my meat-eating friends would always look on with envy. \u003c/p>\n\u003cp>So while Gabriel Fregoso is dealing with some tough competition across the street, I'm certain that Las Camelias is not going anywhere. The food is the real deal, the atmosphere is date-worthy while still maintaining a laid-back and comfortable vibe, and the waitstaff is gracious and attentive. Lately, visitors or no visitors, I can't get enough of the place. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_5034.jpg\" alt=\"Steak Fajitas\" title=\"Steak Fajitas\" width=\"500\" height=\"265\" class=\"alignnone size-full wp-image-14421\">\u003cbr>\nM\u003cem>y sister's boyfriend: soon to be a member of the clean-plate club\u003cbr>\n\u003c/em>\u003cbr>\n\u003ca href=\"http://www.lascameliasrestaurant.com/index.html\">Las Camelias\u003c/a>\u003cbr>\n912 Lincoln Avenue (between 3rd and 4th)\u003cbr>\nSan Rafael, CA 94901\u003cbr>\n(415) 453-5850\u003cbr>\nHours: M-Th 11:30am-9pm\u003cbr>\nFri.-Sat. 11:30am-9:30pm\u003cbr>\nSun. 3 pm-9pm\u003c/p>\n\n",
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"excerpt": "Everyone has their favorite tacqueria, taco truck, or sit-down Mexican joint. But Megan Gordon shares the very best authentic Mexican food this side of Jalisco. And it's not in the Mission. It's in San Rafael. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_5016.jpg\" alt=\"Las Camelias\" title=\"Las Camelias\" width=\"500\" height=\"404\" class=\"alignnone size-full wp-image-14413\">\u003c/p>\n\u003cp>It's no secret that the lines at \u003ca href=\"http://www.solfoodrestaurant.com/\">Sol Food\u003c/a> in San Rafael have been creeping down the block lately. What used to be a little hole in the wall Puerto Rican joint is now a booming, booming business. But right across the street on Lincoln Avenue is a reason to ditch that long wait for some of the best Mexican food in the Bay Area. \u003c/p>\n\u003cp>Living in California, you forget that not everyone has good taquerias close to home, work, school, the freeway--you name it. When you talk to people living in, say, Seattle they'll tell you that really good authentic Mexican is tough to come by. So when my sister and her boyfriend were visiting (from Seattle) last weekend and mentioned a hankering for some legitimate mole, I know we had to go to \u003ca href=\"http://www.lascameliasrestaurant.com/index.html\">Las Camelias\u003c/a>. \u003c/p>\n\u003cp>Las Camelias is the baby of chef and owner, Gabriel Fregoso who grew up in the very small town of Cuautla in western Jalisco. His mother and grandmother were big cooks, and in 1976 Gabriel came to Marin and started working at the Lark Creek Inn in Larkspur. He worked his way up to the position of cook, and a few years later opened Las Camelias using his mother and grandmother's recipes. In a county where restaurants open and shutter in the blink of an eye, thirty-two years in business is a pretty big deal. Gabriel's doing something right. \u003c/p>\n\u003cp>When you walk in, the first thing you'll notice is the warm, rustic atmosphere with heavy wooden chairs and tables and thoughtfully chosen artwork. The servers will set you up with a \"margarita\" right away (they don't have a liquor license so they're really wine margaritas). But they still make their own in-house margarita mix and it veers far from the often overly-sweet store bought variety. Try one. Trust me. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then you must try the guacamole. I'm a bit finicky about guacamole. But at Las Camelias, they do a really simple version that has grabbed my attention: tons of avocado, a little chopped tomato, onion, and the perfect amount of cilantro and lime juice. No distracting spices. Not too salty or creamy. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_5024.jpg\" alt=\"guacamole\" title=\"guacamole\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14422\">\u003c/p>\n\u003cp>Now to get down to business, I'm actually a little embarrassed to admit what I love to order at Las Camelias. It's a salad, possibly the lamest thing to order at a Mexican restaurant known for their spicy moles, incredible tamales, and slow cooked enchiladas. But this salad is a combination of many of my favorite things in the world: They start with lettuce and shredded organic chicken and throw in shredded cabbage and carrots, rice, cheese, guacamole, tortilla chips, and finish it off with a subtle sweet and sour dressing. It's pure magic, really and it's so filling that I generally bring leftovers home for lunch the next day. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_5032.jpg\" alt=\"Arroz Con Pollo Salad\" title=\"Arroz Con Pollo Salad\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Arroz Con Pollo Salad\u003c/em>\u003c/p>\n\u003cp>My second favorite thing to order at Las Camelias are the Enchiladas Diablo Con Pollo. One reason I love ordering them is because the waitstaff sizes you up when you declare you'd like them. They try and measure your spice tenacity and have, on a few occasions, tried to talk me out of them. \u003cem>Are you sure? Very spicy, ok?\u003c/em> And truthfully, they are certainly spicy but not unbearably so. There's a lot of layered flavors in the sauce and warm spices, but nothing that'll send you grabbing for your neighbors water glass. What I truly love about these enchiladas is how they're stuffed full of Rocky Junior chicken and spicy diablo sauce and little else. No big globs of cheese or unnecessary fillers. And Las Camelias serves most dishes with their famous white refried beans. I actually have friends that come here just for the beans. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_50301.jpg\" alt=\"steak fajitas\" title=\"steak fajitas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14425\">\u003cbr>\n\u003cem>Spicy steak fajitas: notice those white beans!\u003c/em>\u003c/p>\n\u003cp>When I first started coming to Las Camelias I was a vegetarian and I was addicted to the Vegetarian Combination Platter. It comes with a huge poblano chile filled with caramelized onions and simmered in a light sour cream sauce with corn and zucchini. This is basically the perfect food on a foggy Bay Area evening. But wait. There's also the tamale with chayote and potatoes. And last, the crispy vegetarian burrito, all served with black beans and ancho chile sauce. It may be vegetarian, but it's very far from light--you get a little taste of many things they're known for and my meat-eating friends would always look on with envy. \u003c/p>\n\u003cp>So while Gabriel Fregoso is dealing with some tough competition across the street, I'm certain that Las Camelias is not going anywhere. The food is the real deal, the atmosphere is date-worthy while still maintaining a laid-back and comfortable vibe, and the waitstaff is gracious and attentive. Lately, visitors or no visitors, I can't get enough of the place. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_5034.jpg\" alt=\"Steak Fajitas\" title=\"Steak Fajitas\" width=\"500\" height=\"265\" class=\"alignnone size-full wp-image-14421\">\u003cbr>\nM\u003cem>y sister's boyfriend: soon to be a member of the clean-plate club\u003cbr>\n\u003c/em>\u003cbr>\n\u003ca href=\"http://www.lascameliasrestaurant.com/index.html\">Las Camelias\u003c/a>\u003cbr>\n912 Lincoln Avenue (between 3rd and 4th)\u003cbr>\nSan Rafael, CA 94901\u003cbr>\n(415) 453-5850\u003cbr>\nHours: M-Th 11:30am-9pm\u003cbr>\nFri.-Sat. 11:30am-9:30pm\u003cbr>\nSun. 3 pm-9pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Firefly Restaurant: A Glowing Neighborhood Gem",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2140.JPG\" alt=\"Firefly Restaurant, Noe Valley, SF\" title=\"Firefly Restaurant, Noe Valley, SF\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14487\">\u003cbr>\n\u003cem>Firefly Restaurant, Noe Valley, SF\u003c/em>\u003c/p>\n\u003cp>Past the genteel bustle of Noe Valley's main drag, nestled in the quiet calm of the more residential part of the neighborhood, a gem of a restaurant glows in the night. \u003ca href=\"http://blogs.kqed.org/checkplease/2006/02/16/firefly-restaurant-info/\">Firefly Restaurant\u003c/a> has been a local darling since 1993, and for good reason. \u003c/p>\n\u003cp>Warm and homey, walking into Firefly is like entering an enchanted cocoon of good energy. The lighting is soft, the décor eclectic yet elegant, and the staff is genuinely welcoming and knowledgeable.\u003c/p>\n\u003cp>A labor of love for 17 years running, Firefly was originally opened by \u003cstrong>Brad Levy\u003c/strong> and \u003cstrong>Veva Edelson\u003c/strong>. As their story goes, \u003c/p>\n\u003cblockquote>\u003cp>\"Both shared the dream of opening a restaurant where the food was great, the service attentive, and the atmosphere magical, where the employees were interesting and kind people, who were encouraged to be themselves and honestly offer a great dining experience. They dreamed of a restaurant where the customers felt like they were at a friend’s house for dinner and that friend just happened to be a great cook.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2196.JPG\" alt=\"Firefly Restaurant\" title=\"Firefly Restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14491\">\u003cbr>\n\u003cem>Firefly whimsy and enchantment\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>With this idealistic vision in mind, Firefly set out to become just that. Brad resuscitated the ancient cooking equipment they inherited from the space's previous owners, and Veva put her artist's eye to work, decorating the walls with her whimsical paintings, and hanging billowing panels of white cloth from the ceiling. Between the golden lighting and the elegantly draped ceiling, I felt for a second like I was a guest at an opulent feast, in some exotic desert locale where camels awaited outside in the still night. My Arabian Nights reverie broke just in time for our first course.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2152.JPG\" alt=\"Cured Sardines on Baguette\" title=\"Cured Sardines on Baguette\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14488\">\u003cbr>\n\u003cem>Cured Sardines with Zucchini Pickles, Tiny Salad, Butter Bean Purée and Toasted Baguette\u003c/em>\u003c/p>\n\u003cp>Firefly's menu is wonderfully inventive and changes frequently according to what's in season. Chef de cuisine \u003cstrong>Lucian Prellwitz\u003c/strong> succeeds in elevating comforting and familiar dishes with vibrant flavors and gourmet finesse. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2181.JPG\" alt=\"Fried Asparagus\" title=\"Fried Asparagus\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14489\">\u003cbr>\n\u003cem>Fried Asparagus and Spring Onions with Nasturtiums and Sorrel Pesto \u003c/em> \u003c/p>\n\u003cp>The crostini of \u003cstrong>Cured Sardines Butter Bean Purée\u003c/strong> was fresh and well-composed, and our colorful fritto misto of \u003cstrong>Fried Asparagus and Spring Onions with Naturtiums\u003c/strong> was light and crispy, with the sweet flavor of the veggies shining through. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2184.JPG\" alt=\"Braised Lamb Paprikash with Spaetzle\" title=\"Braised Lamb Paprikash with Spaetzle\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14490\">\u003cbr>\n\u003cem>Braised Lamb Paprikash with Spaetzle, Turnips and Their Greens and Crème Fraîche\u003c/em>\u003c/p>\n\u003cp>Our favorite dish of the evening was the \u003cstrong>Braised Lamb Paprikash with Spaetzle\u003c/strong>, which featured the most luxurious, swoon-worthy sauce ever. Buttery, rich, and savory, my mouth is watering even thinking about it. So good, we requested another basket of bread just to sop it all up. A traditional Hungarian stew made with paprika-seasoned lamb, the dish was hearty and flavorful. The lamb was braised until the meat was juicy, tender, and without any gaminess, and the spaetzle did its job of soaking up all that amazing sauce. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2197.JPG\" alt=\"La Caudrina Moscato d’Asti, Romano Dogliotti\" title=\"La Caudrina Moscato d’Asti, Romano Dogliotti\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14492\">\u003cbr>\n\u003cem>La Caudrina Moscato d’Asti, Romano Dogliotti\u003c/em>\u003c/p>\n\u003cp>Unfortunately, we were too stuffed with spaetzle sauce to have room for any of pastry chef \u003cstrong>Debbie Hughes's\u003c/strong> lovely desserts. However, we were able to find some room in the nooks and crannies to end on a sweet note with some dessert wine. \u003c/p>\n\u003cp>We lingered over our glasses of \u003cstrong>La Caudrina Moscato d’Asti\u003c/strong> (a new favorite now, floral but too sweet), reluctant to break the spell that Firefly had cast upon us. I'm already looking forward to our next visit to this glowing gem of a restaurant. \u003c/p>\n\u003cp>On my list to try next time are the signature \u003cstrong>Shrimp and Sea Scallop Potstickers with Sesame Soy Dipping Sauce\u003c/strong> (on the menu since Day 1), and the \u003cstrong>Rustic Wild Mushroom and Chard Lasagna with Tomato and Béchamel Sauces, Smoked Gouda and Herb Salad\u003c/strong>, which had me ogling our neighbor's table with envy. Oh, and a mental note to save some room for dessert, which sounded really seasonal and spectacular. I'm starting to see why the regulars keep coming back again and again…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2211.JPG\" alt=\"Firefly Restaurant\" title=\"Firefly Restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14493\">\u003cbr>\n\u003cem>Firefly Restaurant\u003c/em>\u003c/p>\n\u003cp>*****\u003cbr>\nRead more about Firefly on KQED's \u003ca href=\"http://blogs.kqed.org/checkplease/2006/02/16/firefly-reviews/\">Check, Please! Bay Area\u003c/a>; see Chef/Owner Brad Levy's recipe for \u003ca href=\"http://blogs.kqed.org/checkplease/2006/02/16/firefly-recipe/\">Sweet Potato Pancakes\u003c/a>; or check out \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594065461442/?page=2\">more photos\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly Restaurant\u003c/a>\u003cbr>\n4288 24th Street\u003cbr>\n(between Diamond St & Douglass St)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n415-821-7652\u003cbr>\n\u003cem>Prix Fix Menu Sun-Thurs ($36): Any Appetizer, Entrée, and Dessert\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2140.JPG\" alt=\"Firefly Restaurant, Noe Valley, SF\" title=\"Firefly Restaurant, Noe Valley, SF\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14487\">\u003cbr>\n\u003cem>Firefly Restaurant, Noe Valley, SF\u003c/em>\u003c/p>\n\u003cp>Past the genteel bustle of Noe Valley's main drag, nestled in the quiet calm of the more residential part of the neighborhood, a gem of a restaurant glows in the night. \u003ca href=\"http://blogs.kqed.org/checkplease/2006/02/16/firefly-restaurant-info/\">Firefly Restaurant\u003c/a> has been a local darling since 1993, and for good reason. \u003c/p>\n\u003cp>Warm and homey, walking into Firefly is like entering an enchanted cocoon of good energy. The lighting is soft, the décor eclectic yet elegant, and the staff is genuinely welcoming and knowledgeable.\u003c/p>\n\u003cp>A labor of love for 17 years running, Firefly was originally opened by \u003cstrong>Brad Levy\u003c/strong> and \u003cstrong>Veva Edelson\u003c/strong>. As their story goes, \u003c/p>\n\u003cblockquote>\u003cp>\"Both shared the dream of opening a restaurant where the food was great, the service attentive, and the atmosphere magical, where the employees were interesting and kind people, who were encouraged to be themselves and honestly offer a great dining experience. They dreamed of a restaurant where the customers felt like they were at a friend’s house for dinner and that friend just happened to be a great cook.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2196.JPG\" alt=\"Firefly Restaurant\" title=\"Firefly Restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14491\">\u003cbr>\n\u003cem>Firefly whimsy and enchantment\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With this idealistic vision in mind, Firefly set out to become just that. Brad resuscitated the ancient cooking equipment they inherited from the space's previous owners, and Veva put her artist's eye to work, decorating the walls with her whimsical paintings, and hanging billowing panels of white cloth from the ceiling. Between the golden lighting and the elegantly draped ceiling, I felt for a second like I was a guest at an opulent feast, in some exotic desert locale where camels awaited outside in the still night. My Arabian Nights reverie broke just in time for our first course.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2152.JPG\" alt=\"Cured Sardines on Baguette\" title=\"Cured Sardines on Baguette\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14488\">\u003cbr>\n\u003cem>Cured Sardines with Zucchini Pickles, Tiny Salad, Butter Bean Purée and Toasted Baguette\u003c/em>\u003c/p>\n\u003cp>Firefly's menu is wonderfully inventive and changes frequently according to what's in season. Chef de cuisine \u003cstrong>Lucian Prellwitz\u003c/strong> succeeds in elevating comforting and familiar dishes with vibrant flavors and gourmet finesse. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2181.JPG\" alt=\"Fried Asparagus\" title=\"Fried Asparagus\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14489\">\u003cbr>\n\u003cem>Fried Asparagus and Spring Onions with Nasturtiums and Sorrel Pesto \u003c/em> \u003c/p>\n\u003cp>The crostini of \u003cstrong>Cured Sardines Butter Bean Purée\u003c/strong> was fresh and well-composed, and our colorful fritto misto of \u003cstrong>Fried Asparagus and Spring Onions with Naturtiums\u003c/strong> was light and crispy, with the sweet flavor of the veggies shining through. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2184.JPG\" alt=\"Braised Lamb Paprikash with Spaetzle\" title=\"Braised Lamb Paprikash with Spaetzle\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14490\">\u003cbr>\n\u003cem>Braised Lamb Paprikash with Spaetzle, Turnips and Their Greens and Crème Fraîche\u003c/em>\u003c/p>\n\u003cp>Our favorite dish of the evening was the \u003cstrong>Braised Lamb Paprikash with Spaetzle\u003c/strong>, which featured the most luxurious, swoon-worthy sauce ever. Buttery, rich, and savory, my mouth is watering even thinking about it. So good, we requested another basket of bread just to sop it all up. A traditional Hungarian stew made with paprika-seasoned lamb, the dish was hearty and flavorful. The lamb was braised until the meat was juicy, tender, and without any gaminess, and the spaetzle did its job of soaking up all that amazing sauce. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2197.JPG\" alt=\"La Caudrina Moscato d’Asti, Romano Dogliotti\" title=\"La Caudrina Moscato d’Asti, Romano Dogliotti\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14492\">\u003cbr>\n\u003cem>La Caudrina Moscato d’Asti, Romano Dogliotti\u003c/em>\u003c/p>\n\u003cp>Unfortunately, we were too stuffed with spaetzle sauce to have room for any of pastry chef \u003cstrong>Debbie Hughes's\u003c/strong> lovely desserts. However, we were able to find some room in the nooks and crannies to end on a sweet note with some dessert wine. \u003c/p>\n\u003cp>We lingered over our glasses of \u003cstrong>La Caudrina Moscato d’Asti\u003c/strong> (a new favorite now, floral but too sweet), reluctant to break the spell that Firefly had cast upon us. I'm already looking forward to our next visit to this glowing gem of a restaurant. \u003c/p>\n\u003cp>On my list to try next time are the signature \u003cstrong>Shrimp and Sea Scallop Potstickers with Sesame Soy Dipping Sauce\u003c/strong> (on the menu since Day 1), and the \u003cstrong>Rustic Wild Mushroom and Chard Lasagna with Tomato and Béchamel Sauces, Smoked Gouda and Herb Salad\u003c/strong>, which had me ogling our neighbor's table with envy. Oh, and a mental note to save some room for dessert, which sounded really seasonal and spectacular. I'm starting to see why the regulars keep coming back again and again…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2211.JPG\" alt=\"Firefly Restaurant\" title=\"Firefly Restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14493\">\u003cbr>\n\u003cem>Firefly Restaurant\u003c/em>\u003c/p>\n\u003cp>*****\u003cbr>\nRead more about Firefly on KQED's \u003ca href=\"http://blogs.kqed.org/checkplease/2006/02/16/firefly-reviews/\">Check, Please! Bay Area\u003c/a>; see Chef/Owner Brad Levy's recipe for \u003ca href=\"http://blogs.kqed.org/checkplease/2006/02/16/firefly-recipe/\">Sweet Potato Pancakes\u003c/a>; or check out \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594065461442/?page=2\">more photos\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly Restaurant\u003c/a>\u003cbr>\n4288 24th Street\u003cbr>\n(between Diamond St & Douglass St)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n415-821-7652\u003cbr>\n\u003cem>Prix Fix Menu Sun-Thurs ($36): Any Appetizer, Entrée, and Dessert\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Primo's Parrilla ",
"title": "Primo's Parrilla ",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/truck-sign500.jpg\" alt=\"Primos Parrilla signage\" title=\"Primos Parrilla signage\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14469\">\u003c/p>\n\u003cp>Emeryville may have its charms--the \u003ca href=\"http://articles.sfgate.com/2010-06-13/news/21908813_1_stories-chronicle-exclusive\">world's grooviest office\u003c/a>, an Apple store with parking, \u003ca href=\"http://www.rudyscantfailcafe.com/\">Rudy's Can't Fail Cafe\u003c/a>--but streetside barbecue was not among them. \u003c/p>\n\u003cp>Now, though, with the opening of \u003ca href=\"http://www.vamosprimos.com\">Primo's Parrilla\u003c/a>, Argentine asado has come to the neighborhood, as authentic as it can get some six thousand miles from the pampas. \u003c/p>\n\u003cp>Growing up in Argentina, Primo's Parrilla owner and \u003ci>asador\u003c/i> Javier Sandes learned early on that food was what brought the family together. His father grilled; his mother cooked, and everyone, friends and extended family alike, would gather around the table to talk and laugh and eat. Good meat, like good chimichurri sauce, was always there, rubbed simply with salt and cooked slowly over the coals so the fat melted into the meat, basting it from within. \u003c/p>\n\u003cp>When Sandes moved to the Bay Area, he brought with him his father's grilling skills and his mother's love of feeding a crowd. Soon he was making Argentine-style barbecue in the backyards of friends all around Oakland. One of those friends was Walker Bass, who told Sandes that he really should go into the barbecuing business full-time. Bass, along with Sere Peterson and Hammad Atassi, became an investor and part of the team, and soon Primo's Parrilla was born: a truck-and-grill operation bringing lunchtime asado to the people of Emeryville five days a week. (The truck, the crew and the meat are also available for private parties and events.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/primos-javier500.jpg\" alt=\"Javier Sandes\" title=\"Javier Sandes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14471\">\u003c/p>\n\u003cp>The first day, a guy who lived in the neighborhood showed up, having followed his nose--and the wafting allure of meat and smoke--from six blocks away. \"The smoke is our best advertisement,\" laughed Sandes as he spread glowing hardwood coals (a mixture of almond wood and mesquite) under a grill laden with butterflied chicken, whole tri-tips, and fat Italian sausages from Molinari's. Grilled, split and grilled again, the sausage is tucked into a chimichurri-smeared roll to make choripan ($9)--a frequent daily special that always sells out. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/primos-empanadas500.jpg\" alt=\"Primos empanadas\" title=\"Primos empanadas\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14473\">\u003c/p>\n\u003cp>Besides the choripan, there are hand-made, flaky-crusted empanadas ($3.50 each, 2 for $6), filled either with chopped chicken or a mixture of beef, onions, olives, and red peppers, redolent of cumin and similar to Cuban picadillo. Grilled chicken ($10), juicy and moist, is finished with splash of lemon juice, paired with a generous scoop of mashed sweet potatoes flecked with spinach, a lively green salad dotted with red pear tomatoes, bread and a plastic cup of vibrant chimichurri, without which no meat could be served in Argentina. Similar to Italian salsa verde, it's a chunky slurry of minced parsley, garlic, olive oil, and hot pepper. \"This batch has aged for about 3 weeks,\" Sandes points out. \"It just gets better the longer it ages.\"\u003c/p>\n\u003cp>The real piece de resistance, though, is the tri-tip ($12), with a well-muscled chewiness and a deeply beefy flavor. It's grass fed, pasture-raised meat from Tallgrass Beef, the closest Sandes can get to Argentine beef in this country. And for dessert? Alfajores ($2), flaky cookies oozing dulce de leche, made by local bakers Dolce Vita. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/VamosPrimos\">@VamosPrimos\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Primos-Parrilla/189805888912\">Primo's Parrilla\u003c/a>\u003c/p>\n\n",
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"excerpt": "Emeryville may have its charms--the world's grooviest office, an Apple store with parking, Rudy's Can't Fail Cafe--but streetside barbecue was not among them.\r\n\r\nNow, though, with the opening of Primo's Parrilla, Argentine asado has come to the neighborhood, as authentic as it can get some six thousand miles from the pampas. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/truck-sign500.jpg\" alt=\"Primos Parrilla signage\" title=\"Primos Parrilla signage\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14469\">\u003c/p>\n\u003cp>Emeryville may have its charms--the \u003ca href=\"http://articles.sfgate.com/2010-06-13/news/21908813_1_stories-chronicle-exclusive\">world's grooviest office\u003c/a>, an Apple store with parking, \u003ca href=\"http://www.rudyscantfailcafe.com/\">Rudy's Can't Fail Cafe\u003c/a>--but streetside barbecue was not among them. \u003c/p>\n\u003cp>Now, though, with the opening of \u003ca href=\"http://www.vamosprimos.com\">Primo's Parrilla\u003c/a>, Argentine asado has come to the neighborhood, as authentic as it can get some six thousand miles from the pampas. \u003c/p>\n\u003cp>Growing up in Argentina, Primo's Parrilla owner and \u003ci>asador\u003c/i> Javier Sandes learned early on that food was what brought the family together. His father grilled; his mother cooked, and everyone, friends and extended family alike, would gather around the table to talk and laugh and eat. Good meat, like good chimichurri sauce, was always there, rubbed simply with salt and cooked slowly over the coals so the fat melted into the meat, basting it from within. \u003c/p>\n\u003cp>When Sandes moved to the Bay Area, he brought with him his father's grilling skills and his mother's love of feeding a crowd. Soon he was making Argentine-style barbecue in the backyards of friends all around Oakland. One of those friends was Walker Bass, who told Sandes that he really should go into the barbecuing business full-time. Bass, along with Sere Peterson and Hammad Atassi, became an investor and part of the team, and soon Primo's Parrilla was born: a truck-and-grill operation bringing lunchtime asado to the people of Emeryville five days a week. (The truck, the crew and the meat are also available for private parties and events.)\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/24/2010/06/primos-javier500.jpg\" alt=\"Javier Sandes\" title=\"Javier Sandes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14471\">\u003c/p>\n\u003cp>The first day, a guy who lived in the neighborhood showed up, having followed his nose--and the wafting allure of meat and smoke--from six blocks away. \"The smoke is our best advertisement,\" laughed Sandes as he spread glowing hardwood coals (a mixture of almond wood and mesquite) under a grill laden with butterflied chicken, whole tri-tips, and fat Italian sausages from Molinari's. Grilled, split and grilled again, the sausage is tucked into a chimichurri-smeared roll to make choripan ($9)--a frequent daily special that always sells out. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/primos-empanadas500.jpg\" alt=\"Primos empanadas\" title=\"Primos empanadas\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14473\">\u003c/p>\n\u003cp>Besides the choripan, there are hand-made, flaky-crusted empanadas ($3.50 each, 2 for $6), filled either with chopped chicken or a mixture of beef, onions, olives, and red peppers, redolent of cumin and similar to Cuban picadillo. Grilled chicken ($10), juicy and moist, is finished with splash of lemon juice, paired with a generous scoop of mashed sweet potatoes flecked with spinach, a lively green salad dotted with red pear tomatoes, bread and a plastic cup of vibrant chimichurri, without which no meat could be served in Argentina. Similar to Italian salsa verde, it's a chunky slurry of minced parsley, garlic, olive oil, and hot pepper. \"This batch has aged for about 3 weeks,\" Sandes points out. \"It just gets better the longer it ages.\"\u003c/p>\n\u003cp>The real piece de resistance, though, is the tri-tip ($12), with a well-muscled chewiness and a deeply beefy flavor. It's grass fed, pasture-raised meat from Tallgrass Beef, the closest Sandes can get to Argentine beef in this country. And for dessert? Alfajores ($2), flaky cookies oozing dulce de leche, made by local bakers Dolce Vita. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/VamosPrimos\">@VamosPrimos\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Primos-Parrilla/189805888912\">Primo's Parrilla\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Brunch Nirvana: the girl & the fig",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/the-girl-and-the-fig-02.20.10-066.jpg\" alt=\"Grass-fed Steak Tartare\" title=\"Grass-fed Steak Tartare\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-13801\">\u003cbr>\n\u003cem>Grass-fed Steak Tartare: with raw egg, caperberries, chives, lavender sea salt, and toast\u003c/em>\u003c/p>\n\u003cp>I love brunch. With an intense passion. In fact, it may just be my favorite pastime. When else are you given full license to sleep in late, ease into a leisurely day with a light cocktail, and indulge a little, because after all, you \u003cem>are\u003c/em> eating through two meals. Why \u003cem>not\u003c/em> have something sweet to go with that savory?\u003c/p>\n\u003cp>\u003ca href=\"http://www.thegirlandthefig.com/html-sonoma/index.html\">The girl & the fig\u003c/a> in Sonoma has perfected brunch. And that is no hyperbole. It's my newest happy place (too bad it isn't closer). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/the-girl-and-the-fig-02.20.10-036.jpg\" alt=\"sunday brunch\" title=\"sunday brunch\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13799\">\u003cbr>\n\u003cem>Sunday Brunch\u003c/em>\u003c/p>\n\u003cp>The restaurant is ridiculously charming with a Frenchy-bistro-meets-wine-country vibe that extends from the décor to the menu. I couldn't stop oohing and ahhing over all the cute little touches, and virtually everything on the menu was calling my name. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/the-girl-and-the-fig-02.20.10-030.jpg\" alt=\"Salon de Fromage\" title=\"Salon de Fromage\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13798\">\u003cbr>\n\u003cem>Salon de Fromage\u003c/em>\u003c/p>\n\u003cp>The salon area well accommodates those waiting to be seated, with a \"Salon de Fromage\" station where you can sample some artisan cheese and house-made charcuterie, floating servers who can help you get started with a tasty drink, and even a gift shop selling all sorts of \u003ca href=\"http://www.thegirlandthefig.com/store/home.php\">figgy goods\u003c/a> (both edible, like \u003ca href=\"http://www.thegirlandthefig.com/store/product.php?productid=16336&cat=300&page=1\">Ficoco\u003c/a>, a fig and cocoa spread, and home/bath products, like \u003ca href=\"http://www.thegirlandthefig.com/store/product.php?productid=16340&cat=250&page=2\">Fig & Orange Blossom Body Butter\u003c/a>). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/the-girl-and-the-fig-02.20.10-045.jpg\" alt=\"Balsamic Bloody Mary\" title=\"Balsamic Bloody Mary\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-13800\">\u003cbr>\n\u003cem>Balsamic Bloody Mary\u003c/em>\u003c/p>\n\u003cp>My drink of choice on this joyful morning? The \u003cstrong>Balsamic Bloody Mary\u003c/strong>, a phenomenal twist on the classic, made with house-made Bloody Mary mix and a splash of balsamic vinegar, garnished with a briny caperberry, green olive, and celery stalk. All the vegetables I really need on a Sunday.\u003c/p>\n\u003cp>For our starter, the \u003cstrong>Grass-fed Steak Tartare\u003c/strong> caught my eye. When it arrived, the presentation was almost too pretty to eat. And yes, I just called raw beef \"pretty.\" The steak was succulent and sweet, and even more sumptuous with the egg mixed in. The flavor of the caperberries carried over nicely from the Bloody, and cut through the richness of the meat. The shower of chives brought a splash of color and touch of onion, and the lavender sea salt bloomed when sprinkled over each bite. The dish was well-conceived, well-constructed, and fun to dig into.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/the-girl-and-the-fig-02.20.10-072.jpg\" alt=\"Duck Confit & Potato Hash\" title=\"Duck Confit & Potato Hash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13802\">\u003cbr>\n\u003cem>Duck Confit & Potato Hash: with poached eggs, applewood smoked bacon, and mixed greens \u003c/em>\u003c/p>\n\u003cp>Next up, \u003cstrong>Duck Confit & Potato Hash\u003c/strong> with a side of fresh mixed salad greens. It wasn't quite what we were expecting, which was larger pieces of duck confit over potato hash. Rather, it was a hash made of duck confit, applewood smoked bacon, and potato. The duck was overshadowed by the bacon, but nevertheless, it was satisfyingly savory and crispy. And the eggs were poached precisely, with luxurious yolk flowing out as we cut into it.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/the-girl-and-the-fig-02.20.10-079.jpg\" alt=\"Stuffed Brioche French Toast\" title=\"Stuffed Brioche French Toast\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13803\">\u003cbr>\n\u003cem>Stuffed Brioche French Toast: with sweetened Bellwether Farms fromage blanc, meyer lemon and huckleberry compote\u003c/em>\u003c/p>\n\u003cp>And, the crowning jewel, a gigantic piece of \u003cstrong>Brioche French Toast\u003c/strong> stuffed with sweetened, meyer lemon fromage blanc (from Bellwether Farms) and huckleberry compote. Gorgeous. Sweet and tart, full of bright citrus-berry notes, creamy and decadent, but incredibly light at the same time. \u003c/p>\n\u003cp>\u003cstrong>The girl & the fig\u003c/strong>, it's as if you've dived into my soul and materialized every brunch wish and want I've ever dreamed. Now if only you could do something about teleportation…\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thegirlandthefig.com/html-sonoma/index.html\">the girl & the fig\u003c/a>\u003cbr>\n110 W Spain St\u003cbr>\nSonoma, CA 95476\u003cbr>\n(707) 938-3634\u003cbr>\nSunday Brunch: 10 am - 3 pm\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/24/2010/05/the-girl-and-the-fig-02.20.10-066.jpg\" alt=\"Grass-fed Steak Tartare\" title=\"Grass-fed Steak Tartare\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-13801\">\u003cbr>\n\u003cem>Grass-fed Steak Tartare: with raw egg, caperberries, chives, lavender sea salt, and toast\u003c/em>\u003c/p>\n\u003cp>I love brunch. With an intense passion. In fact, it may just be my favorite pastime. When else are you given full license to sleep in late, ease into a leisurely day with a light cocktail, and indulge a little, because after all, you \u003cem>are\u003c/em> eating through two meals. Why \u003cem>not\u003c/em> have something sweet to go with that savory?\u003c/p>\n\u003cp>\u003ca href=\"http://www.thegirlandthefig.com/html-sonoma/index.html\">The girl & the fig\u003c/a> in Sonoma has perfected brunch. And that is no hyperbole. It's my newest happy place (too bad it isn't closer). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/the-girl-and-the-fig-02.20.10-036.jpg\" alt=\"sunday brunch\" title=\"sunday brunch\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13799\">\u003cbr>\n\u003cem>Sunday Brunch\u003c/em>\u003c/p>\n\u003cp>The restaurant is ridiculously charming with a Frenchy-bistro-meets-wine-country vibe that extends from the décor to the menu. I couldn't stop oohing and ahhing over all the cute little touches, and virtually everything on the menu was calling my name. \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/24/2010/05/the-girl-and-the-fig-02.20.10-030.jpg\" alt=\"Salon de Fromage\" title=\"Salon de Fromage\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13798\">\u003cbr>\n\u003cem>Salon de Fromage\u003c/em>\u003c/p>\n\u003cp>The salon area well accommodates those waiting to be seated, with a \"Salon de Fromage\" station where you can sample some artisan cheese and house-made charcuterie, floating servers who can help you get started with a tasty drink, and even a gift shop selling all sorts of \u003ca href=\"http://www.thegirlandthefig.com/store/home.php\">figgy goods\u003c/a> (both edible, like \u003ca href=\"http://www.thegirlandthefig.com/store/product.php?productid=16336&cat=300&page=1\">Ficoco\u003c/a>, a fig and cocoa spread, and home/bath products, like \u003ca href=\"http://www.thegirlandthefig.com/store/product.php?productid=16340&cat=250&page=2\">Fig & Orange Blossom Body Butter\u003c/a>). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/the-girl-and-the-fig-02.20.10-045.jpg\" alt=\"Balsamic Bloody Mary\" title=\"Balsamic Bloody Mary\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-13800\">\u003cbr>\n\u003cem>Balsamic Bloody Mary\u003c/em>\u003c/p>\n\u003cp>My drink of choice on this joyful morning? The \u003cstrong>Balsamic Bloody Mary\u003c/strong>, a phenomenal twist on the classic, made with house-made Bloody Mary mix and a splash of balsamic vinegar, garnished with a briny caperberry, green olive, and celery stalk. All the vegetables I really need on a Sunday.\u003c/p>\n\u003cp>For our starter, the \u003cstrong>Grass-fed Steak Tartare\u003c/strong> caught my eye. When it arrived, the presentation was almost too pretty to eat. And yes, I just called raw beef \"pretty.\" The steak was succulent and sweet, and even more sumptuous with the egg mixed in. The flavor of the caperberries carried over nicely from the Bloody, and cut through the richness of the meat. The shower of chives brought a splash of color and touch of onion, and the lavender sea salt bloomed when sprinkled over each bite. The dish was well-conceived, well-constructed, and fun to dig into.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/the-girl-and-the-fig-02.20.10-072.jpg\" alt=\"Duck Confit & Potato Hash\" title=\"Duck Confit & Potato Hash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13802\">\u003cbr>\n\u003cem>Duck Confit & Potato Hash: with poached eggs, applewood smoked bacon, and mixed greens \u003c/em>\u003c/p>\n\u003cp>Next up, \u003cstrong>Duck Confit & Potato Hash\u003c/strong> with a side of fresh mixed salad greens. It wasn't quite what we were expecting, which was larger pieces of duck confit over potato hash. Rather, it was a hash made of duck confit, applewood smoked bacon, and potato. The duck was overshadowed by the bacon, but nevertheless, it was satisfyingly savory and crispy. And the eggs were poached precisely, with luxurious yolk flowing out as we cut into it.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/the-girl-and-the-fig-02.20.10-079.jpg\" alt=\"Stuffed Brioche French Toast\" title=\"Stuffed Brioche French Toast\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13803\">\u003cbr>\n\u003cem>Stuffed Brioche French Toast: with sweetened Bellwether Farms fromage blanc, meyer lemon and huckleberry compote\u003c/em>\u003c/p>\n\u003cp>And, the crowning jewel, a gigantic piece of \u003cstrong>Brioche French Toast\u003c/strong> stuffed with sweetened, meyer lemon fromage blanc (from Bellwether Farms) and huckleberry compote. Gorgeous. Sweet and tart, full of bright citrus-berry notes, creamy and decadent, but incredibly light at the same time. \u003c/p>\n\u003cp>\u003cstrong>The girl & the fig\u003c/strong>, it's as if you've dived into my soul and materialized every brunch wish and want I've ever dreamed. Now if only you could do something about teleportation…\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thegirlandthefig.com/html-sonoma/index.html\">the girl & the fig\u003c/a>\u003cbr>\n110 W Spain St\u003cbr>\nSonoma, CA 95476\u003cbr>\n(707) 938-3634\u003cbr>\nSunday Brunch: 10 am - 3 pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/?p=3338\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/cp503-500.jpg\" alt=\"Check, Please! Bay Area Season 5 episode 3\" title=\"Check, Please! Bay Area Season 5 episode 3\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-13681\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 5: episode 3 airs Thursday May 20th at 7:30pm on KQED TV 9HD.\u003c/p>\n\u003cp>You can watch individual restaurant segments online as well as view the \u003ca href=\"http://blogs.kqed.org/checkplease/?p=3338\">entire episode\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 third episode of the season features these restaurants: \u003cstrong>Lahore Karahi\u003c/strong>, \u003cstrong>Patio Filipino\u003c/strong> and \u003cstrong>Sam's Grill and Seafood Restaurant\u003c/strong>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/cp502-500px.jpg\" alt=\"Check, Please! Bay Area Season 5 Episode 2\" title=\"Check, Please! Bay Area Season 5 Episode 2\" width=\"500\" height=\"324\" class=\"alignnone size-full wp-image-13336\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 5: episode 2 airs Thursday May 13th at 7:30pm on KQED TV 9HD.\u003c/p>\n\u003cp>You can watch individual restaurant segments online as well as view the \u003ca href=\"http://blogs.kqed.org/checkplease/2010/05/13/check-please-bay-area-season-5-episode-2-502/\">entire episode\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 second episode of the season features these restaurants: \u003cstrong>Pomelo\u003c/strong>, \u003cstrong>deedee's\u003c/strong> and \u003cstrong>Farina Focaccia & Cucina Italiana\u003c/strong>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/501group500.jpg\" alt=\"Check, Please! Bay Area Season 5 Episode 1\" title=\"Check, Please! Bay Area Season 5 Episode 1\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-13072\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 5 premieres Thursday May 6th at 7:30pm on KQED 9HD.\u003c/p>\n\u003cp>In addition to a slew of new appetizing local restaurant reviews, Season 5 is launching with a redesigned website. The \u003ca href=\"http://www.kqed.org/checkplease\">new site\u003c/a> provides improved navigation capabilities as well as social media tools. Starting with Season 5, in addition to the watching the entire program online, you will be able to watch short videos of each restaurant on the restaurant information pages.\u003c/p>\n\u003cp>The first episode of the season features: \u003cstrong>Turk and Larkin Deli\u003c/strong>, \u003cstrong>Brown Sugar Kitchen\u003c/strong> and \u003cstrong>2223 Restaurant and Bar\u003c/strong>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"disqusTitle": "Commis is Crackin'",
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"content": "\u003cp>It all starts -- literally -- with the egg -- this post, a life, my recent meal at \u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>, a 10-month-old restaurant in Piedmont, Oakland. An egg is a pretty perfect way to begin dinner, especially when, in the case of an inspired amuse-bouche, it evokes breakfast: a poached yolk the color of a setting sun couched in an onion soup. A smear of pureed dates lurked below the surface. Tidy piles of chive clippings and crunchy steel-cut oats flanked the yolk. Even though most of my mornings start with a banana, a very early stumble down Capp Street, and a Gatorade after the gym, one bite made me think of a day beginning, a breakfast on nice plates in a room with a lot of sun and a view of a garden. From the toastiness of the oats, to the sweet, effusive jam-like quality of the dates, and the egg's richness, the elements reconfigured signifiers of breakfast without directly referencing the preparations I usually associate with the meal. It was highbrow, thoughtful, and slightly futuristic, though still comforting and cozy. The dish was what it was; whether or not my experience reflected the chef's intent was totally unimportant. I took about five minutes to eat less than two ounces of perfect lovely food, an Ice Age by my standards. Indeed, it was a very good start.\u003c/p>\n\u003cp>All dishes aim to satisfy. Some aim to challenge too, to make you think in the same way you're taught to pore over paintings, short stories, and films. To say chefs who cook for our brains as well as our bellies make art and not food is silly; food is a necessity, not a privilege, and the satisfaction we get from any food -- whether a carrot stick or an amuse-bouche prepared with a quarter-ton of expensive machinery -- begins with that need. That's what makes it so exciting, and kind of marvelous to behold, the continuum of agricultural and technological advances, cultural shifts, geographic realities, and economic changes that have taken us from raw mammoth to \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> -- where Commis chef James Syhabout incidentally once toiled. The diner's role is much like that of a film or theater audience's. Participation is a function of showing up and consuming. Whether you detach and enjoy, or think about why everything is the way it is and why you're seeing it the way you're seeing it, your involvement reveals you. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/commis-halibut.jpg\" alt=\"halibut tartare with coriander snow at commis\" title=\"halibut tartare with coriander snow at commis\" width=\"500\" height=\"378\" class=\"alignnone size-full wp-image-13031\">\u003cbr>\n\u003cem>Halibut tartare with coriander snow\u003c/em>\u003c/p>\n\u003cp>Take the halibut, which I ate after the egg. The menu listed local halibut tartare with ginger, Meyer lemon vinaigrette, coriander snow, pickled kelp, and sprouting radish. It came as a slippery translucent mass quivering on an over-sized white plate, delicious, squishy, sparkly, salty, gravelly things bobbing together; the \"snow\" was crumbles of coriandar-infused ice, crunching lightly and melting with each slurp. It was good as food, the flavors supremely balanced, harmonious, but it became magical because it captured my imagination. As I was enjoying it, I stopped thinking about halibut, ginger, a salad dressing -- the components that had been cut, prepped, and positioned on the plate -- and simply let myself eat surf. The aroma wafting above the plate was the air on a good beach, light and effervescent. My fork was like my seven-year-old feet on vacation, splashing through a tide pool in Northern Florida. I thought about the last time I went to the beach. It was a while ago, and I couldn't even remember when I'd been exactly, or what I'd done there. I live perilously close to the ocean, and yet I go to the beach three times a year, and even then only occasionally set foot in the water. After the halibut, that may change.\u003c/p>\n\u003cp>With its modern sensibility and artful, gently \u003ca href=\"http://en.wikipedia.org/wiki/Willy_Wonka\">Wonka\u003c/a>-esque approach to food, Commis feels like a lighter, brighter counterpart to Coi in San Francisco. A few months ago, I ate a magnificent meal at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. At the same time, the restaurant's dark and shadowy digs, stiff be-suited waiters with hushed voices purring all around, and plaintive indie-folk jams emanating ever so lushly from unseen stereo speakers made for a vaguely funereal climate. The broad show of restraint that made the innovative food so spectacular and subtle had me wincing self-consciously every time my fork glanced lightly off a plate. In contrast, Commis -- from the counters, to the walls, aprons, and windows -- is all whites and silvers -- sleek and minimal, yet airy, fresh-feeling, and just welcoming enough. You get the sense that you're floating off a page in a glossy magazine. My girlfriend's dad sat at the end of our table wearing a dark grey suede blazer and a light blue shirt. His hair is whiter than coriander snow. I took a picture of him with a glass of the wine he brought and he was so excited about the shot that he showed it to the waiter. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>California cuisine is not so much a style of cooking as a dogma, a way of considering the idea of cooking food spawned by the bounty our state produces, and the culture that has sprouted up around it. In 2005, shortly before he opened Coi, Daniel Patterson wrote \u003ca href=\"http://www.nytimes.com/2005/11/06/style/tmagazine/t_l_2192_2194_talk_tyranny_.html\">\"To the Moon, Alice?\"\u003c/a>, an article for The New York Times Magazine, in which he breaks it down like an ill-wrought mayonnaise. The charges still stick:\u003c/p>\n\u003cblockquote>\u003cp>\"[E]veryone seems content with one narrowly defined style of cooking. This happy coincidence of chefs, customers and members of the press all trapped in the same culinary \"Groundhog Day\" goes largely unquestioned. A San Francisco diner said: 'When I go out for a Wednesday-night meal, I don't want something in gelée. I want a pork chop or a bowl of pasta.' I heard this repeatedly. Craig Stoll, the chef and owner of Delfina, offered a view of local chefs as shepherds of sorts, herding the ingredients from farm to table. \"I can't separate the cooking style from the ingredients,\" he said. \"The style is defined by the ingredients.\" Another chef talked about 'the point of view of the carrot.' Seriously.\"\u003c/p>\u003c/blockquote>\n\u003cp>Surely top-notch ingredients are essential to any permutation of high-end cuisine. Assembling expensive, nuanced, technique-heavy dishes of aged Safeway cast-offs would be like building a mansion out of plywood, but to perpetually insist on the ingredients taking center stage -- that might be overly cautious, lazy, even boring. The carrot may indeed have a point of view. It might want to be more than just a carrot. Maybe carrotness can be a color, a tone, not merely a theme on which to meditate, but something to harness in the interest of larger missions, the sort of dreams chefs like Patterson and Syhabout chase. A carrot is a character. Sometimes it begs for a new script so it doesn't have to play itself all the time -- like Al Pacino in the 80s.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/commis-butter.jpg\" alt=\"commis butter\" title=\"commis butter\" width=\"500\" height=\"418\" class=\"alignnone size-full wp-image-13033\">\u003cbr>\n\u003cem>Churned butter at Commis\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Back in my stomach, new, somewhat more substantial things were circulating: two slow-roasted knobs of sirloin with rendered marrow-caper sauce, spring garlic pudding, and purple potatoes roasted with hay -- an excellent if familiar sum of slightly more rarified-sounding parts -- and a fantastic salad of corned pork jowl with cooked and raw gem lettuce and a black trumpet mushroom vinaigrette. I briefly considered fashioning a mouth-guard out of one of the heftier pork pieces and wearing it all day. Yet throughout dinner, Commis stunned me most in an unexpected place: the butter dish -- in this case, a flat grey slate of stone. Plenty of restaurants churn their own butter. Commis does too, and has it cultured outside the restaurant. I'm no expert, but it didn't taste like most of the really good butter I've had. It was softer than most, funky-smelling like an aged goat cheese. Notes of lemon and lavender danced around the edges of each taste; they mellowed as the butter sat for a few minutes, reacting with the air like wine or cheese. The flavor was bright and fresh but simultaneously old and weird -- in a totally beguiling way. The milk that made the butter might have been from Humboldt, tugged from the udder of the noblest, peppiest, most joyful, grass-stuffed cow in California, but the butter itself was other worldly.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It all starts -- literally -- with the egg -- this post, a life, my recent meal at \u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>, a 10-month-old restaurant in Piedmont, Oakland. An egg is a pretty perfect way to begin dinner, especially when, in the case of an inspired amuse-bouche, it evokes breakfast: a poached yolk the color of a setting sun couched in an onion soup. A smear of pureed dates lurked below the surface. Tidy piles of chive clippings and crunchy steel-cut oats flanked the yolk. Even though most of my mornings start with a banana, a very early stumble down Capp Street, and a Gatorade after the gym, one bite made me think of a day beginning, a breakfast on nice plates in a room with a lot of sun and a view of a garden. From the toastiness of the oats, to the sweet, effusive jam-like quality of the dates, and the egg's richness, the elements reconfigured signifiers of breakfast without directly referencing the preparations I usually associate with the meal. It was highbrow, thoughtful, and slightly futuristic, though still comforting and cozy. The dish was what it was; whether or not my experience reflected the chef's intent was totally unimportant. I took about five minutes to eat less than two ounces of perfect lovely food, an Ice Age by my standards. Indeed, it was a very good start.\u003c/p>\n\u003cp>All dishes aim to satisfy. Some aim to challenge too, to make you think in the same way you're taught to pore over paintings, short stories, and films. To say chefs who cook for our brains as well as our bellies make art and not food is silly; food is a necessity, not a privilege, and the satisfaction we get from any food -- whether a carrot stick or an amuse-bouche prepared with a quarter-ton of expensive machinery -- begins with that need. That's what makes it so exciting, and kind of marvelous to behold, the continuum of agricultural and technological advances, cultural shifts, geographic realities, and economic changes that have taken us from raw mammoth to \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> -- where Commis chef James Syhabout incidentally once toiled. The diner's role is much like that of a film or theater audience's. Participation is a function of showing up and consuming. Whether you detach and enjoy, or think about why everything is the way it is and why you're seeing it the way you're seeing it, your involvement reveals you. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/commis-halibut.jpg\" alt=\"halibut tartare with coriander snow at commis\" title=\"halibut tartare with coriander snow at commis\" width=\"500\" height=\"378\" class=\"alignnone size-full wp-image-13031\">\u003cbr>\n\u003cem>Halibut tartare with coriander snow\u003c/em>\u003c/p>\n\u003cp>Take the halibut, which I ate after the egg. The menu listed local halibut tartare with ginger, Meyer lemon vinaigrette, coriander snow, pickled kelp, and sprouting radish. It came as a slippery translucent mass quivering on an over-sized white plate, delicious, squishy, sparkly, salty, gravelly things bobbing together; the \"snow\" was crumbles of coriandar-infused ice, crunching lightly and melting with each slurp. It was good as food, the flavors supremely balanced, harmonious, but it became magical because it captured my imagination. As I was enjoying it, I stopped thinking about halibut, ginger, a salad dressing -- the components that had been cut, prepped, and positioned on the plate -- and simply let myself eat surf. The aroma wafting above the plate was the air on a good beach, light and effervescent. My fork was like my seven-year-old feet on vacation, splashing through a tide pool in Northern Florida. I thought about the last time I went to the beach. It was a while ago, and I couldn't even remember when I'd been exactly, or what I'd done there. I live perilously close to the ocean, and yet I go to the beach three times a year, and even then only occasionally set foot in the water. After the halibut, that may change.\u003c/p>\n\u003cp>With its modern sensibility and artful, gently \u003ca href=\"http://en.wikipedia.org/wiki/Willy_Wonka\">Wonka\u003c/a>-esque approach to food, Commis feels like a lighter, brighter counterpart to Coi in San Francisco. A few months ago, I ate a magnificent meal at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. At the same time, the restaurant's dark and shadowy digs, stiff be-suited waiters with hushed voices purring all around, and plaintive indie-folk jams emanating ever so lushly from unseen stereo speakers made for a vaguely funereal climate. The broad show of restraint that made the innovative food so spectacular and subtle had me wincing self-consciously every time my fork glanced lightly off a plate. In contrast, Commis -- from the counters, to the walls, aprons, and windows -- is all whites and silvers -- sleek and minimal, yet airy, fresh-feeling, and just welcoming enough. You get the sense that you're floating off a page in a glossy magazine. My girlfriend's dad sat at the end of our table wearing a dark grey suede blazer and a light blue shirt. His hair is whiter than coriander snow. I took a picture of him with a glass of the wine he brought and he was so excited about the shot that he showed it to the waiter. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>California cuisine is not so much a style of cooking as a dogma, a way of considering the idea of cooking food spawned by the bounty our state produces, and the culture that has sprouted up around it. In 2005, shortly before he opened Coi, Daniel Patterson wrote \u003ca href=\"http://www.nytimes.com/2005/11/06/style/tmagazine/t_l_2192_2194_talk_tyranny_.html\">\"To the Moon, Alice?\"\u003c/a>, an article for The New York Times Magazine, in which he breaks it down like an ill-wrought mayonnaise. The charges still stick:\u003c/p>\n\u003cblockquote>\u003cp>\"[E]veryone seems content with one narrowly defined style of cooking. This happy coincidence of chefs, customers and members of the press all trapped in the same culinary \"Groundhog Day\" goes largely unquestioned. A San Francisco diner said: 'When I go out for a Wednesday-night meal, I don't want something in gelée. I want a pork chop or a bowl of pasta.' I heard this repeatedly. Craig Stoll, the chef and owner of Delfina, offered a view of local chefs as shepherds of sorts, herding the ingredients from farm to table. \"I can't separate the cooking style from the ingredients,\" he said. \"The style is defined by the ingredients.\" Another chef talked about 'the point of view of the carrot.' Seriously.\"\u003c/p>\u003c/blockquote>\n\u003cp>Surely top-notch ingredients are essential to any permutation of high-end cuisine. Assembling expensive, nuanced, technique-heavy dishes of aged Safeway cast-offs would be like building a mansion out of plywood, but to perpetually insist on the ingredients taking center stage -- that might be overly cautious, lazy, even boring. The carrot may indeed have a point of view. It might want to be more than just a carrot. Maybe carrotness can be a color, a tone, not merely a theme on which to meditate, but something to harness in the interest of larger missions, the sort of dreams chefs like Patterson and Syhabout chase. A carrot is a character. Sometimes it begs for a new script so it doesn't have to play itself all the time -- like Al Pacino in the 80s.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/commis-butter.jpg\" alt=\"commis butter\" title=\"commis butter\" width=\"500\" height=\"418\" class=\"alignnone size-full wp-image-13033\">\u003cbr>\n\u003cem>Churned butter at Commis\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Back in my stomach, new, somewhat more substantial things were circulating: two slow-roasted knobs of sirloin with rendered marrow-caper sauce, spring garlic pudding, and purple potatoes roasted with hay -- an excellent if familiar sum of slightly more rarified-sounding parts -- and a fantastic salad of corned pork jowl with cooked and raw gem lettuce and a black trumpet mushroom vinaigrette. I briefly considered fashioning a mouth-guard out of one of the heftier pork pieces and wearing it all day. Yet throughout dinner, Commis stunned me most in an unexpected place: the butter dish -- in this case, a flat grey slate of stone. Plenty of restaurants churn their own butter. Commis does too, and has it cultured outside the restaurant. I'm no expert, but it didn't taste like most of the really good butter I've had. It was softer than most, funky-smelling like an aged goat cheese. Notes of lemon and lavender danced around the edges of each taste; they mellowed as the butter sat for a few minutes, reacting with the air like wine or cheese. The flavor was bright and fresh but simultaneously old and weird -- in a totally beguiling way. The milk that made the butter might have been from Humboldt, tugged from the udder of the noblest, peppiest, most joyful, grass-stuffed cow in California, but the butter itself was other worldly.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Keep on Keepin' on: Some Advice on Eating Alone",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_3976.jpg\" alt=\"Solo Cooking Books\" title=\"Solo Cooking Books\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12478\">\u003cbr>\n\u003cem>What I've been up to lately\u003c/em>\u003c/p>\n\u003cp>First I'll begin by saying I've never been one to eat out at restaurants alone. I know there are people out there who are unphased by that sort of thing, but I'm not one of them. Now coffee or lunch is one thing--but sitting at a restaurant for a solo dinner isn't my cup of tea. One summer when I was finishing up graduate school in Boston, I decided to treat myself to a week at a Bed and Breakfast on the Cape. It was going to be my solo, independent adventure--and during the day, it was. I lounged on the beach reading book after book, strolled the different little towns looking in antique stores and eating ice cream cones, and rented a cruiser bike to explore the marshy trails. And then the sun set and the anxiety kicked in: what to do for dinner? What to do that night? I couldn't possibly go out by myself. \u003c/p>\n\u003cp>A friend gave me a little perspective, telling me not to be so taken with myself: \u003cem>you really think people are even noticing you or the fact that you're by yourself. Everyone has to eat. No one cares if you're doing it alone. In fact, no one in the restaurant cares about you period. \u003c/em>Ouch. But she had a point. I was thinking that people would stare or wonder or feel sorry for me when, in fact, they were just enjoying their fish and chips like everyone else. So that helped. But still--I enjoy sharing a meal with someone else. Period. This goes for eating out in restaurants, but I've recently discovered it also goes for preparing meals at home. \u003c/p>\n\u003cp>And this brings me to the present moment--the moment in which I tell you that my relationship of twelve years recently ended. I'm thirty-one, so that was essentially my entire adult life. Suffice it to say, I've never really lived by myself for any extended period of time and here I find myself in a new apartment in San Francisco alone. Not exactly what I'd planned, but I suppose that's how those things usually work. So once again I remain quite busy during the day, but then I arrive home and stare into the fridge. I've been getting creative with bagged salads, chicken sausages, soup, or pasta. Breakfast for dinner has been a winner lately as are quesadillas with heaps of homemade guacamole. And ice cream, of course. Oh, and peanut butter and jelly on whole wheat bread. I've discovered it's kind of magical if you make it into a warm panino. \u003c/p>\n\u003cp>So when I wrote about the difficulties of cooking for one on my own blog recently, many of my readers chimed in with menu ideas, book suggestions, and general encouragement. These are the moments I cherish the time I spend on the blog--it truly is a little community. After seriously considering each comment, I decided to take their advice, checked out some of the books from the library and even purchased one that I really came to love. For this week's post, I thought I'd share with you the ins and outs of some solo eating and cooking books so, in the case that you should find yourself alone in your painfully over-priced apartment, you won’t be staring at an empty fridge or relying solely on Trader Joe's taquitos. Those can get old after awhile. \u003c/p>\n\u003cblockquote>\u003cp>\n\"Dinner alone is one of life's pleasures. Certainly cooking for oneself reveals man at his weirdest. People lie when you ask them what they eat when they are alone. A salad, they tell you. But when you persist, they confess to peanut butter and bacon sandwiches deep fried and eaten with hot sauce, or spaghetti with butter and grape jam\" –Laurie Colwin, \"Alone in the Kitchen with an Eggplant\" from \u003cem>Home Cooking\u003c/em> \u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Solo Suppers: Simple Delicious Meals to Cook for Yourself by Joyce Goldstein\u003c/strong>\u003cbr>\nThis book was recommended to me by my blogging friend Janet Gardner of \u003ca href=\"http://prettygreengirl.com/\">Pretty Green Girl\u003c/a>, and it's downright likeable. Goldstein doesn't lament the fact that you're eating alone. In fact, the premise is simple: singles represent the fasted-growing segment of the U.S. population (7) yet there are few cookbooks geared towards actual gourmet recipes for one. We see many books geared towards young singles cooking on a budget, but Goldstein wanted to talk about sauces, and Sicilian swordfish, and risotto with mushrooms and peas. Leafing through the book, I found many dishes I wanted to try. And the ingredient list made perfect sense: the quantities were small; I didn't have to sit down with my calculator and cut the recipe down by 2/3 (and often recipes don't reduce all that precisely). Her section on Stocking the Pantry is useful and I loved her Sauce Chapter (Romesco, Peanut Sauce, Mango chutney…). She also mentions ways to recreate each meal into a \"New Creation\" using leftovers. This seemed a little too planned out and a bit depressing to me for some reason, but I get the idea. It's just, how many days a week can a girl eat pork loin used in different ways? I giggled while reading her suggestions on looking for smaller bottles of wine. Really? Isn't this a time when we should all be drinking more? Much more? While I'll admit that my spinach sometimes will go bad, my wine never does. But all in all, this is a useful and relatively timeless book to add to the collection. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Going Solo in the Kitchen by Jane Doerfer\u003c/strong>\u003cbr>\nThis book was written in 1995 and lets be honest: in many ways, you can tell. While there aren't any photos and while there's a lot of \"fluff\" at the beginning of the book (Selecting a Market, Dealing with the Butcher), it is a good basic primer for someone who is looking for quite simple, approachable recipes. Doerfer was also ahead of her time in that the focus of the book is on seasonally available recipes using good fats. She's written an incredible Salad chapter with options ranging from Greek Salad to a Couscous and Sweet Potato Salad. And she also has nice entrée ideas that I have yet to see parceled out for just one--dishes like Turkey Pot Pie and Crab Cakes. \u003c/p>\n\u003cp>In her introduction, Jane notes, \"We may begin solo cooking for different reasons, but we end up with the same reality: Nothing tastes quite as good as a meal you've thought about and taken the time to prepare and enjoy.\" Again, I like the fact that she doesn't judge or lament or become too emotionally invested in the fact that her readers are in a situation where they're eating alone. Instead, she cuts to the chase. She does do the whole leftover rigmarole, too on recycling meals over and over. Not only does this seem like a bummer but it's confusing: if you're using smaller proportions to cook for one, why would you have so much leftover in the first place? \u003c/p>\n\u003cp>\u003cstrong>Alone in the Kitchen with an Eggplant: Confessions of Cooking for One and Dining Alone edited by Jenni Ferrari-Adler\u003c/strong>\u003cbr>\nThis book was recommended to me by my blogging friend Denise over at\u003ca href=\"http://chezdanisse.blogspot.com/\"> Chez Danisse\u003c/a>, and it differs from the previous two books I've discussed in that it's much more literary and much less a How-To Guide or Cookbook. Sure there are a few recipes scattered throughout, but what Ferrari-Adler's done here is invite and solicit writers and food personalities to contribute to a collection dealing with the theme of eating alone. The back-story? Ferrari-Adler found herself living alone for the first time at twenty-seven while in the MFA program at the University of Michigan. She started cultivating a life of eating odd meals. Alone. But as she so quickly points out, \"alone and lonely are not synonymous\" (14). So in putting together the book, she notes: \"Maybe I could break the silence and help men and women everywhere be less alone together\" (8). \u003c/p>\n\u003cp>And I have to say, it's worked. The essays are all quite different in subject and scope and there is a nice grouping of men and women of various ages. The collection starts with Laurie Colwin’s well-known essay, \"Alone in the Kitchen with an Eggplant,\" originally published in her book, \u003cem>Home Cooking\u003c/em>. If you haven't read the essay, Colwin details life in her tiny NY apartment with a kitchen that consisted of a hot plate, a metal counter, and a kids-sized small fridge. Colwin began adjusting to cooking with two burners (soup, spaghetti, and eggplant were big hits). Ferrari-Adler also includes one of my favorite food writers, Amanda Hesser, and her piece entitled \"Single Cuisine.\" In it, Hesser writes about her last night home alone as a married woman and gives her recipe for truffled egg toast. There are lovely pieces by Dan Chaon and Steve Almond and a great essay by Haruki Murakami on \"The Year of Spaghetti.\" As an English nerd and a fan of many of these writers, this compilation was a treat. In a few short pieces, you get a glimpse into each writer's personality, domestic space, and approach to food. A rich opportunity. \u003c/p>\n\u003cp>\u003cstrong>What we eat when we eat alone by Deborah Madison and Patrick McFarlin \u003c/strong>\u003cbr>\nI was most excited to check out this book. I'm a big Deborah Madison fan and I'd heard it was lovingly illustrated (by McFarlin) with quirky pictures instead of traditionally photographed. I dove right in and with each flip of the page, was more and more disappointed. They begin by explaining what Patrick in particular began to discover as he spoke to people about their solo eating habits: \"a portrait of human behavior sprung free from conventions, a secret life of consumption born out of the temporary freedom--or burden, for some--of being alone\" (10). Hmm. Why did this passage leave a bad taste in my mouth? A secret life of consumption? Why so secret? It turns out the entire book is colored by this tinge of minor shame or embarrassment regarding eating alone--the last thing I want to read right now. There are odd tangents on gender differences: linguistically, apparently men use more active/violent verbs to describe cooking than women and women are more self-deprecating when talking about eating alone. OK, so what's the point? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_3980.jpg\" alt=\"Patrick McFarlin's illustrations\" title=\"Patrick McFarlin's illustrations\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12477\">\u003cbr>\n\u003cem>Patrick McFarlin's illustrations\u003c/em>\u003c/p>\n\u003cp>The book seems to struggle for a unified personality of purpose. Along with the gender digressions, there is a really odd collection of recipes--many of which I found to be completely uninspired. Bachelor Tofu Sandwiches? How about Breakfast Burrito for Day and Night? Then as much as I wanted to like the illustrations, many of them were of men in their boxer shorts or slippers haphazardly preparing a meal or staring into the fridge. Again, kind of makes me want to throw in the towel and head out to get some take-out--not what Madison was shooting for, I'm guessing. There are even anecdotes on Eating in Bed and Negotiating Eating on the Couch with a Cat. Seriously? For a book with a presumed audience of many solo eaters, I can't say that Madison or McFarlin have enticed us with recipes, the illustrations, or sentiment. \u003c/p>\n\u003cp>\u003cstrong>The Pleasures of Cooking For One by Judith Jones \u003c/strong>\u003cbr>\nAnd then, Judith Jones brings home the bacon. This book is sweet and substantial. It's a keeper. She doesn’t judge (although she does use the word \"live alones\" which kind of makes me want to slit my wrists. Yikes. When did I become a live alone?). She doesn't demean with lame watered down recipes. And that's probably because the premise of the book comes from such a genuine place of experience. Jones' husband passed away in 1996 and after his death, she's struggled with cooking alone. Like Goldstein, she begins with numbers: 51% of New Yorkers live alone, yet stores packages everything large and restaurants don't cater to single eaters (vii). Thus, her book was born. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_3985.jpg\" alt=\"The Pleasures of Cooking for One\" title=\"The Pleasures of Cooking for One\" width=\"500\" height=\"364\" class=\"alignnone size-full wp-image-12476\">\u003cbr>\n\u003cem>Judith Jones' perfect blend of apt recipes, general kitchen advice, and genuine sentiment\u003c/em>\u003c/p>\n\u003cp>Like many of the other authors, she discusses stocking your cupboards (sugars, flour, broth, canned tomatoes), your freezer (pesto, cream sauce, pastry dough) and your refrigerator (butter, eggs, mustard, sausage, jams). While I mentioned above that I'm not drawn to discussions on ways to recreate leftovers, Jones does have a likeable segment on the Nine Lives of a Turkey, detailing ways to recreate leftovers (turkey tetrazzini, waldorf salad). But what I really loved about this book are the substantial, inspiring, and challenging recipes along with the lovely photographs and her encouraging and precise tone. You won't find breakfast burritos here although you will find Beef Bourguignon, Red Flannel Pork Hash or a Filet of Fish in Parchment Paper. Now that's the kind of cooking I'm talking about. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>To close, I've taken the advice of my family, friends, and readers and decided not to be too hard on myself. Cereal for dinner? Fine. Now's not the time to put the pressure on myself to make elaborate meals unless it feels right. But I'm also making a huge effort not to get too caught up in that anxious feeling I first met on a night in July in Provincetown when the sun began to set and I realized I was alone and hadn't yet eaten dinner. Let's just say I'm getting used to that feeling. In the introduction to her book, Judith Jones notes, \"If you like good food, why not honor yourself enough to make a pleasing meal and relish every mouthful? (ix)\" I'll raise a glass to that. \u003c/p>\n\n",
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"excerpt": "After many years of cooking for two, Megan Gordon finds herself in the kitchen alone. After sulking for a few months, she's decided to crawl out from the bagged salads and Trader Joe's taquitos to explore recipes, advice, and literary essays on cooking and eating for one. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_3976.jpg\" alt=\"Solo Cooking Books\" title=\"Solo Cooking Books\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12478\">\u003cbr>\n\u003cem>What I've been up to lately\u003c/em>\u003c/p>\n\u003cp>First I'll begin by saying I've never been one to eat out at restaurants alone. I know there are people out there who are unphased by that sort of thing, but I'm not one of them. Now coffee or lunch is one thing--but sitting at a restaurant for a solo dinner isn't my cup of tea. One summer when I was finishing up graduate school in Boston, I decided to treat myself to a week at a Bed and Breakfast on the Cape. It was going to be my solo, independent adventure--and during the day, it was. I lounged on the beach reading book after book, strolled the different little towns looking in antique stores and eating ice cream cones, and rented a cruiser bike to explore the marshy trails. And then the sun set and the anxiety kicked in: what to do for dinner? What to do that night? I couldn't possibly go out by myself. \u003c/p>\n\u003cp>A friend gave me a little perspective, telling me not to be so taken with myself: \u003cem>you really think people are even noticing you or the fact that you're by yourself. Everyone has to eat. No one cares if you're doing it alone. In fact, no one in the restaurant cares about you period. \u003c/em>Ouch. But she had a point. I was thinking that people would stare or wonder or feel sorry for me when, in fact, they were just enjoying their fish and chips like everyone else. So that helped. But still--I enjoy sharing a meal with someone else. Period. This goes for eating out in restaurants, but I've recently discovered it also goes for preparing meals at home. \u003c/p>\n\u003cp>And this brings me to the present moment--the moment in which I tell you that my relationship of twelve years recently ended. I'm thirty-one, so that was essentially my entire adult life. Suffice it to say, I've never really lived by myself for any extended period of time and here I find myself in a new apartment in San Francisco alone. Not exactly what I'd planned, but I suppose that's how those things usually work. So once again I remain quite busy during the day, but then I arrive home and stare into the fridge. I've been getting creative with bagged salads, chicken sausages, soup, or pasta. Breakfast for dinner has been a winner lately as are quesadillas with heaps of homemade guacamole. And ice cream, of course. Oh, and peanut butter and jelly on whole wheat bread. I've discovered it's kind of magical if you make it into a warm panino. \u003c/p>\n\u003cp>So when I wrote about the difficulties of cooking for one on my own blog recently, many of my readers chimed in with menu ideas, book suggestions, and general encouragement. These are the moments I cherish the time I spend on the blog--it truly is a little community. After seriously considering each comment, I decided to take their advice, checked out some of the books from the library and even purchased one that I really came to love. For this week's post, I thought I'd share with you the ins and outs of some solo eating and cooking books so, in the case that you should find yourself alone in your painfully over-priced apartment, you won’t be staring at an empty fridge or relying solely on Trader Joe's taquitos. Those can get old after awhile. \u003c/p>\n\u003cblockquote>\u003cp>\n\"Dinner alone is one of life's pleasures. Certainly cooking for oneself reveals man at his weirdest. People lie when you ask them what they eat when they are alone. A salad, they tell you. But when you persist, they confess to peanut butter and bacon sandwiches deep fried and eaten with hot sauce, or spaghetti with butter and grape jam\" –Laurie Colwin, \"Alone in the Kitchen with an Eggplant\" from \u003cem>Home Cooking\u003c/em> \u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Solo Suppers: Simple Delicious Meals to Cook for Yourself by Joyce Goldstein\u003c/strong>\u003cbr>\nThis book was recommended to me by my blogging friend Janet Gardner of \u003ca href=\"http://prettygreengirl.com/\">Pretty Green Girl\u003c/a>, and it's downright likeable. Goldstein doesn't lament the fact that you're eating alone. In fact, the premise is simple: singles represent the fasted-growing segment of the U.S. population (7) yet there are few cookbooks geared towards actual gourmet recipes for one. We see many books geared towards young singles cooking on a budget, but Goldstein wanted to talk about sauces, and Sicilian swordfish, and risotto with mushrooms and peas. Leafing through the book, I found many dishes I wanted to try. And the ingredient list made perfect sense: the quantities were small; I didn't have to sit down with my calculator and cut the recipe down by 2/3 (and often recipes don't reduce all that precisely). Her section on Stocking the Pantry is useful and I loved her Sauce Chapter (Romesco, Peanut Sauce, Mango chutney…). She also mentions ways to recreate each meal into a \"New Creation\" using leftovers. This seemed a little too planned out and a bit depressing to me for some reason, but I get the idea. It's just, how many days a week can a girl eat pork loin used in different ways? I giggled while reading her suggestions on looking for smaller bottles of wine. Really? Isn't this a time when we should all be drinking more? Much more? While I'll admit that my spinach sometimes will go bad, my wine never does. But all in all, this is a useful and relatively timeless book to add to the collection. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Going Solo in the Kitchen by Jane Doerfer\u003c/strong>\u003cbr>\nThis book was written in 1995 and lets be honest: in many ways, you can tell. While there aren't any photos and while there's a lot of \"fluff\" at the beginning of the book (Selecting a Market, Dealing with the Butcher), it is a good basic primer for someone who is looking for quite simple, approachable recipes. Doerfer was also ahead of her time in that the focus of the book is on seasonally available recipes using good fats. She's written an incredible Salad chapter with options ranging from Greek Salad to a Couscous and Sweet Potato Salad. And she also has nice entrée ideas that I have yet to see parceled out for just one--dishes like Turkey Pot Pie and Crab Cakes. \u003c/p>\n\u003cp>In her introduction, Jane notes, \"We may begin solo cooking for different reasons, but we end up with the same reality: Nothing tastes quite as good as a meal you've thought about and taken the time to prepare and enjoy.\" Again, I like the fact that she doesn't judge or lament or become too emotionally invested in the fact that her readers are in a situation where they're eating alone. Instead, she cuts to the chase. She does do the whole leftover rigmarole, too on recycling meals over and over. Not only does this seem like a bummer but it's confusing: if you're using smaller proportions to cook for one, why would you have so much leftover in the first place? \u003c/p>\n\u003cp>\u003cstrong>Alone in the Kitchen with an Eggplant: Confessions of Cooking for One and Dining Alone edited by Jenni Ferrari-Adler\u003c/strong>\u003cbr>\nThis book was recommended to me by my blogging friend Denise over at\u003ca href=\"http://chezdanisse.blogspot.com/\"> Chez Danisse\u003c/a>, and it differs from the previous two books I've discussed in that it's much more literary and much less a How-To Guide or Cookbook. Sure there are a few recipes scattered throughout, but what Ferrari-Adler's done here is invite and solicit writers and food personalities to contribute to a collection dealing with the theme of eating alone. The back-story? Ferrari-Adler found herself living alone for the first time at twenty-seven while in the MFA program at the University of Michigan. She started cultivating a life of eating odd meals. Alone. But as she so quickly points out, \"alone and lonely are not synonymous\" (14). So in putting together the book, she notes: \"Maybe I could break the silence and help men and women everywhere be less alone together\" (8). \u003c/p>\n\u003cp>And I have to say, it's worked. The essays are all quite different in subject and scope and there is a nice grouping of men and women of various ages. The collection starts with Laurie Colwin’s well-known essay, \"Alone in the Kitchen with an Eggplant,\" originally published in her book, \u003cem>Home Cooking\u003c/em>. If you haven't read the essay, Colwin details life in her tiny NY apartment with a kitchen that consisted of a hot plate, a metal counter, and a kids-sized small fridge. Colwin began adjusting to cooking with two burners (soup, spaghetti, and eggplant were big hits). Ferrari-Adler also includes one of my favorite food writers, Amanda Hesser, and her piece entitled \"Single Cuisine.\" In it, Hesser writes about her last night home alone as a married woman and gives her recipe for truffled egg toast. There are lovely pieces by Dan Chaon and Steve Almond and a great essay by Haruki Murakami on \"The Year of Spaghetti.\" As an English nerd and a fan of many of these writers, this compilation was a treat. In a few short pieces, you get a glimpse into each writer's personality, domestic space, and approach to food. A rich opportunity. \u003c/p>\n\u003cp>\u003cstrong>What we eat when we eat alone by Deborah Madison and Patrick McFarlin \u003c/strong>\u003cbr>\nI was most excited to check out this book. I'm a big Deborah Madison fan and I'd heard it was lovingly illustrated (by McFarlin) with quirky pictures instead of traditionally photographed. I dove right in and with each flip of the page, was more and more disappointed. They begin by explaining what Patrick in particular began to discover as he spoke to people about their solo eating habits: \"a portrait of human behavior sprung free from conventions, a secret life of consumption born out of the temporary freedom--or burden, for some--of being alone\" (10). Hmm. Why did this passage leave a bad taste in my mouth? A secret life of consumption? Why so secret? It turns out the entire book is colored by this tinge of minor shame or embarrassment regarding eating alone--the last thing I want to read right now. There are odd tangents on gender differences: linguistically, apparently men use more active/violent verbs to describe cooking than women and women are more self-deprecating when talking about eating alone. OK, so what's the point? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_3980.jpg\" alt=\"Patrick McFarlin's illustrations\" title=\"Patrick McFarlin's illustrations\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12477\">\u003cbr>\n\u003cem>Patrick McFarlin's illustrations\u003c/em>\u003c/p>\n\u003cp>The book seems to struggle for a unified personality of purpose. Along with the gender digressions, there is a really odd collection of recipes--many of which I found to be completely uninspired. Bachelor Tofu Sandwiches? How about Breakfast Burrito for Day and Night? Then as much as I wanted to like the illustrations, many of them were of men in their boxer shorts or slippers haphazardly preparing a meal or staring into the fridge. Again, kind of makes me want to throw in the towel and head out to get some take-out--not what Madison was shooting for, I'm guessing. There are even anecdotes on Eating in Bed and Negotiating Eating on the Couch with a Cat. Seriously? For a book with a presumed audience of many solo eaters, I can't say that Madison or McFarlin have enticed us with recipes, the illustrations, or sentiment. \u003c/p>\n\u003cp>\u003cstrong>The Pleasures of Cooking For One by Judith Jones \u003c/strong>\u003cbr>\nAnd then, Judith Jones brings home the bacon. This book is sweet and substantial. It's a keeper. She doesn’t judge (although she does use the word \"live alones\" which kind of makes me want to slit my wrists. Yikes. When did I become a live alone?). She doesn't demean with lame watered down recipes. And that's probably because the premise of the book comes from such a genuine place of experience. Jones' husband passed away in 1996 and after his death, she's struggled with cooking alone. Like Goldstein, she begins with numbers: 51% of New Yorkers live alone, yet stores packages everything large and restaurants don't cater to single eaters (vii). Thus, her book was born. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_3985.jpg\" alt=\"The Pleasures of Cooking for One\" title=\"The Pleasures of Cooking for One\" width=\"500\" height=\"364\" class=\"alignnone size-full wp-image-12476\">\u003cbr>\n\u003cem>Judith Jones' perfect blend of apt recipes, general kitchen advice, and genuine sentiment\u003c/em>\u003c/p>\n\u003cp>Like many of the other authors, she discusses stocking your cupboards (sugars, flour, broth, canned tomatoes), your freezer (pesto, cream sauce, pastry dough) and your refrigerator (butter, eggs, mustard, sausage, jams). While I mentioned above that I'm not drawn to discussions on ways to recreate leftovers, Jones does have a likeable segment on the Nine Lives of a Turkey, detailing ways to recreate leftovers (turkey tetrazzini, waldorf salad). But what I really loved about this book are the substantial, inspiring, and challenging recipes along with the lovely photographs and her encouraging and precise tone. You won't find breakfast burritos here although you will find Beef Bourguignon, Red Flannel Pork Hash or a Filet of Fish in Parchment Paper. Now that's the kind of cooking I'm talking about. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To close, I've taken the advice of my family, friends, and readers and decided not to be too hard on myself. Cereal for dinner? Fine. Now's not the time to put the pressure on myself to make elaborate meals unless it feels right. But I'm also making a huge effort not to get too caught up in that anxious feeling I first met on a night in July in Provincetown when the sun began to set and I realized I was alone and hadn't yet eaten dinner. Let's just say I'm getting used to that feeling. In the introduction to her book, Judith Jones notes, \"If you like good food, why not honor yourself enough to make a pleasing meal and relish every mouthful? (ix)\" I'll raise a glass to that. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/true-burger-restaurant.jpg\" alt=\"Trueburger restaurant\" title=\"Trueburger restaurant\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12453\">\u003cbr>\n\u003ca href=\"http://www.trueburgeroakland.com/\">Trueburger\u003c/a>, the new hamburger restaurant in downtown Oakland, is, well… true. Genuine meat patties made from cuts that are ground on the premises, shakes made with real ice cream (plus wonderful additions like actual bananas and peanut butter), all-beef kosher dogs that you can get topped with homemade chili and cheese, and truly nice people running the joint. What more could you ask for?\u003c/p>\n\u003cp>Greg Eng and Jason Low, both former sous chefs at \u003ca href=\"http://www.baywolf.com/\">Bay Wolf Restaurant\u003c/a> in Oakland, wanted to open a restaurant that would appeal to everyone: young, old, middle aged, rich, working class and anything in between. Their goal was to provide high quality food that people loved to eat at affordable prices. After eating their a few times, I can vouch that they've succeeded. Eating at Trueburger is sort of like going back in time to one of those burger and shake restaurants that seemed to be in every town before fast food restaurants put them all out of business. Like Al's Diner in Happy Days or the hangout in Back to the Future, it serves American food made from real ingredients for regular people.\u003c/p>\n\u003cp>Located on Grand Avenue across the street and down a block from Lake Merritt, Trueburger is in the heart of downtown Oakland. When I asked Greg and Jason why they opened their restaurant in this location, they both enthusiastically told me that they live in Oakland and so wanted to invest in the city they mutually love. According to Greg, Oakland is the west coast's Brooklyn: it's a bit beat up and tarnished next to its glitzier and wealthier sister city of San Francisco, but filled with a talented and eclectic group of people who want and deserve great food.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/fries-a-burger-and-a-dog.jpg\" alt=\"fries a burger and a dog\" title=\"fries a burger and a dog\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12446\">\u003c/p>\n\u003cp>So what can you find at Trueburger? \u003ca href=\"http://www.trueburgeroakland.com/trueburger_menu.pdf\" target=\"_blank\">The menu\u003c/a> is simple and direct because Greg and Jason wanted to focus on making a few items really well. Burgers, hot dogs, chili dogs, smoked chicken sausage, shakes, fries and salads. That's pretty much it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/bacon-true-burger.jpg\" alt=\"bacon trueburger\" title=\"bacon trueburger\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12447\">\u003c/p>\n\u003cp>So far, my favorite item is the burger. Now, I should preface my review by saying that I am a finicky burger eater. I have a Three Little Bears mentality when it comes to hamburgers: not too thick (because then you can't taste the bun, cheese, and condiments) not too thin (because what's the point of a super thin burger?), but just right. Greg and Jason make their own meat patties -- the cuts they grind are a trade secret. I do know, however, that the meat is angus beef, not organic and not grass fed. All the meat is also ground at the restaurant. I've eaten two burgers there so far, and both were truly excellent. With an 80/20 meat/fat ratio that is just the perfect thickness and size, each burger bursts with real beef flavor. The buns are purchased from a local bakery in Berkeley. Fluffy with nooks inside, I could tell the buns are steam-baked and then laid on the grill just before they're served so they're crispy on the inside. The perfect vehicle for a good patty. For a little extra, you can top your burger with cheese, bacon, chili, or grilled onions.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/naked-hot-dog.jpg\" alt=\"naked hot dog\" title=\"naked hot dog\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12448\">\u003c/p>\n\u003cp>In addition to those amazing burgers, Trueburger also has hot dogs. My daughter Sophie really enjoyed the Naked Hot Dog, which is a plain large Hebrew National dog in a bun, but the Housemade Chili-Cheese Dog with diced onions and cheddar cheese made me go weak at the knees. The chili (cooked fresh each day) is made with meat and beans and lots of other ingredients that meld together into the perfect amalgamation to sit on a dog. Topped with their cheese sauce, and you have a poem on a bun. Yes, it's really that good.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/french-fries.jpg\" alt=\"french fries\" title=\"french fries\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12449\">\u003c/p>\n\u003cp>There aren't a lot of sides at Trueburger, but true to their goal, the few they have are done well. The fries are quite decent. Made from real potatoes (and not those frozen things a lot of other places use), they are soft and steamy on the inside and crispy and salty on the outside. You can have them plain, or topped with cheese sauce, chili or both. Trueburger also has locally-made pickles which are crispy and perfectly dilled. I was disappointed, however, that they didn't have onion rings as I think all good burger and dog places should have this item on the menu. Plus it's almost impossible to find a good onion ring, and I know Greg and Jason would make great ones. \u003c/p>\n\u003cp>Hamburgers and hot dogs aside, Trueburger is worth a visit for any shake-loving individual. Made from real vanilla and chocolate ice cream, Trueburger's shakes are thick and decadent. Yet what makes them really special is that you can add a variety of ingredients to them. So far, I've tried the vanilla banana, the vanilla caramel, and the vanilla orange cream -- all ridiculously delicious. You can also get a very nice root beer float (which my daughters loved). On my next stop I plan on trying one made with chocolate ice cream and peanut butter. Right now, you can choose to start your shake with vanilla or chocolate ice cream and then add up to 8 flavors (including malt), but once summer fruits are in season, Greg and Jason plan on adding other choices to the list. I can't wait to try blueberry and peach in June.\u003c/p>\n\u003cp>Oh yeah, there's also a 'Shroom Burger, smoked chicken sausage and three types of chopped salads. I can't imagine walking into Trueburger and not getting a hamburger or chili dog, but if you're interested in a healthier or vegetarian option, there's still plenty for you to eat.\u003c/p>\n\u003cp>Trueburger is open every weekday and Saturday for lunch, plus Thursday through Saturday evening for dinner. They have applied for a liquor license, so I'm hoping to have my chili dog with an ice cold beer in a few months, but for now Greg and Jason have an inspired selection of root beers and cream sodas on hand, as well as the standard soda fountain selection.\u003c/p>\n\u003cp>So if you're in the mood for a true burger -- homemade with a side of cheesy fries -- or a chili dog with a real ice cream shake, you need look no further than downtown Oakland.\u003c/p>\n\u003cp>\u003cstrong>Trueburger\u003cbr>\n146 Grand Avenue\u003cbr>\nOakland, CA 94612 \u003c/strong>\t\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=trueburger+oakland&sll=37.811507,-122.264025&sspn=0.011985,0.016115&gl=us&g=146+Grand+Ave.+++Oakland,+CA,+94612&ie=UTF8&hq=trueburger&hnear=Oakland,+CA&ll=37.811954,-122.264013&spn=0.023123,0.032229&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/trueburger\">@trueburger\u003c/a>\u003cbr>\nTrueburger on \u003ca href=\"http://www.facebook.com/permalink.php?story_fbid=104647552906307&id=186633031087#!/pages/Oakland-CA/Trueburger/186633031087?ref=nf\">Facebook\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Hours\u003c/strong>\u003cbr>\nMonday - Wednesday 11:00 - 2:30; Thursday - Friday 11:00 - 2:30 and 5:00 - 8:30; Saturdays 11:00 - 8:30; closed Sundays\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/24/2010/04/true-burger-restaurant.jpg\" alt=\"Trueburger restaurant\" title=\"Trueburger restaurant\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12453\">\u003cbr>\n\u003ca href=\"http://www.trueburgeroakland.com/\">Trueburger\u003c/a>, the new hamburger restaurant in downtown Oakland, is, well… true. Genuine meat patties made from cuts that are ground on the premises, shakes made with real ice cream (plus wonderful additions like actual bananas and peanut butter), all-beef kosher dogs that you can get topped with homemade chili and cheese, and truly nice people running the joint. What more could you ask for?\u003c/p>\n\u003cp>Greg Eng and Jason Low, both former sous chefs at \u003ca href=\"http://www.baywolf.com/\">Bay Wolf Restaurant\u003c/a> in Oakland, wanted to open a restaurant that would appeal to everyone: young, old, middle aged, rich, working class and anything in between. Their goal was to provide high quality food that people loved to eat at affordable prices. After eating their a few times, I can vouch that they've succeeded. Eating at Trueburger is sort of like going back in time to one of those burger and shake restaurants that seemed to be in every town before fast food restaurants put them all out of business. Like Al's Diner in Happy Days or the hangout in Back to the Future, it serves American food made from real ingredients for regular people.\u003c/p>\n\u003cp>Located on Grand Avenue across the street and down a block from Lake Merritt, Trueburger is in the heart of downtown Oakland. When I asked Greg and Jason why they opened their restaurant in this location, they both enthusiastically told me that they live in Oakland and so wanted to invest in the city they mutually love. According to Greg, Oakland is the west coast's Brooklyn: it's a bit beat up and tarnished next to its glitzier and wealthier sister city of San Francisco, but filled with a talented and eclectic group of people who want and deserve great food.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/fries-a-burger-and-a-dog.jpg\" alt=\"fries a burger and a dog\" title=\"fries a burger and a dog\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12446\">\u003c/p>\n\u003cp>So what can you find at Trueburger? \u003ca href=\"http://www.trueburgeroakland.com/trueburger_menu.pdf\" target=\"_blank\">The menu\u003c/a> is simple and direct because Greg and Jason wanted to focus on making a few items really well. Burgers, hot dogs, chili dogs, smoked chicken sausage, shakes, fries and salads. That's pretty much it.\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/24/2010/04/bacon-true-burger.jpg\" alt=\"bacon trueburger\" title=\"bacon trueburger\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12447\">\u003c/p>\n\u003cp>So far, my favorite item is the burger. Now, I should preface my review by saying that I am a finicky burger eater. I have a Three Little Bears mentality when it comes to hamburgers: not too thick (because then you can't taste the bun, cheese, and condiments) not too thin (because what's the point of a super thin burger?), but just right. Greg and Jason make their own meat patties -- the cuts they grind are a trade secret. I do know, however, that the meat is angus beef, not organic and not grass fed. All the meat is also ground at the restaurant. I've eaten two burgers there so far, and both were truly excellent. With an 80/20 meat/fat ratio that is just the perfect thickness and size, each burger bursts with real beef flavor. The buns are purchased from a local bakery in Berkeley. Fluffy with nooks inside, I could tell the buns are steam-baked and then laid on the grill just before they're served so they're crispy on the inside. The perfect vehicle for a good patty. For a little extra, you can top your burger with cheese, bacon, chili, or grilled onions.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/naked-hot-dog.jpg\" alt=\"naked hot dog\" title=\"naked hot dog\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12448\">\u003c/p>\n\u003cp>In addition to those amazing burgers, Trueburger also has hot dogs. My daughter Sophie really enjoyed the Naked Hot Dog, which is a plain large Hebrew National dog in a bun, but the Housemade Chili-Cheese Dog with diced onions and cheddar cheese made me go weak at the knees. The chili (cooked fresh each day) is made with meat and beans and lots of other ingredients that meld together into the perfect amalgamation to sit on a dog. Topped with their cheese sauce, and you have a poem on a bun. Yes, it's really that good.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/french-fries.jpg\" alt=\"french fries\" title=\"french fries\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12449\">\u003c/p>\n\u003cp>There aren't a lot of sides at Trueburger, but true to their goal, the few they have are done well. The fries are quite decent. Made from real potatoes (and not those frozen things a lot of other places use), they are soft and steamy on the inside and crispy and salty on the outside. You can have them plain, or topped with cheese sauce, chili or both. Trueburger also has locally-made pickles which are crispy and perfectly dilled. I was disappointed, however, that they didn't have onion rings as I think all good burger and dog places should have this item on the menu. Plus it's almost impossible to find a good onion ring, and I know Greg and Jason would make great ones. \u003c/p>\n\u003cp>Hamburgers and hot dogs aside, Trueburger is worth a visit for any shake-loving individual. Made from real vanilla and chocolate ice cream, Trueburger's shakes are thick and decadent. Yet what makes them really special is that you can add a variety of ingredients to them. So far, I've tried the vanilla banana, the vanilla caramel, and the vanilla orange cream -- all ridiculously delicious. You can also get a very nice root beer float (which my daughters loved). On my next stop I plan on trying one made with chocolate ice cream and peanut butter. Right now, you can choose to start your shake with vanilla or chocolate ice cream and then add up to 8 flavors (including malt), but once summer fruits are in season, Greg and Jason plan on adding other choices to the list. I can't wait to try blueberry and peach in June.\u003c/p>\n\u003cp>Oh yeah, there's also a 'Shroom Burger, smoked chicken sausage and three types of chopped salads. I can't imagine walking into Trueburger and not getting a hamburger or chili dog, but if you're interested in a healthier or vegetarian option, there's still plenty for you to eat.\u003c/p>\n\u003cp>Trueburger is open every weekday and Saturday for lunch, plus Thursday through Saturday evening for dinner. They have applied for a liquor license, so I'm hoping to have my chili dog with an ice cold beer in a few months, but for now Greg and Jason have an inspired selection of root beers and cream sodas on hand, as well as the standard soda fountain selection.\u003c/p>\n\u003cp>So if you're in the mood for a true burger -- homemade with a side of cheesy fries -- or a chili dog with a real ice cream shake, you need look no further than downtown Oakland.\u003c/p>\n\u003cp>\u003cstrong>Trueburger\u003cbr>\n146 Grand Avenue\u003cbr>\nOakland, CA 94612 \u003c/strong>\t\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=trueburger+oakland&sll=37.811507,-122.264025&sspn=0.011985,0.016115&gl=us&g=146+Grand+Ave.+++Oakland,+CA,+94612&ie=UTF8&hq=trueburger&hnear=Oakland,+CA&ll=37.811954,-122.264013&spn=0.023123,0.032229&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/trueburger\">@trueburger\u003c/a>\u003cbr>\nTrueburger on \u003ca href=\"http://www.facebook.com/permalink.php?story_fbid=104647552906307&id=186633031087#!/pages/Oakland-CA/Trueburger/186633031087?ref=nf\">Facebook\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hours\u003c/strong>\u003cbr>\nMonday - Wednesday 11:00 - 2:30; Thursday - Friday 11:00 - 2:30 and 5:00 - 8:30; Saturdays 11:00 - 8:30; closed Sundays\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Ready-for-Dessert11.jpg\" alt=\"Ready for Dessert - My Best Recipes by David Lebovitz\" title=\"Ready for Dessert - My Best Recipes by David Lebovitz\" width=\"273\" height=\"350\" class=\"alignleft size-full wp-image-12324\">According to \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz\u003c/a>, \"Each year, hundreds of cookbooks are released, which means that inevitably, many must go to make room for the new.\"\u003c/p>\n\u003cp>One look through his latest book \u003ca href=\"http://www.amazon.com/Ready-Dessert-My-Best-Recipes/dp/158008138X/ref=sr_1_1?ie=UTF8&s=books&qid=1270825502&sr=1-1\">\u003cem>Ready for Dessert\u003c/em>\u003c/a> (his original title idea was \u003cem>David's Greatest Hits\u003c/em>) is enough to make me want to do just that-- clear my shelf of all the pretty, rarely-used dessert tomes that do little else than collect dust and take up space in my kitchen.\u003c/p>\n\u003cp>My copy of Lebovitz's book is already stained (with coffee) from just looking at it. It's the best type of food porn available: high production values (great recipes and gorgeous photography by Maren Caruso); a cast of stars (Chocolate Orbit Cake, Kumquat Sticky Toffee Pudding, Apple-Quince Tarte Tatin) that are hot, but not out of reach; and a writer who supplies, if not a story line, then enough anecdotes to keep me interested (The Racine's Cake recipe was, after all, found written on a men's room wall). It's one sexy book.\u003c/p>\n\u003cp>\u003ca href=\"http://michaelprocopio.wordpress.com/2009/06/18/on-my-shelf-the-sweet-life-in-paris/\">The first time I met David Lebovitz\u003c/a>, one of the first things out of his mouth was \"I'm not a nice person,\" which I found interesting, since the impression I got from him was the exact opposite. If he is, in fact, not a nice person at all, he's hidden his misanthropy entirely in what is a very friendly, approachable cookbook. The Caramelization guidelines for both wet and dry caramel, with their step-by-step photos, careful instruction, and simple explanation are worth the price of admission alone. And the overall tone is warm, funny and, with the exception of crowing over his chocolate chip cookies (page 188)), modest. I've made those cookies. He can crow all he wants.\u003c/p>\n\u003cp>Unfussy, straightforward desserts that rely more upon the complexity or impact of flavor than frills are Lebovitz's hallmark. From the subtlety of his Black Currant Tea Crème Brûlée (page 129) to the luciously rich Chocolate Pavé (page 25), \u003cem>Ready for Dessert\u003c/em> offers a wide range of recipes that are within the grasp of all but the most inept cooks. And, even then, there's always that Chocolate Orbit (née Idiot) cake (page 26).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And one look at his Orange-Almond Bread Pudding (page 136) drizzled with Tangerine Butterscotch Sauce (page 242) is enough to make me Crème Anglais (page 237) my pants. Rarely has a cookbook inspired me to roll up my sleeves and get baking.\u003c/p>\n\u003cp>I highly recommend this book.\u003c/p>\n\u003cp>\u003cstrong>David Lebovitz's Chocolate Chip Cookies\u003c/strong> (excerpt from Ready for Dessert, page 188. Published with permission.)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups (350g) all-purpose flour\u003c/p>\n\u003cp>3/4 teaspoon baking soda\u003c/p>\n\u003cp>1/8 teaspoon salt\u003c/p>\n\u003cp>1 cup (8 ounces/225 g) unsalted butter, at room temperature\u003c/p>\n\u003cp>1 cup (215 g) packed light brown sugar\u003c/p>\n\u003cp>3/4 cup granulated sugar\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>2 large eggs, at room temperature\u003c/p>\n\u003cp>2 cups (about 225 g) nuts, such as walnuts, pecans, almonds, or macadamia nuts, toasted and coarsely chopped\u003c/p>\n\u003cp>14 ounces (400 g) bittersweet or semisweet chocolate, coarsely chopped into 1/2-to 1-inch (1.5- to 3-cm) chunks or 3 cups (340 g) chocolate drops (see Tip)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a small bowl, whisk together flour, baking soda, and salt.\u003c/p>\n\u003cp>2. In a stand mixer fitted with a paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth. Beat in the eggs on at a time until thoroughly incorporated, then stir in the flour mixer followed by the nuts and chocolate chunks.\u003c/p>\n\u003cp>3. On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches (23 cm) long. Wrap the logs in plastic wrap and refrigerate until firm, preferably for 24 hours.\u003c/p>\n\u003cp>4. Position racks in the upper and lower thirds of the oven; preheat the oven to 350ºF (175ºC). Line 2 baking sheets with parchment paper or silicone baking mats.\u003c/p>\n\u003cp>5. Slice logs into disks 3/4 inch (2 cm) thick and place the disks 3 inches (8 cm) apart on the prepared baking sheets. If the nuts or chips crumble out, simply push them back in.\u003c/p>\n\u003cp>6. Bake, rotating the baking sheets midway through the baking, until the cookies are very lightly browned in the centers, about 10 minutes. If you like soft cookies, as I do, err on the side of underbaking.\u003c/p>\n\u003cp>7. Let cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.\u003c/p>\n\u003cp>\u003cstrong>Storage:\u003c/strong> The dough logs can be refrigerated for 1 week or frozen for up to 1 month. The baked cookies will keep well in an airtight container for up to 4 days.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Tip:\u003c/strong> Many chocolate makers now produce chocolate \"drops\" or \"chunks\" that are suitable for use in this recipe. Regular chocolate chips are designed to resist melting, so I don't use them in my chocolate chip cookies.\u003c/p>\n\n",
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"excerpt": "My copy of Lebovitz's book is already stained (with coffee) from just looking at it. It's the best type of food porn available: high production values (great recipes and gorgeous photography by Maren Caruso); a cast of stars (Chocolate Orbit Cake, Kumquat Sticky Toffee Pudding, Apple-Quince Tarte Tatin) that are hot, but not out of reach; and a writer who supplies, if not a story line, then enough anecdotes to keep me interested (The Racine's Cake recipe was, after all, found written on a men's room wall). It's one sexy book.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Ready-for-Dessert11.jpg\" alt=\"Ready for Dessert - My Best Recipes by David Lebovitz\" title=\"Ready for Dessert - My Best Recipes by David Lebovitz\" width=\"273\" height=\"350\" class=\"alignleft size-full wp-image-12324\">According to \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz\u003c/a>, \"Each year, hundreds of cookbooks are released, which means that inevitably, many must go to make room for the new.\"\u003c/p>\n\u003cp>One look through his latest book \u003ca href=\"http://www.amazon.com/Ready-Dessert-My-Best-Recipes/dp/158008138X/ref=sr_1_1?ie=UTF8&s=books&qid=1270825502&sr=1-1\">\u003cem>Ready for Dessert\u003c/em>\u003c/a> (his original title idea was \u003cem>David's Greatest Hits\u003c/em>) is enough to make me want to do just that-- clear my shelf of all the pretty, rarely-used dessert tomes that do little else than collect dust and take up space in my kitchen.\u003c/p>\n\u003cp>My copy of Lebovitz's book is already stained (with coffee) from just looking at it. It's the best type of food porn available: high production values (great recipes and gorgeous photography by Maren Caruso); a cast of stars (Chocolate Orbit Cake, Kumquat Sticky Toffee Pudding, Apple-Quince Tarte Tatin) that are hot, but not out of reach; and a writer who supplies, if not a story line, then enough anecdotes to keep me interested (The Racine's Cake recipe was, after all, found written on a men's room wall). It's one sexy book.\u003c/p>\n\u003cp>\u003ca href=\"http://michaelprocopio.wordpress.com/2009/06/18/on-my-shelf-the-sweet-life-in-paris/\">The first time I met David Lebovitz\u003c/a>, one of the first things out of his mouth was \"I'm not a nice person,\" which I found interesting, since the impression I got from him was the exact opposite. If he is, in fact, not a nice person at all, he's hidden his misanthropy entirely in what is a very friendly, approachable cookbook. The Caramelization guidelines for both wet and dry caramel, with their step-by-step photos, careful instruction, and simple explanation are worth the price of admission alone. And the overall tone is warm, funny and, with the exception of crowing over his chocolate chip cookies (page 188)), modest. I've made those cookies. He can crow all he wants.\u003c/p>\n\u003cp>Unfussy, straightforward desserts that rely more upon the complexity or impact of flavor than frills are Lebovitz's hallmark. From the subtlety of his Black Currant Tea Crème Brûlée (page 129) to the luciously rich Chocolate Pavé (page 25), \u003cem>Ready for Dessert\u003c/em> offers a wide range of recipes that are within the grasp of all but the most inept cooks. And, even then, there's always that Chocolate Orbit (née Idiot) cake (page 26).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And one look at his Orange-Almond Bread Pudding (page 136) drizzled with Tangerine Butterscotch Sauce (page 242) is enough to make me Crème Anglais (page 237) my pants. Rarely has a cookbook inspired me to roll up my sleeves and get baking.\u003c/p>\n\u003cp>I highly recommend this book.\u003c/p>\n\u003cp>\u003cstrong>David Lebovitz's Chocolate Chip Cookies\u003c/strong> (excerpt from Ready for Dessert, page 188. Published with permission.)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups (350g) all-purpose flour\u003c/p>\n\u003cp>3/4 teaspoon baking soda\u003c/p>\n\u003cp>1/8 teaspoon salt\u003c/p>\n\u003cp>1 cup (8 ounces/225 g) unsalted butter, at room temperature\u003c/p>\n\u003cp>1 cup (215 g) packed light brown sugar\u003c/p>\n\u003cp>3/4 cup granulated sugar\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>2 large eggs, at room temperature\u003c/p>\n\u003cp>2 cups (about 225 g) nuts, such as walnuts, pecans, almonds, or macadamia nuts, toasted and coarsely chopped\u003c/p>\n\u003cp>14 ounces (400 g) bittersweet or semisweet chocolate, coarsely chopped into 1/2-to 1-inch (1.5- to 3-cm) chunks or 3 cups (340 g) chocolate drops (see Tip)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a small bowl, whisk together flour, baking soda, and salt.\u003c/p>\n\u003cp>2. In a stand mixer fitted with a paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth. Beat in the eggs on at a time until thoroughly incorporated, then stir in the flour mixer followed by the nuts and chocolate chunks.\u003c/p>\n\u003cp>3. On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches (23 cm) long. Wrap the logs in plastic wrap and refrigerate until firm, preferably for 24 hours.\u003c/p>\n\u003cp>4. Position racks in the upper and lower thirds of the oven; preheat the oven to 350ºF (175ºC). Line 2 baking sheets with parchment paper or silicone baking mats.\u003c/p>\n\u003cp>5. Slice logs into disks 3/4 inch (2 cm) thick and place the disks 3 inches (8 cm) apart on the prepared baking sheets. If the nuts or chips crumble out, simply push them back in.\u003c/p>\n\u003cp>6. Bake, rotating the baking sheets midway through the baking, until the cookies are very lightly browned in the centers, about 10 minutes. If you like soft cookies, as I do, err on the side of underbaking.\u003c/p>\n\u003cp>7. Let cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.\u003c/p>\n\u003cp>\u003cstrong>Storage:\u003c/strong> The dough logs can be refrigerated for 1 week or frozen for up to 1 month. The baked cookies will keep well in an airtight container for up to 4 days.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Tip:\u003c/strong> Many chocolate makers now produce chocolate \"drops\" or \"chunks\" that are suitable for use in this recipe. Regular chocolate chips are designed to resist melting, so I don't use them in my chocolate chip cookies.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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