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"disqusTitle": "Watch Check, Please! Bay Area review: Massimo's, Old Jerusalem, Baker Street Bistro",
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"content": "\u003cfigure id=\"attachment_81552\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp906group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp906group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the sixth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-81552\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the sixth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 6 airs this eve, Thursday May 8, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/massimos-old-jerusalem-baker-street-bistro-check-please-bay-area-reviews/\">sixth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/massimos-restaurant-info/\" target=\"_blank\">\u003cstrong>Massimo's\u003c/strong>\u003c/a> in Fremont is a steakhouse serving Italian cuisine.\u003c/li>\n\u003cfigure id=\"attachment_81549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/massimos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/massimos1000.jpg\" alt=\"Massimo's Marinated Veal Chop with mushroom sauce served with garlic mashed potatoes and fresh vegetables\" width=\"1000\" height=\"554\" class=\"size-full wp-image-81549\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Massimo's Marinated Veal Chop with mushroom sauce served with garlic mashed potatoes and fresh vegetables\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/old-jerusalem-restaurant-info/\" target=\"_blank\">\u003cstrong>Old Jerusalem Restaurant\u003c/strong>\u003c/a> in San Francisco's Mission district serves Mediterranean food.\u003c/li>\n\u003cfigure id=\"attachment_81550\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/old-jerusalem1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/old-jerusalem1000.jpg\" alt=\"Chicken shish kebab with rice and hummus at Old Jerusalem Restaurant\" width=\"1000\" height=\"559\" class=\"size-full wp-image-81550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken shish kebab with rice and hummus at Old Jerusalem Restaurant\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/baker-street-bistro-restaurant-info/\" target=\"_blank\">\u003cstrong>Baker Street Bistro\u003c/strong>\u003c/a> in San Francisco's Cow Hollow neighborhood serves French cuisine.\u003c/li>\n\u003cfigure id=\"attachment_81551\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/baker-st-bistro1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/baker-st-bistro1000.jpg\" alt=\"Coquilles St-Jaques au Coulis de Poivron Rouge, Puree de Brocolis and Courgettes Sautees- pan seared sea scallops with red pepper coulis, broccoli puree and sautéed zucchini at Baker Street Bistro\" width=\"1000\" height=\"561\" class=\"size-full wp-image-81551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coquilles St-Jaques au Coulis de Poivron Rouge, Puree de Brocolis and Courgettes Sautees- pan seared sea scallops with red pepper coulis, broccoli puree and sautéed zucchini at Baker Street Bistro\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/wines-from-argentina-check-please-bay-area-wine-tips/\">wines from Argentina\u003c/a>.\u003cbr>\n[youtube //www.youtube.com/watch?v=wUy9-9ZXZ-A]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Reviewed this week: an Italian Steakhouse in Fremont, a Mediterranean restaurant in San Francisco's Mission, and a French bistro in San Francisco's Cow Hollow. Host Leslie Sbrocco shares her tips about wines from Argentina. ",
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And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/massimos-old-jerusalem-baker-street-bistro-check-please-bay-area-reviews/\">sixth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/massimos-restaurant-info/\" target=\"_blank\">\u003cstrong>Massimo's\u003c/strong>\u003c/a> in Fremont is a steakhouse serving Italian cuisine.\u003c/li>\n\u003cfigure id=\"attachment_81549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/massimos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/massimos1000.jpg\" alt=\"Massimo's Marinated Veal Chop with mushroom sauce served with garlic mashed potatoes and fresh vegetables\" width=\"1000\" height=\"554\" class=\"size-full wp-image-81549\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Massimo's Marinated Veal Chop with mushroom sauce served with garlic mashed potatoes and fresh vegetables\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/old-jerusalem-restaurant-info/\" target=\"_blank\">\u003cstrong>Old Jerusalem Restaurant\u003c/strong>\u003c/a> in San Francisco's Mission district serves Mediterranean food.\u003c/li>\n\u003cfigure id=\"attachment_81550\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/old-jerusalem1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/old-jerusalem1000.jpg\" alt=\"Chicken shish kebab with rice and hummus at Old Jerusalem Restaurant\" width=\"1000\" height=\"559\" class=\"size-full wp-image-81550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken shish kebab with rice and hummus at Old Jerusalem Restaurant\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/baker-street-bistro-restaurant-info/\" target=\"_blank\">\u003cstrong>Baker Street Bistro\u003c/strong>\u003c/a> in San Francisco's Cow Hollow neighborhood serves French cuisine.\u003c/li>\n\u003cfigure id=\"attachment_81551\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/baker-st-bistro1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/baker-st-bistro1000.jpg\" alt=\"Coquilles St-Jaques au Coulis de Poivron Rouge, Puree de Brocolis and Courgettes Sautees- pan seared sea scallops with red pepper coulis, broccoli puree and sautéed zucchini at Baker Street Bistro\" width=\"1000\" height=\"561\" class=\"size-full wp-image-81551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coquilles St-Jaques au Coulis de Poivron Rouge, Puree de Brocolis and Courgettes Sautees- pan seared sea scallops with red pepper coulis, broccoli puree and sautéed zucchini at Baker Street Bistro\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/wines-from-argentina-check-please-bay-area-wine-tips/\">wines from Argentina\u003c/a>.\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/wUy9-9ZXZ-A'\n title='//www.youtube.com/embed/wUy9-9ZXZ-A'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Kin Khao: Pim Techamuanvivit's fun, authentic Thai restaurant shows promise",
"title": "Kin Khao: Pim Techamuanvivit's fun, authentic Thai restaurant shows promise",
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"content": "\u003cfigure id=\"attachment_81291\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rabbit-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rabbit-3.jpg\" alt=\"Kin Khao’s green curry comes with braised rabbit, meatballs, and Thai eggplant. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s green curry comes with braised rabbit, meatballs, and Thai eggplant. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>When it comes to Thai food, I’m pretty picky—or at least I have been for the last eight years or so. Back in 2005, I moved to Portland, Oregon to go to college. It was there that I discovered a chicken shack tucked away on a quiet stretch of SE Division Street. Perhaps \u003cem>chicken\u003c/em> is a misnomer; this tiny building was selling Thai-style grill-roasted game hens stuffed full of ginger and lemongrass alongside sticky rice and optional papaya salad. My friends and I would make our way over there in the late afternoons, carrying stacks of take-out containers filled to the brim with the golden poultry across the street to devour with our hands while sitting on the hood of the car.\u003c/p>\n\u003cp>Over the next few years, this humble outpost grew, taking over the house next door in order to prepare and serve myriad authentic Thai dishes, painstakingly recreated from his trips abroad by Andy Ricker. These days, Ricker’s restaurant, \u003ca href=\"http://www.pokpokpdx.com/\">Pok Pok\u003c/a>, and its subsequent siblings in Portland and New York, has changed the way many of us perceive Thai food. His cuisine is often mercilessly funky, spicy, and sweet; it demands that eaters embrace the unfamiliar and learn to adapt our perception of taste.\u003c/p>\n\u003cfigure id=\"attachment_81350\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kin-khao-sign1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kin-khao-sign1.jpg\" alt=\"Kin Khao is located on the ground floor of the Parc 55 Hotel in downtown San Francisco. Photo: Kate Williams\" width=\"1000\" height=\"582\" class=\"size-full wp-image-81350\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao is located on the ground floor of the Parc 55 Hotel in downtown San Francisco. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Given my history with this style of Thai food, I was undoubtedly excited to visit Kin Khao, the 2-month old brainchild of local \u003ca href=\"http://chezpim.com/\">blogger\u003c/a> and \u003ca href=\"http://shop.chezpim.com/\">jam-maker\u003c/a> \u003ca href=\"https://twitter.com/chezpim\">Pim Techamuanvivit\u003c/a> and former Manresa sous chef Michael Gaines. The restaurant, like Ricker’s, is an attempt to revamp our exposure to Thai dining; Techamuanvivit is, she explains on her website, “on a mission to liberate her beloved Thai cuisine from the tyranny of peanut sauce.” I think we should all get behind that plan.\u003c/p>\n\u003cp>Kin Khao is hidden in the \u003ca href=\"http://www.parc55hotel.com/\">Parc 55 Hotel\u003c/a> in Union Square. It is an odd place for a restaurant that seems geared toward a young, foodcentric crowd, but no matter—it’s super close to BART. Plus, once you’re inside the small, friendly dining room, it’s easy to forget that the building is surrounded by tourists.\u003c/p>\n\u003cfigure id=\"attachment_81294\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tom-yum-cocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tom-yum-cocktail.jpg\" alt=\"The Tom Yum cocktail is an aromatic gin drink created by the Bon Vivants. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-81294\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tom Yum cocktail is an aromatic gin drink created by the Bon Vivants. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing to do once you’re in is to order a cocktail. Yes, Thai food often goes best with a cold beer. Yes, you will probably want one with your meal. But it’d be a shame to jump right to a lager when they’re serving a bevy of boozy libations created by the \u003ca href=\"http://www.bonvivants.com/\">Bon Vivants\u003c/a>. My pick was the Tom Yum (not the soup with the shrimp, the menu implores), a potent mix of gin and vermouth, accented with galangal, lemongrass, and floral kaffir lime ($12). Techamuanvivit says it’s the most popular drink in at the bar, and I can see why—aromatically complex yet easy-to-drink, it’s a perfect mix of the innovative and familiar.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like most Thai menus in the city, Kin Khao’s menu is divided into small categories: appetizers, meat and fish dishes, a few curries and vegetables, and a short list of noodle and rice platters. But while the typical Thai menu is expansive and pages in length, Kin Khao’s is succinct and completely pad thai-less. Instead there are totally scratch-made curries, tamarind and fish sauce wings, and vegetables topped with a funky sauce of cured pork and dried shrimp.\u003c/p>\n\u003cp>I’m happy to order from such a small and exciting menu, but given its brevity, the dishes should be solid. They aren’t quite there yet.\u003c/p>\n\u003cfigure id=\"attachment_81295\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/wings-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/wings-2.jpg\" alt=\"Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. Photo: Kate Williams\" width=\"1000\" height=\"664\" class=\"size-full wp-image-81295\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Those chicken wings? As their name implies, they are indeed “pretty hot,” battered, deep fried, and slicked with a spicy and sour glaze, flush with the unmistakable sheen of Sriracha. The wings are served whole, wing tips and all. It makes for an attractive presentation, but a challenge when it comes to the actual \u003cem>eating\u003c/em> part. I simply could not find a way to get through a wing without popping a joint and splattering sauce across the table. Still, the wings themselves are generously meaty and finger-licking good. Don’t be afraid of them; just be sure to ask for extra napkins.\u003c/p>\n\u003cp>You will likely need to ask for extra napkins and anything else more than once, as the service is as hit-or-miss as the food. Techamuanvivit will likely pop by your table as a friendly gesture; it’s nice, but I wish the servers were as friendly and helpful as she.\u003c/p>\n\u003cp>Less successful than the wings was the kanah pad XO sauce—sautéed Chinese broccoli with that aforementioned shrimp and pork sauce. The sauce itself is appropriately potent, and the greens earthy, slightly bitter, and refreshing (especially after those wings), but the resulting dish lacks cohesion and brightness. A generous squeeze of lime or sprinkle of rice vinegar would work wonders.\u003c/p>\n\u003cfigure id=\"attachment_81293\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/broccoli-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/broccoli-3.jpg\" alt=\"The Chinese broccoli comes sautéed and dressed with sweet and salty XO sauce. Photo: Kate Williams\" width=\"1000\" height=\"662\" class=\"size-full wp-image-81293\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Chinese broccoli comes sautéed and dressed with sweet and salty XO sauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The rabbit curry’s rich curry is a success in its subtlety. Quietly redolent of coconut, chiles, and lemongrass, it is a fine backdrop to gently braised rabbit and Thai eggplant. The leg meat served on the bone is tender, but the saddle verges on dry. Far more memorable are the rabbit meatballs, succulent and softly pink in the middle, with a mysterious sweetness that begs for another bite. I could only find a couple small pieces of eggplant buried beneath the rabbit; a few more bites of the vegetable would have been welcome.\u003c/p>\n\u003cp>Clearly Kin Khao still needs some time to come into its own. But Techamuanvivit has the right vision for the restaurant, and I’d be happy to keep on stopping by until it captures my excitement just like the fledgling chicken shack in Portland.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://kinkhao.com/\">Kin Khao\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/CFbJ9R\">Map\u003c/a>\u003cbr>\n55 Cyril Magnin (entrance at the corner of Mason and Ellis)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 8362-7456\u003cbr>\nHours: Mon-Sun 5:30pm-11pm (dinner), 11pm-1am (late night menu)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/kinkhaoSF\">Kin Khao\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KinKhao\">@KinKhao\u003c/a>\u003c/p>\n\n",
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"excerpt": "Kin Khao, the new Thai restaurant from blogger and award-winning jam-making Pim Techamuanvivit, opened to much excitement this winter. Can this funky, pad Thai- and peanut sauce-less joint live up to the hype? Kate Williams takes a look.\r\n",
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"title": "Kin Khao: Pim Techamuanvivit's fun, authentic Thai restaurant shows promise | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81291\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rabbit-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rabbit-3.jpg\" alt=\"Kin Khao’s green curry comes with braised rabbit, meatballs, and Thai eggplant. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s green curry comes with braised rabbit, meatballs, and Thai eggplant. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>When it comes to Thai food, I’m pretty picky—or at least I have been for the last eight years or so. Back in 2005, I moved to Portland, Oregon to go to college. It was there that I discovered a chicken shack tucked away on a quiet stretch of SE Division Street. Perhaps \u003cem>chicken\u003c/em> is a misnomer; this tiny building was selling Thai-style grill-roasted game hens stuffed full of ginger and lemongrass alongside sticky rice and optional papaya salad. My friends and I would make our way over there in the late afternoons, carrying stacks of take-out containers filled to the brim with the golden poultry across the street to devour with our hands while sitting on the hood of the car.\u003c/p>\n\u003cp>Over the next few years, this humble outpost grew, taking over the house next door in order to prepare and serve myriad authentic Thai dishes, painstakingly recreated from his trips abroad by Andy Ricker. These days, Ricker’s restaurant, \u003ca href=\"http://www.pokpokpdx.com/\">Pok Pok\u003c/a>, and its subsequent siblings in Portland and New York, has changed the way many of us perceive Thai food. His cuisine is often mercilessly funky, spicy, and sweet; it demands that eaters embrace the unfamiliar and learn to adapt our perception of taste.\u003c/p>\n\u003cfigure id=\"attachment_81350\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kin-khao-sign1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kin-khao-sign1.jpg\" alt=\"Kin Khao is located on the ground floor of the Parc 55 Hotel in downtown San Francisco. Photo: Kate Williams\" width=\"1000\" height=\"582\" class=\"size-full wp-image-81350\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao is located on the ground floor of the Parc 55 Hotel in downtown San Francisco. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Given my history with this style of Thai food, I was undoubtedly excited to visit Kin Khao, the 2-month old brainchild of local \u003ca href=\"http://chezpim.com/\">blogger\u003c/a> and \u003ca href=\"http://shop.chezpim.com/\">jam-maker\u003c/a> \u003ca href=\"https://twitter.com/chezpim\">Pim Techamuanvivit\u003c/a> and former Manresa sous chef Michael Gaines. The restaurant, like Ricker’s, is an attempt to revamp our exposure to Thai dining; Techamuanvivit is, she explains on her website, “on a mission to liberate her beloved Thai cuisine from the tyranny of peanut sauce.” I think we should all get behind that plan.\u003c/p>\n\u003cp>Kin Khao is hidden in the \u003ca href=\"http://www.parc55hotel.com/\">Parc 55 Hotel\u003c/a> in Union Square. It is an odd place for a restaurant that seems geared toward a young, foodcentric crowd, but no matter—it’s super close to BART. Plus, once you’re inside the small, friendly dining room, it’s easy to forget that the building is surrounded by tourists.\u003c/p>\n\u003cfigure id=\"attachment_81294\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tom-yum-cocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tom-yum-cocktail.jpg\" alt=\"The Tom Yum cocktail is an aromatic gin drink created by the Bon Vivants. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-81294\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tom Yum cocktail is an aromatic gin drink created by the Bon Vivants. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing to do once you’re in is to order a cocktail. Yes, Thai food often goes best with a cold beer. Yes, you will probably want one with your meal. But it’d be a shame to jump right to a lager when they’re serving a bevy of boozy libations created by the \u003ca href=\"http://www.bonvivants.com/\">Bon Vivants\u003c/a>. My pick was the Tom Yum (not the soup with the shrimp, the menu implores), a potent mix of gin and vermouth, accented with galangal, lemongrass, and floral kaffir lime ($12). Techamuanvivit says it’s the most popular drink in at the bar, and I can see why—aromatically complex yet easy-to-drink, it’s a perfect mix of the innovative and familiar.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like most Thai menus in the city, Kin Khao’s menu is divided into small categories: appetizers, meat and fish dishes, a few curries and vegetables, and a short list of noodle and rice platters. But while the typical Thai menu is expansive and pages in length, Kin Khao’s is succinct and completely pad thai-less. Instead there are totally scratch-made curries, tamarind and fish sauce wings, and vegetables topped with a funky sauce of cured pork and dried shrimp.\u003c/p>\n\u003cp>I’m happy to order from such a small and exciting menu, but given its brevity, the dishes should be solid. They aren’t quite there yet.\u003c/p>\n\u003cfigure id=\"attachment_81295\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/wings-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/wings-2.jpg\" alt=\"Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. Photo: Kate Williams\" width=\"1000\" height=\"664\" class=\"size-full wp-image-81295\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Those chicken wings? As their name implies, they are indeed “pretty hot,” battered, deep fried, and slicked with a spicy and sour glaze, flush with the unmistakable sheen of Sriracha. The wings are served whole, wing tips and all. It makes for an attractive presentation, but a challenge when it comes to the actual \u003cem>eating\u003c/em> part. I simply could not find a way to get through a wing without popping a joint and splattering sauce across the table. Still, the wings themselves are generously meaty and finger-licking good. Don’t be afraid of them; just be sure to ask for extra napkins.\u003c/p>\n\u003cp>You will likely need to ask for extra napkins and anything else more than once, as the service is as hit-or-miss as the food. Techamuanvivit will likely pop by your table as a friendly gesture; it’s nice, but I wish the servers were as friendly and helpful as she.\u003c/p>\n\u003cp>Less successful than the wings was the kanah pad XO sauce—sautéed Chinese broccoli with that aforementioned shrimp and pork sauce. The sauce itself is appropriately potent, and the greens earthy, slightly bitter, and refreshing (especially after those wings), but the resulting dish lacks cohesion and brightness. A generous squeeze of lime or sprinkle of rice vinegar would work wonders.\u003c/p>\n\u003cfigure id=\"attachment_81293\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/broccoli-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/broccoli-3.jpg\" alt=\"The Chinese broccoli comes sautéed and dressed with sweet and salty XO sauce. Photo: Kate Williams\" width=\"1000\" height=\"662\" class=\"size-full wp-image-81293\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Chinese broccoli comes sautéed and dressed with sweet and salty XO sauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The rabbit curry’s rich curry is a success in its subtlety. Quietly redolent of coconut, chiles, and lemongrass, it is a fine backdrop to gently braised rabbit and Thai eggplant. The leg meat served on the bone is tender, but the saddle verges on dry. Far more memorable are the rabbit meatballs, succulent and softly pink in the middle, with a mysterious sweetness that begs for another bite. I could only find a couple small pieces of eggplant buried beneath the rabbit; a few more bites of the vegetable would have been welcome.\u003c/p>\n\u003cp>Clearly Kin Khao still needs some time to come into its own. But Techamuanvivit has the right vision for the restaurant, and I’d be happy to keep on stopping by until it captures my excitement just like the fledgling chicken shack in Portland.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://kinkhao.com/\">Kin Khao\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/CFbJ9R\">Map\u003c/a>\u003cbr>\n55 Cyril Magnin (entrance at the corner of Mason and Ellis)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 8362-7456\u003cbr>\nHours: Mon-Sun 5:30pm-11pm (dinner), 11pm-1am (late night menu)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/kinkhaoSF\">Kin Khao\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KinKhao\">@KinKhao\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Proposition Chicken in Hayes Valley Slings Decent Fried Chicken, Excellent Coleslaw",
"title": "Proposition Chicken in Hayes Valley Slings Decent Fried Chicken, Excellent Coleslaw",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_80864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/entree-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/entree-plate.jpg\" alt=\"The fried chicken entrée at Propositon Chicken comes with a buttermilk biscuit, spicy slaw, and ranch dressing. Photo: Kate Williams\" width=\"1000\" height=\"555\" class=\"size-full wp-image-80864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fried chicken entrée at Propositon Chicken comes with a buttermilk biscuit, spicy slaw, and ranch dressing. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For a Southern expat, I know surprisingly little about fried chicken. I wasn’t raised on it—no one ever fried much of anything in my childhood kitchen. We’d eat take-out fried pieces from the Publix grocery store at picnics once or twice a year, max. After leaving home, I quickly attempted to cultivate the perception that I was enlightened in the art of fried poultry. Ten years later, I’m still learning—gladly. I’ve tried hot chicken, (real) Kentucky fried chicken, Korean chicken, and chicken and waffles. Give me a piece of dark meat dredged in batter and dropped in hot oil, and I’ll eat at least a piece or two. So it was inevitable that I would find myself visiting \u003ca href=\"http://www.propositionchicken.com/\" target=\"_blank\">Proposition Chicken\u003c/a>.\u003c/p>\n\u003cp>Ari Feingold opened Proposition Chicken last October in Hayes Valley. Feingold is also the owner of \u003ca href=\"http://strawsf.com/\">Straw\u003c/a>, the carnival-themed restaurant around the corner. I have zero interest in paying a premium for carnival food, so I was a bit hesitant to try out another restaurant run by a person who believes in the goodness of amusement park food. But the siren song of quick, easy, and thoughtfully made fried chicken was too strong for me to ignore.\u003c/p>\n\u003cp>I came in for lunch on a sunny weekday afternoon. Only a few other diners sat scattered throughout the long dinging area, but everyone seated seemed to be enjoying themselves. The restaurant is structured to work perfectly for office workers on their lunch break: order at the counter, grab a stool, and the food shows up quickly.\u003c/p>\n\u003cfigure id=\"attachment_80865\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sign.jpg\" alt=\"Proposition Chicken is located on a busy block of Market Street in between Octavia and Gough in Hayes Valley. Photo: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-80865\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Proposition Chicken is located on a busy block of Market Street in between Octavia and Gough in Hayes Valley. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Proposition Chicken’s menu is short and straightforward. There are three types of chicken—fried, flipped (rotisserie), or fake (tofu). Each type of chicken is served on your choice of a slaw-topped Bakesale Betty-style sandwich ($10), a kale salad ($11), or on a platter as an entrée with coleslaw and a buttermilk biscuit ($12). There are sides and desserts ($2-7), too, but they simply distract from the main event. All of the chicken served is courtesy of Mary’s Free Range, and the kitchen makes everything else from scratch. They also provide gluten-free chicken should you need a wheat-free lunch. The restaurant is also currently in the application process to serve beer and wine; longer hours and happy hour specials will come along with the booze.\u003c/p>\n\u003cp>I, of course, ordered fried chicken, and was pleased when the counterperson asked if I preferred white or dark meat. Fried chicken breast is almost always inferior to the thigh or drumstick, and I had no intention of setting myself up for disappointment. While the sandwich or salad may have been a more practical lunch choice, I couldn’t resist the promise of a buttermilk biscuit, so I ponied up for the entrée choice.\u003c/p>\n\u003cfigure id=\"attachment_80863\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chicken-closeup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chicken-closeup.jpg\" alt=\"An order of dark meat chicken comes with three small pieces: a wing, a thigh, and a drumstick. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-80863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An order of dark meat chicken comes with three small pieces: a wing, a thigh, and a drumstick. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Twelve bucks turned out to be a little steep for the demure tray of food I received. The three pieces of chicken were \u003cem>tiny\u003c/em>, especially compared to the oversized biscuit tin of slaw. A small bowl of ranch dressing was a nice surprise, albeit an unnecessary one. (Who puts ranch on their fried chicken anyway?) The chicken itself was properly fried, juicy, and very well seasoned. I couldn’t taste the characteristic twang of the buttermilk brine advertised on the menu, but I didn’t miss it. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The haphazard breading on the chicken was a much bigger problem. One piece (the wing) was practically inundated with breading; it was more crunch than tender chicken. On the other hand, the drumstick was close to naked. Lacking any textural contrast, the piece was just greasy. The thigh was the Goldilocks piece—it had a distinctive but not overwhelming crust, flecked with pepper, and adorned with a multitude of crisp bubbles. \u003c/p>\n\u003cp>Neither flaky nor crumbly, the biscuit was simply average. Like the chicken, it lacked any discernible buttermilk flavor, but this flaw was not as troublesome as the serving temperature. The giant mound of butter sitting on top of the biscuit was tasty and full of sweet honey, but it sat there, immobile on the room temperature biscuit. Had the biscuit been piping hot, the butter would have melted into its warm layers, infusing the bread with its richness. \u003c/p>\n\u003cfigure id=\"attachment_80866\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/slaw-closeup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/slaw-closeup.jpg\" alt=\"The spicy coleslaw was the highlight of the meal. Photo: Kate Williams\" width=\"1000\" height=\"641\" class=\"size-full wp-image-80866\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The spicy coleslaw was the highlight of the meal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Far better was the slaw. In fact, the bright, spicy slaw even outshone the chicken. The slivers of cabbage and parsley were coated in \u003cem>just\u003c/em> enough creamy dressing to transform from crunchy garnish to crisp-tender salad. Its heat was present, lingering for a few moments after eating. I wanted to slather the salad over everything. Instead, I devoured the whole bowl within seconds, scraping out every last bit of dressing with stray bits of biscuit.\u003c/p>\n\u003cp>As the chicken cooled down and I took my last bites, I was reminded of that Publix fried chicken I ate as a kid—salty, a little bit greasy, and ultimately very satisfying. \u003c/p>\n\u003cp>Information:\u003cbr>\n\u003ca href=\"http://www.propositionchicken.com/\" target=\"_blank\">Proposition Chicken\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/ube6YM\">Map\u003c/a>\u003cbr>\n1750 Market Street\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 864-2454\u003c/p>\n\u003cp>Hours:\u003cbr>\nMon-Sun 11am-9pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/EatPropChicken\" target=\"_blank\">Proposition Chicken\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EatPropChicken\" target=\"_blank\">@EatPropChicken\u003c/a>\u003c/p>\n\n",
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"excerpt": "As their name implies, Proposition Chicken in Hayes Valley focuses on one thing—chicken. While they offer rotisserie as well as fake (tofu) chicken, their fried pieces have garnered the most praise. How does it stack up to real-deal Southern chicken? Kate Williams takes a look.",
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"title": "Proposition Chicken in Hayes Valley Slings Decent Fried Chicken, Excellent Coleslaw | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/entree-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/entree-plate.jpg\" alt=\"The fried chicken entrée at Propositon Chicken comes with a buttermilk biscuit, spicy slaw, and ranch dressing. Photo: Kate Williams\" width=\"1000\" height=\"555\" class=\"size-full wp-image-80864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fried chicken entrée at Propositon Chicken comes with a buttermilk biscuit, spicy slaw, and ranch dressing. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For a Southern expat, I know surprisingly little about fried chicken. I wasn’t raised on it—no one ever fried much of anything in my childhood kitchen. We’d eat take-out fried pieces from the Publix grocery store at picnics once or twice a year, max. After leaving home, I quickly attempted to cultivate the perception that I was enlightened in the art of fried poultry. Ten years later, I’m still learning—gladly. I’ve tried hot chicken, (real) Kentucky fried chicken, Korean chicken, and chicken and waffles. Give me a piece of dark meat dredged in batter and dropped in hot oil, and I’ll eat at least a piece or two. So it was inevitable that I would find myself visiting \u003ca href=\"http://www.propositionchicken.com/\" target=\"_blank\">Proposition Chicken\u003c/a>.\u003c/p>\n\u003cp>Ari Feingold opened Proposition Chicken last October in Hayes Valley. Feingold is also the owner of \u003ca href=\"http://strawsf.com/\">Straw\u003c/a>, the carnival-themed restaurant around the corner. I have zero interest in paying a premium for carnival food, so I was a bit hesitant to try out another restaurant run by a person who believes in the goodness of amusement park food. But the siren song of quick, easy, and thoughtfully made fried chicken was too strong for me to ignore.\u003c/p>\n\u003cp>I came in for lunch on a sunny weekday afternoon. Only a few other diners sat scattered throughout the long dinging area, but everyone seated seemed to be enjoying themselves. The restaurant is structured to work perfectly for office workers on their lunch break: order at the counter, grab a stool, and the food shows up quickly.\u003c/p>\n\u003cfigure id=\"attachment_80865\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sign.jpg\" alt=\"Proposition Chicken is located on a busy block of Market Street in between Octavia and Gough in Hayes Valley. Photo: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-80865\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Proposition Chicken is located on a busy block of Market Street in between Octavia and Gough in Hayes Valley. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Proposition Chicken’s menu is short and straightforward. There are three types of chicken—fried, flipped (rotisserie), or fake (tofu). Each type of chicken is served on your choice of a slaw-topped Bakesale Betty-style sandwich ($10), a kale salad ($11), or on a platter as an entrée with coleslaw and a buttermilk biscuit ($12). There are sides and desserts ($2-7), too, but they simply distract from the main event. All of the chicken served is courtesy of Mary’s Free Range, and the kitchen makes everything else from scratch. They also provide gluten-free chicken should you need a wheat-free lunch. The restaurant is also currently in the application process to serve beer and wine; longer hours and happy hour specials will come along with the booze.\u003c/p>\n\u003cp>I, of course, ordered fried chicken, and was pleased when the counterperson asked if I preferred white or dark meat. Fried chicken breast is almost always inferior to the thigh or drumstick, and I had no intention of setting myself up for disappointment. While the sandwich or salad may have been a more practical lunch choice, I couldn’t resist the promise of a buttermilk biscuit, so I ponied up for the entrée choice.\u003c/p>\n\u003cfigure id=\"attachment_80863\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chicken-closeup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chicken-closeup.jpg\" alt=\"An order of dark meat chicken comes with three small pieces: a wing, a thigh, and a drumstick. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-80863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An order of dark meat chicken comes with three small pieces: a wing, a thigh, and a drumstick. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Twelve bucks turned out to be a little steep for the demure tray of food I received. The three pieces of chicken were \u003cem>tiny\u003c/em>, especially compared to the oversized biscuit tin of slaw. A small bowl of ranch dressing was a nice surprise, albeit an unnecessary one. (Who puts ranch on their fried chicken anyway?) The chicken itself was properly fried, juicy, and very well seasoned. I couldn’t taste the characteristic twang of the buttermilk brine advertised on the menu, but I didn’t miss it. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The haphazard breading on the chicken was a much bigger problem. One piece (the wing) was practically inundated with breading; it was more crunch than tender chicken. On the other hand, the drumstick was close to naked. Lacking any textural contrast, the piece was just greasy. The thigh was the Goldilocks piece—it had a distinctive but not overwhelming crust, flecked with pepper, and adorned with a multitude of crisp bubbles. \u003c/p>\n\u003cp>Neither flaky nor crumbly, the biscuit was simply average. Like the chicken, it lacked any discernible buttermilk flavor, but this flaw was not as troublesome as the serving temperature. The giant mound of butter sitting on top of the biscuit was tasty and full of sweet honey, but it sat there, immobile on the room temperature biscuit. Had the biscuit been piping hot, the butter would have melted into its warm layers, infusing the bread with its richness. \u003c/p>\n\u003cfigure id=\"attachment_80866\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/slaw-closeup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/slaw-closeup.jpg\" alt=\"The spicy coleslaw was the highlight of the meal. Photo: Kate Williams\" width=\"1000\" height=\"641\" class=\"size-full wp-image-80866\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The spicy coleslaw was the highlight of the meal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Far better was the slaw. In fact, the bright, spicy slaw even outshone the chicken. The slivers of cabbage and parsley were coated in \u003cem>just\u003c/em> enough creamy dressing to transform from crunchy garnish to crisp-tender salad. Its heat was present, lingering for a few moments after eating. I wanted to slather the salad over everything. Instead, I devoured the whole bowl within seconds, scraping out every last bit of dressing with stray bits of biscuit.\u003c/p>\n\u003cp>As the chicken cooled down and I took my last bites, I was reminded of that Publix fried chicken I ate as a kid—salty, a little bit greasy, and ultimately very satisfying. \u003c/p>\n\u003cp>Information:\u003cbr>\n\u003ca href=\"http://www.propositionchicken.com/\" target=\"_blank\">Proposition Chicken\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/ube6YM\">Map\u003c/a>\u003cbr>\n1750 Market Street\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 864-2454\u003c/p>\n\u003cp>Hours:\u003cbr>\nMon-Sun 11am-9pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/EatPropChicken\" target=\"_blank\">Proposition Chicken\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EatPropChicken\" target=\"_blank\">@EatPropChicken\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Watch Check, Please! Bay Area review Paulie's Pickling, Zut! On Fourth, Marin Sun Farms",
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"content": "\u003cfigure id=\"attachment_80761\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp904group-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp904group-1000a.jpg\" alt=\"Guests and host Leslie Sbrocco tape the fourth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-80761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the fourth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 4 airs this eve, Thursday April 24, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/paulies-pickling-zut-on-fourth-marin-sun-farms-check-please-bay-area-reviews/\">fourth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/paulies-pickling-restaurant-info/\" target=\"_blank\">\u003cstrong>Paulie's Pickling\u003c/strong>\u003c/a> in San Francisco's Bernal Heights is a Cali-Jewish Deli specializing in pickled items.\u003c/li>\n\u003cfigure id=\"attachment_80764\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/paulies-pickling1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/paulies-pickling1000.jpg\" alt=\"Paulie's Pickling Braised Brisket Sandwich - grilled coleslaw, Russian dressing, sliced sourdough bread\" width=\"1000\" height=\"559\" class=\"size-full wp-image-80764\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paulie's Pickling Braised Brisket Sandwich - grilled coleslaw, Russian dressing, sliced sourdough bread\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/zut-on-fourth-restaurant-info/\" target=\"_blank\">\u003cstrong>Zut! On Fourth\u003c/strong>\u003c/a> in Berkeley, serves New American and Mediterranean cuisine.\u003c/li>\n\u003cfigure id=\"attachment_80765\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/zut-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/zut-1000.jpg\" alt=\"Zut! On Fourth's Sweet Pepper Pizza with gypsy, Jimmy Nardello peppers, goat cheese and onions\" width=\"1000\" height=\"556\" class=\"size-full wp-image-80765\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zut! On Fourth's Sweet Pepper Pizza with gypsy, Jimmy Nardello peppers, goat cheese and onions\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/marin-sun-farms-butcher-shop-restaurant-info/\" target=\"_blank\">\u003cstrong>Marin Sun Farms Butcher Shop & Restaurant\u003c/strong>\u003c/a>, in Point Reyes Station is an American Burger and Steakhouse as well as a butcher shop. \u003c/li>\n\u003cfigure id=\"attachment_80763\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/marin-sun-farms1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/marin-sun-farms1000a.jpg\" alt=\"Beef Burger (filet and strip steak combo) with Marin Sun Farms bacon and cave-aged gruyere with side salad dressed with Champagne vinaigrette\" width=\"1000\" height=\"558\" class=\"size-full wp-image-80763\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef Burger (filet and strip steak combo) with Marin Sun Farms bacon and cave-aged gruyere with side salad dressed with Champagne vinaigrette\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp> Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/south-african-wines-check-please-bay-area-wine-tips/\">South African Wines\u003c/a>. \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=Z_KJoW4bbSg]\n\u003c/p>\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80761\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp904group-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp904group-1000a.jpg\" alt=\"Guests and host Leslie Sbrocco tape the fourth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-80761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the fourth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 4 airs this eve, Thursday April 24, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/paulies-pickling-zut-on-fourth-marin-sun-farms-check-please-bay-area-reviews/\">fourth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/paulies-pickling-restaurant-info/\" target=\"_blank\">\u003cstrong>Paulie's Pickling\u003c/strong>\u003c/a> in San Francisco's Bernal Heights is a Cali-Jewish Deli specializing in pickled items.\u003c/li>\n\u003cfigure id=\"attachment_80764\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/paulies-pickling1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/paulies-pickling1000.jpg\" alt=\"Paulie's Pickling Braised Brisket Sandwich - grilled coleslaw, Russian dressing, sliced sourdough bread\" width=\"1000\" height=\"559\" class=\"size-full wp-image-80764\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paulie's Pickling Braised Brisket Sandwich - grilled coleslaw, Russian dressing, sliced sourdough bread\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/zut-on-fourth-restaurant-info/\" target=\"_blank\">\u003cstrong>Zut! 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On Fourth's Sweet Pepper Pizza with gypsy, Jimmy Nardello peppers, goat cheese and onions\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/marin-sun-farms-butcher-shop-restaurant-info/\" target=\"_blank\">\u003cstrong>Marin Sun Farms Butcher Shop & Restaurant\u003c/strong>\u003c/a>, in Point Reyes Station is an American Burger and Steakhouse as well as a butcher shop. \u003c/li>\n\u003cfigure id=\"attachment_80763\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/marin-sun-farms1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/marin-sun-farms1000a.jpg\" alt=\"Beef Burger (filet and strip steak combo) with Marin Sun Farms bacon and cave-aged gruyere with side salad dressed with Champagne vinaigrette\" width=\"1000\" height=\"558\" class=\"size-full wp-image-80763\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef Burger (filet and strip steak combo) with Marin Sun Farms bacon and cave-aged gruyere with side salad dressed with Champagne vinaigrette\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp> Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/south-african-wines-check-please-bay-area-wine-tips/\">South African Wines\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Z_KJoW4bbSg'\n title='//www.youtube.com/embed/Z_KJoW4bbSg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/p>\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Food & Spirituality: A Visit to Charles Phan's Home Kitchen",
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"content": "\u003cp>Charles Phan is a local boy, through and through: before he became a celebrity chef with the runaway success of the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>, he went to UC Berkeley and Mission High School. He spent his teen years in San Francisco's Chinatown and recalls it nostalgically, even though his family struggled financially at the time. In the 1970s, his mother was making $2 an hour.\u003c/p>\n\u003cp>Today, Phan employs more than 20 of his relatives at \u003ca href=\"www.slanteddoor.com/restaurants\">eight\u003c/a> restaurants in San Francisco. Even an ostensibly non-local restaurant concept like \u003ca href=\"http://www.coachmansf.com/#/food/\">The Coachman\u003c/a> ties back to Phan's first job in the US, bussing at a different Coachman that closed years ago.\u003c/p>\n\u003cp>Place and time figure heavily in Phan’s approach to cooking -- and life. \"When you don’t have the story [behind a dish or a menu], it just means a little less. It’s about flavor now, and there’s nothing that ties you back to the past, to why people do what they do.\"\u003c/p>\n\u003cfigure id=\"attachment_80602\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-bookcase1000.jpg\">\u003cimg class=\"size-full wp-image-80602\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-bookcase1000.jpg\" alt=\"Charles Phan at home in front of his bookcase. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan at home in front of his bookcase. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Now that he's expanded beyond his home cuisine of Vietnam, Phan has been researching to connect his restaurants and their menus to story. A vast bookcase across from his open kitchen is filled with cookbooks, but he also travels, to taste and taste and taste again. Phan jokes that he exhausts the patience of his children, who get dragged along on these research trips.\u003c/p>\n\u003cp>\"I have to eat the same dishes five, six times to get a bearing: What’s everybody think? Food’s very personal. Everybody will have their secret way of doing it, but after awhile you get a sense of -- sometimes it’s physical. The location, the weather, the material [ingredients] that you have.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He has to research Vietnamese food, too. After all, he left Vietnam when he was 13 years-old. But also, traditions continue to change and evolve over time.\u003c/p>\n\u003cp>\"You know, what the Vietnamese ate 50, 100 years ago, I’m sure was completely different.\" So, he says, when he talks about his Vietnamese tradition, he's talking about something drawn from his family's experience in the last half century. \"Not that far back.\"\u003c/p>\n\u003cp>Hence the story of how his mother developed the peanut sauce for the \u003ca href=\"http://numnums.com/recipes/873/slanted-door-s-spring-rolls\">spring rolls\u003c/a> that helped launch the original Slanted Door restaurant nearly 20 years ago. Waiting for the bus that would take her to work, Phan's mother traded recipes and cooking tips with other Vietnamese immigrants. That's where she heard about using sticky rice and miso as blending agents for the peanut sauce, to develop the perfect taste and viscosity. As he explained to KQED host Thuy Vu on \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/03/kqeds-forum-charles-phan-on-home-cooking/\">Forum\u003c/a>, use too much peanut butter, and you'll get something \"almost like \u003ca href=\"http://www.peanutbutter.com/products.html\">Skippy\u003c/a>, with Thai chili in it.\"\u003c/p>\n\u003cp>Vietnamese cuisine, he notes, is an amalgamation, heavily influenced by Chinese and French cuisine. The other secret ingredient in his mom's spring roll? Mayonnaise, a legacy of a job she held at a French hospital in Saigon (now Ho Chi Minh City).\u003c/p>\n\u003cp>Phan brings that expansive attitude to the menu at the Slanted Door. He's using ingredients local to Northern California. But the aesthetic is also Vietnamese-American, like him.\u003c/p>\n\u003cp>That's not true of the dish he prepares for Bay Area Bites on the day we come to visit. We've asked him to make a holiday dish, a dish with religious significance, for KQED's Food & Spirituality series. He obliges with a dish he doesn't typically prepare because his mother is the one that makes it.\u003c/p>\n\u003cfigure id=\"attachment_80610\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung1000.jpg\">\u003cimg class=\"size-full wp-image-80610\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung1000.jpg\" alt=\"Banh Chung. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>It's \u003cem>banh chưng\u003c/em>, a savory sticky, rice cake cooked in banana leaves, like a tamale -- a dish familiar to Chinese and Vietnamese people as a new year's treat. Phan's father fled Southern China to Vietnam during the Cultural Revolution, and his family serves banh chưng during \u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/30/this-lunar-new-year-the-horse-gallops-in-with-traditional-foods-of-tet/\">Tết\u003c/a>\u003c/em>, or Chinese New Year.\u003c/p>\n\u003cfigure id=\"attachment_80657\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/xing-huang1000.jpg\">\u003cimg class=\"size-full wp-image-80657\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/xing-huang1000.jpg\" alt=\"Xing Huang prepare banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Xing Huang helps prepare banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the banana leaves, inside a base of glutinous rice, are all sorts of goodies: mung bean, pork belly, pork shoulder, Chinese sausage, dried shrimp, and last but not least, a salted duck egg in the center. \"That’s one of my favorite things,\" Phan says, \"to find a salted duck egg in the middle.\"\u003c/p>\n\u003cfigure id=\"attachment_80607\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-80607\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-ingredients1000.jpg\" alt=\"Banh Chung ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>So what's the story behind \u003cem>banh chưng\u003c/em>? In Vietnam, one version of the \u003ca href=\"http://learningtogive.org/resources/folktales/EarthCakes.asp\">story\u003c/a> goes, there was a king who had 18 sons. To choose the next king, he held a cooking competition. Most of the princes opted for rare and fancy ingredients. The youngest son was too poor for that. He created a dish inspired by the countryside he lived in -- rice from the nearby fields, green leaves from the forest. His humility, and the simple purity of his approach, won the king over.\u003c/p>\n\u003cfigure id=\"attachment_80606\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-cooking1000.jpg\">\u003cimg class=\"size-full wp-image-80606\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-cooking1000.jpg\" alt=\"Boiling the prepared Banh Chung. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boiling the prepared Banh Chung. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\"You know,\" says Phan, \"a lot of Vietnamese cuisine’s about that. It’s never about the expensive \u003cem>foie gras\u003c/em> or caviar. It’s always about simple ingredients -- and what can you turn these ingredients into, to create food that's just amazing.\"\u003c/p>\n\u003cp>It's a dish that usually involves a small army of women getting together in the kitchen to prepare and combine the ingredients, then hover over the pots in which piles of \u003cem>banh chưng\u003c/em> are boiled. Small, hungry children typically watch with great interest, but the first \u003cem>banh chưng\u003c/em> go to the family's altar honoring ancestors.\u003c/p>\n\u003cp>The story of why people come to the Bay Area from a foreign land is often a painful one. Poverty, political upheaval, and war compel people to risk everything for a future in the US. But over time, it becomes more and more difficult to hold on to memories of the homeland, and to the cultural traditions that make less and less sense as the years pass. But food is an easy link...provided you hang on to the recipes.\u003c/p>\n\u003cfigure id=\"attachment_80617\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-slicing700.jpg\">\u003cimg class=\"size-full wp-image-80617\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-slicing700.jpg\" alt=\"Charles Phan slicing banh chưng to saute. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan slicing banh chưng to saute. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>With the flash of a sharp knife, Phan slices through the string that holds the banana leaves together. The boiled \u003cem>banh chưng\u003c/em> can be re-steamed, or sliced and sauteed, then topped with a drizzle of soy sauce or Maggi, another condiment that's a favorite of the Vietnamese. The glutinous rice with mung bean recalls grits, and the sausage and egg inside pair perfectly, recalling the classic American breakfast of grits, eggs and ham or sausage.\u003c/p>\n\u003cfigure id=\"attachment_80654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sliced-banh-chung1000.jpg\">\u003cimg class=\"size-full wp-image-80654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sliced-banh-chung1000.jpg\" alt=\"Sliced banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Phan says you can find \u003cem>banh chưng\u003c/em> in dim sum houses, especially around Chinese New Year, but not in his restaurants.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"It’s just stuck in my head that it’s a religious food, so I won’t serve it in a restaurant. Seems sacrilegious.\" He laughs, and tucks again into the fruit of his labor.\u003c/p>\n\u003cfigure id=\"attachment_80614\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-cooking-1000.jpg\">\u003cimg class=\"size-full wp-image-80614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-cooking-1000.jpg\" alt=\"Charles Phan cooking sliced banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan cooking sliced banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "We journey into the kitchen of Charles Phan, Vietnamese-American chef of The Slanted Door Group, to cook a dish served during Tet.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Charles Phan is a local boy, through and through: before he became a celebrity chef with the runaway success of the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>, he went to UC Berkeley and Mission High School. He spent his teen years in San Francisco's Chinatown and recalls it nostalgically, even though his family struggled financially at the time. In the 1970s, his mother was making $2 an hour.\u003c/p>\n\u003cp>Today, Phan employs more than 20 of his relatives at \u003ca href=\"www.slanteddoor.com/restaurants\">eight\u003c/a> restaurants in San Francisco. Even an ostensibly non-local restaurant concept like \u003ca href=\"http://www.coachmansf.com/#/food/\">The Coachman\u003c/a> ties back to Phan's first job in the US, bussing at a different Coachman that closed years ago.\u003c/p>\n\u003cp>Place and time figure heavily in Phan’s approach to cooking -- and life. \"When you don’t have the story [behind a dish or a menu], it just means a little less. It’s about flavor now, and there’s nothing that ties you back to the past, to why people do what they do.\"\u003c/p>\n\u003cfigure id=\"attachment_80602\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-bookcase1000.jpg\">\u003cimg class=\"size-full wp-image-80602\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-bookcase1000.jpg\" alt=\"Charles Phan at home in front of his bookcase. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan at home in front of his bookcase. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Now that he's expanded beyond his home cuisine of Vietnam, Phan has been researching to connect his restaurants and their menus to story. A vast bookcase across from his open kitchen is filled with cookbooks, but he also travels, to taste and taste and taste again. Phan jokes that he exhausts the patience of his children, who get dragged along on these research trips.\u003c/p>\n\u003cp>\"I have to eat the same dishes five, six times to get a bearing: What’s everybody think? Food’s very personal. Everybody will have their secret way of doing it, but after awhile you get a sense of -- sometimes it’s physical. The location, the weather, the material [ingredients] that you have.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He has to research Vietnamese food, too. After all, he left Vietnam when he was 13 years-old. But also, traditions continue to change and evolve over time.\u003c/p>\n\u003cp>\"You know, what the Vietnamese ate 50, 100 years ago, I’m sure was completely different.\" So, he says, when he talks about his Vietnamese tradition, he's talking about something drawn from his family's experience in the last half century. \"Not that far back.\"\u003c/p>\n\u003cp>Hence the story of how his mother developed the peanut sauce for the \u003ca href=\"http://numnums.com/recipes/873/slanted-door-s-spring-rolls\">spring rolls\u003c/a> that helped launch the original Slanted Door restaurant nearly 20 years ago. Waiting for the bus that would take her to work, Phan's mother traded recipes and cooking tips with other Vietnamese immigrants. That's where she heard about using sticky rice and miso as blending agents for the peanut sauce, to develop the perfect taste and viscosity. As he explained to KQED host Thuy Vu on \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/03/kqeds-forum-charles-phan-on-home-cooking/\">Forum\u003c/a>, use too much peanut butter, and you'll get something \"almost like \u003ca href=\"http://www.peanutbutter.com/products.html\">Skippy\u003c/a>, with Thai chili in it.\"\u003c/p>\n\u003cp>Vietnamese cuisine, he notes, is an amalgamation, heavily influenced by Chinese and French cuisine. The other secret ingredient in his mom's spring roll? Mayonnaise, a legacy of a job she held at a French hospital in Saigon (now Ho Chi Minh City).\u003c/p>\n\u003cp>Phan brings that expansive attitude to the menu at the Slanted Door. He's using ingredients local to Northern California. But the aesthetic is also Vietnamese-American, like him.\u003c/p>\n\u003cp>That's not true of the dish he prepares for Bay Area Bites on the day we come to visit. We've asked him to make a holiday dish, a dish with religious significance, for KQED's Food & Spirituality series. He obliges with a dish he doesn't typically prepare because his mother is the one that makes it.\u003c/p>\n\u003cfigure id=\"attachment_80610\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung1000.jpg\">\u003cimg class=\"size-full wp-image-80610\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung1000.jpg\" alt=\"Banh Chung. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>It's \u003cem>banh chưng\u003c/em>, a savory sticky, rice cake cooked in banana leaves, like a tamale -- a dish familiar to Chinese and Vietnamese people as a new year's treat. Phan's father fled Southern China to Vietnam during the Cultural Revolution, and his family serves banh chưng during \u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/30/this-lunar-new-year-the-horse-gallops-in-with-traditional-foods-of-tet/\">Tết\u003c/a>\u003c/em>, or Chinese New Year.\u003c/p>\n\u003cfigure id=\"attachment_80657\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/xing-huang1000.jpg\">\u003cimg class=\"size-full wp-image-80657\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/xing-huang1000.jpg\" alt=\"Xing Huang prepare banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Xing Huang helps prepare banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the banana leaves, inside a base of glutinous rice, are all sorts of goodies: mung bean, pork belly, pork shoulder, Chinese sausage, dried shrimp, and last but not least, a salted duck egg in the center. \"That’s one of my favorite things,\" Phan says, \"to find a salted duck egg in the middle.\"\u003c/p>\n\u003cfigure id=\"attachment_80607\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-80607\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-ingredients1000.jpg\" alt=\"Banh Chung ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>So what's the story behind \u003cem>banh chưng\u003c/em>? In Vietnam, one version of the \u003ca href=\"http://learningtogive.org/resources/folktales/EarthCakes.asp\">story\u003c/a> goes, there was a king who had 18 sons. To choose the next king, he held a cooking competition. Most of the princes opted for rare and fancy ingredients. The youngest son was too poor for that. He created a dish inspired by the countryside he lived in -- rice from the nearby fields, green leaves from the forest. His humility, and the simple purity of his approach, won the king over.\u003c/p>\n\u003cfigure id=\"attachment_80606\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-cooking1000.jpg\">\u003cimg class=\"size-full wp-image-80606\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-cooking1000.jpg\" alt=\"Boiling the prepared Banh Chung. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boiling the prepared Banh Chung. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\"You know,\" says Phan, \"a lot of Vietnamese cuisine’s about that. It’s never about the expensive \u003cem>foie gras\u003c/em> or caviar. It’s always about simple ingredients -- and what can you turn these ingredients into, to create food that's just amazing.\"\u003c/p>\n\u003cp>It's a dish that usually involves a small army of women getting together in the kitchen to prepare and combine the ingredients, then hover over the pots in which piles of \u003cem>banh chưng\u003c/em> are boiled. Small, hungry children typically watch with great interest, but the first \u003cem>banh chưng\u003c/em> go to the family's altar honoring ancestors.\u003c/p>\n\u003cp>The story of why people come to the Bay Area from a foreign land is often a painful one. Poverty, political upheaval, and war compel people to risk everything for a future in the US. But over time, it becomes more and more difficult to hold on to memories of the homeland, and to the cultural traditions that make less and less sense as the years pass. But food is an easy link...provided you hang on to the recipes.\u003c/p>\n\u003cfigure id=\"attachment_80617\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-slicing700.jpg\">\u003cimg class=\"size-full wp-image-80617\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-slicing700.jpg\" alt=\"Charles Phan slicing banh chưng to saute. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan slicing banh chưng to saute. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>With the flash of a sharp knife, Phan slices through the string that holds the banana leaves together. The boiled \u003cem>banh chưng\u003c/em> can be re-steamed, or sliced and sauteed, then topped with a drizzle of soy sauce or Maggi, another condiment that's a favorite of the Vietnamese. The glutinous rice with mung bean recalls grits, and the sausage and egg inside pair perfectly, recalling the classic American breakfast of grits, eggs and ham or sausage.\u003c/p>\n\u003cfigure id=\"attachment_80654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sliced-banh-chung1000.jpg\">\u003cimg class=\"size-full wp-image-80654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sliced-banh-chung1000.jpg\" alt=\"Sliced banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Phan says you can find \u003cem>banh chưng\u003c/em> in dim sum houses, especially around Chinese New Year, but not in his restaurants.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It’s just stuck in my head that it’s a religious food, so I won’t serve it in a restaurant. Seems sacrilegious.\" He laughs, and tucks again into the fruit of his labor.\u003c/p>\n\u003cfigure id=\"attachment_80614\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-cooking-1000.jpg\">\u003cimg class=\"size-full wp-image-80614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-cooking-1000.jpg\" alt=\"Charles Phan cooking sliced banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan cooking sliced banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_80477\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the third episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-80477\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the third episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 3 airs this eve, Thursday April 17, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/17/old-skool-cafe-restaurant-info/\">third episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/17/perbacco-restaurant-info/\">\u003cstrong>Perbacco\u003c/strong>\u003c/a> in San Francisco's financial district serves Northern Italian cuisine from the Piemonte and Liguria regions.\u003c/li>\n\u003cfigure id=\"attachment_80578\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903perbacco1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903perbacco1000.jpg\" alt=\"Scallops with Wild Mushrooms and Potatoesat Perbacco\" width=\"1000\" height=\"559\" class=\"size-full wp-image-80578\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scallops with Wild Mushrooms and Potatoes at Perbacco\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/17/federicos-tapas-wine-bar-restaurant-info/\">\u003cstrong>Federicos Tapas & Wine Bar\u003c/strong>\u003c/a> in Union City, serves California-style tapas.\u003c/li>\n\u003cfigure id=\"attachment_80574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-federicos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-federicos1000.jpg\" alt=\"Shrimp Bruschetta at Federicos Tapas & Wine Bar\" width=\"1000\" height=\"559\" class=\"size-full wp-image-80574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shrimp Bruschetta at Federicos Tapas & Wine Bar\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/17/old-skool-cafe-restaurant-info/\">\u003cstrong>Old Skool Café\u003c/strong>\u003c/a>, in San Francisco's Bayview-Hunters Point serves International Soul Food. \u003c/li>\n\u003cfigure id=\"attachment_80576\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-old-skool1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-old-skool1000.jpg\" alt=\"Macaroni and Cheese at Old Skool Cafe\" width=\"600\" height=\"300\" class=\"size-full wp-image-80576\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macaroni and Cheese at Old Skool Cafe\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_80577\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-old-skool1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-old-skool1000a.jpg\" alt=\"Fried Chicken at Old Skool Cafe\" width=\"1000\" height=\"563\" class=\"size-full wp-image-80577\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Chicken at Old Skool Cafe\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp> Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/17/gin-check-please-bay-area-spirits-tips/\">Gin\u003c/a>. \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=HBR0yfMRkYc]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/17/old-skool-cafe-restaurant-info/\">third episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/17/perbacco-restaurant-info/\">\u003cstrong>Perbacco\u003c/strong>\u003c/a> in San Francisco's financial district serves Northern Italian cuisine from the Piemonte and Liguria regions.\u003c/li>\n\u003cfigure id=\"attachment_80578\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903perbacco1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903perbacco1000.jpg\" alt=\"Scallops with Wild Mushrooms and Potatoesat Perbacco\" width=\"1000\" height=\"559\" class=\"size-full wp-image-80578\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scallops with Wild Mushrooms and Potatoes at Perbacco\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/17/federicos-tapas-wine-bar-restaurant-info/\">\u003cstrong>Federicos Tapas & Wine Bar\u003c/strong>\u003c/a> in Union City, serves California-style tapas.\u003c/li>\n\u003cfigure id=\"attachment_80574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-federicos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-federicos1000.jpg\" alt=\"Shrimp Bruschetta at Federicos Tapas & Wine Bar\" width=\"1000\" height=\"559\" class=\"size-full wp-image-80574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shrimp Bruschetta at Federicos Tapas & Wine Bar\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/17/old-skool-cafe-restaurant-info/\">\u003cstrong>Old Skool Café\u003c/strong>\u003c/a>, in San Francisco's Bayview-Hunters Point serves International Soul Food. \u003c/li>\n\u003cfigure id=\"attachment_80576\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-old-skool1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-old-skool1000.jpg\" alt=\"Macaroni and Cheese at Old Skool Cafe\" width=\"600\" height=\"300\" class=\"size-full wp-image-80576\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macaroni and Cheese at Old Skool Cafe\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_80577\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-old-skool1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-old-skool1000a.jpg\" alt=\"Fried Chicken at Old Skool Cafe\" width=\"1000\" height=\"563\" class=\"size-full wp-image-80577\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Chicken at Old Skool Cafe\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp> Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/17/gin-check-please-bay-area-spirits-tips/\">Gin\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/HBR0yfMRkYc'\n title='//www.youtube.com/embed/HBR0yfMRkYc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Jonathan Kauffman: The Chronicle's Newest Food Critic",
"title": "Jonathan Kauffman: The Chronicle's Newest Food Critic",
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"content": "\u003cfigure id=\"attachment_80461\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/Kauffman_taken_by_Kelli_Bielema.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/Kauffman_taken_by_Kelli_Bielema.jpg\" alt=\"Critic Jonathan Kauffman likes taking deep dives into single subjects, such as where to find the best noodles in town. Credit: Kelli Bielema\" width=\"560\" class=\"size-full wp-image-80461\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Critic Jonathan Kauffman likes taking deep dives into single subjects, such as where to find the best noodles in town. Credit: Kelli Bielema\u003c/figcaption>\u003c/figure>\n\u003cp>Oh happy day. It's rare in food writing circles to hear some good news for fellow scribes. But a collective congratulations buzzed around social media channels a few weeks back with the \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/04/02/jonathan-kauffman-to-join-the-san-francisco-chronicles-food-wine-reporting-team/\">announcement\u003c/a> that the respected and well-liked (no, they don't always go together) \u003ca href=\"http://jonathankauffman.com/\">Jonathan Kauffman\u003c/a>, former San Francisco editor of the site \u003ca href=\"http://www.tastingtable.com/index.htm#\">Tasting Table\u003c/a>, was jumping ship to take a gig as as staff writer at the \u003cem>\u003ca href=\"http://www.sfgate.com/food/\">San Francisco Chronicle\u003c/a>\u003c/em>'s Food Section. The former restaurant critic for alt-newspapers \u003cem>SFWeekly\u003c/em>, \u003cem>East Bay Express\u003c/em>, and \u003cem>Seattle Weekly\u003c/em> has won award nods from the \u003ca href=\"http://www.jamesbeard.org/awards\">James Beard Foundation\u003c/a> and the \u003ca href=\"https://www.iacp.com/\">International Association of Culinary Professionals\u003c/a>. \t\u003c/p>\n\u003cp>The news was especially welcome in light of concern about the future of the \u003cem>Chronicle\u003c/em>'s Food Section. Late last year the \u003cem>\u003ca href=\"http://www.nytimes.com/2013/11/14/business/media/san-francisco-chronicle-plans-to-end-its-prized-food-section.html?_r=0\">New York Times\u003c/a>\u003c/em> reported that the \u003cem>Chronicle\u003c/em> was shuttering the stand-alone section and consolidating it with other lifestyle sections, news that made serious food newshounds shudder. (\u003cem>\u003ca href=\"http://www.sfgate.com/default/article/Managing-Editor-s-response-to-New-York-Times-4980846.php\">Chronicle\u003c/a>\u003c/em> management have refuted the premise of the \u003cem>Times\u003c/em> story in a cross-country food fight between the two competitors in arguably the nation's top restaurant towns.) \u003c/p>\n\u003cp>More on that matter, which sparked the launch of a \u003ca href=\"https://www.facebook.com/SaveSFChronFood\">\"Save the Chronicle Food Section\" Facebook page\u003c/a>, to come. The Chronicle is expected to unveil its new section soon.\t \t\u003c/p>\n\u003cp>Meanwhile, Kauffman, who starts at the paper today, shared some thoughts about his new post.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/tasting-table.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/tasting-table.jpg\" alt=\"Tasting Table \" width=\"1235\" height=\"675\" class=\"aligncenter size-full wp-image-80458\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How did the job at the \u003cem>Chron\u003c/em> come about and why did you decide to take it?\u003c/strong> \u003c/p>\n\u003cp>A few months ago, I met up for drinks with \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/12/09/kitty-morgan-to-join-the-san-francisco-chronicle-as-assistant-managing-editor/\">Kitty Morgan\u003c/a>, the new assistant managing editor for lifestyle, as she was soliciting perspectives from outside media on the Bay Area's food scene. We found ourselves in such agreement that when the \u003cem>Chronicle\u003c/em> decided to hire another staff writer, I jumped at the opportunity.\u003c/p>\n\u003cp>\u003cstrong>Do you have a brief on your new position as yet? \u003c/strong>\u003c/p>\n\u003cp>We haven't settled on specifics. The \u003cem>Chronicle\u003c/em>'s food section has always worked very closely as a team, so I suspect my duties will change depending on where the need is greatest. But I'll be primarily focusing on food features, with a sideline in hunting down those regional Chinese noodle houses restaurants and little-publicized pop-ups I most love discovering. I'll also be contributing to \u003ca href=\"http://insidescoopsf.sfgate.com/\">Inside Scoop\u003c/a> as needed.\u003c/p>\n\u003cp>\u003cstrong>Do you have a clear sense of what is happening to the \u003cem>Chronicle\u003c/em>’s food section? \u003c/strong>\u003c/p>\n\u003cp>Too soon for me to answer this one.\u003c/p>\n\u003cp>\u003cstrong>Is it a good time to be a food critic here and is there anything challenging about being a food writer in this community?\u003c/strong>\u003c/p>\n\u003cp>Writing about food in the Bay Area is pretty much as gratifying as dining in the Bay Area: Given the breadth of the dining scene, the depth of talent, and our collective obsession with food, there are so many stories out there worth writing about. The so-called challenge--that the high-end dining scene is relatively small and rapaciously covered--means that anyone who looks beyond that scrum can see acres of open territory to explore. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sfchronicle.com/food/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chron700.jpg\" alt=\"San Francisco Chronicle Food Section\" width=\"500\" class=\"aligncenter size-full wp-image-80468\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What do you make of, if anything, the fact that most of the food critics in the area are men? There's you, \u003ca href=\"http://www.chow.com/\">John Birdsall at CHOW\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco/story/eat-your-vegetables\">Josh Sens at \u003cem>San Francisco,\u003c/em>\u003c/a> and \u003ca href=\"http://www.eastbayexpress.com/oakland/ArticleArchives?author=1317672\">Luke Tsai at \u003cem>East Bay Express\u003c/em>\u003c/a>. Even in the \u003cem>Chronicle\u003c/em>’s own announcement about your hiring it mentioned you coming on board alongside \u003ca href=\"http://www.sfchronicle.com/author/michael-bauer/\">Michael Bauer\u003c/a>, \u003ca href=\"http://www.sfchronicle.com/author/jon-bonne/\">Jon Bonné\u003c/a>, \u003ca href=\"http://www.sfchronicle.com/author/paolo-lucchesi/\">Paolo Lucchesi\u003c/a> “and the rest of the Chronicle food staff.\" This in a field--and \u003ca href=\"http://www.sfgate.com/foodwriters/\">a newspaper section\u003c/a>--that is overwhelmingly female.\u003c/strong>\u003c/p>\n\u003cp>I'm not sure why the announcement was worded like that, considering the majority of my coworkers--superstars like \u003ca href=\"http://www.sfchronicle.com/author/tara-duggan-/\">Tara Duggan\u003c/a>, \u003ca href=\"http://www.sfchronicle.com/author/stacy-finz-/\">Stacy Finz\u003c/a> and \u003ca href=\"http://www.sfchronicle.com/author/amanda-gold/\">Amanda Gold\u003c/a>--are women, as are my bosses all the way up the editorial chain. Your own list omits \u003ca href=\"http://www.sfweekly.com/authors/anna-roth/\">Anna Roth\u003c/a>, \u003ca href=\"http://christinamueller.com/\">Christina Mueller\u003c/a>, and \u003ca href=\"http://untermanonfood.com/\">Patricia Unterman\u003c/a> -- and those are just the critics. I'd agree that straight men are a growing presence in food-writing realms, but the lineup you mention seems more of a historical moment than a movement. \u003c/p>\n\u003cp>Now, if you wanted to talk about the Caucasian near-monopoly on food writing in the Bay Area, I think we could have a more interesting, and troubling, discussion.\u003c/p>\n\u003cp>\u003cstrong>What subjects in food writing are you so over?\u003c/strong>\u003c/p>\n\u003cp>So-and-so always loved his/her grandmother's X. After working in corporate accounting for 10 years, he/she decided to follow his/her life's passion. Now he/she makes tiny batches of X with scrupulously sourced ingredients and sells X for $27 an ounce. What really gets me is when the moral of the story is supposed to be that you, O reader, are a more ethical person if you buy X. No, you're not! You're just buying a luxury product with a good story. I fall for the pitch every effing time.\u003c/p>\n\u003cp>\u003cstrong>Can you describe your former life as a cook and how it informs your writing?\u003c/strong>\u003c/p>\n\u003cp>I worked in restaurants all through college, from dishwasher on up to line cook, and then cooked here for a number of restaurants in the 1990s, aka the era of Tower Food. I was a sous chef at a couple of restaurants that are no longer in business. When I was working as an anonymous restaurant critic, I thanked my years behind the stove every week for training my taste memory--that ability to recall and recreate what you made the night (or week) before. Working in a professional kitchen also taught me to dissect what I was tasting and identify what was right and wrong in terms of seasoning and texture. As I move more into reporting and narrative story-telling, I hope that that experience will be a source of empathy for the people whose stories I'm telling.\u003c/p>\n\u003cp>\u003cstrong>What haven’t we seen from you (yet) that may emerge once you settle in at the \u003cem>Chron\u003c/em>?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>Features! Have I missed writing features, which was a big part of my job at the \u003cem>East Bay Express\u003c/em> and \u003cem>Seattle Weekly\u003c/em>. My M.O. as a critic is writing about food as an aspect of culture, not just a sensory experience. Searching out peak flavor experiences is a huge part of my M.O., but at the same time, we food writers spend so much time focused on what tastes great that we neglect interesting food stories that don't necessarily result in transcendent meals. Do Vietnamese Cajun crawfish boils, Chinese all-you-can-eat shabu-shabu houses, and food-truck sliders tell us something interesting about how we eat in the Bay Area? I've always thought so. \u003c/p>\n\u003cp>\u003cstrong>A visitor to San Francisco wants to know where to eat: What do you suggest and why?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>First rule: They'd have to answer more questions. How much do you want to spend? What kinds of cuisines don't you get to eat back home? How out-there do you like your food? I'm not going to send you to \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a> if you really just want cracked crab at \u003ca href=\"http://www.zagat.com/r/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>. Me: I want both.\u003c/p>\n\n",
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"excerpt": "Can we expect more coverage of holes-in-the-wall, now that Jonathan Kauffman has joined the San Francisco Chronicle's Food Section? Read Sarah Henry's Q&A to find out.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80461\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/Kauffman_taken_by_Kelli_Bielema.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/Kauffman_taken_by_Kelli_Bielema.jpg\" alt=\"Critic Jonathan Kauffman likes taking deep dives into single subjects, such as where to find the best noodles in town. Credit: Kelli Bielema\" width=\"560\" class=\"size-full wp-image-80461\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Critic Jonathan Kauffman likes taking deep dives into single subjects, such as where to find the best noodles in town. Credit: Kelli Bielema\u003c/figcaption>\u003c/figure>\n\u003cp>Oh happy day. It's rare in food writing circles to hear some good news for fellow scribes. But a collective congratulations buzzed around social media channels a few weeks back with the \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/04/02/jonathan-kauffman-to-join-the-san-francisco-chronicles-food-wine-reporting-team/\">announcement\u003c/a> that the respected and well-liked (no, they don't always go together) \u003ca href=\"http://jonathankauffman.com/\">Jonathan Kauffman\u003c/a>, former San Francisco editor of the site \u003ca href=\"http://www.tastingtable.com/index.htm#\">Tasting Table\u003c/a>, was jumping ship to take a gig as as staff writer at the \u003cem>\u003ca href=\"http://www.sfgate.com/food/\">San Francisco Chronicle\u003c/a>\u003c/em>'s Food Section. The former restaurant critic for alt-newspapers \u003cem>SFWeekly\u003c/em>, \u003cem>East Bay Express\u003c/em>, and \u003cem>Seattle Weekly\u003c/em> has won award nods from the \u003ca href=\"http://www.jamesbeard.org/awards\">James Beard Foundation\u003c/a> and the \u003ca href=\"https://www.iacp.com/\">International Association of Culinary Professionals\u003c/a>. \t\u003c/p>\n\u003cp>The news was especially welcome in light of concern about the future of the \u003cem>Chronicle\u003c/em>'s Food Section. Late last year the \u003cem>\u003ca href=\"http://www.nytimes.com/2013/11/14/business/media/san-francisco-chronicle-plans-to-end-its-prized-food-section.html?_r=0\">New York Times\u003c/a>\u003c/em> reported that the \u003cem>Chronicle\u003c/em> was shuttering the stand-alone section and consolidating it with other lifestyle sections, news that made serious food newshounds shudder. (\u003cem>\u003ca href=\"http://www.sfgate.com/default/article/Managing-Editor-s-response-to-New-York-Times-4980846.php\">Chronicle\u003c/a>\u003c/em> management have refuted the premise of the \u003cem>Times\u003c/em> story in a cross-country food fight between the two competitors in arguably the nation's top restaurant towns.) \u003c/p>\n\u003cp>More on that matter, which sparked the launch of a \u003ca href=\"https://www.facebook.com/SaveSFChronFood\">\"Save the Chronicle Food Section\" Facebook page\u003c/a>, to come. The Chronicle is expected to unveil its new section soon.\t \t\u003c/p>\n\u003cp>Meanwhile, Kauffman, who starts at the paper today, shared some thoughts about his new post.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/tasting-table.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/tasting-table.jpg\" alt=\"Tasting Table \" width=\"1235\" height=\"675\" class=\"aligncenter size-full wp-image-80458\">\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>How did the job at the \u003cem>Chron\u003c/em> come about and why did you decide to take it?\u003c/strong> \u003c/p>\n\u003cp>A few months ago, I met up for drinks with \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/12/09/kitty-morgan-to-join-the-san-francisco-chronicle-as-assistant-managing-editor/\">Kitty Morgan\u003c/a>, the new assistant managing editor for lifestyle, as she was soliciting perspectives from outside media on the Bay Area's food scene. We found ourselves in such agreement that when the \u003cem>Chronicle\u003c/em> decided to hire another staff writer, I jumped at the opportunity.\u003c/p>\n\u003cp>\u003cstrong>Do you have a brief on your new position as yet? \u003c/strong>\u003c/p>\n\u003cp>We haven't settled on specifics. The \u003cem>Chronicle\u003c/em>'s food section has always worked very closely as a team, so I suspect my duties will change depending on where the need is greatest. But I'll be primarily focusing on food features, with a sideline in hunting down those regional Chinese noodle houses restaurants and little-publicized pop-ups I most love discovering. I'll also be contributing to \u003ca href=\"http://insidescoopsf.sfgate.com/\">Inside Scoop\u003c/a> as needed.\u003c/p>\n\u003cp>\u003cstrong>Do you have a clear sense of what is happening to the \u003cem>Chronicle\u003c/em>’s food section? \u003c/strong>\u003c/p>\n\u003cp>Too soon for me to answer this one.\u003c/p>\n\u003cp>\u003cstrong>Is it a good time to be a food critic here and is there anything challenging about being a food writer in this community?\u003c/strong>\u003c/p>\n\u003cp>Writing about food in the Bay Area is pretty much as gratifying as dining in the Bay Area: Given the breadth of the dining scene, the depth of talent, and our collective obsession with food, there are so many stories out there worth writing about. The so-called challenge--that the high-end dining scene is relatively small and rapaciously covered--means that anyone who looks beyond that scrum can see acres of open territory to explore. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sfchronicle.com/food/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chron700.jpg\" alt=\"San Francisco Chronicle Food Section\" width=\"500\" class=\"aligncenter size-full wp-image-80468\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What do you make of, if anything, the fact that most of the food critics in the area are men? There's you, \u003ca href=\"http://www.chow.com/\">John Birdsall at CHOW\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco/story/eat-your-vegetables\">Josh Sens at \u003cem>San Francisco,\u003c/em>\u003c/a> and \u003ca href=\"http://www.eastbayexpress.com/oakland/ArticleArchives?author=1317672\">Luke Tsai at \u003cem>East Bay Express\u003c/em>\u003c/a>. Even in the \u003cem>Chronicle\u003c/em>’s own announcement about your hiring it mentioned you coming on board alongside \u003ca href=\"http://www.sfchronicle.com/author/michael-bauer/\">Michael Bauer\u003c/a>, \u003ca href=\"http://www.sfchronicle.com/author/jon-bonne/\">Jon Bonné\u003c/a>, \u003ca href=\"http://www.sfchronicle.com/author/paolo-lucchesi/\">Paolo Lucchesi\u003c/a> “and the rest of the Chronicle food staff.\" This in a field--and \u003ca href=\"http://www.sfgate.com/foodwriters/\">a newspaper section\u003c/a>--that is overwhelmingly female.\u003c/strong>\u003c/p>\n\u003cp>I'm not sure why the announcement was worded like that, considering the majority of my coworkers--superstars like \u003ca href=\"http://www.sfchronicle.com/author/tara-duggan-/\">Tara Duggan\u003c/a>, \u003ca href=\"http://www.sfchronicle.com/author/stacy-finz-/\">Stacy Finz\u003c/a> and \u003ca href=\"http://www.sfchronicle.com/author/amanda-gold/\">Amanda Gold\u003c/a>--are women, as are my bosses all the way up the editorial chain. Your own list omits \u003ca href=\"http://www.sfweekly.com/authors/anna-roth/\">Anna Roth\u003c/a>, \u003ca href=\"http://christinamueller.com/\">Christina Mueller\u003c/a>, and \u003ca href=\"http://untermanonfood.com/\">Patricia Unterman\u003c/a> -- and those are just the critics. I'd agree that straight men are a growing presence in food-writing realms, but the lineup you mention seems more of a historical moment than a movement. \u003c/p>\n\u003cp>Now, if you wanted to talk about the Caucasian near-monopoly on food writing in the Bay Area, I think we could have a more interesting, and troubling, discussion.\u003c/p>\n\u003cp>\u003cstrong>What subjects in food writing are you so over?\u003c/strong>\u003c/p>\n\u003cp>So-and-so always loved his/her grandmother's X. After working in corporate accounting for 10 years, he/she decided to follow his/her life's passion. Now he/she makes tiny batches of X with scrupulously sourced ingredients and sells X for $27 an ounce. What really gets me is when the moral of the story is supposed to be that you, O reader, are a more ethical person if you buy X. No, you're not! You're just buying a luxury product with a good story. I fall for the pitch every effing time.\u003c/p>\n\u003cp>\u003cstrong>Can you describe your former life as a cook and how it informs your writing?\u003c/strong>\u003c/p>\n\u003cp>I worked in restaurants all through college, from dishwasher on up to line cook, and then cooked here for a number of restaurants in the 1990s, aka the era of Tower Food. I was a sous chef at a couple of restaurants that are no longer in business. When I was working as an anonymous restaurant critic, I thanked my years behind the stove every week for training my taste memory--that ability to recall and recreate what you made the night (or week) before. Working in a professional kitchen also taught me to dissect what I was tasting and identify what was right and wrong in terms of seasoning and texture. As I move more into reporting and narrative story-telling, I hope that that experience will be a source of empathy for the people whose stories I'm telling.\u003c/p>\n\u003cp>\u003cstrong>What haven’t we seen from you (yet) that may emerge once you settle in at the \u003cem>Chron\u003c/em>?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>Features! Have I missed writing features, which was a big part of my job at the \u003cem>East Bay Express\u003c/em> and \u003cem>Seattle Weekly\u003c/em>. My M.O. as a critic is writing about food as an aspect of culture, not just a sensory experience. Searching out peak flavor experiences is a huge part of my M.O., but at the same time, we food writers spend so much time focused on what tastes great that we neglect interesting food stories that don't necessarily result in transcendent meals. Do Vietnamese Cajun crawfish boils, Chinese all-you-can-eat shabu-shabu houses, and food-truck sliders tell us something interesting about how we eat in the Bay Area? I've always thought so. \u003c/p>\n\u003cp>\u003cstrong>A visitor to San Francisco wants to know where to eat: What do you suggest and why?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>First rule: They'd have to answer more questions. How much do you want to spend? What kinds of cuisines don't you get to eat back home? How out-there do you like your food? I'm not going to send you to \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a> if you really just want cracked crab at \u003ca href=\"http://www.zagat.com/r/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>. Me: I want both.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Watch Check, Please! Bay Area review Contigo, Smoke Berkeley and Paradiso",
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"content": "\u003cfigure id=\"attachment_80305\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp902-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp902-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the second episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-80305\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the second episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area's\u003c/strong>\u003c/a> Season 9 episode 2 airs this eve, Thursday April 10, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/contigo-smoke-berkeley-paradiso-check-please-bay-area-reviews/\">second episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/contigo-restaurant-info/\">\u003cstrong>Contigo\u003c/strong>\u003c/a> in San Francisco's Noe Valley serves Spanish Tapas.\u003c/li>\n\u003cfigure id=\"attachment_80311\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/meatballs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/meatballs1000.jpg\" alt=\"Meatballs at Contigo\" width=\"1000\" height=\"559\" class=\"size-full wp-image-80311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meatballs at Contigo\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/smoke-berkeley-restaurant-info/\">\u003cstrong>Smoke Berkeley\u003c/strong>\u003c/a> in the East Bay, serves BBQ and Southern Cuisine.\u003c/li>\n\u003cfigure id=\"attachment_80309\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/smoked-salmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/smoked-salmon1000.jpg\" alt=\"Tea-smoked salmon with ginger cilantro sauce at Smoke Berkeley\" width=\"1000\" height=\"565\" class=\"size-full wp-image-80309\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tea-smoked salmon with ginger cilantro sauce at Smoke Berkeley\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/paradiso-restaurant-info/\">\u003cstrong>Paradiso\u003c/strong>\u003c/a>, in San Leandro serves Italian-American cuisine. \u003c/li>\n\u003cfigure id=\"attachment_80310\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/med-plate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/med-plate1000.jpg\" alt=\"Mediterranean Plate at Paradiso\" width=\"1000\" height=\"558\" class=\"size-full wp-image-80310\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mediterranean Plate at Paradiso\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp> To complement the featured Spanish Tapas restaurant, host and wine expert Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/spanish-wines-check-please-bay-area-wine-tips/\">Spanish wines\u003c/a>. \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=rQgxFVY_hC8]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Check, Please! Bay Area’s Season 9 second episode airs this eve, Thursday April 10, at 7:30pm on KQED 9. And if you don't have a TV and want to watch the show online, the full episode will be available on the Check, Please! Bay Area website. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80305\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp902-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp902-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the second episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-80305\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the second episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area's\u003c/strong>\u003c/a> Season 9 episode 2 airs this eve, Thursday April 10, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/contigo-smoke-berkeley-paradiso-check-please-bay-area-reviews/\">second episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/contigo-restaurant-info/\">\u003cstrong>Contigo\u003c/strong>\u003c/a> in San Francisco's Noe Valley serves Spanish Tapas.\u003c/li>\n\u003cfigure id=\"attachment_80311\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/meatballs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/meatballs1000.jpg\" alt=\"Meatballs at Contigo\" width=\"1000\" height=\"559\" class=\"size-full wp-image-80311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meatballs at Contigo\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/smoke-berkeley-restaurant-info/\">\u003cstrong>Smoke Berkeley\u003c/strong>\u003c/a> in the East Bay, serves BBQ and Southern Cuisine.\u003c/li>\n\u003cfigure id=\"attachment_80309\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/smoked-salmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/smoked-salmon1000.jpg\" alt=\"Tea-smoked salmon with ginger cilantro sauce at Smoke Berkeley\" width=\"1000\" height=\"565\" class=\"size-full wp-image-80309\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tea-smoked salmon with ginger cilantro sauce at Smoke Berkeley\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/paradiso-restaurant-info/\">\u003cstrong>Paradiso\u003c/strong>\u003c/a>, in San Leandro serves Italian-American cuisine. \u003c/li>\n\u003cfigure id=\"attachment_80310\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/med-plate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/med-plate1000.jpg\" alt=\"Mediterranean Plate at Paradiso\" width=\"1000\" height=\"558\" class=\"size-full wp-image-80310\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mediterranean Plate at Paradiso\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp> To complement the featured Spanish Tapas restaurant, host and wine expert Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/spanish-wines-check-please-bay-area-wine-tips/\">Spanish wines\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/rQgxFVY_hC8'\n title='//www.youtube.com/embed/rQgxFVY_hC8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Michael Mina Dishes Details for Pabu and The Ramen Bar",
"title": "Michael Mina Dishes Details for Pabu and The Ramen Bar",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_80197\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Michael-Mina-headshot700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Michael-Mina-headshot700.jpg\" alt=\"Michael Mina. Photo credit: Mina Group\" width=\"500\" class=\"size-full wp-image-80197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Mina. Photo credit: Mina Group\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://michaelmina.net/\" target=\"_blank\">Chef Michael Mina\u003c/a> may be an expert in refined American cuisine and seafood, creating dishes that are elevated, memorable and delicious—his beef tartare from the now shuttered but much beloved Aqua Restaurant is a fine Exhibit A. The Master Chef is also adept at launching restaurants that are exciting and on-trend. For the Bay Area, we can look forward to the opening of Pabu and The Ramen Bar in the near future. Mina shared tasty details about the concepts with Bay Area Bites recently. His comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_80199\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Robatayaki-Chicken1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Robatayaki-Chicken1000.jpg\" alt=\"Robatayaki Chicken. Photo credit: Mina Group \" width=\"1000\" height=\"667\" class=\"size-full wp-image-80199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robatayaki Chicken. Photo credit: Mina Group \u003c/figcaption>\u003c/figure>\n\u003cp> \u003cbr>\n\u003cstrong>Bay Area Bites: Tell us about Pabu and The Ramen Bar.\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Mina:\u003c/strong> We couldn’t be more excited about this opening. Pabu and The Ramen Bar are slated to open in mid-June at 101 California in the FiDi. Pabu and The Ramen Bar is a collaboration and partnership between myself and \u003ca href=\"http://www.hanajapanese.com/chef.html\" target=\"_blank\">Ken Tominaga\u003c/a>, owner and chef of the famed Hana Sushi in Sonoma County. \u003c/p>\n\u003cp>My family and I have been regulars at Ken’s restaurant for years, and I’ve been looking for the right project to work with him on. I have been very fortunate, and at this stage in my career, the most rewarding opportunity is to build partnerships with chefs like Ken that need and deserve a showcase that this opening will create. \u003c/p>\n\u003cp>Ken has always wanted to do a big Japanese concept in San Francisco – it’s been a lifelong dream of his. When this opportunity presented itself and 101 California Street became available, I toured it and knew immediately that it would be perfect our collaboration. \u003c/p>\n\u003cfigure id=\"attachment_80196\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Lotus-Root1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Lotus-Root1000.jpg\" alt=\"Lotus root. Photo credit: Mina Group \" width=\"1000\" height=\"667\" class=\"size-full wp-image-80196\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lotus root. Photo credit: Mina Group \u003c/figcaption>\u003c/figure>\n\u003cp>Pabu will be a modern \u003cem>izakaya\u003c/em> and sushi bar offering authentic, and high caliber Japanese cuisine, and contemporary takes on traditional Japanese dining options including a sushi bar, \u003cem>izakaya\u003c/em>, robata grill and a specialized \u003cem>Shabu Shabu\u003c/em> program. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Ramen Bar, my first fast casual concept, will include both a take-out and dine in option, and feature signature ramen bowls from Ken, which will include fresh noodles, a choice of homemade broths, proteins, and an abundance of on site, freshly-grown vegetables and greens from our indoor/outdoor urban garden. This space will also include a unique bar concept highlighting the best in Japanese whisky, beer and sake. \u003c/p>\n\u003cfigure id=\"attachment_80201\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Sashimi1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Sashimi1000.jpg\" alt=\"Sashimi. Photo credit: Mina Group \" width=\"1000\" height=\"666\" class=\"size-full wp-image-80201\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sashimi. Photo credit: Mina Group \u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What dishes can folks look forward to for both spots?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Mina:\u003c/strong> We’ve got a lot of really cool things: at Pabu, an a la carte menu will be available in the \u003ca href=\"http://en.wikipedia.org/wiki/Izakaya\">\u003cem>izakaya\u003c/em>\u003c/a> and dining room highlighting seasonal small plates, grilled items from a robata grill, rice, and noodle and soup dishes for the everyday.\u003c/p>\n\u003cfigure id=\"attachment_80198\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Okonomiyaki1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Okonomiyaki1000.jpg\" alt=\"Okonomiyaki. Photo credit: Mina Group \" width=\"1000\" height=\"667\" class=\"size-full wp-image-80198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Okonomiyaki. Photo credit: Mina Group \u003c/figcaption>\u003c/figure>\n\u003cp>Some of my favorites from the menu include Ken’s award-winning sushi and sashimi, skewers, and tempura, as well as Ken’s “Happy Spoon” oyster topped with uni, ikura, tobiko and ponzu crème fraiche.\u003c/p>\n\u003cfigure id=\"attachment_80195\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Happy-Spoon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Happy-Spoon1000.jpg\" alt=\"Happy Spoon. Photo credit: Mina Group\" width=\"1000\" height=\"667\" class=\"size-full wp-image-80195\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Happy Spoon. Photo credit: Mina Group\u003c/figcaption>\u003c/figure>\n\u003cp>In the formal dining room, we’ll also be featuring two \u003ca href=\"http://en.wikipedia.org/wiki/Omakase\">\u003cem>omakase\u003c/em>\u003c/a> menus – one is a traditional representation of Japanese products and technique while another is the Sushi Nigiri Tasting Menu. \u003c/p>\n\u003cp>We will also be featuring a specialized \u003ca href=\"http://en.wikipedia.org/wiki/Shabu-shabu\">\u003cem>Shabu Shabu\u003c/em>\u003c/a> service, emphasizing a unique and interactive clean eating experience for the guest – featuring \u003ca href=\"http://wagyu.gourmet55.com/en/whats-wagyu\">A4 and A5 Wagyu\u003c/a> and fresh vegetables cooked in savory broths at their tables.\u003c/p>\n\u003cp>At The Ramen Bar, we will be highlighting four ramen offerings including our Tokyo Chicken Shio with beer can chicken and shio kombu (edible kelp), and our Kaisen Miso with shrimp, crab and Tokyo negi (Japanese onions).\u003c/p>\n\u003cp>There will also be a seasonal soba offering at The Ramen Bar with house-made gluten-free chilled noodles and broth. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How will this be different from the Baltimore Pabu you opened with Ken Tominaga?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mina:\u003c/strong> Both Ken and I have been on the hunt for the perfect location for this Japanese venture and while the opportunity first arose in Baltimore at the Four Seasons, San Francisco had always been the ideal market for both Pabu and The Ramen Bar. I’ve known 101 California as a neighbor for many years, and always thought it could be the perfect spot for an upcoming project. When the space became available, I showed it to Ken, and he fell in love with it immediately. \u003c/p>\n\u003cp>Obviously this project will be much bigger than the Baltimore restaurant – in terms of space. We have 10,000 square feet to work with, and are excited to take full advantage of the picturesque and natural indoor and outdoor setting to grow our own downtown herb and vegetable garden. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you think the ramen scene is like in the Bay Area? How do we compare with other cities like Baltimore?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mina:\u003c/strong> In many ways, I think the ramen scene in the Bay Area, especially in San Francisco, is still burgeoning. It still exists in the underground and has an almost cult following. With The Ramen Bar, I want to create a bigger platform for this style of Japanese cuisine, and make it more accessible for locals. Our location at 101 California is perfect for this, and why we’ve decided on doing both dine in and take out options with The Ramen Bar. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mina:\u003c/strong> I love roasted nuts, especially pistachios. They are my go-to late night snack.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Are you still doing the East Indian concept on Steuart Street?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mina:\u003c/strong> Right now we are focusing all of our attention and energy on the opening of Pabu and The Ramen Bar. It’s the concept I’ve always wanted to do in San Francisco, and feel incredibly lucky to have Ken to partner with on this opening.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\nPabu and The Ramen Bar (slated to open in mid-June)\u003cbr>\n101 California Street \u003ca href=\"http://goo.gl/mflXrD\">Map\u003c/a>\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChefMichaelMina\" target=\"_blank\">@ChefMichaelMina\u003c/a>, \u003ca href=\"https://twitter.com/PabuSF\" target=\"_blank\">@PabuSF\u003c/a>, \u003ca href=\"https://twitter.com/RamenBarSF\" target=\"_blank\">@RamenBarSF\u003c/a>\u003c/p>\n\n",
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"excerpt": "Pabu and The Ramen Bar, slated to open in mid-June, will be among the hottest new restaurants in San Francisco. Chef Michael Mina shares with Mary Ladd his favorite dishes from ramen to sushi, as well as the fate of his East Indian concept on Steuart Street.",
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"title": "Michael Mina Dishes Details for Pabu and The Ramen Bar | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80197\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Michael-Mina-headshot700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Michael-Mina-headshot700.jpg\" alt=\"Michael Mina. Photo credit: Mina Group\" width=\"500\" class=\"size-full wp-image-80197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Mina. Photo credit: Mina Group\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://michaelmina.net/\" target=\"_blank\">Chef Michael Mina\u003c/a> may be an expert in refined American cuisine and seafood, creating dishes that are elevated, memorable and delicious—his beef tartare from the now shuttered but much beloved Aqua Restaurant is a fine Exhibit A. The Master Chef is also adept at launching restaurants that are exciting and on-trend. For the Bay Area, we can look forward to the opening of Pabu and The Ramen Bar in the near future. Mina shared tasty details about the concepts with Bay Area Bites recently. His comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_80199\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Robatayaki-Chicken1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Robatayaki-Chicken1000.jpg\" alt=\"Robatayaki Chicken. Photo credit: Mina Group \" width=\"1000\" height=\"667\" class=\"size-full wp-image-80199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robatayaki Chicken. Photo credit: Mina Group \u003c/figcaption>\u003c/figure>\n\u003cp> \u003cbr>\n\u003cstrong>Bay Area Bites: Tell us about Pabu and The Ramen Bar.\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Mina:\u003c/strong> We couldn’t be more excited about this opening. Pabu and The Ramen Bar are slated to open in mid-June at 101 California in the FiDi. Pabu and The Ramen Bar is a collaboration and partnership between myself and \u003ca href=\"http://www.hanajapanese.com/chef.html\" target=\"_blank\">Ken Tominaga\u003c/a>, owner and chef of the famed Hana Sushi in Sonoma County. \u003c/p>\n\u003cp>My family and I have been regulars at Ken’s restaurant for years, and I’ve been looking for the right project to work with him on. I have been very fortunate, and at this stage in my career, the most rewarding opportunity is to build partnerships with chefs like Ken that need and deserve a showcase that this opening will create. \u003c/p>\n\u003cp>Ken has always wanted to do a big Japanese concept in San Francisco – it’s been a lifelong dream of his. When this opportunity presented itself and 101 California Street became available, I toured it and knew immediately that it would be perfect our collaboration. \u003c/p>\n\u003cfigure id=\"attachment_80196\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Lotus-Root1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Lotus-Root1000.jpg\" alt=\"Lotus root. Photo credit: Mina Group \" width=\"1000\" height=\"667\" class=\"size-full wp-image-80196\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lotus root. Photo credit: Mina Group \u003c/figcaption>\u003c/figure>\n\u003cp>Pabu will be a modern \u003cem>izakaya\u003c/em> and sushi bar offering authentic, and high caliber Japanese cuisine, and contemporary takes on traditional Japanese dining options including a sushi bar, \u003cem>izakaya\u003c/em>, robata grill and a specialized \u003cem>Shabu Shabu\u003c/em> program. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Ramen Bar, my first fast casual concept, will include both a take-out and dine in option, and feature signature ramen bowls from Ken, which will include fresh noodles, a choice of homemade broths, proteins, and an abundance of on site, freshly-grown vegetables and greens from our indoor/outdoor urban garden. This space will also include a unique bar concept highlighting the best in Japanese whisky, beer and sake. \u003c/p>\n\u003cfigure id=\"attachment_80201\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Sashimi1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Sashimi1000.jpg\" alt=\"Sashimi. Photo credit: Mina Group \" width=\"1000\" height=\"666\" class=\"size-full wp-image-80201\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sashimi. Photo credit: Mina Group \u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What dishes can folks look forward to for both spots?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Mina:\u003c/strong> We’ve got a lot of really cool things: at Pabu, an a la carte menu will be available in the \u003ca href=\"http://en.wikipedia.org/wiki/Izakaya\">\u003cem>izakaya\u003c/em>\u003c/a> and dining room highlighting seasonal small plates, grilled items from a robata grill, rice, and noodle and soup dishes for the everyday.\u003c/p>\n\u003cfigure id=\"attachment_80198\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Okonomiyaki1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Okonomiyaki1000.jpg\" alt=\"Okonomiyaki. Photo credit: Mina Group \" width=\"1000\" height=\"667\" class=\"size-full wp-image-80198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Okonomiyaki. Photo credit: Mina Group \u003c/figcaption>\u003c/figure>\n\u003cp>Some of my favorites from the menu include Ken’s award-winning sushi and sashimi, skewers, and tempura, as well as Ken’s “Happy Spoon” oyster topped with uni, ikura, tobiko and ponzu crème fraiche.\u003c/p>\n\u003cfigure id=\"attachment_80195\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Happy-Spoon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Happy-Spoon1000.jpg\" alt=\"Happy Spoon. Photo credit: Mina Group\" width=\"1000\" height=\"667\" class=\"size-full wp-image-80195\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Happy Spoon. Photo credit: Mina Group\u003c/figcaption>\u003c/figure>\n\u003cp>In the formal dining room, we’ll also be featuring two \u003ca href=\"http://en.wikipedia.org/wiki/Omakase\">\u003cem>omakase\u003c/em>\u003c/a> menus – one is a traditional representation of Japanese products and technique while another is the Sushi Nigiri Tasting Menu. \u003c/p>\n\u003cp>We will also be featuring a specialized \u003ca href=\"http://en.wikipedia.org/wiki/Shabu-shabu\">\u003cem>Shabu Shabu\u003c/em>\u003c/a> service, emphasizing a unique and interactive clean eating experience for the guest – featuring \u003ca href=\"http://wagyu.gourmet55.com/en/whats-wagyu\">A4 and A5 Wagyu\u003c/a> and fresh vegetables cooked in savory broths at their tables.\u003c/p>\n\u003cp>At The Ramen Bar, we will be highlighting four ramen offerings including our Tokyo Chicken Shio with beer can chicken and shio kombu (edible kelp), and our Kaisen Miso with shrimp, crab and Tokyo negi (Japanese onions).\u003c/p>\n\u003cp>There will also be a seasonal soba offering at The Ramen Bar with house-made gluten-free chilled noodles and broth. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How will this be different from the Baltimore Pabu you opened with Ken Tominaga?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mina:\u003c/strong> Both Ken and I have been on the hunt for the perfect location for this Japanese venture and while the opportunity first arose in Baltimore at the Four Seasons, San Francisco had always been the ideal market for both Pabu and The Ramen Bar. I’ve known 101 California as a neighbor for many years, and always thought it could be the perfect spot for an upcoming project. When the space became available, I showed it to Ken, and he fell in love with it immediately. \u003c/p>\n\u003cp>Obviously this project will be much bigger than the Baltimore restaurant – in terms of space. We have 10,000 square feet to work with, and are excited to take full advantage of the picturesque and natural indoor and outdoor setting to grow our own downtown herb and vegetable garden. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you think the ramen scene is like in the Bay Area? How do we compare with other cities like Baltimore?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mina:\u003c/strong> In many ways, I think the ramen scene in the Bay Area, especially in San Francisco, is still burgeoning. It still exists in the underground and has an almost cult following. With The Ramen Bar, I want to create a bigger platform for this style of Japanese cuisine, and make it more accessible for locals. Our location at 101 California is perfect for this, and why we’ve decided on doing both dine in and take out options with The Ramen Bar. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mina:\u003c/strong> I love roasted nuts, especially pistachios. They are my go-to late night snack.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Are you still doing the East Indian concept on Steuart Street?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mina:\u003c/strong> Right now we are focusing all of our attention and energy on the opening of Pabu and The Ramen Bar. It’s the concept I’ve always wanted to do in San Francisco, and feel incredibly lucky to have Ken to partner with on this opening.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\nPabu and The Ramen Bar (slated to open in mid-June)\u003cbr>\n101 California Street \u003ca href=\"http://goo.gl/mflXrD\">Map\u003c/a>\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChefMichaelMina\" target=\"_blank\">@ChefMichaelMina\u003c/a>, \u003ca href=\"https://twitter.com/PabuSF\" target=\"_blank\">@PabuSF\u003c/a>, \u003ca href=\"https://twitter.com/RamenBarSF\" target=\"_blank\">@RamenBarSF\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Guddu de Karahi: Solid and Occasionally Stellar Pakistani-Indian Food Marred by Unpredictable Service",
"title": "Guddu de Karahi: Solid and Occasionally Stellar Pakistani-Indian Food Marred by Unpredictable Service",
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"content": "\u003cfigure id=\"attachment_79463\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Tandoori-Fish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Tandoori-Fish.jpg\" alt=\"Guddu de Karahi’s tandoori fish draws legions of fans to the Sunset. Photo: Kate Williams\" width=\"1000\" height=\"660\" class=\"size-full wp-image-79463\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guddu de Karahi’s tandoori fish draws legions of fans to the Sunset. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>When walking up to \u003ca href=\"http://www.guddudekarahi.com/\">Guddu de Karahi\u003c/a> on a recent Saturday evening, I hoped that I’d be lucky. The Pakistani and Indian restaurant in the Sunset opened last fall to much fanfare from admirers of chef Guddu Haider’s previous Tenderloin restaurant, \u003ca href=\"http://blogs.kqed.org/checkplease/2010/05/20/lahore-karahi-restaurant-info/\">Lahore Karahi\u003c/a>, which changed ownership in 2012. Both incarnations of the restaurant, past and present, share a cult-like following of both the chef’s legendary tandoori fish and equally notorious service flaws. Stories of 90-minute delays between ordering and eating, followed by painfully slow waits for the check, are not uncommon. Surprisingly, few voices on the internet seemed to mind the service; most sung praises in the name of smoky tikka masala and charred and chewy naan. I, of course, wanted only to bask in the glory of the food and skip the waiting part. \u003c/p>\n\u003cp>Perhaps scheduling my visit for a Saturday night wasn’t the best choice. \u003c/p>\n\u003cfigure id=\"attachment_79465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Guddu-Outside.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Guddu-Outside.jpg\" alt=\"Guddu de Karahi is the second restaurant from Guddu Haider, formally of Larore Karahi in the Tenderloin. It opened last fall. Photo: Kate Williams\" width=\"1000\" height=\"671\" class=\"size-full wp-image-79465\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guddu de Karahi is the second restaurant from Guddu Haider, formally of Larore Karahi in the Tenderloin. It opened last fall. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>We walked in to a cacophonous room—the two men waiting and bussing tables were running around with urgency, clearing dishes and refilling water. The kitchen, staffed only by Haider, was churning out to-go orders. A small crowd of hungry diners was clustered at the door, and most of the tables were filled with patrons. There was little food in sight. In fact, I didn’t see a plate of food appear from the kitchen until long after we sat down. Clearly no one was going to be eating any time soon.\u003c/p>\n\u003cp>My companion and I buckled down for the long hall, gladly receiving plates, water, and silverware as they sporadically appeared. After what felt like an infinite wait, our food began to arrive. \u003c/p>\n\u003cp>Sizzling and smoky, the tandoori fish ($12.99) is an attention-grabber. It’s served on one of those cast-iron hotplates I first experienced topped with fajitas at so many anonymous Tex-Mex restaurants. But this fish is far better than those platters of dried chicken and peppers. The soft heat of the brilliantly fragrant tandoori spice lingers long after swallowing the flakes of moist white fish. Slivers of crisp onion and cabbage slowly soften and char on the hotplate, releasing their sweetness while retaining a pop of texture. Smoke from the platter infuses the rest of the food on the table. Dinner starts to feel a bit like a cookout—in a good way.\u003c/p>\n\u003cfigure id=\"attachment_79464\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Bengan-Bhartha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Bengan-Bhartha.jpg\" alt=\"The bengan bhartha, curried eggplant with tomatoes and cream, demonstrates the wonder of South Asian vegetarian cooking. Photo: Kate Williams\" width=\"1000\" height=\"611\" class=\"size-full wp-image-79464\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bengan bhartha, curried eggplant with tomatoes and cream, demonstrates the wonder of South Asian vegetarian cooking. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Equally riveting is Haider’s silky bengan bhartha ($7.50). It’s not nearly as picturesque as the fish, but its slapdash garnish of haphazardly strewn cilantro belies its depth of flavor. Every ounce of sweetness from the typically bitter nightshade is coaxed out slowly through what must have been gradual, careful roasting. Blended with tomatoes, cream, and countless spices, this velvety curry is the stuff of eggplant dreams.\u003c/p>\n\u003cfigure id=\"attachment_79460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Matar-Paneer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Matar-Paneer.jpg\" alt=\"Matar paneer is a vegetable curry featuring peas and cubes of paneer cheese. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-79460\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matar paneer is a vegetable curry featuring peas and cubes of paneer cheese. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Not all of the vegetarian dishes are quite as stunning. The matar paneer ($7.50) is a solid rendition of the cheese and pea curry. Its peas are bright and snappy, its cheese is properly squishy, and it was distinctively different in spice profile than the bengan bhartha. Still, there was nothing in Haider’s matar paneer that truly popped, and little else to distinguish it from any other restaurant’s version. The bowl sat, mostly ignored throughout the meal.\u003c/p>\n\u003cfigure id=\"attachment_79462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Saag-Gosht.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Saag-Gosht.jpg\" alt=\"Haider’s saag gosht blends spinach with tender braised lamb. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-79462\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Haider’s saag gosht blends spinach with tender braised lamb. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps we were just distracted by the Saag Gosht ($8.99). This rich curry of cubed lamb suspended in a spinach-laced gravy shouldn’t be missed. Haider braises the tender pieces of meat until they fall away at the mere tap of the fork. The thick gravy holds hints of the grassy green—the spinach hums together with the gentle funk of the meat in perfect harmony. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Haider’s rice is fine for piling onto your plate under spoonfuls of curry, but the naan selections are an even better choice for sopping up the bottom of the bowls. Burnished with smoky char and slicked with ghee, the tender naan is a reminder of the power of a hot tandoor and a little leavening. Onion kulcha ($2.50) was a favorite, stuffed full of sweet sautéed onions and bright cilantro leaves, but there are five more from which to choose.\u003c/p>\n\u003cfigure id=\"attachment_79461\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Onion-Kulcha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Onion-Kulcha.jpg\" alt=\"Onion kulcha is naan bread stuffed with sautéed onions and a generous handful of cilantro. Photo: Kate Williams\" width=\"1000\" height=\"680\" class=\"size-full wp-image-79461\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Onion kulcha is naan bread stuffed with sautéed onions and a generous handful of cilantro. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Was the food worth testing the limits of my patience? Probably not for someone like me, who lives a long drive away from Guddu de Karahi. Yes, much of the meal was memorable (and the eggplant revelatory), but all of the food would have needed to be perfect for me to want to wait again. \u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.guddudekarahi.com/\">Guddu de Karahi\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/AIvhkC\">Map\u003c/a>\u003cbr>\n1501 Noriega Street\u003cbr>\nSan Francisco, CA 94122\u003cbr>\n(415) 759-9088\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Hours:\u003cbr>\nWed-Sun 12pm-10pm\u003c/p>\n\n",
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"excerpt": "Guddu de Karahi, the second Pakistani-Indian restaurant from local favorite Guddu Haider, opened to much fanfare last fall. Notorious for quirky and slow service, the restaurant draws acclaim for its tandoori fish. Is the long wait for dinner worth it? Kate Williams takes a look.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79463\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Tandoori-Fish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Tandoori-Fish.jpg\" alt=\"Guddu de Karahi’s tandoori fish draws legions of fans to the Sunset. Photo: Kate Williams\" width=\"1000\" height=\"660\" class=\"size-full wp-image-79463\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guddu de Karahi’s tandoori fish draws legions of fans to the Sunset. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>When walking up to \u003ca href=\"http://www.guddudekarahi.com/\">Guddu de Karahi\u003c/a> on a recent Saturday evening, I hoped that I’d be lucky. The Pakistani and Indian restaurant in the Sunset opened last fall to much fanfare from admirers of chef Guddu Haider’s previous Tenderloin restaurant, \u003ca href=\"http://blogs.kqed.org/checkplease/2010/05/20/lahore-karahi-restaurant-info/\">Lahore Karahi\u003c/a>, which changed ownership in 2012. Both incarnations of the restaurant, past and present, share a cult-like following of both the chef’s legendary tandoori fish and equally notorious service flaws. Stories of 90-minute delays between ordering and eating, followed by painfully slow waits for the check, are not uncommon. Surprisingly, few voices on the internet seemed to mind the service; most sung praises in the name of smoky tikka masala and charred and chewy naan. I, of course, wanted only to bask in the glory of the food and skip the waiting part. \u003c/p>\n\u003cp>Perhaps scheduling my visit for a Saturday night wasn’t the best choice. \u003c/p>\n\u003cfigure id=\"attachment_79465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Guddu-Outside.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Guddu-Outside.jpg\" alt=\"Guddu de Karahi is the second restaurant from Guddu Haider, formally of Larore Karahi in the Tenderloin. It opened last fall. Photo: Kate Williams\" width=\"1000\" height=\"671\" class=\"size-full wp-image-79465\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guddu de Karahi is the second restaurant from Guddu Haider, formally of Larore Karahi in the Tenderloin. It opened last fall. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>We walked in to a cacophonous room—the two men waiting and bussing tables were running around with urgency, clearing dishes and refilling water. The kitchen, staffed only by Haider, was churning out to-go orders. A small crowd of hungry diners was clustered at the door, and most of the tables were filled with patrons. There was little food in sight. In fact, I didn’t see a plate of food appear from the kitchen until long after we sat down. Clearly no one was going to be eating any time soon.\u003c/p>\n\u003cp>My companion and I buckled down for the long hall, gladly receiving plates, water, and silverware as they sporadically appeared. After what felt like an infinite wait, our food began to arrive. \u003c/p>\n\u003cp>Sizzling and smoky, the tandoori fish ($12.99) is an attention-grabber. It’s served on one of those cast-iron hotplates I first experienced topped with fajitas at so many anonymous Tex-Mex restaurants. But this fish is far better than those platters of dried chicken and peppers. The soft heat of the brilliantly fragrant tandoori spice lingers long after swallowing the flakes of moist white fish. Slivers of crisp onion and cabbage slowly soften and char on the hotplate, releasing their sweetness while retaining a pop of texture. Smoke from the platter infuses the rest of the food on the table. Dinner starts to feel a bit like a cookout—in a good way.\u003c/p>\n\u003cfigure id=\"attachment_79464\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Bengan-Bhartha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Bengan-Bhartha.jpg\" alt=\"The bengan bhartha, curried eggplant with tomatoes and cream, demonstrates the wonder of South Asian vegetarian cooking. Photo: Kate Williams\" width=\"1000\" height=\"611\" class=\"size-full wp-image-79464\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bengan bhartha, curried eggplant with tomatoes and cream, demonstrates the wonder of South Asian vegetarian cooking. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Equally riveting is Haider’s silky bengan bhartha ($7.50). It’s not nearly as picturesque as the fish, but its slapdash garnish of haphazardly strewn cilantro belies its depth of flavor. Every ounce of sweetness from the typically bitter nightshade is coaxed out slowly through what must have been gradual, careful roasting. Blended with tomatoes, cream, and countless spices, this velvety curry is the stuff of eggplant dreams.\u003c/p>\n\u003cfigure id=\"attachment_79460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Matar-Paneer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Matar-Paneer.jpg\" alt=\"Matar paneer is a vegetable curry featuring peas and cubes of paneer cheese. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-79460\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matar paneer is a vegetable curry featuring peas and cubes of paneer cheese. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Not all of the vegetarian dishes are quite as stunning. The matar paneer ($7.50) is a solid rendition of the cheese and pea curry. Its peas are bright and snappy, its cheese is properly squishy, and it was distinctively different in spice profile than the bengan bhartha. Still, there was nothing in Haider’s matar paneer that truly popped, and little else to distinguish it from any other restaurant’s version. The bowl sat, mostly ignored throughout the meal.\u003c/p>\n\u003cfigure id=\"attachment_79462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Saag-Gosht.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Saag-Gosht.jpg\" alt=\"Haider’s saag gosht blends spinach with tender braised lamb. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-79462\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Haider’s saag gosht blends spinach with tender braised lamb. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps we were just distracted by the Saag Gosht ($8.99). This rich curry of cubed lamb suspended in a spinach-laced gravy shouldn’t be missed. Haider braises the tender pieces of meat until they fall away at the mere tap of the fork. The thick gravy holds hints of the grassy green—the spinach hums together with the gentle funk of the meat in perfect harmony. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Haider’s rice is fine for piling onto your plate under spoonfuls of curry, but the naan selections are an even better choice for sopping up the bottom of the bowls. Burnished with smoky char and slicked with ghee, the tender naan is a reminder of the power of a hot tandoor and a little leavening. Onion kulcha ($2.50) was a favorite, stuffed full of sweet sautéed onions and bright cilantro leaves, but there are five more from which to choose.\u003c/p>\n\u003cfigure id=\"attachment_79461\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Onion-Kulcha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Onion-Kulcha.jpg\" alt=\"Onion kulcha is naan bread stuffed with sautéed onions and a generous handful of cilantro. Photo: Kate Williams\" width=\"1000\" height=\"680\" class=\"size-full wp-image-79461\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Onion kulcha is naan bread stuffed with sautéed onions and a generous handful of cilantro. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Was the food worth testing the limits of my patience? Probably not for someone like me, who lives a long drive away from Guddu de Karahi. Yes, much of the meal was memorable (and the eggplant revelatory), but all of the food would have needed to be perfect for me to want to wait again. \u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.guddudekarahi.com/\">Guddu de Karahi\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/AIvhkC\">Map\u003c/a>\u003cbr>\n1501 Noriega Street\u003cbr>\nSan Francisco, CA 94122\u003cbr>\n(415) 759-9088\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Hours:\u003cbr>\nWed-Sun 12pm-10pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "CAAMFest Food Film Screenings: \"East Side Sushi\" and \"Zone Pro Site: The Moveable Feast\"",
"title": "CAAMFest Food Film Screenings: \"East Side Sushi\" and \"Zone Pro Site: The Moveable Feast\"",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_79320\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo2.jpg\" alt=\"Movie still from “East Side Sushi” starring Dianna Torres as a single mom striving for sushi-making dreams. Photo courtesy of the film\" width=\"770\" height=\"433\" class=\"size-full wp-image-79320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Movie still from “East Side Sushi” starring Dianna Torres as a single mom striving for sushi-making dreams. Photo courtesy of the film\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Post by Ashlyn Perri, CAAM\u003c/em>\u003c/p>\n\u003cp>While eating at a diner one day, Director Anthony Lucero saw the Latino dishwasher in the back and wondered, “What does he want to do with his life? What does he aspire to be?” Thus came the inspiration for his directorial debut, “\u003ca href=\"http://caamfest.com/2014/films/east-side-sushi/\">East Side Sushi\u003c/a>,” which follows Juana Martinez (Dianna Torres), a single mother working to support her aging father and young daughter. After being robbed at her family’s fruit stand, Juana gets a job at a local Japanese restaurant. Her growing passion for sushi and her talent in the kitchen do not go unnoticed by Aki (Yutaka Takeuchi), the lead sushi chef. However, she is met with opposition by the restaurant owner, as she does not meet the traditional expectations of a sushi chef. To prove her worth, she enters a sushi making competition, where she showcases her signature roll: the Green Diablo Roll. This bittersweet film, a Bay Area local production, explores the very real notion of food authenticity through the lens of gender and race. \u003c/p>\n\u003cp>I sat down with Lucero during \u003ca href=\"http://caamfest.com/2014/\">CAAMFest 2014\u003c/a> to talk about the making of the Green Diablo Roll and why he believes this story is important.\u003c/p>\n\u003cfigure id=\"attachment_79319\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo1_Michael-Jeong-Photography1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo1_Michael-Jeong-Photography1000.jpg\" alt=\"“East Side Sushi” director (left) Anthony Lucero with actors Dianna Torres and Yutaka Takeuchi. Photo: Michael Jeong Photography\" width=\"1000\" height=\"667\" class=\"size-full wp-image-79319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">“East Side Sushi” director (left) Anthony Lucero with actors Dianna Torres and Yutaka Takeuchi. Photo: Michael Jeong Photography\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How did you come up with the Green Diablo Roll?\u003c/strong>\u003c/p>\n\u003cp>AL: I was trying to think how could we wrap sushi without using the nori. I saw a poblano pepper and was like maybe. So I wrote [in the screenplay] that she wraps [the sushi] in the poblano pepper. I didn't even know if that was possible. When I gave [the screenplay] to Tomoharu [Nakamura]—the sushi chef consultant on the film—to look at, I wasn't sure if he would understand. He calls me up one day and he's like, “Come to the restaurant, I want to show you the competition food.” So I go to Tomoharu’s restaurant [and] he does the Green Diablo Roll! I was like, “Is that a roasted poblano?” I was freaking out. He totally shocked me! He said it was very difficult to make the Green Diablo Roll, to actually get the pepper just flat and straight. You have to peel off the skin and just roll it perfectly. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Why are people so interested in this story?\u003cbr>\n\u003c/strong>\u003cbr>\nAL: A lot of people can relate to Juana. I think all the characters are relatable but I think it's an underdog story and people love underdogs. I think if you’re male or female, old or young you can relate to Juana and her struggle.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=WeTiZilDwcE]\u003c/p>\n\u003cp>Catch “\u003ca href=\"http://caamfest.com/2014/films/east-side-sushi/\">East Side Sushi\u003c/a>” Thursday, March 20 at 9pm at New People Cinema in San Francisco’s Japantown and two encore presentations Saturday and Sunday at the New Parkway Theater in Oakland, CA at 5:30pm and 12:30pm, respectively. \u003c/p>\n\u003chr>\n\u003cp>“\u003ca href=\"http://caamfest.com/2014/films/zone-pro-site/\">Zone Pro Site: The Moveable Feast\u003c/a>,” is a Taiwanese comedic film. CAAMFest screenings are co-presented by La Cocina. The film will be shown at the Sundance Kabuki Cinemas on Thursday, March 20 (21 and over) at 9:20pm. There will also be a free screening at Coppola Theater at San Francisco State University on Friday, March 21 at 4pm.\u003c/p>\n\u003cfigure id=\"attachment_79321\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Zone-Pro-Site.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Zone-Pro-Site.jpg\" alt=\"The Taiwanese comedy “Zone Pro Site: The Moveable Feast” will have two San Francisco screenings this weekend. Photo courtesy of the film.\" width=\"770\" height=\"433\" class=\"size-full wp-image-79321\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Taiwanese comedy “Zone Pro Site: The Moveable Feast” will have two San Francisco screenings this weekend. Photo courtesy of the film.\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s the film’s description, originally posted at CAAMFest by Jackson Scarlett:\u003c/p>\n\u003cp>Wan, daughter of the legendary chef Master Fly Spirit, has run into some bad luck: Her boyfriend has disappeared, her modeling career just isn’t taking off and now a pair of grub-loving debt collectors are after her for a huge amount she can’t pay. What’s a girl to do but run back home to Mama? As it turns out, her plucky, showtune-loving stepmother, Puffy, is in the same boat and has beaten a path back to a small shop in a country market. On cue, an opportunity (and heartthrob Yan Yo) appears for Wan to make the cash she needs, and then some—if only she could find Master Fly Spirits’ secret recipes.\u003c/p>\n\u003cp>“Tropical Fish” director Yu-Hsun Chen returns after 16 years with this colorful pop comedy celebrating badoh, the Taiwanese outdoor banquet tradition. Blending multiple genres with plates full of gourmet grub and a hefty helping of food-fanatic classics like Juzo Itami’s “Tampopo” and Stephen Chow’s “The God of Cookery,” “Zone Pro Site” stretches like a street noodle, but always remains satisfyingly toothsome.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=Tdf4XElqDqw]\u003c/p>\n\n",
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"excerpt": "Check out the Food Film screenings presented at CAAMFest this week: \"East Side Sushi\" and \"Zone Pro Site: The Moveable Feast.\" Find out the story behind the making of the Green Diablo Roll.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79320\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo2.jpg\" alt=\"Movie still from “East Side Sushi” starring Dianna Torres as a single mom striving for sushi-making dreams. Photo courtesy of the film\" width=\"770\" height=\"433\" class=\"size-full wp-image-79320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Movie still from “East Side Sushi” starring Dianna Torres as a single mom striving for sushi-making dreams. Photo courtesy of the film\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Post by Ashlyn Perri, CAAM\u003c/em>\u003c/p>\n\u003cp>While eating at a diner one day, Director Anthony Lucero saw the Latino dishwasher in the back and wondered, “What does he want to do with his life? What does he aspire to be?” Thus came the inspiration for his directorial debut, “\u003ca href=\"http://caamfest.com/2014/films/east-side-sushi/\">East Side Sushi\u003c/a>,” which follows Juana Martinez (Dianna Torres), a single mother working to support her aging father and young daughter. After being robbed at her family’s fruit stand, Juana gets a job at a local Japanese restaurant. Her growing passion for sushi and her talent in the kitchen do not go unnoticed by Aki (Yutaka Takeuchi), the lead sushi chef. However, she is met with opposition by the restaurant owner, as she does not meet the traditional expectations of a sushi chef. To prove her worth, she enters a sushi making competition, where she showcases her signature roll: the Green Diablo Roll. This bittersweet film, a Bay Area local production, explores the very real notion of food authenticity through the lens of gender and race. \u003c/p>\n\u003cp>I sat down with Lucero during \u003ca href=\"http://caamfest.com/2014/\">CAAMFest 2014\u003c/a> to talk about the making of the Green Diablo Roll and why he believes this story is important.\u003c/p>\n\u003cfigure id=\"attachment_79319\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo1_Michael-Jeong-Photography1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo1_Michael-Jeong-Photography1000.jpg\" alt=\"“East Side Sushi” director (left) Anthony Lucero with actors Dianna Torres and Yutaka Takeuchi. Photo: Michael Jeong Photography\" width=\"1000\" height=\"667\" class=\"size-full wp-image-79319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">“East Side Sushi” director (left) Anthony Lucero with actors Dianna Torres and Yutaka Takeuchi. Photo: Michael Jeong Photography\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How did you come up with the Green Diablo Roll?\u003c/strong>\u003c/p>\n\u003cp>AL: I was trying to think how could we wrap sushi without using the nori. I saw a poblano pepper and was like maybe. So I wrote [in the screenplay] that she wraps [the sushi] in the poblano pepper. I didn't even know if that was possible. When I gave [the screenplay] to Tomoharu [Nakamura]—the sushi chef consultant on the film—to look at, I wasn't sure if he would understand. He calls me up one day and he's like, “Come to the restaurant, I want to show you the competition food.” So I go to Tomoharu’s restaurant [and] he does the Green Diablo Roll! I was like, “Is that a roasted poblano?” I was freaking out. He totally shocked me! He said it was very difficult to make the Green Diablo Roll, to actually get the pepper just flat and straight. You have to peel off the skin and just roll it perfectly. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Why are people so interested in this story?\u003cbr>\n\u003c/strong>\u003cbr>\nAL: A lot of people can relate to Juana. I think all the characters are relatable but I think it's an underdog story and people love underdogs. I think if you’re male or female, old or young you can relate to Juana and her struggle.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/WeTiZilDwcE'\n title='//www.youtube.com/embed/WeTiZilDwcE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Catch “\u003ca href=\"http://caamfest.com/2014/films/east-side-sushi/\">East Side Sushi\u003c/a>” Thursday, March 20 at 9pm at New People Cinema in San Francisco’s Japantown and two encore presentations Saturday and Sunday at the New Parkway Theater in Oakland, CA at 5:30pm and 12:30pm, respectively. \u003c/p>\n\u003chr>\n\u003cp>“\u003ca href=\"http://caamfest.com/2014/films/zone-pro-site/\">Zone Pro Site: The Moveable Feast\u003c/a>,” is a Taiwanese comedic film. CAAMFest screenings are co-presented by La Cocina. The film will be shown at the Sundance Kabuki Cinemas on Thursday, March 20 (21 and over) at 9:20pm. There will also be a free screening at Coppola Theater at San Francisco State University on Friday, March 21 at 4pm.\u003c/p>\n\u003cfigure id=\"attachment_79321\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Zone-Pro-Site.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Zone-Pro-Site.jpg\" alt=\"The Taiwanese comedy “Zone Pro Site: The Moveable Feast” will have two San Francisco screenings this weekend. Photo courtesy of the film.\" width=\"770\" height=\"433\" class=\"size-full wp-image-79321\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Taiwanese comedy “Zone Pro Site: The Moveable Feast” will have two San Francisco screenings this weekend. Photo courtesy of the film.\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s the film’s description, originally posted at CAAMFest by Jackson Scarlett:\u003c/p>\n\u003cp>Wan, daughter of the legendary chef Master Fly Spirit, has run into some bad luck: Her boyfriend has disappeared, her modeling career just isn’t taking off and now a pair of grub-loving debt collectors are after her for a huge amount she can’t pay. What’s a girl to do but run back home to Mama? As it turns out, her plucky, showtune-loving stepmother, Puffy, is in the same boat and has beaten a path back to a small shop in a country market. On cue, an opportunity (and heartthrob Yan Yo) appears for Wan to make the cash she needs, and then some—if only she could find Master Fly Spirits’ secret recipes.\u003c/p>\n\u003cp>“Tropical Fish” director Yu-Hsun Chen returns after 16 years with this colorful pop comedy celebrating badoh, the Taiwanese outdoor banquet tradition. Blending multiple genres with plates full of gourmet grub and a hefty helping of food-fanatic classics like Juzo Itami’s “Tampopo” and Stephen Chow’s “The God of Cookery,” “Zone Pro Site” stretches like a street noodle, but always remains satisfyingly toothsome.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Tdf4XElqDqw'\n title='//www.youtube.com/embed/Tdf4XElqDqw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
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