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"title": "Hot Eats Round-Up: Humphry Slocombe Ice Cream, Brews & BBQ from Dave McLean",
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"content": "\u003cfigure id=\"attachment_79153\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-service1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-service1000.jpg\" alt=\"Ice cream service at the new Humphry Slocombe shop at the SF Ferry Building. Photo: Sean Vahey, Humphry Slocombe\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-79153\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ice cream service at the new Humphry Slocombe shop at the SF Ferry Building.\u003cbr>Photo credit: Sean Vahey, Humphry Slocombe\u003c/figcaption>\u003c/figure>\n\u003cp>With so many hot new food projects happening it can be hard to keep track of them all. Here are the fresh updates on folks we've profiled in the past: the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Humphry Slocombe\u003c/a> team, as well as Dave McLean of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/28/into-the-cellar-with-dave-mclean-brews-dogpatch-news/\">Magnolia Brewery\u003c/a> fame. \u003c/p>\n\u003cp>Fans of the wildly popular artisan \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\" target=\"_blank\">Humphry Slocombe\u003c/a> ice cream store, from Sean Vahey and Jake Godby, are able to now enjoy scoop action at a new Ferry Building outpost (Ferry Plaza Farmers Market at The Embarcadero), which opened earlier this month. We caught up with Vahey to find out more. His comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_79154\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-sign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-sign1000.jpg\" alt=\"Humphry Slocombe signage at Ferry Building. Photo: Sean Vahey, Humphry Slocombe\" width=\"1000\" height=\"667\" class=\"size-full wp-image-79154\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe signage at Ferry Building\u003cbr>Photo: Sean Vahey, Humphry Slocombe\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your new spot.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Vahey:\u003c/strong> The Ferry Building approached us and we're honored to be asked. We'd been doing the Tuesday market outside and have a lot of great relationships with folks in the building like \u003ca href=\"http://www.bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle coffee\u003c/a>--they serve our ice cream with their affogato. There's also \u003ca href=\"http://www.farwestfungi.com/\" target=\"_blank\">Far West Fungi\u003c/a>, who helped us do our candy cap popsicles. Some say they taste like waffles, or pancakes, I say “Who cares?” It's that maple-y, \"Who knew mushrooms could taste like that?\" thing.\u003c/p>\n\u003cfigure id=\"attachment_79151\" class=\"wp-caption aligncenter\" style=\"max-width: 487px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Frankeny-Viet-Coffee-Slocombe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Frankeny-Viet-Coffee-Slocombe.jpg\" alt=\"Blue Bottle Coffee Co. Vietnamese Coffee Humphry Slocombe ice cream with Brownie. Photo: Frankeny Images\" width=\"487\" height=\"576\" class=\"size-full wp-image-79151\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Bottle Coffee Co. Vietnamese Coffee Humphry Slocombe ice cream with Brownie. Photo: Frankeny Images\u003c/figcaption>\u003c/figure>\n\u003cp>Other relationships include \u003ca href=\"http://www.mcevoyranch.com/\" target=\"_blank\">McEvoy Ranch Olive Oil\u003c/a>, who has our pints. And then there's \u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">Boccalone Salumeria\u003c/a> who worked on our lard caramels. Since we're involved with so many people at the Ferry Building, it's a good fit for us.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: Tell us about what folks can look forward to now that you're open. \u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Vahey:\u003c/strong> The first thing people ask is “You will have Secret Breakfast, right?” I love the look on everyone's face—they have their nose down and this sort of panicked look. Yes, we will have Secret Breakfast, and very similar flavors as our Mission shop: Tahitian Vanilla, Blue Bottle Vietnamese coffee and Secret Breakfast will always be offered so people can get their fix.\u003c/p>\n\u003cp>Some flavors will change and there's no rhyme or reason to it, like in the Mission. \u003c/p>\n\u003cp>We are most proud of the space--Jane Martin at \u003ca href=\"http://www.shiftdesignstudio.com/\" target=\"_blank\">Shift Design\u003c/a> is our Mission neighbor and that's how we got to know her. She's also a friend and customer. Her idea on how to change the space really went along with what we were thinking -- it was darker and we wanted it be more interactive. We fought her on some things -- the open up wall, that continues the space out into the breezeway, makes the store appear bigger and more welcoming. We'll have stand up tables, because we want customers to stay and hang out.\u003c/p>\n\u003cfigure id=\"attachment_79184\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-ingredients-645x1024.jpg\" alt=\"Humphry Slocombe ingredients. Photo: Sean Vahey, Humphry Slocombe\" width=\"500\" class=\"size-large wp-image-79184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe ingredients. Photo: Sean Vahey, Humphry Slocombe\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is the toughest part about opening?\u003c/strong>\u003cbr>\n\u003cstrong>Vahey:\u003c/strong> Probably the transition of the space, which took a lot longer than we thought. We demolished the whole space, and made it completely our own.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: What do you have planned for the future?\u003c/strong>\u003cbr>\n\u003cstrong>Vahey:\u003c/strong> We want to get the Ferry Building spot up and running. We do all of our production out of the Mission shop. It's almost 24 hour production at this point. We have a great kitchen manager and bought a new bigger machine. I do see us growing out of that space.\u003c/p>\n\u003cp>We're so lucky to be working with \u003ca href=\"http://www.virginamerica.com/press-release/2014/virgin-america-introduces-posh-new-first-class-food-service.html\" target=\"_blank\">Virgin America\u003c/a>, which will serve our Butter By Moodlight flavor on eastbound flights. It's a creamy combination of brown butter and blueberry glaze and was voted in based on a people's choice contest on Twitter. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Vahey:\u003c/strong> Salt and vinegar chips, and fries--anything that has salt and vinegar in front of it. I can't believe I just said that.\u003cbr>\n \u003c/p>\n\u003chr>\n\u003cp>The wait for a new brewery and BBQ spot—called Smokestack (2505 3rd St. at 22nd St.) -- from \u003ca href=\"http://www.magnoliapub.com/\" target=\"_blank\">Dave McLean\u003c/a> has been eagerly anticipated and means a new place to eat and drink in the increasingly popular Dogpatch neighborhood. The brewery is reportedly up and running and played host to SF Beer Week and Strong Beer Month happenings--but it's not yet open for business. The targeted opening remains uncertain but is said to be as soon as this month. McLean filled us in on what to expect; his comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_62690\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/davemclean640x360b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/davemclean640x360b.jpg\" alt=\"Dave Mclean at Magnolia Brewery. Screenshot from video Magnolia Dogpatch coming soon\" width=\"640\" height=\"360\" class=\"size-full wp-image-62690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave Mclean at Magnolia Brewery. Screenshot from video \u003ca href=\"http://vimeo.com/59381997\">Magnolia Dogpatch coming soon\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your new spot.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> It’s a BBQ place, Smokestack, in the front of our new production brewery in the Dogpatch. Like brewing, BBQ is a time-honored craft, full of tradition and regional variation but ultimately an opportunity for creative expression in the hands of people who love it and dedicate themselves to it. For us, it’s a great extension of many of our longtime culinary values, especially sustainable sourcing, in-house butchery and making everything from scratch. \u003c/p>\n\u003cp>Beer and BBQ just go so well together. So do bourbon and BBQ, and Smokestack has an extensive whiskey selection, focusing on American producers, and a somewhat whiskey-centric cocktail menu developed by bar manager, Eric Quilty. We forged an exciting partnership with Dennis Lee to man the smokers and bring our BBQ vision to life in a unique and expressive way. I’ve always loved his food and it’s exciting to be working with him. Smokestack brings together a great team of people, along with products and ideas that we love, in a special place that we hope exudes both warm hospitality and a nod to the neighborhood’s industrial past. Like the original Magnolia Pub as well as Alembic, we hope it further highlights the delicious interconnectedness of beer and brewing with all manner of food and other beverages. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: For food, what can folks look forward to?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> The heart of the kitchen is in its smokers. In fact, everything in the kitchen is wood-fired. It’s an order by the pound at the counter place so diners will get to try a lot of different items, especially if they bring a hungry friend or two. The selection will vary based on availability but look for smoked pork belly, beef brisket and house-made sausages like Thai chili cheddar pork. Sides include burnt ends heirloom beans, collard greens with Kölsch, miso and chili, and Namu’s signature old family recipe kimchee. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: And share about the beers of course!\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> We’ve brewed over 75 different beers since Magnolia opened in 1997 and our new brewery in the Dogpatch allows us to experiment even more. The beer selection will rotate often, as it does at the original Haight pub, but we have a core lineup that includes our Kalifornia Kölsch, Proving Ground IPA, and Blue Bell Bitter, which is our ode to the great heirloom barley from the UK, Maris Otter. Alongside those and others, there will be Magnolia beers at Smokestack that are only available at our own two pubs. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is the toughest part about opening?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>McLean: It’s the classic adage — everything takes a lot longer and costs a lot more than planned, no matter how well you plan. I think it might be a little different every time, in terms of which variables are the toughest to figure out. It has its challenging moments but in the end love for what we do keeps enthusiasm high and there’s plenty of energy to weather the hurdles and delays. \u003c/p>\n\u003ch3>Which of these new spots are you excited to try? What other openings are on your list?\u003c/h3>\n\n",
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"excerpt": "Mary Ladd reports the juiciest updates on hot new spots from cult ice cream maker Humphry Slocombe--yes, there will be Secret Breakfast! Then there's the Dogpatch project from Dave McLean, the beer maker behind Magnolia Gastropub and Brewery and Alembic--look for tasty BBQ (including smoked pork belly, beef brisket and house-made sausages) from Chef Dennis Lee of Namu.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79153\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-service1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-service1000.jpg\" alt=\"Ice cream service at the new Humphry Slocombe shop at the SF Ferry Building. Photo: Sean Vahey, Humphry Slocombe\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-79153\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ice cream service at the new Humphry Slocombe shop at the SF Ferry Building.\u003cbr>Photo credit: Sean Vahey, Humphry Slocombe\u003c/figcaption>\u003c/figure>\n\u003cp>With so many hot new food projects happening it can be hard to keep track of them all. Here are the fresh updates on folks we've profiled in the past: the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Humphry Slocombe\u003c/a> team, as well as Dave McLean of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/28/into-the-cellar-with-dave-mclean-brews-dogpatch-news/\">Magnolia Brewery\u003c/a> fame. \u003c/p>\n\u003cp>Fans of the wildly popular artisan \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\" target=\"_blank\">Humphry Slocombe\u003c/a> ice cream store, from Sean Vahey and Jake Godby, are able to now enjoy scoop action at a new Ferry Building outpost (Ferry Plaza Farmers Market at The Embarcadero), which opened earlier this month. We caught up with Vahey to find out more. His comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_79154\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-sign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-sign1000.jpg\" alt=\"Humphry Slocombe signage at Ferry Building. Photo: Sean Vahey, Humphry Slocombe\" width=\"1000\" height=\"667\" class=\"size-full wp-image-79154\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe signage at Ferry Building\u003cbr>Photo: Sean Vahey, Humphry Slocombe\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your new spot.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Vahey:\u003c/strong> The Ferry Building approached us and we're honored to be asked. We'd been doing the Tuesday market outside and have a lot of great relationships with folks in the building like \u003ca href=\"http://www.bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle coffee\u003c/a>--they serve our ice cream with their affogato. There's also \u003ca href=\"http://www.farwestfungi.com/\" target=\"_blank\">Far West Fungi\u003c/a>, who helped us do our candy cap popsicles. Some say they taste like waffles, or pancakes, I say “Who cares?” It's that maple-y, \"Who knew mushrooms could taste like that?\" thing.\u003c/p>\n\u003cfigure id=\"attachment_79151\" class=\"wp-caption aligncenter\" style=\"max-width: 487px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Frankeny-Viet-Coffee-Slocombe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Frankeny-Viet-Coffee-Slocombe.jpg\" alt=\"Blue Bottle Coffee Co. Vietnamese Coffee Humphry Slocombe ice cream with Brownie. Photo: Frankeny Images\" width=\"487\" height=\"576\" class=\"size-full wp-image-79151\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Bottle Coffee Co. Vietnamese Coffee Humphry Slocombe ice cream with Brownie. Photo: Frankeny Images\u003c/figcaption>\u003c/figure>\n\u003cp>Other relationships include \u003ca href=\"http://www.mcevoyranch.com/\" target=\"_blank\">McEvoy Ranch Olive Oil\u003c/a>, who has our pints. And then there's \u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">Boccalone Salumeria\u003c/a> who worked on our lard caramels. Since we're involved with so many people at the Ferry Building, it's a good fit for us.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: Tell us about what folks can look forward to now that you're open. \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Vahey:\u003c/strong> The first thing people ask is “You will have Secret Breakfast, right?” I love the look on everyone's face—they have their nose down and this sort of panicked look. Yes, we will have Secret Breakfast, and very similar flavors as our Mission shop: Tahitian Vanilla, Blue Bottle Vietnamese coffee and Secret Breakfast will always be offered so people can get their fix.\u003c/p>\n\u003cp>Some flavors will change and there's no rhyme or reason to it, like in the Mission. \u003c/p>\n\u003cp>We are most proud of the space--Jane Martin at \u003ca href=\"http://www.shiftdesignstudio.com/\" target=\"_blank\">Shift Design\u003c/a> is our Mission neighbor and that's how we got to know her. She's also a friend and customer. Her idea on how to change the space really went along with what we were thinking -- it was darker and we wanted it be more interactive. We fought her on some things -- the open up wall, that continues the space out into the breezeway, makes the store appear bigger and more welcoming. We'll have stand up tables, because we want customers to stay and hang out.\u003c/p>\n\u003cfigure id=\"attachment_79184\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-ingredients-645x1024.jpg\" alt=\"Humphry Slocombe ingredients. Photo: Sean Vahey, Humphry Slocombe\" width=\"500\" class=\"size-large wp-image-79184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe ingredients. Photo: Sean Vahey, Humphry Slocombe\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is the toughest part about opening?\u003c/strong>\u003cbr>\n\u003cstrong>Vahey:\u003c/strong> Probably the transition of the space, which took a lot longer than we thought. We demolished the whole space, and made it completely our own.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: What do you have planned for the future?\u003c/strong>\u003cbr>\n\u003cstrong>Vahey:\u003c/strong> We want to get the Ferry Building spot up and running. We do all of our production out of the Mission shop. It's almost 24 hour production at this point. We have a great kitchen manager and bought a new bigger machine. I do see us growing out of that space.\u003c/p>\n\u003cp>We're so lucky to be working with \u003ca href=\"http://www.virginamerica.com/press-release/2014/virgin-america-introduces-posh-new-first-class-food-service.html\" target=\"_blank\">Virgin America\u003c/a>, which will serve our Butter By Moodlight flavor on eastbound flights. It's a creamy combination of brown butter and blueberry glaze and was voted in based on a people's choice contest on Twitter. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Vahey:\u003c/strong> Salt and vinegar chips, and fries--anything that has salt and vinegar in front of it. I can't believe I just said that.\u003cbr>\n \u003c/p>\n\u003chr>\n\u003cp>The wait for a new brewery and BBQ spot—called Smokestack (2505 3rd St. at 22nd St.) -- from \u003ca href=\"http://www.magnoliapub.com/\" target=\"_blank\">Dave McLean\u003c/a> has been eagerly anticipated and means a new place to eat and drink in the increasingly popular Dogpatch neighborhood. The brewery is reportedly up and running and played host to SF Beer Week and Strong Beer Month happenings--but it's not yet open for business. The targeted opening remains uncertain but is said to be as soon as this month. McLean filled us in on what to expect; his comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_62690\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/davemclean640x360b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/davemclean640x360b.jpg\" alt=\"Dave Mclean at Magnolia Brewery. Screenshot from video Magnolia Dogpatch coming soon\" width=\"640\" height=\"360\" class=\"size-full wp-image-62690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave Mclean at Magnolia Brewery. Screenshot from video \u003ca href=\"http://vimeo.com/59381997\">Magnolia Dogpatch coming soon\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your new spot.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> It’s a BBQ place, Smokestack, in the front of our new production brewery in the Dogpatch. Like brewing, BBQ is a time-honored craft, full of tradition and regional variation but ultimately an opportunity for creative expression in the hands of people who love it and dedicate themselves to it. For us, it’s a great extension of many of our longtime culinary values, especially sustainable sourcing, in-house butchery and making everything from scratch. \u003c/p>\n\u003cp>Beer and BBQ just go so well together. So do bourbon and BBQ, and Smokestack has an extensive whiskey selection, focusing on American producers, and a somewhat whiskey-centric cocktail menu developed by bar manager, Eric Quilty. We forged an exciting partnership with Dennis Lee to man the smokers and bring our BBQ vision to life in a unique and expressive way. I’ve always loved his food and it’s exciting to be working with him. Smokestack brings together a great team of people, along with products and ideas that we love, in a special place that we hope exudes both warm hospitality and a nod to the neighborhood’s industrial past. Like the original Magnolia Pub as well as Alembic, we hope it further highlights the delicious interconnectedness of beer and brewing with all manner of food and other beverages. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: For food, what can folks look forward to?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> The heart of the kitchen is in its smokers. In fact, everything in the kitchen is wood-fired. It’s an order by the pound at the counter place so diners will get to try a lot of different items, especially if they bring a hungry friend or two. The selection will vary based on availability but look for smoked pork belly, beef brisket and house-made sausages like Thai chili cheddar pork. Sides include burnt ends heirloom beans, collard greens with Kölsch, miso and chili, and Namu’s signature old family recipe kimchee. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: And share about the beers of course!\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> We’ve brewed over 75 different beers since Magnolia opened in 1997 and our new brewery in the Dogpatch allows us to experiment even more. The beer selection will rotate often, as it does at the original Haight pub, but we have a core lineup that includes our Kalifornia Kölsch, Proving Ground IPA, and Blue Bell Bitter, which is our ode to the great heirloom barley from the UK, Maris Otter. Alongside those and others, there will be Magnolia beers at Smokestack that are only available at our own two pubs. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is the toughest part about opening?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>McLean: It’s the classic adage — everything takes a lot longer and costs a lot more than planned, no matter how well you plan. I think it might be a little different every time, in terms of which variables are the toughest to figure out. It has its challenging moments but in the end love for what we do keeps enthusiasm high and there’s plenty of energy to weather the hurdles and delays. \u003c/p>\n\u003ch3>Which of these new spots are you excited to try? What other openings are on your list?\u003c/h3>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fried Chicken from the Chef Behind the First Michelin-Starred Indian Restaurant: Suvir Saran Makes West Coast Debut",
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"content": "\u003cfigure id=\"attachment_78963\" class=\"wp-caption aligncenter\" style=\"max-width: 683px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMAGESuvir-Saran_food_Troy-House.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMAGESuvir-Saran_food_Troy-House-683x1024.jpg\" alt=\"Suvir Saran. Photo: Troy House\" width=\"683\" height=\"1024\" class=\"size-large wp-image-78963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Suvir Saran. Photo: Troy House\u003c/figcaption>\u003c/figure>\n\u003cp>Since last summer, we've been hearing buzz about how \u003ca href=\"http://suvir.com/\" target=\"_blank\">Suvir Saran\u003c/a>, the first chef to earn a Michelin star for an Indian restaurant in America, is leaving New York for our city on the Bay. Well, it's finally happening. The New Dehli native is moving into the increasingly popular Mid-Market corridor with a still-unnamed restaurant, and adjacent bar and lounge, slated to open this fall. His first restaurant on the West Coast will come into in the NEMA building (14 10th Street), across the street from Twitter. \u003c/p>\n\u003cp>Along with earning the first Michelin star for an Indian restaurant in America, while at \u003ca href=\"http://www.devinyc.com/home.html\" target=\"_blank\">Devi\u003c/a> in New York, Saran has appeared on Top Chef Masters and penned several cookbooks. Saran's most recent book, \u003ca href=\"http://suvir.com/Masala_Farm.html\" target=\"_blank\">\u003cem>Masala Farm\u003c/em>\u003c/a>, focuses on the upstate New York farm where he’s been spending much of his time since leaving Devi last year. This ethos will show up in the new restaurant with a seasonal approach as part of the operating plan. Bay Area Bites caught up with Saran recently. His comments have been edited for content and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your new restaurant.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> My new project will be at 10th and Market, in San Francisco’s NEMA building. The overall concept is my version of California cuisine, a reflection of my Indian birth as well as flavors from the countries I have traveled. The staff will be a mosaic of hospitable people from all walks of life; a grouping that echoes the population of San Francisco, as well as the complexity of my food.\u003cbr>\n \u003cbr>\nWhen I first moved to New York, I lived in Greenwich Village and frequented the nearby Meatpacking District, which at that time was a forgotten part of the city. Over the years I saw the Meatpacking District go through a transformation, becoming the city’s ‘most fashionable’ neighborhood. I see a similarity between San Francisco’s Mid-Market area now and New York City’s Meatpacking District from the 1990s, and am excited to invest in this community’s revitalization and give San Francisco another wonderful restaurant to enjoy.\u003cbr>\n \u003cbr>\nThe restaurant will offer something for everyone: a welcoming and comforting environment with the main focus always being that of serving delicious and memorable food and drinks to our guests. Our goal is to have the overall experience linger on your taste buds long after you leave our doors.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: Do you have a name for the spot yet?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Currently, we are deciding between two or three and will be choosing one in the next few weeks.\u003c/p>\n\u003cfigure id=\"attachment_78966\" class=\"wp-caption aligncenter\" style=\"max-width: 479px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/friedchicken3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/friedchicken3.jpg\" alt=\"Saran's fried chicken. Photo: Ben Fink\" width=\"479\" height=\"640\" class=\"size-full wp-image-78966\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saran's fried chicken. Photo: Ben Fink\u003c/figcaption>\u003c/figure>\n\u003cp> \u003cbr>\n\u003cstrong>Bay Area Bites: What are some of your new menu favorites so far? \u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Fried chicken – a crispy, crunchy fried chicken with a fountain of juicy aromatics. Grandmother’s cornbread – once you have had this cornbread you won’t want any other. Walnut, pepper and sumac spread. Spicy cabbage with peanut ginger slaw – turns humans into goats while endlessly grazing.\u003cbr>\n \u003cbr>\nWe'll also have \u003ca href=\"http://www.realbakingwithrose.com/\" target=\"_blank\">Rose Levy Beranbaum’s\u003c/a> favorite biscuits, served with house-made jams, jellies and marmalades. \u003cem>The Pie and Pastry Bible\u003c/em> author has called these the ‘best biscuits she has ever had.’\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: How will this be different from Devi?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Devi was my tribute to the home-cooking of India. This new project will showcase my love affair with the produce and meats found in San Francisco and will bring to life all that has captivated my attention over the years.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: What is the toughest part about opening? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Just being able to open! Luckily, financials have not been an issue as I have at my side entrepreneur extraordinaire, Paresh Ghelani. Paresh believes in me, believes in San Francisco and believes in gracious hospitality, generosity and good food.\u003c/p>\n\u003cfigure id=\"attachment_78965\" class=\"wp-caption aligncenter\" style=\"max-width: 512px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/farm1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/farm1.jpg\" alt=\"Saran shows off berries at his farm. Photo: Ben Fink\" width=\"512\" height=\"768\" class=\"size-full wp-image-78965\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saran shows off berries at his farm. Photo: Ben Fink\u003c/figcaption>\u003c/figure>\n\u003cp> \u003cbr>\n\u003cstrong>Bay Area Bites: What do you think the Indian/farm-to-table scene is like in the Bay Area? And how do we compare with other cities?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Sadly, the Indian food scene across American is rather dismal, which is why I opened Devi. As I settle down in San Francisco I hope one day to open a fine dining Indian restaurant. Now, however, my focus will be on Californian cuisine and sharing food that reflects the global village that the world has become.\u003cbr>\n \u003cbr>\nSince I moved to America in 1993, I have been traveling to San Francisco many times each year. To this day, no city matches it in terms of what their farms and markets have to offer. This was the main draw for me to move to San Francisco and open up a new restaurant.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> A pint of ice cream in bed at midnight!\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: What else is new with you—locally and nationally?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Our upcoming move to San Francisco this May is keeping us very busy. I also have a new book coming out in April of 2015, which will be my second book with San Francisco-based publisher, Chronicle Books. And we just received Angora rabbits at our farm in New York.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003cbr>\n14 10th Street (at Market)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/suvirsaran\" target=\"_blank\">@suvirsaran\u003c/a>\u003c/p>\n\n",
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"excerpt": "Mary Ladd talks with Chef Suvir Saran, who moved here from New York late last year and is finally preparing for his long-rumored West Coast debut. Expect on the menu: Rose Levy Beranbaum’s favorite biscuits, fried chicken, and spicy slaw.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78963\" class=\"wp-caption aligncenter\" style=\"max-width: 683px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMAGESuvir-Saran_food_Troy-House.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMAGESuvir-Saran_food_Troy-House-683x1024.jpg\" alt=\"Suvir Saran. Photo: Troy House\" width=\"683\" height=\"1024\" class=\"size-large wp-image-78963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Suvir Saran. Photo: Troy House\u003c/figcaption>\u003c/figure>\n\u003cp>Since last summer, we've been hearing buzz about how \u003ca href=\"http://suvir.com/\" target=\"_blank\">Suvir Saran\u003c/a>, the first chef to earn a Michelin star for an Indian restaurant in America, is leaving New York for our city on the Bay. Well, it's finally happening. The New Dehli native is moving into the increasingly popular Mid-Market corridor with a still-unnamed restaurant, and adjacent bar and lounge, slated to open this fall. His first restaurant on the West Coast will come into in the NEMA building (14 10th Street), across the street from Twitter. \u003c/p>\n\u003cp>Along with earning the first Michelin star for an Indian restaurant in America, while at \u003ca href=\"http://www.devinyc.com/home.html\" target=\"_blank\">Devi\u003c/a> in New York, Saran has appeared on Top Chef Masters and penned several cookbooks. Saran's most recent book, \u003ca href=\"http://suvir.com/Masala_Farm.html\" target=\"_blank\">\u003cem>Masala Farm\u003c/em>\u003c/a>, focuses on the upstate New York farm where he’s been spending much of his time since leaving Devi last year. This ethos will show up in the new restaurant with a seasonal approach as part of the operating plan. Bay Area Bites caught up with Saran recently. His comments have been edited for content and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your new restaurant.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> My new project will be at 10th and Market, in San Francisco’s NEMA building. The overall concept is my version of California cuisine, a reflection of my Indian birth as well as flavors from the countries I have traveled. The staff will be a mosaic of hospitable people from all walks of life; a grouping that echoes the population of San Francisco, as well as the complexity of my food.\u003cbr>\n \u003cbr>\nWhen I first moved to New York, I lived in Greenwich Village and frequented the nearby Meatpacking District, which at that time was a forgotten part of the city. Over the years I saw the Meatpacking District go through a transformation, becoming the city’s ‘most fashionable’ neighborhood. I see a similarity between San Francisco’s Mid-Market area now and New York City’s Meatpacking District from the 1990s, and am excited to invest in this community’s revitalization and give San Francisco another wonderful restaurant to enjoy.\u003cbr>\n \u003cbr>\nThe restaurant will offer something for everyone: a welcoming and comforting environment with the main focus always being that of serving delicious and memorable food and drinks to our guests. Our goal is to have the overall experience linger on your taste buds long after you leave our doors.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: Do you have a name for the spot yet?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Currently, we are deciding between two or three and will be choosing one in the next few weeks.\u003c/p>\n\u003cfigure id=\"attachment_78966\" class=\"wp-caption aligncenter\" style=\"max-width: 479px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/friedchicken3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/friedchicken3.jpg\" alt=\"Saran's fried chicken. Photo: Ben Fink\" width=\"479\" height=\"640\" class=\"size-full wp-image-78966\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saran's fried chicken. Photo: Ben Fink\u003c/figcaption>\u003c/figure>\n\u003cp> \u003cbr>\n\u003cstrong>Bay Area Bites: What are some of your new menu favorites so far? \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Fried chicken – a crispy, crunchy fried chicken with a fountain of juicy aromatics. Grandmother’s cornbread – once you have had this cornbread you won’t want any other. Walnut, pepper and sumac spread. Spicy cabbage with peanut ginger slaw – turns humans into goats while endlessly grazing.\u003cbr>\n \u003cbr>\nWe'll also have \u003ca href=\"http://www.realbakingwithrose.com/\" target=\"_blank\">Rose Levy Beranbaum’s\u003c/a> favorite biscuits, served with house-made jams, jellies and marmalades. \u003cem>The Pie and Pastry Bible\u003c/em> author has called these the ‘best biscuits she has ever had.’\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: How will this be different from Devi?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Devi was my tribute to the home-cooking of India. This new project will showcase my love affair with the produce and meats found in San Francisco and will bring to life all that has captivated my attention over the years.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: What is the toughest part about opening? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Just being able to open! Luckily, financials have not been an issue as I have at my side entrepreneur extraordinaire, Paresh Ghelani. Paresh believes in me, believes in San Francisco and believes in gracious hospitality, generosity and good food.\u003c/p>\n\u003cfigure id=\"attachment_78965\" class=\"wp-caption aligncenter\" style=\"max-width: 512px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/farm1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/farm1.jpg\" alt=\"Saran shows off berries at his farm. Photo: Ben Fink\" width=\"512\" height=\"768\" class=\"size-full wp-image-78965\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saran shows off berries at his farm. Photo: Ben Fink\u003c/figcaption>\u003c/figure>\n\u003cp> \u003cbr>\n\u003cstrong>Bay Area Bites: What do you think the Indian/farm-to-table scene is like in the Bay Area? And how do we compare with other cities?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Sadly, the Indian food scene across American is rather dismal, which is why I opened Devi. As I settle down in San Francisco I hope one day to open a fine dining Indian restaurant. Now, however, my focus will be on Californian cuisine and sharing food that reflects the global village that the world has become.\u003cbr>\n \u003cbr>\nSince I moved to America in 1993, I have been traveling to San Francisco many times each year. To this day, no city matches it in terms of what their farms and markets have to offer. This was the main draw for me to move to San Francisco and open up a new restaurant.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> A pint of ice cream in bed at midnight!\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: What else is new with you—locally and nationally?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Our upcoming move to San Francisco this May is keeping us very busy. I also have a new book coming out in April of 2015, which will be my second book with San Francisco-based publisher, Chronicle Books. And we just received Angora rabbits at our farm in New York.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003cbr>\n14 10th Street (at Market)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/suvirsaran\" target=\"_blank\">@suvirsaran\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "On a Bender: Bender's Rye Launches the New 'It' Whiskey",
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"content": "\u003cfigure id=\"attachment_78937\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Benders_Detail_Front.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Benders_Detail_Front.jpg\" alt=\"The new bottle designed by Carl Bender. Photo: Courtesy of Bender's Rye\" width=\"1280\" height=\"854\" class=\"size-full wp-image-78937\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The new bottle designed by Carl Bender. Photo: Courtesy of Bender's Rye\u003c/figcaption>\u003c/figure>\n\u003cp>Rye is making a comeback. The brown spirit, once seen as fit only for the frontier saloon, is taking its place among the small-batch bourbons and single-malt whiskeys behind the bars at hip watering holes across the country. \u003c/p>\n\u003cp>What makes rye different than other whiskeys? Quite simply, the grain: just as bourbon must be made from at least 51% corn, so rye must be made from at least 51% rye, which adds its own distinctive taste. In a \u003ca href=\"http://www.nytimes.com/2014/02/02/magazine/theres-a-reason-that-rye-is-having-a-moment.html\"> recent column\u003c/a> for the \u003cem>New York Times,\u003c/em> bartender-writer Rosie Schaap claimed rye's \"dryness and earthiness...spice and faint sourness\" was quite irresistible to her, as was its \"wonderful chewiness.\" \u003c/p>\n\u003cp>So now's your chance to get bragging rights for the next cool thing. Even better, small-batch ryes can still be had for a reasonable price, especially compared to cult-status bourbons like \u003ca href=\"http://oldripvanwinkle.com/\">Pappy Van Winkle\u003c/a>. The latest addition to the rapidly-expanding rye pantheon is \u003ca href=\"http://bendersrye.com/\">Bender's Rye\u003c/a> out of San Francisco. Just launched in November 2013, this complex, 96-proof spirit is made to stand up and be counted in a cocktail, whether it's paired with sweet vermouth in a classic Manhattan or laced with absinthe and a dash of bitters in a Sazerac. Notes of dried apricot, toffee, and orange show up in a sip of remarkable smoothness for the proof. \u003c/p>\n\u003cp>The rye is produced by the two-man team of Christopher Cohen and Carl Bender. Bender, a graphic designer and artist, is responsible for the brand's whimsical, approachable labeling. The stylized face on the bottle -- complete with watchcap, beard, and pipe -- is based on Bender. The liquor-world savvy comes from the Saskatchewan-born Cohen, who has worked in marketing for numerous beverage companies, including both St. Germain (of elderflower-liqueur fame) and Fever-tree, makers of high-end mixers like tonic water and ginger ale. \u003c/p>\n\u003cfigure id=\"attachment_78939\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_0887.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_0887-768x1024.jpg\" alt=\"Carl Bender and Christopher Cohen. Photo: Courtesy of Bender's Rye\" width=\"768\" height=\"1024\" class=\"size-large wp-image-78939\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carl Bender and Christopher Cohen. Photo: Nancy Rothstein\u003c/figcaption>\u003c/figure>\n\u003cp>The whiskey starts with Canadian-grown grains that are distilled, aged, and custom-blended to order by a distillery in Alberta. Cohen and Bender spent months working on the blend, eventually tasting 52 different combinations before settling on the current Bender's Rye blend. The barrels are sent from the Canadian distillery to a local distillery that also makes such San Francisco-themed spirits as \u003ca href=\"http://www.raffdistillerie.com/absinthe.html\">Emperor Norton Absinthe\u003c/a> and \u003ca href=\"http://www.raffdistillerie.com/gin.html\">Bummer and Lazarus Gin\u003c/a> (named after Norton's dogs). There, it's blended with Hetch Hetchy's finest snowmelt (that's SF tap water to you) and bottled--about 3248 bottles for this batch. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The next batch, we're actually buying some barrels at various char and toast levels, and we're going to experiment. So the next batch is going to be slightly different--we're going to age some of it, again, anywhere from three to six months,\" said Cohen.\u003c/p>\n\u003cp>It's really all about their palates, they agree. \"We had a joke in the beginning that if this doesn't work out, we'd have a lifetime supply of something we liked,\" said Cohen. Sitting at Berkeley's Revival Bar and Kitchen, they were tasting what ended up being their final blend. \"It was a little bit edgy,\" remembered Cohen, of their 85% rye/15% corn mix. \"The corn adds a certain kind of funky energy; you don't want to add too much or it can overpower the rye.\" They had a moment of wondering if they should follow the crowd, and make a rye that tasted more like the popular ryes already on the market. But only a moment; instead, they stuck with their own blend, trusting that customers, once they'd tasted it, would come back for something unique. \u003c/p>\n\u003cfigure id=\"attachment_78938\" class=\"wp-caption aligncenter\" style=\"max-width: 683px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Benders_OnBoard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Benders_OnBoard-683x1024.jpg\" alt=\"Bender's Rye. Photo: Courtesy of Bender's Rye\" width=\"683\" height=\"1024\" class=\"size-large wp-image-78938\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bender's Rye. Photo: Courtesy of Bender's Rye\u003c/figcaption>\u003c/figure>\n\u003cp>Already, Bender's has been catching on with local bartenders. It's on the bar at La Folie, Park Tavern, Dogpatch Saloon, Credo, 83 Proof, Perry's, Cigar Bar and Grill in San Francisco, and in the East Bay, at Pican, the Hotsy Totsy Club, and Ramen Shop. They've found it to be particularly popular with women, but San Francisco's overall creative spirit and willingness to get in on the next new thing has made the city a friendly place to find homes for those 3000+ bottles. Eventually, they hope to devote themselves full-time to the project; so far, they both work other jobs and take care of Bender's in their free time. \u003c/p>\n\u003cp>As for cocktails, rye shows off best in straightforward, spirit-dominated drinks that let its raspy, leather-and-toffee notes come to the fore. The Brain Duster, below, is a high-octane collision between two classic rye cocktails, the Manhattan and the Sazerac. \u003c/p>\n\u003cp>\u003cstrong>Brain Duster\u003c/strong>\u003cbr>\n\u003cem>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0988773104/kqedorg-20\">The Art of Vintage Cocktails\u003c/a>, by Stephanie Rosenbaum\u003c/em>\u003cbr>\nWith its autumn-leaf color and rye-and-vermouth base, this 1895 cocktail from the original Waldorf-Astoria hotel in New York City, could easily pass for a Manhattan. But add an ounce of absinthe and the Brain Duster is revealed as an entirely different--and much more lethal--drink.\u003c/p>\n\u003cp>1 oz rye whiskey\u003cbr>\n1 oz absinthe\u003cbr>\n1 oz sweet vermouth\u003cbr>\nDash of bitters\u003cbr>\nTwist of lemon peel, for garnish\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Combine rye, absinthe, vermouth, and bitters in a mixing glass with ice. Stir well. Strain into a chilled cocktail glass. Garnish with lemon twist. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78937\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Benders_Detail_Front.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Benders_Detail_Front.jpg\" alt=\"The new bottle designed by Carl Bender. Photo: Courtesy of Bender's Rye\" width=\"1280\" height=\"854\" class=\"size-full wp-image-78937\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The new bottle designed by Carl Bender. Photo: Courtesy of Bender's Rye\u003c/figcaption>\u003c/figure>\n\u003cp>Rye is making a comeback. The brown spirit, once seen as fit only for the frontier saloon, is taking its place among the small-batch bourbons and single-malt whiskeys behind the bars at hip watering holes across the country. \u003c/p>\n\u003cp>What makes rye different than other whiskeys? Quite simply, the grain: just as bourbon must be made from at least 51% corn, so rye must be made from at least 51% rye, which adds its own distinctive taste. In a \u003ca href=\"http://www.nytimes.com/2014/02/02/magazine/theres-a-reason-that-rye-is-having-a-moment.html\"> recent column\u003c/a> for the \u003cem>New York Times,\u003c/em> bartender-writer Rosie Schaap claimed rye's \"dryness and earthiness...spice and faint sourness\" was quite irresistible to her, as was its \"wonderful chewiness.\" \u003c/p>\n\u003cp>So now's your chance to get bragging rights for the next cool thing. Even better, small-batch ryes can still be had for a reasonable price, especially compared to cult-status bourbons like \u003ca href=\"http://oldripvanwinkle.com/\">Pappy Van Winkle\u003c/a>. The latest addition to the rapidly-expanding rye pantheon is \u003ca href=\"http://bendersrye.com/\">Bender's Rye\u003c/a> out of San Francisco. Just launched in November 2013, this complex, 96-proof spirit is made to stand up and be counted in a cocktail, whether it's paired with sweet vermouth in a classic Manhattan or laced with absinthe and a dash of bitters in a Sazerac. Notes of dried apricot, toffee, and orange show up in a sip of remarkable smoothness for the proof. \u003c/p>\n\u003cp>The rye is produced by the two-man team of Christopher Cohen and Carl Bender. Bender, a graphic designer and artist, is responsible for the brand's whimsical, approachable labeling. The stylized face on the bottle -- complete with watchcap, beard, and pipe -- is based on Bender. The liquor-world savvy comes from the Saskatchewan-born Cohen, who has worked in marketing for numerous beverage companies, including both St. Germain (of elderflower-liqueur fame) and Fever-tree, makers of high-end mixers like tonic water and ginger ale. \u003c/p>\n\u003cfigure id=\"attachment_78939\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_0887.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_0887-768x1024.jpg\" alt=\"Carl Bender and Christopher Cohen. Photo: Courtesy of Bender's Rye\" width=\"768\" height=\"1024\" class=\"size-large wp-image-78939\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carl Bender and Christopher Cohen. Photo: Nancy Rothstein\u003c/figcaption>\u003c/figure>\n\u003cp>The whiskey starts with Canadian-grown grains that are distilled, aged, and custom-blended to order by a distillery in Alberta. Cohen and Bender spent months working on the blend, eventually tasting 52 different combinations before settling on the current Bender's Rye blend. The barrels are sent from the Canadian distillery to a local distillery that also makes such San Francisco-themed spirits as \u003ca href=\"http://www.raffdistillerie.com/absinthe.html\">Emperor Norton Absinthe\u003c/a> and \u003ca href=\"http://www.raffdistillerie.com/gin.html\">Bummer and Lazarus Gin\u003c/a> (named after Norton's dogs). There, it's blended with Hetch Hetchy's finest snowmelt (that's SF tap water to you) and bottled--about 3248 bottles for this batch. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The next batch, we're actually buying some barrels at various char and toast levels, and we're going to experiment. So the next batch is going to be slightly different--we're going to age some of it, again, anywhere from three to six months,\" said Cohen.\u003c/p>\n\u003cp>It's really all about their palates, they agree. \"We had a joke in the beginning that if this doesn't work out, we'd have a lifetime supply of something we liked,\" said Cohen. Sitting at Berkeley's Revival Bar and Kitchen, they were tasting what ended up being their final blend. \"It was a little bit edgy,\" remembered Cohen, of their 85% rye/15% corn mix. \"The corn adds a certain kind of funky energy; you don't want to add too much or it can overpower the rye.\" They had a moment of wondering if they should follow the crowd, and make a rye that tasted more like the popular ryes already on the market. But only a moment; instead, they stuck with their own blend, trusting that customers, once they'd tasted it, would come back for something unique. \u003c/p>\n\u003cfigure id=\"attachment_78938\" class=\"wp-caption aligncenter\" style=\"max-width: 683px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Benders_OnBoard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Benders_OnBoard-683x1024.jpg\" alt=\"Bender's Rye. Photo: Courtesy of Bender's Rye\" width=\"683\" height=\"1024\" class=\"size-large wp-image-78938\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bender's Rye. Photo: Courtesy of Bender's Rye\u003c/figcaption>\u003c/figure>\n\u003cp>Already, Bender's has been catching on with local bartenders. It's on the bar at La Folie, Park Tavern, Dogpatch Saloon, Credo, 83 Proof, Perry's, Cigar Bar and Grill in San Francisco, and in the East Bay, at Pican, the Hotsy Totsy Club, and Ramen Shop. They've found it to be particularly popular with women, but San Francisco's overall creative spirit and willingness to get in on the next new thing has made the city a friendly place to find homes for those 3000+ bottles. Eventually, they hope to devote themselves full-time to the project; so far, they both work other jobs and take care of Bender's in their free time. \u003c/p>\n\u003cp>As for cocktails, rye shows off best in straightforward, spirit-dominated drinks that let its raspy, leather-and-toffee notes come to the fore. The Brain Duster, below, is a high-octane collision between two classic rye cocktails, the Manhattan and the Sazerac. \u003c/p>\n\u003cp>\u003cstrong>Brain Duster\u003c/strong>\u003cbr>\n\u003cem>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0988773104/kqedorg-20\">The Art of Vintage Cocktails\u003c/a>, by Stephanie Rosenbaum\u003c/em>\u003cbr>\nWith its autumn-leaf color and rye-and-vermouth base, this 1895 cocktail from the original Waldorf-Astoria hotel in New York City, could easily pass for a Manhattan. But add an ounce of absinthe and the Brain Duster is revealed as an entirely different--and much more lethal--drink.\u003c/p>\n\u003cp>1 oz rye whiskey\u003cbr>\n1 oz absinthe\u003cbr>\n1 oz sweet vermouth\u003cbr>\nDash of bitters\u003cbr>\nTwist of lemon peel, for garnish\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Combine rye, absinthe, vermouth, and bitters in a mixing glass with ice. Stir well. Strain into a chilled cocktail glass. Garnish with lemon twist. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What is Munchery: The Food Delivery Service Raises Funding, Looks to Expand",
"title": "What is Munchery: The Food Delivery Service Raises Funding, Looks to Expand",
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"content": "\u003cfigure id=\"attachment_78811\" class=\"wp-caption aligncenter\" style=\"max-width: 597px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/email_offering-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/email_offering-1.jpg\" alt=\"Munchery is looking to expand its home-delivered meals. Photo: Munchery\" width=\"597\" height=\"376\" class=\"size-full wp-image-78811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Munchery is looking to expand its home-delivered meals. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>At the beginning of February, \u003cem>TechCrunch\u003c/em> \u003ca href=\"http://techcrunch.com/2014/02/04/munchery-20-million-series-b/\" target=\"_blank\">reported \u003c/a>that the private chef-prepared, food delivery service \u003ca href=\"https://munchery.com/\" target=\"_blank\">Munchery \u003c/a>was raising an additional $20 million in funding on top of the $4 million in Series A and $700,000 in seed money it had previously raised. It's a report that Munchery CEO Tri Tran still will not comment on nor confirm, but he does acknowledge, \"Of course, we're looking to expand.\"\u003c/p>\n\u003cp>That expansion will bring the packaged gourmet meals to places beyond the immediate area around San Francisco and it will increase the number of chefs who work with Munchery to make those meals, said Tran.\u003c/p>\n\u003cfigure id=\"attachment_78805\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_02.jpg\" alt=\"A meal prepared from Munchery. Photo: Munchery\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-78805\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A meal prepared from Munchery. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>There are \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/food-delivery-technology/\" target=\"_blank\">lots and lots of food delivery apps and start-ups\u003c/a>, especially in the Bay Area. But, Tran believes what he offers is fundamentally different. Munchery is not a delivery service from an existing restaurant, yet it does rely on well-known and high-end chefs -- unlike some other packaged meals that are dropped off at your door. Most notably, Munchery \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/10/24/bridget-batson-moves-from-gitane-to-home-delivery-start-up-munchery/\" target=\"_blank\">picked up chef Bridget Batson from Gitane last year\u003c/a>.\u003c/p>\n\u003cp>According to Tran, Munchery is the result of his own problems answering the question 'what's for dinner' each night. Too often he and his wife ate take-out. But, his neighbor was a private chef, who had previously been a chef at Google. Surely there was a way to get those delicious meals for dinner without it being as prohibitively expensive as hiring your own chef each night.\u003c/p>\n\u003cp>\"I approached it like an engineer would,\" he said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At the end of 2010, the service was launched in beta. Personal and private chefs would make extra meals with their regular orders. Those meals would be purchased on the Munchery platform by busy San Franciscans and delivered to their door that evening. \u003c/p>\n\u003cp>\"I initially used to do all the deliveries by myself,\" said Tran.\u003c/p>\n\u003cp>By March 2011, the service went public and Tran quit his day job as an engineer. They also hired actual part-time delivery drivers and software engineers. Initially the idea was to partner with chefs so that they could sell additional meals on Munchery. The company then takes a commission from each purchase and the partner chefs are responsible for all their own ingredients, kitchens and production. That is still half of what Munchery does, allowing a customer to pick from a wide menu as long as the meals each chef makes don't sell out. \u003c/p>\n\u003cfigure id=\"attachment_78806\" class=\"wp-caption aligncenter\" style=\"max-width: 1492px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_06.jpg\" alt=\"Munchery added drinks to its delivery this past summer. Photo: Munchery\" width=\"1492\" height=\"1055\" class=\"size-full wp-image-78806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Munchery added drinks to its delivery this past summer. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>However, this past summer, the demand became too great to meet with just the 30 \"partner chefs.\" There are now eight resident chefs on staff too, including Batson, who make meals also available on each day's changing menu. \u003ca href=\"http://techcrunch.com/2013/10/29/munchery-rebuilds-mobile-apps-hires-3-star-chef-and-gets-into-booze/\" target=\"_blank\">The service also revamped its mobile app to order on-the-go and began offering drinks and kids portions as well\u003c/a> (presumably not together).\u003c/p>\n\u003cp>Tran won't disclose the number of customers they have except to say that \"thousands and thousands\" of meals are delivered each week.\u003c/p>\n\u003cp>Meals can be ordered the day of -- as long as they're not sold out -- and are delivered fully-cooked and chilled in recycled containers. All you're supposed to have to do is follow the heating instructions. \u003c/p>\n\u003cfigure id=\"attachment_78815\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_170819_385.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_170819_385.jpg\" alt=\"The package that was delivered at our door. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The package that was delivered at our door. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>The food is about $9-13 per entree, with additional sides available for a few dollars more. There's also a $4.95 surcharge for living in Marin or the South Bay -- areas outside its initial San Francisco delivery zone. Tipping isn't an option on the first delivery, but after that it can be added into your order online or on the iPhone app. The delivery driver doesn't see if there's a tip, which is supposed to relieve some of the awkwardness of deliverymen waiting at the door for a tip, said Tran. (There's also a wealth of feel-good additions to the service: carbon offsets purchased for all delivery miles, packaging made from fully-recycled materials.)\u003c/p>\n\u003cp>To test out the service, I ordered dinner. The only meals not sold out for that night didn't appeal to me. Instead, I ordered for three nights later: Coffee Crusted Bavette Steak, Grilled Pork Tenderloin & Sumac, \"Catalan Style\" Lacinato Kale and Zucchini Apple Oat Bread. That sounds fancy. The question with delivery meals is always how it actually works out in person.\u003c/p>\n\u003cp>Promptly a few minutes after 5 p.m., a knock at our door delivered a package of brightly-colored Munchery boxes. The entrees sat in small trays to be heated in the oven or microwave. I tried one entree in each with mixed results. \u003c/p>\n\u003cfigure id=\"attachment_78816\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_185642_300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_185642_300.jpg\" alt=\"The steak and potatoes didn't look like much in its tray. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78816\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The steak and potatoes didn't look like much in its tray. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Out of the boxes and in the small trays the food didn't look as exciting as it had online. But once we started eating, it didn't matter how it looked. It tasted far better than anything either of us would have been able to make that night.\u003c/p>\n\u003cp>The steak had an interesting bite with the coffee flavor, despite the fact that I had accidentally over-cooked it while heating, and the pork tenderloin was juicy and tangy. Each of the entrees (at $12.95, even with the slight discount for ordering days in advance) came with a few spoonfuls of vegetables or a side, which might be filling enough for most people but wouldn't have been for me. To add to that, I ordered the kale. I didn't love it, but there was nothing wrong with it either. The highlight of the meal, though, was the zucchini apple oat bread. It wasn't so much bread as a dessert -- sweet and light. It also made me interested in the other treats from \u003ca href=\"https://munchery.com/chefs/emily-guzzardi#/emily-guzzardi\" target=\"_blank\">that chef\u003c/a>, whose name is prominently displayed on the item. \u003c/p>\n\u003cfigure id=\"attachment_78817\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_191632_909.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_191632_909.jpg\" alt=\"What dinner from Munchery looks like. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">What dinner from Munchery looks like. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>That's partially the whole point, said Tran, and why chefs like to work with Munchery. It allows them to create a brand and reach new people. And, the variety of chefs keeps each customer from getting stuck in a boring slump of eating the same thing every night.\u003c/p>\n\u003cp>\"I order from Munchery everyday,\" said Tran. \"But, I don't order from the same chef everyday.\"\u003c/p>\n\u003cp>At $45, with the living in Marin County delivery fee, it's a little pricey for me to order everyday. But, that price would go down if you lived in San Francisco or if you limited yourself to just entrees. And, there are certainly more than a few people in the area spending more than that on take-out or eating out each night. It's ease also makes it an easy answer to the 'what's for dinner' question. That means the company isn't having trouble finding a foothold in the crowded food start-up industry -- though Munchery isn't profitable yet.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>All of this has happened out of a headquarters in the Mission. Up next is expanding the delivery region, expanding the number of options, and expanding who is eating that food. The idealized mission is to bring food prepared by private chefs to those who can't afford private chefs, just as long as they can afford Munchery. \"We want to bring eating better to everybody,\" said Tran. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78811\" class=\"wp-caption aligncenter\" style=\"max-width: 597px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/email_offering-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/email_offering-1.jpg\" alt=\"Munchery is looking to expand its home-delivered meals. Photo: Munchery\" width=\"597\" height=\"376\" class=\"size-full wp-image-78811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Munchery is looking to expand its home-delivered meals. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>At the beginning of February, \u003cem>TechCrunch\u003c/em> \u003ca href=\"http://techcrunch.com/2014/02/04/munchery-20-million-series-b/\" target=\"_blank\">reported \u003c/a>that the private chef-prepared, food delivery service \u003ca href=\"https://munchery.com/\" target=\"_blank\">Munchery \u003c/a>was raising an additional $20 million in funding on top of the $4 million in Series A and $700,000 in seed money it had previously raised. It's a report that Munchery CEO Tri Tran still will not comment on nor confirm, but he does acknowledge, \"Of course, we're looking to expand.\"\u003c/p>\n\u003cp>That expansion will bring the packaged gourmet meals to places beyond the immediate area around San Francisco and it will increase the number of chefs who work with Munchery to make those meals, said Tran.\u003c/p>\n\u003cfigure id=\"attachment_78805\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_02.jpg\" alt=\"A meal prepared from Munchery. Photo: Munchery\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-78805\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A meal prepared from Munchery. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>There are \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/food-delivery-technology/\" target=\"_blank\">lots and lots of food delivery apps and start-ups\u003c/a>, especially in the Bay Area. But, Tran believes what he offers is fundamentally different. Munchery is not a delivery service from an existing restaurant, yet it does rely on well-known and high-end chefs -- unlike some other packaged meals that are dropped off at your door. Most notably, Munchery \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/10/24/bridget-batson-moves-from-gitane-to-home-delivery-start-up-munchery/\" target=\"_blank\">picked up chef Bridget Batson from Gitane last year\u003c/a>.\u003c/p>\n\u003cp>According to Tran, Munchery is the result of his own problems answering the question 'what's for dinner' each night. Too often he and his wife ate take-out. But, his neighbor was a private chef, who had previously been a chef at Google. Surely there was a way to get those delicious meals for dinner without it being as prohibitively expensive as hiring your own chef each night.\u003c/p>\n\u003cp>\"I approached it like an engineer would,\" he said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At the end of 2010, the service was launched in beta. Personal and private chefs would make extra meals with their regular orders. Those meals would be purchased on the Munchery platform by busy San Franciscans and delivered to their door that evening. \u003c/p>\n\u003cp>\"I initially used to do all the deliveries by myself,\" said Tran.\u003c/p>\n\u003cp>By March 2011, the service went public and Tran quit his day job as an engineer. They also hired actual part-time delivery drivers and software engineers. Initially the idea was to partner with chefs so that they could sell additional meals on Munchery. The company then takes a commission from each purchase and the partner chefs are responsible for all their own ingredients, kitchens and production. That is still half of what Munchery does, allowing a customer to pick from a wide menu as long as the meals each chef makes don't sell out. \u003c/p>\n\u003cfigure id=\"attachment_78806\" class=\"wp-caption aligncenter\" style=\"max-width: 1492px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_06.jpg\" alt=\"Munchery added drinks to its delivery this past summer. Photo: Munchery\" width=\"1492\" height=\"1055\" class=\"size-full wp-image-78806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Munchery added drinks to its delivery this past summer. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>However, this past summer, the demand became too great to meet with just the 30 \"partner chefs.\" There are now eight resident chefs on staff too, including Batson, who make meals also available on each day's changing menu. \u003ca href=\"http://techcrunch.com/2013/10/29/munchery-rebuilds-mobile-apps-hires-3-star-chef-and-gets-into-booze/\" target=\"_blank\">The service also revamped its mobile app to order on-the-go and began offering drinks and kids portions as well\u003c/a> (presumably not together).\u003c/p>\n\u003cp>Tran won't disclose the number of customers they have except to say that \"thousands and thousands\" of meals are delivered each week.\u003c/p>\n\u003cp>Meals can be ordered the day of -- as long as they're not sold out -- and are delivered fully-cooked and chilled in recycled containers. All you're supposed to have to do is follow the heating instructions. \u003c/p>\n\u003cfigure id=\"attachment_78815\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_170819_385.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_170819_385.jpg\" alt=\"The package that was delivered at our door. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The package that was delivered at our door. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>The food is about $9-13 per entree, with additional sides available for a few dollars more. There's also a $4.95 surcharge for living in Marin or the South Bay -- areas outside its initial San Francisco delivery zone. Tipping isn't an option on the first delivery, but after that it can be added into your order online or on the iPhone app. The delivery driver doesn't see if there's a tip, which is supposed to relieve some of the awkwardness of deliverymen waiting at the door for a tip, said Tran. (There's also a wealth of feel-good additions to the service: carbon offsets purchased for all delivery miles, packaging made from fully-recycled materials.)\u003c/p>\n\u003cp>To test out the service, I ordered dinner. The only meals not sold out for that night didn't appeal to me. Instead, I ordered for three nights later: Coffee Crusted Bavette Steak, Grilled Pork Tenderloin & Sumac, \"Catalan Style\" Lacinato Kale and Zucchini Apple Oat Bread. That sounds fancy. The question with delivery meals is always how it actually works out in person.\u003c/p>\n\u003cp>Promptly a few minutes after 5 p.m., a knock at our door delivered a package of brightly-colored Munchery boxes. The entrees sat in small trays to be heated in the oven or microwave. I tried one entree in each with mixed results. \u003c/p>\n\u003cfigure id=\"attachment_78816\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_185642_300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_185642_300.jpg\" alt=\"The steak and potatoes didn't look like much in its tray. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78816\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The steak and potatoes didn't look like much in its tray. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Out of the boxes and in the small trays the food didn't look as exciting as it had online. But once we started eating, it didn't matter how it looked. It tasted far better than anything either of us would have been able to make that night.\u003c/p>\n\u003cp>The steak had an interesting bite with the coffee flavor, despite the fact that I had accidentally over-cooked it while heating, and the pork tenderloin was juicy and tangy. Each of the entrees (at $12.95, even with the slight discount for ordering days in advance) came with a few spoonfuls of vegetables or a side, which might be filling enough for most people but wouldn't have been for me. To add to that, I ordered the kale. I didn't love it, but there was nothing wrong with it either. The highlight of the meal, though, was the zucchini apple oat bread. It wasn't so much bread as a dessert -- sweet and light. It also made me interested in the other treats from \u003ca href=\"https://munchery.com/chefs/emily-guzzardi#/emily-guzzardi\" target=\"_blank\">that chef\u003c/a>, whose name is prominently displayed on the item. \u003c/p>\n\u003cfigure id=\"attachment_78817\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_191632_909.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_191632_909.jpg\" alt=\"What dinner from Munchery looks like. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">What dinner from Munchery looks like. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>That's partially the whole point, said Tran, and why chefs like to work with Munchery. It allows them to create a brand and reach new people. And, the variety of chefs keeps each customer from getting stuck in a boring slump of eating the same thing every night.\u003c/p>\n\u003cp>\"I order from Munchery everyday,\" said Tran. \"But, I don't order from the same chef everyday.\"\u003c/p>\n\u003cp>At $45, with the living in Marin County delivery fee, it's a little pricey for me to order everyday. But, that price would go down if you lived in San Francisco or if you limited yourself to just entrees. And, there are certainly more than a few people in the area spending more than that on take-out or eating out each night. It's ease also makes it an easy answer to the 'what's for dinner' question. That means the company isn't having trouble finding a foothold in the crowded food start-up industry -- though Munchery isn't profitable yet.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All of this has happened out of a headquarters in the Mission. Up next is expanding the delivery region, expanding the number of options, and expanding who is eating that food. The idealized mission is to bring food prepared by private chefs to those who can't afford private chefs, just as long as they can afford Munchery. \"We want to bring eating better to everybody,\" said Tran. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78728\" class=\"wp-caption aligncenter\" style=\"max-width: 1533px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Robyn-Wagoneering-Mural.jpg\">\u003cimg class=\"size-full wp-image-78728\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Robyn-Wagoneering-Mural.jpg\" alt=\"Robyn Sue Fisher and her red wagon. Photo: Courtesty of Smitten Ice Cream\" width=\"1533\" height=\"1026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robyn Sue Fisher and her red wagon. Photo: Courtesty of Smitten Ice Cream\u003c/figcaption>\u003c/figure>\n\u003cp>Everyone loves ice cream, and all the better when it incorporates components that amp up the science “wow” factor in a big and fun show. Around here, that means Robyn Sue Fisher, who is the founder of \u003ca href=\"http://smittenicecream.com/\" target=\"_blank\">Smitten Ice Cream\u003c/a>, started out of an (adorable) red Radio Flyer wagon. She's outgrew the wagon, though, and set up shop in a stylish shipping container in Hayes Valley. Fisher has now expanded and recently opened a new outpost of Smitten in the Whole Foods Market in Los Altos and has plans to open in Rockridge in April and Lafayette further east in May.\u003c/p>\n\u003cp>At Smitten, Fisher and her crew of Brristas create velvety creamy batches of remarkably tasty desserts in a matter of three minutes with the use of liquid nitrogen. For many, the show is as much fun as eating the results. There are gourmet flavors from salted caramel (still very much a trend) to the seasonal blood orange with pistachio shortbread to Meyer lemon to fresh mint that is miles away from the bright green sweets of yesteryear. Bay Area Bites caught up with Fisher to find out what’s new and what’s in store for ice cream (and science) fans.\u003c/p>\n\u003cfigure id=\"attachment_78729\" class=\"wp-caption aligncenter\" style=\"max-width: 620px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Meyer-Lemon-Brrr-Isabelle-Engler-PhotoCred.jpg\">\u003cimg class=\"size-full wp-image-78729\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Meyer-Lemon-Brrr-Isabelle-Engler-PhotoCred.jpg\" alt=\"Meyer lemon ice cream getting made. Photo: Isabelle Enger\" width=\"620\" height=\"417\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meyer lemon ice cream getting made. Photo: Isabelle Enger\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Congratulations on opening in Los Altos. Next, you’ll have spots in Rockridge & Lafayette. What has the expansion process been like? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher: \u003c/strong>It's been really exciting. We have built an awesome team to make sure we have all of our ducks in a row. We have been working for several years on our next generation Brrr(TM) machine -- our one-of-a-kind patented ice cream churning machine that makes ice cream with liquid nitrogen to create the freshest and smoothest ice cream on earth. And we'll have six of these Brrr machines in each new location so that we can have six made-to-order flavors each day, rather than four at Hayes Valley. Our amazing pastry chef, \u003ca href=\"http://www.tcho.com/tcho-pro/smitten-ice-cream/\" target=\"_blank\">Robyn Lenzi\u003c/a>, has also been working on some fun and super tasty new products, such as our Brrrgers (i.e., homemade Brioche ice cream sandwiches, which look like mini ice cream burgers).\u003c/p>\n\u003cfigure id=\"attachment_78730\" class=\"wp-caption aligncenter\" style=\"max-width: 409px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Photo-cred-Nathan-Michael.jpeg\">\u003cimg class=\" wp-image-78730 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Photo-cred-Nathan-Michael.jpeg\" alt=\"Smitten Ice Cream cone topped with housemade pistachio brittle. Photo courtesy of Nathan Michael\" width=\"409\" height=\"614\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smitten Ice Cream cone topped with housemade pistachio brittle. Photo courtesy of Nathan Michael\u003c/figcaption>\u003c/figure>\n\u003cp>We have also been working with an awesome team of architects to design our new locations so that they have a really unique and special feel -- sticking with our roots but taking it one step further and bringing it to a brick and mortar location. The new Smitten Ice Cream shops definitely make the Hayes Valley location look like a kiosk, as the new shops are more than three times bigger and are ready to make even more people smitten with made-to-order scoops and homemade pairings (i.e., toppings)!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: The use of liquid nitrogen means you get the ice cream to a customer after 90 seconds of brrr cold. How do you get the product to still be so creamy?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher:\u003c/strong> Our patented Brrr machines (literally invented by my team and I in a basement shop and prototyped on the streets of San Francisco out of our Radio Flyer Wagon) are specially designed to make the creamiest scoop possible. The Brrr machine uses liquid nitrogen, which is -321 degrees Fahrenheit. Freezing the ice cream at such a low temperature and with the special patented helical mixing blades creates exceptionally small ice crystals. These small ice crystals are why our product is smoother and creamier than any other ice cream out there. Our Brrr machine also has patented software that senses viscosity to ensure the ice cream has the perfect texture.\u003c/p>\n\u003cfigure id=\"attachment_78732\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/SF-Weekly-Wagon.jpeg\">\u003cimg class=\"size-full wp-image-78732\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/SF-Weekly-Wagon.jpeg\" alt=\"Robyn Sue Fisher in her wagon. Photo: Courtesy of SF Weekly\" width=\"560\" height=\"371\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robyn Sue Fisher in her wagon. Photo: Courtesy of SF Weekly\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Is the ice cream set up different for your new locations? What tools do you use?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher:\u003c/strong> Our new locations have six of our next generation Brrr machines. These next generation machines churn more ice cream at one time and do so quicker. The six Brrr machines allow us to serve six flavors, rather than four.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your recipes? What are the best sellers?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher: \u003c/strong>Our awesome pastry chef, Robyn Lenzi, creates all of our recipes from the finest ingredients in the Bay Area. Our best sellers are our salted caramel; our fresh mint chip, which is made with fresh organic mint, rather than extract, and homemade chocolate chips; and our seasonal flavors, which are made with fresh, organic, just picked local fruit (e.g., blood orange with pistachio shortbread in March rhubarb crisp in April, and strawberry white balsamic in May).\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why did you start making ice cream? What sorts of sweets did you grow up with?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher:\u003c/strong> Ice cream has always been the food I loved most, and I wanted to take that product I loved and make it even better. I was bothered that ice cream, in today's \"modern\" day and age, had become laden with preservatives, emulsifiers and stabilizers to last throughout the labyrinth distribution chain from production to end consumer. I wanted to take all of that away and make every batch of ice cream to-order with only fresh, pure ingredients. With our unique production technique, we could throw all of the compromises and sacrifices out the window and focus only on taste.\u003c/p>\n\u003cp>Ice cream has ALWAYS been my favorite sweet. My mom used to say that I had two stomachs, and one was solely reserved for ice cream. I still believe that!\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Smitten Ice Cream\u003c/strong>\u003cbr>\n\u003ca href=\"http://smittenicecream.com/\" target=\"_blank\">www.smittenicecream.com\u003c/a>\u003cbr>\n432 Octavia St. #1A (at Linden St.)\u003cbr>\n415-863-1518\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SmittenIceCream\" target=\"_blank\">@SmittenIceCream \u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SmittenIceCream\">Smitten Ice Cream\u003c/a>\u003c/p>\n\n",
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"excerpt": "Smitten Ice Cream started out of a red Radio Flyer wagon in San Francisco and now has outposts in Hayes Valley and Los Altos with more Bay Area spots on the way. Mary Ladd interviews Smitten's founder, Robin Sue Fisher, about using liquid nitrogen to make fresh and smooth ice cream and what's coming next from this dessert scientist.",
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"title": "(Tasty) Ice Cream and Liquid Nitrogen: Get Smitten with Robyn Sue Fisher | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78728\" class=\"wp-caption aligncenter\" style=\"max-width: 1533px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Robyn-Wagoneering-Mural.jpg\">\u003cimg class=\"size-full wp-image-78728\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Robyn-Wagoneering-Mural.jpg\" alt=\"Robyn Sue Fisher and her red wagon. Photo: Courtesty of Smitten Ice Cream\" width=\"1533\" height=\"1026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robyn Sue Fisher and her red wagon. Photo: Courtesty of Smitten Ice Cream\u003c/figcaption>\u003c/figure>\n\u003cp>Everyone loves ice cream, and all the better when it incorporates components that amp up the science “wow” factor in a big and fun show. Around here, that means Robyn Sue Fisher, who is the founder of \u003ca href=\"http://smittenicecream.com/\" target=\"_blank\">Smitten Ice Cream\u003c/a>, started out of an (adorable) red Radio Flyer wagon. She's outgrew the wagon, though, and set up shop in a stylish shipping container in Hayes Valley. Fisher has now expanded and recently opened a new outpost of Smitten in the Whole Foods Market in Los Altos and has plans to open in Rockridge in April and Lafayette further east in May.\u003c/p>\n\u003cp>At Smitten, Fisher and her crew of Brristas create velvety creamy batches of remarkably tasty desserts in a matter of three minutes with the use of liquid nitrogen. For many, the show is as much fun as eating the results. There are gourmet flavors from salted caramel (still very much a trend) to the seasonal blood orange with pistachio shortbread to Meyer lemon to fresh mint that is miles away from the bright green sweets of yesteryear. Bay Area Bites caught up with Fisher to find out what’s new and what’s in store for ice cream (and science) fans.\u003c/p>\n\u003cfigure id=\"attachment_78729\" class=\"wp-caption aligncenter\" style=\"max-width: 620px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Meyer-Lemon-Brrr-Isabelle-Engler-PhotoCred.jpg\">\u003cimg class=\"size-full wp-image-78729\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Meyer-Lemon-Brrr-Isabelle-Engler-PhotoCred.jpg\" alt=\"Meyer lemon ice cream getting made. Photo: Isabelle Enger\" width=\"620\" height=\"417\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meyer lemon ice cream getting made. Photo: Isabelle Enger\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Congratulations on opening in Los Altos. Next, you’ll have spots in Rockridge & Lafayette. What has the expansion process been like? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher: \u003c/strong>It's been really exciting. We have built an awesome team to make sure we have all of our ducks in a row. We have been working for several years on our next generation Brrr(TM) machine -- our one-of-a-kind patented ice cream churning machine that makes ice cream with liquid nitrogen to create the freshest and smoothest ice cream on earth. And we'll have six of these Brrr machines in each new location so that we can have six made-to-order flavors each day, rather than four at Hayes Valley. Our amazing pastry chef, \u003ca href=\"http://www.tcho.com/tcho-pro/smitten-ice-cream/\" target=\"_blank\">Robyn Lenzi\u003c/a>, has also been working on some fun and super tasty new products, such as our Brrrgers (i.e., homemade Brioche ice cream sandwiches, which look like mini ice cream burgers).\u003c/p>\n\u003cfigure id=\"attachment_78730\" class=\"wp-caption aligncenter\" style=\"max-width: 409px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Photo-cred-Nathan-Michael.jpeg\">\u003cimg class=\" wp-image-78730 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Photo-cred-Nathan-Michael.jpeg\" alt=\"Smitten Ice Cream cone topped with housemade pistachio brittle. Photo courtesy of Nathan Michael\" width=\"409\" height=\"614\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smitten Ice Cream cone topped with housemade pistachio brittle. Photo courtesy of Nathan Michael\u003c/figcaption>\u003c/figure>\n\u003cp>We have also been working with an awesome team of architects to design our new locations so that they have a really unique and special feel -- sticking with our roots but taking it one step further and bringing it to a brick and mortar location. The new Smitten Ice Cream shops definitely make the Hayes Valley location look like a kiosk, as the new shops are more than three times bigger and are ready to make even more people smitten with made-to-order scoops and homemade pairings (i.e., toppings)!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: The use of liquid nitrogen means you get the ice cream to a customer after 90 seconds of brrr cold. How do you get the product to still be so creamy?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher:\u003c/strong> Our patented Brrr machines (literally invented by my team and I in a basement shop and prototyped on the streets of San Francisco out of our Radio Flyer Wagon) are specially designed to make the creamiest scoop possible. The Brrr machine uses liquid nitrogen, which is -321 degrees Fahrenheit. Freezing the ice cream at such a low temperature and with the special patented helical mixing blades creates exceptionally small ice crystals. These small ice crystals are why our product is smoother and creamier than any other ice cream out there. Our Brrr machine also has patented software that senses viscosity to ensure the ice cream has the perfect texture.\u003c/p>\n\u003cfigure id=\"attachment_78732\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/SF-Weekly-Wagon.jpeg\">\u003cimg class=\"size-full wp-image-78732\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/SF-Weekly-Wagon.jpeg\" alt=\"Robyn Sue Fisher in her wagon. Photo: Courtesy of SF Weekly\" width=\"560\" height=\"371\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robyn Sue Fisher in her wagon. Photo: Courtesy of SF Weekly\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Is the ice cream set up different for your new locations? What tools do you use?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher:\u003c/strong> Our new locations have six of our next generation Brrr machines. These next generation machines churn more ice cream at one time and do so quicker. The six Brrr machines allow us to serve six flavors, rather than four.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your recipes? What are the best sellers?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher: \u003c/strong>Our awesome pastry chef, Robyn Lenzi, creates all of our recipes from the finest ingredients in the Bay Area. Our best sellers are our salted caramel; our fresh mint chip, which is made with fresh organic mint, rather than extract, and homemade chocolate chips; and our seasonal flavors, which are made with fresh, organic, just picked local fruit (e.g., blood orange with pistachio shortbread in March rhubarb crisp in April, and strawberry white balsamic in May).\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why did you start making ice cream? What sorts of sweets did you grow up with?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher:\u003c/strong> Ice cream has always been the food I loved most, and I wanted to take that product I loved and make it even better. I was bothered that ice cream, in today's \"modern\" day and age, had become laden with preservatives, emulsifiers and stabilizers to last throughout the labyrinth distribution chain from production to end consumer. I wanted to take all of that away and make every batch of ice cream to-order with only fresh, pure ingredients. With our unique production technique, we could throw all of the compromises and sacrifices out the window and focus only on taste.\u003c/p>\n\u003cp>Ice cream has ALWAYS been my favorite sweet. My mom used to say that I had two stomachs, and one was solely reserved for ice cream. I still believe that!\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Smitten Ice Cream\u003c/strong>\u003cbr>\n\u003ca href=\"http://smittenicecream.com/\" target=\"_blank\">www.smittenicecream.com\u003c/a>\u003cbr>\n432 Octavia St. #1A (at Linden St.)\u003cbr>\n415-863-1518\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SmittenIceCream\" target=\"_blank\">@SmittenIceCream \u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SmittenIceCream\">Smitten Ice Cream\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Valentine's with Chef Mat Schuster & Wine Expert Paco Cifuentes",
"title": "Valentine's with Chef Mat Schuster & Wine Expert Paco Cifuentes",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78019\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paco-Mat1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paco-Mat1000.jpg\" alt=\"Paco and Mat in San Sebastián, Spain. Photo courtesy of Canela\" width=\"1000\" height=\"750\" class=\"size-full wp-image-78019\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paco and Mat in San Sebastián, Spain. Photo courtesy of Canela\u003c/figcaption>\u003c/figure>\n\u003cp>This is the sweet story of love and a restaurant. Chef Mat Schuster and wine expert Francisco \"Paco\" Cifuentes opened \u003ca href=\"http://www.canelasf.com/\">Canela Bistro & Wine Bar\u003c/a> in the Castro in 2011 and are partners in business and life. They aren't your typical \"mom and pop\" restauranteurs, but rather \"pop and pop\" restauranteurs who put all of their effort and passion into Canela as sole investors. Bay Area Bites recently caught up with the two to find out about delicious Spanish-inspired Valentine’s food and wine recommendations. Their comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you two meet?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> The old-fashioned way, at a neighborhood sports bar. The first time I saw him, he was having a conversation with somebody else so I did not pay that much attention. Then I kept running into him and thought it was a bit strange and too many times for it to be by chance.... Then we met at that same bar again and Mat asked me if I would let him buy me a drink and invited me to join him and his friends. The rest is history! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Paco, you are known for your wine expertise. Who pours at home and what are you drinking lately?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> I pour at home. Mat is almost perfect on everything else, but he is not a wine drinker. I am the one who chooses the wine for dinner parties and am always drinking from several bottles at a time. I don't drink several bottles on the same day because I have a wine preserver system. Right now I am drinking a Godello from Spain, a great Malbec from Mendoza, Argentina, and an amazing \u003ca href=\"http://en.wikipedia.org/wiki/Brunello_di_Montalcino\">2004 Brunello di Montalcino\u003c/a>. I am in heaven with all of them! \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to work together? How do you negotiate work versus home life\u003c/strong>?\u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> People told us that we were going to fight if we started working together. We have a spirited relationship anyway and now we fight about much more interesting things then whose turn it is to buy toilet paper! We do have to make an effort to stop talking about work to maintain just a little bit of sanity.\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> It is hard but fun at the same time. There is nobody that I trust as much I trust Mat and I think he feels the same way. We are constantly leaning on each other to move the business forward. It is also hard because the lines between work and home life are blurry. I don't mind. I think we know each other in a way that most couples can not and I always love what I see.\u003c/p>\n\u003cfigure id=\"attachment_78017\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/canela1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/canela1000.jpg\" alt=\"Canela interior. Photo courtesy of Canela\" width=\"1000\" height=\"639\" class=\"size-full wp-image-78017\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Canela interior. Photo courtesy of Canela\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What’s new at the restaurant?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> We are constantly changing things to make ourselves better whether it be the food, decor, processes. We never sit around too long to pat ourselves on the back. As a relatively new business, there is always something to improve! I just got a small smoking gun food smoker and I have been having fun with that smoking different oils. I am going to try a smoked gazpacho next!\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> One of the things I love about this business is that no one night is the same as another. We went through a major renovation that has brought a more intense \"soul\" to Canela, the kind of soul that Mat and I always envisioned. Mat also changes the menu all the time. \u003c/p>\n\u003cfigure id=\"attachment_78020\" class=\"wp-caption aligncenter\" style=\"max-width: 801px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paella-800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paella-800.jpg\" alt=\"Paella at Canela. Photo courtesy of Canela\" width=\"801\" height=\"573\" class=\"size-full wp-image-78020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella at Canela. Photo courtesy of Canela\u003c/figcaption>\u003c/figure>\n\u003cp>There are also some new fantastic wines that we started introducing this fall: Riojas, Albariño, Toro, and our first vino from Navarra.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you serving up for Valentine’s Day? And what recommendations would you give for food and wine?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> We are doing 3 seatings and 4 courses with optional vegetarian courses and wine flights available. The menu is:\u003c/p>\n\u003cblockquote>\u003cp>\u003cem>Amuse of grape and almond white gazpacho\u003c/em>\u003c/p>\n\u003cp>Cava saffron braised fish cocochas (Cheeks)\u003cbr>\nor\u003cbr>\nWild mushroom buenuelo with tarragon Aioli\u003c/p>\n\u003cp>Calamari en su tinta (squid ink) with puree of Spanish white beans\u003cbr>\nor\u003cbr>\nCastilian onion and garlic soup with Manchego crouton\u003c/p>\n\u003cp>Braised lamb shank with chocolate lentils\u003cbr>\nor\u003cbr>\nPotaje of garbanzos and spinach\u003c/p>\n\u003cp>Leche frita with creme anglaise and honey poached fig\u003cbr>\nor\u003cbr>\nTrio of chocolate truffles: vanilla cinnamon, toasted sesame seed and hazelnut sea salt\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Paco:\u003c/strong> We love that day, and take it very seriously. Mat spends tons of time developing the tasting menu and it is very special for us. \u003c/p>\n\u003cp>For wine, I would start with some bubbles, such as a glass of \"\u003ca href=\"http://www.wine-searcher.com/wine-152455-0000-font-i-jordana-reserva-brut-cava-catalonia-spain\">Font i Jordana\u003c/a>,\" an amazing Cava from Spain. Then I would follow with a glass of a well-rounded white wine, with some floral notes, such as the \u003ca href=\"http://www.wine-searcher.com/find/a+coroa+godello+valdeorras+galicia+spain/2010\">2010 \"200 Cestos\"\u003c/a> an amazing Godello from Valdeorras, Spain that will help you feel the enchantment of the night. And then I would definitely go with a sophisticated but bold red, like a Rivera del Duero or a Toro. A glass of \u003ca href=\"http://www.wine-searcher.com/wine-23554-2009-bodegas-hermanos-sastre-vina-sastre-regina-vides-ribera-del-duero-spain\">2009 \"Viña Sastre, Regina Vides\"\u003c/a> is perfect for the main dishes. These wines will make you love everything that night.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where are your Bay Area favorite romantic spots?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> The combination of farmland, wild nature and charming little towns makes Sonoma County incredibly romantic! I always want to bring Mat to Sebastopol and the Russian River and get him out of his kitchen. For brunch or dinner, we end up at \u003ca href=\"http://frenchgardenrestaurant.com/\">The French Garden\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/marthas-old-mexico-sebastopol?ob=1\">Martha's Old Mexico\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> Chinese Food pig out. I love to try lots of things, either old favorites from a new place or new items I have not had before. To be a little bit adventurous, I like the more authentic Szechuan style restaurants.\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> Chocolate croissants. I can eat hundreds of them.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get work inspiration?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> My collection of Spanish cookbooks that we have brought back from our many different trips to Spain. It is fantastic to see how I can take traditional Spanish ingredients and make them my own, either infused with a modern technique or a California ingredient.\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> It is such an amazing feeling knowing that you have contributed to someone grabbing a moment of pleasure and happiness enjoying our food and wines.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.canelasf.com//\">\u003cstrong>Canela\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Canela_SF\">@Canela_SF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CanelaSF\">Canela Bistro Bar\u003c/a>\u003c/p>\n\n",
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"excerpt": "What's it like to run a \"pop and pop\" restaurant together? Mary Ladd talks to Chef Mat Schuster and wine expert Paco Cifuentes of Canela Bistro & Wine Bar in the Castro to find out.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78019\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paco-Mat1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paco-Mat1000.jpg\" alt=\"Paco and Mat in San Sebastián, Spain. Photo courtesy of Canela\" width=\"1000\" height=\"750\" class=\"size-full wp-image-78019\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paco and Mat in San Sebastián, Spain. Photo courtesy of Canela\u003c/figcaption>\u003c/figure>\n\u003cp>This is the sweet story of love and a restaurant. Chef Mat Schuster and wine expert Francisco \"Paco\" Cifuentes opened \u003ca href=\"http://www.canelasf.com/\">Canela Bistro & Wine Bar\u003c/a> in the Castro in 2011 and are partners in business and life. They aren't your typical \"mom and pop\" restauranteurs, but rather \"pop and pop\" restauranteurs who put all of their effort and passion into Canela as sole investors. Bay Area Bites recently caught up with the two to find out about delicious Spanish-inspired Valentine’s food and wine recommendations. Their comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you two meet?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> The old-fashioned way, at a neighborhood sports bar. The first time I saw him, he was having a conversation with somebody else so I did not pay that much attention. Then I kept running into him and thought it was a bit strange and too many times for it to be by chance.... Then we met at that same bar again and Mat asked me if I would let him buy me a drink and invited me to join him and his friends. The rest is history! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Paco, you are known for your wine expertise. Who pours at home and what are you drinking lately?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> I pour at home. Mat is almost perfect on everything else, but he is not a wine drinker. I am the one who chooses the wine for dinner parties and am always drinking from several bottles at a time. I don't drink several bottles on the same day because I have a wine preserver system. Right now I am drinking a Godello from Spain, a great Malbec from Mendoza, Argentina, and an amazing \u003ca href=\"http://en.wikipedia.org/wiki/Brunello_di_Montalcino\">2004 Brunello di Montalcino\u003c/a>. I am in heaven with all of them! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to work together? How do you negotiate work versus home life\u003c/strong>?\u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> People told us that we were going to fight if we started working together. We have a spirited relationship anyway and now we fight about much more interesting things then whose turn it is to buy toilet paper! We do have to make an effort to stop talking about work to maintain just a little bit of sanity.\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> It is hard but fun at the same time. There is nobody that I trust as much I trust Mat and I think he feels the same way. We are constantly leaning on each other to move the business forward. It is also hard because the lines between work and home life are blurry. I don't mind. I think we know each other in a way that most couples can not and I always love what I see.\u003c/p>\n\u003cfigure id=\"attachment_78017\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/canela1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/canela1000.jpg\" alt=\"Canela interior. Photo courtesy of Canela\" width=\"1000\" height=\"639\" class=\"size-full wp-image-78017\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Canela interior. Photo courtesy of Canela\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What’s new at the restaurant?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> We are constantly changing things to make ourselves better whether it be the food, decor, processes. We never sit around too long to pat ourselves on the back. As a relatively new business, there is always something to improve! I just got a small smoking gun food smoker and I have been having fun with that smoking different oils. I am going to try a smoked gazpacho next!\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> One of the things I love about this business is that no one night is the same as another. We went through a major renovation that has brought a more intense \"soul\" to Canela, the kind of soul that Mat and I always envisioned. Mat also changes the menu all the time. \u003c/p>\n\u003cfigure id=\"attachment_78020\" class=\"wp-caption aligncenter\" style=\"max-width: 801px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paella-800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paella-800.jpg\" alt=\"Paella at Canela. Photo courtesy of Canela\" width=\"801\" height=\"573\" class=\"size-full wp-image-78020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella at Canela. Photo courtesy of Canela\u003c/figcaption>\u003c/figure>\n\u003cp>There are also some new fantastic wines that we started introducing this fall: Riojas, Albariño, Toro, and our first vino from Navarra.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you serving up for Valentine’s Day? And what recommendations would you give for food and wine?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> We are doing 3 seatings and 4 courses with optional vegetarian courses and wine flights available. The menu is:\u003c/p>\n\u003cblockquote>\u003cp>\u003cem>Amuse of grape and almond white gazpacho\u003c/em>\u003c/p>\n\u003cp>Cava saffron braised fish cocochas (Cheeks)\u003cbr>\nor\u003cbr>\nWild mushroom buenuelo with tarragon Aioli\u003c/p>\n\u003cp>Calamari en su tinta (squid ink) with puree of Spanish white beans\u003cbr>\nor\u003cbr>\nCastilian onion and garlic soup with Manchego crouton\u003c/p>\n\u003cp>Braised lamb shank with chocolate lentils\u003cbr>\nor\u003cbr>\nPotaje of garbanzos and spinach\u003c/p>\n\u003cp>Leche frita with creme anglaise and honey poached fig\u003cbr>\nor\u003cbr>\nTrio of chocolate truffles: vanilla cinnamon, toasted sesame seed and hazelnut sea salt\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Paco:\u003c/strong> We love that day, and take it very seriously. Mat spends tons of time developing the tasting menu and it is very special for us. \u003c/p>\n\u003cp>For wine, I would start with some bubbles, such as a glass of \"\u003ca href=\"http://www.wine-searcher.com/wine-152455-0000-font-i-jordana-reserva-brut-cava-catalonia-spain\">Font i Jordana\u003c/a>,\" an amazing Cava from Spain. Then I would follow with a glass of a well-rounded white wine, with some floral notes, such as the \u003ca href=\"http://www.wine-searcher.com/find/a+coroa+godello+valdeorras+galicia+spain/2010\">2010 \"200 Cestos\"\u003c/a> an amazing Godello from Valdeorras, Spain that will help you feel the enchantment of the night. And then I would definitely go with a sophisticated but bold red, like a Rivera del Duero or a Toro. A glass of \u003ca href=\"http://www.wine-searcher.com/wine-23554-2009-bodegas-hermanos-sastre-vina-sastre-regina-vides-ribera-del-duero-spain\">2009 \"Viña Sastre, Regina Vides\"\u003c/a> is perfect for the main dishes. These wines will make you love everything that night.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where are your Bay Area favorite romantic spots?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> The combination of farmland, wild nature and charming little towns makes Sonoma County incredibly romantic! I always want to bring Mat to Sebastopol and the Russian River and get him out of his kitchen. For brunch or dinner, we end up at \u003ca href=\"http://frenchgardenrestaurant.com/\">The French Garden\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/marthas-old-mexico-sebastopol?ob=1\">Martha's Old Mexico\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> Chinese Food pig out. I love to try lots of things, either old favorites from a new place or new items I have not had before. To be a little bit adventurous, I like the more authentic Szechuan style restaurants.\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> Chocolate croissants. I can eat hundreds of them.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get work inspiration?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> My collection of Spanish cookbooks that we have brought back from our many different trips to Spain. It is fantastic to see how I can take traditional Spanish ingredients and make them my own, either infused with a modern technique or a California ingredient.\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> It is such an amazing feeling knowing that you have contributed to someone grabbing a moment of pleasure and happiness enjoying our food and wines.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.canelasf.com//\">\u003cstrong>Canela\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Canela_SF\">@Canela_SF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CanelaSF\">Canela Bistro Bar\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Bites: PizzaHacker",
"title": "First Bites: PizzaHacker",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77850\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC8053.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC8053.jpg\" alt=\"Top Shelf Marg pizza at PizzaHacker. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-77850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top Shelf Marg pizza at PizzaHacker.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">\u003cem>Naomi Fiss\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Much like our insatiable love for coffee shops, bakeries, ramen joints, and taquerias, there seems to be no limit to the number of pizzerias San Franciscans will support. Does the Mission/Bernal area really need another place to get a pie? Beretta, Flour and Water, Little Star, Arizmendi's, Pauline's, Arinell's, Zante's, Pizzeria Delfina, Bernal Heights Pizza, Pizza Express, and La Nebbia, Haystack, and Paxti's over in Noe Valley: still not enough to sate your chewy dough n' cheese cravings? \u003c/p>\n\u003cp>Apparently not, judging by the happy crowds scarfing up fresh-from-the-oven pies at \u003ca href=\"http://www.thepizzahacker.com\">PizzaHacker\u003c/a>, Mission Street's latest pizza destination. Located on Mission St. near 29th St., in the former Inka's space, PizzaHacker is the brick-and-mortar incarnation of the pop-up venture that owner Jeff Krupman started in 2009. Strings of multi-colored Edison bulbs loop above bright-orange metal picnic tables, making what was probably once a bank feel like a beer garden. Painted chalkboard walls serve as outlets for free expression by the chalk-scrawling youngsters who create masterpieces while waiting for the dough-slingers in the open kitchen to send out their pizzas. \u003c/p>\n\u003cfigure id=\"attachment_77834\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7929.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7929.jpg\" alt=\"PizzaHacker interior. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-77834\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PizzaHacker interior.\u003c/figcaption>\u003c/figure>\n\u003cp>One thing to note: all those hard surfaces means the place gets loud, loud, loud, especially when the under-10 set's in the house. But those skinny communal tables don't encourage lingering; the modus operandi is get your pizza, share a salad, down a beer or two and head out, for bar-hopping or bedtime. The staff is smiling and sweet, and the food shows up fast, another reason it's been instantly popular with parents in the nabe. \u003c/p>\n\u003cfigure id=\"attachment_77835\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7933.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7933.jpg\" alt=\"PizzaHacker chalkboard pizza menu. Photo: Naomi Fiss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77835\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PizzaHacker chalkboard pizza menu.\u003c/figcaption>\u003c/figure>\n\u003cp>The choices are relaxingly few: five pies ($15), one salad ($8), four local beers on tap ($5), a red wine, a white wine ($8/glass), and four bottled soft drinks ($3). \u003c/p>\n\u003cfigure id=\"attachment_77839\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7963.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7963.jpg\" alt=\"PizzaHacker's Chalkboard menu is kid-friendly. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-77839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PizzaHacker's Chalkboard menu is kid-friendly.\u003c/figcaption>\u003c/figure>\n\u003cp>Loaded with chickpeas, kidney beans, grated eggs, carrots, and cucumbers, and lathered up with a slightly sweet poppyseed dressing, \u003cstrong>The Intermezzo salad\u003c/strong> is a big-bowl throwback to the generous hippie salads dished out at the much-missed Cafe Intermezzo, a longtime Telegraph Avenue staple that burned down in 2012. There may be more raddichio, and fewer sprouts, than in the hippie original, but the generosity of spirit (and portions) is the same; the salad also makes a filling vegetarian option for the gluten-free or cheese-avoident. \u003c/p>\n\u003cfigure id=\"attachment_77840\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7965.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7965.jpg\" alt=\"Dough-slinging in the open kitchen. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-77840\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dough-slinging in the open kitchen.\u003c/figcaption>\u003c/figure>\n\u003cp>The basic pie is the \u003cstrong>Top Shelf Marg\u003c/strong>, with tomato sauce made from dry-farmed early girl tomatoes, a stretchy, snuggly blanket of house-made mozzarella, plus some leaves of basil here and there. It's heavier on the cheese than, say, the austere, puffy-crusted pies of \u003ca href=\"http://www.unapizza.com/\">Una Pizza Napoletana\u003c/a>, where crust is all and the stingy toppings feel meted out for the lesser enjoyment of those who can't yet subsist on flour and water alone. Here, the cheese is sweet and snow-white, unctuously layered over a light, well-proofed crust. A little too much char here and there, yes, a few too many black bubbles indicative of a crust left for just a few seconds too long in the 700-degree heat of the electric pizza ovens. The tomato sauce takes a bit of a back seat, but overall, for those who like their cheese, this is very pleasing (and kid-friendly) pie. \u003c/p>\n\u003cfigure id=\"attachment_77842\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7986.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7986.jpg\" alt=\"Preparing Rocket Man pie in the open kitchen. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-77842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preparing Rocket Man pie in the open kitchen.\u003c/figcaption>\u003c/figure>\n\u003cp>On to the rest of the winter menu: \u003cstrong>Rocket Man\u003c/strong> is topped with a lovely, lemony-bright salad of fresh arugula, a fluffy garden arranged around a just-set egg, with garlic, teasingly spicy Calabrian chile paste, and yes, plenty of mozzarella underneath. So lemon-juicy! So tangy and fresh! If you like the pizza+salad combo, this is the one for you. \u003c/p>\n\u003cfigure id=\"attachment_77851\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC8073.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC8073.jpg\" alt=\"Rocket Man pizza. Photo: Naomi Fiss\" width=\"1000\" height=\"773\" class=\"size-full wp-image-77851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rocket Man pizza.\u003c/figcaption>\u003c/figure>\n\u003cp>The local-love evinced in the beer and wine list (Proving Ground IPA from \u003ca href=\"http://www.magnoliapub.com/\">Magnolia Brewing\u003c/a> in SF; Burning Oak Black Lager and Ol' Brick Bitter from Oakland's \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a>; Cali Coast Kolsch from \u003ca href=\"http://calicraft.com/\">Calicraft\u003c/a> in Walnut Creek; \u003ca href=\"https://donkeyandgoat.com/\">Donkey & Goat\u003c/a> Red Blend from Berkeley) shows up in the \u003cstrong>Yo Vinny!\u003c/strong>, PizzaHacker's version of a classic sausage-peppers-and-onion pie. The West Coat locavore version? Sausage from \u003ca href=\"http://4505meats.com/\">4505 Meats\u003c/a>, bright sweet-tart rings of pickled goat horn peppers from \u003ca href=\"http://www.mamalils.com/\">Mama Lil's\u003c/a> in Seattle, and marinated onions, plus the usual tomato and cheese. For this skinny-jean crowd, Vinny is as burly (and manly) as it gets.\u003c/p>\n\u003cfigure id=\"attachment_77837\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7957.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7957.jpg\" alt=\"Yo Vinny! pizza. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-77837\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yo Vinny! pizza.\u003c/figcaption>\u003c/figure>\n\u003cp>We haven't tried the \u003cstrong>Winter Pie\u003c/strong> (marinated Brussels sprouts, \u003ca href=\"http://4505meats.com/\">4505 bacon\u003c/a>, garlic, Calabrian chile paste) or the \u003cstrong>Crowd Pleaser\u003c/strong> (radicchio, dried Black Mission figs, \u003ca href=\"https://www.pointreyescheese.com/\">Point Reyes Blue cheese\u003c/a>, balsamic, mozzarella, rosemary), but you should, even if they sound more like salads than pizzas. \u003c/p>\n\u003cfigure id=\"attachment_77852\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC8085.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC8085.jpg\" alt=\" PizzaHacker owner Jeff Krupman. \" width=\"1000\" height=\"773\" class=\"size-full wp-image-77852\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PizzaHacker owner Jeff Krupman.\u003c/figcaption>\u003c/figure>\n\u003cp>When owner Jeff Krupman moved to San Francisco in 1994, there wasn't much pizza around, especially outside of North Beach. He started making pizzas in his home kitchen, then in a modified grill in his backyard, first to recreate the cracker-crusted, provolone-and-pepperoni style of his Ohio youth, then to emulate the sublime Neapolitan pies tasted on a mind-expanding trip to Italy. Pop-ups in Precita Park, a months-long stint feeding SoMa bar crowds from his sidewalk \"FrankenWeber\" grill-turned-oven, years in start-ups that never quite became the next big thing, and now, with advice and investors, Krupman's a restaurant owner, already carving out a friendly hangout after less than two months in business. Welcome to the neighborhood, hacker. \u003c/p>\n\u003cfigure id=\"attachment_77854\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7910.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7910-683x1024.jpg\" alt=\"PizzaHacker on Mission Street. Photo: Naomi Fiss\" width=\"400\" class=\"size-large wp-image-77854\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PizzaHacker on Mission Street.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.thepizzahacker.com\">\u003cstrong>PizzaHacker\u003c/strong>\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/dVun6i\">Map\u003c/a>\u003cbr>\n3299 Mission St\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nHours: Wed-Sat, 5-10pm, Sun 1-9pm\u003cbr>\n(415) 874-5585\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/PizzaHacker/105536292819459\">PizzaHacker\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzahacker\">@pizzahacker\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Does the Mission really need another pizza joint? Stephanie Rosenbaum checks in at the new PizzaHacker to find out. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77850\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC8053.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC8053.jpg\" alt=\"Top Shelf Marg pizza at PizzaHacker. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-77850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top Shelf Marg pizza at PizzaHacker.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">\u003cem>Naomi Fiss\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Much like our insatiable love for coffee shops, bakeries, ramen joints, and taquerias, there seems to be no limit to the number of pizzerias San Franciscans will support. Does the Mission/Bernal area really need another place to get a pie? Beretta, Flour and Water, Little Star, Arizmendi's, Pauline's, Arinell's, Zante's, Pizzeria Delfina, Bernal Heights Pizza, Pizza Express, and La Nebbia, Haystack, and Paxti's over in Noe Valley: still not enough to sate your chewy dough n' cheese cravings? \u003c/p>\n\u003cp>Apparently not, judging by the happy crowds scarfing up fresh-from-the-oven pies at \u003ca href=\"http://www.thepizzahacker.com\">PizzaHacker\u003c/a>, Mission Street's latest pizza destination. Located on Mission St. near 29th St., in the former Inka's space, PizzaHacker is the brick-and-mortar incarnation of the pop-up venture that owner Jeff Krupman started in 2009. Strings of multi-colored Edison bulbs loop above bright-orange metal picnic tables, making what was probably once a bank feel like a beer garden. Painted chalkboard walls serve as outlets for free expression by the chalk-scrawling youngsters who create masterpieces while waiting for the dough-slingers in the open kitchen to send out their pizzas. \u003c/p>\n\u003cfigure id=\"attachment_77834\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7929.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7929.jpg\" alt=\"PizzaHacker interior. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-77834\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PizzaHacker interior.\u003c/figcaption>\u003c/figure>\n\u003cp>One thing to note: all those hard surfaces means the place gets loud, loud, loud, especially when the under-10 set's in the house. But those skinny communal tables don't encourage lingering; the modus operandi is get your pizza, share a salad, down a beer or two and head out, for bar-hopping or bedtime. The staff is smiling and sweet, and the food shows up fast, another reason it's been instantly popular with parents in the nabe. \u003c/p>\n\u003cfigure id=\"attachment_77835\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7933.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7933.jpg\" alt=\"PizzaHacker chalkboard pizza menu. Photo: Naomi Fiss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77835\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PizzaHacker chalkboard pizza menu.\u003c/figcaption>\u003c/figure>\n\u003cp>The choices are relaxingly few: five pies ($15), one salad ($8), four local beers on tap ($5), a red wine, a white wine ($8/glass), and four bottled soft drinks ($3). \u003c/p>\n\u003cfigure id=\"attachment_77839\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7963.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7963.jpg\" alt=\"PizzaHacker's Chalkboard menu is kid-friendly. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-77839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PizzaHacker's Chalkboard menu is kid-friendly.\u003c/figcaption>\u003c/figure>\n\u003cp>Loaded with chickpeas, kidney beans, grated eggs, carrots, and cucumbers, and lathered up with a slightly sweet poppyseed dressing, \u003cstrong>The Intermezzo salad\u003c/strong> is a big-bowl throwback to the generous hippie salads dished out at the much-missed Cafe Intermezzo, a longtime Telegraph Avenue staple that burned down in 2012. There may be more raddichio, and fewer sprouts, than in the hippie original, but the generosity of spirit (and portions) is the same; the salad also makes a filling vegetarian option for the gluten-free or cheese-avoident. \u003c/p>\n\u003cfigure id=\"attachment_77840\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7965.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7965.jpg\" alt=\"Dough-slinging in the open kitchen. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-77840\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dough-slinging in the open kitchen.\u003c/figcaption>\u003c/figure>\n\u003cp>The basic pie is the \u003cstrong>Top Shelf Marg\u003c/strong>, with tomato sauce made from dry-farmed early girl tomatoes, a stretchy, snuggly blanket of house-made mozzarella, plus some leaves of basil here and there. It's heavier on the cheese than, say, the austere, puffy-crusted pies of \u003ca href=\"http://www.unapizza.com/\">Una Pizza Napoletana\u003c/a>, where crust is all and the stingy toppings feel meted out for the lesser enjoyment of those who can't yet subsist on flour and water alone. Here, the cheese is sweet and snow-white, unctuously layered over a light, well-proofed crust. A little too much char here and there, yes, a few too many black bubbles indicative of a crust left for just a few seconds too long in the 700-degree heat of the electric pizza ovens. The tomato sauce takes a bit of a back seat, but overall, for those who like their cheese, this is very pleasing (and kid-friendly) pie. \u003c/p>\n\u003cfigure id=\"attachment_77842\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7986.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7986.jpg\" alt=\"Preparing Rocket Man pie in the open kitchen. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-77842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preparing Rocket Man pie in the open kitchen.\u003c/figcaption>\u003c/figure>\n\u003cp>On to the rest of the winter menu: \u003cstrong>Rocket Man\u003c/strong> is topped with a lovely, lemony-bright salad of fresh arugula, a fluffy garden arranged around a just-set egg, with garlic, teasingly spicy Calabrian chile paste, and yes, plenty of mozzarella underneath. So lemon-juicy! So tangy and fresh! If you like the pizza+salad combo, this is the one for you. \u003c/p>\n\u003cfigure id=\"attachment_77851\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC8073.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC8073.jpg\" alt=\"Rocket Man pizza. Photo: Naomi Fiss\" width=\"1000\" height=\"773\" class=\"size-full wp-image-77851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rocket Man pizza.\u003c/figcaption>\u003c/figure>\n\u003cp>The local-love evinced in the beer and wine list (Proving Ground IPA from \u003ca href=\"http://www.magnoliapub.com/\">Magnolia Brewing\u003c/a> in SF; Burning Oak Black Lager and Ol' Brick Bitter from Oakland's \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a>; Cali Coast Kolsch from \u003ca href=\"http://calicraft.com/\">Calicraft\u003c/a> in Walnut Creek; \u003ca href=\"https://donkeyandgoat.com/\">Donkey & Goat\u003c/a> Red Blend from Berkeley) shows up in the \u003cstrong>Yo Vinny!\u003c/strong>, PizzaHacker's version of a classic sausage-peppers-and-onion pie. The West Coat locavore version? Sausage from \u003ca href=\"http://4505meats.com/\">4505 Meats\u003c/a>, bright sweet-tart rings of pickled goat horn peppers from \u003ca href=\"http://www.mamalils.com/\">Mama Lil's\u003c/a> in Seattle, and marinated onions, plus the usual tomato and cheese. For this skinny-jean crowd, Vinny is as burly (and manly) as it gets.\u003c/p>\n\u003cfigure id=\"attachment_77837\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7957.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7957.jpg\" alt=\"Yo Vinny! pizza. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-77837\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yo Vinny! pizza.\u003c/figcaption>\u003c/figure>\n\u003cp>We haven't tried the \u003cstrong>Winter Pie\u003c/strong> (marinated Brussels sprouts, \u003ca href=\"http://4505meats.com/\">4505 bacon\u003c/a>, garlic, Calabrian chile paste) or the \u003cstrong>Crowd Pleaser\u003c/strong> (radicchio, dried Black Mission figs, \u003ca href=\"https://www.pointreyescheese.com/\">Point Reyes Blue cheese\u003c/a>, balsamic, mozzarella, rosemary), but you should, even if they sound more like salads than pizzas. \u003c/p>\n\u003cfigure id=\"attachment_77852\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC8085.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC8085.jpg\" alt=\" PizzaHacker owner Jeff Krupman. \" width=\"1000\" height=\"773\" class=\"size-full wp-image-77852\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PizzaHacker owner Jeff Krupman.\u003c/figcaption>\u003c/figure>\n\u003cp>When owner Jeff Krupman moved to San Francisco in 1994, there wasn't much pizza around, especially outside of North Beach. He started making pizzas in his home kitchen, then in a modified grill in his backyard, first to recreate the cracker-crusted, provolone-and-pepperoni style of his Ohio youth, then to emulate the sublime Neapolitan pies tasted on a mind-expanding trip to Italy. Pop-ups in Precita Park, a months-long stint feeding SoMa bar crowds from his sidewalk \"FrankenWeber\" grill-turned-oven, years in start-ups that never quite became the next big thing, and now, with advice and investors, Krupman's a restaurant owner, already carving out a friendly hangout after less than two months in business. Welcome to the neighborhood, hacker. \u003c/p>\n\u003cfigure id=\"attachment_77854\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7910.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7910-683x1024.jpg\" alt=\"PizzaHacker on Mission Street. Photo: Naomi Fiss\" width=\"400\" class=\"size-large wp-image-77854\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PizzaHacker on Mission Street.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.thepizzahacker.com\">\u003cstrong>PizzaHacker\u003c/strong>\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/dVun6i\">Map\u003c/a>\u003cbr>\n3299 Mission St\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nHours: Wed-Sat, 5-10pm, Sun 1-9pm\u003cbr>\n(415) 874-5585\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/PizzaHacker/105536292819459\">PizzaHacker\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzahacker\">@pizzahacker\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area's Herring Run Is On -- Go Hyperlocal in Your Seafood Eating",
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"content": "\u003cfigure id=\"attachment_77807\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-700.jpg\" alt=\"Fresh herring from Richardson Bay. Photo: Maria Finn\" width=\"400\" class=\"size-full wp-image-77807\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh herring from Richardson Bay. Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Quick: what's the last commercial fish species still caught in San Francisco Bay?\u003c/strong> Nope, not oysters, not Dungeness crab. It's herring, and right now, our herrings' winter spawning run is in full swing. If you've ever wanted to go hyperlocal in your seafood eating, now's your chance to get these healthy, delicious, and very sustainable fish onto your table. Fresh herring is popping up on restaurant menus and fish markets around the Bay Area. (The second annual \u003ca href=\"http://cassgidley.org/news-and-events/sausalito-herring-festival/\">Sausalito Herring Festival\u003c/a> was planned for Sunday, Feb. 9, but has unfortunately been cancelled due to the weekend's storm.)\u003c/p>\n\u003cp>If you have Scandinavian, German, Eastern European or Jewish roots, you've probably eaten herring before--probably pickled, maybe smoked, often doused in sour cream sauce with sliced onions. Sometimes fat chunks of pickled herring were wrapped around olives, onions, or pickles, in a preparation typically known as rollmops. As a Jewish kid in New Jersey, I grew up with a perpetual jar of herring in the fridge, and that's where I thought herring came from: out of the fridge, from a jar. \u003c/p>\n\u003cfigure id=\"attachment_77806\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/pickled-herring.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/pickled-herring.jpg\" alt=\"Pickled herring with pink peppercorns and lemon. Photo by Maria Finn\" width=\"400\" class=\"size-full wp-image-77806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pickled herring with pink peppercorns and lemon. Photo by Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>Not so. The Pacific herring's spawning run from the open ocean into San Francisco Bay typically happens between mid-January and mid-March, to the delight of both commercial and sport fishermen. Many thousands of sea gulls, cormorants, pelicans, murres, ducks, sea lions, and more go into a squawking, barking feeding frenzy when the fat, roe-filled herring arrive. So far, the herring population this year looks quite robust, good news after the near-collapse of the population in 2009, when the state closed down the commercial herring fishery completely in hopes of letting the spawning fish rebuild their numbers. As a \"forage fish\" for dozens of predators, herring is a valuable food source for a wide range of bird and marine life in the area, supporting many migrating birds along the Pacific Flyway, as well as sea lions, salmon, even whales. \u003c/p>\n\u003cp>The golden roe, or egg sacs, of the female herring are treasured in Japan, where they are known as \u003cem>kazunoko\u003c/em> and are especially prized as a delicacy for \u003cem>Shogatsu,\u003c/em> or Japanese New Year. Until quite recently, most of the local herring catch focused on the roe, which were salted and sent to Japan. The rest of the fish were often used for fishmeal, pet food, or even discarded. \u003c/p>\n\u003cp>Now, however, local awareness of this tasty, seasonal fish has grown, and more and more restaurants and fish markets are featuring it during its short winter season. Herring is rich in omega-3 fats and vitamin D, and since it eats low on the food chain, feeding on drifting phytoplankton (tiny plants) and zooplankton (mostly tiny crustaceans and larvae), it typically contains very low levels of mercury and other heavy metals that large fish like tuna and swordfish can accumulate. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The \u003ca href=\"https://www.dfg.ca.gov/marine/herring/\">California Department of Fish and Wildlife\u003c/a> has set a yearly fishing quota of no more than 5% of the total estimated herring population in the Bay, in order to protect the stocks for future runs, with this year's quota set at about 3,700 tons. The department surveys the population every year, since the recruitment (spawning survival) rates vary greatly from year to year, depending on climate, ocean temperature, habitat, and many other factors. \u003c/p>\n\u003cp>\u003cstrong>So, who's got herring on the menu?\u003c/strong> Typically, herring is served pickled or marinated, which gives a firm, succulent texture to the raw fish, much like ceviche. At the \u003ca href=\"http://www.healdsburgshed.com\">Shed\u003c/a> in Healdsburg, local herring is marinated in housemade red wine vinegar and olive oil, then served in a lunchtime salad with frisee, soft-cooked egg, capers, and boiled potato. At \u003ca href=\"http://www.bartartine.com\">Bar Tartine\u003c/a>, pickled herring comes Scandinavian style with creamed onions and sprouted rye bread. Marinated herring with bok choy and winter squash is on the appetizer menu at \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a> in Hayes Valley, while \u003ca href=\"http://www.waterbarsf.com\">Waterbar\u003c/a> along the Embarcadero is roasting their herring in the wood oven, then serving it with warm fingerling potatoes, whole grain mustard, and sherry-roasted onions. For true nose-to-tail types, \u003ca href=\"http://www.localscornersf.com\">Local's Corner\u003c/a> is offering a three-course herring menu: pickled with beet, radish, carrot, ancho cress and creme fraiche; milt and roe on toast with vadouvan aioli; and smoked with potato, apple, cabbage, and whole-grain mustard. They're sourcing from \u003ca href=\"http://twoxsea.com/\">Two X Sea\u003c/a> and \u003ca href=\"http://water2table.com/\">Water2Table\u003c/a>. This weekend, you can also look for fresh herring on the menus at \u003ca href=\"http://walzwerk.com/\">Walzwerk\u003c/a> in San Francisco and \u003ca href=\"http://www.331fish.com/\">Fish.\u003c/a>, \u003ca href=\"http://www.angelinorestaurant.com/\">Angelino\u003c/a>, \u003ca href=\"http://osteriadivino.com/home.html\">Osteria Divino\u003c/a>, and \u003ca href=\"http://sushiran.com/\">Sushi Ran\u003c/a> in Sausalito.\u003c/p>\n\u003cfigure id=\"attachment_77808\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-salad-shed1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-salad-shed1000.jpg\" alt=\"At the Shed in Healdsburg, local herring is marinated in housemade red wine vinegar and olive oil, then served in a lunchtime salad with frisee, soft-cooked egg, capers, and boiled potato. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-77808\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At the Shed in Healdsburg, local herring is marinated in housemade red wine vinegar and olive oil, then served in a lunchtime salad with frisee, soft-cooked egg, capers, and boiled potato. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>At Oakland's Spanish-themed \u003ca href=\"http://www.duendeoakland.com\">Duende\u003c/a>, the tapas menu includes a \u003cem>tosta de pescado\u003c/em> of pickled herring and steelhead mousse. \u003ca href=\"http://www.eatpekopeko.com\">Peko Peko\u003c/a>, a Japanese catering company and pop-up izakaya restaurant in Temescal, featured herring nanban-zuke--a Japanese preparation similar to escabeche--at a recent dinner. Nearby, \u003ca href=\"http://www.beautysbagelshop.com\">Beauty's Bagels\u003c/a> is hoping to get more herring in the house by this weekend; if they do, says chef-owner Blake Joffe, they'll pickle it in white wine with onion, garlic, allspice, mustard seed, dill, and bay leaf. Once pickled, it will be served over arugula dressed with the pickling liquid, with a bagel and cream cheese on the side. \u003c/p>\n\u003cp>If you're looking to source your own, both \u003ca href=\"http://www.montereyfish.com/pages/nav/retail.html\">Monterey Fish Market\u003c/a> in Berkeley \u003ca href=\"http://www.rockridgemarkethall.com/hapuku-fish\"> Hapuku Fish\u003c/a> in Rockridge's Market Hall both have fresh local herring in stock. Kirk Lombard, who runs frequent \u003ca href=\"http://www.seaforager.com/\">Sea Forager tours\u003c/a> around the Bay, does a \"herring alert\" for interested subscribers on his email list to let them know when the fish are running. \u003c/p>\n\u003cfigure id=\"attachment_77805\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-peppercorn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-peppercorn.jpg\" alt=\"Fresh herring with pink peppercorns. Photo by Maria Finn\" width=\"400\" class=\"size-full wp-image-77805\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh herring with pink peppercorns. Photo by Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What about catching and cooking your own?\u003c/strong> Bay Area Bites spoke with Maria Finn, author of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/26/the-whole-fish-how-adventurous-eating-of-seafood-can-make-you-healthier-sexier-and-help-save-the-ocean/\">The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean\u003c/a>. Finn, who lives on a houseboat in Sausalito's Richardson Bay, has a front-row seat on the season's herring feeding frenzy, as sea lions, sea birds gather in the water just outside her windows when the herring show up. She shared her tips for preparing every part of the fish, below. (For tips and how-to videos on scaling, filleting, and smoking whole fish, check out this \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/20/learn-how-to-butcher-smoke-and-can-a-whole-fish-with-chef-neil-davidson/\">post\u003c/a>.)\u003c/p>\n\u003cp>\u003cstrong>Finn:\u003c/strong> Last week, I went out on a small boat in Richardson Bay in Sausalito with a neighbor and used a hand-tossed net. However, some people were wading out a few feet and catching them with five-gallon buckets near the Tiburon Ferry landing, so you don't need a boat or net. Just look for the critical mass of sea lions, sea birds, and/or commercial fishing boats. You do need a \u003ca href=\"https://www.dfg.ca.gov/licensing/fishing/\"> sport fishing license\u003c/a> to catch herring; there are one- and two-day licenses available, as well as full-season ones. Also, as I tossed the net amid lots of frolicking sea lions and seals, some seaweed with herring eggs came up, so I save some of that as well. I took about half of a five-gallon bucket of herring, and trust me, that's a lot of fish to clean. \u003c/p>\n\u003cfigure id=\"attachment_77812\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/salting-herring-roe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/salting-herring-roe.jpg\" alt=\"Salting herring roes. Photo by Maria Finn\" width=\"400\" class=\"size-full wp-image-77812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salting herring roes. Photo by Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Okay, you've got your fish and your seaweed with roe. Now what? Do you treat the male and female fish differently?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Finn: \u003c/strong>First, I gutted them. I slit up their bellies very delicately so as to not cut open the egg sacs or milt sacs. The egg sacs I set aside for bottarga. For this, I keep the sacs intact, coat them with a little olive oil, and then salt and put them in the fridge overnight. The next day, I take them out and layer them between salt for a week. After they are stiff, I take out an egg sac, rinse it and grate it over pasta (I like pappardelle by \u003ca href=\"http://communitygrains.com/products/dried-pasta\">Community Grains\u003c/a>) and add some greens like kale and then a poached egg on top. Ridiculously good. With the roe-on-kelp, I mixed them with thinly sliced cucumbers and put a sesame oil-rice vinegar dressing on them. The male \"milt\" or sperm, I dredged in flour, pan-fried in butter, and then spread on toast. (I learned this from Douglas Bernstein at \u003ca href=\"http://www.331fish.com/\">Fish\u003c/a> restaurant in Sausalito). For the fish itself, after gutting, I scaled them, tossed them in olive oil and salt and grilled them. I made a preserved lemon and anchovy sauce to drizzle on them. They were really good!\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You mentioned earlier that you shared some of your herring with chef friends. What did they do with them? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Finn:\u003c/strong> Andrea Blum, the former chef at \u003ca href=\"http://montalvoarts.org/\">Montalvo Art Center\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Kipper\">kippered\u003c/a> some. David Johnson, my next door neighbor, who runs the \u003ca href=\"http://www.daveyjonesdeli.com/\">Davey Jones Deli\u003c/a> nearby, is smoking them for herring salad sandwiches. For the now-cancelled Sausalito herring festival, he had planned to make a herring paella. My neighbor Maude Bradley is also a chef. She took a bag home and made herring in ginger miso and poached herring with garlic, leeks, and olives. Her favorite was Super Bowl snacks of crispy fried salt-and-pepper herring. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What about your cats? Did they get any herring treats? Can you use the scraps to catch other fish? \u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Finn:\u003c/strong> My fat little cats like unhealthy, junk-cat food. So I keep the herring raw (heads, guts, blood lines, etc), grind it up, and slip it into their wet food. Over time, I want to incorporate more and more until they are eating raw, local seafood scraps and not the junk food they love so much now. I also save heads and other parts I don't eat to use for bait when I'm out fishing for stripers or ling cod, or to use to bait my crab pot. \u003c/p>\n\n",
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"excerpt": "The herring run is on in San Francisco. Bay Area Bites talks to local sustainable-seafood expert Maria Finn for tips on sourcing and cooking every part of this healthy, affordable, and very local fish during its brief appearance in our waters. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77807\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-700.jpg\" alt=\"Fresh herring from Richardson Bay. Photo: Maria Finn\" width=\"400\" class=\"size-full wp-image-77807\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh herring from Richardson Bay. Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Quick: what's the last commercial fish species still caught in San Francisco Bay?\u003c/strong> Nope, not oysters, not Dungeness crab. It's herring, and right now, our herrings' winter spawning run is in full swing. If you've ever wanted to go hyperlocal in your seafood eating, now's your chance to get these healthy, delicious, and very sustainable fish onto your table. Fresh herring is popping up on restaurant menus and fish markets around the Bay Area. (The second annual \u003ca href=\"http://cassgidley.org/news-and-events/sausalito-herring-festival/\">Sausalito Herring Festival\u003c/a> was planned for Sunday, Feb. 9, but has unfortunately been cancelled due to the weekend's storm.)\u003c/p>\n\u003cp>If you have Scandinavian, German, Eastern European or Jewish roots, you've probably eaten herring before--probably pickled, maybe smoked, often doused in sour cream sauce with sliced onions. Sometimes fat chunks of pickled herring were wrapped around olives, onions, or pickles, in a preparation typically known as rollmops. As a Jewish kid in New Jersey, I grew up with a perpetual jar of herring in the fridge, and that's where I thought herring came from: out of the fridge, from a jar. \u003c/p>\n\u003cfigure id=\"attachment_77806\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/pickled-herring.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/pickled-herring.jpg\" alt=\"Pickled herring with pink peppercorns and lemon. Photo by Maria Finn\" width=\"400\" class=\"size-full wp-image-77806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pickled herring with pink peppercorns and lemon. Photo by Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>Not so. The Pacific herring's spawning run from the open ocean into San Francisco Bay typically happens between mid-January and mid-March, to the delight of both commercial and sport fishermen. Many thousands of sea gulls, cormorants, pelicans, murres, ducks, sea lions, and more go into a squawking, barking feeding frenzy when the fat, roe-filled herring arrive. So far, the herring population this year looks quite robust, good news after the near-collapse of the population in 2009, when the state closed down the commercial herring fishery completely in hopes of letting the spawning fish rebuild their numbers. As a \"forage fish\" for dozens of predators, herring is a valuable food source for a wide range of bird and marine life in the area, supporting many migrating birds along the Pacific Flyway, as well as sea lions, salmon, even whales. \u003c/p>\n\u003cp>The golden roe, or egg sacs, of the female herring are treasured in Japan, where they are known as \u003cem>kazunoko\u003c/em> and are especially prized as a delicacy for \u003cem>Shogatsu,\u003c/em> or Japanese New Year. Until quite recently, most of the local herring catch focused on the roe, which were salted and sent to Japan. The rest of the fish were often used for fishmeal, pet food, or even discarded. \u003c/p>\n\u003cp>Now, however, local awareness of this tasty, seasonal fish has grown, and more and more restaurants and fish markets are featuring it during its short winter season. Herring is rich in omega-3 fats and vitamin D, and since it eats low on the food chain, feeding on drifting phytoplankton (tiny plants) and zooplankton (mostly tiny crustaceans and larvae), it typically contains very low levels of mercury and other heavy metals that large fish like tuna and swordfish can accumulate. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"https://www.dfg.ca.gov/marine/herring/\">California Department of Fish and Wildlife\u003c/a> has set a yearly fishing quota of no more than 5% of the total estimated herring population in the Bay, in order to protect the stocks for future runs, with this year's quota set at about 3,700 tons. The department surveys the population every year, since the recruitment (spawning survival) rates vary greatly from year to year, depending on climate, ocean temperature, habitat, and many other factors. \u003c/p>\n\u003cp>\u003cstrong>So, who's got herring on the menu?\u003c/strong> Typically, herring is served pickled or marinated, which gives a firm, succulent texture to the raw fish, much like ceviche. At the \u003ca href=\"http://www.healdsburgshed.com\">Shed\u003c/a> in Healdsburg, local herring is marinated in housemade red wine vinegar and olive oil, then served in a lunchtime salad with frisee, soft-cooked egg, capers, and boiled potato. At \u003ca href=\"http://www.bartartine.com\">Bar Tartine\u003c/a>, pickled herring comes Scandinavian style with creamed onions and sprouted rye bread. Marinated herring with bok choy and winter squash is on the appetizer menu at \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a> in Hayes Valley, while \u003ca href=\"http://www.waterbarsf.com\">Waterbar\u003c/a> along the Embarcadero is roasting their herring in the wood oven, then serving it with warm fingerling potatoes, whole grain mustard, and sherry-roasted onions. For true nose-to-tail types, \u003ca href=\"http://www.localscornersf.com\">Local's Corner\u003c/a> is offering a three-course herring menu: pickled with beet, radish, carrot, ancho cress and creme fraiche; milt and roe on toast with vadouvan aioli; and smoked with potato, apple, cabbage, and whole-grain mustard. They're sourcing from \u003ca href=\"http://twoxsea.com/\">Two X Sea\u003c/a> and \u003ca href=\"http://water2table.com/\">Water2Table\u003c/a>. This weekend, you can also look for fresh herring on the menus at \u003ca href=\"http://walzwerk.com/\">Walzwerk\u003c/a> in San Francisco and \u003ca href=\"http://www.331fish.com/\">Fish.\u003c/a>, \u003ca href=\"http://www.angelinorestaurant.com/\">Angelino\u003c/a>, \u003ca href=\"http://osteriadivino.com/home.html\">Osteria Divino\u003c/a>, and \u003ca href=\"http://sushiran.com/\">Sushi Ran\u003c/a> in Sausalito.\u003c/p>\n\u003cfigure id=\"attachment_77808\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-salad-shed1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-salad-shed1000.jpg\" alt=\"At the Shed in Healdsburg, local herring is marinated in housemade red wine vinegar and olive oil, then served in a lunchtime salad with frisee, soft-cooked egg, capers, and boiled potato. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-77808\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At the Shed in Healdsburg, local herring is marinated in housemade red wine vinegar and olive oil, then served in a lunchtime salad with frisee, soft-cooked egg, capers, and boiled potato. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>At Oakland's Spanish-themed \u003ca href=\"http://www.duendeoakland.com\">Duende\u003c/a>, the tapas menu includes a \u003cem>tosta de pescado\u003c/em> of pickled herring and steelhead mousse. \u003ca href=\"http://www.eatpekopeko.com\">Peko Peko\u003c/a>, a Japanese catering company and pop-up izakaya restaurant in Temescal, featured herring nanban-zuke--a Japanese preparation similar to escabeche--at a recent dinner. Nearby, \u003ca href=\"http://www.beautysbagelshop.com\">Beauty's Bagels\u003c/a> is hoping to get more herring in the house by this weekend; if they do, says chef-owner Blake Joffe, they'll pickle it in white wine with onion, garlic, allspice, mustard seed, dill, and bay leaf. Once pickled, it will be served over arugula dressed with the pickling liquid, with a bagel and cream cheese on the side. \u003c/p>\n\u003cp>If you're looking to source your own, both \u003ca href=\"http://www.montereyfish.com/pages/nav/retail.html\">Monterey Fish Market\u003c/a> in Berkeley \u003ca href=\"http://www.rockridgemarkethall.com/hapuku-fish\"> Hapuku Fish\u003c/a> in Rockridge's Market Hall both have fresh local herring in stock. Kirk Lombard, who runs frequent \u003ca href=\"http://www.seaforager.com/\">Sea Forager tours\u003c/a> around the Bay, does a \"herring alert\" for interested subscribers on his email list to let them know when the fish are running. \u003c/p>\n\u003cfigure id=\"attachment_77805\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-peppercorn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-peppercorn.jpg\" alt=\"Fresh herring with pink peppercorns. Photo by Maria Finn\" width=\"400\" class=\"size-full wp-image-77805\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh herring with pink peppercorns. Photo by Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What about catching and cooking your own?\u003c/strong> Bay Area Bites spoke with Maria Finn, author of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/26/the-whole-fish-how-adventurous-eating-of-seafood-can-make-you-healthier-sexier-and-help-save-the-ocean/\">The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean\u003c/a>. Finn, who lives on a houseboat in Sausalito's Richardson Bay, has a front-row seat on the season's herring feeding frenzy, as sea lions, sea birds gather in the water just outside her windows when the herring show up. She shared her tips for preparing every part of the fish, below. (For tips and how-to videos on scaling, filleting, and smoking whole fish, check out this \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/20/learn-how-to-butcher-smoke-and-can-a-whole-fish-with-chef-neil-davidson/\">post\u003c/a>.)\u003c/p>\n\u003cp>\u003cstrong>Finn:\u003c/strong> Last week, I went out on a small boat in Richardson Bay in Sausalito with a neighbor and used a hand-tossed net. However, some people were wading out a few feet and catching them with five-gallon buckets near the Tiburon Ferry landing, so you don't need a boat or net. Just look for the critical mass of sea lions, sea birds, and/or commercial fishing boats. You do need a \u003ca href=\"https://www.dfg.ca.gov/licensing/fishing/\"> sport fishing license\u003c/a> to catch herring; there are one- and two-day licenses available, as well as full-season ones. Also, as I tossed the net amid lots of frolicking sea lions and seals, some seaweed with herring eggs came up, so I save some of that as well. I took about half of a five-gallon bucket of herring, and trust me, that's a lot of fish to clean. \u003c/p>\n\u003cfigure id=\"attachment_77812\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/salting-herring-roe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/salting-herring-roe.jpg\" alt=\"Salting herring roes. Photo by Maria Finn\" width=\"400\" class=\"size-full wp-image-77812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salting herring roes. Photo by Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Okay, you've got your fish and your seaweed with roe. Now what? Do you treat the male and female fish differently?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Finn: \u003c/strong>First, I gutted them. I slit up their bellies very delicately so as to not cut open the egg sacs or milt sacs. The egg sacs I set aside for bottarga. For this, I keep the sacs intact, coat them with a little olive oil, and then salt and put them in the fridge overnight. The next day, I take them out and layer them between salt for a week. After they are stiff, I take out an egg sac, rinse it and grate it over pasta (I like pappardelle by \u003ca href=\"http://communitygrains.com/products/dried-pasta\">Community Grains\u003c/a>) and add some greens like kale and then a poached egg on top. Ridiculously good. With the roe-on-kelp, I mixed them with thinly sliced cucumbers and put a sesame oil-rice vinegar dressing on them. The male \"milt\" or sperm, I dredged in flour, pan-fried in butter, and then spread on toast. (I learned this from Douglas Bernstein at \u003ca href=\"http://www.331fish.com/\">Fish\u003c/a> restaurant in Sausalito). For the fish itself, after gutting, I scaled them, tossed them in olive oil and salt and grilled them. I made a preserved lemon and anchovy sauce to drizzle on them. They were really good!\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You mentioned earlier that you shared some of your herring with chef friends. What did they do with them? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Finn:\u003c/strong> Andrea Blum, the former chef at \u003ca href=\"http://montalvoarts.org/\">Montalvo Art Center\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Kipper\">kippered\u003c/a> some. David Johnson, my next door neighbor, who runs the \u003ca href=\"http://www.daveyjonesdeli.com/\">Davey Jones Deli\u003c/a> nearby, is smoking them for herring salad sandwiches. For the now-cancelled Sausalito herring festival, he had planned to make a herring paella. My neighbor Maude Bradley is also a chef. She took a bag home and made herring in ginger miso and poached herring with garlic, leeks, and olives. Her favorite was Super Bowl snacks of crispy fried salt-and-pepper herring. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What about your cats? Did they get any herring treats? Can you use the scraps to catch other fish? \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Finn:\u003c/strong> My fat little cats like unhealthy, junk-cat food. So I keep the herring raw (heads, guts, blood lines, etc), grind it up, and slip it into their wet food. Over time, I want to incorporate more and more until they are eating raw, local seafood scraps and not the junk food they love so much now. I also save heads and other parts I don't eat to use for bait when I'm out fishing for stripers or ling cod, or to use to bait my crab pot. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Socola Chocolatier Dreams Big with Brick and Mortar Shop",
"title": "Socola Chocolatier Dreams Big with Brick and Mortar Shop",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77651\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-Lieu-of-Socola-e1391565389815.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-Lieu-of-Socola-e1391565389815.jpg\" alt=\"Wendy Lieu, chief chocolatier at Socola Chocolates, in South San Francisco. Photo: Momo Chang\" width=\"500\" class=\"size-full wp-image-77651\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wendy Lieu, chief chocolatier at Socola Chocolates, in South San Francisco. Photo: Momo Chang\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Post by Ashlyn Perri, CAAM\u003c/em>\u003c/p>\n\u003cp>Socola Chocolatier’s mascot, \u003ca href=\"http://www.socolachocolates.com/pages/harriet-the-flying-alpaca\">Harriet the Flying Alpaca\u003c/a>, will be finding herself a more permanent place to live in the Rincon Hill neighborhood, located just south of the financial district of San Francisco. \u003ca href=\"http://www.socolachocolates.com/\">Socola Chocolatier\u003c/a>’s new store and café is slated to \u003ca href=\"http://www.socolachocolates.com/pages/socola-san-francisco-store-front-opening-in-february\">open just in time for Valentine’s Day\u003c/a>. \u003c/p>\n\u003cp>For Wendy Lieu, a first generation American whose parents were war refugees from Vietnam, opening a chocolate café in San Francisco may seem like a whimsical pipe dream. Lieu found herself at the age of 19 selling homemade chocolates at a farmers’ market in Santa Rosa. She, along with her sister, Susan Lieu, the business and marketing guru behind Socola, later started selling their chocolates—in flavors such as sriracha, guava and ca phe sua (Vietnamese coffee)—wholesale to specialty shops like Bi-Rite Market and supermarkets like Whole Foods. \u003c/p>\n\u003cfigure id=\"attachment_77648\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Socola-Valentines-e1391565034475.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Socola-Valentines-e1391565034475.jpg\" alt=\"Socola Chocolatier offers a Valentine’s Day selection that includes chocolates with “love” in various languages. Photo: Momo Chang\" width=\"500\" class=\"size-full wp-image-77648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Socola Chocolatier offers a Valentine’s Day selection that includes chocolates with “love” in various languages. Photo: Momo Chang\u003c/figcaption>\u003c/figure>\n\u003cp>“I always had a dream of creating a store,” says Wendy Lieu, owner and chief chocolatier at Socola, as we peek into the under-construction, future home of Socola Chocolatier + Barista. In addition to their chocolates, which will be made on-site, they will serve hot chocolate, \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a>, tea, and pastries such as a guassant (guava croissant with cheese) from \u003ca href=\"http://www.patisseriephilippe.com/\">Patisserie Philippe\u003c/a>, where Lieu externed. Customers will be able to choose from Socola’s signature truffles to melt in a cup of espresso—a truffogato—as well as a tea selection curated to match their tea-influenced chocolates such as jasmine, chai, earl grey, and matcha. \u003c/p>\n\u003cfigure id=\"attachment_77657\" class=\"wp-caption aligncenter\" style=\"max-width: 476px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Socola-Chocolatier-Barista-store.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Socola-Chocolatier-Barista-store.jpg\" alt=\"Socola Chocolatier + Barista is slated to open Monday, February 10 in San Francisco. Photo courtesy of Socola Chocolatier\" width=\"476\" height=\"400\" class=\"size-full wp-image-77657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Socola Chocolatier + Barista is slated to open Monday, February 10 in San Francisco. Photo courtesy of Socola Chocolatier\u003c/figcaption>\u003c/figure>\n\u003cp>Socola is the word for chocolate in Vietnamese, a nod to Lieu’s Chinese Vietnamese heritage. Lieu’s mom was pregnant with her when her family left Vietnam as refugees in 1982. Her parents spent two years in a refugee camp in Kuala Lumpur—where Wendy was born—before they eventually settled in Emeryville, CA. “I escaped many times by boat, in a small boat, and finally I made it,” says Tom Lieu, Wendy’s father, in a recent phone interview. Once there, Wendy’s mother learned to do nails and her father delivered papers. After years of saving, her parents opened their own nail salon. \u003c/p>\n\u003cfigure id=\"attachment_77646\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Chocolates.jpg\" alt=\"A tray of chocolates from Socola Chocolatier. Photo: Momo Chang\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-77646\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A tray of chocolates from Socola Chocolatier. Photo: Momo Chang\u003c/figcaption>\u003c/figure>\n\u003cp>Lieu remembers booking manicure and pedicure appointments at the nail shop when she was as young as 8 years old. “We were hustling!” exclaims Lieu, as she reminisced over her formative years. They sold Girl Scout cookies and their homemade friendship bracelets while working at the nail salon. ”We’ve just grown up being business women and entrepreneurs.”\u003c/p>\n\u003cfigure id=\"attachment_77649\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Susan-and-Wendy-Lieu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Susan-and-Wendy-Lieu.jpg\" alt=\"Susan Lieu, left, with her sister Wendy of Socola Chocolatier. Photo courtesy of Socola Chocolatier\" width=\"1280\" height=\"853\" class=\"size-full wp-image-77649\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Susan Lieu, left, with her sister Wendy of Socola Chocolatier. Photo courtesy of Socola Chocolatier\u003c/figcaption>\u003c/figure>\n\u003cp>Growing up in a Vietnamese household, Lieu was no stranger to cooking and the love and appreciation of food. She scoured cookbooks and received “weird gifts” like a sandwich press, and even made her own French bread when she was nine. However, there was one food item that baffled her—chocolate. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While working at Sanrio Surprises, a Hello Kitty store in a strip mall, Lieu, then 15, would pass by See’s Candies everyday, and wonder how chocolates are made. “We’d obviously eat their samples and buy chocolates too but eventually one day I was like, ‘Wait! How did they make that?’ I loved to create things, but I couldn’t figure out how to make chocolate.”\u003c/p>\n\u003cp>She started poring over magazine recipes, experimenting with ingredients, and saving up the wages she got from working at the Hello Kitty store to buy chocolate-making supplies.\u003c/p>\n\u003cp>Her big break came when their Santa Rosa neighbor, a marketing person for KSRO, tried her chocolates. Within a week, Lieu found herself on the radio talking about her hobby and newly-minted chocolate business. “Everyone we knew was calling in and they were like, ‘Wendy! We didn’t know you started a business.’” “And I was kind of like, ‘Me neither!’”\u003c/p>\n\u003cfigure id=\"attachment_77652\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-with-her-mother.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-with-her-mother.jpg\" alt=\"Wendy and Susan with their late mother, Jennifer Ha, in El Cerrito circa 1986. Photo courtesy of Wendy Lieu\" width=\"1280\" height=\"843\" class=\"size-full wp-image-77652\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wendy and Susan with their late mother, Jennifer Ha, in El Cerrito circa 1986. Photo courtesy of Wendy Lieu\u003c/figcaption>\u003c/figure>\n\u003cp>Though Lieu clearly had a talent for chocolate-making, she felt like she didn’t have the support of her father, who raised Wendy and sister Susan as a widowed single parent after their mother passed away when Wendy was 14. As with most immigrant parents, Lieu’s father’s desire for a better life for their children played a very significant part in his view of the sister’s budding business. “’I didn’t bring you to the U.S. so that you could make chocolates,’” Lieu recalls her father telling her. Her father wanted her to go to college and get a stable job. Lieu said that was the toughest part—seeking her father’s approval. \u003c/p>\n\u003cp>So Lieu went on to college, graduated and pursued a career at a major consulting firm. However, chocolate remained her side hustle, and passion. She maintained her chocolate business with her sister and attended pastry school at night and during the weekends at \u003ca href=\"http://www.tantemarie.com/\">Tante Marie\u003c/a>.\u003c/p>\n\u003cp>In 2012, Lieu made the decision to work full time at Socola. It wasn’t the challenge of owning a business that worried her, or the boys’ club of chocolatiers. With names like Joseph Schmidt, Jacques Torres, and Dolf Teuscher, the world of chocolate is a mostly-white, male boys’ club. “I taught myself and sometimes it feels like I’m not as credible as other people, but my chocolates speak for me,” Lieu said. “Delicately daring” is how she describes her chocolates.\u003c/p>\n\u003cp>Lieu was worried about how her father would react. \u003c/p>\n\u003cp>They were driving from Houston to Austin when she broke the news—that she was quitting her job and focusing on chocolates full-time. “If I put 100 percent of my energy into it I don’t know what it could be but it could be something amazing and I would rather try for that—to see what that unknown is going to be.” \u003c/p>\n\u003cp>His reaction was one she did not expect. “He started tearing up and then was like ‘That is exactly what me and your mom said when we left Vietnam. Do it.” Lieu still gets teary-eyed recalling that moment of her dad’s acceptance. \u003c/p>\n\u003cfigure id=\"attachment_77650\" class=\"wp-caption aligncenter\" style=\"max-width: 911px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-and-Tom-Lieu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-and-Tom-Lieu.jpg\" alt=\"Wendy with her father, Tom Lieu. Photo courtesy of Wendy Lieu\" width=\"911\" height=\"592\" class=\"size-full wp-image-77650\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wendy with her father, Tom Lieu. Photo courtesy of Wendy Lieu\u003c/figcaption>\u003c/figure>\n\u003cp>Lieu’s come a long way from the teenaged girl who just had a passion for making chocolates to a full-fledged business woman and chocolatier.\u003c/p>\n\u003cp>“I’m very proud and I think she will be very successful,” says Lieu’s father in a recent interview. “I’m very happy.” \u003c/p>\n\u003cp>Socola Chocolatier + Barista’s grand opening is Tuesday, February 11. Earlier that week, Lieu willing picking up her father, who’s flying in from Texas to celebrate with his daughter. \u003c/p>\n\u003cul>\n\u003ch3>Information\u003c/h3>\n\u003cli>\u003ca href=\"http://www.socolachocolates.com/\">Socola Chocolatier + Barista\u003c/a> is located at 535 Folsom Street in San Francisco. The grand opening will be on Tuesday, February 11. Store hours will be: Mon-Fri 7am-6pm; Sat: 9am-3pm; Closed on Sunday.\u003c/li>\n\u003cli>See Wendy Lieu’s Socola \u003ca href=\"http://www.instructables.com/id/Jasmine-Tea-Truffles/?ALLSTEPS\">\u003cstrong>Jasmine Tea Truffle Recipe\u003c/strong>\u003c/a>.\u003c/li>\n\u003cli>Wendy Lieu will be honored next month on March 8 at \u003ca href=\"http://caamedia.org/blog/2014/01/15/caamfeast\">CAAMFeast\u003c/a>, an evening of food tastings, films, and a live auction fundraiser honoring the achievements of Asian American chefs and foodmakers. CAAMFeast takes place Saturday, March 8, 2014 from 6-9pm at One Kearny Club in San Francisco.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Ashlyn Perri is the Digital and Interactive Media associate for the \u003ca href=\"http://caamedia.org\">Center for Asian American Media\u003c/a>. She was born, bread and buttered in a Japalian (Japanese & Italian) household in San Francisco.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Off the Menu: Asian America\u003c/strong> is a multimedia initiative between the Center for Asian American Media and KQED, featuring a one-hour PBS primetime special by filmmaker Grace Lee (The Grace Lee Project, American Revolutionary), original stories and web content.\u003c/p>\n\n",
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"excerpt": "As a teenager, Wendy Lieu just wanted to learn how to make chocolates. This month, Lieu opens up her own shop and cafe in San Francisco, featuring truffles with flavors like sriracha, guava and PB&J. Wendy shares her story about being a woman chocolatier and her family's role in creating Socola Chocolatier.",
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"description": "As a teenager, Wendy Lieu just wanted to learn how to make chocolates. This month, Lieu opens up her own shop and cafe in San Francisco, featuring truffles with flavors like sriracha, guava and PB&J. Wendy shares her story about being a woman chocolatier and her family's role in creating Socola Chocolatier.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77651\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-Lieu-of-Socola-e1391565389815.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-Lieu-of-Socola-e1391565389815.jpg\" alt=\"Wendy Lieu, chief chocolatier at Socola Chocolates, in South San Francisco. Photo: Momo Chang\" width=\"500\" class=\"size-full wp-image-77651\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wendy Lieu, chief chocolatier at Socola Chocolates, in South San Francisco. Photo: Momo Chang\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Post by Ashlyn Perri, CAAM\u003c/em>\u003c/p>\n\u003cp>Socola Chocolatier’s mascot, \u003ca href=\"http://www.socolachocolates.com/pages/harriet-the-flying-alpaca\">Harriet the Flying Alpaca\u003c/a>, will be finding herself a more permanent place to live in the Rincon Hill neighborhood, located just south of the financial district of San Francisco. \u003ca href=\"http://www.socolachocolates.com/\">Socola Chocolatier\u003c/a>’s new store and café is slated to \u003ca href=\"http://www.socolachocolates.com/pages/socola-san-francisco-store-front-opening-in-february\">open just in time for Valentine’s Day\u003c/a>. \u003c/p>\n\u003cp>For Wendy Lieu, a first generation American whose parents were war refugees from Vietnam, opening a chocolate café in San Francisco may seem like a whimsical pipe dream. Lieu found herself at the age of 19 selling homemade chocolates at a farmers’ market in Santa Rosa. She, along with her sister, Susan Lieu, the business and marketing guru behind Socola, later started selling their chocolates—in flavors such as sriracha, guava and ca phe sua (Vietnamese coffee)—wholesale to specialty shops like Bi-Rite Market and supermarkets like Whole Foods. \u003c/p>\n\u003cfigure id=\"attachment_77648\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Socola-Valentines-e1391565034475.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Socola-Valentines-e1391565034475.jpg\" alt=\"Socola Chocolatier offers a Valentine’s Day selection that includes chocolates with “love” in various languages. Photo: Momo Chang\" width=\"500\" class=\"size-full wp-image-77648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Socola Chocolatier offers a Valentine’s Day selection that includes chocolates with “love” in various languages. Photo: Momo Chang\u003c/figcaption>\u003c/figure>\n\u003cp>“I always had a dream of creating a store,” says Wendy Lieu, owner and chief chocolatier at Socola, as we peek into the under-construction, future home of Socola Chocolatier + Barista. In addition to their chocolates, which will be made on-site, they will serve hot chocolate, \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a>, tea, and pastries such as a guassant (guava croissant with cheese) from \u003ca href=\"http://www.patisseriephilippe.com/\">Patisserie Philippe\u003c/a>, where Lieu externed. Customers will be able to choose from Socola’s signature truffles to melt in a cup of espresso—a truffogato—as well as a tea selection curated to match their tea-influenced chocolates such as jasmine, chai, earl grey, and matcha. \u003c/p>\n\u003cfigure id=\"attachment_77657\" class=\"wp-caption aligncenter\" style=\"max-width: 476px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Socola-Chocolatier-Barista-store.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Socola-Chocolatier-Barista-store.jpg\" alt=\"Socola Chocolatier + Barista is slated to open Monday, February 10 in San Francisco. Photo courtesy of Socola Chocolatier\" width=\"476\" height=\"400\" class=\"size-full wp-image-77657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Socola Chocolatier + Barista is slated to open Monday, February 10 in San Francisco. Photo courtesy of Socola Chocolatier\u003c/figcaption>\u003c/figure>\n\u003cp>Socola is the word for chocolate in Vietnamese, a nod to Lieu’s Chinese Vietnamese heritage. Lieu’s mom was pregnant with her when her family left Vietnam as refugees in 1982. Her parents spent two years in a refugee camp in Kuala Lumpur—where Wendy was born—before they eventually settled in Emeryville, CA. “I escaped many times by boat, in a small boat, and finally I made it,” says Tom Lieu, Wendy’s father, in a recent phone interview. Once there, Wendy’s mother learned to do nails and her father delivered papers. After years of saving, her parents opened their own nail salon. \u003c/p>\n\u003cfigure id=\"attachment_77646\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Chocolates.jpg\" alt=\"A tray of chocolates from Socola Chocolatier. Photo: Momo Chang\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-77646\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A tray of chocolates from Socola Chocolatier. Photo: Momo Chang\u003c/figcaption>\u003c/figure>\n\u003cp>Lieu remembers booking manicure and pedicure appointments at the nail shop when she was as young as 8 years old. “We were hustling!” exclaims Lieu, as she reminisced over her formative years. They sold Girl Scout cookies and their homemade friendship bracelets while working at the nail salon. ”We’ve just grown up being business women and entrepreneurs.”\u003c/p>\n\u003cfigure id=\"attachment_77649\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Susan-and-Wendy-Lieu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Susan-and-Wendy-Lieu.jpg\" alt=\"Susan Lieu, left, with her sister Wendy of Socola Chocolatier. Photo courtesy of Socola Chocolatier\" width=\"1280\" height=\"853\" class=\"size-full wp-image-77649\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Susan Lieu, left, with her sister Wendy of Socola Chocolatier. Photo courtesy of Socola Chocolatier\u003c/figcaption>\u003c/figure>\n\u003cp>Growing up in a Vietnamese household, Lieu was no stranger to cooking and the love and appreciation of food. She scoured cookbooks and received “weird gifts” like a sandwich press, and even made her own French bread when she was nine. However, there was one food item that baffled her—chocolate. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While working at Sanrio Surprises, a Hello Kitty store in a strip mall, Lieu, then 15, would pass by See’s Candies everyday, and wonder how chocolates are made. “We’d obviously eat their samples and buy chocolates too but eventually one day I was like, ‘Wait! How did they make that?’ I loved to create things, but I couldn’t figure out how to make chocolate.”\u003c/p>\n\u003cp>She started poring over magazine recipes, experimenting with ingredients, and saving up the wages she got from working at the Hello Kitty store to buy chocolate-making supplies.\u003c/p>\n\u003cp>Her big break came when their Santa Rosa neighbor, a marketing person for KSRO, tried her chocolates. Within a week, Lieu found herself on the radio talking about her hobby and newly-minted chocolate business. “Everyone we knew was calling in and they were like, ‘Wendy! We didn’t know you started a business.’” “And I was kind of like, ‘Me neither!’”\u003c/p>\n\u003cfigure id=\"attachment_77652\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-with-her-mother.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-with-her-mother.jpg\" alt=\"Wendy and Susan with their late mother, Jennifer Ha, in El Cerrito circa 1986. Photo courtesy of Wendy Lieu\" width=\"1280\" height=\"843\" class=\"size-full wp-image-77652\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wendy and Susan with their late mother, Jennifer Ha, in El Cerrito circa 1986. Photo courtesy of Wendy Lieu\u003c/figcaption>\u003c/figure>\n\u003cp>Though Lieu clearly had a talent for chocolate-making, she felt like she didn’t have the support of her father, who raised Wendy and sister Susan as a widowed single parent after their mother passed away when Wendy was 14. As with most immigrant parents, Lieu’s father’s desire for a better life for their children played a very significant part in his view of the sister’s budding business. “’I didn’t bring you to the U.S. so that you could make chocolates,’” Lieu recalls her father telling her. Her father wanted her to go to college and get a stable job. Lieu said that was the toughest part—seeking her father’s approval. \u003c/p>\n\u003cp>So Lieu went on to college, graduated and pursued a career at a major consulting firm. However, chocolate remained her side hustle, and passion. She maintained her chocolate business with her sister and attended pastry school at night and during the weekends at \u003ca href=\"http://www.tantemarie.com/\">Tante Marie\u003c/a>.\u003c/p>\n\u003cp>In 2012, Lieu made the decision to work full time at Socola. It wasn’t the challenge of owning a business that worried her, or the boys’ club of chocolatiers. With names like Joseph Schmidt, Jacques Torres, and Dolf Teuscher, the world of chocolate is a mostly-white, male boys’ club. “I taught myself and sometimes it feels like I’m not as credible as other people, but my chocolates speak for me,” Lieu said. “Delicately daring” is how she describes her chocolates.\u003c/p>\n\u003cp>Lieu was worried about how her father would react. \u003c/p>\n\u003cp>They were driving from Houston to Austin when she broke the news—that she was quitting her job and focusing on chocolates full-time. “If I put 100 percent of my energy into it I don’t know what it could be but it could be something amazing and I would rather try for that—to see what that unknown is going to be.” \u003c/p>\n\u003cp>His reaction was one she did not expect. “He started tearing up and then was like ‘That is exactly what me and your mom said when we left Vietnam. Do it.” Lieu still gets teary-eyed recalling that moment of her dad’s acceptance. \u003c/p>\n\u003cfigure id=\"attachment_77650\" class=\"wp-caption aligncenter\" style=\"max-width: 911px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-and-Tom-Lieu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-and-Tom-Lieu.jpg\" alt=\"Wendy with her father, Tom Lieu. Photo courtesy of Wendy Lieu\" width=\"911\" height=\"592\" class=\"size-full wp-image-77650\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wendy with her father, Tom Lieu. Photo courtesy of Wendy Lieu\u003c/figcaption>\u003c/figure>\n\u003cp>Lieu’s come a long way from the teenaged girl who just had a passion for making chocolates to a full-fledged business woman and chocolatier.\u003c/p>\n\u003cp>“I’m very proud and I think she will be very successful,” says Lieu’s father in a recent interview. “I’m very happy.” \u003c/p>\n\u003cp>Socola Chocolatier + Barista’s grand opening is Tuesday, February 11. Earlier that week, Lieu willing picking up her father, who’s flying in from Texas to celebrate with his daughter. \u003c/p>\n\u003cul>\n\u003ch3>Information\u003c/h3>\n\u003cli>\u003ca href=\"http://www.socolachocolates.com/\">Socola Chocolatier + Barista\u003c/a> is located at 535 Folsom Street in San Francisco. The grand opening will be on Tuesday, February 11. Store hours will be: Mon-Fri 7am-6pm; Sat: 9am-3pm; Closed on Sunday.\u003c/li>\n\u003cli>See Wendy Lieu’s Socola \u003ca href=\"http://www.instructables.com/id/Jasmine-Tea-Truffles/?ALLSTEPS\">\u003cstrong>Jasmine Tea Truffle Recipe\u003c/strong>\u003c/a>.\u003c/li>\n\u003cli>Wendy Lieu will be honored next month on March 8 at \u003ca href=\"http://caamedia.org/blog/2014/01/15/caamfeast\">CAAMFeast\u003c/a>, an evening of food tastings, films, and a live auction fundraiser honoring the achievements of Asian American chefs and foodmakers. CAAMFeast takes place Saturday, March 8, 2014 from 6-9pm at One Kearny Club in San Francisco.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Ashlyn Perri is the Digital and Interactive Media associate for the \u003ca href=\"http://caamedia.org\">Center for Asian American Media\u003c/a>. She was born, bread and buttered in a Japalian (Japanese & Italian) household in San Francisco.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Merigan Sub Shop: Casual Shop Meets Restaurant-Quality Sandwiches in SoMa",
"title": "Merigan Sub Shop: Casual Shop Meets Restaurant-Quality Sandwiches in SoMa",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Merigan-Sign-Meatball.jpg\">\u003cimg class=\"size-full wp-image-77599\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Merigan-Sign-Meatball.jpg\" alt=\"Merigan Sub Shop in SoMa specializes in high-quality East Coast-style sandwiches. Photo: Kate Williams\" width=\"1000\" height=\"774\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Merigan Sub Shop in SoMa specializes in high-quality East Coast-style sandwiches. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Back in November, SF Weekly writer Pete Kane called \u003ca href=\"http://www.merigansubshop.com/\">Merigan Sub Shop\u003c/a>’s sandwiches the \u003ca href=\"http://blogs.sfweekly.com/foodie/2013/11/merigan_is_quite_possibly_the.php\">“most overpriced” in the city\u003c/a>. Citing their then-$17 cheesesteak as an example of the city’s fiendishly quick rise in exclusivity, the story clearly hit a nerve. At some point in between Kane’s story’s publication and this January, prices have dropped a few bucks; and while I didn’t visit the SoMa sandwich joint until recently, I can say that I was happy not to have to break more than a $20 for a sandwich and cookie.\u003c/p>\n\u003cfigure id=\"attachment_77598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Merigan-Menu-Board.jpg\">\u003cimg class=\"size-full wp-image-77598\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Merigan-Menu-Board.jpg\" alt=\"Merigan’s straightforward menu consists of a mix of classic sandwiches and seasonal specials. All of the pickled sides are made in house. Photo: Kate Williams\" width=\"1000\" height=\"506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Merigan’s straightforward menu consists of a mix of classic sandwiches and seasonal specials. All of the pickled sides are made in house. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Merigan is helmed by Liza Shaw, formerly of \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> and \u003ca href=\"http://www.acquerello.com/\">Acquerello\u003c/a>. Shaw is known for her pizza and pasta chops, as well as for her passion for whole animal butchery. With a fine-dining background, it could seem a surprise that she’d move on to open a casual sandwich shop. Yet Merigan is only casual in its appearance. As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/10/chef-liza-shaw-talks-about-her-east-coast-inspired-merigan-sub-shop-opening-soon-in-soma/\">reported last fall\u003c/a>, Shaw carefully sources her protein from Chico’s \u003ca href=\"http://llanoseco.com/\">Llano Seco Rancho\u003c/a>, breaking down the animals herself, and makes everything but the bread in-house. The sandwiches are assembled thoughtfully, with an eye but not strict allegiance to seasonality. (Some subs, like the warm winter veg, change depending on ingredient availability. Others, like the Italian combo, are permanent staples.) Merigan therefore offers a hybrid dining experience, serving high-end, restaurant-quality sandwiches in a purposefully causal atmosphere with a television tuned permanently to sports games.\u003c/p>\n\u003cfigure id=\"attachment_77597\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Merigan-Cashier.jpg\">\u003cimg class=\"size-full wp-image-77597\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Merigan-Cashier.jpg\" alt=\"Merigan sandwiches are available to eat in or to take to-go. Photo: Kate Williams\" width=\"1000\" height=\"714\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Merigan sandwiches are available to eat in or to take to-go. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps this hybridism is the real source of consternation on Kane’s (and, frankly, many other online critics) part. It’s hard to know what to expect from such a restaurant, and our bar for quality and value—sandwiches should be cheap, upscale plated Italian food should be expensive—can easily be skewed. One obviously wouldn’t expect to walk out of A16 dropping less than $40, so paying $15 for a thoughtful sandwich from one of the restaurant’s former chef’s \u003cem>may\u003c/em> not be that ridiculous.\u003c/p>\n\u003cp>But forget the social argument for now. I visited Merigan for the sandwiches, and sandwiches I will discuss.\u003c/p>\n\u003cp>Shaw’s menu is divided into hot and cold subs, with a few options for side dishes and two choices of dessert. Most contain a hefty layer of meat with a thinner layer of house condiments and often a thin slice of cheese. Each sub comes on a seeded roll from nearby \u003ca href=\"http://pinkiesbakerysf.com/\">Pinkie’s Bakery\u003c/a>. Hots—pickled hot peppers that taste shockingly like Sriracha—are optional.\u003c/p>\n\u003cfigure id=\"attachment_77600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Turkey-Sub.jpg\">\u003cimg class=\"size-full wp-image-77600\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Turkey-Sub.jpg\" alt=\"The turkey sub is made with house roasted turkey breast, tomato conserva, provolone, arugula, and dressing. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The turkey sub is made with house roasted turkey breast, tomato conserva, provolone, arugula, and dressing. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Served cold, the turkey sub ($12) is made from poultry roasted and sliced in-house, and dressed with a sweet and tangy tomato conserva, mild provolone cheese, sharp and crunchy pickled onions, peppery arugula, and a scant amount of oil and vinegar dressing. While it’s not going to convert any turkey sandwich haters to white meat lovers, it is a fine example of the form. The turkey is moist, and the condiments sing in harmony. If anything, the sub could use an extra drizzle or two of the dressing.\u003c/p>\n\u003cfigure id=\"attachment_77595\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Cheesesteak-and-Taffy.jpg\">\u003cimg class=\"size-full wp-image-77595\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Cheesesteak-and-Taffy.jpg\" alt=\"All of Merigan’s sandwiches, including the cheesesteak, come with a small piece of neon-colored taffy. Photo: Kate Williams\" width=\"1000\" height=\"738\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All of Merigan’s sandwiches, including the cheesesteak, come with a small piece of neon-colored taffy. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The infamous cheesesteak (now $14.50) is far better than I’d predicted given its PR. Expertly sliced steak gets a quick trip on the flattop with thick strips of onion and covered with a demure layer of melted provolone. There’s enough cheese to realize its presence, but not so much to overwhelm the flavor of the meat—indeed, the sub \u003cem>actually\u003c/em> tastes like a steak sandwich instead of melted cheese on a roll studded with chewy strips of mystery meat. Add a drizzle of the hots for a spicy bite and bright contrast to the rich slices of beef.\u003c/p>\n\u003cfigure id=\"attachment_77596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Chocolate-Chip-Cookie.jpg\">\u003cimg class=\"size-full wp-image-77596\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Chocolate-Chip-Cookie.jpg\" alt=\"The chocolate chip cookie makes a stellar dessert. Caption: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The chocolate chip cookie makes a stellar dessert. Caption: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Still, the best bite of the afternoon goes to the chocolate chip cookie flaked with sea salt ($2.50). Deeply buttery and redolent of caramel-y brown sugar, Merigan’s cookie is studded with generous chunks of chocolate and exhibits that elusive and wonderful crisp-chewy contrast between the golden outer edges and soft center. It is the chocolate chip cookie I aspire to make.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Had I not needed to hop in the car and drive from one end of the bay to the other, I surely would have sampled one of the two draft wines ($8 each for Unti Rosso 2012 and Giordnata ‘Il Campo’ Blanco 2012) or a beer from their short, food-friendly list. Happy hour ($5 drafts) is Monday-Saturday from 4-7pm, perfect for Giants game days come summer. For teetotalers, Merigan has a well-curated selection of sodas like Cheerwine, Mexican Coke, and Abita Root Beer.\u003c/p>\n\u003cp>In the end, I probably won’t return to Merigan on a regular basis—except, perhaps, for a cookie and a beer. The subs are enjoyable, and I appreciate the careful sourcing and production of the ingredients. But if I made the place a lunchtime habit, I’d quickly run out of pocket change.\u003c/p>\n\u003ch3>Information\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.merigansubshop.com/\">Merigan Sub Shop\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/CMtlAI\">Map\u003c/a>\u003cbr>\n636 2nd Street\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPhone: 415.536.2991\u003cbr>\nHours: Mon-Sat 10am-7pm (Happy Hour Mon-Sat 4-7pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MeriganSubShop\">Merigan Sub Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MeriganSubShop\">@MeriganSubShop\u003c/a>\u003c/p>\n\n",
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"excerpt": "Merigan Sub Shop, the new sandwich joint helmed by A16's Liza Shaw, offers San Franciscans a taste of elevated East Coast-style subs. The price of the food has been a huge sticking point in the restaurant's first few months of opening. Are they worth the expense? Kate Williams checks it out.",
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"description": "Merigan Sub Shop, the new sandwich joint helmed by A16's Liza Shaw, offers San Franciscans a taste of elevated East Coast-style subs. The price of the food has been a huge sticking point in the restaurant's first few months of opening. Are they worth the expense? Kate Williams checks it out.",
"title": "Merigan Sub Shop: Casual Shop Meets Restaurant-Quality Sandwiches in SoMa | KQED",
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"headline": "Merigan Sub Shop: Casual Shop Meets Restaurant-Quality Sandwiches in SoMa",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Merigan-Sign-Meatball.jpg\">\u003cimg class=\"size-full wp-image-77599\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Merigan-Sign-Meatball.jpg\" alt=\"Merigan Sub Shop in SoMa specializes in high-quality East Coast-style sandwiches. Photo: Kate Williams\" width=\"1000\" height=\"774\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Merigan Sub Shop in SoMa specializes in high-quality East Coast-style sandwiches. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Back in November, SF Weekly writer Pete Kane called \u003ca href=\"http://www.merigansubshop.com/\">Merigan Sub Shop\u003c/a>’s sandwiches the \u003ca href=\"http://blogs.sfweekly.com/foodie/2013/11/merigan_is_quite_possibly_the.php\">“most overpriced” in the city\u003c/a>. Citing their then-$17 cheesesteak as an example of the city’s fiendishly quick rise in exclusivity, the story clearly hit a nerve. At some point in between Kane’s story’s publication and this January, prices have dropped a few bucks; and while I didn’t visit the SoMa sandwich joint until recently, I can say that I was happy not to have to break more than a $20 for a sandwich and cookie.\u003c/p>\n\u003cfigure id=\"attachment_77598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Merigan-Menu-Board.jpg\">\u003cimg class=\"size-full wp-image-77598\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Merigan-Menu-Board.jpg\" alt=\"Merigan’s straightforward menu consists of a mix of classic sandwiches and seasonal specials. All of the pickled sides are made in house. Photo: Kate Williams\" width=\"1000\" height=\"506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Merigan’s straightforward menu consists of a mix of classic sandwiches and seasonal specials. All of the pickled sides are made in house. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Merigan is helmed by Liza Shaw, formerly of \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> and \u003ca href=\"http://www.acquerello.com/\">Acquerello\u003c/a>. Shaw is known for her pizza and pasta chops, as well as for her passion for whole animal butchery. With a fine-dining background, it could seem a surprise that she’d move on to open a casual sandwich shop. Yet Merigan is only casual in its appearance. As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/10/chef-liza-shaw-talks-about-her-east-coast-inspired-merigan-sub-shop-opening-soon-in-soma/\">reported last fall\u003c/a>, Shaw carefully sources her protein from Chico’s \u003ca href=\"http://llanoseco.com/\">Llano Seco Rancho\u003c/a>, breaking down the animals herself, and makes everything but the bread in-house. The sandwiches are assembled thoughtfully, with an eye but not strict allegiance to seasonality. (Some subs, like the warm winter veg, change depending on ingredient availability. Others, like the Italian combo, are permanent staples.) Merigan therefore offers a hybrid dining experience, serving high-end, restaurant-quality sandwiches in a purposefully causal atmosphere with a television tuned permanently to sports games.\u003c/p>\n\u003cfigure id=\"attachment_77597\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Merigan-Cashier.jpg\">\u003cimg class=\"size-full wp-image-77597\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Merigan-Cashier.jpg\" alt=\"Merigan sandwiches are available to eat in or to take to-go. Photo: Kate Williams\" width=\"1000\" height=\"714\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Merigan sandwiches are available to eat in or to take to-go. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps this hybridism is the real source of consternation on Kane’s (and, frankly, many other online critics) part. It’s hard to know what to expect from such a restaurant, and our bar for quality and value—sandwiches should be cheap, upscale plated Italian food should be expensive—can easily be skewed. One obviously wouldn’t expect to walk out of A16 dropping less than $40, so paying $15 for a thoughtful sandwich from one of the restaurant’s former chef’s \u003cem>may\u003c/em> not be that ridiculous.\u003c/p>\n\u003cp>But forget the social argument for now. I visited Merigan for the sandwiches, and sandwiches I will discuss.\u003c/p>\n\u003cp>Shaw’s menu is divided into hot and cold subs, with a few options for side dishes and two choices of dessert. Most contain a hefty layer of meat with a thinner layer of house condiments and often a thin slice of cheese. Each sub comes on a seeded roll from nearby \u003ca href=\"http://pinkiesbakerysf.com/\">Pinkie’s Bakery\u003c/a>. Hots—pickled hot peppers that taste shockingly like Sriracha—are optional.\u003c/p>\n\u003cfigure id=\"attachment_77600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Turkey-Sub.jpg\">\u003cimg class=\"size-full wp-image-77600\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Turkey-Sub.jpg\" alt=\"The turkey sub is made with house roasted turkey breast, tomato conserva, provolone, arugula, and dressing. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The turkey sub is made with house roasted turkey breast, tomato conserva, provolone, arugula, and dressing. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Served cold, the turkey sub ($12) is made from poultry roasted and sliced in-house, and dressed with a sweet and tangy tomato conserva, mild provolone cheese, sharp and crunchy pickled onions, peppery arugula, and a scant amount of oil and vinegar dressing. While it’s not going to convert any turkey sandwich haters to white meat lovers, it is a fine example of the form. The turkey is moist, and the condiments sing in harmony. If anything, the sub could use an extra drizzle or two of the dressing.\u003c/p>\n\u003cfigure id=\"attachment_77595\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Cheesesteak-and-Taffy.jpg\">\u003cimg class=\"size-full wp-image-77595\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Cheesesteak-and-Taffy.jpg\" alt=\"All of Merigan’s sandwiches, including the cheesesteak, come with a small piece of neon-colored taffy. Photo: Kate Williams\" width=\"1000\" height=\"738\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All of Merigan’s sandwiches, including the cheesesteak, come with a small piece of neon-colored taffy. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The infamous cheesesteak (now $14.50) is far better than I’d predicted given its PR. Expertly sliced steak gets a quick trip on the flattop with thick strips of onion and covered with a demure layer of melted provolone. There’s enough cheese to realize its presence, but not so much to overwhelm the flavor of the meat—indeed, the sub \u003cem>actually\u003c/em> tastes like a steak sandwich instead of melted cheese on a roll studded with chewy strips of mystery meat. Add a drizzle of the hots for a spicy bite and bright contrast to the rich slices of beef.\u003c/p>\n\u003cfigure id=\"attachment_77596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Chocolate-Chip-Cookie.jpg\">\u003cimg class=\"size-full wp-image-77596\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Chocolate-Chip-Cookie.jpg\" alt=\"The chocolate chip cookie makes a stellar dessert. Caption: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The chocolate chip cookie makes a stellar dessert. Caption: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Still, the best bite of the afternoon goes to the chocolate chip cookie flaked with sea salt ($2.50). Deeply buttery and redolent of caramel-y brown sugar, Merigan’s cookie is studded with generous chunks of chocolate and exhibits that elusive and wonderful crisp-chewy contrast between the golden outer edges and soft center. It is the chocolate chip cookie I aspire to make.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Had I not needed to hop in the car and drive from one end of the bay to the other, I surely would have sampled one of the two draft wines ($8 each for Unti Rosso 2012 and Giordnata ‘Il Campo’ Blanco 2012) or a beer from their short, food-friendly list. Happy hour ($5 drafts) is Monday-Saturday from 4-7pm, perfect for Giants game days come summer. For teetotalers, Merigan has a well-curated selection of sodas like Cheerwine, Mexican Coke, and Abita Root Beer.\u003c/p>\n\u003cp>In the end, I probably won’t return to Merigan on a regular basis—except, perhaps, for a cookie and a beer. The subs are enjoyable, and I appreciate the careful sourcing and production of the ingredients. But if I made the place a lunchtime habit, I’d quickly run out of pocket change.\u003c/p>\n\u003ch3>Information\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.merigansubshop.com/\">Merigan Sub Shop\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/CMtlAI\">Map\u003c/a>\u003cbr>\n636 2nd Street\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPhone: 415.536.2991\u003cbr>\nHours: Mon-Sat 10am-7pm (Happy Hour Mon-Sat 4-7pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MeriganSubShop\">Merigan Sub Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MeriganSubShop\">@MeriganSubShop\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tosca Cafe: The Revamped North Beach Classic Serves Excellent Italian Fare, For a Price",
"title": "Tosca Cafe: The Revamped North Beach Classic Serves Excellent Italian Fare, For a Price",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_76598\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tosca-outside-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tosca-outside-new.jpg\" alt=\"Tosca Cafe reopened this fall after being bought by New York’s April Bloomfield. They kept the neon sign. Photo: Kate Williams\" width=\"450\" class=\"size-full wp-image-76598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tosca Cafe reopened this fall after being bought by New York’s April Bloomfield. They kept the neon sign. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I never set foot in the old \u003ca href=\"http://toscacafesf.com/\">Tosca Cafe\u003c/a> in North Beach. The name never popped up in the first few months I moved to the Bay; these days, dives (however famous) don’t tend to enter a list of must-see bars for city newbies unless they’re in the Mission. The name didn’t show up on my radar until the news last January that the infamous bar had been bought by \u003ca href=\"http://www.aprilbloomfield.com/\">April Bloomfield\u003c/a>, the famously British, offal-centric New York chef, along with her business partner \u003ca href=\"https://twitter.com/Kennewyork\">Ken Friedman\u003c/a>. By then, of course, the news was fraught with concern about the Manhattan-ification of San Francisco and the death of neighborhood institutions.\u003c/p>\n\u003cfigure id=\"attachment_76600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Door-interior-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Door-interior-new.jpg\" alt=\"Tosca fills up early, even on a Sunday night. Luckily, the full dinner menu is available at the bar. Photo: Kate Williams\" width=\"1000\" height=\"633\" class=\"size-full wp-image-76600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tosca fills up early, even on a Sunday night. Luckily, the full dinner menu is available at the bar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I was just excited to have the opportunity to taste Bloomfield’s cooking. I’ve also never dined at any of her east coast outposts. Pictures and stories of her bombastically meaty dishes have taunted me for years. Finally, time and place aligned. Tosca is only a short BART ride away. I can go whenever I’d like—or else, as often as my wallet allows.\u003c/p>\n\u003cfigure id=\"attachment_76583\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Giardiniera-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Giardiniera-new.jpg\" alt=\"Tosca's menu is small, well-crafted, and expensive. Their $5 pickled giardiniera totals only a few tasty bites. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-76583\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tosca's menu is small, well-crafted, and expensive. Their $5 pickled giardiniera totals only a few tasty bites. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For a bar-turned-restaurant with no reservations and a short, small-plates-focused menu, Tosca is very expensive. You’ll need to shell out at least $30 for one of the three entrees (and $42 for half a chicken). Putting together a meal of a couple of more diminutive dishes will easily top that. Cocktails, including their spiked house cappuccino served out of their gorgeous antique espresso machine, are a cool $12. Beer isn’t much cheaper, and wines (mostly old world) run on the high end as well.\u003c/p>\n\u003cfigure id=\"attachment_76584\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lumaconi-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lumaconi-new.jpg\" alt=\"Lumaconi with speck, puntarelle, and lemon breadcrumbs is one of three simple pasta dishes on Tosca’s menu. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-76584\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lumaconi with speck, puntarelle, and lemon breadcrumbs is one of three simple pasta dishes on Tosca’s menu. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Is it worth the cost, you ask? Those $12 cocktails? Superbly crafted, gimmick-free classics by Bourbon and Branch alum \u003ca href=\"http://sf.eater.com/archives/2013/09/30/isaac_shumway_spills_details_on_tosca_cafes_bar_revamp.php\">Isaac Shumway\u003c/a>. The miniscule, five dollar saucer of warm marinated olives? Redolent of anise, studded with braised fennel, and compulsively eatable. Pickled giardiniera (also $5) is fresh and light, with a pleasant pucker.\u003c/p>\n\u003cp>Roasted Tokyo turnips ($7), greens attached, tossed with garlic, marjoram, and chili were a runaway hit. The sharp white orbs are transformed in the oven, turning sweet and fork-tender, and the lemon-y, grassy notes of the marjoram enliven the olive-oil slicked vegetables.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The chicken liver spiedini ($7) are even better: Three meaty livers come grilled and skewered atop thinly sliced grilled bread topped with a potent garlicky gremolata and sweet marsala sauce that focus the iron-y richness of the livers. Lumaconi pasta ($17) studded with smoky speck, bitter puntarelle, and lemon-y breadcrumbs is a solid choice as well. It verges on too salty, but the creamy sauce keeps the toothsome pasta in balance.\u003c/p>\n\u003cfigure id=\"attachment_76585\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Meatballs-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Meatballs-new.jpg\" alt='The \"secret\" meatballs are made from a trio of beef, pork, and cured guanciale. Photo: Kate Williams' width=\"1000\" height=\"667\" class=\"size-full wp-image-76585\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \"secret\" meatballs are made from a trio of beef, pork, and cured guanciale. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Yet if there’s one dish that has inspired more simultaneous praise and consternation, it’s the \"secret\" meatballs ($12). Not listed on the menu, but cheerfully introduced by servers, the trio of earthy, \u003ca href=\"http://en.wikipedia.org/wiki/Guanciale\">guanciale\u003c/a>-laced beef and pork meatballs served in a wine-forward tomato sauce are indicative of Tosca’s ethos. Like the rest of the dishes on the menu, the meatballs are expertly prepared—one cannot even think the words “dry” or “tough” in their presence—but, at $4 \u003cem>per meatball\u003c/em>, they verge on extravagantly expensive. (Tosca has actually \u003cem>lowered\u003c/em> the price on the special; at opening the meatballs were $15.) For a dish of peasant origins, the cost is laughable.\u003c/p>\n\u003cp>I suppose you’re paying for more than just the meatballs. Tosca’s renovation has affected more than just the kitchen. Everything in the restaurant is polished, from the espresso machine to the red leather boots to the bartenders’ crisp white coats. The room feels like a time warp; Tosca effortlessly evokes a mid-century ethos of aspiration. Service is sunny, sharp, and attentive, even when dining in the crowded bar area (a wait for a table at 5pm on a Sunday was close to 2 hours). It is as if Bloomfield managed to conjure the best of New York service and meld it with the utter casualness of San Francisco.\u003c/p>\n\u003cp>Even with great service, I find it hard to justify a full, multicourse meal at Tosca, at least until I’ve got a tech-sized salary. But I find no problem in dropping in for a drink, a few meatballs, and a roasted vegetable or two. I might just have to go out for a slice of pizza afterwards.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://toscacafesf.com/\">Tosca Cafe\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/6ixRsK\">Map\u003c/a>\u003cbr>\n242 Columbus Ave\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/toscacafe\">Tosca Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ToscaCafeSF\">@ToscaCafeSF\u003c/a> \u003c/p>\n\n",
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"excerpt": "After being revamped by New York's April Bloomfield, Tosca Cafe in North Beach opened to great fanfare. Is the pricey, popular new version worth the cost? Kate Williams gives her take.",
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"description": "After being revamped by New York's April Bloomfield, Tosca Cafe in North Beach opened to great fanfare. Is the pricey, popular new version worth the cost? Kate Williams gives her take.",
"title": "Tosca Cafe: The Revamped North Beach Classic Serves Excellent Italian Fare, For a Price | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76598\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tosca-outside-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tosca-outside-new.jpg\" alt=\"Tosca Cafe reopened this fall after being bought by New York’s April Bloomfield. They kept the neon sign. Photo: Kate Williams\" width=\"450\" class=\"size-full wp-image-76598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tosca Cafe reopened this fall after being bought by New York’s April Bloomfield. They kept the neon sign. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I never set foot in the old \u003ca href=\"http://toscacafesf.com/\">Tosca Cafe\u003c/a> in North Beach. The name never popped up in the first few months I moved to the Bay; these days, dives (however famous) don’t tend to enter a list of must-see bars for city newbies unless they’re in the Mission. The name didn’t show up on my radar until the news last January that the infamous bar had been bought by \u003ca href=\"http://www.aprilbloomfield.com/\">April Bloomfield\u003c/a>, the famously British, offal-centric New York chef, along with her business partner \u003ca href=\"https://twitter.com/Kennewyork\">Ken Friedman\u003c/a>. By then, of course, the news was fraught with concern about the Manhattan-ification of San Francisco and the death of neighborhood institutions.\u003c/p>\n\u003cfigure id=\"attachment_76600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Door-interior-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Door-interior-new.jpg\" alt=\"Tosca fills up early, even on a Sunday night. Luckily, the full dinner menu is available at the bar. Photo: Kate Williams\" width=\"1000\" height=\"633\" class=\"size-full wp-image-76600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tosca fills up early, even on a Sunday night. Luckily, the full dinner menu is available at the bar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I was just excited to have the opportunity to taste Bloomfield’s cooking. I’ve also never dined at any of her east coast outposts. Pictures and stories of her bombastically meaty dishes have taunted me for years. Finally, time and place aligned. Tosca is only a short BART ride away. I can go whenever I’d like—or else, as often as my wallet allows.\u003c/p>\n\u003cfigure id=\"attachment_76583\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Giardiniera-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Giardiniera-new.jpg\" alt=\"Tosca's menu is small, well-crafted, and expensive. Their $5 pickled giardiniera totals only a few tasty bites. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-76583\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tosca's menu is small, well-crafted, and expensive. Their $5 pickled giardiniera totals only a few tasty bites. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For a bar-turned-restaurant with no reservations and a short, small-plates-focused menu, Tosca is very expensive. You’ll need to shell out at least $30 for one of the three entrees (and $42 for half a chicken). Putting together a meal of a couple of more diminutive dishes will easily top that. Cocktails, including their spiked house cappuccino served out of their gorgeous antique espresso machine, are a cool $12. Beer isn’t much cheaper, and wines (mostly old world) run on the high end as well.\u003c/p>\n\u003cfigure id=\"attachment_76584\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lumaconi-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lumaconi-new.jpg\" alt=\"Lumaconi with speck, puntarelle, and lemon breadcrumbs is one of three simple pasta dishes on Tosca’s menu. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-76584\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lumaconi with speck, puntarelle, and lemon breadcrumbs is one of three simple pasta dishes on Tosca’s menu. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Is it worth the cost, you ask? Those $12 cocktails? Superbly crafted, gimmick-free classics by Bourbon and Branch alum \u003ca href=\"http://sf.eater.com/archives/2013/09/30/isaac_shumway_spills_details_on_tosca_cafes_bar_revamp.php\">Isaac Shumway\u003c/a>. The miniscule, five dollar saucer of warm marinated olives? Redolent of anise, studded with braised fennel, and compulsively eatable. Pickled giardiniera (also $5) is fresh and light, with a pleasant pucker.\u003c/p>\n\u003cp>Roasted Tokyo turnips ($7), greens attached, tossed with garlic, marjoram, and chili were a runaway hit. The sharp white orbs are transformed in the oven, turning sweet and fork-tender, and the lemon-y, grassy notes of the marjoram enliven the olive-oil slicked vegetables.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The chicken liver spiedini ($7) are even better: Three meaty livers come grilled and skewered atop thinly sliced grilled bread topped with a potent garlicky gremolata and sweet marsala sauce that focus the iron-y richness of the livers. Lumaconi pasta ($17) studded with smoky speck, bitter puntarelle, and lemon-y breadcrumbs is a solid choice as well. It verges on too salty, but the creamy sauce keeps the toothsome pasta in balance.\u003c/p>\n\u003cfigure id=\"attachment_76585\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Meatballs-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Meatballs-new.jpg\" alt='The \"secret\" meatballs are made from a trio of beef, pork, and cured guanciale. Photo: Kate Williams' width=\"1000\" height=\"667\" class=\"size-full wp-image-76585\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \"secret\" meatballs are made from a trio of beef, pork, and cured guanciale. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Yet if there’s one dish that has inspired more simultaneous praise and consternation, it’s the \"secret\" meatballs ($12). Not listed on the menu, but cheerfully introduced by servers, the trio of earthy, \u003ca href=\"http://en.wikipedia.org/wiki/Guanciale\">guanciale\u003c/a>-laced beef and pork meatballs served in a wine-forward tomato sauce are indicative of Tosca’s ethos. Like the rest of the dishes on the menu, the meatballs are expertly prepared—one cannot even think the words “dry” or “tough” in their presence—but, at $4 \u003cem>per meatball\u003c/em>, they verge on extravagantly expensive. (Tosca has actually \u003cem>lowered\u003c/em> the price on the special; at opening the meatballs were $15.) For a dish of peasant origins, the cost is laughable.\u003c/p>\n\u003cp>I suppose you’re paying for more than just the meatballs. Tosca’s renovation has affected more than just the kitchen. Everything in the restaurant is polished, from the espresso machine to the red leather boots to the bartenders’ crisp white coats. The room feels like a time warp; Tosca effortlessly evokes a mid-century ethos of aspiration. Service is sunny, sharp, and attentive, even when dining in the crowded bar area (a wait for a table at 5pm on a Sunday was close to 2 hours). It is as if Bloomfield managed to conjure the best of New York service and meld it with the utter casualness of San Francisco.\u003c/p>\n\u003cp>Even with great service, I find it hard to justify a full, multicourse meal at Tosca, at least until I’ve got a tech-sized salary. But I find no problem in dropping in for a drink, a few meatballs, and a roasted vegetable or two. I might just have to go out for a slice of pizza afterwards.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://toscacafesf.com/\">Tosca Cafe\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/6ixRsK\">Map\u003c/a>\u003cbr>\n242 Columbus Ave\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/toscacafe\">Tosca Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ToscaCafeSF\">@ToscaCafeSF\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Volunteers Most Needed to Feed the Hungry After the Holiday Season",
"title": "Volunteers Most Needed to Feed the Hungry After the Holiday Season",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_76319\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8089_Glide_ChristmasEve_0069_web-hpf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8089_Glide_ChristmasEve_0069_web-hpf.jpg\" alt=\"155 volunteers helped serve 3,000 meals on Christmas Eve at GLIDE. Photo: Sara Bloomberg/KQED\" width=\"640\" height=\"427\" class=\"size-full wp-image-76319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">155 volunteers helped serve 3,000 meals on Christmas Eve at GLIDE. Photo: Sara Bloomberg/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>There's a pretty good chance you volunteered over the holidays. Maybe you collected or donated presents for low-income kids. Maybe you visited shut-ins, running errands and delivering medications. Or, maybe you helped serve meals at a soup kitchen or dining hall. Whatever it was, you'd be one of thousands of people for whom the holiday spirit means giving back in any way they can.\u003c/p>\n\u003cp>At \u003ca href=\"http://glide.org/\" target=\"_blank\">GLIDE\u003c/a> in the Tenderloin, 155 volunteers gathered on Christmas Eve to hand out over 3,000 prime rib meals. In fact, said co-Executive Director Kristen Yamamoto, volunteering at GLIDE is so popular during the holidays that once they open the volunteer schedule on Nov. 1 all the high-demand events (such as Thanksgiving) are typically filled by Nov. 5. \u003c/p>\n\u003cp>That influx of volunteers can be great for nonprofit organizations, food banks, and dining halls, but it's a double-edged sword.\u003c/p>\n\u003cp>\"It becomes, in some ways, a strain on our system,\" said Christine Paquette, the executive director of \u003ca href=\"http://www.vinnies.org/\" target=\"_blank\">St. Vincent de Paul Society of Marin\u003c/a>. Not that they don't appreciate the help, she said.\u003c/p>\n\u003cp>With so many people wanting to get in the giving spirit, it can literally overwhelm volunteer coordinators -- some of whom are volunteers themselves -- and, sometimes, there's simply not enough spots for all the helping hands.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I was inundated with so many requests, I can't even place them all,\" said Eleanor Bonner, the volunteer manager for \u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\">Loaves & Fishes of Contra Costa\u003c/a>. Some of them have to be encouraged to come volunteer later -- in January.\u003c/p>\n\u003cp>\"Then, Jan. 1 rolls around and we still have a lot of work to do,\" said Paquette.\u003c/p>\n\u003cp>After the holidays wrap up and the new year is rung in, the volunteer hordes disappear. But, the organizations keep serving up food.\u003c/p>\n\u003cfigure id=\"attachment_76320\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8091_Glide_ChristmasEve_0105_web-hpf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8091_Glide_ChristmasEve_0105_web-hpf.jpg\" alt=\"Prime rib meals are served at GLIDE. Photo: Sara Bloomberg/KQED\" width=\"640\" height=\"427\" class=\"size-full wp-image-76320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prime rib meals are served at GLIDE. Photo: Sara Bloomberg/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\"We serve three meals a day, 364 days a year,\" said Yamamoto.\u003c/p>\n\u003cp>GLIDE requires 80 volunteers a day to serve meals. Loaves & Fishes uses about 140 volunteers each week. Last year, St. Vincent had 2,200 volunteers working in its rotating winter shelters (which are just about to start again). \u003c/p>\n\u003cp>That need has left some places struggling. \"We're scrambling now,\" said Bonner. This week, to fill three of the five dining room locations and the central kitchen at Loaves & Fishes, she's been calling people that used to volunteer, doing outreach, and trying to find anyone to help serve lunch each day.\u003c/p>\n\u003cp>Sometimes, \"as operations manager, we just have to put on our aprons,\" said Edita Cruz, executive director of \u003ca href=\"http://www.marthas-kitchen.org/\" target=\"_blank\">Martha's Kitchen\u003c/a> in San Jose. Martha's Kitchen hasn't experienced a big drop-off in the number of volunteers, primarily, she thinks, because they operate a drop-in volunteer policy with big groups regularly coming in. But, many organizations could use a little holiday giving spirit during the bleak January and February months.\u003c/p>\n\u003cfigure id=\"attachment_76318\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS2556_giftbagvolunteers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS2556_giftbagvolunteers.jpg\" alt=\"In December, GLIDE gave away thousands of gift grocery bags filled with fresh poultry, a loaf of bread and cans of beans and corn. Photo: Mina Kim/KQED\" width=\"640\" height=\"480\" class=\"size-full wp-image-76318\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In December, GLIDE gave away thousands of gift grocery bags filled with fresh poultry, a loaf of bread and cans of beans and corn. Photo: Mina Kim/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>The other problem is that some food banks are struggling to recover from a less than stellar holiday donation period. Most organizations get the majority of donations during the holiday months, in part because many people and companies choose to take advantage of year-end tax breaks on charitable contributions. But, this year, \u003ca href=\"http://ww2.kqed.org/news/2013/12/16/food-banks-down-homeless-cold\" target=\"_blank\">food banks around the Bay Area saw fewer donations than they expect and need during that time\u003c/a>. The cold affected the available crops and the recovering economy made many would-be donors think that the situation was not too dire.\u003c/p>\n\u003cp>But, in fact, there are as many people hungry and in need of food as ever. That has been particularly true, of late, with \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/18/see-how-food-stamp-cuts-are-hitting-across-the-u-s/\" title=\"See How Food Stamp Cuts Are Hitting Across The U.S.\" target=\"_blank\">cuts in food stamps\u003c/a>. And, with federal assistance checks typically going out at the beginning of the month, many dining halls and food banks see increasing need as that money gets used up.\u003c/p>\n\u003cp>\"Our lines get longer every day of the month,\" said Yamamoto.\u003c/p>\n\u003cp>Below are a handful of dining halls and nonprofit organizations that (among other programs) work to feed the poor. They are all in need of volunteers throughout the year and particularly right now.\u003c/p>\n\u003cp>\"We always have room for more volunteers,\" said Paquette.\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003cbr>\nGLIDE\u003cbr>\n\u003ca href=\"http://glide.org/\" target=\"_blank\">glide.org\u003c/a>\u003cbr>\n330 Ellis St., San Francisco\u003cbr>\n415-674-6000\u003cbr>\n\u003ca href=\"http://glide.org/page.aspx?pid=408\" target=\"_blank\">Learn how to volunteer with GLIDE\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003cbr>\nLoaves & Fishes of Contra Costa\u003cbr>\n\u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\">loavesandfishescc.org\u003c/a>\u003cbr>\n1985 Bonifacio St., Suite 100, Concord\u003cbr>\n925-687-6760\u003cbr>\n\u003ca href=\"http://www.loavesfishescc.org/volunteers.html\" target=\"_blank\">Learn how to volunteer with Loaves & Fishes\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>North Bay\u003c/strong>\u003cbr>\nSt. Vincent de Paul Society of Marin\u003cbr>\n\u003ca href=\"http://www.vinnies.org/\" target=\"_blank\">vinnies.org\u003c/a>\u003cbr>\n820 B Street, San Rafael\u003cbr>\n415-454-3303\u003cbr>\n\u003ca href=\"http://www.vinnies.org/get-involved\" target=\"_blank\">Learn how to volunteer with St. Vincent\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>South Bay\u003c/strong>\u003cbr>\nMartha's Kitchen\u003cbr>\n\u003ca href=\"http://www.marthas-kitchen.org/\" target=\"_blank\">marthas-kitchen.org\u003c/a>\u003cbr>\n311 Willow Street, San Jose\u003cbr>\n408-293-6111\u003cbr>\n\u003ca href=\"http://www.marthas-kitchen.org/volunteer/\" target=\"_blank\">Learn how to volunteer with Martha's Kitchen\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>These is by no means an exhaustive list of all the dining halls, soup kitchens or food banks that can use help. Please feel free to add additional resources in the comments.\u003c/p>\n\n",
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"excerpt": "Soup kitchens, food banks and nonprofits are overrun with volunteers during the holidays. But, the real need comes Jan. 1 -- after the hordes disappear.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76319\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8089_Glide_ChristmasEve_0069_web-hpf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8089_Glide_ChristmasEve_0069_web-hpf.jpg\" alt=\"155 volunteers helped serve 3,000 meals on Christmas Eve at GLIDE. Photo: Sara Bloomberg/KQED\" width=\"640\" height=\"427\" class=\"size-full wp-image-76319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">155 volunteers helped serve 3,000 meals on Christmas Eve at GLIDE. Photo: Sara Bloomberg/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>There's a pretty good chance you volunteered over the holidays. Maybe you collected or donated presents for low-income kids. Maybe you visited shut-ins, running errands and delivering medications. Or, maybe you helped serve meals at a soup kitchen or dining hall. Whatever it was, you'd be one of thousands of people for whom the holiday spirit means giving back in any way they can.\u003c/p>\n\u003cp>At \u003ca href=\"http://glide.org/\" target=\"_blank\">GLIDE\u003c/a> in the Tenderloin, 155 volunteers gathered on Christmas Eve to hand out over 3,000 prime rib meals. In fact, said co-Executive Director Kristen Yamamoto, volunteering at GLIDE is so popular during the holidays that once they open the volunteer schedule on Nov. 1 all the high-demand events (such as Thanksgiving) are typically filled by Nov. 5. \u003c/p>\n\u003cp>That influx of volunteers can be great for nonprofit organizations, food banks, and dining halls, but it's a double-edged sword.\u003c/p>\n\u003cp>\"It becomes, in some ways, a strain on our system,\" said Christine Paquette, the executive director of \u003ca href=\"http://www.vinnies.org/\" target=\"_blank\">St. Vincent de Paul Society of Marin\u003c/a>. Not that they don't appreciate the help, she said.\u003c/p>\n\u003cp>With so many people wanting to get in the giving spirit, it can literally overwhelm volunteer coordinators -- some of whom are volunteers themselves -- and, sometimes, there's simply not enough spots for all the helping hands.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I was inundated with so many requests, I can't even place them all,\" said Eleanor Bonner, the volunteer manager for \u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\">Loaves & Fishes of Contra Costa\u003c/a>. Some of them have to be encouraged to come volunteer later -- in January.\u003c/p>\n\u003cp>\"Then, Jan. 1 rolls around and we still have a lot of work to do,\" said Paquette.\u003c/p>\n\u003cp>After the holidays wrap up and the new year is rung in, the volunteer hordes disappear. But, the organizations keep serving up food.\u003c/p>\n\u003cfigure id=\"attachment_76320\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8091_Glide_ChristmasEve_0105_web-hpf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8091_Glide_ChristmasEve_0105_web-hpf.jpg\" alt=\"Prime rib meals are served at GLIDE. Photo: Sara Bloomberg/KQED\" width=\"640\" height=\"427\" class=\"size-full wp-image-76320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prime rib meals are served at GLIDE. Photo: Sara Bloomberg/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\"We serve three meals a day, 364 days a year,\" said Yamamoto.\u003c/p>\n\u003cp>GLIDE requires 80 volunteers a day to serve meals. Loaves & Fishes uses about 140 volunteers each week. Last year, St. Vincent had 2,200 volunteers working in its rotating winter shelters (which are just about to start again). \u003c/p>\n\u003cp>That need has left some places struggling. \"We're scrambling now,\" said Bonner. This week, to fill three of the five dining room locations and the central kitchen at Loaves & Fishes, she's been calling people that used to volunteer, doing outreach, and trying to find anyone to help serve lunch each day.\u003c/p>\n\u003cp>Sometimes, \"as operations manager, we just have to put on our aprons,\" said Edita Cruz, executive director of \u003ca href=\"http://www.marthas-kitchen.org/\" target=\"_blank\">Martha's Kitchen\u003c/a> in San Jose. Martha's Kitchen hasn't experienced a big drop-off in the number of volunteers, primarily, she thinks, because they operate a drop-in volunteer policy with big groups regularly coming in. But, many organizations could use a little holiday giving spirit during the bleak January and February months.\u003c/p>\n\u003cfigure id=\"attachment_76318\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS2556_giftbagvolunteers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS2556_giftbagvolunteers.jpg\" alt=\"In December, GLIDE gave away thousands of gift grocery bags filled with fresh poultry, a loaf of bread and cans of beans and corn. Photo: Mina Kim/KQED\" width=\"640\" height=\"480\" class=\"size-full wp-image-76318\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In December, GLIDE gave away thousands of gift grocery bags filled with fresh poultry, a loaf of bread and cans of beans and corn. Photo: Mina Kim/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>The other problem is that some food banks are struggling to recover from a less than stellar holiday donation period. Most organizations get the majority of donations during the holiday months, in part because many people and companies choose to take advantage of year-end tax breaks on charitable contributions. But, this year, \u003ca href=\"http://ww2.kqed.org/news/2013/12/16/food-banks-down-homeless-cold\" target=\"_blank\">food banks around the Bay Area saw fewer donations than they expect and need during that time\u003c/a>. The cold affected the available crops and the recovering economy made many would-be donors think that the situation was not too dire.\u003c/p>\n\u003cp>But, in fact, there are as many people hungry and in need of food as ever. That has been particularly true, of late, with \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/18/see-how-food-stamp-cuts-are-hitting-across-the-u-s/\" title=\"See How Food Stamp Cuts Are Hitting Across The U.S.\" target=\"_blank\">cuts in food stamps\u003c/a>. And, with federal assistance checks typically going out at the beginning of the month, many dining halls and food banks see increasing need as that money gets used up.\u003c/p>\n\u003cp>\"Our lines get longer every day of the month,\" said Yamamoto.\u003c/p>\n\u003cp>Below are a handful of dining halls and nonprofit organizations that (among other programs) work to feed the poor. They are all in need of volunteers throughout the year and particularly right now.\u003c/p>\n\u003cp>\"We always have room for more volunteers,\" said Paquette.\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003cbr>\nGLIDE\u003cbr>\n\u003ca href=\"http://glide.org/\" target=\"_blank\">glide.org\u003c/a>\u003cbr>\n330 Ellis St., San Francisco\u003cbr>\n415-674-6000\u003cbr>\n\u003ca href=\"http://glide.org/page.aspx?pid=408\" target=\"_blank\">Learn how to volunteer with GLIDE\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003cbr>\nLoaves & Fishes of Contra Costa\u003cbr>\n\u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\">loavesandfishescc.org\u003c/a>\u003cbr>\n1985 Bonifacio St., Suite 100, Concord\u003cbr>\n925-687-6760\u003cbr>\n\u003ca href=\"http://www.loavesfishescc.org/volunteers.html\" target=\"_blank\">Learn how to volunteer with Loaves & Fishes\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>North Bay\u003c/strong>\u003cbr>\nSt. Vincent de Paul Society of Marin\u003cbr>\n\u003ca href=\"http://www.vinnies.org/\" target=\"_blank\">vinnies.org\u003c/a>\u003cbr>\n820 B Street, San Rafael\u003cbr>\n415-454-3303\u003cbr>\n\u003ca href=\"http://www.vinnies.org/get-involved\" target=\"_blank\">Learn how to volunteer with St. Vincent\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>South Bay\u003c/strong>\u003cbr>\nMartha's Kitchen\u003cbr>\n\u003ca href=\"http://www.marthas-kitchen.org/\" target=\"_blank\">marthas-kitchen.org\u003c/a>\u003cbr>\n311 Willow Street, San Jose\u003cbr>\n408-293-6111\u003cbr>\n\u003ca href=\"http://www.marthas-kitchen.org/volunteer/\" target=\"_blank\">Learn how to volunteer with Martha's Kitchen\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>These is by no means an exhaustive list of all the dining halls, soup kitchens or food banks that can use help. Please feel free to add additional resources in the comments.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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