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"disqusTitle": "Food Mash-Ups: The Most Popular Combos of the (Dying?) Craze",
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"content": "\u003cfigure id=\"attachment_67816\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts6-feature.jpg\">\u003cimg class=\"size-full wp-image-67816 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts6-feature.jpg\" alt=\"A sampling of cronuts. Did the croissant-donut start the food mash-up craze? Photo: Kelly O'Mara\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sampling of cronuts. Did the croissant-donut start the food mash-up craze? Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>It's hard to say which came first in food mash-up history: the \u003ca title=\"The San Francisco Cronut (or CroNot): Finding, Sampling and Taste Testing Donut-Croissants\" href=\"http://ww2.kqed.org/bayareabites/2013/08/07/the-san-francisco-cronut-or-cronot-finding-sampling-and-taste-testing-donut-croissants/\" target=\"_blank\">Cronut \u003c/a>or the Doritos Loco Taco. Both paved the way for people to start throwing together foods and calling it innovation. Partially, it's simply out of necessity. Snack food makers introduce 2,000 new products every year, \u003ca href=\"http://online.wsj.com/news/articles/SB10001424052702303812104576441720328761938\" target=\"_blank\">according the the Wall Street Journal\u003c/a>, and they're running out of ideas. Partially, food mash-ups are simply \u003ca href=\"http://laist.com/2013/09/18/mash-up_moratorium_quit_it_with_the.php\" target=\"_blank\">a craze whose time may be coming to an end\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.seriouseats.com/2013/09/popeyes-chicken-waffle-tenders-review.html\" target=\"_blank\">Chicken waffle tenders\u003c/a>? \u003cstrong>Done.\u003c/strong> \u003ca href=\"https://www.dunkindonuts.com/content/dunkindonuts/en/menu/food/sandwiches/breakfastsandwiches/Glazed_donut_breakfast_sandwich.html\" target=\"_blank\">Donut breakfast sandwiches\u003c/a>? \u003cstrong>Done.\u003c/strong> \u003ca href=\"http://consumerist.com/2013/08/20/taco-bell-now-testing-waffle-tacos-filled-with-fruit-and-fried-chicken/\" target=\"_blank\">Waffle tacos\u003c/a>? \u003cstrong>Done.\u003c/strong> \u003ca href=\"http://newsfeed.time.com/2013/07/26/carls-jr-introduces-a-pop-tart-ice-cream-sandwich/\" target=\"_blank\">Pop-Tart ice cream sandwiches\u003c/a>? \u003cstrong>Done\u003c/strong>, though that actually sounds pretty good.\u003c/p>\n\u003cp>Here are some of the most popular and tastiest sounding mash-ups.\u003c/p>\n\u003cp>Before the Cronut combined two sweet breakfast items, there was a Thanksgiving treat that combined not two, but three dinner entrees. The \u003cstrong>Turducken\u003c/strong> is a feat of food engineering wizardy: a chicken inside a duck inside a turkey. While you can buy Turducken already made, you can also try to make your own using this \u003ca href=\"http://www.foodnetwork.com/recipes/paula-deen/turducken-recipe/index.html\" target=\"_blank\">Paula Deen recipe\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72686\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/14991743@N00/3461693930/in/photolist-6gU617-6gU65J-6kJk8h-6pyjtW-6pyjVC-7hnpYp-7iAyGw-7iRtoy-7iRzxd-7jtGMM-7jtGSi-7jxhhJ-7kuqan-7kXpS7-7kXrHw-7p82ue-7pbTtN-7qoPZS-7qu7MB-7queZF-7qxCye-7qxCDk-7qxGuF-7qxHCp-7qxKoZ-7qy6tu-7qyc19-7qBzPE-7qBCq7-7rTiR2-8mEyNU-9BDu43-9BAwNT-9BAyji-8XWsNe-7RtPw1-7Rqznv-8RkT7m-8RkT8w-8QQ8U6-8RrNSr-8RuVyu-8RuVpw-8RuVMY-8RrP8X-8RuVgm-8RrNBp-8RrP1Z-9E3q4X-7Pu5Hc-94Gvyh\">\u003cimg class=\"size-full wp-image-72686\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/3461693930_a188db6422_z.jpg\" alt=\"The cross-section of a turducken. Photo: Jessica and Lon Binder/Flickr\" width=\"640\" height=\"427\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cross-section of a turducken. Photo: Jessica and Lon Binder/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>When it comes to desserts, there's virtually no mash-up that can go badly. Throw together some sweets and call it something new. Putting Oreos in things is particularly hot right now, because who doesn't like Oreos? You can make \u003ca href=\"http://www.bakersroyale.com/cookies/oreo-stuffed-funfetti-cookies/\" target=\"_blank\">cookies with Oreos baked inside\u003c/a>. Or, stick a Reese's inside an Oreo and cover the whole thing in chocolate and create \u003ca href=\"http://cookiesandcups.com/reeses-stuffed-oreos/\" target=\"_blank\">Reese's stuffed Oreos\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_72691\" class=\"wp-caption aligncenter\" style=\"max-width: 570px\">\u003ca href=\"http://cookiesandcups.com/reeses-stuffed-oreos/\">\u003cimg class=\"size-full wp-image-72691\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/IMG_4834.jpg\" alt=\"Reese's stuffed Oreos have to be tasty. Photo: Cookies and Cups\" width=\"570\" height=\"370\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reese's stuffed Oreos have to be tasty. Photo: Cookies and Cups\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area has had its own food mash-ups. Around here \u003cstrong>the ramen burger\u003c/strong>, a burger with two buns made of ramen noodles, was on the menu at \u003ca href=\"http://www.nombesf.com/\" target=\"_blank\">Nombe\u003c/a> long before it became a hot New York item that people lined up down the block for. Now, the food truck pop-up restaurant \u003ca href=\"http://haparamensf.com/\" target=\"_blank\">Hapa Ramen\u003c/a> has come along and created an even more intense mash-up: \u003cstrong>cheeseburger ramen soup\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_72690\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/65070045@N03/9450718289/in/photolist-fp8phM-bg3t9X-99QYh7-fygTss-gdozbg-geEhdx-8PikaW-dP51JK-8kptny-8qiJNV-a6VkHs-aCJ93Y-dkAYu3-ftLd42\">\u003cimg class=\"size-full wp-image-72690\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/9450718289_ae9da1e235_z.jpg\" alt=\"The Ramen Burger. Photo: sneurgaonkar/Flickr\" width=\"640\" height=\"474\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Ramen Burger. Photo: sneurgaonkar/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is also home to the \u003cstrong>red velvet fried chicken\u003c/strong> -- fried chicken in red velvet cake batter and covered in red velvet crumbs. \u003ca href=\"http://americancupcake.com/\" target=\"_blank\">American Cupcake\u003c/a>, whose most famous item is the red velvet fried chicken, is making its name with odd food mash-ups that capitalize on the current craze, like cupcake pancakes and candy apple ribs.\u003c/p>\n\u003cfigure id=\"attachment_72696\" class=\"wp-caption aligncenter\" style=\"max-width: 448px\">\u003ca href=\"http://www.flickr.com/photos/13304425@N02/5061432461/in/photolist-8HgawV-9gTREg-8C6tpV-8nLtjy-93tvUA-edu6uQ-8XbDYe-eYMkVC-eYAdm8-8XbDWc-fDfFKX-cr49S9-bFjfPx-bcwsag-9iGK4r-abxajH-cMHFEu-bipTg6-7Q58An-8XeFrW-8XeFtf-8XbE9i-8tWze6-e45yMS-fDfHT4-fR1DhE-f8tLkq-9aQoY3-97jT4H-8wWX9o-7Dsa7D-dPVtpR-8iYDU9-8iYDRS-bfzLbR-eh3C5t-dQZ9xe-fmbY8m-8XeFau-9gVfwx-8XbDUV-8XeFnQ-8XbE3X-8XbDZt-8XbE5i-8XbE2n-8XbDXc-eGFmRg-fs83vY-b8816i-e1SmkH\">\u003cimg class=\" wp-image-72696 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/5061432461_3448424c0c_z.jpg\" alt=\"Red velvet fried chicken at American Cupcake. Photo: atomic girl nyc/Flickr\" width=\"448\" height=\"336\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Red velvet fried chicken at American Cupcake. Photo: atomic girl nyc/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area is even home to a lesser-known tasty mash-up. \u003cstrong>The chinito\u003c/strong>, a Chinese burrito, was created by \u003ca href=\"http://missionchinesefood.com/\" target=\"_blank\">Mission Chinese Food\u003c/a>. The chinito, which comes vegan or with Peking duck, is a Chinese donut stuffed with vegetables and meat and then wrapped in a rice noodle. Sounds gross, but \u003ca href=\"http://www.chow.com/food-news/51862/more-culinary-mash-ups\" target=\"_blank\">it's supposed to be delicious\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Has the mash-up craze reached its end? Or, will we be cursed/blessed with many more tasty and strange combinations?\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67816\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts6-feature.jpg\">\u003cimg class=\"size-full wp-image-67816 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts6-feature.jpg\" alt=\"A sampling of cronuts. Did the croissant-donut start the food mash-up craze? Photo: Kelly O'Mara\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sampling of cronuts. Did the croissant-donut start the food mash-up craze? Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>It's hard to say which came first in food mash-up history: the \u003ca title=\"The San Francisco Cronut (or CroNot): Finding, Sampling and Taste Testing Donut-Croissants\" href=\"http://ww2.kqed.org/bayareabites/2013/08/07/the-san-francisco-cronut-or-cronot-finding-sampling-and-taste-testing-donut-croissants/\" target=\"_blank\">Cronut \u003c/a>or the Doritos Loco Taco. Both paved the way for people to start throwing together foods and calling it innovation. Partially, it's simply out of necessity. Snack food makers introduce 2,000 new products every year, \u003ca href=\"http://online.wsj.com/news/articles/SB10001424052702303812104576441720328761938\" target=\"_blank\">according the the Wall Street Journal\u003c/a>, and they're running out of ideas. Partially, food mash-ups are simply \u003ca href=\"http://laist.com/2013/09/18/mash-up_moratorium_quit_it_with_the.php\" target=\"_blank\">a craze whose time may be coming to an end\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.seriouseats.com/2013/09/popeyes-chicken-waffle-tenders-review.html\" target=\"_blank\">Chicken waffle tenders\u003c/a>? \u003cstrong>Done.\u003c/strong> \u003ca href=\"https://www.dunkindonuts.com/content/dunkindonuts/en/menu/food/sandwiches/breakfastsandwiches/Glazed_donut_breakfast_sandwich.html\" target=\"_blank\">Donut breakfast sandwiches\u003c/a>? \u003cstrong>Done.\u003c/strong> \u003ca href=\"http://consumerist.com/2013/08/20/taco-bell-now-testing-waffle-tacos-filled-with-fruit-and-fried-chicken/\" target=\"_blank\">Waffle tacos\u003c/a>? \u003cstrong>Done.\u003c/strong> \u003ca href=\"http://newsfeed.time.com/2013/07/26/carls-jr-introduces-a-pop-tart-ice-cream-sandwich/\" target=\"_blank\">Pop-Tart ice cream sandwiches\u003c/a>? \u003cstrong>Done\u003c/strong>, though that actually sounds pretty good.\u003c/p>\n\u003cp>Here are some of the most popular and tastiest sounding mash-ups.\u003c/p>\n\u003cp>Before the Cronut combined two sweet breakfast items, there was a Thanksgiving treat that combined not two, but three dinner entrees. The \u003cstrong>Turducken\u003c/strong> is a feat of food engineering wizardy: a chicken inside a duck inside a turkey. While you can buy Turducken already made, you can also try to make your own using this \u003ca href=\"http://www.foodnetwork.com/recipes/paula-deen/turducken-recipe/index.html\" target=\"_blank\">Paula Deen recipe\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72686\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/14991743@N00/3461693930/in/photolist-6gU617-6gU65J-6kJk8h-6pyjtW-6pyjVC-7hnpYp-7iAyGw-7iRtoy-7iRzxd-7jtGMM-7jtGSi-7jxhhJ-7kuqan-7kXpS7-7kXrHw-7p82ue-7pbTtN-7qoPZS-7qu7MB-7queZF-7qxCye-7qxCDk-7qxGuF-7qxHCp-7qxKoZ-7qy6tu-7qyc19-7qBzPE-7qBCq7-7rTiR2-8mEyNU-9BDu43-9BAwNT-9BAyji-8XWsNe-7RtPw1-7Rqznv-8RkT7m-8RkT8w-8QQ8U6-8RrNSr-8RuVyu-8RuVpw-8RuVMY-8RrP8X-8RuVgm-8RrNBp-8RrP1Z-9E3q4X-7Pu5Hc-94Gvyh\">\u003cimg class=\"size-full wp-image-72686\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/3461693930_a188db6422_z.jpg\" alt=\"The cross-section of a turducken. Photo: Jessica and Lon Binder/Flickr\" width=\"640\" height=\"427\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cross-section of a turducken. Photo: Jessica and Lon Binder/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>When it comes to desserts, there's virtually no mash-up that can go badly. Throw together some sweets and call it something new. Putting Oreos in things is particularly hot right now, because who doesn't like Oreos? You can make \u003ca href=\"http://www.bakersroyale.com/cookies/oreo-stuffed-funfetti-cookies/\" target=\"_blank\">cookies with Oreos baked inside\u003c/a>. Or, stick a Reese's inside an Oreo and cover the whole thing in chocolate and create \u003ca href=\"http://cookiesandcups.com/reeses-stuffed-oreos/\" target=\"_blank\">Reese's stuffed Oreos\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_72691\" class=\"wp-caption aligncenter\" style=\"max-width: 570px\">\u003ca href=\"http://cookiesandcups.com/reeses-stuffed-oreos/\">\u003cimg class=\"size-full wp-image-72691\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/IMG_4834.jpg\" alt=\"Reese's stuffed Oreos have to be tasty. Photo: Cookies and Cups\" width=\"570\" height=\"370\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reese's stuffed Oreos have to be tasty. Photo: Cookies and Cups\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area has had its own food mash-ups. Around here \u003cstrong>the ramen burger\u003c/strong>, a burger with two buns made of ramen noodles, was on the menu at \u003ca href=\"http://www.nombesf.com/\" target=\"_blank\">Nombe\u003c/a> long before it became a hot New York item that people lined up down the block for. Now, the food truck pop-up restaurant \u003ca href=\"http://haparamensf.com/\" target=\"_blank\">Hapa Ramen\u003c/a> has come along and created an even more intense mash-up: \u003cstrong>cheeseburger ramen soup\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_72690\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/65070045@N03/9450718289/in/photolist-fp8phM-bg3t9X-99QYh7-fygTss-gdozbg-geEhdx-8PikaW-dP51JK-8kptny-8qiJNV-a6VkHs-aCJ93Y-dkAYu3-ftLd42\">\u003cimg class=\"size-full wp-image-72690\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/9450718289_ae9da1e235_z.jpg\" alt=\"The Ramen Burger. Photo: sneurgaonkar/Flickr\" width=\"640\" height=\"474\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Ramen Burger. Photo: sneurgaonkar/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is also home to the \u003cstrong>red velvet fried chicken\u003c/strong> -- fried chicken in red velvet cake batter and covered in red velvet crumbs. \u003ca href=\"http://americancupcake.com/\" target=\"_blank\">American Cupcake\u003c/a>, whose most famous item is the red velvet fried chicken, is making its name with odd food mash-ups that capitalize on the current craze, like cupcake pancakes and candy apple ribs.\u003c/p>\n\u003cfigure id=\"attachment_72696\" class=\"wp-caption aligncenter\" style=\"max-width: 448px\">\u003ca href=\"http://www.flickr.com/photos/13304425@N02/5061432461/in/photolist-8HgawV-9gTREg-8C6tpV-8nLtjy-93tvUA-edu6uQ-8XbDYe-eYMkVC-eYAdm8-8XbDWc-fDfFKX-cr49S9-bFjfPx-bcwsag-9iGK4r-abxajH-cMHFEu-bipTg6-7Q58An-8XeFrW-8XeFtf-8XbE9i-8tWze6-e45yMS-fDfHT4-fR1DhE-f8tLkq-9aQoY3-97jT4H-8wWX9o-7Dsa7D-dPVtpR-8iYDU9-8iYDRS-bfzLbR-eh3C5t-dQZ9xe-fmbY8m-8XeFau-9gVfwx-8XbDUV-8XeFnQ-8XbE3X-8XbDZt-8XbE5i-8XbE2n-8XbDXc-eGFmRg-fs83vY-b8816i-e1SmkH\">\u003cimg class=\" wp-image-72696 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/5061432461_3448424c0c_z.jpg\" alt=\"Red velvet fried chicken at American Cupcake. Photo: atomic girl nyc/Flickr\" width=\"448\" height=\"336\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Red velvet fried chicken at American Cupcake. Photo: atomic girl nyc/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area is even home to a lesser-known tasty mash-up. \u003cstrong>The chinito\u003c/strong>, a Chinese burrito, was created by \u003ca href=\"http://missionchinesefood.com/\" target=\"_blank\">Mission Chinese Food\u003c/a>. The chinito, which comes vegan or with Peking duck, is a Chinese donut stuffed with vegetables and meat and then wrapped in a rice noodle. Sounds gross, but \u003ca href=\"http://www.chow.com/food-news/51862/more-culinary-mash-ups\" target=\"_blank\">it's supposed to be delicious\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Has the mash-up craze reached its end? Or, will we be cursed/blessed with many more tasty and strange combinations?\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Alembic's Danny Louie Talks Cocktails, Creativity and Shares a Seasonal Drink Recipe",
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"content": "\u003cfigure id=\"attachment_72450\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/credit-noelle-chun-and-josh-urich-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/credit-noelle-chun-and-josh-urich-new.jpg\" alt=\"Danny Louie at Alembic. Photo: Noelle Chun & Josh Urich\" width=\"640\" height=\"427\" class=\"size-full wp-image-72450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danny Louie at Alembic. Photo: Noelle Chun & Josh Urich\u003c/figcaption>\u003c/figure>\n\u003cp>Danny Louie is a creative and mellow force known for his work at \u003ca href=\"http://www.alembicbar.com/\">The Alembic\u003c/a> where he is the Bar Manager. Louie is a San Francisco native and lives in Dogpatch with his wife Lisa Louie, a makeup artist & wardrobe stylist. The couple have two cats: Mao & Django.\u003c/p>\n\u003cp>Danny says he was raised in an inspirational and innovative environment. His family immigrated from China -- his mother was a seamstress and his father was a bartender and chef. His initial career path focused on pursuing fashion and interior design but he became interested in the food and beverage industry once he started working at the Hotel Sofitel in Redwood Shores. As the head bartender he was able to delve into the craft and history of cocktail making. In 2008 Danny helped open two restaurant hot spots in San Francisco: Dosa & Prospect. He then found a home at The Alembic. \u003c/p>\n\u003cp>He also teamed up with Ethan Terry, Brandon Josie & Tim Zohn to form Cocktail Lab, a collaboration between bartenders and cocktail enthusiasts focused on bringing together interactive and innovative cocktail techniques and ideas. Danny was also involved in designing the beverage program for the \u003ca href=\"http://stagdining.com/\">Stag Dining Group\u003c/a>, an underground pop-up. In 2011 he cofounded \u003ca href=\"http://www.tomkatsf.com/\">Tomkat Asian Street food truck\u003c/a>. Bay Area Bites caught up with Danny recently and his comments have been edited for length and clarity. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You have a background in design via fashion and home décor and your father was a bartender and chef here in the Bay Area. How does that creativity come into play at work and in your life?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> I approach everything I do, be it at work or play, with a vision of how it will play out. I see it before it materializes and that is my creative process. My upbringing and surroundings heavily influenced my approach to life. That rich cultural tapestry is present in my work. In my building of a cocktail I envision an entire sensory experience: flavor combinations, texture, temperature, as well as experiences and memories.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any tips handed down from your folks or your wife Lisa?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> The greatest advice I have gotten from my parents and strangely it is the same from my wife, is to keep an open mind, to slow down and appreciate all of the \"little\" influences around you. You should observe and then make it your own.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: This year marked a change at Alembic since Daniel Hyatt left. Working with Ethan Terry you were able to add your own personal touch and service style to the cocktail menu. What has that process been like for you as a bartender and manager?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong>I am doing what I've always dreamed I could do here. I was fortunate to work under Daniel Hyatt and it was an immense learning experience. And now I am able to create the cocktail menu and to work alongside an influential talent and friend, Ethan Terry--we are able to carry on the unique experience that is Alembic. I am truly blessed to be able to put my signature on such a legendary endeavor.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where is the Bay Area when it comes to appreciating the craft and history of cocktails?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> The Bay Area has been somewhat in the drivers seat of the movement. For years. We in the local industry strive to maintain the integrity of the craft through exposure in education and having such a tightly knit family.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You created the beverage program for Stag Dining Group, an underground pop-up. In 2011 you co-founded Tomkat Asian Street Food truck. How do you juggle so many creative endeavors and what has the pop-up and food truck scene been like for you\u003c/strong>?\u003cbr>\n\u003cstrong>Louie:\u003c/strong> I always needed to keep moving forward and shifting gears to stay interested. The juggling of several projects feeds my need for flux. The food truck scene was a great way for me to be involved in my love of cooking. The pop-up bars are a fun and effective way to gain exposure for the cocktail craft. They offer the opportunity to pair cocktails with food and to play them off of each other.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite drinks to make these days? \u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> Anything that has a proof of 80+. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What ingredients are you most passionate about today for drinks and why?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> Currently, I am really into tea-based cocktails served in teapots. It is also my current passion as an ingredient. I love that it is a flexible and complex starting point for either high or low alcohol-based drinks.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you go for inspiration?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> My wife and I like to play tourist on our days off. We frequent the Beach, Fort Mason, Aquatic Park, Chinatown and Sutro Heights. People watching, art museums and the opera offer great sources of inspiration as well. We also take a yearly trek to Mexico which is where I also find much of my inspiration. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What does it take to make a great bartender? Any advice for someone starting out?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> Understand the true meaning of hospitality then everything else will come in time. Have an open mind and an open palate.\u003c/p>\n\u003cfigure id=\"attachment_72451\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/casco-da-gama-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/casco-da-gama-new.jpg\" alt=\"Vasco da Gama Cocktail. Photo: Noelle Chun & Josh Urich\" width=\"500\" height=\"333\" class=\"size-full wp-image-72451\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vasco da Gama Cocktail. Photo: Noelle Chun & Josh Urich\u003c/figcaption>\u003c/figure>\n\u003ch2>Cocktail Recipe: Vasco da Gama\u003c/h2>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 oz Buffalo Trace Bourbon\u003c/li>\n\u003cli>3/4 oz garam masala spiced apple syrup*\u003c/li>\n\u003cli>1/4 oz \u003ca href=\"http://www.masterofmalt.com/whiskies/caol-ila-12-year-old-whisky/\">Caol Ila 12 year single malt scotch whisky\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBuild in glass / 4 ice cubes / stir / garnish apple chip\u003c/p>\n\u003ch3>Recipe: *Garam Masala Spiced Apple Syrup\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 tablespoons coriander\u003c/li>\n\u003cli>1 tablespoon cumin\u003c/li>\n\u003cli>2 cardamom pods\u003c/li>\n\u003cli>2 teaspoon mustard seeds\u003c/li>\n\u003cli>2 teaspoons black peppercorn\u003c/li>\n\u003cli>1 teaspoon cloves\u003c/li>\n\u003cli>2 cinnamon sticks\u003c/li>\n\u003cli>1 red chili\u003c/li>\n\u003cli>2 bay leaves\u003c/li>\n\u003cli>3 cups apple cider\u003c/li>\n\u003cli>1 1/2 cups turbinado sugar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Toast all spices over low heat until fragrant.\u003c/li>\n\u003cli>Add 3 cups apple cider and bring to a boil.\u003c/li>\n\u003cli>Add sugar and simmer for 30 minutes\u003c/li>\n\u003cli>Let cool and strain before using.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "What's hot in the world of craft cocktails? We talk to Danny Louie, the head bartender at The Alembic. Louie has also worked to start-up food trucks and pop-ups and he shares his recipe for Vasco da gama, an enticing drink for the fall weather.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72450\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/credit-noelle-chun-and-josh-urich-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/credit-noelle-chun-and-josh-urich-new.jpg\" alt=\"Danny Louie at Alembic. Photo: Noelle Chun & Josh Urich\" width=\"640\" height=\"427\" class=\"size-full wp-image-72450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danny Louie at Alembic. Photo: Noelle Chun & Josh Urich\u003c/figcaption>\u003c/figure>\n\u003cp>Danny Louie is a creative and mellow force known for his work at \u003ca href=\"http://www.alembicbar.com/\">The Alembic\u003c/a> where he is the Bar Manager. Louie is a San Francisco native and lives in Dogpatch with his wife Lisa Louie, a makeup artist & wardrobe stylist. The couple have two cats: Mao & Django.\u003c/p>\n\u003cp>Danny says he was raised in an inspirational and innovative environment. His family immigrated from China -- his mother was a seamstress and his father was a bartender and chef. His initial career path focused on pursuing fashion and interior design but he became interested in the food and beverage industry once he started working at the Hotel Sofitel in Redwood Shores. As the head bartender he was able to delve into the craft and history of cocktail making. In 2008 Danny helped open two restaurant hot spots in San Francisco: Dosa & Prospect. He then found a home at The Alembic. \u003c/p>\n\u003cp>He also teamed up with Ethan Terry, Brandon Josie & Tim Zohn to form Cocktail Lab, a collaboration between bartenders and cocktail enthusiasts focused on bringing together interactive and innovative cocktail techniques and ideas. Danny was also involved in designing the beverage program for the \u003ca href=\"http://stagdining.com/\">Stag Dining Group\u003c/a>, an underground pop-up. In 2011 he cofounded \u003ca href=\"http://www.tomkatsf.com/\">Tomkat Asian Street food truck\u003c/a>. Bay Area Bites caught up with Danny recently and his comments have been edited for length and clarity. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You have a background in design via fashion and home décor and your father was a bartender and chef here in the Bay Area. How does that creativity come into play at work and in your life?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> I approach everything I do, be it at work or play, with a vision of how it will play out. I see it before it materializes and that is my creative process. My upbringing and surroundings heavily influenced my approach to life. That rich cultural tapestry is present in my work. In my building of a cocktail I envision an entire sensory experience: flavor combinations, texture, temperature, as well as experiences and memories.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any tips handed down from your folks or your wife Lisa?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> The greatest advice I have gotten from my parents and strangely it is the same from my wife, is to keep an open mind, to slow down and appreciate all of the \"little\" influences around you. You should observe and then make it your own.\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: This year marked a change at Alembic since Daniel Hyatt left. Working with Ethan Terry you were able to add your own personal touch and service style to the cocktail menu. What has that process been like for you as a bartender and manager?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong>I am doing what I've always dreamed I could do here. I was fortunate to work under Daniel Hyatt and it was an immense learning experience. And now I am able to create the cocktail menu and to work alongside an influential talent and friend, Ethan Terry--we are able to carry on the unique experience that is Alembic. I am truly blessed to be able to put my signature on such a legendary endeavor.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where is the Bay Area when it comes to appreciating the craft and history of cocktails?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> The Bay Area has been somewhat in the drivers seat of the movement. For years. We in the local industry strive to maintain the integrity of the craft through exposure in education and having such a tightly knit family.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You created the beverage program for Stag Dining Group, an underground pop-up. In 2011 you co-founded Tomkat Asian Street Food truck. How do you juggle so many creative endeavors and what has the pop-up and food truck scene been like for you\u003c/strong>?\u003cbr>\n\u003cstrong>Louie:\u003c/strong> I always needed to keep moving forward and shifting gears to stay interested. The juggling of several projects feeds my need for flux. The food truck scene was a great way for me to be involved in my love of cooking. The pop-up bars are a fun and effective way to gain exposure for the cocktail craft. They offer the opportunity to pair cocktails with food and to play them off of each other.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite drinks to make these days? \u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> Anything that has a proof of 80+. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What ingredients are you most passionate about today for drinks and why?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> Currently, I am really into tea-based cocktails served in teapots. It is also my current passion as an ingredient. I love that it is a flexible and complex starting point for either high or low alcohol-based drinks.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you go for inspiration?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> My wife and I like to play tourist on our days off. We frequent the Beach, Fort Mason, Aquatic Park, Chinatown and Sutro Heights. People watching, art museums and the opera offer great sources of inspiration as well. We also take a yearly trek to Mexico which is where I also find much of my inspiration. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What does it take to make a great bartender? Any advice for someone starting out?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> Understand the true meaning of hospitality then everything else will come in time. Have an open mind and an open palate.\u003c/p>\n\u003cfigure id=\"attachment_72451\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/casco-da-gama-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/casco-da-gama-new.jpg\" alt=\"Vasco da Gama Cocktail. Photo: Noelle Chun & Josh Urich\" width=\"500\" height=\"333\" class=\"size-full wp-image-72451\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vasco da Gama Cocktail. Photo: Noelle Chun & Josh Urich\u003c/figcaption>\u003c/figure>\n\u003ch2>Cocktail Recipe: Vasco da Gama\u003c/h2>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 oz Buffalo Trace Bourbon\u003c/li>\n\u003cli>3/4 oz garam masala spiced apple syrup*\u003c/li>\n\u003cli>1/4 oz \u003ca href=\"http://www.masterofmalt.com/whiskies/caol-ila-12-year-old-whisky/\">Caol Ila 12 year single malt scotch whisky\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBuild in glass / 4 ice cubes / stir / garnish apple chip\u003c/p>\n\u003ch3>Recipe: *Garam Masala Spiced Apple Syrup\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 tablespoons coriander\u003c/li>\n\u003cli>1 tablespoon cumin\u003c/li>\n\u003cli>2 cardamom pods\u003c/li>\n\u003cli>2 teaspoon mustard seeds\u003c/li>\n\u003cli>2 teaspoons black peppercorn\u003c/li>\n\u003cli>1 teaspoon cloves\u003c/li>\n\u003cli>2 cinnamon sticks\u003c/li>\n\u003cli>1 red chili\u003c/li>\n\u003cli>2 bay leaves\u003c/li>\n\u003cli>3 cups apple cider\u003c/li>\n\u003cli>1 1/2 cups turbinado sugar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Toast all spices over low heat until fragrant.\u003c/li>\n\u003cli>Add 3 cups apple cider and bring to a boil.\u003c/li>\n\u003cli>Add sugar and simmer for 30 minutes\u003c/li>\n\u003cli>Let cool and strain before using.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/choco-strawbs-MealTrain-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/choco-strawbs-MealTrain-new.jpg\" alt=\"Meal Train: Support friends, Strengthen communities. Photo courtesy of Meal Train\" width=\"720\" height=\"540\" class=\"aligncenter size-full wp-image-72259\">\u003c/a>\u003c/p>\n\u003cp>When I found out I had breast cancer in September I made a beeline from the hospital to get some Mitchell’s ice cream. I needed to feel alive and cared for and the chocolate cone was as sweet as it was filling and calming—just enough to get me through the shock. Now that I’m three weeks into the diagnosis and have started chemo treatments, I remain comfortable talking about food over the nitty gritty of what it’s like to actually have cancer. Why make everyone feel as tired as I do? It’s so much easier to talk baked goods, or chicken soup with crusty bread—topics that will always be near and dear to my heart...or belly, as it were. Friends have said, “let me know what I can do” when they find out this bit of bad news. Then a friend offered: “let me know if you want me to set up a \u003ca href=\"http://www.mealtrain.com/\">\u003cstrong>Meal Train\u003c/strong>\u003c/a>, for people to bring you food.” That got my attention. \u003c/p>\n\u003cp>Meal Train is a sizable online entity that serves folks with challenging medical, life or financial circumstances: from newborn babies to cancer, deployment or natural disaster—-basically the sort of surprise “oh shit” moments where folks quickly find they could lean on others. Meal Train gifts me food from friends—a diverse group of carnivores, vegetarians and everything in between. I pick the dates and times and detail desired dishes. So far that's meant goodies that definitely helps me feel less weak: beef stew, roasted chicken, lentil veggie \u003cem>daal\u003c/em> and black bean soup with mini corn muffins—-even stuffed crust pizza from the award winning Zachary’s. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mealTrain-screen-shot800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mealTrain-screen-shot800.jpg\" alt=\"Meal Train website\" width=\"500\" class=\"aligncenter size-full wp-image-72264\">\u003c/a>\u003c/p>\n\u003cp>Turning to \u003ca href=\"http://www.mealtrain.com/\">Meal Train\u003c/a> is a first, and meals are something I definitely anticipate. Given my food background, I do miss shopping, prepping, cooking and the spiritual sustenance it provides. But it’s tough to walk even a few blocks, and I realized I need to accept my changing health status and take it easy until things improve. Using this setup helps my friends as well--my friend Judy told me that \"it's a blessing because we can sign up and feel like we're doing something to help you.\" The feeling that I am a part of a community has really deepened and I feel both helped and, cheesy as it may sound, loved by many.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I got in touch with Meal Train co-founder Michael Laramee to find out more about the service and how it works. His comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nMeal Train is easy to use and takes the discomfort out of asking for help. What are the ideals behind Meal Train?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laramee:\u003c/strong> We strive to simplify and promote interpersonal relationships between friends, families, and neighbors through meals. The concept of a meal train is rooted in the idea that the meal is symbolic of the willingness to help a friend. The meal is the vehicle that allows the giving party the opportunity to show they care and this outreach is a true interpersonal connection. A \"showing up\" that helps foster interdependence, dialogue, and compassion. Unlike communities created by social media tools, Meal Train creates and strengthens physical communities, enabling giving by reducing the information gap between those in need and those with the capacity to help. \u003c/p>\n\u003cp>\u003cstrong>You started Meal Train with your wife as a way to coordinate meals for a neighbor who had a newborn baby. How does the technology work?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Laramee:\u003c/strong> If you have ever organized a group event, you know the potential headaches. First you send an email announcement and then try to make sense of the confusing email replies, reply-alls, double-date booking, phone calls, cancellations, meal questions and voicemail messages. With Meal Train, you eliminate confusion by creating a shared calendar and answering questions in advance like: What do they like? When are they available? What have they already had? Meal Train includes: a real-time meal calendar; the ability to customize dates, times, and meal preferences; invitations via email and Facebook; with reminder emails so no one forgets. These benefits ensure that everyone has the necessary information so they can focus on supporting friends with meals. \u003c/p>\n\u003cp>\u003cstrong>The numbers of users is staggering: over 1,300,000 meals for 130,000 families around the world.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laramee:\u003c/strong> Recently we heard from a family of six who had to take a child for medical care to a facility five hours away and would be there for two months. This left just one parent and three children at home trying to manage all of the challenges of daily life while being preoccupied with the well-being of their missing family members. One neighbor noticed that this family might benefit from a Meal Train and set it up, invited friends and neighbors and within hours, over 60 meals scheduled to be made and delivered by friends. It is amazing to hear and to know that on any given night, over 2500 people are cooking and delivering a meal for a friend. \u003c/p>\n\u003cp>\u003cstrong>Can you share some Meal Train insights?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Laramee:\u003c/strong> First of all, it is completely free to use the site. We put no limits on organizing a classic meal train. Also, being that this is a new spin on an old concept, many people are looking for a little more guidance. For that reason, we have an etiquette section on the site which includes a few basic guidelines like:\u003c/p>\n\u003cul>\n\u003cli>When dropping off a meal, plan not to stay more than 10-15 minutes. This will obviously depend on your existing relationship, but it is safer to expect that the meal recipient is not ready to entertain yet.\u003c/li>\n\u003cli>Arrive at the requested time.\u003c/li>\n\u003cli>Make enough for leftovers. Freezable meals are also nice.\u003c/li>\n\u003cli>Don't forget the extras: drinks, condiments, salad dressing, and dessert.\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/choco-strawbs-MealTrain-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/choco-strawbs-MealTrain-new.jpg\" alt=\"Meal Train: Support friends, Strengthen communities. Photo courtesy of Meal Train\" width=\"720\" height=\"540\" class=\"aligncenter size-full wp-image-72259\">\u003c/a>\u003c/p>\n\u003cp>When I found out I had breast cancer in September I made a beeline from the hospital to get some Mitchell’s ice cream. I needed to feel alive and cared for and the chocolate cone was as sweet as it was filling and calming—just enough to get me through the shock. Now that I’m three weeks into the diagnosis and have started chemo treatments, I remain comfortable talking about food over the nitty gritty of what it’s like to actually have cancer. Why make everyone feel as tired as I do? It’s so much easier to talk baked goods, or chicken soup with crusty bread—topics that will always be near and dear to my heart...or belly, as it were. Friends have said, “let me know what I can do” when they find out this bit of bad news. Then a friend offered: “let me know if you want me to set up a \u003ca href=\"http://www.mealtrain.com/\">\u003cstrong>Meal Train\u003c/strong>\u003c/a>, for people to bring you food.” That got my attention. \u003c/p>\n\u003cp>Meal Train is a sizable online entity that serves folks with challenging medical, life or financial circumstances: from newborn babies to cancer, deployment or natural disaster—-basically the sort of surprise “oh shit” moments where folks quickly find they could lean on others. Meal Train gifts me food from friends—a diverse group of carnivores, vegetarians and everything in between. I pick the dates and times and detail desired dishes. So far that's meant goodies that definitely helps me feel less weak: beef stew, roasted chicken, lentil veggie \u003cem>daal\u003c/em> and black bean soup with mini corn muffins—-even stuffed crust pizza from the award winning Zachary’s. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mealTrain-screen-shot800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mealTrain-screen-shot800.jpg\" alt=\"Meal Train website\" width=\"500\" class=\"aligncenter size-full wp-image-72264\">\u003c/a>\u003c/p>\n\u003cp>Turning to \u003ca href=\"http://www.mealtrain.com/\">Meal Train\u003c/a> is a first, and meals are something I definitely anticipate. Given my food background, I do miss shopping, prepping, cooking and the spiritual sustenance it provides. But it’s tough to walk even a few blocks, and I realized I need to accept my changing health status and take it easy until things improve. Using this setup helps my friends as well--my friend Judy told me that \"it's a blessing because we can sign up and feel like we're doing something to help you.\" The feeling that I am a part of a community has really deepened and I feel both helped and, cheesy as it may sound, loved by many.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I got in touch with Meal Train co-founder Michael Laramee to find out more about the service and how it works. His comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nMeal Train is easy to use and takes the discomfort out of asking for help. What are the ideals behind Meal Train?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laramee:\u003c/strong> We strive to simplify and promote interpersonal relationships between friends, families, and neighbors through meals. The concept of a meal train is rooted in the idea that the meal is symbolic of the willingness to help a friend. The meal is the vehicle that allows the giving party the opportunity to show they care and this outreach is a true interpersonal connection. A \"showing up\" that helps foster interdependence, dialogue, and compassion. Unlike communities created by social media tools, Meal Train creates and strengthens physical communities, enabling giving by reducing the information gap between those in need and those with the capacity to help. \u003c/p>\n\u003cp>\u003cstrong>You started Meal Train with your wife as a way to coordinate meals for a neighbor who had a newborn baby. How does the technology work?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Laramee:\u003c/strong> If you have ever organized a group event, you know the potential headaches. First you send an email announcement and then try to make sense of the confusing email replies, reply-alls, double-date booking, phone calls, cancellations, meal questions and voicemail messages. With Meal Train, you eliminate confusion by creating a shared calendar and answering questions in advance like: What do they like? When are they available? What have they already had? Meal Train includes: a real-time meal calendar; the ability to customize dates, times, and meal preferences; invitations via email and Facebook; with reminder emails so no one forgets. These benefits ensure that everyone has the necessary information so they can focus on supporting friends with meals. \u003c/p>\n\u003cp>\u003cstrong>The numbers of users is staggering: over 1,300,000 meals for 130,000 families around the world.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laramee:\u003c/strong> Recently we heard from a family of six who had to take a child for medical care to a facility five hours away and would be there for two months. This left just one parent and three children at home trying to manage all of the challenges of daily life while being preoccupied with the well-being of their missing family members. One neighbor noticed that this family might benefit from a Meal Train and set it up, invited friends and neighbors and within hours, over 60 meals scheduled to be made and delivered by friends. It is amazing to hear and to know that on any given night, over 2500 people are cooking and delivering a meal for a friend. \u003c/p>\n\u003cp>\u003cstrong>Can you share some Meal Train insights?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Laramee:\u003c/strong> First of all, it is completely free to use the site. We put no limits on organizing a classic meal train. Also, being that this is a new spin on an old concept, many people are looking for a little more guidance. For that reason, we have an etiquette section on the site which includes a few basic guidelines like:\u003c/p>\n\u003cul>\n\u003cli>When dropping off a meal, plan not to stay more than 10-15 minutes. This will obviously depend on your existing relationship, but it is safer to expect that the meal recipient is not ready to entertain yet.\u003c/li>\n\u003cli>Arrive at the requested time.\u003c/li>\n\u003cli>Make enough for leftovers. Freezable meals are also nice.\u003c/li>\n\u003cli>Don't forget the extras: drinks, condiments, salad dressing, and dessert.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "New Bayview Pop-Up Community Market @Market on Third",
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"content": "\u003cp>What's the newest neighborhood to find your local food artisans and innovators setting up shop? Sure, there's action across the bridge in Oakland and Richmond, but in San Francisco, the action has moved south as rents have climbed, and now, Bayview is supporting a fresh crop of small-scale, community-minded entrepreneurs dedicated to deliciousness. \u003c/p>\n\u003cfigure id=\"attachment_71800\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/market-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/market-exterior1000.jpg\" alt=\"PopUp Community Market @ Market on Third. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71800\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PopUp Community Market @ Market on Third. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>A great way to sample what's cooking on the southeast side of the city is to head to the new \u003ca href=\"https://www.facebook.com/events/730837353596566/\">Pop-Up Community Market @Market on Third\u003c/a>, now open every Thursday from 5-7:30pm. Bay Area Bites dropped in on a recent Thursday when there was an extra-lively crowd on hand, thanks to the monthly music and arts \u003ca href=\"https://www.facebook.com/3rdOnThird\">3rd on Third\u003c/a> event happening at the same time. 3rd on Third, presented by the San Francisco Arts Commission with support from San Francisco Public Utilities Commission, the Bayview Merchants Association, and the Bayview Opera House, is a monthly music and arts festival that takes place on Third Street around Oakdale and Palou Streets on the third Thursday of the month. The next one is scheduled for Oct 17. \u003c/p>\n\u003cp>Every Thursday, half a dozen small food artisans set up shop in this bright blue-fronted shop with its sleek aluminum-lettered MARKET sign, sampling and selling everything from homemade soup and bread to chicken salad and Ethiopian injera wraps. According to Pop-Up Community Market organizer Jamila Newton, who works for \u003ca href=\"http://www.andreabakerconsulting.com\">Andrea Baker Consulting\u003c/a>, permits for the food artisans at the Market are in place for the next 12 weeks. \u003c/p>\n\u003cblockquote>\u003cp>\"We really want to engage the community, with an emphasis on businesses and musicians that are members of the Bayview community.\"\u003c/p>\u003c/blockquote>\n\u003cp>And while Newton is proud of the project's new website, \u003ca href=\"http://www.bayviewunderground.wordpress.com\">Bayview Underground Food Scene\u003c/a>, she's also looking to reach out beyond social media, into local churches and other gathering places to reach residents who don't have email addresses or home computers. \u003c/p>\n\u003cfigure id=\"attachment_71802\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/xan-devoss-fox-lion-bread1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/xan-devoss-fox-lion-bread1000.jpg\" alt=\"Xan DeVoss of Fox & Lion Bread. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71802\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Xan DeVoss of Fox & Lion Bread. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Xan DeVoss's \u003ca href=\"http://foxandlionbread.com/\">Fox and Lion Bread Co.\u003c/a> is a one-woman bread baking operation. Rather than selling wholesale or opening her own bakery, she's taking a page from the city's popular veggie-box drop-offs and offering her own community-supported bread subscription. Since January, she's been making 80 to 100 loaves every Wednesday in a kitchen in Hayes Valley, then dropping the loaves off for pickup by customers in locations around the Lower Haight, Bernal Heights, Mission, mid-Market and Inner Richmond neighborhoods the following day. A self-taught baker, she makes her loaves using a natural levain starter and works with \u003ca href=\"http://grassvalleygrains.com/\">Grass Valley Grains\u003c/a> owner Reed Hamilton to source freshly milled, California-grown wheat, rye, and other grains. For DeVoss, bread is where the farmer, miller, baker, and consumer can all come together in one chewy, tasty bite. On occasion, there's also delicious Earl's Bread, made right in the neighborhood. \u003c/p>\n\u003cfigure id=\"attachment_71796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/angelique-john-thompkins-comfortfood1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/angelique-john-thompkins-comfortfood1000.jpg\" alt=\"Angelique and John Tompkins of Comfort Foods. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71796\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angelique and John Tompkins of Comfort Foods. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Once you've got your bread, step over to \u003ca href=\"https://www.facebook.com/pages/Comfort-Foods-National-Inc/107842212594062\">Comfort Foods National\u003c/a>, where Angelique Tompkins and her son, John Tompkins, are selling their yogurt-dressed chicken salad in three styles: citrus-apricot-almond, curry cranberry pecan, and mesquite-smoked with cocoa, chiles, and corn. Or try some Ethiopian injera rolls from \u003ca href=\"http://www.ejisethiopian.com\">Eji's Ethiopian\u003c/a>, run by Eji Atlaw. Atlaw, a graduate of La Cocina's entrepreneurship program,now has her own space in the 331 Cortland Marketplace in Bernal Heights. \"Part of my vision is to go to underserved communities,\" said Atlaw.\u003c/p>\n\u003cfigure id=\"attachment_71798\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/eji-atlaw-ejis-ethiopian1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/eji-atlaw-ejis-ethiopian1000.jpg\" alt=\"Eji Atlaw of Eji’s Ethiopian. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71798\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eji Atlaw of Eji’s Ethiopian. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Cynthia Toliver of \u003ca href=\"http://toliverworks.blogspot.com/\">Toliverworks\u003c/a> got her start as an entrepreneur through \u003ca href=\"http://www.womensinitiative.org/index.htm\">WISE\u003c/a>, where she was named graduate of the year. A longtime chef and caterer, she now sells her soups to Zero Cater as well as to other businesses in the area. Look for her hearty corn chowder, chicken soup, and \"cauliflower in Japan\" soup, made with cauliflower, Japanese yam, ghee, and spices. \u003c/p>\n\u003cfigure id=\"attachment_71797\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cynthia-toliver-toliverworks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cynthia-toliver-toliverworks1000.jpg\" alt=\"Cynthia Toliver of Toliverworks. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cynthia Toliver of Toliverworks. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>When the Market gets its beer and wine license, Barbara Gratta plans to start pouring her Bayview-made \u003ca href=\"http://www.grattawines.com/\">Gratta Wines\u003c/a>. Gratta sources her grapes predominantly from vineyards in Sonoma's Dry Creek Valley, then crushes, ferments, and bottles her wines in a 300-foot space in the neighborhood. A true \u003ca href=\"http://en.wikipedia.org/wiki/Garagistes\">\u003cem>garagiste\u003c/em>\u003c/a>, with the purple-stained fingers to prove it, Gratta turns out about 100 cases a year, including Zinfandel, Cabernet Sauvignon, and a \"Garage Blend\"--the 2012 is a mix of Sangiovese (70%), Cabernet (20%), and Petit Syrah (10%). As part of 3rd on Third festivities, she was pouring red wine in the courtyard outside the Bayview Opera House, as a live band played and neighbors dug into hearty plates of barbecued chicken, greens, cornbread, red beans and rice from local catering company A Taste of Black Cuisine. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/events/730837353596566/\">Pop-Up Community Market @Market on Third\u003c/a>, 4634 Third St, San Francisco. Thursdays 5-7:30pm. \u003c/strong>\u003c/p>\n\n",
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"excerpt": "What's the newest neighborhood to find your local food artisans and innovators setting up shop? Sure, there's action across the bridge in Oakland and Richmond, but in San Francisco, the action has moved south as rents have climbed, and now, Bayview is supporting a fresh crop of small-scale, community-minded entrepreneurs dedicated to deliciousness. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What's the newest neighborhood to find your local food artisans and innovators setting up shop? Sure, there's action across the bridge in Oakland and Richmond, but in San Francisco, the action has moved south as rents have climbed, and now, Bayview is supporting a fresh crop of small-scale, community-minded entrepreneurs dedicated to deliciousness. \u003c/p>\n\u003cfigure id=\"attachment_71800\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/market-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/market-exterior1000.jpg\" alt=\"PopUp Community Market @ Market on Third. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71800\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PopUp Community Market @ Market on Third. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>A great way to sample what's cooking on the southeast side of the city is to head to the new \u003ca href=\"https://www.facebook.com/events/730837353596566/\">Pop-Up Community Market @Market on Third\u003c/a>, now open every Thursday from 5-7:30pm. Bay Area Bites dropped in on a recent Thursday when there was an extra-lively crowd on hand, thanks to the monthly music and arts \u003ca href=\"https://www.facebook.com/3rdOnThird\">3rd on Third\u003c/a> event happening at the same time. 3rd on Third, presented by the San Francisco Arts Commission with support from San Francisco Public Utilities Commission, the Bayview Merchants Association, and the Bayview Opera House, is a monthly music and arts festival that takes place on Third Street around Oakdale and Palou Streets on the third Thursday of the month. The next one is scheduled for Oct 17. \u003c/p>\n\u003cp>Every Thursday, half a dozen small food artisans set up shop in this bright blue-fronted shop with its sleek aluminum-lettered MARKET sign, sampling and selling everything from homemade soup and bread to chicken salad and Ethiopian injera wraps. According to Pop-Up Community Market organizer Jamila Newton, who works for \u003ca href=\"http://www.andreabakerconsulting.com\">Andrea Baker Consulting\u003c/a>, permits for the food artisans at the Market are in place for the next 12 weeks. \u003c/p>\n\u003cblockquote>\u003cp>\"We really want to engage the community, with an emphasis on businesses and musicians that are members of the Bayview community.\"\u003c/p>\u003c/blockquote>\n\u003cp>And while Newton is proud of the project's new website, \u003ca href=\"http://www.bayviewunderground.wordpress.com\">Bayview Underground Food Scene\u003c/a>, she's also looking to reach out beyond social media, into local churches and other gathering places to reach residents who don't have email addresses or home computers. \u003c/p>\n\u003cfigure id=\"attachment_71802\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/xan-devoss-fox-lion-bread1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/xan-devoss-fox-lion-bread1000.jpg\" alt=\"Xan DeVoss of Fox & Lion Bread. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71802\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Xan DeVoss of Fox & Lion Bread. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Xan DeVoss's \u003ca href=\"http://foxandlionbread.com/\">Fox and Lion Bread Co.\u003c/a> is a one-woman bread baking operation. Rather than selling wholesale or opening her own bakery, she's taking a page from the city's popular veggie-box drop-offs and offering her own community-supported bread subscription. Since January, she's been making 80 to 100 loaves every Wednesday in a kitchen in Hayes Valley, then dropping the loaves off for pickup by customers in locations around the Lower Haight, Bernal Heights, Mission, mid-Market and Inner Richmond neighborhoods the following day. A self-taught baker, she makes her loaves using a natural levain starter and works with \u003ca href=\"http://grassvalleygrains.com/\">Grass Valley Grains\u003c/a> owner Reed Hamilton to source freshly milled, California-grown wheat, rye, and other grains. For DeVoss, bread is where the farmer, miller, baker, and consumer can all come together in one chewy, tasty bite. On occasion, there's also delicious Earl's Bread, made right in the neighborhood. \u003c/p>\n\u003cfigure id=\"attachment_71796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/angelique-john-thompkins-comfortfood1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/angelique-john-thompkins-comfortfood1000.jpg\" alt=\"Angelique and John Tompkins of Comfort Foods. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71796\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angelique and John Tompkins of Comfort Foods. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Once you've got your bread, step over to \u003ca href=\"https://www.facebook.com/pages/Comfort-Foods-National-Inc/107842212594062\">Comfort Foods National\u003c/a>, where Angelique Tompkins and her son, John Tompkins, are selling their yogurt-dressed chicken salad in three styles: citrus-apricot-almond, curry cranberry pecan, and mesquite-smoked with cocoa, chiles, and corn. Or try some Ethiopian injera rolls from \u003ca href=\"http://www.ejisethiopian.com\">Eji's Ethiopian\u003c/a>, run by Eji Atlaw. Atlaw, a graduate of La Cocina's entrepreneurship program,now has her own space in the 331 Cortland Marketplace in Bernal Heights. \"Part of my vision is to go to underserved communities,\" said Atlaw.\u003c/p>\n\u003cfigure id=\"attachment_71798\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/eji-atlaw-ejis-ethiopian1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/eji-atlaw-ejis-ethiopian1000.jpg\" alt=\"Eji Atlaw of Eji’s Ethiopian. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71798\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eji Atlaw of Eji’s Ethiopian. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Cynthia Toliver of \u003ca href=\"http://toliverworks.blogspot.com/\">Toliverworks\u003c/a> got her start as an entrepreneur through \u003ca href=\"http://www.womensinitiative.org/index.htm\">WISE\u003c/a>, where she was named graduate of the year. A longtime chef and caterer, she now sells her soups to Zero Cater as well as to other businesses in the area. Look for her hearty corn chowder, chicken soup, and \"cauliflower in Japan\" soup, made with cauliflower, Japanese yam, ghee, and spices. \u003c/p>\n\u003cfigure id=\"attachment_71797\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cynthia-toliver-toliverworks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cynthia-toliver-toliverworks1000.jpg\" alt=\"Cynthia Toliver of Toliverworks. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cynthia Toliver of Toliverworks. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>When the Market gets its beer and wine license, Barbara Gratta plans to start pouring her Bayview-made \u003ca href=\"http://www.grattawines.com/\">Gratta Wines\u003c/a>. Gratta sources her grapes predominantly from vineyards in Sonoma's Dry Creek Valley, then crushes, ferments, and bottles her wines in a 300-foot space in the neighborhood. A true \u003ca href=\"http://en.wikipedia.org/wiki/Garagistes\">\u003cem>garagiste\u003c/em>\u003c/a>, with the purple-stained fingers to prove it, Gratta turns out about 100 cases a year, including Zinfandel, Cabernet Sauvignon, and a \"Garage Blend\"--the 2012 is a mix of Sangiovese (70%), Cabernet (20%), and Petit Syrah (10%). As part of 3rd on Third festivities, she was pouring red wine in the courtyard outside the Bayview Opera House, as a live band played and neighbors dug into hearty plates of barbecued chicken, greens, cornbread, red beans and rice from local catering company A Taste of Black Cuisine. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Zin Restaurant & Wine Bar, Turtle Tower, Copita Tequileria y Comida: Check, Please! Bay Area reviews",
"title": "Zin Restaurant & Wine Bar, Turtle Tower, Copita Tequileria y Comida: Check, Please! Bay Area reviews",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_71905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp812-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp812-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the twelfth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71905\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the twelfth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> twelfth and final episode of Season 8 airs on Thursday October 10 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9872\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The twelfth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9912\">Zin Restaurant & Wine Bar,\u003c/a> (Healdsburg), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9898\">Turtle Tower Restaurant\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9885\">Copita Tequileria y Comida\u003c/a> (Sausalito).\u003c/p>\n\u003cp>If you are interested in being a guest on the next season of Check, Please! Bay Area you can \u003ca href=\"http://blogs.kqed.org/checkplease/apply/\">apply online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Tips about Tequila:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=eGD2PphcHvQ]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine, Beer and Spirits Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\n",
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"excerpt": "The final episode of Season 8 reviews restaurants serving American Regional cuisine in Healdsburg, Vietnamese food in San Francisco, and Modern Mexican cuisine and tequila in Sausalito.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp812-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp812-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the twelfth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71905\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the twelfth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> twelfth and final episode of Season 8 airs on Thursday October 10 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9872\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The twelfth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9912\">Zin Restaurant & Wine Bar,\u003c/a> (Healdsburg), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9898\">Turtle Tower Restaurant\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9885\">Copita Tequileria y Comida\u003c/a> (Sausalito).\u003c/p>\n\u003cp>If you are interested in being a guest on the next season of Check, Please! Bay Area you can \u003ca href=\"http://blogs.kqed.org/checkplease/apply/\">apply online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Tips about Tequila:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/eGD2PphcHvQ'\n title='//www.youtube.com/embed/eGD2PphcHvQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Mama Ji’s: A Deliciously Quirky Addition to the Castro's Restaurant Scene",
"title": "Mama Ji’s: A Deliciously Quirky Addition to the Castro's Restaurant Scene",
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"content": "\u003cp>The words “dim sum” conjure images of roving carts, chicken feet, and indecipherable character-filled menus. There are crowded tables, long waits, and florescent lights. You may have a hangover.\u003c/p>\n\u003cp>So it is a little peculiar to walk into \u003ca href=\"http://www.yelp.com/biz/mama-jis-san-francisco-2\">Mama Ji’s\u003c/a> on a sunny Sunday afternoon and be greeted with English menus, tiny tidy tables, and a full selection of Belgian beers. The room is strangely calm, even with a packed house—chalk it up to the lack of background music and patrons’ enthusiastic noshing. Even on the cusp of the Folsom Street Fare nearby, the wait for a table was only a few minutes; the host, co-owner Marv Woatla, is cheery and helpful, if a bit spacey.\u003c/p>\n\u003cfigure id=\"attachment_71760\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Mama-Jis-Exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Mama-Jis-Exterior.jpg\" alt=\"Mama Ji’s sits on a quiet stretch of 18th Street in the Castro. Photo: Kate Williams\" width=\"1000\" height=\"665\" class=\"size-full wp-image-71760\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mama Ji’s sits on a quiet stretch of 18th Street in the Castro. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Mama Ji’s has a history much like that other \u003ca href=\"http://missionchinesefood.com/sf/\">Sichuan darling\u003c/a> over on Mission Street. Begun as a pop-up in the back of Queen Malika café last October, Lili “Mama” Ji and Woatla, her husband, formally took over the space this past May. This move has allowed Ji to expand the menu to include not only her family’s specialties, but also dim sum and Sichuan classics. They picked up a prize dim sum cook in Li Guozhong, formally of Daly City’s \u003ca href=\"http://www.koipalace.com/default.htm?cache=07012013\">Koi Palace\u003c/a>. \u003c/p>\n\u003cp>A surprising Belgian beer selection, curated by Woatla, makes up the bulk of the drink menu; they’ve also got \u003ca href=\"http://www.ritualroasters.com/\">Ritual\u003c/a> coffee and \u003ca href=\"http://www.redblossomtea.com/\">Red Blossom Teas\u003c/a> for teetotalers. \u003c/p>\n\u003cfigure id=\"attachment_71762\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shanghai-Dumplings-w_-Turnip-Cakes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shanghai-Dumplings-w_-Turnip-Cakes.jpg\" alt=\"Shanghai Dumplings w/ Turnip Cakes.jpg Caption: Shanghai soup dumplings are a classic dim sum order. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-71762\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shanghai Dumplings w/ Turnip Cakes.jpg Caption: Shanghai soup dumplings are a classic dim sum order. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If \u003ca href=\"http://www.sfweekly.com/2013-07-03/restaurants/mama-ji-s-dim-sum-castro-belgian-beer/full/\">recent\u003c/a> \u003ca href=\"http://www.sfexaminer.com/sanfrancisco/szechuan-fare-nicely-hot-hot-hot-at-mama-jis/Content?oid=2569249\">press\u003c/a> is any indication, Mama Ji’s is a welcome addition to the otherwise dull selection of Castro restaurants. But is the restaurant poised to be good enough to stand with the city’s greats, or is it destined to remain a quirky neighborhood staple? \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Given the experience during our recent visit, it ultimately seems geared towards the later. \u003c/p>\n\u003cp>The dim sum menu holds few surprises—steamed dumplings of all stripes, fried pot stickers, turnip cakes, chive pancakes are all common orders—but there are a couple Mama Ji originals, like vegetarian pork buns and a steamed lotus-leaf wrapped packet of glutinous rice and shrimp sausage.\u003c/p>\n\u003cfigure id=\"attachment_71759\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Barbeque-Pork-Dumplings.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Barbeque-Pork-Dumplings.jpg\" alt=\"Barbeque Pork Bao are huge, fluffy char siu-filled steamed buns. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-71759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barbeque Pork Bao are huge, fluffy char siu-filled steamed buns. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>On our dim sum visit, we filled our tiny table with steam baskets and noodle platters. The classic steamed dishes falter a little: The juicy and fragrant pork and shrimp filling in Ji’s shu mai dumplings is unfortunately overshadowed by thick, chewy wrappers. A similar fate befalls the well-seasoned but soup-deficient xiao long bao. Neon barbeque pork is on the saccharine side of sweet, but would make for a decent bao if not for the overwhelming size of the large Wonderbread-like bun.\u003c/p>\n\u003cfigure id=\"attachment_71763\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shrimp-Sausage-and-Rice-packets.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shrimp-Sausage-and-Rice-packets.jpg\" alt=\"Lotus leaves encase a surprisingly comforting mélange of sweet rice and salty shrimp sausage. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-71763\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lotus leaves encase a surprisingly comforting mélange of sweet rice and salty shrimp sausage. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Far better is the aforementioned steamed sweet rice and shrimp sausage. It’s a rustic, comforting, and pleasantly tender dish, exhibiting harmonious balance between salty shrimp, sweet rice, and fatty pork. The grassy lotus leaf grounds the dish, its fragrant perfume tying together the multitudinous flavors. Similarly, fried turnip cakes studded with unnamed pork pieces are lightened by the bright salinity of dried shrimp added to the dough. Much like a piece of good salty ham, they’re easy to fill up on.\u003c/p>\n\u003cp>But try to leave room for the springy Sichuanese noodles with spicy soybean paste. They’re as much sauce as noodles—that’s a great thing. Every bite comes loaded with rich ground pork, tangy fermented bean paste, and super-hot fresh green peppers. The green peppers especially are a smart move, as they freshen and intensify an otherwise fat-leaden dish—is reason enough to explore the dinner menu.\u003c/p>\n\u003cfigure id=\"attachment_71761\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Noodles-with-Spicy-Bean-Sauce.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Noodles-with-Spicy-Bean-Sauce.jpg\" alt=\"Ji’s noodles with spicy soybean paste are reason enough to return for dinner. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-71761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ji’s noodles with spicy soybean paste are reason enough to return for dinner. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Service is friendly and chatty, but a little disorganized. All of our dishes showed up at once, making it hard to sample each item while hot. While this wasn’t a serious problem for the noodles, we struggled to get through the steamed items at their peak. A staggered coursing of dumplings to fried items would have been welcome.\u003c/p>\n\u003cp>It’s not surprising that Mama Ji’s has been compared to both local dim sum joints and popular, hipper Sichuan restaurants nearby. But, frankly, Mama Ji’s is too unique for such comparisons to stick. With authentically fiery Sichuan fare, family-friendly dim sum, and an upscale drink selection, Mama Ji’s is truly more a mash-up of a restaurant. (Dare we call it fusion?) This status is by no means a critique. Instead, it befits a restaurant born out of a pop-up—flexible, creative, and fun—and we hope it stays this way.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/mama-jis-san-francisco-2\">Mama Ji’s\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/q50R6X\">Map\u003c/a>\u003cbr>\n4416 18th Street\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 626-4416\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Mama-Jis/185785668227051\">Mama Ji’s\u003c/a> \u003c/p>\n\n",
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"excerpt": "The Castro is not the first place that pops into your head when you think \"dim sum\" or \"Sichuan,\" but that fact doesn't stop new restaurant Mama Ji's from serving up platefuls of steamed and stir-fried specialties all day long. BAB sent Kate Williams to check out this unassuming, quirky spot. \r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The words “dim sum” conjure images of roving carts, chicken feet, and indecipherable character-filled menus. There are crowded tables, long waits, and florescent lights. You may have a hangover.\u003c/p>\n\u003cp>So it is a little peculiar to walk into \u003ca href=\"http://www.yelp.com/biz/mama-jis-san-francisco-2\">Mama Ji’s\u003c/a> on a sunny Sunday afternoon and be greeted with English menus, tiny tidy tables, and a full selection of Belgian beers. The room is strangely calm, even with a packed house—chalk it up to the lack of background music and patrons’ enthusiastic noshing. Even on the cusp of the Folsom Street Fare nearby, the wait for a table was only a few minutes; the host, co-owner Marv Woatla, is cheery and helpful, if a bit spacey.\u003c/p>\n\u003cfigure id=\"attachment_71760\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Mama-Jis-Exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Mama-Jis-Exterior.jpg\" alt=\"Mama Ji’s sits on a quiet stretch of 18th Street in the Castro. Photo: Kate Williams\" width=\"1000\" height=\"665\" class=\"size-full wp-image-71760\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mama Ji’s sits on a quiet stretch of 18th Street in the Castro. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Mama Ji’s has a history much like that other \u003ca href=\"http://missionchinesefood.com/sf/\">Sichuan darling\u003c/a> over on Mission Street. Begun as a pop-up in the back of Queen Malika café last October, Lili “Mama” Ji and Woatla, her husband, formally took over the space this past May. This move has allowed Ji to expand the menu to include not only her family’s specialties, but also dim sum and Sichuan classics. They picked up a prize dim sum cook in Li Guozhong, formally of Daly City’s \u003ca href=\"http://www.koipalace.com/default.htm?cache=07012013\">Koi Palace\u003c/a>. \u003c/p>\n\u003cp>A surprising Belgian beer selection, curated by Woatla, makes up the bulk of the drink menu; they’ve also got \u003ca href=\"http://www.ritualroasters.com/\">Ritual\u003c/a> coffee and \u003ca href=\"http://www.redblossomtea.com/\">Red Blossom Teas\u003c/a> for teetotalers. \u003c/p>\n\u003cfigure id=\"attachment_71762\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shanghai-Dumplings-w_-Turnip-Cakes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shanghai-Dumplings-w_-Turnip-Cakes.jpg\" alt=\"Shanghai Dumplings w/ Turnip Cakes.jpg Caption: Shanghai soup dumplings are a classic dim sum order. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-71762\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shanghai Dumplings w/ Turnip Cakes.jpg Caption: Shanghai soup dumplings are a classic dim sum order. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If \u003ca href=\"http://www.sfweekly.com/2013-07-03/restaurants/mama-ji-s-dim-sum-castro-belgian-beer/full/\">recent\u003c/a> \u003ca href=\"http://www.sfexaminer.com/sanfrancisco/szechuan-fare-nicely-hot-hot-hot-at-mama-jis/Content?oid=2569249\">press\u003c/a> is any indication, Mama Ji’s is a welcome addition to the otherwise dull selection of Castro restaurants. But is the restaurant poised to be good enough to stand with the city’s greats, or is it destined to remain a quirky neighborhood staple? \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Given the experience during our recent visit, it ultimately seems geared towards the later. \u003c/p>\n\u003cp>The dim sum menu holds few surprises—steamed dumplings of all stripes, fried pot stickers, turnip cakes, chive pancakes are all common orders—but there are a couple Mama Ji originals, like vegetarian pork buns and a steamed lotus-leaf wrapped packet of glutinous rice and shrimp sausage.\u003c/p>\n\u003cfigure id=\"attachment_71759\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Barbeque-Pork-Dumplings.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Barbeque-Pork-Dumplings.jpg\" alt=\"Barbeque Pork Bao are huge, fluffy char siu-filled steamed buns. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-71759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barbeque Pork Bao are huge, fluffy char siu-filled steamed buns. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>On our dim sum visit, we filled our tiny table with steam baskets and noodle platters. The classic steamed dishes falter a little: The juicy and fragrant pork and shrimp filling in Ji’s shu mai dumplings is unfortunately overshadowed by thick, chewy wrappers. A similar fate befalls the well-seasoned but soup-deficient xiao long bao. Neon barbeque pork is on the saccharine side of sweet, but would make for a decent bao if not for the overwhelming size of the large Wonderbread-like bun.\u003c/p>\n\u003cfigure id=\"attachment_71763\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shrimp-Sausage-and-Rice-packets.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shrimp-Sausage-and-Rice-packets.jpg\" alt=\"Lotus leaves encase a surprisingly comforting mélange of sweet rice and salty shrimp sausage. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-71763\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lotus leaves encase a surprisingly comforting mélange of sweet rice and salty shrimp sausage. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Far better is the aforementioned steamed sweet rice and shrimp sausage. It’s a rustic, comforting, and pleasantly tender dish, exhibiting harmonious balance between salty shrimp, sweet rice, and fatty pork. The grassy lotus leaf grounds the dish, its fragrant perfume tying together the multitudinous flavors. Similarly, fried turnip cakes studded with unnamed pork pieces are lightened by the bright salinity of dried shrimp added to the dough. Much like a piece of good salty ham, they’re easy to fill up on.\u003c/p>\n\u003cp>But try to leave room for the springy Sichuanese noodles with spicy soybean paste. They’re as much sauce as noodles—that’s a great thing. Every bite comes loaded with rich ground pork, tangy fermented bean paste, and super-hot fresh green peppers. The green peppers especially are a smart move, as they freshen and intensify an otherwise fat-leaden dish—is reason enough to explore the dinner menu.\u003c/p>\n\u003cfigure id=\"attachment_71761\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Noodles-with-Spicy-Bean-Sauce.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Noodles-with-Spicy-Bean-Sauce.jpg\" alt=\"Ji’s noodles with spicy soybean paste are reason enough to return for dinner. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-71761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ji’s noodles with spicy soybean paste are reason enough to return for dinner. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Service is friendly and chatty, but a little disorganized. All of our dishes showed up at once, making it hard to sample each item while hot. While this wasn’t a serious problem for the noodles, we struggled to get through the steamed items at their peak. A staggered coursing of dumplings to fried items would have been welcome.\u003c/p>\n\u003cp>It’s not surprising that Mama Ji’s has been compared to both local dim sum joints and popular, hipper Sichuan restaurants nearby. But, frankly, Mama Ji’s is too unique for such comparisons to stick. With authentically fiery Sichuan fare, family-friendly dim sum, and an upscale drink selection, Mama Ji’s is truly more a mash-up of a restaurant. (Dare we call it fusion?) This status is by no means a critique. Instead, it befits a restaurant born out of a pop-up—flexible, creative, and fun—and we hope it stays this way.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/mama-jis-san-francisco-2\">Mama Ji’s\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/q50R6X\">Map\u003c/a>\u003cbr>\n4416 18th Street\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 626-4416\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Mama-Jis/185785668227051\">Mama Ji’s\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_71060\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp810group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp810group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the tenth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71060\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the tenth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> tenth episode of Season 8 airs on Thursday September 26 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9575\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and sometimes beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The tenth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9582\">HRD Smokin' Grill,\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9599\">Buddy's Bites and Brews\u003c/a> (Hayward) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9612\">Metro Lafayette\u003c/a> (Lafayette).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Sonoma Wines:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=nNnjn-pIZCI]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71060\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp810group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp810group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the tenth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71060\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the tenth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> tenth episode of Season 8 airs on Thursday September 26 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9575\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and sometimes beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The tenth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9582\">HRD Smokin' Grill,\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9599\">Buddy's Bites and Brews\u003c/a> (Hayward) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9612\">Metro Lafayette\u003c/a> (Lafayette).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Sonoma Wines:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/nNnjn-pIZCI'\n title='//www.youtube.com/embed/nNnjn-pIZCI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_70616\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird_10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird_10001.jpg\" alt=\"Nicole Krasinski and Stuart Brioza. Photo: Dylan + Jeni\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nicole Krasinski and Stuart Brioza. Photo: Dylan + Jeni\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_70623\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBProvisions-exterior600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBProvisions-exterior600.jpg\" alt=\"The dinner line outside State Bird Provisions this summer. Photo: Mary Ladd\" width=\"300\" class=\"size-full wp-image-70623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The dinner line outside State Bird Provisions this summer. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>This summer on Fillmore Street, the line out the door for dinner at \u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a> showed how popular and buzzing the hotspot-restaurant really is. Chef-owners Stuart Brioza and Nicole Krasinski closed the widely lauded restaurant on August 10 to renovate and grow their business as they take over the Harput’s Market space next door. The duo plan to reopen the restaurant sometime next month. Bay Area Bites interviewed Brioza and his comments have been edited for clarity.\u003cbr>\n\u003cstrong>\u003cbr>\nBay Area Bites: What has been the biggest surprise for you and Nicole with the restaurant expansion?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> How much time it takes (laughs). No matter how planned out you think you and your group are, you knock down a wall and you never know what will be in between the wall. The biggest surprise is what you don’t know. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: With the construction and restaurant closure, are you cooking in your home kitchen or other restaurant kitchens?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We’re doing a little bit of that for sure. Believe it or not just because we’re closed, it’s still a tremendous feat managing everything and a lot of what we’ve been doing is related to administrative work to get ahead. In the last year and a half, we’ve been such a small and busy restaurant, all the ideas we had, we never had time to do them. \u003c/p>\n\u003cp>So it’s been a nice chance to write recipes, restructure the front of the house, and set goals and timelines. That’s been a fun, evolutionary part of business. Then it’s more, “Hey let’s think about the food.” We have been cooking at home and have had time to think about the upcoming menu. It’s gonna be a surprise for you all.\u003c/p>\n\u003cfigure id=\"attachment_70620\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-Brioza-plating600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-Brioza-plating600.jpg\" alt=\"Stuart Brioza plating dinner at State Bird Provisions. Photo: Mary Ladd\" width=\"400\" class=\"size-full wp-image-70620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuart Brioza plating dinner at State Bird Provisions. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_70618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird1000.jpg\" alt=\"Red trout, mandarin, hazelnut-garum brown butter. Photo: Dylan + Jeni\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Red trout, mandarin, hazelnut-garum brown butter. Photo: Dylan + Jeni\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites Do you have any business mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We have a good core group with a business manager and office manager. We just hired a GM named Ryan Anderson from Austin. A GM is a new role for us and we’re excited. He’s helping to define what we are as a restaurant even more.\u003c/p>\n\u003cfigure id=\"attachment_70624\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Sesame-pancake-with-anchovy600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Sesame-pancake-with-anchovy600.jpg\" alt=\"State Bird's sesame pancake with pickled anchovy and creme fraiche. Photo: Mary Ladd\" width=\"400\" class=\"size-full wp-image-70624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">State Bird's sesame pancake with pickled anchovy and creme fraiche. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: You are doing a \u003ca href=\"http://www.feastportland.com/event/widmer-brothers-brewing-sandwich-invitational-presented-by-lincoln-motor-company/\">Sandwich Invitational\u003c/a> event in Portland and then back in San Francisco for the \u003ca href=\"http://www.jamesbeard.org/events/taste-america-san-francisco\">Taste America James Beard Foundation dinner\u003c/a> early in October. What’s it like doing these events?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We try to not do too many things because this has been the quietest time we’ve had in a year and a half. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For Portland, we don’t really make sandwiches. We’re doing a panwich--of course (laughs). It’s an open pancake-wich, made with a pancake, and a little pork belly, sweet corn, Romesco sauce and a pile of greens. Then you fold it. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Are there any dishes you are more excited about getting back to or bringing to the menu? And are there some dishes you would rather take off the menu?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza: \u003c/strong>I am excited about the State Bird Provisions dish. I love that dish. There’s only a few dishes we can’t touch and one is the quail. The other is the garlic bread with the \u003cem>burrata\u003c/em>. It’s almost an untouchable dish. I still really like it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-quail1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-quail1000-290x217.jpg\" title=\"State Bird Provisions signature dish of quail.\" alt=\"State Bird Provisions signature dish of quail. Photo credit: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-70622\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-burrata1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-burrata1000-290x217.jpg\" title=\"Garlic bread with burrata.\" alt=\"Garlic bread with burrata. Photo: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-70621\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your inspiration from—books, people, places, websites?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> The question of inspiration is an interesting one and arises from different areas. I think that now more so than ever I get inspiration from paying attention to my surroundings and people. Inspiration and creativity is really quite powerful. Years ago I got inspired from books and dining out—that was also an impressionable time for me. Then I think something happened and I’m in this new place where I’m more inspired by the stories the food tells than the actual dishes themselves. I’m kind of on my own little path and don’t find a lot of inspiration coming from books. The stories that come from books are really quite fascinating. For me, paying attention is where the inspiration is: being in the markets, talking to your staff and other chefs, that’s kind of where it comes from. Gone are the days where I could go cover to cover in a cookbook.\u003c/p>\n\u003cfigure id=\"attachment_70619\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Pork-spareribs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Pork-spareribs1000.jpg\" alt=\"Pork spare ribs with shichimi togarashi, glazed in their own juices. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-70619\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork spare ribs with shichimi togarashi, glazed in their own juices. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: After work, are there any spots you like to go to?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> is great and it’s not far away and open late. Nearby, \u003ca href=\"http://shebapianolounge.com/\">Sheba Lounge\u003c/a> is a cool little spot and on some nights they’ll play music really late. It’s pretty rare that I go. I think every restaurant has to have a local bar, that place you don’t have to get in a cab to, and you can just walk there. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the worst and best parts of your job?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> The best honestly is just walking through the door every day. I really like working with the staff every day. I created a process with the staff for when we open the doors. It’s a rush, and pretty powerful. Everyone feels good and is welcoming guests.\u003c/p>\n\u003cp>The worst is the not knowing. You’re not ready for the toilet backing up. You’re never really ready for that, no matter how much you plan for it, no matter who you are. Or having someone cut themselves--pretty much anything that detracts from the mission is the worst. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: During your time off, what do you do?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We’re not bored with what we do yet. It’s still an important topic. I love to go car camping and the simple things like sitting around the campfire. We’re always looking for new parks within an hour of us. You’re taken outside of your world and still an hour away from your home. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Anything we can expect in the future—books, travel, food, products?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> There’s always that conversation of a cookbook. We’re not there yet. Obviously we’ve got a whole new restaurant that we’re working on. That’ll be within the year. I think we’ve got enough on our plate. We’re still riding that wave. It’s the best place to be for us.\u003c/p>\n\u003ch3>Restaurant Information:\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/yqz3Z\">Map\u003c/a>\u003cbr>\n1529 Fillmore Street (between Geary and O'Farrell)\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-795-1272\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/State-Bird-Provisions/330491963635013\">State Bird Provisions\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/statebirdsf\">@statebirdsf\u003c/a>\u003c/p>\n\n",
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"excerpt": "State Bird Provisions, one of San Francisco's most popular and lauded restaurants, is closed for construction and expansion plans. Chef Stuart Brioza reveals what he is working on and thinking about during this phase.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70616\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird_10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird_10001.jpg\" alt=\"Nicole Krasinski and Stuart Brioza. Photo: Dylan + Jeni\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nicole Krasinski and Stuart Brioza. Photo: Dylan + Jeni\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_70623\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBProvisions-exterior600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBProvisions-exterior600.jpg\" alt=\"The dinner line outside State Bird Provisions this summer. Photo: Mary Ladd\" width=\"300\" class=\"size-full wp-image-70623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The dinner line outside State Bird Provisions this summer. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>This summer on Fillmore Street, the line out the door for dinner at \u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a> showed how popular and buzzing the hotspot-restaurant really is. Chef-owners Stuart Brioza and Nicole Krasinski closed the widely lauded restaurant on August 10 to renovate and grow their business as they take over the Harput’s Market space next door. The duo plan to reopen the restaurant sometime next month. Bay Area Bites interviewed Brioza and his comments have been edited for clarity.\u003cbr>\n\u003cstrong>\u003cbr>\nBay Area Bites: What has been the biggest surprise for you and Nicole with the restaurant expansion?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> How much time it takes (laughs). No matter how planned out you think you and your group are, you knock down a wall and you never know what will be in between the wall. The biggest surprise is what you don’t know. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: With the construction and restaurant closure, are you cooking in your home kitchen or other restaurant kitchens?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We’re doing a little bit of that for sure. Believe it or not just because we’re closed, it’s still a tremendous feat managing everything and a lot of what we’ve been doing is related to administrative work to get ahead. In the last year and a half, we’ve been such a small and busy restaurant, all the ideas we had, we never had time to do them. \u003c/p>\n\u003cp>So it’s been a nice chance to write recipes, restructure the front of the house, and set goals and timelines. That’s been a fun, evolutionary part of business. Then it’s more, “Hey let’s think about the food.” We have been cooking at home and have had time to think about the upcoming menu. It’s gonna be a surprise for you all.\u003c/p>\n\u003cfigure id=\"attachment_70620\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-Brioza-plating600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-Brioza-plating600.jpg\" alt=\"Stuart Brioza plating dinner at State Bird Provisions. Photo: Mary Ladd\" width=\"400\" class=\"size-full wp-image-70620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuart Brioza plating dinner at State Bird Provisions. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_70618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird1000.jpg\" alt=\"Red trout, mandarin, hazelnut-garum brown butter. Photo: Dylan + Jeni\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Red trout, mandarin, hazelnut-garum brown butter. Photo: Dylan + Jeni\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites Do you have any business mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We have a good core group with a business manager and office manager. We just hired a GM named Ryan Anderson from Austin. A GM is a new role for us and we’re excited. He’s helping to define what we are as a restaurant even more.\u003c/p>\n\u003cfigure id=\"attachment_70624\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Sesame-pancake-with-anchovy600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Sesame-pancake-with-anchovy600.jpg\" alt=\"State Bird's sesame pancake with pickled anchovy and creme fraiche. Photo: Mary Ladd\" width=\"400\" class=\"size-full wp-image-70624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">State Bird's sesame pancake with pickled anchovy and creme fraiche. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: You are doing a \u003ca href=\"http://www.feastportland.com/event/widmer-brothers-brewing-sandwich-invitational-presented-by-lincoln-motor-company/\">Sandwich Invitational\u003c/a> event in Portland and then back in San Francisco for the \u003ca href=\"http://www.jamesbeard.org/events/taste-america-san-francisco\">Taste America James Beard Foundation dinner\u003c/a> early in October. What’s it like doing these events?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We try to not do too many things because this has been the quietest time we’ve had in a year and a half. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For Portland, we don’t really make sandwiches. We’re doing a panwich--of course (laughs). It’s an open pancake-wich, made with a pancake, and a little pork belly, sweet corn, Romesco sauce and a pile of greens. Then you fold it. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Are there any dishes you are more excited about getting back to or bringing to the menu? And are there some dishes you would rather take off the menu?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza: \u003c/strong>I am excited about the State Bird Provisions dish. I love that dish. There’s only a few dishes we can’t touch and one is the quail. The other is the garlic bread with the \u003cem>burrata\u003c/em>. It’s almost an untouchable dish. I still really like it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-quail1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-quail1000-290x217.jpg\" title=\"State Bird Provisions signature dish of quail.\" alt=\"State Bird Provisions signature dish of quail. Photo credit: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-70622\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-burrata1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-burrata1000-290x217.jpg\" title=\"Garlic bread with burrata.\" alt=\"Garlic bread with burrata. Photo: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-70621\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your inspiration from—books, people, places, websites?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> The question of inspiration is an interesting one and arises from different areas. I think that now more so than ever I get inspiration from paying attention to my surroundings and people. Inspiration and creativity is really quite powerful. Years ago I got inspired from books and dining out—that was also an impressionable time for me. Then I think something happened and I’m in this new place where I’m more inspired by the stories the food tells than the actual dishes themselves. I’m kind of on my own little path and don’t find a lot of inspiration coming from books. The stories that come from books are really quite fascinating. For me, paying attention is where the inspiration is: being in the markets, talking to your staff and other chefs, that’s kind of where it comes from. Gone are the days where I could go cover to cover in a cookbook.\u003c/p>\n\u003cfigure id=\"attachment_70619\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Pork-spareribs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Pork-spareribs1000.jpg\" alt=\"Pork spare ribs with shichimi togarashi, glazed in their own juices. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-70619\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork spare ribs with shichimi togarashi, glazed in their own juices. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: After work, are there any spots you like to go to?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> is great and it’s not far away and open late. Nearby, \u003ca href=\"http://shebapianolounge.com/\">Sheba Lounge\u003c/a> is a cool little spot and on some nights they’ll play music really late. It’s pretty rare that I go. I think every restaurant has to have a local bar, that place you don’t have to get in a cab to, and you can just walk there. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the worst and best parts of your job?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> The best honestly is just walking through the door every day. I really like working with the staff every day. I created a process with the staff for when we open the doors. It’s a rush, and pretty powerful. Everyone feels good and is welcoming guests.\u003c/p>\n\u003cp>The worst is the not knowing. You’re not ready for the toilet backing up. You’re never really ready for that, no matter how much you plan for it, no matter who you are. Or having someone cut themselves--pretty much anything that detracts from the mission is the worst. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: During your time off, what do you do?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We’re not bored with what we do yet. It’s still an important topic. I love to go car camping and the simple things like sitting around the campfire. We’re always looking for new parks within an hour of us. You’re taken outside of your world and still an hour away from your home. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Anything we can expect in the future—books, travel, food, products?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> There’s always that conversation of a cookbook. We’re not there yet. Obviously we’ve got a whole new restaurant that we’re working on. That’ll be within the year. I think we’ve got enough on our plate. We’re still riding that wave. It’s the best place to be for us.\u003c/p>\n\u003ch3>Restaurant Information:\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/yqz3Z\">Map\u003c/a>\u003cbr>\n1529 Fillmore Street (between Geary and O'Farrell)\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-795-1272\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/State-Bird-Provisions/330491963635013\">State Bird Provisions\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/statebirdsf\">@statebirdsf\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Check, Please! Bay Area reviews: Naschmarkt, Café Tiramisu, Wood Tavern",
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"content": "\u003cfigure id=\"attachment_70400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp809group1000b.jpg\">\u003cimg class=\"size-full wp-image-70400\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp809group1000b.jpg\" alt=\"Guests and host Leslie Sbrocco tape the ninth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the ninth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> ninth episode of Season 8 airs on Thursday September 19 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9449\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and sometimes beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The ninth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9510\">Naschmarkt Restaurant\u003c/a> (Campbell), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9494\">Café Tiramisu\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9479\">Wood Tavern\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Oregon Wines:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=hKR_NDmACGc]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp809group1000b.jpg\">\u003cimg class=\"size-full wp-image-70400\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp809group1000b.jpg\" alt=\"Guests and host Leslie Sbrocco tape the ninth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the ninth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> ninth episode of Season 8 airs on Thursday September 19 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9449\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and sometimes beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The ninth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9510\">Naschmarkt Restaurant\u003c/a> (Campbell), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9494\">Café Tiramisu\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9479\">Wood Tavern\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Oregon Wines:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/hKR_NDmACGc'\n title='//www.youtube.com/embed/hKR_NDmACGc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Chef Liza Shaw Talks About Her East-Coast-Inspired \"Merigan Sub Shop\" -- Opening Soon in SoMa",
"title": "Chef Liza Shaw Talks About Her East-Coast-Inspired \"Merigan Sub Shop\" -- Opening Soon in SoMa",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_69806\" class=\"wp-caption aligncenter\" style=\"max-width: 550px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Liza-by-Todd-Brilliant.jpg\">\u003cimg class=\"size-full wp-image-69806\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Liza-by-Todd-Brilliant.jpg\" alt=\"Chef Liza Shaw. Photo by Todd Brilliant\" width=\"550\" height=\"550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Liza Shaw. Photo by Todd Brilliant\u003c/figcaption>\u003c/figure>\n\u003cp>For those who pine for an East Coast-style sub sandwich fix, complete with the chunky pickled pepper spread known as \"hots,\" the opening of \u003ca href=\"https://www.facebook.com/MeriganSubShop\">Merigan Sub Shop\u003c/a> from Chef Liza Shaw should be on your culinary radar. Shaw's SoMa project is opening next month on the same street as Chronicle Books and 7x7 Magazine's headquarters -- which happens to be around the corner from the \u003ca href=\"http://sanfrancisco.giants.mlb.com/sf/ballpark/index.jsp\">Giants home stadium\u003c/a>. Highlights aside from the menu of meaty and veg-tastic sandwiches include: meatballs (enough said!), red wine on tap from \u003ca href=\"http://www.untivineyards.com/\">Unti Vineyards\u003c/a>, daily whole animal butchery, and turkey and roast beef made in house.\u003c/p>\n\u003cp>Shaw lives in San Francisco and hails from Baltimore. She talked with Bay Area Bites recently about her plans and confirmed that East Coast hoagie shops were the inspiration for her shop—and yes, there are plans for more shops if all goes well. Recently, \u003ca href=\"http://www.tablehopper.com/chatterbox/coming-in-september-from-liza-shaw-merigan-sub-shop/\">Tablehopper reported\u003c/a> on Shaw's menu highlights including: “a porchetta sandwich, a terrina with coppa di testa and pork liver terrina, housemade meatballs, spicy Italian sausage, and of course a killer Italian combo” and Shaw told BAB about her plans to include sides of \u003cem>ceci\u003c/em> bean fritters and Italian shaved ice and \u003cem>zeppole\u003c/em> pastries for dessert.\u003c/p>\n\u003cfigure id=\"attachment_69805\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/roast-pork-liza.jpg\">\u003cimg class=\"size-full wp-image-69805\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/roast-pork-liza.jpg\" alt=\"Roast pork Arista sandwich. Photo courtesy of Merigan Sub Shop\" width=\"720\" height=\"703\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast pork Arista sandwich. Photo courtesy of Merigan Sub Shop\u003c/figcaption>\u003c/figure>\n\u003cp>The chef was on the opening team for \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>, and is considered something of a pizza and pasta badass. While she waited and negotiated the perfect space for her sub shop to come about—the current location of \u003ca href=\"http://hardwaterbar.com/\">Hard Water\u003c/a> was almost a go for a bit—she worked as consulting chef up north on the pizza programs for \u003ca href=\"http://pizzandohealdsburg.com/\">Pizzando\u003c/a> and \u003ca href=\"http://www.redd-wood.com/\">Redd Wood\u003c/a> restaurants, respectively. Shaw has also had stints at \u003ca href=\"http://www.acquerello.com/\">Acquerello\u003c/a> and is a graduate of the California Culinary Academy. Her comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What does Merigan mean?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> \u003cem>Merigano\u003c/em> is a phrase that was used by Italians for people who aren’t Italian. I’m not Italian.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you see the shop as high end?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> I don’t know. I wouldn’t say upscale for this shop. I think I want it to be sandwiches that are done restaurant style. We are going to be cooking everything here: grinding the meat, making the sausage, butchering the pigs. The same values I have at home or in a restaurant will be there, but put into a sandwich. So you’ll see upscale preparation, and my techniques and ethics. But still, it’s just a sandwich when you get it but you know some thought, care and love has gone into it. I’m still going to be going to farmers’ markets and sourcing locally from \u003ca href=\"http://llanoseco.com/\">Llano Seco\u003c/a>, a place that has great pigs and is getting a beef program going.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are doing things by hand here, and sourcing bread that will be a seeded roll or unseeded roll. Another touch is your pickling program and use of “hots” for the sandwiches.\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> Back East, you get a pickled pepper chunky spread called hots with your sandwiches. No one really does that out here and so two years ago I was looking at spaces and thought everything would open a lot faster. I got a million tomatoes and peppers and started making a tomato \u003cem>conserva\u003c/em> to put on the sandwiches. That was two years ago. For a long time, my bottom shelf on my fridge was pickled stuff.\u003c/p>\n\u003cfigure id=\"attachment_69807\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/pickled-eggs.jpg\">\u003cimg class=\"size-full wp-image-69807\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/pickled-eggs.jpg\" alt=\"Pickled Eggs. Photo courtesy of Merigan Sub Shop\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pickled Eggs. Photo courtesy of Merigan Sub Shop\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: The spot is set up for to-go orders and you have wisely decided to include soup, which is great for our chilly Indian summers.\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> You kind of have to do a soup and my fail safe soup is called “beans, greens and protein” a great use for turkey or meat. I can do a vegetarian one as well, and probably will.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Whole animal butchery is a skill you definitely have. Can guests expect to see you doing butchery here, behind the counter?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> If the space allows. I imagine prep for butchery and grinding could happen early morning or before service. We’ll probably go through a pig and a half every week--it could be more, we’ll see.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have partners for this business?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> No, it’s just me. It’s crazy.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Has anyone been walking you through the process?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> For sure. \u003ca href=\"http://www.aocsf.com/Laurie.html\">Laurie Aaronson\u003c/a>. She’s very involved. Between \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a> and \u003ca href=\"http://statebirdsf.com/\">State Bird\u003c/a> here we have six or seven of the same investors, the same lawyer, the same consultant. It’s funny, because I better do well, since these other two restaurants are doing well. The investors think it’s so fun to invest in restaurants.\u003c/p>\n\u003cp>Seeking investors was fairly painless. Laurie had a friend in business school. Then he invited his friend. Then a friend of Melissa Perello’s came on. All of the sudden I have this great community. My friend Andy from college invested. The investors have been equal parts A16 regulars, family, friends and people who are three degrees of separation.\u003c/p>\n\u003cfigure id=\"attachment_69808\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/972034_221070778051700_961430478_n.jpg\">\u003cimg class=\"size-full wp-image-69808\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/972034_221070778051700_961430478_n.jpg\" alt=\"The Buildout coming together. Photo courtesy of Merigan Sub Shop\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Buildout coming together. Photo courtesy of Merigan Sub Shop\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: A lot of your friends and friends of friends are helping make this a reality.\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> My graphic designer is Robert Van Horne, and he also did Frances and Bel Campo. He does a lot of wine labels and did my logo and signage, website, and menus. Robert is a friend from Middlebury College and a former A16 food runner. Jen Corteville of Yellow House Design did the design work and is one of my best friends. Iain Rizzo of Healdsburg is making my tables and he also made tables at \u003ca href=\"http://campo-fina.com/\">Campo Fina\u003c/a> and \u003ca href=\"http://www.scopahealdsburg.com/\">Scopa\u003c/a> in Healdsburg. The table at the bar will be made out of wood from a sycamore tree. That same tree was used for the communal table at \u003ca href=\"http://thespinstersisters.com/press/\">Spinster Sisters\u003c/a> in Santa Rosa. Liza Hinman is the chef there. We're both chefs, and both named Liza, and have been best friends since college.\u003c/p>\n\u003cp>I want to look out every day and say to myself here, someone I’m friends with helped me.\u003c/p>\n\u003cp>I have a group of people that I do info sourcing: call Thomas Mcnaughton from \u003ca href=\"http://www.centralkitchensf.com/\">Central Kitchen\u003c/a> or Melissa Perello from \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>, Stuart Brioza from \u003ca href=\"http://statebirdsf.com/\">State Bird\u003c/a> or the guys from \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a>, “OK is $104 a month a good price for a dishwasher?” They’ll tell me, “Yeah, go for it.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://merigansubshop.com/\">Merigan Sub Shop\u003c/a>\u003cbr>\n636 Second Street\u003cbr>\nSan Francisco, California 94107\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MeriganSubShop\">Merigan Sub Shop\u003c/a>\u003c/p>\n\n",
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"excerpt": "Chef Liza Shaw has worked in some of the hottest Bay Area restaurants: Redd Wood, Pizzando and A16. Now she is gearing up to open her own place near the Giants ballpark: Merigan Sub Shop. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69806\" class=\"wp-caption aligncenter\" style=\"max-width: 550px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Liza-by-Todd-Brilliant.jpg\">\u003cimg class=\"size-full wp-image-69806\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Liza-by-Todd-Brilliant.jpg\" alt=\"Chef Liza Shaw. Photo by Todd Brilliant\" width=\"550\" height=\"550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Liza Shaw. Photo by Todd Brilliant\u003c/figcaption>\u003c/figure>\n\u003cp>For those who pine for an East Coast-style sub sandwich fix, complete with the chunky pickled pepper spread known as \"hots,\" the opening of \u003ca href=\"https://www.facebook.com/MeriganSubShop\">Merigan Sub Shop\u003c/a> from Chef Liza Shaw should be on your culinary radar. Shaw's SoMa project is opening next month on the same street as Chronicle Books and 7x7 Magazine's headquarters -- which happens to be around the corner from the \u003ca href=\"http://sanfrancisco.giants.mlb.com/sf/ballpark/index.jsp\">Giants home stadium\u003c/a>. Highlights aside from the menu of meaty and veg-tastic sandwiches include: meatballs (enough said!), red wine on tap from \u003ca href=\"http://www.untivineyards.com/\">Unti Vineyards\u003c/a>, daily whole animal butchery, and turkey and roast beef made in house.\u003c/p>\n\u003cp>Shaw lives in San Francisco and hails from Baltimore. She talked with Bay Area Bites recently about her plans and confirmed that East Coast hoagie shops were the inspiration for her shop—and yes, there are plans for more shops if all goes well. Recently, \u003ca href=\"http://www.tablehopper.com/chatterbox/coming-in-september-from-liza-shaw-merigan-sub-shop/\">Tablehopper reported\u003c/a> on Shaw's menu highlights including: “a porchetta sandwich, a terrina with coppa di testa and pork liver terrina, housemade meatballs, spicy Italian sausage, and of course a killer Italian combo” and Shaw told BAB about her plans to include sides of \u003cem>ceci\u003c/em> bean fritters and Italian shaved ice and \u003cem>zeppole\u003c/em> pastries for dessert.\u003c/p>\n\u003cfigure id=\"attachment_69805\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/roast-pork-liza.jpg\">\u003cimg class=\"size-full wp-image-69805\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/roast-pork-liza.jpg\" alt=\"Roast pork Arista sandwich. Photo courtesy of Merigan Sub Shop\" width=\"720\" height=\"703\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast pork Arista sandwich. Photo courtesy of Merigan Sub Shop\u003c/figcaption>\u003c/figure>\n\u003cp>The chef was on the opening team for \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>, and is considered something of a pizza and pasta badass. While she waited and negotiated the perfect space for her sub shop to come about—the current location of \u003ca href=\"http://hardwaterbar.com/\">Hard Water\u003c/a> was almost a go for a bit—she worked as consulting chef up north on the pizza programs for \u003ca href=\"http://pizzandohealdsburg.com/\">Pizzando\u003c/a> and \u003ca href=\"http://www.redd-wood.com/\">Redd Wood\u003c/a> restaurants, respectively. Shaw has also had stints at \u003ca href=\"http://www.acquerello.com/\">Acquerello\u003c/a> and is a graduate of the California Culinary Academy. Her comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What does Merigan mean?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> \u003cem>Merigano\u003c/em> is a phrase that was used by Italians for people who aren’t Italian. I’m not Italian.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you see the shop as high end?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> I don’t know. I wouldn’t say upscale for this shop. I think I want it to be sandwiches that are done restaurant style. We are going to be cooking everything here: grinding the meat, making the sausage, butchering the pigs. The same values I have at home or in a restaurant will be there, but put into a sandwich. So you’ll see upscale preparation, and my techniques and ethics. But still, it’s just a sandwich when you get it but you know some thought, care and love has gone into it. I’m still going to be going to farmers’ markets and sourcing locally from \u003ca href=\"http://llanoseco.com/\">Llano Seco\u003c/a>, a place that has great pigs and is getting a beef program going.\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: You are doing things by hand here, and sourcing bread that will be a seeded roll or unseeded roll. Another touch is your pickling program and use of “hots” for the sandwiches.\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> Back East, you get a pickled pepper chunky spread called hots with your sandwiches. No one really does that out here and so two years ago I was looking at spaces and thought everything would open a lot faster. I got a million tomatoes and peppers and started making a tomato \u003cem>conserva\u003c/em> to put on the sandwiches. That was two years ago. For a long time, my bottom shelf on my fridge was pickled stuff.\u003c/p>\n\u003cfigure id=\"attachment_69807\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/pickled-eggs.jpg\">\u003cimg class=\"size-full wp-image-69807\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/pickled-eggs.jpg\" alt=\"Pickled Eggs. Photo courtesy of Merigan Sub Shop\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pickled Eggs. Photo courtesy of Merigan Sub Shop\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: The spot is set up for to-go orders and you have wisely decided to include soup, which is great for our chilly Indian summers.\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> You kind of have to do a soup and my fail safe soup is called “beans, greens and protein” a great use for turkey or meat. I can do a vegetarian one as well, and probably will.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Whole animal butchery is a skill you definitely have. Can guests expect to see you doing butchery here, behind the counter?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> If the space allows. I imagine prep for butchery and grinding could happen early morning or before service. We’ll probably go through a pig and a half every week--it could be more, we’ll see.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have partners for this business?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> No, it’s just me. It’s crazy.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Has anyone been walking you through the process?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> For sure. \u003ca href=\"http://www.aocsf.com/Laurie.html\">Laurie Aaronson\u003c/a>. She’s very involved. Between \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a> and \u003ca href=\"http://statebirdsf.com/\">State Bird\u003c/a> here we have six or seven of the same investors, the same lawyer, the same consultant. It’s funny, because I better do well, since these other two restaurants are doing well. The investors think it’s so fun to invest in restaurants.\u003c/p>\n\u003cp>Seeking investors was fairly painless. Laurie had a friend in business school. Then he invited his friend. Then a friend of Melissa Perello’s came on. All of the sudden I have this great community. My friend Andy from college invested. The investors have been equal parts A16 regulars, family, friends and people who are three degrees of separation.\u003c/p>\n\u003cfigure id=\"attachment_69808\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/972034_221070778051700_961430478_n.jpg\">\u003cimg class=\"size-full wp-image-69808\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/972034_221070778051700_961430478_n.jpg\" alt=\"The Buildout coming together. Photo courtesy of Merigan Sub Shop\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Buildout coming together. Photo courtesy of Merigan Sub Shop\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: A lot of your friends and friends of friends are helping make this a reality.\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> My graphic designer is Robert Van Horne, and he also did Frances and Bel Campo. He does a lot of wine labels and did my logo and signage, website, and menus. Robert is a friend from Middlebury College and a former A16 food runner. Jen Corteville of Yellow House Design did the design work and is one of my best friends. Iain Rizzo of Healdsburg is making my tables and he also made tables at \u003ca href=\"http://campo-fina.com/\">Campo Fina\u003c/a> and \u003ca href=\"http://www.scopahealdsburg.com/\">Scopa\u003c/a> in Healdsburg. The table at the bar will be made out of wood from a sycamore tree. That same tree was used for the communal table at \u003ca href=\"http://thespinstersisters.com/press/\">Spinster Sisters\u003c/a> in Santa Rosa. Liza Hinman is the chef there. We're both chefs, and both named Liza, and have been best friends since college.\u003c/p>\n\u003cp>I want to look out every day and say to myself here, someone I’m friends with helped me.\u003c/p>\n\u003cp>I have a group of people that I do info sourcing: call Thomas Mcnaughton from \u003ca href=\"http://www.centralkitchensf.com/\">Central Kitchen\u003c/a> or Melissa Perello from \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>, Stuart Brioza from \u003ca href=\"http://statebirdsf.com/\">State Bird\u003c/a> or the guys from \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a>, “OK is $104 a month a good price for a dishwasher?” They’ll tell me, “Yeah, go for it.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_68989\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cp807-group-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cp807-group-1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the seventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-68989\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the seventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> seventh episode of Season 8 airs on Thursday September 5 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9111\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and spirits) tips with each episode.\u003c/p>\n\u003cp>The seventh episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9162\">Aslam's Rasoi\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9179\">Poesia\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9195\">encuentro café and wine bar\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Lodi Wines:\u003c/strong>\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=lYirBMIyloM]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68989\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cp807-group-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cp807-group-1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the seventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-68989\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the seventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> seventh episode of Season 8 airs on Thursday September 5 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9111\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and spirits) tips with each episode.\u003c/p>\n\u003cp>The seventh episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9162\">Aslam's Rasoi\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9179\">Poesia\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9195\">encuentro café and wine bar\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Lodi Wines:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/lYirBMIyloM'\n title='//www.youtube.com/embed/lYirBMIyloM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"soldout": {
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