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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"disqusTitle": "Final Sips of Summer: Easy Cocktails for Labor Day Weekend",
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"content": "\u003cfigure id=\"attachment_69314\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Pur-Spice-Punch-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Pur-Spice-Punch-final.jpg\" alt=\"SS Minnow Summer Punch. Photo courtesy of Matt Fleeger of 15Romolo\" width=\"960\" height=\"645\" class=\"size-full wp-image-69314\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SS Minnow Summer Punch. Photo courtesy of Matt Fleeger of 15Romolo\u003c/figcaption>\u003c/figure>\n\u003cp>Back to school, back from vacation: isn't it cruel that fall's back-to-business calendar inevitably coincides with the long-delayed arrival of summery-feeling weather in San Francisco? But if you're not spending the weekend in Black Rock City, you can pretty much look forward to \u003ca href=\"http://www.kqed.org/arts/popculture/article.jsp?essid=67177\">having the city's best hangouts to yourself\u003c/a>. Save the bitters and bourbons, the house-concocted amaros and hyssop tinctures for the lengthening dark nights that will be drawing in soon; for these last, best carefree days, break out the Ritz crackers and pour the drinks that go down chill and easy. \u003c/p>\n\u003cp>Who knows better than a college student how to get a cheap, festive buzz on? On a recent meander through Missoula, home of the \u003ca href=\"http://www.umt.edu/\">University of Montana\u003c/a>, we stopped in at \u003ca href=\"http://www.blackcoffeeroastingco.com/\">Black Coffee Roasting Company\u003c/a>, an excellent small-batch, organic craft roaster. As the barista pulled us a couple of fine cortados, he reminisced about a recent road trip he and his girlfriend had taken, which ended up--where else?-- in the hour-long line at \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a>. And then he shared his favorite up on the roof on a Sunday morning drink: the \u003cstrong>Pablosa,\u003c/strong> a fizzy combo of Pabst Blue Ribbon and orange juice. Mix student-budget sparkling wine with juice and you're just starting your hangover all over again. At least with this kind of canned brew you know what you're getting: call it a session beer on the serious cheap.\u003c/p>\n\u003cp>Once we started thinking of beer as a mixer, well, what sweet to spicy vistas opened up before us! My friend Annika recalled family members downing V8 and beer. For that Baja beachside feel, there's Clamato and beer, garnished with a skewer of pimento olives and a whole shrimp or two. For drinkers who like it hot, try squirting fresh lime juice and a little sriracha sauce into Tecate, maybe add a few drops of fish sauce, and call it a \u003cstrong>Srirachelada,\u003c/strong> a Thai-American spin on a Mexican michelada. (The tequila or mezcal chaser is up to you). \u003c/p>\n\u003cp>At the \u003ca href=\"http://www.hotsytotsyclub.com/cocktails.php\">Hotsy Totsy Club\u003c/a> in Albany, beer's the mixer in two cocktails on the summer list: the \u003cstrong>Devil in Red Dress\u003c/strong> (pisco, lime juice, and Strawberry Harvest lager from Louisiana'a \u003ca href=\"http://www.abita.com\">Abita Brewing Company\u003c/a>), and \u003ca href=\"http://www.britishmuseum.org/explore/highlights/highlight_objects/pd/w/william_hogarth,_beer_street.aspx\">\u003cstrong>Beer Street & Gin Lane\u003c/strong>\u003c/a> (gin, lemon juice, and pilsner with a grapefruit twist). At the recent \u003ca href=\"http://www.cuesa.org/event/yacht-rock-ii-summer-cocktails-farmers-market\">Yacht Rock II\u003c/a>, CUESA's summery, nautically-themed edition of its quarterly Cocktails from the Farmers Market event, Matt Fleeger of North Beach's \u003ca href=\"http://www.15romolo.com\">15 Romolo\u003c/a> was right on trend with his complex, spicy-fruity \u003ca href=\"http://www.gilligansisle.com/minnow.html\">\u003cstrong>S.S. Minnow\u003c/strong>\u003c/a> \u003cstrong>Summer Punch\u003c/strong>. A blend of fresh strawberries, tarragon, and hot peppers with a touch of absinthe and some warming blood orange liqueur from Germany called \u003ca href=\"http://www.purspirits.com/products_spice.html\">Pur Likor Spice\u003c/a>, it was washed ashore by a smooth, golden wave of pilsner. The \u003cstrong>Express Lane,\u003c/strong> a beer cocktail on 15 Romolo's regular menu, tarts up a glass of pilsner with a shot of the Basque-born, tongue-twisting liqueur Ordoki Patxaran--a nod to the bar's location in the old Basque Hotel. \u003c/p>\n\u003cp>And if just mixing with beer isn't enough for you, enroll in Oakland's Food Craft Institute's upcoming hands-on how-to, the \u003ca href=\"http://www.foodcraftinstitute.org/courses\">Business of Beer\u003c/a>, running from Oct 24 through Dec 21. No mere brewing 101, this is the chance to put your porter to the test and take your beer crafting experience to the next level. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then again, sometimes even a cold beer isn't cold enough. Because what's summer for, if not a frosty round of girly blended drinks? Recently, my pal Christina, an otherwise vegetarian, ayurvedic-minded conscious eater, discovered whipped-cream and birthday-cake flavored vodkas. She now shows up at picnics with jars full of crunchy-spicy-salty puffed rice and chickpea snacks, tubs of lentil and veggie salads, and a thermos of \u003cstrong>Key Limetinis,\u003c/strong> made with coconut milk, stevia extract, key limes (also sold here as Mexican limes), and whipped-cream vodka. A glass of this tastes amazingly like coconut-key lime pie. If you use regular limes, which are tarter than key limes, you can make a \u003cstrong>Tropicatini\u003c/strong> by blending in some ripe mango chunks. Doesn't get much more summery here than that! \u003c/p>\n\u003cfigure id=\"attachment_69315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-beer1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-beer1000.jpg\" alt=\"Srirachelada. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69315\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Srirachelada. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch2>Srirachelada\u003c/h2>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 can Tecate, chilled\u003c/li>\n\u003cli>1/2 lime\u003c/li>\n\u003cli>1/2 tsp sriracha sauce, or to taste\u003c/li>\n\u003cli>A few drops fish sauce, optional\u003c/li>\n\u003cli>Pinch of kosher salt, plus more for salting the glass\u003c/li>\n\u003c/ul>\n\u003col>\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Wipe the 1/2 lime around the outside edge of a glass to wet it. Sprinkle salt into a saucer. Swish edge of glass through the salt.\u003c/li>\n\u003cli>Squeeze lime into glass. Add sriracha sauce and fish sauce, if using. Fill glass with beer. Add sprinkle of salt. Taste and add more sriracha, lime, and/or fish sauce as needed.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_69316\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-limetini1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-limetini1000.jpg\" alt=\"Key Limetini. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69316\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Key Limetini. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch2>Key Limetini\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 oz whipped-cream flavored vodka\u003c/li>\n\u003cli>1/2 cup coconut milk\u003c/li>\n\u003cli>6 drops liquid stevia extract, or to taste\u003c/li>\n\u003cli>Juice of 2-3 key limes or 1 regular (Persian) lime\u003c/li>\n\u003cp>\u003cstrong>\u003cem>For the glass:\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>1/2 lime\u003c/li>\n\u003cli>1 tbsp graham-cracker crumbs\u003c/li>\n\u003cli>1 lime wheel, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Wipe the 1/2 lime around the outside edge of a chilled martini or cocktail glass to wet it. Sprinkle graham cracker crumbs into a saucer. Swish edge of glass through the crumbs to coat.\u003c/li>\n\u003cli>In a blender, combine vodka, coconut milk, stevia, lime juice and 2 handfuls ice cubes. Blend until mixture is smooth and thick.\u003c/li>\n\u003cli>Pour into prepared glass. Garnish with lime wheel.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69314\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Pur-Spice-Punch-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Pur-Spice-Punch-final.jpg\" alt=\"SS Minnow Summer Punch. Photo courtesy of Matt Fleeger of 15Romolo\" width=\"960\" height=\"645\" class=\"size-full wp-image-69314\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SS Minnow Summer Punch. Photo courtesy of Matt Fleeger of 15Romolo\u003c/figcaption>\u003c/figure>\n\u003cp>Back to school, back from vacation: isn't it cruel that fall's back-to-business calendar inevitably coincides with the long-delayed arrival of summery-feeling weather in San Francisco? But if you're not spending the weekend in Black Rock City, you can pretty much look forward to \u003ca href=\"http://www.kqed.org/arts/popculture/article.jsp?essid=67177\">having the city's best hangouts to yourself\u003c/a>. Save the bitters and bourbons, the house-concocted amaros and hyssop tinctures for the lengthening dark nights that will be drawing in soon; for these last, best carefree days, break out the Ritz crackers and pour the drinks that go down chill and easy. \u003c/p>\n\u003cp>Who knows better than a college student how to get a cheap, festive buzz on? On a recent meander through Missoula, home of the \u003ca href=\"http://www.umt.edu/\">University of Montana\u003c/a>, we stopped in at \u003ca href=\"http://www.blackcoffeeroastingco.com/\">Black Coffee Roasting Company\u003c/a>, an excellent small-batch, organic craft roaster. As the barista pulled us a couple of fine cortados, he reminisced about a recent road trip he and his girlfriend had taken, which ended up--where else?-- in the hour-long line at \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a>. And then he shared his favorite up on the roof on a Sunday morning drink: the \u003cstrong>Pablosa,\u003c/strong> a fizzy combo of Pabst Blue Ribbon and orange juice. Mix student-budget sparkling wine with juice and you're just starting your hangover all over again. At least with this kind of canned brew you know what you're getting: call it a session beer on the serious cheap.\u003c/p>\n\u003cp>Once we started thinking of beer as a mixer, well, what sweet to spicy vistas opened up before us! My friend Annika recalled family members downing V8 and beer. For that Baja beachside feel, there's Clamato and beer, garnished with a skewer of pimento olives and a whole shrimp or two. For drinkers who like it hot, try squirting fresh lime juice and a little sriracha sauce into Tecate, maybe add a few drops of fish sauce, and call it a \u003cstrong>Srirachelada,\u003c/strong> a Thai-American spin on a Mexican michelada. (The tequila or mezcal chaser is up to you). \u003c/p>\n\u003cp>At the \u003ca href=\"http://www.hotsytotsyclub.com/cocktails.php\">Hotsy Totsy Club\u003c/a> in Albany, beer's the mixer in two cocktails on the summer list: the \u003cstrong>Devil in Red Dress\u003c/strong> (pisco, lime juice, and Strawberry Harvest lager from Louisiana'a \u003ca href=\"http://www.abita.com\">Abita Brewing Company\u003c/a>), and \u003ca href=\"http://www.britishmuseum.org/explore/highlights/highlight_objects/pd/w/william_hogarth,_beer_street.aspx\">\u003cstrong>Beer Street & Gin Lane\u003c/strong>\u003c/a> (gin, lemon juice, and pilsner with a grapefruit twist). At the recent \u003ca href=\"http://www.cuesa.org/event/yacht-rock-ii-summer-cocktails-farmers-market\">Yacht Rock II\u003c/a>, CUESA's summery, nautically-themed edition of its quarterly Cocktails from the Farmers Market event, Matt Fleeger of North Beach's \u003ca href=\"http://www.15romolo.com\">15 Romolo\u003c/a> was right on trend with his complex, spicy-fruity \u003ca href=\"http://www.gilligansisle.com/minnow.html\">\u003cstrong>S.S. Minnow\u003c/strong>\u003c/a> \u003cstrong>Summer Punch\u003c/strong>. A blend of fresh strawberries, tarragon, and hot peppers with a touch of absinthe and some warming blood orange liqueur from Germany called \u003ca href=\"http://www.purspirits.com/products_spice.html\">Pur Likor Spice\u003c/a>, it was washed ashore by a smooth, golden wave of pilsner. The \u003cstrong>Express Lane,\u003c/strong> a beer cocktail on 15 Romolo's regular menu, tarts up a glass of pilsner with a shot of the Basque-born, tongue-twisting liqueur Ordoki Patxaran--a nod to the bar's location in the old Basque Hotel. \u003c/p>\n\u003cp>And if just mixing with beer isn't enough for you, enroll in Oakland's Food Craft Institute's upcoming hands-on how-to, the \u003ca href=\"http://www.foodcraftinstitute.org/courses\">Business of Beer\u003c/a>, running from Oct 24 through Dec 21. No mere brewing 101, this is the chance to put your porter to the test and take your beer crafting experience to the next level. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then again, sometimes even a cold beer isn't cold enough. Because what's summer for, if not a frosty round of girly blended drinks? Recently, my pal Christina, an otherwise vegetarian, ayurvedic-minded conscious eater, discovered whipped-cream and birthday-cake flavored vodkas. She now shows up at picnics with jars full of crunchy-spicy-salty puffed rice and chickpea snacks, tubs of lentil and veggie salads, and a thermos of \u003cstrong>Key Limetinis,\u003c/strong> made with coconut milk, stevia extract, key limes (also sold here as Mexican limes), and whipped-cream vodka. A glass of this tastes amazingly like coconut-key lime pie. If you use regular limes, which are tarter than key limes, you can make a \u003cstrong>Tropicatini\u003c/strong> by blending in some ripe mango chunks. Doesn't get much more summery here than that! \u003c/p>\n\u003cfigure id=\"attachment_69315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-beer1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-beer1000.jpg\" alt=\"Srirachelada. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69315\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Srirachelada. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch2>Srirachelada\u003c/h2>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 can Tecate, chilled\u003c/li>\n\u003cli>1/2 lime\u003c/li>\n\u003cli>1/2 tsp sriracha sauce, or to taste\u003c/li>\n\u003cli>A few drops fish sauce, optional\u003c/li>\n\u003cli>Pinch of kosher salt, plus more for salting the glass\u003c/li>\n\u003c/ul>\n\u003col>\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Wipe the 1/2 lime around the outside edge of a glass to wet it. Sprinkle salt into a saucer. Swish edge of glass through the salt.\u003c/li>\n\u003cli>Squeeze lime into glass. Add sriracha sauce and fish sauce, if using. Fill glass with beer. Add sprinkle of salt. Taste and add more sriracha, lime, and/or fish sauce as needed.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_69316\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-limetini1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-limetini1000.jpg\" alt=\"Key Limetini. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69316\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Key Limetini. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch2>Key Limetini\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 oz whipped-cream flavored vodka\u003c/li>\n\u003cli>1/2 cup coconut milk\u003c/li>\n\u003cli>6 drops liquid stevia extract, or to taste\u003c/li>\n\u003cli>Juice of 2-3 key limes or 1 regular (Persian) lime\u003c/li>\n\u003cp>\u003cstrong>\u003cem>For the glass:\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>1/2 lime\u003c/li>\n\u003cli>1 tbsp graham-cracker crumbs\u003c/li>\n\u003cli>1 lime wheel, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Wipe the 1/2 lime around the outside edge of a chilled martini or cocktail glass to wet it. Sprinkle graham cracker crumbs into a saucer. Swish edge of glass through the crumbs to coat.\u003c/li>\n\u003cli>In a blender, combine vodka, coconut milk, stevia, lime juice and 2 handfuls ice cubes. Blend until mixture is smooth and thick.\u003c/li>\n\u003cli>Pour into prepared glass. Garnish with lime wheel.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "International Cuisine: 5 Favorite Bay Area Specialty Food Shops",
"title": "International Cuisine: 5 Favorite Bay Area Specialty Food Shops",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>The Bay Area is a multicultural \u003ca href=\"http://en.wikipedia.org/wiki/Salad_bowl_%28cultural_idea%29\">salad bowl\u003c/a>. People from all over the world flock here for the culture, the weather, the thriving tech job market, and of course, the food. With so many different ethnic groups calling this region \"home\" it's no wonder there's such a diversity of food choices available. In addition to a wealth of restaurants serving a variety of international cuisines and neighborhoods organized around specific cultural groups (Chinatown, Japantown, The Mission, etc.) there are also many markets that feature foods specific to particular regional cuisines.\u003c/p>\n\u003cp>Here are five favorite specialty shops selling food and culinary goods imported from Spain, Japan, Russia, Germany and Italy. If you are curious to explore products from these countries or are nostalgic for the food and culture from any of these regions be sure to visit these shops. And, of course, there are so many more of these specialty stores in the Bay Area so please share your favorites in the comments.\u003c/p>\n\u003ch2>\u003ca href=\"http://www.spanishtable.com/\">The Spanish Table 2\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1814 San Pablo Ave\u003cbr>\nBerkeley, CA 94702\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 548-1383\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Spanish-Table/109303127090\">The Spanish Table\u003c/a>\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 10:00am-6:00pm, Sun 11:00am-5:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> How about a paella pan made to serve 200 people? \u003c/p>\n\u003cfigure id=\"attachment_69106\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-26.jpg\" alt=\"Tagines are popular in North Africa and are primarily used for stews. There’s a lot of Moorish influence in Spanish cooking. Photo by Sara Bloomberg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tagines are popular in North Africa and are primarily used for stews. There’s a lot of Moorish influence in Spanish cooking. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-28.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-28-290x217.jpg\" alt=\"The Spanish Table sells a variety of canned and preserved specialty foods from the Iberian Peninsula. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69107\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-31-290x217.jpg\" alt=\"Squid ink is used for coloring and flavor in Spanish cooking. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69108\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Looking for food from the Iberian Coast? Come to Berkeley's International Marketplace, home of \u003ca href=\"http://www.spanishtable.com/\">The Spanish Table 2\u003c/a> which opened in 2001. Here you will find foods from Portugal, Spain, Andorra, Gibraltar and, most recently, North Africa. The store sells wine, groceries, cookware, ceramics and cookbooks, and there is an \u003ca href=\"http://www.spanishtablewines.com/\">online wine shop\u003c/a> dedicated to selling wine from these regions. Store Manager, Caty Salas explained the main reason people shop here is the depth of product selection. “No one else has this focus. It’s a specialized niche,” she said. Salas said that while Cost Plus World Market may have some things, they certainly don’t have the range of products that Spanish Table imports. And, that’s what keeps customers coming back. \u003c/p>\n\u003cblockquote>\u003cp>“We have people from all over the world shopping here,” Salas said. “People come in here and say, ‘Oh my god. I haven’t seen these since I lived in Spain.”\u003c/p>\u003c/blockquote>\n\u003cp>Indeed, you can find a wealth of Spanish imports here—paella pans, tapas, North African tagines to make stews, and even a pickled partridge preserved in a jar. Not their best seller, Salas said, but certainly unique. They also carry a delectable selection of Manchego, jamon iberico, lomo, almonds, olives angulas, bacalao, piquillos and padrones. \u003c/p>\n\u003cp>They also have an impressive selection of Sherry and Madeira wine, as well as Spanish beer and wine.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-32-290x217.jpg\" alt=\"The “porron” (prounced: po’ rohn) is used to drink wine without a fuss but it might take some practice to master the technique without spilling. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69109\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-33-290x217.jpg\" alt=\"Whole quail and partridges are preserved confit-style. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69110\">\u003c/a>\u003cbr>\n \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-51.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-51-290x217.jpg\" alt=\"A Spanish vintage from 1935 will cost you hundreds of dollars. The Spanish Table carries a large selection of Madeira wines, Port and Sherry. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69081\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/paella-pans-glasses.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/paella-pans-glasses-290x216.jpg\" alt=\"Various sizes of Paella pans line the back wall with wine goblets in the foreground. Photo: Sara Bloomberg\" width=\"290\" height=\"216\" class=\"alignnone size-medium wp-image-69212\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.tokyofish.net/\">Tokyo Fish Market\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1220 San Pablo Ave\u003cbr>\nBerkeley, CA 94706\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 524-7243\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 9:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> A shelf of sushi roe that comes in all colors of the rainbow.\u003c/p>\n\u003cfigure id=\"attachment_69082\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-69.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-69.jpg\" alt=\"The Tokyo Fish Market in Berkeley has two main parts: the gift shop is in the original brick storefront, and the fish market and grocery store are in the building right behind it. Photo by Sara Bloomberg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69082\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tokyo Fish Market in Berkeley has two main parts: the gift shop is in the original brick storefront, and the fish market and grocery store are in the building right behind it. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-75-290x217.jpg\" alt=\"Gourmet mochi is just begging to be eaten. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69083\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-89.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-89-290x217.jpg\" alt=\"Colorful packages of roe and sushi will tempt you to taste the rainbow. These definitely aren't Skittles. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69084\">\u003c/a>\u003c/p>\n\u003cp>Tokyo Fish Market is not just a fish market. It’s an institution that’s been around since 1963. You will certainly find plenty of fresh seafood, some even imported directly from Japan. The market is frequently packed with patrons who come to purchase items such as sake, Japanese rice, mochi candies, Japanese vegetables and live crabs. They carry over 100 types of fish and seafood products ranging from local rock cod and squid to smelt, tuna, halibut, octopus and soft-shell crabs. They also have a separate gift shop with Japanese food-related specialty items. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-93.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-93-290x217.jpg\" alt=\"Rock cod, squid and smelt are among the seafood options available at Tokyo Fish Market in Berkeley. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69085\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-98.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-98-290x217.jpg\" alt=\"Fresh octopus and other specialty seafood selections—including eel and crab—are offered at Tokyo Fish Market in Berkeley. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69086\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-104.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-104-290x217.jpg\" alt=\"Lychee fruit is native to China and popular in Southeast Asia. It contains potassium, phosphorus, magnesium, calcium and other trace minerals and vitamins. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69087\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tokyofishmarket.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tokyofishmarket-290x217.jpg\" alt=\"Japanese rice, sake and other products line the shelves at Tokyo Fish Market. Photo: Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69213\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.yelp.com/biz/royal-market-and-bakery-san-francisco\">Royal Market\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n5335 Geary Blvd (Between 17th Ave & 18th Ave)\u003cbr>\nSan Francisco, CA 94121\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> Inner Richmond\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 221-5550\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Every day 9:00am-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> They have chocolate \"babushka\" dolls. \u003c/p>\n\u003cfigure id=\"attachment_69210\" class=\"wp-caption aligncenter\" style=\"max-width: 998px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarketbabushka.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarketbabushka.jpg\" alt='Chocolate \"babushka\" dolls. Photo: Sara Bloomberg' width=\"998\" height=\"665\" class=\"size-full wp-image-69210\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate \"babushka\" dolls. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-02-290x193.jpg\" alt=\"Cherry and cranberry cakes are delivered from Los Angeles. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69100\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-05-290x193.jpg\" alt=\"Vodka is a popular item at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69101\">\u003c/a>\u003c/p>\n\u003cp>Looking for a little Eastern European flavor to spice up your weekly menu? The Royal Market & Bakery is your one-stop shop. Located in the Inner Richmond district, Armenian store owner Vardges Kazaryan said vodka is definitely one of their best sellers. \u003c/p>\n\u003cblockquote>\u003cp>“We carry vodka. Lots of vodka,” he said. “Whatever you want, we have.”\u003c/p>\u003c/blockquote>\n\u003cp>They sell a mix of traditional Russian foods, as well as some Armenian, Georgian, and Middle Eastern fare. Their selection of fresh, Russian-inspired homemade products is quite impressive: Armenian bread, sweet cakes, savory kebabs, potatoes with sauce, pork, vegetables, chicken, beef tongues and caviar. \u003c/p>\n\u003cp>You can also find pierogies, sausages, cheddars, fresh fish and meat and housemade pickles of all kinds. The bakery is stellar, too, and offers Russian-style cranberry and cherry cakes from Los Angeles as well as other housemade desserts. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-09-290x193.jpg\" alt=\"Shish kabobs are made fresh and can be either chicken, beef or lamb. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69102\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-10-290x193.jpg\" alt=\"Beet salad is one of the many fresh deli items available at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69103\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-11-290x193.jpg\" alt=\"Blintzes are traditionally made with either shredded beef or cottage cheese. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-14-290x193.jpg\" alt=\"Sturgeon is a popular fish at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69105\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.yelp.com/biz/lehrs-german-specialties-san-francisco\">Lehr's German Specialties\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1581 Church Street\u003cbr>\nSan Francisco, CA 94131\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> Noe Valley\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 282-6803\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Everyday 10:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> Rows and rows of German candies, lots of sauerkraut and curry ketchup. \u003c/p>\n\u003cfigure id=\"attachment_69089\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-11.jpg\" alt=\"Curry and other flavored ketchups are popular items. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69089\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curry and other flavored ketchups are popular items. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-03-290x193.jpg\" alt=\"Bloodwurst is one of several traditional German sausages available at Lehr’s. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69088\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-18-290x193.jpg\" alt=\"Not only is there a large selection of sauerkraut, you can also buy sauerkraut juice. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69092\">\u003c/a>\u003c/p>\n\u003cp>Walking into Lehr’s German Specialties is like walking into Germany. And store owner Bridgette Lehr is there to guide you. She’s a sweet German woman who will tell you everything you need to know about Germany, German food and why they can’t carry the infamous \u003ca href=\"http://en.wikipedia.org/wiki/Kinder_Surprise\">Kinder Surprise Eggs\u003c/a>, anymore. (A chocolate egg containing a small toy. Apparently, there was a lawsuit and the company is \u003ca href=\"http://www.independent.co.uk/life-style/food-and-drink/news/us-ban-of-kinder-eggs-cracked-at-last-8539723.html\">prohibited\u003c/a> from selling them in the U.S.). \u003c/p>\n\u003cp>This is one of the last German-owned businesses in San Francisco that sells regional specialties including German food and drinks, books, and decorations. It’s been in San Francisco’s Noe Valley neighborhood for about 40 years and has a loyal following.\u003c/p>\n\u003cp>They carry a wide range of German products: large blocks of marzipan, teas to help cure insomnia, bloodwurst sausages, head cheese, pickled herring, handkäse (a type of cheese) and even sauerkraut juice to help with digestion. \u003c/p>\n\u003cp>A large portion of the store is also dedicated to German magazines, CDs and cassette tapes, cookware, imported toiletry items and costumes for Oktoberfest.\u003c/p>\n\u003cfigure id=\"attachment_69090\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-15.jpg\" alt=\"Lehr’s German Specialties in San Francisco has been offering German and European specialty foods for nearly four decades. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69090\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lehr’s German Specialties in San Francisco has been offering German and European specialty foods for nearly four decades. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-16-290x193.jpg\" alt=\"Chocolate covered marzipan and liquor-filled chocolates come in many varieties. Photo by Sara Bloomberg/\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69091\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-20-290x193.jpg\" alt=\"Pickled herring can be used for appetizers and even sandwiches. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69093\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_69231\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/weiners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/weiners.jpg\" alt=\"Meica Pork Weiners, Weisswurst and Bock-wurst adorn the shelves at Lehr’s. Photo: Sara Bloomberg\" width=\"800\" height=\"534\" class=\"size-full wp-image-69231\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meica Pork Weiners, Weisswurst and Bock-wurst adorn the shelves at Lehr’s. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.luccaravioli.com/\">Lucca Ravioli Company\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1100 Valencia Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> The Mission\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 647–5581\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 9:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> Ravioli made on site with an old-school ravioli roller. Stop by in the morning to see the men hard at work. \u003c/p>\n\u003cfigure id=\"attachment_69094\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-01.jpg\" alt=\"Lucca Ravioli gets busy right before dinner time. It’s only open from 9 a.m.-6 p.m. Monday through Saturday. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69094\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lucca Ravioli gets busy right before dinner time. It’s only open from 9 a.m.-6 p.m. Monday through Saturday. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-09-290x193.jpg\" alt=\"Christopher Lane tries some cheese at Lucca. He’s been a loyal customer for about 40 years. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69095\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-10-290x193.jpg\" alt=\"An employee slices cheese by hand for a customer at Lucca Ravioli. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69096\">\u003c/a>\u003c/p>\n\u003cp>Looking for fresh housemade Italian ravioli? Need gourmet Italian salami for that dinner party tonight? Go to Lucca Ravioli Company in San Francisco’s Mission district. From the moment you enter the always-crowded market you are treated like family. The experience is almost surreal. Men in white aprons greeting customers like they’re guests in their home. Store manager Martin Ricker seems to know every customer on a first-name basis. \u003c/p>\n\u003cp>The friendly service keeps people coming back for more, especially around the holidays when patrons line up down the block for specialty turkey and pumpkin ravioli. 54 pillows of this delightful dough will only cost you $7 a box. Don’t even think about trying to call in an order ahead of time. First come, first-served. That’s been the rule since the store opened in 1925. \u003c/p>\n\u003cp>They also carry other fresh pastas made on site such as fettuccine, tagliarini, linguini, lasagna and spinach-flavored; a huge array of dry meats, blocks of cheese, their ever-popular homemade pizza dough, wine and \u003cem>Fernet Branca\u003c/em>—that bitter and aromatic Italian \u003cem>digestif\u003c/em>— one of their best selling items and a San Francisco favorite for \u003ca href=\"http://www.sfweekly.com/2005-12-07/restaurants/the-myth-of-fernet/full/\">hangover prevention\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_69097\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-14_revised.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-14_revised.jpg\" alt=\"Pete Staniotes refreshes the ravioli and charcuterie case at Lucca Ravioli. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69097\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pete Staniotes refreshes the ravioli and charcuterie case at Lucca Ravioli. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-16-290x193.jpg\" alt=\"Fresh ravioli keeps customers coming back to Lucca Ravioli in San Francisco. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69098\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-17-290x193.jpg\" alt=\"Fresh pizza dough is one of the many house-made specialties offered at Lucca Ravioli in San Francisco. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69099\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_69211\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/fernet-branca.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/fernet-branca.jpg\" alt=\"Branca Menta and Fernet-Branca at Lucca Ravioli Company. Photo: Sara Bloomberg\" width=\"800\" height=\"535\" class=\"size-full wp-image-69211\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Branca Menta and Fernet-Branca at Lucca Ravioli Company. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Here are five favorite specialty shops selling food and culinary goods imported from Spain, Japan, Russia, Germany and Italy. If you are curious to explore products from these countries or are nostalgic for the food and culture from any of these regions be sure to visit these shops. And, of course, there are so many more of these specialty stores in the Bay Area so please share your favorites.\r\n",
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"description": "Here are five favorite specialty shops selling food and culinary goods imported from Spain, Japan, Russia, Germany and Italy. If you are curious to explore products from these countries or are nostalgic for the food and culture from any of these regions be sure to visit these shops. And, of course, there are so many more of these specialty stores in the Bay Area so please share your favorites.\r\n",
"title": "International Cuisine: 5 Favorite Bay Area Specialty Food Shops | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>The Bay Area is a multicultural \u003ca href=\"http://en.wikipedia.org/wiki/Salad_bowl_%28cultural_idea%29\">salad bowl\u003c/a>. People from all over the world flock here for the culture, the weather, the thriving tech job market, and of course, the food. With so many different ethnic groups calling this region \"home\" it's no wonder there's such a diversity of food choices available. In addition to a wealth of restaurants serving a variety of international cuisines and neighborhoods organized around specific cultural groups (Chinatown, Japantown, The Mission, etc.) there are also many markets that feature foods specific to particular regional cuisines.\u003c/p>\n\u003cp>Here are five favorite specialty shops selling food and culinary goods imported from Spain, Japan, Russia, Germany and Italy. If you are curious to explore products from these countries or are nostalgic for the food and culture from any of these regions be sure to visit these shops. And, of course, there are so many more of these specialty stores in the Bay Area so please share your favorites in the comments.\u003c/p>\n\u003ch2>\u003ca href=\"http://www.spanishtable.com/\">The Spanish Table 2\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1814 San Pablo Ave\u003cbr>\nBerkeley, CA 94702\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 548-1383\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Spanish-Table/109303127090\">The Spanish Table\u003c/a>\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 10:00am-6:00pm, Sun 11:00am-5:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> How about a paella pan made to serve 200 people? \u003c/p>\n\u003cfigure id=\"attachment_69106\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-26.jpg\" alt=\"Tagines are popular in North Africa and are primarily used for stews. There’s a lot of Moorish influence in Spanish cooking. Photo by Sara Bloomberg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tagines are popular in North Africa and are primarily used for stews. There’s a lot of Moorish influence in Spanish cooking. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-28.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-28-290x217.jpg\" alt=\"The Spanish Table sells a variety of canned and preserved specialty foods from the Iberian Peninsula. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69107\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-31-290x217.jpg\" alt=\"Squid ink is used for coloring and flavor in Spanish cooking. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69108\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Looking for food from the Iberian Coast? Come to Berkeley's International Marketplace, home of \u003ca href=\"http://www.spanishtable.com/\">The Spanish Table 2\u003c/a> which opened in 2001. Here you will find foods from Portugal, Spain, Andorra, Gibraltar and, most recently, North Africa. The store sells wine, groceries, cookware, ceramics and cookbooks, and there is an \u003ca href=\"http://www.spanishtablewines.com/\">online wine shop\u003c/a> dedicated to selling wine from these regions. Store Manager, Caty Salas explained the main reason people shop here is the depth of product selection. “No one else has this focus. It’s a specialized niche,” she said. Salas said that while Cost Plus World Market may have some things, they certainly don’t have the range of products that Spanish Table imports. And, that’s what keeps customers coming back. \u003c/p>\n\u003cblockquote>\u003cp>“We have people from all over the world shopping here,” Salas said. “People come in here and say, ‘Oh my god. I haven’t seen these since I lived in Spain.”\u003c/p>\u003c/blockquote>\n\u003cp>Indeed, you can find a wealth of Spanish imports here—paella pans, tapas, North African tagines to make stews, and even a pickled partridge preserved in a jar. Not their best seller, Salas said, but certainly unique. They also carry a delectable selection of Manchego, jamon iberico, lomo, almonds, olives angulas, bacalao, piquillos and padrones. \u003c/p>\n\u003cp>They also have an impressive selection of Sherry and Madeira wine, as well as Spanish beer and wine.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-32-290x217.jpg\" alt=\"The “porron” (prounced: po’ rohn) is used to drink wine without a fuss but it might take some practice to master the technique without spilling. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69109\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-33-290x217.jpg\" alt=\"Whole quail and partridges are preserved confit-style. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69110\">\u003c/a>\u003cbr>\n \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-51.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-51-290x217.jpg\" alt=\"A Spanish vintage from 1935 will cost you hundreds of dollars. The Spanish Table carries a large selection of Madeira wines, Port and Sherry. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69081\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/paella-pans-glasses.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/paella-pans-glasses-290x216.jpg\" alt=\"Various sizes of Paella pans line the back wall with wine goblets in the foreground. Photo: Sara Bloomberg\" width=\"290\" height=\"216\" class=\"alignnone size-medium wp-image-69212\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.tokyofish.net/\">Tokyo Fish Market\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1220 San Pablo Ave\u003cbr>\nBerkeley, CA 94706\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 524-7243\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 9:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> A shelf of sushi roe that comes in all colors of the rainbow.\u003c/p>\n\u003cfigure id=\"attachment_69082\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-69.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-69.jpg\" alt=\"The Tokyo Fish Market in Berkeley has two main parts: the gift shop is in the original brick storefront, and the fish market and grocery store are in the building right behind it. Photo by Sara Bloomberg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69082\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tokyo Fish Market in Berkeley has two main parts: the gift shop is in the original brick storefront, and the fish market and grocery store are in the building right behind it. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-75-290x217.jpg\" alt=\"Gourmet mochi is just begging to be eaten. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69083\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-89.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-89-290x217.jpg\" alt=\"Colorful packages of roe and sushi will tempt you to taste the rainbow. These definitely aren't Skittles. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69084\">\u003c/a>\u003c/p>\n\u003cp>Tokyo Fish Market is not just a fish market. It’s an institution that’s been around since 1963. You will certainly find plenty of fresh seafood, some even imported directly from Japan. The market is frequently packed with patrons who come to purchase items such as sake, Japanese rice, mochi candies, Japanese vegetables and live crabs. They carry over 100 types of fish and seafood products ranging from local rock cod and squid to smelt, tuna, halibut, octopus and soft-shell crabs. They also have a separate gift shop with Japanese food-related specialty items. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-93.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-93-290x217.jpg\" alt=\"Rock cod, squid and smelt are among the seafood options available at Tokyo Fish Market in Berkeley. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69085\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-98.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-98-290x217.jpg\" alt=\"Fresh octopus and other specialty seafood selections—including eel and crab—are offered at Tokyo Fish Market in Berkeley. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69086\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-104.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-104-290x217.jpg\" alt=\"Lychee fruit is native to China and popular in Southeast Asia. It contains potassium, phosphorus, magnesium, calcium and other trace minerals and vitamins. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69087\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tokyofishmarket.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tokyofishmarket-290x217.jpg\" alt=\"Japanese rice, sake and other products line the shelves at Tokyo Fish Market. Photo: Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69213\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.yelp.com/biz/royal-market-and-bakery-san-francisco\">Royal Market\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n5335 Geary Blvd (Between 17th Ave & 18th Ave)\u003cbr>\nSan Francisco, CA 94121\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> Inner Richmond\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 221-5550\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Every day 9:00am-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> They have chocolate \"babushka\" dolls. \u003c/p>\n\u003cfigure id=\"attachment_69210\" class=\"wp-caption aligncenter\" style=\"max-width: 998px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarketbabushka.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarketbabushka.jpg\" alt='Chocolate \"babushka\" dolls. Photo: Sara Bloomberg' width=\"998\" height=\"665\" class=\"size-full wp-image-69210\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate \"babushka\" dolls. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-02-290x193.jpg\" alt=\"Cherry and cranberry cakes are delivered from Los Angeles. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69100\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-05-290x193.jpg\" alt=\"Vodka is a popular item at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69101\">\u003c/a>\u003c/p>\n\u003cp>Looking for a little Eastern European flavor to spice up your weekly menu? The Royal Market & Bakery is your one-stop shop. Located in the Inner Richmond district, Armenian store owner Vardges Kazaryan said vodka is definitely one of their best sellers. \u003c/p>\n\u003cblockquote>\u003cp>“We carry vodka. Lots of vodka,” he said. “Whatever you want, we have.”\u003c/p>\u003c/blockquote>\n\u003cp>They sell a mix of traditional Russian foods, as well as some Armenian, Georgian, and Middle Eastern fare. Their selection of fresh, Russian-inspired homemade products is quite impressive: Armenian bread, sweet cakes, savory kebabs, potatoes with sauce, pork, vegetables, chicken, beef tongues and caviar. \u003c/p>\n\u003cp>You can also find pierogies, sausages, cheddars, fresh fish and meat and housemade pickles of all kinds. The bakery is stellar, too, and offers Russian-style cranberry and cherry cakes from Los Angeles as well as other housemade desserts. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-09-290x193.jpg\" alt=\"Shish kabobs are made fresh and can be either chicken, beef or lamb. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69102\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-10-290x193.jpg\" alt=\"Beet salad is one of the many fresh deli items available at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69103\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-11-290x193.jpg\" alt=\"Blintzes are traditionally made with either shredded beef or cottage cheese. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-14-290x193.jpg\" alt=\"Sturgeon is a popular fish at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69105\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.yelp.com/biz/lehrs-german-specialties-san-francisco\">Lehr's German Specialties\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1581 Church Street\u003cbr>\nSan Francisco, CA 94131\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> Noe Valley\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 282-6803\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Everyday 10:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> Rows and rows of German candies, lots of sauerkraut and curry ketchup. \u003c/p>\n\u003cfigure id=\"attachment_69089\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-11.jpg\" alt=\"Curry and other flavored ketchups are popular items. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69089\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curry and other flavored ketchups are popular items. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-03-290x193.jpg\" alt=\"Bloodwurst is one of several traditional German sausages available at Lehr’s. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69088\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-18-290x193.jpg\" alt=\"Not only is there a large selection of sauerkraut, you can also buy sauerkraut juice. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69092\">\u003c/a>\u003c/p>\n\u003cp>Walking into Lehr’s German Specialties is like walking into Germany. And store owner Bridgette Lehr is there to guide you. She’s a sweet German woman who will tell you everything you need to know about Germany, German food and why they can’t carry the infamous \u003ca href=\"http://en.wikipedia.org/wiki/Kinder_Surprise\">Kinder Surprise Eggs\u003c/a>, anymore. (A chocolate egg containing a small toy. Apparently, there was a lawsuit and the company is \u003ca href=\"http://www.independent.co.uk/life-style/food-and-drink/news/us-ban-of-kinder-eggs-cracked-at-last-8539723.html\">prohibited\u003c/a> from selling them in the U.S.). \u003c/p>\n\u003cp>This is one of the last German-owned businesses in San Francisco that sells regional specialties including German food and drinks, books, and decorations. It’s been in San Francisco’s Noe Valley neighborhood for about 40 years and has a loyal following.\u003c/p>\n\u003cp>They carry a wide range of German products: large blocks of marzipan, teas to help cure insomnia, bloodwurst sausages, head cheese, pickled herring, handkäse (a type of cheese) and even sauerkraut juice to help with digestion. \u003c/p>\n\u003cp>A large portion of the store is also dedicated to German magazines, CDs and cassette tapes, cookware, imported toiletry items and costumes for Oktoberfest.\u003c/p>\n\u003cfigure id=\"attachment_69090\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-15.jpg\" alt=\"Lehr’s German Specialties in San Francisco has been offering German and European specialty foods for nearly four decades. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69090\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lehr’s German Specialties in San Francisco has been offering German and European specialty foods for nearly four decades. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-16-290x193.jpg\" alt=\"Chocolate covered marzipan and liquor-filled chocolates come in many varieties. Photo by Sara Bloomberg/\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69091\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-20-290x193.jpg\" alt=\"Pickled herring can be used for appetizers and even sandwiches. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69093\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_69231\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/weiners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/weiners.jpg\" alt=\"Meica Pork Weiners, Weisswurst and Bock-wurst adorn the shelves at Lehr’s. Photo: Sara Bloomberg\" width=\"800\" height=\"534\" class=\"size-full wp-image-69231\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meica Pork Weiners, Weisswurst and Bock-wurst adorn the shelves at Lehr’s. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.luccaravioli.com/\">Lucca Ravioli Company\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1100 Valencia Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> The Mission\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 647–5581\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 9:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> Ravioli made on site with an old-school ravioli roller. Stop by in the morning to see the men hard at work. \u003c/p>\n\u003cfigure id=\"attachment_69094\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-01.jpg\" alt=\"Lucca Ravioli gets busy right before dinner time. It’s only open from 9 a.m.-6 p.m. Monday through Saturday. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69094\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lucca Ravioli gets busy right before dinner time. It’s only open from 9 a.m.-6 p.m. Monday through Saturday. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-09-290x193.jpg\" alt=\"Christopher Lane tries some cheese at Lucca. He’s been a loyal customer for about 40 years. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69095\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-10-290x193.jpg\" alt=\"An employee slices cheese by hand for a customer at Lucca Ravioli. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69096\">\u003c/a>\u003c/p>\n\u003cp>Looking for fresh housemade Italian ravioli? Need gourmet Italian salami for that dinner party tonight? Go to Lucca Ravioli Company in San Francisco’s Mission district. From the moment you enter the always-crowded market you are treated like family. The experience is almost surreal. Men in white aprons greeting customers like they’re guests in their home. Store manager Martin Ricker seems to know every customer on a first-name basis. \u003c/p>\n\u003cp>The friendly service keeps people coming back for more, especially around the holidays when patrons line up down the block for specialty turkey and pumpkin ravioli. 54 pillows of this delightful dough will only cost you $7 a box. Don’t even think about trying to call in an order ahead of time. First come, first-served. That’s been the rule since the store opened in 1925. \u003c/p>\n\u003cp>They also carry other fresh pastas made on site such as fettuccine, tagliarini, linguini, lasagna and spinach-flavored; a huge array of dry meats, blocks of cheese, their ever-popular homemade pizza dough, wine and \u003cem>Fernet Branca\u003c/em>—that bitter and aromatic Italian \u003cem>digestif\u003c/em>— one of their best selling items and a San Francisco favorite for \u003ca href=\"http://www.sfweekly.com/2005-12-07/restaurants/the-myth-of-fernet/full/\">hangover prevention\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_69097\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-14_revised.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-14_revised.jpg\" alt=\"Pete Staniotes refreshes the ravioli and charcuterie case at Lucca Ravioli. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69097\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pete Staniotes refreshes the ravioli and charcuterie case at Lucca Ravioli. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-16-290x193.jpg\" alt=\"Fresh ravioli keeps customers coming back to Lucca Ravioli in San Francisco. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69098\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-17-290x193.jpg\" alt=\"Fresh pizza dough is one of the many house-made specialties offered at Lucca Ravioli in San Francisco. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69099\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_69211\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/fernet-branca.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/fernet-branca.jpg\" alt=\"Branca Menta and Fernet-Branca at Lucca Ravioli Company. Photo: Sara Bloomberg\" width=\"800\" height=\"535\" class=\"size-full wp-image-69211\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Branca Menta and Fernet-Branca at Lucca Ravioli Company. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bacon and Beer Festival Comes to San Francisco",
"title": "Bacon and Beer Festival Comes to San Francisco",
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"content": "\u003cfigure id=\"attachment_68587\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/bacon-and-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/bacon-and-beer.jpg\" alt=\"The Boston Beer and Bacon Festival. Photo: Robert Gill\" width=\"640\" height=\"426\" class=\"size-full wp-image-68587\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Boston Beer and Bacon Festival. Photo: Robert Gill\u003c/figcaption>\u003c/figure>\n\u003cp>Bacon and egss. Bacon and orange juice. Bacon and beer?\u003c/p>\n\u003cp>That's the idea behind the first-ever \u003ca href=\"http://www.wheretoeat.in/2013-san-francisco-bacon-and-beer-festival/\" target=\"_blank\">San Francisco Bacon and Beer Festival\u003c/a> this Sunday, Aug. 25 at The Fairmont Hotel on Mason Street. There'll be beer (naturally) from 25 breweries and bacon-themed food from 25 restaurants. Aaron Cohen, the organizer, said previous festivals in Denver and Boston have included bacon cotton candy, bacon ramen, and one restaurant said they'll be making bacon marmalade this weekend.\u003c/p>\n\u003cp>\"It's really a chance for the chefs to get creative with a pretty standard, at this point, recipe item and make something that shows off their restaurant,\" said Cohen.\u003c/p>\n\u003cp>Restaurants participating will include Bay Area staples like \u003ca href=\"http://nojosf.com/\" target=\"_blank\">Nojo\u003c/a>, \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a>, \u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">Haven\u003c/a>, \u003ca href=\"http://www.thegirlandthefig.com/\" target=\"_blank\">the Girl and the Fig\u003c/a>, and \u003ca href=\"http://www.memphisminnies.com/\" target=\"_blank\">Memphis Minnie's\u003c/a>, said Cohen. The event is being co-sponsored by Cohen's event company and by \u003ca href=\"http://bisonbrew.com/\" target=\"_blank\">Bison Brewery\u003c/a>, which will also be one of the breweries serving beer, along with \u003ca href=\"http://drinkdrakes.com/\" target=\"_blank\">Drake's Brewing\u003c/a>, \u003ca href=\"http://greenflashbeer.com/\" target=\"_blank\">Green Flash Brewing Company\u003c/a>, and others.\u003c/p>\n\u003cp>The festival may be odd, but it's certainly not complicated. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The bacon and beer festival is a celebration of bacon and beer,\" said Cohen. Of course it is.\u003c/p>\n\u003cfigure id=\"attachment_68586\" class=\"wp-caption alignleft\" style=\"max-width: 208px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/bacon-and-beer-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/bacon-and-beer-2-208x290.jpg\" alt=\"San Francisco's first ever Bacon and Beer Festival. Photo: Courtesy of Aaron Cohen\" width=\"208\" height=\"290\" class=\"size-medium wp-image-68586\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Francisco's first ever Bacon and Beer Festival. Photo: Courtesy of Aaron Coen\u003c/figcaption>\u003c/figure>\n\u003cp>Coen, an event organizer, wedding band manager and marketing consultant, first conceived of the idea when he wanted to put on a big food event in an amazing building across the street from his office in Boston. Bacon and beer seemed like the perfect thing to attract crowds.\u003c/p>\n\u003cp>\"I couldn't imagine what could sell more tickets than a beer event that had bacon involved with it,\" he said.\u003c/p>\n\u003cp>The first festival was held in Boston four years ago. The last three Boston festivals sold out, most recently within three minutes. Cohen then expanded to Denver this past December and now to San Francisco. San Francisco, he said, seemed logical both because of the Bison Brewery connection and because it's a \"great food city\" -- though, not necessarily one known for its bacon.\u003c/p>\n\u003cp>Cohen said they expect to get around 1,000 people at this Sunday afternoon. The nice thing about the festival, he said, is that it doesn't just attract beer lovers and \"foodies,\" but also those people who would usually skip a food or beer festival, but \"are attracted by the bacon,\" he said.\u003c/p>\n\u003cp>Tickets, which cost $50 (or $65 for the \"baller\" ticket), are \u003ca href=\"http://www.wheretoeat.in/2013-san-francisco-bacon-and-beer-festival/\" target=\"_blank\">still available\u003c/a>, but Cohen's not sure how many there will be the day of the event. Proceeds for the festival will go to the \u003ca href=\"http://www.sproutscookingclub.org/\" target=\"_blank\">Sprouts Cooking Club\u003c/a>.\u003c/p>\n\u003cp>\"This is actually the only bacon and beer fest that we've done where there's been tickets the week of the event,\" said Cohen.\u003c/p>\n\u003cp>So, if bacon cotton candy with beer sounds like something that can't be missed, then we know where you'll be this weekend.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>San Francisco Bacon and Beer Fesitval\u003c/strong>\u003cbr>\nAug. 25, 2:30 to 5 p.m.\u003cbr>\nThe Fairmont Hotel SF\u003cbr>\n950 Mason St.\u003cbr>\n\u003ca href=\"http://www.wheretoeat.in/\" target=\"_blank\">www.baconandbeer.net\u003c/a>\u003c/p>\n\n",
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"excerpt": "Beer and bacon? That's the idea behind the first-ever San Francisco Beer and Bacon Festival this Sunday, where you can taste things like bacon marmalade with a craft brew.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68587\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/bacon-and-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/bacon-and-beer.jpg\" alt=\"The Boston Beer and Bacon Festival. Photo: Robert Gill\" width=\"640\" height=\"426\" class=\"size-full wp-image-68587\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Boston Beer and Bacon Festival. Photo: Robert Gill\u003c/figcaption>\u003c/figure>\n\u003cp>Bacon and egss. Bacon and orange juice. Bacon and beer?\u003c/p>\n\u003cp>That's the idea behind the first-ever \u003ca href=\"http://www.wheretoeat.in/2013-san-francisco-bacon-and-beer-festival/\" target=\"_blank\">San Francisco Bacon and Beer Festival\u003c/a> this Sunday, Aug. 25 at The Fairmont Hotel on Mason Street. There'll be beer (naturally) from 25 breweries and bacon-themed food from 25 restaurants. Aaron Cohen, the organizer, said previous festivals in Denver and Boston have included bacon cotton candy, bacon ramen, and one restaurant said they'll be making bacon marmalade this weekend.\u003c/p>\n\u003cp>\"It's really a chance for the chefs to get creative with a pretty standard, at this point, recipe item and make something that shows off their restaurant,\" said Cohen.\u003c/p>\n\u003cp>Restaurants participating will include Bay Area staples like \u003ca href=\"http://nojosf.com/\" target=\"_blank\">Nojo\u003c/a>, \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a>, \u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">Haven\u003c/a>, \u003ca href=\"http://www.thegirlandthefig.com/\" target=\"_blank\">the Girl and the Fig\u003c/a>, and \u003ca href=\"http://www.memphisminnies.com/\" target=\"_blank\">Memphis Minnie's\u003c/a>, said Cohen. The event is being co-sponsored by Cohen's event company and by \u003ca href=\"http://bisonbrew.com/\" target=\"_blank\">Bison Brewery\u003c/a>, which will also be one of the breweries serving beer, along with \u003ca href=\"http://drinkdrakes.com/\" target=\"_blank\">Drake's Brewing\u003c/a>, \u003ca href=\"http://greenflashbeer.com/\" target=\"_blank\">Green Flash Brewing Company\u003c/a>, and others.\u003c/p>\n\u003cp>The festival may be odd, but it's certainly not complicated. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The bacon and beer festival is a celebration of bacon and beer,\" said Cohen. Of course it is.\u003c/p>\n\u003cfigure id=\"attachment_68586\" class=\"wp-caption alignleft\" style=\"max-width: 208px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/bacon-and-beer-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/bacon-and-beer-2-208x290.jpg\" alt=\"San Francisco's first ever Bacon and Beer Festival. Photo: Courtesy of Aaron Cohen\" width=\"208\" height=\"290\" class=\"size-medium wp-image-68586\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Francisco's first ever Bacon and Beer Festival. Photo: Courtesy of Aaron Coen\u003c/figcaption>\u003c/figure>\n\u003cp>Coen, an event organizer, wedding band manager and marketing consultant, first conceived of the idea when he wanted to put on a big food event in an amazing building across the street from his office in Boston. Bacon and beer seemed like the perfect thing to attract crowds.\u003c/p>\n\u003cp>\"I couldn't imagine what could sell more tickets than a beer event that had bacon involved with it,\" he said.\u003c/p>\n\u003cp>The first festival was held in Boston four years ago. The last three Boston festivals sold out, most recently within three minutes. Cohen then expanded to Denver this past December and now to San Francisco. San Francisco, he said, seemed logical both because of the Bison Brewery connection and because it's a \"great food city\" -- though, not necessarily one known for its bacon.\u003c/p>\n\u003cp>Cohen said they expect to get around 1,000 people at this Sunday afternoon. The nice thing about the festival, he said, is that it doesn't just attract beer lovers and \"foodies,\" but also those people who would usually skip a food or beer festival, but \"are attracted by the bacon,\" he said.\u003c/p>\n\u003cp>Tickets, which cost $50 (or $65 for the \"baller\" ticket), are \u003ca href=\"http://www.wheretoeat.in/2013-san-francisco-bacon-and-beer-festival/\" target=\"_blank\">still available\u003c/a>, but Cohen's not sure how many there will be the day of the event. Proceeds for the festival will go to the \u003ca href=\"http://www.sproutscookingclub.org/\" target=\"_blank\">Sprouts Cooking Club\u003c/a>.\u003c/p>\n\u003cp>\"This is actually the only bacon and beer fest that we've done where there's been tickets the week of the event,\" said Cohen.\u003c/p>\n\u003cp>So, if bacon cotton candy with beer sounds like something that can't be missed, then we know where you'll be this weekend.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>San Francisco Bacon and Beer Fesitval\u003c/strong>\u003cbr>\nAug. 25, 2:30 to 5 p.m.\u003cbr>\nThe Fairmont Hotel SF\u003cbr>\n950 Mason St.\u003cbr>\n\u003ca href=\"http://www.wheretoeat.in/\" target=\"_blank\">www.baconandbeer.net\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Photos: San Francisco Street Food Festival",
"title": "Photos: San Francisco Street Food Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Have you digested everything from the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/17/photo-slideshow-san-francisco-night-market/\">Night Market\u003c/a> yet? Well don’t slow down now. There are too many plates and we have too little stomach space for everything at the \u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival\u003c/a>. Award-winning restaurants and budding entrepreneurs alike brought their tastiest bites to the street, and the people approved. \u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-113.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-113.jpg\" alt=\"Ramen Burger: a 50/50 pork belly and Wagyu patty topped with bacon, cheddar, and soy sauce (Nombe Izakaya)\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68479\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-128.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-128-190x190.jpg\" alt=\"Gil and Mari Payne, proud parents of the Ramen Burger (Nombe Izakaya)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68487\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-134.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-134-190x190.jpg\" alt=\"The ramen is mixed with ground nori, then pan-fried crispy to form the bun. The pork belly/Wagyu patty is topped with a shio-koji pickle, tomato, caramelized onions, and mizuna dressed in a wasabi vinaigrette.\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68488\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-117.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-117-190x190.jpg\" alt=\"Ramen Burger: worth the wait\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68486\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-88.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-88-190x190.jpg\" alt=\"Koja Kitchen's Bulgogi Koja (garlic rice bun burger), and Kamikaze Fries (topped with minced bulgogi, sautéed onions, kimchi, green onions, chili sauce, and Japanese mayo)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68485\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-6-190x190.jpg\" alt=\"Stuart Brioza, Nicole Krasinski, and the State Bird Provisions Team\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68484\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-3-190x190.jpg\" alt=\"Garlic Fry Bread to be served with Burrata (State Bird Provisions)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68483\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-76.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-76.jpg\" alt=\"Bunny Banh Mi with rabbit mortadella, pork & rabbit terrine, seared pork belly, and chicken liver pate (Central Kitchen)\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68477\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-79.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-79-190x190.jpg\" alt=\"Executive Chef Thomas McNaughton & Chef de Cuisine Ryan Pollnow (Central Kitchen)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68492\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-85-190x190.jpg\" alt=\"Thai Iced Tea-Inspired Lemongrass Carrot Juice (Central Kitchen)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68493\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-63.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-63-190x190.jpg\" alt=\"Breakfast at Central Kitchen\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68491\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-103-190x190.jpg\" alt=\"Pulled Pork Sandwich, Mint Lemonade, and a Chocolate Chip Oatmeal Cookie (Heirloom Café)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68494\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-61-190x190.jpg\" alt=\"Dressed to impress (D’Maize)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68490\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-23.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-23-190x190.jpg\" alt=\"Sisig with Steamed Rice (Senor Sisig)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68489\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-146.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-146.jpg\" alt=\"SF Street Food Festival 2013\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68514\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-8-190x190.jpg\" alt=\"Francis Lopez (In The Weeds), Rebecca Martinez, and Christine Omata\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68496\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-21-190x190.jpg\" alt=\"Sweet Buttery Cornbread (Minnie Bell’s Soul Movement)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68498\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-18-190x190.jpg\" alt=\"Fernay McPherson and her mother, Loretta (Minnie Bell’s Soul Movement)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68497\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-33-190x190.jpg\" alt=\"Summer Corn\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68499\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-40-190x190.jpg\" alt=\"Grilling corn for Elote (Los Cilantros)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68500\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-46.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-46-190x190.jpg\" alt=\"Grilled corn for Elote (Los Cilantros)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68501\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-93.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-93.jpg\" alt=\"Grilled Baby Octopus, basted in caramel fish sauce, served with rau rum, lime, and sweet chili sauce (Rice Paper Scissors) \" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68478\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-100-190x190.jpg\" alt=\"Beef Pho Rolls with lettuce and Thai basil (Rice Paper Scissors)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68504\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-102-190x190.jpg\" alt=\"Caleb Zigas, making deals (La Cocina)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68505\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-50.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-50-190x190.jpg\" alt=\"Indian Street Sandwich layered with kidney beans, potatoes, pickled onions, carrots, and cabbage (Kama Food Lab)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68503\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-122.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-122-190x190.jpg\" alt=\"Takoyaki (Nombe Izakaya)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68506\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-27-190x190.jpg\" alt=\"Clearly Kombucha\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68502\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-161.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-161-190x190.jpg\" alt=\"Eating street food...on the street...at the SF Street Food Festival\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68507\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-11.jpg\" alt=\"I Cart SF\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68476\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-108.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-108-190x190.jpg\" alt=\"Three Twins formal wear with Neil Gottlieb and Rich Bertrand (Three Twins Ice Cream)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68509\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-148.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-148-190x190.jpg\" alt=\"SF Street Food Festival 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68480\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-106.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-106-190x190.jpg\" alt=\"Rich Bertrand, Event Guru (Three Twins Ice Cream)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68508\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-160.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-160-190x190.jpg\" alt=\"Marcia Gagliardi (Tablehopper)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68511\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-164.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-164-190x190.jpg\" alt=\"Margie Kriebel, Caroline Brinckerhoff, and Jodi Liano (SF Cooking School)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68512\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-157.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-157-190x190.jpg\" alt=\"SF Street Food Festival 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68510\">\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "68474 http://blogs.kqed.org/bayareabites/?p=68474",
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"excerpt": "Too many plates, too little stomach space at the San Francisco Street Food Festival. Take a look at some crowd favorites.",
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"description": "Too many plates, too little stomach space at the San Francisco Street Food Festival. Take a look at some crowd favorites.",
"title": "Photos: San Francisco Street Food Festival | KQED",
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"headline": "Photos: San Francisco Street Food Festival",
"datePublished": "2013-08-18T11:54:00-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Have you digested everything from the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/17/photo-slideshow-san-francisco-night-market/\">Night Market\u003c/a> yet? Well don’t slow down now. There are too many plates and we have too little stomach space for everything at the \u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival\u003c/a>. Award-winning restaurants and budding entrepreneurs alike brought their tastiest bites to the street, and the people approved. \u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-113.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-113.jpg\" alt=\"Ramen Burger: a 50/50 pork belly and Wagyu patty topped with bacon, cheddar, and soy sauce (Nombe Izakaya)\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68479\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-128.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-128-190x190.jpg\" alt=\"Gil and Mari Payne, proud parents of the Ramen Burger (Nombe Izakaya)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68487\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-134.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-134-190x190.jpg\" alt=\"The ramen is mixed with ground nori, then pan-fried crispy to form the bun. The pork belly/Wagyu patty is topped with a shio-koji pickle, tomato, caramelized onions, and mizuna dressed in a wasabi vinaigrette.\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68488\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-117.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-117-190x190.jpg\" alt=\"Ramen Burger: worth the wait\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68486\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-88.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-88-190x190.jpg\" alt=\"Koja Kitchen's Bulgogi Koja (garlic rice bun burger), and Kamikaze Fries (topped with minced bulgogi, sautéed onions, kimchi, green onions, chili sauce, and Japanese mayo)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68485\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-6-190x190.jpg\" alt=\"Stuart Brioza, Nicole Krasinski, and the State Bird Provisions Team\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68484\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-3-190x190.jpg\" alt=\"Garlic Fry Bread to be served with Burrata (State Bird Provisions)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68483\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-76.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-76.jpg\" alt=\"Bunny Banh Mi with rabbit mortadella, pork & rabbit terrine, seared pork belly, and chicken liver pate (Central Kitchen)\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68477\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-79.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-79-190x190.jpg\" alt=\"Executive Chef Thomas McNaughton & Chef de Cuisine Ryan Pollnow (Central Kitchen)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68492\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-85-190x190.jpg\" alt=\"Thai Iced Tea-Inspired Lemongrass Carrot Juice (Central Kitchen)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68493\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-63.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-63-190x190.jpg\" alt=\"Breakfast at Central Kitchen\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68491\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-103-190x190.jpg\" alt=\"Pulled Pork Sandwich, Mint Lemonade, and a Chocolate Chip Oatmeal Cookie (Heirloom Café)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68494\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-61-190x190.jpg\" alt=\"Dressed to impress (D’Maize)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68490\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-23.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-23-190x190.jpg\" alt=\"Sisig with Steamed Rice (Senor Sisig)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68489\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-146.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-146.jpg\" alt=\"SF Street Food Festival 2013\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68514\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-8-190x190.jpg\" alt=\"Francis Lopez (In The Weeds), Rebecca Martinez, and Christine Omata\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68496\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-21-190x190.jpg\" alt=\"Sweet Buttery Cornbread (Minnie Bell’s Soul Movement)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68498\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-18-190x190.jpg\" alt=\"Fernay McPherson and her mother, Loretta (Minnie Bell’s Soul Movement)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68497\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-33-190x190.jpg\" alt=\"Summer Corn\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68499\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-40-190x190.jpg\" alt=\"Grilling corn for Elote (Los Cilantros)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68500\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-46.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-46-190x190.jpg\" alt=\"Grilled corn for Elote (Los Cilantros)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68501\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-93.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-93.jpg\" alt=\"Grilled Baby Octopus, basted in caramel fish sauce, served with rau rum, lime, and sweet chili sauce (Rice Paper Scissors) \" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68478\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-100-190x190.jpg\" alt=\"Beef Pho Rolls with lettuce and Thai basil (Rice Paper Scissors)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68504\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-102-190x190.jpg\" alt=\"Caleb Zigas, making deals (La Cocina)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68505\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-50.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-50-190x190.jpg\" alt=\"Indian Street Sandwich layered with kidney beans, potatoes, pickled onions, carrots, and cabbage (Kama Food Lab)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68503\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-122.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-122-190x190.jpg\" alt=\"Takoyaki (Nombe Izakaya)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68506\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-27-190x190.jpg\" alt=\"Clearly Kombucha\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68502\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-161.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-161-190x190.jpg\" alt=\"Eating street food...on the street...at the SF Street Food Festival\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68507\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-11.jpg\" alt=\"I Cart SF\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68476\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-108.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-108-190x190.jpg\" alt=\"Three Twins formal wear with Neil Gottlieb and Rich Bertrand (Three Twins Ice Cream)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68509\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-148.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-148-190x190.jpg\" alt=\"SF Street Food Festival 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68480\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-106.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-106-190x190.jpg\" alt=\"Rich Bertrand, Event Guru (Three Twins Ice Cream)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68508\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-160.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-160-190x190.jpg\" alt=\"Marcia Gagliardi (Tablehopper)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68511\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-164.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-164-190x190.jpg\" alt=\"Margie Kriebel, Caroline Brinckerhoff, and Jodi Liano (SF Cooking School)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68512\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-157.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-157-190x190.jpg\" alt=\"SF Street Food Festival 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68510\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Photo Slideshow: San Francisco Night Market",
"title": "Photo Slideshow: San Francisco Night Market",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>La Cocina’s \u003ca href=\"http://www.sfstreetfoodfest.com/\">fifth annual Street Food Festival\u003c/a> kicked off with the \u003ca href=\"http://www.sfstreetfoodfest.com/night_market.php\">Night Market\u003c/a>, full of great food, music, games and smiling people. Think of it like the best block party you’ve ever been to. This year the Night Market was divvied up into six different regions (Europe, Mediterranean & Africa, East Asia, China & Southeast Asia, and Latin America, and the American South), making for a delicious tour around the world. Did you ever have cultural heritage day at school when everyone brought in a dish from a different country, and all the kids ate crepes and lo mein for lunch instead of ham sandwiches and Handi-Snacks? Yeah, the Night Market was like that, but so much better. \u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-23.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-23.jpg\" alt=\"M.Y. China Executive Chef Tony Wu making hand-pulled noodles\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68422\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-61-190x190.jpg\" alt=\"Bo Ssam (Hwa Soon Im , To Hyang)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68427\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-87.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-87-190x190.jpg\" alt=\"Hibiki Whisky\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68430\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-79.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-79-190x190.jpg\" alt=\"Albacore Tataki with ponzu and microgreens (Greg Dunmore, Nojo)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68429\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-92.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-92-190x190.jpg\" alt=\"San Francisco Night Market 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68431\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-78.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-78-190x190.jpg\" alt=\"Shio-Koji Yakitori: Chicken Skewers with Shio-Koji Marinade (Mariko Grady, Aedan Foods)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68428\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-238.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-238-190x190.jpg\" alt=\"San Francisco Night Market 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68432\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-39.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-39.jpg\" alt=\"Chef Brandon Jew\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68423\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-44.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-44-190x190.jpg\" alt=\"Pork Shrimp Egg Rolls from Brandon Jew\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68439\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-198.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-198-190x190.jpg\" alt=\"Real talk at San Francisco Night Market 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68443\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-215.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-215-190x190.jpg\" alt=\"Plantain Bread Pudding (Chiefo Chukwudebe, Chiefo's Kitchen)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68444\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-94.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-94-190x190.jpg\" alt=\"Steep Brew, Whole Foods\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68440\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-124.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-124-190x190.jpg\" alt=\"First come the vodka shots...\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68442\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-112.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-112-190x190.jpg\" alt=\"...then come the Vodka Chaser Snacks: Zakuska (Anna Tvelova, Anda Piroshki)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68441\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-178.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-178.jpg\" alt=\"Smoked Brisket from Ryan Farr (4505 Meats)\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68425\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-153.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-153-190x190.jpg\" alt=\"La Cocina, Ryan Farr, Hua\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68446\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-147.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-147-190x190.jpg\" alt=\"Lots of whole hog going on in the American South\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68445\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-186.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-186-190x190.jpg\" alt=\"Massive smokers rolled in from North Carolina. Dreamy. (Jim N Nick's BBQ)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68449\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-156.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-156-190x190.jpg\" alt=\"Cheese Grits (Sugarfoot Grits)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68447\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-273.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-273-190x190.jpg\" alt=\"Youngest little corn hole champion\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68450\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-184-190x190.jpg\" alt=\"Stephanie “Grits Queen” Fields (Sugarfoot Grits) and Charles Farrièr (Crème & Crumble)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68448\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-60.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-60.jpg\" alt=\"San Francisco Night Market 2013\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68424\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-107.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-107-190x190.jpg\" alt=\"Enjoying some Bratwurst with Sauerkraut and Potatoes\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68461\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-105.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-105-190x190.jpg\" alt=\"Bratwurst with Sauerkraut and Potatoes (Viktoria Daute, Little Red Riding Truck)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68460\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-138.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-138-190x190.jpg\" alt=\"Beer Pong at the Night Market\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68462\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-162.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-162-190x190.jpg\" alt=\"Frying up Chicken Wings\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68465\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-160.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-160-190x190.jpg\" alt='\"Hot Chicken\" Wings (Carlo Espinas, Comstock Saloon)' width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68464\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-144.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-144-190x190.jpg\" alt=\"Rock n’ Rye Toddies: Wild Turkey rye infused with citrus peels, cloves, cinnamon, and horehound rock candy (Rye)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68463\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-258.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-258.jpg\" alt=\"San Francisco Night Market 2013\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68426\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-213.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-213-190x190.jpg\" alt=\"Guisell Osorio selling her empanadas (Sabores Del Sur)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68434\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-199.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-199-190x190.jpg\" alt=\"Mixiotes de Borrego, (Adriana Lahl, Sal de Vida)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68433\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-235.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-235-190x190.jpg\" alt=\"San Francisco Night Market 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68437\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-223.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-223-190x190.jpg\" alt=\"Chef David Bazirgan (5th Floor)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68436\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-221.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-221-190x190.jpg\" alt=\"Lamb Kofte Kebabs (David Bazirgan, 5th Floor)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68435\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-267.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-267-190x190.jpg\" alt=\"This is my napkin\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68438\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Eat your way around the world at the San Francisco Street Food Festival's Night Market. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>La Cocina’s \u003ca href=\"http://www.sfstreetfoodfest.com/\">fifth annual Street Food Festival\u003c/a> kicked off with the \u003ca href=\"http://www.sfstreetfoodfest.com/night_market.php\">Night Market\u003c/a>, full of great food, music, games and smiling people. Think of it like the best block party you’ve ever been to. This year the Night Market was divvied up into six different regions (Europe, Mediterranean & Africa, East Asia, China & Southeast Asia, and Latin America, and the American South), making for a delicious tour around the world. Did you ever have cultural heritage day at school when everyone brought in a dish from a different country, and all the kids ate crepes and lo mein for lunch instead of ham sandwiches and Handi-Snacks? Yeah, the Night Market was like that, but so much better. \u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-23.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-23.jpg\" alt=\"M.Y. China Executive Chef Tony Wu making hand-pulled noodles\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68422\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-61-190x190.jpg\" alt=\"Bo Ssam (Hwa Soon Im , To Hyang)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68427\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-87.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-87-190x190.jpg\" alt=\"Hibiki Whisky\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68430\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-79.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-79-190x190.jpg\" alt=\"Albacore Tataki with ponzu and microgreens (Greg Dunmore, Nojo)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68429\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-92.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-92-190x190.jpg\" alt=\"San Francisco Night Market 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68431\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-78.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-78-190x190.jpg\" alt=\"Shio-Koji Yakitori: Chicken Skewers with Shio-Koji Marinade (Mariko Grady, Aedan Foods)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68428\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-238.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-238-190x190.jpg\" alt=\"San Francisco Night Market 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68432\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-39.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-39.jpg\" alt=\"Chef Brandon Jew\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68423\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-44.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-44-190x190.jpg\" alt=\"Pork Shrimp Egg Rolls from Brandon Jew\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68439\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-198.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-198-190x190.jpg\" alt=\"Real talk at San Francisco Night Market 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68443\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-215.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-215-190x190.jpg\" alt=\"Plantain Bread Pudding (Chiefo Chukwudebe, Chiefo's Kitchen)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68444\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-94.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-94-190x190.jpg\" alt=\"Steep Brew, Whole Foods\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68440\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-124.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-124-190x190.jpg\" alt=\"First come the vodka shots...\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68442\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-112.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-112-190x190.jpg\" alt=\"...then come the Vodka Chaser Snacks: Zakuska (Anna Tvelova, Anda Piroshki)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68441\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-178.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-178.jpg\" alt=\"Smoked Brisket from Ryan Farr (4505 Meats)\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68425\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-153.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-153-190x190.jpg\" alt=\"La Cocina, Ryan Farr, Hua\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68446\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-147.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-147-190x190.jpg\" alt=\"Lots of whole hog going on in the American South\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68445\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-186.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-186-190x190.jpg\" alt=\"Massive smokers rolled in from North Carolina. Dreamy. (Jim N Nick's BBQ)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68449\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-156.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-156-190x190.jpg\" alt=\"Cheese Grits (Sugarfoot Grits)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68447\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-273.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-273-190x190.jpg\" alt=\"Youngest little corn hole champion\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68450\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-184-190x190.jpg\" alt=\"Stephanie “Grits Queen” Fields (Sugarfoot Grits) and Charles Farrièr (Crème & Crumble)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68448\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-60.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-60.jpg\" alt=\"San Francisco Night Market 2013\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68424\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-107.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-107-190x190.jpg\" alt=\"Enjoying some Bratwurst with Sauerkraut and Potatoes\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68461\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-105.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-105-190x190.jpg\" alt=\"Bratwurst with Sauerkraut and Potatoes (Viktoria Daute, Little Red Riding Truck)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68460\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-138.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-138-190x190.jpg\" alt=\"Beer Pong at the Night Market\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68462\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-162.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-162-190x190.jpg\" alt=\"Frying up Chicken Wings\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68465\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-160.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-160-190x190.jpg\" alt='\"Hot Chicken\" Wings (Carlo Espinas, Comstock Saloon)' width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68464\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-144.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-144-190x190.jpg\" alt=\"Rock n’ Rye Toddies: Wild Turkey rye infused with citrus peels, cloves, cinnamon, and horehound rock candy (Rye)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68463\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-258.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-258.jpg\" alt=\"San Francisco Night Market 2013\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68426\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-213.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-213-190x190.jpg\" alt=\"Guisell Osorio selling her empanadas (Sabores Del Sur)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68434\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-199.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-199-190x190.jpg\" alt=\"Mixiotes de Borrego, (Adriana Lahl, Sal de Vida)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68433\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-235.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-235-190x190.jpg\" alt=\"San Francisco Night Market 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68437\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-223.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-223-190x190.jpg\" alt=\"Chef David Bazirgan (5th Floor)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68436\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-221.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-221-190x190.jpg\" alt=\"Lamb Kofte Kebabs (David Bazirgan, 5th Floor)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68435\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-267.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-267-190x190.jpg\" alt=\"This is my napkin\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68438\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Photos: Tasty Eats at Outside Lands",
"title": "Photos: Tasty Eats at Outside Lands",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/home/\">Outside Lands\u003c/a> proved once again that it is as much about the food and drink as it is about the music. And, both were as diverse as you can imagine. Dance to the dulcet tones of Paul McCartney, with flowers in your hair and vegan Malaysian Nachos in your hands. Or maybe Nine Inch Nails and Lamb Poutine are more your speed? It's cool, we can all get along. Maybe we can find common ground over a killer plate of Porcini Doughnuts (aka savory zeppole smothered in gruyere cheese sauce). That would bring anyone together. Grab your \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">craft beer\u003c/a> and lets head over the hill and through \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a>, to Chocolands we go. \u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-84.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-84.jpg\" alt=\"Massive amounts of Lamb Paella from Gerard's Paella\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68089\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-204.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-204-190x190.jpg\" alt=\"Gerard preparing his Lamb Chorizo Paella\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68105\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-111.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-111-190x190.jpg\" alt=\"Enjoying paella at Outside Lambs\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68102\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-26-190x190.jpg\" alt=\"Zedd, Outside Lands 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68101\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-375-190x190.jpg\" alt=\"Corn on the Cob (Nopalito): organic corn with house made lime mayo, queso fresco, and chili\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68106\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-193.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-193-190x190.jpg\" alt=\"Lunching at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-177.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-177-190x190.jpg\" alt=\"Big Chef Tom's Belly Burger with Cheese Fries\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68103\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-314.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-314.jpg\" alt=\"Gourmet Funnel Cakes (Endless Summer Sweets): topped with powdered sugar, whipped cream, crispy bacon, drizzled with agave syrup\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68092\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-117.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-117-190x190.jpg\" alt=\"Love Beer\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68118\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-55.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-55-190x190.jpg\" alt=\"Azalina's Malaysian Nachos: vegan tofu peanut sauce, corn tortilla chips, pickled veggies, blueberry compote, cilantro, and green onions\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68115\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-57.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-57-190x190.jpg\" alt=\"A fan of Azalina's Malaysian Nachos\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68116\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-40-190x190.jpg\" alt=\"Garlic Chimichurri Fries (4505 Meats)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68114\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-382.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-382-190x190.jpg\" alt=\"Outsider Art: Eos Montana @eosmontana (right) and Chez @chezgrizzly (left)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68119\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-116.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-116-190x190.jpg\" alt=\"Samba Dancers\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68117\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-253.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-253.jpg\" alt=\"The Growlers\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68091\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-285.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-285-190x190.jpg\" alt=\"Growler Fans\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68129\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-286.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-286-190x190.jpg\" alt=\"The Growlers, Outside Lands 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68130\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-17-190x190.jpg\" alt=\"Porcini Doughnuts with Gruyere Cheese Sauce (Rich Table)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68128\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-12-190x190.jpg\" alt=\"Sardine Chips (Rich Table)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68127\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-11-190x190.jpg\" alt=\"Jaclyn and Danny\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68126\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-2-190x190.jpg\" alt=\"Outside Lands on Stilts\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68125\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-235.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-235.jpg\" alt=\"Kara's Cupcakes\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68090\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-143.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-143-190x190.jpg\" alt=\"Furry Hats, all the rage at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68133\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-169.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-169-190x190.jpg\" alt=\"Breakfast at Outside Lands: Blue Bottle Coffee & Griddled French Toast from Il Cane Rosso, with whipped cream and salted maple caramel + crispy bacon and fried egg on the side\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68134\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-141.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-141-190x190.jpg\" alt=\"Coors Light Top Hat...also in mode at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68132\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-49.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-49-190x190.jpg\" alt=\"Pastrami Cheese Fries (Wish Sons Deli): topped with russian dressing, relish, and scallions\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68131\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-402.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-402-190x190.jpg\" alt=\"Outside Lands 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68136\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-226.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-226-190x190.jpg\" alt=\"Lamb Banh Mi (One Market): roasted leg of lamb, pickled vegetables, cilantro, on an ACME bun\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68135\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-331.jpg\" alt=\"Outside Lands 2013\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68093\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-239.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-239-190x190.jpg\" alt=\"Farmers Market at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68139\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-241.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-241-190x190.jpg\" alt=\"Bounty from Full Belly Farms\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68140\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-245.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-245-190x190.jpg\" alt=\"Nice Melons (Full Belly Farms)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68141\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-367.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-367-190x190.jpg\" alt=\"Woodhouse Fish Co. serving Drakes Bay Oysters\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68142\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-238.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-238-190x190.jpg\" alt=\"(Dis)Connect at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68138\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-75-190x190.jpg\" alt=\"Flower Power\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68137\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/home/\">Outside Lands\u003c/a> proved once again that it is as much about the food and drink as it is about the music. And, both were as diverse as you can imagine. Dance to the dulcet tones of Paul McCartney, with flowers in your hair and vegan Malaysian Nachos in your hands. Or maybe Nine Inch Nails and Lamb Poutine are more your speed? It's cool, we can all get along. Maybe we can find common ground over a killer plate of Porcini Doughnuts (aka savory zeppole smothered in gruyere cheese sauce). That would bring anyone together. Grab your \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">craft beer\u003c/a> and lets head over the hill and through \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a>, to Chocolands we go. \u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-84.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-84.jpg\" alt=\"Massive amounts of Lamb Paella from Gerard's Paella\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68089\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-204.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-204-190x190.jpg\" alt=\"Gerard preparing his Lamb Chorizo Paella\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68105\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-111.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-111-190x190.jpg\" alt=\"Enjoying paella at Outside Lambs\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68102\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-26-190x190.jpg\" alt=\"Zedd, Outside Lands 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68101\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-375-190x190.jpg\" alt=\"Corn on the Cob (Nopalito): organic corn with house made lime mayo, queso fresco, and chili\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68106\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-193.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-193-190x190.jpg\" alt=\"Lunching at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-177.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-177-190x190.jpg\" alt=\"Big Chef Tom's Belly Burger with Cheese Fries\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68103\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-314.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-314.jpg\" alt=\"Gourmet Funnel Cakes (Endless Summer Sweets): topped with powdered sugar, whipped cream, crispy bacon, drizzled with agave syrup\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68092\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-117.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-117-190x190.jpg\" alt=\"Love Beer\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68118\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-55.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-55-190x190.jpg\" alt=\"Azalina's Malaysian Nachos: vegan tofu peanut sauce, corn tortilla chips, pickled veggies, blueberry compote, cilantro, and green onions\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68115\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-57.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-57-190x190.jpg\" alt=\"A fan of Azalina's Malaysian Nachos\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68116\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-40-190x190.jpg\" alt=\"Garlic Chimichurri Fries (4505 Meats)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68114\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-382.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-382-190x190.jpg\" alt=\"Outsider Art: Eos Montana @eosmontana (right) and Chez @chezgrizzly (left)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68119\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-116.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-116-190x190.jpg\" alt=\"Samba Dancers\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68117\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-253.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-253.jpg\" alt=\"The Growlers\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68091\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-285.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-285-190x190.jpg\" alt=\"Growler Fans\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68129\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-286.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-286-190x190.jpg\" alt=\"The Growlers, Outside Lands 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68130\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-17-190x190.jpg\" alt=\"Porcini Doughnuts with Gruyere Cheese Sauce (Rich Table)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68128\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-12-190x190.jpg\" alt=\"Sardine Chips (Rich Table)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68127\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-11-190x190.jpg\" alt=\"Jaclyn and Danny\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68126\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-2-190x190.jpg\" alt=\"Outside Lands on Stilts\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68125\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-235.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-235.jpg\" alt=\"Kara's Cupcakes\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68090\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-143.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-143-190x190.jpg\" alt=\"Furry Hats, all the rage at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68133\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-169.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-169-190x190.jpg\" alt=\"Breakfast at Outside Lands: Blue Bottle Coffee & Griddled French Toast from Il Cane Rosso, with whipped cream and salted maple caramel + crispy bacon and fried egg on the side\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68134\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-141.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-141-190x190.jpg\" alt=\"Coors Light Top Hat...also in mode at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68132\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-49.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-49-190x190.jpg\" alt=\"Pastrami Cheese Fries (Wish Sons Deli): topped with russian dressing, relish, and scallions\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68131\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-402.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-402-190x190.jpg\" alt=\"Outside Lands 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68136\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-226.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-226-190x190.jpg\" alt=\"Lamb Banh Mi (One Market): roasted leg of lamb, pickled vegetables, cilantro, on an ACME bun\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68135\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-331.jpg\" alt=\"Outside Lands 2013\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68093\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-239.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-239-190x190.jpg\" alt=\"Farmers Market at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68139\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-241.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-241-190x190.jpg\" alt=\"Bounty from Full Belly Farms\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68140\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-245.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-245-190x190.jpg\" alt=\"Nice Melons (Full Belly Farms)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68141\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-367.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-367-190x190.jpg\" alt=\"Woodhouse Fish Co. serving Drakes Bay Oysters\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68142\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-238.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-238-190x190.jpg\" alt=\"(Dis)Connect at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68138\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-75-190x190.jpg\" alt=\"Flower Power\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68137\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Catering Entrepreneurs Build a Business and Plan a Community Garden in Bayview",
"title": "Catering Entrepreneurs Build a Business and Plan a Community Garden in Bayview",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_66952\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/kristin-barkley.jpg\">\u003cimg class=\"size-full wp-image-66952\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/kristin-barkley.jpg\" alt=\"Kristin Jenkins and Barclay Nicholson. Photo courtesy of Nosh SF\" width=\"300\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kristin Jenkins and Barclay Nicholson. Photo courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>Bayview District residents Kristin Jenkins and Barclay Nicholson are domestic partners growing not one but two food businesses that both have \"SF\" in the name: \u003ca href=\"http://noshsf.com/\">Nosh SF\u003c/a> and \u003ca href=\"http://sfprivatechef.com/contact.html\">SF Private Chef\u003c/a>. The two have been together for over thirteen years and were introduced by a mutual friend. They live and work in Bayview and have done so for the last two years and this fascinating tale has a twist of kismet. The morning they were about to move out of their Bernal Heights home, their landlord called to let them know a fire had burned down the home they were moving into. On very short notice, they were able to find \"the perfect space\" in which they now live and have an office. Green thumbs, take note: there is also a garden space that the two are actively cultivating--more details on that in a bit.\u003c/p>\n\u003cfigure id=\"attachment_67491\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1554-amuse-bouche1000.jpg\">\u003cimg class=\"size-full wp-image-67491\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1554-amuse-bouche1000.jpg\" alt=\"Amuse Bouche - Mini Pasta Carbonara with Deep Fried Prosciutto. Photo courtesy of Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amuse Bouche - Mini Pasta Carbonara with Deep Fried Prosciutto. Photo courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>Nosh SF is a boutique catering company sporting a roster of local events that include a fundraiser for President Obama last year. SF Private Chef is a healthy meal delivery service and Jenkins has been working on the company since she founded it over ten years ago. Before these ventures, Nicholson was working in venture capital. Jenkins was pursuing golf in a somewhat serious fashion when she first started SF Private Chef. Bay Area Bites caught up with Jenkins and Nicholson recently. Their comments have been edited for grammar and clarity.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBay Area Bites: You’ve lived and worked in the Bayview District for the past two years. What is your work and life routine like?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> Our life has been focused on growing Nosh and SF Private Chef. Without much exaggeration, we have lived and breathed work for the last three years. To answer your question about our routine, it’s very routine. I get up, bring Kristin a coffee in bed while she watches a housewives show...No, seriously. We wake up, feed our two dogs and two cats. Make coffee and slide open the doors that separate our living quarters from our work quarters. I cross the threshold and head up the stairs to our office.\u003c/p>\n\u003cp>Kristin walks out the front door to the commercial kitchen (which we built out in record time at the end of last year), which is two doors down. The close proximity of the kitchen and our office helps us keep things very efficient. During the day we communicate often. (I would like to have an intercom system in the kitchen so I can page Kristin; Kristin has vetoed the idea.) Our ability to transition from work to events is very easy. We are able to pack out and pack back in and return home very seamlessly. Having our own kitchen has been invaluable.\u003c/p>\n\u003cfigure id=\"attachment_67488\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kitchen-garden1000.jpg\">\u003cimg class=\"size-full wp-image-67488\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kitchen-garden1000.jpg\" alt=\"Nosh SF and SF Private Chef commercial kitchen in Bayview - with view of outdoor garden. Photo: Courtesy of Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nosh SF and SF Private Chef commercial kitchen in Bayview - with view of outdoor garden. Photo: Courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How do you support each other for your work and in your personal life?\u003c/strong>\u003cbr>\n\u003cstrong>Jenkins:\u003c/strong> I have spent the last 20-plus years in the industry, in one form or another. I am a creative person. One of Barclay’s strengths is that she is great at helping translate my vision to words.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Nicholson:\u003c/strong> I transitioned to this industry about three years ago. I had spent the prior 16 years in the venture capital industry. Kristin has been incredibly supportive in helping me learn the industry and understanding while I have transitioned to this new lifestyle. Among the many challenges, the physical aspects of my new career has been the most difficult.\u003c/p>\n\u003cp>We come from similar backgrounds and we have the same values. We are able to help keep other centered and on track. We feel very fortunate.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How many staff do you have?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> Both companies are small. Our employees have been cross-trained and are able to work in whichever capacity is necessary given work flow. Each company is headed up by its own head chef and sous chef. Kristin, as executive chef, leads the team.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You have the start of a community garden going. How did that come about? What are you growing? And what future plans do you have for the garden?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> Kristin’s parents have a ranch outside of Santa Barbara. Since the two of us got together, we dreamed of having a large garden through which inner city kids could get exposure to growing produce and then learning to cook using the edibles. We also wanted to have goats so we could make cheese and milk. Given our current situation we feel we have an opportunity to realize at least part of our vision. There are some pre-existing apple, plum, fig, rosemary, bay leaf, wild fennel, wild roses, and more. We have added various types of tomatoes, various herbs and micro greens. We dream of making our dream happen.\u003c/p>\n\u003cfigure id=\"attachment_67485\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/garden600.jpg\">\u003cimg class=\"size-full wp-image-67485\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/garden600.jpg\" alt=\"Barclay Nicholson picks tomatoes in their Bayview garden. Photo courtesy of Nosh SF\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barclay Nicholson picks tomatoes in their Bayview garden. Photo courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell me about how Nosh SF works as a business. Who are your typical customers? \u003c/strong>\u003cbr>\n\u003cstrong>Jenkins:\u003c/strong> I started the business about nine years ago cooking for two private families on the Peninsula. Since then, we have expanded both businesses by word of mouth. Most of our clients reside in and around Pacific Heights, as well as on the Peninsula. They are very busy with work and family and want to make sure they eat well, in spite of their schedules.\u003c/p>\n\u003cfigure id=\"attachment_67489\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1490-porkbelly1000.jpg\">\u003cimg class=\"size-full wp-image-67489\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1490-porkbelly1000.jpg\" alt=\"Asian-Braised Pork Belly with Gomae and Pickled Asian Veg. Photo courtesy Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Asian-Braised Pork Belly with Gomae and Pickled Asian Veg. Photo courtesy Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is your experience with regard to homophobia and LGBT acceptance within the culinary world?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson: \u003c/strong>We are lucky that we live and work in the Bay Area, where people are generally educated.\u003c/p>\n\u003cp>\u003cstrong>Jenkins:\u003c/strong> When I first started my career I worked in Switzerland and South Africa at a time when women weren’t well-accepted in the kitchen on the hot line. I experienced quite a bit of hazing but stuck it out. It was not about my sexuality.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like for you coming out professionally? When did you do it? What was your job at the time? Have you noticed a change over time?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> I was about 26 and had just joined the venture capital firm on the Peninsula (from which I left after 16 years to join Kristin). The VC industry is very conservative and I was concerned about coming out. However, the firm I joined was led by two really great guys who turned out to be incredibly supportive and accepting. It was a great relief to be able to be out at work.\u003c/p>\n\u003cp>\u003cstrong>Jenkins:\u003c/strong> I was also about 26 and moving from South Africa to Ecuador. While there is a gay population in Ecuador it was very underground when I moved there. I came out to my family at this time but not professionally. I came out professionally when I relocated to Las Vegas, about one and a half years later. I worked for large restaurants; management didn’t want to know and, while the chefs I worked for weren’t thrilled, they weren’t really phased by it. Since moving to San Francisco my sexuality isn’t an issue.\u003c/p>\n\u003cp>Of our clients who are aware of our sexuality and relationship, it is a non-issue. It’s not something we think about. We feel very fortunate.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: I do catering and see hiccups at each event. Someone forgot to pack something that is at the shop (kitchen), miles away, one hour before the guests arrive. Do you have any blunder type stories you can share\u003c/strong>?\u003cbr>\n\u003cstrong>Jenkins: \u003c/strong>There are so many details and moving parts, as you know. In some ways, restaurants are so much easier.\u003c/p>\n\u003cp>I was doing a lunch event at Stanford. A fire alarm in a nearby building was set off. It caused our production to be stopped and the kitchen was evacuated for over an hour. When we were permitted to return to the kitchen, we had 30 minutes to unpack, start huge BBQs, cook food, set up and serve. It was totally out of our control, but our client was not sympathetic. It was the worst work feeling, to this day.\u003c/p>\n\u003cfigure id=\"attachment_67490\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1506balsamic-pasta1000.jpg\">\u003cimg class=\"size-full wp-image-67490\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1506balsamic-pasta1000.jpg\" alt=\"House Balsamic Pasta with Shaved Parm, Marinated Veg, Micro Herbs. Photo courtesy Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">House Balsamic Pasta with Shaved Parm, Marinated Veg, Micro Herbs. Photo courtesy Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What Bay Area places do you like for food? \u003c/strong>\u003cbr>\n\u003cstrong>Jenkins: \u003c/strong>Of course, the farmers’ markets. Seeing and touching what’s in season helps inspire me. Speaking with farmers is always wonderful.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> is great for bulk items, organics and breads.\u003c/p>\n\u003cp>I like underground markets like \u003ca href=\"http://foragesf.com/market/\">Forage SF\u003c/a> and am looking forward to checking out \u003ca href=\"http://batchmadesf.com/us/\">Batch Made Market\u003c/a>.\u003c/p>\n\u003cp>Sushi is our mutual favorite. When working around food all day, it’s the perfect food to end with.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you booked any same sex weddings? Or done menu proposals? What are people ordering? \u003c/strong>\u003cbr>\n\u003cstrong>Jenkins:\u003c/strong> Yes! Actually, we had a joint reception a few weekends ago for two couples who were married at City Hall on June 29. They wanted a very casual, fun, friends and family-oriented celebration. They have a beautiful house in the hills. We did something a little different for us; we made a BBQ with all the fixings. It felt like the right menu for these two couples. The cake had two men and two women.\u003c/p>\n\u003cfigure id=\"attachment_67492\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/scallops-1503-1000a.jpg\">\u003cimg class=\"size-full wp-image-67492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/scallops-1503-1000a.jpg\" alt=\"Seared Scallops with Grilled Radicchio, Shaved Beet, Truffle Parm Foam. Photo courtesy Nosh SF\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seared Scallops with Grilled Radicchio, Shaved Beet, Truffle Parm Foam. Photo courtesy Nosh SF\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Bayview District residents Kristin Jenkins and Barclay Nicholson have lives that entwine the personal and professional. The domestic partners operate two growing food businesses that both have \"SF\" in the name: Nosh SF and SF Private Chef. They also have a dream to create a community garden to help kids learn about where food comes from.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66952\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/kristin-barkley.jpg\">\u003cimg class=\"size-full wp-image-66952\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/kristin-barkley.jpg\" alt=\"Kristin Jenkins and Barclay Nicholson. Photo courtesy of Nosh SF\" width=\"300\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kristin Jenkins and Barclay Nicholson. Photo courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>Bayview District residents Kristin Jenkins and Barclay Nicholson are domestic partners growing not one but two food businesses that both have \"SF\" in the name: \u003ca href=\"http://noshsf.com/\">Nosh SF\u003c/a> and \u003ca href=\"http://sfprivatechef.com/contact.html\">SF Private Chef\u003c/a>. The two have been together for over thirteen years and were introduced by a mutual friend. They live and work in Bayview and have done so for the last two years and this fascinating tale has a twist of kismet. The morning they were about to move out of their Bernal Heights home, their landlord called to let them know a fire had burned down the home they were moving into. On very short notice, they were able to find \"the perfect space\" in which they now live and have an office. Green thumbs, take note: there is also a garden space that the two are actively cultivating--more details on that in a bit.\u003c/p>\n\u003cfigure id=\"attachment_67491\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1554-amuse-bouche1000.jpg\">\u003cimg class=\"size-full wp-image-67491\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1554-amuse-bouche1000.jpg\" alt=\"Amuse Bouche - Mini Pasta Carbonara with Deep Fried Prosciutto. Photo courtesy of Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amuse Bouche - Mini Pasta Carbonara with Deep Fried Prosciutto. Photo courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>Nosh SF is a boutique catering company sporting a roster of local events that include a fundraiser for President Obama last year. SF Private Chef is a healthy meal delivery service and Jenkins has been working on the company since she founded it over ten years ago. Before these ventures, Nicholson was working in venture capital. Jenkins was pursuing golf in a somewhat serious fashion when she first started SF Private Chef. Bay Area Bites caught up with Jenkins and Nicholson recently. Their comments have been edited for grammar and clarity.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBay Area Bites: You’ve lived and worked in the Bayview District for the past two years. What is your work and life routine like?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> Our life has been focused on growing Nosh and SF Private Chef. Without much exaggeration, we have lived and breathed work for the last three years. To answer your question about our routine, it’s very routine. I get up, bring Kristin a coffee in bed while she watches a housewives show...No, seriously. We wake up, feed our two dogs and two cats. Make coffee and slide open the doors that separate our living quarters from our work quarters. I cross the threshold and head up the stairs to our office.\u003c/p>\n\u003cp>Kristin walks out the front door to the commercial kitchen (which we built out in record time at the end of last year), which is two doors down. The close proximity of the kitchen and our office helps us keep things very efficient. During the day we communicate often. (I would like to have an intercom system in the kitchen so I can page Kristin; Kristin has vetoed the idea.) Our ability to transition from work to events is very easy. We are able to pack out and pack back in and return home very seamlessly. Having our own kitchen has been invaluable.\u003c/p>\n\u003cfigure id=\"attachment_67488\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kitchen-garden1000.jpg\">\u003cimg class=\"size-full wp-image-67488\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kitchen-garden1000.jpg\" alt=\"Nosh SF and SF Private Chef commercial kitchen in Bayview - with view of outdoor garden. Photo: Courtesy of Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nosh SF and SF Private Chef commercial kitchen in Bayview - with view of outdoor garden. Photo: Courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How do you support each other for your work and in your personal life?\u003c/strong>\u003cbr>\n\u003cstrong>Jenkins:\u003c/strong> I have spent the last 20-plus years in the industry, in one form or another. I am a creative person. One of Barclay’s strengths is that she is great at helping translate my vision to words.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Nicholson:\u003c/strong> I transitioned to this industry about three years ago. I had spent the prior 16 years in the venture capital industry. Kristin has been incredibly supportive in helping me learn the industry and understanding while I have transitioned to this new lifestyle. Among the many challenges, the physical aspects of my new career has been the most difficult.\u003c/p>\n\u003cp>We come from similar backgrounds and we have the same values. We are able to help keep other centered and on track. We feel very fortunate.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How many staff do you have?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> Both companies are small. Our employees have been cross-trained and are able to work in whichever capacity is necessary given work flow. Each company is headed up by its own head chef and sous chef. Kristin, as executive chef, leads the team.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You have the start of a community garden going. How did that come about? What are you growing? And what future plans do you have for the garden?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> Kristin’s parents have a ranch outside of Santa Barbara. Since the two of us got together, we dreamed of having a large garden through which inner city kids could get exposure to growing produce and then learning to cook using the edibles. We also wanted to have goats so we could make cheese and milk. Given our current situation we feel we have an opportunity to realize at least part of our vision. There are some pre-existing apple, plum, fig, rosemary, bay leaf, wild fennel, wild roses, and more. We have added various types of tomatoes, various herbs and micro greens. We dream of making our dream happen.\u003c/p>\n\u003cfigure id=\"attachment_67485\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/garden600.jpg\">\u003cimg class=\"size-full wp-image-67485\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/garden600.jpg\" alt=\"Barclay Nicholson picks tomatoes in their Bayview garden. Photo courtesy of Nosh SF\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barclay Nicholson picks tomatoes in their Bayview garden. Photo courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell me about how Nosh SF works as a business. Who are your typical customers? \u003c/strong>\u003cbr>\n\u003cstrong>Jenkins:\u003c/strong> I started the business about nine years ago cooking for two private families on the Peninsula. Since then, we have expanded both businesses by word of mouth. Most of our clients reside in and around Pacific Heights, as well as on the Peninsula. They are very busy with work and family and want to make sure they eat well, in spite of their schedules.\u003c/p>\n\u003cfigure id=\"attachment_67489\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1490-porkbelly1000.jpg\">\u003cimg class=\"size-full wp-image-67489\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1490-porkbelly1000.jpg\" alt=\"Asian-Braised Pork Belly with Gomae and Pickled Asian Veg. Photo courtesy Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Asian-Braised Pork Belly with Gomae and Pickled Asian Veg. Photo courtesy Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is your experience with regard to homophobia and LGBT acceptance within the culinary world?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson: \u003c/strong>We are lucky that we live and work in the Bay Area, where people are generally educated.\u003c/p>\n\u003cp>\u003cstrong>Jenkins:\u003c/strong> When I first started my career I worked in Switzerland and South Africa at a time when women weren’t well-accepted in the kitchen on the hot line. I experienced quite a bit of hazing but stuck it out. It was not about my sexuality.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like for you coming out professionally? When did you do it? What was your job at the time? Have you noticed a change over time?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> I was about 26 and had just joined the venture capital firm on the Peninsula (from which I left after 16 years to join Kristin). The VC industry is very conservative and I was concerned about coming out. However, the firm I joined was led by two really great guys who turned out to be incredibly supportive and accepting. It was a great relief to be able to be out at work.\u003c/p>\n\u003cp>\u003cstrong>Jenkins:\u003c/strong> I was also about 26 and moving from South Africa to Ecuador. While there is a gay population in Ecuador it was very underground when I moved there. I came out to my family at this time but not professionally. I came out professionally when I relocated to Las Vegas, about one and a half years later. I worked for large restaurants; management didn’t want to know and, while the chefs I worked for weren’t thrilled, they weren’t really phased by it. Since moving to San Francisco my sexuality isn’t an issue.\u003c/p>\n\u003cp>Of our clients who are aware of our sexuality and relationship, it is a non-issue. It’s not something we think about. We feel very fortunate.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: I do catering and see hiccups at each event. Someone forgot to pack something that is at the shop (kitchen), miles away, one hour before the guests arrive. Do you have any blunder type stories you can share\u003c/strong>?\u003cbr>\n\u003cstrong>Jenkins: \u003c/strong>There are so many details and moving parts, as you know. In some ways, restaurants are so much easier.\u003c/p>\n\u003cp>I was doing a lunch event at Stanford. A fire alarm in a nearby building was set off. It caused our production to be stopped and the kitchen was evacuated for over an hour. When we were permitted to return to the kitchen, we had 30 minutes to unpack, start huge BBQs, cook food, set up and serve. It was totally out of our control, but our client was not sympathetic. It was the worst work feeling, to this day.\u003c/p>\n\u003cfigure id=\"attachment_67490\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1506balsamic-pasta1000.jpg\">\u003cimg class=\"size-full wp-image-67490\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1506balsamic-pasta1000.jpg\" alt=\"House Balsamic Pasta with Shaved Parm, Marinated Veg, Micro Herbs. Photo courtesy Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">House Balsamic Pasta with Shaved Parm, Marinated Veg, Micro Herbs. Photo courtesy Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What Bay Area places do you like for food? \u003c/strong>\u003cbr>\n\u003cstrong>Jenkins: \u003c/strong>Of course, the farmers’ markets. Seeing and touching what’s in season helps inspire me. Speaking with farmers is always wonderful.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> is great for bulk items, organics and breads.\u003c/p>\n\u003cp>I like underground markets like \u003ca href=\"http://foragesf.com/market/\">Forage SF\u003c/a> and am looking forward to checking out \u003ca href=\"http://batchmadesf.com/us/\">Batch Made Market\u003c/a>.\u003c/p>\n\u003cp>Sushi is our mutual favorite. When working around food all day, it’s the perfect food to end with.\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: Have you booked any same sex weddings? Or done menu proposals? What are people ordering? \u003c/strong>\u003cbr>\n\u003cstrong>Jenkins:\u003c/strong> Yes! Actually, we had a joint reception a few weekends ago for two couples who were married at City Hall on June 29. They wanted a very casual, fun, friends and family-oriented celebration. They have a beautiful house in the hills. We did something a little different for us; we made a BBQ with all the fixings. It felt like the right menu for these two couples. The cake had two men and two women.\u003c/p>\n\u003cfigure id=\"attachment_67492\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/scallops-1503-1000a.jpg\">\u003cimg class=\"size-full wp-image-67492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/scallops-1503-1000a.jpg\" alt=\"Seared Scallops with Grilled Radicchio, Shaved Beet, Truffle Parm Foam. Photo courtesy Nosh SF\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seared Scallops with Grilled Radicchio, Shaved Beet, Truffle Parm Foam. Photo courtesy Nosh SF\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Liam Mayclem Takes You (and Jason Priestley) “Inside the Kitchen” on San Francisco Food Tours",
"title": "Liam Mayclem Takes You (and Jason Priestley) “Inside the Kitchen” on San Francisco Food Tours",
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"content": "\u003cfigure id=\"attachment_67517\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/liam-mayclem-ontour.jpg\">\u003cimg class=\"size-full wp-image-67517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/liam-mayclem-ontour.jpg\" alt=\"Liam Mayclem, host of the "Inside the Kitchen" tours, at Boudin Bakery at Fisherman's Wharf Photo: Rick Camargo\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liam Mayclem, host of the \"Inside the Kitchen\" tours, at Boudin Bakery at Fisherman's Wharf Photo: Rick Camargo\u003c/figcaption>\u003c/figure>\n\u003cp>Liam Mayclem covers food in a fun and diligent fashion. He is widely known around these parts for his work as an Emmy award-winning host and a producer for CBS 5 TV’s \u003ca href=\"http://sanfrancisco.cbslocal.com/category/eye-on-the-bay/\">\"Eye on The Bay\"\u003c/a> and \u003ca href=\"http://sanfrancisco.cbslocal.com/category/foodie-chap/\">Foodie Chap\u003c/a> series. Mayclem is a familiar face because he seems to say “yes” to it all: emceeing food and music events, acting in TV commercials and traveling. Now, Mayclem has a new project that will have him interacting with the public in an intimate fashion. \u003ca href=\"http://www.nytimes.com/2013/07/31/dining/food-sherpas-guide-you-to-a-citys-culinary-secrets.html?pagewanted=all&_r=0\">Culinary tours are all the rage now\u003c/a> and Mayclem has signed a deal to host \u003ca href=\"http://www.anyroad.com/insidethekitchen\">\"Inside the Kitchen\" tours\u003c/a> with The Ritz Carlton hotel in San Francisco, a natural fit given his years touring restaurants and kitchens for TV shows. The tours begin this month for the public, but one recent private tour guest was actor Jason Priestley, who was in town filming a Canadian TV show in which Mayclem's food tour is included in an episode.\u003c/p>\n\u003cp>Bay Area Bites caught up with Mayclem to talk about his latest project and get his thoughts on current food trends and favorite food haunts. His comments have been edited for content and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell me about filming with Jason Priestley for a Canadian-produced show called “Hollywood & Vines.”\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> I took the 90210 star for a tasty stretch of 94110 -- Valencia in the Mission. Jason loves his food and wine and his knowledge runs deep, especially with vino. We stopped at four spots on our walkabout: \u003ca href=\"http://missioncheese.net/\">Mission Cheese\u003c/a> (wine and fromage), \u003ca href=\"http://abbotscellar.com/\">Abbot’s Cellar\u003c/a> (beer paired perfectly with seasonal offerings), \u003ca href=\"http://tacolicious.com/\">Tacolicious\u003c/a> (tequila & tacos), \u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a> (sweet ending & vino).\u003c/p>\n\u003cp>Jason was particularly impressed with the Pasion Margarita at Tacolicious. This bright yellow cocktail sings “drink me” the moment it appears -- it’s just so darn inviting. It tickles, then burns, hangs in your chest and overstays its welcome. Jason referred to it as “Deep Spice -- the fifth Spice Girl, so lovely when you first meet and then she grabs you by the throat and takes you down.” Needless to say we were all keen to order another after the first one settled but sadly there was filming to be done and we marched on, the grip of “Deep Spice” still with us. This episode featuring my Valencia Street Food Tour will air across Canada and internationally in October.\u003c/p>\n\u003cfigure id=\"attachment_67515\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Hollywood-and-Vines-Parallel-priestly.jpg\">\u003cimg class=\"size-full wp-image-67515\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Hollywood-and-Vines-Parallel-priestly.jpg\" alt=\"Jason Priestly, Terry David Mulligan and Liam Mayclem at Chef's Table at Parallel 37. Photo courtesy of Liam Mayclem.\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jason Priestly, Terry David Mulligan and Liam Mayclem at Chef's Table at Parallel 37. Photo courtesy of Liam Mayclem.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did you get involved with the food tours at The Ritz Carlton? Can you talk about food tours as a trend? \u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mayclem: Joyfully, I have been doing culinary tours of the Bay Area on TV for eight years as part of “Eye on the Bay,” showcasing the best of our culinary universe: food trucks to fine dining, pop-ups to permanent mom & pops. The idea of doing an actual walking tour with a real live group had never really occurred to me. There are many who do it really well (Avital Tours for example) so why crowd the space? However over lunch with Diana Haven, a \u003ca href=\"http://www.ellipsespr.com/index.php/about-us/\">PR pal\u003c/a> and my former booking producer at TechTV, the topic came up about a partnership with The Ritz Carlton-San Francisco and a series of walking tours curated by me. It seemed like a great way to share my knowledge, my passion and my relationships with chefs and purveyors with others. People visit San Francisco by the busload to eat and drink. There is much to show off here and I do it with pride.\u003c/p>\n\u003cp>So I went away and designed four unique tours, each one with additional elements, such as special guests (such as Ben Fong-Torres for the Chinatown tour), a hands-on experience (for example, Pizza making at \u003ca href=\"http://www.tonyspizzanapoletana.com/\">Tony’s Pizza Napoletana\u003c/a>) and a post-tour chef's table dinner with Chef Michael Rotondo at \u003ca href=\"http://parallel37sf.com/\">Parallel 37\u003c/a> at The Ritz Carlton-San Francisco. There will also be a surprise each week, which of course I cannot reveal but you can book a spot on the tour and find out! The first tours are \u003ca href=\"https://www.anyroad.com/tours/ITK-Valencia-Street\">Valencia Street: Gourmet Corridor\u003c/a> (August 10); \u003ca href=\"https://www.anyroad.com/tours/ITK-Taste-Of-San-Francisco\">A Taste of San Francisco\u003c/a> (August 17); \u003ca href=\"https://www.anyroad.com/tours/ITK-San-Franciscos-China\">San Francisco’s China\u003c/a> (August 24); and \u003ca href=\"https://www.anyroad.com/tours/ITK-Craft-Of-The-Cocktail\">The Craft of the Cocktail\u003c/a> (August 31).\u003c/p>\n\u003cfigure id=\"attachment_67545\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tour.jpg\">\u003cimg class=\"size-full wp-image-67545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tour.jpg\" alt=\"Liam Mayclem surrounded by tour guests at Tony's Pizza Napoletana in North Beach Photo: Rick Camargo\" width=\"1000\" height=\"665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liam Mayclem surrounded by tour guests at Tony's Pizza Napoletana in North Beach Photo: Rick Camargo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are the other food & drink trends you see these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> The food truck trend continues with a new one popping up every week. They bloomed at a time when the economy was tanking and “cheap eats” became the order of the day.\u003c/p>\n\u003cp>Then there are pop-ups, where inspired chefs pick a spot for a one-night food event. Ravi Kapur did a series. Other favorites are \u003ca href=\"http://www.ricepaperscissors.com/\">Rice, Paper, Scissors\u003c/a> and Creole night at The Residence.\u003c/p>\n\u003cp>Being bi-coastal is a trend -- Danny Bowen of \u003ca href=\"http://missionchinesefood.com/\">Mission Chinese\u003c/a>, the original pop-up chef, now has a second Mission Chinese in New York. And the New York food festival, \u003ca href=\"http://www.luckyrice.com/\">Lucky Rice\u003c/a> by Danielle Chang, celebrating Asian-inspired cocktails and eats, is coming to the Bay in September, as well as to Los Angeles, Las Vegas and Miami.\u003c/p>\n\u003cp>The “bar chef” is celebrated as much as the food chef by many and that’s a rather cool thing. There is communication between the kitchen and the bar today that perhaps did not occur a few years ago. Bartenders who make crafted cocktails are sourcing ingredients from farmers’ markets in the same ways chefs do and that’s a grand mark of progress. Props to Scott Beattie (\u003ca href=\"http://www.goosegander.com/\">Goose & Gander\u003c/a>), Greg Lindgren and Jon Gasparini (\u003ca href=\"http://www.ryesf.com/\">Rye\u003c/a> and \u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a>), Jeff Hollinger and Jonny Raglin (\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a>) and \u003ca href=\"http://www.bonvivants-sf.com/\">The Bon Vivants\u003c/a> (Trick Dog) for leading the charge, raising the bar and staying true to their commitment to quality-crafted cocktails. The reward for us is that many one-time bartenders at joints owned by others now have their own spots to fully express their cocktail flare. Aren’t we lucky? And all their spots have good eats to soak up the cocktails... but it’s cocktails first and then the food!\u003c/p>\n\u003cfigure id=\"attachment_67520\" class=\"wp-caption aligncenter\" style=\"max-width: 499px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/checkplease.jpg\">\u003cimg class=\"size-full wp-image-67520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/checkplease.jpg\" alt=\"Liam Mayclem on Check, Please! Bay Area. \" width=\"499\" height=\"288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liam Mayclem on Check, Please! Bay Area.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: You were on \u003ca href=\"http://www.youtube.com/watch?v=oJXRH-yCheE\">Check, Please! Bay Area\u003c/a>. What was that experience like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> Being on Check, Please! was a treat because for once I got to speak my mind as a food fan in a loose space and in the company of my pal \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/04/interview-with-check-please-bay-area-host-leslie-sbrocco/\">Leslie Sbrocco\u003c/a>. She is a lovely lady who enjoys food and vino as much as me. I adore her. I \u003ca href=\"http://blogs.kqed.org/checkplease/2007/11/08/la-folie-reviews/\">spoke of my love for Chef Roland Passot’s La Folie\u003c/a> and argued the merits of the tasty voyage of culinary discovery with every dish, as another guest complained about the food at La Folie being bland. Needless to say, it was a spirited and fun experience, and led to the only time a viewer has ever yelled at me: “You are a bully and a snob,” shouted by a female cabbie as she sped away, soon after the airing of the episode. She may have been a pal of the guy at the Check, Please! table with opposing views and taste buds! We taped the show four years ago and people still bring it up. Clearly Leslie has an army of dedicated disciples... I mean viewers!\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you cook at home?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> I do cook, but not a lot. Why cook when I can choose to eat out at any one of the 4,200 restaurants in San Francisco any night of the week? With all the hours I have spent at the side of Michelin starred chefs I should be a culinary whiz in the kitchen, but alas I am not. However, I do cook a mean and, dare I say it, terribly tasty Shepherd’s Pie, a dish my mother cooked often growing up in Ireland and England. I always have to explain to people Shepherd’s Pie is cooked with lamb and Cottage Pie with beef. I once partnered with Chef Roland Passot in a Foodie Chap Shepherd’s Pie cook-off against two Michelin starred chefs Dominique Crenn and Chef Russell Jackson (now on the Food Network). Team Mayclem & Passot took home the top prize -- it was the foie gras and truffles that won over the judges. Being a gent I gave my trophy to team Crenn & Jackson. But I will forever enjoy the bragging rights -- Best Shepherd’s Pie with Chef Roland Passot.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who is your partner and how did you meet?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> I have been with my partner, photographer Rick Camargo, for seven years. We met at a BBQ at a pal's house in 2006. It was love over steak and we have not looked back. He drives me, inspires me, supports me and puts up with me. I am a most lucky man.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite food haunts and how did you get so interested in food?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> Here are spots I have eaten at recently and enjoyed:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>New spot:\u003c/strong> \u003ca href=\"http://www.coquetasf.com/\">Coqueta\u003c/a>. Every dish was bangin' with flavor.\u003c/li>\n\u003cli>\u003cstrong>At the counter:\u003c/strong> \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Bartenders with tenure and mad bar skills -- and you can eat the whole menu.\u003c/li>\n\u003cli>\u003cstrong>Cheap eats:\u003c/strong> \u003ca href=\"http://www.yelp.com/biz/the-galley-san-francisco\">The Galley\u003c/a> at Clooney's with Chef Justin Navarro-- pub grub with flair and surprises. His French onion soup sandwich -- wow!\u003c/li>\n\u003cli>\u003cstrong>Neighborhood spot:\u003c/strong> \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a> in Hayes Valley: Solid food with a non-fussy inviting vibe.\u003c/li>\n\u003c/ul>\n\u003cp>My love affair with food began in 1988 when I moved to France for a job as a journalist on an Anglo-French radio station. A dish called \u003cem>Veau et champignon a la crème\u003c/em> changed my life. It was my introduction to French food and the culinary love fest was on. However, I credit the 200-plus chefs I have interviewed for “Eye on the Bay” and on KCBS as the Foodie Chap as the real reason I appreciate food and have a love for the culinary arts. These hard-working men and women are steadfast in their commitment every day to quality on every plate at every service. They have taught me to appreciate the purveyors and farmers, without whom we would have no reason to eat out. We are spoiled here, so very spoiled, with the abundance of fresh food, quality chefs and diversity of cuisine. My curiosity regarding all things culinary became an interest, a love and a passion.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You do a lot of charity emcee work and acting. What have you worked on recently and what is in the immediate future?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> My spare time is filled with charity commitments and I have my favorites. I recently hosted La Cocina’s Gala Dinner. What a special night in the company of amazing women who came to America as immigrants and now, with a some guidance from \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> and a kitchen to work out of, they are in business and thriving. I also hosted events recently for SF & Marin Food Bank, Project Open Hand, SF CASA.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I hope to launch a TV version of Foodie Chap in the next year. A solid local show committed to food and chefs would be great and I hope to be able to bring that to air on TV or your tablet in 2014.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67517\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/liam-mayclem-ontour.jpg\">\u003cimg class=\"size-full wp-image-67517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/liam-mayclem-ontour.jpg\" alt=\"Liam Mayclem, host of the "Inside the Kitchen" tours, at Boudin Bakery at Fisherman's Wharf Photo: Rick Camargo\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liam Mayclem, host of the \"Inside the Kitchen\" tours, at Boudin Bakery at Fisherman's Wharf Photo: Rick Camargo\u003c/figcaption>\u003c/figure>\n\u003cp>Liam Mayclem covers food in a fun and diligent fashion. He is widely known around these parts for his work as an Emmy award-winning host and a producer for CBS 5 TV’s \u003ca href=\"http://sanfrancisco.cbslocal.com/category/eye-on-the-bay/\">\"Eye on The Bay\"\u003c/a> and \u003ca href=\"http://sanfrancisco.cbslocal.com/category/foodie-chap/\">Foodie Chap\u003c/a> series. Mayclem is a familiar face because he seems to say “yes” to it all: emceeing food and music events, acting in TV commercials and traveling. Now, Mayclem has a new project that will have him interacting with the public in an intimate fashion. \u003ca href=\"http://www.nytimes.com/2013/07/31/dining/food-sherpas-guide-you-to-a-citys-culinary-secrets.html?pagewanted=all&_r=0\">Culinary tours are all the rage now\u003c/a> and Mayclem has signed a deal to host \u003ca href=\"http://www.anyroad.com/insidethekitchen\">\"Inside the Kitchen\" tours\u003c/a> with The Ritz Carlton hotel in San Francisco, a natural fit given his years touring restaurants and kitchens for TV shows. The tours begin this month for the public, but one recent private tour guest was actor Jason Priestley, who was in town filming a Canadian TV show in which Mayclem's food tour is included in an episode.\u003c/p>\n\u003cp>Bay Area Bites caught up with Mayclem to talk about his latest project and get his thoughts on current food trends and favorite food haunts. His comments have been edited for content and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell me about filming with Jason Priestley for a Canadian-produced show called “Hollywood & Vines.”\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> I took the 90210 star for a tasty stretch of 94110 -- Valencia in the Mission. Jason loves his food and wine and his knowledge runs deep, especially with vino. We stopped at four spots on our walkabout: \u003ca href=\"http://missioncheese.net/\">Mission Cheese\u003c/a> (wine and fromage), \u003ca href=\"http://abbotscellar.com/\">Abbot’s Cellar\u003c/a> (beer paired perfectly with seasonal offerings), \u003ca href=\"http://tacolicious.com/\">Tacolicious\u003c/a> (tequila & tacos), \u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a> (sweet ending & vino).\u003c/p>\n\u003cp>Jason was particularly impressed with the Pasion Margarita at Tacolicious. This bright yellow cocktail sings “drink me” the moment it appears -- it’s just so darn inviting. It tickles, then burns, hangs in your chest and overstays its welcome. Jason referred to it as “Deep Spice -- the fifth Spice Girl, so lovely when you first meet and then she grabs you by the throat and takes you down.” Needless to say we were all keen to order another after the first one settled but sadly there was filming to be done and we marched on, the grip of “Deep Spice” still with us. This episode featuring my Valencia Street Food Tour will air across Canada and internationally in October.\u003c/p>\n\u003cfigure id=\"attachment_67515\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Hollywood-and-Vines-Parallel-priestly.jpg\">\u003cimg class=\"size-full wp-image-67515\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Hollywood-and-Vines-Parallel-priestly.jpg\" alt=\"Jason Priestly, Terry David Mulligan and Liam Mayclem at Chef's Table at Parallel 37. Photo courtesy of Liam Mayclem.\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jason Priestly, Terry David Mulligan and Liam Mayclem at Chef's Table at Parallel 37. Photo courtesy of Liam Mayclem.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did you get involved with the food tours at The Ritz Carlton? Can you talk about food tours as a trend? \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mayclem: Joyfully, I have been doing culinary tours of the Bay Area on TV for eight years as part of “Eye on the Bay,” showcasing the best of our culinary universe: food trucks to fine dining, pop-ups to permanent mom & pops. The idea of doing an actual walking tour with a real live group had never really occurred to me. There are many who do it really well (Avital Tours for example) so why crowd the space? However over lunch with Diana Haven, a \u003ca href=\"http://www.ellipsespr.com/index.php/about-us/\">PR pal\u003c/a> and my former booking producer at TechTV, the topic came up about a partnership with The Ritz Carlton-San Francisco and a series of walking tours curated by me. It seemed like a great way to share my knowledge, my passion and my relationships with chefs and purveyors with others. People visit San Francisco by the busload to eat and drink. There is much to show off here and I do it with pride.\u003c/p>\n\u003cp>So I went away and designed four unique tours, each one with additional elements, such as special guests (such as Ben Fong-Torres for the Chinatown tour), a hands-on experience (for example, Pizza making at \u003ca href=\"http://www.tonyspizzanapoletana.com/\">Tony’s Pizza Napoletana\u003c/a>) and a post-tour chef's table dinner with Chef Michael Rotondo at \u003ca href=\"http://parallel37sf.com/\">Parallel 37\u003c/a> at The Ritz Carlton-San Francisco. There will also be a surprise each week, which of course I cannot reveal but you can book a spot on the tour and find out! The first tours are \u003ca href=\"https://www.anyroad.com/tours/ITK-Valencia-Street\">Valencia Street: Gourmet Corridor\u003c/a> (August 10); \u003ca href=\"https://www.anyroad.com/tours/ITK-Taste-Of-San-Francisco\">A Taste of San Francisco\u003c/a> (August 17); \u003ca href=\"https://www.anyroad.com/tours/ITK-San-Franciscos-China\">San Francisco’s China\u003c/a> (August 24); and \u003ca href=\"https://www.anyroad.com/tours/ITK-Craft-Of-The-Cocktail\">The Craft of the Cocktail\u003c/a> (August 31).\u003c/p>\n\u003cfigure id=\"attachment_67545\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tour.jpg\">\u003cimg class=\"size-full wp-image-67545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tour.jpg\" alt=\"Liam Mayclem surrounded by tour guests at Tony's Pizza Napoletana in North Beach Photo: Rick Camargo\" width=\"1000\" height=\"665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liam Mayclem surrounded by tour guests at Tony's Pizza Napoletana in North Beach Photo: Rick Camargo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are the other food & drink trends you see these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> The food truck trend continues with a new one popping up every week. They bloomed at a time when the economy was tanking and “cheap eats” became the order of the day.\u003c/p>\n\u003cp>Then there are pop-ups, where inspired chefs pick a spot for a one-night food event. Ravi Kapur did a series. Other favorites are \u003ca href=\"http://www.ricepaperscissors.com/\">Rice, Paper, Scissors\u003c/a> and Creole night at The Residence.\u003c/p>\n\u003cp>Being bi-coastal is a trend -- Danny Bowen of \u003ca href=\"http://missionchinesefood.com/\">Mission Chinese\u003c/a>, the original pop-up chef, now has a second Mission Chinese in New York. And the New York food festival, \u003ca href=\"http://www.luckyrice.com/\">Lucky Rice\u003c/a> by Danielle Chang, celebrating Asian-inspired cocktails and eats, is coming to the Bay in September, as well as to Los Angeles, Las Vegas and Miami.\u003c/p>\n\u003cp>The “bar chef” is celebrated as much as the food chef by many and that’s a rather cool thing. There is communication between the kitchen and the bar today that perhaps did not occur a few years ago. Bartenders who make crafted cocktails are sourcing ingredients from farmers’ markets in the same ways chefs do and that’s a grand mark of progress. Props to Scott Beattie (\u003ca href=\"http://www.goosegander.com/\">Goose & Gander\u003c/a>), Greg Lindgren and Jon Gasparini (\u003ca href=\"http://www.ryesf.com/\">Rye\u003c/a> and \u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a>), Jeff Hollinger and Jonny Raglin (\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a>) and \u003ca href=\"http://www.bonvivants-sf.com/\">The Bon Vivants\u003c/a> (Trick Dog) for leading the charge, raising the bar and staying true to their commitment to quality-crafted cocktails. The reward for us is that many one-time bartenders at joints owned by others now have their own spots to fully express their cocktail flare. Aren’t we lucky? And all their spots have good eats to soak up the cocktails... but it’s cocktails first and then the food!\u003c/p>\n\u003cfigure id=\"attachment_67520\" class=\"wp-caption aligncenter\" style=\"max-width: 499px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/checkplease.jpg\">\u003cimg class=\"size-full wp-image-67520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/checkplease.jpg\" alt=\"Liam Mayclem on Check, Please! Bay Area. \" width=\"499\" height=\"288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liam Mayclem on Check, Please! Bay Area.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: You were on \u003ca href=\"http://www.youtube.com/watch?v=oJXRH-yCheE\">Check, Please! Bay Area\u003c/a>. What was that experience like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> Being on Check, Please! was a treat because for once I got to speak my mind as a food fan in a loose space and in the company of my pal \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/04/interview-with-check-please-bay-area-host-leslie-sbrocco/\">Leslie Sbrocco\u003c/a>. She is a lovely lady who enjoys food and vino as much as me. I adore her. I \u003ca href=\"http://blogs.kqed.org/checkplease/2007/11/08/la-folie-reviews/\">spoke of my love for Chef Roland Passot’s La Folie\u003c/a> and argued the merits of the tasty voyage of culinary discovery with every dish, as another guest complained about the food at La Folie being bland. Needless to say, it was a spirited and fun experience, and led to the only time a viewer has ever yelled at me: “You are a bully and a snob,” shouted by a female cabbie as she sped away, soon after the airing of the episode. She may have been a pal of the guy at the Check, Please! table with opposing views and taste buds! We taped the show four years ago and people still bring it up. Clearly Leslie has an army of dedicated disciples... I mean viewers!\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you cook at home?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> I do cook, but not a lot. Why cook when I can choose to eat out at any one of the 4,200 restaurants in San Francisco any night of the week? With all the hours I have spent at the side of Michelin starred chefs I should be a culinary whiz in the kitchen, but alas I am not. However, I do cook a mean and, dare I say it, terribly tasty Shepherd’s Pie, a dish my mother cooked often growing up in Ireland and England. I always have to explain to people Shepherd’s Pie is cooked with lamb and Cottage Pie with beef. I once partnered with Chef Roland Passot in a Foodie Chap Shepherd’s Pie cook-off against two Michelin starred chefs Dominique Crenn and Chef Russell Jackson (now on the Food Network). Team Mayclem & Passot took home the top prize -- it was the foie gras and truffles that won over the judges. Being a gent I gave my trophy to team Crenn & Jackson. But I will forever enjoy the bragging rights -- Best Shepherd’s Pie with Chef Roland Passot.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who is your partner and how did you meet?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> I have been with my partner, photographer Rick Camargo, for seven years. We met at a BBQ at a pal's house in 2006. It was love over steak and we have not looked back. He drives me, inspires me, supports me and puts up with me. I am a most lucky man.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite food haunts and how did you get so interested in food?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> Here are spots I have eaten at recently and enjoyed:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>New spot:\u003c/strong> \u003ca href=\"http://www.coquetasf.com/\">Coqueta\u003c/a>. Every dish was bangin' with flavor.\u003c/li>\n\u003cli>\u003cstrong>At the counter:\u003c/strong> \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Bartenders with tenure and mad bar skills -- and you can eat the whole menu.\u003c/li>\n\u003cli>\u003cstrong>Cheap eats:\u003c/strong> \u003ca href=\"http://www.yelp.com/biz/the-galley-san-francisco\">The Galley\u003c/a> at Clooney's with Chef Justin Navarro-- pub grub with flair and surprises. His French onion soup sandwich -- wow!\u003c/li>\n\u003cli>\u003cstrong>Neighborhood spot:\u003c/strong> \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a> in Hayes Valley: Solid food with a non-fussy inviting vibe.\u003c/li>\n\u003c/ul>\n\u003cp>My love affair with food began in 1988 when I moved to France for a job as a journalist on an Anglo-French radio station. A dish called \u003cem>Veau et champignon a la crème\u003c/em> changed my life. It was my introduction to French food and the culinary love fest was on. However, I credit the 200-plus chefs I have interviewed for “Eye on the Bay” and on KCBS as the Foodie Chap as the real reason I appreciate food and have a love for the culinary arts. These hard-working men and women are steadfast in their commitment every day to quality on every plate at every service. They have taught me to appreciate the purveyors and farmers, without whom we would have no reason to eat out. We are spoiled here, so very spoiled, with the abundance of fresh food, quality chefs and diversity of cuisine. My curiosity regarding all things culinary became an interest, a love and a passion.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You do a lot of charity emcee work and acting. What have you worked on recently and what is in the immediate future?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> My spare time is filled with charity commitments and I have my favorites. I recently hosted La Cocina’s Gala Dinner. What a special night in the company of amazing women who came to America as immigrants and now, with a some guidance from \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> and a kitchen to work out of, they are in business and thriving. I also hosted events recently for SF & Marin Food Bank, Project Open Hand, SF CASA.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I hope to launch a TV version of Foodie Chap in the next year. A solid local show committed to food and chefs would be great and I hope to be able to bring that to air on TV or your tablet in 2014.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SF Chefs Tasting Tent: Photo Highlights",
"title": "SF Chefs Tasting Tent: Photo Highlights",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>San Francisco's summer of food-laden festivals officially kicked off this weekend as \u003ca href=\"http://sfchefsfoodwine.com/\">SF Chefs\u003c/a> hit Union Square with a who's who roster of the city's best chefs, bartenders and winemakers showing off their skills. Now in its fifth year, this event seems to get bigger and more impressive each time it rolls around. As always, the Bay's summer bounty of juicy tomatoes, sweet corn, and luscious salmon made it onto many of the dishes, along with a strong showing of house-cured charcuterie. For the thirsty, cocktails were king. Here are a few highlights from the Tasting Tent:\u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-226.jpg\">\u003cimg class=\"alignnone size-full wp-image-67648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-226.jpg\" alt='SF Chefs \"Take the Cake\" contest winner by Pastry Chef Paul Padua (The Ahwahnee)' width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-8.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67649\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-8-190x190.jpg\" alt=\"SF Chefs 2013: Tasting Tent\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-11.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67650\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-11-190x190.jpg\" alt=\"Cake by Francis Ang (Fifth Floor)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-37.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67651\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-37-190x190.jpg\" alt=\"Whole Hog Terrine with Pork Fat Mayo and Pickled Radish & Carrot from Spruce \" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-24.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-24-190x190.jpg\" alt=\"Chris Cosentino, Incanto\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-18.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67659\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-18-190x190.jpg\" alt=\"3 Little Pigs: Truffle Mortadella, Pate Campagne, Smoked Liverwurst (Incanto)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-199.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67661\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-199-190x190.jpg\" alt=\"Jeff Baker, Baker & Banker\" width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-64.jpg\">\u003cimg class=\"alignnone size-full wp-image-67664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-64.jpg\" alt=\"Carrot Ginger Cupcake on the Tree of Sweets (Morimoto Napa)\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-63.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67665\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-63-190x190.jpg\" alt=\"Jessica Entzel, Morimoto Napa\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-58.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67717\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-58-190x190.jpg\" alt=\"Cedar Plank Smoked Local King Salmon, summer tomato salad with sweet corn vinaigrette (EPIC Roasthouse)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-113.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67671\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-113-190x190.jpg\" alt=\"South Indian Spiced Lamb with an Uttapam & Chopped Salad (DOSA)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-49.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-49-190x190.jpg\" alt=\"Lauren Godfrey enjoying a cocktail\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-55.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-55-190x190.jpg\" alt=\"Savory Peach Cobbler with Lardo and Virginia Ham (Wayfare Tavern)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-47.jpg\">\u003cimg class=\"alignnone size-thumbnail 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src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-81-190x190.jpg\" alt=\"Tuna, Tomato, Scallion\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-187.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67675\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-187-190x190.jpg\" alt=\"Bartender love\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-76.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67673\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-76-190x190.jpg\" alt=\"Tostada (Tacolicious)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-169.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67686\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-169-190x190.jpg\" alt=\"Bowmore Single Malt Scotch Whiskey & Oyster Shooters\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-159.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67684\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-159-190x190.jpg\" alt=\"Whiskey and oyster shooters\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-191.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67720\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-191-190x190.jpg\" alt=\"Chandon Clenard, Pacific Catch\" width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-174.jpg\">\u003cimg class=\"alignnone size-full wp-image-67687\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-174.jpg\" alt=\"Cocktail O'Clock\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-176.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67688\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-176-190x190.jpg\" alt=\"About to shake things up\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-97.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67719\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-97-190x190.jpg\" alt=\"Pizza Bianca with Smoked Guanciale, Anchovy-Caper Aioli, and Early Girl Tomatoes (Locanda)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-102.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67681\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-102-190x190.jpg\" alt=\"Anthony Strong, Locanda (next Bachelor contestant?)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-211.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67690\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-211-190x190.jpg\" alt=\"Andrew Freeman\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-214.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67691\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-214-190x190.jpg\" alt='Laura Cronin of Perbacco, co-winner of the \"Take the Cake\" contest' width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-218.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67692\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-218-190x190.jpg\" alt='Rob Black, Executive Director of the Golden Gate Restaurant Association & Paul Padua of The Ahwahnee, co-winner of the \"Take the Cake\" competition' width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "A slideshow of the best from the SF Chefs 2013 Tasting Tent. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Francisco's summer of food-laden festivals officially kicked off this weekend as \u003ca href=\"http://sfchefsfoodwine.com/\">SF Chefs\u003c/a> hit Union Square with a who's who roster of the city's best chefs, bartenders and winemakers showing off their skills. Now in its fifth year, this event seems to get bigger and more impressive each time it rolls around. As always, the Bay's summer bounty of juicy tomatoes, sweet corn, and luscious salmon made it onto many of the dishes, along with a strong showing of house-cured charcuterie. For the thirsty, cocktails were king. Here are a few highlights from the Tasting Tent:\u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-226.jpg\">\u003cimg class=\"alignnone size-full wp-image-67648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-226.jpg\" alt='SF Chefs \"Take the Cake\" contest winner by Pastry Chef Paul Padua (The Ahwahnee)' width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-8.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67649\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-8-190x190.jpg\" alt=\"SF Chefs 2013: Tasting Tent\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-11.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67650\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-11-190x190.jpg\" alt=\"Cake by Francis Ang (Fifth Floor)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-37.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67651\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-37-190x190.jpg\" alt=\"Whole Hog Terrine with Pork Fat Mayo and Pickled Radish & Carrot from Spruce \" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-24.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-24-190x190.jpg\" alt=\"Chris Cosentino, Incanto\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-18.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67659\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-18-190x190.jpg\" alt=\"3 Little Pigs: Truffle Mortadella, Pate Campagne, Smoked Liverwurst (Incanto)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-199.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67661\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-199-190x190.jpg\" alt=\"Jeff Baker, Baker & Banker\" width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-64.jpg\">\u003cimg class=\"alignnone size-full wp-image-67664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-64.jpg\" alt=\"Carrot Ginger Cupcake on the Tree of Sweets (Morimoto Napa)\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-63.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67665\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-63-190x190.jpg\" alt=\"Jessica Entzel, Morimoto Napa\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-58.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67717\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-58-190x190.jpg\" alt=\"Cedar Plank Smoked Local King Salmon, summer tomato salad with sweet corn vinaigrette (EPIC Roasthouse)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-113.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67671\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-113-190x190.jpg\" alt=\"South Indian Spiced Lamb with an Uttapam & Chopped Salad (DOSA)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-49.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-49-190x190.jpg\" alt=\"Lauren Godfrey enjoying a cocktail\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-55.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-55-190x190.jpg\" alt=\"Savory Peach Cobbler with Lardo and Virginia Ham (Wayfare Tavern)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-47.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67667\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-47-190x190.jpg\" alt=\"Tyler Florence, Wayfare Tavern\" width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-881.jpg\">\u003cimg class=\"alignnone size-full wp-image-67718\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-881.jpg\" alt=\"Wild Strawberry Shave Ice: SKYY Infusions Wild Strawberry, Pureed Strawberry, Ginger, Lemon, Barrel-Aged Bitters\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-81.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-81-190x190.jpg\" alt=\"Tuna, Tomato, Scallion\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-187.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67675\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-187-190x190.jpg\" alt=\"Bartender love\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-76.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67673\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-76-190x190.jpg\" alt=\"Tostada (Tacolicious)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-169.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67686\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-169-190x190.jpg\" alt=\"Bowmore Single Malt Scotch Whiskey & Oyster Shooters\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-159.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67684\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-159-190x190.jpg\" alt=\"Whiskey and oyster shooters\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-191.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67720\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-191-190x190.jpg\" alt=\"Chandon Clenard, Pacific Catch\" width=\"190\" height=\"190\">\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>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-174.jpg\">\u003cimg class=\"alignnone size-full wp-image-67687\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-174.jpg\" alt=\"Cocktail O'Clock\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-176.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67688\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-176-190x190.jpg\" alt=\"About to shake things up\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-97.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67719\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-97-190x190.jpg\" alt=\"Pizza Bianca with Smoked Guanciale, Anchovy-Caper Aioli, and Early Girl Tomatoes (Locanda)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-102.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67681\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-102-190x190.jpg\" alt=\"Anthony Strong, Locanda (next Bachelor contestant?)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-211.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67690\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-211-190x190.jpg\" alt=\"Andrew Freeman\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-214.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67691\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-214-190x190.jpg\" alt='Laura Cronin of Perbacco, co-winner of the \"Take the Cake\" contest' width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-218.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67692\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-218-190x190.jpg\" alt='Rob Black, Executive Director of the Golden Gate Restaurant Association & Paul Padua of The Ahwahnee, co-winner of the \"Take the Cake\" competition' width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Food Tours: Behind the Scenes With Edible Excursions Founder Lisa Rogovin",
"title": "Bay Area Food Tours: Behind the Scenes With Edible Excursions Founder Lisa Rogovin",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_66944\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-3036.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-3036.jpg\" alt=\"A food sherpa, epicurean concierge, or culinary guide? Lisa Rogovin, founder of Edible Excursions. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-66944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A food sherpa, epicurean concierge, or culinary guide? Lisa Rogovin, owner of Edible Excursions. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In today's \u003cem>\u003ca href=\"http://www.nytimes.com/2013/07/31/dining/food-sherpas-guide-you-to-a-citys-culinary-secrets.html?ref=dining\">New York Times\u003c/a>\u003c/em> food section Jeff Gordinier checks in with local \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions\u003c/a> owner Lisa Rogovin about what to look for when choosing a food tour here or abroad. Rogovin spent seven years in sales with \u003cem>Gourmet\u003c/em> magazine before launching her own food tour company in 2004. She's been pounding the pavement introducing guests to restaurants, cafes, and food producers in San Francisco, the East Bay, and Marin for the past nine years. Currently, a dozen guides lead 25-40 intimate food forays a month that showcase culinary picks in the city's \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building\u003c/a>, \u003ca href=\"http://www.sfweekly.com/bestof/2011/award/best-way-to-eat-your-way-through-the-mission-2481708/\">Mission District\u003c/a>, and \u003ca href=\"http://sfjapantown.org/\">Japantown\u003c/a>, as well as Berkeley's \u003ca href=\"http://www.gourmetghetto.org/\">Gourmet Ghetto\u003c/a> and Oakland's \u003ca href=\"http://www.modernluxury.com/san-francisco/story/best-of-the-bay-2013-food\">Temescal neighborhood\u003c/a>.\u003c/p>\n\u003cp>Rogovin, 43, lives with her husband and two children in Glen Park. She spoke with BAB's Sarah Henry about what her job entails and why there's such a demand for food tours. (Full disclosure: Henry met Rogovin three years ago, when she interviewed her for a \u003ca href=\"http://www.berkeleyside.com/2010/07/23/berkeley-bites-lisa-rogovin-epicurean-concierge/\">story\u003c/a>. For the past two years she's led East Bay jaunts for Edible Excursions and curated the latest tour \u003ca href=\"http://www.forbes.com/sites/melaniehaiken/2013/05/31/5-hot-new-food-tours-and-foodie-meccas-for-summer/\">Temescal Tastes\u003c/a>.)\u003c/p>\n\u003cp>The edible entrepreneur shares some of her favorite local dining destinations, chimes in on what she thinks of terms like \"foodie,\" and offers a sneak peek into her new tours. Cocktails anyone?\u003c/p>\n\u003cfigure id=\"attachment_66942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2634.jpg\" alt=\"Learning about the finer points of coffee from Luigi Oldani of Cro Cafe on Edible Excursions' Temescal tour with guide Eve Mezvinsky in foreground. Photo: Naomi Fiss\" width=\"1000\" height=\"713\" class=\"size-full wp-image-66942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Learning about the finer points of coffee from Luigi Oldani of Cro Cafe on Edible Excursions' Temescal tour with guide Eve Mezvinsky in foreground. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is the biggest myth about your day job?\u003c/strong>\u003c/p>\n\u003cp>People think that I eat all day. It's true I eat out a ton but I also run a business, with all that that entails. Even when I lead a tour I don't eat at every stop or I'd end up in a food coma.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Do you eat on tours you lead?\u003c/strong>\u003c/p>\n\u003cp>There's usually at least one or two stops I can't resist on every tour: Sake Onigiri at Kissako Tea in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\">Japantown\u003c/a>, the \u003ca href=\"http://thelocalbutchershop.com/sandwiches/\">Local Butcher Shop sandwich\u003c/a> and everything and anything from \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board\u003c/a> in Berkeley, \u003ca href=\"http://wisesonsdeli.com/\">Wise Sons\u003c/a> for pastrami on the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/26/mission-reinvention-food-businesses-buck-recession/\">Mission 24th tour\u003c/a>, \u003ca href=\"http://tacolicious.com/\">Tacolicious\u003c/a> on the Mission 18th tour.\u003c/p>\n\u003cp>\u003cstrong>What does a typical work week look like for you?\u003c/strong>\u003c/p>\n\u003cp>I lead private and Japantown tours. Last week I lead a group of Genentech employees through the Ferry Building and a Contiki group through the Mission. I spent most of Wednesday scouting locations for an upcoming Oakland tour, followed by drinks with girlfriends at \u003ca href=\"http://bsidebbq.com/\">B-Side BBQ\u003c/a>, owned by my friend \u003ca href=\"http://bsidebbq.com/\">Tanya Holland\u003c/a>. We took Tanya to \u003ca href=\"http://duendeoakland.com/\">Duende\u003c/a> in Uptown for dinner. I recommend the \u003cem>arroz negro\u003c/em>. I had business meetings at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> twice last week and two meals at \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>. From around six in the morning to about 11 at night I'm continually fielding questions and requests from my tour coordinator, guides, and guests. I make a point of staying connected with my existing food partners, building and maintaining those relationships and making sure things are working for them in relation to our tours. There's also website updating and social media to do. Last week I also worked on proposals for potential tours, one for next year's \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">Fancy Food Show\u003c/a>, one for a Google group, and another for a delegation of dentists from Korea coming to San Francisco for a convention. I met with UC Berkeley contacts about offering tours to different departments there and I interviewed a potential new guide. I go over scheduling, invoicing, and other administrative stuff like handling fundraising requests with my operations manager.\u003c/p>\n\u003cp>My husband and I celebrated the eighth anniversary of our meeting with dinner at \u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly\u003c/a> and dessert at \u003ca href=\"http://theicecreambarsf.com/\">The Ice Cream Bar\u003c/a> in Cole Valley (malted milkshake and brownie sundae.) I'm a mom, so there's the care, feeding, and transporting of children too. It's important to me that we have family meals together. That's how childhood memories are made. We took the kids to \u003ca href=\"http://www.sundaystreetssf.com/\">Sunday Streets\u003c/a> in the Mission and had lunch at \u003ca href=\"http://www.missionpicnic.com/\">Mission Picnic\u003c/a>. I try to exercise five times a week—running, Zumba, working out with a personal trainer--it's necessary in this job to burn calories. I exercise to eat.\u003c/p>\n\u003cfigure id=\"attachment_66934\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/taco-hand.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/taco-hand.jpg\" alt=\"Lisa Rogovin favors simple fare such as tacos over fancy pants food. Photo: Robin Jolin\" width=\"400\" class=\"size-full wp-image-66934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rogovin favors simple fare such as tacos over fancy pants food. Photo: Robin Jolin\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How often do you eat out and do you ever tire of restaurant food? \u003c/strong>\u003c/p>\n\u003cp>I eat at restaurants about seven times a week. Eating out is my sport of choice. I love variety so I enjoy both hole-in-the-walls such as \u003ca href=\"http://basaseafoodexpress.net/\">Basa Seafood\u003c/a> for clam chowder or \u003ca href=\"http://www.elfarolitoinc.com/\">El Farolito\u003c/a> for \u003cem>al pastor\u003c/em> tacos. I like neighborhood joints like \u003ca href=\"http://www.dosasf.com/\">Dosa\u003c/a> as much if not more than sleek and trendy spots. I'm not really into the three-hour, high-end dining experiences like I used to do at \u003cem>Gourmet\u003c/em>. I'm just not into the pomp and circumstance. There was a time when I went to places like \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a> or \u003ca href=\"http://quincerestaurant.com/\">Quince\u003c/a> for dinners three times a week but now I choose simpler dining experiences. I did have an impressive meal recently at \u003ca href=\"http://www.sonsanddaughterssf.com/\">Sons & Daughters\u003c/a>. They're crazy talented and creative in the kitchen. I ate Fort Bragg sea urchin with Delta asparagus. My most memorable meal lately was at \u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a>. The dining experience is executed in a unique way I found exciting. The menu changes all night long: What's available at 6 may not be available at 9. We had a smoked sturgeon pancake with horseradish schmear that was delicious.\u003c/p>\n\u003cp>\u003cstrong>What kind of home cook are you and what's your go-to family dinner?\u003c/strong>\u003c/p>\n\u003cp>Cooking at home has changed drastically since my little ones (Livia, 2 and Matthew, 4) came along. Popping corn for my kids is considered cooking these days. I enjoy cooking but I have five minutes max of uninterrupted kitchen time. Now I cook about once a week when a recipe I read inspires me. I love \u003cem>Bon Appetit\u003c/em> since Adam Rapoport came on as editor-in-chief. I just bought ingredients for Corn Maque Choux from the July issue. I hope I find time to make the dish or else I'll throw the corn and some protein on the grill. We just started having a personal chef, \u003ca href=\"http://www.kitchit.com/profiles/chefs/joshua-clever\">Joshua Clever\u003c/a>, who also happens to be one of my guides, come to our house twice a month and he cooks entrees and sides and fixes salads. My husband and I love salads: Micro greens, arugula, toasted nuts, dried or fresh seasonal fruit and some Israeli feta or blue or shaved aged goat. \u003c/p>\n\u003cp>\u003cstrong>What do you think of the terms \"foodie\" and \"gourmet\" and do these labels describe you?\u003c/strong>\u003c/p>\n\u003cp>Gourmet feels stodgy. Old school. Foodie is ubiquitous these days. What does that word even mean? I don't spend a moment thinking about these words. Maybe \"food obsessed\" is a better label for me. \u003c/p>\n\u003cfigure id=\"attachment_66941\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2496.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2496.jpg\" alt=\"Ex-Edible Excursions guide Preeti Mistry of Juhu Beach Club opened a restaurant in Oakland instead of San Francisco. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-66941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ex-Edible Excursions guide Preeti Mistry of Juhu Beach Club opened a restaurant in Oakland instead of San Francisco. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How has the culinary landscape evolved in the nine years you've lead food tours?\u003c/strong>\u003c/p>\n\u003cp>There's been great food in the Bay Area for decades, thanks to the California Cuisine movement a la \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> and its many disciples. But I think there's lots more of it now and it has spread way beyond Berkeley's Gourmet Ghetto and San Francisco's Ferry Building. \u003c/p>\n\u003cp>\u003cstrong>Did you coin the term \"epicurean concierge\" and what does it mean to you?\u003c/strong>\u003c/p>\n\u003cp>When I worked for \u003cem>Gourmet\u003c/em> a colleague who worked for \u003cem>Vanity Fair\u003c/em> thought I should call myself an \"epicurean concierge.\" I love the title. You turn to a hotel concierge to find out about a region and what to do. Guests can turn to Edible Excursions guides to learn about the food scene here. That's one of the cool things about having your own business. You can call yourself whatever you want. \u003c/p>\n\u003cp>\u003cstrong>Why do you think there's so much interest now in the Bay Area in what we eat?\u003c/strong>\u003c/p>\n\u003cp>Bay Area people have been focused on what they eat for decades. In part, it has to do with our access to high quality ingredients year round growing within close proximity to the public. In recent years, the number of farmers' markets have grown so you can find a market six days a week. People aren't waiting for Saturday to head to the Ferry Plaza they're going to the Fillmore, Castro, Civic Center, Noe Valley and Glen Park. \u003c/p>\n\u003cp>Food TV, Instagram, Twitter, Facebook, Pinterest, Meetup and a slew of other social media have put a magnifying glass over what and where people eat. I get it. I love to look at food. I follow \u003ca href=\"http://instagram.com/offalchris#\">Chris Cosentino\u003c/a> of \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> on Instagram to see what dishes he's prepared for his menu. He can make something like offal, which may not initially sound appealing, come to life with Gravenstein apples and toasted walnuts. I grew up with a dad who loved to take pictures of food. One of my favorite photos from my childhood is a plate of perfectly charred steak at \u003ca href=\"http://www.peterluger.com/brooklyn.cfm\">Peter Lugar's in Brooklyn\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2413.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2413.jpg\" alt=\"The kouign amann from Brian Wood of Starter Bakery has quite the cult following in the East Bay. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-66940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The kouign amann from Brian Wood of Starter Bakery has quite the cult following in the East Bay. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What do you want guests to take away from a food tour?\u003c/strong>\u003c/p>\n\u003cp>People get so much more than food on an Edible Excursion tour. They also glean insights and information about the people making or growing the food, regional history, and local culture. Hopefully, that experience will help shape the way people shop for food or select a restaurant. \u003c/p>\n\u003cp>\u003cstrong>Who takes your tours?\u003c/strong>\u003c/p>\n\u003cp>Family, friends, and coworkers. Lawyers, builders, doctors, retired grandmas, finance people, high-school sweethearts, activists, and moms who met when their kids were in preschool but are now in college or married with kids of their own. We offer \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/18/deaf-foodies-savor-gourmet-ghetto-tasting-tour-in-sign-language/\">sign-language tours to the deaf community\u003c/a> too. Some guests are just there to take it all in. Others think they are the world's foremost authorities about everything and want to share their knowledge with the rest of the group. As their guides, it's our job to manage the more challenging personalities so they're not interfering with other guests' experiences. Another typical personality we come across is someone who just can't get enough info and fires off question after question. It's great to have engaged customers but we're on a tight timeline so we know how to move things along gently so as not to offend or dismiss anyone. \u003c/p>\n\u003cfigure id=\"attachment_67069\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2915.jpg\" alt=\"Edible Excursions tour in Oakland's Temescal neighborhood. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67069\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edible Excursions tour in Oakland's Temescal neighborhood. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What qualities do you look for in a guide?\u003c/strong>\u003c/p>\n\u003cp>A genuine desire to educate guests about the local food scene and the surrounding community. A great anticipator: A person who has a calm and collected demeanor in the face of disaster and difficult personalities who can adapt depending on the group, weather, or what's going on for our partner businesses. Someone who can build a strong rapport with guests and merchants. There's definitely a performance aspect to it: A guide needs to be on for three hours, even when most peoples' attention spans wane around the 30 minute mark. That's why we keep things moving.\u003c/p>\n\u003cp>\u003cstrong>What's next for Edible Excursions?\u003c/strong>\u003c/p>\n\u003cp>New tours, in no particular order: A San Francisco Cocktail Tour: The drinks menu has become an increasingly creative place and we want to spotlight the bartenders who are crafting these specialty sips. And, maybe because I'm a mom, I really look forward to a cocktail at the end of the day. More Oakland tours, in Uptown, Old Oakland, and beyond because the food scene there is exploding. There's incredible local pride along with a lot of chefs who might have opened in San Francisco who are heading to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/24/chef-preeti-mistry-juhu-beach-club-in-temescal/\">Oakland\u003c/a> instead. It's perhaps the most exciting and talked about food scene locally. And Dogpatch in the city, because it's a hidden gem yet to get the attention it deserves. \u003c/p>\n\u003cp>I also want to offer culinary excursions for young families. So many kids are picky eaters and I think if they're given a fun way to explore other foods and flavors they might buy into it. Kids who are picky are more likely to try new things if the idea doesn't originate from their parents. Food tours are a great thing to do with terrible teens too; food really does help break down barriers and connect people.\u003c/p>\n\u003cp>\u003cstrong>If you could choose ahead, what would your Last Supper look like?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I could see going out with a smile after eating a Reuben sandwich from \u003ca href=\"http://stagslunchette.com/\">Stag's Lunchette\u003c/a>. But I'd need some clean greens on the side for a balance so maybe steamed broccoli rabe too. Oh, and a tequila cocktail to round out the mix.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66944\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-3036.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-3036.jpg\" alt=\"A food sherpa, epicurean concierge, or culinary guide? Lisa Rogovin, founder of Edible Excursions. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-66944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A food sherpa, epicurean concierge, or culinary guide? Lisa Rogovin, owner of Edible Excursions. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In today's \u003cem>\u003ca href=\"http://www.nytimes.com/2013/07/31/dining/food-sherpas-guide-you-to-a-citys-culinary-secrets.html?ref=dining\">New York Times\u003c/a>\u003c/em> food section Jeff Gordinier checks in with local \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions\u003c/a> owner Lisa Rogovin about what to look for when choosing a food tour here or abroad. Rogovin spent seven years in sales with \u003cem>Gourmet\u003c/em> magazine before launching her own food tour company in 2004. She's been pounding the pavement introducing guests to restaurants, cafes, and food producers in San Francisco, the East Bay, and Marin for the past nine years. Currently, a dozen guides lead 25-40 intimate food forays a month that showcase culinary picks in the city's \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building\u003c/a>, \u003ca href=\"http://www.sfweekly.com/bestof/2011/award/best-way-to-eat-your-way-through-the-mission-2481708/\">Mission District\u003c/a>, and \u003ca href=\"http://sfjapantown.org/\">Japantown\u003c/a>, as well as Berkeley's \u003ca href=\"http://www.gourmetghetto.org/\">Gourmet Ghetto\u003c/a> and Oakland's \u003ca href=\"http://www.modernluxury.com/san-francisco/story/best-of-the-bay-2013-food\">Temescal neighborhood\u003c/a>.\u003c/p>\n\u003cp>Rogovin, 43, lives with her husband and two children in Glen Park. She spoke with BAB's Sarah Henry about what her job entails and why there's such a demand for food tours. (Full disclosure: Henry met Rogovin three years ago, when she interviewed her for a \u003ca href=\"http://www.berkeleyside.com/2010/07/23/berkeley-bites-lisa-rogovin-epicurean-concierge/\">story\u003c/a>. For the past two years she's led East Bay jaunts for Edible Excursions and curated the latest tour \u003ca href=\"http://www.forbes.com/sites/melaniehaiken/2013/05/31/5-hot-new-food-tours-and-foodie-meccas-for-summer/\">Temescal Tastes\u003c/a>.)\u003c/p>\n\u003cp>The edible entrepreneur shares some of her favorite local dining destinations, chimes in on what she thinks of terms like \"foodie,\" and offers a sneak peek into her new tours. Cocktails anyone?\u003c/p>\n\u003cfigure id=\"attachment_66942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2634.jpg\" alt=\"Learning about the finer points of coffee from Luigi Oldani of Cro Cafe on Edible Excursions' Temescal tour with guide Eve Mezvinsky in foreground. Photo: Naomi Fiss\" width=\"1000\" height=\"713\" class=\"size-full wp-image-66942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Learning about the finer points of coffee from Luigi Oldani of Cro Cafe on Edible Excursions' Temescal tour with guide Eve Mezvinsky in foreground. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is the biggest myth about your day job?\u003c/strong>\u003c/p>\n\u003cp>People think that I eat all day. It's true I eat out a ton but I also run a business, with all that that entails. Even when I lead a tour I don't eat at every stop or I'd end up in a food coma.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Do you eat on tours you lead?\u003c/strong>\u003c/p>\n\u003cp>There's usually at least one or two stops I can't resist on every tour: Sake Onigiri at Kissako Tea in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\">Japantown\u003c/a>, the \u003ca href=\"http://thelocalbutchershop.com/sandwiches/\">Local Butcher Shop sandwich\u003c/a> and everything and anything from \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board\u003c/a> in Berkeley, \u003ca href=\"http://wisesonsdeli.com/\">Wise Sons\u003c/a> for pastrami on the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/26/mission-reinvention-food-businesses-buck-recession/\">Mission 24th tour\u003c/a>, \u003ca href=\"http://tacolicious.com/\">Tacolicious\u003c/a> on the Mission 18th tour.\u003c/p>\n\u003cp>\u003cstrong>What does a typical work week look like for you?\u003c/strong>\u003c/p>\n\u003cp>I lead private and Japantown tours. Last week I lead a group of Genentech employees through the Ferry Building and a Contiki group through the Mission. I spent most of Wednesday scouting locations for an upcoming Oakland tour, followed by drinks with girlfriends at \u003ca href=\"http://bsidebbq.com/\">B-Side BBQ\u003c/a>, owned by my friend \u003ca href=\"http://bsidebbq.com/\">Tanya Holland\u003c/a>. We took Tanya to \u003ca href=\"http://duendeoakland.com/\">Duende\u003c/a> in Uptown for dinner. I recommend the \u003cem>arroz negro\u003c/em>. I had business meetings at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> twice last week and two meals at \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>. From around six in the morning to about 11 at night I'm continually fielding questions and requests from my tour coordinator, guides, and guests. I make a point of staying connected with my existing food partners, building and maintaining those relationships and making sure things are working for them in relation to our tours. There's also website updating and social media to do. Last week I also worked on proposals for potential tours, one for next year's \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">Fancy Food Show\u003c/a>, one for a Google group, and another for a delegation of dentists from Korea coming to San Francisco for a convention. I met with UC Berkeley contacts about offering tours to different departments there and I interviewed a potential new guide. I go over scheduling, invoicing, and other administrative stuff like handling fundraising requests with my operations manager.\u003c/p>\n\u003cp>My husband and I celebrated the eighth anniversary of our meeting with dinner at \u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly\u003c/a> and dessert at \u003ca href=\"http://theicecreambarsf.com/\">The Ice Cream Bar\u003c/a> in Cole Valley (malted milkshake and brownie sundae.) I'm a mom, so there's the care, feeding, and transporting of children too. It's important to me that we have family meals together. That's how childhood memories are made. We took the kids to \u003ca href=\"http://www.sundaystreetssf.com/\">Sunday Streets\u003c/a> in the Mission and had lunch at \u003ca href=\"http://www.missionpicnic.com/\">Mission Picnic\u003c/a>. I try to exercise five times a week—running, Zumba, working out with a personal trainer--it's necessary in this job to burn calories. I exercise to eat.\u003c/p>\n\u003cfigure id=\"attachment_66934\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/taco-hand.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/taco-hand.jpg\" alt=\"Lisa Rogovin favors simple fare such as tacos over fancy pants food. Photo: Robin Jolin\" width=\"400\" class=\"size-full wp-image-66934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rogovin favors simple fare such as tacos over fancy pants food. Photo: Robin Jolin\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How often do you eat out and do you ever tire of restaurant food? \u003c/strong>\u003c/p>\n\u003cp>I eat at restaurants about seven times a week. Eating out is my sport of choice. I love variety so I enjoy both hole-in-the-walls such as \u003ca href=\"http://basaseafoodexpress.net/\">Basa Seafood\u003c/a> for clam chowder or \u003ca href=\"http://www.elfarolitoinc.com/\">El Farolito\u003c/a> for \u003cem>al pastor\u003c/em> tacos. I like neighborhood joints like \u003ca href=\"http://www.dosasf.com/\">Dosa\u003c/a> as much if not more than sleek and trendy spots. I'm not really into the three-hour, high-end dining experiences like I used to do at \u003cem>Gourmet\u003c/em>. I'm just not into the pomp and circumstance. There was a time when I went to places like \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a> or \u003ca href=\"http://quincerestaurant.com/\">Quince\u003c/a> for dinners three times a week but now I choose simpler dining experiences. I did have an impressive meal recently at \u003ca href=\"http://www.sonsanddaughterssf.com/\">Sons & Daughters\u003c/a>. They're crazy talented and creative in the kitchen. I ate Fort Bragg sea urchin with Delta asparagus. My most memorable meal lately was at \u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a>. The dining experience is executed in a unique way I found exciting. The menu changes all night long: What's available at 6 may not be available at 9. We had a smoked sturgeon pancake with horseradish schmear that was delicious.\u003c/p>\n\u003cp>\u003cstrong>What kind of home cook are you and what's your go-to family dinner?\u003c/strong>\u003c/p>\n\u003cp>Cooking at home has changed drastically since my little ones (Livia, 2 and Matthew, 4) came along. Popping corn for my kids is considered cooking these days. I enjoy cooking but I have five minutes max of uninterrupted kitchen time. Now I cook about once a week when a recipe I read inspires me. I love \u003cem>Bon Appetit\u003c/em> since Adam Rapoport came on as editor-in-chief. I just bought ingredients for Corn Maque Choux from the July issue. I hope I find time to make the dish or else I'll throw the corn and some protein on the grill. We just started having a personal chef, \u003ca href=\"http://www.kitchit.com/profiles/chefs/joshua-clever\">Joshua Clever\u003c/a>, who also happens to be one of my guides, come to our house twice a month and he cooks entrees and sides and fixes salads. My husband and I love salads: Micro greens, arugula, toasted nuts, dried or fresh seasonal fruit and some Israeli feta or blue or shaved aged goat. \u003c/p>\n\u003cp>\u003cstrong>What do you think of the terms \"foodie\" and \"gourmet\" and do these labels describe you?\u003c/strong>\u003c/p>\n\u003cp>Gourmet feels stodgy. Old school. Foodie is ubiquitous these days. What does that word even mean? I don't spend a moment thinking about these words. Maybe \"food obsessed\" is a better label for me. \u003c/p>\n\u003cfigure id=\"attachment_66941\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2496.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2496.jpg\" alt=\"Ex-Edible Excursions guide Preeti Mistry of Juhu Beach Club opened a restaurant in Oakland instead of San Francisco. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-66941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ex-Edible Excursions guide Preeti Mistry of Juhu Beach Club opened a restaurant in Oakland instead of San Francisco. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How has the culinary landscape evolved in the nine years you've lead food tours?\u003c/strong>\u003c/p>\n\u003cp>There's been great food in the Bay Area for decades, thanks to the California Cuisine movement a la \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> and its many disciples. But I think there's lots more of it now and it has spread way beyond Berkeley's Gourmet Ghetto and San Francisco's Ferry Building. \u003c/p>\n\u003cp>\u003cstrong>Did you coin the term \"epicurean concierge\" and what does it mean to you?\u003c/strong>\u003c/p>\n\u003cp>When I worked for \u003cem>Gourmet\u003c/em> a colleague who worked for \u003cem>Vanity Fair\u003c/em> thought I should call myself an \"epicurean concierge.\" I love the title. You turn to a hotel concierge to find out about a region and what to do. Guests can turn to Edible Excursions guides to learn about the food scene here. That's one of the cool things about having your own business. You can call yourself whatever you want. \u003c/p>\n\u003cp>\u003cstrong>Why do you think there's so much interest now in the Bay Area in what we eat?\u003c/strong>\u003c/p>\n\u003cp>Bay Area people have been focused on what they eat for decades. In part, it has to do with our access to high quality ingredients year round growing within close proximity to the public. In recent years, the number of farmers' markets have grown so you can find a market six days a week. People aren't waiting for Saturday to head to the Ferry Plaza they're going to the Fillmore, Castro, Civic Center, Noe Valley and Glen Park. \u003c/p>\n\u003cp>Food TV, Instagram, Twitter, Facebook, Pinterest, Meetup and a slew of other social media have put a magnifying glass over what and where people eat. I get it. I love to look at food. I follow \u003ca href=\"http://instagram.com/offalchris#\">Chris Cosentino\u003c/a> of \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> on Instagram to see what dishes he's prepared for his menu. He can make something like offal, which may not initially sound appealing, come to life with Gravenstein apples and toasted walnuts. I grew up with a dad who loved to take pictures of food. One of my favorite photos from my childhood is a plate of perfectly charred steak at \u003ca href=\"http://www.peterluger.com/brooklyn.cfm\">Peter Lugar's in Brooklyn\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2413.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2413.jpg\" alt=\"The kouign amann from Brian Wood of Starter Bakery has quite the cult following in the East Bay. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-66940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The kouign amann from Brian Wood of Starter Bakery has quite the cult following in the East Bay. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What do you want guests to take away from a food tour?\u003c/strong>\u003c/p>\n\u003cp>People get so much more than food on an Edible Excursion tour. They also glean insights and information about the people making or growing the food, regional history, and local culture. Hopefully, that experience will help shape the way people shop for food or select a restaurant. \u003c/p>\n\u003cp>\u003cstrong>Who takes your tours?\u003c/strong>\u003c/p>\n\u003cp>Family, friends, and coworkers. Lawyers, builders, doctors, retired grandmas, finance people, high-school sweethearts, activists, and moms who met when their kids were in preschool but are now in college or married with kids of their own. We offer \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/18/deaf-foodies-savor-gourmet-ghetto-tasting-tour-in-sign-language/\">sign-language tours to the deaf community\u003c/a> too. Some guests are just there to take it all in. Others think they are the world's foremost authorities about everything and want to share their knowledge with the rest of the group. As their guides, it's our job to manage the more challenging personalities so they're not interfering with other guests' experiences. Another typical personality we come across is someone who just can't get enough info and fires off question after question. It's great to have engaged customers but we're on a tight timeline so we know how to move things along gently so as not to offend or dismiss anyone. \u003c/p>\n\u003cfigure id=\"attachment_67069\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2915.jpg\" alt=\"Edible Excursions tour in Oakland's Temescal neighborhood. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67069\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edible Excursions tour in Oakland's Temescal neighborhood. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What qualities do you look for in a guide?\u003c/strong>\u003c/p>\n\u003cp>A genuine desire to educate guests about the local food scene and the surrounding community. A great anticipator: A person who has a calm and collected demeanor in the face of disaster and difficult personalities who can adapt depending on the group, weather, or what's going on for our partner businesses. Someone who can build a strong rapport with guests and merchants. There's definitely a performance aspect to it: A guide needs to be on for three hours, even when most peoples' attention spans wane around the 30 minute mark. That's why we keep things moving.\u003c/p>\n\u003cp>\u003cstrong>What's next for Edible Excursions?\u003c/strong>\u003c/p>\n\u003cp>New tours, in no particular order: A San Francisco Cocktail Tour: The drinks menu has become an increasingly creative place and we want to spotlight the bartenders who are crafting these specialty sips. And, maybe because I'm a mom, I really look forward to a cocktail at the end of the day. More Oakland tours, in Uptown, Old Oakland, and beyond because the food scene there is exploding. There's incredible local pride along with a lot of chefs who might have opened in San Francisco who are heading to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/24/chef-preeti-mistry-juhu-beach-club-in-temescal/\">Oakland\u003c/a> instead. It's perhaps the most exciting and talked about food scene locally. And Dogpatch in the city, because it's a hidden gem yet to get the attention it deserves. \u003c/p>\n\u003cp>I also want to offer culinary excursions for young families. So many kids are picky eaters and I think if they're given a fun way to explore other foods and flavors they might buy into it. Kids who are picky are more likely to try new things if the idea doesn't originate from their parents. Food tours are a great thing to do with terrible teens too; food really does help break down barriers and connect people.\u003c/p>\n\u003cp>\u003cstrong>If you could choose ahead, what would your Last Supper look like?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I could see going out with a smile after eating a Reuben sandwich from \u003ca href=\"http://stagslunchette.com/\">Stag's Lunchette\u003c/a>. But I'd need some clean greens on the side for a balance so maybe steamed broccoli rabe too. Oh, and a tequila cocktail to round out the mix.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A New App Will Let You Share Your Leftovers With Strangers",
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"content": "\u003cfigure id=\"attachment_66859\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/leftovers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/leftovers.jpg\" alt=\"Leftover Swap will let you share your unfinished meals with strangers. Photo: Laura Mundee/Flickr\" width=\"1120\" height=\"630\" class=\"size-full wp-image-66859\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leftover Swap will let you share your unfinished meals with strangers. Photo: Laura Mundee/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/144449221/elise-hu\">Elise Hu\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/07/29/206493794/a-new-app-will-let-you-share-your-leftovers-with-strangers\">All Tech Considered at NPR\u003c/a> (7/29/13)\u003c/p>\n\u003cp>Startups have made it so much easier for peer-to-peer buying and bartering these days. Need a place to stay? Swap houses. Want to fill out your wardrobe? Swap clothing. And coming soon is \u003ca href=\"http://leftoverswap.com/\">Leftover Swap\u003c/a>, a smartphone app to help you barter or give away \u003ca href=\"http://leftoverswap.com/\" target=\"_blank\">your leftovers.\u003c/a>\u003c/p>\n\u003cp>This is either ingenious or cringe-worthy, depending on your penchant for other people's unfinished meals.\u003c/p>\n\u003cp>\"It's obviously not for everybody,\" says Leftover Swap co-founder Dan Newman. \"But for as many people who seemingly have a problem with it, there's people who love the idea.\"\u003c/p>\n\u003cp>The basic gist is this: Let's say you have some leftover pizza. Snap a photo of it and post it to the app's database. Strangers in the same geographic market then have an option of trading you for the food — or just taking it off your hands.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Newman says he and co-founder Bryan Summersett, a Seattle-based programmer, came up with this \"ridiculous\" notion while college roommates at the University of Michigan three years ago. \"It was an outrageous joke in 2010, but in 2013, it's very plausible and something that people would use today,\" Newman says.\u003c/p>\n\u003cp>The founders aren't sure how to actually make money from Leftover Swap. For now, they see it as an effort to do good.\u003c/p>\n\u003cp>\"We're not gonna make millions,\" Newman says. \"[The environmental concern] is a big part of it. There's a bunch of studies about how much more food we need to produce for the world population by 2050, and how fertilizers are less effective and our current rate of producing food isn't going to suffice. Meanwhile, in the US we produce so much more food than we consume and so much is going to waste.\"\u003c/p>\n\u003cp>Leftover Swap is expected to launch by the end of August and will be available to download for free. Newman said he and Summersett are considering marketing in a few test markets to allow experimentation of the community-building around the leftover share, but haven't decided which ones they'll be. Either way, San Francisco health officials are already sounding warnings that users there could be breaking the law since leftovers pose a health hazard. \u003ca href=\"http://blogs.sfweekly.com/thesnitch/2013/07/leftover_swap_sf_health_department.php\">Per SF Weekly\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"In San Francisco, it's illegal to sell food to the public without a permit, said Richard Lee, director of the Health Department's environmental regulatory program, and it could result in expensive citations — potentially a couple thousand dollars, or three times the original permitting fee. It could also lead to a much stiffer crackdown than the ones on \u003ca href=\"http://blogs.sfweekly.com/thesnitch/2013/05/cpuc_renews_rideshare_crackdow.php\">Uber and Lyft\u003c/a> for operating without state-issued livery licenses.\u003c/p>\n\u003cp>\"Leftover food is, in fact, a huge source of food-borne illnesses and other pestilence, Lee said. And in this case, there would be no way for officials to trace the source — they wouldn't know who originally produced the food and under what conditions. Even if it came from the cleanest, best-inspected restaurant in San Francisco, it could still have been handled by some grubby hipster with no hygiene standards.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Newman says that they won't be allowing users to formally sell their leftovers, rather, individuals can offer to donate for particularly tasty or premium grub. He's also studying up on liability concerns and regulations surrounding individual food sharing. The bottom line is, this thing is for real, and it's happening.\u003c/p>\n\u003cp>To the haters, Newman says this: \"People seem to have a huge lack of trust in their fellow man, thinking that leftovers would be diseased somehow. It goes back to the couch-surfing thing. You're staying at a random person's place and you have to trust they aren't going to do something weird. It's the same with leftovers.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66859\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/leftovers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/leftovers.jpg\" alt=\"Leftover Swap will let you share your unfinished meals with strangers. Photo: Laura Mundee/Flickr\" width=\"1120\" height=\"630\" class=\"size-full wp-image-66859\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leftover Swap will let you share your unfinished meals with strangers. Photo: Laura Mundee/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/144449221/elise-hu\">Elise Hu\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/07/29/206493794/a-new-app-will-let-you-share-your-leftovers-with-strangers\">All Tech Considered at NPR\u003c/a> (7/29/13)\u003c/p>\n\u003cp>Startups have made it so much easier for peer-to-peer buying and bartering these days. Need a place to stay? Swap houses. Want to fill out your wardrobe? Swap clothing. And coming soon is \u003ca href=\"http://leftoverswap.com/\">Leftover Swap\u003c/a>, a smartphone app to help you barter or give away \u003ca href=\"http://leftoverswap.com/\" target=\"_blank\">your leftovers.\u003c/a>\u003c/p>\n\u003cp>This is either ingenious or cringe-worthy, depending on your penchant for other people's unfinished meals.\u003c/p>\n\u003cp>\"It's obviously not for everybody,\" says Leftover Swap co-founder Dan Newman. \"But for as many people who seemingly have a problem with it, there's people who love the idea.\"\u003c/p>\n\u003cp>The basic gist is this: Let's say you have some leftover pizza. Snap a photo of it and post it to the app's database. Strangers in the same geographic market then have an option of trading you for the food — or just taking it off your hands.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Newman says he and co-founder Bryan Summersett, a Seattle-based programmer, came up with this \"ridiculous\" notion while college roommates at the University of Michigan three years ago. \"It was an outrageous joke in 2010, but in 2013, it's very plausible and something that people would use today,\" Newman says.\u003c/p>\n\u003cp>The founders aren't sure how to actually make money from Leftover Swap. For now, they see it as an effort to do good.\u003c/p>\n\u003cp>\"We're not gonna make millions,\" Newman says. \"[The environmental concern] is a big part of it. There's a bunch of studies about how much more food we need to produce for the world population by 2050, and how fertilizers are less effective and our current rate of producing food isn't going to suffice. Meanwhile, in the US we produce so much more food than we consume and so much is going to waste.\"\u003c/p>\n\u003cp>Leftover Swap is expected to launch by the end of August and will be available to download for free. Newman said he and Summersett are considering marketing in a few test markets to allow experimentation of the community-building around the leftover share, but haven't decided which ones they'll be. Either way, San Francisco health officials are already sounding warnings that users there could be breaking the law since leftovers pose a health hazard. \u003ca href=\"http://blogs.sfweekly.com/thesnitch/2013/07/leftover_swap_sf_health_department.php\">Per SF Weekly\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"In San Francisco, it's illegal to sell food to the public without a permit, said Richard Lee, director of the Health Department's environmental regulatory program, and it could result in expensive citations — potentially a couple thousand dollars, or three times the original permitting fee. It could also lead to a much stiffer crackdown than the ones on \u003ca href=\"http://blogs.sfweekly.com/thesnitch/2013/05/cpuc_renews_rideshare_crackdow.php\">Uber and Lyft\u003c/a> for operating without state-issued livery licenses.\u003c/p>\n\u003cp>\"Leftover food is, in fact, a huge source of food-borne illnesses and other pestilence, Lee said. And in this case, there would be no way for officials to trace the source — they wouldn't know who originally produced the food and under what conditions. Even if it came from the cleanest, best-inspected restaurant in San Francisco, it could still have been handled by some grubby hipster with no hygiene standards.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Newman says that they won't be allowing users to formally sell their leftovers, rather, individuals can offer to donate for particularly tasty or premium grub. He's also studying up on liability concerns and regulations surrounding individual food sharing. The bottom line is, this thing is for real, and it's happening.\u003c/p>\n\u003cp>To the haters, Newman says this: \"People seem to have a huge lack of trust in their fellow man, thinking that leftovers would be diseased somehow. It goes back to the couch-surfing thing. You're staying at a random person's place and you have to trust they aren't going to do something weird. It's the same with leftovers.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Taco Bell Says Adios To Kids' Meals And Toys",
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"content": "\u003cfigure id=\"attachment_66202\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/tacobell.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/tacobell.jpg\" alt=\"Taco Bell. Photo: Getty\" width=\"640\" height=\"357\" class=\"size-full wp-image-66202\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Taco Bell. Photo: Getty\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/23/204899615/taco-bell-says-adios-to-kids-meals-and-toys\">The Salt at NPR Food\u003c/a> (7/23/13)\u003c/p>\n\u003cp>That Crunchy Taco will no longer come with a side of toy.\u003c/p>\n\u003cp>Taco Bell announced Tuesday that it is ditching kids' meals and the trinkets that come with them at its U.S. locations. The items will begin to come off menus starting this month, the company says, and should be completely gone by January 2014.\u003c/p>\n\u003cp>\"As we continue our journey of being a better, more relevant Taco Bell, kids' meals and toys simply no longer make sense for us to put resources behind,\" Greg Creed, chief executive officer of Taco Bell, said in a \u003ca href=\"http://www.tacobell.com/Company/newsreleases/Kids_Meals_Discontinued\">statement\u003c/a> announcing the move.\u003c/p>\n\u003cp>The decision may be a financial one, but nutrition advocates have been calling on fast food chains to drop the use of toys in menu items aimed at kids for years. Critics have long argued that such toy accompaniments serve as a lure to hook young eaters on food that's often loaded with calories, fat and salt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few years ago, the city of San Francisco passed an ordinance banning freebie toys that come with meals that fail to meet nutritional standards set by the city. But as our colleagues at \u003ca href=\"http://ww2.kqed.org/news/2011/11/30/mcwork-around-fast-food-chain-thumbs-nose-at-sf-happy-meal-toy-ban/\">KQED reported\u003c/a>, McDonald's found a way around the ban by charging parents 10 cents for the trinkets.\u003c/p>\n\u003cp>With Tuesday's announcement, Taco Bell becomes the first nationwide chain to voluntarily stop selling kids' meals with toys, though regional chain Jack in the Box nixed the plastic playthings in its meals for children in 2011.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cspinet.org/about/margo-wootan.html\">Margo Wootan\u003c/a>, nutrition policy director for the Center for Science in the Public Interest, was among the advocates who praised Taco Bell's decision.\u003c/p>\n\u003cp>\"We urge McDonald's, Burger King, Wendy's, and others to follow Taco Bell's lead and stop using toys or other premiums to lure kids to meals of poor nutritional quality,\" Wootan said in a statement.\u003c/p>\n\u003cp>In 2009, fast food restaurants spent $714 million on marketing to kids, according to \u003ca href=\"http://www.ftc.gov/os/2012/12/121221foodmarketingreport.pdf\">a Federal Trade Commission report\u003c/a> released last year. A 2008 study from the FTC estimated that the fast food industry sells more than 1.2 billion kids' meals each year.\u003c/p>\n\u003cp>Saying adios to kids' meals is probably a lot less financially painful for Taco Bell than it would be for McDonald's, whose Happy Meals are rumored to account for about \u003ca href=\"http://www.npr.org/2011/07/27/138722037/mcdonalds-move-may-make-healthy-business-sense\">10 percent of sales\u003c/a>, as NPR has reported. By contrast, kids' meals account for just half of 1 percent of Taco Bell's overall sales, \u003ca href=\"http://www.usatoday.com/story/money/business/2013/07/22/taco-bell-kids-meals-toys-fast-food/2574959/\">according to\u003c/a> \u003cem>USA Today\u003c/em>.\u003c/p>\n\u003cp>And as Wootan notes, items that used to be on the Taco Bell kids' meal menu will still be available a la carte on the regular menu.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Dropping the kids' menu may lead parents to order higher calorie meals off the regular menu, and it's not as if its adult menu is full of health food,\" she says.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Kids' meals have never been a huge moneymaker for Taco Bell, so the move is probably a lot less financially painful for the company than it would be for, say, McDonald's. Nutrition advocates have long criticized the plastic playthings included in fast food kids' meals.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66202\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/tacobell.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/tacobell.jpg\" alt=\"Taco Bell. Photo: Getty\" width=\"640\" height=\"357\" class=\"size-full wp-image-66202\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Taco Bell. Photo: Getty\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/23/204899615/taco-bell-says-adios-to-kids-meals-and-toys\">The Salt at NPR Food\u003c/a> (7/23/13)\u003c/p>\n\u003cp>That Crunchy Taco will no longer come with a side of toy.\u003c/p>\n\u003cp>Taco Bell announced Tuesday that it is ditching kids' meals and the trinkets that come with them at its U.S. locations. The items will begin to come off menus starting this month, the company says, and should be completely gone by January 2014.\u003c/p>\n\u003cp>\"As we continue our journey of being a better, more relevant Taco Bell, kids' meals and toys simply no longer make sense for us to put resources behind,\" Greg Creed, chief executive officer of Taco Bell, said in a \u003ca href=\"http://www.tacobell.com/Company/newsreleases/Kids_Meals_Discontinued\">statement\u003c/a> announcing the move.\u003c/p>\n\u003cp>The decision may be a financial one, but nutrition advocates have been calling on fast food chains to drop the use of toys in menu items aimed at kids for years. Critics have long argued that such toy accompaniments serve as a lure to hook young eaters on food that's often loaded with calories, fat and salt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A few years ago, the city of San Francisco passed an ordinance banning freebie toys that come with meals that fail to meet nutritional standards set by the city. But as our colleagues at \u003ca href=\"http://ww2.kqed.org/news/2011/11/30/mcwork-around-fast-food-chain-thumbs-nose-at-sf-happy-meal-toy-ban/\">KQED reported\u003c/a>, McDonald's found a way around the ban by charging parents 10 cents for the trinkets.\u003c/p>\n\u003cp>With Tuesday's announcement, Taco Bell becomes the first nationwide chain to voluntarily stop selling kids' meals with toys, though regional chain Jack in the Box nixed the plastic playthings in its meals for children in 2011.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cspinet.org/about/margo-wootan.html\">Margo Wootan\u003c/a>, nutrition policy director for the Center for Science in the Public Interest, was among the advocates who praised Taco Bell's decision.\u003c/p>\n\u003cp>\"We urge McDonald's, Burger King, Wendy's, and others to follow Taco Bell's lead and stop using toys or other premiums to lure kids to meals of poor nutritional quality,\" Wootan said in a statement.\u003c/p>\n\u003cp>In 2009, fast food restaurants spent $714 million on marketing to kids, according to \u003ca href=\"http://www.ftc.gov/os/2012/12/121221foodmarketingreport.pdf\">a Federal Trade Commission report\u003c/a> released last year. A 2008 study from the FTC estimated that the fast food industry sells more than 1.2 billion kids' meals each year.\u003c/p>\n\u003cp>Saying adios to kids' meals is probably a lot less financially painful for Taco Bell than it would be for McDonald's, whose Happy Meals are rumored to account for about \u003ca href=\"http://www.npr.org/2011/07/27/138722037/mcdonalds-move-may-make-healthy-business-sense\">10 percent of sales\u003c/a>, as NPR has reported. By contrast, kids' meals account for just half of 1 percent of Taco Bell's overall sales, \u003ca href=\"http://www.usatoday.com/story/money/business/2013/07/22/taco-bell-kids-meals-toys-fast-food/2574959/\">according to\u003c/a> \u003cem>USA Today\u003c/em>.\u003c/p>\n\u003cp>And as Wootan notes, items that used to be on the Taco Bell kids' meal menu will still be available a la carte on the regular menu.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Dropping the kids' menu may lead parents to order higher calorie meals off the regular menu, and it's not as if its adult menu is full of health food,\" she says.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"radiolab": {
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"reveal": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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