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"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_27823\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/ArnoldEricWong_PhotoCredit_FrankPryor.jpg\" alt=\"Arnold Eric Wong. Photo Credit - Frank Pryor\" title=\"Arnold Eric Wong. Photo Credit - Frank Pryor\" width=\"300\" height=\"439\" class=\"size-full wp-image-27823\">\u003cfigcaption class=\"wp-caption-text\">Arnold Eric Wong. Photo Credit: Frank Pryor\u003c/figcaption>\u003c/figure>\n\u003cp>Arnold Eric Wong is the Executive Chef of \u003ca href=\"http://www.eosanfrancisco.com/\">E&O Trading Company\u003c/a> and is that rare born and bred San Francisco native. His style of modern \"East-meets-West\" Asian cuisine has evolved over nearly twenty years or professional cooking experience. The California Culinary Academy alum has worked the stoves at \u003ca href=\"http://www.yelp.com/biz/bacar-san-francisco\">Bacar\u003c/a>, \u003ca href=\"http://www.eossf.com/\">EOS Restaurant and Wine Bar\u003c/a> (Wong’s first restaurant), \u003ca href=\"http://www.cafekati.com/\">Cafe Kati\u003c/a>, \u003ca href=\"http://www.masasrestaurant.com/\">Masa's\u003c/a>, and as an opening pastry chef position at\u003ca href=\"http://www.mandarinoriental.com/sanfrancisco/dining/silks/\"> Silk's\u003c/a> in the Mandarin Hotel, where he started his career. E&O's seasonal contemporary Asian menu has garnered the chef \u003ca href=\"http://articles.sfgate.com/2009-05-14/entertainment/17201621_1_chicken-sauce-roasted\">media accolades\u003c/a> from the \u003ca href=\"http://www.sfgate.com/cgi-bin/listings/restaurants/venue?vid=181700\">San Francisco Chronicle\u003c/a>, and \u003ca href=\"http://abclocal.go.com/kgo/story?section=view_from_the_bay/food_wine&id=7540280\">View from the Bay\u003c/a> (with dumpling recipe). Wong was a \"Rising Star Chef's of the Year under 30\" by the San Francisco Chronicle, and said he lives with his wife Amy and son Aidan \"in Cole Valley, adjacent to the Haight-Ashbury and Ashbury heights. But when I was born and raised here, it was all just the Haight.\" Wong shared his food and restaurant favorites with \u003cem>Bay Area Bites\u003c/em>, with an assist from Amy. \u003c/p>\n\u003cp>\u003cstrong>Food Shopping Favorites \u003c/strong>\u003cbr>\nWell, can't wait until the weather warms up as I always go to the farmers markets, whether at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building\u003c/a> or the local neighborhood ones, either in the \u003ca href=\"http://www.pcfma.com/market_home.php?market_id=64\">Castro\u003c/a> or \u003ca href=\"http://www.facebook.com/UpperHaightFarmersMarket\">Haight\u003c/a>. I try to take my family along. We have a 3-year-old that simply loves it every time and if there’s music, well then he’s got fruit in his hands dancing to the music. We also like to go to \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>. On one of my first dates with my wife, we spent three hours there just browsing the aisles and shopping for dinner.\u003c/p>\n\u003cp>Our daily go-to places are \u003ca href=\"http://wholefoodsmarket.com/stores/store-locations/?storeabbr=STN\">Whole Foods\u003c/a>, \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> and \u003ca href=\"http://www.realfoodco.com/retailer/store_templates/shell_id_1.asp?storeID=85CF1454F27047F58B04F3FC719A8669\">Real Foods\u003c/a> on Stanyan Street for their hand-selected produce.\u003c/p>\n\u003cp>If it's ethnic foods, I bounce between \u003ca href=\"http://www.yelp.com/biz/sunset-supermarket-san-francisco-3\">Sunset Super Market\u003c/a> in the Sunset District and \u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah Market\u003c/a> in the Richmond. At either of those places you can find any Asian ingredient you'll ever need. For produce, I'll only buy it if it's something that only grows in Asia and there are no substitutes, everything else tends never to be organic or pesticide free. I'm always on the look out for fresh live spot prawns, Dungeness crabs and lobsters. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But, I do have to confess as a chef... I have the privilege of being able to shop directly from some of the purveyors that I have used in my restaurants over the years. So for meats, I go to \u003ca href=\"http://www.goldengatemeatcompany.com/\">Golden Gate Meats\u003c/a> and \u003ca href=\"http://www.merchantcircle.com/business/Costarella.Seafood.Pier.45.415-674-0175\">Costarella Seafood\u003c/a>. They also have a retail store in the Ferry Building.\u003c/p>\n\u003cp>\u003cstrong>Hidden Gems\u003c/strong>\u003cbr>\nI like to shop for food on Clement Street in the Richmond district, \u003ca href=\"http://www.yelp.com/biz/wing-lee-bakery-san-francisco\">Wing Lee\u003c/a> or \u003ca href=\"http://www.yelp.com/biz/clement-bbq-restaurant-san-francisco\">Clement BBQ\u003c/a> for their roasted duck. Luckily fast food chains haven’t figured out to put duck onto their menus yet and duck farming hasn’t gone the way of the scary chicken industry. I’ll get a 1/2 or whole duck, take it home, debone the meat and make a simple soup stock from the bones and add everything from fresh noodles to veggies.\u003c/p>\n\u003cp>\u003cstrong>Off-night Food & Drink Spots\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rangesf.com/\">Range\u003c/a> is great, belly up to the bar for a great last minute late night (9, 10, 11 depending on what night) cocktail and either an appetizer or dessert.\u003c/p>\n\u003cp>\u003ca href=\"http://www.magnoliapub.com/index.html\">Magnolia\u003c/a> in my hood has a great selection of beers made on premise. They have great “gastro” pub food too including fried pig ears and beer. It’s a perfect spot because we can stumble home, too 😉\u003c/p>\n\u003cul>\n\u003cstrong>Guiltiest food pleasure?\u003c/strong> \n\u003cli>Late-night 4 chorizo soft tacos at \u003ca href=\"http://www.elfarolitoinc.com/%20\">El Farolito\u003c/a> on Mission & 24th\u003c/li>\n\u003cli>Another late night snack... \u003ca href=\"http://www.forkintheroad.com/eat_well/beef-hot-dogs.html\">Fork in the Road Hot Dog\u003c/a>, Kim Chee and American cheese rolled up in a corn tortilla\u003c/li>\n\u003cli>Root & Crème Fraiche Ice Cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>How did you two meet? \u003c/strong>\u003cbr>\nI have a very simple \"manswer\" (man answer). We met in 2004 at Bacar in the midst of my running it. But, if you would indulge me, I’ll let her give the proper answer. Trust me, it’s worth it.\u003c/p>\n\u003cp>Amy ….\u003cbr>\nI worked in Silicon Valley tech and so worked from home (Lake Merritt) almost everyday and so Friday happy hour started at 3pm -- at Bacar -- literally a 10 min drive from my home. It was my absolute favorite place, not only for the incredible wine list and phenomenal menu, but because I was treated like royalty. I thought it was because everyone just liked me but, no ... Little did I know (and for many months) ‘Mr. big boss man’ had a HUGE crush on me and so that tickled the entire staff to know that the incredibly serious and focused owner got giddy when I showed up. Long story short, he got one of the managers to invite me (and yes! bring my friends) to his big bacar/eos staff labor day party at his house. I showed up with the guy I was dating. My date proceeded to get drunk and tell everyone he was going to marry me and the staff now confesses that that they simply chuckled, thinking, “Yeah right buddy, you’re in the lion’s den now.” One of his employees, Cheryl, and I sat in the kitchen over a bottle of wine and became new best friends. She convinced me to let her take me out for my birthday which was the next month and of course, being in cahoots with Arnold, she had arranged it at EOS. Meanwhile, I’m COMPLETELY clueless, I show up at EOS on the designated date -- champagne is waiting on the table for us, appetizers, you name it. I seriously thought that this crowd I was getting to know couldn’t be nicer. Um, naive?? So Arnold joined us after our dinner and the three of us stayed there until 3 in the morning! It wasn’t until near the end of the night when he left the table (probably to get another bottle of wine) that Cheryl said, “You DO know he likes you, right?” And then everything came together in a flash and, “ahhhhhh, ohhhhh, now I get it!!” And then “ohhhh, huh, he is really good looking!” And that’s how it started. He swears that he ended up asking me out on our first date (for that Friday) but that’s not true, I was the one who initiated it. That birthday dinner at EOS was on a Monday, our first date was that Friday -- four restaurants in one evening. We had met our matches. Four months later we were engaged. His take: he KNEW that I was his wife the moment he laid eyes on me at Bacar. My take: he saw the bill I would rack up every time I was in Bacar. 🙂 \u003c/p>\n\u003cp>\u003cstrong>Any other news?\u003c/strong>\u003c/p>\n\u003cp>I am thinking about expanding my restaurant consulting business, possibly starting a food-lifestyle blog and threatening a new restaurant (in the perfect storm).\u003cbr>\nWong said he’s \"Ready for my 15 minutes of fame.\"\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_27825\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Arnold-Family-Photo.jpg\" alt=\"Arnold-Family-Photo\" title=\"Arnold-Family-Photo\" width=\"500\" height=\"333\" class=\"size-full wp-image-27825\">\u003cfigcaption class=\"wp-caption-text\">Arnold Eric Wong family photo -- Aidan, Amy, Arnold\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003c/p>\n\n",
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"excerpt": "Arnold Eric Wong is the Executive Chef of E&O Trading Company and is that rare born and bred San Francisco native. His style of modern \"East-meets-West\" Asian cuisine has evolved over nearly twenty years or professional cooking experience. Wong shared his food and restaurant favorites with Bay Area Bites, with an assist from his wife Amy.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_27823\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/ArnoldEricWong_PhotoCredit_FrankPryor.jpg\" alt=\"Arnold Eric Wong. Photo Credit - Frank Pryor\" title=\"Arnold Eric Wong. Photo Credit - Frank Pryor\" width=\"300\" height=\"439\" class=\"size-full wp-image-27823\">\u003cfigcaption class=\"wp-caption-text\">Arnold Eric Wong. Photo Credit: Frank Pryor\u003c/figcaption>\u003c/figure>\n\u003cp>Arnold Eric Wong is the Executive Chef of \u003ca href=\"http://www.eosanfrancisco.com/\">E&O Trading Company\u003c/a> and is that rare born and bred San Francisco native. His style of modern \"East-meets-West\" Asian cuisine has evolved over nearly twenty years or professional cooking experience. The California Culinary Academy alum has worked the stoves at \u003ca href=\"http://www.yelp.com/biz/bacar-san-francisco\">Bacar\u003c/a>, \u003ca href=\"http://www.eossf.com/\">EOS Restaurant and Wine Bar\u003c/a> (Wong’s first restaurant), \u003ca href=\"http://www.cafekati.com/\">Cafe Kati\u003c/a>, \u003ca href=\"http://www.masasrestaurant.com/\">Masa's\u003c/a>, and as an opening pastry chef position at\u003ca href=\"http://www.mandarinoriental.com/sanfrancisco/dining/silks/\"> Silk's\u003c/a> in the Mandarin Hotel, where he started his career. E&O's seasonal contemporary Asian menu has garnered the chef \u003ca href=\"http://articles.sfgate.com/2009-05-14/entertainment/17201621_1_chicken-sauce-roasted\">media accolades\u003c/a> from the \u003ca href=\"http://www.sfgate.com/cgi-bin/listings/restaurants/venue?vid=181700\">San Francisco Chronicle\u003c/a>, and \u003ca href=\"http://abclocal.go.com/kgo/story?section=view_from_the_bay/food_wine&id=7540280\">View from the Bay\u003c/a> (with dumpling recipe). Wong was a \"Rising Star Chef's of the Year under 30\" by the San Francisco Chronicle, and said he lives with his wife Amy and son Aidan \"in Cole Valley, adjacent to the Haight-Ashbury and Ashbury heights. But when I was born and raised here, it was all just the Haight.\" Wong shared his food and restaurant favorites with \u003cem>Bay Area Bites\u003c/em>, with an assist from Amy. \u003c/p>\n\u003cp>\u003cstrong>Food Shopping Favorites \u003c/strong>\u003cbr>\nWell, can't wait until the weather warms up as I always go to the farmers markets, whether at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building\u003c/a> or the local neighborhood ones, either in the \u003ca href=\"http://www.pcfma.com/market_home.php?market_id=64\">Castro\u003c/a> or \u003ca href=\"http://www.facebook.com/UpperHaightFarmersMarket\">Haight\u003c/a>. I try to take my family along. We have a 3-year-old that simply loves it every time and if there’s music, well then he’s got fruit in his hands dancing to the music. We also like to go to \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>. On one of my first dates with my wife, we spent three hours there just browsing the aisles and shopping for dinner.\u003c/p>\n\u003cp>Our daily go-to places are \u003ca href=\"http://wholefoodsmarket.com/stores/store-locations/?storeabbr=STN\">Whole Foods\u003c/a>, \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> and \u003ca href=\"http://www.realfoodco.com/retailer/store_templates/shell_id_1.asp?storeID=85CF1454F27047F58B04F3FC719A8669\">Real Foods\u003c/a> on Stanyan Street for their hand-selected produce.\u003c/p>\n\u003cp>If it's ethnic foods, I bounce between \u003ca href=\"http://www.yelp.com/biz/sunset-supermarket-san-francisco-3\">Sunset Super Market\u003c/a> in the Sunset District and \u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah Market\u003c/a> in the Richmond. At either of those places you can find any Asian ingredient you'll ever need. For produce, I'll only buy it if it's something that only grows in Asia and there are no substitutes, everything else tends never to be organic or pesticide free. I'm always on the look out for fresh live spot prawns, Dungeness crabs and lobsters. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But, I do have to confess as a chef... I have the privilege of being able to shop directly from some of the purveyors that I have used in my restaurants over the years. So for meats, I go to \u003ca href=\"http://www.goldengatemeatcompany.com/\">Golden Gate Meats\u003c/a> and \u003ca href=\"http://www.merchantcircle.com/business/Costarella.Seafood.Pier.45.415-674-0175\">Costarella Seafood\u003c/a>. They also have a retail store in the Ferry Building.\u003c/p>\n\u003cp>\u003cstrong>Hidden Gems\u003c/strong>\u003cbr>\nI like to shop for food on Clement Street in the Richmond district, \u003ca href=\"http://www.yelp.com/biz/wing-lee-bakery-san-francisco\">Wing Lee\u003c/a> or \u003ca href=\"http://www.yelp.com/biz/clement-bbq-restaurant-san-francisco\">Clement BBQ\u003c/a> for their roasted duck. Luckily fast food chains haven’t figured out to put duck onto their menus yet and duck farming hasn’t gone the way of the scary chicken industry. I’ll get a 1/2 or whole duck, take it home, debone the meat and make a simple soup stock from the bones and add everything from fresh noodles to veggies.\u003c/p>\n\u003cp>\u003cstrong>Off-night Food & Drink Spots\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rangesf.com/\">Range\u003c/a> is great, belly up to the bar for a great last minute late night (9, 10, 11 depending on what night) cocktail and either an appetizer or dessert.\u003c/p>\n\u003cp>\u003ca href=\"http://www.magnoliapub.com/index.html\">Magnolia\u003c/a> in my hood has a great selection of beers made on premise. They have great “gastro” pub food too including fried pig ears and beer. It’s a perfect spot because we can stumble home, too 😉\u003c/p>\n\u003cul>\n\u003cstrong>Guiltiest food pleasure?\u003c/strong> \n\u003cli>Late-night 4 chorizo soft tacos at \u003ca href=\"http://www.elfarolitoinc.com/%20\">El Farolito\u003c/a> on Mission & 24th\u003c/li>\n\u003cli>Another late night snack... \u003ca href=\"http://www.forkintheroad.com/eat_well/beef-hot-dogs.html\">Fork in the Road Hot Dog\u003c/a>, Kim Chee and American cheese rolled up in a corn tortilla\u003c/li>\n\u003cli>Root & Crème Fraiche Ice Cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>How did you two meet? \u003c/strong>\u003cbr>\nI have a very simple \"manswer\" (man answer). We met in 2004 at Bacar in the midst of my running it. But, if you would indulge me, I’ll let her give the proper answer. Trust me, it’s worth it.\u003c/p>\n\u003cp>Amy ….\u003cbr>\nI worked in Silicon Valley tech and so worked from home (Lake Merritt) almost everyday and so Friday happy hour started at 3pm -- at Bacar -- literally a 10 min drive from my home. It was my absolute favorite place, not only for the incredible wine list and phenomenal menu, but because I was treated like royalty. I thought it was because everyone just liked me but, no ... Little did I know (and for many months) ‘Mr. big boss man’ had a HUGE crush on me and so that tickled the entire staff to know that the incredibly serious and focused owner got giddy when I showed up. Long story short, he got one of the managers to invite me (and yes! bring my friends) to his big bacar/eos staff labor day party at his house. I showed up with the guy I was dating. My date proceeded to get drunk and tell everyone he was going to marry me and the staff now confesses that that they simply chuckled, thinking, “Yeah right buddy, you’re in the lion’s den now.” One of his employees, Cheryl, and I sat in the kitchen over a bottle of wine and became new best friends. She convinced me to let her take me out for my birthday which was the next month and of course, being in cahoots with Arnold, she had arranged it at EOS. Meanwhile, I’m COMPLETELY clueless, I show up at EOS on the designated date -- champagne is waiting on the table for us, appetizers, you name it. I seriously thought that this crowd I was getting to know couldn’t be nicer. Um, naive?? So Arnold joined us after our dinner and the three of us stayed there until 3 in the morning! It wasn’t until near the end of the night when he left the table (probably to get another bottle of wine) that Cheryl said, “You DO know he likes you, right?” And then everything came together in a flash and, “ahhhhhh, ohhhhh, now I get it!!” And then “ohhhh, huh, he is really good looking!” And that’s how it started. He swears that he ended up asking me out on our first date (for that Friday) but that’s not true, I was the one who initiated it. That birthday dinner at EOS was on a Monday, our first date was that Friday -- four restaurants in one evening. We had met our matches. Four months later we were engaged. His take: he KNEW that I was his wife the moment he laid eyes on me at Bacar. My take: he saw the bill I would rack up every time I was in Bacar. 🙂 \u003c/p>\n\u003cp>\u003cstrong>Any other news?\u003c/strong>\u003c/p>\n\u003cp>I am thinking about expanding my restaurant consulting business, possibly starting a food-lifestyle blog and threatening a new restaurant (in the perfect storm).\u003cbr>\nWong said he’s \"Ready for my 15 minutes of fame.\"\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_27825\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Arnold-Family-Photo.jpg\" alt=\"Arnold-Family-Photo\" title=\"Arnold-Family-Photo\" width=\"500\" height=\"333\" class=\"size-full wp-image-27825\">\u003cfigcaption class=\"wp-caption-text\">Arnold Eric Wong family photo -- Aidan, Amy, Arnold\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Food Secrets of Prospect's Chef Ravi Kapur",
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"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_26880\" class=\"wp-caption alignleft\" style=\"max-width: 240px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/IMG_2962.jpeg\" alt=\"Ravi Kapur. Photo by April Dawn Storm\" title=\"Ravi Kapur. Photo by April Dawn Storm\" width=\"240\" height=\"320\" class=\"size-full wp-image-26880\">\u003cfigcaption class=\"wp-caption-text\">Ravi Kapur. Photo by April Dawn Storm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a> is the first restaurant where \u003ca href=\"https://twitter.com/#!/RaviKapur\">Ravi Kapur\u003c/a> bears the title of Executive Chef. Before opening \u003ca href=\"https://twitter.com/#!/ProspectSF\">Prospect\u003c/a> last year--which is often dubbed the \"little sister\" restaurant to \u003ca href=\"http://www.boulevardrestaurant.com/%20\">Boulevard\u003c/a> -- Kapur worked as Chef de Cuisine at Boulevard. Eight years of cooking there gave Kapur \"a kinship\" with his mentors \u003ca href=\"http://www.boulevardrestaurant.com/chef.html\">Nancy Oakes\u003c/a> and \u003ca href=\"http://sf.eater.com/tags/pam-mazzola\">Pam Mazzola\u003c/a>. Prospect is a San Francisco Chronicle \u003ca href=\"http://www.sfgate.com/cgi-bin/listings/restaurants/venuetop2011?vid=606282\">2011 Top 100 Bay Area Restaurant\u003c/a>, and critic \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/04/15/FDPS1ISUDB.DTL#ixzz1KDhidovr\">Michael Bauer\u003c/a> recently detailed the Prospect savory courses he enjoys: “black cod with mild red curry; shiso shrimp fritters with shiitake mushrooms and snap peas; and crisp-skinned duck with glazed turnips, pickled grapes, pistachios and a rum-raisin puree.” \u003c/p>\n\u003cp>Kapur is from Kailua, Oahu, in Hawaii, and graduated from the California Culinary Academy in 1999. He has worked at kitchens such as \u003ca href=\"http://chowhound.chow.com/topics/18033\">Redwood Park\u003c/a> with George Morrone and Michael Mina, as well as at \u003ca href=\"http://www.coyotecafe.com/\">Coyote Café\u003c/a> in Santa Fe, New Mexico. Extensive travels include “eating like a local” in South East Asia. \u003c/p>\n\u003cp>Kapur lives in the Mission with his wife, April Dawn Storm. She is taking a break from working in real estate as she waits to deliver their first child any day now. “We met 13 years ago on Chestnut Street. I was working at \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">Peet’s coffee\u003c/a> while in culinary school, and she was working at \u003ca href=\"http://www.cityoptix.com/\">City Optix\u003c/a>. We happened to both be smoking out in front of the shops when she stuck her tongue out at me and I ignored her. We’ve been in love ever since.” Kapur shared his list of favored San Francisco Bay Area eating and drinking spots.\u003c/p>\n\u003cp>\u003cstrong>Food Shopping Favorites\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080805091943.active\">San Rafael farmers’ market\u003c/a> on Sundays. I go to the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building\u003c/a> every Tuesday, Thursday, and Saturday, but San Rafael is different. A bit more relaxed (maybe because I’m not working) and I can really take time and talk to the farmers at a more civilized pace.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I’m obsessed with lop cheong right now. So, to get that fix I head to \u003ca href=\"http://www.chow.com/restaurants/42875/mow-lee-shing-kee-and-co\">Mow Lee & Co.\u003c/a> on Commercial Street in Chinatown. It’s been open for over 150 years, and the cured duck products are amazing and inspiring.\u003c/p>\n\u003cp>\u003ca href=\"http://www.spanishtable.com/\">Spanish Table\u003c/a>: there’s always something cool over there and it’s a good reason to get out of the city, even just to the East Bay.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_26881\" class=\"wp-caption alignleft\" style=\"max-width: 240px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/IMG_2226.jpeg\" alt=\"Ravi Kapur. Photo by April Dawn Storm\" title=\"Ravi Kapur. Photo by April Dawn Storm\" width=\"240\" height=\"320\" class=\"size-full wp-image-26881\">\u003cfigcaption class=\"wp-caption-text\">Ravi Kapur. Photo by April Dawn Storm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Off-night Food and Drink Spots:\u003c/strong>\u003cbr>\nFor drinks, I go to \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a> religiously every Saturday night. It’s literally a block from my house and it’s like my neighborhood bar.\u003c/p>\n\u003cp>\u003ca href=\"http://incanto.biz/\">Incanto\u003c/a>: Chris is a great friend and his food is always interesting, not just shocking. His pasta and veg work is on par with his skill with offal. I’m obsessed with the spaghetti (house extruded) with tuna heart and egg yolk. [This writer \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">dined on camera in 2009\u003c/a> with Kapur, Anthony Bourdain, Harold McGee, Oscar Villalon and Tatiana Graf for a San Francisco episode of No Reservations].\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopasf.com/\">NOPA\u003c/a>: I know they don’t need anymore love, but I can’t help it. If it’s for brunch or dinner, I’m there almost every week for one of those, sometimes both! Sometimes they have Prather Ranch New York on the menu … and if they do, you gotta get it.\u003c/p>\n\u003cul>\u003cstrong>Favorite local joints:\u003c/strong>\n\u003cli>\u003ca href=\"http://greenchilekitchen.com/\">Green Chile Kitchen\u003c/a> for breakfast burrito\u003c/li>\n\u003cli>\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> for great cocktails and old school atmosphere\u003c/li>\n\u003cli>\u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a> for bone marrow pizza\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Guiltiest food pleasure? \u003c/strong>\u003cbr>\n\u003ca href=\"http://www.haagen-dazs.com/products/product.aspx?id=210\">Häagen-Dazs chocolate peanut butter ice cream\u003c/a> is up there. I could crush a whole pint.\u003c/p>\n\u003cp>\u003cstrong>Any news on projects we should know about?\u003c/strong>\u003cbr>\nAt present trying to focus all my energy towards Prospect to ready for my soon to be born son.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Prospect,+318+Spear+St.+&sll=37.0625,-95.677068&sspn=37.052328,66.533203&ie=UTF8&hq=Prospect,+318+Spear+St.&hnear=Prospect,+300+Spear+St,+San+Francisco,+California+94105&ll=37.789913,-122.390957&spn=0.018076,0.032487&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n300 Spear Street (at Folsom Street)\u003cbr>\nSan Francisco, CA 94105\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 247-7770\u003cbr>\n \u003cstrong>Hours:\u003c/strong> Mon.-Thu 5:30pm-10pm; Fri. & Sat. 5:30pm-10:30pm; Sun. Brunch 11am-2:30pm, Dinner 5:30pm-9:30pm\u003cbr>\n \u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/ProspectSF\">@ProspectSF\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Related articles:\u003c/strong>\n\u003cli>Michael Bauer: \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/04/17/FDPS1ISUDB.DTL\">Prospect's caramel corn good to the last pop\u003c/a> (SFGate)\u003c/li>\n\u003cli>Carolyn Alburger: \u003ca href=\"http://sf.eater.com/archives/2010/06/08/its_crunch_time_at_prospect.php#more\">Chef Ravi Kapur On Criticism, SF Eats and Opening Prospect\u003c/a> (EaterSF)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Prospect is the first restaurant where Ravi Kapur bears the title of Executive Chef. Before opening Prospect last year--which is often dubbed the \"little sister\" restaurant to Boulevard -- Kapur worked as Chef de Cuisine at Boulevard. Kapur shared his list of favored San Francisco Bay Area eating and drinking spots.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_26880\" class=\"wp-caption alignleft\" style=\"max-width: 240px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/IMG_2962.jpeg\" alt=\"Ravi Kapur. Photo by April Dawn Storm\" title=\"Ravi Kapur. Photo by April Dawn Storm\" width=\"240\" height=\"320\" class=\"size-full wp-image-26880\">\u003cfigcaption class=\"wp-caption-text\">Ravi Kapur. Photo by April Dawn Storm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a> is the first restaurant where \u003ca href=\"https://twitter.com/#!/RaviKapur\">Ravi Kapur\u003c/a> bears the title of Executive Chef. Before opening \u003ca href=\"https://twitter.com/#!/ProspectSF\">Prospect\u003c/a> last year--which is often dubbed the \"little sister\" restaurant to \u003ca href=\"http://www.boulevardrestaurant.com/%20\">Boulevard\u003c/a> -- Kapur worked as Chef de Cuisine at Boulevard. Eight years of cooking there gave Kapur \"a kinship\" with his mentors \u003ca href=\"http://www.boulevardrestaurant.com/chef.html\">Nancy Oakes\u003c/a> and \u003ca href=\"http://sf.eater.com/tags/pam-mazzola\">Pam Mazzola\u003c/a>. Prospect is a San Francisco Chronicle \u003ca href=\"http://www.sfgate.com/cgi-bin/listings/restaurants/venuetop2011?vid=606282\">2011 Top 100 Bay Area Restaurant\u003c/a>, and critic \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/04/15/FDPS1ISUDB.DTL#ixzz1KDhidovr\">Michael Bauer\u003c/a> recently detailed the Prospect savory courses he enjoys: “black cod with mild red curry; shiso shrimp fritters with shiitake mushrooms and snap peas; and crisp-skinned duck with glazed turnips, pickled grapes, pistachios and a rum-raisin puree.” \u003c/p>\n\u003cp>Kapur is from Kailua, Oahu, in Hawaii, and graduated from the California Culinary Academy in 1999. He has worked at kitchens such as \u003ca href=\"http://chowhound.chow.com/topics/18033\">Redwood Park\u003c/a> with George Morrone and Michael Mina, as well as at \u003ca href=\"http://www.coyotecafe.com/\">Coyote Café\u003c/a> in Santa Fe, New Mexico. Extensive travels include “eating like a local” in South East Asia. \u003c/p>\n\u003cp>Kapur lives in the Mission with his wife, April Dawn Storm. She is taking a break from working in real estate as she waits to deliver their first child any day now. “We met 13 years ago on Chestnut Street. I was working at \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">Peet’s coffee\u003c/a> while in culinary school, and she was working at \u003ca href=\"http://www.cityoptix.com/\">City Optix\u003c/a>. We happened to both be smoking out in front of the shops when she stuck her tongue out at me and I ignored her. We’ve been in love ever since.” Kapur shared his list of favored San Francisco Bay Area eating and drinking spots.\u003c/p>\n\u003cp>\u003cstrong>Food Shopping Favorites\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080805091943.active\">San Rafael farmers’ market\u003c/a> on Sundays. I go to the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building\u003c/a> every Tuesday, Thursday, and Saturday, but San Rafael is different. A bit more relaxed (maybe because I’m not working) and I can really take time and talk to the farmers at a more civilized pace.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I’m obsessed with lop cheong right now. So, to get that fix I head to \u003ca href=\"http://www.chow.com/restaurants/42875/mow-lee-shing-kee-and-co\">Mow Lee & Co.\u003c/a> on Commercial Street in Chinatown. It’s been open for over 150 years, and the cured duck products are amazing and inspiring.\u003c/p>\n\u003cp>\u003ca href=\"http://www.spanishtable.com/\">Spanish Table\u003c/a>: there’s always something cool over there and it’s a good reason to get out of the city, even just to the East Bay.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_26881\" class=\"wp-caption alignleft\" style=\"max-width: 240px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/IMG_2226.jpeg\" alt=\"Ravi Kapur. Photo by April Dawn Storm\" title=\"Ravi Kapur. Photo by April Dawn Storm\" width=\"240\" height=\"320\" class=\"size-full wp-image-26881\">\u003cfigcaption class=\"wp-caption-text\">Ravi Kapur. Photo by April Dawn Storm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Off-night Food and Drink Spots:\u003c/strong>\u003cbr>\nFor drinks, I go to \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a> religiously every Saturday night. It’s literally a block from my house and it’s like my neighborhood bar.\u003c/p>\n\u003cp>\u003ca href=\"http://incanto.biz/\">Incanto\u003c/a>: Chris is a great friend and his food is always interesting, not just shocking. His pasta and veg work is on par with his skill with offal. I’m obsessed with the spaghetti (house extruded) with tuna heart and egg yolk. [This writer \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">dined on camera in 2009\u003c/a> with Kapur, Anthony Bourdain, Harold McGee, Oscar Villalon and Tatiana Graf for a San Francisco episode of No Reservations].\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopasf.com/\">NOPA\u003c/a>: I know they don’t need anymore love, but I can’t help it. If it’s for brunch or dinner, I’m there almost every week for one of those, sometimes both! Sometimes they have Prather Ranch New York on the menu … and if they do, you gotta get it.\u003c/p>\n\u003cul>\u003cstrong>Favorite local joints:\u003c/strong>\n\u003cli>\u003ca href=\"http://greenchilekitchen.com/\">Green Chile Kitchen\u003c/a> for breakfast burrito\u003c/li>\n\u003cli>\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> for great cocktails and old school atmosphere\u003c/li>\n\u003cli>\u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a> for bone marrow pizza\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Guiltiest food pleasure? \u003c/strong>\u003cbr>\n\u003ca href=\"http://www.haagen-dazs.com/products/product.aspx?id=210\">Häagen-Dazs chocolate peanut butter ice cream\u003c/a> is up there. I could crush a whole pint.\u003c/p>\n\u003cp>\u003cstrong>Any news on projects we should know about?\u003c/strong>\u003cbr>\nAt present trying to focus all my energy towards Prospect to ready for my soon to be born son.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Prospect,+318+Spear+St.+&sll=37.0625,-95.677068&sspn=37.052328,66.533203&ie=UTF8&hq=Prospect,+318+Spear+St.&hnear=Prospect,+300+Spear+St,+San+Francisco,+California+94105&ll=37.789913,-122.390957&spn=0.018076,0.032487&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n300 Spear Street (at Folsom Street)\u003cbr>\nSan Francisco, CA 94105\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 247-7770\u003cbr>\n \u003cstrong>Hours:\u003c/strong> Mon.-Thu 5:30pm-10pm; Fri. & Sat. 5:30pm-10:30pm; Sun. Brunch 11am-2:30pm, Dinner 5:30pm-9:30pm\u003cbr>\n \u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/ProspectSF\">@ProspectSF\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Related articles:\u003c/strong>\n\u003cli>Michael Bauer: \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/04/17/FDPS1ISUDB.DTL\">Prospect's caramel corn good to the last pop\u003c/a> (SFGate)\u003c/li>\n\u003cli>Carolyn Alburger: \u003ca href=\"http://sf.eater.com/archives/2010/06/08/its_crunch_time_at_prospect.php#more\">Chef Ravi Kapur On Criticism, SF Eats and Opening Prospect\u003c/a> (EaterSF)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "An Interview with Gracias Madre's Eva Ackerman",
"title": "An Interview with Gracias Madre's Eva Ackerman",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.gracias-madre.com/web/index.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Madre.jpg\" alt=\"Gracias Madre\" title=\"Gracias Madre\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-26483\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.gracias-madre.com/web/index.php\">Gracias Madre\u003c/a> is my favorite restaurant. It's homey, it's vibrant, and it's the only place where I can eat just a bowl of kale and feel satisfied. The staff is welcoming, and the dishes are simple and flavorful, relying not on meat substitutes or intricate concoctions, but on just REALLY good ingredients -- which truly makes all the difference when it comes to taste. Everything is organic and vegan (and still totally affordable!), with the majority of their produce grown at their very own organic, biodynamic \u003ca href=\"http://www.belovefarm.com/\">Be Love Farm\u003c/a> in Vacaville. That includes non-GMO varieties of heirloom corn used to make handmade tortillas and tamales. \u003c/p>\n\u003cp>But instead of me going on and on, let's instead have General Manager Eva Ackerman fill you in on the details about this \u003ca href=\"http://pages.citebite.com/s5m1v7m2citx\">award-winning\u003c/a> (and not even in a vegan category!) restaurant. Below are her answers to my questions about the inspiration behind Gracias Madre, her views on the current Bay Area vegan scene, what the restaurant is planning for the future, and much more. \u003c/p>\n\u003cp>Eva Ackerman has been with the \u003ca href=\"http://www.cafegratitude.com/\">Café Gratitude\u003c/a> family (Gracias Madre's sister group of restaurants) since 2006. But her experience with the Spanish language and Spanish and Latin American culture goes back to her childhood days in Tucson. At the age of 16 she was already studying abroad in Bilbao, Spain and then went on to receive a degree in Spanish and Latin American Studies. Fluent in Spanish, she has performed as a translator for two non-profit organizations based in fair trade and sustainable development. So it's no surprise that her current venture with Gracias Madre is a labor of love. She's become an unofficial “company translator,\" bridging communication between employees and members of the community, and leads Café Gratitude's \u003ca href=\"http://www.cafegratitude.com/events/workshops\">transformational workshops\u003c/a> in Spanish. \u003c/p>\n\u003col>\n\u003cli>\u003cstrong>What is the inspiration behind Gracias Madre?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Café Gratitude and Gracias Madre is an amazing cross-cultural, bilingual community, comprised mainly of North and South Americans. A lot of us LOVE eating Mexican food, but there really are no organic, vegan options available. So we thought it would be amazing to create a restaurant with 100% organic, vegan, Mexican fare where people could eat the food they love without compromising their values. We also wanted it to be a place to honor Mother Earth and all mothers everywhere, as well as the qualities of the Divine Feminine that we can all express like Love, Compassion, Patience, Service and Generosity. Gracias Madre is a place to celebrate life, to celebrate ourselves and each other, and to give thanks for the myriad ways in which the Earth provides for us every day!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Gracias-Madre-Bar.jpg\" alt=\"Gracias Madre Bar\" title=\"Gracias Madre Bar\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-26514\">\u003c/p>\n\u003cli>\u003cstrong>Are all of the staff at the restaurant vegan?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>No. Gracias Madre is a source of diet and health education for many of our employees. There are people here from all across the diet spectrum, and what we offer is support in making healthier choices overall, regardless of your personal diet, as well as encouragement to support organic, local food choices. Many people have made significant changes in their diets since working here, and several have embarked on their very first cleanse! We are also successful in modeling the fact that healthy, vegan food can be completely hearty, rich, and satisfying. It’s fun and exciting.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What is Gracias Madre’s relationship to Café Gratitude? \u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>We are one and the same! We are the same company, same community, have the same philosophy and commitment to transformation and love. We also share the same Central Kitchen and both enjoy the bounty of the Be Love Farm, owned by Matthew and Terces Engelhart, our owners. Most of the management and some of the employees transferred to Gracias Madre from Café Gratitude when we opened. Sometimes I say Gracias Madre is Café Gratitude’s “hermanita,” or “little sister.” We are simply a different expression of the same mission.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Empanada-del-Dia-new.jpg\" alt=\"Empanada del Dia\" title=\"Empanada del Dia\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27132\">\u003cbr>\n\u003cem>Empanada del Dia\u003c/em>\u003c/p>\n\u003cli>\u003cstrong>How do you feel about the vegan scene in the Bay Area and where it is going? Is there anything in particular you would like to see happen (or not happen)?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>\nI feel excited about the direction it’s taking. It is becoming easier and easier to be vegan and eat out. My experience is that you can actually find more and more interesting and tasty options. My hope is that this pattern increases, and also that the trend moves away from processed soy products (meat substitutions) and instead towards fresh delicious choices that simply don’t contain meat or dairy.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What is your favorite dish on the menu?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Wow, that’s a tough one! I love all of our dishes so much! But if I had to pick one, it would be our Enchiladas con Mole. Our homemade tortillas are cooked in our fabulous traditional mole sauce, topped with garlic roasted mushrooms, cashew cream and cilantro, and served with sautéed kale and our famous black beans. It is truly a beautiful dish, both in terms of aesthetics and taste. I recommend it often, and people always thank me afterwards for suggesting it!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What are your favorite vegan spots and dishes in the Bay Area (outside of Gracias Madre)?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Well, first would be Café Gratitude, of course! After that I enjoy \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in Berkeley, which is not vegan but they are organic and mostly local, and about 25% of their menu is vegan. \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a> is a classic favorite, and I also enjoy the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Just like Gather, the Slanted Door is not vegan, but it’s very easy to be vegan and feel completely satisfied there!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What cookbooks do you use most often at home?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>I honestly don’t use cookbooks. But my girlfriend Chandra is the executive chef here and an incredible cook, so any questions I have about technique, ingredients or idea, I just need to ask her! I am so lucky.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Papas-al-Horno-new.jpg\" alt=\"Papas al Horno\" title=\"Papas al Horno\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27133\">\u003cbr>\n\u003cem>Papas al Horno\u003c/em>\u003c/p>\n\u003cli>\n\u003cstrong>Do you think Gracias Madre will ever give out their secret recipe for that amazing cashew nacho cheese? If not, are there any other food tips you are willing to share with us… please?\u003c/strong>\n\u003cblockquote>\u003cp>We are planning to put out a cookbook in the future, and if we do, then it will certainly include the nacho cheese! \u003c/p>\n\u003col>\nI have two pieces of food/cooking advice to share: \n\u003cli>Use good ingredients! I believe that one of the reasons people love our food so much is because they can really TASTE the glory of each vegetable we use. We use 100% organic, locally farmed ingredients, including our olive oil! If you compare these ingredients to their conventional counterparts at mainstream grocery stores, it tastes almost as if they are from different species. Starting with the right ingredients will immediately make any dish brighter and more flavorful.\u003c/li>\n\u003cli>Keep it Simple! Our dishes are really quite simple. Overcomplication can really take a meal in the wrong way. So my advice here is to see what are a few ingredients that you think will make your dish shine. What will bring out the natural flavors of the vegetable you are cooking? Keep it at that, and let the produce speak for itself.\u003c/li>\n\u003c/ol>\n\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What are your future plans for the restaurant?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Well, like I said, a cookbook is in the future plans. We also plan to develop an externship program with some of the local schools, in which students will be able to come to our Be Love Farm and learn about organic farming, and then come and learn about preparing the food in our kitchen right here at Gracias Madre! Those are two of the projects on the horizon.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Mocha-Cheesecake-new.jpg\" alt=\"Mocha Cheesecake\" title=\"Mocha Cheesecake\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27134\">\u003cbr>\n\u003cem>Mocha Cheesecake\u003c/em>\u003c/p>\n\u003cli>\u003cstrong>When will you start a dessert of the month club? And can I be your cheesecake/flan tester?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Heehee! Well, that’s a great idea. Please come in and taste the flan and cheesecake as much as you possibly can! Strawberries are starting to make their way back in season, so come try our new Strawberry Cheesecake!\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>I'm on it!\u003c/strong>\n\u003c/p>\u003c/li>\u003c/ol>\n\n\u003chr>\n\u003cp>\u003ca href=\"http://www.gracias-madre.com/web/index.php\">Gracias Madre\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Gracias+Madre,+Mission+Street,+San+Francisco,+CA+94110&aq=0&sll=37.0625,-95.677068&sspn=36.778911,69.169922&ie=UTF8&hq=Gracias+Madre,&hnear=Mission+St,+San+Francisco,+California+94110&ll=37.764948,-122.418938&spn=0.034197,0.067549&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n2211 Mission Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone: 415-683-1336\u003cbr>\nHours: Open Daily 11am-11pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/graciasmadre\">@GraciasMadre\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gracias-Madre/188814372875\">Gracias Madre\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Vi Zahajszky interviews Eva Ackerman, the General Manager of Gracias Madre, a vegan organic Mexican restaurant in the Mission. The restaurant is the \"little sister\" to Cafe Gratitude, a local raw vegan restaurant and a majority of their produce is grown on the company-owned organic biodynamic farm in Vacaville, Be Love Farm.",
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"description": "Vi Zahajszky interviews Eva Ackerman, the General Manager of Gracias Madre, a vegan organic Mexican restaurant in the Mission. The restaurant is the "little sister" to Cafe Gratitude, a local raw vegan restaurant and a majority of their produce is grown on the company-owned organic biodynamic farm in Vacaville, Be Love Farm.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.gracias-madre.com/web/index.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Madre.jpg\" alt=\"Gracias Madre\" title=\"Gracias Madre\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-26483\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.gracias-madre.com/web/index.php\">Gracias Madre\u003c/a> is my favorite restaurant. It's homey, it's vibrant, and it's the only place where I can eat just a bowl of kale and feel satisfied. The staff is welcoming, and the dishes are simple and flavorful, relying not on meat substitutes or intricate concoctions, but on just REALLY good ingredients -- which truly makes all the difference when it comes to taste. Everything is organic and vegan (and still totally affordable!), with the majority of their produce grown at their very own organic, biodynamic \u003ca href=\"http://www.belovefarm.com/\">Be Love Farm\u003c/a> in Vacaville. That includes non-GMO varieties of heirloom corn used to make handmade tortillas and tamales. \u003c/p>\n\u003cp>But instead of me going on and on, let's instead have General Manager Eva Ackerman fill you in on the details about this \u003ca href=\"http://pages.citebite.com/s5m1v7m2citx\">award-winning\u003c/a> (and not even in a vegan category!) restaurant. Below are her answers to my questions about the inspiration behind Gracias Madre, her views on the current Bay Area vegan scene, what the restaurant is planning for the future, and much more. \u003c/p>\n\u003cp>Eva Ackerman has been with the \u003ca href=\"http://www.cafegratitude.com/\">Café Gratitude\u003c/a> family (Gracias Madre's sister group of restaurants) since 2006. But her experience with the Spanish language and Spanish and Latin American culture goes back to her childhood days in Tucson. At the age of 16 she was already studying abroad in Bilbao, Spain and then went on to receive a degree in Spanish and Latin American Studies. Fluent in Spanish, she has performed as a translator for two non-profit organizations based in fair trade and sustainable development. So it's no surprise that her current venture with Gracias Madre is a labor of love. She's become an unofficial “company translator,\" bridging communication between employees and members of the community, and leads Café Gratitude's \u003ca href=\"http://www.cafegratitude.com/events/workshops\">transformational workshops\u003c/a> in Spanish. \u003c/p>\n\u003col>\n\u003cli>\u003cstrong>What is the inspiration behind Gracias Madre?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Café Gratitude and Gracias Madre is an amazing cross-cultural, bilingual community, comprised mainly of North and South Americans. A lot of us LOVE eating Mexican food, but there really are no organic, vegan options available. So we thought it would be amazing to create a restaurant with 100% organic, vegan, Mexican fare where people could eat the food they love without compromising their values. We also wanted it to be a place to honor Mother Earth and all mothers everywhere, as well as the qualities of the Divine Feminine that we can all express like Love, Compassion, Patience, Service and Generosity. Gracias Madre is a place to celebrate life, to celebrate ourselves and each other, and to give thanks for the myriad ways in which the Earth provides for us every day!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Gracias-Madre-Bar.jpg\" alt=\"Gracias Madre Bar\" title=\"Gracias Madre Bar\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-26514\">\u003c/p>\n\u003cli>\u003cstrong>Are all of the staff at the restaurant vegan?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>No. Gracias Madre is a source of diet and health education for many of our employees. There are people here from all across the diet spectrum, and what we offer is support in making healthier choices overall, regardless of your personal diet, as well as encouragement to support organic, local food choices. Many people have made significant changes in their diets since working here, and several have embarked on their very first cleanse! We are also successful in modeling the fact that healthy, vegan food can be completely hearty, rich, and satisfying. It’s fun and exciting.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What is Gracias Madre’s relationship to Café Gratitude? \u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>We are one and the same! We are the same company, same community, have the same philosophy and commitment to transformation and love. We also share the same Central Kitchen and both enjoy the bounty of the Be Love Farm, owned by Matthew and Terces Engelhart, our owners. Most of the management and some of the employees transferred to Gracias Madre from Café Gratitude when we opened. Sometimes I say Gracias Madre is Café Gratitude’s “hermanita,” or “little sister.” We are simply a different expression of the same mission.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Empanada-del-Dia-new.jpg\" alt=\"Empanada del Dia\" title=\"Empanada del Dia\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27132\">\u003cbr>\n\u003cem>Empanada del Dia\u003c/em>\u003c/p>\n\u003cli>\u003cstrong>How do you feel about the vegan scene in the Bay Area and where it is going? Is there anything in particular you would like to see happen (or not happen)?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>\nI feel excited about the direction it’s taking. It is becoming easier and easier to be vegan and eat out. My experience is that you can actually find more and more interesting and tasty options. My hope is that this pattern increases, and also that the trend moves away from processed soy products (meat substitutions) and instead towards fresh delicious choices that simply don’t contain meat or dairy.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What is your favorite dish on the menu?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Wow, that’s a tough one! I love all of our dishes so much! But if I had to pick one, it would be our Enchiladas con Mole. Our homemade tortillas are cooked in our fabulous traditional mole sauce, topped with garlic roasted mushrooms, cashew cream and cilantro, and served with sautéed kale and our famous black beans. It is truly a beautiful dish, both in terms of aesthetics and taste. I recommend it often, and people always thank me afterwards for suggesting it!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What are your favorite vegan spots and dishes in the Bay Area (outside of Gracias Madre)?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Well, first would be Café Gratitude, of course! After that I enjoy \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in Berkeley, which is not vegan but they are organic and mostly local, and about 25% of their menu is vegan. \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a> is a classic favorite, and I also enjoy the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Just like Gather, the Slanted Door is not vegan, but it’s very easy to be vegan and feel completely satisfied there!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What cookbooks do you use most often at home?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>I honestly don’t use cookbooks. But my girlfriend Chandra is the executive chef here and an incredible cook, so any questions I have about technique, ingredients or idea, I just need to ask her! I am so lucky.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Papas-al-Horno-new.jpg\" alt=\"Papas al Horno\" title=\"Papas al Horno\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27133\">\u003cbr>\n\u003cem>Papas al Horno\u003c/em>\u003c/p>\n\u003cli>\n\u003cstrong>Do you think Gracias Madre will ever give out their secret recipe for that amazing cashew nacho cheese? If not, are there any other food tips you are willing to share with us… please?\u003c/strong>\n\u003cblockquote>\u003cp>We are planning to put out a cookbook in the future, and if we do, then it will certainly include the nacho cheese! \u003c/p>\n\u003col>\nI have two pieces of food/cooking advice to share: \n\u003cli>Use good ingredients! I believe that one of the reasons people love our food so much is because they can really TASTE the glory of each vegetable we use. We use 100% organic, locally farmed ingredients, including our olive oil! If you compare these ingredients to their conventional counterparts at mainstream grocery stores, it tastes almost as if they are from different species. Starting with the right ingredients will immediately make any dish brighter and more flavorful.\u003c/li>\n\u003cli>Keep it Simple! Our dishes are really quite simple. Overcomplication can really take a meal in the wrong way. So my advice here is to see what are a few ingredients that you think will make your dish shine. What will bring out the natural flavors of the vegetable you are cooking? Keep it at that, and let the produce speak for itself.\u003c/li>\n\u003c/ol>\n\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What are your future plans for the restaurant?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Well, like I said, a cookbook is in the future plans. We also plan to develop an externship program with some of the local schools, in which students will be able to come to our Be Love Farm and learn about organic farming, and then come and learn about preparing the food in our kitchen right here at Gracias Madre! Those are two of the projects on the horizon.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Mocha-Cheesecake-new.jpg\" alt=\"Mocha Cheesecake\" title=\"Mocha Cheesecake\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27134\">\u003cbr>\n\u003cem>Mocha Cheesecake\u003c/em>\u003c/p>\n\u003cli>\u003cstrong>When will you start a dessert of the month club? And can I be your cheesecake/flan tester?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Heehee! Well, that’s a great idea. Please come in and taste the flan and cheesecake as much as you possibly can! Strawberries are starting to make their way back in season, so come try our new Strawberry Cheesecake!\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>I'm on it!\u003c/strong>\n\u003c/p>\u003c/li>\u003c/ol>\n\n\u003chr>\n\u003cp>\u003ca href=\"http://www.gracias-madre.com/web/index.php\">Gracias Madre\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Gracias+Madre,+Mission+Street,+San+Francisco,+CA+94110&aq=0&sll=37.0625,-95.677068&sspn=36.778911,69.169922&ie=UTF8&hq=Gracias+Madre,&hnear=Mission+St,+San+Francisco,+California+94110&ll=37.764948,-122.418938&spn=0.034197,0.067549&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n2211 Mission Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone: 415-683-1336\u003cbr>\nHours: Open Daily 11am-11pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/graciasmadre\">@GraciasMadre\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gracias-Madre/188814372875\">Gracias Madre\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Cruising for Caffeine",
"title": "Cruising for Caffeine",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/coffee-ride.jpg\" alt=\"Coffee Ride\" title=\"Coffee Ride\" width=\"300\" height=\"402\" class=\"alignleft size-full wp-image-26761\">On one lovely sunny afternoon in early January, my friend \u003ca href=\"http://www.pamelapalma.com/\">Pamela Palma\u003c/a> and I decided to take a coffee break in the backyard of \u003ca href=\"http://www.visitgeneralstore.com/news/?p=473\">General Store\u003c/a>, a quaint little shop in the Outer Richmond located next door to \u003ca href=\"http://www.troublecoffee.com/\">Trouble Coffee\u003c/a>. We were taking a leisurely bike ride around the city and around 3 o'clock -- that magic hour that's perfect for a little caffeine boost -- we were both craving some coffee. \u003c/p>\n\u003cp>As we sat within the quiet walls of that peaceful sanctuary and sipped our drinks, we came upon the idea of creating an extended version of that day's journey: a bicycle tour that visited several of our favorite \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">coffee shops throughout the city\u003c/a>. As we're both cycling enthusiasts and devotees of good food and drink, this was the perfect blend of our passions. \u003c/p>\n\u003cp>We quickly came up with a list that would loop around the city, thus allowing our friends to burn off some caffeine if they chose to indulge themselves at each location: \u003ca href=\"http://sightglasscoffee.com/\">Sightglass Coffee\u003c/a> in SOMA; just right around the corner at Mission and 7th Street is \u003ca href=\"http://www.delapazcoffee.com/\">De La Paz Coffee\u003c/a> at their new location; \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle Coffee\u003c/a> at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building Marketplace\u003c/a>; \u003ca href=\"http://www.troublecoffee.com/\">Trouble Coffee\u003c/a> on Judah and 46th Street near Ocean Beach; \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a> at \u003ca href=\"http://www.floragrubb.com/idx/index.php\">Flora Grubb Gardens\u003c/a>; and \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a> in the Mission. \u003c/p>\n\u003cp>We set the date for early April and spread the word to our friends. Folks were encouraged to bring their own mugs and a steel stomach. \u003c/p>\n\u003cp>On the bright spring morning of the ride, close to 50 folks showed up for our 25-mile excursion. We hadn't warned any of the shops that we'd be arriving en masse, so our arrival felt a bit like a flash mob descending on the baristas. Their lazy Sunday turned into a Monday morning-like rush, but they were happy to accomodate us one drip coffee at a time. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After lingering at Sightglass for an hour, we ended up bypassing De La Paz as they were still renovating their new space. Onwards to the Ferry Building, where people also fueled up with Blue Bottle's delicious \u003ca href=\"http://www.flickr.com/photos/bayareabites/5635565178/in/set-72157626408920113\">caramelized Belgian-style waffles\u003c/a>. The energy came in handy as we wove through Fisherman's Wharf, Ft. Mason, zoomed past Crissy Field and climbed up through the hilly Presidio. We spread out along the vast lanes of The Great Highway, which was conveniently closed off for \u003ca href=\"http://www.sundaystreetssf.com/event-info\">Sunday Streets\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.ediblecommunities.com/sanfrancisco/index.php?/Winter-2011/giulietta-carrelli-trouble-coffee.html\">Giulietta Carrelli\u003c/a>, the proprietor of Trouble Coffee, greeted us warmly at our third stop and rang up our orders. Folks filled up on their \u003ca href=\"http://www.flickr.com/photos/bicigirl/5611001712/in/set-72157626478007522\">renowned fresh coconut water\u003c/a> and thick-sliced toast slathered with cinnamon and butter, peanut butter or Nutella. And of course, we guzzled more coffee as there was still lots of riding on the agenda. \u003c/p>\n\u003cp>After a much-needed pit stop at a public bathroom on La Playa, we meandered up the long, slow incline of Sloat Avenue, then cut through to Monterey Boulevard. Alemany Boulevard took us down to Hunter's Point, and we soon descended upon Flora Grubb Gardens, a lovely urban oasis located in Bayview. The line for Ritual Roasters was bit shorter, as people were well-buzzed, hungry for dinner and ready to retire for the day. We made an executive decision to end the tour there and Four Barrel would have to wait another time. \u003c/p>\n\u003cp>Pamela and I were thrilled to discover that we were able to introduce many of our friends to new shops and bike routes within the city. You can try out our route by following the Google Map below. Approximately half of it follows bike paths and streets with bike lanes. It's an intermediate ride with several climbs throughout the city loop, so feel free to reference the \u003ca href=\"http://www.sfbike.org/download/SF_Bike_Map_2009.pdf\">San Francisco Bike Map\u003c/a> to get approximations of elevation or to plot out an easier course. Be sure to stay well-hydrated, wear a helmet and have fun!\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"300\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&oe=UTF8&msa=0&msid=211174558017915922980.0004a14015d6fe5ef01f6&ll=37.769182,-122.450991&spn=0.078482,0.121528&output=embed\">\u003c/iframe>\u003cbr>View \u003ca href=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&oe=UTF8&msa=0&msid=211174558017915922980.0004a14015d6fe5ef01f6&ll=37.769182,-122.450991&spn=0.078482,0.121528&source=embed\">San Francisco Coffee Ride!\u003c/a> in a larger map\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2F&set_id=72157626408920113&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2F&set_id=72157626408920113&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Check out more photos from our coffee ride from \u003ca href=\"http://www.flickr.com/photos/bicigirl/sets/72157626478007522/\">Pamela Palma's Flickr set.\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/coffee-ride.jpg\" alt=\"Coffee Ride\" title=\"Coffee Ride\" width=\"300\" height=\"402\" class=\"alignleft size-full wp-image-26761\">On one lovely sunny afternoon in early January, my friend \u003ca href=\"http://www.pamelapalma.com/\">Pamela Palma\u003c/a> and I decided to take a coffee break in the backyard of \u003ca href=\"http://www.visitgeneralstore.com/news/?p=473\">General Store\u003c/a>, a quaint little shop in the Outer Richmond located next door to \u003ca href=\"http://www.troublecoffee.com/\">Trouble Coffee\u003c/a>. We were taking a leisurely bike ride around the city and around 3 o'clock -- that magic hour that's perfect for a little caffeine boost -- we were both craving some coffee. \u003c/p>\n\u003cp>As we sat within the quiet walls of that peaceful sanctuary and sipped our drinks, we came upon the idea of creating an extended version of that day's journey: a bicycle tour that visited several of our favorite \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">coffee shops throughout the city\u003c/a>. As we're both cycling enthusiasts and devotees of good food and drink, this was the perfect blend of our passions. \u003c/p>\n\u003cp>We quickly came up with a list that would loop around the city, thus allowing our friends to burn off some caffeine if they chose to indulge themselves at each location: \u003ca href=\"http://sightglasscoffee.com/\">Sightglass Coffee\u003c/a> in SOMA; just right around the corner at Mission and 7th Street is \u003ca href=\"http://www.delapazcoffee.com/\">De La Paz Coffee\u003c/a> at their new location; \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle Coffee\u003c/a> at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building Marketplace\u003c/a>; \u003ca href=\"http://www.troublecoffee.com/\">Trouble Coffee\u003c/a> on Judah and 46th Street near Ocean Beach; \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a> at \u003ca href=\"http://www.floragrubb.com/idx/index.php\">Flora Grubb Gardens\u003c/a>; and \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a> in the Mission. \u003c/p>\n\u003cp>We set the date for early April and spread the word to our friends. Folks were encouraged to bring their own mugs and a steel stomach. \u003c/p>\n\u003cp>On the bright spring morning of the ride, close to 50 folks showed up for our 25-mile excursion. We hadn't warned any of the shops that we'd be arriving en masse, so our arrival felt a bit like a flash mob descending on the baristas. Their lazy Sunday turned into a Monday morning-like rush, but they were happy to accomodate us one drip coffee at a time. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After lingering at Sightglass for an hour, we ended up bypassing De La Paz as they were still renovating their new space. Onwards to the Ferry Building, where people also fueled up with Blue Bottle's delicious \u003ca href=\"http://www.flickr.com/photos/bayareabites/5635565178/in/set-72157626408920113\">caramelized Belgian-style waffles\u003c/a>. The energy came in handy as we wove through Fisherman's Wharf, Ft. Mason, zoomed past Crissy Field and climbed up through the hilly Presidio. We spread out along the vast lanes of The Great Highway, which was conveniently closed off for \u003ca href=\"http://www.sundaystreetssf.com/event-info\">Sunday Streets\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.ediblecommunities.com/sanfrancisco/index.php?/Winter-2011/giulietta-carrelli-trouble-coffee.html\">Giulietta Carrelli\u003c/a>, the proprietor of Trouble Coffee, greeted us warmly at our third stop and rang up our orders. Folks filled up on their \u003ca href=\"http://www.flickr.com/photos/bicigirl/5611001712/in/set-72157626478007522\">renowned fresh coconut water\u003c/a> and thick-sliced toast slathered with cinnamon and butter, peanut butter or Nutella. And of course, we guzzled more coffee as there was still lots of riding on the agenda. \u003c/p>\n\u003cp>After a much-needed pit stop at a public bathroom on La Playa, we meandered up the long, slow incline of Sloat Avenue, then cut through to Monterey Boulevard. Alemany Boulevard took us down to Hunter's Point, and we soon descended upon Flora Grubb Gardens, a lovely urban oasis located in Bayview. The line for Ritual Roasters was bit shorter, as people were well-buzzed, hungry for dinner and ready to retire for the day. We made an executive decision to end the tour there and Four Barrel would have to wait another time. \u003c/p>\n\u003cp>Pamela and I were thrilled to discover that we were able to introduce many of our friends to new shops and bike routes within the city. You can try out our route by following the Google Map below. Approximately half of it follows bike paths and streets with bike lanes. It's an intermediate ride with several climbs throughout the city loop, so feel free to reference the \u003ca href=\"http://www.sfbike.org/download/SF_Bike_Map_2009.pdf\">San Francisco Bike Map\u003c/a> to get approximations of elevation or to plot out an easier course. Be sure to stay well-hydrated, wear a helmet and have fun!\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"300\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&oe=UTF8&msa=0&msid=211174558017915922980.0004a14015d6fe5ef01f6&ll=37.769182,-122.450991&spn=0.078482,0.121528&output=embed\">\u003c/iframe>\u003cbr>View \u003ca href=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&oe=UTF8&msa=0&msid=211174558017915922980.0004a14015d6fe5ef01f6&ll=37.769182,-122.450991&spn=0.078482,0.121528&source=embed\">San Francisco Coffee Ride!\u003c/a> in a larger map\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2F&set_id=72157626408920113&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2F&set_id=72157626408920113&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Check out more photos from our coffee ride from \u003ca href=\"http://www.flickr.com/photos/bicigirl/sets/72157626478007522/\">Pamela Palma's Flickr set.\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Off the Grid is Making Street Food Mainstream",
"title": "Off the Grid is Making Street Food Mainstream",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://offthegridsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/off-the-grid500.jpg\" alt=\"Off the Grid at Fort Mason Center\" title=\"Off the Grid at Fort Mason Center\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26201\">\u003c/a>\u003cbr>\n\u003cem>Off the Grid at Fort Mason Center. Photo courtesy of Off the Grid\u003c/em>\u003c/p>\n\u003cp>Almost every food craving you could ever think of could be satisfied by at least one of the food trucks at any given \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> location in San Francisco. In just a couple of years, OtG in Fort Mason has become the single largest weekly block party for foodies in the Bay Area.\u003c/p>\n\u003cp>But with almost every food category being represented there, is there fear of street food being a trend that’s reaching oversaturation? Off the Grid’s man-in-charge, Matt Cohen, says absolutely not.\u003c/p>\n\u003cblockquote>\u003cp>“I think of Asia and how prolific street food is and how it’s a part of people’s lives. Will all of them launching right now stay in business? Probably not. But there’s a long way to go before we hit the saturation point. The rest of the world has experience with street food and we were so far behind here in the Bay Area. People had to think of them not as roach coaches, so we just had to catch up.”\u003c/p>\u003c/blockquote>\n\u003cp>Cohen fell in love with street food while living in Japan as an English teacher. When he returned to the States, he tried to start his own food truck in 2007. His plans got halted after the recession hit, and he decided to turn his experience with getting a mobile food business started, permits, rules and all, into a food truck consultant business in 2008. Eventually, the idea of Off the Grid got off the ground. \u003c/p>\n\u003cp>“My clients were asking how we could find better locations and how trucks could group together at different locations. There was obviously a need and it was clear that no one truck could handle the task alone. Off the Grid is more of a curation of these food trucks.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are now six Off the Grid (OtG) events throughout the week in San Francisco, and possible OtGs in San Mateo, the South Bay and East Bay expected to be announced within the next six weeks. But is all this street food too much?\u003c/p>\n\u003cblockquote>\u003cp>“What we’ve learned is that the only ‘destination’ OtG is Fort Mason in the city, where people from all over the Bay Area come to visit. Most of the other current locations are driven by locals and their needs in those areas. We like to create and attract community in the places we go, and those spots seem to have a need. And we try to make sure we switch out the trucks so it’s never the same experience every time.”\u003c/p>\u003c/blockquote>\n\u003cp>Cohen says they have 30-40 food trucks on their roster right now, but expect that number to DOUBLE by the end of the season! And there’s no threat of too much culinary overlap, either. \u003c/p>\n\u003cp>“No one would argue that we don’t need more fusion taco trucks and cupcake trucks. But there are a number of burger, sandwich, soup, pizza and salad food trucks coming soon.” \u003c/p>\n\u003cp>It’s only been about four years since food carts, trucks and the like hit the Bay Area, but the category has seen a lot of evolution since 2007.\u003c/p>\n\u003cp>“I think we’re sort of entering a third wave with the food truck scene here. There were guerrilla street food carts for a while with the \u003ca href=\"http://twitter.com/#!/magiccurrykart\">Magic Curry\u003c/a> and \u003ca href=\"http://twitter.com/#!/cremebruleecart\">Crème Brulee\u003c/a> Karts. They brought a lot of attention to the fun and whimsy of eating on the street. Plus, they really knew how to cook.”\u003c/p>\n\u003cp>“Then the second coming was when those guys, along with formal chefs, saw a demand for it but realized you couldn’t make a living with underground street food. It’s not a long term job, it’s a hobby. And experienced restauranteurs liked the simplicity of the truck.”\u003c/p>\n\u003cp>“Now, there’s a third wave happening, where people are taking that blueprint of the mobile food truck and going in all sorts of directions, like\u003ca href=\"http://www.theribwhip.com/\"> Rib Whip\u003c/a> and \u003ca href=\"http://www.eatletruc.com/\">Le Truc\u003c/a>. There’s a ton of new trucks coming out now.”\u003c/p>\n\u003cp>Street food may still seem new to us, but there’s no reason why it can’t be here to stay, much like it is in other parts of the world. Of course, Cohen has a business stake in it all, but he’s attracted to this type of culinary experience for personal reasons too.\u003c/p>\n\u003cp>“I love eating outside! We can all try different foods and sit outside, have a great time, run into friends, and it’s affordable. Your kids can run around, you can bring your dog, and run into people you haven’t seen in a while. It’s a community space.”\u003c/p>\n\u003cp>As for the food truck he bought in 2007, he's still got it, and just recently decided to \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/04/this_space_for_rent_off_the_gr.php\">start renting it out\u003c/a>. \u003c/p>\n\u003cblockquote>\u003cp>\"We actually just started using the truck I bought back in 2007. We’re not serving food off of it, but it's great for demos for chefs who are considering starting their own street food business, or for someone who wants to try it out before considering buying one for themselves. And it's got televisions attached to it so it’s great for broadcasting Giants games.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>\u003cbr>\nVarious locations throughout San Francisco. Check out their \u003ca href=\"http://offthegridsf.com/\">website\u003c/a> for exact days and locations.\u003cbr>\n\u003ca href=\"http://twitter.com/#!/sfcarts\">@sfcarts\u003c/a>\u003cbr>\n\u003ca href=\"https://www.facebook.com/OffTheGridSF\">facebook.com/offthegridsf\u003c/a>\u003c/p>\n\n",
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"excerpt": "Almost every food craving you could ever think of could be satisfied by at least one of the food trucks at any given Off the Grid location in San Francisco. In just a couple of years, OtG in Fort Mason has become the single largest weekly block party for foodies in the Bay Area.\r\n\r\nBut with almost every food category being represented there, is there fear of street food being a trend that’s reaching oversaturation? Off the Grid’s man-in-charge, Matt Cohen, says absolutely not.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://offthegridsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/off-the-grid500.jpg\" alt=\"Off the Grid at Fort Mason Center\" title=\"Off the Grid at Fort Mason Center\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26201\">\u003c/a>\u003cbr>\n\u003cem>Off the Grid at Fort Mason Center. Photo courtesy of Off the Grid\u003c/em>\u003c/p>\n\u003cp>Almost every food craving you could ever think of could be satisfied by at least one of the food trucks at any given \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> location in San Francisco. In just a couple of years, OtG in Fort Mason has become the single largest weekly block party for foodies in the Bay Area.\u003c/p>\n\u003cp>But with almost every food category being represented there, is there fear of street food being a trend that’s reaching oversaturation? Off the Grid’s man-in-charge, Matt Cohen, says absolutely not.\u003c/p>\n\u003cblockquote>\u003cp>“I think of Asia and how prolific street food is and how it’s a part of people’s lives. Will all of them launching right now stay in business? Probably not. But there’s a long way to go before we hit the saturation point. The rest of the world has experience with street food and we were so far behind here in the Bay Area. People had to think of them not as roach coaches, so we just had to catch up.”\u003c/p>\u003c/blockquote>\n\u003cp>Cohen fell in love with street food while living in Japan as an English teacher. When he returned to the States, he tried to start his own food truck in 2007. His plans got halted after the recession hit, and he decided to turn his experience with getting a mobile food business started, permits, rules and all, into a food truck consultant business in 2008. Eventually, the idea of Off the Grid got off the ground. \u003c/p>\n\u003cp>“My clients were asking how we could find better locations and how trucks could group together at different locations. There was obviously a need and it was clear that no one truck could handle the task alone. Off the Grid is more of a curation of these food trucks.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are now six Off the Grid (OtG) events throughout the week in San Francisco, and possible OtGs in San Mateo, the South Bay and East Bay expected to be announced within the next six weeks. But is all this street food too much?\u003c/p>\n\u003cblockquote>\u003cp>“What we’ve learned is that the only ‘destination’ OtG is Fort Mason in the city, where people from all over the Bay Area come to visit. Most of the other current locations are driven by locals and their needs in those areas. We like to create and attract community in the places we go, and those spots seem to have a need. And we try to make sure we switch out the trucks so it’s never the same experience every time.”\u003c/p>\u003c/blockquote>\n\u003cp>Cohen says they have 30-40 food trucks on their roster right now, but expect that number to DOUBLE by the end of the season! And there’s no threat of too much culinary overlap, either. \u003c/p>\n\u003cp>“No one would argue that we don’t need more fusion taco trucks and cupcake trucks. But there are a number of burger, sandwich, soup, pizza and salad food trucks coming soon.” \u003c/p>\n\u003cp>It’s only been about four years since food carts, trucks and the like hit the Bay Area, but the category has seen a lot of evolution since 2007.\u003c/p>\n\u003cp>“I think we’re sort of entering a third wave with the food truck scene here. There were guerrilla street food carts for a while with the \u003ca href=\"http://twitter.com/#!/magiccurrykart\">Magic Curry\u003c/a> and \u003ca href=\"http://twitter.com/#!/cremebruleecart\">Crème Brulee\u003c/a> Karts. They brought a lot of attention to the fun and whimsy of eating on the street. Plus, they really knew how to cook.”\u003c/p>\n\u003cp>“Then the second coming was when those guys, along with formal chefs, saw a demand for it but realized you couldn’t make a living with underground street food. It’s not a long term job, it’s a hobby. And experienced restauranteurs liked the simplicity of the truck.”\u003c/p>\n\u003cp>“Now, there’s a third wave happening, where people are taking that blueprint of the mobile food truck and going in all sorts of directions, like\u003ca href=\"http://www.theribwhip.com/\"> Rib Whip\u003c/a> and \u003ca href=\"http://www.eatletruc.com/\">Le Truc\u003c/a>. There’s a ton of new trucks coming out now.”\u003c/p>\n\u003cp>Street food may still seem new to us, but there’s no reason why it can’t be here to stay, much like it is in other parts of the world. Of course, Cohen has a business stake in it all, but he’s attracted to this type of culinary experience for personal reasons too.\u003c/p>\n\u003cp>“I love eating outside! We can all try different foods and sit outside, have a great time, run into friends, and it’s affordable. Your kids can run around, you can bring your dog, and run into people you haven’t seen in a while. It’s a community space.”\u003c/p>\n\u003cp>As for the food truck he bought in 2007, he's still got it, and just recently decided to \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/04/this_space_for_rent_off_the_gr.php\">start renting it out\u003c/a>. \u003c/p>\n\u003cblockquote>\u003cp>\"We actually just started using the truck I bought back in 2007. We’re not serving food off of it, but it's great for demos for chefs who are considering starting their own street food business, or for someone who wants to try it out before considering buying one for themselves. And it's got televisions attached to it so it’s great for broadcasting Giants games.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>\u003cbr>\nVarious locations throughout San Francisco. Check out their \u003ca href=\"http://offthegridsf.com/\">website\u003c/a> for exact days and locations.\u003cbr>\n\u003ca href=\"http://twitter.com/#!/sfcarts\">@sfcarts\u003c/a>\u003cbr>\n\u003ca href=\"https://www.facebook.com/OffTheGridSF\">facebook.com/offthegridsf\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>QUEST \u003ca href=\"http://www.kqed.org/quest/television/science-on-the-spot-secrets-of-sourdough\">Science on the SPOT\u003c/a> Feature produced by \u003ca href=\"http://www.kqed.org/quest/blog/author/joh/\">Jenny Oh\u003c/a>\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/quest/blog/2011/03/24/science-on-the-spot-secrets-of-sourdough/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/checkbreadtemp500.jpg\" alt=\"Eduardo Morrell monitors the internal temperature of the bread to gauge its readiness\" title=\"Eduardo Morrell monitors the internal temperature of the bread to gauge its readiness\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-25453\">\u003c/a>\u003cbr>\n\u003cem>Eduardo Morrell monitors the internal temperature of the bread to gauge its readiness. Photo: Jenny Oh.\u003c/em>\u003c/p>\n\u003cp>Since the Gold Rush days when prospectors baked loaves in their encampments, sourdough bread has been a beloved favorite of the Bay Area. But what is true sourdough bread? It's more than just the tangy flavor. Science on the SPOT visits with Maria Marco of UC Davis and baker \u003ca href=\"http://web.me.com/eduardomorell/morellsbread/About.html\">Eduardo Morrell\u003c/a> to learn more about the secret science of sourdough.\u003c/p>\n\u003cp>\u003ciframe title=\"YouTube video player\" width=\"500\" height=\"311\" src=\"http://www.youtube.com/embed/y5xOpss4j5E\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/quest/blog/2011/03/24/science-on-the-spot-secrets-of-sourdough/\">Producer's Notes: Secrets of Sourdough\u003c/a>\u003cbr>\nLearn more about the history of Morrell's Bread and check out a slideshow of Eduardo Morrell's typical 16-hour workday. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>QUEST \u003ca href=\"http://www.kqed.org/quest/television/science-on-the-spot-secrets-of-sourdough\">Science on the SPOT\u003c/a> Feature produced by \u003ca href=\"http://www.kqed.org/quest/blog/author/joh/\">Jenny Oh\u003c/a>\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/quest/blog/2011/03/24/science-on-the-spot-secrets-of-sourdough/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/checkbreadtemp500.jpg\" alt=\"Eduardo Morrell monitors the internal temperature of the bread to gauge its readiness\" title=\"Eduardo Morrell monitors the internal temperature of the bread to gauge its readiness\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-25453\">\u003c/a>\u003cbr>\n\u003cem>Eduardo Morrell monitors the internal temperature of the bread to gauge its readiness. Photo: Jenny Oh.\u003c/em>\u003c/p>\n\u003cp>Since the Gold Rush days when prospectors baked loaves in their encampments, sourdough bread has been a beloved favorite of the Bay Area. But what is true sourdough bread? It's more than just the tangy flavor. Science on the SPOT visits with Maria Marco of UC Davis and baker \u003ca href=\"http://web.me.com/eduardomorell/morellsbread/About.html\">Eduardo Morrell\u003c/a> to learn more about the secret science of sourdough.\u003c/p>\n\u003cp>\u003ciframe title=\"YouTube video player\" width=\"500\" height=\"311\" src=\"http://www.youtube.com/embed/y5xOpss4j5E\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/quest/blog/2011/03/24/science-on-the-spot-secrets-of-sourdough/\">Producer's Notes: Secrets of Sourdough\u003c/a>\u003cbr>\nLearn more about the history of Morrell's Bread and check out a slideshow of Eduardo Morrell's typical 16-hour workday. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Wise Sons Pop-Up Deli",
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"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_25581\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/ollies-bialy-wisesonsdeli300.jpg\" alt=\"Ollies Bialy\" title=\"Ollies Bialy\" width=\"300\" height=\"225\" class=\"size-full wp-image-25581\">\u003cfigcaption class=\"wp-caption-text\">Ollie's Bialy\u003c/figcaption>\u003c/figure>\n\u003cp>Bring me your bialys, your chocolate babkas, your lox, capers, and schmears yearning to be free! It's a cliche, perhaps, to kvetch about the Bay Area's lack of decent Jewish deli food, when we can find just about everything else here from Burmese tea salad to Himalayan momos. But try telling that to a nostalgic deli-lover. An empanada is not a knish; a wonton is not a kreplach; a morning bun, however glorious, is not a slice of babka. \u003c/p>\n\u003cp>Yes, there are pockets here and there: \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/21/who-owns-the-deli/\">Saul's\u003c/a> in Berkeley, of course, and \u003ca href=\"http://www.millersdelisf.com\">Miller's East Coast Deli\u003c/a> on Polk Street in SF, a few halfway-decent bagel shops, the Russian grocery stores and bakeries on Clement Street that stock sour pickles, rye bread, farmer cheese and stuffed cabbage. But where to bask in the kibbitzing atmosphere of Manhattan's \u003ca href=\"http://www.barneygreengrass.com\">Barney Greengrass\u003c/a> on a Saturday morning, where platters of salami-and-eggs or whitefish salad are smacked down on Formica tables? Where can we inhale a perfume like the heady aroma inside \u003ca href=\"http://www.russanddaughters.com\">Russ and Daughters\u003c/a> on a Friday afternoon, equal parts smoked fish and buttery-cinnamony rugalach, with a hint of onion bagel? \u003c/p>\n\u003cp>But the Bay Area is a land more attuned to kale and lardo than chicken liver and schmaltz. Then again, if every other ethnic cuisine, no matter how obscure, can find its niche, why not this one? So far, the success of \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons Deli\u003c/a>, Evan Bloom's and Leo Beckerman's 10-week-old pop-up restaurant, bodes well for saving the deli. Started as a popular offering at \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>, Beckerman and Bloom are now setting up shop at Jackie's Cafe on every Saturday morning from 9am to 2pm, turning the marble-tabled Valencia Street spot into their own version of \u003ca href=\"http://www.langersdeli.com\">Langer's\u003c/a>. \u003c/p>\n\u003cp>The menu is short, a mixture of specials (mushroom-and-barley soup, corned-beef knishes) and staples (schmaltz on rye, housemade corned beef and pastrami sandwiches). No egg creams or Cel-Ray tonic, just Bolyan's sodas, De La Paz coffee and Mexican Cokes. Neither Wise Son has a restaurant background (Bloom has a degree in architecture; Beckerman worked in public health) but they're learning fast. Beckerman takes the orders while Bloom and his small crew slices pastrami and assembles sandwiches in a plugged-in, makeshift semi-kitchen where a bucket of potato salad jostles against a bin of bialys near a couple of Reubens toasting on a jerry-rigged griddle. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's not an ideal set-up (says Bloom dryly, \"I'd like to be able to boil water\") but somehow, everything comes out delicious: thick-cut, lavishly fatty corned beef and pastrami sandwiches on springy, caraway-flecked sour rye bread, buttressed with heaps of fresh and crunchy coleslaw and sour pickles; a yeasty-chewy toasted bialy slathered with caper cream cheese and red onions, piled lavishly with \u003ca href=\"http://www.acmesmokedfish.com\">Acme\u003c/a> smoked salmon from the Polish neighborhood of Greenpoint in Brooklyn; plates of sunny yellow noodle kugel and hunks of babka densely ribboned with chocolate and caramel. They're working hard to rehabilitate schmaltz (chicken fat); after all, why should lardo and duck fat get all the foodie love? Already, regulars are asking to have their Reubens griddled in schmaltz. \"We're like In-N-Out! It's our \u003ca href=\"http://www.in-n-out.com/secretmenu.asp\">animal style\u003c/a>,\" they laugh. \u003c/p>\n\u003cp>All the prep work--baking the breads, brining and smoking the meats, making the kugels, and more--is done in the community kitchens at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. Working there, they share the kitchens with an international mix of small-scale entrepreneurs, many of them women from Central and South America. It makes them think of all kinds of Mission-ready mash-ups--why not a corned beef pupusa? Or a dulce de leche hamantashen? A kale knish? How about a meatless Reuben stuffed with smoked shiitake mushrooms? (These last two have already been adopted on the menu, with great success.)\u003c/p>\n\u003cp>\"I'd say the majority of our clientele isn't Jewish,\" says Bloom, and doing a quick one-over of the room on a recent Saturday morning, I'd agree with him; the mix is a resolutely urban one, united in a love for corned beef. Beckerman and Bloom have plans to get bigger and better. \"We'd like to be open more than just on Shabbas,\" jokes Beckerman, although they're certainly positioned to scoop up the after-services crowd from nearby \u003ca href=\"http://www.shaarzahav.org\">Congregation Sha'ar Zahav\u003c/a>. They've been pounding the pavement looking for a permanent location in the Mission for the past six months, and will be hosting a Passover Seder dinner at \u003ca href=\"http://www.coffeebar-usa.com\">Coffee Bar\u003c/a> on Tuesday, April 19th. They've also got a full Passover catering menu in place for April 18th and 19th, the first two nights of Passover. Let all who are hungry, come and eat brisket. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wisesonsdeli.com/\">Wise Sons Deli\u003c/a>, 105 Valencia at McCoppin Sts, SF. Saturday, 9am-2pm. Cash only. Phone: 415 787-DELI.\u003cbr>\nTwitter: \u003ca href=\"http://www.wisesonsdeli.com/\">@WiseSonsDeli\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_25581\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/ollies-bialy-wisesonsdeli300.jpg\" alt=\"Ollies Bialy\" title=\"Ollies Bialy\" width=\"300\" height=\"225\" class=\"size-full wp-image-25581\">\u003cfigcaption class=\"wp-caption-text\">Ollie's Bialy\u003c/figcaption>\u003c/figure>\n\u003cp>Bring me your bialys, your chocolate babkas, your lox, capers, and schmears yearning to be free! It's a cliche, perhaps, to kvetch about the Bay Area's lack of decent Jewish deli food, when we can find just about everything else here from Burmese tea salad to Himalayan momos. But try telling that to a nostalgic deli-lover. An empanada is not a knish; a wonton is not a kreplach; a morning bun, however glorious, is not a slice of babka. \u003c/p>\n\u003cp>Yes, there are pockets here and there: \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/21/who-owns-the-deli/\">Saul's\u003c/a> in Berkeley, of course, and \u003ca href=\"http://www.millersdelisf.com\">Miller's East Coast Deli\u003c/a> on Polk Street in SF, a few halfway-decent bagel shops, the Russian grocery stores and bakeries on Clement Street that stock sour pickles, rye bread, farmer cheese and stuffed cabbage. But where to bask in the kibbitzing atmosphere of Manhattan's \u003ca href=\"http://www.barneygreengrass.com\">Barney Greengrass\u003c/a> on a Saturday morning, where platters of salami-and-eggs or whitefish salad are smacked down on Formica tables? Where can we inhale a perfume like the heady aroma inside \u003ca href=\"http://www.russanddaughters.com\">Russ and Daughters\u003c/a> on a Friday afternoon, equal parts smoked fish and buttery-cinnamony rugalach, with a hint of onion bagel? \u003c/p>\n\u003cp>But the Bay Area is a land more attuned to kale and lardo than chicken liver and schmaltz. Then again, if every other ethnic cuisine, no matter how obscure, can find its niche, why not this one? So far, the success of \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons Deli\u003c/a>, Evan Bloom's and Leo Beckerman's 10-week-old pop-up restaurant, bodes well for saving the deli. Started as a popular offering at \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>, Beckerman and Bloom are now setting up shop at Jackie's Cafe on every Saturday morning from 9am to 2pm, turning the marble-tabled Valencia Street spot into their own version of \u003ca href=\"http://www.langersdeli.com\">Langer's\u003c/a>. \u003c/p>\n\u003cp>The menu is short, a mixture of specials (mushroom-and-barley soup, corned-beef knishes) and staples (schmaltz on rye, housemade corned beef and pastrami sandwiches). No egg creams or Cel-Ray tonic, just Bolyan's sodas, De La Paz coffee and Mexican Cokes. Neither Wise Son has a restaurant background (Bloom has a degree in architecture; Beckerman worked in public health) but they're learning fast. Beckerman takes the orders while Bloom and his small crew slices pastrami and assembles sandwiches in a plugged-in, makeshift semi-kitchen where a bucket of potato salad jostles against a bin of bialys near a couple of Reubens toasting on a jerry-rigged griddle. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's not an ideal set-up (says Bloom dryly, \"I'd like to be able to boil water\") but somehow, everything comes out delicious: thick-cut, lavishly fatty corned beef and pastrami sandwiches on springy, caraway-flecked sour rye bread, buttressed with heaps of fresh and crunchy coleslaw and sour pickles; a yeasty-chewy toasted bialy slathered with caper cream cheese and red onions, piled lavishly with \u003ca href=\"http://www.acmesmokedfish.com\">Acme\u003c/a> smoked salmon from the Polish neighborhood of Greenpoint in Brooklyn; plates of sunny yellow noodle kugel and hunks of babka densely ribboned with chocolate and caramel. They're working hard to rehabilitate schmaltz (chicken fat); after all, why should lardo and duck fat get all the foodie love? Already, regulars are asking to have their Reubens griddled in schmaltz. \"We're like In-N-Out! It's our \u003ca href=\"http://www.in-n-out.com/secretmenu.asp\">animal style\u003c/a>,\" they laugh. \u003c/p>\n\u003cp>All the prep work--baking the breads, brining and smoking the meats, making the kugels, and more--is done in the community kitchens at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. Working there, they share the kitchens with an international mix of small-scale entrepreneurs, many of them women from Central and South America. It makes them think of all kinds of Mission-ready mash-ups--why not a corned beef pupusa? Or a dulce de leche hamantashen? A kale knish? How about a meatless Reuben stuffed with smoked shiitake mushrooms? (These last two have already been adopted on the menu, with great success.)\u003c/p>\n\u003cp>\"I'd say the majority of our clientele isn't Jewish,\" says Bloom, and doing a quick one-over of the room on a recent Saturday morning, I'd agree with him; the mix is a resolutely urban one, united in a love for corned beef. Beckerman and Bloom have plans to get bigger and better. \"We'd like to be open more than just on Shabbas,\" jokes Beckerman, although they're certainly positioned to scoop up the after-services crowd from nearby \u003ca href=\"http://www.shaarzahav.org\">Congregation Sha'ar Zahav\u003c/a>. They've been pounding the pavement looking for a permanent location in the Mission for the past six months, and will be hosting a Passover Seder dinner at \u003ca href=\"http://www.coffeebar-usa.com\">Coffee Bar\u003c/a> on Tuesday, April 19th. They've also got a full Passover catering menu in place for April 18th and 19th, the first two nights of Passover. Let all who are hungry, come and eat brisket. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wisesonsdeli.com/\">Wise Sons Deli\u003c/a>, 105 Valencia at McCoppin Sts, SF. Saturday, 9am-2pm. Cash only. Phone: 415 787-DELI.\u003cbr>\nTwitter: \u003ca href=\"http://www.wisesonsdeli.com/\">@WiseSonsDeli\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Shanghainese Food: What to Get and Where to Eat",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/dumplings.jpg\" alt=\"Soup Dumplings - Xiao Long Bao in Bamboo Steamer\" title=\"Soup Dumplings - Xiao Long Bao in Bamboo Steamer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25163\">\u003cbr>\n\u003cem>Soup Dumplings - Xiao Long Bao in Bamboo Steamer\u003c/em>\u003c/p>\n\u003cp>For most Americans, Chinese food is about Fried Rice, Chow Mein and the occasional Kung Pao Chicken. But China's a big country, and just like in the States, each region has its own specialties.\u003c/p>\n\u003cp>For example, the food in Northern China is very different from Southern China. You'll find a lot of stir-fries and rice dishes in the South, which is much more common in American Chinese restaurants.\u003c/p>\n\u003cp>Up North, though, the winters are longer and colder, hence their food is richer and tends to be a little heavier (braised meats and doughy noodles and dumplings). It's good comfort food.\u003c/p>\n\u003cp>The food from \u003ca href=\"http://www.lonelyplanet.com/china/shanghai\">Shanghai\u003c/a> is no exception. Here are some tried and true favorites you’ll find at a typical Shanghainese restaurant. If they do these dishes well, you'll be golden.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/lion-meatball.jpg\" alt=\"Braised Lions Meatballs\" title=\"Braised Lions Meatballs\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25165\">\u003cbr>\n\u003cem>Braised Lions Meatballs\u003c/em>\u003c/p>\n\u003cp>Lion's Head Meatballs are named aptly for the way this dish was supposed to look. The dish usually has three ginormous pork meatballs, and is served on a bed of greens, which resembles the lion's mane.\u003c/p>\n\u003cp>You can usually find this dish as a soup or braised. I prefer it braised, personally. The sauce is much richer and deeper in flavor. They start with ground pork and add in some finely chopped shiitake mushrooms and sometimes water chestnuts for texture. But a truly good version of this dish will also have the addition of anise, cinnamon and cloves, usually from a \u003ca href=\"http://chinesefood.about.com/od/foodingredients/a/fivespicepowder.htm\">five-spice powder\u003c/a> blend. The meatballs are then fried and braised. The flavors are very different, yet the ingredients are totally familiar. It's such a fabulous dish that has a lot of warmth from the spices and goes great with some steamed white rice.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pork-rice.jpg\" alt=\"Pork Chop Rice with Greens\" title=\"Pork Chop Rice with Greens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25164\">\u003cbr>\n\u003cem>Pork Chop Rice with Greens\u003c/em>\u003c/p>\n\u003cp>Pork Chop Rice With Greens is a very traditional homestyle meal. What makes this dish different is that chopped bits of baby bok choy and smoky ham are all cooked together with white rice to get a wonderful melding of all three flavors and a stickier rice. Add to that some golden fried pieces of pork chop and you've got a one-pot meal, Chinese style.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/tofuskin.jpg\" alt=\"Soybean and Tofu Skin with Preserved Veggies\" title=\"Soybean and Tofu Skin with Preserved Veggies\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25162\">\u003cbr>\n\u003cem>Soybean and Tofu Skin with Preserved Veggies\u003c/em>\u003c/p>\n\u003cp>This is a wonderfully unusual take on veggies. Here, soybeans (edamame) are stir-fried with preserved mustard greens that add a nice tang and crunch. For protein and even more texture, \u003ca href=\"http://www.seriouseats.com/recipes/2010/04/seriously-asian-tofu-skin-red-braised-dried-beancurd-sticks-recipe.html\">tofu skin strips\u003c/a> are thrown into the mix. It's a dish that's both mild and flavorful at the same time. It's great mixed into a bowl of soup noodles, too.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/dumpling.jpg\" alt=\"Soup Dumpling - Xio Long Bao\" title=\"Soup Dumpling - Xio Long Bao\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25161\">\u003cbr>\n\u003cem>Soup Dumpling - Xio Long Bao\u003c/em>\u003c/p>\n\u003cp>Soup Dumplings (or Xiao Long Bao) are probably the most recognizable Shanghainese food item to those even remotely familiar with the cuisine. They're called soup dumplings for the pocket of meat juices that end up on the inside of that delicately thin dough. If the doughy exterior is too thick, that's a restaurant you don't want to go back to. Getting the perfect mix of thin dough and flavorful meaty interior is an extremely difficult task. And you want to eat these babies when they're fresh out of the steamer, otherwise they get gummy.\u003c/p>\n\u003cp>For novices, just place one dumpling very carefully (so you don't rip the dough) onto your Chinese spoon. Take a small bite out of the skin and let the soup spill into your spoon. Yummy soup is another good sign of a great dumpling. After you slurp that up, dip the dumpling into the accompanying black vinegar and ginger sauce.\u003c/p>\n\u003cp>Enjoy...and if it's good, you definitely will.\u003c/p>\n\u003cp>So if you love Chinese food, you might want to think outside the takeout box and look for more regionalized Chinese fare. You'll never look at Kung Pao Chicken the same way again.\u003c/p>\n\u003cp>\u003cstrong>Shanghainese Restaurants I'd Recommend:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-shop-millbrae#query:Shanghai%20Dumpling%20Shop\">Shanghai Dumpling Shop\u003c/a> (Michelin recommended in 2010)\u003cbr>\n455 Broadway, Millbrae\u003cbr>\n(650) 697-0682\u003cbr>\nHours: Mon-Fri 11am - 3pm, Mon-Fri 5pm - 9pm, Sat-Sun 10am - 3pm, Sat-Sun 4:30pm - 9pm\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Soup Dumplings (Xiao Long Bao), Braised Lion's Head Meatballs, Stir Fried Rice Cake\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/happy-cafe-restaurant-san-mateo#query:Shanghai%20Dumpling%20Shop\">Happy Cafe\u003c/a>\u003cbr>\n250 South B St., San Mateo\u003cbr>\n(650) 340-7138\u003cbr>\nHours: Mon, Wed-Fri 11am - 2:30pm, Wed-Fri 5:30pm - 9:30pm, Sat-Sun 10am - 3pm\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Pork Chop Rice, Spicy Dry Cold Noodles w/Cucumbers & Pork, Boiled Chicken w/House Dressing\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2009/03/27/shanghai-dumpling-king-reviews/\">Shanghai Dumpling King\u003c/a>\u003cbr>\n3319 Balboa St., San Francisco\u003cbr>\n(415) 387-2088\u003cbr>\nHours: Mon, Wed-Fri 11am - 9pm, Sat-Sun 10am - 9pm\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Soup Dumplings (Xiao Long Bao), Lion's Head Meatballs Soup, Soup Noodles w/Pork and Preserved Vegetables\u003c/em>\u003c/p>\n\n",
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"excerpt": "For most Americans, Chinese food is about Fried Rice, Chow Mein and the occasional Kung Pao Chicken. But China's a big country, and just like in the States, each region has its own specialties. The food from Shanghai is no exception. Here are some tried and true favorites you’ll find at a typical Shanghainese restaurant. If they do these dishes well, you'll be golden.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/dumplings.jpg\" alt=\"Soup Dumplings - Xiao Long Bao in Bamboo Steamer\" title=\"Soup Dumplings - Xiao Long Bao in Bamboo Steamer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25163\">\u003cbr>\n\u003cem>Soup Dumplings - Xiao Long Bao in Bamboo Steamer\u003c/em>\u003c/p>\n\u003cp>For most Americans, Chinese food is about Fried Rice, Chow Mein and the occasional Kung Pao Chicken. But China's a big country, and just like in the States, each region has its own specialties.\u003c/p>\n\u003cp>For example, the food in Northern China is very different from Southern China. You'll find a lot of stir-fries and rice dishes in the South, which is much more common in American Chinese restaurants.\u003c/p>\n\u003cp>Up North, though, the winters are longer and colder, hence their food is richer and tends to be a little heavier (braised meats and doughy noodles and dumplings). It's good comfort food.\u003c/p>\n\u003cp>The food from \u003ca href=\"http://www.lonelyplanet.com/china/shanghai\">Shanghai\u003c/a> is no exception. Here are some tried and true favorites you’ll find at a typical Shanghainese restaurant. If they do these dishes well, you'll be golden.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/lion-meatball.jpg\" alt=\"Braised Lions Meatballs\" title=\"Braised Lions Meatballs\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25165\">\u003cbr>\n\u003cem>Braised Lions Meatballs\u003c/em>\u003c/p>\n\u003cp>Lion's Head Meatballs are named aptly for the way this dish was supposed to look. The dish usually has three ginormous pork meatballs, and is served on a bed of greens, which resembles the lion's mane.\u003c/p>\n\u003cp>You can usually find this dish as a soup or braised. I prefer it braised, personally. The sauce is much richer and deeper in flavor. They start with ground pork and add in some finely chopped shiitake mushrooms and sometimes water chestnuts for texture. But a truly good version of this dish will also have the addition of anise, cinnamon and cloves, usually from a \u003ca href=\"http://chinesefood.about.com/od/foodingredients/a/fivespicepowder.htm\">five-spice powder\u003c/a> blend. The meatballs are then fried and braised. The flavors are very different, yet the ingredients are totally familiar. It's such a fabulous dish that has a lot of warmth from the spices and goes great with some steamed white rice.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pork-rice.jpg\" alt=\"Pork Chop Rice with Greens\" title=\"Pork Chop Rice with Greens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25164\">\u003cbr>\n\u003cem>Pork Chop Rice with Greens\u003c/em>\u003c/p>\n\u003cp>Pork Chop Rice With Greens is a very traditional homestyle meal. What makes this dish different is that chopped bits of baby bok choy and smoky ham are all cooked together with white rice to get a wonderful melding of all three flavors and a stickier rice. Add to that some golden fried pieces of pork chop and you've got a one-pot meal, Chinese style.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/tofuskin.jpg\" alt=\"Soybean and Tofu Skin with Preserved Veggies\" title=\"Soybean and Tofu Skin with Preserved Veggies\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25162\">\u003cbr>\n\u003cem>Soybean and Tofu Skin with Preserved Veggies\u003c/em>\u003c/p>\n\u003cp>This is a wonderfully unusual take on veggies. Here, soybeans (edamame) are stir-fried with preserved mustard greens that add a nice tang and crunch. For protein and even more texture, \u003ca href=\"http://www.seriouseats.com/recipes/2010/04/seriously-asian-tofu-skin-red-braised-dried-beancurd-sticks-recipe.html\">tofu skin strips\u003c/a> are thrown into the mix. It's a dish that's both mild and flavorful at the same time. It's great mixed into a bowl of soup noodles, too.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/dumpling.jpg\" alt=\"Soup Dumpling - Xio Long Bao\" title=\"Soup Dumpling - Xio Long Bao\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25161\">\u003cbr>\n\u003cem>Soup Dumpling - Xio Long Bao\u003c/em>\u003c/p>\n\u003cp>Soup Dumplings (or Xiao Long Bao) are probably the most recognizable Shanghainese food item to those even remotely familiar with the cuisine. They're called soup dumplings for the pocket of meat juices that end up on the inside of that delicately thin dough. If the doughy exterior is too thick, that's a restaurant you don't want to go back to. Getting the perfect mix of thin dough and flavorful meaty interior is an extremely difficult task. And you want to eat these babies when they're fresh out of the steamer, otherwise they get gummy.\u003c/p>\n\u003cp>For novices, just place one dumpling very carefully (so you don't rip the dough) onto your Chinese spoon. Take a small bite out of the skin and let the soup spill into your spoon. Yummy soup is another good sign of a great dumpling. After you slurp that up, dip the dumpling into the accompanying black vinegar and ginger sauce.\u003c/p>\n\u003cp>Enjoy...and if it's good, you definitely will.\u003c/p>\n\u003cp>So if you love Chinese food, you might want to think outside the takeout box and look for more regionalized Chinese fare. You'll never look at Kung Pao Chicken the same way again.\u003c/p>\n\u003cp>\u003cstrong>Shanghainese Restaurants I'd Recommend:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-shop-millbrae#query:Shanghai%20Dumpling%20Shop\">Shanghai Dumpling Shop\u003c/a> (Michelin recommended in 2010)\u003cbr>\n455 Broadway, Millbrae\u003cbr>\n(650) 697-0682\u003cbr>\nHours: Mon-Fri 11am - 3pm, Mon-Fri 5pm - 9pm, Sat-Sun 10am - 3pm, Sat-Sun 4:30pm - 9pm\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Soup Dumplings (Xiao Long Bao), Braised Lion's Head Meatballs, Stir Fried Rice Cake\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/happy-cafe-restaurant-san-mateo#query:Shanghai%20Dumpling%20Shop\">Happy Cafe\u003c/a>\u003cbr>\n250 South B St., San Mateo\u003cbr>\n(650) 340-7138\u003cbr>\nHours: Mon, Wed-Fri 11am - 2:30pm, Wed-Fri 5:30pm - 9:30pm, Sat-Sun 10am - 3pm\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Pork Chop Rice, Spicy Dry Cold Noodles w/Cucumbers & Pork, Boiled Chicken w/House Dressing\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2009/03/27/shanghai-dumpling-king-reviews/\">Shanghai Dumpling King\u003c/a>\u003cbr>\n3319 Balboa St., San Francisco\u003cbr>\n(415) 387-2088\u003cbr>\nHours: Mon, Wed-Fri 11am - 9pm, Sat-Sun 10am - 9pm\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Soup Dumplings (Xiao Long Bao), Lion's Head Meatballs Soup, Soup Noodles w/Pork and Preserved Vegetables\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Secrets of Chef/Restaurateur Staffan Terje",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Staffan_pic-new.jpg\" alt=\"Staffan Terje. Photo: Frankie Frankeny\" title=\"Staffan Terje. Photo: Frankie Frankeny\" width=\"500\" height=\"395\" class=\"alignnone size-full wp-image-24661\">\u003cbr>\n\u003cem>Staffan Terje at Perbacco. Photo: Frankie Frankeny\u003c/em>\u003c/p>\n\u003cp>Chef and Restaurateur Staffan Terje likes it fresh at his \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a> and \u003ca href=\"http://www.barbaccosf.com/\">barbacco eno trattoria\u003c/a> \"authentic Italian\" restaurants in San Francisco. Why would a Swedish-raised chef choose to craft traditional dishes and recipes from \"la cucina Piemontese?\" Terje explained, \"Italian food is the food that talks to me. You don't choose who you fall in love with. It just happens.\" Meat eaters of a certain breed may swoon to know that Terje has a curing room at Perbacco, used to make various salumi. \u003c/p>\n\u003cp>Perbacco is repeatedly listed as a \u003ca href=\"http://www.sfgate.com/food/top100/\">San Francisco Chronicle Top 100\u003c/a> pick. 7x7 named the Perbacco Salumi on its \"\u003ca href=\"http://www.7x7.com/eat-drink/2009-big-eat-sf-100-things-try-you-die\">100 things to try before you die\u003c/a>\" list in 2009, and Conde Nast Traveler in 2007 gave the restaurant a spot on the \u003ca href=\"http://www.hotelnewsresource.com/article27275Conde_Nast_Traveler_Unveils_its_Annual_Hotels__Restaurants__Spas__and_Clubs_Hot_List.html\">95 Hot Tables list\u003c/a>.\u003c/p>\n\u003cp>Terje grew up on his grandfather's farm in Sweden, and became passionate about food and eating at an early age. He was surrounded by farm fresh produce, and comes from a family that loved to cook and eat. In high school, Terje was required to apprentice. Many of his classmates chose to apprentice as teachers' assistants; he chose a local slaughterhouse instead. \"I was a punk rocker and naturally wanted to shock my classmates.\" The tactic work, and in the process, Terje realized he had a knack for butchering and quickly picked up knife skills that serve him today. Following high school, he enrolled at the Hotel and Restaurant School in Stockholm, and apprenticed at the Michelin starred Gourmet Restaurant.\u003c/p>\n\u003cp>Terje has been cooking in the Bay Area since 1986. Before opening Perbacco and barbacco, he was the chef at \u003ca href=\"http://www.scalasbistro.com/\">Scala’s Bistro\u003c/a> for seven years. He has cooked at the James Beard House. Terje was responsible for new restaurant openings, menu development and training with the \u003ca href=\"http://www.piatti.com/\">Piatti Ristorante\u003c/a> group in Yountville, starting in 1988. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are Terje's favorite Bay Area food spots:\u003c/p>\n\u003cp>\u003cstrong>Where do you like to shop for food?\u003c/strong>\u003c/p>\n\u003cp>My secret neighborhoods and places that I browse for food are Japan town, \u003ca href=\"http://www.nordichouse.com/\">Nordic House\u003c/a> for Swedish ingredients (I love that they stock all my favorite foods from my native home), The \u003ca href=\"http://www.spanishtable.com/%20\">Spanish Table\u003c/a> in Berkeley, and Tokyo Fish Market for an amazing selection of fish and Japanese ingredients.\u003c/p>\n\u003cp>\u003cstrong>Favorite local food & drink spots?\u003c/strong>\u003c/p>\n\u003cp>My favorite restaurants in the area are \u003ca href=\"http://www.chottosf.com/\">Chotto\u003c/a>, \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>, and \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a>. Each of these places has something unique to offer. At Chotto, I love their yakitori and ramen and the ambience is great. Aziza has amazing couscous, but quite frankly everything on the menu is wonderful, and Incanto makes a delicious spaghetti with tuna heart.\u003c/p>\n\u003cp>\u003cstrong>How about Mom and Pop joints?\u003c/strong>\u003c/p>\n\u003cp>The staff at Perbacco loves the dim sum from \u003ca href=\"http://www.yelp.com/biz/yous-dim-sum-san-francisco-2\">You's\u003c/a>, so we get takeaway on Saturdays and enjoy it together before prepping for the night.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003c/p>\n\u003cp> Guilty, me? Never. But to be honest I do love \u003ca href=\"http://www.mastbrotherschocolate.com/\">Mast Brothers chocolate\u003c/a> from Brooklyn.\u003c/p>\n\u003cp> \u003cstrong>Where do you live and where are you from?\u003c/strong>\u003c/p>\n\u003cp>I currently live in the South Park area of San Francisco. Not South Beach, South Park proper. I was born and raised in Nykoping, Sweden, which is about 50 miles South of Stockholm. \u003c/p>\n\u003cp>\u003cstrong>Any news on the horizon?\u003c/strong> \u003c/p>\n\u003cp>It looks like mostly travel this year. I am hoping to be in Italy early this summer, then on to Sweden and maybe Japan in the fall. When traveling to each of these locations, I am researching and gathering ideas and methods to bring home with me to uniquely incorporate them into what I do at the restaurant. It’s a time to get inspired.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Keep an eye on Terje's restaurants to see how these travels translate for eaters.\u003c/p>\n\n",
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"excerpt": "Chef and Restaurateur Staffan Terje likes it fresh at his Perbacco and barbacco eno trattoria \"authentic Italian\" restaurants in San Francisco. Why would a Swedish-raised chef choose to craft traditional dishes and recipes from \"la cucina Piemontese?\" Terje explained, \"Italian food is the food that talks to me. You don't choose who you fall in love with. It just happens.\" Terje shares his favorite Bay Area food spots on BAB.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Staffan_pic-new.jpg\" alt=\"Staffan Terje. Photo: Frankie Frankeny\" title=\"Staffan Terje. Photo: Frankie Frankeny\" width=\"500\" height=\"395\" class=\"alignnone size-full wp-image-24661\">\u003cbr>\n\u003cem>Staffan Terje at Perbacco. Photo: Frankie Frankeny\u003c/em>\u003c/p>\n\u003cp>Chef and Restaurateur Staffan Terje likes it fresh at his \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a> and \u003ca href=\"http://www.barbaccosf.com/\">barbacco eno trattoria\u003c/a> \"authentic Italian\" restaurants in San Francisco. Why would a Swedish-raised chef choose to craft traditional dishes and recipes from \"la cucina Piemontese?\" Terje explained, \"Italian food is the food that talks to me. You don't choose who you fall in love with. It just happens.\" Meat eaters of a certain breed may swoon to know that Terje has a curing room at Perbacco, used to make various salumi. \u003c/p>\n\u003cp>Perbacco is repeatedly listed as a \u003ca href=\"http://www.sfgate.com/food/top100/\">San Francisco Chronicle Top 100\u003c/a> pick. 7x7 named the Perbacco Salumi on its \"\u003ca href=\"http://www.7x7.com/eat-drink/2009-big-eat-sf-100-things-try-you-die\">100 things to try before you die\u003c/a>\" list in 2009, and Conde Nast Traveler in 2007 gave the restaurant a spot on the \u003ca href=\"http://www.hotelnewsresource.com/article27275Conde_Nast_Traveler_Unveils_its_Annual_Hotels__Restaurants__Spas__and_Clubs_Hot_List.html\">95 Hot Tables list\u003c/a>.\u003c/p>\n\u003cp>Terje grew up on his grandfather's farm in Sweden, and became passionate about food and eating at an early age. He was surrounded by farm fresh produce, and comes from a family that loved to cook and eat. In high school, Terje was required to apprentice. Many of his classmates chose to apprentice as teachers' assistants; he chose a local slaughterhouse instead. \"I was a punk rocker and naturally wanted to shock my classmates.\" The tactic work, and in the process, Terje realized he had a knack for butchering and quickly picked up knife skills that serve him today. Following high school, he enrolled at the Hotel and Restaurant School in Stockholm, and apprenticed at the Michelin starred Gourmet Restaurant.\u003c/p>\n\u003cp>Terje has been cooking in the Bay Area since 1986. Before opening Perbacco and barbacco, he was the chef at \u003ca href=\"http://www.scalasbistro.com/\">Scala’s Bistro\u003c/a> for seven years. He has cooked at the James Beard House. Terje was responsible for new restaurant openings, menu development and training with the \u003ca href=\"http://www.piatti.com/\">Piatti Ristorante\u003c/a> group in Yountville, starting in 1988. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here are Terje's favorite Bay Area food spots:\u003c/p>\n\u003cp>\u003cstrong>Where do you like to shop for food?\u003c/strong>\u003c/p>\n\u003cp>My secret neighborhoods and places that I browse for food are Japan town, \u003ca href=\"http://www.nordichouse.com/\">Nordic House\u003c/a> for Swedish ingredients (I love that they stock all my favorite foods from my native home), The \u003ca href=\"http://www.spanishtable.com/%20\">Spanish Table\u003c/a> in Berkeley, and Tokyo Fish Market for an amazing selection of fish and Japanese ingredients.\u003c/p>\n\u003cp>\u003cstrong>Favorite local food & drink spots?\u003c/strong>\u003c/p>\n\u003cp>My favorite restaurants in the area are \u003ca href=\"http://www.chottosf.com/\">Chotto\u003c/a>, \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>, and \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a>. Each of these places has something unique to offer. At Chotto, I love their yakitori and ramen and the ambience is great. Aziza has amazing couscous, but quite frankly everything on the menu is wonderful, and Incanto makes a delicious spaghetti with tuna heart.\u003c/p>\n\u003cp>\u003cstrong>How about Mom and Pop joints?\u003c/strong>\u003c/p>\n\u003cp>The staff at Perbacco loves the dim sum from \u003ca href=\"http://www.yelp.com/biz/yous-dim-sum-san-francisco-2\">You's\u003c/a>, so we get takeaway on Saturdays and enjoy it together before prepping for the night.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003c/p>\n\u003cp> Guilty, me? Never. But to be honest I do love \u003ca href=\"http://www.mastbrotherschocolate.com/\">Mast Brothers chocolate\u003c/a> from Brooklyn.\u003c/p>\n\u003cp> \u003cstrong>Where do you live and where are you from?\u003c/strong>\u003c/p>\n\u003cp>I currently live in the South Park area of San Francisco. Not South Beach, South Park proper. I was born and raised in Nykoping, Sweden, which is about 50 miles South of Stockholm. \u003c/p>\n\u003cp>\u003cstrong>Any news on the horizon?\u003c/strong> \u003c/p>\n\u003cp>It looks like mostly travel this year. I am hoping to be in Italy early this summer, then on to Sweden and maybe Japan in the fall. When traveling to each of these locations, I am researching and gathering ideas and methods to bring home with me to uniquely incorporate them into what I do at the restaurant. It’s a time to get inspired.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Keep an eye on Terje's restaurants to see how these travels translate for eaters.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Source: A First Impression of the New Vegetarian Restaurant",
"title": "Source: A First Impression of the New Vegetarian Restaurant",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Source-Dining-Area1.jpg\" alt=\"Source Dining Area\" title=\"Source Dining Area\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24613\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/09/source-vegetarian-vegan-friendly-restaurant-opens-today/\">Wednesday we brought you a little preview\u003c/a> of \u003ca href=\"http://source-sf.com/\">Source\u003c/a>, the brand new vegetarian \"multi-dimensional\" restaurant that opened in the Design District. Today we bring you a first impression. \u003c/p>\n\u003cp>\u003cstrong>The Space:\u003c/strong> Clean, bright, fresh, and modern. Yes, they do have light displays, a waterfall, and music reminiscent of \u003ca href=\"http://www.youtube.com/watch?v=KPcZHjKJBnE&feature=related\">\u003cem>Blade Runner\u003c/em>\u003c/a>, but it's not overpowering or new-agey in feel. It's casual—you order up front and grab a table number—and pretty laid back. It is a little stark, and would benefit from some art or paint on the walls, which would bring a little warmth to the atmosphere. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/yerba-mate-blueberry-lemonade-new.jpg\" alt=\"yerba mate blueberry lemonade at Source\" title=\"yerba mate blueberry lemonade at Source\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-24633\">\u003cbr>\n\u003cem>House Blend Raw Yerba Mate Blueberry Lemonade\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Staff:\u003c/strong> Very friendly, welcoming, and super informed. They didn’t have everything on the menu yet (it was only the second day of their soft launch) but they were able to answer all my questions about future plans. Yes, they are trying to develop a gluten-free pizza dough. Yes, they will have vegan cheese soon, and it will be a raw cashew cheese. And yes, their pasta is all gluten-free (made of brown rice). Do you know what this means? It means gluten-free vegans have a new place to eat (that’s pretty rare)!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Jerk-Cluck-Entree1.jpg\" alt=\"Jamaican Jerk Cluck Entree\" title=\"Jamaican Jerk Cluck Entree\" width=\"500\" height=\"302\" class=\"alignnone size-full wp-image-24607\">\u003cbr>\n\u003cem>Jamaican Jerk Cluck Entrée\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Food:\u003c/strong> We ordered the Jamaican Jerk Cluck entrée (with vegetables, sweet mango chutney, and house wild rice), the Peking Quack Sandwich (with soy quack, cucumber, avocado, scallions, and black sesame hoisin sauce), a House Blend Raw Yerba Mate Blueberry Lemonade, a Whoopie Pie and a Twinkle (a more wholesome version of a Twinkie). Everything was fresh, flavorful, and filling—just really very tasty and satisfying. And considering we got dinner, dessert, and a drink for two people for just under $30 (and for organic food at that), it was really very affordable. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Peking-Quack-Sandwich1.jpg\" alt=\"Peking Quack Sandwich\" title=\"Peking Quack Sandwich\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24608\">\u003cbr>\n\u003cem>Peking Quack Sandwich\u003c/em>\u003c/p>\n\u003cp>The Jamaican Jerk Cluck’s sauce was bursting with flavor with just a hint of heat and complimented nicely with a more subdued simple wild rice. The Peking Quack was sweet and chewy, and heaped into a homemade grilled flatbread topped with cripsy cucumber and creamy avocado. It was nice to have a side of real fries – simple potato strips that were not coated in seasoning or over-salted. The Raw Yerba Mate Blueberry Lemonade is probably one of my new favorite drinks—refreshing, not overly sweet with just enough tartness. As for the Whoopie Pie -- well, you can’t go wrong with what is essentially a frosting sandwich. The Twinkle was a tiny bit dry, but flavorful and not guilt-inducing like the apocalypse-defying Hostess variety. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/whoopie-pie-new.jpg\" alt=\"whoopie pie from Source\" title=\"whoopie pie from Source\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24629\">\u003cbr>\n\u003cem>Whoopie Pie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>In summary:\u003c/strong> I will go back. I will try many more things on their menu. And I am all over their brunch that starts in two weeks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/\">Source\u003c/a>\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Open 7 days a week, 11am to 3pm for lunch, 5pm to 10pm for dinner (They will start serving brunch on Saturdays and Sundays two weeks from now.)\u003cbr>\n\u003cstrong>Location:\u003c/strong> 11 Division Street (at the corner of Division St & De Haro St, between King St & Berry St) -- Be careful with Google Maps; typing in \"11 Division Street\" sends you to an alley between Best Buy and the SPCA.\u003cbr>\nSan Francisco, CA\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-864-9000\u003cbr>\n\u003cstrong>Email:\u003c/strong> info@source-sf.com\u003c/p>\n\n",
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"excerpt": "First impression of Source, the brand new vegetarian \"multi-dimensional\" restaurant that opened in the Design District.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Source-Dining-Area1.jpg\" alt=\"Source Dining Area\" title=\"Source Dining Area\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24613\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/09/source-vegetarian-vegan-friendly-restaurant-opens-today/\">Wednesday we brought you a little preview\u003c/a> of \u003ca href=\"http://source-sf.com/\">Source\u003c/a>, the brand new vegetarian \"multi-dimensional\" restaurant that opened in the Design District. Today we bring you a first impression. \u003c/p>\n\u003cp>\u003cstrong>The Space:\u003c/strong> Clean, bright, fresh, and modern. Yes, they do have light displays, a waterfall, and music reminiscent of \u003ca href=\"http://www.youtube.com/watch?v=KPcZHjKJBnE&feature=related\">\u003cem>Blade Runner\u003c/em>\u003c/a>, but it's not overpowering or new-agey in feel. It's casual—you order up front and grab a table number—and pretty laid back. It is a little stark, and would benefit from some art or paint on the walls, which would bring a little warmth to the atmosphere. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/yerba-mate-blueberry-lemonade-new.jpg\" alt=\"yerba mate blueberry lemonade at Source\" title=\"yerba mate blueberry lemonade at Source\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-24633\">\u003cbr>\n\u003cem>House Blend Raw Yerba Mate Blueberry Lemonade\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Staff:\u003c/strong> Very friendly, welcoming, and super informed. They didn’t have everything on the menu yet (it was only the second day of their soft launch) but they were able to answer all my questions about future plans. Yes, they are trying to develop a gluten-free pizza dough. Yes, they will have vegan cheese soon, and it will be a raw cashew cheese. And yes, their pasta is all gluten-free (made of brown rice). Do you know what this means? It means gluten-free vegans have a new place to eat (that’s pretty rare)!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Jerk-Cluck-Entree1.jpg\" alt=\"Jamaican Jerk Cluck Entree\" title=\"Jamaican Jerk Cluck Entree\" width=\"500\" height=\"302\" class=\"alignnone size-full wp-image-24607\">\u003cbr>\n\u003cem>Jamaican Jerk Cluck Entrée\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Food:\u003c/strong> We ordered the Jamaican Jerk Cluck entrée (with vegetables, sweet mango chutney, and house wild rice), the Peking Quack Sandwich (with soy quack, cucumber, avocado, scallions, and black sesame hoisin sauce), a House Blend Raw Yerba Mate Blueberry Lemonade, a Whoopie Pie and a Twinkle (a more wholesome version of a Twinkie). Everything was fresh, flavorful, and filling—just really very tasty and satisfying. And considering we got dinner, dessert, and a drink for two people for just under $30 (and for organic food at that), it was really very affordable. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Peking-Quack-Sandwich1.jpg\" alt=\"Peking Quack Sandwich\" title=\"Peking Quack Sandwich\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24608\">\u003cbr>\n\u003cem>Peking Quack Sandwich\u003c/em>\u003c/p>\n\u003cp>The Jamaican Jerk Cluck’s sauce was bursting with flavor with just a hint of heat and complimented nicely with a more subdued simple wild rice. The Peking Quack was sweet and chewy, and heaped into a homemade grilled flatbread topped with cripsy cucumber and creamy avocado. It was nice to have a side of real fries – simple potato strips that were not coated in seasoning or over-salted. The Raw Yerba Mate Blueberry Lemonade is probably one of my new favorite drinks—refreshing, not overly sweet with just enough tartness. As for the Whoopie Pie -- well, you can’t go wrong with what is essentially a frosting sandwich. The Twinkle was a tiny bit dry, but flavorful and not guilt-inducing like the apocalypse-defying Hostess variety. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/whoopie-pie-new.jpg\" alt=\"whoopie pie from Source\" title=\"whoopie pie from Source\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24629\">\u003cbr>\n\u003cem>Whoopie Pie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>In summary:\u003c/strong> I will go back. I will try many more things on their menu. And I am all over their brunch that starts in two weeks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/\">Source\u003c/a>\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Open 7 days a week, 11am to 3pm for lunch, 5pm to 10pm for dinner (They will start serving brunch on Saturdays and Sundays two weeks from now.)\u003cbr>\n\u003cstrong>Location:\u003c/strong> 11 Division Street (at the corner of Division St & De Haro St, between King St & Berry St) -- Be careful with Google Maps; typing in \"11 Division Street\" sends you to an alley between Best Buy and the SPCA.\u003cbr>\nSan Francisco, CA\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-864-9000\u003cbr>\n\u003cstrong>Email:\u003c/strong> info@source-sf.com\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Lights, Camera, Cook: Making Apricot-Lemon Scones at the Farmers' Market",
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"content": "\u003cp>Throw out that can of baking powder from 2004! Grate your citrus zest on a microplane, not a box grater! Don't wander away from the stove while your lemon curd is thickening!\u003c/p>\n\u003cp>You've got to have issues, important issues, to preach about when you're a cooking demonstrator trying to keep an audience of chilly strangers entertained on a cold morning in February. Especially when bucket drummers, porchetta-sandwich sellers, and the latte line at Blue Bottle are all clambering for attention just a few feet of lettuce-strewn pavement away. \u003c/p>\n\u003cp>Luckily, I have strong opinions about everything you do in your kitchen, and if you're sitting in front of me at the farmers' market while I'm demonstrating a recipe, you're going to hear about it chapter and verse: why you won't buy buttermilk, why you should buy those pricey pastured eggs, why you need to stop storing your herb jars over the stove. But you'll laugh at least once, I can promise, and you'll go on your way amused and at least a little informed, even if all you wanted when you sat down was the free sample. \u003c/p>\n\u003cp>It's the amused-and-informed part that's most crucial to giving good demo, more important than flawless technique or having the be-all, end-all recipe for seared Arctic char suspended in pomegranate-ponzu gel. \u003c/p>\n\u003cp>I learned this early on from super-pro \u003ca href=\"http://www.davidlebovitz.com\">David Lebovitz\u003c/a>, who was cooking before me the day of my first-ever demo at the \u003ca href=\"http://www.cuesa.org/markets/\">Ferry Plaza Farmers' Market\u003c/a>. Being a food writer and cookbook author rather than a \"real\" (read restaurant) chef, I confessed to David that I was nervous about seeming professional enough. What kind of presenter doesn't even own a white chef's jacket? Wouldn't this sophisticated audience root out my less-than-perfect knife skills like a pack of snuffling, Prius-driving pigs hot on the scent of a ripe black truffle? \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>David, bless his heart, merely scoffed. \"Just make 'em laugh! That's all they want,\" he insisted, and then went out in front of the audience and did just that. He cracked jokes, told funny stories, and in the time it took to melt a block of chocolate for a batch of his \"absolute best\" brownies, he had the audience eating out of his hand.\u003c/p>\n\u003cp>Well, entertainment I could do. Having been onstage in many guises, even buck-naked, tap-dancing in an apron wasn't going to daunt me. In fact, as I nattered about bee sex while whipping up a honey-and-almond cake, I realized quickly that it could even be fun. Didn't it combine two of my favorite things, cooking and telling people what to do? \u003c/p>\n\u003cp>It also helped that I'd seen, or suffered through, \u003cem>hours\u003c/em> of bad cooking demonstrations, done by talented but charisma-free chefs who mumbled into their jacket mics and kept their eyes glued to their pans, never interacting with the audience or explaining the whys or hows of what their hands were doing so deftly. Or, conversely, the equally brilliant chefs, beamed in from Planet Moleculo-Gastronomix, who talked the room to glazed-eye death with thirty minutes of nonstop techie arcana. Then there were the recipes, often too complicated or elaborate for a home kitchen whose only prep cook might be a reluctant boyfriend or mad-hungry 12-year-old already whining for dinner. \u003c/p>\n\u003cp>A good cooking demonstrator, like a good teacher of any sort, is equal parts evangelist and showman. Personally, I love farmers' markets, and have great respect for the hard work that farmers do. So my job up there is to make you, the market shopper, fall in love with the unexpected, like nettles or quinces or the ravishing, marigold-yellow color of an egg yolk produced by a happy, pasture-raised hen. What makes these pitches work is that I'm also a great big ham who loves to be on stage, even if that stage is only a folding table and a propane stove. \u003c/p>\n\u003cp>But does it pay? Well, no, not directly. No one's handing me a wad of twenties to blanch kale and crack eggs (and jokes) on a Saturday morning. I've cooked at a lot of markets, from Brooklyn to Arkansas to Santa Cruz, and it's always been a unpaid gig. Now, I won't write for free. That's a professional skill I've honed over the past 20 years. It's my livelihood. I wouldn't expect my dentist or my hair stylist to do their job for free; why should I be asked to ply my own trade without remuneration?\u003c/p>\n\u003cp>But I will (probably) do a cooking demo at your farmers' market without payment. Why? Because hopefully, you in the audience will watch, like what you see (or at least enjoy the freebie sample of what I've just cooked) and thus buy one of my cookbooks from the stack I've so thoughtfully piled on this table next to me. Maybe you in the velour yoga pants and cute stripey tote bag are a magazine editor amenable to pitches. Or maybe you're the person who programs the classes at a fancy cookware store down on the Peninsula, classes I could get paid to teach. Restaurant chefs do it to for publicity, to keep their name (and the name of their restaurant) in public circulation. \u003c/p>\n\u003cp>It's that nebulous, hard-to-quantify thing known as exposure. Cooking at a well-regarded market like San Francisco's Ferry Plaza Market also puts me in good company, alongside many other well-known authors and chefs. A lot of people come to that market, and lots of them will sit down and watch the cook's demonstration attentively, from start to finish. (Never discount the joy of an attentive audience, especially one that laughs at your jokes.)\u003c/p>\n\u003cp>Part of the satisfaction of doing this is encouraging people to get in the kitchen. Since I think that anyone can, and should, cook, these demos are stealth teaching, using snappy patter and snacks to sweeten the skill-share. Come for the sample, in other words, and maybe you'll take away a few tips that might inspire you the next time you're in the kitchen or in the market.\u003c/p>\n\u003cp>To this end, I've fried zucchini pancakes for teenagers walking by the sidewalk offerings of a tiny urban farm in Brooklyn. Made a frittata using eggs from ducks quacking and waddling between rows of chard at the Homeless Garden Project in Santa Cruz. Proved to a row of skeptical seven-year-olds in Arkansas that yes, a bowl of heavy cream \u003cem>will\u003c/em> turn into a huge mound of fluffy, puffy whipped cream with nothing more than elbow grease and a whisk. \u003c/p>\n\u003cp>In places like these, my lack of chef cred (and jacket) is actually a plus. If I can do this, standing here in a goofy gingham apron, so can you. If this kooky woman can cajole browned and beautiful biscuits out of a tiny toaster oven running off a snaky orange extension cord, then surely you can do the same, or better, at home. \u003c/p>\n\u003cp>Since even basic baking seems to daunt a lot of folks, I like to show how easy it can be. Scones were the subject of my most recent demo, because, like chocolate-chip cookies, they're delicious when freshly baked at home, and pretty much horrible--dry, tough, overly sweet--everywhere else. The reward? Several audience members came up to me afterwards,s saying they'd always thought they didn't like scones. But that morning, they'd realized, after two bites of a hot-from-the-oven homemade one, that it was only \u003cem>bad\u003c/em> scones they hated. \u003c/p>\n\u003cp>Only a handful of pantry staples (sugar, baking powder and soda, salt) were not from the market. Everything else, from freshly milled, Sonora soft-wheat flour from \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a> and yogurt from \u003ca href=\"http://www.stbenoit.com\">St. Benoit\u003c/a> to the candied lemon rinds from \u003ca href=\"http://www.junetaylorjams.com\">June Taylor Jams\u003c/a> was bought right there at the market. And yes, farmers and purveyors were paid market price for any items used.\u003c/p>\n\u003cp>So, shop, bake, and be merry. And should you ever have the chance to cook in public, take these tips from me:\u003c/p>\n\u003cp>\u003cstrong>1. Talk fast, talk loud. \u003c/strong>Hopefully you'll have a microphone, but even so, markets are noisy places. Articulate, project, and talk fast, because your audience will come and go, and you want to get as much info out there before they wander off to find coffee. \u003c/p>\n\u003cp>\u003cstrong>2. Make eye contact.\u003c/strong> Look out into the audience as much as you can without chopping your fingers off. Pick a few receptive-looking folks, and direct what you're saying right to them. Scan around and shift your focus every few sentences.\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>3. Practice your recipe at home. Make it start to finish. Talk it through. Figure out where the boring parts are. Think about what you can prep beforehand. Do you have a brilliant new way to chop an onion? If not, do it ahead of time.\u003cbr>\n\u003cstrong>\u003cbr>\n4. Keep an open space between you and the audience. \u003c/strong>Don't clutter the table right in front of you with bowls and ingredients. Let people see what you're doing.\u003c/p>\n\u003cp>\u003cstrong>5. Don't forget about final presentation.\u003c/strong> Have a pretty plate or bowl ready to show off the final product.\u003cbr>\n\u003cstrong>\u003cbr>\n6. Give credit where it's due. \u003c/strong>If you're at a farmers' market, promote the farmers whose products you're using. Talk about who they are and what they sell, and why you love it. If your recipe was inspired by a cookbook you read or a dish you ate at a local restaurant, tell us about it. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>7. Make 'em laugh! \u003c/strong> Be funny, be informative, tap-dance if you have to, but give 'em a show. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Apricot-Candied Lemon Scones\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>These fluffy, buttery scones adapt well to a variety of add-ins, but dried fruit and citrus make a particularly nice flavor combination for winter. \u003c/em>\u003c/p>\n\u003cp class=\"author\">\u003cem>By Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min\u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min\u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">30 min\u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">12-16 scones, depending on size\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/lemon-scones.jpg\" alt=\"Apricot-Candied Lemon Scones Photo: Wendy Goodfriend\" title=\"Apricot-Candied Lemon Scones Photo: Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-24282 photo\">\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 cup all-purpose flour\u003c/li>\n\u003cli class=\"ingredient\">2 cups whole-wheat flour, preferably soft-wheat flour like the Sonora wheat flour from Eatwell Farms\u003c/li>\n\u003cli class=\"ingredient\">1/3 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">2 tsp baking powder\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp baking soda\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp salt\u003c/li>\n\u003cli class=\"ingredient\">6 oz (1 1/2 sticks, or 12 tbsp) butter, very cold\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup chopped dried apricots\u003c/li>\n\u003cli class=\"ingredient\">2 tbsp candied lemon rind*, diced, or 1 tsp finely grated fresh lemon rind\n\u003c/li>\u003cli class=\"ingredient\">1 cup plain yogurt\u003c/li>\n\n\u003cli class=\"ingredient\">1/4 cup half-and-half or heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 egg\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat oven to 425F. Line a large baking sheet with parchment paper or grease lightly.\u003c/li>\n\u003cli>In a large bowl, sift dry ingredients together. Add butter cubes, tossing them around with your fingers or a fork until each cube is covered in flour. Using a pastry hoop or two butter knives, keep tossing mixture lightly and cutting butter cubes down smaller and smaller until mixture looks pebbly. Quickly toss in dried apricots and citrus rind.\u003c/li>\n\u003cli>In a small bowl, beat egg, yogurt, and cream together. Drizzle most, but not all, of yogurt mixture over flour-butter mixture. Grab that fork and start tossing again, scooping up from the bottom so that the whole bowlful gets evenly moistened. You may not need all the liquid. Mixture should be stick together in a shaggy mass without being too wet or goopy.\u003c/li>\n\u003cli>Dump out your big, rather straggly lump of dough onto a clean countertop. Pat down gently into a round. Fold over, then pat down again 2 or 3 times, just until it smooths out and holds together. Pat into a round about an inch thick.\u003c/li>\n\u003cli>Cut in rounds or wedges, using a sharp knife or a biscuit cutter. Line a baking sheet with parchment paper or grease lightly. Place scones on prepared sheet. Bake for 15 minutes, or until risen and golden brown. Remove from oven and transfer scones from baking sheet to a rack to cool. Serve warm.\u003c/li>\n\u003cp>\u003cem>*Candied lemon rind is available through \u003ca href=\"http://www.junetaylorjams.com\">June Taylor Jams\u003c/a>.\u003c/em>\n\u003c/p>\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Throw out that can of baking powder from 2004! Grate your citrus zest on a microplane, not a box grater! Don't wander away from the stove while your lemon curd is thickening!\u003c/p>\n\u003cp>You've got to have issues, important issues, to preach about when you're a cooking demonstrator trying to keep an audience of chilly strangers entertained on a cold morning in February. Especially when bucket drummers, porchetta-sandwich sellers, and the latte line at Blue Bottle are all clambering for attention just a few feet of lettuce-strewn pavement away. \u003c/p>\n\u003cp>Luckily, I have strong opinions about everything you do in your kitchen, and if you're sitting in front of me at the farmers' market while I'm demonstrating a recipe, you're going to hear about it chapter and verse: why you won't buy buttermilk, why you should buy those pricey pastured eggs, why you need to stop storing your herb jars over the stove. But you'll laugh at least once, I can promise, and you'll go on your way amused and at least a little informed, even if all you wanted when you sat down was the free sample. \u003c/p>\n\u003cp>It's the amused-and-informed part that's most crucial to giving good demo, more important than flawless technique or having the be-all, end-all recipe for seared Arctic char suspended in pomegranate-ponzu gel. \u003c/p>\n\u003cp>I learned this early on from super-pro \u003ca href=\"http://www.davidlebovitz.com\">David Lebovitz\u003c/a>, who was cooking before me the day of my first-ever demo at the \u003ca href=\"http://www.cuesa.org/markets/\">Ferry Plaza Farmers' Market\u003c/a>. Being a food writer and cookbook author rather than a \"real\" (read restaurant) chef, I confessed to David that I was nervous about seeming professional enough. What kind of presenter doesn't even own a white chef's jacket? Wouldn't this sophisticated audience root out my less-than-perfect knife skills like a pack of snuffling, Prius-driving pigs hot on the scent of a ripe black truffle? \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>David, bless his heart, merely scoffed. \"Just make 'em laugh! That's all they want,\" he insisted, and then went out in front of the audience and did just that. He cracked jokes, told funny stories, and in the time it took to melt a block of chocolate for a batch of his \"absolute best\" brownies, he had the audience eating out of his hand.\u003c/p>\n\u003cp>Well, entertainment I could do. Having been onstage in many guises, even buck-naked, tap-dancing in an apron wasn't going to daunt me. In fact, as I nattered about bee sex while whipping up a honey-and-almond cake, I realized quickly that it could even be fun. Didn't it combine two of my favorite things, cooking and telling people what to do? \u003c/p>\n\u003cp>It also helped that I'd seen, or suffered through, \u003cem>hours\u003c/em> of bad cooking demonstrations, done by talented but charisma-free chefs who mumbled into their jacket mics and kept their eyes glued to their pans, never interacting with the audience or explaining the whys or hows of what their hands were doing so deftly. Or, conversely, the equally brilliant chefs, beamed in from Planet Moleculo-Gastronomix, who talked the room to glazed-eye death with thirty minutes of nonstop techie arcana. Then there were the recipes, often too complicated or elaborate for a home kitchen whose only prep cook might be a reluctant boyfriend or mad-hungry 12-year-old already whining for dinner. \u003c/p>\n\u003cp>A good cooking demonstrator, like a good teacher of any sort, is equal parts evangelist and showman. Personally, I love farmers' markets, and have great respect for the hard work that farmers do. So my job up there is to make you, the market shopper, fall in love with the unexpected, like nettles or quinces or the ravishing, marigold-yellow color of an egg yolk produced by a happy, pasture-raised hen. What makes these pitches work is that I'm also a great big ham who loves to be on stage, even if that stage is only a folding table and a propane stove. \u003c/p>\n\u003cp>But does it pay? Well, no, not directly. No one's handing me a wad of twenties to blanch kale and crack eggs (and jokes) on a Saturday morning. I've cooked at a lot of markets, from Brooklyn to Arkansas to Santa Cruz, and it's always been a unpaid gig. Now, I won't write for free. That's a professional skill I've honed over the past 20 years. It's my livelihood. I wouldn't expect my dentist or my hair stylist to do their job for free; why should I be asked to ply my own trade without remuneration?\u003c/p>\n\u003cp>But I will (probably) do a cooking demo at your farmers' market without payment. Why? Because hopefully, you in the audience will watch, like what you see (or at least enjoy the freebie sample of what I've just cooked) and thus buy one of my cookbooks from the stack I've so thoughtfully piled on this table next to me. Maybe you in the velour yoga pants and cute stripey tote bag are a magazine editor amenable to pitches. Or maybe you're the person who programs the classes at a fancy cookware store down on the Peninsula, classes I could get paid to teach. Restaurant chefs do it to for publicity, to keep their name (and the name of their restaurant) in public circulation. \u003c/p>\n\u003cp>It's that nebulous, hard-to-quantify thing known as exposure. Cooking at a well-regarded market like San Francisco's Ferry Plaza Market also puts me in good company, alongside many other well-known authors and chefs. A lot of people come to that market, and lots of them will sit down and watch the cook's demonstration attentively, from start to finish. (Never discount the joy of an attentive audience, especially one that laughs at your jokes.)\u003c/p>\n\u003cp>Part of the satisfaction of doing this is encouraging people to get in the kitchen. Since I think that anyone can, and should, cook, these demos are stealth teaching, using snappy patter and snacks to sweeten the skill-share. Come for the sample, in other words, and maybe you'll take away a few tips that might inspire you the next time you're in the kitchen or in the market.\u003c/p>\n\u003cp>To this end, I've fried zucchini pancakes for teenagers walking by the sidewalk offerings of a tiny urban farm in Brooklyn. Made a frittata using eggs from ducks quacking and waddling between rows of chard at the Homeless Garden Project in Santa Cruz. Proved to a row of skeptical seven-year-olds in Arkansas that yes, a bowl of heavy cream \u003cem>will\u003c/em> turn into a huge mound of fluffy, puffy whipped cream with nothing more than elbow grease and a whisk. \u003c/p>\n\u003cp>In places like these, my lack of chef cred (and jacket) is actually a plus. If I can do this, standing here in a goofy gingham apron, so can you. If this kooky woman can cajole browned and beautiful biscuits out of a tiny toaster oven running off a snaky orange extension cord, then surely you can do the same, or better, at home. \u003c/p>\n\u003cp>Since even basic baking seems to daunt a lot of folks, I like to show how easy it can be. Scones were the subject of my most recent demo, because, like chocolate-chip cookies, they're delicious when freshly baked at home, and pretty much horrible--dry, tough, overly sweet--everywhere else. The reward? Several audience members came up to me afterwards,s saying they'd always thought they didn't like scones. But that morning, they'd realized, after two bites of a hot-from-the-oven homemade one, that it was only \u003cem>bad\u003c/em> scones they hated. \u003c/p>\n\u003cp>Only a handful of pantry staples (sugar, baking powder and soda, salt) were not from the market. Everything else, from freshly milled, Sonora soft-wheat flour from \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a> and yogurt from \u003ca href=\"http://www.stbenoit.com\">St. Benoit\u003c/a> to the candied lemon rinds from \u003ca href=\"http://www.junetaylorjams.com\">June Taylor Jams\u003c/a> was bought right there at the market. And yes, farmers and purveyors were paid market price for any items used.\u003c/p>\n\u003cp>So, shop, bake, and be merry. And should you ever have the chance to cook in public, take these tips from me:\u003c/p>\n\u003cp>\u003cstrong>1. Talk fast, talk loud. \u003c/strong>Hopefully you'll have a microphone, but even so, markets are noisy places. Articulate, project, and talk fast, because your audience will come and go, and you want to get as much info out there before they wander off to find coffee. \u003c/p>\n\u003cp>\u003cstrong>2. Make eye contact.\u003c/strong> Look out into the audience as much as you can without chopping your fingers off. Pick a few receptive-looking folks, and direct what you're saying right to them. Scan around and shift your focus every few sentences.\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>3. Practice your recipe at home. Make it start to finish. Talk it through. Figure out where the boring parts are. Think about what you can prep beforehand. Do you have a brilliant new way to chop an onion? If not, do it ahead of time.\u003cbr>\n\u003cstrong>\u003cbr>\n4. Keep an open space between you and the audience. \u003c/strong>Don't clutter the table right in front of you with bowls and ingredients. Let people see what you're doing.\u003c/p>\n\u003cp>\u003cstrong>5. Don't forget about final presentation.\u003c/strong> Have a pretty plate or bowl ready to show off the final product.\u003cbr>\n\u003cstrong>\u003cbr>\n6. Give credit where it's due. \u003c/strong>If you're at a farmers' market, promote the farmers whose products you're using. Talk about who they are and what they sell, and why you love it. If your recipe was inspired by a cookbook you read or a dish you ate at a local restaurant, tell us about it. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>7. Make 'em laugh! \u003c/strong> Be funny, be informative, tap-dance if you have to, but give 'em a show. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Apricot-Candied Lemon Scones\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>These fluffy, buttery scones adapt well to a variety of add-ins, but dried fruit and citrus make a particularly nice flavor combination for winter. \u003c/em>\u003c/p>\n\u003cp class=\"author\">\u003cem>By Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min\u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min\u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">30 min\u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">12-16 scones, depending on size\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/lemon-scones.jpg\" alt=\"Apricot-Candied Lemon Scones Photo: Wendy Goodfriend\" title=\"Apricot-Candied Lemon Scones Photo: Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-24282 photo\">\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 cup all-purpose flour\u003c/li>\n\u003cli class=\"ingredient\">2 cups whole-wheat flour, preferably soft-wheat flour like the Sonora wheat flour from Eatwell Farms\u003c/li>\n\u003cli class=\"ingredient\">1/3 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">2 tsp baking powder\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp baking soda\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp salt\u003c/li>\n\u003cli class=\"ingredient\">6 oz (1 1/2 sticks, or 12 tbsp) butter, very cold\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup chopped dried apricots\u003c/li>\n\u003cli class=\"ingredient\">2 tbsp candied lemon rind*, diced, or 1 tsp finely grated fresh lemon rind\n\u003c/li>\u003cli class=\"ingredient\">1 cup plain yogurt\u003c/li>\n\n\u003cli class=\"ingredient\">1/4 cup half-and-half or heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 egg\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat oven to 425F. Line a large baking sheet with parchment paper or grease lightly.\u003c/li>\n\u003cli>In a large bowl, sift dry ingredients together. Add butter cubes, tossing them around with your fingers or a fork until each cube is covered in flour. Using a pastry hoop or two butter knives, keep tossing mixture lightly and cutting butter cubes down smaller and smaller until mixture looks pebbly. Quickly toss in dried apricots and citrus rind.\u003c/li>\n\u003cli>In a small bowl, beat egg, yogurt, and cream together. Drizzle most, but not all, of yogurt mixture over flour-butter mixture. Grab that fork and start tossing again, scooping up from the bottom so that the whole bowlful gets evenly moistened. You may not need all the liquid. Mixture should be stick together in a shaggy mass without being too wet or goopy.\u003c/li>\n\u003cli>Dump out your big, rather straggly lump of dough onto a clean countertop. Pat down gently into a round. Fold over, then pat down again 2 or 3 times, just until it smooths out and holds together. Pat into a round about an inch thick.\u003c/li>\n\u003cli>Cut in rounds or wedges, using a sharp knife or a biscuit cutter. Line a baking sheet with parchment paper or grease lightly. Place scones on prepared sheet. Bake for 15 minutes, or until risen and golden brown. Remove from oven and transfer scones from baking sheet to a rack to cool. Serve warm.\u003c/li>\n\u003cp>\u003cem>*Candied lemon rind is available through \u003ca href=\"http://www.junetaylorjams.com\">June Taylor Jams\u003c/a>.\u003c/em>\n\u003c/p>\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Secrets of Chef Jennifer Biesty",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jen-biesty500.jpg\" alt=\"chef Jen Biesty\" title=\"chef Jen Biesty\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-23759\">\u003cbr>\n\u003cem>Chef Jennifer Biesty. Photo credit: Cris Molina\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/jenbiesty\">Chef Jennifer Biesty\u003c/a> rocketed to national fame when she was a cheftestant on \u003ca href=\"http://www.bravotv.com/top-chef/jennifer-biesty\">Season 4 of Top Chef\u003c/a> and a \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2007/sf/html/bio_j_biesty.shtml\">Star Chefs Rising Star\u003c/a> in 2007. She is currently the Executive Chef of \u003ca href=\"http://www.scalasbistro.com/\">Scala's Bistro\u003c/a> and the Sir Francis Drake Hotel in San Francisco. Biesty’s Bay Area culinary career developed under Loretta Keller, the Chef/Owner of the now shuttered Bizou Restaurant and current \u003ca href=\"http://www.coco500.com/\">COCO500\u003c/a>. Biesty cooked with Keller at benefit dinner events for The James Beard House, The Master’s of \u003ca href=\"http://taste.strength.org/site/PageServer?pagename=TOTN_homepage\">Food & Wine and Taste of the Nation\u003c/a>. She also worked at \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>, with \u003ca href=\"http://www.tracidesjardins.com/\">Chef Traci des Jardins\u003c/a>. Biesty trained at the CIA Hyde Park at the young age of eighteen, and worked at \u003ca href=\"http://www.aquavit.org/restaurant/newyork/index.asp\">NYC’s Aquavit\u003c/a> and March restaurants, respectively. She worked in London at the \u003ca href=\"http://www.rivercafe.co.uk/rc_page.php\">River Café\u003c/a>, alongside uber-talent chefs \u003ca href=\"http://www.telegraph.co.uk/foodanddrink/recipes/3340503/Ruth-Rogers-a-woman-for-all-seasons.html\">Ruth Rodgers\u003c/a>, Rose Gray and \u003ca href=\"http://www.jamieoliver.com/\">Jamie Oliver\u003c/a>. The Brooklyn native (“where the food is all about the ingredients”) lives in San Francisco with her girlfriend, Sara Delman. Biesty and Delman met at COCO500. \u003cem>Bay Area Bites\u003c/em> caught up with Biesty to talk about her favorite food and drink spots.\u003c/p>\n\u003cp>\u003cstrong>Where do you live?\u003c/strong>\u003cbr>\nWe live in the Potrero foothills, which is a nice way of saying “on the wrong side of the mission tracks.” Sara and I have been together for more than three years and love living in the Mission. There are so many great restaurants and shops. And it’s such a colorful neighborhood!\u003c/p>\n\u003cp>\u003cstrong>Where do you like to shop for food? \u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>: The produce there far surpasses any other market, and to stay eco-friendly, you can refill oil, vinegar, soap, lotions, honey, sugar, pasta, you name it. It’s great.\u003c/p>\n\u003cp>But Rainbow doesn’t offer meat, so for that I go to \u003ca href=\"http://www.avedanos.com/\">Avedano’s\u003c/a> meats in Bernal Heights. It’s a beloved neighborhood butcher shop that has great tacos and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">Ryan Farr’s\u003c/a> hot dogs! I like that is more Euro-style and you create a relationship with your shopkeepers and merchants. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The \u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah market\u003c/a> on Clement! In the heart of a little Chinatown, it’s just too fun to go there. They offer things like bone-in pork belly, whole fish, frogs, bulk spices, all the Asian sauces you could ask for and Asian beer, wine and sake. And when you need a bit of agar agar or basil seeds they have it all too.\u003c/p>\n\u003cp>\u003ca href=\"http://sfgsa.org/index.aspx?page=1058\">Alemany Farmers’ Market\u003c/a>: It feels like community. It is cheap and has great variety. Fresh flowers that are so affordable. \u003c/p>\n\u003cp>\u003cstrong>Where do you go on your nights off?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a>. Amazing space and delicious cocktails. I love the Scotch egg there.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a> is a fun place to go for cocktails and crudo -- I love the yuzu sidecar. Oh, and the pizza and soft–serve there is another one of my guilty pleasures.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogandrocks.com/\">Hog and Rocks\u003c/a> is another great place -- a big selection of oysters from the east coast, which reminds me of home!\u003c/p>\n\u003cp> \u003cstrong>How about your favorite local Mom & Pop joints?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/la-torta-gorda-san-francisco\">Torta Gorda\u003c/a>: on 24th for a good simple sandwich or some Puebla specialties.\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatatplow.com/\">Plow\u003c/a>: has the best fried egg sandwich, although I wouldn’t call them mom and pop because the couple that own it are so young but it is a great breakfast and lunch place in sunny Potrero Hill.\u003c/p>\n\u003cp>\u003ca href=\"http://haltunsf.com/\">Haltun Mayan Cuisine\u003c/a>: for poc-chuc de puerco. Great food and reasonable. They have a good happy hour deal. I love the Panuchos & salbutos.\u003c/p>\n\u003cp>\u003cstrong>Where do you go for date night?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.universalcafe.net/\">Universal Café\u003c/a>: I was the chef there in 2003 and love the feel of that little restaurant. Sara and I like to go there often because they change the menu often but they also have things you can count on, like a delicious flatbread and a nice charred steak.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ino-sushi-san-francisco\">Ino Sushi\u003c/a>. It’s in the Japantown mall. Great fried smelt roll and everything else is good too!\u003c/p>\n\u003cp>Oh, and \u003ca href=\"http://www.blueplatesf.com/\">Blue Plate\u003c/a> is always fantastic for date night. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest local food pleasure?\u003c/strong>\u003cbr>\nI crave \u003ca href=\"http://en.wikipedia.org/wiki/Poutine\">poutine\u003c/a>, but since luckily you can’t really get it around here I just make it for family meal at my restaurant. I love tacos and taco trucks! I frequent the one on Treat and 23rd -- Gallo Giro. Also, the tempura at \u003ca href=\"http://www.sanraku.com/sanraku.html\">Sanruku\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Any news on projects we should know about?\u003c/strong>\u003cbr>\nHonestly being the chef of the \u003ca href=\"http://www.sirfrancisdrake.com/\">Sir Francis Drake Hotel\u003c/a> is all consuming and is a big enough project for me currently. But I do have plans on the back burner to be reveled at a later date! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>We’ll stay tuned.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jen-biesty500.jpg\" alt=\"chef Jen Biesty\" title=\"chef Jen Biesty\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-23759\">\u003cbr>\n\u003cem>Chef Jennifer Biesty. Photo credit: Cris Molina\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/jenbiesty\">Chef Jennifer Biesty\u003c/a> rocketed to national fame when she was a cheftestant on \u003ca href=\"http://www.bravotv.com/top-chef/jennifer-biesty\">Season 4 of Top Chef\u003c/a> and a \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2007/sf/html/bio_j_biesty.shtml\">Star Chefs Rising Star\u003c/a> in 2007. She is currently the Executive Chef of \u003ca href=\"http://www.scalasbistro.com/\">Scala's Bistro\u003c/a> and the Sir Francis Drake Hotel in San Francisco. Biesty’s Bay Area culinary career developed under Loretta Keller, the Chef/Owner of the now shuttered Bizou Restaurant and current \u003ca href=\"http://www.coco500.com/\">COCO500\u003c/a>. Biesty cooked with Keller at benefit dinner events for The James Beard House, The Master’s of \u003ca href=\"http://taste.strength.org/site/PageServer?pagename=TOTN_homepage\">Food & Wine and Taste of the Nation\u003c/a>. She also worked at \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>, with \u003ca href=\"http://www.tracidesjardins.com/\">Chef Traci des Jardins\u003c/a>. Biesty trained at the CIA Hyde Park at the young age of eighteen, and worked at \u003ca href=\"http://www.aquavit.org/restaurant/newyork/index.asp\">NYC’s Aquavit\u003c/a> and March restaurants, respectively. She worked in London at the \u003ca href=\"http://www.rivercafe.co.uk/rc_page.php\">River Café\u003c/a>, alongside uber-talent chefs \u003ca href=\"http://www.telegraph.co.uk/foodanddrink/recipes/3340503/Ruth-Rogers-a-woman-for-all-seasons.html\">Ruth Rodgers\u003c/a>, Rose Gray and \u003ca href=\"http://www.jamieoliver.com/\">Jamie Oliver\u003c/a>. The Brooklyn native (“where the food is all about the ingredients”) lives in San Francisco with her girlfriend, Sara Delman. Biesty and Delman met at COCO500. \u003cem>Bay Area Bites\u003c/em> caught up with Biesty to talk about her favorite food and drink spots.\u003c/p>\n\u003cp>\u003cstrong>Where do you live?\u003c/strong>\u003cbr>\nWe live in the Potrero foothills, which is a nice way of saying “on the wrong side of the mission tracks.” Sara and I have been together for more than three years and love living in the Mission. There are so many great restaurants and shops. And it’s such a colorful neighborhood!\u003c/p>\n\u003cp>\u003cstrong>Where do you like to shop for food? \u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>: The produce there far surpasses any other market, and to stay eco-friendly, you can refill oil, vinegar, soap, lotions, honey, sugar, pasta, you name it. It’s great.\u003c/p>\n\u003cp>But Rainbow doesn’t offer meat, so for that I go to \u003ca href=\"http://www.avedanos.com/\">Avedano’s\u003c/a> meats in Bernal Heights. It’s a beloved neighborhood butcher shop that has great tacos and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">Ryan Farr’s\u003c/a> hot dogs! I like that is more Euro-style and you create a relationship with your shopkeepers and merchants. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah market\u003c/a> on Clement! In the heart of a little Chinatown, it’s just too fun to go there. They offer things like bone-in pork belly, whole fish, frogs, bulk spices, all the Asian sauces you could ask for and Asian beer, wine and sake. And when you need a bit of agar agar or basil seeds they have it all too.\u003c/p>\n\u003cp>\u003ca href=\"http://sfgsa.org/index.aspx?page=1058\">Alemany Farmers’ Market\u003c/a>: It feels like community. It is cheap and has great variety. Fresh flowers that are so affordable. \u003c/p>\n\u003cp>\u003cstrong>Where do you go on your nights off?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a>. Amazing space and delicious cocktails. I love the Scotch egg there.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a> is a fun place to go for cocktails and crudo -- I love the yuzu sidecar. Oh, and the pizza and soft–serve there is another one of my guilty pleasures.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogandrocks.com/\">Hog and Rocks\u003c/a> is another great place -- a big selection of oysters from the east coast, which reminds me of home!\u003c/p>\n\u003cp> \u003cstrong>How about your favorite local Mom & Pop joints?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/la-torta-gorda-san-francisco\">Torta Gorda\u003c/a>: on 24th for a good simple sandwich or some Puebla specialties.\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatatplow.com/\">Plow\u003c/a>: has the best fried egg sandwich, although I wouldn’t call them mom and pop because the couple that own it are so young but it is a great breakfast and lunch place in sunny Potrero Hill.\u003c/p>\n\u003cp>\u003ca href=\"http://haltunsf.com/\">Haltun Mayan Cuisine\u003c/a>: for poc-chuc de puerco. Great food and reasonable. They have a good happy hour deal. I love the Panuchos & salbutos.\u003c/p>\n\u003cp>\u003cstrong>Where do you go for date night?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.universalcafe.net/\">Universal Café\u003c/a>: I was the chef there in 2003 and love the feel of that little restaurant. Sara and I like to go there often because they change the menu often but they also have things you can count on, like a delicious flatbread and a nice charred steak.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ino-sushi-san-francisco\">Ino Sushi\u003c/a>. It’s in the Japantown mall. Great fried smelt roll and everything else is good too!\u003c/p>\n\u003cp>Oh, and \u003ca href=\"http://www.blueplatesf.com/\">Blue Plate\u003c/a> is always fantastic for date night. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest local food pleasure?\u003c/strong>\u003cbr>\nI crave \u003ca href=\"http://en.wikipedia.org/wiki/Poutine\">poutine\u003c/a>, but since luckily you can’t really get it around here I just make it for family meal at my restaurant. I love tacos and taco trucks! I frequent the one on Treat and 23rd -- Gallo Giro. Also, the tempura at \u003ca href=\"http://www.sanraku.com/sanraku.html\">Sanruku\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Any news on projects we should know about?\u003c/strong>\u003cbr>\nHonestly being the chef of the \u003ca href=\"http://www.sirfrancisdrake.com/\">Sir Francis Drake Hotel\u003c/a> is all consuming and is a big enough project for me currently. But I do have plans on the back burner to be reveled at a later date! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>We’ll stay tuned.\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": "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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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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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": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
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"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"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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"order": 16
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},
"science-friday": {
"id": "science-friday",
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