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"disqusTitle": "Food Secrets from La Cocina's Caleb Zigas",
"title": "Food Secrets from La Cocina's Caleb Zigas",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/caleb500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/caleb500.jpg\" alt=\"Caleb Zigas\" title=\"Caleb Zigas\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17292\">\u003c/a>\u003cbr>\n\u003cem>Photo credit: Barry Zigas\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lacocinasf.org/about-la-cocina/staff/\">Caleb Zigas\u003c/a> is the Acting Executive Director of \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> and lives nearby on a block that he says \"used to be called the Mission. Now it's Noe Valley.\" He organizes the programming for the business incubator, and is often called upon for media interviews. Among Zigas' favorite foods are chicken soup, steamed pork buns, \u003ca href=\"http://en.wikipedia.org/wiki/Mollete\">molletes\u003c/a> (a bread roll popular in both Mexico and the Andalusia region of Spain) and nearly anything with miso. Zigas has been working in the food industry since a starter job at his all time favorite spot, Ruppert's Restaurant in his native town of Washington DC. He is fully fluent in Spanish, which was strengthened by a brief \"nightmare\" vegan macrobiotic cooking job in Costa Rica. Other culinary stints have included weekend work as a butcher, as well as waiting tables and managing the front of the house. Zigas answered questions about his favorite eating spots from Bay Area Bites via email and phone interview. \u003c/p>\n\u003cp>The thirty-year old Zigas likes \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a>, but \"only after 9 PM. I like to go with a good friend, or a couple, and start with a half-bottle of white wine and some oysters. Next, go with a full bottle of red and either a burger or the chicken. It's quintessential San Francisco. Right in the middle of the city, big glass windows looking on sincere urban space, a beautiful open kitchen, and a couple of real steals on the \u003ca href=\"http://www.zunicafe.com/wine.html\">wine list\u003c/a>. And the food's always just what it's supposed to be.\" \u003c/p>\n\u003cp>Also on the list is \u003ca href=\"http://www.yelp.com/biz/yuet-lee-san-francisco\">Yuet Lee\u003c/a>: \"It's in different hands now, but they're still holding it down. I've been going there since I moved here and worked for \u003ca href=\"http://www.isarestaurant.com/\">Isa Restaurant\u003c/a> and Luke (Sung) would take us there for staff meals. It's open late, and the food is always great. And the North Beach scene adds some sincere color. I don't miss the salt and pepper shrimp (eat the heads) and the calamari is some of the best in town. Otherwise, I always let the staff order, they know it much better than I do.\" \u003c/p>\n\u003cp>For Mexican/Salvadoran dishes, Zigas heads to \u003ca href=\"http://www.yelp.com/biz/el-zocalo-san-francisco\">El Zocalo\u003c/a>, on Mission Street. \"It's 2 blocks from my house, which helps, but they're an institution. Burn-your-mouth fresh pupusas for those kind of nights, bowls of caldo de pollo or res for when it's cold and foggy. And cold beer too. I like the post-Rocapulco crowd and the old-school service. I always get the plantains too, just because it's awesome that Salvadoran plantains come with cream and beans too.\" As a back-up, or alternative, \u003ca href=\"http://www.yelp.com/biz/el-gran-taco-loco-san-francisco\">El Gran Taco Loco\u003c/a> up the street \"is probably my favorite taqueria; open until 2, brightly lit with some real Mexican dishes hidden in the menu and great carnitas.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For shopping options, Zigas confesses that: \"I'm going to cheat, but do it honestly to start.” (Several La Cocina vendors sell products there.) He likes to go to \u003ca href=\"http://sfgsa.org/index.aspx?page=1058\">Alemany Market\u003c/a>, because \"it's the most sincere Farmers' Market I've ever been to. A great mix of organic and non-organic, of all kinds of farmers and then people making a living selling food. I love the Italian farmers in the back where you can get cardoon when it's in season, the oysters and Dungeness crab vendors and the produce is just so varied. It feels like what we all talk about farmers’ markets feeling like; a community space, a real space, and a space where people make a living. The folks selling the Afghani dips are the best salespeople in the city. Though it's probably worth revealing that the following are all La Cocina program participants, it's also easy to say that we pushed to get into Alemany because we believe in it, and not the other way around. \u003ca href=\"http://www.lacocinasf.org/el-huarache-loco/\">El Huarache Loco\u003c/a> does some of the best Mexican in town, and she's always got handmade mole. \u003ca href=\"http://www.saborsur.com/about-us.html\">Sabores del Sur's\u003c/a> alfajores are ridiculous with coffee to start and if you can make \u003ca href=\"http://www.lacocinasf.org/estrellitas-snacks/\">Estrellita's Snacks\u003c/a> smile, you can probably consider it an awesome day. I like Good Foods Barbecue too, so don't miss it there.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.lapalmasf.com/\">La Palma\u003c/a> on 24th Street is another culinary find on Zigas list. He says, \"It's the real deal. It's in San Francisco. They're making masa. What more can you want out of a place? Legitimately delicious tortillas, fast service and now they've got seating outside? Done.\" Another store with ethnic treasures of a different vein is \u003ca href=\"http://www.yelp.com/biz/semiramis-imports-san-francisco\">Semirami's Imports\u003c/a> on Mission St. \"The hookah display in the window is what got me there the first time, but it was the olives, the spices and the service that has me coming back. The man knows everything about food, he's kind and the olives are off the hook. Best place in the city for pine nuts too.\" \u003c/p>\n\u003cp>Going to Dennis Leary's \u003ca href=\"http://www.thesentinelsf.com/\">Sentinel\u003c/a> is a family affair for Zigas. \"My grandpa, after 30 years in SF, has decided two things: 1) if people walked like they walked in NY, everything here would be better. 2) \u003ca href=\"http://www.boudinbakery.com/\">Boudin's\u003c/a> has the best lunch deal in town. The only way I can get him to change his mind is if I buy him lunch at Sentinel. Every time he tells Dennis about the deal at Boudin's and every time Dennis smiles. It's awesome. I love what he can do out of such a small space, It's inspirational.\" \u003c/p>\n\u003cp>His favorite 3rd date night spot is Noe Valley's \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a>. \"It's probably not a first-date spot, maybe more like 3rd. But it's got that right mix of nice, but not overdoing it, you can stay forever, or just share a quick meal. I'm a sharer on a date, so I like to move through all of the courses. Probably the octopus to start, unless there's something else ridiculously delicious looking on the menu, and moving on from there. I'm a notorious over-orderer, but I always seem to make it through. I let them (Lorena or the servers, not my date) pick the wine for me, and they always do an awesome job of it. And I can walk home. That's important on a good date. :)\" For a first date spot, Zigas likes to try out \u003ca href=\"http://www.yelp.com/biz/katana-ya-san-francisco\">Katana-Ya Ramen\u003c/a>, because, \"You have to love the Ramen.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a> is where Zigas goes for an ice cream fix. He says, \"I only feel guilty because of how much/ how often I go there. And even then it's more of a gym-related guilt than my normal Jewish-mother induced guilt. I just can't believe what an awesome mix of San Francisco that place is. Taking a number and standing outside on a cold foggy night goes against everything East Coast in me, but I do it at least once a week. I'm into the Chocolate Caramel Crackle. If you can put it in a waffle cone and chocolate dip it, well, do. Otherwise, have the ice cream sandwich.\" A runner-up guilty pleasure for Zigas is the bacon-wrapped hot dogs, found throughout the Mission. \"But only do I feel guilty when I order two at once.\" He also loves \u003ca href=\"http://www.henryshunanrestaurant.com/\">Henry's Hunan\u003c/a> on Church Street because, \"It's always good.\" \u003c/p>\n\n",
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"excerpt": "Caleb Zigas is the Acting Executive Director of La Cocina and lives nearby on a block that he says \"used to be called the Mission. Now it's Noe Valley.\" He organizes the programming for the business incubator, and is often called upon for media interviews. Among Zigas' favorite foods are chicken soup, steamed pork buns, molletes (a bread roll popular in both Mexico and the Andalusia region of Spain) and nearly anything with miso. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/caleb500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/caleb500.jpg\" alt=\"Caleb Zigas\" title=\"Caleb Zigas\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17292\">\u003c/a>\u003cbr>\n\u003cem>Photo credit: Barry Zigas\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lacocinasf.org/about-la-cocina/staff/\">Caleb Zigas\u003c/a> is the Acting Executive Director of \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> and lives nearby on a block that he says \"used to be called the Mission. Now it's Noe Valley.\" He organizes the programming for the business incubator, and is often called upon for media interviews. Among Zigas' favorite foods are chicken soup, steamed pork buns, \u003ca href=\"http://en.wikipedia.org/wiki/Mollete\">molletes\u003c/a> (a bread roll popular in both Mexico and the Andalusia region of Spain) and nearly anything with miso. Zigas has been working in the food industry since a starter job at his all time favorite spot, Ruppert's Restaurant in his native town of Washington DC. He is fully fluent in Spanish, which was strengthened by a brief \"nightmare\" vegan macrobiotic cooking job in Costa Rica. Other culinary stints have included weekend work as a butcher, as well as waiting tables and managing the front of the house. Zigas answered questions about his favorite eating spots from Bay Area Bites via email and phone interview. \u003c/p>\n\u003cp>The thirty-year old Zigas likes \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a>, but \"only after 9 PM. I like to go with a good friend, or a couple, and start with a half-bottle of white wine and some oysters. Next, go with a full bottle of red and either a burger or the chicken. It's quintessential San Francisco. Right in the middle of the city, big glass windows looking on sincere urban space, a beautiful open kitchen, and a couple of real steals on the \u003ca href=\"http://www.zunicafe.com/wine.html\">wine list\u003c/a>. And the food's always just what it's supposed to be.\" \u003c/p>\n\u003cp>Also on the list is \u003ca href=\"http://www.yelp.com/biz/yuet-lee-san-francisco\">Yuet Lee\u003c/a>: \"It's in different hands now, but they're still holding it down. I've been going there since I moved here and worked for \u003ca href=\"http://www.isarestaurant.com/\">Isa Restaurant\u003c/a> and Luke (Sung) would take us there for staff meals. It's open late, and the food is always great. And the North Beach scene adds some sincere color. I don't miss the salt and pepper shrimp (eat the heads) and the calamari is some of the best in town. Otherwise, I always let the staff order, they know it much better than I do.\" \u003c/p>\n\u003cp>For Mexican/Salvadoran dishes, Zigas heads to \u003ca href=\"http://www.yelp.com/biz/el-zocalo-san-francisco\">El Zocalo\u003c/a>, on Mission Street. \"It's 2 blocks from my house, which helps, but they're an institution. Burn-your-mouth fresh pupusas for those kind of nights, bowls of caldo de pollo or res for when it's cold and foggy. And cold beer too. I like the post-Rocapulco crowd and the old-school service. I always get the plantains too, just because it's awesome that Salvadoran plantains come with cream and beans too.\" As a back-up, or alternative, \u003ca href=\"http://www.yelp.com/biz/el-gran-taco-loco-san-francisco\">El Gran Taco Loco\u003c/a> up the street \"is probably my favorite taqueria; open until 2, brightly lit with some real Mexican dishes hidden in the menu and great carnitas.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For shopping options, Zigas confesses that: \"I'm going to cheat, but do it honestly to start.” (Several La Cocina vendors sell products there.) He likes to go to \u003ca href=\"http://sfgsa.org/index.aspx?page=1058\">Alemany Market\u003c/a>, because \"it's the most sincere Farmers' Market I've ever been to. A great mix of organic and non-organic, of all kinds of farmers and then people making a living selling food. I love the Italian farmers in the back where you can get cardoon when it's in season, the oysters and Dungeness crab vendors and the produce is just so varied. It feels like what we all talk about farmers’ markets feeling like; a community space, a real space, and a space where people make a living. The folks selling the Afghani dips are the best salespeople in the city. Though it's probably worth revealing that the following are all La Cocina program participants, it's also easy to say that we pushed to get into Alemany because we believe in it, and not the other way around. \u003ca href=\"http://www.lacocinasf.org/el-huarache-loco/\">El Huarache Loco\u003c/a> does some of the best Mexican in town, and she's always got handmade mole. \u003ca href=\"http://www.saborsur.com/about-us.html\">Sabores del Sur's\u003c/a> alfajores are ridiculous with coffee to start and if you can make \u003ca href=\"http://www.lacocinasf.org/estrellitas-snacks/\">Estrellita's Snacks\u003c/a> smile, you can probably consider it an awesome day. I like Good Foods Barbecue too, so don't miss it there.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.lapalmasf.com/\">La Palma\u003c/a> on 24th Street is another culinary find on Zigas list. He says, \"It's the real deal. It's in San Francisco. They're making masa. What more can you want out of a place? Legitimately delicious tortillas, fast service and now they've got seating outside? Done.\" Another store with ethnic treasures of a different vein is \u003ca href=\"http://www.yelp.com/biz/semiramis-imports-san-francisco\">Semirami's Imports\u003c/a> on Mission St. \"The hookah display in the window is what got me there the first time, but it was the olives, the spices and the service that has me coming back. The man knows everything about food, he's kind and the olives are off the hook. Best place in the city for pine nuts too.\" \u003c/p>\n\u003cp>Going to Dennis Leary's \u003ca href=\"http://www.thesentinelsf.com/\">Sentinel\u003c/a> is a family affair for Zigas. \"My grandpa, after 30 years in SF, has decided two things: 1) if people walked like they walked in NY, everything here would be better. 2) \u003ca href=\"http://www.boudinbakery.com/\">Boudin's\u003c/a> has the best lunch deal in town. The only way I can get him to change his mind is if I buy him lunch at Sentinel. Every time he tells Dennis about the deal at Boudin's and every time Dennis smiles. It's awesome. I love what he can do out of such a small space, It's inspirational.\" \u003c/p>\n\u003cp>His favorite 3rd date night spot is Noe Valley's \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a>. \"It's probably not a first-date spot, maybe more like 3rd. But it's got that right mix of nice, but not overdoing it, you can stay forever, or just share a quick meal. I'm a sharer on a date, so I like to move through all of the courses. Probably the octopus to start, unless there's something else ridiculously delicious looking on the menu, and moving on from there. I'm a notorious over-orderer, but I always seem to make it through. I let them (Lorena or the servers, not my date) pick the wine for me, and they always do an awesome job of it. And I can walk home. That's important on a good date. :)\" For a first date spot, Zigas likes to try out \u003ca href=\"http://www.yelp.com/biz/katana-ya-san-francisco\">Katana-Ya Ramen\u003c/a>, because, \"You have to love the Ramen.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a> is where Zigas goes for an ice cream fix. He says, \"I only feel guilty because of how much/ how often I go there. And even then it's more of a gym-related guilt than my normal Jewish-mother induced guilt. I just can't believe what an awesome mix of San Francisco that place is. Taking a number and standing outside on a cold foggy night goes against everything East Coast in me, but I do it at least once a week. I'm into the Chocolate Caramel Crackle. If you can put it in a waffle cone and chocolate dip it, well, do. Otherwise, have the ice cream sandwich.\" A runner-up guilty pleasure for Zigas is the bacon-wrapped hot dogs, found throughout the Mission. \"But only do I feel guilty when I order two at once.\" He also loves \u003ca href=\"http://www.henryshunanrestaurant.com/\">Henry's Hunan\u003c/a> on Church Street because, \"It's always good.\" \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Secrets of a Curator: Omnivore Books' Celia Sack ",
"title": "Secrets of a Curator: Omnivore Books' Celia Sack ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/celia-omnivore.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/celia-omnivore.jpg\" alt=\"Celia Sack - Omnivore Books\" title=\"Celia Sack - Omnivore Books\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17107\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Celia Sack.\u003c/strong> Photo: Courtesy of Celia Sack\u003c/em>\u003c/p>\n\u003cp>The stock of new, antiquarian and collectible cookbooks at \u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books\u003c/a> in Noe Valley is legendary, and the one of a kind store continues to be successful after opening in November 2008. One sweet touch is the blend of books coupled with fresh eggs for sale and occasional free apples from owner Celia Sack. Sack is often on duty at the store, where she offers friendly but knowledgeable advice based on her years as a book collector. Alice Waters cited the store as a culinary favorite in a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/03/scouting-alice-waters-bay-area-eats/\">Bay Area Bites interview\u003c/a>, and industry and home cooks flock to the store to stock up and attend in-store events ranging from \u003ca href=\"http://sf.funcheap.com/punch-contest-omnivore-books-food-noe-valley/\">punch contests\u003c/a> to edible art and a recent talk that included a Colorado whiskey tasting with Buzzio sausage. Sack also owns a pet store with her partner, \u003ca href=\"http://www.nytimes.com/2010/09/10/us/10bcomnivore.html?_r=1&scp=1&sq=celia%20sacks&st=cse\">Paula Harris\u003c/a>, and the two stores have a connecting passageway. The two live in Corona Heights. When she isn't working or testing recipes for her selections for Williams-Sonoma stores nationwide, or upcoming \"curated recipe keeper\" book with a working title of \u003cem>The Omnivore's Recipe Keeper\u003c/em>, Sack says she enjoys the following joints for shopping, eating, and drinking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/celia-paula.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/celia-paula.jpg\" alt=\"Celia Sack and Paula Harris\" title=\"Celia Sack and Paula Harris\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17109\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Celia Sack and Paula Harris.\u003c/strong> Photo: Courtesy of Celia Sack\u003c/em>\u003c/p>\n\u003cp>Sack and Harris had their first date fifteen years ago in the Haight at \u003ca href=\"http://www.kates-kitchensf.com/\">Kate's Kitchen.\u003c/a> \"We got slap happy, on a sugar high, and rolled into bed together,\" Sack says, adding confirmation that yes, we can quote her on that last part. The two share what Sack calls \"our secret thing\" from Mill Valley, which is a guilty pleasure: \u003ca href=\"http://www.yelp.com/biz/in-n-out-burger-mill-valley\">In-N-Out Burger\u003c/a> for double-doubles. They stop on their way to Tomales, where they have a home. \"We stop in on a Saturday night, after we are exhausted from work. Eat our double-doubles and watch all the clean scrubbed teenagers\" digging into their own fast food fare. Staying in Tomales is a way to rest and recharge on days off, and the \u003ca href=\"http://teaandcookies.blogspot.com/2010/03/omnivore-books-culinary-bookstore-san.html\">eggs\u003c/a> that Sack sells in the store are from there.\u003c/p>\n\u003cp>Petaluma is home to other favorites for the duo. \"We always go to \u003ca href=\"http://dempseys.com/\">Dempsey's\u003c/a>. Also, there's a tea place called the \u003ca href=\"http://www.tearoomcafe.com/\">Tea Room Café\u003c/a>. It's just so wonderful, and I’m going there with my sister soon.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For what she calls a \"calm grocery store experience\" with a \"fantastic liquor selection,\" Sack heads to \u003ca href=\"http://www.molliestones.com/location.php\">Mollie Stone's\u003c/a>, in the old Tower Market space in Twin Peaks. \"There are three shelves of spectacular bourbon,\" she says, and that the parking is easy. \"They have a parking lot in the back, that no one uses, or seems to know about.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah\u003c/a> on Clement Street is Sack's resource for Asian ingredients, in the Richmond District. \"It's a store that has space that is half fresh goods, like fish, meat and vegetables. The other half is full of dried goods, that are awesome.\"\u003c/p>\n\u003cp>Down the street on Clement, Sack likes to get \"the best pho in the city,\" at \u003ca href=\"http://www.yelp.com/biz/mais-vietnamese-restaurant-san-francisco\">Mai's Vietnamese Restaurant\u003c/a>, which tends to not be as crowded (ever) as the nearby Burma Superstar.\u003c/p>\n\u003cp>After work, Sack and Harris \"love to go to \u003ca href=\"http://www.rangesf.com/\">Range\u003c/a>, and sit at the counter.\" The cocktail drink of the day is something Sack says she always orders, along with a mix of the restaurant's appetizers. \"They change (the apps) a lot, and I prefer to eat any of their appetizers\" as a meal, says Sack. \u003c/p>\n\u003cp>\u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a>, which is a few blocks away from Omnivore Books, is a go-to spot due to \"their pastas, which are all wonderful. The whole fish dish is really nice. They have an amazing Sardinian wine list.\" \u003c/p>\n\u003cp>Sack shares a secret for getting a table at the popular \u003ca href=\"http://www.gialina.com/\">Gialina Pizzeria\u003c/a>, in Glen Park. \"If you call ahead, they will put you on the list.\" Upon arrival, it's a pizza--the nettles with pancetta is a draw--and \"all the pizzas are awesome,\" adding that owner Sharon Adriana's strengths are her salads and cheesecake. Sack says the salads are so good that \"she should do a restaurant just around salads,\" a concept that could gain traction in the green-friendly Bay Area.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Back at the shop, Omnivore is set to have a busy October, with a \u003ca href=\"http://www.omnivorebooks.com/events.html\">schedule\u003c/a> that Sacks calls \"so insane and great\" and definitely worth checking out. Diana Kennedy, Madhur Jaffrey, Rajat Parr & Jordan McKay, Michael Chiarello, Tyler Florence, Dorie Greenspan, Rene Redzepi, are among the highlights. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/celia-omnivore.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/celia-omnivore.jpg\" alt=\"Celia Sack - Omnivore Books\" title=\"Celia Sack - Omnivore Books\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17107\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Celia Sack.\u003c/strong> Photo: Courtesy of Celia Sack\u003c/em>\u003c/p>\n\u003cp>The stock of new, antiquarian and collectible cookbooks at \u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books\u003c/a> in Noe Valley is legendary, and the one of a kind store continues to be successful after opening in November 2008. One sweet touch is the blend of books coupled with fresh eggs for sale and occasional free apples from owner Celia Sack. Sack is often on duty at the store, where she offers friendly but knowledgeable advice based on her years as a book collector. Alice Waters cited the store as a culinary favorite in a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/03/scouting-alice-waters-bay-area-eats/\">Bay Area Bites interview\u003c/a>, and industry and home cooks flock to the store to stock up and attend in-store events ranging from \u003ca href=\"http://sf.funcheap.com/punch-contest-omnivore-books-food-noe-valley/\">punch contests\u003c/a> to edible art and a recent talk that included a Colorado whiskey tasting with Buzzio sausage. Sack also owns a pet store with her partner, \u003ca href=\"http://www.nytimes.com/2010/09/10/us/10bcomnivore.html?_r=1&scp=1&sq=celia%20sacks&st=cse\">Paula Harris\u003c/a>, and the two stores have a connecting passageway. The two live in Corona Heights. When she isn't working or testing recipes for her selections for Williams-Sonoma stores nationwide, or upcoming \"curated recipe keeper\" book with a working title of \u003cem>The Omnivore's Recipe Keeper\u003c/em>, Sack says she enjoys the following joints for shopping, eating, and drinking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/celia-paula.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/celia-paula.jpg\" alt=\"Celia Sack and Paula Harris\" title=\"Celia Sack and Paula Harris\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17109\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Celia Sack and Paula Harris.\u003c/strong> Photo: Courtesy of Celia Sack\u003c/em>\u003c/p>\n\u003cp>Sack and Harris had their first date fifteen years ago in the Haight at \u003ca href=\"http://www.kates-kitchensf.com/\">Kate's Kitchen.\u003c/a> \"We got slap happy, on a sugar high, and rolled into bed together,\" Sack says, adding confirmation that yes, we can quote her on that last part. The two share what Sack calls \"our secret thing\" from Mill Valley, which is a guilty pleasure: \u003ca href=\"http://www.yelp.com/biz/in-n-out-burger-mill-valley\">In-N-Out Burger\u003c/a> for double-doubles. They stop on their way to Tomales, where they have a home. \"We stop in on a Saturday night, after we are exhausted from work. Eat our double-doubles and watch all the clean scrubbed teenagers\" digging into their own fast food fare. Staying in Tomales is a way to rest and recharge on days off, and the \u003ca href=\"http://teaandcookies.blogspot.com/2010/03/omnivore-books-culinary-bookstore-san.html\">eggs\u003c/a> that Sack sells in the store are from there.\u003c/p>\n\u003cp>Petaluma is home to other favorites for the duo. \"We always go to \u003ca href=\"http://dempseys.com/\">Dempsey's\u003c/a>. Also, there's a tea place called the \u003ca href=\"http://www.tearoomcafe.com/\">Tea Room Café\u003c/a>. It's just so wonderful, and I’m going there with my sister soon.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For what she calls a \"calm grocery store experience\" with a \"fantastic liquor selection,\" Sack heads to \u003ca href=\"http://www.molliestones.com/location.php\">Mollie Stone's\u003c/a>, in the old Tower Market space in Twin Peaks. \"There are three shelves of spectacular bourbon,\" she says, and that the parking is easy. \"They have a parking lot in the back, that no one uses, or seems to know about.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah\u003c/a> on Clement Street is Sack's resource for Asian ingredients, in the Richmond District. \"It's a store that has space that is half fresh goods, like fish, meat and vegetables. The other half is full of dried goods, that are awesome.\"\u003c/p>\n\u003cp>Down the street on Clement, Sack likes to get \"the best pho in the city,\" at \u003ca href=\"http://www.yelp.com/biz/mais-vietnamese-restaurant-san-francisco\">Mai's Vietnamese Restaurant\u003c/a>, which tends to not be as crowded (ever) as the nearby Burma Superstar.\u003c/p>\n\u003cp>After work, Sack and Harris \"love to go to \u003ca href=\"http://www.rangesf.com/\">Range\u003c/a>, and sit at the counter.\" The cocktail drink of the day is something Sack says she always orders, along with a mix of the restaurant's appetizers. \"They change (the apps) a lot, and I prefer to eat any of their appetizers\" as a meal, says Sack. \u003c/p>\n\u003cp>\u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a>, which is a few blocks away from Omnivore Books, is a go-to spot due to \"their pastas, which are all wonderful. The whole fish dish is really nice. They have an amazing Sardinian wine list.\" \u003c/p>\n\u003cp>Sack shares a secret for getting a table at the popular \u003ca href=\"http://www.gialina.com/\">Gialina Pizzeria\u003c/a>, in Glen Park. \"If you call ahead, they will put you on the list.\" Upon arrival, it's a pizza--the nettles with pancetta is a draw--and \"all the pizzas are awesome,\" adding that owner Sharon Adriana's strengths are her salads and cheesecake. Sack says the salads are so good that \"she should do a restaurant just around salads,\" a concept that could gain traction in the green-friendly Bay Area.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Back at the shop, Omnivore is set to have a busy October, with a \u003ca href=\"http://www.omnivorebooks.com/events.html\">schedule\u003c/a> that Sacks calls \"so insane and great\" and definitely worth checking out. Diana Kennedy, Madhur Jaffrey, Rajat Parr & Jordan McKay, Michael Chiarello, Tyler Florence, Dorie Greenspan, Rene Redzepi, are among the highlights. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/gangstaroll.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/gangstaroll.jpg\" alt=\"gangsta roll\" title=\"gangsta roll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16871\">\u003c/a>\u003cbr>\n\u003cem>The Gangsta Roll at Bay Area sushi chain Barracuda\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"Suck a tentacle, dip it in sauce/Hot green root, it sure is boss/My only vice is to slice it nice/And wrap it in rice/Oh, what a device!\"\u003cbr>\n-- The Tubes, \"Sushi Girl\"\u003c/p>\u003c/blockquote>\n\u003cp>Americanized Japanese menus throughout the country feature the \u003cem>Rock 'n' Roll\u003c/em>, a maki made with eel and avocado, but the Bay Area gets considerably more intricate when it comes to incorporating music with sushi. At \u003ca href=\"http://www.yelp.com/biz/ace-wasabis-rock-n-roll-sushi-san-francisco\">Ace Wasabi's Rock 'n' Roll Sushi\u003c/a> in San Francisco's Cow Hollow neighborhood, the rolls rock much harder, as on the ones named for \u003cem>U2\u003c/em> (tempura shrimp topped with spicy tuna, avocado, and tobiko) and \u003cem>Ozzy Osbourne\u003c/em> (tempura shrimp topped with crab, avocado, jalapeño, tobiko, and spicy mayo). \u003ca href=\"http://www.yelp.com/biz/asa-sushi-japanese-restaurant-san-francisco\">Asa Sushi\u003c/a>, also in Cow Hollow, celebrates with rolls named \u003cem>Modern Rock\u003c/em> (tuna, kaiware, avocado, and tobiko) and \u003cem>Heavy Metal\u003c/em> (eel, avocado, yellowtail, and mixed nuts), while SOMA's \u003ca href=\"http://www.zaohsf.com\">Zaoh\u003c/a> favors \u003cem>New Wave\u003c/em> (smoked salmon and cream cheese).\u003c/p>\n\u003cp>Akiko's in the Tenderloin and \u003ca href=\"http://www.chinsushibar.com\">Chin Restaurant and Sushi\u003c/a> in the Richmond both rock a \u003cem>Disco Roll\u003c/em> with identical ingredients (spicy tuna and eel). Meanwhile, disco's antecedents get a spin at \u003ca href=\"http://www.sushigroove.com\">Sushi Groove\u003c/a> in Nob Hill and SOMA, which offer \u003cem>Techno\u003c/em> (fish of the day with cucumber and tobiko) and \u003cem>Jungle\u003c/em> (yellowtail, papaya, and tobiko) Rolls.\u003c/p>\n\u003cp>Sushi has been a popular metaphor in rap music ever since Big Daddy Kane said he was \"raw like sushi,\" a line that still pops up with frequency today. It's often equated with success, as Atlanta rapper Young Dro enthuses on the remix of Jim Jones' popular \"We Fly High\": \"I'm skating on ice like Kristi Yamaguchi/Sit up in the Chevy eating blowfish sushi.\" The food is also now frequently used rather rudely to talk about a woman's anatomy, as in \u003ca href=\"http://www.myspace.com/thisisdrake\">Drake's\u003c/a> contribution to the Young Money hit \"Bedrock\": \"I love your sushi roll/hotter than wasabi/I race for your love/Shake and bake, \u003ca href=\"http://www.imdb.com/title/tt0415306/\">Ricky Bobby\u003c/a>.\" \u003c/p>\n\u003cp>Locally, a love of rap music surfaces in the \u003cem>Hip-Hop Roll\u003c/em> at Dogpatch sushi joint Moshi Moshi (eel, avocado, and tobiko) and \u003ca href=\"http://www.otorosushi.com\">Otoro\u003c/a> in Hayes Valley (tempura shrimp and avocado topped with garlic white tuna). The recently opened \u003ca href=\"http://www.massake.com\">Mas Sake Freestyle Sushi\u003c/a> in Cow Hollow has a hip-hop tinged name, and gives the honor of a roll to legendary hypemaster Doug E. Fresh with the \u003cem>Dougie Fresh\u003c/em> (tempura shrimp with avocado and ginger) and crossover star \u003cem>Kid Rock\u003c/em> (tempura calamari, radish sprouts, and cucumber). But \u003ca href=\"http://www.barracudasushi.com\">Barracuda\u003c/a> features the most hardcore take on the genre with its \u003cem>Gangsta Roll\u003c/em> (yellowtail, cucumber, and green onions covered with eel and salmon topped with tobiko and eel sauce) at its locations in San Francisco, Daly City, Burlingame, Redwood City, and Mountain View. Barracuda's also got the \u003cem>Rock Star\u003c/em> (spicy tuna tempura and avocado topped with tuna, salmon, eel, and four fruit sauces) and the \u003cem>Punk Rocker\u003c/em> (deep-fried soft-shell crab with avocado, cucumber, snow crab, eel, shrimp, avocado, and eel sauce). But they're all likely to be served over a bed of pre-recorded house music, strangely enough.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We haven't yet found a \u003cem>Soul Roll\u003c/em> anywhere, but have been delighted to discover Michael Jackson anthems being tributed at Mission hotspots \u003ca href=\"http://www.tokyogogo.com\">Tokyo Go Go\u003c/a> and \u003ca href=\"http://www.sushibistro.com\">Sushi Bistro\u003c/a> (the latter also has a location in the Richmond). Tokyo Go Go presents \u003cem>Off the Wall\u003c/em>, a roll of tempura shrimp and cucumber topped with spicy tuna, avocado, and tobiko that's been soaked in wasabi, while Sushi Bistro sports the \u003cem>Billie Jean\u003c/em> of baby lobster, avocado, and cucumber wrapped in soy paper and aioli and topped with salmon.\u003c/p>\n\u003cp>The classics get a nod with Tenderloin sushi restaurant Ryoko's \u003cem>Shrimp Symphony\u003c/em> (cooked shrimp, cucumber, and avocado) and the \u003cem>Jazz Roll\u003c/em> (eel, avocado, and spicy vegetables wrapped in soybean paper) at \u003ca href=\"http://www.yukisushi.com\">Yuki Sushi\u003c/a> in Santa Clara. At \u003ca href=\"http://www.yoshis.com\">Yoshi's\u003c/a> in the Fillmore District, one can enjoy large flights of sushi and sashimi with names like \u003cem>Big Band\u003c/em>, \u003cem>High Note\u003c/em>, and \u003cem>C-Major\u003c/em> before retiring to the main area for a live concert. \u003ca href=\"http://www.yelp.com/biz/mokis-sushi-and-pacific-grill-san-francisco\">Moki\u003c/a> in Bernal Heights uses a musical reference as a punchline in the wonderfully named \u003cem>Drum Roll\u003c/em> (snow crab, mango, and mint). And the beat goes on.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Tubes: Sushi Girl\u003c/strong>\u003cbr>\n\u003cobject width=\"500\" height=\"400\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/E_QGolK1oJQ?fs=1&hl=en_US\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/E_QGolK1oJQ?fs=1&hl=en_US\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"400\">\u003c/embed>\u003c/object>\u003c/p>\n\n",
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"excerpt": "Americanized Japanese menus throughout the country feature the \u003cem>Rock 'n' Roll\u003c/em>, a maki made with eel and avocado, but the Bay Area gets considerably more intricate when it comes to incorporating music with sushi. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/gangstaroll.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/gangstaroll.jpg\" alt=\"gangsta roll\" title=\"gangsta roll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16871\">\u003c/a>\u003cbr>\n\u003cem>The Gangsta Roll at Bay Area sushi chain Barracuda\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"Suck a tentacle, dip it in sauce/Hot green root, it sure is boss/My only vice is to slice it nice/And wrap it in rice/Oh, what a device!\"\u003cbr>\n-- The Tubes, \"Sushi Girl\"\u003c/p>\u003c/blockquote>\n\u003cp>Americanized Japanese menus throughout the country feature the \u003cem>Rock 'n' Roll\u003c/em>, a maki made with eel and avocado, but the Bay Area gets considerably more intricate when it comes to incorporating music with sushi. At \u003ca href=\"http://www.yelp.com/biz/ace-wasabis-rock-n-roll-sushi-san-francisco\">Ace Wasabi's Rock 'n' Roll Sushi\u003c/a> in San Francisco's Cow Hollow neighborhood, the rolls rock much harder, as on the ones named for \u003cem>U2\u003c/em> (tempura shrimp topped with spicy tuna, avocado, and tobiko) and \u003cem>Ozzy Osbourne\u003c/em> (tempura shrimp topped with crab, avocado, jalapeño, tobiko, and spicy mayo). \u003ca href=\"http://www.yelp.com/biz/asa-sushi-japanese-restaurant-san-francisco\">Asa Sushi\u003c/a>, also in Cow Hollow, celebrates with rolls named \u003cem>Modern Rock\u003c/em> (tuna, kaiware, avocado, and tobiko) and \u003cem>Heavy Metal\u003c/em> (eel, avocado, yellowtail, and mixed nuts), while SOMA's \u003ca href=\"http://www.zaohsf.com\">Zaoh\u003c/a> favors \u003cem>New Wave\u003c/em> (smoked salmon and cream cheese).\u003c/p>\n\u003cp>Akiko's in the Tenderloin and \u003ca href=\"http://www.chinsushibar.com\">Chin Restaurant and Sushi\u003c/a> in the Richmond both rock a \u003cem>Disco Roll\u003c/em> with identical ingredients (spicy tuna and eel). Meanwhile, disco's antecedents get a spin at \u003ca href=\"http://www.sushigroove.com\">Sushi Groove\u003c/a> in Nob Hill and SOMA, which offer \u003cem>Techno\u003c/em> (fish of the day with cucumber and tobiko) and \u003cem>Jungle\u003c/em> (yellowtail, papaya, and tobiko) Rolls.\u003c/p>\n\u003cp>Sushi has been a popular metaphor in rap music ever since Big Daddy Kane said he was \"raw like sushi,\" a line that still pops up with frequency today. It's often equated with success, as Atlanta rapper Young Dro enthuses on the remix of Jim Jones' popular \"We Fly High\": \"I'm skating on ice like Kristi Yamaguchi/Sit up in the Chevy eating blowfish sushi.\" The food is also now frequently used rather rudely to talk about a woman's anatomy, as in \u003ca href=\"http://www.myspace.com/thisisdrake\">Drake's\u003c/a> contribution to the Young Money hit \"Bedrock\": \"I love your sushi roll/hotter than wasabi/I race for your love/Shake and bake, \u003ca href=\"http://www.imdb.com/title/tt0415306/\">Ricky Bobby\u003c/a>.\" \u003c/p>\n\u003cp>Locally, a love of rap music surfaces in the \u003cem>Hip-Hop Roll\u003c/em> at Dogpatch sushi joint Moshi Moshi (eel, avocado, and tobiko) and \u003ca href=\"http://www.otorosushi.com\">Otoro\u003c/a> in Hayes Valley (tempura shrimp and avocado topped with garlic white tuna). The recently opened \u003ca href=\"http://www.massake.com\">Mas Sake Freestyle Sushi\u003c/a> in Cow Hollow has a hip-hop tinged name, and gives the honor of a roll to legendary hypemaster Doug E. Fresh with the \u003cem>Dougie Fresh\u003c/em> (tempura shrimp with avocado and ginger) and crossover star \u003cem>Kid Rock\u003c/em> (tempura calamari, radish sprouts, and cucumber). But \u003ca href=\"http://www.barracudasushi.com\">Barracuda\u003c/a> features the most hardcore take on the genre with its \u003cem>Gangsta Roll\u003c/em> (yellowtail, cucumber, and green onions covered with eel and salmon topped with tobiko and eel sauce) at its locations in San Francisco, Daly City, Burlingame, Redwood City, and Mountain View. Barracuda's also got the \u003cem>Rock Star\u003c/em> (spicy tuna tempura and avocado topped with tuna, salmon, eel, and four fruit sauces) and the \u003cem>Punk Rocker\u003c/em> (deep-fried soft-shell crab with avocado, cucumber, snow crab, eel, shrimp, avocado, and eel sauce). But they're all likely to be served over a bed of pre-recorded house music, strangely enough.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We haven't yet found a \u003cem>Soul Roll\u003c/em> anywhere, but have been delighted to discover Michael Jackson anthems being tributed at Mission hotspots \u003ca href=\"http://www.tokyogogo.com\">Tokyo Go Go\u003c/a> and \u003ca href=\"http://www.sushibistro.com\">Sushi Bistro\u003c/a> (the latter also has a location in the Richmond). Tokyo Go Go presents \u003cem>Off the Wall\u003c/em>, a roll of tempura shrimp and cucumber topped with spicy tuna, avocado, and tobiko that's been soaked in wasabi, while Sushi Bistro sports the \u003cem>Billie Jean\u003c/em> of baby lobster, avocado, and cucumber wrapped in soy paper and aioli and topped with salmon.\u003c/p>\n\u003cp>The classics get a nod with Tenderloin sushi restaurant Ryoko's \u003cem>Shrimp Symphony\u003c/em> (cooked shrimp, cucumber, and avocado) and the \u003cem>Jazz Roll\u003c/em> (eel, avocado, and spicy vegetables wrapped in soybean paper) at \u003ca href=\"http://www.yukisushi.com\">Yuki Sushi\u003c/a> in Santa Clara. At \u003ca href=\"http://www.yoshis.com\">Yoshi's\u003c/a> in the Fillmore District, one can enjoy large flights of sushi and sashimi with names like \u003cem>Big Band\u003c/em>, \u003cem>High Note\u003c/em>, and \u003cem>C-Major\u003c/em> before retiring to the main area for a live concert. \u003ca href=\"http://www.yelp.com/biz/mokis-sushi-and-pacific-grill-san-francisco\">Moki\u003c/a> in Bernal Heights uses a musical reference as a punchline in the wonderfully named \u003cem>Drum Roll\u003c/em> (snow crab, mango, and mint). And the beat goes on.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Tubes: Sushi Girl\u003c/strong>\u003cbr>\n\u003cobject width=\"500\" height=\"400\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/E_QGolK1oJQ?fs=1&hl=en_US\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/E_QGolK1oJQ?fs=1&hl=en_US\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"400\">\u003c/embed>\u003c/object>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Secrets from a Chef: Café des Amis's Gordon Drysdale",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/gordon-drysdale500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/gordon-drysdale500.jpg\" alt=\"Gordon Drysdale\" title=\"Gordon Drysdale\" width=\"500\" height=\"569\" class=\"alignnone size-full wp-image-16761\">\u003c/a>\u003c/p>\n\u003cp>Chef \u003cstrong>Gordon Drysdale\u003c/strong> is back in the kitchen, at the newly opened \u003ca href=\"http://www.cafedesamissf.com/\">Café Des Amis\u003c/a>, a Union Street restaurant project that he has been working on via his role as Chef & Partner for the locally owned Bacchus Management Group. Drysdale is also in charge of the kitchens at Pizza Antica locations, which recently opened a Santa Monica outpost. Drysdale still fields requests for his trademark dish of Brussels sprouts salad, which he calls an unlikely best seller, \"It's like having rutabaga on the menu, with 100s of thousands of people asking 'when will it be on the menu?'\" adding he's happy to have a popular dish that resonates. The dish first caught notice in the late 1990s, at his much celebrated \u003ca href=\"http://www.facebook.com/group.php?gid=81678378367\">Gordon's House of Fine Eats\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The Favorites\u003c/strong>\u003cbr>\nDrysdale has lived in the Homestead Valley area of Mill Valley for years, with his wife Susie, and two pre-teen sons, Miles, and Monroe. The Rochester, New York native describes the area as \"old timey and cool, very Kerouac-ish.\" He admits that he likes to dine out with the family when he has a day off, but given the chance, \"I'd probably go to Benu tonight if I could, like everyone else.\" The chef has visited \u003ca href=\"http://www.yelp.com/biz/royal-thai-restaurant-san-rafael\">Royal Thai Restaurant\u003c/a> in San Rafael at least 900 times in the past twenty years, and he orders the same three dishes each visit. \"Tofu with spicy green beans and basil; wheat gluten with potato and yellow curry; and ground pork with lime and chili. My older son, Miles gets his own order of the ground pork dish, and Monroe digs into the chicken satay.\" This restaurant gets the highest praise from Drysdale, who said, \"it's the most consistent restaurant I've eaten anywhere. In my life.' \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/cactus-cafe-mill-valley\">Cactus Café\u003c/a> in Mill Valley is where Drysdale likes to eat a house salad with \"what tastes like a marjoram laced dressing, very interesting. It comes with a quesadilla, and is very simple. For a son of authentic British stock, this is very easy to take.\" \u003c/p>\n\u003cp>Drysdale deadpans, \"We're always looking for some variation on the theme of white for Monroe: pasta, pizza, and French fries.\" \u003ca href=\"http://www.mamacitasf.com/\">Mamacita\u003c/a> in the Marina keeps his sons happy, where carnitas tacos with guacamole grace the table. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Special Occasions, Sweets\u003c/strong>\u003cbr>\nFor his wedding anniversary in October, Drysdale and Susie go to \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>. Chef David Kinch’s food is \"lighter, with more 'unexpected' going on. And the sommelier does the most amazing wine pairings with the food. It's a raw deal that Manresa only has one Michelin star.\" The two also trek to \u003ca href=\"http://www.powellsss.com/go/index.cfm\">Powell's Sweet Shoppe\u003c/a> in Los Gatos, to buy sweet treats for their sons in a store that \"has almost an Eisenhower feel to it.' \u003ca href=\"http://www.miettecakes.com/\">Miette\u003c/a> in the Ferry Building is another go-to for the sweet fixes. \u003c/p>\n\u003cp>\"If I every have another New Year's Eve free, I'd spend it at \u003ca href=\"http://www.bixrestaurant.com/\">Bix\u003c/a>\" where he was the opening chef for the Doug Biederbeck-Real Restaurant Gold Coast spot. He and Susie spent many a memorable night there, and \"it's flat out magical, and hard to beat expectations here. Doug Biederbeck really draws it out on New Year's.\"\u003c/p>\n\u003cp>\u003cstrong>Produce and The Big Mac\u003c/strong>\u003cbr>\nThe \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080805091943.active\">Marin Farmers Market\u003c/a> is \"for my money, the one to beat,\" said Drysdale. \"There's some charm to the Ferry Plaza... a lot of great things go on there.\" Drysdale packs a bag lunch in his car daily, with \"annoyingly healthy\" carrots, celery, and apples. \"But in that bag, there's always chocolate,\" he said. \"I am a recent devotee and passionate fan of \u003ca href=\"http://www.tcho.com/\">TCHO\u003c/a>.\" Chocolate is a guilty pleasure, and once a year, he and Susie have a ritual Big Mac with extra pickles from McDonald's. Adding pickles \"makes sure they are making it right then and there, right.\" Still, \"I may never do it again,\" and am loathe to admit it is an item he consumes, even once a year.\u003c/p>\n\u003cp>\u003cstrong>Chefs & Cookbooks That Inspire\u003c/strong>\u003cbr>\n\"I am a lifelong, ardent and passionate believer in \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/03/scouting-alice-waters-bay-area-eats/\">Alice Waters\u003c/a>. Of course I am,\" said Drysdale, adding, \"Who isn't?\" He loves the \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse Café\u003c/a>, and the simple pleasure one gets there, that \"you can't get anywhere else. A perfect peach, lightly chilled. Some may deter, but I love a perfect peach sometimes. The \u003ca href=\"http://www.amazon.com/Chez-Panisse-Cookbook-Alice-Waters/dp/0060175834\">Chez Panisse Café cookbook\u003c/a> is wonderful, and I can't wait for the December-January run of steelhead to do steelhead roe.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Drysdale has been using \u003ca href=\"http://www.ciachef.edu/admissions/spotlight/spotlight.asp?iSpotID=450\">Jasper White's\u003c/a> Cooking from New England cookbook for twenty-five years, and also loves the books and restaurants of \u003ca href=\"http://www.mariobatali.com/\">Mario Batali\u003c/a>. \u003ca href=\"http://www.paula-wolfert.com/\">Paula Wolfert\u003c/a> is another favorite resource, for her \"cool, weird recipes that make me go 'Huh, wow, okay.\"' \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/gordon-drysdale500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/gordon-drysdale500.jpg\" alt=\"Gordon Drysdale\" title=\"Gordon Drysdale\" width=\"500\" height=\"569\" class=\"alignnone size-full wp-image-16761\">\u003c/a>\u003c/p>\n\u003cp>Chef \u003cstrong>Gordon Drysdale\u003c/strong> is back in the kitchen, at the newly opened \u003ca href=\"http://www.cafedesamissf.com/\">Café Des Amis\u003c/a>, a Union Street restaurant project that he has been working on via his role as Chef & Partner for the locally owned Bacchus Management Group. Drysdale is also in charge of the kitchens at Pizza Antica locations, which recently opened a Santa Monica outpost. Drysdale still fields requests for his trademark dish of Brussels sprouts salad, which he calls an unlikely best seller, \"It's like having rutabaga on the menu, with 100s of thousands of people asking 'when will it be on the menu?'\" adding he's happy to have a popular dish that resonates. The dish first caught notice in the late 1990s, at his much celebrated \u003ca href=\"http://www.facebook.com/group.php?gid=81678378367\">Gordon's House of Fine Eats\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The Favorites\u003c/strong>\u003cbr>\nDrysdale has lived in the Homestead Valley area of Mill Valley for years, with his wife Susie, and two pre-teen sons, Miles, and Monroe. The Rochester, New York native describes the area as \"old timey and cool, very Kerouac-ish.\" He admits that he likes to dine out with the family when he has a day off, but given the chance, \"I'd probably go to Benu tonight if I could, like everyone else.\" The chef has visited \u003ca href=\"http://www.yelp.com/biz/royal-thai-restaurant-san-rafael\">Royal Thai Restaurant\u003c/a> in San Rafael at least 900 times in the past twenty years, and he orders the same three dishes each visit. \"Tofu with spicy green beans and basil; wheat gluten with potato and yellow curry; and ground pork with lime and chili. My older son, Miles gets his own order of the ground pork dish, and Monroe digs into the chicken satay.\" This restaurant gets the highest praise from Drysdale, who said, \"it's the most consistent restaurant I've eaten anywhere. In my life.' \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/cactus-cafe-mill-valley\">Cactus Café\u003c/a> in Mill Valley is where Drysdale likes to eat a house salad with \"what tastes like a marjoram laced dressing, very interesting. It comes with a quesadilla, and is very simple. For a son of authentic British stock, this is very easy to take.\" \u003c/p>\n\u003cp>Drysdale deadpans, \"We're always looking for some variation on the theme of white for Monroe: pasta, pizza, and French fries.\" \u003ca href=\"http://www.mamacitasf.com/\">Mamacita\u003c/a> in the Marina keeps his sons happy, where carnitas tacos with guacamole grace the table. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Special Occasions, Sweets\u003c/strong>\u003cbr>\nFor his wedding anniversary in October, Drysdale and Susie go to \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>. Chef David Kinch’s food is \"lighter, with more 'unexpected' going on. And the sommelier does the most amazing wine pairings with the food. It's a raw deal that Manresa only has one Michelin star.\" The two also trek to \u003ca href=\"http://www.powellsss.com/go/index.cfm\">Powell's Sweet Shoppe\u003c/a> in Los Gatos, to buy sweet treats for their sons in a store that \"has almost an Eisenhower feel to it.' \u003ca href=\"http://www.miettecakes.com/\">Miette\u003c/a> in the Ferry Building is another go-to for the sweet fixes. \u003c/p>\n\u003cp>\"If I every have another New Year's Eve free, I'd spend it at \u003ca href=\"http://www.bixrestaurant.com/\">Bix\u003c/a>\" where he was the opening chef for the Doug Biederbeck-Real Restaurant Gold Coast spot. He and Susie spent many a memorable night there, and \"it's flat out magical, and hard to beat expectations here. Doug Biederbeck really draws it out on New Year's.\"\u003c/p>\n\u003cp>\u003cstrong>Produce and The Big Mac\u003c/strong>\u003cbr>\nThe \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080805091943.active\">Marin Farmers Market\u003c/a> is \"for my money, the one to beat,\" said Drysdale. \"There's some charm to the Ferry Plaza... a lot of great things go on there.\" Drysdale packs a bag lunch in his car daily, with \"annoyingly healthy\" carrots, celery, and apples. \"But in that bag, there's always chocolate,\" he said. \"I am a recent devotee and passionate fan of \u003ca href=\"http://www.tcho.com/\">TCHO\u003c/a>.\" Chocolate is a guilty pleasure, and once a year, he and Susie have a ritual Big Mac with extra pickles from McDonald's. Adding pickles \"makes sure they are making it right then and there, right.\" Still, \"I may never do it again,\" and am loathe to admit it is an item he consumes, even once a year.\u003c/p>\n\u003cp>\u003cstrong>Chefs & Cookbooks That Inspire\u003c/strong>\u003cbr>\n\"I am a lifelong, ardent and passionate believer in \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/03/scouting-alice-waters-bay-area-eats/\">Alice Waters\u003c/a>. Of course I am,\" said Drysdale, adding, \"Who isn't?\" He loves the \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse Café\u003c/a>, and the simple pleasure one gets there, that \"you can't get anywhere else. A perfect peach, lightly chilled. Some may deter, but I love a perfect peach sometimes. The \u003ca href=\"http://www.amazon.com/Chez-Panisse-Cookbook-Alice-Waters/dp/0060175834\">Chez Panisse Café cookbook\u003c/a> is wonderful, and I can't wait for the December-January run of steelhead to do steelhead roe.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Drysdale has been using \u003ca href=\"http://www.ciachef.edu/admissions/spotlight/spotlight.asp?iSpotID=450\">Jasper White's\u003c/a> Cooking from New England cookbook for twenty-five years, and also loves the books and restaurants of \u003ca href=\"http://www.mariobatali.com/\">Mario Batali\u003c/a>. \u003ca href=\"http://www.paula-wolfert.com/\">Paula Wolfert\u003c/a> is another favorite resource, for her \"cool, weird recipes that make me go 'Huh, wow, okay.\"' \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201008311000\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/forum-logo.jpg\" alt=\"forum logo\">\u003c/a>\u003cbr>\nSan Francisco's Board of Supervisors is considering imposing a fee on alcoholic beverages, which would go to pay for programs associated with alcohol abuse. But critics say the fee would burden businesses in already tough economic times. \u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201008311000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201008311000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>John Avalos, member of the \u003ca href=\"http://www.sfbos.org/\">San Francisco Board of Supervisors\u003c/a>\u003c/li>\n\u003cli>Rich Higgins, brewmaster at \u003ca href=\"http://socialbrewsf.com/\">Social Kitchen And Brewery\u003c/a> and president of the \u003ca href=\"http://www.facebook.com/pages/San-Francisco-CA/San-Francisco-Brewers-Guild/60909381361\">San Francisco Brewers Guild\u003c/a> \u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201008261000\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/forum-logo.jpg\" alt=\"forum logo\">\u003c/a>\u003cbr>\nGet the latest scoop on the Bay Area dining scene from a panel of restaurant critics. \u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201008261000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201008261000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/03/scouting-michael-krasnys-san-francisco-food-stops/\">Michael Krasny\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Jan Newberry, food editor for \u003ca href=\"http://www.sanfranmag.com/content/eat-drink\">San Francisco Magazine Eat & Drink\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfweekly.com/authors/jonathan-kauffman/\">Jonathan Kauffman\u003c/a>, food critic for \u003ca href=\"http://www.sfweekly.com/restaurants/\">SF Weekly\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tablehopper.com/who/\">Marcia Gagliardi\u003c/a>, food critic for \u003ca href=\"http://tablehopper.com/\">tablehopper.com\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sanjose.com/stett-holbrook-u389221\">Stett Holbrook\u003c/a>, food editor for Metro Silicon Valley \u003ca href=\"http://www.sanjose.com/restaurants/\">metroactive: SanJose.com\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\nEaterSF: \u003ca href=\"http://sf.eater.com/archives/2010/08/27/top_bay_area_food_writers_reveal_candid_favorites_on_kqed.php\">Top Bay Area Food Writers Reveal Candid Faves on KQED\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Get the latest scoop on the Bay Area dining scene from a panel of restaurant critics. Guests:Jan Newberry, food editor for San Francisco Magazine; Jonathan Kauffman, food critic for SF Weekly; Marcia Gagliardi, food critic for tablehopper.com; Stett Holbrook, food editor for Metro Silicon Valley",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201008261000\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/forum-logo.jpg\" alt=\"forum logo\">\u003c/a>\u003cbr>\nGet the latest scoop on the Bay Area dining scene from a panel of restaurant critics. \u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201008261000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201008261000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/03/scouting-michael-krasnys-san-francisco-food-stops/\">Michael Krasny\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Jan Newberry, food editor for \u003ca href=\"http://www.sanfranmag.com/content/eat-drink\">San Francisco Magazine Eat & Drink\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfweekly.com/authors/jonathan-kauffman/\">Jonathan Kauffman\u003c/a>, food critic for \u003ca href=\"http://www.sfweekly.com/restaurants/\">SF Weekly\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tablehopper.com/who/\">Marcia Gagliardi\u003c/a>, food critic for \u003ca href=\"http://tablehopper.com/\">tablehopper.com\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sanjose.com/stett-holbrook-u389221\">Stett Holbrook\u003c/a>, food editor for Metro Silicon Valley \u003ca href=\"http://www.sanjose.com/restaurants/\">metroactive: SanJose.com\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\nEaterSF: \u003ca href=\"http://sf.eater.com/archives/2010/08/27/top_bay_area_food_writers_reveal_candid_favorites_on_kqed.php\">Top Bay Area Food Writers Reveal Candid Faves on KQED\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/beatlessandwich500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/beatlessandwich500.jpg\" alt=\"Beatles sandwich at Heimerhaus Deli\" title=\"Beatles sandwich at Heimerhaus Deli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16483\">\u003c/a>\u003cbr>\n\u003cem>John, Paul, George & Ringo, a \"super-sandwich\" at Heimerhaus Deli in Redwood City\u003c/em>\u003c/p>\n\u003cp>From tangerine trees and marmalade skies to yellow matter custard dripping from a dead dog's eye, the lyrical language of the Beatles is laden with talk of food. In a humorous study called \"\u003ca href=\"http://www.martinlewis.com/beatles/pressrelease.html\">Eat the Beatles!\u003c/a>\" conducted earlier this year, Beatles super-fan and humorist Martin Lewis discovered that the Fab Four \"actually recorded more overt references to tea than drugs!\"\u003c/p>\n\u003cp>In its heyday, the Beatles were extraordinary hawkers of food products. Mitch McGeary, proprietor of the RareBeatles.com website, \u003ca href=\"http://www.rarebeatles.com/photopg2/eatthe.htm\">lists a number of treats\u003c/a> that the group endorsed by name and sometimes image. It would seem that the boys were quite fond of carbohydrates, lending their credibility to products like cereal, potato chips, crackers, bread, and cookies. Junk food giant Nabisco even named a package of fudge sandwich cookies Ringos.\u003c/p>\n\u003cp>Cafés and eateries with Beatles themes exist across Europe, and even the Bay Area has a piece of the action. At \u003ca href=\"http://www.heimerhaus.com\">Heimerhaus\u003c/a> (601 Main St. at Veterans Blvd., Redwood City), \"John, Paul, George, Ringo' is a popular \"super-sandwich,\" a creation that actually looks like three sandwiches stuck together with the aid of corned beef, roast beef, turkey, Swiss and American cheeses, cucumber, cranberry sauce, pickle, coleslaw, mayonnaise, and mustard on rye. It's a feat of construction that is both intimidating and fun to eat. Never mind the avowed vegetarianism of three-quarters of the group.\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"400\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/UZHsXjSSpDk?fs=1&hl=en_US\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/UZHsXjSSpDk?fs=1&hl=en_US\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"400\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In San Francisco, another deli, the Sunset District's \u003ca href=\"http://blogs.kqed.org/checkplease/2008/04/25/the-yellow-submarine-restaurant-info/\">Yellow Submarine\u003c/a> (503 Irving at 6th Ave., San Francisco) doesn’t have any themed menu items but instead honors the group with colorful décor inspired by the famous Beatles cartoon. Across Golden Gate Park in the Richmond District, the Japanese restaurant \u003ca href=\"http://www.yelp.com/biz/halu-san-francisco\">Halu\u003c/a> (312 8th Ave. at Clement, San Francisco) serves sushi and yakitori in a funky room covered with Beatles posters, toys, and other memorabilia, a drum set with the band logo towering in the loft above.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/halu500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/halu500a.jpg\" alt=\"Halu Beatle memorabilia\" title=\"Halu Beatle memorabilia\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16486\">\u003c/a>\u003cbr>\n\u003cem>Beatles memorabilia galore at Halu, a Japanese restaurant in San Francisco\u003c/em>\u003c/p>\n\u003cp>Across town, \u003ca href=\"http://www.theyankee.com/\">Connecticut Yankee\u003c/a> (100 Connecticut at 17th St., San Francisco) makes a showy New York strip steak covered in crushed black pepper, flambéed in brandy, and crowned with green peppercorn sauce: \u003cstrong>Sgt. Pepper's Beef\u003c/strong>. The leader of the Lonely Hearts Club Band also features on a flat bread pizza at \u003ca href=\"http://www.barspace.tv/bluelight/\">Blue Light\u003c/a> (1979 Union at Buchanan, San Francisco) with bell peppers, pepper Jack cheese, and pepperoni.\u003c/p>\n\u003cp>This can all be washed down with a \u003cstrong>Blue Meanie\u003c/strong> (strawberry, blueberry, banana, and apple juice) or \u003cstrong>Strawberry Fields\u003c/strong> (strawberry, banana, and apple juice) smoothie at \u003ca href=\"http://www.yelp.com/biz/rockin-java-coffee-house-san-francisco\">Rockin Java\u003c/a> (1821 Haight at Stanyan, San Francisco).\u003ca href=\"http://www.youtube.com/watch?v=8A4r2RU1u3g\">Strawberry Fields\u003c/a>, a reference to the Beatles' 1967 song, is quite popular as a beverage name in San Francisco; it also pops up as a vodka cocktail at \u003ca href=\"http://thetipsypigsf.com/\">The Tipsy Pig\u003c/a> (2231 Chestnut at Scott, San Francisco), a fruity green tea at \u003ca href=\"http://www.crownandcrumpet.com\">Crown and Crumpet\u003c/a> (900 North Point at Larkin, San Francisco), and, again, as a smoothie at \u003ca href=\"http://www.yelp.com/biz/blue-danube-coffee-house-san-francisco\">Blue Danube\u003c/a> (306 Clement at 4th Ave., San Francisco).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The legacy of the \u003ca href=\"http://www.thebeatles.com/\">Beatles\u003c/a> is long, vast, and occasionally delicious.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In San Francisco, another deli, the Sunset District's \u003ca href=\"http://blogs.kqed.org/checkplease/2008/04/25/the-yellow-submarine-restaurant-info/\">Yellow Submarine\u003c/a> (503 Irving at 6th Ave., San Francisco) doesn’t have any themed menu items but instead honors the group with colorful décor inspired by the famous Beatles cartoon. Across Golden Gate Park in the Richmond District, the Japanese restaurant \u003ca href=\"http://www.yelp.com/biz/halu-san-francisco\">Halu\u003c/a> (312 8th Ave. at Clement, San Francisco) serves sushi and yakitori in a funky room covered with Beatles posters, toys, and other memorabilia, a drum set with the band logo towering in the loft above.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/halu500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/halu500a.jpg\" alt=\"Halu Beatle memorabilia\" title=\"Halu Beatle memorabilia\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16486\">\u003c/a>\u003cbr>\n\u003cem>Beatles memorabilia galore at Halu, a Japanese restaurant in San Francisco\u003c/em>\u003c/p>\n\u003cp>Across town, \u003ca href=\"http://www.theyankee.com/\">Connecticut Yankee\u003c/a> (100 Connecticut at 17th St., San Francisco) makes a showy New York strip steak covered in crushed black pepper, flambéed in brandy, and crowned with green peppercorn sauce: \u003cstrong>Sgt. Pepper's Beef\u003c/strong>. The leader of the Lonely Hearts Club Band also features on a flat bread pizza at \u003ca href=\"http://www.barspace.tv/bluelight/\">Blue Light\u003c/a> (1979 Union at Buchanan, San Francisco) with bell peppers, pepper Jack cheese, and pepperoni.\u003c/p>\n\u003cp>This can all be washed down with a \u003cstrong>Blue Meanie\u003c/strong> (strawberry, blueberry, banana, and apple juice) or \u003cstrong>Strawberry Fields\u003c/strong> (strawberry, banana, and apple juice) smoothie at \u003ca href=\"http://www.yelp.com/biz/rockin-java-coffee-house-san-francisco\">Rockin Java\u003c/a> (1821 Haight at Stanyan, San Francisco).\u003ca href=\"http://www.youtube.com/watch?v=8A4r2RU1u3g\">Strawberry Fields\u003c/a>, a reference to the Beatles' 1967 song, is quite popular as a beverage name in San Francisco; it also pops up as a vodka cocktail at \u003ca href=\"http://thetipsypigsf.com/\">The Tipsy Pig\u003c/a> (2231 Chestnut at Scott, San Francisco), a fruity green tea at \u003ca href=\"http://www.crownandcrumpet.com\">Crown and Crumpet\u003c/a> (900 North Point at Larkin, San Francisco), and, again, as a smoothie at \u003ca href=\"http://www.yelp.com/biz/blue-danube-coffee-house-san-francisco\">Blue Danube\u003c/a> (306 Clement at 4th Ave., San Francisco).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The legacy of the \u003ca href=\"http://www.thebeatles.com/\">Beatles\u003c/a> is long, vast, and occasionally delicious.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/blockparty2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/blockparty2.jpg\" alt=\"\" title=\"2008 block party\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-16376\">\u003c/a>\u003cbr>\n\u003cem>2008 Block Party. Photo by Calvin Tsay\u003c/em>\u003c/p>\n\u003cp>Two years ago, \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a> and \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> threw a large birthday block party on 18th Street. Many have labeled the block as a blossoming Gourmet Ghetto, and the party was a mix of gourmet food and the desired \"community building\" fundraiser that has people chatting and hanging out over plates of food. Getting the block to close down required planning and permits, but the attendance levels were boisterous, meaning a lot of people showed up. Spit-roasted Niman Ranch pork shoulder was on display and for sell, and adults sipped in a beer garden while kids dug in to sundaes and ate farm fresh corn or Fulton Valley brick-grilled chicken. It was a warm weekend day, and seemed to match the ideal of a San Francisco summer day. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/blockparty1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/blockparty1.jpg\" alt=\"Pig at Block Party in 2008\" title=\"Pig at Block Party in 2008\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-16381\">\u003c/a>\u003cbr>\n\u003cem>The Whole Hog at the 2008 Block Party. Photo by Calvin Tsay\u003c/em>\u003c/p>\n\u003cp>The prep work for the 2008 block party was for multiple days made up of cooks from \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> and \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a>. It turned out to be a party with major organizational effort that led to months of planning. Eaters camped out in \u003ca href=\"http://en.wikipedia.org/wiki/Dolores_Park\">Dolores Park\u003c/a>, drinking aguas frescas and mulling over plates of pig. This blogger participated as a prep cook for the 2008 event, and learned that the costs and details for the Block Party may have provided a challenge that was tough on the organizers, who are in the business of selling food rather than putting on street events. Hence what led to a two-year wait for a repeat performance. \u003c/p>\n\u003cp>Post-event analysis got the organizers (mainly: Bi-Rite's Sam Mogannam and Delfina's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/07/urban-chef-report-craig-stolls-favorite-bay-area-eats/\">Craig Stoll\u003c/a>) thinking it was a great idea, but one that should happen every other summer. \"We'll make it a bi-annual thing,\" said Mogannam. This year's 18th Street Block party happens on \u003cstrong>Saturday, August 28, from 12 p.m. to 5 p.m.\u003c/strong> Mogannam said, \"We want to create some fun energy and bring people together. That's what we're all about.\" The uniting factor will be food, as well as beverages of all stripes. Regalito will offer suckling pig carnitas, and Delfina will have porcetta pork loin for sale; no whole hog to ogle this time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The \u003ca href=\"http://www.sfbrewersguild.org/\">SF Brewers Guild\u003c/a> has been brought in to do craft beer. Products from \u003ca href=\"http://www.outthedoors.com/\">Out the Door\u003c/a>, Regalito, \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, \u003ca href=\"http://www.kasaindian.com/\">Kasa\u003c/a>, \u003ca href=\"http://www.untivineyards.com/\">Unti Vineyards\u003c/a>, and \u003ca href=\"http://www.earlsorganic.com/\">Earl's Organic Produce\u003c/a> will also be used and highlighted. All proceeds will benefit the neighboring \u003ca href=\"http://womensbuilding.org/content/index.php/events/party-on-block-18\">Women's Building\u003c/a>, as well as the \u003ca href=\"http://www.bdfs.org/\">BuenDia Family School\u003c/a>, literacy org \u003ca href=\"http://www.826valencia.org/\">826 Valencia\u003c/a>, \u003ca href=\"http://www.nextcourse.org/\">Next Course\u003c/a>, and \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a>.\u003c/p>\n\u003cp>There is also a pie contest for the first time. Mogannam said, \"We want it to have a county fair feel. So folks can make pies, and be judged based on flavor and appearance. There will be one judge, who is a non-professional, chosen as a raffle prize.\" Bakers need to fill out an \u003ca href=\"http://www.womensbuilding.org/content/index.php/component/chronocontact/?chronoformname=PieContest\">online entry form\u003c/a>, and the rules are:\u003c/p>\n\u003cp>•\tEntry Fee is $20 which will be donated to Pie Ranch (paid on day of contest).\u003cbr>\n•\tEntrants will be chosen on a first come/first served basis.\u003cbr>\n•\tEntrants accepted into the contest will be notified via Email by August 23rd.\u003cbr>\n•\tEntrants are required to supply two 8 inch pies (same) on August 28th (location to be announced to accepted entrants)\u003cbr>\nPies must be able to be served Cold or Room Temperature\u003c/p>\n\u003cp>\u003cstrong>Event Information:\u003c/strong>\u003cbr>\n\u003cstrong>Women's Building events:\u003c/strong> \u003ca href=\"http://womensbuilding.org/content/index.php/events/party-on-block-18\">Party on Block 18\u003c/a>\u003cbr>\n\u003cstrong>Women's Building newsletter:\u003c/strong> \u003ca href=\"http://womensbuilding.org/content/images/stories/block_party_2010/newsletter/\">Party on Block 18\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2008 block party coverage\u003c/strong> :\u003cbr>\nSFoodie -- Tamara Palmer: \u003ca href=\"http://blogs.sfweekly.com/foodie/2008/09/party_on_block_18_this_saturda.php\">Party on Block 18 This Saturday\u003c/a>\u003cbr>\nJalapeño Girl (aka Mary Ladd): \u003ca href=\"http://jalapeno.typepad.com/my_weblog/2008/09/18th-street-block-party-this-saturday-afternoon.html\">18th Street Block Party this Saturday afternoon\u003c/a>\u003c/p>\n\n",
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"excerpt": "This year's 18th Street Block party happens on Saturday, August 28, from 12 p.m. to 5 p.m. Mogannam said, \"We want to create some fun energy and bring people together. That's what we're all about.\" The uniting factor will be food, as well as beverages of all stripes. Regalito will offer suckling pig carnitas, and Delfina will have porcetta pork loin for sale; no whole hog to ogle this time.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/blockparty2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/blockparty2.jpg\" alt=\"\" title=\"2008 block party\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-16376\">\u003c/a>\u003cbr>\n\u003cem>2008 Block Party. Photo by Calvin Tsay\u003c/em>\u003c/p>\n\u003cp>Two years ago, \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a> and \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> threw a large birthday block party on 18th Street. Many have labeled the block as a blossoming Gourmet Ghetto, and the party was a mix of gourmet food and the desired \"community building\" fundraiser that has people chatting and hanging out over plates of food. Getting the block to close down required planning and permits, but the attendance levels were boisterous, meaning a lot of people showed up. Spit-roasted Niman Ranch pork shoulder was on display and for sell, and adults sipped in a beer garden while kids dug in to sundaes and ate farm fresh corn or Fulton Valley brick-grilled chicken. It was a warm weekend day, and seemed to match the ideal of a San Francisco summer day. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/blockparty1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/blockparty1.jpg\" alt=\"Pig at Block Party in 2008\" title=\"Pig at Block Party in 2008\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-16381\">\u003c/a>\u003cbr>\n\u003cem>The Whole Hog at the 2008 Block Party. Photo by Calvin Tsay\u003c/em>\u003c/p>\n\u003cp>The prep work for the 2008 block party was for multiple days made up of cooks from \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> and \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a>. It turned out to be a party with major organizational effort that led to months of planning. Eaters camped out in \u003ca href=\"http://en.wikipedia.org/wiki/Dolores_Park\">Dolores Park\u003c/a>, drinking aguas frescas and mulling over plates of pig. This blogger participated as a prep cook for the 2008 event, and learned that the costs and details for the Block Party may have provided a challenge that was tough on the organizers, who are in the business of selling food rather than putting on street events. Hence what led to a two-year wait for a repeat performance. \u003c/p>\n\u003cp>Post-event analysis got the organizers (mainly: Bi-Rite's Sam Mogannam and Delfina's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/07/urban-chef-report-craig-stolls-favorite-bay-area-eats/\">Craig Stoll\u003c/a>) thinking it was a great idea, but one that should happen every other summer. \"We'll make it a bi-annual thing,\" said Mogannam. This year's 18th Street Block party happens on \u003cstrong>Saturday, August 28, from 12 p.m. to 5 p.m.\u003c/strong> Mogannam said, \"We want to create some fun energy and bring people together. That's what we're all about.\" The uniting factor will be food, as well as beverages of all stripes. Regalito will offer suckling pig carnitas, and Delfina will have porcetta pork loin for sale; no whole hog to ogle this time.\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.sfbrewersguild.org/\">SF Brewers Guild\u003c/a> has been brought in to do craft beer. Products from \u003ca href=\"http://www.outthedoors.com/\">Out the Door\u003c/a>, Regalito, \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, \u003ca href=\"http://www.kasaindian.com/\">Kasa\u003c/a>, \u003ca href=\"http://www.untivineyards.com/\">Unti Vineyards\u003c/a>, and \u003ca href=\"http://www.earlsorganic.com/\">Earl's Organic Produce\u003c/a> will also be used and highlighted. All proceeds will benefit the neighboring \u003ca href=\"http://womensbuilding.org/content/index.php/events/party-on-block-18\">Women's Building\u003c/a>, as well as the \u003ca href=\"http://www.bdfs.org/\">BuenDia Family School\u003c/a>, literacy org \u003ca href=\"http://www.826valencia.org/\">826 Valencia\u003c/a>, \u003ca href=\"http://www.nextcourse.org/\">Next Course\u003c/a>, and \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a>.\u003c/p>\n\u003cp>There is also a pie contest for the first time. Mogannam said, \"We want it to have a county fair feel. So folks can make pies, and be judged based on flavor and appearance. There will be one judge, who is a non-professional, chosen as a raffle prize.\" Bakers need to fill out an \u003ca href=\"http://www.womensbuilding.org/content/index.php/component/chronocontact/?chronoformname=PieContest\">online entry form\u003c/a>, and the rules are:\u003c/p>\n\u003cp>•\tEntry Fee is $20 which will be donated to Pie Ranch (paid on day of contest).\u003cbr>\n•\tEntrants will be chosen on a first come/first served basis.\u003cbr>\n•\tEntrants accepted into the contest will be notified via Email by August 23rd.\u003cbr>\n•\tEntrants are required to supply two 8 inch pies (same) on August 28th (location to be announced to accepted entrants)\u003cbr>\nPies must be able to be served Cold or Room Temperature\u003c/p>\n\u003cp>\u003cstrong>Event Information:\u003c/strong>\u003cbr>\n\u003cstrong>Women's Building events:\u003c/strong> \u003ca href=\"http://womensbuilding.org/content/index.php/events/party-on-block-18\">Party on Block 18\u003c/a>\u003cbr>\n\u003cstrong>Women's Building newsletter:\u003c/strong> \u003ca href=\"http://womensbuilding.org/content/images/stories/block_party_2010/newsletter/\">Party on Block 18\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2008 block party coverage\u003c/strong> :\u003cbr>\nSFoodie -- Tamara Palmer: \u003ca href=\"http://blogs.sfweekly.com/foodie/2008/09/party_on_block_18_this_saturda.php\">Party on Block 18 This Saturday\u003c/a>\u003cbr>\nJalapeño Girl (aka Mary Ladd): \u003ca href=\"http://jalapeno.typepad.com/my_weblog/2008/09/18th-street-block-party-this-saturday-afternoon.html\">18th Street Block Party this Saturday afternoon\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/outsidelands500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/outsidelands500.jpg\" alt=\"Outside Lands 2010 - Furthur on stage\" title=\"Outside Lands 2010 - Furthur on stage\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-16303\">\u003c/a>\u003cbr>\n\u003cem>Furthur playing at the Lands End Stage Saturday evening\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.sfoutsidelands.com/\">Outside Lands\u003c/a> festival that took place in San Francisco's Golden Gate Park August 14th and 15th was dedicated to integrating local food, wine, music, and art to create two days of entertainment, indulgence and education. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/taste/\">A Taste of the Bay Area\u003c/a>, \u003ca href=\"http://www.sfoutsidelands.com/wine/\">Wine Lands\u003c/a> and \u003ca href=\"http://www.sfoutsidelands.com/festival/greening.php\">Eco Lands\u003c/a> provided festival goers with the opportunity to experience quality food from Bay Area restaurants, California wines from some obscure local wineries, and lessons on urban farming and sustainability...all in between \u003ca href=\"http://myscheduler.sfoutsidelands.com/outsidelands-2010-schedule.html\">music sets\u003c/a> that took place on four separate stages. \u003c/p>\n\u003cp>The area now known as Golden Gate Park used to be referred to as the \"\u003ca href=\"http://www.sfoutsidelands.com/ggp/index.php\">Outside Lands\u003c/a>\" back in the Gold Rush era, \"a great sand waste\" that was not legally part of the city of San Francisco until 1866. By 1860 the park had been transformed into a recreational space for citizens to enjoy. This festival reclaims the name and celebrates the social value that the park environment contributes to life in an urban area.\u003c/p>\n\u003cp>This slideshow features some of the festivities from Saturday August 14th. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624611232071%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624611232071%2F&set_id=72157624611232071&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624611232071%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624611232071%2F&set_id=72157624611232071&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\n",
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"disqusTitle": "SF Chefs: The Future of Food Media, Hog in the Fog, Delfina vs. Spruce ",
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"content": "\u003cblockquote>\u003cp>There's nothing like the \"Bauer Bump.\"\u003c/p>\u003c/blockquote>\n\u003cp>Blogs, Tweets, Yelp write-ups, email newsletters, check-ins on Foursquare-- the new social-media options may be the shiniest, coolest toys on the block right now, as evidenced by the full house attending \u003ca href=\"http://www.sfchefsfoodwine.com/Seminars.aspx#Future\">The Future of Food Media\u003c/a>, one of several industry seminars presented as part of \u003ca href=\"http://www.sfchefsfoodwine.com/default.aspx\">SF Chefs 2010\u003c/a>.\u003c/p>\n\u003cp> But after a 90 minute discussion between Oracle corporate chef \u003ca href=\"http://twitter.com/Rdlewisjr\">Robbie Lewis\u003c/a>, \u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> executive Ruggy Joesten, \u003ca href=\"http://marlowesf.com/\">Marlowe\u003c/a> owner Anna Weinberg, PR specialist \u003ca href=\"http://www.afandco.com/about/andrew.html\">Andrew Freeman\u003c/a>, and moderator \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/\">Paolo Lucchesi\u003c/a> of San Francisco Chronicle's \u003cem>Inside Scoop SF\u003c/em>, it came down to this: A great review from \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/\">Michael Bauer\u003c/a>, the Chronicle's longtime head restaurant critic, is \u003cem>still\u003c/em> the golden ticket that every restaurant dreams of, the one sure-fire way to guarantee a full house for months to come.\u003c/p>\n\u003cp>For the longtime print writers, editors, and public-relations folks in the audience (as well as, presumably, Bauer himself, who was seated unobtrusively near the back of the room), it was satisfying to hear Anna Weinberg, owner of Marlowe, insist that Bauer's dubbing their lamb-laced bacon cheeseburger \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/2010/04/07/the-hunt-is-on-for-the-best-hamburger-in-san-francisco/\">the best in the city\u003c/a> had an instant, and huge, impact on her business. \u003c/p>\n\u003cp>(And that burger was no accident; Weinberg and her chef Jennifer Puccio did loads of food trend research before opening, looking for what local diners really get passionate about. Which turned out to be, unsurprisingly, pizza and burgers.)\u003c/p>\n\u003cp>For all that Yelp's Joesten had to say about his company's proprietary, scam-searching algorithm for rating and ranking user reviews, a smart professional critic whose palate and judgment you trust is still a more reliable guide than a blogger hoping for perks and freebies, or an anonymous poster with any number of axes to grind. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And there's the other bonus: good writing! Among all the long-winded digressions about data mining and statistical analytics (which got many of the industry types and interested foodies fidgeting in their seats and yes, probably checking their tweets), no one mentioned the enjoyment value of professional criticism until the closing minutes, when audience member Jan Newberry, food editor of \u003ca href=\"http://www.sanfranmag.com\">San Francisco\u003c/a> magazine, noted that no one goes to Yelp for the prose, whereas good criticism is also good writing--entertaining, informative, able to put a restaurant, its chef, and its scene into a social, gastronomic, and cultural context.\u003c/p>\n\u003cp>(As a former restaurant critic for both the Bay Guardian and San Francisco magazine, I was often asked how I \"got paid to eat.\" My response? I didn't get paid to eat, I got paid to write. Eating was just what I happened to write about.)\u003c/p>\n\u003cp>Still, there was lots to say about how a restaurant, or a chef, can build a community and a brand through judicious use of Twitter, blogs, Yelp, and more.\u003c/p>\n\u003cblockquote>\u003cp> As Weinberg noted, \"It's a free 24 hour a day focus group. Looking on places like Yelp, you can start to see trends. If 10 posts in a week tell you the soup isn't so great or the bartender was rude, you know that maybe it's time to get a better soup, or a better bartender.\" \u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>Said Lewis, \"You can use to engage your customers, start a direct dialogue with guests, ask for feedback rather than it getting blasted all over the internet. It can be great for customer touch-back, especially when they've given you positive comments. Thanking someone for a positive post builds loyalty instantly.\"\u003c/p>\u003c/blockquote>\n\u003cp>According to Lewis, customers love to get a glimpse \"behind the velvet rope,\" and hearing that the sommelier is really jazzed about a new Cab or that the pastry chef is doing something fantastic with the season's first pluots can galvanize these would-be insiders into showing up that very night. \u003c/p>\n\u003cp>But how much transparency is too much?\u003c/p>\n\u003cblockquote>\u003cp> Said Lucchesi, to much laughter from the audience, \"You know, Eric Ripert of Le Bernardin in NYC just started tweeting. Now, he's James Bond suave, with an olive-oil French accent, probably one of the world's most respected chefs. But his tweets read like a 12-year-old girl is writing them!\"\u003c/p>\u003c/blockquote>\n\u003cp>The Mayor was a no-show to the Grand Tent's grand ribbon-cutting shortly after the panel concluded, but that didn't stop the crowd from oohing over the dramatic sabering of a magnum of Domaine Chandon, or the star-studded posse of chefs and restauranteurs clustered around the thick orange ribbon. And with a scissor and a snip, the crowd surged forward to check out Friday's main event, \"\u003ca href=\"http://www.sfchefsfoodwine.com/OpeningParty.aspx\">Hog in the Fog\u003c/a>,\" a food-and-cocktail walk-around under a big white tent in Union Square.\u003c/p>\n\u003cp>It helped to like pork in all its myriad forms, since besides the figs, grapes, and Cowgirl Creamery cheeses offered at the \u003ca href=\"http://www.cuesa.org\"> CUESA\u003c/a> table, there was almost nothing for vegetarians, save a lot of tasty cocktails. Table after table offered pork cured, pork braised, pork shredded, or pork confit'd. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hoofhead500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hoofhead500.jpg\" alt=\"head and hoof\" title=\"head and hoof\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16242\">\u003c/a>\u003c/p>\n\u003cp>No pork crudo was in evidence, but there were plenty of jiggly slices of \"head and hoof\" terrine topped with pickled mustard seeds. (Made by Chris Cosentino of Incanto, as if you had to ask). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/PoggioPig500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/PoggioPig500.jpg\" alt=\"Poggio Pig\" title=\"Poggio Pig\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16246\">\u003c/a>\u003c/p>\n\u003cp>Poggio's Peter McNee laid out a lavish spread of salume, all made from a single pig, including sliced \"pigstrami,\" mortadella, chocolate-brown \"bloodella,\" and more, plus poached cotechino sausage over lentils (a classic Bolognese pairing) and fermented summer sausage on sauerkraut. \u003c/p>\n\u003cp>Homer Simpson would have been in heaven (\"Porkchops and bacon, my two favorite animals!\") but after the sixth or seventh porky bite, the octopus tentacles made by A16's Liza Shaw starting looking mighty good.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/NicoletteManescalchi-LizaShaw-RossWunderlich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/NicoletteManescalchi-LizaShaw-RossWunderlich.jpg\" alt=\"Nicolette Manescalchi and Liza Shaw and Ross Wunderlich\" title=\"Nicolette Manescalchi and Liza Shaw and Ross Wunderlich\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16244\">\u003c/a>\u003cbr>\n\u003cem>Nicolette Manescalchi, Liza Shaw and Ross Wunderlich\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>Why octopus? \"Well, I love squid, octopus, all that stuff.\" said Shaw. Sometimes you have to choose between cooking for the people or cooking for chefs. Today, I decided to cook for the chefs. The people will follow!\"\u003c/p>\u003c/blockquote>\n\u003cp>And her octopus tentacles on a stick, with slippery onion and a vivid, herby green-tomato salsa verde, were double-plus good. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/octopus500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/octopus500.jpg\" alt=\"octopus\" title=\"octopus\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16245\">\u003c/a>\u003c/p>\n\u003cp>You could wash down all that pork with many different cocktails, as long as your taste ran to tart, dry, and spicy. San Francisco bartenders continue to love their bitters, from the aromatic bitters (made from cinnamon, allspice, cardamom, and cassia) in the Rye Buck (Wild Turkey, house-made ginger syrup, lime) from Rye to the orange bitters in the cayenne sugar-rimmed Smoking Gun (Combier orange liqueur, Hennessey Black cognac, smoked peach puree) from Otis. \u003c/p>\n\u003cp>Everything seemed to have lemon or lime, ginger or cinnamon, plus a dash of herbal/anise flavor, in the form of Chartreuse, Herbsaint, or absinthe. Acknowledging that bartenders have their groupies and their name-brand just like chefs, each bar table had a board announcing the bartender's name and his (yes, they were all male) liquor of choice above the table. \u003c/p>\n\u003cp>The next morning, it was time for the \u003ca href=\"http://www.sfchefsfoodwine.com/SaturdayMorning.aspx#Family\">Anolon Chef Challenge: Restaurant Family Feud\u003c/a> (Delfina vs. Spruce), hosted by the Food Network's Aida Mollenkamp and judged by Jan Newberry, Steffan Terje (Perbacco, Barbacco) and Chronicle editor Miriam Morgan. The same conference room was now a Top Chef-style kitchen, with portable cooktop (but no running water), myriad bottles of wine and olive oil, and both a secret ingredient and a mystery basket of seasonal produce, courtesy of CUESA. \u003c/p>\n\u003cp>The secret ingredient? Local sustainable seafood, including Monterey Bay squid, sardines, and sole. The produce basket had just about everything you could find at Ferry Plaza: tomatoes of all sizes and colors, new potatoes, corn, herbs, figs, nectarines, melons, plums, onions, leeks, and more. The challenge? Three courses, one hour, two chefs on each team. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mark-sullivan500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mark-sullivan500.jpg\" alt=\"Mark Sullivan\" title=\"Mark Sullivan\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16243\">\u003c/a>\u003cbr>\n\u003cem>Mark Sullivan from Spruce\u003c/em>\u003c/p>\n\u003cp>As you might imagine, chefs know how to focus, and halfway through their allotted time, you could hone a Wusthof knife off the single-minded attention beaming down from Delfina's Craig Stoll and Anthony Strong and Spruce's Mark Sullivan and Ben Cohn. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/craig-stoll500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/craig-stoll500.jpg\" alt=\"Craig Stoll\" title=\"Craig Stoll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16240\">\u003c/a>\u003cbr>\n\u003cem>Craig Stoll from Delfina\u003c/em>\u003c/p>\n\u003cp>They had little time or energy for chit-chat, which left Mollenkamp to carry the show, without TV's benefit of tomato-chopping close-ups or suspense-building commercial breaks. But the judges did chime in here and there, as when Mollenkamp asked Terje about his favorite summer produce. \u003c/p>\n\u003cblockquote>\u003cp>\"Summer is hard for me,\" Terje admitted. \"It's like culinary ADD. Winter is more forgiving. Now, when something hits the market, you have to be ready for it right away.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/delfina-dishes500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/delfina-dishes500.jpg\" alt=\"Delfina dishes\" title=\"Delfina dishes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16241\">\u003c/a>\u003cbr>\n\u003cem>Delfina dishes\u003c/em>\u003c/p>\n\u003cp>The final menus? For Delfina, handmade tonarelli pasta with sardines, fennel, grapes, capers, and toasted breadcrumbs, followed by an impromptu toss of charred peppers, anchovies, and poached squid with pureed and diced tomatoes, lemon, capers and olives, and finally rolled sole poached with fish fumet, white wine, and herbs over tomatoes stewed in tomato juice and camomile tea.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/spruce-dishes500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/spruce-dishes500.jpg\" alt=\"Spruce dishes\" title=\"Spruce dishes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16238\">\u003c/a>\u003cbr>\n\u003cem>Spruce dishes\u003c/em>\u003c/p>\n\u003cp>For Spruce, the meal began with a clear tomato-water gazpacho with diced tomatoes and mint, followed by seared sardine over a pork-and-tomato broth with peppers and smoked paprika, then poached sole and squid with leeks, potatoes, and a basil pistou.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The winner? By just the smallest of margins, Delfina. The audience cheered, the chefs toasted each other with well-deserved beers, and the audience, tantalized by unbearably delicious aromas (but no tastes) during the past two hours, headed to the Grand Tent for another chef-and-cocktail go-round. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cblockquote>\u003cp>There's nothing like the \"Bauer Bump.\"\u003c/p>\u003c/blockquote>\n\u003cp>Blogs, Tweets, Yelp write-ups, email newsletters, check-ins on Foursquare-- the new social-media options may be the shiniest, coolest toys on the block right now, as evidenced by the full house attending \u003ca href=\"http://www.sfchefsfoodwine.com/Seminars.aspx#Future\">The Future of Food Media\u003c/a>, one of several industry seminars presented as part of \u003ca href=\"http://www.sfchefsfoodwine.com/default.aspx\">SF Chefs 2010\u003c/a>.\u003c/p>\n\u003cp> But after a 90 minute discussion between Oracle corporate chef \u003ca href=\"http://twitter.com/Rdlewisjr\">Robbie Lewis\u003c/a>, \u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> executive Ruggy Joesten, \u003ca href=\"http://marlowesf.com/\">Marlowe\u003c/a> owner Anna Weinberg, PR specialist \u003ca href=\"http://www.afandco.com/about/andrew.html\">Andrew Freeman\u003c/a>, and moderator \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/\">Paolo Lucchesi\u003c/a> of San Francisco Chronicle's \u003cem>Inside Scoop SF\u003c/em>, it came down to this: A great review from \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/\">Michael Bauer\u003c/a>, the Chronicle's longtime head restaurant critic, is \u003cem>still\u003c/em> the golden ticket that every restaurant dreams of, the one sure-fire way to guarantee a full house for months to come.\u003c/p>\n\u003cp>For the longtime print writers, editors, and public-relations folks in the audience (as well as, presumably, Bauer himself, who was seated unobtrusively near the back of the room), it was satisfying to hear Anna Weinberg, owner of Marlowe, insist that Bauer's dubbing their lamb-laced bacon cheeseburger \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/2010/04/07/the-hunt-is-on-for-the-best-hamburger-in-san-francisco/\">the best in the city\u003c/a> had an instant, and huge, impact on her business. \u003c/p>\n\u003cp>(And that burger was no accident; Weinberg and her chef Jennifer Puccio did loads of food trend research before opening, looking for what local diners really get passionate about. Which turned out to be, unsurprisingly, pizza and burgers.)\u003c/p>\n\u003cp>For all that Yelp's Joesten had to say about his company's proprietary, scam-searching algorithm for rating and ranking user reviews, a smart professional critic whose palate and judgment you trust is still a more reliable guide than a blogger hoping for perks and freebies, or an anonymous poster with any number of axes to grind. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And there's the other bonus: good writing! Among all the long-winded digressions about data mining and statistical analytics (which got many of the industry types and interested foodies fidgeting in their seats and yes, probably checking their tweets), no one mentioned the enjoyment value of professional criticism until the closing minutes, when audience member Jan Newberry, food editor of \u003ca href=\"http://www.sanfranmag.com\">San Francisco\u003c/a> magazine, noted that no one goes to Yelp for the prose, whereas good criticism is also good writing--entertaining, informative, able to put a restaurant, its chef, and its scene into a social, gastronomic, and cultural context.\u003c/p>\n\u003cp>(As a former restaurant critic for both the Bay Guardian and San Francisco magazine, I was often asked how I \"got paid to eat.\" My response? I didn't get paid to eat, I got paid to write. Eating was just what I happened to write about.)\u003c/p>\n\u003cp>Still, there was lots to say about how a restaurant, or a chef, can build a community and a brand through judicious use of Twitter, blogs, Yelp, and more.\u003c/p>\n\u003cblockquote>\u003cp> As Weinberg noted, \"It's a free 24 hour a day focus group. Looking on places like Yelp, you can start to see trends. If 10 posts in a week tell you the soup isn't so great or the bartender was rude, you know that maybe it's time to get a better soup, or a better bartender.\" \u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>Said Lewis, \"You can use to engage your customers, start a direct dialogue with guests, ask for feedback rather than it getting blasted all over the internet. It can be great for customer touch-back, especially when they've given you positive comments. Thanking someone for a positive post builds loyalty instantly.\"\u003c/p>\u003c/blockquote>\n\u003cp>According to Lewis, customers love to get a glimpse \"behind the velvet rope,\" and hearing that the sommelier is really jazzed about a new Cab or that the pastry chef is doing something fantastic with the season's first pluots can galvanize these would-be insiders into showing up that very night. \u003c/p>\n\u003cp>But how much transparency is too much?\u003c/p>\n\u003cblockquote>\u003cp> Said Lucchesi, to much laughter from the audience, \"You know, Eric Ripert of Le Bernardin in NYC just started tweeting. Now, he's James Bond suave, with an olive-oil French accent, probably one of the world's most respected chefs. But his tweets read like a 12-year-old girl is writing them!\"\u003c/p>\u003c/blockquote>\n\u003cp>The Mayor was a no-show to the Grand Tent's grand ribbon-cutting shortly after the panel concluded, but that didn't stop the crowd from oohing over the dramatic sabering of a magnum of Domaine Chandon, or the star-studded posse of chefs and restauranteurs clustered around the thick orange ribbon. And with a scissor and a snip, the crowd surged forward to check out Friday's main event, \"\u003ca href=\"http://www.sfchefsfoodwine.com/OpeningParty.aspx\">Hog in the Fog\u003c/a>,\" a food-and-cocktail walk-around under a big white tent in Union Square.\u003c/p>\n\u003cp>It helped to like pork in all its myriad forms, since besides the figs, grapes, and Cowgirl Creamery cheeses offered at the \u003ca href=\"http://www.cuesa.org\"> CUESA\u003c/a> table, there was almost nothing for vegetarians, save a lot of tasty cocktails. Table after table offered pork cured, pork braised, pork shredded, or pork confit'd. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hoofhead500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hoofhead500.jpg\" alt=\"head and hoof\" title=\"head and hoof\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16242\">\u003c/a>\u003c/p>\n\u003cp>No pork crudo was in evidence, but there were plenty of jiggly slices of \"head and hoof\" terrine topped with pickled mustard seeds. (Made by Chris Cosentino of Incanto, as if you had to ask). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/PoggioPig500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/PoggioPig500.jpg\" alt=\"Poggio Pig\" title=\"Poggio Pig\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16246\">\u003c/a>\u003c/p>\n\u003cp>Poggio's Peter McNee laid out a lavish spread of salume, all made from a single pig, including sliced \"pigstrami,\" mortadella, chocolate-brown \"bloodella,\" and more, plus poached cotechino sausage over lentils (a classic Bolognese pairing) and fermented summer sausage on sauerkraut. \u003c/p>\n\u003cp>Homer Simpson would have been in heaven (\"Porkchops and bacon, my two favorite animals!\") but after the sixth or seventh porky bite, the octopus tentacles made by A16's Liza Shaw starting looking mighty good.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/NicoletteManescalchi-LizaShaw-RossWunderlich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/NicoletteManescalchi-LizaShaw-RossWunderlich.jpg\" alt=\"Nicolette Manescalchi and Liza Shaw and Ross Wunderlich\" title=\"Nicolette Manescalchi and Liza Shaw and Ross Wunderlich\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16244\">\u003c/a>\u003cbr>\n\u003cem>Nicolette Manescalchi, Liza Shaw and Ross Wunderlich\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>Why octopus? \"Well, I love squid, octopus, all that stuff.\" said Shaw. Sometimes you have to choose between cooking for the people or cooking for chefs. Today, I decided to cook for the chefs. The people will follow!\"\u003c/p>\u003c/blockquote>\n\u003cp>And her octopus tentacles on a stick, with slippery onion and a vivid, herby green-tomato salsa verde, were double-plus good. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/octopus500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/octopus500.jpg\" alt=\"octopus\" title=\"octopus\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16245\">\u003c/a>\u003c/p>\n\u003cp>You could wash down all that pork with many different cocktails, as long as your taste ran to tart, dry, and spicy. San Francisco bartenders continue to love their bitters, from the aromatic bitters (made from cinnamon, allspice, cardamom, and cassia) in the Rye Buck (Wild Turkey, house-made ginger syrup, lime) from Rye to the orange bitters in the cayenne sugar-rimmed Smoking Gun (Combier orange liqueur, Hennessey Black cognac, smoked peach puree) from Otis. \u003c/p>\n\u003cp>Everything seemed to have lemon or lime, ginger or cinnamon, plus a dash of herbal/anise flavor, in the form of Chartreuse, Herbsaint, or absinthe. Acknowledging that bartenders have their groupies and their name-brand just like chefs, each bar table had a board announcing the bartender's name and his (yes, they were all male) liquor of choice above the table. \u003c/p>\n\u003cp>The next morning, it was time for the \u003ca href=\"http://www.sfchefsfoodwine.com/SaturdayMorning.aspx#Family\">Anolon Chef Challenge: Restaurant Family Feud\u003c/a> (Delfina vs. Spruce), hosted by the Food Network's Aida Mollenkamp and judged by Jan Newberry, Steffan Terje (Perbacco, Barbacco) and Chronicle editor Miriam Morgan. The same conference room was now a Top Chef-style kitchen, with portable cooktop (but no running water), myriad bottles of wine and olive oil, and both a secret ingredient and a mystery basket of seasonal produce, courtesy of CUESA. \u003c/p>\n\u003cp>The secret ingredient? Local sustainable seafood, including Monterey Bay squid, sardines, and sole. The produce basket had just about everything you could find at Ferry Plaza: tomatoes of all sizes and colors, new potatoes, corn, herbs, figs, nectarines, melons, plums, onions, leeks, and more. The challenge? Three courses, one hour, two chefs on each team. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mark-sullivan500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mark-sullivan500.jpg\" alt=\"Mark Sullivan\" title=\"Mark Sullivan\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16243\">\u003c/a>\u003cbr>\n\u003cem>Mark Sullivan from Spruce\u003c/em>\u003c/p>\n\u003cp>As you might imagine, chefs know how to focus, and halfway through their allotted time, you could hone a Wusthof knife off the single-minded attention beaming down from Delfina's Craig Stoll and Anthony Strong and Spruce's Mark Sullivan and Ben Cohn. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/craig-stoll500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/craig-stoll500.jpg\" alt=\"Craig Stoll\" title=\"Craig Stoll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16240\">\u003c/a>\u003cbr>\n\u003cem>Craig Stoll from Delfina\u003c/em>\u003c/p>\n\u003cp>They had little time or energy for chit-chat, which left Mollenkamp to carry the show, without TV's benefit of tomato-chopping close-ups or suspense-building commercial breaks. But the judges did chime in here and there, as when Mollenkamp asked Terje about his favorite summer produce. \u003c/p>\n\u003cblockquote>\u003cp>\"Summer is hard for me,\" Terje admitted. \"It's like culinary ADD. Winter is more forgiving. Now, when something hits the market, you have to be ready for it right away.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/delfina-dishes500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/delfina-dishes500.jpg\" alt=\"Delfina dishes\" title=\"Delfina dishes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16241\">\u003c/a>\u003cbr>\n\u003cem>Delfina dishes\u003c/em>\u003c/p>\n\u003cp>The final menus? For Delfina, handmade tonarelli pasta with sardines, fennel, grapes, capers, and toasted breadcrumbs, followed by an impromptu toss of charred peppers, anchovies, and poached squid with pureed and diced tomatoes, lemon, capers and olives, and finally rolled sole poached with fish fumet, white wine, and herbs over tomatoes stewed in tomato juice and camomile tea.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/spruce-dishes500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/spruce-dishes500.jpg\" alt=\"Spruce dishes\" title=\"Spruce dishes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16238\">\u003c/a>\u003cbr>\n\u003cem>Spruce dishes\u003c/em>\u003c/p>\n\u003cp>For Spruce, the meal began with a clear tomato-water gazpacho with diced tomatoes and mint, followed by seared sardine over a pork-and-tomato broth with peppers and smoked paprika, then poached sole and squid with leeks, potatoes, and a basil pistou.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The winner? By just the smallest of margins, Delfina. The audience cheered, the chefs toasted each other with well-deserved beers, and the audience, tantalized by unbearably delicious aromas (but no tastes) during the past two hours, headed to the Grand Tent for another chef-and-cocktail go-round. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SF Chefs Goes Whole Hog ",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887742958/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/wholehog.jpg\" alt=\"SF Chef 2010, Seminar - Going whole hog - Stephen Gerike cutting off the trotters-photo by bonnibella\" title=\"SF Chef 2010, Seminar - Going whole hog - Stephen Gerike cutting off the trotters-photo by bonnibella\" width=\"494\" height=\"383\" class=\"alignnone size-full wp-image-16167\">\u003c/a>\u003cbr>\n\u003cem>SF Chef 2010, Seminar - Going whole hog. Stephen Gerike cutting off the trotters. Tom Pizzica (left) assisted. \u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887742958/\">Photo by bonnibella\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Thursday's \u003ca href=\"http://www.sfchefsfoodwine.com/Seminars.aspx#Hog\">SF Chefs Whole Hog seminar\u003c/a> mixed savory porcine dishes with butchery and cooking demos. The event was geared toward restaurant professionals, and honed in on how chefs and restaurant owners can purchase and use an entire hog while making money. Guests arrived to the Westin St. Francis hotel room by a sweet, BBQ nuanced smell which served as a preview for the dishes to come. Chef Stephen Gerike did most of the butchery, and is from the National Pork Board, a sponsor. “Unemployed Chef” Tom Pizzica assisted. Pizzica lives in “a one bedroom San Francisco apartment” and was a finalist on The Next Food Network Star.\u003c/p>\n\u003cp>Gerike and Pizzica prepared and butchered half of the pig on Wednesday, so that food would be ready to eat for the guests. They acknowledged that curing the hog is one popular use of whole animals, but that they had cooked up other options, including: Philly style roast pork sandwich with provolone and broccoli rabe; Trotter log (also known as foot cheese) and Achiote marinated al pastor.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887736930/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/trotterlog.jpg\" alt=\"trotter log. Photo by bonnibella\" title=\"trotter log. Photo by bonnibella\" width=\"497\" height=\"287\" class=\"alignnone size-full wp-image-16184\">\u003c/a>\u003cbr>\nTrotter log. \u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887736930/\">Photo by bonnibella\u003c/a>\u003c/p>\n\u003cp>Chef Gerike says to avoid watery, sticky, or spongy pork. Ph level is important, and reddish, firm meat is the ideal to look for. Mid-way through the demo, questions from attendees ranged from “What is the difference between a picnic ham and a butt shoulder,” to “What will I pay for pork?” Gerike also debated the cooking temperatures, pointing out that the foodservice required temp is lower than that for consumers. “There’s a reason why people find pork to be tough… if it’s been cooked too long, it will be tough. Keep it to 137 degrees and allow it to rest for three minutes before serving. Then it will get to the medium temp you want, of 145 degrees.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of all the 90+ slides Chef Gerike showed, one for a dish called the Bacon Turtle, made out of bacon, seemed to garner a mix of interest and humor from guests. Scrapple, a dish popular in other parts of the country, was described as a mix of pork heart, liver, and kidney that is braised. It is then strained and the meat is pulled and blended with buckwheat, polenta, and sage. After being refrigerated, it is fried, usually for breakfast. Gerike said, “It’s the same thing as boudin, or black pudding. A version in Cincinnati calls for oatmeal.”\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887131425/in/photostream/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/cerdo-al-pastor.jpg\" alt=\"cerdo al pastor. Photo by bonnibella\" title=\"cerdo al pastor. Photo by bonnibella\" width=\"499\" height=\"328\" class=\"alignnone size-full wp-image-16179\">\u003c/a>\u003cbr>\n\u003cem>Cerdo al pastor. \u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887131425/in/photostream/\">Photo by bonnibella\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Chef Pizzica used achiote, dried peppers, toasted pasillas, ancho, clove, cumin, tomato, and onion to marinate the al pastor pork. Marinating for 24 hours infuses the meat with flavor and also tenderizes it. The resulting tacos were made from leg meat that Pizzica pronounced to be “mucho sabor.” The samples were happily gobbled as soon as the waitstaff set plates in front of guests; one napkin was barely enough for the red and sometimes oily hands that followed. Chef Pizzica recommended using an extremely hot char-broiler to cook the meat, and using reduced marinade while cooking for added flavor. The one hard and fast rule Chef Pizzica recommended for cooking with pork was using salt and pepper to season. “You can’t do pork without salt and pepper,” he said. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mary Ladd is a staff member for the SF Chefs 2010 events.\u003c/p>\n\n",
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"excerpt": "Thursday's SF Chefs Whole Hog seminar mixed savory porcine dishes with butchery and cooking demos. The event was geared toward restaurant professionals, and honed in on how chefs and restaurant owners can purchase and use an entire hog while making money. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887742958/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/wholehog.jpg\" alt=\"SF Chef 2010, Seminar - Going whole hog - Stephen Gerike cutting off the trotters-photo by bonnibella\" title=\"SF Chef 2010, Seminar - Going whole hog - Stephen Gerike cutting off the trotters-photo by bonnibella\" width=\"494\" height=\"383\" class=\"alignnone size-full wp-image-16167\">\u003c/a>\u003cbr>\n\u003cem>SF Chef 2010, Seminar - Going whole hog. Stephen Gerike cutting off the trotters. Tom Pizzica (left) assisted. \u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887742958/\">Photo by bonnibella\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Thursday's \u003ca href=\"http://www.sfchefsfoodwine.com/Seminars.aspx#Hog\">SF Chefs Whole Hog seminar\u003c/a> mixed savory porcine dishes with butchery and cooking demos. The event was geared toward restaurant professionals, and honed in on how chefs and restaurant owners can purchase and use an entire hog while making money. Guests arrived to the Westin St. Francis hotel room by a sweet, BBQ nuanced smell which served as a preview for the dishes to come. Chef Stephen Gerike did most of the butchery, and is from the National Pork Board, a sponsor. “Unemployed Chef” Tom Pizzica assisted. Pizzica lives in “a one bedroom San Francisco apartment” and was a finalist on The Next Food Network Star.\u003c/p>\n\u003cp>Gerike and Pizzica prepared and butchered half of the pig on Wednesday, so that food would be ready to eat for the guests. They acknowledged that curing the hog is one popular use of whole animals, but that they had cooked up other options, including: Philly style roast pork sandwich with provolone and broccoli rabe; Trotter log (also known as foot cheese) and Achiote marinated al pastor.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887736930/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/trotterlog.jpg\" alt=\"trotter log. Photo by bonnibella\" title=\"trotter log. Photo by bonnibella\" width=\"497\" height=\"287\" class=\"alignnone size-full wp-image-16184\">\u003c/a>\u003cbr>\nTrotter log. \u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887736930/\">Photo by bonnibella\u003c/a>\u003c/p>\n\u003cp>Chef Gerike says to avoid watery, sticky, or spongy pork. Ph level is important, and reddish, firm meat is the ideal to look for. Mid-way through the demo, questions from attendees ranged from “What is the difference between a picnic ham and a butt shoulder,” to “What will I pay for pork?” Gerike also debated the cooking temperatures, pointing out that the foodservice required temp is lower than that for consumers. “There’s a reason why people find pork to be tough… if it’s been cooked too long, it will be tough. Keep it to 137 degrees and allow it to rest for three minutes before serving. Then it will get to the medium temp you want, of 145 degrees.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of all the 90+ slides Chef Gerike showed, one for a dish called the Bacon Turtle, made out of bacon, seemed to garner a mix of interest and humor from guests. Scrapple, a dish popular in other parts of the country, was described as a mix of pork heart, liver, and kidney that is braised. It is then strained and the meat is pulled and blended with buckwheat, polenta, and sage. After being refrigerated, it is fried, usually for breakfast. Gerike said, “It’s the same thing as boudin, or black pudding. A version in Cincinnati calls for oatmeal.”\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887131425/in/photostream/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/cerdo-al-pastor.jpg\" alt=\"cerdo al pastor. Photo by bonnibella\" title=\"cerdo al pastor. Photo by bonnibella\" width=\"499\" height=\"328\" class=\"alignnone size-full wp-image-16179\">\u003c/a>\u003cbr>\n\u003cem>Cerdo al pastor. \u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887131425/in/photostream/\">Photo by bonnibella\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Chef Pizzica used achiote, dried peppers, toasted pasillas, ancho, clove, cumin, tomato, and onion to marinate the al pastor pork. Marinating for 24 hours infuses the meat with flavor and also tenderizes it. The resulting tacos were made from leg meat that Pizzica pronounced to be “mucho sabor.” The samples were happily gobbled as soon as the waitstaff set plates in front of guests; one napkin was barely enough for the red and sometimes oily hands that followed. Chef Pizzica recommended using an extremely hot char-broiler to cook the meat, and using reduced marinade while cooking for added flavor. The one hard and fast rule Chef Pizzica recommended for cooking with pork was using salt and pepper to season. “You can’t do pork without salt and pepper,” he said. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mary Ladd is a staff member for the SF Chefs 2010 events.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"excerpt": "At the Hospitalitarianism panel, the tablehopper's Marcia Gagliardi chatted with Umberto Gibin (Perbacco, barbacco), Annie Stoll (Delfina), Giancarlo Paterlini (Acquerello), Nick Peyton (Cyrus) and Tim Stannard (Pizzeria Antica, Spruce, Cafe Des Amis). Stannard fielded one of the toughest questions, when Gagliardi asked him how he knows who will make it, who won't, and how do you let people know.",
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"description": "At the Hospitalitarianism panel, the tablehopper's Marcia Gagliardi chatted with Umberto Gibin (Perbacco, barbacco), Annie Stoll (Delfina), Giancarlo Paterlini (Acquerello), Nick Peyton (Cyrus) and Tim Stannard (Pizzeria Antica, Spruce, Cafe Des Amis). Stannard fielded one of the toughest questions, when Gagliardi asked him how he knows who will make it, who won't, and how do you let people know.",
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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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"mindshift": {
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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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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"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": {
"id": "reveal",
"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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},
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