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"disqusTitle": "Orson Brunch and a Fleeting Love Affair",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Picture1.jpg\" alt=\"Orson SF\" title=\"Orson SF\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15219\">\u003c/p>\n\u003cp>It's the weekend. You rolled out of bed craving something good. It's been a long week, you've been working hard, and you deserve some carbs that have been slathered in butter and griddled. And bacon. Definitely some bacon. The answer is, obviously, \u003cstrong>brunch\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://orsonsf.com/\">Orson\u003c/a> has been my go-to weekend indulgence ever since they started their brunch service months ago. This industrial-chic space is well known for its nighttime vibe, but in the light of day, the modern, artsy décor translates well. With one of the most well-composed brunch offerings I've seen in awhile, it won't be a neighborhood secret for long. \u003c/p>\n\u003cp>True to form, executive chef \u003cstrong>Elizabeth Falkner\u003c/strong> has put together a stellar menu that features comforting classics, amped up with gourmet ingredients, nuanced flavors, and out-of-the-box combinations. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2345.jpg\" alt=\"Blueberry and Thyme Monte Cristo\" title=\"Blueberry and Thyme Monte Cristo\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15223\">\u003cbr>\n\u003cem>Blueberry and Thyme Monte Cristo\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cue: \u003cstrong>Blueberry and Thyme Monte Cristo with House-made Breakfast Sausage\u003c/strong>. Love at first sight. This sandwich makes all other sandwiches pale in comparison. It will make you go weak in the knees and will haunt your dreams for \u003cdel datetime=\"2010-07-18T04:33:42+00:00\">days\u003c/del> months after. \u003c/p>\n\u003cp>It's savory, it's sweet, it has melty cheese, and powdered sugar. What else could you ask for? Nothing. But Orson gives it to you anyway, like flowers, just because. The entire dish is like a big game of call-and-answer. The blueberry compote calls, and the French toast answers. The cave-aged Gruyere calls, and the Canadian bacon answers. A touch of thyme whispers aromatic notes to the house-made breakfast sausage, and staccato slices of pickled red onion keep it fresh amongst all that richness. \u003c/p>\n\u003cp>To my disbelief and heartbreak, I recently returned to Orson and discovered that the Monte Cristo had been taken off the brunch menu. \u003cem>Nooooooooo!!\u003c/em> Just when we had found each other! The menu changes frequently depending on seasonality and the market, and I saw that a handful of other items had also been cycled out:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2357.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2357.jpg\" alt=\"Fried Chicken Sandwich \" title=\"Fried Chicken Sandwich \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15225\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Sandwich with Pickled Red Onion and Spicy Sesame Aioli, on a Parmesan Bun\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2361.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2361.jpg\" alt=\"Eggs in Brioche\" title=\"Eggs in Brioche\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15226\">\u003c/a>\u003cbr>\n\u003cem>Eggs in Brioche with Duck & Pistachio Sausage, Fava Bean Pesto, and a Shower of Pecorino\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2352.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2352.jpg\" alt=\"Orson Burger\" title=\"Orson Burger\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15224\">\u003c/a>\u003cbr>\n\u003cem>Orson Burger with House-made Steak Sauce, Cobb Relish and Truffle Mayonnaise, on a Parmesan Bun\u003c/em>\u003c/p>\n\u003cp>Despondent and stricken with grief, I considered drowning myself in \u003cstrong>$10 bottomless mimosas\u003c/strong> and making friends with \u003cstrong>The Mary's\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6847.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6847.jpg\" alt=\"Orson's 7 Bloody Mary's\" title=\"Orson's 7 Bloody Mary's\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15232\">\u003c/a>\u003cbr>\n\u003cem>The 7 Sisters\u003c/em>\u003c/p>\n\u003cp>I was consoled by the sight of ol' faithful, the \u003cstrong>Pastrami Sandwich\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6924.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6924.jpg\" alt=\"House-cured Pastrami Sandwich\" title=\"House-cured Pastrami Sandwich\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15230\">\u003c/a>\u003cbr>\n\u003cem>House-cured Pastrami Sandwich\u003c/em>\u003c/p>\n\u003cp>Rightfully lauded as one of the best sandwiches in the city by the likes of \u003ca href=\"http://www.sanfranmag.com/story/an-opinionated-guide-to-the-sandwich\">San Francisco Magazine\u003c/a>, \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/05/the_10_best_sandwiches_in_san.php\">SF Weekly\u003c/a>, and the \u003ca href=\"http://online.wsj.com/article/SB10001424052748703964104575335032323386948.html\">Wall Street Journal\u003c/a>, just to name a few, Orson's \u003cstrong>House-cured Pastrami Sandwich with Cave-aged Gruyere and Russian dressing, on Sourdough Rye\u003c/strong> is all that it's cracked up to be. \u003ca href=\"http://lickmyspoon.com/wp-content/uploads/2010/07/Katzs-Deli-013_pastrami.jpg\">Katz's\u003c/a> has nothin' on this bad boy (sorry NY, it's true).\u003c/p>\n\u003cp>The beef brisket is cured in-house with chili flakes and caraway, cold-smoked, then slowly steamed. The sourdough rye is baked in-house, and griddled to crispy, buttery decadence. And, needless to say, melted Gruyere and Russian dressing make any sandwich a winner in my book. Served with a side of \u003cstrong>Duck Fat French Fries\u003c/strong> (or salad), if you're going for the glory, be sure to ask for the \u003cstrong>Brown Butter Bernaise\u003c/strong> dipping sauce, the stuff is like crack.\u003c/p>\n\u003cp>This sandwich is no joke -- you can easily split it between two people. If you're going to risk finishing it by yourself, be responsible and plan not to do anything that requires heavy brain function or operation of motor vehicles directly afterwards. A food coma and belabored heart is pretty much guaranteed. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2336.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2336.jpg\" alt=\"House-made Bacon with Cane Syrup\" title=\"House-made Bacon with Cane Syrup\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-15222\">\u003c/a>\u003cbr>\n\u003cem>House-made Bacon with Cane Syrup\u003c/em>\u003c/p>\n\u003cp>Speaking of heart trouble, the \u003cstrong>Extra Thick Cut House-made Bacon with Cane Syrup\u003c/strong> is one of the most obscene displays of porcine glory I've ever seen. It's more like bacon steak. It's ridiculous. Please share it. Half of one strip is usually enough to satisfy my bacon craving for the day. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6894.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6894.jpg\" alt=\"French Toast\" title=\"French Toast\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15228\">\u003c/a>\u003cbr>\n\u003cem>French Toast with Peaches, Lavender, and Whipped Brown Sugar Butter\u003c/em>\u003c/p>\n\u003cp>The good thing about a restaurant that changes up the menu regularly is that you get to enjoy the bounty of what's in season. The \u003cstrong>French Toast\u003c/strong> on the menu is a sure bet here, expect a big portion and seasonal flavors. This summery take featured juicy white peaches, lavender, and whipped brown sugar butter on top of thick slices of homemade milk bread that had been soaked in egg batter overnight. Solid.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6930.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6930.jpg\" alt=\"Eggs Benedict\" title=\"Eggs Benedict\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15231\">\u003c/a>\u003cbr>\n\u003cem>Eggs Benedict\u003c/em>\u003c/p>\n\u003cp>Not so solid were the \u003cstrong>Eggs Benedict\u003c/strong>. Our server warned us that the Eggs Benedict were like none we had ever encountered. She actually used the word, “gnarly,” which I should have taken as a warning. She said it was rich (the hollandaise is made with bacon fat), but I thought, well yeah, any eggs benedict is rich…I was up for the challenge and went for it.\u003c/p>\n\u003cp>The order came out, and our waitress was right. Like nothing I have ever seen. The sous vide poached eggs and boudin blanc were floating in a swamp of creamed corn and scallion hollandaise sauce. Pieces of basil biscuits were buried beneath. Rich was an understatement. This monster was rich on rich. The boudin blanc and the biscuits had good flavor, but they were drowned in cream. Maybe Eggs Benedict in a Bowl and I just weren't meant to be. Not like Monte Cristo. \u003c/p>\n\u003cp>All in all though, I think Orson has one of the best brunches in town, with staple dishes that you can't go wrong with. It's also a large space, which means you can sleep in and not face repercussions of an hour-long wait for a table.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2321.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2321.jpg\" alt=\"Macarons\" title=\"Macarons\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15221\">\u003c/a>\u003cbr>\n\u003cem>Citizen Cake's French Macarons: Basil, Salted Caramel, Tangerine, Raspberry Rose\u003c/em>\u003c/p>\n\u003cp>Added bonus, there's a \u003ca href=\"http://citizencake.com/citizencake.html\">Citizen Cake\u003c/a> bake sale every Saturday and Sunday at the bar counter. They usually have an assortment of cookies, cupcakes, and brilliantly hued macarons.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Blogher-Food-2009-083.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Blogher-Food-2009-083.jpg\" alt=\"Elizabeth Falkner\" title=\"Elizabeth Falkner\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15220\">\u003c/a>\u003cbr>\n\u003cem>Elizabeth Falkner\u003c/em>\u003c/p>\n\u003cp>\u003cem>Interesting News: \u003c/em> It looks like \u003cstrong>Chef Falkner\u003c/strong> will be teaching \u003ca href=\"http://www.elizabethfalkner.com/classes.html\">cooking classes\u003c/a> in August at $65 a pop. Maybe she'll teach me how to make the Monte Cristo?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://orsonsf.com/\">Orson\u003c/a>\u003cbr>\n508 4th Street\u003cbr>\n(between Bryant St & Brannan St)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n415-777-1508\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Picture1.jpg\" alt=\"Orson SF\" title=\"Orson SF\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15219\">\u003c/p>\n\u003cp>It's the weekend. You rolled out of bed craving something good. It's been a long week, you've been working hard, and you deserve some carbs that have been slathered in butter and griddled. And bacon. Definitely some bacon. The answer is, obviously, \u003cstrong>brunch\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://orsonsf.com/\">Orson\u003c/a> has been my go-to weekend indulgence ever since they started their brunch service months ago. This industrial-chic space is well known for its nighttime vibe, but in the light of day, the modern, artsy décor translates well. With one of the most well-composed brunch offerings I've seen in awhile, it won't be a neighborhood secret for long. \u003c/p>\n\u003cp>True to form, executive chef \u003cstrong>Elizabeth Falkner\u003c/strong> has put together a stellar menu that features comforting classics, amped up with gourmet ingredients, nuanced flavors, and out-of-the-box combinations. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2345.jpg\" alt=\"Blueberry and Thyme Monte Cristo\" title=\"Blueberry and Thyme Monte Cristo\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15223\">\u003cbr>\n\u003cem>Blueberry and Thyme Monte Cristo\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cue: \u003cstrong>Blueberry and Thyme Monte Cristo with House-made Breakfast Sausage\u003c/strong>. Love at first sight. This sandwich makes all other sandwiches pale in comparison. It will make you go weak in the knees and will haunt your dreams for \u003cdel datetime=\"2010-07-18T04:33:42+00:00\">days\u003c/del> months after. \u003c/p>\n\u003cp>It's savory, it's sweet, it has melty cheese, and powdered sugar. What else could you ask for? Nothing. But Orson gives it to you anyway, like flowers, just because. The entire dish is like a big game of call-and-answer. The blueberry compote calls, and the French toast answers. The cave-aged Gruyere calls, and the Canadian bacon answers. A touch of thyme whispers aromatic notes to the house-made breakfast sausage, and staccato slices of pickled red onion keep it fresh amongst all that richness. \u003c/p>\n\u003cp>To my disbelief and heartbreak, I recently returned to Orson and discovered that the Monte Cristo had been taken off the brunch menu. \u003cem>Nooooooooo!!\u003c/em> Just when we had found each other! The menu changes frequently depending on seasonality and the market, and I saw that a handful of other items had also been cycled out:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2357.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2357.jpg\" alt=\"Fried Chicken Sandwich \" title=\"Fried Chicken Sandwich \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15225\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Sandwich with Pickled Red Onion and Spicy Sesame Aioli, on a Parmesan Bun\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2361.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2361.jpg\" alt=\"Eggs in Brioche\" title=\"Eggs in Brioche\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15226\">\u003c/a>\u003cbr>\n\u003cem>Eggs in Brioche with Duck & Pistachio Sausage, Fava Bean Pesto, and a Shower of Pecorino\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2352.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2352.jpg\" alt=\"Orson Burger\" title=\"Orson Burger\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15224\">\u003c/a>\u003cbr>\n\u003cem>Orson Burger with House-made Steak Sauce, Cobb Relish and Truffle Mayonnaise, on a Parmesan Bun\u003c/em>\u003c/p>\n\u003cp>Despondent and stricken with grief, I considered drowning myself in \u003cstrong>$10 bottomless mimosas\u003c/strong> and making friends with \u003cstrong>The Mary's\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6847.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6847.jpg\" alt=\"Orson's 7 Bloody Mary's\" title=\"Orson's 7 Bloody Mary's\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15232\">\u003c/a>\u003cbr>\n\u003cem>The 7 Sisters\u003c/em>\u003c/p>\n\u003cp>I was consoled by the sight of ol' faithful, the \u003cstrong>Pastrami Sandwich\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6924.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6924.jpg\" alt=\"House-cured Pastrami Sandwich\" title=\"House-cured Pastrami Sandwich\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15230\">\u003c/a>\u003cbr>\n\u003cem>House-cured Pastrami Sandwich\u003c/em>\u003c/p>\n\u003cp>Rightfully lauded as one of the best sandwiches in the city by the likes of \u003ca href=\"http://www.sanfranmag.com/story/an-opinionated-guide-to-the-sandwich\">San Francisco Magazine\u003c/a>, \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/05/the_10_best_sandwiches_in_san.php\">SF Weekly\u003c/a>, and the \u003ca href=\"http://online.wsj.com/article/SB10001424052748703964104575335032323386948.html\">Wall Street Journal\u003c/a>, just to name a few, Orson's \u003cstrong>House-cured Pastrami Sandwich with Cave-aged Gruyere and Russian dressing, on Sourdough Rye\u003c/strong> is all that it's cracked up to be. \u003ca href=\"http://lickmyspoon.com/wp-content/uploads/2010/07/Katzs-Deli-013_pastrami.jpg\">Katz's\u003c/a> has nothin' on this bad boy (sorry NY, it's true).\u003c/p>\n\u003cp>The beef brisket is cured in-house with chili flakes and caraway, cold-smoked, then slowly steamed. The sourdough rye is baked in-house, and griddled to crispy, buttery decadence. And, needless to say, melted Gruyere and Russian dressing make any sandwich a winner in my book. Served with a side of \u003cstrong>Duck Fat French Fries\u003c/strong> (or salad), if you're going for the glory, be sure to ask for the \u003cstrong>Brown Butter Bernaise\u003c/strong> dipping sauce, the stuff is like crack.\u003c/p>\n\u003cp>This sandwich is no joke -- you can easily split it between two people. If you're going to risk finishing it by yourself, be responsible and plan not to do anything that requires heavy brain function or operation of motor vehicles directly afterwards. A food coma and belabored heart is pretty much guaranteed. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2336.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2336.jpg\" alt=\"House-made Bacon with Cane Syrup\" title=\"House-made Bacon with Cane Syrup\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-15222\">\u003c/a>\u003cbr>\n\u003cem>House-made Bacon with Cane Syrup\u003c/em>\u003c/p>\n\u003cp>Speaking of heart trouble, the \u003cstrong>Extra Thick Cut House-made Bacon with Cane Syrup\u003c/strong> is one of the most obscene displays of porcine glory I've ever seen. It's more like bacon steak. It's ridiculous. Please share it. Half of one strip is usually enough to satisfy my bacon craving for the day. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6894.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6894.jpg\" alt=\"French Toast\" title=\"French Toast\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15228\">\u003c/a>\u003cbr>\n\u003cem>French Toast with Peaches, Lavender, and Whipped Brown Sugar Butter\u003c/em>\u003c/p>\n\u003cp>The good thing about a restaurant that changes up the menu regularly is that you get to enjoy the bounty of what's in season. The \u003cstrong>French Toast\u003c/strong> on the menu is a sure bet here, expect a big portion and seasonal flavors. This summery take featured juicy white peaches, lavender, and whipped brown sugar butter on top of thick slices of homemade milk bread that had been soaked in egg batter overnight. Solid.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6930.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6930.jpg\" alt=\"Eggs Benedict\" title=\"Eggs Benedict\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15231\">\u003c/a>\u003cbr>\n\u003cem>Eggs Benedict\u003c/em>\u003c/p>\n\u003cp>Not so solid were the \u003cstrong>Eggs Benedict\u003c/strong>. Our server warned us that the Eggs Benedict were like none we had ever encountered. She actually used the word, “gnarly,” which I should have taken as a warning. She said it was rich (the hollandaise is made with bacon fat), but I thought, well yeah, any eggs benedict is rich…I was up for the challenge and went for it.\u003c/p>\n\u003cp>The order came out, and our waitress was right. Like nothing I have ever seen. The sous vide poached eggs and boudin blanc were floating in a swamp of creamed corn and scallion hollandaise sauce. Pieces of basil biscuits were buried beneath. Rich was an understatement. This monster was rich on rich. The boudin blanc and the biscuits had good flavor, but they were drowned in cream. Maybe Eggs Benedict in a Bowl and I just weren't meant to be. Not like Monte Cristo. \u003c/p>\n\u003cp>All in all though, I think Orson has one of the best brunches in town, with staple dishes that you can't go wrong with. It's also a large space, which means you can sleep in and not face repercussions of an hour-long wait for a table.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2321.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2321.jpg\" alt=\"Macarons\" title=\"Macarons\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15221\">\u003c/a>\u003cbr>\n\u003cem>Citizen Cake's French Macarons: Basil, Salted Caramel, Tangerine, Raspberry Rose\u003c/em>\u003c/p>\n\u003cp>Added bonus, there's a \u003ca href=\"http://citizencake.com/citizencake.html\">Citizen Cake\u003c/a> bake sale every Saturday and Sunday at the bar counter. They usually have an assortment of cookies, cupcakes, and brilliantly hued macarons.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Blogher-Food-2009-083.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Blogher-Food-2009-083.jpg\" alt=\"Elizabeth Falkner\" title=\"Elizabeth Falkner\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15220\">\u003c/a>\u003cbr>\n\u003cem>Elizabeth Falkner\u003c/em>\u003c/p>\n\u003cp>\u003cem>Interesting News: \u003c/em> It looks like \u003cstrong>Chef Falkner\u003c/strong> will be teaching \u003ca href=\"http://www.elizabethfalkner.com/classes.html\">cooking classes\u003c/a> in August at $65 a pop. Maybe she'll teach me how to make the Monte Cristo?\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://orsonsf.com/\">Orson\u003c/a>\u003cbr>\n508 4th Street\u003cbr>\n(between Bryant St & Brannan St)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n415-777-1508\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/24/2010/07/chinesefood500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chinesefood500.jpg\" alt=\"Chinese Food Toon\" title=\"Chinese Food Toon\" width=\"500\" height=\"384\" class=\"alignnone size-full wp-image-15286\">\u003c/a>\u003c/p>\n\u003cp>Done alone, a night of drinking is considered sad, unhealthy, even pathetic. Pretty fun too, if you ask me, but I once had a therapist who told me otherwise. An adventure in the company of friends, on the other hand, promises shared experience, a way to fortify and express friendship. In either case, setting means a lot. Draining a few beers on a weekday evening at a dive three blocks from my house is a pleasant, if fairly pedestrian activity. I pair it with a game I want to watch, or someone I'd like to see. It's technically going out, but too close to home to feel very exciting. If I’m making a night of it, I prefer to leave my neighborhood and go somewhere far from the places I do laundry, buy groceries, and wait for buses, a setting where I won't see anyone I don't want to see, or suffer the irritating, familiar personalities populating the Mission on weekend nights. I also like going somewhere where good eats await in the early morning hours. When I can, I go to Chinatown.\u003c/p>\n\u003cp>I'm aware white people have been pursuing \"exotic\" vice on Grant St. for a century-and-a-half. I don't feel part of this tradition. At least, I’d hate to be some obnoxious urban explorer strolling jauntily down narrow stone streets, ducking red lanterns, hoping to catch a whiff of opium sliding out from under a door as I head to \u003ca href=\"http://www.yelp.com/biz/li-po-cocktail-lounge-san-francisco\">Li Po Lounge\u003c/a> or \u003ca href=\"http://www.yelp.com/biz/buddha-lounge-san-francisco\">Buddha Bar\u003c/a> to sip the same drinks I can order anywhere else. I don't fantasize about gambling dens teeming with shady characters. I've read up on the salacious criminal history of the place and seen a few movies, but the allure has little to do with Chinatown's past, and a lot more to do with its present.\u003c/p>\n\u003cp>At around 7:30 on Friday night, I crossed the intersection of Grant and Bush, and walked up the hill, under the Dragon Gate. As I walked north, past a parade of seafood restaurants with their dedicated hawkers trumpeting specials outside and drab shops selling cheap baubles and katana blades, a procession of tourists headed in the other direction, back toward their Union Square hotels. Families with sulking teens dragging behind, elderly couples in hiking boots and bad hats -- they were finishing up their visits to the hallowed strip. They had snapped their pictures, scarfed their expensive dim sum lunches, and purchased a few curiosities to haul home. Dusk was settling down. They were exiting the premises, relinquishing it to the locals and anyone else coming through. It felt like a reverse commute. By 8:30, the streets were nearly empty, and I was at the Buddha Bar with a friend, my hand wrapped around an extremely cold bottle of Budweiser. \u003c/p>\n\u003cp>Save for us and the bartender, the bar was empty too. A few hours and several drinks later, other actors had entered the scene: a strange, lurching man with gigantic headphones covering his ears and an inability to stay upright on his stool for more than a few minutes, a tall, talkative blond lady, and a waitress in a red dress from the restaurant next door. The waitress was talking shit to the bartender, singing badly and loudly along with \u003ca href=\"http://earbuds.popdose.com/dunphy/RighteousBrothers.jpg\">The Righteous Brothers\u003c/a> emanating from the petrified jukebox.\u003c/p>\n\u003cblockquote>\u003cp>You lost that lovin’ feeling\u003cbr>\nWhoa, that lovin’ feeling.\u003c/p>\u003c/blockquote>\n\u003cp>By 11 p.m., the blond lady was playing \u003ca href=\"http://en.wikipedia.org/wiki/Liar's_dice\">Liar's Dice\u003c/a> with the bartender. If she lost, he said, she would remove some clothing. If he lost, she said, he'd pour ten free drinks. She won and passed the cherry-topped cocktails out like grocery store samples. The lurching man was gone. The waitress left and came back again. She knew the blond lady; they had cigarette after cigarette outside, cackling. The blond lady had just returned from Vegas, where she'd ditched a wealthy boyfriend only after running up a monstrous tab on their luxury suite. She was drowning out the wheezy jukebox chattering on about the boyfriend and others she'd had. The bar was her stage, the customers her captive audience.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At Buddha, the bathroom is down a flight of stairs, past stacks of empty boxes. The bartender dutifully buzzes open the lock for each costumer requiring relief, a task he repeats over a hundred times nightly. More people were streaming in now -- a weary, beach-scorched couple having a nightcap, a bunch of noisy bros who'd cabbed over from a Polk Street meat market -- and suddenly the skinny little bar packed with bodies. Every three seconds, the Liar's Dice cup slammed down on the bar and someone screamed in horror or joy above the din. The weird, jerky rhythmic pattern of buzzer and cup was coming at me in stereo---the former honking in one ear, the latter banging away in the other. An hour before closing, we moved onto the more spacious Li Po Lounge across the street, where the mixed drinks taste like rubbing alcohol and the booths in the back are covered in sleazy vinyl the color of fingernail paint. As we squeaked and slid around a table in the back, I flashed on a flickering memory of a night in 2003 when some friends visited from New York and danced from table-top to table-top, hopping like frogs. I wasn’t sure if the memory was real, but it was in my head all the same.\u003c/p>\n\u003cp>At 2:30 a.m., my friend and I finally had what we hadn’t realized we’d been waiting for: a hearty “dinfast,” that blurry, yet satisfying repast enjoyed between closing time and dawn by witless forgot-to-eat-before-I-drank party people and late-shift toilers alike. My friend had been to \u003ca href=\"http://www.yelp.com/biz/yuet-lee-san-francisco\">Yuet Lee\u003c/a> (1300 Stockton at Broadway) on a few prior occasions. In spite of my eight years in the city and occasional forays into Chinatown, I was a newbie, making a discovery I probably should have soaked up half a decade earlier.\u003c/p>\n\u003cp>Yuet Lee has a Coca-Cola sign above the door. In what seemed like one minute, I went from leaning against a pole outside of Li Po to sitting on a chair at a brown Formica table inside a bright spare dining room, craning back my neck and twisting my head in order to see the specials board without my glasses. I opened the fat menu and gazed at the dish descriptions. The letters, numbers, and characters started to undulate across the pages. My friend reached over and quickly closed it. The specials were the thing, it seemed, and that was fine by me. At that point, anything hot and greasy was fine by me. In the center of the room, a table of uniformed cops bellied up to a spread of brown-sauced noodles on white plates. Several beleaguered couples in party attire languished in the corner, chewing on spareribs. The restaurant was really bright, seemingly brighter every second, as if the lights were being turned up as the clock ticked along. I suppose that is typical of late-night establishments. Harsh florescents keep the drunks from falling asleep.\u003c/p>\n\u003cp>Our food arrived almost immediately after we placed our order. A glistening, pale nest of rings, tentacles, and assorted indeterminable bits, the peppery fried squid had a lovely crunch. The lip-stinging saltiness was oddly refreshing after the evening’s liquid diet. I recall a heap of noodles less vividly. They were very thin and yellowish, coated in a dry sauce redolent of curry. Slices of barbecued pork poked out from the tangles, along with half-circles of soft onion. I could have eaten buckets of this, in part because sucking up the clumps of noodles required such little effort. Though tastier, the mango chicken was harder to finish. In my state, I had a hard time getting my grease-slicked chopsticks to hold on to each slippery chunk of mango. Eating at the breakneck speed my liquor-logged stomach demanded was impossible under the circumstances, and at times, the constant tumbling of food from stick to table or napkin-shrouded lap was so maddening I couldn’t focus on the flavors. After it fell for the third time, I picked one errant morsel right off the table with my fingers. Whenever I managed to get mango and chicken in the same bite though, the pay-off -- sweet, half-melted fruit and tender thigh meat -- made up for the ordeal. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Chinatown is both physically and psychologically distant from my usual digs, stuck in the center of the busiest part of the city, yet remote at the same time. It’s on a different time-table. Overrun by tourists during the day, Grant Street is comparatively serene at night, unlike my neighborhood, which, apart from folks taking photos of the murals along 24th St., draws larger crowds when the sun drops down. As a general rule, I prefer going in when most people are going out, and for that, there’s no place like Chinatown after 9 p.m. I’ll never head across town for a burrito, even if it’s amazing, because I live in the Mission, but I will take two forms of public transportation in order to drink a Budweiser -- the most ubiquitous of mediocre bar beers -- in the right place. That place’s proximity to salt-and-pepper squid ensures subsequent visits will end the same way -- with too many drinks and a few plates at 3 a.m.\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/24/2010/07/chinesefood500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chinesefood500.jpg\" alt=\"Chinese Food Toon\" title=\"Chinese Food Toon\" width=\"500\" height=\"384\" class=\"alignnone size-full wp-image-15286\">\u003c/a>\u003c/p>\n\u003cp>Done alone, a night of drinking is considered sad, unhealthy, even pathetic. Pretty fun too, if you ask me, but I once had a therapist who told me otherwise. An adventure in the company of friends, on the other hand, promises shared experience, a way to fortify and express friendship. In either case, setting means a lot. Draining a few beers on a weekday evening at a dive three blocks from my house is a pleasant, if fairly pedestrian activity. I pair it with a game I want to watch, or someone I'd like to see. It's technically going out, but too close to home to feel very exciting. If I’m making a night of it, I prefer to leave my neighborhood and go somewhere far from the places I do laundry, buy groceries, and wait for buses, a setting where I won't see anyone I don't want to see, or suffer the irritating, familiar personalities populating the Mission on weekend nights. I also like going somewhere where good eats await in the early morning hours. When I can, I go to Chinatown.\u003c/p>\n\u003cp>I'm aware white people have been pursuing \"exotic\" vice on Grant St. for a century-and-a-half. I don't feel part of this tradition. At least, I’d hate to be some obnoxious urban explorer strolling jauntily down narrow stone streets, ducking red lanterns, hoping to catch a whiff of opium sliding out from under a door as I head to \u003ca href=\"http://www.yelp.com/biz/li-po-cocktail-lounge-san-francisco\">Li Po Lounge\u003c/a> or \u003ca href=\"http://www.yelp.com/biz/buddha-lounge-san-francisco\">Buddha Bar\u003c/a> to sip the same drinks I can order anywhere else. I don't fantasize about gambling dens teeming with shady characters. I've read up on the salacious criminal history of the place and seen a few movies, but the allure has little to do with Chinatown's past, and a lot more to do with its present.\u003c/p>\n\u003cp>At around 7:30 on Friday night, I crossed the intersection of Grant and Bush, and walked up the hill, under the Dragon Gate. As I walked north, past a parade of seafood restaurants with their dedicated hawkers trumpeting specials outside and drab shops selling cheap baubles and katana blades, a procession of tourists headed in the other direction, back toward their Union Square hotels. Families with sulking teens dragging behind, elderly couples in hiking boots and bad hats -- they were finishing up their visits to the hallowed strip. They had snapped their pictures, scarfed their expensive dim sum lunches, and purchased a few curiosities to haul home. Dusk was settling down. They were exiting the premises, relinquishing it to the locals and anyone else coming through. It felt like a reverse commute. By 8:30, the streets were nearly empty, and I was at the Buddha Bar with a friend, my hand wrapped around an extremely cold bottle of Budweiser. \u003c/p>\n\u003cp>Save for us and the bartender, the bar was empty too. A few hours and several drinks later, other actors had entered the scene: a strange, lurching man with gigantic headphones covering his ears and an inability to stay upright on his stool for more than a few minutes, a tall, talkative blond lady, and a waitress in a red dress from the restaurant next door. The waitress was talking shit to the bartender, singing badly and loudly along with \u003ca href=\"http://earbuds.popdose.com/dunphy/RighteousBrothers.jpg\">The Righteous Brothers\u003c/a> emanating from the petrified jukebox.\u003c/p>\n\u003cblockquote>\u003cp>You lost that lovin’ feeling\u003cbr>\nWhoa, that lovin’ feeling.\u003c/p>\u003c/blockquote>\n\u003cp>By 11 p.m., the blond lady was playing \u003ca href=\"http://en.wikipedia.org/wiki/Liar's_dice\">Liar's Dice\u003c/a> with the bartender. If she lost, he said, she would remove some clothing. If he lost, she said, he'd pour ten free drinks. She won and passed the cherry-topped cocktails out like grocery store samples. The lurching man was gone. The waitress left and came back again. She knew the blond lady; they had cigarette after cigarette outside, cackling. The blond lady had just returned from Vegas, where she'd ditched a wealthy boyfriend only after running up a monstrous tab on their luxury suite. She was drowning out the wheezy jukebox chattering on about the boyfriend and others she'd had. The bar was her stage, the customers her captive audience.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At Buddha, the bathroom is down a flight of stairs, past stacks of empty boxes. The bartender dutifully buzzes open the lock for each costumer requiring relief, a task he repeats over a hundred times nightly. More people were streaming in now -- a weary, beach-scorched couple having a nightcap, a bunch of noisy bros who'd cabbed over from a Polk Street meat market -- and suddenly the skinny little bar packed with bodies. Every three seconds, the Liar's Dice cup slammed down on the bar and someone screamed in horror or joy above the din. The weird, jerky rhythmic pattern of buzzer and cup was coming at me in stereo---the former honking in one ear, the latter banging away in the other. An hour before closing, we moved onto the more spacious Li Po Lounge across the street, where the mixed drinks taste like rubbing alcohol and the booths in the back are covered in sleazy vinyl the color of fingernail paint. As we squeaked and slid around a table in the back, I flashed on a flickering memory of a night in 2003 when some friends visited from New York and danced from table-top to table-top, hopping like frogs. I wasn’t sure if the memory was real, but it was in my head all the same.\u003c/p>\n\u003cp>At 2:30 a.m., my friend and I finally had what we hadn’t realized we’d been waiting for: a hearty “dinfast,” that blurry, yet satisfying repast enjoyed between closing time and dawn by witless forgot-to-eat-before-I-drank party people and late-shift toilers alike. My friend had been to \u003ca href=\"http://www.yelp.com/biz/yuet-lee-san-francisco\">Yuet Lee\u003c/a> (1300 Stockton at Broadway) on a few prior occasions. In spite of my eight years in the city and occasional forays into Chinatown, I was a newbie, making a discovery I probably should have soaked up half a decade earlier.\u003c/p>\n\u003cp>Yuet Lee has a Coca-Cola sign above the door. In what seemed like one minute, I went from leaning against a pole outside of Li Po to sitting on a chair at a brown Formica table inside a bright spare dining room, craning back my neck and twisting my head in order to see the specials board without my glasses. I opened the fat menu and gazed at the dish descriptions. The letters, numbers, and characters started to undulate across the pages. My friend reached over and quickly closed it. The specials were the thing, it seemed, and that was fine by me. At that point, anything hot and greasy was fine by me. In the center of the room, a table of uniformed cops bellied up to a spread of brown-sauced noodles on white plates. Several beleaguered couples in party attire languished in the corner, chewing on spareribs. The restaurant was really bright, seemingly brighter every second, as if the lights were being turned up as the clock ticked along. I suppose that is typical of late-night establishments. Harsh florescents keep the drunks from falling asleep.\u003c/p>\n\u003cp>Our food arrived almost immediately after we placed our order. A glistening, pale nest of rings, tentacles, and assorted indeterminable bits, the peppery fried squid had a lovely crunch. The lip-stinging saltiness was oddly refreshing after the evening’s liquid diet. I recall a heap of noodles less vividly. They were very thin and yellowish, coated in a dry sauce redolent of curry. Slices of barbecued pork poked out from the tangles, along with half-circles of soft onion. I could have eaten buckets of this, in part because sucking up the clumps of noodles required such little effort. Though tastier, the mango chicken was harder to finish. In my state, I had a hard time getting my grease-slicked chopsticks to hold on to each slippery chunk of mango. Eating at the breakneck speed my liquor-logged stomach demanded was impossible under the circumstances, and at times, the constant tumbling of food from stick to table or napkin-shrouded lap was so maddening I couldn’t focus on the flavors. After it fell for the third time, I picked one errant morsel right off the table with my fingers. Whenever I managed to get mango and chicken in the same bite though, the pay-off -- sweet, half-melted fruit and tender thigh meat -- made up for the ordeal. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chinatown is both physically and psychologically distant from my usual digs, stuck in the center of the busiest part of the city, yet remote at the same time. It’s on a different time-table. Overrun by tourists during the day, Grant Street is comparatively serene at night, unlike my neighborhood, which, apart from folks taking photos of the murals along 24th St., draws larger crowds when the sun drops down. As a general rule, I prefer going in when most people are going out, and for that, there’s no place like Chinatown after 9 p.m. I’ll never head across town for a burrito, even if it’s amazing, because I live in the Mission, but I will take two forms of public transportation in order to drink a Budweiser -- the most ubiquitous of mediocre bar beers -- in the right place. That place’s proximity to salt-and-pepper squid ensures subsequent visits will end the same way -- with too many drinks and a few plates at 3 a.m.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Check, Please! Bay Area Season 5: episode 5 (505)",
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"content": "\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2010/07/15/check-please-season-5-episode-5-505/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/group505-500.jpg\" alt=\"Check, Please! Bay Area Season 5 - episode 5\" title=\"Check, Please! Bay Area Season 5 - episode 5\" width=\"500\" height=\"278\" class=\"alignnone size-full wp-image-15195\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 5: episode 5 \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">airs Thursday July 15th\u003c/a> at 7:30pm on KQED TV 9HD.\u003c/p>\n\u003cp>You can watch individual restaurant segments online as well as view the \u003ca href=\"http://blogs.kqed.org/checkplease/2010/07/15/check-please-season-5-episode-5-505/\">entire episode\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guest and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts.\u003c/p>\n\u003cp>The fifth episode of the season features these restaurants: \u003cstrong>Chez Spencer\u003c/strong> (San Francisco), \u003cstrong>Broken Record\u003c/strong> (San Francisco) and \u003cstrong>Marnee Thai Restaurant\u003c/strong> (San Francisco).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2010/07/15/check-please-season-5-episode-5-505/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/group505-500.jpg\" alt=\"Check, Please! Bay Area Season 5 - episode 5\" title=\"Check, Please! Bay Area Season 5 - episode 5\" width=\"500\" height=\"278\" class=\"alignnone size-full wp-image-15195\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 5: episode 5 \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">airs Thursday July 15th\u003c/a> at 7:30pm on KQED TV 9HD.\u003c/p>\n\u003cp>You can watch individual restaurant segments online as well as view the \u003ca href=\"http://blogs.kqed.org/checkplease/2010/07/15/check-please-season-5-episode-5-505/\">entire episode\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guest and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts.\u003c/p>\n\u003cp>The fifth episode of the season features these restaurants: \u003cstrong>Chez Spencer\u003c/strong> (San Francisco), \u003cstrong>Broken Record\u003c/strong> (San Francisco) and \u003cstrong>Marnee Thai Restaurant\u003c/strong> (San Francisco).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Scouting Michael Krasny's San Francisco Food Stops",
"title": "Scouting Michael Krasny's San Francisco Food Stops",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/michael-krasny300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/michael-krasny300.jpg\" alt=\"\" title=\"Michael Krasny\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-14782\">\u003c/a>Marin resident \u003ca href=\"http://en.wikipedia.org/wiki/Michael_Krasny_%28talk_show_host%29\">Michael Krasny\u003c/a>, Ph.D., is the radio host of \u003ca href=\"http://www.kqed.org/radio/programs/forum/index.jsp\">KQED's Forum\u003c/a>, a popular public affairs program that has aired mid-morning weekdays since 1993. According to \u003ca href=\"http://www.kqed.org/radio/about/staff/michael-krasny.jsp\">Krasny's bio\u003c/a>, he has \"interviewed many of the leading newsmakers and cultural icons of our time, including Saul Bellow, former President Jimmy Carter, Cesar Chavez, Noam Chomsky, Francis Crick, John Kenneth Galbraith, Newt Gingrich, Jane Goodall, V.S. Naipaul, Rosa Parks, Robert Redford, Salman Rushdie, Carl Sagan, Susan Sontag, Gloria Steinem, and Archbishop Desmond Tutu.\" Krasny is also a SFSU English professor, author (\u003ca href=\"http://www.sup.org/book.cgi?id=11707\">Off Mike: A Memoir of Talk Radio and Literary Life\u003c/a>), and has hosted and moderated for charity and corporate events. Krasny's latest book is called \u003ca href=\"http://www.amazon.com/Spiritual-Envy-Agnostics-Michael-Krasny/dp/1577319125\">Spiritual Envy: An Agnostic's Quest\u003c/a> and will be published in October; \u003ca href=\"http://jco.usfca.edu/\">Joyce Carol Oates\u003c/a> is scheduled to write the foreword.\u003c/p>\n\u003cp>\u003cstrong>Full disclosure:\u003c/strong> My husband \u003ca href=\"http://www.kqed.org/epArchive/R201005311000\">Oscar Villalon\u003c/a> has been a guest on many Forum programs, and lunches occasionally with Krasny. The radio legend agreed to share his favorite Bay Area eating spots over lunch at \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> on a recent afternoon. He ate a plain burger sans toppings and a Caesar salad. The accompanying French fries remained mostly untouched by Krasny. After our lunch and talking with his wife Leslie at home, Krasny emailed over some date-night picks after getting scolded by Leslie. \"We like \u003ca href=\"http://www.kokkari.com/home/\">Kokkari\u003c/a> (Estiatorio) and do go there not infrequently and love \u003ca href=\"http://www.tonkiang.net/\">Ton Kiang\u003c/a> for dim sum and \u003ca href=\"http://www.mescolanza.net/\">Mescolanza\u003c/a> for Italian. I also have long enjoyed \u003ca href=\"http://www.elmansour.com/\">El Mansour\u003c/a>, \u003ca href=\"http://www.sprucesf.com/\">Spruce\u003c/a>, \u003ca href=\"http://www.bistroaix.com/\">Bistro Aix\u003c/a> and \u003ca href=\"http://www.townhallsf.com/\">Town Hall\u003c/a>.\" The Krasnys celebrated their forty-first wedding anniversary this week, are longtime Greenbrae residents, and have two daughters. When asked for the secret to staying married for so long, he said, \"I have no idea.\" \u003c/p>\n\u003cp>\u003cstrong>MICHAEL KRASNY'S FOOD PICKS\u003c/strong>\u003cbr>\nKrasny admitted his picks for the most part revolve around his stomping grounds--KQED and SFSU. Its no surprise that many of his spots reflect his week day routine of commuting to San Francisco. \u003c/p>\n\u003cp>\u003ca href=\"http://goldmirrorrestaurant.com/\">The Gold Mirror Italian Restaurant\u003c/a>\u003cbr>\n800 Taraval Street (at 18th Avenue) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=the+gold+mirror+800+taraval+street&sll=37.743253,-122.472292&sspn=0.002015,0.003653&gl=us&ie=UTF8&hq=the+gold+mirror+800+taraval+street&hnear=&ll=37.744793,-122.473547&spn=0.007635,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 440-9411\u003cbr>\n(415) 564-0401\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Lunch Monday-Friday: 11am to 2:30pm\u003cbr>\nDinner Monday-Friday: 5pm to 10pm\u003cbr>\nSaturday: 5pm to 10pm\u003cbr>\nSunday: 4pm to 10pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"I used to eat at this Italian place with Brian Copeland, Jerry Nachman, and Bob Sarlatte. Eating there makes me think I’m in Cosa Nostra.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.garydanko.com/\">Restaurant Gary Danko\u003c/a>\u003cbr>\n800 North Point Street (at Hyde St.) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=gary+danko+800+north+point+sf+ca&sll=37.805715,-122.420654&sspn=0.102671,0.10231&ie=UTF8&hq=gary+danko&hnear=800+North+Point+St,+San+Francisco,+California+94109&ll=37.807055,-122.420611&spn=0.008053,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 749-2060\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Dinner nightly: 5:30pm to 10pm\u003cbr>\nBar Hours nightly: 5pm to 12am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"Gary Danko is out of this world. We went there for my birthday.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.slanteddoor.com/\">The Slanted Door\u003c/a>\u003cbr>\n1 Ferry Building #3 \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Slanted+Door+San+Francisco,+CA+94111&sll=37.814124,-122.276459&sspn=0.560891,1.006622&ie=UTF8&hq=Slanted+Door&hnear=San+Francisco,+California+94111&ll=37.796644,-122.393618&spn=0.008054,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 861-8032\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 11am to 12am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"When my daughters asked where to go for Father's Day, I picked The Slanted Door. I just love the food there.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://doubleplaysf.com/\">Double Play Bar & Restaurant\u003c/a>\u003cbr>\n2401 16th Street (at Bryant Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=double+play+2401+16th+street+sf+ca&sll=37.765587,-122.410495&sspn=0.012315,0.012789&gl=us&ie=UTF8&hq=double+play&hnear=2401+16th+St,+San+Francisco,+California+94110&ll=37.766983,-122.410505&spn=0.008057,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 621-9859\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday: 7am to 8pm or later, depending on number of customers\u003cbr>\nSaturday-Sunday: 8am to 8pm or later, depending on number of customers\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"It’s like a little museum. I usually order chicken or sausage.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.streetonpolk.com/\">The Street Restaurant\u003c/a>\u003cbr>\n2141 Polk Street (at Vallejo Street) \u003ca href=\"http://maps.google.com/maps?hl=en&client=firefox-a&ie=UTF8&q=2141+polk+Street+restaurant+san+francisco+ca&fb=1&gl=us&hq=2141+polk+Street+restaurant&hnear=San+Francisco,+CA&view=map&cid=13620593130905760714&ved=0CFQQpQY&ei=Q3cqTIr_KamyoATGyJTLCQ&ll=37.797543,-122.422071&spn=0.008054,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 775-1055\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday-Sunday: 5:30pm to 2am \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"They have awfully good food.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.lakesidecafesf.com/\">Lakeside Café\u003c/a>\u003cbr>\n2529 Ocean Avenue (near Junipero Serra Boulevard) \u003ca href=\"http://maps.google.com/maps?q=lakeside+cafe+sf+ca&oe=utf-8&client=firefox-a&ie=UTF8&ei=3ncqTJCLLJWjnQeQ1InWDg&ved=0CA0Q_AU&hq=lakeside+cafe&hnear=San+Francisco,+California&ll=37.753615,-122.472839&spn=0.128938,0.233803&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 337-0359\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 7am to 9pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"I'll grab a BLT or something at the Lakeside Café.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yanksing.com/home.php\">Yank Sing Restaurant\u003c/a>\u003cbr>\n101 Spear Street (at Mission Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=yank+sing+101+spear+street+sf+ca&sll=37.785141,-122.40609&sspn=0.049247,0.051155&ie=UTF8&hq=yank+sing&hnear=101+Spear+St,+San+Francisco,+California+94105&ll=37.793779,-122.393425&spn=0.008054,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 957-9300\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday: 11am to 3pm\u003cbr>\nSaturday-Sunday: 10am to 4pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"Who doesn't love Yank Sing?\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yetwah.com/\">Yet Wah Restaurant\u003c/a>\u003cbr>\n2140 Clement Street (near 23rd Avenue) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Yet+Wah+Restaurant,+San+Francisco,+CA&sll=37.785141,-122.40609&sspn=0.032221,0.058451&ie=UTF8&hq=Yet+Wah+Restaurant,&hnear=San+Francisco,+California&ll=37.794186,-122.457218&spn=0.061042,0.116901&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 387-8040\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 10am to 10pm \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.billsplace.qpg.com/\">Bill's Place\u003c/a>\u003cbr>\n2315 Clement Street (Baker) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=bill%27s+place+2315+clement+street+san+francisco+ca&sll=39.164141,-113.291016&sspn=47.213986,52.382813&ie=UTF8&hq=bill%27s+place&hnear=2315+Clement+St,+San+Francisco,+California+94121&ll=37.783231,-122.484169&spn=0.008055,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 221-5262\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Sunday-Thursday: 11am to 10pm\u003cbr>\nFriday-Saturday: 11am to 11pm\u003c/p>\n\n",
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"excerpt": "Michael Krasny, the host of KQED Radio's Forum shares his favorite SF eateries on Bay Area Bites.\r\n\r\n",
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"description": "Michael Krasny, the host of KQED Radio's Forum shares his favorite SF eateries on Bay Area Bites.\r\n\r\n",
"title": "Scouting Michael Krasny's San Francisco Food Stops | KQED",
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"headline": "Scouting Michael Krasny's San Francisco Food Stops",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/michael-krasny300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/michael-krasny300.jpg\" alt=\"\" title=\"Michael Krasny\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-14782\">\u003c/a>Marin resident \u003ca href=\"http://en.wikipedia.org/wiki/Michael_Krasny_%28talk_show_host%29\">Michael Krasny\u003c/a>, Ph.D., is the radio host of \u003ca href=\"http://www.kqed.org/radio/programs/forum/index.jsp\">KQED's Forum\u003c/a>, a popular public affairs program that has aired mid-morning weekdays since 1993. According to \u003ca href=\"http://www.kqed.org/radio/about/staff/michael-krasny.jsp\">Krasny's bio\u003c/a>, he has \"interviewed many of the leading newsmakers and cultural icons of our time, including Saul Bellow, former President Jimmy Carter, Cesar Chavez, Noam Chomsky, Francis Crick, John Kenneth Galbraith, Newt Gingrich, Jane Goodall, V.S. Naipaul, Rosa Parks, Robert Redford, Salman Rushdie, Carl Sagan, Susan Sontag, Gloria Steinem, and Archbishop Desmond Tutu.\" Krasny is also a SFSU English professor, author (\u003ca href=\"http://www.sup.org/book.cgi?id=11707\">Off Mike: A Memoir of Talk Radio and Literary Life\u003c/a>), and has hosted and moderated for charity and corporate events. Krasny's latest book is called \u003ca href=\"http://www.amazon.com/Spiritual-Envy-Agnostics-Michael-Krasny/dp/1577319125\">Spiritual Envy: An Agnostic's Quest\u003c/a> and will be published in October; \u003ca href=\"http://jco.usfca.edu/\">Joyce Carol Oates\u003c/a> is scheduled to write the foreword.\u003c/p>\n\u003cp>\u003cstrong>Full disclosure:\u003c/strong> My husband \u003ca href=\"http://www.kqed.org/epArchive/R201005311000\">Oscar Villalon\u003c/a> has been a guest on many Forum programs, and lunches occasionally with Krasny. The radio legend agreed to share his favorite Bay Area eating spots over lunch at \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> on a recent afternoon. He ate a plain burger sans toppings and a Caesar salad. The accompanying French fries remained mostly untouched by Krasny. After our lunch and talking with his wife Leslie at home, Krasny emailed over some date-night picks after getting scolded by Leslie. \"We like \u003ca href=\"http://www.kokkari.com/home/\">Kokkari\u003c/a> (Estiatorio) and do go there not infrequently and love \u003ca href=\"http://www.tonkiang.net/\">Ton Kiang\u003c/a> for dim sum and \u003ca href=\"http://www.mescolanza.net/\">Mescolanza\u003c/a> for Italian. I also have long enjoyed \u003ca href=\"http://www.elmansour.com/\">El Mansour\u003c/a>, \u003ca href=\"http://www.sprucesf.com/\">Spruce\u003c/a>, \u003ca href=\"http://www.bistroaix.com/\">Bistro Aix\u003c/a> and \u003ca href=\"http://www.townhallsf.com/\">Town Hall\u003c/a>.\" The Krasnys celebrated their forty-first wedding anniversary this week, are longtime Greenbrae residents, and have two daughters. When asked for the secret to staying married for so long, he said, \"I have no idea.\" \u003c/p>\n\u003cp>\u003cstrong>MICHAEL KRASNY'S FOOD PICKS\u003c/strong>\u003cbr>\nKrasny admitted his picks for the most part revolve around his stomping grounds--KQED and SFSU. Its no surprise that many of his spots reflect his week day routine of commuting to San Francisco. \u003c/p>\n\u003cp>\u003ca href=\"http://goldmirrorrestaurant.com/\">The Gold Mirror Italian Restaurant\u003c/a>\u003cbr>\n800 Taraval Street (at 18th Avenue) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=the+gold+mirror+800+taraval+street&sll=37.743253,-122.472292&sspn=0.002015,0.003653&gl=us&ie=UTF8&hq=the+gold+mirror+800+taraval+street&hnear=&ll=37.744793,-122.473547&spn=0.007635,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 440-9411\u003cbr>\n(415) 564-0401\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Lunch Monday-Friday: 11am to 2:30pm\u003cbr>\nDinner Monday-Friday: 5pm to 10pm\u003cbr>\nSaturday: 5pm to 10pm\u003cbr>\nSunday: 4pm to 10pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"I used to eat at this Italian place with Brian Copeland, Jerry Nachman, and Bob Sarlatte. Eating there makes me think I’m in Cosa Nostra.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.garydanko.com/\">Restaurant Gary Danko\u003c/a>\u003cbr>\n800 North Point Street (at Hyde St.) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=gary+danko+800+north+point+sf+ca&sll=37.805715,-122.420654&sspn=0.102671,0.10231&ie=UTF8&hq=gary+danko&hnear=800+North+Point+St,+San+Francisco,+California+94109&ll=37.807055,-122.420611&spn=0.008053,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 749-2060\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Dinner nightly: 5:30pm to 10pm\u003cbr>\nBar Hours nightly: 5pm to 12am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"Gary Danko is out of this world. We went there for my birthday.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.slanteddoor.com/\">The Slanted Door\u003c/a>\u003cbr>\n1 Ferry Building #3 \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Slanted+Door+San+Francisco,+CA+94111&sll=37.814124,-122.276459&sspn=0.560891,1.006622&ie=UTF8&hq=Slanted+Door&hnear=San+Francisco,+California+94111&ll=37.796644,-122.393618&spn=0.008054,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 861-8032\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 11am to 12am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"When my daughters asked where to go for Father's Day, I picked The Slanted Door. I just love the food there.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://doubleplaysf.com/\">Double Play Bar & Restaurant\u003c/a>\u003cbr>\n2401 16th Street (at Bryant Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=double+play+2401+16th+street+sf+ca&sll=37.765587,-122.410495&sspn=0.012315,0.012789&gl=us&ie=UTF8&hq=double+play&hnear=2401+16th+St,+San+Francisco,+California+94110&ll=37.766983,-122.410505&spn=0.008057,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 621-9859\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday: 7am to 8pm or later, depending on number of customers\u003cbr>\nSaturday-Sunday: 8am to 8pm or later, depending on number of customers\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"It’s like a little museum. I usually order chicken or sausage.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.streetonpolk.com/\">The Street Restaurant\u003c/a>\u003cbr>\n2141 Polk Street (at Vallejo Street) \u003ca href=\"http://maps.google.com/maps?hl=en&client=firefox-a&ie=UTF8&q=2141+polk+Street+restaurant+san+francisco+ca&fb=1&gl=us&hq=2141+polk+Street+restaurant&hnear=San+Francisco,+CA&view=map&cid=13620593130905760714&ved=0CFQQpQY&ei=Q3cqTIr_KamyoATGyJTLCQ&ll=37.797543,-122.422071&spn=0.008054,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 775-1055\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday-Sunday: 5:30pm to 2am \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"They have awfully good food.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.lakesidecafesf.com/\">Lakeside Café\u003c/a>\u003cbr>\n2529 Ocean Avenue (near Junipero Serra Boulevard) \u003ca href=\"http://maps.google.com/maps?q=lakeside+cafe+sf+ca&oe=utf-8&client=firefox-a&ie=UTF8&ei=3ncqTJCLLJWjnQeQ1InWDg&ved=0CA0Q_AU&hq=lakeside+cafe&hnear=San+Francisco,+California&ll=37.753615,-122.472839&spn=0.128938,0.233803&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 337-0359\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 7am to 9pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"I'll grab a BLT or something at the Lakeside Café.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yanksing.com/home.php\">Yank Sing Restaurant\u003c/a>\u003cbr>\n101 Spear Street (at Mission Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=yank+sing+101+spear+street+sf+ca&sll=37.785141,-122.40609&sspn=0.049247,0.051155&ie=UTF8&hq=yank+sing&hnear=101+Spear+St,+San+Francisco,+California+94105&ll=37.793779,-122.393425&spn=0.008054,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 957-9300\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday: 11am to 3pm\u003cbr>\nSaturday-Sunday: 10am to 4pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"Who doesn't love Yank Sing?\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yetwah.com/\">Yet Wah Restaurant\u003c/a>\u003cbr>\n2140 Clement Street (near 23rd Avenue) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Yet+Wah+Restaurant,+San+Francisco,+CA&sll=37.785141,-122.40609&sspn=0.032221,0.058451&ie=UTF8&hq=Yet+Wah+Restaurant,&hnear=San+Francisco,+California&ll=37.794186,-122.457218&spn=0.061042,0.116901&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 387-8040\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 10am to 10pm \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.billsplace.qpg.com/\">Bill's Place\u003c/a>\u003cbr>\n2315 Clement Street (Baker) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=bill%27s+place+2315+clement+street+san+francisco+ca&sll=39.164141,-113.291016&sspn=47.213986,52.382813&ie=UTF8&hq=bill%27s+place&hnear=2315+Clement+St,+San+Francisco,+California+94121&ll=37.783231,-122.484169&spn=0.008055,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 221-5262\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Sunday-Thursday: 11am to 10pm\u003cbr>\nFriday-Saturday: 11am to 11pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Kara's Cupcakes Converts a Nonbeliever",
"title": "Kara's Cupcakes Converts a Nonbeliever",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2583.jpg\" alt=\"Kara's Cupcakes, Strawberry Cream\" title=\"Kara's Cupcakes, Strawberry Cream\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14505\">\u003cbr>\n\u003cem>Kara's Cupcakes, Strawberry Cream\u003c/em>\u003c/p>\n\u003cp>I never really got caught up in the whole \"cupcake craze.\" \u003ca href=\"http://www.magnoliabakery.com/\">Magnolia\u003c/a>? \u003ca href=\"http://www.sprinkles.com/\">Sprinkles\u003c/a>? Meh. I've always been more of a \u003ca href=\"http://lickmyspoon.com/recipes/ultimate-chocolate-chip-cookie/\">cookie\u003c/a> gal myself. Or \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/16/key-lime-coconut-cheesecake/\">cheesecake\u003c/a>. Yeah, cut me a fatty slice of cheesecake any day.\u003c/p>\n\u003cp>But that's just me. I knew my guests visiting from out of town would go ga-ga over \u003ca href=\"http://www.karascupcakes.com/index2.html\">Kara's Cupcakes\u003c/a>, and it would be the perfect pick-me-up as our sightseeing brought us to Ghirardelli Square. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2559.jpg\" alt=\"Kara's Cupcakes\" title=\"Kara's Cupcakes\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14503\">\u003cbr>\n\u003cem>Because who can choose just one?\u003c/em>\u003c/p>\n\u003cp>Jennifer proceeded to purchase a dozen cupcakes…because who could choose just one? I was pretty blasé about it all…until the \u003cstrong>Strawberry Cream\u003c/strong> filled cupcake rocked my world.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2585.jpg\" alt=\"Kara's Cupcakes, Strawberry Cream\" title=\"Kara's Cupcakes, Strawberry Cream\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14506\">\u003cbr>\n\u003cem>Strawberry Cream Dream\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Strawberry Cream\u003c/strong> is one of Kara's seasonal flavors, and is only available until August (So go get one now! Seriously, go. Now.). It is a vanilla cupcake filled with organic local strawberries and cream, and topped with a cream cheese frosting. Yom!\u003c/p>\n\u003cp>So what about this particular cupcake converted this disbeliever? \u003c/p>\n\u003cp>1.\tThe cake was surprisingly moist, and incredibly light. Like sweet, delicious fluffy clouds. Maybe that's the key. This cupcake is baked by angels.\u003cbr>\n2.\tThe filling. Real strawberries and cream. It was like biting into a bit of unexpected sunshine.\u003cbr>\n3.\tCream cheese frosting. Always a win in my book, and in this case, even more so. Not too dense, but still appropriately decadent, and a great play on the classic strawberry jam/cream cheese combo.\u003cbr>\n4.\tApparently, if you slice it in half, the revealed filling and fondant decoration looks like a strawberry! How precious is that? \u003c/p>\n\u003cp>This cupcake was unreal. Like grandma's strawberry shortcake, but better, and in adorable cupcake form. \u003c/p>\n\u003cp>Other cupcakes of note: \u003cstrong>Sweet S'mores\u003c/strong>, a chocolate cupcake with graham cracker crust and toasted marshmallow frosting; \u003cstrong>Fleur De Sel\u003c/strong>, a chocolate cupcake with caramel filling, dark ganache frosting and fleur de sel; and \u003cstrong>Chocolate Velvet\u003c/strong>, a chocolate cupcake with a mound of velvety bittersweet chocolate buttercream.\u003c/p>\n\u003cp>Kara's proudly states that they continue baking throughout the day so they can offer cupcakes that have been baked within hours, if not minutes, for your enjoyment. I believe it. They are amazingly fresh and absurdly delicious. I see why they have such a following in all five of their Bay Area locations.\u003c/p>\n\u003cp>So, am I about to go on a cupcake bender? Probably not. (Besides, from what my pilates instructor tells me, Kara's reigns supreme. She holds a horizontal cupcake tasting of all the cupcake shops in the area, and she says Kara's wins hands down every year. It's not even a contest anymore.) I do, however, have a whole new respect for the Cupcake, and Kara's will be seeing me again, at least once, before the Strawberry Cream goes out of season. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2562.jpg\" alt=\"Kara's Cupcakes, Ghirardelli Square\" title=\"Kara's Cupcakes, Ghirardelli Square\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14504\">\u003cbr>\n\u003cem>Kara's Cupcakes, Ghirardelli Square\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.karascupcakes.com/index2.html\">Kara's Cupcakes\u003c/a> \u003c/p>\n\u003cp>\u003cem>Ghirardelli Square -- San Francisco, CA\u003c/em>\u003cbr>\nPlaza Level\u003cbr>\n900 North Point\u003cbr>\nSan Francisco, California 94109\u003cbr>\n415-351-CAKE (2253)\u003c/p>\n\u003cp>\u003cem>Marina -- San Francisco, CA\u003c/em>\u003cbr>\n3249 Scott Street (at Chestnut)\u003cbr>\nSan Francisco, California 94123\u003cbr>\n415-563-CAKE (2253) \u003c/p>\n\u003cp>\u003cem>Town & Country Village -- Palo Alto, CA\u003c/em>\u003cbr>\n855 El Camino Real, Suite 50\u003cbr>\nPalo Alto, California 94301\u003cbr>\n650-326-CAKE (2253) \u003c/p>\n\u003cp>\u003cem>Santana Row -- San Jose, CA \u003c/em>\u003cbr>\n3055 Olin Avenue, Suite 1010\u003cbr>\nSan Jose, California 95128\u003cbr>\n408-260-2222 \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Oxbow Market -- Napa, CA\u003c/em>\u003cbr>\n610 First Street, Suite 19\u003cbr>\nNapa, California 94559\u003cbr>\n707-258-CAKE (2253) \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2583.jpg\" alt=\"Kara's Cupcakes, Strawberry Cream\" title=\"Kara's Cupcakes, Strawberry Cream\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14505\">\u003cbr>\n\u003cem>Kara's Cupcakes, Strawberry Cream\u003c/em>\u003c/p>\n\u003cp>I never really got caught up in the whole \"cupcake craze.\" \u003ca href=\"http://www.magnoliabakery.com/\">Magnolia\u003c/a>? \u003ca href=\"http://www.sprinkles.com/\">Sprinkles\u003c/a>? Meh. I've always been more of a \u003ca href=\"http://lickmyspoon.com/recipes/ultimate-chocolate-chip-cookie/\">cookie\u003c/a> gal myself. Or \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/16/key-lime-coconut-cheesecake/\">cheesecake\u003c/a>. Yeah, cut me a fatty slice of cheesecake any day.\u003c/p>\n\u003cp>But that's just me. I knew my guests visiting from out of town would go ga-ga over \u003ca href=\"http://www.karascupcakes.com/index2.html\">Kara's Cupcakes\u003c/a>, and it would be the perfect pick-me-up as our sightseeing brought us to Ghirardelli Square. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2559.jpg\" alt=\"Kara's Cupcakes\" title=\"Kara's Cupcakes\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14503\">\u003cbr>\n\u003cem>Because who can choose just one?\u003c/em>\u003c/p>\n\u003cp>Jennifer proceeded to purchase a dozen cupcakes…because who could choose just one? I was pretty blasé about it all…until the \u003cstrong>Strawberry Cream\u003c/strong> filled cupcake rocked my world.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2585.jpg\" alt=\"Kara's Cupcakes, Strawberry Cream\" title=\"Kara's Cupcakes, Strawberry Cream\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14506\">\u003cbr>\n\u003cem>Strawberry Cream Dream\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Strawberry Cream\u003c/strong> is one of Kara's seasonal flavors, and is only available until August (So go get one now! Seriously, go. Now.). It is a vanilla cupcake filled with organic local strawberries and cream, and topped with a cream cheese frosting. Yom!\u003c/p>\n\u003cp>So what about this particular cupcake converted this disbeliever? \u003c/p>\n\u003cp>1.\tThe cake was surprisingly moist, and incredibly light. Like sweet, delicious fluffy clouds. Maybe that's the key. This cupcake is baked by angels.\u003cbr>\n2.\tThe filling. Real strawberries and cream. It was like biting into a bit of unexpected sunshine.\u003cbr>\n3.\tCream cheese frosting. Always a win in my book, and in this case, even more so. Not too dense, but still appropriately decadent, and a great play on the classic strawberry jam/cream cheese combo.\u003cbr>\n4.\tApparently, if you slice it in half, the revealed filling and fondant decoration looks like a strawberry! How precious is that? \u003c/p>\n\u003cp>This cupcake was unreal. Like grandma's strawberry shortcake, but better, and in adorable cupcake form. \u003c/p>\n\u003cp>Other cupcakes of note: \u003cstrong>Sweet S'mores\u003c/strong>, a chocolate cupcake with graham cracker crust and toasted marshmallow frosting; \u003cstrong>Fleur De Sel\u003c/strong>, a chocolate cupcake with caramel filling, dark ganache frosting and fleur de sel; and \u003cstrong>Chocolate Velvet\u003c/strong>, a chocolate cupcake with a mound of velvety bittersweet chocolate buttercream.\u003c/p>\n\u003cp>Kara's proudly states that they continue baking throughout the day so they can offer cupcakes that have been baked within hours, if not minutes, for your enjoyment. I believe it. They are amazingly fresh and absurdly delicious. I see why they have such a following in all five of their Bay Area locations.\u003c/p>\n\u003cp>So, am I about to go on a cupcake bender? Probably not. (Besides, from what my pilates instructor tells me, Kara's reigns supreme. She holds a horizontal cupcake tasting of all the cupcake shops in the area, and she says Kara's wins hands down every year. It's not even a contest anymore.) I do, however, have a whole new respect for the Cupcake, and Kara's will be seeing me again, at least once, before the Strawberry Cream goes out of season. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2562.jpg\" alt=\"Kara's Cupcakes, Ghirardelli Square\" title=\"Kara's Cupcakes, Ghirardelli Square\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14504\">\u003cbr>\n\u003cem>Kara's Cupcakes, Ghirardelli Square\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.karascupcakes.com/index2.html\">Kara's Cupcakes\u003c/a> \u003c/p>\n\u003cp>\u003cem>Ghirardelli Square -- San Francisco, CA\u003c/em>\u003cbr>\nPlaza Level\u003cbr>\n900 North Point\u003cbr>\nSan Francisco, California 94109\u003cbr>\n415-351-CAKE (2253)\u003c/p>\n\u003cp>\u003cem>Marina -- San Francisco, CA\u003c/em>\u003cbr>\n3249 Scott Street (at Chestnut)\u003cbr>\nSan Francisco, California 94123\u003cbr>\n415-563-CAKE (2253) \u003c/p>\n\u003cp>\u003cem>Town & Country Village -- Palo Alto, CA\u003c/em>\u003cbr>\n855 El Camino Real, Suite 50\u003cbr>\nPalo Alto, California 94301\u003cbr>\n650-326-CAKE (2253) \u003c/p>\n\u003cp>\u003cem>Santana Row -- San Jose, CA \u003c/em>\u003cbr>\n3055 Olin Avenue, Suite 1010\u003cbr>\nSan Jose, California 95128\u003cbr>\n408-260-2222 \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Oxbow Market -- Napa, CA\u003c/em>\u003cbr>\n610 First Street, Suite 19\u003cbr>\nNapa, California 94559\u003cbr>\n707-258-CAKE (2253) \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Scene in Season: Farmers' Markets From Kentucky to California",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/twingirlsfarmfruit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/twingirlsfarmfruit.jpg\" alt=\"\" title=\" twin girls farms fruit at noe valley\" width=\"500\" height=\"667\" class=\"size-full wp-image-14737\">\u003c/a>\u003cbr>\n\u003cem>Twin Girls Farms' fruit at Noe Valley Farmers' Market\u003c/em>\u003c/p>\n\u003cp>Whenever possible, I shop at farmers' markets for my groceries, buying braising greens, fresh eggs, and unpasteurized pomegranate juice at Alemany, and when I can stand to brave the scene, meat from the amazing \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>' stand at the Ferry Building. I don't get most of my groceries at farmers' markets; over the course of a week, convenience and immediate needs demand visits to reputable brick-and-mortar stores. While trips to my favorite markets help keep the fridge stocked, I value the experience more than anything, the routine of getting up early, before my Saturday morning basketball game, and dashing off into the prickly mist to fill empty bags, or venturing over directly after basketball, sweaty, tired, and profoundly hungry, at dire risk of over-spending in shopping for food before lunch. \u003c/p>\n\u003cp>When I'm back home in Kentucky to visit family, I stop by the Saturday morning farmers' market near our house in Louisville’s Highlands neighborhood. Situated in the parking lot of a Presbyterian church on Bardstown Road (\"food for the soul,\" the church’s sign reads), this market is a pint-sized affair -- a bit bigger than \u003ca href=\"http://www.noevalleyfarmersmarket.com/\">Noe Valley’s\u003c/a>. I go there to buy dinner fixings -- and re-visit the scene.\u003c/p>\n\u003cp>Heading to the local market is a swift, visceral way of getting back in touch with the place you come from. This weekend, I wasn't buying much -- just a few ears of bi-color corn and a bunch of gnarled, stubby dark-orange carrots for a pot of soup -- but I took home more than groceries. At the market, I saw faces I recognized, not people I once knew, but features and voices I recalled from schools I'd attended, the swimming pool I'd frequented, and stores at which I had shopped. I wasn't not seeing people I’d once known, but perhaps their relatives, the next generations, raised in the same place by people staying put, laying down roots. I’m not making a bad joke about inbreeding, just noting that in smaller ponds, you see the same fish (and their offspring) more often. On Saturday, I overheard conversations as I strolled from stall to stall. Over packages of grass-fed beef, two women discussed the summers they were enjoying. \"Haven’t been going to Lakeside much,\" one said, referring to the massive, quarry rock-lined swimming pool I used to visit nearly daily for bare-footed basketball and long, skin-puckering soaks each summer. “Oh no,” said the other. “It’s been too hot.” And hot it was, even at nine in the morning -- the air heavy with the sort of dense, enveloping heat that dampens your shirt before you can make it down the front steps. Here, such heat calls for a day spent indoors, with the air conditioning working overtime.\u003c/p>\n\u003cp>Farmers’ markets reflect communities. It’s a cliche, yes, but it bears out -- in the same way a concert defines a band not just by its music, and its identity expressed through performance, but by the people coming to the show. Mission Bay’s tiny \u003ca href=\"http://www.pcfma.com/market_home.php?market_id=66\">farmers’ market\u003c/a> caters to UCSF researchers looking for a break on one of the sunny benches dotting the well-manicured quad. I wonder how many people actually buy groceries there. Noe Valley’s farmers’ market sustains the precious strip’s residents, and entertains interlopers like myself. On a recent visit, we saw adorable gray-haired ladies ordering up pricey steaks \"for one\" and a yoga pants-wearing mom swish by \u003ca href=\"http://www.sukhis.com/\">Sukhi's\u003c/a> samosa stand to issue an unsolicited zinger: \"I love Indian food, but it hates my waistline.\" It was one of our favorite all-time farmers’ market moments -- along with the guy at Alemany who claimed to play classical music for the benefit of his tomato plants.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Whether I’m in Louisville or San Francisco, forays to the market are about people as much as produce, an opportunity to take stock of the swirling community. In this way, they’re all the same -- regardless of what’s in season.\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/24/2010/06/twingirlsfarmfruit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/twingirlsfarmfruit.jpg\" alt=\"\" title=\" twin girls farms fruit at noe valley\" width=\"500\" height=\"667\" class=\"size-full wp-image-14737\">\u003c/a>\u003cbr>\n\u003cem>Twin Girls Farms' fruit at Noe Valley Farmers' Market\u003c/em>\u003c/p>\n\u003cp>Whenever possible, I shop at farmers' markets for my groceries, buying braising greens, fresh eggs, and unpasteurized pomegranate juice at Alemany, and when I can stand to brave the scene, meat from the amazing \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>' stand at the Ferry Building. I don't get most of my groceries at farmers' markets; over the course of a week, convenience and immediate needs demand visits to reputable brick-and-mortar stores. While trips to my favorite markets help keep the fridge stocked, I value the experience more than anything, the routine of getting up early, before my Saturday morning basketball game, and dashing off into the prickly mist to fill empty bags, or venturing over directly after basketball, sweaty, tired, and profoundly hungry, at dire risk of over-spending in shopping for food before lunch. \u003c/p>\n\u003cp>When I'm back home in Kentucky to visit family, I stop by the Saturday morning farmers' market near our house in Louisville’s Highlands neighborhood. Situated in the parking lot of a Presbyterian church on Bardstown Road (\"food for the soul,\" the church’s sign reads), this market is a pint-sized affair -- a bit bigger than \u003ca href=\"http://www.noevalleyfarmersmarket.com/\">Noe Valley’s\u003c/a>. I go there to buy dinner fixings -- and re-visit the scene.\u003c/p>\n\u003cp>Heading to the local market is a swift, visceral way of getting back in touch with the place you come from. This weekend, I wasn't buying much -- just a few ears of bi-color corn and a bunch of gnarled, stubby dark-orange carrots for a pot of soup -- but I took home more than groceries. At the market, I saw faces I recognized, not people I once knew, but features and voices I recalled from schools I'd attended, the swimming pool I'd frequented, and stores at which I had shopped. I wasn't not seeing people I’d once known, but perhaps their relatives, the next generations, raised in the same place by people staying put, laying down roots. I’m not making a bad joke about inbreeding, just noting that in smaller ponds, you see the same fish (and their offspring) more often. On Saturday, I overheard conversations as I strolled from stall to stall. Over packages of grass-fed beef, two women discussed the summers they were enjoying. \"Haven’t been going to Lakeside much,\" one said, referring to the massive, quarry rock-lined swimming pool I used to visit nearly daily for bare-footed basketball and long, skin-puckering soaks each summer. “Oh no,” said the other. “It’s been too hot.” And hot it was, even at nine in the morning -- the air heavy with the sort of dense, enveloping heat that dampens your shirt before you can make it down the front steps. Here, such heat calls for a day spent indoors, with the air conditioning working overtime.\u003c/p>\n\u003cp>Farmers’ markets reflect communities. It’s a cliche, yes, but it bears out -- in the same way a concert defines a band not just by its music, and its identity expressed through performance, but by the people coming to the show. Mission Bay’s tiny \u003ca href=\"http://www.pcfma.com/market_home.php?market_id=66\">farmers’ market\u003c/a> caters to UCSF researchers looking for a break on one of the sunny benches dotting the well-manicured quad. I wonder how many people actually buy groceries there. Noe Valley’s farmers’ market sustains the precious strip’s residents, and entertains interlopers like myself. On a recent visit, we saw adorable gray-haired ladies ordering up pricey steaks \"for one\" and a yoga pants-wearing mom swish by \u003ca href=\"http://www.sukhis.com/\">Sukhi's\u003c/a> samosa stand to issue an unsolicited zinger: \"I love Indian food, but it hates my waistline.\" It was one of our favorite all-time farmers’ market moments -- along with the guy at Alemany who claimed to play classical music for the benefit of his tomato plants.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Whether I’m in Louisville or San Francisco, forays to the market are about people as much as produce, an opportunity to take stock of the swirling community. In this way, they’re all the same -- regardless of what’s in season.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Even Glam-Pop Guys Have to Eat: Scouting Ejector's San Francisco Food Stops",
"title": "Even Glam-Pop Guys Have to Eat: Scouting Ejector's San Francisco Food Stops",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/ejector-500.jpg\" alt=\"Ben Holder and Ricky Terry\" title=\"Ben Holder and Ricky Terry\" width=\"500\" height=\"434\" class=\"alignnone size-full wp-image-14545\">\u003cbr>\n\u003cem>Photography: Arturo Cosenza, Stylist: Pablo Pavia\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ejector Report:\u003c/strong> Where do \u003ca href=\"http://www.facebook.com/benholder\">Ben Holder\u003c/a> and \u003ca href=\"http://www.facebook.com/rickyterry\">Ricky Terry\u003c/a> go to eat when they aren't performing and producing a new album? Holder and Terry make up the local band \u003ca href=\"http://www.reverbnation.com/ejector\">Ejector\u003c/a>, an electro-pop duo behind the original title song for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/21/baby-jane-scouting-billy-clifts-san-francisco-food-stops/\">Billy Clift's\u003c/a> \u003ca href=\"http://babyjane2009.com/\">Baby Jane? film\u003c/a> that premiered at the Castro on Tuesday night, for San Francisco's \u003ca href=\"http://www.frameline.org/index.aspx\">Frameline LGBT Film Festival\u003c/a>. \u003c/p>\n\u003cp>Terry confessed via phone interview that the Baby Jane? song was “one of the fastest recordings we’d ever done,” and that the two were excited about being able to see the audience reaction when the song played at the close of the film. One of Clift’s requirements for the song was that the audience feel like dancing when they heard the song. Because Ejector is in such a busy and creative phase, Holder said that being involved with the Baby Jane? film project was an accomplishment, but that “we haven’t had time to think about it,” and that they were needing to figure out logistics for the premiere like “what to wear, and where to meet (before the film). We’re thrilled.” Ejector will be playing at the \u003ca href=\"http://www.facebook.com/event.php?eid=122286314480351&index=1\">Main Stage on Sunday\u003c/a> afternoon at the \u003ca href=\"http://www.sfpride.org/\">San Francisco Pride\u003c/a> celebration, and have been featured at the Folsom Street Fair; they are booked for two SoCal shows for the San Diego Pride celebration as well. \u003c/p>\n\u003cp>\u003cstrong>Baby Jane? Music Video\u003c/strong> \u003cem>(warning: some explicit language)\u003c/em>\u003cbr>\n\u003cobject width=\"560\" height=\"340\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/acpdAlyLv1I&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/acpdAlyLv1I&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"560\" height=\"340\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Holder and Terry both live in San Francisco. Holder said they consider themselves lucky to have Richard Doyle (\"Big Red\") who will cook for them \"a lot when we are working. Often it’s 'to order.' His food is healthy, organic, and fresh.\" The duo shared with \u003cem>Bay Area Bites\u003c/em> the restaurants and eateries that they like to visit together, as well as solo (or with a date). The duo’s picks have been edited for length and grammar.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>EJECTOR'S FOOD PICKS\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://www.greenchilekitchen.com\">Green Chile Kitchen\u003c/a>\u003cbr>\n1801 McAllister (Baker) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Green+Chile+Kitchen+%26+Market+LLC,+San+Francisco,+CA&sll=37.0625,-95.677068&sspn=37.683309,64.423828&ie=UTF8&hq=Green+Chile+Kitchen+%26+Market+LLC,&hnear=San+Francisco,+California&ll=37.779738,-122.441854&spn=0.036768,0.062914&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 440-9411\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday: 11:30am to 9pm\u003cbr>\nSaturday-Sunday: 11am to 9pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “Just around the corner from my apartment. Organic veggies and free range meats. Best breakfast burritos, super chicken! Crispy taco plate and home style chicken enchilada plate, and they now have a New Mexican version of a hamburger AMAZING!!! We lived off this menu while recording our album.”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> “You can tell when we’ve worked on something (music-wise) and eaten Green Chile Kitchen. The (resulting) music is playful and light.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.escapefromnewyorkpizza.com/castro.html\">Escape From New York Pizza\u003c/a>\u003cbr>\n508 Castro Street (at 18th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Escape+From+New+York+Pizza,+San+Francisco,+CA&sll=37.779738,-122.441854&sspn=0.036768,0.062914&ie=UTF8&hq=Escape+From+New+York+Pizza,&hnear=San+Francisco,+California&z=13&iwloc=C\">Map\u003c/a>\u003cbr>\n(415) 252-1515\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 11am to 12am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “Best sin ever; get a slice at 12am just before heading home after a grand night out.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.barracudasushi.com\">Barracuda Sushi\u003c/a>\u003cbr>\n2251 Market Street (between Sanchez Street and Noe Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Barracuda+Sushi,+San+Francisco,+CA&sll=37.775897,-122.424408&sspn=0.070148,0.125828&ie=UTF8&hq=Barracuda+Sushi,&hnear=San+Francisco,+California&ll=37.818463,-122.349243&spn=0.560858,1.006622&z=10&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 558-8567\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nLunch Monday-Friday: 11:30am to 3:30pm\u003cbr>\nDinner Monday-Friday: 5pm to 10:30pm\u003cbr>\nSaturday-Sunday: 11am to 11:30pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “Spicy garlic edamame, Rainbow roll and that wonderful brewed sake!\u003cbr>\nStrange thing, we always end up here for spur of the moment band meetings.”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> “I like to order my rolls with rice paper or soy paper, which they do.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.delessiomarket.com/\">DeLessio Market & Bakery and Falletti Foods\u003c/a>\u003cbr>\n302 Broderick Street (at Oak Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=DeLessio+Market+%26amp%3B+Bakery+and+Falletti+Foods&sll=37.0625,-95.677068&sspn=37.683309,64.423828&ie=UTF8&hq=DeLessio+Market+%26amp%3B+Bakery+and+Falletti+Foods&hnear=&ll=41.574361,-106.787109&spn=35.491906,64.423828&z=4&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 552-8077\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Sunday-Saturday: 8:00am to 9:00pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “Neighborhood bakery, best desserts in town!! Oh, and the chocolate tower cake…YUM!!!!!!!”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> “Their hot plates to go save us.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/orphan-andys-san-francisco\">Orphan Andy's\u003c/a> Restaurant, for \"after hours survival\"\u003cbr>\n3991 17th Street (at Castro & Market Streets) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Orphan+Andy%27s+Restaurant,+San+Francisco,+CA&sll=37.762414,-122.434886&sspn=0.035081,0.062914&ie=UTF8&hq=Orphan+Andy%27s+Restaurant,&hnear=San+Francisco,+California&ll=37.765558,-122.434902&spn=0.035079,0.062914&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 864-9795\u003cbr>\nOpen 24 hours\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “The Monte Cristo sandwich, with sour cream and strawberry jam on the side!”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> \"We lovingly call it Orphan Andrea’s,\" adding, \"It’s a no-brainer. Such a local staple, and always reliable.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>BEN HOLDER'S FOOD PICKS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.toasteatery.com/\">Toast Eatery\u003c/a> on Church Street\u003cbr>\n1748 Church Street (at 29th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Toast+Eatery,+San+Francisco,+CA&sll=37.765558,-122.434902&sspn=0.035079,0.062914&ie=UTF8&hq=Toast+Eatery,&hnear=San+Francisco,+California&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 282-4328\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday-Friday: 7am to 9pm\u003cbr>\nSaturday-Sunday: 7am to 5pm\u003cbr>\n\u003cstrong>Ben:\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\"My comfort food pick is a ham-cheddar-tomato omelet. I'm kinda traditional.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/bur-eat-os-no-2-san-francisco\">Bur-Eat-Os No. 2 Restaurant\u003c/a>\u003cbr>\n345 Spear Street (between Folsom Street & Harrison Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=BurEatOs+No+2+San+Francisco,+CA&sll=37.784758,-122.444429&sspn=0.036766,0.062914&ie=UTF8&hq=BurEatOs+No+2&hnear=San+Francisco,+California&ll=37.794457,-122.389755&spn=0.070131,0.125828&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 362-1384\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> \"During the week, this is where I go religiously for their breakfast burrito with coffee.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.recchiuti.com/our_store.html\">Recchiuti Confections\u003c/a>\u003cbr>\nOne Ferry Building (on the Embarcadero), Shop #30 \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Recchiuti+Confections+San+Francisco,+CA+94111&sll=37.798408,-122.40175&sspn=0.00919,0.015728&g=545+Sansome+Street+San+Francisco,+CA+94111&ie=UTF8&hq=Recchiuti+Confections&hnear=San+Francisco,+California+94111&ll=37.796339,-122.393703&spn=0.008766,0.015728&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 834-9494\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday-Friday: 10am to 7pm\u003cbr>\nSaturday: 8am to 6pm\u003cbr>\nSunday: 10am to 5pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> \"Dark chocolate is my favorite. Recchiuti's toasted sesame burnt caramel is for when I’m shopping, feeling good, or… not so good. To be able to sit by the water and watch the antics there. We live in heaven, and I can’t think of anything more heavenly.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>RICKY TERRY'S PICKS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/marina-submarine-san-francisco\">Marina Submarine\u003c/a>\u003cbr>\n2299 Union Street (at Steiner Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Marina+Submarine+San+Francisco,+CA+94111&sll=37.796339,-122.393703&sspn=0.008766,0.015728&ie=UTF8&hq=Marina+Submarine&hnear=San+Francisco,+California+94111&ll=37.80463,-122.436962&spn=0.070121,0.125828&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 921-3990\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> \"At lunchtime the line is out the door and this is a one man sandwich-making operation. I think this guy has a photographic memory or something. He takes several orders at a time and remembers my order from the last time I was there… over a month ago?!! Turkey sub, lettuce, tomato, Swiss cheese, with oil and vinegar.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.dajanigroup.net/establishments/tsunami-sushi-panhandle/\">Tsunami Sushi\u003c/a>\u003cbr>\n1306 Fulton Street (at Divisadero Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Tsunami+Sushi+San+Francisco,+CA+94111&sll=37.80463,-122.436962&sspn=0.070121,0.125828&ie=UTF8&hq=Tsunami+Sushi&hnear=San+Francisco,+California+94111&ll=37.814124,-122.276459&spn=0.560891,1.006622&z=10&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 567-7664\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday-Wednesday: 6pm to 12am\u003cbr>\nThursday-Saturday: 6pm to 1am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> \"Volcano Roll with spicy tuna avocado, New Yorker Roll with smoked salmon avocado cream cheese. Best cocktails and a fabulous date night spot!\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>\u003cbr>\n1 Ferry Building #3 \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Slanted+Door+San+Francisco,+CA+94111&sll=37.814124,-122.276459&sspn=0.560891,1.006622&ie=UTF8&hq=Slanted+Door&hnear=San+Francisco,+California+94111&ll=37.796204,-122.393618&spn=0.008766,0.015728&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 861-8032\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 11am to 12am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> \"I could go on for days about this place. First birthday dinner after moving to SF from LA, was absolutely the most spectacular meal I have ever eaten at a restaurant. The Ginger Lemonade was too easy to drink! This is a very special restaurant! Seasonal and organic, local veggies, meats, seafood, even local organic alcohol! The staff is AMAZING! Courteous, gracious, generous, a class act from A-Z!!\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.starindiarestaurant.com/\">Star India\u003c/a>\u003cbr>\n3721 Geary Avenue (at 2nd Avenue) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Star+India+San+Francisco,+CA+&sll=37.796204,-122.393618&sspn=0.008766,0.015728&ie=UTF8&hq=Star+India&hnear=San+Francisco,+California&ll=37.784758,-122.444429&spn=0.036766,0.062914&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 668-4466\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 10:30am to 10:30pm\u003cbr>\n\u003cstrong>Ricky:\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\"Vegetable Samosa, naan, raita, chicken Tikka Masala, best saffron rice. I have mostly ordered take out, but have eaten in a couple times. Either way, the food is consistently wonderful!\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/ejector-folsom.jpg\" alt=\"Ejector performing at Folsom Street Fair\" title=\"Ejector performing at Folsom Street Fair\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-14568\">\u003cbr>\n\u003cem>Ejector performing at Folsom Street Fair in 2009. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\n",
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"excerpt": "Ejector Report: Where do Ben Holder and Ricky Terry go to eat when they aren't performing and producing a new album? Holder and Terry make up the local band Ejector, an electro-pop duo behind the original title song for Billy Clift's Baby Jane? film that premiered at the Castro on Tuesday night, for San Francisco's Frameline LGBT Film Festival. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/ejector-500.jpg\" alt=\"Ben Holder and Ricky Terry\" title=\"Ben Holder and Ricky Terry\" width=\"500\" height=\"434\" class=\"alignnone size-full wp-image-14545\">\u003cbr>\n\u003cem>Photography: Arturo Cosenza, Stylist: Pablo Pavia\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ejector Report:\u003c/strong> Where do \u003ca href=\"http://www.facebook.com/benholder\">Ben Holder\u003c/a> and \u003ca href=\"http://www.facebook.com/rickyterry\">Ricky Terry\u003c/a> go to eat when they aren't performing and producing a new album? Holder and Terry make up the local band \u003ca href=\"http://www.reverbnation.com/ejector\">Ejector\u003c/a>, an electro-pop duo behind the original title song for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/21/baby-jane-scouting-billy-clifts-san-francisco-food-stops/\">Billy Clift's\u003c/a> \u003ca href=\"http://babyjane2009.com/\">Baby Jane? film\u003c/a> that premiered at the Castro on Tuesday night, for San Francisco's \u003ca href=\"http://www.frameline.org/index.aspx\">Frameline LGBT Film Festival\u003c/a>. \u003c/p>\n\u003cp>Terry confessed via phone interview that the Baby Jane? song was “one of the fastest recordings we’d ever done,” and that the two were excited about being able to see the audience reaction when the song played at the close of the film. One of Clift’s requirements for the song was that the audience feel like dancing when they heard the song. Because Ejector is in such a busy and creative phase, Holder said that being involved with the Baby Jane? film project was an accomplishment, but that “we haven’t had time to think about it,” and that they were needing to figure out logistics for the premiere like “what to wear, and where to meet (before the film). We’re thrilled.” Ejector will be playing at the \u003ca href=\"http://www.facebook.com/event.php?eid=122286314480351&index=1\">Main Stage on Sunday\u003c/a> afternoon at the \u003ca href=\"http://www.sfpride.org/\">San Francisco Pride\u003c/a> celebration, and have been featured at the Folsom Street Fair; they are booked for two SoCal shows for the San Diego Pride celebration as well. \u003c/p>\n\u003cp>\u003cstrong>Baby Jane? Music Video\u003c/strong> \u003cem>(warning: some explicit language)\u003c/em>\u003cbr>\n\u003cobject width=\"560\" height=\"340\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/acpdAlyLv1I&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/acpdAlyLv1I&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"560\" height=\"340\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Holder and Terry both live in San Francisco. Holder said they consider themselves lucky to have Richard Doyle (\"Big Red\") who will cook for them \"a lot when we are working. Often it’s 'to order.' His food is healthy, organic, and fresh.\" The duo shared with \u003cem>Bay Area Bites\u003c/em> the restaurants and eateries that they like to visit together, as well as solo (or with a date). The duo’s picks have been edited for length and grammar.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>EJECTOR'S FOOD PICKS\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://www.greenchilekitchen.com\">Green Chile Kitchen\u003c/a>\u003cbr>\n1801 McAllister (Baker) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Green+Chile+Kitchen+%26+Market+LLC,+San+Francisco,+CA&sll=37.0625,-95.677068&sspn=37.683309,64.423828&ie=UTF8&hq=Green+Chile+Kitchen+%26+Market+LLC,&hnear=San+Francisco,+California&ll=37.779738,-122.441854&spn=0.036768,0.062914&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 440-9411\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday: 11:30am to 9pm\u003cbr>\nSaturday-Sunday: 11am to 9pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “Just around the corner from my apartment. Organic veggies and free range meats. Best breakfast burritos, super chicken! Crispy taco plate and home style chicken enchilada plate, and they now have a New Mexican version of a hamburger AMAZING!!! We lived off this menu while recording our album.”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> “You can tell when we’ve worked on something (music-wise) and eaten Green Chile Kitchen. The (resulting) music is playful and light.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.escapefromnewyorkpizza.com/castro.html\">Escape From New York Pizza\u003c/a>\u003cbr>\n508 Castro Street (at 18th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Escape+From+New+York+Pizza,+San+Francisco,+CA&sll=37.779738,-122.441854&sspn=0.036768,0.062914&ie=UTF8&hq=Escape+From+New+York+Pizza,&hnear=San+Francisco,+California&z=13&iwloc=C\">Map\u003c/a>\u003cbr>\n(415) 252-1515\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 11am to 12am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “Best sin ever; get a slice at 12am just before heading home after a grand night out.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.barracudasushi.com\">Barracuda Sushi\u003c/a>\u003cbr>\n2251 Market Street (between Sanchez Street and Noe Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Barracuda+Sushi,+San+Francisco,+CA&sll=37.775897,-122.424408&sspn=0.070148,0.125828&ie=UTF8&hq=Barracuda+Sushi,&hnear=San+Francisco,+California&ll=37.818463,-122.349243&spn=0.560858,1.006622&z=10&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 558-8567\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nLunch Monday-Friday: 11:30am to 3:30pm\u003cbr>\nDinner Monday-Friday: 5pm to 10:30pm\u003cbr>\nSaturday-Sunday: 11am to 11:30pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “Spicy garlic edamame, Rainbow roll and that wonderful brewed sake!\u003cbr>\nStrange thing, we always end up here for spur of the moment band meetings.”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> “I like to order my rolls with rice paper or soy paper, which they do.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.delessiomarket.com/\">DeLessio Market & Bakery and Falletti Foods\u003c/a>\u003cbr>\n302 Broderick Street (at Oak Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=DeLessio+Market+%26amp%3B+Bakery+and+Falletti+Foods&sll=37.0625,-95.677068&sspn=37.683309,64.423828&ie=UTF8&hq=DeLessio+Market+%26amp%3B+Bakery+and+Falletti+Foods&hnear=&ll=41.574361,-106.787109&spn=35.491906,64.423828&z=4&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 552-8077\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Sunday-Saturday: 8:00am to 9:00pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “Neighborhood bakery, best desserts in town!! Oh, and the chocolate tower cake…YUM!!!!!!!”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> “Their hot plates to go save us.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/orphan-andys-san-francisco\">Orphan Andy's\u003c/a> Restaurant, for \"after hours survival\"\u003cbr>\n3991 17th Street (at Castro & Market Streets) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Orphan+Andy%27s+Restaurant,+San+Francisco,+CA&sll=37.762414,-122.434886&sspn=0.035081,0.062914&ie=UTF8&hq=Orphan+Andy%27s+Restaurant,&hnear=San+Francisco,+California&ll=37.765558,-122.434902&spn=0.035079,0.062914&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 864-9795\u003cbr>\nOpen 24 hours\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “The Monte Cristo sandwich, with sour cream and strawberry jam on the side!”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> \"We lovingly call it Orphan Andrea’s,\" adding, \"It’s a no-brainer. Such a local staple, and always reliable.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>BEN HOLDER'S FOOD PICKS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.toasteatery.com/\">Toast Eatery\u003c/a> on Church Street\u003cbr>\n1748 Church Street (at 29th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Toast+Eatery,+San+Francisco,+CA&sll=37.765558,-122.434902&sspn=0.035079,0.062914&ie=UTF8&hq=Toast+Eatery,&hnear=San+Francisco,+California&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 282-4328\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday-Friday: 7am to 9pm\u003cbr>\nSaturday-Sunday: 7am to 5pm\u003cbr>\n\u003cstrong>Ben:\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\"My comfort food pick is a ham-cheddar-tomato omelet. I'm kinda traditional.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/bur-eat-os-no-2-san-francisco\">Bur-Eat-Os No. 2 Restaurant\u003c/a>\u003cbr>\n345 Spear Street (between Folsom Street & Harrison Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=BurEatOs+No+2+San+Francisco,+CA&sll=37.784758,-122.444429&sspn=0.036766,0.062914&ie=UTF8&hq=BurEatOs+No+2&hnear=San+Francisco,+California&ll=37.794457,-122.389755&spn=0.070131,0.125828&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 362-1384\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> \"During the week, this is where I go religiously for their breakfast burrito with coffee.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.recchiuti.com/our_store.html\">Recchiuti Confections\u003c/a>\u003cbr>\nOne Ferry Building (on the Embarcadero), Shop #30 \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Recchiuti+Confections+San+Francisco,+CA+94111&sll=37.798408,-122.40175&sspn=0.00919,0.015728&g=545+Sansome+Street+San+Francisco,+CA+94111&ie=UTF8&hq=Recchiuti+Confections&hnear=San+Francisco,+California+94111&ll=37.796339,-122.393703&spn=0.008766,0.015728&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 834-9494\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday-Friday: 10am to 7pm\u003cbr>\nSaturday: 8am to 6pm\u003cbr>\nSunday: 10am to 5pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> \"Dark chocolate is my favorite. Recchiuti's toasted sesame burnt caramel is for when I’m shopping, feeling good, or… not so good. To be able to sit by the water and watch the antics there. We live in heaven, and I can’t think of anything more heavenly.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>RICKY TERRY'S PICKS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/marina-submarine-san-francisco\">Marina Submarine\u003c/a>\u003cbr>\n2299 Union Street (at Steiner Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Marina+Submarine+San+Francisco,+CA+94111&sll=37.796339,-122.393703&sspn=0.008766,0.015728&ie=UTF8&hq=Marina+Submarine&hnear=San+Francisco,+California+94111&ll=37.80463,-122.436962&spn=0.070121,0.125828&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 921-3990\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> \"At lunchtime the line is out the door and this is a one man sandwich-making operation. I think this guy has a photographic memory or something. He takes several orders at a time and remembers my order from the last time I was there… over a month ago?!! Turkey sub, lettuce, tomato, Swiss cheese, with oil and vinegar.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.dajanigroup.net/establishments/tsunami-sushi-panhandle/\">Tsunami Sushi\u003c/a>\u003cbr>\n1306 Fulton Street (at Divisadero Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Tsunami+Sushi+San+Francisco,+CA+94111&sll=37.80463,-122.436962&sspn=0.070121,0.125828&ie=UTF8&hq=Tsunami+Sushi&hnear=San+Francisco,+California+94111&ll=37.814124,-122.276459&spn=0.560891,1.006622&z=10&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 567-7664\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday-Wednesday: 6pm to 12am\u003cbr>\nThursday-Saturday: 6pm to 1am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> \"Volcano Roll with spicy tuna avocado, New Yorker Roll with smoked salmon avocado cream cheese. Best cocktails and a fabulous date night spot!\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>\u003cbr>\n1 Ferry Building #3 \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Slanted+Door+San+Francisco,+CA+94111&sll=37.814124,-122.276459&sspn=0.560891,1.006622&ie=UTF8&hq=Slanted+Door&hnear=San+Francisco,+California+94111&ll=37.796204,-122.393618&spn=0.008766,0.015728&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 861-8032\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 11am to 12am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> \"I could go on for days about this place. First birthday dinner after moving to SF from LA, was absolutely the most spectacular meal I have ever eaten at a restaurant. The Ginger Lemonade was too easy to drink! This is a very special restaurant! Seasonal and organic, local veggies, meats, seafood, even local organic alcohol! The staff is AMAZING! Courteous, gracious, generous, a class act from A-Z!!\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.starindiarestaurant.com/\">Star India\u003c/a>\u003cbr>\n3721 Geary Avenue (at 2nd Avenue) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Star+India+San+Francisco,+CA+&sll=37.796204,-122.393618&sspn=0.008766,0.015728&ie=UTF8&hq=Star+India&hnear=San+Francisco,+California&ll=37.784758,-122.444429&spn=0.036766,0.062914&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 668-4466\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 10:30am to 10:30pm\u003cbr>\n\u003cstrong>Ricky:\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\"Vegetable Samosa, naan, raita, chicken Tikka Masala, best saffron rice. I have mostly ordered take out, but have eaten in a couple times. Either way, the food is consistently wonderful!\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/ejector-folsom.jpg\" alt=\"Ejector performing at Folsom Street Fair\" title=\"Ejector performing at Folsom Street Fair\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-14568\">\u003cbr>\n\u003cem>Ejector performing at Folsom Street Fair in 2009. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Firefly Restaurant: A Glowing Neighborhood Gem",
"title": "Firefly Restaurant: A Glowing Neighborhood Gem",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2140.JPG\" alt=\"Firefly Restaurant, Noe Valley, SF\" title=\"Firefly Restaurant, Noe Valley, SF\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14487\">\u003cbr>\n\u003cem>Firefly Restaurant, Noe Valley, SF\u003c/em>\u003c/p>\n\u003cp>Past the genteel bustle of Noe Valley's main drag, nestled in the quiet calm of the more residential part of the neighborhood, a gem of a restaurant glows in the night. \u003ca href=\"http://blogs.kqed.org/checkplease/2006/02/16/firefly-restaurant-info/\">Firefly Restaurant\u003c/a> has been a local darling since 1993, and for good reason. \u003c/p>\n\u003cp>Warm and homey, walking into Firefly is like entering an enchanted cocoon of good energy. The lighting is soft, the décor eclectic yet elegant, and the staff is genuinely welcoming and knowledgeable.\u003c/p>\n\u003cp>A labor of love for 17 years running, Firefly was originally opened by \u003cstrong>Brad Levy\u003c/strong> and \u003cstrong>Veva Edelson\u003c/strong>. As their story goes, \u003c/p>\n\u003cblockquote>\u003cp>\"Both shared the dream of opening a restaurant where the food was great, the service attentive, and the atmosphere magical, where the employees were interesting and kind people, who were encouraged to be themselves and honestly offer a great dining experience. They dreamed of a restaurant where the customers felt like they were at a friend’s house for dinner and that friend just happened to be a great cook.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2196.JPG\" alt=\"Firefly Restaurant\" title=\"Firefly Restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14491\">\u003cbr>\n\u003cem>Firefly whimsy and enchantment\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>With this idealistic vision in mind, Firefly set out to become just that. Brad resuscitated the ancient cooking equipment they inherited from the space's previous owners, and Veva put her artist's eye to work, decorating the walls with her whimsical paintings, and hanging billowing panels of white cloth from the ceiling. Between the golden lighting and the elegantly draped ceiling, I felt for a second like I was a guest at an opulent feast, in some exotic desert locale where camels awaited outside in the still night. My Arabian Nights reverie broke just in time for our first course.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2152.JPG\" alt=\"Cured Sardines on Baguette\" title=\"Cured Sardines on Baguette\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14488\">\u003cbr>\n\u003cem>Cured Sardines with Zucchini Pickles, Tiny Salad, Butter Bean Purée and Toasted Baguette\u003c/em>\u003c/p>\n\u003cp>Firefly's menu is wonderfully inventive and changes frequently according to what's in season. Chef de cuisine \u003cstrong>Lucian Prellwitz\u003c/strong> succeeds in elevating comforting and familiar dishes with vibrant flavors and gourmet finesse. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2181.JPG\" alt=\"Fried Asparagus\" title=\"Fried Asparagus\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14489\">\u003cbr>\n\u003cem>Fried Asparagus and Spring Onions with Nasturtiums and Sorrel Pesto \u003c/em> \u003c/p>\n\u003cp>The crostini of \u003cstrong>Cured Sardines Butter Bean Purée\u003c/strong> was fresh and well-composed, and our colorful fritto misto of \u003cstrong>Fried Asparagus and Spring Onions with Naturtiums\u003c/strong> was light and crispy, with the sweet flavor of the veggies shining through. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2184.JPG\" alt=\"Braised Lamb Paprikash with Spaetzle\" title=\"Braised Lamb Paprikash with Spaetzle\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14490\">\u003cbr>\n\u003cem>Braised Lamb Paprikash with Spaetzle, Turnips and Their Greens and Crème Fraîche\u003c/em>\u003c/p>\n\u003cp>Our favorite dish of the evening was the \u003cstrong>Braised Lamb Paprikash with Spaetzle\u003c/strong>, which featured the most luxurious, swoon-worthy sauce ever. Buttery, rich, and savory, my mouth is watering even thinking about it. So good, we requested another basket of bread just to sop it all up. A traditional Hungarian stew made with paprika-seasoned lamb, the dish was hearty and flavorful. The lamb was braised until the meat was juicy, tender, and without any gaminess, and the spaetzle did its job of soaking up all that amazing sauce. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2197.JPG\" alt=\"La Caudrina Moscato d’Asti, Romano Dogliotti\" title=\"La Caudrina Moscato d’Asti, Romano Dogliotti\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14492\">\u003cbr>\n\u003cem>La Caudrina Moscato d’Asti, Romano Dogliotti\u003c/em>\u003c/p>\n\u003cp>Unfortunately, we were too stuffed with spaetzle sauce to have room for any of pastry chef \u003cstrong>Debbie Hughes's\u003c/strong> lovely desserts. However, we were able to find some room in the nooks and crannies to end on a sweet note with some dessert wine. \u003c/p>\n\u003cp>We lingered over our glasses of \u003cstrong>La Caudrina Moscato d’Asti\u003c/strong> (a new favorite now, floral but too sweet), reluctant to break the spell that Firefly had cast upon us. I'm already looking forward to our next visit to this glowing gem of a restaurant. \u003c/p>\n\u003cp>On my list to try next time are the signature \u003cstrong>Shrimp and Sea Scallop Potstickers with Sesame Soy Dipping Sauce\u003c/strong> (on the menu since Day 1), and the \u003cstrong>Rustic Wild Mushroom and Chard Lasagna with Tomato and Béchamel Sauces, Smoked Gouda and Herb Salad\u003c/strong>, which had me ogling our neighbor's table with envy. Oh, and a mental note to save some room for dessert, which sounded really seasonal and spectacular. I'm starting to see why the regulars keep coming back again and again…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2211.JPG\" alt=\"Firefly Restaurant\" title=\"Firefly Restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14493\">\u003cbr>\n\u003cem>Firefly Restaurant\u003c/em>\u003c/p>\n\u003cp>*****\u003cbr>\nRead more about Firefly on KQED's \u003ca href=\"http://blogs.kqed.org/checkplease/2006/02/16/firefly-reviews/\">Check, Please! Bay Area\u003c/a>; see Chef/Owner Brad Levy's recipe for \u003ca href=\"http://blogs.kqed.org/checkplease/2006/02/16/firefly-recipe/\">Sweet Potato Pancakes\u003c/a>; or check out \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594065461442/?page=2\">more photos\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly Restaurant\u003c/a>\u003cbr>\n4288 24th Street\u003cbr>\n(between Diamond St & Douglass St)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n415-821-7652\u003cbr>\n\u003cem>Prix Fix Menu Sun-Thurs ($36): Any Appetizer, Entrée, and Dessert\u003c/em>\u003c/p>\n\n",
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"excerpt": "Warm and homey, walking into Firefly Restaurant is like entering an enchanted cocoon of good energy. The lighting is soft, the décor eclectic yet elegant, and the staff is genuinely welcoming and knowledgeable.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2140.JPG\" alt=\"Firefly Restaurant, Noe Valley, SF\" title=\"Firefly Restaurant, Noe Valley, SF\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14487\">\u003cbr>\n\u003cem>Firefly Restaurant, Noe Valley, SF\u003c/em>\u003c/p>\n\u003cp>Past the genteel bustle of Noe Valley's main drag, nestled in the quiet calm of the more residential part of the neighborhood, a gem of a restaurant glows in the night. \u003ca href=\"http://blogs.kqed.org/checkplease/2006/02/16/firefly-restaurant-info/\">Firefly Restaurant\u003c/a> has been a local darling since 1993, and for good reason. \u003c/p>\n\u003cp>Warm and homey, walking into Firefly is like entering an enchanted cocoon of good energy. The lighting is soft, the décor eclectic yet elegant, and the staff is genuinely welcoming and knowledgeable.\u003c/p>\n\u003cp>A labor of love for 17 years running, Firefly was originally opened by \u003cstrong>Brad Levy\u003c/strong> and \u003cstrong>Veva Edelson\u003c/strong>. As their story goes, \u003c/p>\n\u003cblockquote>\u003cp>\"Both shared the dream of opening a restaurant where the food was great, the service attentive, and the atmosphere magical, where the employees were interesting and kind people, who were encouraged to be themselves and honestly offer a great dining experience. They dreamed of a restaurant where the customers felt like they were at a friend’s house for dinner and that friend just happened to be a great cook.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2196.JPG\" alt=\"Firefly Restaurant\" title=\"Firefly Restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14491\">\u003cbr>\n\u003cem>Firefly whimsy and enchantment\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With this idealistic vision in mind, Firefly set out to become just that. Brad resuscitated the ancient cooking equipment they inherited from the space's previous owners, and Veva put her artist's eye to work, decorating the walls with her whimsical paintings, and hanging billowing panels of white cloth from the ceiling. Between the golden lighting and the elegantly draped ceiling, I felt for a second like I was a guest at an opulent feast, in some exotic desert locale where camels awaited outside in the still night. My Arabian Nights reverie broke just in time for our first course.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2152.JPG\" alt=\"Cured Sardines on Baguette\" title=\"Cured Sardines on Baguette\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14488\">\u003cbr>\n\u003cem>Cured Sardines with Zucchini Pickles, Tiny Salad, Butter Bean Purée and Toasted Baguette\u003c/em>\u003c/p>\n\u003cp>Firefly's menu is wonderfully inventive and changes frequently according to what's in season. Chef de cuisine \u003cstrong>Lucian Prellwitz\u003c/strong> succeeds in elevating comforting and familiar dishes with vibrant flavors and gourmet finesse. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2181.JPG\" alt=\"Fried Asparagus\" title=\"Fried Asparagus\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14489\">\u003cbr>\n\u003cem>Fried Asparagus and Spring Onions with Nasturtiums and Sorrel Pesto \u003c/em> \u003c/p>\n\u003cp>The crostini of \u003cstrong>Cured Sardines Butter Bean Purée\u003c/strong> was fresh and well-composed, and our colorful fritto misto of \u003cstrong>Fried Asparagus and Spring Onions with Naturtiums\u003c/strong> was light and crispy, with the sweet flavor of the veggies shining through. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2184.JPG\" alt=\"Braised Lamb Paprikash with Spaetzle\" title=\"Braised Lamb Paprikash with Spaetzle\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14490\">\u003cbr>\n\u003cem>Braised Lamb Paprikash with Spaetzle, Turnips and Their Greens and Crème Fraîche\u003c/em>\u003c/p>\n\u003cp>Our favorite dish of the evening was the \u003cstrong>Braised Lamb Paprikash with Spaetzle\u003c/strong>, which featured the most luxurious, swoon-worthy sauce ever. Buttery, rich, and savory, my mouth is watering even thinking about it. So good, we requested another basket of bread just to sop it all up. A traditional Hungarian stew made with paprika-seasoned lamb, the dish was hearty and flavorful. The lamb was braised until the meat was juicy, tender, and without any gaminess, and the spaetzle did its job of soaking up all that amazing sauce. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2197.JPG\" alt=\"La Caudrina Moscato d’Asti, Romano Dogliotti\" title=\"La Caudrina Moscato d’Asti, Romano Dogliotti\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14492\">\u003cbr>\n\u003cem>La Caudrina Moscato d’Asti, Romano Dogliotti\u003c/em>\u003c/p>\n\u003cp>Unfortunately, we were too stuffed with spaetzle sauce to have room for any of pastry chef \u003cstrong>Debbie Hughes's\u003c/strong> lovely desserts. However, we were able to find some room in the nooks and crannies to end on a sweet note with some dessert wine. \u003c/p>\n\u003cp>We lingered over our glasses of \u003cstrong>La Caudrina Moscato d’Asti\u003c/strong> (a new favorite now, floral but too sweet), reluctant to break the spell that Firefly had cast upon us. I'm already looking forward to our next visit to this glowing gem of a restaurant. \u003c/p>\n\u003cp>On my list to try next time are the signature \u003cstrong>Shrimp and Sea Scallop Potstickers with Sesame Soy Dipping Sauce\u003c/strong> (on the menu since Day 1), and the \u003cstrong>Rustic Wild Mushroom and Chard Lasagna with Tomato and Béchamel Sauces, Smoked Gouda and Herb Salad\u003c/strong>, which had me ogling our neighbor's table with envy. Oh, and a mental note to save some room for dessert, which sounded really seasonal and spectacular. I'm starting to see why the regulars keep coming back again and again…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2211.JPG\" alt=\"Firefly Restaurant\" title=\"Firefly Restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14493\">\u003cbr>\n\u003cem>Firefly Restaurant\u003c/em>\u003c/p>\n\u003cp>*****\u003cbr>\nRead more about Firefly on KQED's \u003ca href=\"http://blogs.kqed.org/checkplease/2006/02/16/firefly-reviews/\">Check, Please! Bay Area\u003c/a>; see Chef/Owner Brad Levy's recipe for \u003ca href=\"http://blogs.kqed.org/checkplease/2006/02/16/firefly-recipe/\">Sweet Potato Pancakes\u003c/a>; or check out \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594065461442/?page=2\">more photos\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly Restaurant\u003c/a>\u003cbr>\n4288 24th Street\u003cbr>\n(between Diamond St & Douglass St)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n415-821-7652\u003cbr>\n\u003cem>Prix Fix Menu Sun-Thurs ($36): Any Appetizer, Entrée, and Dessert\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Rising Star Chefs Afterglow",
"title": "Rising Star Chefs Afterglow",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3099.jpg\" alt=\"Rising Stars Revue, Ghirardelli Square\" title=\"Rising Stars Revue, Ghirardelli Square\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14400\">\u003cbr>\n\u003cem>Rising Stars Revue, Ghirardelli Square\u003c/em>\u003c/p>\n\u003cp>Wednesday's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/09/starchefs-rising-stars-revue/\">Rising Stars Revue\u003c/a> proved to be a stellar event with the \u003ca href=\"http://www.starchefs.com/features/editors_dish/rising_stars/2010/san-francisco-bay-area/index.shtml\">14 award-winning chefs\u003c/a> selected by culinary magazine \u003ca href=\"http://starchefs.com/\">StarChefs.com\u003c/a> transforming Ghirardelli Square into a midsummer night's feast. The tasting gala and awards ceremony celebrated the Bay Area's brightest culinary talent, and the crowd was more than happy to bask in glow of their signature dishes.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3327.jpg\" alt=\"Rising Stars Revue Louis Maldonado\" title=\"Rising Stars Revue Louis Maldonado\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14402\">\u003cbr>\n\u003cem>Left: Aziza's Mourad Lahlou (winner of 2010 Rising Stars Mentor Award) and Center: Rising Star chef Louis Maldonado, prepare Marinated Striped Bass, Petrossian Caviar, Green Strawberries, and Brown Rice\u003c/em>\u003c/p>\n\u003cp>The chefs impressed, with a flurry of intricately constructed small plates -- each one lovingly sauced, seasoned, and garnished before disappearing quickly into a throng of eager hands. With each bite, it became clear why these chosen few were crowned rising stars.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3276.jpg\" alt=\"Thomas McNaughton’s Ravioli Doppio of Pork and Pea\" title=\"Thomas McNaughton’s Ravioli Doppio of Pork and Pea\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14401\">\u003cbr>\n\u003cem>Thomas McNaughton's Ravioli Doppio of Pork and Pea, with butter sauce, pork jus, and fresh horseradish\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Thomas McNaughton\u003c/strong>, \u003ca href=\"http://flourandwater.com/\">flour + water\u003c/a> (nominated for the James Beard Award for Best New Restaurant this year), served his soul-satisfying \u003cstrong>Ravioli Doppio of Pork and Pea\u003c/strong>. Yes, this ravioli had not one, but two fillings, piped in side by side (double the pleasure, double the fun). Bathed in a warm butter sauce and topped with grated Parmigiano and fresh horseradish, this hit the spot as the sun went down and the brisk bay air set in. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3397.jpg\" alt=\"Brian MacGregor \" title=\"Brian MacGregor \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14403\">\u003cbr>\n\u003cem>Brian MacGregor shakes up his Tippler's Delight\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Brian MacGregor\u003c/strong>, Rising Star mixologist at \u003ca href=\"http://www.jardiniere.com/\">Jardiniere\u003c/a>, shook up a storm with his titillating \u003cstrong>Tippler's Delight\u003c/strong> (1½ ounces \u003ca href=\"http://www.bevmo.com/Shop/ProductDetail.aspx?ProductID=17610\">Navip Slivovitz\u003c/a>, ¾ ounce St. Germain, ¾ ounce freshly squeezed lemon juice, dash of absinthe, shaken with ice and strained). \u003c/p>\n\u003cp>And, if you're wondering what my favorite dish of the evening was, here comes the grand finale…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/foie-neige.jpg\" alt=\"Scott Nishiyama's Foie Gras Neige\" title=\"Scott Nishiyama's Foie Gras Neige\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-14399\">\u003cbr>\n\u003cem>Scott Nishiyama wows us with his Foie Gras \"Neige\"\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Scott Nishiyama\u003c/strong>, \u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a>, hands down, took the cake for the most ridiculously delicious dish served at this event: \u003cstrong>Moulard Duck Foie Gras \"Neige,\" Blackberry Gelee, Cashew Puree, Sunchoke Salad, and Housemade Mustard Toast\u003c/strong>. \u003c/p>\n\u003cp>On the bottom of this heavenly dish was a smear of rich cashew butter. Scattered on top were little cubes of blackberry gelee and big, plump blackberries, some microgreens, and crispy baby radishes, sliced paper-thin. (In Nishiyama's original recipe, he uses sunchoke chisp rather than radishes). On the side rested a baton of brioche-like housemade mustard bread. And showered upon it all was the most glorious mound of shaved frozen foie gras. \u003c/p>\n\u003cp>Yeah, I'll just let that sink in for a sec.\u003c/p>\n\u003cp>Nishiyama (who cut his teeth at a few little places called \u003ca href=\"http://www.danielnyc.com/\">Daniel\u003c/a> and \u003ca href=\"http://www.frenchlaundry.com/\">The French Laundry\u003c/a>) makes the foie gras torchon in-house, soaking it in Sauternes and seasoning it with kosher salt, sugar, pink salt, and white pepper. He then freezes it so that it can be grated into a fine snow-flurry of gastronomic bliss. And, it's not just a wee sprinkling he imparts, no, he keeps it coming until a lavish foie-blizzard has accumulated on your plate. \u003c/p>\n\u003cp>Ugh, I know I'm gushing like a smitten schoolgirl, but it really was simply divine. The frozen foie melted delicately on your tongue, and settled into the dish so that the creamy cashew puree took on its luxurious flavor. And the blackberry accents added just the amount of acidity needed to cut the richness, while bringing out the sweetness of the dish at the same time. \u003c/p>\n\u003cp>Apparently I wasn't alone in my sentiment. As people took their first bite, I witnessed reactions ranging from utterances of \"Holy Sh*t\" to sounds not suitable for children. Needless to say, the dish won the People's Choice award as best dish of the event.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3722.jpg\" alt=\"Rising Star Chefs and Mentors\" title=\"Rising Star Chefs and Mentors\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14404\">\u003cbr>\n\u003cem>Rising Stars and Mentors\u003c/em>\u003c/p>\n\u003cp>The wining and dining carried on into the night, and then even further into the night at the industry-only after party hosted at Elizabeth Falkner’s \u003ca href=\"http://orsonsf.com/\">Orson\u003c/a>, where, by the way, I had my second O-face inducing taste of the evening –- a deep-fried Monte Cristo with melty gruyere and Canadian bacon, served with strawberry-raspberry jam and powdered sugar. \u003c/p>\n\u003cp>A euphoric evening it was. \u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=31660775@N05&set_id=72157624174188887&tags=chefs,food,wine\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">StarChefs.com’s Rising Stars Revue\u003c/a>\u003cbr>\nWednesday, June 16, 2010\u003cbr>\n7:30-10:00 pm\u003cbr>\nGhirardelli Square, SF\u003c/p>\n\n",
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"excerpt": "A recap of the Rising Star Chefs Revue tasting gala and awards ceremony, and unabashed love for Foie Gras \"Neige.\"",
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"description": "A recap of the Rising Star Chefs Revue tasting gala and awards ceremony, and unabashed love for Foie Gras "Neige."",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3099.jpg\" alt=\"Rising Stars Revue, Ghirardelli Square\" title=\"Rising Stars Revue, Ghirardelli Square\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14400\">\u003cbr>\n\u003cem>Rising Stars Revue, Ghirardelli Square\u003c/em>\u003c/p>\n\u003cp>Wednesday's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/09/starchefs-rising-stars-revue/\">Rising Stars Revue\u003c/a> proved to be a stellar event with the \u003ca href=\"http://www.starchefs.com/features/editors_dish/rising_stars/2010/san-francisco-bay-area/index.shtml\">14 award-winning chefs\u003c/a> selected by culinary magazine \u003ca href=\"http://starchefs.com/\">StarChefs.com\u003c/a> transforming Ghirardelli Square into a midsummer night's feast. The tasting gala and awards ceremony celebrated the Bay Area's brightest culinary talent, and the crowd was more than happy to bask in glow of their signature dishes.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3327.jpg\" alt=\"Rising Stars Revue Louis Maldonado\" title=\"Rising Stars Revue Louis Maldonado\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14402\">\u003cbr>\n\u003cem>Left: Aziza's Mourad Lahlou (winner of 2010 Rising Stars Mentor Award) and Center: Rising Star chef Louis Maldonado, prepare Marinated Striped Bass, Petrossian Caviar, Green Strawberries, and Brown Rice\u003c/em>\u003c/p>\n\u003cp>The chefs impressed, with a flurry of intricately constructed small plates -- each one lovingly sauced, seasoned, and garnished before disappearing quickly into a throng of eager hands. With each bite, it became clear why these chosen few were crowned rising stars.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3276.jpg\" alt=\"Thomas McNaughton’s Ravioli Doppio of Pork and Pea\" title=\"Thomas McNaughton’s Ravioli Doppio of Pork and Pea\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14401\">\u003cbr>\n\u003cem>Thomas McNaughton's Ravioli Doppio of Pork and Pea, with butter sauce, pork jus, and fresh horseradish\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Thomas McNaughton\u003c/strong>, \u003ca href=\"http://flourandwater.com/\">flour + water\u003c/a> (nominated for the James Beard Award for Best New Restaurant this year), served his soul-satisfying \u003cstrong>Ravioli Doppio of Pork and Pea\u003c/strong>. Yes, this ravioli had not one, but two fillings, piped in side by side (double the pleasure, double the fun). Bathed in a warm butter sauce and topped with grated Parmigiano and fresh horseradish, this hit the spot as the sun went down and the brisk bay air set in. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3397.jpg\" alt=\"Brian MacGregor \" title=\"Brian MacGregor \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14403\">\u003cbr>\n\u003cem>Brian MacGregor shakes up his Tippler's Delight\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Brian MacGregor\u003c/strong>, Rising Star mixologist at \u003ca href=\"http://www.jardiniere.com/\">Jardiniere\u003c/a>, shook up a storm with his titillating \u003cstrong>Tippler's Delight\u003c/strong> (1½ ounces \u003ca href=\"http://www.bevmo.com/Shop/ProductDetail.aspx?ProductID=17610\">Navip Slivovitz\u003c/a>, ¾ ounce St. Germain, ¾ ounce freshly squeezed lemon juice, dash of absinthe, shaken with ice and strained). \u003c/p>\n\u003cp>And, if you're wondering what my favorite dish of the evening was, here comes the grand finale…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/foie-neige.jpg\" alt=\"Scott Nishiyama's Foie Gras Neige\" title=\"Scott Nishiyama's Foie Gras Neige\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-14399\">\u003cbr>\n\u003cem>Scott Nishiyama wows us with his Foie Gras \"Neige\"\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Scott Nishiyama\u003c/strong>, \u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a>, hands down, took the cake for the most ridiculously delicious dish served at this event: \u003cstrong>Moulard Duck Foie Gras \"Neige,\" Blackberry Gelee, Cashew Puree, Sunchoke Salad, and Housemade Mustard Toast\u003c/strong>. \u003c/p>\n\u003cp>On the bottom of this heavenly dish was a smear of rich cashew butter. Scattered on top were little cubes of blackberry gelee and big, plump blackberries, some microgreens, and crispy baby radishes, sliced paper-thin. (In Nishiyama's original recipe, he uses sunchoke chisp rather than radishes). On the side rested a baton of brioche-like housemade mustard bread. And showered upon it all was the most glorious mound of shaved frozen foie gras. \u003c/p>\n\u003cp>Yeah, I'll just let that sink in for a sec.\u003c/p>\n\u003cp>Nishiyama (who cut his teeth at a few little places called \u003ca href=\"http://www.danielnyc.com/\">Daniel\u003c/a> and \u003ca href=\"http://www.frenchlaundry.com/\">The French Laundry\u003c/a>) makes the foie gras torchon in-house, soaking it in Sauternes and seasoning it with kosher salt, sugar, pink salt, and white pepper. He then freezes it so that it can be grated into a fine snow-flurry of gastronomic bliss. And, it's not just a wee sprinkling he imparts, no, he keeps it coming until a lavish foie-blizzard has accumulated on your plate. \u003c/p>\n\u003cp>Ugh, I know I'm gushing like a smitten schoolgirl, but it really was simply divine. The frozen foie melted delicately on your tongue, and settled into the dish so that the creamy cashew puree took on its luxurious flavor. And the blackberry accents added just the amount of acidity needed to cut the richness, while bringing out the sweetness of the dish at the same time. \u003c/p>\n\u003cp>Apparently I wasn't alone in my sentiment. As people took their first bite, I witnessed reactions ranging from utterances of \"Holy Sh*t\" to sounds not suitable for children. Needless to say, the dish won the People's Choice award as best dish of the event.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3722.jpg\" alt=\"Rising Star Chefs and Mentors\" title=\"Rising Star Chefs and Mentors\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14404\">\u003cbr>\n\u003cem>Rising Stars and Mentors\u003c/em>\u003c/p>\n\u003cp>The wining and dining carried on into the night, and then even further into the night at the industry-only after party hosted at Elizabeth Falkner’s \u003ca href=\"http://orsonsf.com/\">Orson\u003c/a>, where, by the way, I had my second O-face inducing taste of the evening –- a deep-fried Monte Cristo with melty gruyere and Canadian bacon, served with strawberry-raspberry jam and powdered sugar. \u003c/p>\n\u003cp>A euphoric evening it was. \u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=31660775@N05&set_id=72157624174188887&tags=chefs,food,wine\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">StarChefs.com’s Rising Stars Revue\u003c/a>\u003cbr>\nWednesday, June 16, 2010\u003cbr>\n7:30-10:00 pm\u003cbr>\nGhirardelli Square, SF\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "StarChefs.com's Rising Stars Revue",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Group-Shot-Ghiradelli-Square.jpg\" alt=\"2010 SF Bay Area Rising Star Award Winners\" title=\"2010 SF Bay Area Rising Star Award Winners\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14096\">\u003cbr>\n\u003cem>2010 San Francisco Bay Area Rising Star Award Winners\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">Rising Stars Revue\u003c/a> is back in SF this year with an awards ceremony and walk-around tasting gala to be held on \u003cstrong>Wednesday, June 16th\u003c/strong>, at Ghirardelli Square. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/A16_Chef-Liza-Shaw.jpg\" alt=\"Liza Shaw's Roasted Sardines and Minted Pea Bruschetta\" title=\"Liza Shaw's Roasted Sardines and Minted Pea Bruschetta\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14162\">\u003cbr>\n\u003cem>Liza Shaw's (A16) Roasted Sardines and Minted Pea Bruschetta with Pickled Onions, presented by restaurateur Shelley Lindgren\u003c/em>\u003c/p>\n\u003cp>Hosted by Gary Danko chef de cuisine, \u003cstrong>Martin Brock\u003c/strong>, the tasting gala will feature signature savory dishes, desserts and cocktails presented by the \u003ca href=\"http://www.starchefs.com/features/editors_dish/rising_stars/2010/san-francisco-bay-area/index.shtml\">14 Rising Stars\u003c/a>. Check out this year's winners and the tantalizing dishes they plan on making for the gala:\u003c/p>\n\u003cp>\u003cstrong>CHEFS\u003c/strong>\u003cbr>\n\u003cstrong>Matthew Accarrino\u003c/strong>, \u003cem>\u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>\u003cbr>\nBone Marrow Sformatino, Smoked Bacon, and Onions\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>John Paul Carmona\u003c/strong>, \u003cem>\u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>\u003cbr>\nBoudin Blanc, Dates, and Wild Watercress\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Maximilian DiMare\u003c/strong>, \u003cem>\u003ca href=\"http://www.woodtavern.net/\">Wood Tavern\u003c/a>\u003cbr>\nCrispy Pork Belly with Bacon, Red Lentil Ragout, and Poached Egg\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Louis Maldonado\u003c/strong>, \u003cem>\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>\u003cbr>\nMarinated Striped Bass, Petrossian Caviar, Green Strawberries, and Brown Rice\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Thomas McNaughton\u003c/strong>, \u003cem>\u003ca href=\"http://flourandwater.com/\">flour + water\u003c/a>\u003cbr>\nRavioli Doppio of Pork and Pea\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Scott Nishiyama\u003c/strong>, \u003cem>\u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a>\u003cbr>\nMoulard Duck Foie Gras “Neige,” Blackberry, Cashew, and House-Made Mustard Toast\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>PASTRY CHEFS\u003c/strong>\u003cbr>\n\u003cstrong>Melissa Chou\u003c/strong>, \u003cem>\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>\u003cbr>\nCrème Fraîche Panna Cotta with Plum Soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Catherine Schimenti\u003c/strong>, \u003cem>\u003ca href=\"http://www.michaelmina.net/\">Michael Mina\u003c/a>\u003cbr>\nApricot Mousse, Cherry Sorbet, and Lemon Verbena\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>MIXOLOGISTS\u003c/strong>\u003cbr>\n\u003cstrong>Erick Castro\u003c/strong>, \u003cem>\u003ca href=\"http://www.rickhousebar.com/\">Rickhouse\u003c/a>\u003cbr>\nStatesman\u003cbr>\nThe Lusty Maritime Punch, featuring Highland Park Single Malt Scotch Whiskey\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Brian MacGregor\u003c/strong>, \u003cem>\u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>\u003cbr>\nTippler’s Delight\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SOMMELIER\u003c/strong>\u003cbr>\n\u003cstrong>Sarah Valor\u003c/strong>, \u003cem>\u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>\u003cbr>\nWine pairings with each chef’s dish\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>HOTEL CHEF\u003c/strong>\u003cbr>\n\u003cstrong>Josh Thomsen\u003c/strong>, \u003cem>\u003ca href=\"http://www.claremontresort.com/dining.shtml\">The Claremont Hotel Club & Spa\u003c/a>\u003cbr>\nLaura Chenel Goat Cheese-Potato Terrine with Slow-Roasted Baby Beets and Aged Balsamic Syrup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>RESTAURANT CONCEPT\u003c/strong>\u003cbr>\n\u003cstrong>Joshua Skenes\u003c/strong>, \u003cem>\u003ca href=\"http://www.saisonsf.com/\">Saison\u003c/a>\u003cbr>\nLittle Roots Braised with Bonito, Caramelized Shoots, Flowers, and Leaves\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>RESTAURATEUR\u003c/strong>\u003cbr>\n\u003cstrong>Shelley Lindgren\u003c/strong>, \u003cem>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> & \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>\u003cbr>\nRoasted Sardines and Minted Pea Bruschetta with Pickled Onions\u003c/em>\u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>\u003cstrong>HOST CHEF\u003c/strong>\u003cbr>\n\u003cstrong>Martin Brock\u003c/strong>, \u003cem>\u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>\u003cbr>\nCured New Zealand King Salmon with Jicama, Lotus Root Chips, and Curry Remoulade\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VIP HOST CHEF\u003c/strong>\u003cbr>\n\u003cstrong>JW Foster\u003c/strong>, \u003cem>\u003ca href=\"http://www.fairmont.com/sanfrancisco/GuestServices/Restaurants\">The Fairmont San Francisco\u003c/a>\u003cbr>\nPetrossian White Sturgeon Caviar with Champagne-Poached Red Torpedo Onion Relish, Butterball Pomme Chip, Charred Citrus, and Crème Fraîche\u003cbr>\nHouse Cold Smoked New Zealand Greenshell™ Mussel with Parsnip Frites, Santa Cruz Heirloom Tomato and Sonoma Riesling Consommé, and Asian Pear and Fennel Salad\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/joshua-skenes-dish.jpg\" alt=\"Joshua Skenes's Little Roots with Shoots and Leaves\" title=\"Joshua Skenes's Little Roots with Shoots and Leaves\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-14097\">\u003cbr>\n\u003cem>Joshua Skenes’s (Saison): Little Roots with Caramelized Shoots and Leaves\u003c/em>\u003c/p>\n\u003cp>The Rising Star Awards recognize up-and-coming chefs, pastry chefs, sommeliers and mixologists from around the country who represent future leaders of the national culinary scene. \u003ca href=\"http://starchefs.com/\">StarChefs.com\u003c/a>, online magazine to foodservice industry insiders since 1995, chooses only four American cities in which to name Rising Stars each year -- this year, they chose LA, SF, NYC and Washington, DC. Candidates are nominated by \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2007/sf/html/index.shtml\">previous SF winners\u003c/a> and the \u003ca href=\"http://www.starchefs.com/about_us/html/chef_advisory_board.shtml\">StarChefs Advisory Board\u003c/a> (which includes the likes of \u003cstrong>Daniel Boulud\u003c/strong>, \u003cstrong>Jean-Georges Vongerichten\u003c/strong>, \u003cstrong>Bobby Flay\u003c/strong>, and \u003cstrong>Todd English\u003c/strong>). Winners are chosen by the StarChefs editorial team. \u003c/p>\n\u003cp>More than 90 San Francisco Bay Area candidates were considered via in-person tastings and interviews. \"A new breed of young culinary professionals is defining the Bay Area dining scene, taking it beyond simply sourcing the best ingredients and championing the sustainability movement,\" said Antoinette Bruno, chief executive officer and editor-in-chief of StarChefs.com. \"They are true artisans and craftspeople.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/catherine-schimenti-dish.jpg\" alt=\"Catherine Schimenti's Apricot Mousse and Cherry Sorbet\" title=\"Catherine Schimenti's Apricot Mousse and Cherry Sorbet\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14095\">\u003cbr>\n\u003cem>Catherine Schimenti’s (Michael Mina) Apricot Mousse, Cherry Sorbet, and Lemon Verbena\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">StarChefs.com’s Rising Stars Revue\u003c/a>\u003cbr>\nWednesday, June 16, 2010\u003cbr>\n7:30-10:00 pm\u003cbr>\nGhirardelli Square, SF \u003c/p>\n\u003cp>\u003cem>Tickets for the Rising Stars Revue are $95 per person; VIP tickets are $150 and include a pre-event reception with Champagne and Petrossian Caviar. A portion of the proceeds will go to \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>Try your hand at \u003cstrong>Melissa Chou’s\u003c/strong> stellar dessert. Elegant, light, and refreshing -- just the thing to wow your dinner guests at your next summer festa.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/melissa-chou-dish.jpg\" alt=\"Melissa Chou's Goat Yogurt Panna Cotta \" title=\"Melissa Chou's Goat Yogurt Panna Cotta \" width=\"500\" height=\"328\" class=\"alignnone size-full wp-image-14099\">\u003cbr>\n\u003cem>Melissa Chou’s (Aziza) Goat Yogurt Panna Cotta with Rose Gelee, Strawberry Merengue, Compressed Green Strawberries, Mint, Hibiscus Soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Crème Fraîche Panna Cotta with Plum Soup\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Melissa Chou, pastry chef of Aziza (adapted from her StarChefs award-winning dish)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 12\u003c/p>\n\u003cp>\u003cstrong>Plum Soup Ingredients:\u003c/strong>\u003cbr>\n4 pounds plums\u003cbr>\n1 cup sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tRough chop plums and place into a large pot (include pits). Add sugar and enough water to cover the plums generously (about 10 cups). Place a piece of parchment on the surface of the liquid and cook on medium high heat for about an hour, occasionally stirring, but not crushing the plums.\u003cbr>\n2.\tSet a strainer over a large bowl and pour in the soup. Simply allow the soup to drain out, but do not press on the plums or the soup will become cloudy. You should have about 6 cups soup.\u003cbr>\n3.\tReduce the soup until you have about 4 cups. Adjust sugar to taste. Chill and reserve.\u003c/p>\n\u003cp>\u003cstrong>Crème Fraîche Panna Cotta Ingredients:\u003c/strong>\u003cbr>\n2 cups crème fraîche\u003cbr>\n¾ cups cream\u003cbr>\n6 tablespoons sugar\u003cbr>\n1 ½ teaspoons gelatin powder\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tDissolve the gelatin in a generous tablespoon of water. Meanwhile, gently heat the cream with the sugar in a small pot over medium low heat.\u003cbr>\n2.\tCut the gelatin into cubes and when the cream begins to simmer, remove from heat and add the gelatin. Whisk until fully dissolved. Whisk in the creme fraiche. Strain and pour into about 12 lightly oiled 2 ounce timbale molds.\u003c/p>\n\u003cp>\u003cstrong>Garnishes:\u003c/strong>\u003cbr>\nStrawberries, cut lengthwise into sixths\u003cbr>\nMint chiffonade\u003c/p>\n\u003cp>\u003cstrong>To serve:\u003c/strong>\u003cbr>\n1.\tGently run the tip of a small knife around the edge of the panna cotta. Using your fingers, gently pull the panna cotta away from the side of the mold and invert into a shallow dessert bowl.\u003cbr>\n2.\tGarnish with the strawberries and mint. Pour in about ¼ cup of soup and serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>(All photos courtesy of StarChefs.com)\u003c/em>\u003c/p>\n\n",
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"excerpt": "A preview of StarChefs.com's Rising Stars awards and tasting gala, and Melissa Chou's summer dessert recipe for Creme Fraiche Panna Cotta with Plum Soup.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Group-Shot-Ghiradelli-Square.jpg\" alt=\"2010 SF Bay Area Rising Star Award Winners\" title=\"2010 SF Bay Area Rising Star Award Winners\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14096\">\u003cbr>\n\u003cem>2010 San Francisco Bay Area Rising Star Award Winners\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">Rising Stars Revue\u003c/a> is back in SF this year with an awards ceremony and walk-around tasting gala to be held on \u003cstrong>Wednesday, June 16th\u003c/strong>, at Ghirardelli Square. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/A16_Chef-Liza-Shaw.jpg\" alt=\"Liza Shaw's Roasted Sardines and Minted Pea Bruschetta\" title=\"Liza Shaw's Roasted Sardines and Minted Pea Bruschetta\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14162\">\u003cbr>\n\u003cem>Liza Shaw's (A16) Roasted Sardines and Minted Pea Bruschetta with Pickled Onions, presented by restaurateur Shelley Lindgren\u003c/em>\u003c/p>\n\u003cp>Hosted by Gary Danko chef de cuisine, \u003cstrong>Martin Brock\u003c/strong>, the tasting gala will feature signature savory dishes, desserts and cocktails presented by the \u003ca href=\"http://www.starchefs.com/features/editors_dish/rising_stars/2010/san-francisco-bay-area/index.shtml\">14 Rising Stars\u003c/a>. Check out this year's winners and the tantalizing dishes they plan on making for the gala:\u003c/p>\n\u003cp>\u003cstrong>CHEFS\u003c/strong>\u003cbr>\n\u003cstrong>Matthew Accarrino\u003c/strong>, \u003cem>\u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>\u003cbr>\nBone Marrow Sformatino, Smoked Bacon, and Onions\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>John Paul Carmona\u003c/strong>, \u003cem>\u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>\u003cbr>\nBoudin Blanc, Dates, and Wild Watercress\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Maximilian DiMare\u003c/strong>, \u003cem>\u003ca href=\"http://www.woodtavern.net/\">Wood Tavern\u003c/a>\u003cbr>\nCrispy Pork Belly with Bacon, Red Lentil Ragout, and Poached Egg\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Louis Maldonado\u003c/strong>, \u003cem>\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>\u003cbr>\nMarinated Striped Bass, Petrossian Caviar, Green Strawberries, and Brown Rice\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Thomas McNaughton\u003c/strong>, \u003cem>\u003ca href=\"http://flourandwater.com/\">flour + water\u003c/a>\u003cbr>\nRavioli Doppio of Pork and Pea\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Scott Nishiyama\u003c/strong>, \u003cem>\u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a>\u003cbr>\nMoulard Duck Foie Gras “Neige,” Blackberry, Cashew, and House-Made Mustard Toast\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>PASTRY CHEFS\u003c/strong>\u003cbr>\n\u003cstrong>Melissa Chou\u003c/strong>, \u003cem>\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>\u003cbr>\nCrème Fraîche Panna Cotta with Plum Soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Catherine Schimenti\u003c/strong>, \u003cem>\u003ca href=\"http://www.michaelmina.net/\">Michael Mina\u003c/a>\u003cbr>\nApricot Mousse, Cherry Sorbet, and Lemon Verbena\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>MIXOLOGISTS\u003c/strong>\u003cbr>\n\u003cstrong>Erick Castro\u003c/strong>, \u003cem>\u003ca href=\"http://www.rickhousebar.com/\">Rickhouse\u003c/a>\u003cbr>\nStatesman\u003cbr>\nThe Lusty Maritime Punch, featuring Highland Park Single Malt Scotch Whiskey\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Brian MacGregor\u003c/strong>, \u003cem>\u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>\u003cbr>\nTippler’s Delight\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SOMMELIER\u003c/strong>\u003cbr>\n\u003cstrong>Sarah Valor\u003c/strong>, \u003cem>\u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>\u003cbr>\nWine pairings with each chef’s dish\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>HOTEL CHEF\u003c/strong>\u003cbr>\n\u003cstrong>Josh Thomsen\u003c/strong>, \u003cem>\u003ca href=\"http://www.claremontresort.com/dining.shtml\">The Claremont Hotel Club & Spa\u003c/a>\u003cbr>\nLaura Chenel Goat Cheese-Potato Terrine with Slow-Roasted Baby Beets and Aged Balsamic Syrup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>RESTAURANT CONCEPT\u003c/strong>\u003cbr>\n\u003cstrong>Joshua Skenes\u003c/strong>, \u003cem>\u003ca href=\"http://www.saisonsf.com/\">Saison\u003c/a>\u003cbr>\nLittle Roots Braised with Bonito, Caramelized Shoots, Flowers, and Leaves\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>RESTAURATEUR\u003c/strong>\u003cbr>\n\u003cstrong>Shelley Lindgren\u003c/strong>, \u003cem>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> & \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>\u003cbr>\nRoasted Sardines and Minted Pea Bruschetta with Pickled Onions\u003c/em>\u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>\u003cstrong>HOST CHEF\u003c/strong>\u003cbr>\n\u003cstrong>Martin Brock\u003c/strong>, \u003cem>\u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>\u003cbr>\nCured New Zealand King Salmon with Jicama, Lotus Root Chips, and Curry Remoulade\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VIP HOST CHEF\u003c/strong>\u003cbr>\n\u003cstrong>JW Foster\u003c/strong>, \u003cem>\u003ca href=\"http://www.fairmont.com/sanfrancisco/GuestServices/Restaurants\">The Fairmont San Francisco\u003c/a>\u003cbr>\nPetrossian White Sturgeon Caviar with Champagne-Poached Red Torpedo Onion Relish, Butterball Pomme Chip, Charred Citrus, and Crème Fraîche\u003cbr>\nHouse Cold Smoked New Zealand Greenshell™ Mussel with Parsnip Frites, Santa Cruz Heirloom Tomato and Sonoma Riesling Consommé, and Asian Pear and Fennel Salad\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/joshua-skenes-dish.jpg\" alt=\"Joshua Skenes's Little Roots with Shoots and Leaves\" title=\"Joshua Skenes's Little Roots with Shoots and Leaves\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-14097\">\u003cbr>\n\u003cem>Joshua Skenes’s (Saison): Little Roots with Caramelized Shoots and Leaves\u003c/em>\u003c/p>\n\u003cp>The Rising Star Awards recognize up-and-coming chefs, pastry chefs, sommeliers and mixologists from around the country who represent future leaders of the national culinary scene. \u003ca href=\"http://starchefs.com/\">StarChefs.com\u003c/a>, online magazine to foodservice industry insiders since 1995, chooses only four American cities in which to name Rising Stars each year -- this year, they chose LA, SF, NYC and Washington, DC. Candidates are nominated by \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2007/sf/html/index.shtml\">previous SF winners\u003c/a> and the \u003ca href=\"http://www.starchefs.com/about_us/html/chef_advisory_board.shtml\">StarChefs Advisory Board\u003c/a> (which includes the likes of \u003cstrong>Daniel Boulud\u003c/strong>, \u003cstrong>Jean-Georges Vongerichten\u003c/strong>, \u003cstrong>Bobby Flay\u003c/strong>, and \u003cstrong>Todd English\u003c/strong>). Winners are chosen by the StarChefs editorial team. \u003c/p>\n\u003cp>More than 90 San Francisco Bay Area candidates were considered via in-person tastings and interviews. \"A new breed of young culinary professionals is defining the Bay Area dining scene, taking it beyond simply sourcing the best ingredients and championing the sustainability movement,\" said Antoinette Bruno, chief executive officer and editor-in-chief of StarChefs.com. \"They are true artisans and craftspeople.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/catherine-schimenti-dish.jpg\" alt=\"Catherine Schimenti's Apricot Mousse and Cherry Sorbet\" title=\"Catherine Schimenti's Apricot Mousse and Cherry Sorbet\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14095\">\u003cbr>\n\u003cem>Catherine Schimenti’s (Michael Mina) Apricot Mousse, Cherry Sorbet, and Lemon Verbena\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">StarChefs.com’s Rising Stars Revue\u003c/a>\u003cbr>\nWednesday, June 16, 2010\u003cbr>\n7:30-10:00 pm\u003cbr>\nGhirardelli Square, SF \u003c/p>\n\u003cp>\u003cem>Tickets for the Rising Stars Revue are $95 per person; VIP tickets are $150 and include a pre-event reception with Champagne and Petrossian Caviar. A portion of the proceeds will go to \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>Try your hand at \u003cstrong>Melissa Chou’s\u003c/strong> stellar dessert. Elegant, light, and refreshing -- just the thing to wow your dinner guests at your next summer festa.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/melissa-chou-dish.jpg\" alt=\"Melissa Chou's Goat Yogurt Panna Cotta \" title=\"Melissa Chou's Goat Yogurt Panna Cotta \" width=\"500\" height=\"328\" class=\"alignnone size-full wp-image-14099\">\u003cbr>\n\u003cem>Melissa Chou’s (Aziza) Goat Yogurt Panna Cotta with Rose Gelee, Strawberry Merengue, Compressed Green Strawberries, Mint, Hibiscus Soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Crème Fraîche Panna Cotta with Plum Soup\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Melissa Chou, pastry chef of Aziza (adapted from her StarChefs award-winning dish)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 12\u003c/p>\n\u003cp>\u003cstrong>Plum Soup Ingredients:\u003c/strong>\u003cbr>\n4 pounds plums\u003cbr>\n1 cup sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tRough chop plums and place into a large pot (include pits). Add sugar and enough water to cover the plums generously (about 10 cups). Place a piece of parchment on the surface of the liquid and cook on medium high heat for about an hour, occasionally stirring, but not crushing the plums.\u003cbr>\n2.\tSet a strainer over a large bowl and pour in the soup. Simply allow the soup to drain out, but do not press on the plums or the soup will become cloudy. You should have about 6 cups soup.\u003cbr>\n3.\tReduce the soup until you have about 4 cups. Adjust sugar to taste. Chill and reserve.\u003c/p>\n\u003cp>\u003cstrong>Crème Fraîche Panna Cotta Ingredients:\u003c/strong>\u003cbr>\n2 cups crème fraîche\u003cbr>\n¾ cups cream\u003cbr>\n6 tablespoons sugar\u003cbr>\n1 ½ teaspoons gelatin powder\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tDissolve the gelatin in a generous tablespoon of water. Meanwhile, gently heat the cream with the sugar in a small pot over medium low heat.\u003cbr>\n2.\tCut the gelatin into cubes and when the cream begins to simmer, remove from heat and add the gelatin. Whisk until fully dissolved. Whisk in the creme fraiche. Strain and pour into about 12 lightly oiled 2 ounce timbale molds.\u003c/p>\n\u003cp>\u003cstrong>Garnishes:\u003c/strong>\u003cbr>\nStrawberries, cut lengthwise into sixths\u003cbr>\nMint chiffonade\u003c/p>\n\u003cp>\u003cstrong>To serve:\u003c/strong>\u003cbr>\n1.\tGently run the tip of a small knife around the edge of the panna cotta. Using your fingers, gently pull the panna cotta away from the side of the mold and invert into a shallow dessert bowl.\u003cbr>\n2.\tGarnish with the strawberries and mint. Pour in about ¼ cup of soup and serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>(All photos courtesy of StarChefs.com)\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Moving to Los Angeles",
"title": "Moving to Los Angeles",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/serranos-pizza.jpg\" alt=\"serranos pizza\" title=\"serranos pizza\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-14136\">In September, I'm moving to Los Angeles to go back to school. I'm not an L.A. person. I hate the Lakers, and I don't like driving. Huge, expansive, smog-clogged cities I can't wrap my head around make me want to stay home, not go out. That said, I'm warming up, doing my best. I'm fixing to buy a car and invest in less embarrassing sunglasses. A few days a week, I may even trade in my basketball high-tops for a wetsuit and a Costco surfboard. We'll see. I know Los Angeles is a special food city -- from Koreatown barbecue joints, to tamales at Grand Central Market, to Armenian chicken joint chains and Indian regional cuisine in Artesia. Immense, spread-out, far harder to make sense of, sort out, and \"get\" than San Francisco, a relatively tiny, practically universally food-obsessed, and media-rich place, Los Angeles poses challenges to a dedicated chaser of delicious things, particularly one accustomed to walking to his favorite restaurants. Still, if food doesn't get me out of the house, nothing will. I will be a hermit, confined to my desk, writing about whatever I see drifting past my window. I'm leaving San Francisco. I want to come back, I intend to, but I know, either way, its time for me to log a few years in a new setting. Perhaps doing so will make me appreciate this city even more. \u003c/p>\n\u003cp>There's nothing like leaving a place to make you want to make sure you know it before you go. For some people, that means tearing through favorite shops, haunting beloved beaches, and catching up with old friends. For me, that means eating. To that end, I've made a list of a few things I need to eat between now and September, dishes I associate with the eight years I've spent here. Importantly, I'm not eating in order to remember my favorite flavors (though I do that too). Instead, I'm trying to leave town only after taking stock of the time I've spent here, and for someone whose evolving eating habits keep time as well as any clock, keeping the hallmarks at the forefront of my mind simultaneously keep me connected to the people I've known and the places I've frequented. I'm not speaking of my favorite restaurants in San Francisco, the institutions, the destinations, the places I've gone to for special occasions. My fairly recent dinner at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a> looms infinitely larger as a meal than the countless times I, as a lunch-breaking paralegal, bought a salad at \u003ca href=\"http://www.focacciacatering.com/\">Foccacia\u003c/a> on Sacramento St., but the fact I ate at Foccacia so often means I do have a lot of time tied up there, a period of my life, really, several years during which I ate one of the establishment's salads nearly once a week. \u003c/p>\n\u003cp>Tasty as it is, \u003ca href=\"http://www.yelp.com/biz/ti-couz-san-francisco\">Ti Couz\u003c/a>'s Salade de Maree is similarly not one of the best things I've eaten in San Francisco. It is, however, one of the first things I ate when I arrived. In late 2002, my roommate, a friend from college, and I would go there for brunch, sit outside, drink Bloody Marys, and munch through massive bowls of rice, greens, capers, grape tomatoes, tiny soft scallops, baby shrimp, hard-boiled eggs, cauliflower, green beans, and strips of seared tuna. The dressing was light and lemony. Some people wake up with coffee; I prefer alcohol and acidity.\u003c/p>\n\u003cp>When I think of the pizza I have enjoyed here, \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina \u003c/a> is tops, particularly a special pie with green garlic and speck they ran last Spring. Nonetheless, for every molten Panna and sweet, blistered Margherita I have downed at lovely lunches and dinners with friends and family, I've eaten a dozen slices without a hint of artisanal pretense at Serrano's. \u003ca href=\"http://www.serranospizza.com/\">Serrano's\u003c/a> sits on 21st, not far from Valencia. Until Fall of 2004, I lived a block away, on Valencia and 22nd, and during that time, the tiny take-out spot was my go-to: Long, floppy, free-form double-slices festooned with an infinitely customizable array of toppings and cooked to order. The routine -- stepping up, asking for a slice, and rattling off the toppings you want -- encourages ordering hubris -- say, extra garlic, spinach, barbecued chicken, corn, feta cheese...\u003c/p>\n\u003cp>In 2004 -- or was it 2005 -- I played my first show in San Francisco, a mid-week affair at the \u003ca href=\"http://www.thehotelutahsaloon.com/\">Hotel Utah Saloon\u003c/a>. Over the next couple of years, I played the SoMa venue at least a half-dozen times. I liked -- and still like -- the bar's long, shiny bar, miniature balcony, and prow-like opening into the tiny music room, but a lot of what made playing the Utah so fun was having a bite before the show, specifically an excellent house-made veggie burger patty on a well-toasted bun with good, crispy fries. I associate the Utah's veggie burger with getting started playing music with my best friends in San Francisco, which makes it something to remember, even if I've had plenty of great real burgers on other occasions. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-vallarta-san-francisco\">Taqueria Vallarta\u003c/a> made me switch from burritos to tacos, at least on occasion. Vallarta's tacos are tiny, inexpensive, and greasy, topped with concentrated, grill-stewed meats and soft onion strips cooked down to their essence. The meats are arranged in pinwheels along the inside of a silver, bowl-like surface. They bleed into each other, cabeza tangled up with chicken, chorizo mussing up the pastor. Tellingly, I don't think I've ever eaten these tacos for lunch or dinner, but for the three years I left at the edge of Potrero Hill, near General Hospital, they were the only snack I had. \u003c/p>\n\u003cp>Like a lot of San Franciscans, I shop at farmer's markets, but I've never been devoted just out of a desire to obtain nice produce directly from farmers. A lot of why I love getting up early -- even before a morning basketball game -- to poke through the stalls at \u003ca href=\"http://sfgsa.org/index.aspx?page=1058\">Alemany\u003c/a> has to do with the ready-to-eat wares. Yes, Alemany's row of low-profile tents can't touch the Ferry Building's well-publicized armada of awnings, but the prices there are accordingly higher, the clientele less diverse, and the vibe generally tonier and less regular-feeling. When I started going to Alemany, I ate breakfast as I shopped. Usually -- still -- I buy a cold samosa from the Sukhi's stand, and gnaw at it as I rummage through bins for unpocked sweet potatoes and fresh-looking chard. It's never the most perfectly seasoned samosa I have eaten, but for me, it trumps any muffin in town. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I look back at this list I have just written and laugh. For someone who has dashed all over town to taste new things, my regular noshes don't stray far from where I've lived. I've been all over the Bay Area, but nearly all of my abodes have been in the Mission. Even as far as fairly inexpensive eats go, I've had great Thai at Lers Ros in the Tenderloin, amazing Lao in Oakland at \u003ca href=\"http://www.yelp.com/biz/vientian-cafe-oakland\">Vientian Cafe\u003c/a>, soup dumplings at \u003ca href=\"http://www.yanksing.com/home.php\">Yank Sing\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-king-san-francisco\">Shanghai Dumpling King\u003c/a> in the Richmond, a stunningly tasty torta ahogada at \u003ca href=\"http://tastingtable.com/entry_detail/sf/1550/The_best_torta_is_a_wet_one.htm\">Mi Barrio\u003c/a> in Fruitvale, and dosas at, well, \u003ca href=\"http://www.dosasf.com/\">Dosa\u003c/a>, but when it comes to making sense of what I associate with my time here, these five entries, mundane, largely forgettable, are the tastes that came to mind. Even if they don't reflect my favorites, they do reflect the person I've been -- busy, inclined to eat for convenience, often within a few strides of my apartment. When I started writing about food in 2008, I started eating better on a regular basis. The work hasn't been lucrative by any means, but I eat richly, which reminds me: That might be why I got into it in the first place.\u003c/p>\n\n",
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"description": "There's nothing like leaving a place to make you want to make sure you know it before you go. For some people, that means tearing through favorite shops, haunting beloved beaches, and catching up with old friends. For me, that means eating. To that end, I've made a list of a few things I need to eat between now and September, dishes I associate with the eight years I've spent here. ",
"title": "Moving to Los Angeles | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/serranos-pizza.jpg\" alt=\"serranos pizza\" title=\"serranos pizza\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-14136\">In September, I'm moving to Los Angeles to go back to school. I'm not an L.A. person. I hate the Lakers, and I don't like driving. Huge, expansive, smog-clogged cities I can't wrap my head around make me want to stay home, not go out. That said, I'm warming up, doing my best. I'm fixing to buy a car and invest in less embarrassing sunglasses. A few days a week, I may even trade in my basketball high-tops for a wetsuit and a Costco surfboard. We'll see. I know Los Angeles is a special food city -- from Koreatown barbecue joints, to tamales at Grand Central Market, to Armenian chicken joint chains and Indian regional cuisine in Artesia. Immense, spread-out, far harder to make sense of, sort out, and \"get\" than San Francisco, a relatively tiny, practically universally food-obsessed, and media-rich place, Los Angeles poses challenges to a dedicated chaser of delicious things, particularly one accustomed to walking to his favorite restaurants. Still, if food doesn't get me out of the house, nothing will. I will be a hermit, confined to my desk, writing about whatever I see drifting past my window. I'm leaving San Francisco. I want to come back, I intend to, but I know, either way, its time for me to log a few years in a new setting. Perhaps doing so will make me appreciate this city even more. \u003c/p>\n\u003cp>There's nothing like leaving a place to make you want to make sure you know it before you go. For some people, that means tearing through favorite shops, haunting beloved beaches, and catching up with old friends. For me, that means eating. To that end, I've made a list of a few things I need to eat between now and September, dishes I associate with the eight years I've spent here. Importantly, I'm not eating in order to remember my favorite flavors (though I do that too). Instead, I'm trying to leave town only after taking stock of the time I've spent here, and for someone whose evolving eating habits keep time as well as any clock, keeping the hallmarks at the forefront of my mind simultaneously keep me connected to the people I've known and the places I've frequented. I'm not speaking of my favorite restaurants in San Francisco, the institutions, the destinations, the places I've gone to for special occasions. My fairly recent dinner at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a> looms infinitely larger as a meal than the countless times I, as a lunch-breaking paralegal, bought a salad at \u003ca href=\"http://www.focacciacatering.com/\">Foccacia\u003c/a> on Sacramento St., but the fact I ate at Foccacia so often means I do have a lot of time tied up there, a period of my life, really, several years during which I ate one of the establishment's salads nearly once a week. \u003c/p>\n\u003cp>Tasty as it is, \u003ca href=\"http://www.yelp.com/biz/ti-couz-san-francisco\">Ti Couz\u003c/a>'s Salade de Maree is similarly not one of the best things I've eaten in San Francisco. It is, however, one of the first things I ate when I arrived. In late 2002, my roommate, a friend from college, and I would go there for brunch, sit outside, drink Bloody Marys, and munch through massive bowls of rice, greens, capers, grape tomatoes, tiny soft scallops, baby shrimp, hard-boiled eggs, cauliflower, green beans, and strips of seared tuna. The dressing was light and lemony. Some people wake up with coffee; I prefer alcohol and acidity.\u003c/p>\n\u003cp>When I think of the pizza I have enjoyed here, \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina \u003c/a> is tops, particularly a special pie with green garlic and speck they ran last Spring. Nonetheless, for every molten Panna and sweet, blistered Margherita I have downed at lovely lunches and dinners with friends and family, I've eaten a dozen slices without a hint of artisanal pretense at Serrano's. \u003ca href=\"http://www.serranospizza.com/\">Serrano's\u003c/a> sits on 21st, not far from Valencia. Until Fall of 2004, I lived a block away, on Valencia and 22nd, and during that time, the tiny take-out spot was my go-to: Long, floppy, free-form double-slices festooned with an infinitely customizable array of toppings and cooked to order. The routine -- stepping up, asking for a slice, and rattling off the toppings you want -- encourages ordering hubris -- say, extra garlic, spinach, barbecued chicken, corn, feta cheese...\u003c/p>\n\u003cp>In 2004 -- or was it 2005 -- I played my first show in San Francisco, a mid-week affair at the \u003ca href=\"http://www.thehotelutahsaloon.com/\">Hotel Utah Saloon\u003c/a>. Over the next couple of years, I played the SoMa venue at least a half-dozen times. I liked -- and still like -- the bar's long, shiny bar, miniature balcony, and prow-like opening into the tiny music room, but a lot of what made playing the Utah so fun was having a bite before the show, specifically an excellent house-made veggie burger patty on a well-toasted bun with good, crispy fries. I associate the Utah's veggie burger with getting started playing music with my best friends in San Francisco, which makes it something to remember, even if I've had plenty of great real burgers on other occasions. \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.yelp.com/biz/taqueria-vallarta-san-francisco\">Taqueria Vallarta\u003c/a> made me switch from burritos to tacos, at least on occasion. Vallarta's tacos are tiny, inexpensive, and greasy, topped with concentrated, grill-stewed meats and soft onion strips cooked down to their essence. The meats are arranged in pinwheels along the inside of a silver, bowl-like surface. They bleed into each other, cabeza tangled up with chicken, chorizo mussing up the pastor. Tellingly, I don't think I've ever eaten these tacos for lunch or dinner, but for the three years I left at the edge of Potrero Hill, near General Hospital, they were the only snack I had. \u003c/p>\n\u003cp>Like a lot of San Franciscans, I shop at farmer's markets, but I've never been devoted just out of a desire to obtain nice produce directly from farmers. A lot of why I love getting up early -- even before a morning basketball game -- to poke through the stalls at \u003ca href=\"http://sfgsa.org/index.aspx?page=1058\">Alemany\u003c/a> has to do with the ready-to-eat wares. Yes, Alemany's row of low-profile tents can't touch the Ferry Building's well-publicized armada of awnings, but the prices there are accordingly higher, the clientele less diverse, and the vibe generally tonier and less regular-feeling. When I started going to Alemany, I ate breakfast as I shopped. Usually -- still -- I buy a cold samosa from the Sukhi's stand, and gnaw at it as I rummage through bins for unpocked sweet potatoes and fresh-looking chard. It's never the most perfectly seasoned samosa I have eaten, but for me, it trumps any muffin in town. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I look back at this list I have just written and laugh. For someone who has dashed all over town to taste new things, my regular noshes don't stray far from where I've lived. I've been all over the Bay Area, but nearly all of my abodes have been in the Mission. Even as far as fairly inexpensive eats go, I've had great Thai at Lers Ros in the Tenderloin, amazing Lao in Oakland at \u003ca href=\"http://www.yelp.com/biz/vientian-cafe-oakland\">Vientian Cafe\u003c/a>, soup dumplings at \u003ca href=\"http://www.yanksing.com/home.php\">Yank Sing\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-king-san-francisco\">Shanghai Dumpling King\u003c/a> in the Richmond, a stunningly tasty torta ahogada at \u003ca href=\"http://tastingtable.com/entry_detail/sf/1550/The_best_torta_is_a_wet_one.htm\">Mi Barrio\u003c/a> in Fruitvale, and dosas at, well, \u003ca href=\"http://www.dosasf.com/\">Dosa\u003c/a>, but when it comes to making sense of what I associate with my time here, these five entries, mundane, largely forgettable, are the tastes that came to mind. Even if they don't reflect my favorites, they do reflect the person I've been -- busy, inclined to eat for convenience, often within a few strides of my apartment. When I started writing about food in 2008, I started eating better on a regular basis. The work hasn't been lucrative by any means, but I eat richly, which reminds me: That might be why I got into it in the first place.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"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": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
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"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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