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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-178.jpg\" alt=\"Outside Lands 2009\" title=\"Outside Lands 2009\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6511\">\u003cbr>\n\u003ci>Outside Lands 2009\u003c/i>\u003c/p>\n\u003cp>Festival-goers swarmed Golden Gate Park this weekend at \u003ca href=\"http://www.sfoutsidelands.com/index.php\">San Francisco's Outside Lands\u003c/a> to soak in some world-class music, chow down on some local and diverse \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/19/chow-down-at-outside-lands/\">eats\u003c/a>, and bask in the abnormally warm weather (discounting wintry Sunday).\u003c/p>\n\u003cp>There seemed to be something for everyone at this massive festival, with a variety of music showcased…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-243.jpg\" alt=\"outside-lands-arts-music-festival-Black Eyed Peas\" title=\"outside-lands-arts-music-festival-Black Eyed Peas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6516\">\u003cbr>\n\u003cem>Black Eyed Peas\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-169.jpg\" alt=\"outside-lands-arts-music-festival-Jason Mraz\" title=\"outside-lands-arts-music-festival-Jason Mraz\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6508\">\u003cbr>\n\u003cem>Jason Mraz\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-294.jpg\" alt=\"outside-lands-arts-music-festival-dave matthews band\" title=\"outside-lands-arts-music-festival-dave matthews band\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6518\">\u003cbr>\n\u003cem>Dave Matthews Band\u003c/em>\u003c/p>\n\u003cp>No shortage of spectacles to watch…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-1-3.jpg\" alt=\"outside-lands-arts-music-festival-Fou Fou Ha!\" title=\"outside-lands-arts-music-festival-Fou Fou Ha!\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6519\">\u003cbr>\n\u003cem>Fou Fou Ha!, performance troupe extraordinaire\u003c/em>\u003c/p>\n\u003cp>And of course, a plethora of tasty food and beverages to fuel the fun, because a San Francisco event just would not be complete without some good grub.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-200.jpg\" alt=\"Pica Pica Maize Kitchen, Yucca Fries and Cachapas\" title=\"Pica Pica Maize Kitchen, Yucca Fries and Cachapas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6514\">\u003cbr>\n\u003cem>Pica Pica Maize Kitchen, Yucca Fries and Cachapas\u003c/em>\u003c/p>\n\u003cp>Top tastes included Venezuelan bites from \u003ca href=\"http://www.picapicakitchen.com\">Pica Pica Maize Kitchen\u003c/a>, who served up \u003cstrong>arepas\u003c/strong>, \u003cstrong>cachapas\u003c/strong>, and \u003cstrong>yucca fries\u003c/strong>. My cachapas filled with shredded beef, black beans, plantains, and cheese hit the spot with its savory filling and sweet corn pancake shell, crispy on the outside and slightly gooey when I bit down. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-191.jpg\" alt=\" Maverick’s Cincinnati Pulled Pork Sandwich\" title=\" Maverick’s Cincinnati Pulled Pork Sandwich\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6512\">\u003cbr>\n\u003cem>Maverick’s Cincinnati Pulled Pork Sandwich\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfmaverick.com\">Maverick’s\u003c/a> \u003cstrong>Cincinnati Pulled Pork Sandwich\u003c/strong> was smoky, rich, and meaty, with just the right saucy tang, and crunchy slaw on top. And, the house-made potato chips were without a trace of grease. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-108.jpg\" alt=\"Hog Island Oysters\" title=\"Hog Island Oysters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6504\">\u003cbr>\n\u003cem>Hog Island Oysters\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Co.\u003c/a> was back again this year, shucking and barbecuing their prized \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/22/oyster-orgy-hog-island-oyster-farm/\">oysters\u003c/a>. Nothing like rock n’ roll and oysters. Mmm slurp.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-33.jpg\" alt=\"Little Skillet, Fried Chicken, Waffles, Mac n’ Cheese, and Cornbread\" title=\"Little Skillet, Fried Chicken, Waffles, Mac n’ Cheese, and Cornbread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6499\">\u003cbr>\n\u003cem>Little Skillet, Fried Chicken, Waffles, Mac n’ Cheese, and Cornbread\u003c/em>\u003c/p>\n\u003cp>Farmerbrown's offshoot, \u003ca href=\"http://www.littleskilletsf.com\">Little Skillet\u003c/a> fed the masses with their famous \u003cstrong>Fried Chicken and Waffles\u003c/strong>…so good they must be made with love (and butter…same difference). I had been hoping and wishing and praying for some more of those ridiculous black pepper biscuits with brown sugar crumble I tasted a few weeks ago at their pop-up happy hour block party, but alas, that will have to wait for another day. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-48.jpg\" alt=\" Philz Coffee, Turkish Coffee\" title=\" Philz Coffee, Turkish Coffee\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-6500\">\u003cbr>\n\u003cem>Philz Coffee, Turkish Coffee\u003c/em>\u003c/p>\n\u003cp>Local favorite, \u003ca href=\"http://www.philzcoffee.com\">Philz Coffee\u003c/a> made sure the party went strong into the night with their frothy, deliciously caffeinated beverages.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-195.jpg\" alt=\" Yats, Catfish Po’Boy\" title=\" Yats, Catfish Po’Boy\" width=\"333\" height=\"500\" class=\"alignnone size-medium wp-image-6513\">\u003cbr>\n\u003cem>Yats, Catfish Po’Boy\u003c/em>\u003c/p>\n\u003cp>And \u003ca href=\"http://www.whereyats.com\">Yats\u003c/a> brought a taste of New Orleans to Outside Lands, with their \u003cstrong>Fried Catfish Po’Boys\u003c/strong>, \u003cstrong>Jambalaya\u003c/strong>, and \u003cstrong>Eggplant Beignets\u003c/strong>. A hidden gem located inside Jack’s Club in Potrero Hill, Yats has been a long-time favorite of mine with their authentic \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/20/yats-new-orleans-po-boys/\">po’boys\u003c/a> and Creole dishes. I have a feeling that after this weekend, this will be a best kept secret no more. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-150.jpg\" alt=\" Yats, Eggplant Beignets\" title=\" Yats, Eggplant Beignets\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6507\">\u003cbr>\n\u003cem>Yats, Eggplant Beignets\u003c/em>\u003c/p>\n\u003cp>The Eggplant Beignet was probably the most interesting thing I tried this weekend. Thick batons of eggplant coated in a savory peppery batter, deep fried, and dusted with powdered sugar, I’m still not quite sure how I feel about it. It had the sweet and savory combo going, which I dug, but…it was a little weird. Addictive, but weird.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-173.jpg\" alt=\" Q Restaurant, Tater Tots\" title=\" Q Restaurant, Tater Tots\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6509\">\u003cbr>\n\u003cem>Q Restaurant, Tater Tots\u003c/em>\u003c/p>\n\u003cp>My tastebuds needed something familiar to recalibrate after that, and \u003ca href=\"http://www.qrestaurant.com\">Q Restaurant\u003c/a> had just the thing with their good old fashioned, crispy \u003cstrong>Tater Tots\u003c/strong>, available in traditional (ketchup) or fancy (chili lime aioli) accoutrement.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-175.jpg\" alt=\"Handcut Waffle Fries, Eos Restaurant and Wine Salon\" title=\"Handcut Waffle Fries, Eos Restaurant and Wine Salon\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6510\">\u003cbr>\n\u003cem>Handcut Waffle Fries, Eos Restaurant and Wine Salon\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Cheesy Waffle Fries\u003c/strong> from \u003ca href=\"http://www.eossf.com/\">Eos\u003c/a> also looked fully satisfying.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-222.jpg\" alt=\"Charles Chocolates S’more\" title=\"Charles Chocolates S’more\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-6515\">\u003cbr>\n\u003cem>Charles Chocolates S’more\u003c/em>\u003c/p>\n\u003cp>For the sweet tooth, giant S’mores from \u003ca href=\"http://www.charleschocolates.com\">Charles Chocolates\u003c/a> brought smiles to the kiddies and grown-ups alike.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-128.jpg\" alt=\"Three Twins Ice Cream, Mint Confetti Cone\" title=\"Three Twins Ice Cream, Mint Confetti Cone\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6505\">\u003cbr>\n\u003cem>Three Twins Ice Cream, Mint Confetti Cone\u003c/em>\u003c/p>\n\u003cp>And \u003ca href=\"http://www.threetwinsicecream.com\">Three Twins Ice Cream\u003c/a> kept the crowd cool one scoop at a time. \u003c/p>\n\u003cp>Props to \u003cstrong>Outside Lands\u003c/strong> for creating an event that brought together so many of the things SF loves best. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-86.jpg\" alt=\"outside-lands-arts-music-festival\" title=\"outside-lands-arts-music-festival\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6502\">\u003cbr>\n\u003cem>‘Til next year\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/index.php\">San Francisco's Outside Lands Music & Arts Festival\u003c/a>\u003cbr>\nGolden Gate Park\u003cbr>\nAugust 28-30, 2009\u003c/p>\n\n",
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"excerpt": "Festival-goers swarmed Golden Gate Park this weekend at San Francisco's Outside Lands to soak in some world-class music, chow down on some local and diverse eats, and bask in the abnormally warm weather. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-178.jpg\" alt=\"Outside Lands 2009\" title=\"Outside Lands 2009\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6511\">\u003cbr>\n\u003ci>Outside Lands 2009\u003c/i>\u003c/p>\n\u003cp>Festival-goers swarmed Golden Gate Park this weekend at \u003ca href=\"http://www.sfoutsidelands.com/index.php\">San Francisco's Outside Lands\u003c/a> to soak in some world-class music, chow down on some local and diverse \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/19/chow-down-at-outside-lands/\">eats\u003c/a>, and bask in the abnormally warm weather (discounting wintry Sunday).\u003c/p>\n\u003cp>There seemed to be something for everyone at this massive festival, with a variety of music showcased…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-243.jpg\" alt=\"outside-lands-arts-music-festival-Black Eyed Peas\" title=\"outside-lands-arts-music-festival-Black Eyed Peas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6516\">\u003cbr>\n\u003cem>Black Eyed Peas\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-169.jpg\" alt=\"outside-lands-arts-music-festival-Jason Mraz\" title=\"outside-lands-arts-music-festival-Jason Mraz\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6508\">\u003cbr>\n\u003cem>Jason Mraz\u003c/em>\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/24/2009/08/outside-lands-arts-music-festival-294.jpg\" alt=\"outside-lands-arts-music-festival-dave matthews band\" title=\"outside-lands-arts-music-festival-dave matthews band\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6518\">\u003cbr>\n\u003cem>Dave Matthews Band\u003c/em>\u003c/p>\n\u003cp>No shortage of spectacles to watch…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-1-3.jpg\" alt=\"outside-lands-arts-music-festival-Fou Fou Ha!\" title=\"outside-lands-arts-music-festival-Fou Fou Ha!\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6519\">\u003cbr>\n\u003cem>Fou Fou Ha!, performance troupe extraordinaire\u003c/em>\u003c/p>\n\u003cp>And of course, a plethora of tasty food and beverages to fuel the fun, because a San Francisco event just would not be complete without some good grub.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-200.jpg\" alt=\"Pica Pica Maize Kitchen, Yucca Fries and Cachapas\" title=\"Pica Pica Maize Kitchen, Yucca Fries and Cachapas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6514\">\u003cbr>\n\u003cem>Pica Pica Maize Kitchen, Yucca Fries and Cachapas\u003c/em>\u003c/p>\n\u003cp>Top tastes included Venezuelan bites from \u003ca href=\"http://www.picapicakitchen.com\">Pica Pica Maize Kitchen\u003c/a>, who served up \u003cstrong>arepas\u003c/strong>, \u003cstrong>cachapas\u003c/strong>, and \u003cstrong>yucca fries\u003c/strong>. My cachapas filled with shredded beef, black beans, plantains, and cheese hit the spot with its savory filling and sweet corn pancake shell, crispy on the outside and slightly gooey when I bit down. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-191.jpg\" alt=\" Maverick’s Cincinnati Pulled Pork Sandwich\" title=\" Maverick’s Cincinnati Pulled Pork Sandwich\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6512\">\u003cbr>\n\u003cem>Maverick’s Cincinnati Pulled Pork Sandwich\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfmaverick.com\">Maverick’s\u003c/a> \u003cstrong>Cincinnati Pulled Pork Sandwich\u003c/strong> was smoky, rich, and meaty, with just the right saucy tang, and crunchy slaw on top. And, the house-made potato chips were without a trace of grease. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-108.jpg\" alt=\"Hog Island Oysters\" title=\"Hog Island Oysters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6504\">\u003cbr>\n\u003cem>Hog Island Oysters\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Co.\u003c/a> was back again this year, shucking and barbecuing their prized \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/22/oyster-orgy-hog-island-oyster-farm/\">oysters\u003c/a>. Nothing like rock n’ roll and oysters. Mmm slurp.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-33.jpg\" alt=\"Little Skillet, Fried Chicken, Waffles, Mac n’ Cheese, and Cornbread\" title=\"Little Skillet, Fried Chicken, Waffles, Mac n’ Cheese, and Cornbread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6499\">\u003cbr>\n\u003cem>Little Skillet, Fried Chicken, Waffles, Mac n’ Cheese, and Cornbread\u003c/em>\u003c/p>\n\u003cp>Farmerbrown's offshoot, \u003ca href=\"http://www.littleskilletsf.com\">Little Skillet\u003c/a> fed the masses with their famous \u003cstrong>Fried Chicken and Waffles\u003c/strong>…so good they must be made with love (and butter…same difference). I had been hoping and wishing and praying for some more of those ridiculous black pepper biscuits with brown sugar crumble I tasted a few weeks ago at their pop-up happy hour block party, but alas, that will have to wait for another day. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-48.jpg\" alt=\" Philz Coffee, Turkish Coffee\" title=\" Philz Coffee, Turkish Coffee\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-6500\">\u003cbr>\n\u003cem>Philz Coffee, Turkish Coffee\u003c/em>\u003c/p>\n\u003cp>Local favorite, \u003ca href=\"http://www.philzcoffee.com\">Philz Coffee\u003c/a> made sure the party went strong into the night with their frothy, deliciously caffeinated beverages.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-195.jpg\" alt=\" Yats, Catfish Po’Boy\" title=\" Yats, Catfish Po’Boy\" width=\"333\" height=\"500\" class=\"alignnone size-medium wp-image-6513\">\u003cbr>\n\u003cem>Yats, Catfish Po’Boy\u003c/em>\u003c/p>\n\u003cp>And \u003ca href=\"http://www.whereyats.com\">Yats\u003c/a> brought a taste of New Orleans to Outside Lands, with their \u003cstrong>Fried Catfish Po’Boys\u003c/strong>, \u003cstrong>Jambalaya\u003c/strong>, and \u003cstrong>Eggplant Beignets\u003c/strong>. A hidden gem located inside Jack’s Club in Potrero Hill, Yats has been a long-time favorite of mine with their authentic \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/20/yats-new-orleans-po-boys/\">po’boys\u003c/a> and Creole dishes. I have a feeling that after this weekend, this will be a best kept secret no more. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-150.jpg\" alt=\" Yats, Eggplant Beignets\" title=\" Yats, Eggplant Beignets\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6507\">\u003cbr>\n\u003cem>Yats, Eggplant Beignets\u003c/em>\u003c/p>\n\u003cp>The Eggplant Beignet was probably the most interesting thing I tried this weekend. Thick batons of eggplant coated in a savory peppery batter, deep fried, and dusted with powdered sugar, I’m still not quite sure how I feel about it. It had the sweet and savory combo going, which I dug, but…it was a little weird. Addictive, but weird.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-173.jpg\" alt=\" Q Restaurant, Tater Tots\" title=\" Q Restaurant, Tater Tots\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6509\">\u003cbr>\n\u003cem>Q Restaurant, Tater Tots\u003c/em>\u003c/p>\n\u003cp>My tastebuds needed something familiar to recalibrate after that, and \u003ca href=\"http://www.qrestaurant.com\">Q Restaurant\u003c/a> had just the thing with their good old fashioned, crispy \u003cstrong>Tater Tots\u003c/strong>, available in traditional (ketchup) or fancy (chili lime aioli) accoutrement.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-175.jpg\" alt=\"Handcut Waffle Fries, Eos Restaurant and Wine Salon\" title=\"Handcut Waffle Fries, Eos Restaurant and Wine Salon\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6510\">\u003cbr>\n\u003cem>Handcut Waffle Fries, Eos Restaurant and Wine Salon\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Cheesy Waffle Fries\u003c/strong> from \u003ca href=\"http://www.eossf.com/\">Eos\u003c/a> also looked fully satisfying.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-222.jpg\" alt=\"Charles Chocolates S’more\" title=\"Charles Chocolates S’more\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-6515\">\u003cbr>\n\u003cem>Charles Chocolates S’more\u003c/em>\u003c/p>\n\u003cp>For the sweet tooth, giant S’mores from \u003ca href=\"http://www.charleschocolates.com\">Charles Chocolates\u003c/a> brought smiles to the kiddies and grown-ups alike.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-128.jpg\" alt=\"Three Twins Ice Cream, Mint Confetti Cone\" title=\"Three Twins Ice Cream, Mint Confetti Cone\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6505\">\u003cbr>\n\u003cem>Three Twins Ice Cream, Mint Confetti Cone\u003c/em>\u003c/p>\n\u003cp>And \u003ca href=\"http://www.threetwinsicecream.com\">Three Twins Ice Cream\u003c/a> kept the crowd cool one scoop at a time. \u003c/p>\n\u003cp>Props to \u003cstrong>Outside Lands\u003c/strong> for creating an event that brought together so many of the things SF loves best. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-86.jpg\" alt=\"outside-lands-arts-music-festival\" title=\"outside-lands-arts-music-festival\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6502\">\u003cbr>\n\u003cem>‘Til next year\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/index.php\">San Francisco's Outside Lands Music & Arts Festival\u003c/a>\u003cbr>\nGolden Gate Park\u003cbr>\nAugust 28-30, 2009\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Manivanh: Larb is Real",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/manivanh500.jpg\" alt=\"Manivanh Thai Restaurant\" title=\"Manivanh Thai Restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6338\">\u003cbr>\nFor five years now, Manivanh, a smallish place on 24th Street near Hampshire, has been one of my very favorite neighborhood restaurants in town. It's a completely unremarkable-looking Thai joint unceremoniously dumped at the grimiest edge of the Mission District, out of step with the strip's bevy of taquerias, hair salons, and, more recently, art galleries and hipster donut stands. For three years, I lived two blocks away, not far from 24th and Utah, where \u003ca href=\"http://www.jacksclubsf.com/\">Jack's Club\u003c/a> cheerfully presides over the corner. Manivanh holds just over a dozen tables, half of them empty most nights. The servers frequently look as fried as Krispy Kremes, their eyes distant and glazed. Between orders, they crane their necks to stare up at the television hovering above the counter. One afternoon, when all the area liquor stores were closed for a holiday, the host sold me a few beers to-go without so much as a blink. Manivanh is not a hole-in-the-wall, some Bourdanian treasure where fears of gastrointestinal trauma accompany each tasty bite. The interior is clean and warm, even pleasant. The neighborhood is fine, even though the 24th Street drunks' hacking coughs rattle through the window panes and swaying grocery cart barges skitter along the sidewalk outside. Satay and pad thai don't spark the excitement food-obsessed city residents work up over tacos. Everyone has a favorite Thai lunch place socked away somewhere -- the stuff of cheap lunch specials and coconut-creamed ice teas in tall plastic cups. Manivanh is a true find, unusual precisely because it's so good yet so relentlessly unexceptional in its design and scope, a regular, everyday restaurant without a whiff of marketing mojo and no rugged street food cred. Few would think to sniff it out and even fewer would bother writing about it, but I beseech you all the same to discover it, to walk down 24th Street until you can clearly hear the hum and screech of 101. Look to your left, see the sign, sit down, and order the larb-ped.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/larb400.jpg\" alt=\"Larb\" title=\"Larb\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-6339\">\u003cbr>\n\u003cem>Isn't it larb-ly?\u003c/em>\u003c/p>\n\u003cp>Larb is not a sludge-metal band from Florida or a faintly embarrassing medical condition. Larb may actually be those things as well, but the larbs I know first-hand are meat salads: fish sauce-y melanges in innumerable lovely variations, popular throughout Laos as well as Thailand. Refreshing and bold, Manivanh's larb-ped -- minced duck, lettuce, mint, and red onion laced with a chili-flecked lemon dressing -- is heady, almost druggy in its deliciousness, unsettlingly, crazily flavorful -- a sweet, benevolent \u003ca href=\"http://www.youtube.com/watch?v=-Oz2jN87jIA\">Klaus Kinski\u003c/a> on the palette. In the past four months, I've taken three different groups of people to Manivanh, and every single neophyte has gone batty for this minor miracle of taste and texture. I wandered down with a friend on the eve of his flight back to Philadelphia and he, upon spooning up the last bit, wondered out-loud if he could pack a few orders to bring back to the city of brotherly love. \"The duck -- it's like bacon, except somehow better,\" another friend remarked on the night of his conversion, reaching for a third helping, unsubtly trying to snag more than his fair share of the chewy, crispy bits. Manivanh's \u003ca href=\"http://sanfrancisco.menupages.com/restaurants/manivanh-thai/\">menu\u003c/a> beckons with many very good things, like grilled pork, chicken with chiles, onion, and fresh basil, and fried bean cake with cashews and roasted curry paste. Yet this one dish -- the transcendent larb-ped -- sends the restaurant over the top, searing it into heart and memory. Again and again, I recommend Manivanh to anyone interested -- because I want others to know it and cherish it as well.\u003c/p>\n\u003cp>Still, a few weeks ago, in bed, watching the long-awaited \"No Reservations: San Francisco\" on my laptop, I was happy not to see forkfuls of that fine ducky goodness disappearing into \u003ca href=\"http://www.chickenandcheese.org/jonellblog/uploaded_images/jody-bourdain-799684.jpg\">Anthony Bourdain\u003c/a>'s gaping maw. \u003c/p>\n\u003cp>Over the course of that episode, he painted a broad strokes portrait of the San Francisco he wanted to hate, a city where the good stuff has to be pried out from beneath sheet-rock layers of weak Chez Panisse-y silliness. It's a pretty cool town, he seemed to say, so long as you keep it real among the hordes of smug, self-righteous yoga mat people telling you how to eat -- in his mind, villains more onerous than greedy landlords, creeps, loud-talking Muni lunatics, and fickle fault-lines. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>His pal \u003ca href=\"http://anthony-bourdain-blog.travelchannel.com/read/romania-what-the-hell-happened\">Zamir's meltdown in Romania\u003c/a>, however bizarre and mortifying, was, as Bourdain might intone on a clips show voice-over, good television. Making fun of vegetarians in San Francisco is not. The tall, gray host is usually much more insightful than he was here, using food as a trusty lens through which to respectfully experience the ways people live around the world. He likes delving into the preposterous, the campy, and the down-and-dirty. When it comes to eating on camera, \u003ca href=\"http://www.youtube.com/watch?v=NWSvv7hmWSU\">fried squeazel\u003c/a>, pig's eyes, chicken asses, and seven-pound tortas are his ripe texts, ideal, semi-shocking stuff he can stretch into funny, alcohol-soaked, highly watchable lessons of cultural interest.\u003c/p>\n\u003cp>A pedestrian pleasure such as Manivanh wouldn't interest Bourdain, at least for the sake of his show. For that, I am thankful. I like my larb line-less, my beloved local gems broadcasted via whispers, not ear-splitting bellows from some perch on Foodie Mountain where he sits every Monday, leather-jacketed, hung-over, racked with indigestion, clutching his megaphone. \u003ca href=\"http://chowhound.chow.com/topics/643772\">That's It\u003c/a>, the deli with the seven-pound torta, sits a block away from where I currently live. One day, it was my corner store, and, the next, I had to squeeze through a mob just to get a tall can from the cooler in the back. \u003c/p>\n\u003cp>It may not make for good television, but you can learn a lot about the way we live from something so mundane as a neighborhood restaurant and its way with one dish -- maybe not from Manivanh specifically, but from establishments like it. In my reality, of which I am, of course, captain, Manivanh serves the best Thai food in the city. The rest of the world doesn't have to agree. Manivanh's \u003ca href=\"http://www.yelp.com/biz/manivanh-thai-restaurant-san-francisco\">Yelp reviews\u003c/a> are high, four stars, on average, with some disgruntled customers, as usual, chirping up to soil the spread. Interestingly, the gripes people air about Manivanh are often very specific and personal, super-subjective criticisms unbound by universally persuasive criteria. One reviewer complains about too many onions. Another bemoans the absence of white-meat chicken. A vegetarian whines about fish sauce in the silver noodles she'd thought were meatless, claiming that the waitress rolled her eyes when she shared her grievance, which Bourdain, had he been there, hovering in the corner like a spectral watchdog, would have done too. People are inclined to be inflexible about what they eat at cheap neighborhood restaurants, particular to the point of weird, preschool-y pickiness. We want what we want, when we want it, how we think it should be made -- usually the way we've learned to like it somewhere else. Eggplant is not my favorite vegetable, but I wouldn't tell \u003ca href=\"http://www.frenchlaundry.com/\">Thomas Keller\u003c/a> that if he prepared it for me. Yet if I ordered larb-ped at another Thai restaurant, and for some stupid reason, it arrived topped with a heaping portion of soggy eggplant, I might not go back to try anything else. In such restaurants, perhaps we're really seeking personal chefs challenged to solve the mysteries of our individual tastes without clues, or an unwavering Applebee's from the block, consistently supplying whatever specific eating experience it is we desire, wherever we go. For those who've learned to love it somewhere else, it takes a lot to go out of your way to try larb like this, to begin a new relationship with a familiar food rendered foreign all over again. But, if you do, as Rick said at the end of \u003ca href=\"http://www.youtube.com/watch?v=0-QdrUHJbo4\">\"Casablanca,\"\u003c/a> as he strode off into the mist with Captain Louis, it might be the start of a beautiful friendship.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Manivanh\u003c/strong>\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Manivanh+thai+restaurant+san+francisco&sll=37.0625,-95.677068&sspn=46.14027,61.083984&ie=UTF8&ll=37.754158,-122.407093&spn=0.090527,0.119305&z=13&iwloc=A\">map\u003c/a>\u003cbr>\n2732 24th Street\u003cbr>\n(between Hampshire and Potrero)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 552-3534\u003c/p>\n\n",
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"excerpt": "For five years now, Manivanh, a smallish place on 24th Street near Hampshire, has been one of my very favorite neighborhood restaurants in town. It's a completely unremarkable-looking Thai joint unceremoniously dumped at the grimiest edge of the Mission District, out of step with the strip's bevy of taquerias, hair salons, and, more recently, art galleries and hipster donut stands. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/manivanh500.jpg\" alt=\"Manivanh Thai Restaurant\" title=\"Manivanh Thai Restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6338\">\u003cbr>\nFor five years now, Manivanh, a smallish place on 24th Street near Hampshire, has been one of my very favorite neighborhood restaurants in town. It's a completely unremarkable-looking Thai joint unceremoniously dumped at the grimiest edge of the Mission District, out of step with the strip's bevy of taquerias, hair salons, and, more recently, art galleries and hipster donut stands. For three years, I lived two blocks away, not far from 24th and Utah, where \u003ca href=\"http://www.jacksclubsf.com/\">Jack's Club\u003c/a> cheerfully presides over the corner. Manivanh holds just over a dozen tables, half of them empty most nights. The servers frequently look as fried as Krispy Kremes, their eyes distant and glazed. Between orders, they crane their necks to stare up at the television hovering above the counter. One afternoon, when all the area liquor stores were closed for a holiday, the host sold me a few beers to-go without so much as a blink. Manivanh is not a hole-in-the-wall, some Bourdanian treasure where fears of gastrointestinal trauma accompany each tasty bite. The interior is clean and warm, even pleasant. The neighborhood is fine, even though the 24th Street drunks' hacking coughs rattle through the window panes and swaying grocery cart barges skitter along the sidewalk outside. Satay and pad thai don't spark the excitement food-obsessed city residents work up over tacos. Everyone has a favorite Thai lunch place socked away somewhere -- the stuff of cheap lunch specials and coconut-creamed ice teas in tall plastic cups. Manivanh is a true find, unusual precisely because it's so good yet so relentlessly unexceptional in its design and scope, a regular, everyday restaurant without a whiff of marketing mojo and no rugged street food cred. Few would think to sniff it out and even fewer would bother writing about it, but I beseech you all the same to discover it, to walk down 24th Street until you can clearly hear the hum and screech of 101. Look to your left, see the sign, sit down, and order the larb-ped.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/larb400.jpg\" alt=\"Larb\" title=\"Larb\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-6339\">\u003cbr>\n\u003cem>Isn't it larb-ly?\u003c/em>\u003c/p>\n\u003cp>Larb is not a sludge-metal band from Florida or a faintly embarrassing medical condition. Larb may actually be those things as well, but the larbs I know first-hand are meat salads: fish sauce-y melanges in innumerable lovely variations, popular throughout Laos as well as Thailand. Refreshing and bold, Manivanh's larb-ped -- minced duck, lettuce, mint, and red onion laced with a chili-flecked lemon dressing -- is heady, almost druggy in its deliciousness, unsettlingly, crazily flavorful -- a sweet, benevolent \u003ca href=\"http://www.youtube.com/watch?v=-Oz2jN87jIA\">Klaus Kinski\u003c/a> on the palette. In the past four months, I've taken three different groups of people to Manivanh, and every single neophyte has gone batty for this minor miracle of taste and texture. I wandered down with a friend on the eve of his flight back to Philadelphia and he, upon spooning up the last bit, wondered out-loud if he could pack a few orders to bring back to the city of brotherly love. \"The duck -- it's like bacon, except somehow better,\" another friend remarked on the night of his conversion, reaching for a third helping, unsubtly trying to snag more than his fair share of the chewy, crispy bits. Manivanh's \u003ca href=\"http://sanfrancisco.menupages.com/restaurants/manivanh-thai/\">menu\u003c/a> beckons with many very good things, like grilled pork, chicken with chiles, onion, and fresh basil, and fried bean cake with cashews and roasted curry paste. Yet this one dish -- the transcendent larb-ped -- sends the restaurant over the top, searing it into heart and memory. Again and again, I recommend Manivanh to anyone interested -- because I want others to know it and cherish it as well.\u003c/p>\n\u003cp>Still, a few weeks ago, in bed, watching the long-awaited \"No Reservations: San Francisco\" on my laptop, I was happy not to see forkfuls of that fine ducky goodness disappearing into \u003ca href=\"http://www.chickenandcheese.org/jonellblog/uploaded_images/jody-bourdain-799684.jpg\">Anthony Bourdain\u003c/a>'s gaping maw. \u003c/p>\n\u003cp>Over the course of that episode, he painted a broad strokes portrait of the San Francisco he wanted to hate, a city where the good stuff has to be pried out from beneath sheet-rock layers of weak Chez Panisse-y silliness. It's a pretty cool town, he seemed to say, so long as you keep it real among the hordes of smug, self-righteous yoga mat people telling you how to eat -- in his mind, villains more onerous than greedy landlords, creeps, loud-talking Muni lunatics, and fickle fault-lines. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>His pal \u003ca href=\"http://anthony-bourdain-blog.travelchannel.com/read/romania-what-the-hell-happened\">Zamir's meltdown in Romania\u003c/a>, however bizarre and mortifying, was, as Bourdain might intone on a clips show voice-over, good television. Making fun of vegetarians in San Francisco is not. The tall, gray host is usually much more insightful than he was here, using food as a trusty lens through which to respectfully experience the ways people live around the world. He likes delving into the preposterous, the campy, and the down-and-dirty. When it comes to eating on camera, \u003ca href=\"http://www.youtube.com/watch?v=NWSvv7hmWSU\">fried squeazel\u003c/a>, pig's eyes, chicken asses, and seven-pound tortas are his ripe texts, ideal, semi-shocking stuff he can stretch into funny, alcohol-soaked, highly watchable lessons of cultural interest.\u003c/p>\n\u003cp>A pedestrian pleasure such as Manivanh wouldn't interest Bourdain, at least for the sake of his show. For that, I am thankful. I like my larb line-less, my beloved local gems broadcasted via whispers, not ear-splitting bellows from some perch on Foodie Mountain where he sits every Monday, leather-jacketed, hung-over, racked with indigestion, clutching his megaphone. \u003ca href=\"http://chowhound.chow.com/topics/643772\">That's It\u003c/a>, the deli with the seven-pound torta, sits a block away from where I currently live. One day, it was my corner store, and, the next, I had to squeeze through a mob just to get a tall can from the cooler in the back. \u003c/p>\n\u003cp>It may not make for good television, but you can learn a lot about the way we live from something so mundane as a neighborhood restaurant and its way with one dish -- maybe not from Manivanh specifically, but from establishments like it. In my reality, of which I am, of course, captain, Manivanh serves the best Thai food in the city. The rest of the world doesn't have to agree. Manivanh's \u003ca href=\"http://www.yelp.com/biz/manivanh-thai-restaurant-san-francisco\">Yelp reviews\u003c/a> are high, four stars, on average, with some disgruntled customers, as usual, chirping up to soil the spread. Interestingly, the gripes people air about Manivanh are often very specific and personal, super-subjective criticisms unbound by universally persuasive criteria. One reviewer complains about too many onions. Another bemoans the absence of white-meat chicken. A vegetarian whines about fish sauce in the silver noodles she'd thought were meatless, claiming that the waitress rolled her eyes when she shared her grievance, which Bourdain, had he been there, hovering in the corner like a spectral watchdog, would have done too. People are inclined to be inflexible about what they eat at cheap neighborhood restaurants, particular to the point of weird, preschool-y pickiness. We want what we want, when we want it, how we think it should be made -- usually the way we've learned to like it somewhere else. Eggplant is not my favorite vegetable, but I wouldn't tell \u003ca href=\"http://www.frenchlaundry.com/\">Thomas Keller\u003c/a> that if he prepared it for me. Yet if I ordered larb-ped at another Thai restaurant, and for some stupid reason, it arrived topped with a heaping portion of soggy eggplant, I might not go back to try anything else. In such restaurants, perhaps we're really seeking personal chefs challenged to solve the mysteries of our individual tastes without clues, or an unwavering Applebee's from the block, consistently supplying whatever specific eating experience it is we desire, wherever we go. For those who've learned to love it somewhere else, it takes a lot to go out of your way to try larb like this, to begin a new relationship with a familiar food rendered foreign all over again. But, if you do, as Rick said at the end of \u003ca href=\"http://www.youtube.com/watch?v=0-QdrUHJbo4\">\"Casablanca,\"\u003c/a> as he strode off into the mist with Captain Louis, it might be the start of a beautiful friendship.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/indianstyletacos.jpg\" alt=\"Indian style tacos at Fire Arts Festival in Oakland\" title=\"Indian style tacos at Fire Arts Festival in Oakland\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-6174\">\u003cbr>\n\u003cem>Indian Style Tacos at Fire Arts Festival in Oakland -- Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R908211000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" wmode=\"transparent\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R908211000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/epArchive/R908211000\">Street Eats\u003c/a>\u003cbr>\nForum takes to the streets to find out what mobile food vendors are dishing up in the Bay Area. From creme brulee carts and escargot on a stick to taco stands and tamales, street food is becoming more and more popular. Forum previews upcoming street food festivals in San Francisco and Oakland, and welcome listeners' \"pavement cuisine\" picks. \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson \u003c/p>\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Anya Fernald, founder of the \u003ca href=\"http://www.eatrealfest.com/\">Eat Real Festival\u003c/a> \u003ca href=\"http://twitter.com/eatrealfest\">@eatrealfest\u003c/a> \u003c/li>\n\u003cli>John Birdsall, online food editor for \u003ca href=\"http://blogs.sfweekly.com/foodie/\">SF Weekly\u003c/a> \u003ca href=\"http://twitter.com/sfoodie\">@SFoodie\u003c/a>\u003c/li>\n\u003cli>Eric Hill, founder of \u003ca href=\"http://www.yelp.com/biz/shuga-hill-catering-emeryville\">Shuga Hill Catering\u003c/a>, a Bay Area soul food on wheels catering business\u003c/li>\n\u003cli>Kristin Hoppe, certified nutrition consultant and natural chef for \u003ca href=\"http://foodtherapysf.com/index.html\">Food Therapy\u003c/a> and the \u003ca href=\"http://twitter.com/SexySoupCart\">@SexySoupCart\u003c/a>\u003c/li>\n\u003cli>Laurent Katgely, chef and owner of \u003ca href=\"http://www.chezspencer.net/\">Chez Spencer\u003c/a> and Spencer on the Go, a French 'taco truck' \u003ca href=\"http://twitter.com/chezspencergo\">@chezspencergo\u003c/a>\u003c/li>\n\u003cli>Shelly Garza, general manager of Rising Sun Entrepreneurs which works to help street vendors and caterers set up their businesses\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/dosa-ecstacy.jpg\" alt=\"Dosa Ecstacy\" title=\"Dosa Ecstacy\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-6175\">\u003cbr>\n\u003cem>Dosa Ecstacy vendor in Dolores Park at 2009 SF Dyke March -- Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Street Food Resources:\u003c/strong>\u003cbr>\n\u003ca href=\"http://sfstreetfood.tumblr.com/\">San Francisco Street Food Aggregator\u003c/a>: Centralizes mobile food tweets and vendors in one place for San Francisco. \u003ca href=\"http://twitter.com/sfstreetfood\">@sfstreetfood\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lacocinasf.org/\">La Cocina:\u003c/a> Cultivates food entrepreneurs as they formalize and grow their businesses by providing affordable commercial kitchen space, industry-specific technical assistance and access to market opportunities. The organization focuses primarily on women from culturally diverse and immigrant communities.\u003c/p>\n\u003cp>SFWeekly's Food blog, SFoodie's \u003ca href=\"http://blogs.sfweekly.com/foodie/pavement_cuisine/\">posts on Pavement Cuisine\u003c/a>\u003c/p>\n\u003cp>7x7's \u003ca href=\"http://www.7x7.com/content/eat-drink/no-fail-guide-san-francisco-street-food\">The No-Fail Guide to San Francisco Street Food\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfstreetfoodfest.com/street_food_policy.php\">10 Things you may not know about San Francisco street food\u003c/a> (scroll up page for info)\u003c/p>\n\u003cp>\u003ca href=\"http://vendr.tv/\">VendrTV\u003c/a> video podcasts curbside cuisine. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/indianstyletacos.jpg\" alt=\"Indian style tacos at Fire Arts Festival in Oakland\" title=\"Indian style tacos at Fire Arts Festival in Oakland\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-6174\">\u003cbr>\n\u003cem>Indian Style Tacos at Fire Arts Festival in Oakland -- Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R908211000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" wmode=\"transparent\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R908211000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/epArchive/R908211000\">Street Eats\u003c/a>\u003cbr>\nForum takes to the streets to find out what mobile food vendors are dishing up in the Bay Area. From creme brulee carts and escargot on a stick to taco stands and tamales, street food is becoming more and more popular. Forum previews upcoming street food festivals in San Francisco and Oakland, and welcome listeners' \"pavement cuisine\" picks. \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson \u003c/p>\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Anya Fernald, founder of the \u003ca href=\"http://www.eatrealfest.com/\">Eat Real Festival\u003c/a> \u003ca href=\"http://twitter.com/eatrealfest\">@eatrealfest\u003c/a> \u003c/li>\n\u003cli>John Birdsall, online food editor for \u003ca href=\"http://blogs.sfweekly.com/foodie/\">SF Weekly\u003c/a> \u003ca href=\"http://twitter.com/sfoodie\">@SFoodie\u003c/a>\u003c/li>\n\u003cli>Eric Hill, founder of \u003ca href=\"http://www.yelp.com/biz/shuga-hill-catering-emeryville\">Shuga Hill Catering\u003c/a>, a Bay Area soul food on wheels catering business\u003c/li>\n\u003cli>Kristin Hoppe, certified nutrition consultant and natural chef for \u003ca href=\"http://foodtherapysf.com/index.html\">Food Therapy\u003c/a> and the \u003ca href=\"http://twitter.com/SexySoupCart\">@SexySoupCart\u003c/a>\u003c/li>\n\u003cli>Laurent Katgely, chef and owner of \u003ca href=\"http://www.chezspencer.net/\">Chez Spencer\u003c/a> and Spencer on the Go, a French 'taco truck' \u003ca href=\"http://twitter.com/chezspencergo\">@chezspencergo\u003c/a>\u003c/li>\n\u003cli>Shelly Garza, general manager of Rising Sun Entrepreneurs which works to help street vendors and caterers set up their businesses\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/dosa-ecstacy.jpg\" alt=\"Dosa Ecstacy\" title=\"Dosa Ecstacy\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-6175\">\u003cbr>\n\u003cem>Dosa Ecstacy vendor in Dolores Park at 2009 SF Dyke March -- Photo by Wendy Goodfriend\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>Street Food Resources:\u003c/strong>\u003cbr>\n\u003ca href=\"http://sfstreetfood.tumblr.com/\">San Francisco Street Food Aggregator\u003c/a>: Centralizes mobile food tweets and vendors in one place for San Francisco. \u003ca href=\"http://twitter.com/sfstreetfood\">@sfstreetfood\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lacocinasf.org/\">La Cocina:\u003c/a> Cultivates food entrepreneurs as they formalize and grow their businesses by providing affordable commercial kitchen space, industry-specific technical assistance and access to market opportunities. The organization focuses primarily on women from culturally diverse and immigrant communities.\u003c/p>\n\u003cp>SFWeekly's Food blog, SFoodie's \u003ca href=\"http://blogs.sfweekly.com/foodie/pavement_cuisine/\">posts on Pavement Cuisine\u003c/a>\u003c/p>\n\u003cp>7x7's \u003ca href=\"http://www.7x7.com/content/eat-drink/no-fail-guide-san-francisco-street-food\">The No-Fail Guide to San Francisco Street Food\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfstreetfoodfest.com/street_food_policy.php\">10 Things you may not know about San Francisco street food\u003c/a> (scroll up page for info)\u003c/p>\n\u003cp>\u003ca href=\"http://vendr.tv/\">VendrTV\u003c/a> video podcasts curbside cuisine. Hosted by Daniel Delaney, the show consists of 7-10 minutes episodes each individually highlighting a vendor, their food, and locale.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites twitter feed\u003c/strong> keeps you up-to-date on the latest street food scene and vendors in San Francisco as well as tweeting about media coverage of pavement cuisine in the Bay Area and Beyond \u003ca href=\"http://twitter.com/bayareabites\">@bayareabites\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Street Food Events:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival\u003c/a>\u003cbr>\nAug 22, 2009 11am-7pm\u003cbr>\nFolsom Street between 25th & 26th\u003cbr>\nIn front of La Cocina / Free Admission\u003cbr>\n\u003ca href=\"http://www.brownpapertickets.com/event/72618\">Buy Passport to event\u003c/a> $20-$150 (but you can use cash)\u003cbr>\n\u003ca href=\"http://www.sfstreetfoodfest.com/silent_auction.php\">Silent Auction\u003c/a>, \u003ca href=\"http://www.sfstreetfoodfest.com/scavenger_hunt.php\">Scavenger Hunt\u003c/a>, \u003ca href=\"http://www.sfstreetfoodfest.com/street_food_photo_contest.php\">Street Food Photo Contest\u003c/a>\u003cbr>\nThe event is a benefit for La Cocina.\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatrealfest.com/keepingitrealdinners\">Keeping It Real Dinners\u003c/a>: Restaurants pair with Eat Real non-profits partners for fundraiser dinners. Proceeds from each dinner benefit a specific food accessibility and/ or economic development organization. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatrealfest.com/\">Eat Real Festival\u003c/a>\u003cbr>\nAug 28-30, 2009 Fri 4p-9pm, Sat 10am-9pm, Sun 10am-5pm\u003cbr>\nJack London Square, Oakland\u003cbr>\nFree Admission\u003cbr>\nProceeds from the event benefit People's Grocery, La Cocina and Community Alliance with Family Farmers\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8609-opening-ribbon-cutting.jpg\" alt=\"SF Chefs.Food.Wine. Ribbon Cutting\" title=\"SF Chefs.Food.Wine. Ribbon Cutting\" width=\"444\" height=\"333\" class=\"alignnone size-full wp-image-5872\">\u003cbr>\n\u003ci>SF Chefs. Food. Wine. Ribbon Cutting: Linda Lim, Mayor Gavin Newsom, Kevin Westlye, Tyler Florence\u003c/i>\u003c/p>\n\u003cp>To quote Mayor Gavin Newsom, \"Aspen, eat your heart out.\" \u003c/p>\n\u003cp>An epic event 2 ½ years in the making, \u003ca href=\"http://www.sfchefsfoodwine.com/\">SF Chefs. Food. Wine.\u003c/a> was like a food-lover's Disneyland with over 200 of the Bay Area's finest chefs, 450 wineries, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/09/cocktail-culture-at-sf-chefs-food-wine/\">mixologists\u003c/a> aplenty strutting their stuff. \u003c/p>\n\u003cp>Over the past four days, Union Square was transformed into a playground of tastings, seminars, and demonstrations from a who's who list of culinary legends, rising stars, artisans, and experts. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-80909-view-from-the-top-thomas-keller-charles-phan-douglas-keane.jpg\" alt=\"SF Chefs Charles Phan, Thomas Keller, Douglas Keane\" title=\"SF Chefs Charles Phan, Thomas Keller, Douglas Keane\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5885\">\u003cbr>\n\u003ci>View from the top: Charles Phan, Thomas Keller, Douglas Keane\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8809-tasting-tent-sara-moulton-cindy-pawlcyn.jpg\" alt=\"SF Chefs Sara Moulton and Cindy Pawclyn\" title=\"SF Chefs Sara Moulton and Cindy Pawclyn\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5881\">\u003cbr>\n\u003ci>Sara Moulton and Cindy Pawlcyn\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8709-tasting-tent-martin-yan.jpg\" alt=\"Sf Chefs Martin Yan\" title=\"Sf Chefs Martin Yan\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5886\">\u003cbr>\n\u003ci>Martin Yan, Yan Can Cook\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8809-as-seen-on-tv-jennifer-biesty-ryan-scott.jpg\" alt=\"SF Chefs Jennifer Biesty and Ryan Scott\" title=\"SF Chefs Jennifer Biesty and Ryan Scott\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5876\">\u003cbr>\n\u003ci>Top Cheftestants Jennifer Biesty and Ryan Scott\u003c/i>\u003c/p>\n\u003cp>It sometimes feel like a blessing and a curse to live in a city with so many amazing restaurants to try because let's face it, who can afford to try them all? One can read about them, drool over descriptions and photos of them, and then place them on an ever-growing bucket list of places to try. The Grand Tasting Tent at \u003cstrong>SF Chefs\u003c/strong> provided the rare opportunity to hone that list, allowing participants to really taste, touch, see, and feel for themselves, a sliver of what some of these heralded restaurants are all about. The air was electric and the excitement palpable, as the wine flowed and the \u003ca href=\"http://lickmyspoon.com/sfeats/sf-chefs-food-wine-highlight-reel/#more-3396\">bites\u003c/a> were dished out. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8609-opening-moss-room-monterey-squid-3.jpg\" alt=\"SF Chefs Moss Room Monterey Squid\" title=\"SF Chefs Moss Room Monterey Squid\" width=\"500\" height=\"333\" class=\"alignnone size-medium wp-image-5870\">\u003cbr>\n\u003ci>Monterey Squid, Chef Justin Simoneaux, Moss Room \u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8709-tasting-tent-lemongrass-thai-green-wrap.jpg\" alt=\"SF Chefs Lemongrass Thai Green Wrap\" title=\"SF Chefs Lemongrass Thai Green Wrap\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5891\">\u003cbr>\n\u003ci>Thai Wrap, Chef Toi Sawatdee, Lemongrass Thai Cuisine\u003c/i>\u003c/p>\n\u003cp>It was interesting to see the chefs do riffs on many of the same ingredients that are in peak season right now: corn, heirloom tomatoes, melons, figs, and refreshing preparations like gazpachos and ceviches. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8809-tasting-tent-cortez-brulee-fig.jpg\" alt=\"SF Chefs Cortez bruleed fig\" title=\"SF Chefs Cortez bruleed fig\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-5892\">\u003cbr>\n\u003ci>Bruleed Fig with Kaffir Lime Oil and Vanilla Salt, Chef Jenn Puccio, Cortez\u003c/i>\u003c/p>\n\u003cp>And, there was no shortage of parties…all benefiting good causes of course: the \u003ca href=\"http://www.ggra.org/default.aspx\">Golden Gate Restaurant Association Scholarship Foundation\u003c/a>, \u003ca href=\"http://www.mowaa.org/Page.aspx?pid=183\">Meals on Wheels\u003c/a>, \u003ca href=\"http://www.openhand.org/\">Project Open Hand\u003c/a>, and the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a> (a member of Feeding America). \u003c/p>\n\u003cp>Thursday night reunited Rising Star Chefs and Bar Stars named by the San Francisco Chronicle, and a special dinner prepared by Arnold Eric Wong (E&O Trading Co.), Charles Phan (The Slanted Door/Heaven's Dog), and Martin Yan (Yan Can Cook). \u003c/p>\n\u003cp>Friday night honored America's Culinary Pioneers, Emily Luchetti (Farallon/Waterbar), Judy Rodgers (Zuni Café), Patricia Unterman (Hayes Street Grill), Joyce Goldstein (author and restaurateur), and Chuck Williams (Williams-Sonoma). There was also Out in the Fog, a celebration of the diverse LGBT community, at Elizabeth Falkner's Orson. It was chic, it was sexy, and it had a giant projection of Julia baking a cake on the wall. \u003c/p>\n\u003cp>Party time went strong through Saturday night, and the tasting tent was bumping with DJ Chef Hubert Keller laying down some beats at the Urban BBQ. Rock Star. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8809-urban-bbq-dj-hubert-keller.jpg\" alt=\"SF Chefs DJ Hubert Keller\" title=\"SF Chefs DJ Hubert Keller\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-5883\">\u003cbr>\n\u003ci>DJ Chef Hubert Keller\u003c/i>\u003c/p>\n\u003cp>God forbid that dancing put anyone in a negative calorie count. The night continued at a Chocolate Enchantment after-party, complete with a floor to ceiling spinning display of chocolate decadence. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8809-chocolate-enchantment.jpg\" alt=\"SF Chefs chocolate enchantment\" title=\"SF Chefs chocolate enchantment\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5877\">\u003cbr>\n\u003ci>SF Chefs chocolate enchantment\u003c/i>\u003c/p>\n\u003cp>This weekend's festivities were a true celebration of the unique culinary spirit of San Francisco, bringing together a community of both industry and non-industry people through a common love of food. It was a treat to have executive chefs live and in person, serving their dishes and chatting about their food, or seeing them interact with one another and catching a glimpse of that intriguing \"chef's world\" that has captured our imagination. We are a city that loves our food, and by direct association, honors the craftsmen and -women who bring joy through food. \u003c/p>\n\u003cp>\u003cstrong>SF Chefs. Food. Wine.\u003c/strong> hit on a winning combination of accessibility to hometown celeb-status chefs, utterly delicious food, fine wine, education, and awareness of important issues in food politics. It was fun, multi-faceted, and full of passion. It was, in a nutshell, San Francisco. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8609-bread-montage-trolley.jpg\" alt=\"SF Chefs Bread Montage Trolley Car\" title=\"SF Chefs Bread Montage Trolley Car\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5864\">\u003cbr>\n\u003ci>Ding-ding\u003c/i>\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/24/2009/08/sf-chefs-8609-opening-ribbon-cutting.jpg\" alt=\"SF Chefs.Food.Wine. Ribbon Cutting\" title=\"SF Chefs.Food.Wine. Ribbon Cutting\" width=\"444\" height=\"333\" class=\"alignnone size-full wp-image-5872\">\u003cbr>\n\u003ci>SF Chefs. Food. Wine. Ribbon Cutting: Linda Lim, Mayor Gavin Newsom, Kevin Westlye, Tyler Florence\u003c/i>\u003c/p>\n\u003cp>To quote Mayor Gavin Newsom, \"Aspen, eat your heart out.\" \u003c/p>\n\u003cp>An epic event 2 ½ years in the making, \u003ca href=\"http://www.sfchefsfoodwine.com/\">SF Chefs. Food. Wine.\u003c/a> was like a food-lover's Disneyland with over 200 of the Bay Area's finest chefs, 450 wineries, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/09/cocktail-culture-at-sf-chefs-food-wine/\">mixologists\u003c/a> aplenty strutting their stuff. \u003c/p>\n\u003cp>Over the past four days, Union Square was transformed into a playground of tastings, seminars, and demonstrations from a who's who list of culinary legends, rising stars, artisans, and experts. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-80909-view-from-the-top-thomas-keller-charles-phan-douglas-keane.jpg\" alt=\"SF Chefs Charles Phan, Thomas Keller, Douglas Keane\" title=\"SF Chefs Charles Phan, Thomas Keller, Douglas Keane\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5885\">\u003cbr>\n\u003ci>View from the top: Charles Phan, Thomas Keller, Douglas Keane\u003c/i>\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/24/2009/08/sf-chefs-8809-tasting-tent-sara-moulton-cindy-pawlcyn.jpg\" alt=\"SF Chefs Sara Moulton and Cindy Pawclyn\" title=\"SF Chefs Sara Moulton and Cindy Pawclyn\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5881\">\u003cbr>\n\u003ci>Sara Moulton and Cindy Pawlcyn\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8709-tasting-tent-martin-yan.jpg\" alt=\"Sf Chefs Martin Yan\" title=\"Sf Chefs Martin Yan\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5886\">\u003cbr>\n\u003ci>Martin Yan, Yan Can Cook\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8809-as-seen-on-tv-jennifer-biesty-ryan-scott.jpg\" alt=\"SF Chefs Jennifer Biesty and Ryan Scott\" title=\"SF Chefs Jennifer Biesty and Ryan Scott\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5876\">\u003cbr>\n\u003ci>Top Cheftestants Jennifer Biesty and Ryan Scott\u003c/i>\u003c/p>\n\u003cp>It sometimes feel like a blessing and a curse to live in a city with so many amazing restaurants to try because let's face it, who can afford to try them all? One can read about them, drool over descriptions and photos of them, and then place them on an ever-growing bucket list of places to try. The Grand Tasting Tent at \u003cstrong>SF Chefs\u003c/strong> provided the rare opportunity to hone that list, allowing participants to really taste, touch, see, and feel for themselves, a sliver of what some of these heralded restaurants are all about. The air was electric and the excitement palpable, as the wine flowed and the \u003ca href=\"http://lickmyspoon.com/sfeats/sf-chefs-food-wine-highlight-reel/#more-3396\">bites\u003c/a> were dished out. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8609-opening-moss-room-monterey-squid-3.jpg\" alt=\"SF Chefs Moss Room Monterey Squid\" title=\"SF Chefs Moss Room Monterey Squid\" width=\"500\" height=\"333\" class=\"alignnone size-medium wp-image-5870\">\u003cbr>\n\u003ci>Monterey Squid, Chef Justin Simoneaux, Moss Room \u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8709-tasting-tent-lemongrass-thai-green-wrap.jpg\" alt=\"SF Chefs Lemongrass Thai Green Wrap\" title=\"SF Chefs Lemongrass Thai Green Wrap\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5891\">\u003cbr>\n\u003ci>Thai Wrap, Chef Toi Sawatdee, Lemongrass Thai Cuisine\u003c/i>\u003c/p>\n\u003cp>It was interesting to see the chefs do riffs on many of the same ingredients that are in peak season right now: corn, heirloom tomatoes, melons, figs, and refreshing preparations like gazpachos and ceviches. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8809-tasting-tent-cortez-brulee-fig.jpg\" alt=\"SF Chefs Cortez bruleed fig\" title=\"SF Chefs Cortez bruleed fig\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-5892\">\u003cbr>\n\u003ci>Bruleed Fig with Kaffir Lime Oil and Vanilla Salt, Chef Jenn Puccio, Cortez\u003c/i>\u003c/p>\n\u003cp>And, there was no shortage of parties…all benefiting good causes of course: the \u003ca href=\"http://www.ggra.org/default.aspx\">Golden Gate Restaurant Association Scholarship Foundation\u003c/a>, \u003ca href=\"http://www.mowaa.org/Page.aspx?pid=183\">Meals on Wheels\u003c/a>, \u003ca href=\"http://www.openhand.org/\">Project Open Hand\u003c/a>, and the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a> (a member of Feeding America). \u003c/p>\n\u003cp>Thursday night reunited Rising Star Chefs and Bar Stars named by the San Francisco Chronicle, and a special dinner prepared by Arnold Eric Wong (E&O Trading Co.), Charles Phan (The Slanted Door/Heaven's Dog), and Martin Yan (Yan Can Cook). \u003c/p>\n\u003cp>Friday night honored America's Culinary Pioneers, Emily Luchetti (Farallon/Waterbar), Judy Rodgers (Zuni Café), Patricia Unterman (Hayes Street Grill), Joyce Goldstein (author and restaurateur), and Chuck Williams (Williams-Sonoma). There was also Out in the Fog, a celebration of the diverse LGBT community, at Elizabeth Falkner's Orson. It was chic, it was sexy, and it had a giant projection of Julia baking a cake on the wall. \u003c/p>\n\u003cp>Party time went strong through Saturday night, and the tasting tent was bumping with DJ Chef Hubert Keller laying down some beats at the Urban BBQ. Rock Star. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8809-urban-bbq-dj-hubert-keller.jpg\" alt=\"SF Chefs DJ Hubert Keller\" title=\"SF Chefs DJ Hubert Keller\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-5883\">\u003cbr>\n\u003ci>DJ Chef Hubert Keller\u003c/i>\u003c/p>\n\u003cp>God forbid that dancing put anyone in a negative calorie count. The night continued at a Chocolate Enchantment after-party, complete with a floor to ceiling spinning display of chocolate decadence. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8809-chocolate-enchantment.jpg\" alt=\"SF Chefs chocolate enchantment\" title=\"SF Chefs chocolate enchantment\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5877\">\u003cbr>\n\u003ci>SF Chefs chocolate enchantment\u003c/i>\u003c/p>\n\u003cp>This weekend's festivities were a true celebration of the unique culinary spirit of San Francisco, bringing together a community of both industry and non-industry people through a common love of food. It was a treat to have executive chefs live and in person, serving their dishes and chatting about their food, or seeing them interact with one another and catching a glimpse of that intriguing \"chef's world\" that has captured our imagination. We are a city that loves our food, and by direct association, honors the craftsmen and -women who bring joy through food. \u003c/p>\n\u003cp>\u003cstrong>SF Chefs. Food. Wine.\u003c/strong> hit on a winning combination of accessibility to hometown celeb-status chefs, utterly delicious food, fine wine, education, and awareness of important issues in food politics. It was fun, multi-faceted, and full of passion. It was, in a nutshell, San Francisco. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-chefs-8609-bread-montage-trolley.jpg\" alt=\"SF Chefs Bread Montage Trolley Car\" title=\"SF Chefs Bread Montage Trolley Car\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5864\">\u003cbr>\n\u003ci>Ding-ding\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cocktail Culture at SF Chefs. Food. Wine",
"title": "Cocktail Culture at SF Chefs. Food. Wine",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/cocktails500.jpg\" alt=\"cocktails\" title=\"cocktails\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5846\">\u003cbr>\n10:30 a.m. on a weekday morning is not my usual cocktail hour. But with a cheerful \u003ca href=\"http://www.sfchefsfoodwine.com/\">SF Chefs. Food. Wine\u003c/a> volunteer saying \"Breakfast is served!\" as he placed a cute pink drink in front of me, well, what could I do? \u003c/p>\n\u003cp>It was, after all, educational. The drink was a raspberry rum daisy, made with white rum, lemon, and raspberries, an olden-days cocktail made artisanally up-to-date through the use of small-batch Caribbean-style Baptiste rum and a locally made fruit syrup sweetened with raw cane sugar and thickened with gum arabic, that secret weapon of molecular gastronomy. And the occasion was Cocktails Get Into the Mix , an exploration of the past and present state of West Coast cocktail culture, moderated by \u003ca href=\"http://www.alcademics.com\">Alcademics\u003c/a> editor Camper English. In conversation with English was Duggan McDonnell of Cantina and Thad Vogler of the upcoming Bar Agricole. \u003c/p>\n\u003cp>Drawing a contrast between the technique-obsessed, traditionalist, authenticity-driven New York style of places like Milk and Honey, Death & Co. and the more free-wheeling, flavor-inspired California vibe, Duggan laughed, admitting, \"We're more of a hot mess behind the bar.\" But both Vogler and McDonnell gave New York City its props, saying they'd both learned a tremendous amount about how even the simplest decisions--what sort of ice to use, whether to double-strain (using a cocktail strainer first, a fine tea strainer second)--can make a dramatic difference in the final result. \u003c/p>\n\u003cp>But, much like our restaurants, the current West Coast cocktail scene is driven by the extensive, year-round availability of amazing produce. \"We eat and drink incredibly well here, we're tasting things constantly,\" noted McDonnell, who connects this vibrant, terrior-driven food culture with the rise in inventive, market-driven cocktail menus. \u003c/p>\n\u003cp>These drinks may look simple, but much of the work happens after hours, with bartenders simmering their own herb- or spice-infused syrups, amassing collections of quirky amari (the bitter digestive liqueurs beloved by true cocktail geeks), even growing (or bartering for) herbs, fruits, or seasonings. For bartenders less interested in getting in touch with their inner chef, there's \u003ca href=\"http://www.smallhandfoods.com\">Small Hand Foods\u003c/a> run by Jennifer Colliau, a bartender at the Slanted Door, whose Berkeley-based company creates \"classic ingredients for pre-prohibition cocktails,\" including grenadine, gum syrup, orgeat, and pineapple and raspberry syrups. All are made in small batches using raw cane sugar (no corn syrup) and no artificial ingredients. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As the group of us sipped our rosy daisies (flavored with Colliau's raspberry gum syrup), Vogler pointed out the difficulty of sourcing spirits that haven't come though the big industrial distillers. Even small-batch labels often buy their base spirit--neutral alcohols usually derived from grain--from big producers, then redistill, infuse and flavor it to their own specifications. This, he noted, was behind the simple but surprisingly \u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/mbauer/legacycomments?blogid=26&entry_id=29001\">inflammatory decision\u003c/a> of Oakland's Camino restaurant to yank vodka from their bar menu, instead carrying only a small selection of spirits and seasonal ingredients. (They've since found a small distillery that meets their standards.) When California-grown limes weren't available, the bar used lemons. This caused quite a stir in the press and blogosphere around town, as diners happy to dig into free-range rabbit and sustainable sardines were incensed at not being able to order their usual vodka tonic. \u003c/p>\n\u003cp>\"You have to throw out a lot of stuff if you decide not use anything with artificial flavors or colors, or high-fructose corn syrup,\" said Vogler, who worked on Camino's cocktail program. That meant no Campari, no maraschino cherries, almost none of the usual fizzy mixers. It's annoying sometimes, admits Vogler, but also fun, more like being a pastry chef with 5 or 6 creations a day than a typical bartender. \u003c/p>\n\u003cp>Another difference in the East Coast/West Coast throwdown: the pervasive Latin and Asian influences here, and the predominance of tequila, sake, soju and other similar liquors here in lieu of the whiskeys, bourbons, port and sherries more popular in New York. At Cantina, McDonnell noted, the two most popular cocktails are Asian-Latin mashups: the 5-Spice Margarita, and the Latin Buddha, which blends Buddha's Hand citrus vodka with serrano chiles and ginger beer. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A lengthy cocktail competition during the midday food-and-wine tasting seemed to prove nearly all these points. In an Iron-Chef-styled move, the 3 bartenders had to whip up, on the spot, an original cocktail featuring a secret ingredient. The ingredient? Fresh herbs, from dill and rosemary to purple basil and fennel flowers and sage. The winner, Nick Varacalli's \"Pass me the lemon, honey\" matched lemon thyme with honey-sweetened bourbon, a bit of Canton ginger liqueur, fresh lemon, sweet vermouth, and bitters. A little fresh, a little sweet, a little bitter, and some herb to top it off: what could be more Californian? \u003c/p>\n\n",
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"excerpt": "10:30 a.m. on a weekday morning is not my usual cocktail hour. But with a cheerful SF Chef. Food. Wine volunteer putting a cute pink drink in front of me with a flourish, saying \"Breakfast is served!\", well, what could I do, say no? ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/cocktails500.jpg\" alt=\"cocktails\" title=\"cocktails\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5846\">\u003cbr>\n10:30 a.m. on a weekday morning is not my usual cocktail hour. But with a cheerful \u003ca href=\"http://www.sfchefsfoodwine.com/\">SF Chefs. Food. Wine\u003c/a> volunteer saying \"Breakfast is served!\" as he placed a cute pink drink in front of me, well, what could I do? \u003c/p>\n\u003cp>It was, after all, educational. The drink was a raspberry rum daisy, made with white rum, lemon, and raspberries, an olden-days cocktail made artisanally up-to-date through the use of small-batch Caribbean-style Baptiste rum and a locally made fruit syrup sweetened with raw cane sugar and thickened with gum arabic, that secret weapon of molecular gastronomy. And the occasion was Cocktails Get Into the Mix , an exploration of the past and present state of West Coast cocktail culture, moderated by \u003ca href=\"http://www.alcademics.com\">Alcademics\u003c/a> editor Camper English. In conversation with English was Duggan McDonnell of Cantina and Thad Vogler of the upcoming Bar Agricole. \u003c/p>\n\u003cp>Drawing a contrast between the technique-obsessed, traditionalist, authenticity-driven New York style of places like Milk and Honey, Death & Co. and the more free-wheeling, flavor-inspired California vibe, Duggan laughed, admitting, \"We're more of a hot mess behind the bar.\" But both Vogler and McDonnell gave New York City its props, saying they'd both learned a tremendous amount about how even the simplest decisions--what sort of ice to use, whether to double-strain (using a cocktail strainer first, a fine tea strainer second)--can make a dramatic difference in the final result. \u003c/p>\n\u003cp>But, much like our restaurants, the current West Coast cocktail scene is driven by the extensive, year-round availability of amazing produce. \"We eat and drink incredibly well here, we're tasting things constantly,\" noted McDonnell, who connects this vibrant, terrior-driven food culture with the rise in inventive, market-driven cocktail menus. \u003c/p>\n\u003cp>These drinks may look simple, but much of the work happens after hours, with bartenders simmering their own herb- or spice-infused syrups, amassing collections of quirky amari (the bitter digestive liqueurs beloved by true cocktail geeks), even growing (or bartering for) herbs, fruits, or seasonings. For bartenders less interested in getting in touch with their inner chef, there's \u003ca href=\"http://www.smallhandfoods.com\">Small Hand Foods\u003c/a> run by Jennifer Colliau, a bartender at the Slanted Door, whose Berkeley-based company creates \"classic ingredients for pre-prohibition cocktails,\" including grenadine, gum syrup, orgeat, and pineapple and raspberry syrups. All are made in small batches using raw cane sugar (no corn syrup) and no artificial ingredients. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As the group of us sipped our rosy daisies (flavored with Colliau's raspberry gum syrup), Vogler pointed out the difficulty of sourcing spirits that haven't come though the big industrial distillers. Even small-batch labels often buy their base spirit--neutral alcohols usually derived from grain--from big producers, then redistill, infuse and flavor it to their own specifications. This, he noted, was behind the simple but surprisingly \u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/mbauer/legacycomments?blogid=26&entry_id=29001\">inflammatory decision\u003c/a> of Oakland's Camino restaurant to yank vodka from their bar menu, instead carrying only a small selection of spirits and seasonal ingredients. (They've since found a small distillery that meets their standards.) When California-grown limes weren't available, the bar used lemons. This caused quite a stir in the press and blogosphere around town, as diners happy to dig into free-range rabbit and sustainable sardines were incensed at not being able to order their usual vodka tonic. \u003c/p>\n\u003cp>\"You have to throw out a lot of stuff if you decide not use anything with artificial flavors or colors, or high-fructose corn syrup,\" said Vogler, who worked on Camino's cocktail program. That meant no Campari, no maraschino cherries, almost none of the usual fizzy mixers. It's annoying sometimes, admits Vogler, but also fun, more like being a pastry chef with 5 or 6 creations a day than a typical bartender. \u003c/p>\n\u003cp>Another difference in the East Coast/West Coast throwdown: the pervasive Latin and Asian influences here, and the predominance of tequila, sake, soju and other similar liquors here in lieu of the whiskeys, bourbons, port and sherries more popular in New York. At Cantina, McDonnell noted, the two most popular cocktails are Asian-Latin mashups: the 5-Spice Margarita, and the Latin Buddha, which blends Buddha's Hand citrus vodka with serrano chiles and ginger beer. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A lengthy cocktail competition during the midday food-and-wine tasting seemed to prove nearly all these points. In an Iron-Chef-styled move, the 3 bartenders had to whip up, on the spot, an original cocktail featuring a secret ingredient. The ingredient? Fresh herbs, from dill and rosemary to purple basil and fennel flowers and sage. The winner, Nick Varacalli's \"Pass me the lemon, honey\" matched lemon thyme with honey-sweetened bourbon, a bit of Canton ginger liqueur, fresh lemon, sweet vermouth, and bitters. A little fresh, a little sweet, a little bitter, and some herb to top it off: what could be more Californian? \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What The Schmidt Is This? (At The Hop)",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/outside500.jpg\" alt=\"Outside of Schmidts looking in to the restaurant\" title=\"Outside of Schmidts looking in to the restaurant\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-5485\">\u003cbr>\n\u003cem>Outside of Schmidt's looking into restaurant. Photo by Aimee Shapiro\u003c/em>\u003c/p>\n\u003cp>One day last week, the lady and I had plans to visit \u003ca href=\"http://www.yelp.com/biz/schmidts-san-francisco-2\">Schmidt's\u003c/a> for dinner. When we're deciding what to eat, we tend to favor collaboration and compromise, at least I do. Sometimes, rarely, our tastes don't intersect, and I always want to find dishes we both want, even if it means passing on something I'd really, really like to try. In the case of Schmidt's, a sleek, two month-old German eatery in the Mission District, I knew what I wanted, and would accept no proxies: hasenpfeffer, a red wine-soaked saddle and leg of rabbit with braised lingonberry-sweetened cabbage. In the hours leading up to our meals together, we typically examine menus online and discuss what appeals via texts and emails. Frequently, we have a pretty good idea of what we'll order before we walk through the restaurant's doors. On this occasion, I'd done my research, and knew, without question, that I had to hit that hop. The problem was, I wasn't so sure my lady would \u003ca href=\"http://www.youtube.com/watch?v=o2OxLyts-zE\">dance with me\u003c/a>.\u003c/p>\n\u003cp>I positioned myself accordingly. At around 1:00 p.m., I sent off a quick text:\u003c/p>\n\u003cp>\u003cem>Was thinking about bunny. Now not so sure.\u003c/em>\u003c/p>\n\u003cp>Her swift response, even more succinct, confirmed my fears: \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>I will not eat the bun.\u003c/em>\u003c/p>\n\u003cp>Disappointed yet far from resigned, I honed a strategy. It was too early for negotiations. I ate lunch and crafted a diversionary text, giving the impression I was feeling flexible and perhaps willing to eat something else altogether:\u003c/p>\n\u003cp>\u003cem>Salad good. Still hungry. Tonight maybe fish if on special.\u003c/em> \u003c/p>\n\u003cp>Rabbit is a polarizing meat. The world is full of people like my lady: hyper-carnivorous, adventurous gourmets who gleefully inhale piles of Korean barbecue, fried chicken dinners, and entire flocks in the form of steaming shawarmas, yet turn meek and wane at the prospect of the Easter Bunny, sauteed, on a plate. Rabbits are cute but surely no cuter than fuzzy sheep, baby chickens, and pink piglets -- cuddly creatures we're generally more comfortable cooing over and then, respectfully, consuming. Rabbits are also pets, but even those of us who have never fed and groomed one feel as if we know them. From folklore-steeped tricksters \u003ca href=\"http://4and20blackbirds.files.wordpress.com/2009/05/bugs-bunny.jpg\">Bugs\u003c/a> and \u003ca href=\"http://www.mamalisa.com/images/mother_goose/brer_rabbit_sm.gif\">Bre'er\u003c/a>, to \u003ca href=\"http://disney-clipart.com/bambi/jpg/Thumper-1-lg.jpg\">Thumper\u003c/a>, \u003ca href=\"http://www.alice-in-wonderland.net/alicepic/disney-movie/white-rabbit-with-watch-3.jpg\">Alice's elusive White\u003c/a>, and the whole floppy-eared cast of \u003ca href=\"http://a6.vox.com/6a00c2251eda00f21900e398a8b6060004-500pi\">Watership Down\u003c/a>, the rabbit has an enduring and frequently anthropomorphized presence in popular culture, one that surpasses those of other commonly eaten animals. In whatever form, such familiar images, voices, stories, and carried connotations grip folks, and that, more than a real rabbit's bobbing tail, vacuous little eye-specks, and pink twitching nose, contributes to the skittishness diners display when there's hare to be had.\u003c/p>\n\u003cp>In many cultures, rabbits are a symbol of fertility and rebirth. They're associated with the season Spring and, of course, Easter. In real-life, they're viewed as gentle, vegetarian, harmless, and, despite their breeding proclivities, somehow suggestive of innocence. However, to gardeners like my mother in Louisville, Kentucky, they are far from innocent or harmless; they are a nuisance, a virulent menace fond of hopping, rustling and sniffing, through the backyard shrubbery every April to terrorize lettuce, cucumbers, squash, beans, herbs, and flowers. My mom doesn't hunt or even eat meat, but I doubt she'd mind if \u003ca href=\"http://www.hcdigest.com/assets/Doug%20Howlett/elmer_fudd.jpg\">Elmer Fudd\u003c/a> and \u003ca href=\"http://www.acmeanimation.com/w00082.gif\">Yosemite Sam\u003c/a> showed up one year, shotguns at the ready, to declare war on her tormentors, and keep the neighborhood bistro stocked with lapin all summer long.\u003c/p>\n\u003cp>Back in San Francisco, it was 6:30 p.m. My lady and I rolled into Schmidt's, ravenous. As I'd suspected, there was no fish on special. My lady wanted a sausage, which was fine by me. We had to find another entree. I knew exactly what that had to be but I had to bide my time. If she sensed my profound resolve, she did not let on.\u003c/p>\n\u003cp>\"I just don't think I can do it,\" she said, her eyes peering out, just barely visible above the menu held in front of her face.\u003cbr>\n\"Do what?\" I asked, feigning cluelessness.\u003cbr>\n\"The bunny,\" she said, sighing. \"I'm sure it's amazing, but I don't want to eat it.\"\u003cbr>\n\"It's cool,\" I answered, sort of shrugging lightly and waving my hands as if I didn't care. \"No bunny, no problem. I'll get a sausage too, maybe the duck one.\"\u003cbr>\n\"Two sausages? They don't make the sausages here. If you're writing about this, we should get something they make here too,\" she said, ignoring my \u003ca href=\"http://www.youtube.com/watch?v=u14T5wzicqw\">allusion\u003c/a>.\u003cbr>\n\"Well, I don't want blood sausage or the veal,\" I countered, gesturing towards the listing for an egg-topped schnitzel festooned with white anchovies, capers, and cauliflower. It was time to play hardball, to throw down cards, and make a final, decisive play. \"I'm getting the rabbit,\" I said, folding my menu and reaching for the beer list. \"Will you eat it?\" I didn't look up as I spoke, trying to appear focused on selecting an appropriate brew.\u003cbr>\nThere was a pause. \"Hell yes.\"\u003c/p>\n\u003cp> And so, maneuvering ceased; we were eating rabbit. \u003c/p>\n\u003cp>In the classic 1949 cartoon \u003ca href=\"http://www.youtube.com/watch?v=cLZ3HdRFBs8\">Bowery Bugs\u003c/a>, Bugs Bunny, pacing in circles around his den, carrot in mid-gnaw, makes, in that distinctive, chattering, Flatbush bark, his case for survival to a downtrodden New York City bookie in search of a good luck charm. \"These rabbit's feet never brought me any luck,\" Bugs points out, pleading. \"Look at the lives rabbits lead: Dogs, hunters, and hasenpfeffer.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/rabbit500.jpg\" alt=\"rabbit\" title=\"rabbit\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-5491\">\u003cbr>\n\u003cem>Hasenpfeffer, a red wine-soaked saddle and leg of rabbit with braised lingonberry-sweetened cabbage. Photo by Aimee Shapiro\u003c/em>\u003c/p>\n\u003cp>Bugs could use some perspective. If the version at Schmidt's serves as any indication, hassenpfeffer is an unpretentious yet noble and exceedingly delicious way for a rabbit to end up. For a goofy, unintelligent, nervous wreck of a mammal, this beast sure tastes serious, deep, and soulful after a trip through chef Matt Shapiro's kitchen. Sweet shards of pale meat tumble off delicate bones rising up from a creamy, golden moat of rich sauce, a purple mountain of cabbage looming behind. The \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/07/local_flavor_braised_rabbit_an.php\">picture\u003c/a> currently floating around the Internet (to be fair, in the company of a positive, well-crafted mention) unfortunately makes Shapiro's hassenpfeffer look like a symptom of an obscure, unsavory medical condition, or something from one of the \u003ca href=\"http://upload.wikimedia.org/wikipedia/en/c/c3/Alien_movie_poster.jpg\">Alien\u003c/a> movies, a mound of extraterrestrial dung, perhaps. I sympathize. My first crack at pictures in the restaurant's dark dining room turned out so badly I had to outsource art to a real photographer. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/beansalad500.jpg\" alt=\"Bean Salad\" title=\"Bean Salad\" width=\"500\" height=\"350\" class=\"alignnone size-full wp-image-5488\">\u003cbr>\n\u003cem>Bean Salad. Photo by Aimee Shapiro\u003c/em>\u003c/p>\n\u003cp>The rabbit was the defining triumph but not so magnificent as to obscure the rest of the meal: an excellent Thuringer brat, snappy and juicy, best with a touch of an amazing sweet mustard (Schmidt's sells it, along with other German products such as mini-wieners, bottled, floating in water), a subtle, nutty, toothsome salad of green and waxed bean strips with hazelnuts, fried sage, and a citrus vinaigrette, and spaetzle, sans cheese, in fluffy, mild strands, like scrambled eggs colliding with a bowl of cereal -- in a good way. Far from the sort of heavily branded hot-spot designed to lure diners from around the city, Schmidt's is a new neighborhood gem the neighborhood can actually afford -- truly, simply, a very fine place to eat, much like \u003ca href=\"http://www.walzwerk.com/\">Walzwerk\u003c/a>, the owners' first restaurant, though more austere in appearance, with better food. We ordered some bread too, with the idea we'd use it to sop up every last bit of rabbit essence. This was unnecessary. The rabbit came with plenty of bread, the dense, heavy German sort. Unlike less refined purveyors of wurst, Schmidt's doesn't bludgeon you with excessive portions. Bread abuse in the line of duty -- respect for the rabbit's last luscious remnants -- caused me to walk at a 45 degree angle all the way home, stuffed, my body unable to conjure energy for any task beyond digestion. Yet even as I limped, 'kraut-addled, harebrained, breaded, and in need of a comfortable chair, part of me wanted to head back, to find a way to eat some more rabbit. To rock it, to roll it, slop it, and stroll it, once again -- \u003ca href=\"http://www.youtube.com/watch?v=o2OxLyts-zE\">at the hop\u003c/a>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/schmidts-san-francisco-2\">Schmidt's\u003c/a>\u003cbr>\n2400 Folsom St\u003cbr>\n(between 20th St & 21st St)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 401-0200\u003cbr>\n*Cash only \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/24/2009/07/outside500.jpg\" alt=\"Outside of Schmidts looking in to the restaurant\" title=\"Outside of Schmidts looking in to the restaurant\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-5485\">\u003cbr>\n\u003cem>Outside of Schmidt's looking into restaurant. Photo by Aimee Shapiro\u003c/em>\u003c/p>\n\u003cp>One day last week, the lady and I had plans to visit \u003ca href=\"http://www.yelp.com/biz/schmidts-san-francisco-2\">Schmidt's\u003c/a> for dinner. When we're deciding what to eat, we tend to favor collaboration and compromise, at least I do. Sometimes, rarely, our tastes don't intersect, and I always want to find dishes we both want, even if it means passing on something I'd really, really like to try. In the case of Schmidt's, a sleek, two month-old German eatery in the Mission District, I knew what I wanted, and would accept no proxies: hasenpfeffer, a red wine-soaked saddle and leg of rabbit with braised lingonberry-sweetened cabbage. In the hours leading up to our meals together, we typically examine menus online and discuss what appeals via texts and emails. Frequently, we have a pretty good idea of what we'll order before we walk through the restaurant's doors. On this occasion, I'd done my research, and knew, without question, that I had to hit that hop. The problem was, I wasn't so sure my lady would \u003ca href=\"http://www.youtube.com/watch?v=o2OxLyts-zE\">dance with me\u003c/a>.\u003c/p>\n\u003cp>I positioned myself accordingly. At around 1:00 p.m., I sent off a quick text:\u003c/p>\n\u003cp>\u003cem>Was thinking about bunny. Now not so sure.\u003c/em>\u003c/p>\n\u003cp>Her swift response, even more succinct, confirmed my fears: \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>I will not eat the bun.\u003c/em>\u003c/p>\n\u003cp>Disappointed yet far from resigned, I honed a strategy. It was too early for negotiations. I ate lunch and crafted a diversionary text, giving the impression I was feeling flexible and perhaps willing to eat something else altogether:\u003c/p>\n\u003cp>\u003cem>Salad good. Still hungry. Tonight maybe fish if on special.\u003c/em> \u003c/p>\n\u003cp>Rabbit is a polarizing meat. The world is full of people like my lady: hyper-carnivorous, adventurous gourmets who gleefully inhale piles of Korean barbecue, fried chicken dinners, and entire flocks in the form of steaming shawarmas, yet turn meek and wane at the prospect of the Easter Bunny, sauteed, on a plate. Rabbits are cute but surely no cuter than fuzzy sheep, baby chickens, and pink piglets -- cuddly creatures we're generally more comfortable cooing over and then, respectfully, consuming. Rabbits are also pets, but even those of us who have never fed and groomed one feel as if we know them. From folklore-steeped tricksters \u003ca href=\"http://4and20blackbirds.files.wordpress.com/2009/05/bugs-bunny.jpg\">Bugs\u003c/a> and \u003ca href=\"http://www.mamalisa.com/images/mother_goose/brer_rabbit_sm.gif\">Bre'er\u003c/a>, to \u003ca href=\"http://disney-clipart.com/bambi/jpg/Thumper-1-lg.jpg\">Thumper\u003c/a>, \u003ca href=\"http://www.alice-in-wonderland.net/alicepic/disney-movie/white-rabbit-with-watch-3.jpg\">Alice's elusive White\u003c/a>, and the whole floppy-eared cast of \u003ca href=\"http://a6.vox.com/6a00c2251eda00f21900e398a8b6060004-500pi\">Watership Down\u003c/a>, the rabbit has an enduring and frequently anthropomorphized presence in popular culture, one that surpasses those of other commonly eaten animals. In whatever form, such familiar images, voices, stories, and carried connotations grip folks, and that, more than a real rabbit's bobbing tail, vacuous little eye-specks, and pink twitching nose, contributes to the skittishness diners display when there's hare to be had.\u003c/p>\n\u003cp>In many cultures, rabbits are a symbol of fertility and rebirth. They're associated with the season Spring and, of course, Easter. In real-life, they're viewed as gentle, vegetarian, harmless, and, despite their breeding proclivities, somehow suggestive of innocence. However, to gardeners like my mother in Louisville, Kentucky, they are far from innocent or harmless; they are a nuisance, a virulent menace fond of hopping, rustling and sniffing, through the backyard shrubbery every April to terrorize lettuce, cucumbers, squash, beans, herbs, and flowers. My mom doesn't hunt or even eat meat, but I doubt she'd mind if \u003ca href=\"http://www.hcdigest.com/assets/Doug%20Howlett/elmer_fudd.jpg\">Elmer Fudd\u003c/a> and \u003ca href=\"http://www.acmeanimation.com/w00082.gif\">Yosemite Sam\u003c/a> showed up one year, shotguns at the ready, to declare war on her tormentors, and keep the neighborhood bistro stocked with lapin all summer long.\u003c/p>\n\u003cp>Back in San Francisco, it was 6:30 p.m. My lady and I rolled into Schmidt's, ravenous. As I'd suspected, there was no fish on special. My lady wanted a sausage, which was fine by me. We had to find another entree. I knew exactly what that had to be but I had to bide my time. If she sensed my profound resolve, she did not let on.\u003c/p>\n\u003cp>\"I just don't think I can do it,\" she said, her eyes peering out, just barely visible above the menu held in front of her face.\u003cbr>\n\"Do what?\" I asked, feigning cluelessness.\u003cbr>\n\"The bunny,\" she said, sighing. \"I'm sure it's amazing, but I don't want to eat it.\"\u003cbr>\n\"It's cool,\" I answered, sort of shrugging lightly and waving my hands as if I didn't care. \"No bunny, no problem. I'll get a sausage too, maybe the duck one.\"\u003cbr>\n\"Two sausages? They don't make the sausages here. If you're writing about this, we should get something they make here too,\" she said, ignoring my \u003ca href=\"http://www.youtube.com/watch?v=u14T5wzicqw\">allusion\u003c/a>.\u003cbr>\n\"Well, I don't want blood sausage or the veal,\" I countered, gesturing towards the listing for an egg-topped schnitzel festooned with white anchovies, capers, and cauliflower. It was time to play hardball, to throw down cards, and make a final, decisive play. \"I'm getting the rabbit,\" I said, folding my menu and reaching for the beer list. \"Will you eat it?\" I didn't look up as I spoke, trying to appear focused on selecting an appropriate brew.\u003cbr>\nThere was a pause. \"Hell yes.\"\u003c/p>\n\u003cp> And so, maneuvering ceased; we were eating rabbit. \u003c/p>\n\u003cp>In the classic 1949 cartoon \u003ca href=\"http://www.youtube.com/watch?v=cLZ3HdRFBs8\">Bowery Bugs\u003c/a>, Bugs Bunny, pacing in circles around his den, carrot in mid-gnaw, makes, in that distinctive, chattering, Flatbush bark, his case for survival to a downtrodden New York City bookie in search of a good luck charm. \"These rabbit's feet never brought me any luck,\" Bugs points out, pleading. \"Look at the lives rabbits lead: Dogs, hunters, and hasenpfeffer.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/rabbit500.jpg\" alt=\"rabbit\" title=\"rabbit\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-5491\">\u003cbr>\n\u003cem>Hasenpfeffer, a red wine-soaked saddle and leg of rabbit with braised lingonberry-sweetened cabbage. Photo by Aimee Shapiro\u003c/em>\u003c/p>\n\u003cp>Bugs could use some perspective. If the version at Schmidt's serves as any indication, hassenpfeffer is an unpretentious yet noble and exceedingly delicious way for a rabbit to end up. For a goofy, unintelligent, nervous wreck of a mammal, this beast sure tastes serious, deep, and soulful after a trip through chef Matt Shapiro's kitchen. Sweet shards of pale meat tumble off delicate bones rising up from a creamy, golden moat of rich sauce, a purple mountain of cabbage looming behind. The \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/07/local_flavor_braised_rabbit_an.php\">picture\u003c/a> currently floating around the Internet (to be fair, in the company of a positive, well-crafted mention) unfortunately makes Shapiro's hassenpfeffer look like a symptom of an obscure, unsavory medical condition, or something from one of the \u003ca href=\"http://upload.wikimedia.org/wikipedia/en/c/c3/Alien_movie_poster.jpg\">Alien\u003c/a> movies, a mound of extraterrestrial dung, perhaps. I sympathize. My first crack at pictures in the restaurant's dark dining room turned out so badly I had to outsource art to a real photographer. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/beansalad500.jpg\" alt=\"Bean Salad\" title=\"Bean Salad\" width=\"500\" height=\"350\" class=\"alignnone size-full wp-image-5488\">\u003cbr>\n\u003cem>Bean Salad. Photo by Aimee Shapiro\u003c/em>\u003c/p>\n\u003cp>The rabbit was the defining triumph but not so magnificent as to obscure the rest of the meal: an excellent Thuringer brat, snappy and juicy, best with a touch of an amazing sweet mustard (Schmidt's sells it, along with other German products such as mini-wieners, bottled, floating in water), a subtle, nutty, toothsome salad of green and waxed bean strips with hazelnuts, fried sage, and a citrus vinaigrette, and spaetzle, sans cheese, in fluffy, mild strands, like scrambled eggs colliding with a bowl of cereal -- in a good way. Far from the sort of heavily branded hot-spot designed to lure diners from around the city, Schmidt's is a new neighborhood gem the neighborhood can actually afford -- truly, simply, a very fine place to eat, much like \u003ca href=\"http://www.walzwerk.com/\">Walzwerk\u003c/a>, the owners' first restaurant, though more austere in appearance, with better food. We ordered some bread too, with the idea we'd use it to sop up every last bit of rabbit essence. This was unnecessary. The rabbit came with plenty of bread, the dense, heavy German sort. Unlike less refined purveyors of wurst, Schmidt's doesn't bludgeon you with excessive portions. Bread abuse in the line of duty -- respect for the rabbit's last luscious remnants -- caused me to walk at a 45 degree angle all the way home, stuffed, my body unable to conjure energy for any task beyond digestion. Yet even as I limped, 'kraut-addled, harebrained, breaded, and in need of a comfortable chair, part of me wanted to head back, to find a way to eat some more rabbit. To rock it, to roll it, slop it, and stroll it, once again -- \u003ca href=\"http://www.youtube.com/watch?v=o2OxLyts-zE\">at the hop\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/schmidts-san-francisco-2\">Schmidt's\u003c/a>\u003cbr>\n2400 Folsom St\u003cbr>\n(between 20th St & 21st St)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 401-0200\u003cbr>\n*Cash only \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Tale of Two Pizzas",
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"content": "\u003cp>It was the season of sauce, it was the season of toppings. It was the spring of onions, it was the sausage of despair. We had pies before us, we had crusts before us.\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/taleza300.jpg\" alt=\"A Tale of Two Pizzas\" title=\"A Tale of Two Pizzas\" width=\"300\" height=\"290\" class=\"alignleft size-full wp-image-5234\">No lesser authority than The New York Times says artisanal pizza is on the rise. Just last week, the Gray Lady \u003ca href=\"http://www.nytimes.com/2009/07/08/dining/08pizza.html?ref=dining/\">blew the trend up\u003c/a>, making a case for the elegantly appointed pizzeria as a cost-conscious diner's best bet amid rotten economic circumstances. In San Francisco, this sub-genre of the pizza form is currently encroaching on the Mission District's once-fior di latte-less expanse with great success. \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> and \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a> are delicious examples of what's sizzling in Burritoland, though only the former would probably describe itself as a pizzeria first and foremost. \u003ca href=\"http://flourandwater.com/about/\">Flour + Water\u003c/a> just opened on Harrison in the last few months, serving pasta, salumi, and a familiar stripe of 'za: smallish, thin-crusted rounds decked out in classic and occasionally inventive combinations of toppings with a traditional bent and heavy, local-centric nods to seasonality. As if that weren't enough upscale crust and cheese to blanket a few square miles of coveted real estate, \u003ca href=\"http://pibarsf.com/\">Pi Bar\u003c/a> will soon start slinging (whole pies and cheese slices for, ha ha, $3.14) on Valencia near 25th, at a renovated space once home to Suriya Thai.\u003c/p>\n\u003cp>You might not have heard, but in Fall of 2008, \u003ca href=\"http://www.sfpizzeria.com/\">Pizzeria\u003c/a> opened its doors on a humming stretch of Valencia Street, not far from its intersection with 18th. As of press time, the establishment has garnered \u003ca href=\"http://www.yelp.com/biz/pizzeria-san-francisco#hrid:7Wq8aFWDcrtU6ayjSjOJMQ/src:search/query:pizzeria\">45 reviews\u003c/a> on Yelp, most of them quite positive. Yet, for all the times I've wandered past its wide windows, I've never seen a customer populating one of the dining room's handsome circular wooden tables. I've stared at the menu. I've contemplated the helpful photographs of Pizzeria's offerings pasted to the front window. I've watched cooks bustle, a waiter mop, and a manager meticulously refill and reposition jars of red pepper flakes on the long counter, but, never, not once, have I witnessed a person, sitting down, napkin on lap, actually tucking into a plate of anything. \u003c/p>\n\u003cp>And I've always wondered why. Location could not be the problem. Valencia is a major thoroughfare for night-time revelers and day-time shoppers. The product itself is not immediately suspect either. It's pizza, after all; everyone likes it. Unlike Beretta and Flour + Water, and to a lesser extent, Pizzeria Delfina, purveyors of an ostensibly fancier kind of pizza, the vibe is not glamorous. Apart from the wood oven used to bake them, the wares are not authentic but fairly pan-pizza in approach, though, in this age of hyper-fusion frenzy, that shouldn't deter the masses. You won't find habaneros, chicken tikka masala, or barbecue on pizza in Naples, but, these days, in the United States, thanks perhaps to the influence of \u003ca href=\"http://www.cpk.com/\">California Pizza Kitchen\u003c/a>, they're not exactly unusual toppings, and perfectly appropriate in the right context. \u003c/p>\n\u003cp>Pizzeria is also Halal. The pig is on a big muddy pedastal these days, and there's a chance the absence of house-cured prosciutto, guanciale, and an occasional trotter special throws potential customers off the scent. In addition, Pizzeria sells no alcohol. One Yelper reports brown-bagging some brew, but the restaurant doesn't specifically recommend doing so. Unless you're willing to ask and perhaps plead, the closest thing to a dinner buzz or a perfect pairing you'll get here will have to come in the form of a $2.50 soda. For many, this will prove a bigger sticking point than the pancetta \u003cem>non grata\u003c/em> situation. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Could cost be the issue? Probably not, though, as far as pizza goes, Pizzeria's is not particularly inexpensive. In fact, its pizza margherita costs a dollar more than a similarly sized version made by Flour + Water, when the ingredients are obviously the same: tomatoes, fresh basil, mozzarella, and olive oil. \u003c/p>\n\u003cp>Generally speaking, when a restaurant's always empty, no passer-by wants to play guinea pig. Delivery customers write the majority of Pizzeria's Yelp reviews, and they tend to gush about speedy delivery and the endearing customer service, signs a few people have been curious enough to phone in orders, and the business owners are working hard to amass devotees, one at a time if necessary. Pizzeria is not open for lunch, which seems like a curious choice to make, especially if the owners want bodies in the dining room. Walk-in customers are more likely at lunch-time, especially on the weekends, when weary shoppers from other parts of town, quivering beneath the weight of new purchases, and stoned folks staggering in from Dolores Park make impulsive dining decisions based on whatever is in front of them. \u003c/p>\n\u003cp>Unlike Pizzeria, Flour + Water, the sort of sleek, self-styled \"neighborhood\" restaurant that employs a publicist, has been hot. \u003ca href=\"http://flourandwater.com/press/\">A dozen local press mentions and reviews \u003c/a> popped up within days of its opening, many before, and over \u003ca href=\"http://www.yelp.com/biz/flour-water-san-francisco\">118 reviewers\u003c/a> have since weighed in, many charmed by the food, a number irritated by the crowds and clientele, and more than a few disparaging of the hosts' demeanor. No one likes a line, and Flour + Water's perpetually snakes out the door like links of runaway sausages. In shaping their doughy vision, the heads behind Flour + Water actually followed a pizza \u003ca href=\"http://missionlocal.org/2009/05/a-recession-time-to-open-a-restaurant-say-mission-district-entrepreneurs/\">principle\u003c/a> not unlike what was outlined in the Times piece, figuring rustic fare in a lovely dark wood-enhanced setting might rake in diners trying to scale back on spending without sacrificing the level of ambience regular restaurant-goers tend to favor. According to Flour + Water's website, the restaurant's design and construction \"are all about the mantra of the triple r: refurbished, repurposed and reclaimed,\" a triptych of buzzwords pretty much designed to make people feel as if they're sitting down to something real, hip, and happening, yet non-indulgent, and even -- gasp -- responsible.\u003c/p>\n\u003cp>Pizzeria and Flour + Water don't serve the same kind of pizza, so reviewing them in tandem wouldn't make sense. I'm interested in why one restaurant is full, and the other is empty. Does the press machine get behind whatever they're told to get behind by whomever gets to decide what should be gotten behind? Is herd mentality a lot of what's keeping Flour + Water packed tighter than a jar of oil-cured anchovies and Pizzeria as forlorn and lonely as a marinara-deprived breadstick? Does a Halal pizzeria without a pizzaiolo or a publicist stand a chance in this city?\u003c/p>\n\u003cp>On Saturday, I decided to seize the pizza by the box and give Pizzeria a real shot. At 5:15 p.m., I slowly and deliberately walked up to the door. I looked in through the smudged glass. I couldn't do it. The prospect of being the only person in the place stressed me out. A lopsided ratio of cooks to customers makes for awkward dining, a rigid, uncomfortable experience, like at a show, when a band dwarfs the crowd. I turned tail and scurried back to my apartment where, furious with my lack of courage, yet quite relieved, I immediately dialed in an order for delivery: a $12 small \"Popeye\" pizza (baby spinach, slow-roasted garlic, and red onion) to which I, for an extra buck, boldly added beef pepperoni. Minutes later, Pizzeria's pizza and I were face-to-face. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/zafordinner300.jpg\" alt=\"pizzeria\" title=\"pizzeria\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-5233\">The mystery was over. The crust's bottom was black and blistery; the gnarled sides and top were beautiful, rutted in all the right places, tunnels of taste within, perfect pockets of air crunching, wafer-like, between teeth. The toppings were fine. I liked the cheese. The sauce was unmemorable. The thick slices of raw red onion didn't do much for me. I prefer them cooked, semi-pickled, or, if raw, very, very, very thinly slivered. The beef pepperoni didn't taste weird until I tried it cold on Sunday morning. Overall, Pizzeria makes a really good pizza in keeping with its intent: flavorful, timely, unpretentious, and very pizza-like. Everyone should go there ... or at least get something delivered.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It was the season of sauce, it was the season of toppings. It was the spring of onions, it was the sausage of despair. We had pies before us, we had crusts before us.\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/taleza300.jpg\" alt=\"A Tale of Two Pizzas\" title=\"A Tale of Two Pizzas\" width=\"300\" height=\"290\" class=\"alignleft size-full wp-image-5234\">No lesser authority than The New York Times says artisanal pizza is on the rise. Just last week, the Gray Lady \u003ca href=\"http://www.nytimes.com/2009/07/08/dining/08pizza.html?ref=dining/\">blew the trend up\u003c/a>, making a case for the elegantly appointed pizzeria as a cost-conscious diner's best bet amid rotten economic circumstances. In San Francisco, this sub-genre of the pizza form is currently encroaching on the Mission District's once-fior di latte-less expanse with great success. \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> and \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a> are delicious examples of what's sizzling in Burritoland, though only the former would probably describe itself as a pizzeria first and foremost. \u003ca href=\"http://flourandwater.com/about/\">Flour + Water\u003c/a> just opened on Harrison in the last few months, serving pasta, salumi, and a familiar stripe of 'za: smallish, thin-crusted rounds decked out in classic and occasionally inventive combinations of toppings with a traditional bent and heavy, local-centric nods to seasonality. As if that weren't enough upscale crust and cheese to blanket a few square miles of coveted real estate, \u003ca href=\"http://pibarsf.com/\">Pi Bar\u003c/a> will soon start slinging (whole pies and cheese slices for, ha ha, $3.14) on Valencia near 25th, at a renovated space once home to Suriya Thai.\u003c/p>\n\u003cp>You might not have heard, but in Fall of 2008, \u003ca href=\"http://www.sfpizzeria.com/\">Pizzeria\u003c/a> opened its doors on a humming stretch of Valencia Street, not far from its intersection with 18th. As of press time, the establishment has garnered \u003ca href=\"http://www.yelp.com/biz/pizzeria-san-francisco#hrid:7Wq8aFWDcrtU6ayjSjOJMQ/src:search/query:pizzeria\">45 reviews\u003c/a> on Yelp, most of them quite positive. Yet, for all the times I've wandered past its wide windows, I've never seen a customer populating one of the dining room's handsome circular wooden tables. I've stared at the menu. I've contemplated the helpful photographs of Pizzeria's offerings pasted to the front window. I've watched cooks bustle, a waiter mop, and a manager meticulously refill and reposition jars of red pepper flakes on the long counter, but, never, not once, have I witnessed a person, sitting down, napkin on lap, actually tucking into a plate of anything. \u003c/p>\n\u003cp>And I've always wondered why. Location could not be the problem. Valencia is a major thoroughfare for night-time revelers and day-time shoppers. The product itself is not immediately suspect either. It's pizza, after all; everyone likes it. Unlike Beretta and Flour + Water, and to a lesser extent, Pizzeria Delfina, purveyors of an ostensibly fancier kind of pizza, the vibe is not glamorous. Apart from the wood oven used to bake them, the wares are not authentic but fairly pan-pizza in approach, though, in this age of hyper-fusion frenzy, that shouldn't deter the masses. You won't find habaneros, chicken tikka masala, or barbecue on pizza in Naples, but, these days, in the United States, thanks perhaps to the influence of \u003ca href=\"http://www.cpk.com/\">California Pizza Kitchen\u003c/a>, they're not exactly unusual toppings, and perfectly appropriate in the right context. \u003c/p>\n\u003cp>Pizzeria is also Halal. The pig is on a big muddy pedastal these days, and there's a chance the absence of house-cured prosciutto, guanciale, and an occasional trotter special throws potential customers off the scent. In addition, Pizzeria sells no alcohol. One Yelper reports brown-bagging some brew, but the restaurant doesn't specifically recommend doing so. Unless you're willing to ask and perhaps plead, the closest thing to a dinner buzz or a perfect pairing you'll get here will have to come in the form of a $2.50 soda. For many, this will prove a bigger sticking point than the pancetta \u003cem>non grata\u003c/em> situation. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Could cost be the issue? Probably not, though, as far as pizza goes, Pizzeria's is not particularly inexpensive. In fact, its pizza margherita costs a dollar more than a similarly sized version made by Flour + Water, when the ingredients are obviously the same: tomatoes, fresh basil, mozzarella, and olive oil. \u003c/p>\n\u003cp>Generally speaking, when a restaurant's always empty, no passer-by wants to play guinea pig. Delivery customers write the majority of Pizzeria's Yelp reviews, and they tend to gush about speedy delivery and the endearing customer service, signs a few people have been curious enough to phone in orders, and the business owners are working hard to amass devotees, one at a time if necessary. Pizzeria is not open for lunch, which seems like a curious choice to make, especially if the owners want bodies in the dining room. Walk-in customers are more likely at lunch-time, especially on the weekends, when weary shoppers from other parts of town, quivering beneath the weight of new purchases, and stoned folks staggering in from Dolores Park make impulsive dining decisions based on whatever is in front of them. \u003c/p>\n\u003cp>Unlike Pizzeria, Flour + Water, the sort of sleek, self-styled \"neighborhood\" restaurant that employs a publicist, has been hot. \u003ca href=\"http://flourandwater.com/press/\">A dozen local press mentions and reviews \u003c/a> popped up within days of its opening, many before, and over \u003ca href=\"http://www.yelp.com/biz/flour-water-san-francisco\">118 reviewers\u003c/a> have since weighed in, many charmed by the food, a number irritated by the crowds and clientele, and more than a few disparaging of the hosts' demeanor. No one likes a line, and Flour + Water's perpetually snakes out the door like links of runaway sausages. In shaping their doughy vision, the heads behind Flour + Water actually followed a pizza \u003ca href=\"http://missionlocal.org/2009/05/a-recession-time-to-open-a-restaurant-say-mission-district-entrepreneurs/\">principle\u003c/a> not unlike what was outlined in the Times piece, figuring rustic fare in a lovely dark wood-enhanced setting might rake in diners trying to scale back on spending without sacrificing the level of ambience regular restaurant-goers tend to favor. According to Flour + Water's website, the restaurant's design and construction \"are all about the mantra of the triple r: refurbished, repurposed and reclaimed,\" a triptych of buzzwords pretty much designed to make people feel as if they're sitting down to something real, hip, and happening, yet non-indulgent, and even -- gasp -- responsible.\u003c/p>\n\u003cp>Pizzeria and Flour + Water don't serve the same kind of pizza, so reviewing them in tandem wouldn't make sense. I'm interested in why one restaurant is full, and the other is empty. Does the press machine get behind whatever they're told to get behind by whomever gets to decide what should be gotten behind? Is herd mentality a lot of what's keeping Flour + Water packed tighter than a jar of oil-cured anchovies and Pizzeria as forlorn and lonely as a marinara-deprived breadstick? Does a Halal pizzeria without a pizzaiolo or a publicist stand a chance in this city?\u003c/p>\n\u003cp>On Saturday, I decided to seize the pizza by the box and give Pizzeria a real shot. At 5:15 p.m., I slowly and deliberately walked up to the door. I looked in through the smudged glass. I couldn't do it. The prospect of being the only person in the place stressed me out. A lopsided ratio of cooks to customers makes for awkward dining, a rigid, uncomfortable experience, like at a show, when a band dwarfs the crowd. I turned tail and scurried back to my apartment where, furious with my lack of courage, yet quite relieved, I immediately dialed in an order for delivery: a $12 small \"Popeye\" pizza (baby spinach, slow-roasted garlic, and red onion) to which I, for an extra buck, boldly added beef pepperoni. Minutes later, Pizzeria's pizza and I were face-to-face. \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/24/2009/07/zafordinner300.jpg\" alt=\"pizzeria\" title=\"pizzeria\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-5233\">The mystery was over. The crust's bottom was black and blistery; the gnarled sides and top were beautiful, rutted in all the right places, tunnels of taste within, perfect pockets of air crunching, wafer-like, between teeth. The toppings were fine. I liked the cheese. The sauce was unmemorable. The thick slices of raw red onion didn't do much for me. I prefer them cooked, semi-pickled, or, if raw, very, very, very thinly slivered. The beef pepperoni didn't taste weird until I tried it cold on Sunday morning. Overall, Pizzeria makes a really good pizza in keeping with its intent: flavorful, timely, unpretentious, and very pizza-like. Everyone should go there ... or at least get something delivered.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Paladar: Cuban Sando, I think I love you",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/paladar-022.jpg\" alt=\"Paladar - Sandwich Cubano\" title=\"Paladar - Sandwich Cubano\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5131\">\u003cbr>\n\u003cem>Sandwich Cubano\u003c/em>\u003c/p>\n\u003cp>Rich, roasted, shredded Niman pork, boiled ham, melty Swiss, an even layer of sweet and tangy pickles, whole grain mustard, creamy mayo, and a buttery, crusty, fresh roll, hot pressed, melding it all together.\u003c/p>\n\u003cp>Ah.MA.zing.\u003c/p>\n\u003cp>No, seriously. If I could marry a sandwich, this would be it. \u003c/p>\n\u003cp>Each bite of the \u003cstrong>Cubano\u003c/strong> gives you everything one could ever wish for in a sandwich. Meatiness. Meltiness. Crunch. Chew. An explosion of flavors in perfect harmony. Mee-ow. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's no wonder that this bright little Cuban café is always packed at lunchtime. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/paladar-002.jpg\" alt=\"Paladar Cafe Cubano, San Francisco FiDi\" title=\"Paladar Cafe Cubano, San Francisco FiDi\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5127\">\u003cbr>\n\u003cem>Paladar Café Cubano, San Francisco FiDi\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/paladar-008.jpg\" alt=\"Lunchtime at Paladar\" title=\"Lunchtime at Paladar\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5128\">\u003cbr>\n\u003cem>Lunchtime at Paladar\u003c/em>\u003c/p>\n\u003cp>The Latin music keeps things lively -- as does the addictive \u003cstrong>Café con Leche\u003c/strong>, and the \u003cstrong>Mexican Coca-Cola\u003c/strong> made with real cane sugar, all 39 grams/serving of it. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/paladar-011.jpg\" alt=\" Mexican Coca-Cola\" title=\" Mexican Coca-Cola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5129\">\u003cbr>\n\u003cem>Mexican Coca-Cola\u003c/em>\u003c/p>\n\u003cp>The regulars are stoked to be back -- on my first visit, I actually overheard a dapper gentleman in a panama hat and seersucker exclaim to no one in particular, \"Man! This place \u003cem>rocks\u003c/em>!\" as he salsa'd out the door.\u003c/p>\n\u003cp>And then there is the food -- warm, inviting, and satisfying. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/paladar-019.jpg\" alt=\"Picadillo, Paladar Cafe Cubano\" title=\"Picadillo, Paladar Cafe Cubano\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5130\">\u003cbr>\n\u003cem>Picadillo, Paladar Café Cubano\u003c/em>\u003c/p>\n\u003cp>Other than wanting to marry the \u003cstrong>Cuban Sandwich\u003c/strong>, you may also find yourself wanting to have babies with the \u003cstrong>Picadillo Cubano estilo Elena\u003c/strong>.\u003c/p>\n\u003cp>Niman ground beef, browned and seasoned with sautéed onions, garlic, tomatoes, peppers, green olives, raisins, and herbs, the result is an intensely aromatic Cuban version of an Italian ragu. The \u003cstrong>Picadillo\u003c/strong> is served with fluffy white rice and fried sweet plantains. \u003c/p>\n\u003cp>The sandwiches and mains are also served with a side of mixed greens. Nice touch. Sometimes it is drizzled with a heavenly coconut milk dressing, other times with a garlic aioli. \u003c/p>\n\u003cp>In Cuba, paladares are small family-run restaurants that serve home-cooking. While the space at Paladar Café Cubano may be small, the flavors are big. Big, bold, and comforting. This is food that makes you smile. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.paladarcafecubano.com\">Paladar Café Cubano\u003c/a>\u003cbr>\n329 Kearny St\u003cbr>\n(between Bush St & Pine St)\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n(415) 398-4899 \u003c/p>\n\n",
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"excerpt": "Paladar's Cuban Sando: rich, roasted, shredded Niman pork, boiled ham, melty Swiss, an even layer of sweet and tangy pickles, whole grain mustard, creamy mayo, and a buttery, crusty, fresh roll, hot pressed, melding it all together. Ah.MA.zing.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/paladar-022.jpg\" alt=\"Paladar - Sandwich Cubano\" title=\"Paladar - Sandwich Cubano\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5131\">\u003cbr>\n\u003cem>Sandwich Cubano\u003c/em>\u003c/p>\n\u003cp>Rich, roasted, shredded Niman pork, boiled ham, melty Swiss, an even layer of sweet and tangy pickles, whole grain mustard, creamy mayo, and a buttery, crusty, fresh roll, hot pressed, melding it all together.\u003c/p>\n\u003cp>Ah.MA.zing.\u003c/p>\n\u003cp>No, seriously. If I could marry a sandwich, this would be it. \u003c/p>\n\u003cp>Each bite of the \u003cstrong>Cubano\u003c/strong> gives you everything one could ever wish for in a sandwich. Meatiness. Meltiness. Crunch. Chew. An explosion of flavors in perfect harmony. Mee-ow. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's no wonder that this bright little Cuban café is always packed at lunchtime. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/paladar-002.jpg\" alt=\"Paladar Cafe Cubano, San Francisco FiDi\" title=\"Paladar Cafe Cubano, San Francisco FiDi\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5127\">\u003cbr>\n\u003cem>Paladar Café Cubano, San Francisco FiDi\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/paladar-008.jpg\" alt=\"Lunchtime at Paladar\" title=\"Lunchtime at Paladar\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5128\">\u003cbr>\n\u003cem>Lunchtime at Paladar\u003c/em>\u003c/p>\n\u003cp>The Latin music keeps things lively -- as does the addictive \u003cstrong>Café con Leche\u003c/strong>, and the \u003cstrong>Mexican Coca-Cola\u003c/strong> made with real cane sugar, all 39 grams/serving of it. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/paladar-011.jpg\" alt=\" Mexican Coca-Cola\" title=\" Mexican Coca-Cola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5129\">\u003cbr>\n\u003cem>Mexican Coca-Cola\u003c/em>\u003c/p>\n\u003cp>The regulars are stoked to be back -- on my first visit, I actually overheard a dapper gentleman in a panama hat and seersucker exclaim to no one in particular, \"Man! This place \u003cem>rocks\u003c/em>!\" as he salsa'd out the door.\u003c/p>\n\u003cp>And then there is the food -- warm, inviting, and satisfying. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/paladar-019.jpg\" alt=\"Picadillo, Paladar Cafe Cubano\" title=\"Picadillo, Paladar Cafe Cubano\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5130\">\u003cbr>\n\u003cem>Picadillo, Paladar Café Cubano\u003c/em>\u003c/p>\n\u003cp>Other than wanting to marry the \u003cstrong>Cuban Sandwich\u003c/strong>, you may also find yourself wanting to have babies with the \u003cstrong>Picadillo Cubano estilo Elena\u003c/strong>.\u003c/p>\n\u003cp>Niman ground beef, browned and seasoned with sautéed onions, garlic, tomatoes, peppers, green olives, raisins, and herbs, the result is an intensely aromatic Cuban version of an Italian ragu. The \u003cstrong>Picadillo\u003c/strong> is served with fluffy white rice and fried sweet plantains. \u003c/p>\n\u003cp>The sandwiches and mains are also served with a side of mixed greens. Nice touch. Sometimes it is drizzled with a heavenly coconut milk dressing, other times with a garlic aioli. \u003c/p>\n\u003cp>In Cuba, paladares are small family-run restaurants that serve home-cooking. While the space at Paladar Café Cubano may be small, the flavors are big. Big, bold, and comforting. This is food that makes you smile. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.paladarcafecubano.com\">Paladar Café Cubano\u003c/a>\u003cbr>\n329 Kearny St\u003cbr>\n(between Bush St & Pine St)\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n(415) 398-4899 \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Red Crawfish",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/crawfish_bag.jpg\" alt=\"crawfish_bag\" title=\"crawfish_bag\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-5095\">\u003c/p>\n\u003cp>One of my favorite culinary mash-ups of recent years is the Vietnamese-Chinese-Cajun crawfish boil served with rice or garlic noodles. Following the arc of families moving from Vietnam to New Orleans to Southern California to, finally, San Jose and San Francisco, mud bugs have taken a garlicky turn and shown up, of all places, in Little Saigon's across the country. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://redcrawfishsf.com/\">Red Crawfish\u003c/a>\u003c/strong> in San Francisco's Tenderloin is the one closest and dearest to me, as I head over that way anytime I'm craving familiar, comforting flavors. Boiled crawfish is a new tradition among my peeps, but it's one that I'm very happy to adopt, too.\u003c/p>\n\u003cp>Eating here is a dress-down, messy affair that requires friends with absolutely no pretensions about food. The red, steaming, spicy crawfish come out from the kitchen in pails and are plopped down on the paper-topped table inside plastic bags, rather than piled right on the table, to hold in all that the thick, rich broth. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/crawfish_fries.jpg\" alt=\"crawfish fries\" title=\"crawfish fries\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-5096\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I love very spicy food and found that the medium was just fine for me. If you're hungry and a bit of a glutton, you could eat two pounds of crawfish with nothing else, but it's definitely hard to resist popular side orders like batter-fried sweet potatoes, buttery garlic noodles, buttery garlic toast, or just plain rice. You can also order potatoes and corn on the cob, and they'll throw them right in with the crawfish. If you don't \u003ca href=\"http://www.youtube.com/watch?v=xT9mkqpfwlQ&feature=related\">\u003cstrong>suck the heads\u003c/strong>\u003c/a> (and the purists among us would insist that you do), you should at least order some garlic noodles or a bowl of rice for soaking up all the juicy goodness that spurts out of each one. \u003c/p>\n\u003cp>There are other entrees on \u003ca href=\"http://redcrawfishsf.com/menu.html\">\u003cstrong>the Red Crawfish's menu\u003c/strong>\u003c/a> -- the usual suspects of Vietnamese fare dominates over the Cajun influence -- but I haven't yet strayed far from the namesake of the restaurant. The huge bowl of spicy seafood soup is definitely worth sharing, while next on my list is one of my favorite dishes, bun rieu, seafood and tomato-tinged broth served over rice noodles.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/crawfish_soup.jpg\" alt=\"crawfish soup\" title=\"crawfish soup\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-5101\">\u003c/p>\n\u003cp>For the DIY folks, there's also plenty of local crawfish harvested from the Sacramento Delta and from California's rice fields. Although the \u003ca href=\"http://www.crawdadfestival.org/\">\u003cstrong>Isleton Crawdad Festival\u003c/strong>\u003c/a> was canceled last month, another victim of the recession, you can still pick up live mud bugs (more for the rest of us!) from Bob's Bait Shop a.k.a. \u003ca href=\"http://themasterbaiter.tripod.com/\">\u003cstrong>The Master Baiter\u003c/strong>\u003c/a>. Located near the Sacramento Delta and the premier sources of live bait in the area, the shop also provides local crawfish for cooks picky about freshness. Be sure to call in advance, especially if you need more than 15 pounds. Check also with large Asian supermarkets near you, especially \u003ca href=\"http://www.99ranch.com/StoreLocator.asp?Store=All\">\u003cstrong>99 Ranch Market\u003c/strong>\u003c/a>, where crawfish can often be found crawling around live in the tanks.\u003c/p>\n\u003cp>Those of us who have no shame will even ask the server at Red Crawfish to leave all the shells on the table so that, at the end of the meal, we can bag them up, spices and all, to make a very tasty stock back at home. Add some \u003ca href=\"http://hubpages.com/hub/How-to-Make-the-Cajun-Trinity\">\u003cstrong>Cajun trinity\u003c/strong>\u003c/a>, some dark roux, stir in a little heavy cream and lots of dry sherry, pull out a blender and a mesh strainer -- and you have a pot of mighty tasty soup.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://redcrawfishsf.com/\">RED CRAWFISH\u003c/a>\u003c/strong>\u003cbr>\n611 Larkin Street\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n(415) 771-1388\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=red+crawfish&sll=37.784808,-122.417092&sspn=0.008488,0.006899&ie=UTF8&z=17&iwloc=A\">\u003cstrong>Map\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://themasterbaiter.tripod.com/\">BOB'S BAIT SHOP\u003c/a>\u003c/strong>\u003cbr>\n302 2nd Street\u003cbr>\nIsleton, CA 95641\u003cbr>\n(916) 777-6666 or (916) 777-6806\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?ie=UTF8&q=map+302+2nd+Street,+isleton+california&fb=1&split=1&gl=us&cid=0,0,12326650582303194107&ei=24ZRSqmbKoeeswOd1vCqDQ&z=16&iwloc=A\">Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/crawfish_shells.jpg\" alt=\"crawfish shells\" title=\"crawfish shells\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-5099\">\u003c/p>\n\n",
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"excerpt": "One of my favorite culinary mash-ups of recent years is the Vietnamese-Chinese-Cajun crawfish boil served with rice or garlic noodles. Following the arc of families moving from Vietnam to New Orleans to Southern California to, finally, San Jose and San Francisco, mud bugs have taken a garlicky turn and shown up, of all places, in Little Saigon's across the country.",
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"description": "One of my favorite culinary mash-ups of recent years is the Vietnamese-Chinese-Cajun crawfish boil served with rice or garlic noodles. Following the arc of families moving from Vietnam to New Orleans to Southern California to, finally, San Jose and San Francisco, mud bugs have taken a garlicky turn and shown up, of all places, in Little Saigon's across the country.",
"title": "Red Crawfish | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/crawfish_bag.jpg\" alt=\"crawfish_bag\" title=\"crawfish_bag\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-5095\">\u003c/p>\n\u003cp>One of my favorite culinary mash-ups of recent years is the Vietnamese-Chinese-Cajun crawfish boil served with rice or garlic noodles. Following the arc of families moving from Vietnam to New Orleans to Southern California to, finally, San Jose and San Francisco, mud bugs have taken a garlicky turn and shown up, of all places, in Little Saigon's across the country. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://redcrawfishsf.com/\">Red Crawfish\u003c/a>\u003c/strong> in San Francisco's Tenderloin is the one closest and dearest to me, as I head over that way anytime I'm craving familiar, comforting flavors. Boiled crawfish is a new tradition among my peeps, but it's one that I'm very happy to adopt, too.\u003c/p>\n\u003cp>Eating here is a dress-down, messy affair that requires friends with absolutely no pretensions about food. The red, steaming, spicy crawfish come out from the kitchen in pails and are plopped down on the paper-topped table inside plastic bags, rather than piled right on the table, to hold in all that the thick, rich broth. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/crawfish_fries.jpg\" alt=\"crawfish fries\" title=\"crawfish fries\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-5096\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I love very spicy food and found that the medium was just fine for me. If you're hungry and a bit of a glutton, you could eat two pounds of crawfish with nothing else, but it's definitely hard to resist popular side orders like batter-fried sweet potatoes, buttery garlic noodles, buttery garlic toast, or just plain rice. You can also order potatoes and corn on the cob, and they'll throw them right in with the crawfish. If you don't \u003ca href=\"http://www.youtube.com/watch?v=xT9mkqpfwlQ&feature=related\">\u003cstrong>suck the heads\u003c/strong>\u003c/a> (and the purists among us would insist that you do), you should at least order some garlic noodles or a bowl of rice for soaking up all the juicy goodness that spurts out of each one. \u003c/p>\n\u003cp>There are other entrees on \u003ca href=\"http://redcrawfishsf.com/menu.html\">\u003cstrong>the Red Crawfish's menu\u003c/strong>\u003c/a> -- the usual suspects of Vietnamese fare dominates over the Cajun influence -- but I haven't yet strayed far from the namesake of the restaurant. The huge bowl of spicy seafood soup is definitely worth sharing, while next on my list is one of my favorite dishes, bun rieu, seafood and tomato-tinged broth served over rice noodles.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/crawfish_soup.jpg\" alt=\"crawfish soup\" title=\"crawfish soup\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-5101\">\u003c/p>\n\u003cp>For the DIY folks, there's also plenty of local crawfish harvested from the Sacramento Delta and from California's rice fields. Although the \u003ca href=\"http://www.crawdadfestival.org/\">\u003cstrong>Isleton Crawdad Festival\u003c/strong>\u003c/a> was canceled last month, another victim of the recession, you can still pick up live mud bugs (more for the rest of us!) from Bob's Bait Shop a.k.a. \u003ca href=\"http://themasterbaiter.tripod.com/\">\u003cstrong>The Master Baiter\u003c/strong>\u003c/a>. Located near the Sacramento Delta and the premier sources of live bait in the area, the shop also provides local crawfish for cooks picky about freshness. Be sure to call in advance, especially if you need more than 15 pounds. Check also with large Asian supermarkets near you, especially \u003ca href=\"http://www.99ranch.com/StoreLocator.asp?Store=All\">\u003cstrong>99 Ranch Market\u003c/strong>\u003c/a>, where crawfish can often be found crawling around live in the tanks.\u003c/p>\n\u003cp>Those of us who have no shame will even ask the server at Red Crawfish to leave all the shells on the table so that, at the end of the meal, we can bag them up, spices and all, to make a very tasty stock back at home. Add some \u003ca href=\"http://hubpages.com/hub/How-to-Make-the-Cajun-Trinity\">\u003cstrong>Cajun trinity\u003c/strong>\u003c/a>, some dark roux, stir in a little heavy cream and lots of dry sherry, pull out a blender and a mesh strainer -- and you have a pot of mighty tasty soup.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://redcrawfishsf.com/\">RED CRAWFISH\u003c/a>\u003c/strong>\u003cbr>\n611 Larkin Street\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n(415) 771-1388\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=red+crawfish&sll=37.784808,-122.417092&sspn=0.008488,0.006899&ie=UTF8&z=17&iwloc=A\">\u003cstrong>Map\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://themasterbaiter.tripod.com/\">BOB'S BAIT SHOP\u003c/a>\u003c/strong>\u003cbr>\n302 2nd Street\u003cbr>\nIsleton, CA 95641\u003cbr>\n(916) 777-6666 or (916) 777-6806\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?ie=UTF8&q=map+302+2nd+Street,+isleton+california&fb=1&split=1&gl=us&cid=0,0,12326650582303194107&ei=24ZRSqmbKoeeswOd1vCqDQ&z=16&iwloc=A\">Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/crawfish_shells.jpg\" alt=\"crawfish shells\" title=\"crawfish shells\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-5099\">\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How The Sausage is Made",
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"content": "\u003cp>Today's food-scape is a rich tapestry woven from a multitude of little ideas and small stories: tradition, history, science, art, and human ingenuity colliding on plates at the intersection of major political and social issues. The individual strands of this loom-y metaphor are people. They aren't always clearly visible until you look closely. People need food to survive, and in ancient times, communities were endlessly preoccupied with finding things to eat and figuring out how to cook them. Civilizations would form and thrive around the domestication of a single species of animal. Proud eating traditions have sprung from time-honed preparation techniques born of necessity. Great celebrations still honor the harvest and hunt. For evidence, look no further than Thanksgiving and the \u003ca href=\"http://gilroygarlicfestival.com/\">Gilroy Garlic Festival\u003c/a>. There's a gulf between pounding poi in Polynesia and nudging a grocery cart through \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>, but the parallels persist even amid changing times and circumstance: we have always been defined by how we eat -- as individuals, families, neighborhoods, cities, states, and countries. Food used to be seen as fuel; now, it's a mirror, and everything we stuff down our face-holes shows us more about ourselves and the way we live.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/artspace500.jpg\" alt=\"The view of Guerrero from inside 18 Reasons. Photo by Michael V. Chopko\" title=\"The view of Guerrero from inside 18 Reasons. Photo by Michael V. Chopko\" width=\"500\" height=\"276\" class=\"alignnone size-full wp-image-4910\">\u003cbr>\n\u003cem>The view of Guerrero from inside 18 Reasons\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>, the Bi Rite-affiliated gallery space on Guerrero near 18th Street, has made such conscious, well-examined consumption its mission, offering exhibitions, lectures, tastings, and classes to draw clear bright lines between food, people, and place, existing essentially as the embodiment of its intention, as a local meeting spot for people who love food and want to talk about it, share what they know, and learn from others. The gallery has received some local press love but this summer's offerings deserve special mention.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/firstbreak500.jpg\" alt=\"Morgan Maki starting on the lamb. Photo by Michael V. Chopko\" title=\"Morgan Maki starting on the lamb. Photo by Michael V. Chopko\" width=\"500\" height=\"326\" class=\"alignnone size-full wp-image-4912\">\u003cbr>\n\u003cem>Morgan Maki starting on the lamb\u003c/em>\u003c/p>\n\u003cp>Last week, I attended the second part of a \u003cstrong>Lamb Butchery and Sausage Making\u003c/strong> class taught by Bi Rite butcher Morgan Maki, the same guy who schooled folks in Stock Theory and Knife Skills a few months ago. The first session saw a 5-foot-long 45 pound lamb broken down and whittled into chops, roasts, and other cuts for cookery. I missed that one due to illness but the pictures tell enough of the story for you to get the basic idea. It came in whole and left in chunks. Maki dropped some anatomy knowledge. Everyone ate cheese and drank wine. When I arrived at the second session, the students were chopping the trimmings from that depleted carcass, sleeves rolled up, ties tucked, and jewelry removed. It was a Tuesday night, and most had clearly come straight from work and were dutifully taxing the bottles of merlot making the rounds. The gallery's clean white walls were bare, awaiting the summer show (Julie Duffoo's semi-gristly \u003ca href=\"http://www.meatpaper.com/\">Meatpaper\u003c/a> photographs of local butchers). The only exhibit on display was the whirl of activity, something like a party happening around the sturdy wooden table in the center of the room: sausage as social sculpture. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/students500.jpg\" alt=\"Students gathering around the grinder. Photo by Michael V. Chopko\" title=\"Students gathering around the grinder. Photo by Michael V. Chopko\" width=\"500\" height=\"275\" class=\"alignnone size-full wp-image-4913\">\u003cbr>\n\u003cem>Gathering around the grinder\u003c/em>\u003c/p>\n\u003cp>As Maki spoke, some of the attendees frantically scribbled on yellow legal pads. A few people hung back against the walls, silent, literally watching others watch and talk. Most crowded around the table for a shot at slicing, or volunteered to help grind once the ingredients were assembled. \"This is probably used in extreme interrogation techniques,\" quipped one dude as he eyed the sausage stuffing apparatus. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/thegrind.jpg\" alt=\"The sausage, ground. Photo by Michael V. Chopko\" title=\"The sausage, ground. Photo by Michael V. Chopko\" width=\"300\" height=\"525\" class=\"alignnone size-full wp-image-4908\">\u003cbr>\n\u003cem>The sausage, ground\u003c/em>\u003c/p>\n\u003cp>People capable of paying 60 dollars to learn how Bi Rite butchers make sausages using $2000 grinders can afford to buy sausage at \u003ca href=\"http://www.biritemarket.com/\">Bi Rite\u003c/a> any time they want. They don't need to learn how to make sausage at home in order to save money or make their lives easier. Prussian statesman \u003ca href=\"http://en.wikipedia.org/wiki/Otto_von_Bismarck\">Otto Von Bismarck\u003c/a> (an abundantly mustached practitioner of Realpolitik who probably put away many many sausages in his day) famously compared the crafting of laws to the processing of sausages. There was once the idea that people wouldn't want to eat sausage if they saw how it was made. Now, people want to know where they can find fresh pork blood and a good deal on a professional grinder. \u003c/p>\n\u003cp>Those who show up at 18 Reasons for something like this aren't just amassing knowledge for themselves. They're making a personal investment in an enduring artisanal tradition and, by extension, a community. \"The more people that use this space the healthier it will be,\" said Maki when I asked him what he wanted out of the gallery. The neighborhood has definitely taken notice. Every person walking past with laundry and grocery bags stops to peer in. Maybe they all won't shell out the ducats for a class but they'll maybe come to a free event, or at least read up on something they saw posted on the board outside.\u003c/p>\n\u003cp>If you want to get involved, now is a good time. Classes on the horizon promise to please. On Tuesday, July 7, Maki will teach the first section of a two-part course on \u003cstrong>Pig Butchery and Curing\u003c/strong>, in which participants will learn the basics of swine disassembly as well as several principles and techniques of curing in preparation for smoking or curing. The cost is $60 for non-members. \u003ca href=\"http://www.brownpapertickets.com/event/71365/\">Buy your tickets here\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Photos by Michael V. Chopko\u003c/strong>\u003c/em>\u003c/p>\n\n",
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"excerpt": "\u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>, the Bi Rite-affiliated gallery space on Guerrero near 18th Street, has made such conscious, well-examined consumption its mission, offering exhibitions, lectures, tastings, and classes to draw clear bright lines between food, people, and place, existing essentially as the embodiment of its intention, as a local meeting spot for people who love food and want to talk about it, share what they know, and learn from others. The gallery has received some local press love but this summer's offerings deserve special mention.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Today's food-scape is a rich tapestry woven from a multitude of little ideas and small stories: tradition, history, science, art, and human ingenuity colliding on plates at the intersection of major political and social issues. The individual strands of this loom-y metaphor are people. They aren't always clearly visible until you look closely. People need food to survive, and in ancient times, communities were endlessly preoccupied with finding things to eat and figuring out how to cook them. Civilizations would form and thrive around the domestication of a single species of animal. Proud eating traditions have sprung from time-honed preparation techniques born of necessity. Great celebrations still honor the harvest and hunt. For evidence, look no further than Thanksgiving and the \u003ca href=\"http://gilroygarlicfestival.com/\">Gilroy Garlic Festival\u003c/a>. There's a gulf between pounding poi in Polynesia and nudging a grocery cart through \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>, but the parallels persist even amid changing times and circumstance: we have always been defined by how we eat -- as individuals, families, neighborhoods, cities, states, and countries. Food used to be seen as fuel; now, it's a mirror, and everything we stuff down our face-holes shows us more about ourselves and the way we live.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/artspace500.jpg\" alt=\"The view of Guerrero from inside 18 Reasons. Photo by Michael V. Chopko\" title=\"The view of Guerrero from inside 18 Reasons. Photo by Michael V. Chopko\" width=\"500\" height=\"276\" class=\"alignnone size-full wp-image-4910\">\u003cbr>\n\u003cem>The view of Guerrero from inside 18 Reasons\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>, the Bi Rite-affiliated gallery space on Guerrero near 18th Street, has made such conscious, well-examined consumption its mission, offering exhibitions, lectures, tastings, and classes to draw clear bright lines between food, people, and place, existing essentially as the embodiment of its intention, as a local meeting spot for people who love food and want to talk about it, share what they know, and learn from others. The gallery has received some local press love but this summer's offerings deserve special mention.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/firstbreak500.jpg\" alt=\"Morgan Maki starting on the lamb. Photo by Michael V. Chopko\" title=\"Morgan Maki starting on the lamb. Photo by Michael V. Chopko\" width=\"500\" height=\"326\" class=\"alignnone size-full wp-image-4912\">\u003cbr>\n\u003cem>Morgan Maki starting on the lamb\u003c/em>\u003c/p>\n\u003cp>Last week, I attended the second part of a \u003cstrong>Lamb Butchery and Sausage Making\u003c/strong> class taught by Bi Rite butcher Morgan Maki, the same guy who schooled folks in Stock Theory and Knife Skills a few months ago. The first session saw a 5-foot-long 45 pound lamb broken down and whittled into chops, roasts, and other cuts for cookery. I missed that one due to illness but the pictures tell enough of the story for you to get the basic idea. It came in whole and left in chunks. Maki dropped some anatomy knowledge. Everyone ate cheese and drank wine. When I arrived at the second session, the students were chopping the trimmings from that depleted carcass, sleeves rolled up, ties tucked, and jewelry removed. It was a Tuesday night, and most had clearly come straight from work and were dutifully taxing the bottles of merlot making the rounds. The gallery's clean white walls were bare, awaiting the summer show (Julie Duffoo's semi-gristly \u003ca href=\"http://www.meatpaper.com/\">Meatpaper\u003c/a> photographs of local butchers). The only exhibit on display was the whirl of activity, something like a party happening around the sturdy wooden table in the center of the room: sausage as social sculpture. \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/24/2009/06/students500.jpg\" alt=\"Students gathering around the grinder. Photo by Michael V. Chopko\" title=\"Students gathering around the grinder. Photo by Michael V. Chopko\" width=\"500\" height=\"275\" class=\"alignnone size-full wp-image-4913\">\u003cbr>\n\u003cem>Gathering around the grinder\u003c/em>\u003c/p>\n\u003cp>As Maki spoke, some of the attendees frantically scribbled on yellow legal pads. A few people hung back against the walls, silent, literally watching others watch and talk. Most crowded around the table for a shot at slicing, or volunteered to help grind once the ingredients were assembled. \"This is probably used in extreme interrogation techniques,\" quipped one dude as he eyed the sausage stuffing apparatus. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/thegrind.jpg\" alt=\"The sausage, ground. Photo by Michael V. Chopko\" title=\"The sausage, ground. Photo by Michael V. Chopko\" width=\"300\" height=\"525\" class=\"alignnone size-full wp-image-4908\">\u003cbr>\n\u003cem>The sausage, ground\u003c/em>\u003c/p>\n\u003cp>People capable of paying 60 dollars to learn how Bi Rite butchers make sausages using $2000 grinders can afford to buy sausage at \u003ca href=\"http://www.biritemarket.com/\">Bi Rite\u003c/a> any time they want. They don't need to learn how to make sausage at home in order to save money or make their lives easier. Prussian statesman \u003ca href=\"http://en.wikipedia.org/wiki/Otto_von_Bismarck\">Otto Von Bismarck\u003c/a> (an abundantly mustached practitioner of Realpolitik who probably put away many many sausages in his day) famously compared the crafting of laws to the processing of sausages. There was once the idea that people wouldn't want to eat sausage if they saw how it was made. Now, people want to know where they can find fresh pork blood and a good deal on a professional grinder. \u003c/p>\n\u003cp>Those who show up at 18 Reasons for something like this aren't just amassing knowledge for themselves. They're making a personal investment in an enduring artisanal tradition and, by extension, a community. \"The more people that use this space the healthier it will be,\" said Maki when I asked him what he wanted out of the gallery. The neighborhood has definitely taken notice. Every person walking past with laundry and grocery bags stops to peer in. Maybe they all won't shell out the ducats for a class but they'll maybe come to a free event, or at least read up on something they saw posted on the board outside.\u003c/p>\n\u003cp>If you want to get involved, now is a good time. Classes on the horizon promise to please. On Tuesday, July 7, Maki will teach the first section of a two-part course on \u003cstrong>Pig Butchery and Curing\u003c/strong>, in which participants will learn the basics of swine disassembly as well as several principles and techniques of curing in preparation for smoking or curing. The cost is $60 for non-members. \u003ca href=\"http://www.brownpapertickets.com/event/71365/\">Buy your tickets here\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Photos by Michael V. Chopko\u003c/strong>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Happy Pride! Celebrate Local LGBT Chefs",
"title": "Happy Pride! Celebrate Local LGBT Chefs",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/gay-pride.jpg\" alt=\"gay pride\" title=\"gay pride\" width=\"300\" height=\"201\" class=\"alignleft size-full wp-image-4847\">Happy Pride! The Gay High Holy Days—or week, or month, depending on your stamina and affinity for dance music, tank tops, rainbow balloons, sign-waving, marches, guys in banana thongs, and standing in line, endlessly, for tickets, beer, and/or bathrooms—are coming to their sunny, sweaty close today. Time to get off the Blue Angel-martini-and-popcorn diet and put those silver latex shorts back in the closet, at least til the Folsom Street Fair. \u003c/p>\n\u003cp>Or that's how it might be in \u003cem>other\u003c/em> cities, where Pride comes around but once a year. Here in our lovely fog-bound burg, though, we can be prideful every day, even if we still-still!-can't get married in City Hall. \u003c/p>\n\u003cp>But there is something particularly fabulous in seeing the typical straight-to-gay ratio of just about everything upended this month. I still remember walking into 2223 Market one night near the end of June last year, and feeling like everyone there was gay. Gay couples, gay friends, gay parents--it was just like being in the straight world, except this time it was all ours. \u003c/p>\n\u003cp>Naming all the LGBT chefs and business owners who have made the SF food scene what it is would turn this column into a faygelah version of Adam Sandler's Hannukah Song, but still, let's raise a glass to Traci des Jardins, for running a fancypants place in Hayes Valley \u003cem>and\u003c/em> a taqueria with a conscience, and never turning down the chance to help out a good cause; to bad boy Jeremiah Tower, for making Stars sparkle; to Elizabeth Faulkner and her partner Sabrina Riddle, for giving the dyke food mafia an official clubhouse, first at Citizen Cake, now at Orson; and to food photographer Frankie Frankeny, because she shoots what we want to eat, and finds a way to sneak her daschunds into every shoot. \u003c/p>\n\u003cp>And let's not forget a toast to vinologist Pamela Busch, of the late Hayes and Vine and the current Cav Wine Bar, and to Absinthe's Jamie Lauren and her Top Chef Team Rainbow, for making \"hot chef\" replace \"folk singer\" as the default lesbian occupation. Also heating up the room is Gialina pizza diva Sharon Ardiana, turning Glen Park into Naples, and Celia Sack of Omnivore Books, for bringing us cookbook-browsing perfection with nary a 30-Minute-Meal or celebrity diet in sight, just up the street from the ever-charming Lovejoy's Teahouse, run by Muna Nash and Gillian Briley. Were we getting married, we might just drag pastry chef Yigit Pura of Taste Catering out to Iowa with us, just so we could show that corn-fed state just how divine his chocolate-hazelnut daquoise with passion fruit filling wedding cakes can be. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And thank you Rainbow Grocery, for letting us shop for veggie dogs on the 4th of July but closing for Pride Sunday, so your collective members can be out and proud rather than stuck restocking the spirulina. Even Food Not Bombs gets into the spirit now, serving up free eats (in tuxedo shirts and fake mustaches) at their mobile Chez Gay Cafe in Dolores Park before the Trans March. We're here, we're queer, let's eat!\u003c/p>\n\n",
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"excerpt": "Naming all the LGBT chefs and business owners who have made the SF food scene what it is would turn this column into a fagelah version of Adam Sandler's Hannukah Song, but still, let's raise a glass to toast a few of the folks we'd love to make us dinner (or even better, breakfast.) ",
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"description": "Naming all the LGBT chefs and business owners who have made the SF food scene what it is would turn this column into a fagelah version of Adam Sandler's Hannukah Song, but still, let's raise a glass to toast a few of the folks we'd love to make us dinner (or even better, breakfast.) ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/gay-pride.jpg\" alt=\"gay pride\" title=\"gay pride\" width=\"300\" height=\"201\" class=\"alignleft size-full wp-image-4847\">Happy Pride! The Gay High Holy Days—or week, or month, depending on your stamina and affinity for dance music, tank tops, rainbow balloons, sign-waving, marches, guys in banana thongs, and standing in line, endlessly, for tickets, beer, and/or bathrooms—are coming to their sunny, sweaty close today. Time to get off the Blue Angel-martini-and-popcorn diet and put those silver latex shorts back in the closet, at least til the Folsom Street Fair. \u003c/p>\n\u003cp>Or that's how it might be in \u003cem>other\u003c/em> cities, where Pride comes around but once a year. Here in our lovely fog-bound burg, though, we can be prideful every day, even if we still-still!-can't get married in City Hall. \u003c/p>\n\u003cp>But there is something particularly fabulous in seeing the typical straight-to-gay ratio of just about everything upended this month. I still remember walking into 2223 Market one night near the end of June last year, and feeling like everyone there was gay. Gay couples, gay friends, gay parents--it was just like being in the straight world, except this time it was all ours. \u003c/p>\n\u003cp>Naming all the LGBT chefs and business owners who have made the SF food scene what it is would turn this column into a faygelah version of Adam Sandler's Hannukah Song, but still, let's raise a glass to Traci des Jardins, for running a fancypants place in Hayes Valley \u003cem>and\u003c/em> a taqueria with a conscience, and never turning down the chance to help out a good cause; to bad boy Jeremiah Tower, for making Stars sparkle; to Elizabeth Faulkner and her partner Sabrina Riddle, for giving the dyke food mafia an official clubhouse, first at Citizen Cake, now at Orson; and to food photographer Frankie Frankeny, because she shoots what we want to eat, and finds a way to sneak her daschunds into every shoot. \u003c/p>\n\u003cp>And let's not forget a toast to vinologist Pamela Busch, of the late Hayes and Vine and the current Cav Wine Bar, and to Absinthe's Jamie Lauren and her Top Chef Team Rainbow, for making \"hot chef\" replace \"folk singer\" as the default lesbian occupation. Also heating up the room is Gialina pizza diva Sharon Ardiana, turning Glen Park into Naples, and Celia Sack of Omnivore Books, for bringing us cookbook-browsing perfection with nary a 30-Minute-Meal or celebrity diet in sight, just up the street from the ever-charming Lovejoy's Teahouse, run by Muna Nash and Gillian Briley. Were we getting married, we might just drag pastry chef Yigit Pura of Taste Catering out to Iowa with us, just so we could show that corn-fed state just how divine his chocolate-hazelnut daquoise with passion fruit filling wedding cakes can be. \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>And thank you Rainbow Grocery, for letting us shop for veggie dogs on the 4th of July but closing for Pride Sunday, so your collective members can be out and proud rather than stuck restocking the spirulina. Even Food Not Bombs gets into the spirit now, serving up free eats (in tuxedo shirts and fake mustaches) at their mobile Chez Gay Cafe in Dolores Park before the Trans March. We're here, we're queer, let's eat!\u003c/p>\n\n\u003c/div>\u003c/p>",
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},
"closealltabs": {
"id": "closealltabs",
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"order": 1
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
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"id": "freakonomics-radio",
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"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"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.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"meta": {
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"source": "WaitWhat"
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"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>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"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?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
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