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"disqusTitle": "Crab Rangoon: Something from Something Else.",
"title": "Crab Rangoon: Something from Something Else.",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/crab-rangoon.jpg\" alt=\"crab-rangoon\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-2638\">Last week, I accepted a dinner invitation from an ex-boyfriend to dine with two old, out-of-town friends at \u003ca href=\"http://www.barcrudo.com/\">Bar Crudo\u003c/a>. It would seem that I can be lured nearly anywhere by the promise of raw shellfish and wine.\u003c/p>\n\u003cp>It was an oddly comfortable dinner. There was none of the awkwardness that typically accompanies former couples who find themselves momentarily placed in the situation of acting as partners again, even though the partnering has been limited to the dinner table. Dining-- especially from shared dishes-- is an activity that is unmistakeably intimate. I decided to not focus on the obvious questions like why on earth would he invite me to dinner to meet two of his oldest friends or why I had accepted the invitation. Rather, I decided to focus on his friends and the platters of seafood that had been so carefully placed in front of us.\u003c/p>\n\u003cp>His friends were smart, charming, and very enthusiastic. Dismay was expressed by his friend Lindsay over the prospect of eating raw oysters-- an activity in which she had never before engaged, but was willing to give them a chance, nevertheless. I ordered the smallest, sweetest ones on the menu, to make the exercise as easy as possible. She gave them a go, declared them good, and then immediately turned her attention to the one half of a Dungeness Crab carcass lying lifeless on the pile of ice that both separated and united us.\u003c/p>\n\u003cp>When she saw crab on the menu, her eyes went wide behind her glasses. When our waitress explained that there was only one half of a crab left in the restaurant, her eyes got even wider, as a mild panic set in. \"\u003cem>We want that crab\u003c/em>.\" There was no raised voice or exclamation point to end those four words, but the sense of urgency with which they were imparted caused our server to move more quickly than we were to see her do for the rest of the evening.\u003c/p>\n\u003cp>\"You don't understand,\" she told me, \"We live in \u003cem>Texas\u003c/em> now. You can't get fresh crab in Texas.\" Enough said. I decided not to wonder aloud if the crab was actually local.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I sat there staring at the cold, dead crab for a minute, remembering \u003ca href=\"http://michaelprocopio.wordpress.com/2009/02/05/a-fine-case-of-crabs/\">the two pounds of crab meat that lay ignored and shivering in my freezer\u003c/a> between the ice cream and bottle of Limoncello that had been equally forgotten. I looked back at Lindsay, who was so delighted by the sight of just a fraction of what I had taken for granted at home. I felt instantly shamed, and said as much when I offered her my share of the crab. It wasn't so much generosity as it was penance.\u003c/p>\n\u003cp>When I got home, I opened my freezer door to pay my respects to the crab meat. I waved at it briefly and offered it my apologies. Why had I been avoiding it? Why had I put two pounds of crab meat out of my head?\u003c/p>\n\u003cp>And then I understood. My expectations had been too high. When the crabs fell into my lap unexpectedly, I was excited, full of high hopes and grand plans. I wanted them to be shared in any number of fun ways with people I cared about, since one should never eat crab alone.\u003c/p>\n\u003cp>My crab-eating reality, however, was different from my crab-eating fantasies. I was sick with a stomach virus and working a lot. Circumstances had stacked themselves between myself and the crab. What was once alive and fresh and full of possibility wound up wrapped and thrown into a dark place to freeze over. Like so many other things.\u003c/p>\n\u003cp>And then, of course, I thought of the man who invited me to dinner. Our relationship was rather like the crab in my freezer-- something once regarded as a source of grand plans, the sweet meat of it hard to get at through the tough shell, but thoroughly worth the effort. A seasonal item with a very short shelf life. I'd wrapped that up tight and thrown into a dark, cold place where I didn't have to look at it along with the damned crab. \u003c/p>\n\u003cp>Well, I've taken the crab meat out of the freezer. It may no longer be fresh but it's still there and my feeling is that what is left should be put to good use-- it's just too precious a thing to let go to waste. Something good can and should be made of it.\u003c/p>\n\u003cp>It does, however, take a long time for something that cold to thaw.\u003c/p>\n\u003cp>\u003cstrong>Crab Rangoon\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/crab-meat1.jpg\" alt=\"crab-meat\" width=\"338\" height=\"350\" class=\"alignnone size-full wp-image-2640\">\u003c/p>\n\u003cp>I'm not quite certain why I chose to make this dish. I could have made something fresher, something that showed off the crab a little more. I suppose I just wanted to try something a little different this time around. And it suits me. It suits me just fine.\u003c/p>\n\u003cp>Crab Rangoon is dish whose origins and ingredients are as fanciful as its name. I very much doubt the current military government of Myanmar (formerly catalogued as Burma by English Colonials) would ever allow such a recipe into the country. Unless, perhaps, they changed its name to Crab Yangon, tortured it a bit (it is, of course, boiled in oil), and then slapped a uniform on it after it had been sufficiently \"retrained.\"\u003c/p>\n\u003cp>Nope, Crab Rangoon is a uniquely American concoction-- one that takes a little bit of this culture (wontons are Chinese), and a little bit of that one (A-1 Steak Sauce is English, cream cheese is a Northern European invention) and serves it up in a way that is universally acceptable (fried). Hopefully, none but the truly naive are fooled by the name.\u003c/p>\n\u003cp>There are two schools of thought relating to the genesis of Crab Rangoon. The first tells of its debut at the St. Louis World's Fair in 1904-- a year the city has never since exceeded in terms of global attention or \u003ca href=\"http://www.youtube.com/watch?v=5UJLIrT_ALs\">charm\u003c/a>. The claim is dubious-- more so than the other \"firsts\" of the Fair, like cotton candy, peanut butter, or the hamburger. I'm willing to give them Dr. Pepper and the ice cream cone, at most.\u003c/p>\n\u003cp>The second, most likely story is that the dish was created in Oakland, at the original Trader Vic's. According to their website, \"Trader Vic employed what was becoming the ever-present hallmark of all his food and beverage recipes: a light touch, meant to enhance but never disguise nor overpower the fine original taste of his main ingredients.\"\u003c/p>\n\u003cp>Given that this is a fried dish with cream cheese and, according to \u003ca href=\"http://seattletimes.nwsource.com/html/foodwine/2002820228_tvcrab22.html\">the original Trader Vic's recipe\u003c/a>, A-1 Steak Sauce and garlic salt, that's about as colorful as one of the one-legged Vic's legendary tall tales.\u003c/p>\n\u003cp>Fortunately, the dish is much easier to swallow than his stories.\u003c/p>\n\u003cp>This is an adapted, non-traditional recipe. I figured if Vic could come up with a \"Polynesian recipe\" and name it for a city nowhere near Polynesia, I could take a few liberties, too.\u003c/p>\n\u003cp>\u003cstrong>Makes about 30 pieces.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 pound fresh crab meat, preferably, but canned crab meat may certainly be substituted.\u003c/p>\n\u003cp>1/3 pound cream cheese at room temperature\u003c/p>\n\u003cp>4 tablespoons of finely chopped red onion, more or less according to your own tastes\u003c/p>\n\u003cp>1/2 teaspoon finely chopped garlic\u003c/p>\n\u003cp>1/4 teaspoon of salt\u003c/p>\n\u003cp>1 tablespoon or more of chopped cilantro\u003c/p>\n\u003cp>a few dashes of Worcestershire Sauce\u003c/p>\n\u003cp>as many wonton wrappers as you can fill\u003c/p>\n\u003cp>1 egg yolk, well beaten with a teaspoon of water\u003c/p>\n\u003cp>vegetable oil, for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine crab meat with cream cheese, onion, garlic, salt, Worcestershire sauce, and cilantro. I find mixing the ingredients with clean hands to be immensely satisfying. Refrigerate if not using immediately.\u003c/p>\n\u003cp>2. Heat at frying oil to 375 F. Give yourself some room-- do not stint on pot size and make sure the oil is at least three inches deep. Pre-heat oven to 200 F and line a baking sheet with paper towels for future oil drainage.\u003c/p>\n\u003cp>3. Working four wonton wrappers at a time, lightly moisten (\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/06/moist-towelette-dampen-your-spirits/\">sigh\u003c/a>) the edges of the wrappers with egg yolk. Place a heaping teaspoonful of crab mixture in the center of each. To shape into blossoms, seal each corner together and gather in the middle like so:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/unfried-wontons.jpg\" alt=\"unfried-wontons\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-2641\">\u003c/p>\n\u003cp>If a little bit of crab peaks out from the top, as illustrated above, don't worry-- they won't come apart. Pinch and twist the corners, making certain that you are making flowers and not swastikas. This is important.\u003c/p>\n\u003cp>4. Fry the wontons. You may do this in batches if you like or one at a time, since the frying time is fairly quick-- about 45 seconds, depending upon the true heat of the oil. The dual goal is to get the wrappers to a crisp, bubbly brown and to heat the filling through. The filling does not need to be horrendously molten. Place each wonton on the towel-lined baking sheet to drain. When frying has been completed, place your newly-born Crab Rangoon into the oven to keep warm.\u003c/p>\n\u003cp>Best served immediately. And not piping hot, unless you actually are trying to give your guests mouth burns.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Serve with Chinese mustard, Red Pepper sauce like Sriracha, or fish sauce. Whatever you like. It's your Crab Rangoon, make it work for you.\u003c/p>\n\n",
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"excerpt": "Last week, I accepted a dinner invitation from an ex-boyfriend to dine with two old, out-of-town friends at \u003ca href=\"http://www.barcrudo.com/\">Bar Crudo\u003c/a>. It would seem that I can be lured nearly anywhere by the promise of raw shellfish and wine.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/crab-rangoon.jpg\" alt=\"crab-rangoon\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-2638\">Last week, I accepted a dinner invitation from an ex-boyfriend to dine with two old, out-of-town friends at \u003ca href=\"http://www.barcrudo.com/\">Bar Crudo\u003c/a>. It would seem that I can be lured nearly anywhere by the promise of raw shellfish and wine.\u003c/p>\n\u003cp>It was an oddly comfortable dinner. There was none of the awkwardness that typically accompanies former couples who find themselves momentarily placed in the situation of acting as partners again, even though the partnering has been limited to the dinner table. Dining-- especially from shared dishes-- is an activity that is unmistakeably intimate. I decided to not focus on the obvious questions like why on earth would he invite me to dinner to meet two of his oldest friends or why I had accepted the invitation. Rather, I decided to focus on his friends and the platters of seafood that had been so carefully placed in front of us.\u003c/p>\n\u003cp>His friends were smart, charming, and very enthusiastic. Dismay was expressed by his friend Lindsay over the prospect of eating raw oysters-- an activity in which she had never before engaged, but was willing to give them a chance, nevertheless. I ordered the smallest, sweetest ones on the menu, to make the exercise as easy as possible. She gave them a go, declared them good, and then immediately turned her attention to the one half of a Dungeness Crab carcass lying lifeless on the pile of ice that both separated and united us.\u003c/p>\n\u003cp>When she saw crab on the menu, her eyes went wide behind her glasses. When our waitress explained that there was only one half of a crab left in the restaurant, her eyes got even wider, as a mild panic set in. \"\u003cem>We want that crab\u003c/em>.\" There was no raised voice or exclamation point to end those four words, but the sense of urgency with which they were imparted caused our server to move more quickly than we were to see her do for the rest of the evening.\u003c/p>\n\u003cp>\"You don't understand,\" she told me, \"We live in \u003cem>Texas\u003c/em> now. You can't get fresh crab in Texas.\" Enough said. I decided not to wonder aloud if the crab was actually local.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I sat there staring at the cold, dead crab for a minute, remembering \u003ca href=\"http://michaelprocopio.wordpress.com/2009/02/05/a-fine-case-of-crabs/\">the two pounds of crab meat that lay ignored and shivering in my freezer\u003c/a> between the ice cream and bottle of Limoncello that had been equally forgotten. I looked back at Lindsay, who was so delighted by the sight of just a fraction of what I had taken for granted at home. I felt instantly shamed, and said as much when I offered her my share of the crab. It wasn't so much generosity as it was penance.\u003c/p>\n\u003cp>When I got home, I opened my freezer door to pay my respects to the crab meat. I waved at it briefly and offered it my apologies. Why had I been avoiding it? Why had I put two pounds of crab meat out of my head?\u003c/p>\n\u003cp>And then I understood. My expectations had been too high. When the crabs fell into my lap unexpectedly, I was excited, full of high hopes and grand plans. I wanted them to be shared in any number of fun ways with people I cared about, since one should never eat crab alone.\u003c/p>\n\u003cp>My crab-eating reality, however, was different from my crab-eating fantasies. I was sick with a stomach virus and working a lot. Circumstances had stacked themselves between myself and the crab. What was once alive and fresh and full of possibility wound up wrapped and thrown into a dark place to freeze over. Like so many other things.\u003c/p>\n\u003cp>And then, of course, I thought of the man who invited me to dinner. Our relationship was rather like the crab in my freezer-- something once regarded as a source of grand plans, the sweet meat of it hard to get at through the tough shell, but thoroughly worth the effort. A seasonal item with a very short shelf life. I'd wrapped that up tight and thrown into a dark, cold place where I didn't have to look at it along with the damned crab. \u003c/p>\n\u003cp>Well, I've taken the crab meat out of the freezer. It may no longer be fresh but it's still there and my feeling is that what is left should be put to good use-- it's just too precious a thing to let go to waste. Something good can and should be made of it.\u003c/p>\n\u003cp>It does, however, take a long time for something that cold to thaw.\u003c/p>\n\u003cp>\u003cstrong>Crab Rangoon\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/crab-meat1.jpg\" alt=\"crab-meat\" width=\"338\" height=\"350\" class=\"alignnone size-full wp-image-2640\">\u003c/p>\n\u003cp>I'm not quite certain why I chose to make this dish. I could have made something fresher, something that showed off the crab a little more. I suppose I just wanted to try something a little different this time around. And it suits me. It suits me just fine.\u003c/p>\n\u003cp>Crab Rangoon is dish whose origins and ingredients are as fanciful as its name. I very much doubt the current military government of Myanmar (formerly catalogued as Burma by English Colonials) would ever allow such a recipe into the country. Unless, perhaps, they changed its name to Crab Yangon, tortured it a bit (it is, of course, boiled in oil), and then slapped a uniform on it after it had been sufficiently \"retrained.\"\u003c/p>\n\u003cp>Nope, Crab Rangoon is a uniquely American concoction-- one that takes a little bit of this culture (wontons are Chinese), and a little bit of that one (A-1 Steak Sauce is English, cream cheese is a Northern European invention) and serves it up in a way that is universally acceptable (fried). Hopefully, none but the truly naive are fooled by the name.\u003c/p>\n\u003cp>There are two schools of thought relating to the genesis of Crab Rangoon. The first tells of its debut at the St. Louis World's Fair in 1904-- a year the city has never since exceeded in terms of global attention or \u003ca href=\"http://www.youtube.com/watch?v=5UJLIrT_ALs\">charm\u003c/a>. The claim is dubious-- more so than the other \"firsts\" of the Fair, like cotton candy, peanut butter, or the hamburger. I'm willing to give them Dr. Pepper and the ice cream cone, at most.\u003c/p>\n\u003cp>The second, most likely story is that the dish was created in Oakland, at the original Trader Vic's. According to their website, \"Trader Vic employed what was becoming the ever-present hallmark of all his food and beverage recipes: a light touch, meant to enhance but never disguise nor overpower the fine original taste of his main ingredients.\"\u003c/p>\n\u003cp>Given that this is a fried dish with cream cheese and, according to \u003ca href=\"http://seattletimes.nwsource.com/html/foodwine/2002820228_tvcrab22.html\">the original Trader Vic's recipe\u003c/a>, A-1 Steak Sauce and garlic salt, that's about as colorful as one of the one-legged Vic's legendary tall tales.\u003c/p>\n\u003cp>Fortunately, the dish is much easier to swallow than his stories.\u003c/p>\n\u003cp>This is an adapted, non-traditional recipe. I figured if Vic could come up with a \"Polynesian recipe\" and name it for a city nowhere near Polynesia, I could take a few liberties, too.\u003c/p>\n\u003cp>\u003cstrong>Makes about 30 pieces.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 pound fresh crab meat, preferably, but canned crab meat may certainly be substituted.\u003c/p>\n\u003cp>1/3 pound cream cheese at room temperature\u003c/p>\n\u003cp>4 tablespoons of finely chopped red onion, more or less according to your own tastes\u003c/p>\n\u003cp>1/2 teaspoon finely chopped garlic\u003c/p>\n\u003cp>1/4 teaspoon of salt\u003c/p>\n\u003cp>1 tablespoon or more of chopped cilantro\u003c/p>\n\u003cp>a few dashes of Worcestershire Sauce\u003c/p>\n\u003cp>as many wonton wrappers as you can fill\u003c/p>\n\u003cp>1 egg yolk, well beaten with a teaspoon of water\u003c/p>\n\u003cp>vegetable oil, for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine crab meat with cream cheese, onion, garlic, salt, Worcestershire sauce, and cilantro. I find mixing the ingredients with clean hands to be immensely satisfying. Refrigerate if not using immediately.\u003c/p>\n\u003cp>2. Heat at frying oil to 375 F. Give yourself some room-- do not stint on pot size and make sure the oil is at least three inches deep. Pre-heat oven to 200 F and line a baking sheet with paper towels for future oil drainage.\u003c/p>\n\u003cp>3. Working four wonton wrappers at a time, lightly moisten (\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/06/moist-towelette-dampen-your-spirits/\">sigh\u003c/a>) the edges of the wrappers with egg yolk. Place a heaping teaspoonful of crab mixture in the center of each. To shape into blossoms, seal each corner together and gather in the middle like so:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/unfried-wontons.jpg\" alt=\"unfried-wontons\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-2641\">\u003c/p>\n\u003cp>If a little bit of crab peaks out from the top, as illustrated above, don't worry-- they won't come apart. Pinch and twist the corners, making certain that you are making flowers and not swastikas. This is important.\u003c/p>\n\u003cp>4. Fry the wontons. You may do this in batches if you like or one at a time, since the frying time is fairly quick-- about 45 seconds, depending upon the true heat of the oil. The dual goal is to get the wrappers to a crisp, bubbly brown and to heat the filling through. The filling does not need to be horrendously molten. Place each wonton on the towel-lined baking sheet to drain. When frying has been completed, place your newly-born Crab Rangoon into the oven to keep warm.\u003c/p>\n\u003cp>Best served immediately. And not piping hot, unless you actually are trying to give your guests mouth burns.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Serve with Chinese mustard, Red Pepper sauce like Sriracha, or fish sauce. Whatever you like. It's your Crab Rangoon, make it work for you.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Eating Locally: Golden Chanterelles",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3347199210/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/chanterelle.jpg\" alt=\"chanterelle mushroom\" width=\"500\" height=\"400\" class=\"alignnone size-full wp-image-2487\">\u003c/a>\u003c/p>\n\u003cp>Walking through the Ferry Building recently, I couldn't pass up locally foraged chanterelle mushrooms from \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a>. Chanterelles first become available to us in the fall, being foraged from the Pacific Northwest. They arrive with the first rains, and they begin to grow closer to San Francisco as we get into wintertime and cooler, rainier weather. Because chanterelles grow as the result of a symbiotic relationship between fungus and host plant (usually a tree), they are always found in the wild and don't grow outside of a forest environment.\u003c/p>\n\u003cp>In his book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0143038583/kqedorg-20\">The Omnivore's Dilemma\u003c/a>, Michael Pollan details foraging for chanterelle mushrooms with a mushroom hunter -- one of several area people who forage for these delicious mushrooms in nearby forests and then bring them to San Francisco to sell to restaurants and stores.\u003c/p>\n\u003cp>I jump at the chance to buy chanterelle mushrooms because I love their meaty texture and delicious flavor. It's been said that they have an apricot scent, and I think that the flavor is deliciously strong without being overwhelming. They don't tend to cook down as much as say, button mushrooms, so the yield per person is better.\u003c/p>\n\u003cp>Keep an eye out for chanterelles on local area menus. I usually find them at the local gourmet pizzerias as a pizza topping, and \u003ca href=\"http://www.spqrsf.com\">SPQR\u003c/a> regularly has them on their menu sauteed with spinach.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When cooking at home, I usually make very basic dishes that show off the chanterelle flavor. Tonight, I'm thinking of using mine in a very basic risotto. In the past, I've sauteed them simply with butter and topped with a poached egg. I also like them tossed with a whole grain such as farro or brown rice.\u003c/p>\n\u003cp>Chanterelles have a hefty price tag -- I purchased a meager amount at Far West Fungi for $20 per pound. But they are meaty enough and substantial enough to be a main ingredient in place of meat, which is how I justify the cost.\u003c/p>\n\u003cp>Currently, the chanterelles available at \u003cstrong>Far West Fungi\u003c/strong> and local farmers markets are being foraged from all around the Bay Area: Sonoma, Marin, and Alameda counties. We can expect to see chanterelle mushrooms for at least a few more weeks, and if it rains then possibly another month or two.\u003c/p>\n\u003cp>\u003cstrong>Chanterelles on Bay Area Bites:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/12/06/hunter-gatherer-chanterelles-in-big-sur/\">Hunter gatherer: Chanterelles in Big Sur\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Chanterelle mushroom recipes on the blogs:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.101cookbooks.com/archives/000641.html\">Truffled Chanterelle, Celery Root and Potato Gratin\u003c/a>\u003cbr>\n\u003ca href=\"http://www.seriouseats.com/recipes/2008/09/warm-chanterelle-and-pancetta-salad-recipe.html\">Warm Chanterelle and Pancetta Salad\u003c/a>\u003cbr>\n\u003ca href=\"http://herbivoracious.com/2008/10/farro-with-chanterelles-apples-apples-and-apples.html\">Farro with Chanterelles, Apples, Apples and Apples\u003c/a>\u003c/p>\n\n",
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"excerpt": "Walking through the Ferry Building recently, I couldn't pass up locally foraged chanterelle mushrooms from \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a>. Chanterelles first become available to us in the fall, being foraged from the Pacific Northwest. They arrive with the first rains, and they begin to grow closer to San Francisco as we get into wintertime and cooler, rainier weather. Because chanterelles grow as the result of a symbiotic relationship between fungus and host plant (usually a tree), they are always found in the wild and don't grow outside of a forest environment.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When cooking at home, I usually make very basic dishes that show off the chanterelle flavor. Tonight, I'm thinking of using mine in a very basic risotto. In the past, I've sauteed them simply with butter and topped with a poached egg. I also like them tossed with a whole grain such as farro or brown rice.\u003c/p>\n\u003cp>Chanterelles have a hefty price tag -- I purchased a meager amount at Far West Fungi for $20 per pound. But they are meaty enough and substantial enough to be a main ingredient in place of meat, which is how I justify the cost.\u003c/p>\n\u003cp>Currently, the chanterelles available at \u003cstrong>Far West Fungi\u003c/strong> and local farmers markets are being foraged from all around the Bay Area: Sonoma, Marin, and Alameda counties. We can expect to see chanterelle mushrooms for at least a few more weeks, and if it rains then possibly another month or two.\u003c/p>\n\u003cp>\u003cstrong>Chanterelles on Bay Area Bites:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/12/06/hunter-gatherer-chanterelles-in-big-sur/\">Hunter gatherer: Chanterelles in Big Sur\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Chanterelle mushroom recipes on the blogs:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.101cookbooks.com/archives/000641.html\">Truffled Chanterelle, Celery Root and Potato Gratin\u003c/a>\u003cbr>\n\u003ca href=\"http://www.seriouseats.com/recipes/2008/09/warm-chanterelle-and-pancetta-salad-recipe.html\">Warm Chanterelle and Pancetta Salad\u003c/a>\u003cbr>\n\u003ca href=\"http://herbivoracious.com/2008/10/farro-with-chanterelles-apples-apples-and-apples.html\">Farro with Chanterelles, Apples, Apples and Apples\u003c/a>\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/24/2009/03/bernal-eats.jpg\" alt=\"bernal eats\" width=\"400\" height=\"356\" class=\"alignnone size-full wp-image-2462\">\u003c/p>\n\u003cp>Don't know what to make for dinner? Come to the book party for community cookbook \u003cstrong>Bernal Eats\u003c/strong> at \u003ca href=\"http://www.dogearedbooks.com/redhill/events.php\">Red Hill Books\u003c/a> on Sunday, March 8th, from 11am-1pm and get some ideas from your friends and neighbors. Subtitled \"A Busy Family's Survival Guide\", this collection of kid-tested, family-friendly recipes and mealtime strategies comes from over 65 Bernal contributors, including restauranteurs like Brad Levy (Firefly), Rudy Mariel and Efrain Magana (Moonlight Cafe), Michael Juarez (MaggieMudd), and Aziz Benarafa (Progressive Grounds). There will be live music from OctoMutt, lots of food and readings from local writers and contributors Michele Bigley and Karen Zuercher. \u003c/p>\n\u003cp>Can't make it? Besides Red Hill, you can find the book at Christopher's in Potrero Hill, Alexander's in downtown San Francisco, and the Friends of the Library bookshop in Fort Mason Center. Besides being a fun, tasty, and down-to-earth resource, the book is also a \u003ca href=\"http://bernalheightsbranchlibrary.blogspot.com/2008_12_01_archive.html\">fundraiser\u003c/a> for the Bernal Heights Library. Every $15 book sold raises money for the library's much-needed renovations. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/beth-zonderman.jpg\" alt=\"beth zonderman\" width=\"300\" height=\"420\" class=\"alignnone size-full wp-image-2464\">\u003cbr>\n\u003cem>Beth Zonderman\u003c/em>\u003c/p>\n\u003cp>The book is the brainchild of local mom (and graphic designer) Beth Zonderman. Online parenting communities (of which Bernal, aka Maternal, Heights, has many) were obsessed with the mechanics of getting dinner on the table every day. Why not take all the info being shared, and turn it into a community cookbook? Teaming up with pal Judy Shei, another local working mom, they put the call out. \"We bugged all our friends,\" laughs Shei, who went around with a notepad taking down recipes from neighbors, local merchants and restaurant owners. \"I got the chicken adobo recipe from my neighbor, a Phillipino grandmother,\" Shei says. The two also peppered online communities and neighborhood bulletin boards with calls for submissions. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/judy-shei.jpg\" alt=\"judy shei\" width=\"300\" height=\"506\" class=\"alignnone size-full wp-image-2463\">\u003cbr>\n\u003cem>Judy Shei\u003c/em>\u003c/p>\n\u003cp>Starting in August, they had a manuscript ready for printing by August. It's an updated, big-city cousin to all those spiral-bound church cookbooks, with recipes, encouraging essays, and lots of pictures of happy, messy toddlers cooking and eating. And while there are a few company-worthy dishes like miso-glazed black cod with soba and braised carrots, (surprisingly easy looking), mostly it's all quick and easy and tasty-looking, without relying on processed foods or doctored-up supermarket takeout.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And even if you (or your kids) are still stuck on Annie's Cheddar Bunnies and mashed bananas, just remember: No matter how clueless you are in the kitchen, as contributor Michele Bigley writes, \"Being a bad cook doesn't mean you're a bad mom.\"\u003c/p>\n\n",
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"excerpt": "Don't know what to make for dinner? Come to the book party for community cookbook \u003cstrong>Bernal Eats\u003c/strong> at \u003ca href=\"http://www.dogearedbooks.com/redhill/events.php\">Red Hill Books\u003c/a> on Sunday, March 8th, from 11am-1pm and get some ideas from your friends and neighbors. Subtitled \"A Busy Family's Survival Guide\", this collection of kid-tested, family-friendly recipes and mealtime strategies comes from over 65 Bernal contributors, including restauranteurs like Brad Levy (Firefly), Rudy Mariel and Efrain Magana (Moonlight Cafe), Michael Juarez (MaggieMudd), and Aziz Benarafa (Progressive Grounds). There will be live music from OctoMutt, lots of food and readings from local writers and contributors Michele Bigley and Karen Zuercher. \r\n",
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"disqusTitle": "Local Flavors: Contigo ",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/winewall.jpg\" alt=\"Contigo interior wine wall\" width=\"450\" height=\"287\" class=\"alignnone size-full wp-image-2369\">\u003c/p>\n\u003cp>If you eat out and read blogs and live in the Bay Area, then you've surely heard your share about the doors opening soon at this \u003ca href=\"http://www.contigosf.com/index.html\">shiny, new\u003c/a> Noe Valley restaurant. \u003c/p>\n\u003cp>Perhaps you've even followed the saga, Chef Brett Emerson's \u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2006/07/wild_ride_part__2.html%20\">wild ride\u003c/a> from inspiration through daily exasperations and deep disappointment to -- at last! -- his very own kitchen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/brett.jpg\" alt=\"chef brett emerson\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-2368\">\u003cbr>\n\u003cem>Chef Brett Emerson\u003c/em>\u003c/p>\n\u003cp>Brett's ability to remain hopeful and focused, even through the darkest days of building a restaurant, exhilarates all of us who nurse big, dangerous dreams, the kind that frighten away even those who love us and that chew into us slowly, tenderly, insistently. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is not a review -- too early. This is not a profile -- I'm not objective enough. \u003c/p>\n\u003cp>Rather, this is an open thank you note to a friend and colleague for sharing his passion with us. It is a letter of gratitude to every chef and restaurateur who takes on the worry, the stress, the pain. To cooks who sweat on the hot line. To servers who balance oversized plates and placate the oversized egos. To all the small business owners who, together, shoulder the weight of our economy. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/ollalie-jar.jpg\" alt=\"ollalie jar\" width=\"450\" height=\"299\" class=\"alignnone size-full wp-image-2372\">\u003cbr>\n\u003cem>Traces of past summers and lingering flavors.\u003c/em> \u003c/p>\n\u003cp>I first met Brett nearly fifteen years ago at cooking school. Tall and angular, quiet yet warm, he aced our spice identification test -- the only one in our class who recognized whole fenugreek seeds -- and since then, we've followed each other's meanderings through one kitchen after another. \u003c/p>\n\u003cp>Two summers ago I was picking fat, juicy olallie berries with him as he faced a very long and rocky road of financing, construction, marketing and menu planning. His vision wouldn't allow him to take the easy path. This week I watched him, in his pristine chef whites directing his own kitchen staff, with Elan welcoming guests and pouring wine, and I realized, yes -- anything is possible. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/elan-pouringwine.jpg\" alt=\"Elan Drucker pours wine\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-2370\">\u003cbr>\n\u003cem>Elan Drucker pours one of their well-selected Spanish wines.\u003c/em> \u003c/p>\n\u003cp>Please support your local restaurants, all those small businesses that are the true gems of San Francisco's food world. Yes, chains may offer you a free this or that to entice you in. Yes, eateries that use expensive reservation systems are so convenient. Yes, established kitchens are safe. Yes, parking in certain neighborhoods can be a nightmare. And yes, even the best can stumble from time to time. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/plates-readytogo.jpg\" alt=\"plates ready to go\" width=\"300\" height=\"432\" class=\"alignnone size-full wp-image-2373\">\u003cbr>\n\u003cem>Contigo's dishes are simple and comfortable, yet packed with the big flavors of Spain.\u003c/em> \u003c/p>\n\u003cp>But remember that they're just like our friends, with their moods and quirks and bad hair days. We'd be poor without their generosity, unhappy without their love. Behind these businesses are individuals, something we forget now as we Google and Yelp our way to a meal. Let's try to maintain the whole -- ideas and people, personal risks and community spirit -- and not reduce eating to half-stars and sassy sniping. \u003c/p>\n\u003cp>It'll be crazy for a few weeks at Contigo, as everything from the plumbing to the food deliveries settles into workaday smoothness. But talk to any chef and you'll know that every morning brings surprises. It's never easy feeding a roomful of strangers. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/seafood-stew.jpg\" alt=\"contigo seafood stew\" width=\"450\" height=\"299\" class=\"alignnone size-full wp-image-2374\">\u003cbr>\n\u003cem>Both the menu and wine list draw from the Iberian Peninsula, with a focus on the flavors of Barcelona.\u003c/em> \u003c/p>\n\u003cp>So, head over to Contigo and introduce yourself to Brett. He'll be standing there inches from you. Small restaurants of this caliber and individuality are becoming increasingly rare, with investment groups opening one \"concept\" after another and chef/owners long ago an endangered species. Right now, there's no better place for experiencing the excitement of dreams achieved. \u003c/p>\n\u003cp>\u003ca href=\"http://www.contigosf.com/index.html\">Contigo\u003c/a>\u003cbr>\n1320 Castro Street (at 24th)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n(415) 285-0250\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=contigo&sll=37.750902,-122.434327&sspn=0.012538,0.018539&gl=us&ie=UTF8&ll=37.750901,-122.434323&spn=0.012538,0.018539&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/24/2009/03/jamon-sandwich.jpg\" alt=\"jamon sandwichs waiting to be grilled\" width=\"450\" height=\"299\" class=\"alignnone size-full wp-image-2371\">\u003cbr>\n\u003cem>Jamon waiting to be grilled.\u003c/em>\u003c/p>\n\n",
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"excerpt": "If you eat out and read blogs and live in the Bay Area, then you've surely heard your share about the doors opening soon at this \u003ca href=\"http://www.contigosf.com/index.html\">shiny, new\u003c/a> Noe Valley restaurant. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/winewall.jpg\" alt=\"Contigo interior wine wall\" width=\"450\" height=\"287\" class=\"alignnone size-full wp-image-2369\">\u003c/p>\n\u003cp>If you eat out and read blogs and live in the Bay Area, then you've surely heard your share about the doors opening soon at this \u003ca href=\"http://www.contigosf.com/index.html\">shiny, new\u003c/a> Noe Valley restaurant. \u003c/p>\n\u003cp>Perhaps you've even followed the saga, Chef Brett Emerson's \u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2006/07/wild_ride_part__2.html%20\">wild ride\u003c/a> from inspiration through daily exasperations and deep disappointment to -- at last! -- his very own kitchen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/brett.jpg\" alt=\"chef brett emerson\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-2368\">\u003cbr>\n\u003cem>Chef Brett Emerson\u003c/em>\u003c/p>\n\u003cp>Brett's ability to remain hopeful and focused, even through the darkest days of building a restaurant, exhilarates all of us who nurse big, dangerous dreams, the kind that frighten away even those who love us and that chew into us slowly, tenderly, insistently. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is not a review -- too early. This is not a profile -- I'm not objective enough. \u003c/p>\n\u003cp>Rather, this is an open thank you note to a friend and colleague for sharing his passion with us. It is a letter of gratitude to every chef and restaurateur who takes on the worry, the stress, the pain. To cooks who sweat on the hot line. To servers who balance oversized plates and placate the oversized egos. To all the small business owners who, together, shoulder the weight of our economy. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/ollalie-jar.jpg\" alt=\"ollalie jar\" width=\"450\" height=\"299\" class=\"alignnone size-full wp-image-2372\">\u003cbr>\n\u003cem>Traces of past summers and lingering flavors.\u003c/em> \u003c/p>\n\u003cp>I first met Brett nearly fifteen years ago at cooking school. Tall and angular, quiet yet warm, he aced our spice identification test -- the only one in our class who recognized whole fenugreek seeds -- and since then, we've followed each other's meanderings through one kitchen after another. \u003c/p>\n\u003cp>Two summers ago I was picking fat, juicy olallie berries with him as he faced a very long and rocky road of financing, construction, marketing and menu planning. His vision wouldn't allow him to take the easy path. This week I watched him, in his pristine chef whites directing his own kitchen staff, with Elan welcoming guests and pouring wine, and I realized, yes -- anything is possible. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/elan-pouringwine.jpg\" alt=\"Elan Drucker pours wine\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-2370\">\u003cbr>\n\u003cem>Elan Drucker pours one of their well-selected Spanish wines.\u003c/em> \u003c/p>\n\u003cp>Please support your local restaurants, all those small businesses that are the true gems of San Francisco's food world. Yes, chains may offer you a free this or that to entice you in. Yes, eateries that use expensive reservation systems are so convenient. Yes, established kitchens are safe. Yes, parking in certain neighborhoods can be a nightmare. And yes, even the best can stumble from time to time. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/plates-readytogo.jpg\" alt=\"plates ready to go\" width=\"300\" height=\"432\" class=\"alignnone size-full wp-image-2373\">\u003cbr>\n\u003cem>Contigo's dishes are simple and comfortable, yet packed with the big flavors of Spain.\u003c/em> \u003c/p>\n\u003cp>But remember that they're just like our friends, with their moods and quirks and bad hair days. We'd be poor without their generosity, unhappy without their love. Behind these businesses are individuals, something we forget now as we Google and Yelp our way to a meal. Let's try to maintain the whole -- ideas and people, personal risks and community spirit -- and not reduce eating to half-stars and sassy sniping. \u003c/p>\n\u003cp>It'll be crazy for a few weeks at Contigo, as everything from the plumbing to the food deliveries settles into workaday smoothness. But talk to any chef and you'll know that every morning brings surprises. It's never easy feeding a roomful of strangers. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/seafood-stew.jpg\" alt=\"contigo seafood stew\" width=\"450\" height=\"299\" class=\"alignnone size-full wp-image-2374\">\u003cbr>\n\u003cem>Both the menu and wine list draw from the Iberian Peninsula, with a focus on the flavors of Barcelona.\u003c/em> \u003c/p>\n\u003cp>So, head over to Contigo and introduce yourself to Brett. He'll be standing there inches from you. Small restaurants of this caliber and individuality are becoming increasingly rare, with investment groups opening one \"concept\" after another and chef/owners long ago an endangered species. Right now, there's no better place for experiencing the excitement of dreams achieved. \u003c/p>\n\u003cp>\u003ca href=\"http://www.contigosf.com/index.html\">Contigo\u003c/a>\u003cbr>\n1320 Castro Street (at 24th)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n(415) 285-0250\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=contigo&sll=37.750902,-122.434327&sspn=0.012538,0.018539&gl=us&ie=UTF8&ll=37.750901,-122.434323&spn=0.012538,0.018539&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/24/2009/03/jamon-sandwich.jpg\" alt=\"jamon sandwichs waiting to be grilled\" width=\"450\" height=\"299\" class=\"alignnone size-full wp-image-2371\">\u003cbr>\n\u003cem>Jamon waiting to be grilled.\u003c/em>\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/24/2009/02/penny-pinching.jpg\" alt=\"penny-pinching\" width=\"336\" height=\"350\" class=\"alignleft size-full wp-image-2087\">Things are tough all over. This isn't exactly news. I can't think of a single person I know who hasn't been hit on some level by the mess our economy is in. Everyone, it seems, is scaling back on spending.\u003c/p>\n\u003cp>And who can blame them?\u003c/p>\n\u003cp>In a city that prides itself on its food scene, San Francisco's restaurants have taken a very hard hit. With fewer people lunching and dining out these days, many places in the city have either laid off staff or cut their hours. Some once-favored haunts have decided to close their doors for lunch, some have chosen to to hang out the \"Now Open for Sunday Brunch\" sign (which is usually an indicator of fiscal desperation), some have been forced to shut down permanently.\u003c/p>\n\u003cp>As a professional waiter, I consider myself very lucky to be working in a popular and (blessedly) busy restaurant. Hell, I consider myself lucky to have a job. Period.\u003c/p>\n\u003cp>\u003cstrong>Tipping Down\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The current trend in dining these days seems to be downsizing-- from the price tag of the wine purchase to the amount of food ordered. Perfectly understandable. Not a single server I have talked to about the situation was unsympathetic to the current, collective economic plight. People are ordering fewer bottles of wine, and more are going for what some refer to as \"non'trées\"-- the ordering of appetizers in lieu of main courses. It's a hit to our wallets, of course (I have personally seen an average 30% decrease in my own sales), but we know were not the only ones. It's been openly discussed at our staff meetings that the guests who were dining with us in the fat times are still here with us in the lean ones, and we should be ever mindful of that. Which, for the most part, we are. The goal is to keep them coming back. We are making less money, of course, but we are working harder for it.\u003c/p>\n\u003cp>And that's fine.\u003c/p>\n\u003cp>What isn't fine is the much more alarming trend that seems to be running apace with the downsizing of dine-out meals-- the downsizing of tips. Along with decreased sales, servers are seeing a general lowering of their gratuity's percentage. And this is not okay. Not at all.\u003c/p>\n\u003cp>\u003cstrong>Tipping Out\u003c/strong>\u003c/p>\n\u003cp>I've always wondered if people who have never worked in the service industry know how restaurant tipping actually operates. It's a subject that most people probably don't give much thought to. You tip your server, she pockets the money, and goes home with it at the end of the shift.\u003c/p>\n\u003cp>But that's not how it works.\u003c/p>\n\u003cp>In a recent phone interview with a reporter from a major national newspaper, I was asked about the current economic situation and how it was affecting San Francisco restaurants. In relating my own experience, I told her roughly what I sell on an average night and what my tips are like. When I told her where exactly that money went, how I am taxed on my sales, and what I actually walk out the door with, she was surprised. She explained to me that, in all the years she had been covering restaurants, she had never even thought to ask about the process of tipping out. I respected her for that admission. And it dawned on me that, if she didn't know, how many diners do?\u003c/p>\n\u003cp>If I am given a $50 tip, on a $250 bill, that's wonderful, but it's not exactly all mine to keep. In most restaurants, especially high-end places, a server is not simply working for his own tips. In my place of business, the gratuity I receive from any given table goes towards supporting nine other employees. Ten, including myself.\u003c/p>\n\u003cp>Here's an illustration of what is occurring with ever-increasing frequency in our restaurants. Possibly just a bad turn of luck, but it illustrates what really happens when a good server receives a bad tip:\u003c/p>\n\u003cp>I'll use the example of a fellow waiter who took care of some regular guests and four of their friends. The waiter in question is extremely professional-- fun and chatty at the right moments, formal and efficient at other times, or any combination of the above-mentioned, as each case necessitates. And, above all, he actually cares about what he's doing. He puts his heart into his work.\u003c/p>\n\u003cp>The regulars and their guests were treated to a few complimentary appetizers and were well taken care of, as usual. When the bill arrived, it was not the regular guests who paid, but one of their tablemates. On a $500 check, the guest left the waiter a $20 tip. Needless to say, the waiter was upset, but could say nothing, except to his co-workers and manager. Vent it, shrug it, face it, let it go. Hopefully do not repeat-- that is often our sanity-saving mantra.\u003c/p>\n\u003cp>His tip may have been $20, which is insult enough, given his high level of care and service. The financial damage, however, is far worse in such cases.\u003c/p>\n\u003cp>\u003cstrong>The Break Down\u003c/strong>\u003c/p>\n\u003cp>Granted, the \"tip out\" (what a server tips out to his support staff) varies from restaurant to restaurant. Some houses pool tips, others ensure that the kitchen staff receives a percentage. The permutations are endless, but all enacted with the goal of supporting the other, no-less-important members of the service team. This is how it works at our place of business:\u003c/p>\n\u003cp>\u003cstrong>Tip outs are often based on sales, not the total amount of gratuity.\u003c/strong>\u003c/p>\n\u003cp>On a $500 sale, the waiter must give, at the very minimum:\u003c/p>\n\u003cp>Busser: $15 (3% but usually closer to 4% since a busser is a server's chiefest ally)\u003c/p>\n\u003cp>Food Runner: $5 (1%)\u003c/p>\n\u003cp>Hostess: $5 (1%)\u003c/p>\n\u003cp>Bartender: $6.25 (1.25%)\u003c/p>\n\u003cp>Our stocker receives $5 per waiter as a flat fee every shift, our barista receives $10.\u003c/p>\n\u003cp>We do not ever decrease the amounts given to our support staff.\u003c/p>\n\u003cp>Having been given $20 for his services, the waiter actually lost about $12 taking care of these guests. And that's just on the surface. The IRS calculates roughly 8% of a server's sales as taxable income, owing to the variability of tipping. 8%, in this instance is $40-- more than twice what the waiter was paid.\u003c/p>\n\u003cp>Clearly, I am biased. I have a vested interest in people tipping properly. And by properly, I mean 15% at the very minimum for basic service. Good service deserves 20%. That is our custom.\u003c/p>\n\u003cp>The goal of this post isn't to shame people into tipping more. My readers are, by and large, pretty savvy in these matters. I just have the feeling that, if more people understood where that tip money goes and what the consequences are to those who bear the double brunt of lowered sales and lowered tips, they might think twice about saving that extra few dollars by leaving less money to the people who take care of them.\u003c/p>\n\u003cp>If you are well taken care of, take care of your caretakers.\u003c/p>\n\u003cp>Amen.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And pass it on.\u003c/p>\n\n",
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"excerpt": "Things are tough all over. This isn't exactly news. I can't think of a single person I know who hasn't been hit on some level by the mess our economy is in. Everyone, it seems, is scaling back on spending.\r\n\r\nAnd who can blame them?\r\n\r\nIn a city that prides itself on it food scene, San Francisco's restaurants have taken a very hard hit. With fewer people lunching and dining out these days, many places in the city have either laid off staff or cut their hours. Some once-favored haunts have decided to close their doors for lunch, some have chosen to to hang out the \"Now Open for Sunday Brunch\" sign (which is usually an indicator of fiscal desperation), some have been forced to shut down permanently.\r\n\r\nAs a professional waiter, I consider myself very lucky to be working in a popular and (blessedly) busy restaurant. Hell, I consider myself lucky to have a job. Period.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/penny-pinching.jpg\" alt=\"penny-pinching\" width=\"336\" height=\"350\" class=\"alignleft size-full wp-image-2087\">Things are tough all over. This isn't exactly news. I can't think of a single person I know who hasn't been hit on some level by the mess our economy is in. Everyone, it seems, is scaling back on spending.\u003c/p>\n\u003cp>And who can blame them?\u003c/p>\n\u003cp>In a city that prides itself on its food scene, San Francisco's restaurants have taken a very hard hit. With fewer people lunching and dining out these days, many places in the city have either laid off staff or cut their hours. Some once-favored haunts have decided to close their doors for lunch, some have chosen to to hang out the \"Now Open for Sunday Brunch\" sign (which is usually an indicator of fiscal desperation), some have been forced to shut down permanently.\u003c/p>\n\u003cp>As a professional waiter, I consider myself very lucky to be working in a popular and (blessedly) busy restaurant. Hell, I consider myself lucky to have a job. Period.\u003c/p>\n\u003cp>\u003cstrong>Tipping Down\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The current trend in dining these days seems to be downsizing-- from the price tag of the wine purchase to the amount of food ordered. Perfectly understandable. Not a single server I have talked to about the situation was unsympathetic to the current, collective economic plight. People are ordering fewer bottles of wine, and more are going for what some refer to as \"non'trées\"-- the ordering of appetizers in lieu of main courses. It's a hit to our wallets, of course (I have personally seen an average 30% decrease in my own sales), but we know were not the only ones. It's been openly discussed at our staff meetings that the guests who were dining with us in the fat times are still here with us in the lean ones, and we should be ever mindful of that. Which, for the most part, we are. The goal is to keep them coming back. We are making less money, of course, but we are working harder for it.\u003c/p>\n\u003cp>And that's fine.\u003c/p>\n\u003cp>What isn't fine is the much more alarming trend that seems to be running apace with the downsizing of dine-out meals-- the downsizing of tips. Along with decreased sales, servers are seeing a general lowering of their gratuity's percentage. And this is not okay. Not at all.\u003c/p>\n\u003cp>\u003cstrong>Tipping Out\u003c/strong>\u003c/p>\n\u003cp>I've always wondered if people who have never worked in the service industry know how restaurant tipping actually operates. It's a subject that most people probably don't give much thought to. You tip your server, she pockets the money, and goes home with it at the end of the shift.\u003c/p>\n\u003cp>But that's not how it works.\u003c/p>\n\u003cp>In a recent phone interview with a reporter from a major national newspaper, I was asked about the current economic situation and how it was affecting San Francisco restaurants. In relating my own experience, I told her roughly what I sell on an average night and what my tips are like. When I told her where exactly that money went, how I am taxed on my sales, and what I actually walk out the door with, she was surprised. She explained to me that, in all the years she had been covering restaurants, she had never even thought to ask about the process of tipping out. I respected her for that admission. And it dawned on me that, if she didn't know, how many diners do?\u003c/p>\n\u003cp>If I am given a $50 tip, on a $250 bill, that's wonderful, but it's not exactly all mine to keep. In most restaurants, especially high-end places, a server is not simply working for his own tips. In my place of business, the gratuity I receive from any given table goes towards supporting nine other employees. Ten, including myself.\u003c/p>\n\u003cp>Here's an illustration of what is occurring with ever-increasing frequency in our restaurants. Possibly just a bad turn of luck, but it illustrates what really happens when a good server receives a bad tip:\u003c/p>\n\u003cp>I'll use the example of a fellow waiter who took care of some regular guests and four of their friends. The waiter in question is extremely professional-- fun and chatty at the right moments, formal and efficient at other times, or any combination of the above-mentioned, as each case necessitates. And, above all, he actually cares about what he's doing. He puts his heart into his work.\u003c/p>\n\u003cp>The regulars and their guests were treated to a few complimentary appetizers and were well taken care of, as usual. When the bill arrived, it was not the regular guests who paid, but one of their tablemates. On a $500 check, the guest left the waiter a $20 tip. Needless to say, the waiter was upset, but could say nothing, except to his co-workers and manager. Vent it, shrug it, face it, let it go. Hopefully do not repeat-- that is often our sanity-saving mantra.\u003c/p>\n\u003cp>His tip may have been $20, which is insult enough, given his high level of care and service. The financial damage, however, is far worse in such cases.\u003c/p>\n\u003cp>\u003cstrong>The Break Down\u003c/strong>\u003c/p>\n\u003cp>Granted, the \"tip out\" (what a server tips out to his support staff) varies from restaurant to restaurant. Some houses pool tips, others ensure that the kitchen staff receives a percentage. The permutations are endless, but all enacted with the goal of supporting the other, no-less-important members of the service team. This is how it works at our place of business:\u003c/p>\n\u003cp>\u003cstrong>Tip outs are often based on sales, not the total amount of gratuity.\u003c/strong>\u003c/p>\n\u003cp>On a $500 sale, the waiter must give, at the very minimum:\u003c/p>\n\u003cp>Busser: $15 (3% but usually closer to 4% since a busser is a server's chiefest ally)\u003c/p>\n\u003cp>Food Runner: $5 (1%)\u003c/p>\n\u003cp>Hostess: $5 (1%)\u003c/p>\n\u003cp>Bartender: $6.25 (1.25%)\u003c/p>\n\u003cp>Our stocker receives $5 per waiter as a flat fee every shift, our barista receives $10.\u003c/p>\n\u003cp>We do not ever decrease the amounts given to our support staff.\u003c/p>\n\u003cp>Having been given $20 for his services, the waiter actually lost about $12 taking care of these guests. And that's just on the surface. The IRS calculates roughly 8% of a server's sales as taxable income, owing to the variability of tipping. 8%, in this instance is $40-- more than twice what the waiter was paid.\u003c/p>\n\u003cp>Clearly, I am biased. I have a vested interest in people tipping properly. And by properly, I mean 15% at the very minimum for basic service. Good service deserves 20%. That is our custom.\u003c/p>\n\u003cp>The goal of this post isn't to shame people into tipping more. My readers are, by and large, pretty savvy in these matters. I just have the feeling that, if more people understood where that tip money goes and what the consequences are to those who bear the double brunt of lowered sales and lowered tips, they might think twice about saving that extra few dollars by leaving less money to the people who take care of them.\u003c/p>\n\u003cp>If you are well taken care of, take care of your caretakers.\u003c/p>\n\u003cp>Amen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And pass it on.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>We all have our go-to, dirt cheap, hole-in-the-wall Indian spot. This is not it. And thank goodness for that. No, Sultan is doing something different here -- something exciting yet familiar. Step inside and hardwood floors, sleek tableware, flattering dimmed lighting, and soothing earth-toned walls meet the eye. Meanwhile, the nose is met with scintillating aromas of spice and good things to come. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/sultan1.jpg\" alt=\"Sultan\">\u003cbr>\n\u003cem>Sultan interior\u003c/em>\u003c/p>\n\u003cp>This family-run Indian restaurant differentiates itself from neighboring competitors with its classed-up ambiance and presentation, and continues the theme through its menu of updated classics. Sultan has taken traditional recipes (some passed down for generations, some inspired from street food favorites) and given them a contemporary twist, serving them up with style and finesse. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/trio1.jpg\" alt=\"Trio of Dishes from Sultan\">\u003cbr>\n\u003cem>Trio of Dishes from Sultan \u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/papadam1.jpg\" alt=\"Papadum with Mango Chutney\">\u003cbr>\n\u003cem>Papadum with Mango Chutney\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chef Khadija, the matriarch of the restaurant, was formally trained in Mumbai. She uses organic ingredients whenever possible, including free-range chicken and New Zealand lamb, and freshly grinds all her spices, regularly shipped in from India. While this focus on fresh ingredients has placed Sultan into a higher price range than your typical Indian restaurant, the extra few dollars is well worth it. The quality of products and made-from-scratch effort shines through in each dish, and you are left feeling like you are eating at mom's table... when mom is a professional chef. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/chicken-tikka-masala1.jpg\" alt=\"Chicken Tikka Masala\">\u003cbr>\n\u003cem>Chicken Tikka Masala\u003c/em>\u003c/p>\n\u003cp>Sultan's Murgh Tawa Masala (their version of Butter Chicken, or Chicken Tikka Masala as many know this popular dish by) is the best I've tasted yet in the city. Incredibly rich without being too heavy, the chicken is smoky and spiced with just the right amount of heat, and the thick velvet tomato and yogurt sauce melts luxuriously in your mouth.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/garlic-naan1.jpg\" alt=\"Garlic Naan\">\u003cbr>\n\u003cem>Garlic Naan \u003c/em>\u003c/p>\n\u003cp>With every great sauce comes a need for a great sauce receptacle. Fired to order, the fluffy, fresh naan here fits the bill. The Garlic Naan is scattered with lots of fresh garlic and cilantro, and baked in a clay oven until crispy and slightly blistered on the outside, warm and chewy on the inside. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/kheema-naan1.jpg\" alt=\"Kheema Naan\">\u003cbr>\n\u003cem>Kheema Naan\u003c/em>\u003c/p>\n\u003cp>The Kheema Naan, stuffed with minced lamb meat, garlic, red onions, and fresh herbs, was savory, hearty, and would have made an excellent appetizer on its own.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/chicken-korma-and-tikka-masala1.jpg\" alt=\"Chicken Korma and Tikka Masala\">\u003cbr>\n\u003cem>Chicken Korma and Tikka Masala\u003c/em>\u003c/p>\n\u003cp>Looking hindsight, it probably wasn’t the wisest decision to invite my spice-intolerant friend to this particular dinner. Nevertheless, Sultan rose to the occasion when posed with the challenge of creating a dish with no heat. That’s right, an Indian dish with no heat, but still full of flavor, is indeed possible. Our special needs Chicken Korma was created, a mild curry fragrant with turmeric, cashews and saffron, gentle enough for a baby’s palate. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/okra1.jpg\" alt=\"Stir Fried Okra\">\u003cbr>\n\u003cem>Stir Fried Okra \u003c/em>\u003c/p>\n\u003cp>The Stir Fried Okra (Bhindi Masala) was colorful and fresh. Cut into even bite-sized pieces and appetizingly bright green, the okra was sautéed with ripe tomatoes and caramelized onions. The stickiness of the okra was pleasantly present but not too pronounced. The tomatoes were heavily spiced and seasoned, and cooked down to create some intensely concentrated flavor. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/mint-chicken-tikka1.jpg\" alt=\"Mint Chicken Tikka\">\u003cbr>\n\u003cem>Mint Chicken Tikka\u003c/em>\u003c/p>\n\u003cp>The Mint Chicken Tikka featured two skewers of smoky chicken, rubbed full of mint, yogurt, and aromatic spices. Grilled so you get all those delicious bits of charred crunch, this was the best reinvention of street food I’ve seen in a long time.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/veg-samosa1.jpg\" alt=\"Vegetarian Samosas\">\u003cbr>\n\u003cem>Vegetarian Samosas \u003c/em>\u003c/p>\n\u003cp>For their take on Samosas, Sultan uses a light, crispy shell similar to eggroll wrappers rather than the traditional heavier pastry shell. Their vegetarian version is filled with a puree of potatoes and peas, and attractively presented with mint and tamarind chutneys. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/mango-lassi1.jpg\" alt=\"Mango Lassi\">\u003cbr>\n\u003cem>Mango Lassi \u003c/em>\u003c/p>\n\u003cp>If the spice is heating up a bit too much, cool down with a Mango Lassi, a smoothie made with tangy thick yogurt and ripe mango. Served in a large milkshake glass, this creamy, sweet treat was the perfect balance to all the heat from the meal.\u003c/p>\n\u003cp>Casual enough for a family dinner, yet classy enough for date night, Sultan's winning combination of authentic Indian fare, dressed up presentation, and attentive service make this an oasis in a neighborhood that diners typically walk briskly by. And with lunch buffet for a mere $10.95, you can feast and still count your riches on the way out.\u003c/p>\n\u003cp>\u003cstrong>Sultan\u003c/strong>\u003cbr>\n340 O'Farrell St\u003cbr>\n(between Mason St & Taylor St)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415-775-1709\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday-Sunday, 11:30 am-2:30 pm; 5:00 pm-10:00 pm\u003c/p>\n\n",
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"excerpt": "We all have our go-to, dirt cheap, hole-in-the-wall Indian spot. This is not it. And thank goodness for that. No, Sultan is doing something different here -- something exciting yet familiar. Step inside and hardwood floors, sleek tableware, flattering dimmed lighting, and soothing earth-toned walls meet the eye. Meanwhile, the nose is met with scintillating aromas of spice and good things to come. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>We all have our go-to, dirt cheap, hole-in-the-wall Indian spot. This is not it. And thank goodness for that. No, Sultan is doing something different here -- something exciting yet familiar. Step inside and hardwood floors, sleek tableware, flattering dimmed lighting, and soothing earth-toned walls meet the eye. Meanwhile, the nose is met with scintillating aromas of spice and good things to come. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/sultan1.jpg\" alt=\"Sultan\">\u003cbr>\n\u003cem>Sultan interior\u003c/em>\u003c/p>\n\u003cp>This family-run Indian restaurant differentiates itself from neighboring competitors with its classed-up ambiance and presentation, and continues the theme through its menu of updated classics. Sultan has taken traditional recipes (some passed down for generations, some inspired from street food favorites) and given them a contemporary twist, serving them up with style and finesse. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/trio1.jpg\" alt=\"Trio of Dishes from Sultan\">\u003cbr>\n\u003cem>Trio of Dishes from Sultan \u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/papadam1.jpg\" alt=\"Papadum with Mango Chutney\">\u003cbr>\n\u003cem>Papadum with Mango Chutney\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chef Khadija, the matriarch of the restaurant, was formally trained in Mumbai. She uses organic ingredients whenever possible, including free-range chicken and New Zealand lamb, and freshly grinds all her spices, regularly shipped in from India. While this focus on fresh ingredients has placed Sultan into a higher price range than your typical Indian restaurant, the extra few dollars is well worth it. The quality of products and made-from-scratch effort shines through in each dish, and you are left feeling like you are eating at mom's table... when mom is a professional chef. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/chicken-tikka-masala1.jpg\" alt=\"Chicken Tikka Masala\">\u003cbr>\n\u003cem>Chicken Tikka Masala\u003c/em>\u003c/p>\n\u003cp>Sultan's Murgh Tawa Masala (their version of Butter Chicken, or Chicken Tikka Masala as many know this popular dish by) is the best I've tasted yet in the city. Incredibly rich without being too heavy, the chicken is smoky and spiced with just the right amount of heat, and the thick velvet tomato and yogurt sauce melts luxuriously in your mouth.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/garlic-naan1.jpg\" alt=\"Garlic Naan\">\u003cbr>\n\u003cem>Garlic Naan \u003c/em>\u003c/p>\n\u003cp>With every great sauce comes a need for a great sauce receptacle. Fired to order, the fluffy, fresh naan here fits the bill. The Garlic Naan is scattered with lots of fresh garlic and cilantro, and baked in a clay oven until crispy and slightly blistered on the outside, warm and chewy on the inside. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/kheema-naan1.jpg\" alt=\"Kheema Naan\">\u003cbr>\n\u003cem>Kheema Naan\u003c/em>\u003c/p>\n\u003cp>The Kheema Naan, stuffed with minced lamb meat, garlic, red onions, and fresh herbs, was savory, hearty, and would have made an excellent appetizer on its own.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/chicken-korma-and-tikka-masala1.jpg\" alt=\"Chicken Korma and Tikka Masala\">\u003cbr>\n\u003cem>Chicken Korma and Tikka Masala\u003c/em>\u003c/p>\n\u003cp>Looking hindsight, it probably wasn’t the wisest decision to invite my spice-intolerant friend to this particular dinner. Nevertheless, Sultan rose to the occasion when posed with the challenge of creating a dish with no heat. That’s right, an Indian dish with no heat, but still full of flavor, is indeed possible. Our special needs Chicken Korma was created, a mild curry fragrant with turmeric, cashews and saffron, gentle enough for a baby’s palate. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/okra1.jpg\" alt=\"Stir Fried Okra\">\u003cbr>\n\u003cem>Stir Fried Okra \u003c/em>\u003c/p>\n\u003cp>The Stir Fried Okra (Bhindi Masala) was colorful and fresh. Cut into even bite-sized pieces and appetizingly bright green, the okra was sautéed with ripe tomatoes and caramelized onions. The stickiness of the okra was pleasantly present but not too pronounced. The tomatoes were heavily spiced and seasoned, and cooked down to create some intensely concentrated flavor. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/mint-chicken-tikka1.jpg\" alt=\"Mint Chicken Tikka\">\u003cbr>\n\u003cem>Mint Chicken Tikka\u003c/em>\u003c/p>\n\u003cp>The Mint Chicken Tikka featured two skewers of smoky chicken, rubbed full of mint, yogurt, and aromatic spices. Grilled so you get all those delicious bits of charred crunch, this was the best reinvention of street food I’ve seen in a long time.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/veg-samosa1.jpg\" alt=\"Vegetarian Samosas\">\u003cbr>\n\u003cem>Vegetarian Samosas \u003c/em>\u003c/p>\n\u003cp>For their take on Samosas, Sultan uses a light, crispy shell similar to eggroll wrappers rather than the traditional heavier pastry shell. Their vegetarian version is filled with a puree of potatoes and peas, and attractively presented with mint and tamarind chutneys. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/mango-lassi1.jpg\" alt=\"Mango Lassi\">\u003cbr>\n\u003cem>Mango Lassi \u003c/em>\u003c/p>\n\u003cp>If the spice is heating up a bit too much, cool down with a Mango Lassi, a smoothie made with tangy thick yogurt and ripe mango. Served in a large milkshake glass, this creamy, sweet treat was the perfect balance to all the heat from the meal.\u003c/p>\n\u003cp>Casual enough for a family dinner, yet classy enough for date night, Sultan's winning combination of authentic Indian fare, dressed up presentation, and attentive service make this an oasis in a neighborhood that diners typically walk briskly by. And with lunch buffet for a mere $10.95, you can feast and still count your riches on the way out.\u003c/p>\n\u003cp>\u003cstrong>Sultan\u003c/strong>\u003cbr>\n340 O'Farrell St\u003cbr>\n(between Mason St & Taylor St)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415-775-1709\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday-Sunday, 11:30 am-2:30 pm; 5:00 pm-10:00 pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3240319782/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/bardrake-redux450.jpg\" alt=\"Bar Drake, redux\"> \u003c/a>\u003cbr>\n \u003cem>Bar Drake, redux\u003c/em>\u003c/p>\n\u003cp>One of the great things about living in San Francisco is that perfect pairings are available in all parts of town. Let me explain what I mean by this term: often, an evening out for me will involve dinner and drinks before or after at a location that is in the general vicinity of dinner. When the food and the drinks combine to make for a perfect dining experience, I consider this to be a \"perfect pairing.\"\u003c/p>\n\u003cp>Some perfect pairings are across town. For instance, I happen to think that dinner at SPQR preceded by a drink at The Alembic is a perfect, if high maintenance, pairing. But that pairing usually involves a cab ride in between as The Alembic is in the Haight and SPQR is in Pacific Heights.\u003c/p>\n\u003cp>However, some pairings are not quite as far flung. And some have proven to be perfect time and again.\u003c/p>\n\u003cp>A new \"perfect pairing\" for me is close to Union Square and therefore perfect for entertaining out-of-town visitors who are already downtown and looking to meet for dinner. I've done it several times recently, and have complete confidence whenever meeting visitors and friends alike for this outing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My perfect pairing suggestion is \u003ca href=\"http://www.sirfrancisdrake.com/sfddini/bar_drake.html\">Bar Drake\u003c/a> and \u003ca href=\"http://barcrudo.com/\">Bar Crudo\u003c/a>.\u003c/p>\n\u003cp>Bar Drake is a lovely bar that is located in the downstairs lobby of the Sir Francis Drake hotel. The drinks are delicious, the setting is intimate and usually pretty mellow, and the service is fantastic. Customers can choose to sit at the five-person bar, or can relax on couches and comfortable chairs throughout the lobby. I usually have the Bar Drake Manhattan that is made with Woodford Reserve Bourbon, Port, Angostura bitters and maple syrup and is served with delicious brandied cherries. If you'd like a snack, Bar Drake serves snacks and entrees from \u003ca href=\"http://www.scalasbistro.com/\">Scala's\u003c/a> next door (where \u003ca href=\"http://www.bravotv.com/top-chef\">Top Chef 4\u003c/a> contestant Jen Biesty is the executive chef).\u003c/p>\n\u003cp>Bar Crudo is known throughout the San Francisco food community for its impeccable execution of raw fish. The restaurant almost exclusively serves fish, and only a very few dishes are cooked. In December, I placed Bar Crudo's arctic char on my \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/30/top-10-tastes-2009/\">\"Top 10 Tastes\"\u003c/a> list, and a few of their other dishes could easily have been on that list as well. The dishes are inventive -- most recently I tried a yellowtail dish with lobster cream, vanilla salt, and licorice greens -- and are almost always delicious. I've taken visitors here with great success because the restaurant feels very San Francisco, and pleases anyone who likes raw fish.\u003c/p>\n\u003cp>Bar Crudo is a tiny restaurant with a small bar downstairs and a handful of tables upstairs. Because of this, reservations are highly recommended.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sirfrancisdrake.com/sfddini/bar_drake.html\">Bar Drake\u003c/a>\u003cbr>\nin the Sir Francis Drake Hotel lobby\u003cbr>\n450 Powell (at Sutter)\u003cbr>\n415-395-8555\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://barcrudo.com/\">Bar Crudo\u003c/a>\u003cbr>\n603 Bush Street (above the Stockton tunnel)\u003cbr>\n415-956-0396\u003c/p>\n\n",
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"excerpt": "One of the great things about living in San Francisco is that perfect pairings are available in all parts of town. Let me explain what I mean by this term: often, an evening out for me will involve dinner and drinks before or after at a location that is in the general vicinity of dinner. When the food and the drinks combine to make for a perfect dining experience, I consider this to be a \"perfect pairing.\"\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My perfect pairing suggestion is \u003ca href=\"http://www.sirfrancisdrake.com/sfddini/bar_drake.html\">Bar Drake\u003c/a> and \u003ca href=\"http://barcrudo.com/\">Bar Crudo\u003c/a>.\u003c/p>\n\u003cp>Bar Drake is a lovely bar that is located in the downstairs lobby of the Sir Francis Drake hotel. The drinks are delicious, the setting is intimate and usually pretty mellow, and the service is fantastic. Customers can choose to sit at the five-person bar, or can relax on couches and comfortable chairs throughout the lobby. I usually have the Bar Drake Manhattan that is made with Woodford Reserve Bourbon, Port, Angostura bitters and maple syrup and is served with delicious brandied cherries. If you'd like a snack, Bar Drake serves snacks and entrees from \u003ca href=\"http://www.scalasbistro.com/\">Scala's\u003c/a> next door (where \u003ca href=\"http://www.bravotv.com/top-chef\">Top Chef 4\u003c/a> contestant Jen Biesty is the executive chef).\u003c/p>\n\u003cp>Bar Crudo is known throughout the San Francisco food community for its impeccable execution of raw fish. The restaurant almost exclusively serves fish, and only a very few dishes are cooked. In December, I placed Bar Crudo's arctic char on my \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/30/top-10-tastes-2009/\">\"Top 10 Tastes\"\u003c/a> list, and a few of their other dishes could easily have been on that list as well. The dishes are inventive -- most recently I tried a yellowtail dish with lobster cream, vanilla salt, and licorice greens -- and are almost always delicious. I've taken visitors here with great success because the restaurant feels very San Francisco, and pleases anyone who likes raw fish.\u003c/p>\n\u003cp>Bar Crudo is a tiny restaurant with a small bar downstairs and a handful of tables upstairs. Because of this, reservations are highly recommended.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sirfrancisdrake.com/sfddini/bar_drake.html\">Bar Drake\u003c/a>\u003cbr>\nin the Sir Francis Drake Hotel lobby\u003cbr>\n450 Powell (at Sutter)\u003cbr>\n415-395-8555\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://barcrudo.com/\">Bar Crudo\u003c/a>\u003cbr>\n603 Bush Street (above the Stockton tunnel)\u003cbr>\n415-956-0396\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/24/2009/02/rawoyster1.jpg\" alt=\"raw oysters\" align=\"left\">Cupid's bow is strung, the candy hearts are out, and there's no shortage of $75-a-plate ways to dine with your sweetie this Valentine's Day. But do the two of you really want to spend next Saturday plodding through four or five overwrought, overgarnished courses, just one more pair of credit-card-toting giraffes shuffling in for feeding time at the Ark? \u003c/p>\n\u003cp>Especially when you could take that same chunk of change and spend it on a week or more of the best aphrodisiac Nature can provide. I'm talking, of course, of oysters, and better yet, of the $1 (or even free) oysters on the half-shell available all around town. Besides the pure taste appeal of their sea-kissed succulence, oysters are rich in minerals (especially iron, calcium and zinc) and B vitamins, and high in protein. Plus, raw oysters seem to go hand-in-hand (or hand-to-mouth) with a certain kind of adventurous sensuality. I wouldn't turn down a date with an oyster-hater, but I'd certainly put on my fancy panties for a second date with an oyster lover. \u003c/p>\n\u003cp>So, where to find them on the cheap? The key is getting there early; most restaurants and bars offer their oyster deals as part of happy hour, hoping to pique your appetite just enough so you'll pony up for some real grub, or at least run up a decent bar tab. Others use the deal to pull in customers on otherwise slow nights. Here, a few to jot down in your little black book:\u003c/p>\n\u003cp>\u003ca href=\"http://www.lukasoakland.com\">Luka's Taproom\u003c/a>, in uptown Oakland, offers good-quality oysters at $1 a pop every Monday night. Monday's also $1 oyster night in the Castro at the \u003ca href=\"http://www.woodhousefish.com/\">Woodhouse Fish Company\u003c/a>. At \u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Company\u003c/a> in San Francisco's Ferry Building, there's a very popular happy hour on Mondays and Thursdays from 5-7pm, with $1 oysters and $3.50 pints. The Asian-infused \u003ca href=\"http://www.eossf.com\">Eos\u003c/a> in Cole Valley features $1 oysters (served by the half or full dozen) on the happy-hour menu from 5:30-7pm, Sunday through Thursday. In the northeast Mission, \u003ca href=\"http://www.circolosf.com\">Circolo\u003c/a> does $1 oysters from 5-7pm, Tuesday through Friday, in the bar and lounge. \u003c/p>\n\u003cp>At Berkeley's \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>, there's a chef's choice of $1 oysters every day from 3-6pm. Also in Berkeley, the stylish \u003ca href=\"http://www.caferouge.net\">Cafe Rouge\u003c/a> does $1 oysters Tuesday through Thursday, from 5:30-9:30pm. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And if you really don't want to split your cash between beer and food, head over to the Mission's \u003ca href=\"http://www.elriosf.com/\">El Rio\u003c/a> for free oysters every Friday, from 5:30pm til the oysters run out. Grab a beer and a plate of oysters, and head out to the backyard to sip and slurp under the lemon tree. Now that's real San Francisco romance. \u003c/p>\n\n",
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"excerpt": "Cupid's bow is strung, the candy hearts are out, and there's no shortage of $75-a-plate ways to dine with your sweetie this Valentine's Day. But do the two of you really want to spend next Saturday plodding through four or five overwrought, overgarnished courses, just one more pair of credit-card-toting giraffes shuffling in for feeding time at the Ark? \r\nEspecially when you could take that same chunk of change and spend it on a week or more of the best aphrodisiac Nature can provide. I'm talking, of course, of oysters, and better yet, of the $1 (or even free) oysters on the half-shell available all around town.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/rawoyster1.jpg\" alt=\"raw oysters\" align=\"left\">Cupid's bow is strung, the candy hearts are out, and there's no shortage of $75-a-plate ways to dine with your sweetie this Valentine's Day. But do the two of you really want to spend next Saturday plodding through four or five overwrought, overgarnished courses, just one more pair of credit-card-toting giraffes shuffling in for feeding time at the Ark? \u003c/p>\n\u003cp>Especially when you could take that same chunk of change and spend it on a week or more of the best aphrodisiac Nature can provide. I'm talking, of course, of oysters, and better yet, of the $1 (or even free) oysters on the half-shell available all around town. Besides the pure taste appeal of their sea-kissed succulence, oysters are rich in minerals (especially iron, calcium and zinc) and B vitamins, and high in protein. Plus, raw oysters seem to go hand-in-hand (or hand-to-mouth) with a certain kind of adventurous sensuality. I wouldn't turn down a date with an oyster-hater, but I'd certainly put on my fancy panties for a second date with an oyster lover. \u003c/p>\n\u003cp>So, where to find them on the cheap? The key is getting there early; most restaurants and bars offer their oyster deals as part of happy hour, hoping to pique your appetite just enough so you'll pony up for some real grub, or at least run up a decent bar tab. Others use the deal to pull in customers on otherwise slow nights. Here, a few to jot down in your little black book:\u003c/p>\n\u003cp>\u003ca href=\"http://www.lukasoakland.com\">Luka's Taproom\u003c/a>, in uptown Oakland, offers good-quality oysters at $1 a pop every Monday night. Monday's also $1 oyster night in the Castro at the \u003ca href=\"http://www.woodhousefish.com/\">Woodhouse Fish Company\u003c/a>. At \u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Company\u003c/a> in San Francisco's Ferry Building, there's a very popular happy hour on Mondays and Thursdays from 5-7pm, with $1 oysters and $3.50 pints. The Asian-infused \u003ca href=\"http://www.eossf.com\">Eos\u003c/a> in Cole Valley features $1 oysters (served by the half or full dozen) on the happy-hour menu from 5:30-7pm, Sunday through Thursday. In the northeast Mission, \u003ca href=\"http://www.circolosf.com\">Circolo\u003c/a> does $1 oysters from 5-7pm, Tuesday through Friday, in the bar and lounge. \u003c/p>\n\u003cp>At Berkeley's \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>, there's a chef's choice of $1 oysters every day from 3-6pm. Also in Berkeley, the stylish \u003ca href=\"http://www.caferouge.net\">Cafe Rouge\u003c/a> does $1 oysters Tuesday through Thursday, from 5:30-9:30pm. \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 if you really don't want to split your cash between beer and food, head over to the Mission's \u003ca href=\"http://www.elriosf.com/\">El Rio\u003c/a> for free oysters every Friday, from 5:30pm til the oysters run out. Grab a beer and a plate of oysters, and head out to the backyard to sip and slurp under the lemon tree. Now that's real San Francisco romance. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "On my bookshelf: Seeing Through The Fog",
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"content": "\u003cp>\u003ca href=\"http://www.826valencia.org/store/shop_fog.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/seeing_fog.jpg\" alt=\"A Gateway to San Francisco\" align=\"left\">\u003c/a>Recently, my cousin was in town and I took her to \u003ca href=\"http://www.826valencia.org\">826 Valencia\u003c/a> in the Mission. The store is a fun, mind-warp of a place where you open drawers and find rocks and ropes, and mops get dropped on your head. Children can get a prize by telling a joke, or doing a dance. You can sit and watch an aquarium in a small theater built for two. But the 826 Valencia store only scratches the surface of this non-profit's mission -- to support children with their writing skills and to help teachers get their students excited about the writing. Dave Eggers, local writer, was one of the founders of 826 Valencia, and its impact has spread nationwide.\u003c/p>\n\u003cp>While at the store, I picked up a copy of \u003ca href=\"http://826valencia.org/store/shop_fog.html\">Seeing Through the Fog: A Gateway to San Francisco,\u003c/a> which is one of the projects to come out of 826 Valencia last year. It is a tour guide of San Francisco of sorts, written by 72 seniors of Gateway High School. Essays cover a wide spectrum of the city.\u003c/p>\n\u003cp>\"Love Spots S.F.\" by Michael Cordova gives us the best make-out spots, like Inspiration Point:\u003c/p>\n\u003cblockquote>\u003cp>\"Its panoramic views of Angel Island and the overlook of the Presidio forest make it a magical place, which can create a very romantic and inspiring atmosphere (hence the name Inspiration Point!).\"\u003c/p>\u003c/blockquote>\n\u003cp>In \"San Francisco's Overrated Spots,\" the author Kuji Sadiq tells tourists to avoid places like Pier 39:\u003c/p>\n\u003cblockquote>\u003cp>\"This is a tourist trap with overly expensive entertainment. It's no different from the same tourist stuff you probably have in your city. Just walk through and look at all the stuff that you could buy, but hopefully your intelligent mind will tell you not to. The carousel is very good-looking as far as carousels go.\"\u003c/p>\u003c/blockquote>\n\u003cp>Throughout the book, you will find food recommendations. Student Michael Feyock wrote an essay focused on the best burgers around San Francisco: Slider's, Bashful Bull, Bill's Place. There are several recommendations for El Farolito throughout the book, and Gary Guan gives recommendations for barbecue, Chinese food, Korean food and even Argentinean food around the city.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I could continue to quote from this charming book all day -- it is a great read, and so fun to see San Francisco from the point of view of a high school senior. I'll leave you with one more quote. In his essay called \"San Francisco's Best Asian Restaurants,\" author John Philip Hallman V gives recommendations ranging from PPQ on Irving at 19th to Banana Island in Daly City. He ends his essay with this statement:\u003c/p>\n\u003cblockquote>\u003cp>\"Now you know what locals eat. We don't eat fancy, and we don't eat expensive, but we do eat well. You won't find us on top of Macy's eating cheesecake or at Fishermen's Wharf eating overpriced junk food as many of the typical tourists do. Instead, we eat from our own world class Thai or pho restaurants. We know what tastes good here, and we know how to eat here, all while saving our pocket money for tomorrow's meal.\"\u003c/p>\u003c/blockquote>\n\u003cp>That's a kid after my own heart.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Seeing Through the Fog\" can be purchased from the \u003ca href=\"http://826valencia.org/store/shop_fog.html\">826 Valencia site\u003c/a>, or \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1934750050/kqedorg-20\">via Amazon\u003c/a>.\u003c/p>\n\n",
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"excerpt": "But the 826 Valencia store only scratches the surface of this non-profit's mission -- to support children with their writing skills and to help teachers get their students excited about the writing. Dave Eggers, local writer, was one of the founders of 826 Valencia, and its impact has spread nationwide.\r\n\r\nWhile at the store, I picked up a copy of \u003ca href=\"http://826valencia.org/store/shop_fog.html\">Seeing Through the Fog: A Gateway to San Francisco,\u003c/a> which is one of the projects to come out of 826 Valencia last year. It is a tour guide of San Francisco of sorts, written by 72 seniors of Gateway High School. Essays cover a wide spectrum of the city.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.826valencia.org/store/shop_fog.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/seeing_fog.jpg\" alt=\"A Gateway to San Francisco\" align=\"left\">\u003c/a>Recently, my cousin was in town and I took her to \u003ca href=\"http://www.826valencia.org\">826 Valencia\u003c/a> in the Mission. The store is a fun, mind-warp of a place where you open drawers and find rocks and ropes, and mops get dropped on your head. Children can get a prize by telling a joke, or doing a dance. You can sit and watch an aquarium in a small theater built for two. But the 826 Valencia store only scratches the surface of this non-profit's mission -- to support children with their writing skills and to help teachers get their students excited about the writing. Dave Eggers, local writer, was one of the founders of 826 Valencia, and its impact has spread nationwide.\u003c/p>\n\u003cp>While at the store, I picked up a copy of \u003ca href=\"http://826valencia.org/store/shop_fog.html\">Seeing Through the Fog: A Gateway to San Francisco,\u003c/a> which is one of the projects to come out of 826 Valencia last year. It is a tour guide of San Francisco of sorts, written by 72 seniors of Gateway High School. Essays cover a wide spectrum of the city.\u003c/p>\n\u003cp>\"Love Spots S.F.\" by Michael Cordova gives us the best make-out spots, like Inspiration Point:\u003c/p>\n\u003cblockquote>\u003cp>\"Its panoramic views of Angel Island and the overlook of the Presidio forest make it a magical place, which can create a very romantic and inspiring atmosphere (hence the name Inspiration Point!).\"\u003c/p>\u003c/blockquote>\n\u003cp>In \"San Francisco's Overrated Spots,\" the author Kuji Sadiq tells tourists to avoid places like Pier 39:\u003c/p>\n\u003cblockquote>\u003cp>\"This is a tourist trap with overly expensive entertainment. It's no different from the same tourist stuff you probably have in your city. Just walk through and look at all the stuff that you could buy, but hopefully your intelligent mind will tell you not to. The carousel is very good-looking as far as carousels go.\"\u003c/p>\u003c/blockquote>\n\u003cp>Throughout the book, you will find food recommendations. Student Michael Feyock wrote an essay focused on the best burgers around San Francisco: Slider's, Bashful Bull, Bill's Place. There are several recommendations for El Farolito throughout the book, and Gary Guan gives recommendations for barbecue, Chinese food, Korean food and even Argentinean food around the city.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I could continue to quote from this charming book all day -- it is a great read, and so fun to see San Francisco from the point of view of a high school senior. I'll leave you with one more quote. In his essay called \"San Francisco's Best Asian Restaurants,\" author John Philip Hallman V gives recommendations ranging from PPQ on Irving at 19th to Banana Island in Daly City. He ends his essay with this statement:\u003c/p>\n\u003cblockquote>\u003cp>\"Now you know what locals eat. We don't eat fancy, and we don't eat expensive, but we do eat well. You won't find us on top of Macy's eating cheesecake or at Fishermen's Wharf eating overpriced junk food as many of the typical tourists do. Instead, we eat from our own world class Thai or pho restaurants. We know what tastes good here, and we know how to eat here, all while saving our pocket money for tomorrow's meal.\"\u003c/p>\u003c/blockquote>\n\u003cp>That's a kid after my own heart.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Seeing Through the Fog\" can be purchased from the \u003ca href=\"http://826valencia.org/store/shop_fog.html\">826 Valencia site\u003c/a>, or \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1934750050/kqedorg-20\">via Amazon\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Top 10 Tastes, 2008",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2626182136/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/musselsalad-barjules300.jpg\" alt=\"mussel salad at bar jules\" align=\"left\">\u003c/a>This is the third year in a row that I have published a list of my favorite tastes of the year. My personal rules for the tastes: they have to be something that I first tried in 2008, and they must knock my socks off. I am lucky that every year I am able to taste new dishes that completely change my culinary point-of-view. This year I delved more into Thai food, and spent a lot of time in San Francisco so not many dishes are from out-of-town. The tastes, in no particular order are:\u003c/p>\n\u003cp>\u003cstrong>Chicken noodle soup, Thai House Express.\u003c/strong> I was introduced to this soup in January of this year and have had it many, many times since. I enjoy the light broth of the soup and always order it with thin egg noodles. When chili paste is added from the condiments provided on the table, it makes for the perfect bowl of soup. 901 Larkin Street at Geary, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Burger and duck-fat fries, Spruce.\u003c/strong> Much to the consternation of the New Yorkers who read Serious Eats, I had the audacity to \u003ca href=\"http://aht.seriouseats.com/archives/2008/09/spruce-the-best-burger-in-san-francisco-california.html\">declare the Spruce hamburger as the best hamburger in San Francisco\u003c/a>. New Yorkers could not believe that a great burger could be served on an english muffin. I stand by my decision, and can't think of many places I'd rather spend an evening than the Spruce bar with a burger and a cocktail. 3640 Sacramento Street at Spruce, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Sunchoke salad, SPQR.\u003c/strong> When a chef shuffle at SPQR occured last January, I was worried. After opening in October 2007, SPQR quickly became a favorite on my restaurant rotation and I didn't want the food to change. I needn't have worried. Chef de cuisine Chris Behr turns out solidly awesome food and I'm never disappointed. One of my favorite bites all year was their sunchoke salad served with tangerine pieces, radicchio and toasted almonds. The combination of flavors makes for a perfect bite. 1911 Fillmore Street at Bush, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Arctic char crudo, Bar Crudo.\u003c/strong> 2008 will be known as the year that I finally tried Bar Crudo. I was enchanted by the flavors of nearly every dish, but especially enamored of the arctic char with wasabi tobiko. Magic. 503 Bush Street over the Stockton tunnel, San Francisco.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Nam prik noom, Renu Nakorn.\u003c/strong> My first taste of the delicious nam prik noom -- a chili dip served with crudite -- was at \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/01/vegas-lotus-of-siam/\">Lotus of Siam\u003c/a> this year in Las Vegas. While it was delicious at Lotus, I preferred the dish when I had it at Renu Nakorn in Southern California. Lotus of Siam's roots were born out of Renu Nakorn, so the dishes were very similar with Renu Nakorn's spice level being perfect. I can't wait to eat this again. Renu Nakorn re-opened this year in a lovely space after being closed for several years and is well worth a trip if you're in Southern California. 13019 Rosecrans Ave near Hwy 5, Norwalk.\u003c/p>\n\u003cp>\u003cstrong>No-Knead Bread made by me.\u003c/strong> Until this year, I had never made a loaf of bread by myself. I'm not saying that the bread I made was perfect, and about 15 loaves later it's still not. But I will always remember that \u003ca href=\"http://www.lifebeginsat30.com/jen/2008/08/the-bread-chron.html\">first taste of my first loaf of bread\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Kanom krok, San Bruno Thai Temple.\u003c/strong> Kanom krok -- the popular Thai dessert that is made of sweet coconut cream and batter in the equivalent of an Ebilskiver pan -- was a new taste to me this year. I tried kanom krok at several places, and my favorite bite was the one I tried first at this Sunday Thai temple brunch. 310 Poplar Ave at Crystal Springs Road, San Bruno. Sundays only, best to go around 11.30 or noon.\u003c/p>\n\u003cp>\u003cstrong>Butterscotch budino, Mozza.\u003c/strong> It was hard to choose just one bite at Mozza to feature, as it was one of my favorite places in Southern California this year. The budino is a perfect dessert -- a butterscotch pudding topped with salted caramel and served with rosemary pine nut biscotti. I'm not a fan of overly sweet desserts and this dish struck the perfect balance between sweet and salty. 6602 Melrose Ave at Highland, Los Angeles. \u003c/p>\n\u003cp>\u003cstrong>Mussel Salad, Bar Jules.\u003c/strong> Jessica Boncutter opened Bar Jules early this year, and I was lucky to spend many an afternoon there with friends enjoying the fresh, local and delicious food. The mussel salad pictured above is a perfect representation of the food that I loved here in 2008, and I can still remember the perfectly cooked mussels contrasted with aioli and simple boiled potatoes. 609 Hayes Street at Laguna, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Ankimo, Sebo.\u003c/strong> No taste deserves its own, completely separate, blog post more than the ankimo at Sebo. Thinking of evenings at Sebo this year makes me break into a wide grin. It's the combination of absolutely impeccable sushi, combined with the personality of the chef owners and the company that I enjoyed there. I never really understood the draw of ankimo, which is monkfish liver, until I tasted it at Sebo. While I still typically am drawn to the uni at Sebo over the ankimo, I have ankimo on the list for the sheer fact that it changed my mind and my culinary perspective. My dining partner and I were so exuberant about it one night that we convinced Loretta Keller, owner of Coco500, to re-open her already paid check to have an order of ankimo. She thanked us. 516 Hayes Street at Octavia, San Francisco.\u003c/p>\n\u003cp>Happy New Year, all. And here's to many, many great tastes in 2009.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Previous taste lists:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/26/top-10-tastes-of-2006/\">Top 10 Tastes 2006\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/12/25/top-10-tastes-of-2007-it-was-a-very-meaty-year/\">Top 10 Tastes 2007\u003c/a>\u003c/p>\n\n",
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"excerpt": "This is the third year in a row that I have published a list of my favorite tastes of the year. My personal rules for the tastes: they have to be something that I first tried in 2008, and they must knock my socks off. I am lucky that every year I am able to taste new dishes that completely change my culinary point-of-view. This year I delved more into Thai food, and spent a lot of time in San Francisco so not many dishes are from out-of-town. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2626182136/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/musselsalad-barjules300.jpg\" alt=\"mussel salad at bar jules\" align=\"left\">\u003c/a>This is the third year in a row that I have published a list of my favorite tastes of the year. My personal rules for the tastes: they have to be something that I first tried in 2008, and they must knock my socks off. I am lucky that every year I am able to taste new dishes that completely change my culinary point-of-view. This year I delved more into Thai food, and spent a lot of time in San Francisco so not many dishes are from out-of-town. The tastes, in no particular order are:\u003c/p>\n\u003cp>\u003cstrong>Chicken noodle soup, Thai House Express.\u003c/strong> I was introduced to this soup in January of this year and have had it many, many times since. I enjoy the light broth of the soup and always order it with thin egg noodles. When chili paste is added from the condiments provided on the table, it makes for the perfect bowl of soup. 901 Larkin Street at Geary, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Burger and duck-fat fries, Spruce.\u003c/strong> Much to the consternation of the New Yorkers who read Serious Eats, I had the audacity to \u003ca href=\"http://aht.seriouseats.com/archives/2008/09/spruce-the-best-burger-in-san-francisco-california.html\">declare the Spruce hamburger as the best hamburger in San Francisco\u003c/a>. New Yorkers could not believe that a great burger could be served on an english muffin. I stand by my decision, and can't think of many places I'd rather spend an evening than the Spruce bar with a burger and a cocktail. 3640 Sacramento Street at Spruce, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Sunchoke salad, SPQR.\u003c/strong> When a chef shuffle at SPQR occured last January, I was worried. After opening in October 2007, SPQR quickly became a favorite on my restaurant rotation and I didn't want the food to change. I needn't have worried. Chef de cuisine Chris Behr turns out solidly awesome food and I'm never disappointed. One of my favorite bites all year was their sunchoke salad served with tangerine pieces, radicchio and toasted almonds. The combination of flavors makes for a perfect bite. 1911 Fillmore Street at Bush, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Arctic char crudo, Bar Crudo.\u003c/strong> 2008 will be known as the year that I finally tried Bar Crudo. I was enchanted by the flavors of nearly every dish, but especially enamored of the arctic char with wasabi tobiko. Magic. 503 Bush Street over the Stockton tunnel, San Francisco.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Nam prik noom, Renu Nakorn.\u003c/strong> My first taste of the delicious nam prik noom -- a chili dip served with crudite -- was at \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/01/vegas-lotus-of-siam/\">Lotus of Siam\u003c/a> this year in Las Vegas. While it was delicious at Lotus, I preferred the dish when I had it at Renu Nakorn in Southern California. Lotus of Siam's roots were born out of Renu Nakorn, so the dishes were very similar with Renu Nakorn's spice level being perfect. I can't wait to eat this again. Renu Nakorn re-opened this year in a lovely space after being closed for several years and is well worth a trip if you're in Southern California. 13019 Rosecrans Ave near Hwy 5, Norwalk.\u003c/p>\n\u003cp>\u003cstrong>No-Knead Bread made by me.\u003c/strong> Until this year, I had never made a loaf of bread by myself. I'm not saying that the bread I made was perfect, and about 15 loaves later it's still not. But I will always remember that \u003ca href=\"http://www.lifebeginsat30.com/jen/2008/08/the-bread-chron.html\">first taste of my first loaf of bread\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Kanom krok, San Bruno Thai Temple.\u003c/strong> Kanom krok -- the popular Thai dessert that is made of sweet coconut cream and batter in the equivalent of an Ebilskiver pan -- was a new taste to me this year. I tried kanom krok at several places, and my favorite bite was the one I tried first at this Sunday Thai temple brunch. 310 Poplar Ave at Crystal Springs Road, San Bruno. Sundays only, best to go around 11.30 or noon.\u003c/p>\n\u003cp>\u003cstrong>Butterscotch budino, Mozza.\u003c/strong> It was hard to choose just one bite at Mozza to feature, as it was one of my favorite places in Southern California this year. The budino is a perfect dessert -- a butterscotch pudding topped with salted caramel and served with rosemary pine nut biscotti. I'm not a fan of overly sweet desserts and this dish struck the perfect balance between sweet and salty. 6602 Melrose Ave at Highland, Los Angeles. \u003c/p>\n\u003cp>\u003cstrong>Mussel Salad, Bar Jules.\u003c/strong> Jessica Boncutter opened Bar Jules early this year, and I was lucky to spend many an afternoon there with friends enjoying the fresh, local and delicious food. The mussel salad pictured above is a perfect representation of the food that I loved here in 2008, and I can still remember the perfectly cooked mussels contrasted with aioli and simple boiled potatoes. 609 Hayes Street at Laguna, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Ankimo, Sebo.\u003c/strong> No taste deserves its own, completely separate, blog post more than the ankimo at Sebo. Thinking of evenings at Sebo this year makes me break into a wide grin. It's the combination of absolutely impeccable sushi, combined with the personality of the chef owners and the company that I enjoyed there. I never really understood the draw of ankimo, which is monkfish liver, until I tasted it at Sebo. While I still typically am drawn to the uni at Sebo over the ankimo, I have ankimo on the list for the sheer fact that it changed my mind and my culinary perspective. My dining partner and I were so exuberant about it one night that we convinced Loretta Keller, owner of Coco500, to re-open her already paid check to have an order of ankimo. She thanked us. 516 Hayes Street at Octavia, San Francisco.\u003c/p>\n\u003cp>Happy New Year, all. And here's to many, many great tastes in 2009.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Previous taste lists:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/26/top-10-tastes-of-2006/\">Top 10 Tastes 2006\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/12/25/top-10-tastes-of-2007-it-was-a-very-meaty-year/\">Top 10 Tastes 2007\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Christmas Movie Sob-Fest Menus",
"title": "Christmas Movie Sob-Fest Menus",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/tv2.jpg\" alt=\"tv\" align=\"left\">As much as I like to pretend to be a hard-ass, sarcastic, cynical little crab, movies can really do a number on my emotional system. For instance, \u003cem>Apollo 13\u003c/em> is so effective that whenever I feel the need for a good cry-out, I pop it in, knowing exactly when I can expect the cathartic tears to brim over. \u003c/p>\n\u003cp>(Of course, it's one of those things where it's not effective unless I watch the WHOLE movie. I can't just fast-forward to the scene where Tom Hanks' voice finally crackles through to Mission Control after over four minutes of silence and expect to feel the full impact of it all.)\u003c/p>\n\u003cp>It's no surprise that with the excessive amounts of cooking, cleaning, wrapping, and holiday stress that comes from missing family and friends, Christmas movies can really sock it to your emotional core. Give yourself a night off and huddle up with some classic homey movies, some comforting local take-out, and several boxes of Kleenexes.\u003c/p>\n\u003cp>\u003cstrong>A Christmas Story\u003c/strong>\u003cbr>\nEven though I have the whole thing on tape already, when TBS starts showing this on Christmas Eve for 24 hours straight, my television will be on the entire time. I never get tired of any little bit of it, but I especially love the snow scenes. Ever since I moved to California, the scenes of Ralphie waking up Christmas morning to a backyard coated in freshly fallen snow and the parents quietly closing out Christmas night with glasses of wine and another snowfall hit me hardest.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/FWxUurRwJFQ&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/FWxUurRwJFQ&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Christmas Story\u003c/em> Take-Out Menu\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Randy's Meatloaf and Mashed Potatoes:\u003c/strong> In my Midwestern opinion, the best Bay Area version of this homey food can be found at any of the \u003ca href=\"http://www.chowfoodbar.com/\">Chow\u003c/a> outposts. However, \u003ca href=\"http://www.blueplatesf.com/\">Blue Plate\u003c/a>'s version is also pretty tasty (if a bit salty), and I've recently learned that a \u003ca href=\"http://chowhound.chow.com/topics/566711\">Fra'mani meatloaf\u003c/a> can be found at Costco?! Heavenly. \u003c/p>\n\u003cp>Just make sure you eat your meatloaf and mashed potatoes exactly like Randy: face first. \u003c/p>\n\u003cp>\u003cem>Chow delivery available through \u003ca href=\"http://www.waitersonwheels.com/\">Waiters on Wheels\u003c/a>, take-out available from the Church Street location. Blue Plate offers take-out.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roast Turkey:\u003c/strong> In order to avoid any possible disastrous interactions with ravenous neighborhood dogs, swap the stress of a home-roasted turkey for \u003ca href=\"http://www.zunicafe.com/\">Zuni Cafe\u003c/a>'s celebrated chicken and bread salad. (Frankly, we just had Thanksgiving, so aren't we a bit turkey'd out?) Zuni doesn't do take-out, but if you do what we do, it's just as good. \u003c/p>\n\u003cp>Go in, order a complete meal. Halfway through the meal, ask for the chicken and bread salad. At the end of the meal, profess to be too full for the chicken and bread salad, have their always-accommodating staff wrap up your spoils for you to bring home to your couch and TV. (It's the upgraded version of the two-fer we used pull at Olive Garden when I was a poor college student. We'd gorge ourselves on bottomless breadsticks and salad and then bring our entrees home. Two meals for the price of one!)\u003c/p>\n\u003cp>\u003cstrong>Peking Duck:\u003c/strong> I suggest you bypass the drama of having the poor thing decapitated at the table, so call up \u003ca href=\"http://www.tonkiang.net/\">Ton Kiang\u003c/a> for their conveniently pre-hacked version resplendent with crispy, lacquered skin and accompanied by soft puffy buns, plum sauce, and scallion brushes. \u003c/p>\n\u003cp>\u003cem>Ton Kiang delivers to some neighborhoods, otherwise do take-out\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>White Christmas\u003c/strong>\u003cbr>\nAh, singing, dancing, and schmaltz! This Christmas classic is full of Rosemary Clooney, Bing Crosby, and my eternal favorite, Danny Kaye. Great songs, great gags, great dancing, and I challenge even the hardest-bittenest Grinch around not to sob when Vermont innkeeper General Waverley walks out to see his old troops standing at attention. (Criminy, I choked myself up there just by WRITING about it!)\u003c/p>\n\u003cp>Never in my life do I crave liverwurst sandwiches except when watching old movies that feature them (they play a role in \u003cem>White Christmas\u003c/em>, \u003cem>Charade\u003c/em>, and \u003cem>Spellbound\u003c/em>), so for this movie menu, think about getting in a nice spread of deli sandwiches, some choice Vermont cheeses, and a cocktail or two.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/SAPasm6a9YM&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/SAPasm6a9YM&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>White Christmas\u003c/em> Take-Out Menu\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ham and Cheese on Rye, Liverwurst, and Turkey Sandwiches:\u003c/strong> \u003ca href=\"http://www.millersdelisf.com/Index.html\">Miller's East Coast Delicatessen\u003c/a> on Polk and Clay is THE place for authentic deli treats. All the sandwiches Bing offered Rosemary, including the dream-inducing liverwurst, can be made fresh here and taken home to your television set.\u003c/p>\n\u003cp>\u003cstrong>Cabot Clothbound Cheddar:\u003c/strong> Created by Cabot but aged on spruce by Jasper Hill Farm, \u003ca href=\"http://www.cabotcheese.com/f1.php?left=/menu-events.html&right=/pages/press/CabotClothbondCheddar.php&top=menu_top.php\">this cheddar\u003c/a> is wonderfully sharp and rich. Look for it at \u003ca href=\"http://www.cowgirlcreamery.com\">Cowgirl Creamery's retail stores\u003c/a> or the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a> in Berkeley.\u003c/p>\n\u003cp>\u003cstrong>Hot Buttered Cider-Rum\u003c/strong>\u003cbr>\nIn the movie, Danny Kaye looks forward to having one of these before they get to their destination and discover Vermont is rather short of snow that year. This is a recipe my husband developed in Boston by piecing a few recipes together.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cocktail\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1-2 oz dark rum\u003cbr>\n6 oz mulled cider\u003cbr>\n1 tsp unsalted butter\u003cbr>\n1 tsp brown sugar\u003cbr>\nFreshly grated nutmeg\u003cbr>\nCinnamon stick, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nCombine the rum and hot cider in a heatproof glass or mug. Stir in the sugar and float the butter on top. Grate the nutmeg over the top and garnish with a single cinnamon stick.\u003c/p>\n\u003cp>\u003cstrong>Waverly Place Echo\u003c/strong>\u003cbr>\nNot named for the general in the movie as far as I know, but fitting nonetheless, don't you think? This recipe comes from the December issue of \u003ca href=\"http://imbibemagazine.com/\">\u003cem>Imbibe\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cocktail\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 oz Hangar One Mandarin Blossom Vodka\u003cbr>\n1/4 oz vodka\u003cbr>\n6 Chinese Five-Spice-marinated Mandarin orange segments\u003cbr>\n1 oz Meyer lemon juice\u003cbr>\n5 to 6 candied Meyer lemon peels\u003cbr>\n1/2 oz Chinese Five-Spice Syrup (recipe follows)\u003cbr>\n3 Kaffir lime leaves, cut into long chiffonade\u003cbr>\n3/4 oz seltzer\u003cbr>\nIce cubes\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nCombine ingredients in a mixing glass. Stir, add ice, cover and shake a few times. Pour into a glass and serve.\u003c/p>\n\u003cp>To make the mandarin orange segments, simply peel and separate the segments of a mandarin, cover with Chinese Five-Spice syrup, and marinate for at least 15 minutes.\u003c/p>\n\u003cp>For candied Meyer lemon peel, add strips of zest from 1 Meyer lemon to 1/2 cup of boiling simple syrup, reduce heat to low and simmer 5 minutes. Remove from heat and cool to room temperature before using.\u003c/p>\n\u003cp>\u003cstrong>Chinese Five-Spice Syrup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 2/3 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 whole star anise\u003cbr>\n1 Tb fennel seed\u003cbr>\n1 3-inch stick cinnamon, broken up\u003cbr>\n1 tsp whole cloves\u003cbr>\n1 Tb Szechuan peppercorns\u003cbr>\n2-2/3 cup simple syrup (dissolve 2 2/3 cups granulated white sugar into 2 2/3 cups hot water and let cool)\u003cbr>\n2 tsp honey\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nProcess all spices to a coarse powder in a spice or coffee grinder. Heat a stainless steel pot over medium heat and toast the spices. Once fragrant, add the simple syrup to the pan and bring to a boil. Reduce the heat to low and add the honey. Simmer for 5 minutes, then remove from the heat. Let the mixture cool to room temperature and strain through a fine-mesh strainer. Will keep up to one month in the refrigerator.\u003c/p>\n\n",
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"excerpt": "It's no surprise that with the excessive amounts of cooking, cleaning, wrapping, and holiday stress that comes from missing family and friends, Christmas movies can really sock it to your emotional core. Give yourself a night off and huddle up with some classic homey movies, some comforting local take-out, and several boxes of Kleenexes.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/tv2.jpg\" alt=\"tv\" align=\"left\">As much as I like to pretend to be a hard-ass, sarcastic, cynical little crab, movies can really do a number on my emotional system. For instance, \u003cem>Apollo 13\u003c/em> is so effective that whenever I feel the need for a good cry-out, I pop it in, knowing exactly when I can expect the cathartic tears to brim over. \u003c/p>\n\u003cp>(Of course, it's one of those things where it's not effective unless I watch the WHOLE movie. I can't just fast-forward to the scene where Tom Hanks' voice finally crackles through to Mission Control after over four minutes of silence and expect to feel the full impact of it all.)\u003c/p>\n\u003cp>It's no surprise that with the excessive amounts of cooking, cleaning, wrapping, and holiday stress that comes from missing family and friends, Christmas movies can really sock it to your emotional core. Give yourself a night off and huddle up with some classic homey movies, some comforting local take-out, and several boxes of Kleenexes.\u003c/p>\n\u003cp>\u003cstrong>A Christmas Story\u003c/strong>\u003cbr>\nEven though I have the whole thing on tape already, when TBS starts showing this on Christmas Eve for 24 hours straight, my television will be on the entire time. I never get tired of any little bit of it, but I especially love the snow scenes. Ever since I moved to California, the scenes of Ralphie waking up Christmas morning to a backyard coated in freshly fallen snow and the parents quietly closing out Christmas night with glasses of wine and another snowfall hit me hardest.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/FWxUurRwJFQ&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/FWxUurRwJFQ&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Christmas Story\u003c/em> Take-Out Menu\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Randy's Meatloaf and Mashed Potatoes:\u003c/strong> In my Midwestern opinion, the best Bay Area version of this homey food can be found at any of the \u003ca href=\"http://www.chowfoodbar.com/\">Chow\u003c/a> outposts. However, \u003ca href=\"http://www.blueplatesf.com/\">Blue Plate\u003c/a>'s version is also pretty tasty (if a bit salty), and I've recently learned that a \u003ca href=\"http://chowhound.chow.com/topics/566711\">Fra'mani meatloaf\u003c/a> can be found at Costco?! Heavenly. \u003c/p>\n\u003cp>Just make sure you eat your meatloaf and mashed potatoes exactly like Randy: face first. \u003c/p>\n\u003cp>\u003cem>Chow delivery available through \u003ca href=\"http://www.waitersonwheels.com/\">Waiters on Wheels\u003c/a>, take-out available from the Church Street location. Blue Plate offers take-out.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roast Turkey:\u003c/strong> In order to avoid any possible disastrous interactions with ravenous neighborhood dogs, swap the stress of a home-roasted turkey for \u003ca href=\"http://www.zunicafe.com/\">Zuni Cafe\u003c/a>'s celebrated chicken and bread salad. (Frankly, we just had Thanksgiving, so aren't we a bit turkey'd out?) Zuni doesn't do take-out, but if you do what we do, it's just as good. \u003c/p>\n\u003cp>Go in, order a complete meal. Halfway through the meal, ask for the chicken and bread salad. At the end of the meal, profess to be too full for the chicken and bread salad, have their always-accommodating staff wrap up your spoils for you to bring home to your couch and TV. (It's the upgraded version of the two-fer we used pull at Olive Garden when I was a poor college student. We'd gorge ourselves on bottomless breadsticks and salad and then bring our entrees home. Two meals for the price of one!)\u003c/p>\n\u003cp>\u003cstrong>Peking Duck:\u003c/strong> I suggest you bypass the drama of having the poor thing decapitated at the table, so call up \u003ca href=\"http://www.tonkiang.net/\">Ton Kiang\u003c/a> for their conveniently pre-hacked version resplendent with crispy, lacquered skin and accompanied by soft puffy buns, plum sauce, and scallion brushes. \u003c/p>\n\u003cp>\u003cem>Ton Kiang delivers to some neighborhoods, otherwise do take-out\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>White Christmas\u003c/strong>\u003cbr>\nAh, singing, dancing, and schmaltz! This Christmas classic is full of Rosemary Clooney, Bing Crosby, and my eternal favorite, Danny Kaye. Great songs, great gags, great dancing, and I challenge even the hardest-bittenest Grinch around not to sob when Vermont innkeeper General Waverley walks out to see his old troops standing at attention. (Criminy, I choked myself up there just by WRITING about it!)\u003c/p>\n\u003cp>Never in my life do I crave liverwurst sandwiches except when watching old movies that feature them (they play a role in \u003cem>White Christmas\u003c/em>, \u003cem>Charade\u003c/em>, and \u003cem>Spellbound\u003c/em>), so for this movie menu, think about getting in a nice spread of deli sandwiches, some choice Vermont cheeses, and a cocktail or two.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/SAPasm6a9YM&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/SAPasm6a9YM&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>White Christmas\u003c/em> Take-Out Menu\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ham and Cheese on Rye, Liverwurst, and Turkey Sandwiches:\u003c/strong> \u003ca href=\"http://www.millersdelisf.com/Index.html\">Miller's East Coast Delicatessen\u003c/a> on Polk and Clay is THE place for authentic deli treats. All the sandwiches Bing offered Rosemary, including the dream-inducing liverwurst, can be made fresh here and taken home to your television set.\u003c/p>\n\u003cp>\u003cstrong>Cabot Clothbound Cheddar:\u003c/strong> Created by Cabot but aged on spruce by Jasper Hill Farm, \u003ca href=\"http://www.cabotcheese.com/f1.php?left=/menu-events.html&right=/pages/press/CabotClothbondCheddar.php&top=menu_top.php\">this cheddar\u003c/a> is wonderfully sharp and rich. Look for it at \u003ca href=\"http://www.cowgirlcreamery.com\">Cowgirl Creamery's retail stores\u003c/a> or the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a> in Berkeley.\u003c/p>\n\u003cp>\u003cstrong>Hot Buttered Cider-Rum\u003c/strong>\u003cbr>\nIn the movie, Danny Kaye looks forward to having one of these before they get to their destination and discover Vermont is rather short of snow that year. This is a recipe my husband developed in Boston by piecing a few recipes together.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cocktail\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1-2 oz dark rum\u003cbr>\n6 oz mulled cider\u003cbr>\n1 tsp unsalted butter\u003cbr>\n1 tsp brown sugar\u003cbr>\nFreshly grated nutmeg\u003cbr>\nCinnamon stick, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nCombine the rum and hot cider in a heatproof glass or mug. Stir in the sugar and float the butter on top. Grate the nutmeg over the top and garnish with a single cinnamon stick.\u003c/p>\n\u003cp>\u003cstrong>Waverly Place Echo\u003c/strong>\u003cbr>\nNot named for the general in the movie as far as I know, but fitting nonetheless, don't you think? This recipe comes from the December issue of \u003ca href=\"http://imbibemagazine.com/\">\u003cem>Imbibe\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cocktail\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 oz Hangar One Mandarin Blossom Vodka\u003cbr>\n1/4 oz vodka\u003cbr>\n6 Chinese Five-Spice-marinated Mandarin orange segments\u003cbr>\n1 oz Meyer lemon juice\u003cbr>\n5 to 6 candied Meyer lemon peels\u003cbr>\n1/2 oz Chinese Five-Spice Syrup (recipe follows)\u003cbr>\n3 Kaffir lime leaves, cut into long chiffonade\u003cbr>\n3/4 oz seltzer\u003cbr>\nIce cubes\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nCombine ingredients in a mixing glass. Stir, add ice, cover and shake a few times. Pour into a glass and serve.\u003c/p>\n\u003cp>To make the mandarin orange segments, simply peel and separate the segments of a mandarin, cover with Chinese Five-Spice syrup, and marinate for at least 15 minutes.\u003c/p>\n\u003cp>For candied Meyer lemon peel, add strips of zest from 1 Meyer lemon to 1/2 cup of boiling simple syrup, reduce heat to low and simmer 5 minutes. Remove from heat and cool to room temperature before using.\u003c/p>\n\u003cp>\u003cstrong>Chinese Five-Spice Syrup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 2/3 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 whole star anise\u003cbr>\n1 Tb fennel seed\u003cbr>\n1 3-inch stick cinnamon, broken up\u003cbr>\n1 tsp whole cloves\u003cbr>\n1 Tb Szechuan peppercorns\u003cbr>\n2-2/3 cup simple syrup (dissolve 2 2/3 cups granulated white sugar into 2 2/3 cups hot water and let cool)\u003cbr>\n2 tsp honey\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nProcess all spices to a coarse powder in a spice or coffee grinder. Heat a stainless steel pot over medium heat and toast the spices. Once fragrant, add the simple syrup to the pan and bring to a boil. Reduce the heat to low and add the honey. Simmer for 5 minutes, then remove from the heat. Let the mixture cool to room temperature and strain through a fine-mesh strainer. Will keep up to one month in the refrigerator.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2920314821/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/defina-pizzeria.jpg\" alt=\"Defina pizzeria\">\u003c/a>\u003c/p>\n\u003cp>I've lived near Fillmore and Sacramento in San Francisco for about six years. There are benefits to spending so much time in an area -- I know exactly where to shop, where to drop off my dry cleaning, and when the neighborhood Victorian gets a new paint job. But there are also frustrations -- shops and restaurants can bore me after a while. Don't get me wrong -- I love sitting at the bar at \u003ca href=\"http://www.floriosf.com/\">Florio\u003c/a> when I'm feeling flush, and think that \u003ca href=\"http://tenichisf.com/\">Ten-Ichi\u003c/a> is a good neighborhood sushi place, but I was getting tired of the same old scene.\u003c/p>\n\u003cp>Things started to change on Fillmore last year when \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/10/02/spqr-a-preliminary-report/\">SPQR opened\u003c/a>. The great food by the \u003ca href=\"http://www.a16sf.com\">A16\u003c/a> group meant that Fillmore Street was becoming a destination for people who wanted to try A16's Roman counterpart. The hour-long waits and no-reservations policy of SPQR mean that people are often milling about outside, and the energy of the street has changed. A wine bar called \u003ca href=\"http://www.winejar-sf.com/\">Wine Jar\u003c/a> has even opened up across the street and has been referred to as \"the SPQR waiting room.\"\u003c/p>\n\u003cp>But one restaurant is not enough to sustain this food lover. That's why I've been so excited about the other changes in the area as well.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2920314799/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/defina-pizza.jpg\" alt=\"Defina pizza\" align=\"left\">\u003c/a>Two weeks ago, \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> opened on California Street at Fillmore. It's the second pizzeria for the folks at \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> in the Mission, and the pizza that I had on the second night they were open is as good as that at the 18th street restaurant. The spot is bigger than 18th street, and is already quite crowded. I'm loving the house wine they have on tap -- Segromigno from Unti Vineyards -- and the reasonable price of all the wines-by-the-glass.\u003cbr clear=\"all\">\u003cbr>\nLater this year, we are looking forward to a couple more additions to Fillmore Street. \u003ca href=\"http://www.dosasf.com/\">Dosa\u003c/a> will be opening on the corner of Fillmore and Post, in the old Goodwill store. I've been peeking through the windows for months, and \u003ca href=\"http://sf.eater.com/archives/2008/08/08/design_watch_dosa_on_fillmore_real_and_rendered.php\">Eater has some photos of the design\u003c/a>. Also, \u003ca href=\"http://www.woodhousefish.com/\">Woodhouse Fish Company\u003c/a> is redesigning the space where Toraya was located, across the street from SPQR, and should be open within the next few months. Finally, we've been waiting about a year for our installation of Charles Phan's \u003ca href=\"http://www.slanteddoor.com/\">Out the Door\u003c/a> to arrive on Bush street at Fillmore. Word is that may be a bit longer as Phan is busy with \u003ca href=\"http://www.calacademy.org/\">other\u003c/a> \u003ca href=\"http://www.somagrand.com/\">projects\u003c/a> around town.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You'll notice that all the restaurants mentioned above are not original -- most are the second or third outpost for already successful restaurants around town. But at the moment, I will take what I can get and am looking forward to a much improved dining scene on Fillmore street in my immediate future.\u003c/p>\n\u003cp>\u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>\u003cbr>\n1911 Fillmore Street (at Bush)\u003cbr>\nSan Francisco\u003cbr>\n415-771-7779\u003c/p>\n\u003cp>\u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>\u003cbr>\n2406 California Street (at Fillmore)\u003cbr>\nSan Francisco\u003cbr>\n415-437-6800\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.winejar-sf.com/\">Wine Jar\u003c/a>\u003cbr>\n1870 Fillmore Street (at Bush)\u003cbr>\nSan Francisco\u003cbr>\n415-931-2924\u003c/p>\n\n",
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"excerpt": "I've lived near Fillmore and Sacramento in San Francisco for about six years. There are benefits to spending so much time in an area -- I know exactly where to shop, where to drop off my dry cleaning, and when the neighborhood Victorian gets a new paint job. But there are also frustrations -- shops and restaurants can bore me after a while. Don't get me wrong -- I love sitting at the bar at \u003ca href=\"http://www.floriosf.com/\">Florio\u003c/a> when I'm feeling flush, and think that \u003ca href=\"http://tenichisf.com/\">Ten-Ichi\u003c/a> is a good neighborhood sushi place, but I was getting tired of the same old scene.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2920314821/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/defina-pizzeria.jpg\" alt=\"Defina pizzeria\">\u003c/a>\u003c/p>\n\u003cp>I've lived near Fillmore and Sacramento in San Francisco for about six years. There are benefits to spending so much time in an area -- I know exactly where to shop, where to drop off my dry cleaning, and when the neighborhood Victorian gets a new paint job. But there are also frustrations -- shops and restaurants can bore me after a while. Don't get me wrong -- I love sitting at the bar at \u003ca href=\"http://www.floriosf.com/\">Florio\u003c/a> when I'm feeling flush, and think that \u003ca href=\"http://tenichisf.com/\">Ten-Ichi\u003c/a> is a good neighborhood sushi place, but I was getting tired of the same old scene.\u003c/p>\n\u003cp>Things started to change on Fillmore last year when \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/10/02/spqr-a-preliminary-report/\">SPQR opened\u003c/a>. The great food by the \u003ca href=\"http://www.a16sf.com\">A16\u003c/a> group meant that Fillmore Street was becoming a destination for people who wanted to try A16's Roman counterpart. The hour-long waits and no-reservations policy of SPQR mean that people are often milling about outside, and the energy of the street has changed. A wine bar called \u003ca href=\"http://www.winejar-sf.com/\">Wine Jar\u003c/a> has even opened up across the street and has been referred to as \"the SPQR waiting room.\"\u003c/p>\n\u003cp>But one restaurant is not enough to sustain this food lover. That's why I've been so excited about the other changes in the area as well.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2920314799/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/defina-pizza.jpg\" alt=\"Defina pizza\" align=\"left\">\u003c/a>Two weeks ago, \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> opened on California Street at Fillmore. It's the second pizzeria for the folks at \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> in the Mission, and the pizza that I had on the second night they were open is as good as that at the 18th street restaurant. The spot is bigger than 18th street, and is already quite crowded. I'm loving the house wine they have on tap -- Segromigno from Unti Vineyards -- and the reasonable price of all the wines-by-the-glass.\u003cbr clear=\"all\">\u003cbr>\nLater this year, we are looking forward to a couple more additions to Fillmore Street. \u003ca href=\"http://www.dosasf.com/\">Dosa\u003c/a> will be opening on the corner of Fillmore and Post, in the old Goodwill store. I've been peeking through the windows for months, and \u003ca href=\"http://sf.eater.com/archives/2008/08/08/design_watch_dosa_on_fillmore_real_and_rendered.php\">Eater has some photos of the design\u003c/a>. Also, \u003ca href=\"http://www.woodhousefish.com/\">Woodhouse Fish Company\u003c/a> is redesigning the space where Toraya was located, across the street from SPQR, and should be open within the next few months. Finally, we've been waiting about a year for our installation of Charles Phan's \u003ca href=\"http://www.slanteddoor.com/\">Out the Door\u003c/a> to arrive on Bush street at Fillmore. Word is that may be a bit longer as Phan is busy with \u003ca href=\"http://www.calacademy.org/\">other\u003c/a> \u003ca href=\"http://www.somagrand.com/\">projects\u003c/a> around town.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"masters-of-scale": {
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},
"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"onourwatch": {
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"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?",
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"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",
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},
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"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.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"link": "/radio/program/planet-money",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
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