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"content": "\u003cp>There are so many great food events going on in the next few weeks, it's hard to choose. Here are three that particularly caught my eye and whet my appetite.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E02O_stPI/AAAAAAAAALQ/cZFSsNkt9CA/s1600-h/wineenthusiast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E02O_stPI/AAAAAAAAALQ/cZFSsNkt9CA/s320/wineenthusiast.jpg\" id=\"BLOGGER_PHOTO_ID_5179479152795628786\" border=\"0\">\u003c/a>\u003cbr>\nNext Thursday March 27th, 2008 is the \u003cstrong>\u003ca href=\"http://www.wineenthusiast.com/tot08/tott_SF.asp?uid=D4CBBC29-313F-41B6-B095-739457DCB89F\">Wine Enthusiast Toast of the Town\u003c/a>\u003c/strong>. Attending will be 70 domestic and international wine producers including Trinchero, Mumm Napa, Champagne Piper-Heidsiek, Rodney Strong Vineyards and J. Lohr Vineyards. A complete list of invited wine vendors is available \u003cstrong>\u003ca href=\"http://www.wineenthusiast.com/tot08/invited_SFvendors.asp?&uid=D4CBBC29-313F-41B6-B095-739457DCB89F\">here\u003c/a>\u003c/strong>. The event will be held at the War Memorial Opera House.\u003c/p>\n\u003cp>I spoke to one of the organizers and got a sneak peek at just a few of the dishes that participating restaurants will be serving.\u003c/p>\n\u003cp>Bar Tartine\u003cbr>\nBlood Orange-cured Sardines with Asparagus & Soft-boiled Egg Vinaigrette\u003c/p>\n\u003cp>Bistro Jeanty\u003cbr>\nCrème de Tomate en Croûte - Tomato Soup in Puff Pastry\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Café Gibraltar\u003cbr>\n• Moroccan Lamb & Beef Tagine – Savory Mélange of Beef and Lamb Shoulder, with Seasonal Vegetables, Chickpeas and Fingerling Potatoes in a Savory Date-mild Chile-Harissa Glaze\u003c/p>\n\u003cp>• Algerian Vegetable Couscous – Seasonal Vegetables, Chickpeas and Currants in a Roasted Sweet Pepper-Saffron broth, Served Atop House-Rolled Couscous\u003c/p>\n\u003cp>Campton Place\u003cbr>\nSpot Prawn Sashimi on Watermelon Carpaccio Chutnied Mango Chili Fizz with Apple & Wild Rocket Gazpacho Air\u003c/p>\n\u003cp>Étoile at Domaine Chandon\u003cbr>\nBraised Veal Cheek, Morel Mushrooms, English Pea Purée and Preserved Meyer Lemon\u003c/p>\n\u003cp>Go Fish Restaurant\u003cbr>\nScallop and Shrimp Ceviche\u003c/p>\n\u003cp>PlumpJack Cafe\u003cbr>\nRamp Panna Cotta with Langoustine and Pickled Cloud\u003c/p>\n\u003cp>Poleng Lounge\u003cbr>\nWalu Kinilaw – Hawaiian Butterfish, Toybox Tomatoes, Shallots, Cilantro, Coconut Milk, hand-harvested Philippine Sea Salt\u003c/p>\n\u003cp>Postrio\u003cbr>\nTuna en Ponzu Gelée with Wasabi Tobiko, Lemon and Shiso\u003c/p>\n\u003cp>Pres a Vi\u003cbr>\nHamachi Two Ways –\u003cbr>\n• Teradito with Anju Pepper Aioli, Siracha, Blood Orange Oil and Micro Cilantro\u003cbr>\n• Poke with Inamona, Soy, Lemon Zest and Wasabi Tobiko\u003c/p>\n\u003cp>Rivoli Restaurant\u003cbr>\nRivoli Smoked Beef on a Cheddar Biscuit with Horseradish Cream and Pickled Onion Relish\u003c/p>\n\u003cp>The Grand Tasting is from 7-10 pm and \u003cstrong>\u003ca href=\"http://www.wineenthusiast.com/E/results.asp?Ep=Ntt/san+francisco+2008//N/0//Nty/1//Ntx/mode%2Bmatchallpartial//Ntk/Product&uid=D4CBBC29-313F-41B6-B095-739457DCB89F&Ns=Sale%20Price\">tickets\u003c/a>\u003c/strong> are $95. A silent auction at the event will benefit America's Second Harvest The Nation's Food Bank.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E3M-_stRI/AAAAAAAAALg/YE2hqJaHFOE/s1600-h/tasteofthenation.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E3M-_stRI/AAAAAAAAALg/YE2hqJaHFOE/s320/tasteofthenation.jpg\" id=\"BLOGGER_PHOTO_ID_5179481742660908306\" border=\"0\">\u003c/a>\u003cbr>\n\u003cstrong>\u003ca href=\"http://taste.strength.org/site/Clubs?club_id=1071&pg=main\">Share our Strength's Taste of the Nation\u003c/a>\u003c/strong> is also a benefit for America's Second Harvest with a focus on ending childhood hunger. It will be held April 6th, 2008 at \u003cstrong>\u003ca href=\"http://acmechophouse.com/\">Acme Chophouse\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>From 6:30-7:30pm you'll enjoy appetizers from top local restaurants before a sit-down dinner prepared by the Next Iron Chef contenders and wine pairings from top sommeliers and live and silent auctions. The chefs for the dinner will be:\u003c/p>\n\u003cp>Michael Symon of Cleveland's \u003cstrong>Lola\u003c/strong> and \u003cstrong>Lolita\u003c/strong>\u003c/p>\n\u003cp>Traci Des Jardins of \u003cstrong>Acme Chophouse\u003c/strong>, \u003cstrong> Jardiniere\u003c/strong> and \u003cstrong> Mijita\u003c/strong>\u003c/p>\n\u003cp>Chris Cosentino of \u003cstrong>Incanto\u003c/strong>\u003c/p>\n\u003cp>Gavin Kaysen of NYC's \u003cstrong>Café Boulud\u003c/strong>\u003c/p>\n\u003cp>Elizabeth Falkner of \u003cstrong>Citizen Cake\u003c/strong> and \u003cstrong>Orson\u003c/strong> (dessert)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://taste.strength.org/site/PageServer?pagename=TOTN_buytickets\">Tickets\u003c/a>\u003c/strong> are $250 and 100% of your ticket purchase goes directly to \u003cstrong>\u003ca href=\"http://www.strength.org/\">Share Our Strength\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E2ye_stQI/AAAAAAAAALY/XxptHxzQ2po/s1600-h/2008_flowerShow_west.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E2ye_stQI/AAAAAAAAALY/XxptHxzQ2po/s320/2008_flowerShow_west.jpg\" id=\"BLOGGER_PHOTO_ID_5179481287394374914\" border=\"0\">\u003c/a>\u003cbr>\nIf you are still waiting for your economic stimulus check, here's a bargain opportunity to enjoy a taste of Spain.\u003c/p>\n\u003cp>Tonight, March 19th, 2008, at 6 pm Gerald Hirigoyen of Bocadillos and Piperade will create Basque-inspired small plates at Macy's Union Square as part of \u003cstrong>\u003ca href=\"http://www.macys.com/store/event/index.ognc?action=search&storeId=212\">A Mosaic of Spain\u003c/a>\u003c/strong>, Macy's Annual Flower Show. Jon Bonne, wine editor at the SF Chronicle and Andy Booth, owner of the Spanish Table will be on hand to discuss wine pairings.\u003c/p>\n\u003cp>In addition to food and wine samples, you'll receive a 60-day subscrition to Zagat.com and VIP card from City Dish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Tickets are $10 and benefit the Espanola de California.\u003c/p>\n\n",
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"description": "There are so many great food events going on in the next few weeks, it's hard to choose. Here are three that particularly caught my eye and whet my appetite. Next Thursday March 27th, 2008 is the Wine Enthusiast Toast of the Town. Attending will be 70 domestic and international wine producers including Trinchero, Mumm",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There are so many great food events going on in the next few weeks, it's hard to choose. Here are three that particularly caught my eye and whet my appetite.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E02O_stPI/AAAAAAAAALQ/cZFSsNkt9CA/s1600-h/wineenthusiast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E02O_stPI/AAAAAAAAALQ/cZFSsNkt9CA/s320/wineenthusiast.jpg\" id=\"BLOGGER_PHOTO_ID_5179479152795628786\" border=\"0\">\u003c/a>\u003cbr>\nNext Thursday March 27th, 2008 is the \u003cstrong>\u003ca href=\"http://www.wineenthusiast.com/tot08/tott_SF.asp?uid=D4CBBC29-313F-41B6-B095-739457DCB89F\">Wine Enthusiast Toast of the Town\u003c/a>\u003c/strong>. Attending will be 70 domestic and international wine producers including Trinchero, Mumm Napa, Champagne Piper-Heidsiek, Rodney Strong Vineyards and J. Lohr Vineyards. A complete list of invited wine vendors is available \u003cstrong>\u003ca href=\"http://www.wineenthusiast.com/tot08/invited_SFvendors.asp?&uid=D4CBBC29-313F-41B6-B095-739457DCB89F\">here\u003c/a>\u003c/strong>. The event will be held at the War Memorial Opera House.\u003c/p>\n\u003cp>I spoke to one of the organizers and got a sneak peek at just a few of the dishes that participating restaurants will be serving.\u003c/p>\n\u003cp>Bar Tartine\u003cbr>\nBlood Orange-cured Sardines with Asparagus & Soft-boiled Egg Vinaigrette\u003c/p>\n\u003cp>Bistro Jeanty\u003cbr>\nCrème de Tomate en Croûte - Tomato Soup in Puff Pastry\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Café Gibraltar\u003cbr>\n• Moroccan Lamb & Beef Tagine – Savory Mélange of Beef and Lamb Shoulder, with Seasonal Vegetables, Chickpeas and Fingerling Potatoes in a Savory Date-mild Chile-Harissa Glaze\u003c/p>\n\u003cp>• Algerian Vegetable Couscous – Seasonal Vegetables, Chickpeas and Currants in a Roasted Sweet Pepper-Saffron broth, Served Atop House-Rolled Couscous\u003c/p>\n\u003cp>Campton Place\u003cbr>\nSpot Prawn Sashimi on Watermelon Carpaccio Chutnied Mango Chili Fizz with Apple & Wild Rocket Gazpacho Air\u003c/p>\n\u003cp>Étoile at Domaine Chandon\u003cbr>\nBraised Veal Cheek, Morel Mushrooms, English Pea Purée and Preserved Meyer Lemon\u003c/p>\n\u003cp>Go Fish Restaurant\u003cbr>\nScallop and Shrimp Ceviche\u003c/p>\n\u003cp>PlumpJack Cafe\u003cbr>\nRamp Panna Cotta with Langoustine and Pickled Cloud\u003c/p>\n\u003cp>Poleng Lounge\u003cbr>\nWalu Kinilaw – Hawaiian Butterfish, Toybox Tomatoes, Shallots, Cilantro, Coconut Milk, hand-harvested Philippine Sea Salt\u003c/p>\n\u003cp>Postrio\u003cbr>\nTuna en Ponzu Gelée with Wasabi Tobiko, Lemon and Shiso\u003c/p>\n\u003cp>Pres a Vi\u003cbr>\nHamachi Two Ways –\u003cbr>\n• Teradito with Anju Pepper Aioli, Siracha, Blood Orange Oil and Micro Cilantro\u003cbr>\n• Poke with Inamona, Soy, Lemon Zest and Wasabi Tobiko\u003c/p>\n\u003cp>Rivoli Restaurant\u003cbr>\nRivoli Smoked Beef on a Cheddar Biscuit with Horseradish Cream and Pickled Onion Relish\u003c/p>\n\u003cp>The Grand Tasting is from 7-10 pm and \u003cstrong>\u003ca href=\"http://www.wineenthusiast.com/E/results.asp?Ep=Ntt/san+francisco+2008//N/0//Nty/1//Ntx/mode%2Bmatchallpartial//Ntk/Product&uid=D4CBBC29-313F-41B6-B095-739457DCB89F&Ns=Sale%20Price\">tickets\u003c/a>\u003c/strong> are $95. A silent auction at the event will benefit America's Second Harvest The Nation's Food Bank.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E3M-_stRI/AAAAAAAAALg/YE2hqJaHFOE/s1600-h/tasteofthenation.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E3M-_stRI/AAAAAAAAALg/YE2hqJaHFOE/s320/tasteofthenation.jpg\" id=\"BLOGGER_PHOTO_ID_5179481742660908306\" border=\"0\">\u003c/a>\u003cbr>\n\u003cstrong>\u003ca href=\"http://taste.strength.org/site/Clubs?club_id=1071&pg=main\">Share our Strength's Taste of the Nation\u003c/a>\u003c/strong> is also a benefit for America's Second Harvest with a focus on ending childhood hunger. It will be held April 6th, 2008 at \u003cstrong>\u003ca href=\"http://acmechophouse.com/\">Acme Chophouse\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>From 6:30-7:30pm you'll enjoy appetizers from top local restaurants before a sit-down dinner prepared by the Next Iron Chef contenders and wine pairings from top sommeliers and live and silent auctions. The chefs for the dinner will be:\u003c/p>\n\u003cp>Michael Symon of Cleveland's \u003cstrong>Lola\u003c/strong> and \u003cstrong>Lolita\u003c/strong>\u003c/p>\n\u003cp>Traci Des Jardins of \u003cstrong>Acme Chophouse\u003c/strong>, \u003cstrong> Jardiniere\u003c/strong> and \u003cstrong> Mijita\u003c/strong>\u003c/p>\n\u003cp>Chris Cosentino of \u003cstrong>Incanto\u003c/strong>\u003c/p>\n\u003cp>Gavin Kaysen of NYC's \u003cstrong>Café Boulud\u003c/strong>\u003c/p>\n\u003cp>Elizabeth Falkner of \u003cstrong>Citizen Cake\u003c/strong> and \u003cstrong>Orson\u003c/strong> (dessert)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://taste.strength.org/site/PageServer?pagename=TOTN_buytickets\">Tickets\u003c/a>\u003c/strong> are $250 and 100% of your ticket purchase goes directly to \u003cstrong>\u003ca href=\"http://www.strength.org/\">Share Our Strength\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E2ye_stQI/AAAAAAAAALY/XxptHxzQ2po/s1600-h/2008_flowerShow_west.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E2ye_stQI/AAAAAAAAALY/XxptHxzQ2po/s320/2008_flowerShow_west.jpg\" id=\"BLOGGER_PHOTO_ID_5179481287394374914\" border=\"0\">\u003c/a>\u003cbr>\nIf you are still waiting for your economic stimulus check, here's a bargain opportunity to enjoy a taste of Spain.\u003c/p>\n\u003cp>Tonight, March 19th, 2008, at 6 pm Gerald Hirigoyen of Bocadillos and Piperade will create Basque-inspired small plates at Macy's Union Square as part of \u003cstrong>\u003ca href=\"http://www.macys.com/store/event/index.ognc?action=search&storeId=212\">A Mosaic of Spain\u003c/a>\u003c/strong>, Macy's Annual Flower Show. Jon Bonne, wine editor at the SF Chronicle and Andy Booth, owner of the Spanish Table will be on hand to discuss wine pairings.\u003c/p>\n\u003cp>In addition to food and wine samples, you'll receive a 60-day subscrition to Zagat.com and VIP card from City Dish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Tickets are $10 and benefit the Espanola de California.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Samovar Tea Lounge",
"title": "Samovar Tea Lounge",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sometimes it seems if you're not up on the latest, newest restaurant, or are lagging behind \u003ca href=\"http://sf.eater.com/\">while chasing\u003c/a> San Francisco's food wordsmiths about what's happening \u003ca href=\"http://www.tablehopper.com/main.html\">right now\u003c/a>, you might miss what's incredible. In the Bay Area you could miss The Dish everyone's talking about if you're not in 30 places on one night. So many restaurants here change their menus daily, and seasonally-- more than any city/ region I've ever cooked in, that it can take years to taste it all, plus there's always another eatery opening-- it makes our heads spin trying to keep them all straight.\u003c/p>\n\u003cp>Whew! All the head-spinning can blur what's right in front of us: a neighborhood joint, a down-to-earth 50 seat house, or the corner place you pass by every day on your way to work. In these Off-Broadway or Off-Off Broadway stages there are great plates going out every day, every night, year after year. The food is good or great, or it's consistent. The chef is famous or not, and the cooks on the line want to be chefs one day or they continue to collect the paycheck that keeps their family fed.\u003c/p>\n\u003cp>As a professional cook it's important for me to read and eat and meet new restaurants. But the dishes I crave, the dining rooms I want to have a good conversation in, are rarely those I've eaten at once. Anything can be amazing once. But how does that dish taste month after month, year after year?\u003c/p>\n\u003cp>\u003ca href=\"http://www.samovartea.com/\">Samovar Tea Lounge\u003c/a> was going strong at 18th and Sanchez at the edge of The Castro District when I \"discovered it\" a few years ago. It didn't need me to talk about it's specialness. It's busy morning, noon and evening. People inside are studying, knitting, reading, sipping, recovering, dating, scoping, listening and imbibing. Samovar's food menu is straightforward and small, changing slightly with the seasons. There are \u003ca href=\"http://www.samovartea.com/html/lounge/menu.cfm\">breakfast, brunch, lunch, dinner and high tea offerings\u003c/a>. Tea service menus include food and tea in a theme and they are always gracious about letting you order one of the components from these packages with another dish.\u003c/p>\n\u003cp>My absolute favorite dish is what Samovar calls their egg bowl. Two delicately poached eggs lay next to mounds of flavorful rice and are garnished with the protein of your choice; smoked duck, salmon and tofu are often in rotation, and there's a little ramekin of fresh ginger grated in soy sauce. I'm also a big fan of their house-made scones (some of the best in the Bay Area as far as I'm concerned!), not just because the little bowl of clotted cream for spreading is the real deal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course \u003ca href=\"http://www.samovartea.com/html/lounge/tea101.cfm\">tea\u003c/a> is Samovar's main attraction. From their \u003ca href=\"http://www.samovartea.com/html/lounge/about.cfm\">website\u003c/a>,\u003c/p>\n\u003cp>\"\u003cstrong>Our goal\u003c/strong> is to create a company that is good for this world. We partner with tea experts and suppliers from small family farms and estates, and local businesses and organizations. Through our service and environment we aim to embody the tea lifestyle and provide a place for our customers to escape, relax, and be healthy.\"\u003c/p>\n\u003cp>I know little about tea intellectually. But on a recent visit I drank a \u003ca href=\"http://en.wikipedia.org/wiki/Keemun\">Keemun\u003c/a> that silenced me. Not being a tea sophisticate I like my black tea with milk. Samovar's staff are well trained, thoroughly knowledgeable and never judgmental. The woman who brought me this tea for which I am not worthy poured hot water into a tiny clear glass dollhouse teapot filled with twiggy leaves and immediately upon filling it poured the barely steeped liquid into a small, handle-less tea cup. She explained that this Keemun was so strong, even a 5 second steep would render the flavor too strong!\u003c/p>\n\u003cp>I sit here before you to report that this Keemun was not made better by milk. Brew of the gods. Hot liquid like no other. I didn't want to tell you because then there would be less for me. But then I thought you might not believe that Samovar, the place you barely see, the place producing no beeps on your radar screen, was as special as I said, if I did not tell you about this hot elixir, this liquid manna.\u003c/p>\n\u003cp>At Samovar I have been introduced to two other favorite teas I drink weekly. I go for flavor profiles which list pine, dark, rich, earth, chocolaty, peat, smoky and velvet as possible evocations. If you and I have anything in common, I suggest \u003ca href=\"http://shop.samovartea.com/category/Teas/Pu-erh%20Tea\">Pu-erh\u003c/a> or \u003ca href=\"http://shop.samovartea.com/category/Teas/Black%20Tea\">Black Velvet\u003c/a>.\u003c/p>\n\u003cp>There's now a second location of \u003ca href=\"http://www.samovartea.com/html/lounge/about.cfm#visitYB\">Samovar Tea Lounge in the Yerba Buena Gardens\u003c/a>. It's located on top of the Martin Luther King Jr. fountain and although encased in glass, this location is as warm an environment as their original. You can buy some of the teas they offer, although when I made an inquiry about the Keemun they said it was too new to the menu to have packaged it yet, and there was no promise that it would be. Samovar's commitment to freshness \u003ca href=\"http://www.samovartea.com/html/lounge/tea101.cfm#buy\">is amazing\u003c/a> and some of the more rare teas will only ever be available if you are drinking them there.\u003c/p>\n\u003cp>Sometimes I want to go where it's quiet. I enjoy the trust I feel in these places and feel grateful that they continue to survive in San Francisco-- a city not known for it's ease when it comes to owning and operating food businesses. I desire familiar food that's consistently good and sometimes blows my mind. I have a hankering for a little sameness and a dash of surprise.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And when it's time to take a break of trying the latest thing, I hope you'll take cover from the hustle and bustle, or just the fog, and give Samovar a try, even if it's a pot of tea. I can {almost} guarantee your pleasure at doing so.\u003c/p>\n\n",
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"description": "Sometimes it seems if you're not up on the latest, newest restaurant, or are lagging behind while chasing San Francisco's food wordsmiths about what's happening right now, you might miss what's incredible. In the Bay Area you could miss The Dish everyone's talking about if you're not in 30 places on one night. So many",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sometimes it seems if you're not up on the latest, newest restaurant, or are lagging behind \u003ca href=\"http://sf.eater.com/\">while chasing\u003c/a> San Francisco's food wordsmiths about what's happening \u003ca href=\"http://www.tablehopper.com/main.html\">right now\u003c/a>, you might miss what's incredible. In the Bay Area you could miss The Dish everyone's talking about if you're not in 30 places on one night. So many restaurants here change their menus daily, and seasonally-- more than any city/ region I've ever cooked in, that it can take years to taste it all, plus there's always another eatery opening-- it makes our heads spin trying to keep them all straight.\u003c/p>\n\u003cp>Whew! All the head-spinning can blur what's right in front of us: a neighborhood joint, a down-to-earth 50 seat house, or the corner place you pass by every day on your way to work. In these Off-Broadway or Off-Off Broadway stages there are great plates going out every day, every night, year after year. The food is good or great, or it's consistent. The chef is famous or not, and the cooks on the line want to be chefs one day or they continue to collect the paycheck that keeps their family fed.\u003c/p>\n\u003cp>As a professional cook it's important for me to read and eat and meet new restaurants. But the dishes I crave, the dining rooms I want to have a good conversation in, are rarely those I've eaten at once. Anything can be amazing once. But how does that dish taste month after month, year after year?\u003c/p>\n\u003cp>\u003ca href=\"http://www.samovartea.com/\">Samovar Tea Lounge\u003c/a> was going strong at 18th and Sanchez at the edge of The Castro District when I \"discovered it\" a few years ago. It didn't need me to talk about it's specialness. It's busy morning, noon and evening. People inside are studying, knitting, reading, sipping, recovering, dating, scoping, listening and imbibing. Samovar's food menu is straightforward and small, changing slightly with the seasons. There are \u003ca href=\"http://www.samovartea.com/html/lounge/menu.cfm\">breakfast, brunch, lunch, dinner and high tea offerings\u003c/a>. Tea service menus include food and tea in a theme and they are always gracious about letting you order one of the components from these packages with another dish.\u003c/p>\n\u003cp>My absolute favorite dish is what Samovar calls their egg bowl. Two delicately poached eggs lay next to mounds of flavorful rice and are garnished with the protein of your choice; smoked duck, salmon and tofu are often in rotation, and there's a little ramekin of fresh ginger grated in soy sauce. I'm also a big fan of their house-made scones (some of the best in the Bay Area as far as I'm concerned!), not just because the little bowl of clotted cream for spreading is the real deal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of course \u003ca href=\"http://www.samovartea.com/html/lounge/tea101.cfm\">tea\u003c/a> is Samovar's main attraction. From their \u003ca href=\"http://www.samovartea.com/html/lounge/about.cfm\">website\u003c/a>,\u003c/p>\n\u003cp>\"\u003cstrong>Our goal\u003c/strong> is to create a company that is good for this world. We partner with tea experts and suppliers from small family farms and estates, and local businesses and organizations. Through our service and environment we aim to embody the tea lifestyle and provide a place for our customers to escape, relax, and be healthy.\"\u003c/p>\n\u003cp>I know little about tea intellectually. But on a recent visit I drank a \u003ca href=\"http://en.wikipedia.org/wiki/Keemun\">Keemun\u003c/a> that silenced me. Not being a tea sophisticate I like my black tea with milk. Samovar's staff are well trained, thoroughly knowledgeable and never judgmental. The woman who brought me this tea for which I am not worthy poured hot water into a tiny clear glass dollhouse teapot filled with twiggy leaves and immediately upon filling it poured the barely steeped liquid into a small, handle-less tea cup. She explained that this Keemun was so strong, even a 5 second steep would render the flavor too strong!\u003c/p>\n\u003cp>I sit here before you to report that this Keemun was not made better by milk. Brew of the gods. Hot liquid like no other. I didn't want to tell you because then there would be less for me. But then I thought you might not believe that Samovar, the place you barely see, the place producing no beeps on your radar screen, was as special as I said, if I did not tell you about this hot elixir, this liquid manna.\u003c/p>\n\u003cp>At Samovar I have been introduced to two other favorite teas I drink weekly. I go for flavor profiles which list pine, dark, rich, earth, chocolaty, peat, smoky and velvet as possible evocations. If you and I have anything in common, I suggest \u003ca href=\"http://shop.samovartea.com/category/Teas/Pu-erh%20Tea\">Pu-erh\u003c/a> or \u003ca href=\"http://shop.samovartea.com/category/Teas/Black%20Tea\">Black Velvet\u003c/a>.\u003c/p>\n\u003cp>There's now a second location of \u003ca href=\"http://www.samovartea.com/html/lounge/about.cfm#visitYB\">Samovar Tea Lounge in the Yerba Buena Gardens\u003c/a>. It's located on top of the Martin Luther King Jr. fountain and although encased in glass, this location is as warm an environment as their original. You can buy some of the teas they offer, although when I made an inquiry about the Keemun they said it was too new to the menu to have packaged it yet, and there was no promise that it would be. Samovar's commitment to freshness \u003ca href=\"http://www.samovartea.com/html/lounge/tea101.cfm#buy\">is amazing\u003c/a> and some of the more rare teas will only ever be available if you are drinking them there.\u003c/p>\n\u003cp>Sometimes I want to go where it's quiet. I enjoy the trust I feel in these places and feel grateful that they continue to survive in San Francisco-- a city not known for it's ease when it comes to owning and operating food businesses. I desire familiar food that's consistently good and sometimes blows my mind. I have a hankering for a little sameness and a dash of surprise.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And when it's time to take a break of trying the latest thing, I hope you'll take cover from the hustle and bustle, or just the fog, and give Samovar a try, even if it's a pot of tea. I can {almost} guarantee your pleasure at doing so.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.chezpim.com/blogs/2007/12/menu-for-hope-4.html\">\u003cimg src=\"http://bp2.blogger.com/_3CJ3D3a-cUA/R15CroDQ0WI/AAAAAAAAAAM/J8dTN6kTjTk/s320/menuforhope4map.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>You have until tomorrow, Friday December 21st, to donate to Menu for Hope, and bid on any number of priceless prizes donated by food bloggers all over the world. \u003ca href=\"http://kqedbayareabites.blogspot.com/2007/12/menu-for-hope-food-bloggers-give-back.html\">As you already know\u003c/a>, Ms. Pim of Chez Pim has organized this impressive fund raising event for the past four years. This year she's picked \u003ca href=\"http://www.wfp.org/english/\">The United Nations' World Food Programme\u003c/a>, as she did last year, but for 2007 \u003ca href=\"http://www.chezpim.com/blogs/2007/11/menu-for-hope-4.html\">she's made a special request\u003c/a>,\u003c/p>\n\u003cp>\"With a special permission from the WFP, the funds raised by Menu for Hope 4 will be earmarked for the school lunch program in Lesotho, Africa. We chose to support the school lunch program because providing food for the children not only keeps them alive, but keeps them in school so that they learn the skills to feed themselves in the future. We chose to support the program in Lesotho because it is a model program in local procurement - buying food locally to support local farmers and the local economy. Instead of shipping surplus corn across the ocean, the WFP is buying directly from local subsistent farmers who practice conservation farming methods in Lesotho to feed the children there.\"\u003c/p>\n\u003cp>In the spirit of supporting local food economy, one of the USA West Coast prizes has been amended as of the afternoon of Wednesday December 19.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2007/12/menu-for-hope-i.html\">(UW17) Dinner for 8 prepared by Brett Emerson\u003c/a>\u003c/strong>\u003cbr>Brett Emerson, owner of the soon to be opened Contigo, is offering dinner made for 8 people in his new Noe Valley home. Wines to be paired and picked by none other than our very own wine blogging superstar, Alder Yarrow of \u003ca href=\"http://www.vinography.com/\">Vinography\u003c/a>. And desserts will be made by yours truly, Shuna fish Lydon of \u003ca href=\"http://eggbeater.typepad.com/\">Eggbeater\u003c/a>. Triple threat, no doubt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This all-star dinner could be yours for a mere $10!\u003c/p>\n\u003cp>More USA West Coast prizes can be found here at \u003ca href=\"http://www.rasamalaysia.com/2007/12/menu-for-hope-4-complete-west-coast_10.html\">Rasa Malaysia\u003c/a>. But if you're a jet-setting world traveler you may want to bid on a personal tour of the El Bulli kitchen {EU31}, or have lunch with your not-so-secret lover at Alain Passard's 3 Michelin star L'Arpege in Paris one lovely afternoon {EU40}, to name just 2 insanely amazing possibilities!\u003c/p>\n\u003cp>The prizes are varied and beyond your wildest imagination. Delicious in every regard. Please take a few minutes to head over to First Giving and help us raise a record amount this year. (Last year we raised $60,925.12)\u003c/p>\n\u003cp>How To?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>- To donate, go to \u003cstrong>\u003ca href=\"http://www.firstgiving.com/menuforhope4\">First Giving\u003c/a>\u003c/strong>. To specify a specific prize, \u003cstrong>\u003ca href=\"http://www.chezpim.com/blogs/2007/12/menu-for-hope-4.html\">follow the instructions on the Chez Pim website\u003c/a>\u003c/strong> (scroll down to the instructions and screenshots). \u003cstrong>\u003ca name=\"money\">\u003c/a>\u003c/strong>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.chezpim.com/blogs/2007/12/menu-for-hope-4.html\">\u003cimg src=\"http://bp2.blogger.com/_3CJ3D3a-cUA/R15CroDQ0WI/AAAAAAAAAAM/J8dTN6kTjTk/s320/menuforhope4map.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>You have until tomorrow, Friday December 21st, to donate to Menu for Hope, and bid on any number of priceless prizes donated by food bloggers all over the world. \u003ca href=\"http://kqedbayareabites.blogspot.com/2007/12/menu-for-hope-food-bloggers-give-back.html\">As you already know\u003c/a>, Ms. Pim of Chez Pim has organized this impressive fund raising event for the past four years. This year she's picked \u003ca href=\"http://www.wfp.org/english/\">The United Nations' World Food Programme\u003c/a>, as she did last year, but for 2007 \u003ca href=\"http://www.chezpim.com/blogs/2007/11/menu-for-hope-4.html\">she's made a special request\u003c/a>,\u003c/p>\n\u003cp>\"With a special permission from the WFP, the funds raised by Menu for Hope 4 will be earmarked for the school lunch program in Lesotho, Africa. We chose to support the school lunch program because providing food for the children not only keeps them alive, but keeps them in school so that they learn the skills to feed themselves in the future. We chose to support the program in Lesotho because it is a model program in local procurement - buying food locally to support local farmers and the local economy. Instead of shipping surplus corn across the ocean, the WFP is buying directly from local subsistent farmers who practice conservation farming methods in Lesotho to feed the children there.\"\u003c/p>\n\u003cp>In the spirit of supporting local food economy, one of the USA West Coast prizes has been amended as of the afternoon of Wednesday December 19.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2007/12/menu-for-hope-i.html\">(UW17) Dinner for 8 prepared by Brett Emerson\u003c/a>\u003c/strong>\u003cbr>Brett Emerson, owner of the soon to be opened Contigo, is offering dinner made for 8 people in his new Noe Valley home. Wines to be paired and picked by none other than our very own wine blogging superstar, Alder Yarrow of \u003ca href=\"http://www.vinography.com/\">Vinography\u003c/a>. And desserts will be made by yours truly, Shuna fish Lydon of \u003ca href=\"http://eggbeater.typepad.com/\">Eggbeater\u003c/a>. Triple threat, no doubt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This all-star dinner could be yours for a mere $10!\u003c/p>\n\u003cp>More USA West Coast prizes can be found here at \u003ca href=\"http://www.rasamalaysia.com/2007/12/menu-for-hope-4-complete-west-coast_10.html\">Rasa Malaysia\u003c/a>. But if you're a jet-setting world traveler you may want to bid on a personal tour of the El Bulli kitchen {EU31}, or have lunch with your not-so-secret lover at Alain Passard's 3 Michelin star L'Arpege in Paris one lovely afternoon {EU40}, to name just 2 insanely amazing possibilities!\u003c/p>\n\u003cp>The prizes are varied and beyond your wildest imagination. Delicious in every regard. Please take a few minutes to head over to First Giving and help us raise a record amount this year. (Last year we raised $60,925.12)\u003c/p>\n\u003cp>How To?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>- To donate, go to \u003cstrong>\u003ca href=\"http://www.firstgiving.com/menuforhope4\">First Giving\u003c/a>\u003c/strong>. To specify a specific prize, \u003cstrong>\u003ca href=\"http://www.chezpim.com/blogs/2007/12/menu-for-hope-4.html\">follow the instructions on the Chez Pim website\u003c/a>\u003c/strong> (scroll down to the instructions and screenshots). \u003cstrong>\u003ca name=\"money\">\u003c/a>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Donuts to Diesel: SFGreasecycle",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/frying_dough.jpg\">\u003c/p>\n\u003cp>As someone who keeps containers of bacon fat, duck fat, chicken fat, lard and butter along with rank-and-file bottles of olive oil, sesame oil, chile oil, grape seed oil and good ol' peanut oil always handy by her stove, I was delighted to learn a new term this week: FOG.\u003c/p>\n\u003cp>No, not the lovely mist that sweeps over our city from the sea.\u003c/p>\n\u003cp>Fats\u003cbr>Oils\u003cbr>Grease\u003c/p>\n\u003cp>Unfortunately, in addition to carrying flavor and adding texture, these staples of the kitchen can be as bad for our sewer system as our bodies. Multiply thousands of restaurants by dozens of gallons of FOG and very quickly, the mess builds up.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A program launched this past month by San Francisco's Public Utilities Commission, SFGreasecycle, will attempt to alleviate the headache of FOG disposal while linking to Gavin Newsom's mandate to use 20% biodiesel in all city vehicles by the end of the year. There are still a few weeks for us to reach our goal.\u003c/p>\n\u003cp>Around the world, the dumping of FOG into sewer systems has become a serious problem. New landfill regulations prohibiting the burying of liquid fats and municipal directives on hazardous waste, animal by-products and waste oils make FOG disposal increasingly complex and expensive for restaurants and catering companies (not to mention the much larger amounts from abattoirs and food processing plants). An entire industry has risen up to separate, collect, store, treat, transport, buy, sell and dispose of FOG. The next time you wonder how pet food gets its calories and flavors, well, just remember the deliciousness of french fries and potato chips.\u003c/p>\n\u003cp>SFGreasecycle hopes, through education and incentives (like free pick-up) to reduce the amount of FOG flowing into the city's pipes. Reusing it as fuel for its fleet of municipal vehicles is another excellent benefit. Will it cut down on emissions? Well...that depends....\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/FOG_car.jpg\">\u003cbr>\u003ci>Grease Goddesses' hatchback.\u003c/i>\u003c/p>\n\u003cp>Bumper stickers aside, the heated debate about whether the use of biodiesel results in a positive impact or a negative one overall confuses most of us. There's an abundance of mind-numbing technical reports, polarized rhetoric and big-business greenwashing. Much of it comes down to what you measure and how. Another point of argument occurs between those who believe any minimization of petroleum helps slow our current self-destructive spiral and those who, reminding us that gas motors still equal emissions, believe bikes and solar panels are the better answer.\u003c/p>\n\u003cp>To help you sort out the issues and how they relate to your cooking and eating and driving pleasures, visit these websites:\u003c/p>\n\u003cp>• Learn more about the \u003ca href=\"http://www.sfgreasecycle.org/\">\u003cstrong>SFGreasecycle program\u003c/strong>\u003c/a>, including a participating restaurant list, FOG facts, before and after photos of fat-clogged sewers, and lots of links to sites on climate change, biodiesel facts and supporting organizations. The sound effects of the homepage alone are worth a click. My favorite, though, is the \u003ca href=\"http://www.sfgreasecycle.org/images/FOG_Map.pdf\">\u003cstrong>FOG map\u003c/strong>\u003c/a>, showing hotspots in San Francisco where food-service establishments caused the most \"multiple grease blockages\" over the last two years. (But please, enough with the un-readable, un-typeable web-o-matic compound names!)\u003c/p>\n\u003cp>• From the Texas Commission on Environmental Quality comes a \u003ca href=\"http://www.tceq.state.tx.us/assistance/P2Recycle/fog/home_fog.html\">\u003cstrong>useful list of ways to reduce FOG\u003c/strong>\u003c/a> in your own home or apartment.\u003c/p>\n\u003cp>• Scott Gregory, who combines his work from atmospheric science and engineering, offers an admirable summary of diesel history, climate impact and one of the EPA's studies on biodiesel emissions. \u003ca href=\"http://catfish.colorado.edu/~gregorys/BiodieselEmissions2.html#rudy\">\u003cstrong>His website\u003c/strong>\u003c/a> offers my two favorite sentences in all my reading on the issue: 1) Inventor Rudolf Diesel's warning, circa 1911, that \"The use of vegetable oils for engine fuels may seem insignificant today. But such oils may become in course of time as important as petroleum and the coal tar products of the present time,\" and 2) Gregory's own pithy conclusion, \"There are good reasons to use biodiesel, but emissions improvement is not the most compelling argument. I prefer the 'thumb your nose' at the oil industry argument.\"\u003c/p>\n\u003cp>• The environmental journalists at Seattle-based \u003ca href=\"http://www.grist.org/comments/soapbox/2006/12/08/philpott/\">\u003cstrong>Grist\u003c/strong>\u003c/a> gathered three experts to offer their views on the biodiesel controversy: Ana Unruh Cohen, director of environmental policy at the Center for American Progress; David Morris of the Institute for Local Reliance; and Number One Biodiesel Skeptic, David Pimentel, professor emeritus of entomology at Cornell University.\u003c/p>\n\u003cp>• Here's the \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/11/20/MNQ1TFM7U.DTL\">\u003cstrong>recent story in SFGate\u003c/strong>\u003c/a> describing the Public Utilities Commission's launch of the program. In addition to General Manager Susan Leal's colorful descriptions of the problem of fats in the sewer system (\"It's sort of like a heart attack in our sewers,\" Leal said. \"It's like a blocked artery.\") there's blood-pressure-raising reading in the comments section that illustrates much of the confusion and polarization around biodiesel.\u003c/p>\n\u003cp>• The crew of the Unifried Bus have put together a friendly, informative website about how they outfitted their engines for oil. In addition to photos that clearly convey the \"Julia Butterfly-Burning Man\" aesthetic of their approach, there's a \u003ca href=\"http://www.veggiebus.com/emissions.html\">\u003cstrong>plain language comparison\u003c/strong>\u003c/a> of Biodiesel Emissions compared to Other Fuels Fuel Types that takes into consideration the entire fuel cycle, or a \"well-to-wheel\" analysis. They also offer \u003ca href=\"http://www.veggiebus.com/tips.htm\">\u003cstrong>tips for other biodiesel drivers\u003c/strong>\u003c/a> from their own experiences.\u003c/p>\n\u003cp>• For a view from the industry itself, here is an explanation from the official site of the \u003ca href=\"http://www.biodiesel.org/resources/biodiesel_basics/\">\u003cstrong>National Biodiesel Board\u003c/strong>\u003c/a>. Their membership includes state, national and international feedstock and feedstock processor organizations, biodiesel suppliers, fuel marketers and distributors, and technology providers.\u003c/p>\n\u003cp>• And, finally, for the hard-core, here is the 118-page \u003ca href=\"http://www.epa.gov/OMS/models/analysis/biodsl/p02001.pdf\">\u003cstrong>Comprehensive Analysis of Biodiesel Impacts on Exhaust Emissions (Draft Technical Report)\u003c/strong>\u003c/a> that was conducted at Harvard with Ford Motors as part of the EPA's \u003ca href=\"http://www.epa.gov/OMS/models/biodsl.htm\">\u003cstrong>Biodiesel Emissions Analysis Program\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>And you thought \u003c/i>your \u003ci>arteries were clogged.\u003c/i>\u003c/p>\n\n",
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"description": "As someone who keeps containers of bacon fat, duck fat, chicken fat, lard and butter along with rank-and-file bottles of olive oil, sesame oil, chile oil, grape seed oil and good ol' peanut oil always handy by her stove, I was delighted to learn a new term this week: FOG. No, not the lovely mist",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/frying_dough.jpg\">\u003c/p>\n\u003cp>As someone who keeps containers of bacon fat, duck fat, chicken fat, lard and butter along with rank-and-file bottles of olive oil, sesame oil, chile oil, grape seed oil and good ol' peanut oil always handy by her stove, I was delighted to learn a new term this week: FOG.\u003c/p>\n\u003cp>No, not the lovely mist that sweeps over our city from the sea.\u003c/p>\n\u003cp>Fats\u003cbr>Oils\u003cbr>Grease\u003c/p>\n\u003cp>Unfortunately, in addition to carrying flavor and adding texture, these staples of the kitchen can be as bad for our sewer system as our bodies. Multiply thousands of restaurants by dozens of gallons of FOG and very quickly, the mess builds up.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A program launched this past month by San Francisco's Public Utilities Commission, SFGreasecycle, will attempt to alleviate the headache of FOG disposal while linking to Gavin Newsom's mandate to use 20% biodiesel in all city vehicles by the end of the year. There are still a few weeks for us to reach our goal.\u003c/p>\n\u003cp>Around the world, the dumping of FOG into sewer systems has become a serious problem. New landfill regulations prohibiting the burying of liquid fats and municipal directives on hazardous waste, animal by-products and waste oils make FOG disposal increasingly complex and expensive for restaurants and catering companies (not to mention the much larger amounts from abattoirs and food processing plants). An entire industry has risen up to separate, collect, store, treat, transport, buy, sell and dispose of FOG. The next time you wonder how pet food gets its calories and flavors, well, just remember the deliciousness of french fries and potato chips.\u003c/p>\n\u003cp>SFGreasecycle hopes, through education and incentives (like free pick-up) to reduce the amount of FOG flowing into the city's pipes. Reusing it as fuel for its fleet of municipal vehicles is another excellent benefit. Will it cut down on emissions? Well...that depends....\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/FOG_car.jpg\">\u003cbr>\u003ci>Grease Goddesses' hatchback.\u003c/i>\u003c/p>\n\u003cp>Bumper stickers aside, the heated debate about whether the use of biodiesel results in a positive impact or a negative one overall confuses most of us. There's an abundance of mind-numbing technical reports, polarized rhetoric and big-business greenwashing. Much of it comes down to what you measure and how. Another point of argument occurs between those who believe any minimization of petroleum helps slow our current self-destructive spiral and those who, reminding us that gas motors still equal emissions, believe bikes and solar panels are the better answer.\u003c/p>\n\u003cp>To help you sort out the issues and how they relate to your cooking and eating and driving pleasures, visit these websites:\u003c/p>\n\u003cp>• Learn more about the \u003ca href=\"http://www.sfgreasecycle.org/\">\u003cstrong>SFGreasecycle program\u003c/strong>\u003c/a>, including a participating restaurant list, FOG facts, before and after photos of fat-clogged sewers, and lots of links to sites on climate change, biodiesel facts and supporting organizations. The sound effects of the homepage alone are worth a click. My favorite, though, is the \u003ca href=\"http://www.sfgreasecycle.org/images/FOG_Map.pdf\">\u003cstrong>FOG map\u003c/strong>\u003c/a>, showing hotspots in San Francisco where food-service establishments caused the most \"multiple grease blockages\" over the last two years. (But please, enough with the un-readable, un-typeable web-o-matic compound names!)\u003c/p>\n\u003cp>• From the Texas Commission on Environmental Quality comes a \u003ca href=\"http://www.tceq.state.tx.us/assistance/P2Recycle/fog/home_fog.html\">\u003cstrong>useful list of ways to reduce FOG\u003c/strong>\u003c/a> in your own home or apartment.\u003c/p>\n\u003cp>• Scott Gregory, who combines his work from atmospheric science and engineering, offers an admirable summary of diesel history, climate impact and one of the EPA's studies on biodiesel emissions. \u003ca href=\"http://catfish.colorado.edu/~gregorys/BiodieselEmissions2.html#rudy\">\u003cstrong>His website\u003c/strong>\u003c/a> offers my two favorite sentences in all my reading on the issue: 1) Inventor Rudolf Diesel's warning, circa 1911, that \"The use of vegetable oils for engine fuels may seem insignificant today. But such oils may become in course of time as important as petroleum and the coal tar products of the present time,\" and 2) Gregory's own pithy conclusion, \"There are good reasons to use biodiesel, but emissions improvement is not the most compelling argument. I prefer the 'thumb your nose' at the oil industry argument.\"\u003c/p>\n\u003cp>• The environmental journalists at Seattle-based \u003ca href=\"http://www.grist.org/comments/soapbox/2006/12/08/philpott/\">\u003cstrong>Grist\u003c/strong>\u003c/a> gathered three experts to offer their views on the biodiesel controversy: Ana Unruh Cohen, director of environmental policy at the Center for American Progress; David Morris of the Institute for Local Reliance; and Number One Biodiesel Skeptic, David Pimentel, professor emeritus of entomology at Cornell University.\u003c/p>\n\u003cp>• Here's the \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/11/20/MNQ1TFM7U.DTL\">\u003cstrong>recent story in SFGate\u003c/strong>\u003c/a> describing the Public Utilities Commission's launch of the program. In addition to General Manager Susan Leal's colorful descriptions of the problem of fats in the sewer system (\"It's sort of like a heart attack in our sewers,\" Leal said. \"It's like a blocked artery.\") there's blood-pressure-raising reading in the comments section that illustrates much of the confusion and polarization around biodiesel.\u003c/p>\n\u003cp>• The crew of the Unifried Bus have put together a friendly, informative website about how they outfitted their engines for oil. In addition to photos that clearly convey the \"Julia Butterfly-Burning Man\" aesthetic of their approach, there's a \u003ca href=\"http://www.veggiebus.com/emissions.html\">\u003cstrong>plain language comparison\u003c/strong>\u003c/a> of Biodiesel Emissions compared to Other Fuels Fuel Types that takes into consideration the entire fuel cycle, or a \"well-to-wheel\" analysis. They also offer \u003ca href=\"http://www.veggiebus.com/tips.htm\">\u003cstrong>tips for other biodiesel drivers\u003c/strong>\u003c/a> from their own experiences.\u003c/p>\n\u003cp>• For a view from the industry itself, here is an explanation from the official site of the \u003ca href=\"http://www.biodiesel.org/resources/biodiesel_basics/\">\u003cstrong>National Biodiesel Board\u003c/strong>\u003c/a>. Their membership includes state, national and international feedstock and feedstock processor organizations, biodiesel suppliers, fuel marketers and distributors, and technology providers.\u003c/p>\n\u003cp>• And, finally, for the hard-core, here is the 118-page \u003ca href=\"http://www.epa.gov/OMS/models/analysis/biodsl/p02001.pdf\">\u003cstrong>Comprehensive Analysis of Biodiesel Impacts on Exhaust Emissions (Draft Technical Report)\u003c/strong>\u003c/a> that was conducted at Harvard with Ford Motors as part of the EPA's \u003ca href=\"http://www.epa.gov/OMS/models/biodsl.htm\">\u003cstrong>Biodiesel Emissions Analysis Program\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>And you thought \u003c/i>your \u003ci>arteries were clogged.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2060783911\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ggb-750590.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Before I was a food blogger, I was a \u003cstrong>\u003ca href=\"http://www.chowhound.com/\">Chowhound\u003c/a>\u003c/strong>. This occurred out of necessity when I first moved to the Bay Area over seven years ago. I had come from Southern California -- a place where I had lived my whole life and where I knew numerous hole-in-the-wall, amazing restaurants. Once I got here, I had bad meal after bad meal. Add the fact that I was homesick and it was June and like 10 degrees Fahrenheit out, and you may begin to understand my despair. \u003c/p>\n\u003cp>Then there was The Day Of The Two Bad Meals. I'd already had a bad lunch and for dinner my friend Tricia and I decided to eat close to our new Richmond District apartment. I burst into tears as I tried to eat horrible spaghetti, and vowed that I had to find a better way. I had learned that even though there are some really fantastic restaurants in San Francisco, there are also some really vile restaurants out there -- and when you're new it can sometimes be a minefield.\u003c/p>\n\u003cp>So I found Chowhound. And that was the beginning of delicious meal after delicious meal. Seven years later, I have a love-hate relationship with Chowhound, but I will always be grateful to the members of the boards for showing me the ropes when I was still getting my bearings in this new town.\u003c/p>\n\u003cp>Early on, we had a lot of \"Chowdowns\" where members of the community would gather to have a meal at a restaurant. There were certain rules to these events, and one of them had to do with assigning one person to transcribe the menu for the boards. I think because he hated being the transcriber, Derek (now \u003cstrong>\u003ca href=\"http://www.chow.com/profile/10485\">chowfun_derek\u003c/a>\u003c/strong> on the boards) often plied us with egg tarts from Golden Gate Bakery. He'd pick them up from the bakery right before our Chinatown meals and we would eat them still warm. We always let him off the hook for the transcription -- in fact I think that gift of the egg tarts let him get away with a lot.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Derek once told me that he discovered Golden Gate Bakery on his first day in San Francisco in 1970. \"I had my suitcases and was walking down Grant, and I spied a long line and decided to just get in it to see what everyone was buying.\" It was the first bite of food he ate in San Francisco, and he now uses it as a \"culinary touchstone\" in the city.\u003c/p>\n\u003cp>Golden Gate Bakery is a very small bakery on Grant Avenue in Chinatown. They have several sweet and savory items, and are famous for their holiday moon cakes, though I have to admit that I only have eyes for their macaroons and their egg tart -- a light, flaky pastry tart that is filled with a warm, sweet, eggy custard. The pastry is really the star of this hand held delight, and when it's filled with egg custard that is slightly firm and not overly sweet you bite into a delicious treat. The macaroons are on the small side, very crunchy on the outside, and very basic with delicious coconut filling. They're my favorite in the city.\u003c/p>\n\u003cp>Going to Golden Gate Bakery is an experience. I went there on Saturday night and got in line with the throngs. There were several tourists behind me who didn't understand the process. \"I think that they're confused,\" said one tourist, referring to the many employees who were standing around seemingly doing nothing while customers behind the counter just stood and waited. \"No, they're waiting for the new batch to come out,\" I explained, feeling a bit like I was trying to explain what Willy Wonka was doing in his Chocolate Factory. One employee busied herself by preparing a mound of pink boxes. \"I think that she probably has enough,\" grumbled the tourist. I smiled to myself, knowing that all those boxes would be filled very soon. Sure enough, several trays of egg tarts came out at once and the pink pastry boxes were quickly filled.\u003c/p>\n\u003cp>The line always snakes out the door and when you finally make it inside, a consistent skit ensues. If the item that you want is available, then you're in and out in a couple of minutes. More likely, however, is that your item won't be available. Then you call out your order, and they use a walkie-talkie to talk to the kitchen. There's lots of conversation back and forth before the woman finally tells you how long it will be. I've waited up to 20 minutes for egg tarts to come out of the oven. There's no cooling period -- if you get them right out of the oven, they will be inedibly hot for a few minutes. If you order several, the ladies will give you the egg tarts in a pink box that is vented for the steam.\u003c/p>\n\u003cp>There was recently a mini-crisis on the Chowhound boards, as Golden Gate Bakery closed inexplicably. When it was finally reported that the pastry maker had died, many speculated and wondered whether we had seen the end of the amazing egg tart. The store was closed for over a month, and the re-opening was delayed several times. \"What I really hope they are doing is going back to their homeland ... to find a replacement egg tart chef who can replicate that signature flakey (sic) crust/exterior.\" said one person on the boards. Happily, the bakery re-opened last week and it's as good as it's always been.\u003c/p>\n\u003cp>If you're ever in Chinatown and aren't in a hurry, join the longest line on Grant Avenue to find your bliss. If you're going to Chinatown just to visit Golden Gate Bakery, call ahead first. They take a month off each summer, and are sometimes closed on random days.\u003c/p>\n\u003cp>Golden Gate Bakery\u003cbr>1029 Grant Ave (at Pacific)\u003cbr>415-781-2627\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>More on Golden Gate Bakery:\u003cbr>\u003cstrong>\u003ca href=\"http://www.bunrab.com/yummychow/Shopping/SFShoppingFrameset.html?GGBakery_shop.html\">The Bunrabs on Golden Gate Bakery\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.culinarymuse.com/weblog/2005/02/the_neighborhoo.html\">Culinary Muse muses about the egg tarts\u003c/a>\u003c/strong>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2060783911\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ggb-750590.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Before I was a food blogger, I was a \u003cstrong>\u003ca href=\"http://www.chowhound.com/\">Chowhound\u003c/a>\u003c/strong>. This occurred out of necessity when I first moved to the Bay Area over seven years ago. I had come from Southern California -- a place where I had lived my whole life and where I knew numerous hole-in-the-wall, amazing restaurants. Once I got here, I had bad meal after bad meal. Add the fact that I was homesick and it was June and like 10 degrees Fahrenheit out, and you may begin to understand my despair. \u003c/p>\n\u003cp>Then there was The Day Of The Two Bad Meals. I'd already had a bad lunch and for dinner my friend Tricia and I decided to eat close to our new Richmond District apartment. I burst into tears as I tried to eat horrible spaghetti, and vowed that I had to find a better way. I had learned that even though there are some really fantastic restaurants in San Francisco, there are also some really vile restaurants out there -- and when you're new it can sometimes be a minefield.\u003c/p>\n\u003cp>So I found Chowhound. And that was the beginning of delicious meal after delicious meal. Seven years later, I have a love-hate relationship with Chowhound, but I will always be grateful to the members of the boards for showing me the ropes when I was still getting my bearings in this new town.\u003c/p>\n\u003cp>Early on, we had a lot of \"Chowdowns\" where members of the community would gather to have a meal at a restaurant. There were certain rules to these events, and one of them had to do with assigning one person to transcribe the menu for the boards. I think because he hated being the transcriber, Derek (now \u003cstrong>\u003ca href=\"http://www.chow.com/profile/10485\">chowfun_derek\u003c/a>\u003c/strong> on the boards) often plied us with egg tarts from Golden Gate Bakery. He'd pick them up from the bakery right before our Chinatown meals and we would eat them still warm. We always let him off the hook for the transcription -- in fact I think that gift of the egg tarts let him get away with a lot.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Derek once told me that he discovered Golden Gate Bakery on his first day in San Francisco in 1970. \"I had my suitcases and was walking down Grant, and I spied a long line and decided to just get in it to see what everyone was buying.\" It was the first bite of food he ate in San Francisco, and he now uses it as a \"culinary touchstone\" in the city.\u003c/p>\n\u003cp>Golden Gate Bakery is a very small bakery on Grant Avenue in Chinatown. They have several sweet and savory items, and are famous for their holiday moon cakes, though I have to admit that I only have eyes for their macaroons and their egg tart -- a light, flaky pastry tart that is filled with a warm, sweet, eggy custard. The pastry is really the star of this hand held delight, and when it's filled with egg custard that is slightly firm and not overly sweet you bite into a delicious treat. The macaroons are on the small side, very crunchy on the outside, and very basic with delicious coconut filling. They're my favorite in the city.\u003c/p>\n\u003cp>Going to Golden Gate Bakery is an experience. I went there on Saturday night and got in line with the throngs. There were several tourists behind me who didn't understand the process. \"I think that they're confused,\" said one tourist, referring to the many employees who were standing around seemingly doing nothing while customers behind the counter just stood and waited. \"No, they're waiting for the new batch to come out,\" I explained, feeling a bit like I was trying to explain what Willy Wonka was doing in his Chocolate Factory. One employee busied herself by preparing a mound of pink boxes. \"I think that she probably has enough,\" grumbled the tourist. I smiled to myself, knowing that all those boxes would be filled very soon. Sure enough, several trays of egg tarts came out at once and the pink pastry boxes were quickly filled.\u003c/p>\n\u003cp>The line always snakes out the door and when you finally make it inside, a consistent skit ensues. If the item that you want is available, then you're in and out in a couple of minutes. More likely, however, is that your item won't be available. Then you call out your order, and they use a walkie-talkie to talk to the kitchen. There's lots of conversation back and forth before the woman finally tells you how long it will be. I've waited up to 20 minutes for egg tarts to come out of the oven. There's no cooling period -- if you get them right out of the oven, they will be inedibly hot for a few minutes. If you order several, the ladies will give you the egg tarts in a pink box that is vented for the steam.\u003c/p>\n\u003cp>There was recently a mini-crisis on the Chowhound boards, as Golden Gate Bakery closed inexplicably. When it was finally reported that the pastry maker had died, many speculated and wondered whether we had seen the end of the amazing egg tart. The store was closed for over a month, and the re-opening was delayed several times. \"What I really hope they are doing is going back to their homeland ... to find a replacement egg tart chef who can replicate that signature flakey (sic) crust/exterior.\" said one person on the boards. Happily, the bakery re-opened last week and it's as good as it's always been.\u003c/p>\n\u003cp>If you're ever in Chinatown and aren't in a hurry, join the longest line on Grant Avenue to find your bliss. If you're going to Chinatown just to visit Golden Gate Bakery, call ahead first. They take a month off each summer, and are sometimes closed on random days.\u003c/p>\n\u003cp>Golden Gate Bakery\u003cbr>1029 Grant Ave (at Pacific)\u003cbr>415-781-2627\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>More on Golden Gate Bakery:\u003cbr>\u003cstrong>\u003ca href=\"http://www.bunrab.com/yummychow/Shopping/SFShoppingFrameset.html?GGBakery_shop.html\">The Bunrabs on Golden Gate Bakery\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.culinarymuse.com/weblog/2005/02/the_neighborhoo.html\">Culinary Muse muses about the egg tarts\u003c/a>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ice Cream Decadence and Banana Splits",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/scoop.jpg\">\u003c/p>\n\u003cp>What is the most decadent dessert you can think of? For me, and my childhood memories of trips to \u003ca href=\"http://beach-high.com/wolfies.html\">Wolfie's\u003c/a> in Miami Beach, Florida, it's a tall ice cream sundae or a giant banana split, with no less than 2 scoops of ice cream, rivers of hot fudge, and a mountain of whipped cream (hold the formaldehyde-soaked cherry please!).\u003c/p>\n\u003cp>Recently, using my birthday as the perfect excuse, I decided that I deserved something a bit over-the-top (and perhaps I was paying homage to that big-eyed childhood excitement of ordering the most decadent thing on the menu). Luckily for me, I've managed to position my home within walking distance of the \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a> in San Francisco. What I consider, hands-down, to the be the best ice creamery in the Bay Area, and located on, in my humble opinion, the most amazing culinary street in the Bay Area (home to \u003ca href=\"http://www.delfinasf.com/\">Delfina,\u003c/a> \u003ca href=\"http://www.pizzeriadelfina.com/\">Delfina Pizzeria,\u003c/a> \u003ca href=\"http://www.tartinebakery.com/\">Tartine,\u003c/a> and the \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Store\u003c/a>).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/birite_sign.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/inside_birite.jpg\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Before I get into the ooey gooey goodness of my birthday treat, let me describe the Bi-Rite Creamery for those of you who haven't had the pleasure of sampling this year-old ice cream shop's creamy delights. On any warm day, and especially on a rare warm night, you can be sure the creamery will be packed, a long giggling line snaking down the block, chock full of families and young hipsters, folks from the neighborhood and those who've traveled across the city. All there just to get a taste of the artisanal, seasonal flavors that go into Bi-Rite's ever-changing ice cream menu.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/saltedcaramel.jpg\">\u003c/p>\n\u003cp>Salted caramel.\u003cbr>Honey lavender.\u003cbr>Creme fraiche.\u003cbr>Chai spiced milk chocolate.\u003cbr>Double ginger.\u003cbr>Balsamic strawberry.\u003cbr>Roasted banana.\u003cbr>Luscious lemon. (ok I added the luscious)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/icecream1.jpg\">\u003c/p>\n\u003cp>Maybe some of the flavors sound out there. But they also have The Best-Ever Yummiest Vanilla Ice Cream. (no really, I swear, that's the title). And Super-Extra Bittersweet Rich Dark Chocolate. And on a recent trip, one of my all-time faves, Rocky Road. Granted it was made with homemade marshmallows and marcona almonds, but it was the best damn Rocky Road that I've ever put in my mouth.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/icecream_togo.jpg\">\u003c/p>\n\u003cp>Anyway, I had determined, at least for me, that the banana split was their most decadent item. Don't get me wrong, there's plenty of decadence at Bi-Rite Creamery. They have an entire sundae menu. Hell, they have a s'more pie! But their incredible version of this old-school treat had me wide-eyed and feeling naughty.\u003c/p>\n\u003cp>They start with two giant scoops (or was that four scoops?) of ice cream, your choice. I chose creamy dreamy vanilla and salted caramel. (Ok, before you say \"ick\" for those of you who haven't tried it, salted caramel is by far my favorite flavor, with it's intense flavor and almost fluffy melty texture. It's not for the timid--it is sophisticated, rich, intense, and yes, decadent.) \u003c/p>\n\u003cp>The ice cream is drizzled with bittersweet warm chocolate, and then the blow torch comes out. Seriously. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/blowtorch.jpg\">\u003c/p>\n\u003cp>They split the banana, sprinkle it with brown sugar, and fire it up until it's crisp and caramelized. Nestled on top of the ice cream, my perfect banana split is then topped with freshly whipped cream and a handful of caramelized toasted walnuts (I opted out of this last embellishment as I'm allergic to walnuts).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/bananasplit.jpg\">\u003c/p>\n\u003cp>Mmmmmmm. Heaven. I have to admit though, I did have to split my split. But it was all I could do not to lick the bowl when we were finished. I can't wait until my birthday next year. I think I might make this a tradition.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/finished.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/durty_spoons.jpg\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a>\u003cbr>3692 18th Street (between Dolores and Guerrero)\u003cbr>San Francisco, CA 94110\u003cbr>415.626.5600\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/scoop.jpg\">\u003c/p>\n\u003cp>What is the most decadent dessert you can think of? For me, and my childhood memories of trips to \u003ca href=\"http://beach-high.com/wolfies.html\">Wolfie's\u003c/a> in Miami Beach, Florida, it's a tall ice cream sundae or a giant banana split, with no less than 2 scoops of ice cream, rivers of hot fudge, and a mountain of whipped cream (hold the formaldehyde-soaked cherry please!).\u003c/p>\n\u003cp>Recently, using my birthday as the perfect excuse, I decided that I deserved something a bit over-the-top (and perhaps I was paying homage to that big-eyed childhood excitement of ordering the most decadent thing on the menu). Luckily for me, I've managed to position my home within walking distance of the \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a> in San Francisco. What I consider, hands-down, to the be the best ice creamery in the Bay Area, and located on, in my humble opinion, the most amazing culinary street in the Bay Area (home to \u003ca href=\"http://www.delfinasf.com/\">Delfina,\u003c/a> \u003ca href=\"http://www.pizzeriadelfina.com/\">Delfina Pizzeria,\u003c/a> \u003ca href=\"http://www.tartinebakery.com/\">Tartine,\u003c/a> and the \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Store\u003c/a>).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/birite_sign.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/inside_birite.jpg\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Before I get into the ooey gooey goodness of my birthday treat, let me describe the Bi-Rite Creamery for those of you who haven't had the pleasure of sampling this year-old ice cream shop's creamy delights. On any warm day, and especially on a rare warm night, you can be sure the creamery will be packed, a long giggling line snaking down the block, chock full of families and young hipsters, folks from the neighborhood and those who've traveled across the city. All there just to get a taste of the artisanal, seasonal flavors that go into Bi-Rite's ever-changing ice cream menu.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/saltedcaramel.jpg\">\u003c/p>\n\u003cp>Salted caramel.\u003cbr>Honey lavender.\u003cbr>Creme fraiche.\u003cbr>Chai spiced milk chocolate.\u003cbr>Double ginger.\u003cbr>Balsamic strawberry.\u003cbr>Roasted banana.\u003cbr>Luscious lemon. (ok I added the luscious)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/icecream1.jpg\">\u003c/p>\n\u003cp>Maybe some of the flavors sound out there. But they also have The Best-Ever Yummiest Vanilla Ice Cream. (no really, I swear, that's the title). And Super-Extra Bittersweet Rich Dark Chocolate. And on a recent trip, one of my all-time faves, Rocky Road. Granted it was made with homemade marshmallows and marcona almonds, but it was the best damn Rocky Road that I've ever put in my mouth.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/icecream_togo.jpg\">\u003c/p>\n\u003cp>Anyway, I had determined, at least for me, that the banana split was their most decadent item. Don't get me wrong, there's plenty of decadence at Bi-Rite Creamery. They have an entire sundae menu. Hell, they have a s'more pie! But their incredible version of this old-school treat had me wide-eyed and feeling naughty.\u003c/p>\n\u003cp>They start with two giant scoops (or was that four scoops?) of ice cream, your choice. I chose creamy dreamy vanilla and salted caramel. (Ok, before you say \"ick\" for those of you who haven't tried it, salted caramel is by far my favorite flavor, with it's intense flavor and almost fluffy melty texture. It's not for the timid--it is sophisticated, rich, intense, and yes, decadent.) \u003c/p>\n\u003cp>The ice cream is drizzled with bittersweet warm chocolate, and then the blow torch comes out. Seriously. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/blowtorch.jpg\">\u003c/p>\n\u003cp>They split the banana, sprinkle it with brown sugar, and fire it up until it's crisp and caramelized. Nestled on top of the ice cream, my perfect banana split is then topped with freshly whipped cream and a handful of caramelized toasted walnuts (I opted out of this last embellishment as I'm allergic to walnuts).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/bananasplit.jpg\">\u003c/p>\n\u003cp>Mmmmmmm. Heaven. I have to admit though, I did have to split my split. But it was all I could do not to lick the bowl when we were finished. I can't wait until my birthday next year. I think I might make this a tradition.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/finished.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/durty_spoons.jpg\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a>\u003cbr>3692 18th Street (between Dolores and Guerrero)\u003cbr>San Francisco, CA 94110\u003cbr>415.626.5600\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Old San Francisco: Eating Through the Ages",
"title": "Old San Francisco: Eating Through the Ages",
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"content": "\u003cp>This week I scored big. In addition to finishing off a pint of \u003ca href=\"http://biritecreamery.com/\">\u003cstrong>burnt caramel ice cream\u003c/strong>\u003c/a> I found a dusty but still strongly bound first edition of \u003ci>Laughter on the Hill\u003c/i>, a book about a young woman who moved to San Francisco alone in the winter of 1940. \u003c/p>\n\u003cp>\u003ci>(Grandmothers, 1955. Courtesy of \u003ca href=\"http://sfpl.org/news/onlineexhibits/shades/\">\u003cstrong>San Francisco Public Library\u003c/strong>\u003c/a>\u003c/i>.\u003c/p>\n\u003cp>For others who have adopted this city as their home, who have looked over the Bay and its bridges with awe, lived in a drafty dump of a flat that's very well stocked with wine, or danced in the streets with strangers, this memoir will also strike a chord. It reminded me of other books that capture a special, specific time in the City's history.\u003c/p>\n\u003cp>For a taste of San Francisco in years past...\u003c/p>\n\u003cp>\u003ca href=\"http://www.perseus.tufts.edu/cgi-bin/ptext?doc=Perseus%3Atext%3A2000.02.0085&layout=&loc=34\">\u003cstrong>Recollections of California: 1846-1881\u003c/strong>\u003c/a>\u003cbr>by General William T. Sherman\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ci>During the spring of 1848, as reports of gold began transforming the City, young William Tecumseh Sherman was still stationed under General Kearny in California. Later in his life, he remembered accompanying Governor Mason from San Francisco to Santa Cruz on one particularly difficult journey.\u003c/i>\u003c/p>\n\u003cp>The house was of adobe, with a long range of adobe-huts occupied by semi-civilized Indians, who at that time did all the labor of a ranch, the herding and marking of cattle, breaking of horses, and cultivating the little patches of wheat and vegetables which constituted all the farming of that day. Every thing about the house looked deserted, and, seeing a small Indian boy leaning up against a post, I approached him and asked in Spanish, \"Where is the master?\" \"Gone to the Presidio\" (Monterey). \"Is anybody in the house?\" \"No.\" \"Is it locked up?\" \"Yes.\" \"Is no one about who can get in?\" \"No.\" \"Do you have any meat?\" \"No.\" \"Any flour or grain?\" \"No.\" \"Any chickens?\" \"No.\" \"Any eggs?\" \"No.\" \"What do you live on?\" \"\u003ci>Nada\u003c/i>\" (nothing). The utter indifference of this boy and the tone of his \u003ci>\"Nada\"\u003c/i> attracted the attention of Colonel Mason, who had been listening to our conversation, and who knew enough of Spanish to catch the meaning, and he exclaimed with some feeling, \"So we get \u003ci>nada\u003c/i> for breakfast.\" I felt mortified, for I had held out the prospect of a splendid breakfast of meat and \u003ci>tortillas\u003c/i> with rice, chicken, eggs, etc., at the ranch of my friend Jose Antonio, as a justification for taking the Governor, a man of sixty years of age, more than twenty miles at a full canter for his breakfast. But there was no help for it, and we accordingly went a short distance to a pond, where we unpacked our mules and made a slim breakfast on scraps of hard bread and a bone of pork that remained in our \u003ci>alforjas\u003c/i>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1419127640/kqedorg-20%22\">\u003cstrong>Joe Tilden's Recipes for Epicures\u003c/strong>\u003c/a>\u003cbr>by Major Joseph Tilden (Sequoia Press, 1907)\u003c/p>\n\u003cp>\u003ci>Back when celery was a rare and refined delicacy, displaying its long green stalks in a crystal \u003ca href=\"http://historywired.si.edu/object.cfm?ID=372\">\u003cstrong>celery vase\u003c/strong>\u003c/a> was a mark of high society. The tenderest, palest stalks would appear in a creamy soup. This version comes from the kitchen of San Francisco's self-proclaimed Bohemian and epicurean, Joe Tilden.\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>Celery Soup\u003c/strong>\u003c/p>\n\u003cp>Boil one small cupful of rice in three pints of milk, or two pints of milk and one of cream, until it is tender. Then rub it through a sieve and add one quart of veal stock, salt, cayenne, and three heads of celery (the white stalks only) which have been previously grated. Boil until the celery is tender.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B000KRV3JK/kqedorg-20\">\u003cstrong>Laughter on the Hill: A San Francisco Interlude\u003c/strong>\u003c/a>\u003cbr>by Margaret Parton (McGraw-Hill, 1945)\u003c/p>\n\u003cp>\u003ci>This slim volume recounts the quintessential San Francisco experience: the ripeness of youth, rebellion amidst soul-searching, parties with poets and much, much red wine. Before she became a reporter and correspondent for the \u003c/i>New York Herald Tribune\u003ci>, Parton lived for a year in a tiny, walk-up on Telegraph Hill.\u003c/i>\u003c/p>\n\u003cp>It was autumn now in San Francisco, and wine-making time on the Hill. As I walked down Union Street toward the streetcar I could smell the purple grapes hanging rich and heavy in the hidden arbors behind the bare white fronts of the Italian flats. Great wooden barrels, scoured for the wine to come, began to appear in front of every doorstep, and one day there was the stained old wine press starting its yearly journey from the houses at the top of the Hill down to the late harvesters at the bottom. Each day as I passed it would be moved a little farther down, its heady smell mingling with the warm air from the basement bakeries, the odors of Provolone, salami, and black olives from the dim Italian groceries, the acid reek of the dark, male-frequented alleys, the salt wind from the Pacific.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B000OKQFFA/kqedorg-20%22\">\u003cstrong>This is San Francisco: A Classic Portrait of the City\u003c/strong>\u003c/a>\u003cbr>by Robert O'Brien (Whittlesey House, 1948)\u003c/p>\n\u003cp>\u003ci>For catching the City in its many moods, there's no better than Robert O'Brien's street-by-street study. He trained his eyes and ears onto the quirky characters who flocked to the \"City of Second Chances,\" and his book, recently reprinted, remains one of the best portraits we have of the City.\u003c/i>\u003c/p>\n\u003cp>Cross Broadway, and you leave behind the kingdom of \u003ci>chow mein\u003c/i> and \u003ci>jow won ton\u003c/i> and jasmine tea, and enter the realm of ravioli. The vowels you hear now are soft and liquid, and the music is something from \u003ci> La Tosca\u003c/i>.\u003c/p>\n\u003cp>In fact, a step from the corner of Grant Avenue and Broadway is a cafe called \"La Tosca.\" Scenes from the opera are painted on the walls; Caruso sings from the juke box, and you drink a \u003ci>cappuccino\u003c/i>, gray, like the robe of a capuchin monk, and made of chocolate that is laced with brandy or rum, and heated by steam forced through coffee.\u003c/p>\n\u003cp>This is a world of round \u003ci>brovolette\u003c/i> cheeses hanging in store windows, and garlic sausage, and \u003ci>capretti\u003c/i> at Easter time. Of the lovely smells of baking bread coming from ovens beneath the sidewalk, of picturesque and brightly colored family washings on clotheslines strung high over narrow alleys, of flowers in window boxes and canaries singing. Of Tony's Shaving Parlor, and the Panama Canal Tagliarini and Noodle Factory and the Roma Macaroni Factory. Of steep lanes on the side of Telegraph Hill, and fat Italian housewives leaning on the their window sills and laughing in the sunshine, and wiry Italian boys playing ball in the street.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1558217541/kqedorg-20%22\">\u003cstrong>The Alice B. Toklas Cookbook\u003c/strong>\u003c/a>\u003cbr>by Alice B. Toklas (Harper & Row, 1954)\u003c/p>\n\u003cp>\u003ci>After settling comfortably for years in France, Gertrude Stein and Alice B. Toklas returned to the U.S. for a lecture tour that stretched from New York to California. They weren't impressed with what they ate during much of their journey across the nation but were delighted at last to reach the West Coast. (I've been searching for the \u003c/i>tarte Chambord\u003ci> recipe for years, so if anyone knows how to make it, drop me a line!)\u003c/i>\u003c/p>\n\u003cp>In San Francisco, we indulged in gastronomic orgies--sand dabs \u003ci>meuniere\u003c/i>, rainbow trout in aspic, grilled soft-shell crabs, \u003ci>paupieres\u003c/i> of roast fillets of pork, \u003ca href=\"http://www.vintagerecipes.net/books/manywaysforcookingeggs/eggs_rossini.php\">\u003cstrong>eggs Rossini\u003c/strong>\u003c/a> and \u003ci>tarte Chambord\u003c/i>. The \u003ci>tarte Chambord\u003c/i> had been a specialty of one of the three great French bakers before the San Francisco fire. To my surprise in Paris no one had ever heard of it.\u003c/p>\n\u003cp>At Fisherman's Wharf we waited for two enormous crabs to be cooked in a cauldron on the side-walk, and they were still quite warm when we ate them at lunch in Napa Country. \u003ca href=\"http://www.online-literature.com/gertrude-atherton/\">\u003cstrong>Gertrude Atherton\u003c/strong>\u003c/a> took us to lunch at a restaurant were the menu consisted entirely of the most perfectly cooked shell-fish, to her club where the cooking was incredibly good, and to dinner at a club of writers where conversation excelled.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393084221/kqedorg-20\">\u003cstrong>The Silent Traveler in San Francisco\u003c/strong>\u003c/a>\u003cbr>by Chiang Yee (W.W. Norton, 1964)\u003c/p>\n\u003cp>\u003ci>This is one in a long series of books written and illustrated by Yee as he explored cities throughout Europe and the U.S.\u003c/i>\u003c/p>\n\u003cp>The crab-sellers of San Francisco's Fishermen's Wharf offer a sharp contrast to my mind from the lobster-seller in Bar Harbor and all the coastal towns of the State of Maine. There every lobster is kept alive as long as possible and there is no sign of any being cooked on the spot. It is the general belief that a lobster should be eaten straight after being cooked, for it tastes best then. Does not this belief extend to crabs? Or perhaps crabs cannot live out of the sea for long? The most puzzling point for me is that \u003ci>Crabdom\u003c/i> seems to lie in the bottom of the Pacific around the west coast covering San Francisco while \u003ci>Lobsterdom\u003c/i> (if any) is in that part of the Atlantic covering the New England States. The Chinese proverb \"Pai wen pu yu yi chien\" or \"Hearing (about a thing) a hundred times is not better than seeing it once\" proves true. Had I not been in both places I should not have realised the existence of these separate kingdoms. Crabdom and Lobsterdom!\u003c/p>\n\u003cp>...\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Eating a whole freshly-cooked lobster or crab, though some small forks are usually provided, involves some action with the fingers from time to time, which in turns involves \"table manners.\" This brings to my mind many little problems concerning Chinese eating manners....We Chinese have two definite styles of eating: formal eating and eating for pleasure. At a banquet it is all formality and good manners; at other times we just enjoy ourselves, and then there is no question of etiquette. That is why some of the typically Chinese restaurants in San Francisco have a number of partitioned rooms, unlike the modern fashionable restaurant with many tables neatly arranged all together. Within these partitions, one can enjoy a meal with one's friends, and eat as unconventionally as one likes without being criticized. Unfortunately this kind of typical Chinese restaurant with partitioned rooms is beginning to disappear even in San Francisco.\u003c/p>\n\n",
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"description": "This week I scored big. In addition to finishing off a pint of burnt caramel ice cream I found a dusty but still strongly bound first edition of Laughter on the Hill, a book about a young woman who moved to San Francisco alone in the winter of 1940. (Grandmothers, 1955. Courtesy of San Francisco",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week I scored big. In addition to finishing off a pint of \u003ca href=\"http://biritecreamery.com/\">\u003cstrong>burnt caramel ice cream\u003c/strong>\u003c/a> I found a dusty but still strongly bound first edition of \u003ci>Laughter on the Hill\u003c/i>, a book about a young woman who moved to San Francisco alone in the winter of 1940. \u003c/p>\n\u003cp>\u003ci>(Grandmothers, 1955. Courtesy of \u003ca href=\"http://sfpl.org/news/onlineexhibits/shades/\">\u003cstrong>San Francisco Public Library\u003c/strong>\u003c/a>\u003c/i>.\u003c/p>\n\u003cp>For others who have adopted this city as their home, who have looked over the Bay and its bridges with awe, lived in a drafty dump of a flat that's very well stocked with wine, or danced in the streets with strangers, this memoir will also strike a chord. It reminded me of other books that capture a special, specific time in the City's history.\u003c/p>\n\u003cp>For a taste of San Francisco in years past...\u003c/p>\n\u003cp>\u003ca href=\"http://www.perseus.tufts.edu/cgi-bin/ptext?doc=Perseus%3Atext%3A2000.02.0085&layout=&loc=34\">\u003cstrong>Recollections of California: 1846-1881\u003c/strong>\u003c/a>\u003cbr>by General William T. Sherman\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>During the spring of 1848, as reports of gold began transforming the City, young William Tecumseh Sherman was still stationed under General Kearny in California. Later in his life, he remembered accompanying Governor Mason from San Francisco to Santa Cruz on one particularly difficult journey.\u003c/i>\u003c/p>\n\u003cp>The house was of adobe, with a long range of adobe-huts occupied by semi-civilized Indians, who at that time did all the labor of a ranch, the herding and marking of cattle, breaking of horses, and cultivating the little patches of wheat and vegetables which constituted all the farming of that day. Every thing about the house looked deserted, and, seeing a small Indian boy leaning up against a post, I approached him and asked in Spanish, \"Where is the master?\" \"Gone to the Presidio\" (Monterey). \"Is anybody in the house?\" \"No.\" \"Is it locked up?\" \"Yes.\" \"Is no one about who can get in?\" \"No.\" \"Do you have any meat?\" \"No.\" \"Any flour or grain?\" \"No.\" \"Any chickens?\" \"No.\" \"Any eggs?\" \"No.\" \"What do you live on?\" \"\u003ci>Nada\u003c/i>\" (nothing). The utter indifference of this boy and the tone of his \u003ci>\"Nada\"\u003c/i> attracted the attention of Colonel Mason, who had been listening to our conversation, and who knew enough of Spanish to catch the meaning, and he exclaimed with some feeling, \"So we get \u003ci>nada\u003c/i> for breakfast.\" I felt mortified, for I had held out the prospect of a splendid breakfast of meat and \u003ci>tortillas\u003c/i> with rice, chicken, eggs, etc., at the ranch of my friend Jose Antonio, as a justification for taking the Governor, a man of sixty years of age, more than twenty miles at a full canter for his breakfast. But there was no help for it, and we accordingly went a short distance to a pond, where we unpacked our mules and made a slim breakfast on scraps of hard bread and a bone of pork that remained in our \u003ci>alforjas\u003c/i>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1419127640/kqedorg-20%22\">\u003cstrong>Joe Tilden's Recipes for Epicures\u003c/strong>\u003c/a>\u003cbr>by Major Joseph Tilden (Sequoia Press, 1907)\u003c/p>\n\u003cp>\u003ci>Back when celery was a rare and refined delicacy, displaying its long green stalks in a crystal \u003ca href=\"http://historywired.si.edu/object.cfm?ID=372\">\u003cstrong>celery vase\u003c/strong>\u003c/a> was a mark of high society. The tenderest, palest stalks would appear in a creamy soup. This version comes from the kitchen of San Francisco's self-proclaimed Bohemian and epicurean, Joe Tilden.\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>Celery Soup\u003c/strong>\u003c/p>\n\u003cp>Boil one small cupful of rice in three pints of milk, or two pints of milk and one of cream, until it is tender. Then rub it through a sieve and add one quart of veal stock, salt, cayenne, and three heads of celery (the white stalks only) which have been previously grated. Boil until the celery is tender.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B000KRV3JK/kqedorg-20\">\u003cstrong>Laughter on the Hill: A San Francisco Interlude\u003c/strong>\u003c/a>\u003cbr>by Margaret Parton (McGraw-Hill, 1945)\u003c/p>\n\u003cp>\u003ci>This slim volume recounts the quintessential San Francisco experience: the ripeness of youth, rebellion amidst soul-searching, parties with poets and much, much red wine. Before she became a reporter and correspondent for the \u003c/i>New York Herald Tribune\u003ci>, Parton lived for a year in a tiny, walk-up on Telegraph Hill.\u003c/i>\u003c/p>\n\u003cp>It was autumn now in San Francisco, and wine-making time on the Hill. As I walked down Union Street toward the streetcar I could smell the purple grapes hanging rich and heavy in the hidden arbors behind the bare white fronts of the Italian flats. Great wooden barrels, scoured for the wine to come, began to appear in front of every doorstep, and one day there was the stained old wine press starting its yearly journey from the houses at the top of the Hill down to the late harvesters at the bottom. Each day as I passed it would be moved a little farther down, its heady smell mingling with the warm air from the basement bakeries, the odors of Provolone, salami, and black olives from the dim Italian groceries, the acid reek of the dark, male-frequented alleys, the salt wind from the Pacific.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B000OKQFFA/kqedorg-20%22\">\u003cstrong>This is San Francisco: A Classic Portrait of the City\u003c/strong>\u003c/a>\u003cbr>by Robert O'Brien (Whittlesey House, 1948)\u003c/p>\n\u003cp>\u003ci>For catching the City in its many moods, there's no better than Robert O'Brien's street-by-street study. He trained his eyes and ears onto the quirky characters who flocked to the \"City of Second Chances,\" and his book, recently reprinted, remains one of the best portraits we have of the City.\u003c/i>\u003c/p>\n\u003cp>Cross Broadway, and you leave behind the kingdom of \u003ci>chow mein\u003c/i> and \u003ci>jow won ton\u003c/i> and jasmine tea, and enter the realm of ravioli. The vowels you hear now are soft and liquid, and the music is something from \u003ci> La Tosca\u003c/i>.\u003c/p>\n\u003cp>In fact, a step from the corner of Grant Avenue and Broadway is a cafe called \"La Tosca.\" Scenes from the opera are painted on the walls; Caruso sings from the juke box, and you drink a \u003ci>cappuccino\u003c/i>, gray, like the robe of a capuchin monk, and made of chocolate that is laced with brandy or rum, and heated by steam forced through coffee.\u003c/p>\n\u003cp>This is a world of round \u003ci>brovolette\u003c/i> cheeses hanging in store windows, and garlic sausage, and \u003ci>capretti\u003c/i> at Easter time. Of the lovely smells of baking bread coming from ovens beneath the sidewalk, of picturesque and brightly colored family washings on clotheslines strung high over narrow alleys, of flowers in window boxes and canaries singing. Of Tony's Shaving Parlor, and the Panama Canal Tagliarini and Noodle Factory and the Roma Macaroni Factory. Of steep lanes on the side of Telegraph Hill, and fat Italian housewives leaning on the their window sills and laughing in the sunshine, and wiry Italian boys playing ball in the street.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1558217541/kqedorg-20%22\">\u003cstrong>The Alice B. Toklas Cookbook\u003c/strong>\u003c/a>\u003cbr>by Alice B. Toklas (Harper & Row, 1954)\u003c/p>\n\u003cp>\u003ci>After settling comfortably for years in France, Gertrude Stein and Alice B. Toklas returned to the U.S. for a lecture tour that stretched from New York to California. They weren't impressed with what they ate during much of their journey across the nation but were delighted at last to reach the West Coast. (I've been searching for the \u003c/i>tarte Chambord\u003ci> recipe for years, so if anyone knows how to make it, drop me a line!)\u003c/i>\u003c/p>\n\u003cp>In San Francisco, we indulged in gastronomic orgies--sand dabs \u003ci>meuniere\u003c/i>, rainbow trout in aspic, grilled soft-shell crabs, \u003ci>paupieres\u003c/i> of roast fillets of pork, \u003ca href=\"http://www.vintagerecipes.net/books/manywaysforcookingeggs/eggs_rossini.php\">\u003cstrong>eggs Rossini\u003c/strong>\u003c/a> and \u003ci>tarte Chambord\u003c/i>. The \u003ci>tarte Chambord\u003c/i> had been a specialty of one of the three great French bakers before the San Francisco fire. To my surprise in Paris no one had ever heard of it.\u003c/p>\n\u003cp>At Fisherman's Wharf we waited for two enormous crabs to be cooked in a cauldron on the side-walk, and they were still quite warm when we ate them at lunch in Napa Country. \u003ca href=\"http://www.online-literature.com/gertrude-atherton/\">\u003cstrong>Gertrude Atherton\u003c/strong>\u003c/a> took us to lunch at a restaurant were the menu consisted entirely of the most perfectly cooked shell-fish, to her club where the cooking was incredibly good, and to dinner at a club of writers where conversation excelled.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393084221/kqedorg-20\">\u003cstrong>The Silent Traveler in San Francisco\u003c/strong>\u003c/a>\u003cbr>by Chiang Yee (W.W. Norton, 1964)\u003c/p>\n\u003cp>\u003ci>This is one in a long series of books written and illustrated by Yee as he explored cities throughout Europe and the U.S.\u003c/i>\u003c/p>\n\u003cp>The crab-sellers of San Francisco's Fishermen's Wharf offer a sharp contrast to my mind from the lobster-seller in Bar Harbor and all the coastal towns of the State of Maine. There every lobster is kept alive as long as possible and there is no sign of any being cooked on the spot. It is the general belief that a lobster should be eaten straight after being cooked, for it tastes best then. Does not this belief extend to crabs? Or perhaps crabs cannot live out of the sea for long? The most puzzling point for me is that \u003ci>Crabdom\u003c/i> seems to lie in the bottom of the Pacific around the west coast covering San Francisco while \u003ci>Lobsterdom\u003c/i> (if any) is in that part of the Atlantic covering the New England States. The Chinese proverb \"Pai wen pu yu yi chien\" or \"Hearing (about a thing) a hundred times is not better than seeing it once\" proves true. Had I not been in both places I should not have realised the existence of these separate kingdoms. Crabdom and Lobsterdom!\u003c/p>\n\u003cp>...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Eating a whole freshly-cooked lobster or crab, though some small forks are usually provided, involves some action with the fingers from time to time, which in turns involves \"table manners.\" This brings to my mind many little problems concerning Chinese eating manners....We Chinese have two definite styles of eating: formal eating and eating for pleasure. At a banquet it is all formality and good manners; at other times we just enjoy ourselves, and then there is no question of etiquette. That is why some of the typically Chinese restaurants in San Francisco have a number of partitioned rooms, unlike the modern fashionable restaurant with many tables neatly arranged all together. Within these partitions, one can enjoy a meal with one's friends, and eat as unconventionally as one likes without being criticized. Unfortunately this kind of typical Chinese restaurant with partitioned rooms is beginning to disappear even in San Francisco.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Opening A Restaurant in San Francisco. {Part One}",
"title": "Opening A Restaurant in San Francisco. {Part One}",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Opening a restaurant in San Francisco is not easy, especially right now, but not for the reasons why it was so difficult in the 90's or five years ago. It can be said, opening a restaurant at all, in any city, is difficult. But because I have cooked professionally in other American cities, have seen a number of my colleagues open restaurants, \u003ca href=\"http://eggbeater.typepad.com/shuna/opening_a_restaurant/index.html\">and have recently begun working for a soon-to-open San Francisco restaurant\u003c/a>, I can say that opening a restaurant here is a difficult proposition, even if you have a lot of factors on your side.\u003c/p>\n\u003cp>Labor: In SF Magazine last month, food editor Jan Newberry spoke to new local labor laws San Francisco is imposing, in an inciting article titled, \u003ca href=\"http://www.sanfran.com/home/view_story/1713/\">Is San Francisco Killing Its Restaurants?\u003c/a> Although the new labor laws sounds fantastic on paper, they have the capacity to hurt many restaurant employees, mainly back of house employees. For full transparency I will state here that I am, and have maintained, a pro-union status for most of my adult life. The issues are confusing, in part because restaurants are not a necessary establishment the way, let's say, hospitals are. And because I worked for minimum wage for much of my career, I do agree that it should be a living wage.\u003c/p>\n\u003cp>Culture: It could be said that although restaurants are a luxury business, they do play a major part in distinguishing the landscape of one city from another. As a person who loves to eat out, I can easily name five restaurants in each city I love and they make visiting there far more appealing.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/A16_the_line-754125.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/A16_the_line-754121.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> Restaurant. \u003ca href=\"http://www.flickr.com/photos/93596482@N00/sets/72157601668423575/\">The Line.\u003c/a>\u003c/p>\n\u003cp>Risks: The restaurant business, and the business of opening a restaurant is only for the crazy and the passionate. Who else would open an establishment considered to have the highest risk factor by banks? Who else would pour their life savings into a business that may or may not be liked by the public, or be sunk by one review in the local newspaper? Who else would open a business even if the glass ceiling on profits is less that 7% yearly? {The margins are extremely slim in the restaurant business.}\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It can be said that a restaurant owner is a rebel with a cause; opening a business against all odds. Attempting the impossible, confident in the face of harsh realities. A dreamer, in short. Like many other gambles, a restaurant's statistics change city to city, and after New York City, San Francisco has the highest fail-rate in the shortest span of time, than any other city in the United States. What makes a restaurant stick is as much about the fickle public, concerned with hipness above all else, as it is about the actual food being served and by whom, or what neighborhood it's located in and what month of the year it swung open its doors.\u003c/p>\n\u003cp>Press: In July I spoke on a panel of food bloggers in Chicago as part of BlogHer 07. As the sole professional cook-blogger I had the difficult honor of answering a question from the audience concerning \u003ca href=\"http://eater.com/archives/2007/06/why_i_hate_food.php\">Mario Batali's latest vitrolic comments concerning food bloggers\u003c/a>. The funny thing was that, as yet, I had not read his comments on our kind. As \u003ca href=\"http://www.blogger.com/profile/09073546282817094390\">Stephanie V.W. Lucianovic\u003c/a> has recently pointed out in her site \u003ca href=\"http://www.grubreport.com/alacarte/strong.html\">Grub Report\u003c/a>, food bloggers are made out to be the villians by my profession.\u003c/p>\n\u003cp>What, or who, Mario Batali is railing against, is those writing for the Internet with no concern for the business they are admiring or panning. Many food bloggers want to have their slice of the famous pie without taking responsibility for the power of their words-- or taking the first slice. And, something many web-savvy people know, their power to have their words found first is all to often used to threaten and destroy restaurants, chefs and owners. Google is an interesting animal indeed, and being a blogger means catching a ride on its gigantic sweeping monster tail, if even for 15 minutes of fame.\u003c/p>\n\u003cp>In Chicago I asked everyone to please know and remember that their words were far more powerful than many food and restaurant bloggers have been willing to take responsibility for until recently. I reminded the audience that there are few professions skewered by non-colleague critics publicly.\u003c/p>\n\u003cp>Chefs and chef-owners pour everything they have into new businesses. They know dozens, if not hundreds, of people's lives are being supported, or not, based on the thousands of decisions they make about opening a restaurant. So when a food blogger, whose credentials they know nothing of, representing an individually promoted news source, like a single-authored blog (as opposed to a newspaper or magazine), comes in on the very first night, or within the first few weeks (a time period we know that newspaper critics are going to, yes, visit, but not base their official review on that sole meal) and reports on the experience, good or awful, the restaurant owner is cornered. She/he knows that, (or maybe they don't because few restaurant people are Internet-smart), those blogger's words are going to be the ones their other prospective diners are going to find first.\u003c/p>\n\u003cp>Issues: Why is this relevant and/or important to why opening a restaurant in San Francisco is so difficult? Because blogging and the Internet's speed, as an opinion gatherer and reporter, has leveled and expanded a press playing-field, giving chefs and owners one more thing to reckon with in an already seemingly futile battle of pushing a boulder uphill.\u003c/p>\n\u003cp>I realize I straddle a fence now, and my perspective as a chef and also a blogger has been inexorably altered by having five toes in each grassy knoll. I have made, as I've dubbed it, my Sinead O'Connor mistakes concerning words and quotes and media, self made and not. I know that now I am an easier target for both good and awful press as a pastry chef, becuase I am a presence on the web.\u003c/p>\n\u003cp>I, like many people before me, am learning the hard way how to open a restaurant in San Francisco, and I am far from being the owner. This piece, \u003ca href=\"http://eggbeater.typepad.com/shuna/opening_a_restaurant/index.html\">as well as the series I'm doing on Eggbeater\u003c/a>, is an attempt at reporting the process from the inside. The issues are multi-faceted, dichotomous and oftentimes confusing. While writing I am attempting to sort some of them out, and also speak from and to a perspective rarely found in major press sources.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/A16_arugula-757597.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/A16_arugula-757594.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>And, as this is a blog, where comments are welcome and part of creating a place for discussion and public opinion, what are your thoughts on these matters?\u003c/p>\n\u003cp>------------------------\u003c/p>\n\u003cp>Other pertinent links speaking to these political and personal issues on the subject of opening and operating restaurants in San Francisco:\u003c/p>\n\u003cp>Brett Emerson, local chef and food blogger, whose site is the much loved \u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/\">In Praise of Sardines\u003c/a>, has been extremely candid in \u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/opening_a_restaurant/index.html\">reporting the process of opening his own restaurant, Ollalie\u003c/a>.\u003c/p>\n\u003cp>Michael Bauer, restaurant critic for the SF Chronicle, on his blog, \u003ca href=\"http://sfgate.com/cgi-bin/blogs/sfgate/indexn?blogid=26\">Between Meals\u003c/a>, reported on the cost of doing business in San Francisco called, \u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/sfgate/detail?blogid=26&entry_id=10982\">Is San Francisco Killing Restaurants?\u003c/a>\u003cbr>{And \u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2006/11/is_san_francisc.html\">Brett's commentary\u003c/a> on this important article.}\u003c/p>\n\u003cp>At the end of the year in, \u003ca href=\"http://www.kqed.org/weblog/food/2006/12/is-public-ready-for-transparent.jsp\">\"Is The Public Ready For A Transparent Restaurant Industry?\"\u003c/a> here on Bay Area Bites, I asked difficult questions after a horrific accident took the life of a young waiter and put the sous chef of Bar Crudo in the hospital.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Last November \u003ca href=\"http://sanfrancisco.bizjournals.com/sanfrancisco/stories/2006/11/06/daily33.html\">SF Business Times reported on\u003c/a> an enigmatic lawsuit the \u003ca href=\"http://www.ggra.org/content.asp?menuid=1243\">Golden Gate Restaurant Association\u003c/a> filed against San Francisco about the newly imposed labor laws.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Opening a restaurant in San Francisco is not easy, especially right now, but not for the reasons why it was so difficult in the 90's or five years ago. It can be said, opening a restaurant at all, in any city, is difficult. But because I have cooked professionally in other American cities, have seen a number of my colleagues open restaurants, \u003ca href=\"http://eggbeater.typepad.com/shuna/opening_a_restaurant/index.html\">and have recently begun working for a soon-to-open San Francisco restaurant\u003c/a>, I can say that opening a restaurant here is a difficult proposition, even if you have a lot of factors on your side.\u003c/p>\n\u003cp>Labor: In SF Magazine last month, food editor Jan Newberry spoke to new local labor laws San Francisco is imposing, in an inciting article titled, \u003ca href=\"http://www.sanfran.com/home/view_story/1713/\">Is San Francisco Killing Its Restaurants?\u003c/a> Although the new labor laws sounds fantastic on paper, they have the capacity to hurt many restaurant employees, mainly back of house employees. For full transparency I will state here that I am, and have maintained, a pro-union status for most of my adult life. The issues are confusing, in part because restaurants are not a necessary establishment the way, let's say, hospitals are. And because I worked for minimum wage for much of my career, I do agree that it should be a living wage.\u003c/p>\n\u003cp>Culture: It could be said that although restaurants are a luxury business, they do play a major part in distinguishing the landscape of one city from another. As a person who loves to eat out, I can easily name five restaurants in each city I love and they make visiting there far more appealing.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/A16_the_line-754125.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/A16_the_line-754121.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> Restaurant. \u003ca href=\"http://www.flickr.com/photos/93596482@N00/sets/72157601668423575/\">The Line.\u003c/a>\u003c/p>\n\u003cp>Risks: The restaurant business, and the business of opening a restaurant is only for the crazy and the passionate. Who else would open an establishment considered to have the highest risk factor by banks? Who else would pour their life savings into a business that may or may not be liked by the public, or be sunk by one review in the local newspaper? Who else would open a business even if the glass ceiling on profits is less that 7% yearly? {The margins are extremely slim in the restaurant business.}\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It can be said that a restaurant owner is a rebel with a cause; opening a business against all odds. Attempting the impossible, confident in the face of harsh realities. A dreamer, in short. Like many other gambles, a restaurant's statistics change city to city, and after New York City, San Francisco has the highest fail-rate in the shortest span of time, than any other city in the United States. What makes a restaurant stick is as much about the fickle public, concerned with hipness above all else, as it is about the actual food being served and by whom, or what neighborhood it's located in and what month of the year it swung open its doors.\u003c/p>\n\u003cp>Press: In July I spoke on a panel of food bloggers in Chicago as part of BlogHer 07. As the sole professional cook-blogger I had the difficult honor of answering a question from the audience concerning \u003ca href=\"http://eater.com/archives/2007/06/why_i_hate_food.php\">Mario Batali's latest vitrolic comments concerning food bloggers\u003c/a>. The funny thing was that, as yet, I had not read his comments on our kind. As \u003ca href=\"http://www.blogger.com/profile/09073546282817094390\">Stephanie V.W. Lucianovic\u003c/a> has recently pointed out in her site \u003ca href=\"http://www.grubreport.com/alacarte/strong.html\">Grub Report\u003c/a>, food bloggers are made out to be the villians by my profession.\u003c/p>\n\u003cp>What, or who, Mario Batali is railing against, is those writing for the Internet with no concern for the business they are admiring or panning. Many food bloggers want to have their slice of the famous pie without taking responsibility for the power of their words-- or taking the first slice. And, something many web-savvy people know, their power to have their words found first is all to often used to threaten and destroy restaurants, chefs and owners. Google is an interesting animal indeed, and being a blogger means catching a ride on its gigantic sweeping monster tail, if even for 15 minutes of fame.\u003c/p>\n\u003cp>In Chicago I asked everyone to please know and remember that their words were far more powerful than many food and restaurant bloggers have been willing to take responsibility for until recently. I reminded the audience that there are few professions skewered by non-colleague critics publicly.\u003c/p>\n\u003cp>Chefs and chef-owners pour everything they have into new businesses. They know dozens, if not hundreds, of people's lives are being supported, or not, based on the thousands of decisions they make about opening a restaurant. So when a food blogger, whose credentials they know nothing of, representing an individually promoted news source, like a single-authored blog (as opposed to a newspaper or magazine), comes in on the very first night, or within the first few weeks (a time period we know that newspaper critics are going to, yes, visit, but not base their official review on that sole meal) and reports on the experience, good or awful, the restaurant owner is cornered. She/he knows that, (or maybe they don't because few restaurant people are Internet-smart), those blogger's words are going to be the ones their other prospective diners are going to find first.\u003c/p>\n\u003cp>Issues: Why is this relevant and/or important to why opening a restaurant in San Francisco is so difficult? Because blogging and the Internet's speed, as an opinion gatherer and reporter, has leveled and expanded a press playing-field, giving chefs and owners one more thing to reckon with in an already seemingly futile battle of pushing a boulder uphill.\u003c/p>\n\u003cp>I realize I straddle a fence now, and my perspective as a chef and also a blogger has been inexorably altered by having five toes in each grassy knoll. I have made, as I've dubbed it, my Sinead O'Connor mistakes concerning words and quotes and media, self made and not. I know that now I am an easier target for both good and awful press as a pastry chef, becuase I am a presence on the web.\u003c/p>\n\u003cp>I, like many people before me, am learning the hard way how to open a restaurant in San Francisco, and I am far from being the owner. This piece, \u003ca href=\"http://eggbeater.typepad.com/shuna/opening_a_restaurant/index.html\">as well as the series I'm doing on Eggbeater\u003c/a>, is an attempt at reporting the process from the inside. The issues are multi-faceted, dichotomous and oftentimes confusing. While writing I am attempting to sort some of them out, and also speak from and to a perspective rarely found in major press sources.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/A16_arugula-757597.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/A16_arugula-757594.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>And, as this is a blog, where comments are welcome and part of creating a place for discussion and public opinion, what are your thoughts on these matters?\u003c/p>\n\u003cp>------------------------\u003c/p>\n\u003cp>Other pertinent links speaking to these political and personal issues on the subject of opening and operating restaurants in San Francisco:\u003c/p>\n\u003cp>Brett Emerson, local chef and food blogger, whose site is the much loved \u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/\">In Praise of Sardines\u003c/a>, has been extremely candid in \u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/opening_a_restaurant/index.html\">reporting the process of opening his own restaurant, Ollalie\u003c/a>.\u003c/p>\n\u003cp>Michael Bauer, restaurant critic for the SF Chronicle, on his blog, \u003ca href=\"http://sfgate.com/cgi-bin/blogs/sfgate/indexn?blogid=26\">Between Meals\u003c/a>, reported on the cost of doing business in San Francisco called, \u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/sfgate/detail?blogid=26&entry_id=10982\">Is San Francisco Killing Restaurants?\u003c/a>\u003cbr>{And \u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2006/11/is_san_francisc.html\">Brett's commentary\u003c/a> on this important article.}\u003c/p>\n\u003cp>At the end of the year in, \u003ca href=\"http://www.kqed.org/weblog/food/2006/12/is-public-ready-for-transparent.jsp\">\"Is The Public Ready For A Transparent Restaurant Industry?\"\u003c/a> here on Bay Area Bites, I asked difficult questions after a horrific accident took the life of a young waiter and put the sous chef of Bar Crudo in the hospital.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Last November \u003ca href=\"http://sanfrancisco.bizjournals.com/sanfrancisco/stories/2006/11/06/daily33.html\">SF Business Times reported on\u003c/a> an enigmatic lawsuit the \u003ca href=\"http://www.ggra.org/content.asp?menuid=1243\">Golden Gate Restaurant Association\u003c/a> filed against San Francisco about the newly imposed labor laws.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Slideluckpotshow in San Francisco!",
"title": "Slideluckpotshow in San Francisco!",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/slideluckpotshow_main_logo-755994.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/slideluckpotshow_main_logo-755992.gif\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\n\u003cp>This past weekend many of my favorite activities came together under one roof for \u003ca href=\"http://slideluckpotshow.com/sanfrancisco.php\">one night only in San Francisco\u003c/a>. On Saturday August 12, from 7 - 9 PM \u003ca href=\"http://slideluckpotshow.com/index.php\">Slideluckpotshow\u003c/a> brought handmade food, art, artists, friendliness, beautiful thought-provoking images, eating new things, seeing old friends and making new ones, giddy excitement at the spontaneousness of it all, and deeply inspiring ideas about creating community together. It met me when I left the just cooling breeze of San Francisco's dusk and entered the vast white space that is \u003ca href=\"http://www.sandboxstudio.com/\">Sandbox Studios\u003c/a> on Minnesota Street. \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/08/slideluckpotsho.html\">Slideluckpotshow met all my expectations\u003c/a> and then far exceeded them in a few minutes, when, after arriving too early with my carpool, put me to \"work\" being a 20 minute volunteer.\u003c/p>\n\u003cp>The first time I read about Slideluckpotshow was in \u003ca href=\"http://slideluckpotshow.com/index2.php?PageName=press\">Time Out NY\u003c/a> on a trip there. I kicked myself for not thinking of the brilliant idea myself. And then I wished I still lived in New York City. Well, for a minute, at any rate.\u003c/p>\n\u003cp>Recently, via Marcia of \u003ca href=\"http://www.tablehopper.com/\">Tablehopper\u003c/a> and through an odd series of random emails, all mere days before the event, I heard that Slideluckpotshow was coming to my fine, fair city. I could barely contain myself long enough to think about what dish I might create to welcome Slideluckpotshow's founder \u003ca href=\"http://heyhotshot.com/blog/2006/06/05/an-interview-with-casey-kelbaugh/\">Casey Kelbaugh\u003c/a> and his crew. How could I convince them to come to SF again? How could I gather all the troops possibly interested in coming to an event displaying such an incredible amalgamation of ideas?\u003c/p>\n\u003cp>It's true, \u003ca href=\"http://www.flickr.com/groups/35034356356@N01/discuss/72157600694209134/\">Slideluckpotshow had little advertising\u003c/a>. Until I posted the information on eggbeater no one I knew had heard of it or realized they were coming SF at all. Which is really unfortunate, because it was right up our alley!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The requirements for attending for Slideluckpotshow were easy. Make \u003ca href=\"http://slideluckpotshow.com/index2.php?PageName=recipes\">food\u003c/a> (I made enough for 30 people but most people made enough for about 12, depending on the portion size), or bring really good dishes from a reputable prepared-food vending source. Make or bring great beverages. If the first two are not possible, give a good donation at the door. {My friend DB gave $10.} Come hungry at least a few minutes, or up to 2 hours, before the slide-show. Be prepared to sit on the ground if you don't get there early enough to nab a seat in a chair or on a comfy couch. Wear the eye glasses you do for watching a movie, if needed. Enter a small body of images for the show and make the deadline. Or don't submit \"slides\" but be prepared for seeing/ experiencing a wide range of aesthetics and mediums projected on a 20 foot screen via an Apple computer. There were two sections of the slide show, each running at about an hour, with an intermission in the middle.\u003c/p>\n\u003cp>My favorite artists from Saturday night's SF showing are the following:\u003c/p>\n\u003cp>\u003ca href=\"http://www.jessicarosen.com/T001.html\">Jessica Rosen\u003c/a>'s powerful images of transsexual women in Brazil, high contrast, slightly ironic (fashion or not?) portraits by \u003ca href=\"http://www.olivierlaude.com/\">Olivier Laude\u003c/a>, \u003ca href=\"http://jonathansolo.tribe.net/\">Jonathan Solo\u003c/a>'s graphite pencil work wherein he, \"collages the drawings... to create meta-feminine/masculine figures from a fantastical assemblage of physical characteristics.\" There were two artists whose photographic \u003ca href=\"http://www.hsfoto.com/portfolio.htm\">documentation of America's wars\u003c/a> in Iraq and Afghanistan reached into my core, but \u003ca href=\"http://www.hsfoto.com/biography.htm\">Heidi Schumann\u003c/a>'s images and astute interplay between sound (all the slide-sets were accompanied by music of the artist's choice) rendered me speechless. Although it's difficult to pick a favorite set and artist, I will. \u003ca href=\"http://www.gasperak.com/\">Tim Gasperak\u003c/a> contributed a series of photographs stark, detailed, evocative, lovely and textured from two series, \u003ca href=\"http://www.gasperak.com/gallery/iceland/14.php\">Mystery of Iceland\u003c/a> and \u003ca href=\"http://www.gasperak.com/gallery/landscapes/12.php\">Isolated Landscapes\u003c/a>. Even \u003ca href=\"http://www.gasperak.com/about/\">his bio\u003c/a> is well written.\u003c/p>\n\u003cp>What did I make for the pot-luck? A fruit salad composed of the juiciest, most absolute ripe beyond ripe farmers' market fruit. Something similar to \u003ca href=\"http://www.kqed.org/weblog/food/2006/08/gazpacho-shuna-athens-late-summer.jsp\">Shuna & Athen's Famous Gazpacho\u003c/a>. A quick photo of the finished bowl can be found \u003ca href=\"http://www.flickr.com/photos/aranyamei/1091965526/\">by clicking on this link\u003c/a>. From my assembled posse there was also a beautiful pecan-peach cake made by \u003ca href=\"http://marcsala.blogspot.com/\">Marc,\u003c/a> and a clean squid and broad bean salad made by none other than \u003ca href=\"http://www.inpraiseofsardines.com/\">Brett\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Slideluckpotshow could not be a better event for me: a chef with over 10 years of fine art training and a BFA in photography. If you're a person who appreciates Open Studios or museums, \u003ca href=\"http://www.flickr.com/search/?q=slideluckpotshow&w=all\">Flickr\u003c/a> or \u003ca href=\"http://www.jpgmag.com/\">JPG\u003c/a>, or just the occasional food porn photograph, this is an event I beg of you to attend if \u003ca href=\"http://www.flickr.com/photos/aranyamei/1091107155/\">it comes to a wide open room\u003c/a> near you.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/slideluckpotshow_main_logo-755994.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/slideluckpotshow_main_logo-755992.gif\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\n\u003cp>This past weekend many of my favorite activities came together under one roof for \u003ca href=\"http://slideluckpotshow.com/sanfrancisco.php\">one night only in San Francisco\u003c/a>. On Saturday August 12, from 7 - 9 PM \u003ca href=\"http://slideluckpotshow.com/index.php\">Slideluckpotshow\u003c/a> brought handmade food, art, artists, friendliness, beautiful thought-provoking images, eating new things, seeing old friends and making new ones, giddy excitement at the spontaneousness of it all, and deeply inspiring ideas about creating community together. It met me when I left the just cooling breeze of San Francisco's dusk and entered the vast white space that is \u003ca href=\"http://www.sandboxstudio.com/\">Sandbox Studios\u003c/a> on Minnesota Street. \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/08/slideluckpotsho.html\">Slideluckpotshow met all my expectations\u003c/a> and then far exceeded them in a few minutes, when, after arriving too early with my carpool, put me to \"work\" being a 20 minute volunteer.\u003c/p>\n\u003cp>The first time I read about Slideluckpotshow was in \u003ca href=\"http://slideluckpotshow.com/index2.php?PageName=press\">Time Out NY\u003c/a> on a trip there. I kicked myself for not thinking of the brilliant idea myself. And then I wished I still lived in New York City. Well, for a minute, at any rate.\u003c/p>\n\u003cp>Recently, via Marcia of \u003ca href=\"http://www.tablehopper.com/\">Tablehopper\u003c/a> and through an odd series of random emails, all mere days before the event, I heard that Slideluckpotshow was coming to my fine, fair city. I could barely contain myself long enough to think about what dish I might create to welcome Slideluckpotshow's founder \u003ca href=\"http://heyhotshot.com/blog/2006/06/05/an-interview-with-casey-kelbaugh/\">Casey Kelbaugh\u003c/a> and his crew. How could I convince them to come to SF again? How could I gather all the troops possibly interested in coming to an event displaying such an incredible amalgamation of ideas?\u003c/p>\n\u003cp>It's true, \u003ca href=\"http://www.flickr.com/groups/35034356356@N01/discuss/72157600694209134/\">Slideluckpotshow had little advertising\u003c/a>. Until I posted the information on eggbeater no one I knew had heard of it or realized they were coming SF at all. Which is really unfortunate, because it was right up our alley!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The requirements for attending for Slideluckpotshow were easy. Make \u003ca href=\"http://slideluckpotshow.com/index2.php?PageName=recipes\">food\u003c/a> (I made enough for 30 people but most people made enough for about 12, depending on the portion size), or bring really good dishes from a reputable prepared-food vending source. Make or bring great beverages. If the first two are not possible, give a good donation at the door. {My friend DB gave $10.} Come hungry at least a few minutes, or up to 2 hours, before the slide-show. Be prepared to sit on the ground if you don't get there early enough to nab a seat in a chair or on a comfy couch. Wear the eye glasses you do for watching a movie, if needed. Enter a small body of images for the show and make the deadline. Or don't submit \"slides\" but be prepared for seeing/ experiencing a wide range of aesthetics and mediums projected on a 20 foot screen via an Apple computer. There were two sections of the slide show, each running at about an hour, with an intermission in the middle.\u003c/p>\n\u003cp>My favorite artists from Saturday night's SF showing are the following:\u003c/p>\n\u003cp>\u003ca href=\"http://www.jessicarosen.com/T001.html\">Jessica Rosen\u003c/a>'s powerful images of transsexual women in Brazil, high contrast, slightly ironic (fashion or not?) portraits by \u003ca href=\"http://www.olivierlaude.com/\">Olivier Laude\u003c/a>, \u003ca href=\"http://jonathansolo.tribe.net/\">Jonathan Solo\u003c/a>'s graphite pencil work wherein he, \"collages the drawings... to create meta-feminine/masculine figures from a fantastical assemblage of physical characteristics.\" There were two artists whose photographic \u003ca href=\"http://www.hsfoto.com/portfolio.htm\">documentation of America's wars\u003c/a> in Iraq and Afghanistan reached into my core, but \u003ca href=\"http://www.hsfoto.com/biography.htm\">Heidi Schumann\u003c/a>'s images and astute interplay between sound (all the slide-sets were accompanied by music of the artist's choice) rendered me speechless. Although it's difficult to pick a favorite set and artist, I will. \u003ca href=\"http://www.gasperak.com/\">Tim Gasperak\u003c/a> contributed a series of photographs stark, detailed, evocative, lovely and textured from two series, \u003ca href=\"http://www.gasperak.com/gallery/iceland/14.php\">Mystery of Iceland\u003c/a> and \u003ca href=\"http://www.gasperak.com/gallery/landscapes/12.php\">Isolated Landscapes\u003c/a>. Even \u003ca href=\"http://www.gasperak.com/about/\">his bio\u003c/a> is well written.\u003c/p>\n\u003cp>What did I make for the pot-luck? A fruit salad composed of the juiciest, most absolute ripe beyond ripe farmers' market fruit. Something similar to \u003ca href=\"http://www.kqed.org/weblog/food/2006/08/gazpacho-shuna-athens-late-summer.jsp\">Shuna & Athen's Famous Gazpacho\u003c/a>. A quick photo of the finished bowl can be found \u003ca href=\"http://www.flickr.com/photos/aranyamei/1091965526/\">by clicking on this link\u003c/a>. From my assembled posse there was also a beautiful pecan-peach cake made by \u003ca href=\"http://marcsala.blogspot.com/\">Marc,\u003c/a> and a clean squid and broad bean salad made by none other than \u003ca href=\"http://www.inpraiseofsardines.com/\">Brett\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Slideluckpotshow could not be a better event for me: a chef with over 10 years of fine art training and a BFA in photography. If you're a person who appreciates Open Studios or museums, \u003ca href=\"http://www.flickr.com/search/?q=slideluckpotshow&w=all\">Flickr\u003c/a> or \u003ca href=\"http://www.jpgmag.com/\">JPG\u003c/a>, or just the occasional food porn photograph, this is an event I beg of you to attend if \u003ca href=\"http://www.flickr.com/photos/aranyamei/1091107155/\">it comes to a wide open room\u003c/a> near you.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/V%26P.JPG\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/2007/06/new-york-city-eating.jsp\">As I've said before\u003c/a>, to have me in your friend circle means I am your go-to for all edible recommendations. Most of the time this means that, after contacting me, people walk away with new eating and adventuring possibilities. But sometimes I tell people where to go for selfish reasons.\u003c/p>\n\u003cp>At weddings, for example. The food and cake can be notoriously awful at large functions. (In a recent talk at The Commonwealth Club, Charles Phan, chef/owner of The Slanted Door, reminded us that if we wanted to see restaurants buying, for example, sustainable seafood, we should think about speaking up at the next banquet dinner or luncheon we eat at or have at a hotel. \"Because you can eat more Chilean Sea Bass in one day in a hotel than I could buy/sell at my restaurant in a year.\")\u003c/p>\n\u003cp>When people come to me asking for wedding cake making expertise or the option to cater their wedding, I send them to people and companies who do a much better job than I ever could. People who make a living in said fields. I give them the cards of those who have never let me and my recommendation down. I give out the names of companies who have fed me well at the very same parties I could have catered myself, but thankfully chose not to.\u003c/p>\n\u003cp>Take it from me when I say not all catering companies are created equally. I've worked for many who make food I myself am scared to eat at the very functions I'm preparing or plating the food for! When I've worked for these places, I eat big meals beforehand and carry snacks for the moment I'm caught hungrily off guard.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And then \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/05/big_food_large_.html\">there are the places where I show up to work\u003c/a> hungry. Hungry to learn and to eat. \u003ca href=\"http://www.paulaleduc.com/home2.html\">Paula Le Duc\u003c/a>, for example. PLD is the exclusive caterer for \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/10/the_sunday_supp.html\">The Ferry Building Events\u003c/a>. They are incredibly organized, smart, efficient, and serve some of the best food in the Bay Area, no matter if the party is for 5000 or 50. They are professional and friendly and emply hundreds of people, many of them loyal for years on end. I loved working for them and have sent a number of cooks their way. It's always a good sign when a catering company hires aggressively and competitively from within the restaurant industry.\u003c/p>\n\u003cp>Which brings me to \u003ca href=\"http://www.livingroomevents.com/\">Living Room Events\u003c/a>, a company made up of \u003ca href=\"http://www.livingroomevents.com/about.html\">almost exclusively restaurant people\u003c/a>. They are a catering company dedicated to cooking food on par with signature Cal-Med restaurants such as Zuni, Chez Panisse and Oliveto. Their chefs shop at the same farmers' markets and produce companies that the famously local-seasonal restaurants do. So when my friends Victoria and Phil came to me for caterer advice, selfishly knowing I would be a guest at their gorgeous wedding, I strongly suggested LRE. As with all food businesses you can often be served something extraordinarily delicious in the \"tasting,\" but then at the actual event, the food is sub-par. I only recommend companies where their follow through is as good, if not better, than how they sell it.\u003c/p>\n\u003cp>This past Sunday was the third time where I have been a happy guest of their services. The food and service were so good, people at the party were telling the waiters they wished the catering company would turn into a restaurant! And rumor has it that Living Room Events is, in fact, going to open a restaurant. I would have eaten three plates of savoury food had I not known how good the cake was going to be.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/weddingCk.JPG\">\u003c/p>\n\u003cp>Wedding cakes are made first to dazzle us with our eyes. What's hiding under the 5 inches of \u003ca href=\"http://www.petitepatisserie.com/glossary.html\">buttercream, fondant or marzipan\u003c/a> could be a cake made 6 months ago and stored in a deep freezer. You can get a raspberry cake in January, and much of the decorations could be edible ingredients whose digestibility is questionable, but that wedding cake could cost you tens of thousands of dollars and no one would wonder why a frosted dessert can sit in the heat of July's busy wedding month for the 6 or 7 hours it takes for the ceremony to start.\u003c/p>\n\u003cp>Having worked with \u003ca href=\"http://www.petitepatisserie.com/about.html\">Rachel Leising\u003c/a> at Citizen Cake, owner of wedding cake business and now retail bakery \u003ca href=\"http://www.petitepatisserie.com/specordermain.html\">Petite Patisserie\u003c/a> in Potrero Hill, I can say that this woman's cakes taste as good as they look. Rachel is dedicated to seasonal, local, sustainable and Organic ingredients because they taste better. I have been at many a wedding and \u003ca href=\"http://becksposhnosh.blogspot.com/2007/06/cake-to-order-from-petite-patisserie.html\">birthday party\u003c/a> where I saved room for dessert and my only disappointment was there weren't more than two slices to eat!\u003c/p>\n\u003cp>I don't get paid to make these recommendations. I no longer work for any of these companies or people. But believe me when I say that it is better to pay the same or a little more for food and the work of food artisans whose product is far and above the quality of most of their competitors.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I know there are many more outstanding companies out there. Who do you love? Who do you recommend?\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/V%26P.JPG\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/2007/06/new-york-city-eating.jsp\">As I've said before\u003c/a>, to have me in your friend circle means I am your go-to for all edible recommendations. Most of the time this means that, after contacting me, people walk away with new eating and adventuring possibilities. But sometimes I tell people where to go for selfish reasons.\u003c/p>\n\u003cp>At weddings, for example. The food and cake can be notoriously awful at large functions. (In a recent talk at The Commonwealth Club, Charles Phan, chef/owner of The Slanted Door, reminded us that if we wanted to see restaurants buying, for example, sustainable seafood, we should think about speaking up at the next banquet dinner or luncheon we eat at or have at a hotel. \"Because you can eat more Chilean Sea Bass in one day in a hotel than I could buy/sell at my restaurant in a year.\")\u003c/p>\n\u003cp>When people come to me asking for wedding cake making expertise or the option to cater their wedding, I send them to people and companies who do a much better job than I ever could. People who make a living in said fields. I give them the cards of those who have never let me and my recommendation down. I give out the names of companies who have fed me well at the very same parties I could have catered myself, but thankfully chose not to.\u003c/p>\n\u003cp>Take it from me when I say not all catering companies are created equally. I've worked for many who make food I myself am scared to eat at the very functions I'm preparing or plating the food for! When I've worked for these places, I eat big meals beforehand and carry snacks for the moment I'm caught hungrily off guard.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And then \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/05/big_food_large_.html\">there are the places where I show up to work\u003c/a> hungry. Hungry to learn and to eat. \u003ca href=\"http://www.paulaleduc.com/home2.html\">Paula Le Duc\u003c/a>, for example. PLD is the exclusive caterer for \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/10/the_sunday_supp.html\">The Ferry Building Events\u003c/a>. They are incredibly organized, smart, efficient, and serve some of the best food in the Bay Area, no matter if the party is for 5000 or 50. They are professional and friendly and emply hundreds of people, many of them loyal for years on end. I loved working for them and have sent a number of cooks their way. It's always a good sign when a catering company hires aggressively and competitively from within the restaurant industry.\u003c/p>\n\u003cp>Which brings me to \u003ca href=\"http://www.livingroomevents.com/\">Living Room Events\u003c/a>, a company made up of \u003ca href=\"http://www.livingroomevents.com/about.html\">almost exclusively restaurant people\u003c/a>. They are a catering company dedicated to cooking food on par with signature Cal-Med restaurants such as Zuni, Chez Panisse and Oliveto. Their chefs shop at the same farmers' markets and produce companies that the famously local-seasonal restaurants do. So when my friends Victoria and Phil came to me for caterer advice, selfishly knowing I would be a guest at their gorgeous wedding, I strongly suggested LRE. As with all food businesses you can often be served something extraordinarily delicious in the \"tasting,\" but then at the actual event, the food is sub-par. I only recommend companies where their follow through is as good, if not better, than how they sell it.\u003c/p>\n\u003cp>This past Sunday was the third time where I have been a happy guest of their services. The food and service were so good, people at the party were telling the waiters they wished the catering company would turn into a restaurant! And rumor has it that Living Room Events is, in fact, going to open a restaurant. I would have eaten three plates of savoury food had I not known how good the cake was going to be.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/weddingCk.JPG\">\u003c/p>\n\u003cp>Wedding cakes are made first to dazzle us with our eyes. What's hiding under the 5 inches of \u003ca href=\"http://www.petitepatisserie.com/glossary.html\">buttercream, fondant or marzipan\u003c/a> could be a cake made 6 months ago and stored in a deep freezer. You can get a raspberry cake in January, and much of the decorations could be edible ingredients whose digestibility is questionable, but that wedding cake could cost you tens of thousands of dollars and no one would wonder why a frosted dessert can sit in the heat of July's busy wedding month for the 6 or 7 hours it takes for the ceremony to start.\u003c/p>\n\u003cp>Having worked with \u003ca href=\"http://www.petitepatisserie.com/about.html\">Rachel Leising\u003c/a> at Citizen Cake, owner of wedding cake business and now retail bakery \u003ca href=\"http://www.petitepatisserie.com/specordermain.html\">Petite Patisserie\u003c/a> in Potrero Hill, I can say that this woman's cakes taste as good as they look. Rachel is dedicated to seasonal, local, sustainable and Organic ingredients because they taste better. I have been at many a wedding and \u003ca href=\"http://becksposhnosh.blogspot.com/2007/06/cake-to-order-from-petite-patisserie.html\">birthday party\u003c/a> where I saved room for dessert and my only disappointment was there weren't more than two slices to eat!\u003c/p>\n\u003cp>I don't get paid to make these recommendations. I no longer work for any of these companies or people. But believe me when I say that it is better to pay the same or a little more for food and the work of food artisans whose product is far and above the quality of most of their competitors.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I know there are many more outstanding companies out there. Who do you love? Who do you recommend?\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0959.JPG\">\u003cbr>I lined up plates in the order they appeared on the menu. This trick helps cooks plate food with speed and efficiency during a busy service.\u003c/p>\n\u003cp>Last week many of you participated in having a bit of fun with your food. You played \u003ca href=\"http://www.kqed.org/weblog/food/2007/05/plated-desserts-game.jsp\">The Plated Dessert Menu Game!\u003c/a> Although it began as a lark, I must admit I might make this a regular thing if I get another pastry chef job in a restaurant. Many of you created a menu the likes of which I would not have thought of myself! Thank you! (I hope, of course, that it means you are adventurous eaters as well, supporting dedicated pastry chefs wherever you eat...)\u003c/p>\n\u003cp>Every day since \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/05/plated_dessert__2.html\">the dessert tasting\u003c/a>/job interview, my phone voicemail and email inbox has been full of one question, \"So, how did it go?\" But I don't know what to say. They sat, I plated, we ate, we talked, I left. There were 6 of them and one of me. The chef I've been discussing this position with for the last 4 months asked me to speak about what was on the table, another chef asked a lot of questions, a few comments were made and now it's all about the waiting game.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0956.JPG\">\u003c/p>\n\u003cp>I did get to be really nerdy when it came to talking about \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/12/butterscotch_pu.html\">the history of butterscotch\u003c/a>, and why a graham cracker is called that, and why one need \u003ca href=\"http://www.kqed.org/weblog/food/2007/05/rhubarb-verbena-sabayon-pastry-chef.jsp\">understand osmotic reciprocity when attempting to cook rhubarb\u003c/a>. That was extremely fun and satisfying!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0965.JPG\">\u003c/p>\n\u003cp>And it was amazing to see desserts that had been living in my head, as ideas or a dizzying array of free-floating components, come together on a plate, be set forth in front of humans, and eaten as if they were finished sentences, cohesive concrete visions. Like digital photography, plated dessert making can produce immediate results, an on-the-spot culmination of the conceptual and the actual.\u003c/p>\n\u003cp>Of course one hopes that one's desserts will also be delicious.\u003c/p>\n\u003cp>Without further ado, I give you The Menu presented as my dessert tasting on Monday May 14, 2007, 12 noon, at an undisclosed downtown San Francisco restaurant for the purpose of trying out for a pastry chef job:\u003c/p>\n\u003cp>Butterscotch Pot de creme with Pecan Shortbread\u003cbr>-- Extra component: chantilly.\u003cbr>Cherries & Cream, a Napoleon with Poetic License\u003cbr>-- Double vanilla shortbread, carnaroli rice pudding infused with California Bay Laurel, cherries reduced in cherry vinegar and pitted cherries au natural.\u003cbr>Ricotta Cheesecake with Crunchy Poached Rhubarb\u003cbr>-- Served with rhubarb-rose geranium sauce.\u003cbr>Warm Milk Chocolate with Various Chocolate Textures and Malted Ice Cream\u003cbr>-- El Rey milk chocolate veloute baked atop Devil's Food Cake lifted by cocoa meringue, warmed by hot fudge sauce and garnished with malt ice cream sitting on candied cacao nibs.\u003cbr>Hot Doughnuts with Blushing Sugar and An Egg Cream Chaser\u003cbr>-- \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/03/doughnuts_donut.html\">Pate a choux doughnuts\u003c/a> rolled in sugar made with mesquite flour, fleur de sel and ground cacao nibs served with vanilla bean egg cream.\u003cbr>Bright Lemon Baked Alaska, Brown Butter and Shuna's Famous Graham Crackers\u003cbr>-- Shuna's famous graham crackers sitting against lemon sherbet and brown butter ice cream hiding under torched Swiss meringue.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0963.JPG\">\u003cbr>The cherry Napoleon.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0964.JPG\">\u003cbr>Warm Milk Chocolate with Various Chocolate Textures and Malted Ice Cream.\u003c/p>\n\u003cp>I've written about a number of plated dessert tastings I've done in the past few years. Interested in knowing more? \u003ca href=\"http://eggbeater.typepad.com/shuna/plated_desserts/index.html\">Click here\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Thank you, all of you, for playing last week's game, reading, imagining, and coming along for the ride!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0959.JPG\">\u003cbr>I lined up plates in the order they appeared on the menu. This trick helps cooks plate food with speed and efficiency during a busy service.\u003c/p>\n\u003cp>Last week many of you participated in having a bit of fun with your food. You played \u003ca href=\"http://www.kqed.org/weblog/food/2007/05/plated-desserts-game.jsp\">The Plated Dessert Menu Game!\u003c/a> Although it began as a lark, I must admit I might make this a regular thing if I get another pastry chef job in a restaurant. Many of you created a menu the likes of which I would not have thought of myself! Thank you! (I hope, of course, that it means you are adventurous eaters as well, supporting dedicated pastry chefs wherever you eat...)\u003c/p>\n\u003cp>Every day since \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/05/plated_dessert__2.html\">the dessert tasting\u003c/a>/job interview, my phone voicemail and email inbox has been full of one question, \"So, how did it go?\" But I don't know what to say. They sat, I plated, we ate, we talked, I left. There were 6 of them and one of me. The chef I've been discussing this position with for the last 4 months asked me to speak about what was on the table, another chef asked a lot of questions, a few comments were made and now it's all about the waiting game.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0956.JPG\">\u003c/p>\n\u003cp>I did get to be really nerdy when it came to talking about \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/12/butterscotch_pu.html\">the history of butterscotch\u003c/a>, and why a graham cracker is called that, and why one need \u003ca href=\"http://www.kqed.org/weblog/food/2007/05/rhubarb-verbena-sabayon-pastry-chef.jsp\">understand osmotic reciprocity when attempting to cook rhubarb\u003c/a>. That was extremely fun and satisfying!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0965.JPG\">\u003c/p>\n\u003cp>And it was amazing to see desserts that had been living in my head, as ideas or a dizzying array of free-floating components, come together on a plate, be set forth in front of humans, and eaten as if they were finished sentences, cohesive concrete visions. Like digital photography, plated dessert making can produce immediate results, an on-the-spot culmination of the conceptual and the actual.\u003c/p>\n\u003cp>Of course one hopes that one's desserts will also be delicious.\u003c/p>\n\u003cp>Without further ado, I give you The Menu presented as my dessert tasting on Monday May 14, 2007, 12 noon, at an undisclosed downtown San Francisco restaurant for the purpose of trying out for a pastry chef job:\u003c/p>\n\u003cp>Butterscotch Pot de creme with Pecan Shortbread\u003cbr>-- Extra component: chantilly.\u003cbr>Cherries & Cream, a Napoleon with Poetic License\u003cbr>-- Double vanilla shortbread, carnaroli rice pudding infused with California Bay Laurel, cherries reduced in cherry vinegar and pitted cherries au natural.\u003cbr>Ricotta Cheesecake with Crunchy Poached Rhubarb\u003cbr>-- Served with rhubarb-rose geranium sauce.\u003cbr>Warm Milk Chocolate with Various Chocolate Textures and Malted Ice Cream\u003cbr>-- El Rey milk chocolate veloute baked atop Devil's Food Cake lifted by cocoa meringue, warmed by hot fudge sauce and garnished with malt ice cream sitting on candied cacao nibs.\u003cbr>Hot Doughnuts with Blushing Sugar and An Egg Cream Chaser\u003cbr>-- \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/03/doughnuts_donut.html\">Pate a choux doughnuts\u003c/a> rolled in sugar made with mesquite flour, fleur de sel and ground cacao nibs served with vanilla bean egg cream.\u003cbr>Bright Lemon Baked Alaska, Brown Butter and Shuna's Famous Graham Crackers\u003cbr>-- Shuna's famous graham crackers sitting against lemon sherbet and brown butter ice cream hiding under torched Swiss meringue.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0963.JPG\">\u003cbr>The cherry Napoleon.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0964.JPG\">\u003cbr>Warm Milk Chocolate with Various Chocolate Textures and Malted Ice Cream.\u003c/p>\n\u003cp>I've written about a number of plated dessert tastings I've done in the past few years. Interested in knowing more? \u003ca href=\"http://eggbeater.typepad.com/shuna/plated_desserts/index.html\">Click here\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Thank you, all of you, for playing last week's game, reading, imagining, and coming along for the ride!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Well, I knew he was coming, but I didn't bake one. I bought one instead. Do you think I could make a cake as precious as the one below? Perhaps, but not under stress.\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/big-cake-713828.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/big-cake-713107.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I thought about baking him a cake, but I've been known to impart too much meaning into such baked goods before. I thought about this one a little too much. So much so, that I ran out of time. So I bought one, which is nearly as good, meaning-wise, but less pressure, which is better.\u003c/p>\n\u003cp>I have a visitor arriving this week. A rather special one. He hasn't spent much time in San Francisco and so it is up to me to show it to him. I'll show him what I consider to be my San Francisco. The tricky part is figuring out just what that is.\u003c/p>\n\u003cp>I imagine there are those of you out there who have faced this problem before. A guest arrives. Their idea of San Francisco dining might consist of eating chowder from a sourdough bread bowl. Or Rice-a-roni. Perhaps you're fortunate enough to have a guest who's heard about dim sum and is game for it. That's one meal out of the way. My guest will be spending nine days with me. That's twenty-seven meals together. Hopefully together, anyway. What about the other twenty-six?\u003c/p>\n\u003cp>The pressure has been building. Inside my own head, I mean. I know it's absolutely silly. I just want to show him, food-wise and other-wise, what it is I love about this city and what it has to offer. I will take him to a few of my favorite places, places that have meaning to me. I will offer him local foods that I love. The rest, I imagine will take care of itself. I will not be rigid. I will go with the flow.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To start things off, I've got a few of my favorite things already laid out for him when he arrives. Enter one \u003ca href=\"http://www.miettecakes.com/\">Miette\u003c/a> Sharfenberger chocolate cake, as pictured above. Also enter a selection of \u003ca href=\"http://www.recchiuti.com/cgi-bin/recchiuti/index.html\">Michael Recchiuti\u003c/a> chocolates as somewhat fuzzily pictured above. Nothing says \"nice to see you\" like a good sugar buzz.\u003c/p>\n\u003cp>We'll have our first dinner at \u003ca href=\"http://www.frascatisf.com/main/frascati_main.html\">Frascati\u003c/a>. The constant clackity-clack of the Hyde Street Cable Car line just outside the front door will send a rather rhythmic, not too terribly subtle message that, well, he's not in Vancouver anymore (Such a world-class city!).\u003c/p>\n\u003cp>There are lots of other restaurants I want him to try, but time and budget won't allow us to visit them all. Three more we'll definitely be going to are:\u003c/p>\n\u003cp>\u003ca href=\"http://sanfrancisco.citysearch.com/profile/917590/\">House of Nanking\u003c/a>, becuase I want him to get bullied by a waiter into eating great Chinese food.\u003c/p>\n\u003cp>\u003ca href=\"http://www.floriosf.com/\">Florio\u003c/a>, because that's my favorite little neighborhood haunt and the chef is a man who made me like tripe.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kokkari.com/\">Kokkari\u003c/a>. My guest's family is Greek, so this visit is unavoidable. Besides, I want to eat smelt and lamb's tongue again.\u003c/p>\n\u003cp>The rest will play itself out. Cowgirl Creamery, Blue Bottle Coffee, breakfast at Tartine, studiously avoiding Delfina, all that stuff will likely follow.\u003c/p>\n\u003cp>I would like to hear some suggestions from you, dear reading audience (sound of crickets chirping). Hellooooooo?\u003c/p>\n\u003cp>Really.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What smacks of this city to you? What is your San Francisco Treat? I'd like to know. I've got a few more meal slots to fill.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Well, I knew he was coming, but I didn't bake one. I bought one instead. Do you think I could make a cake as precious as the one below? Perhaps, but not under stress.\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/big-cake-713828.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/big-cake-713107.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I thought about baking him a cake, but I've been known to impart too much meaning into such baked goods before. I thought about this one a little too much. So much so, that I ran out of time. So I bought one, which is nearly as good, meaning-wise, but less pressure, which is better.\u003c/p>\n\u003cp>I have a visitor arriving this week. A rather special one. He hasn't spent much time in San Francisco and so it is up to me to show it to him. I'll show him what I consider to be my San Francisco. The tricky part is figuring out just what that is.\u003c/p>\n\u003cp>I imagine there are those of you out there who have faced this problem before. A guest arrives. Their idea of San Francisco dining might consist of eating chowder from a sourdough bread bowl. Or Rice-a-roni. Perhaps you're fortunate enough to have a guest who's heard about dim sum and is game for it. That's one meal out of the way. My guest will be spending nine days with me. That's twenty-seven meals together. Hopefully together, anyway. What about the other twenty-six?\u003c/p>\n\u003cp>The pressure has been building. Inside my own head, I mean. I know it's absolutely silly. I just want to show him, food-wise and other-wise, what it is I love about this city and what it has to offer. I will take him to a few of my favorite places, places that have meaning to me. I will offer him local foods that I love. The rest, I imagine will take care of itself. I will not be rigid. I will go with the flow.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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},
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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},
"link": "/radio/program/bbc-world-service",
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"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
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"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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},
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"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
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"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
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"order": 1
},
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
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