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"bio": "Jeff Cianci is a freelance food writer based in San Jose. While studying journalism in college, Jeff’s curiosity landed him at a busy California bistro where he experienced a crash course in culinary training over two summer breaks, learning on the job with a very patient chef as his mentor. Around the same time, Jeff married his journalism degree to his appreciation for the restaurant world and determined food writing would be his career path. In his work Jeff most enjoys profiling chefs and learning their background, finding a new favorite restaurant and sharing his experiences with others through his reviews and social media. In addition to KQED's Bay Area Bites, Jeff writes restaurant reviews for Metro Silicon Valley and new restaurant guides for Eater National. Follow Jeff on Twitter \u003ca href=\"https://twitter.com/Cheffreycianci\" target=_blank\">@Cheffreycianci\u003c/a>.",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite South Bay Restaurants Serving Southern Fried Chicken",
"title": "Bay Area Bites Guide to 10 Favorite South Bay Restaurants Serving Southern Fried Chicken",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A classic American comfort food, fried chicken is a delectable guilty pleasure. Traditional Southern fried chicken is typically marinated in buttermilk, then dredged in flour and deep-fried. However, from batter and frying methods to secret spice blends, chefs tend to lend their own interpretations to the dish. Furthermore, fried chicken can be served as a savory dish or paired alongside fluffy waffles for a sweet spin. Here is a collection of 10 South Bay restaurants serving up unique versions of Southern fried chicken. If we missed your favorite fried chicken spot, please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_104332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/NolaChicken-new.jpg\" alt=\"Cornflake crusted fried chicken with chicken-thyme gravy, waffles, whipped cranberry butter and maple syrup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/NolaChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/NolaChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/NolaChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/NolaChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/NolaChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/NolaChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cornflake crusted fried chicken with chicken-thyme gravy, waffles, whipped cranberry butter and maple syrup. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A New Orleans theme complete with Mardi Gras beads and hurricane cocktails make \u003ca href=\"http://www.nolas.com/index.html\" target=\"_blank\">Nola\u003c/a> a popular party destination in Palo Alto. The restaurant serves classic dishes of Creole and Cajun cuisine such as jambalaya, étouffée and gumbo. A mashup of sweet and savory, the fried chicken is free-range boneless chicken that is dipped in buttermilk, coated in cornflakes and served with chicken-thyme gravy, waffles, whipped cranberry butter and organic maple syrup.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nolas.com/index.html\" target=\"_blank\">\u003cb>Nola\u003c/b>\u003c/a>\u003cbr>\n535 Ramona St. [\u003ca href=\"https://goo.gl/ozTr6V\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 328-2722\u003cbr>\nHours: Mon-Fri 11:30am-10pm; Sat 12-11pm; Sun 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/NOLA-189074825069/timeline/\" target=\"_blank\">\u003cb>Nola\u003c/b>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/NolaPaloAlto\" target=\"_blank\">\u003cb>@NolaPaloAlto\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_104336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/StritchChicken-new.jpg\" alt=\"Cafe Stritch’s fried chicken and waffles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/StritchChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/StritchChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/StritchChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/StritchChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/StritchChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/StritchChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cafe Stritch’s fried chicken and waffles. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A popular venue for live music in downtown San Jose, \u003ca href=\"http://www.cafestritch.com/\" target=\"_blank\">Cafe Stritch\u003c/a> serves a menu of American comfort food including buttermilk fried chicken with waffles. Large pieces of leg and thigh meat are dipped in a batter that gives the fried chicken a delicious thick and flaky crust. The chicken is served alongside fluffy Belgian waffles and a spicy coleslaw. Cafe Stritch only serves their popular fried chicken dish on Friday and Saturday.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafestritch.com/\" target=\"_blank\">\u003cb>Cafe Stritch\u003c/b>\u003c/a>\u003cbr>\n374 S 1st St. [\u003ca href=\"https://goo.gl/eCK3Jp\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nPh: (408) 280-6161\u003cbr>\nHours: Wed-Sat 4pm-2am; Sun 4pm-12am; Closed Monday and Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cafestritch/?fref=ts\" target=\"_blank\">\u003cb>Cafe Stritch\u003c/b>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cafestritch\" target=\"_blank\">\u003cb>@cafestritch\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_104333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/OakRyeChicken-new.jpg\" alt=\"Fried chicken with pancake at Oak & Rye.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/OakRyeChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/OakRyeChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/OakRyeChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/OakRyeChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/OakRyeChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/OakRyeChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken with pancake at Oak & Rye. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While this Los Gatos restaurant may be bustling with guests enjoying wood-fired pizzas and craft cocktails, \u003ca href=\"http://www.oakandryepizza.com/\" target=\"_blank\">Oak & Rye\u003c/a> also features a popular fried chicken dish on their brunch menu. The crispy fried chicken is plated alongside a pancake with cinnamon butter and served with maple syrup and a Louisiana style hot sauce.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.oakandryepizza.com/\" target=\"_blank\">\u003cb>Oak & Rye\u003c/b>\u003c/a>\u003cbr>\n303 N Santa Cruz Ave. [\u003ca href=\"https://goo.gl/nh6nCa\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95030\u003cbr>\nPh: (408) 395-4441\u003cbr>\nHours: Mon-Fri 11am-11pm; Sat-Sun 10am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Oak-Rye-570298836338514/?fref=ts\" target=\"_blank\">\u003cb>Oak & Rye\u003c/b>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/OakRye\" target=\"_blank\">\u003cb>@OakRye\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_104338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/ZeusChicken.jpg\" alt=\"The Chicken ‘N Waffle at Butter & Zeus.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/ZeusChicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ZeusChicken-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ZeusChicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ZeusChicken-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ZeusChicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ZeusChicken-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Chicken ‘N Waffle at Butter & Zeus. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located walking distance from Levi’s Stadium in Santa Clara, \u003ca href=\"http://www.butterandzeus.com/\" target=\"_blank\">Butter & Zeus\u003c/a> features a menu of waffle sandwiches, both sweet and savory. The popular Chicken ‘N Waffle features a boneless, skinless breast fried with a rosemary batter and sandwiched between two warm waffles. Butter & Zeus also serves their fried chicken alongside a churro waffle that has been coated in cinnamon sugar.\u003c/p>\n\u003cp>\u003ca href=\"http://www.butterandzeus.com/\" target=\"_blank\">\u003cb>Butter & Zeus\u003c/b>\u003c/a>\u003cbr>\n2213 Tasman Dr. [\u003ca href=\"https://goo.gl/tf9kla\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95054\u003cbr>\nPh: (408) 727-1800\u003cbr>\nHours: Mon-Fri 10:30am-8pm; Sat-Sun 9:30am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Butter-Zeus-Waffle-Sandwiches-313652952097570/?fref=ts\" target=\"_blank\">\u003cb>Butter & Zeus Waffle Sandwiches\u003c/b>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ButterAndZeus\" target=\"_blank\">\u003cb>@ButterAndZeus\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_104337\" class=\"wp-caption aligncenter\" style=\"max-width: 1335px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/TableChicken-new.jpg\" alt=\"Fried chicken at The Table served over a cheddar cheese biscuit with country sausage gravy and a fried egg.\" width=\"1335\" height=\"841\" class=\"size-full wp-image-104337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/TableChicken-new.jpg 1335w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/TableChicken-new-400x252.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/TableChicken-new-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/TableChicken-new-1180x743.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/TableChicken-new-960x605.jpg 960w\" sizes=\"(max-width: 1335px) 100vw, 1335px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken at The Table served over a cheddar cheese biscuit with country sausage gravy and a fried egg. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.thetablesj.com/\" target=\"_blank\">The Table\u003c/a> serves contemporary American cuisine prepared with locally-sourced ingredients in a homey setting. A recent renovation added a full bar and patio space to this popular Willow Glen restaurant. Fried chicken is featured on The Table’s brunch menu and is served atop a cheddar biscuit covered with country sausage gravy and a fried egg. A side of crispy potato wedges completes this rich dish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.thetablesj.com/\" target=\"_blank\">\u003cb>The Table\u003c/b>\u003c/a>\u003cbr>\n1110 Willow St. [\u003ca href=\"https://goo.gl/89tsvc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95125\u003cbr>\nPh: (408) 638-7911\u003cbr>\nHours: Mon-Tue 4-10pm; Wed-Thu 9am-2pm and 4-10pm; Fri 9am-2pm and 4pm-12am; Sat 8:30am-2pm and 5pm-12am; Sun 8:30am-2pm and 5pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thetablewillowglen/info/?tab=page_info\" target=\"_blank\">\u003cb>The Table\u003c/b>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thetablesj\" target=\"_blank\">\u003cb>@TheTableSJ\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_104328\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/FarmChicken-new.jpg\" alt=\"The Farmers Union fried chicken with pan-roasted squash, buttermilk mashed potatoes and bacon gravy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104328\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/FarmChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FarmChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FarmChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FarmChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FarmChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FarmChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Farmers Union fried chicken with pan-roasted squash, buttermilk mashed potatoes and bacon gravy. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This American gastropub is inside a historic building which once served as an agricultural depot for San Jose ranchers during the turn of the century. \u003ca href=\"http://www.thefarmersunion.com/\" target=\"_blank\">The Farmers Union\u003c/a> features a massive bar set in the center of the brick building and serves modern American cuisine. The classic fried chicken is served with pan-roasted squash and buttermilk mashed potatoes. A rich and flavorful housemade bacon gravy elevates the dish to a higher level of American comfort food. \u003c/p>\n\u003cp>\u003ca href=\"http://www.thefarmersunion.com/\" target=\"_blank\">\u003cb>The Farmers Union\u003c/b>\u003c/a>\u003cbr>\n151 W Santa Clara St. [\u003ca href=\"https://goo.gl/lf8pwQ\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nPh: (408) 277-0545\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri 11:30am-11pm; Sat 4-11pm; Sun 10am-2:30pm and 4-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheFarmersUnionSJ\" target=\"_blank\">\u003cb>The Farmers Union\u003c/b>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thefarmersunion\" target=\"_blank\">\u003cb>@TheFarmersUnion\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_104334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/ScratchChicken-new.jpg\" alt=\"The fried chicken at Scratch served with cornbread and Boston baked beans.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/ScratchChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ScratchChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ScratchChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ScratchChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ScratchChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ScratchChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken at Scratch served with cornbread and Boston baked beans. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.scratchmtnview.com/#about\" target=\"_blank\">Scratch\u003c/a> serves modern American cuisine in a cozy, refined setting. The fried chicken at Scratch is an edible ode to American comfort food on a single plate: tender pieces of chicken in an extraordinarily crispy batter served alongside a moist cornbread cake and Boston baked beans presented in a cast iron cocotte.\u003c/p>\n\u003cp>\u003ca href=\"http://www.scratchmtnview.com/#about\" target=\"_blank\">\u003cb>Scratch\u003c/b>\u003c/a>\u003cbr>\n401 Castro St. [\u003ca href=\"https://goo.gl/zHrXrb\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 237-3132\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri 11:30am-11pm; Sat 10am-11pm; Sun 10am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/scratchrestaurant/?fref=ts\" target=\"_blank\">\u003cb>Scratch\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_104335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/SouthernKitchenChicken.jpg\" alt=\"Fried chicken and eggs at Southern Kitchen Coffee Shop.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/SouthernKitchenChicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SouthernKitchenChicken-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SouthernKitchenChicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SouthernKitchenChicken-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SouthernKitchenChicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SouthernKitchenChicken-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken and eggs at Southern Kitchen Coffee Shop. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/southern-kitchen-coffee-shop-san-jose\" target=\"_blank\">Southern Kitchen Coffee Shop\u003c/a> is a no-frills breakfast joint in South San Jose that serves ample portions of American comfort food and Mexican breakfast dishes. The fried chicken with eggs is served alongside breakfast potatoes, two eggs and toast but can also be purchased a la carte. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/southern-kitchen-coffee-shop-san-jose\" target=\"_blank\">\u003cb>Southern Kitchen Coffee Shop\u003c/b>\u003c/a>\u003cbr>\n3378 Monterey Hwy. [\u003ca href=\"https://goo.gl/NUq1Kn\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95111\u003cbr>\nPh: (408) 225-4381\u003cbr>\nHours: Mon-Sun 6am-3pm\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_104330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/MaesChicken.jpg\" alt=\"Southern fried chicken at Lillie Mae’s House of Chicken and Wafflez.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChicken-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChicken-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChicken-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern fried chicken at Lillie Mae’s House of Chicken and Wafflez. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/MaesChickenWaffle.jpg\" alt=\"Southern fried chicken and waffles at Lillie Mae’s House of Chicken and Wafflez.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChickenWaffle.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChickenWaffle-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChickenWaffle-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChickenWaffle-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChickenWaffle-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChickenWaffle-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern fried chicken and waffles at Lillie Mae’s House of Chicken and Wafflez. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the few restaurants in the South Bay for soul food, Lillie Maes has two locations side by side. Next door to the original House of Soul Food is \u003ca href=\"http://www.lilliemaeshouse.com/#!home/mainPage\" target=\"_blank\">Lillie Maes House of Chicken and Wafflez\u003c/a>. The restaurant serves Southern-style fried chicken with cornbread and baked beans as well as fried chicken and waffles made with a special family blend of spices.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lilliemaeshouse.com/#!home/mainPage\" target=\"_blank\">\u003cb>Lillie Maes House of Chicken and Wafflez\u003c/b>\u003c/a>\u003cbr>\n1240 Coleman Ave. [\u003ca href=\"https://goo.gl/LDwZpY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95050\u003cbr>\nHours: Tue-Thu 11am-8pm; Fri 11am-9pm; Sat 12-9pm; Sun 12-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lilliemaesbistro/info/?tab=page_info\" target=\"_blank\">\u003cb>Lillie Maes House of Chicken and Wafflez\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_104329\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/LABistroChicken.jpg\" alt=\"The fried chicken and waffles at Louisiana Bistro.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104329\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/LABistroChicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LABistroChicken-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LABistroChicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LABistroChicken-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LABistroChicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LABistroChicken-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken and waffles at Louisiana Bistro. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Serving a menu of classic Cajun dishes \u003ca href=\"http://louisianabistrosanjose.com/\" target=\"_blank\">Louisiana Bistro\u003c/a> aims to bring the food and music of New Orleans to San Jose. The bistro serves po’ boys, gumbo and jambalaya accompanied by live music on Friday nights. The chicken and waffle plate showcases their specialty in preparing Southern comfort food. Leg and thigh meat are first tossed in a special blend of Southern spices before being deep fried and served alongside fluffy buttermilk waffles and maple syrup. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://louisianabistrosanjose.com/\" target=\"_blank\">\u003cb>Louisiana Bistro\u003c/b>\u003c/a>\u003cbr>\n19 N Market St. [\u003ca href=\"https://goo.gl/gtsne5\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nHours: Mon-Thu 11am-2pm and 5-9pm; Fri 11am-2pm and 5-11pm; Sat 2-11pm; Sun 2-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LouisianaBistroSanJose\" target=\"_blank\">\u003cb>Louisiana Bistro\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"excerpt": "Here is a collection of 10 South Bay restaurants serving up unique versions of Southern fried chicken. If we missed your favorite fried chicken spot, please be sure to share it in the comments.\r\n",
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"description": "Here is a collection of 10 South Bay restaurants serving up unique versions of Southern fried chicken. If we missed your favorite fried chicken spot, please be sure to share it in the comments.\r\n",
"title": "Bay Area Bites Guide to 10 Favorite South Bay Restaurants Serving Southern Fried Chicken | KQED",
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"headline": "Bay Area Bites Guide to 10 Favorite South Bay Restaurants Serving Southern Fried Chicken",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A classic American comfort food, fried chicken is a delectable guilty pleasure. Traditional Southern fried chicken is typically marinated in buttermilk, then dredged in flour and deep-fried. However, from batter and frying methods to secret spice blends, chefs tend to lend their own interpretations to the dish. Furthermore, fried chicken can be served as a savory dish or paired alongside fluffy waffles for a sweet spin. Here is a collection of 10 South Bay restaurants serving up unique versions of Southern fried chicken. If we missed your favorite fried chicken spot, please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_104332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/NolaChicken-new.jpg\" alt=\"Cornflake crusted fried chicken with chicken-thyme gravy, waffles, whipped cranberry butter and maple syrup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/NolaChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/NolaChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/NolaChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/NolaChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/NolaChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/NolaChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cornflake crusted fried chicken with chicken-thyme gravy, waffles, whipped cranberry butter and maple syrup. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A New Orleans theme complete with Mardi Gras beads and hurricane cocktails make \u003ca href=\"http://www.nolas.com/index.html\" target=\"_blank\">Nola\u003c/a> a popular party destination in Palo Alto. The restaurant serves classic dishes of Creole and Cajun cuisine such as jambalaya, étouffée and gumbo. A mashup of sweet and savory, the fried chicken is free-range boneless chicken that is dipped in buttermilk, coated in cornflakes and served with chicken-thyme gravy, waffles, whipped cranberry butter and organic maple syrup.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nolas.com/index.html\" target=\"_blank\">\u003cb>Nola\u003c/b>\u003c/a>\u003cbr>\n535 Ramona St. [\u003ca href=\"https://goo.gl/ozTr6V\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 328-2722\u003cbr>\nHours: Mon-Fri 11:30am-10pm; Sat 12-11pm; Sun 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/NOLA-189074825069/timeline/\" target=\"_blank\">\u003cb>Nola\u003c/b>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/NolaPaloAlto\" target=\"_blank\">\u003cb>@NolaPaloAlto\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_104336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/StritchChicken-new.jpg\" alt=\"Cafe Stritch’s fried chicken and waffles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/StritchChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/StritchChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/StritchChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/StritchChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/StritchChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/StritchChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cafe Stritch’s fried chicken and waffles. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A popular venue for live music in downtown San Jose, \u003ca href=\"http://www.cafestritch.com/\" target=\"_blank\">Cafe Stritch\u003c/a> serves a menu of American comfort food including buttermilk fried chicken with waffles. Large pieces of leg and thigh meat are dipped in a batter that gives the fried chicken a delicious thick and flaky crust. The chicken is served alongside fluffy Belgian waffles and a spicy coleslaw. Cafe Stritch only serves their popular fried chicken dish on Friday and Saturday.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafestritch.com/\" target=\"_blank\">\u003cb>Cafe Stritch\u003c/b>\u003c/a>\u003cbr>\n374 S 1st St. [\u003ca href=\"https://goo.gl/eCK3Jp\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nPh: (408) 280-6161\u003cbr>\nHours: Wed-Sat 4pm-2am; Sun 4pm-12am; Closed Monday and Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cafestritch/?fref=ts\" target=\"_blank\">\u003cb>Cafe Stritch\u003c/b>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cafestritch\" target=\"_blank\">\u003cb>@cafestritch\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_104333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/OakRyeChicken-new.jpg\" alt=\"Fried chicken with pancake at Oak & Rye.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/OakRyeChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/OakRyeChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/OakRyeChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/OakRyeChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/OakRyeChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/OakRyeChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken with pancake at Oak & Rye. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While this Los Gatos restaurant may be bustling with guests enjoying wood-fired pizzas and craft cocktails, \u003ca href=\"http://www.oakandryepizza.com/\" target=\"_blank\">Oak & Rye\u003c/a> also features a popular fried chicken dish on their brunch menu. The crispy fried chicken is plated alongside a pancake with cinnamon butter and served with maple syrup and a Louisiana style hot sauce.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.oakandryepizza.com/\" target=\"_blank\">\u003cb>Oak & Rye\u003c/b>\u003c/a>\u003cbr>\n303 N Santa Cruz Ave. [\u003ca href=\"https://goo.gl/nh6nCa\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95030\u003cbr>\nPh: (408) 395-4441\u003cbr>\nHours: Mon-Fri 11am-11pm; Sat-Sun 10am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Oak-Rye-570298836338514/?fref=ts\" target=\"_blank\">\u003cb>Oak & Rye\u003c/b>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/OakRye\" target=\"_blank\">\u003cb>@OakRye\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_104338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/ZeusChicken.jpg\" alt=\"The Chicken ‘N Waffle at Butter & Zeus.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/ZeusChicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ZeusChicken-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ZeusChicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ZeusChicken-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ZeusChicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ZeusChicken-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Chicken ‘N Waffle at Butter & Zeus. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located walking distance from Levi’s Stadium in Santa Clara, \u003ca href=\"http://www.butterandzeus.com/\" target=\"_blank\">Butter & Zeus\u003c/a> features a menu of waffle sandwiches, both sweet and savory. The popular Chicken ‘N Waffle features a boneless, skinless breast fried with a rosemary batter and sandwiched between two warm waffles. Butter & Zeus also serves their fried chicken alongside a churro waffle that has been coated in cinnamon sugar.\u003c/p>\n\u003cp>\u003ca href=\"http://www.butterandzeus.com/\" target=\"_blank\">\u003cb>Butter & Zeus\u003c/b>\u003c/a>\u003cbr>\n2213 Tasman Dr. [\u003ca href=\"https://goo.gl/tf9kla\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95054\u003cbr>\nPh: (408) 727-1800\u003cbr>\nHours: Mon-Fri 10:30am-8pm; Sat-Sun 9:30am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Butter-Zeus-Waffle-Sandwiches-313652952097570/?fref=ts\" target=\"_blank\">\u003cb>Butter & Zeus Waffle Sandwiches\u003c/b>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ButterAndZeus\" target=\"_blank\">\u003cb>@ButterAndZeus\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_104337\" class=\"wp-caption aligncenter\" style=\"max-width: 1335px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/TableChicken-new.jpg\" alt=\"Fried chicken at The Table served over a cheddar cheese biscuit with country sausage gravy and a fried egg.\" width=\"1335\" height=\"841\" class=\"size-full wp-image-104337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/TableChicken-new.jpg 1335w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/TableChicken-new-400x252.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/TableChicken-new-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/TableChicken-new-1180x743.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/TableChicken-new-960x605.jpg 960w\" sizes=\"(max-width: 1335px) 100vw, 1335px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken at The Table served over a cheddar cheese biscuit with country sausage gravy and a fried egg. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.thetablesj.com/\" target=\"_blank\">The Table\u003c/a> serves contemporary American cuisine prepared with locally-sourced ingredients in a homey setting. A recent renovation added a full bar and patio space to this popular Willow Glen restaurant. Fried chicken is featured on The Table’s brunch menu and is served atop a cheddar biscuit covered with country sausage gravy and a fried egg. A side of crispy potato wedges completes this rich dish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.thetablesj.com/\" target=\"_blank\">\u003cb>The Table\u003c/b>\u003c/a>\u003cbr>\n1110 Willow St. [\u003ca href=\"https://goo.gl/89tsvc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95125\u003cbr>\nPh: (408) 638-7911\u003cbr>\nHours: Mon-Tue 4-10pm; Wed-Thu 9am-2pm and 4-10pm; Fri 9am-2pm and 4pm-12am; Sat 8:30am-2pm and 5pm-12am; Sun 8:30am-2pm and 5pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thetablewillowglen/info/?tab=page_info\" target=\"_blank\">\u003cb>The Table\u003c/b>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thetablesj\" target=\"_blank\">\u003cb>@TheTableSJ\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_104328\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/FarmChicken-new.jpg\" alt=\"The Farmers Union fried chicken with pan-roasted squash, buttermilk mashed potatoes and bacon gravy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104328\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/FarmChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FarmChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FarmChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FarmChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FarmChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FarmChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Farmers Union fried chicken with pan-roasted squash, buttermilk mashed potatoes and bacon gravy. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This American gastropub is inside a historic building which once served as an agricultural depot for San Jose ranchers during the turn of the century. \u003ca href=\"http://www.thefarmersunion.com/\" target=\"_blank\">The Farmers Union\u003c/a> features a massive bar set in the center of the brick building and serves modern American cuisine. The classic fried chicken is served with pan-roasted squash and buttermilk mashed potatoes. A rich and flavorful housemade bacon gravy elevates the dish to a higher level of American comfort food. \u003c/p>\n\u003cp>\u003ca href=\"http://www.thefarmersunion.com/\" target=\"_blank\">\u003cb>The Farmers Union\u003c/b>\u003c/a>\u003cbr>\n151 W Santa Clara St. [\u003ca href=\"https://goo.gl/lf8pwQ\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nPh: (408) 277-0545\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri 11:30am-11pm; Sat 4-11pm; Sun 10am-2:30pm and 4-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheFarmersUnionSJ\" target=\"_blank\">\u003cb>The Farmers Union\u003c/b>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thefarmersunion\" target=\"_blank\">\u003cb>@TheFarmersUnion\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_104334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/ScratchChicken-new.jpg\" alt=\"The fried chicken at Scratch served with cornbread and Boston baked beans.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/ScratchChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ScratchChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ScratchChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ScratchChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ScratchChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ScratchChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken at Scratch served with cornbread and Boston baked beans. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.scratchmtnview.com/#about\" target=\"_blank\">Scratch\u003c/a> serves modern American cuisine in a cozy, refined setting. The fried chicken at Scratch is an edible ode to American comfort food on a single plate: tender pieces of chicken in an extraordinarily crispy batter served alongside a moist cornbread cake and Boston baked beans presented in a cast iron cocotte.\u003c/p>\n\u003cp>\u003ca href=\"http://www.scratchmtnview.com/#about\" target=\"_blank\">\u003cb>Scratch\u003c/b>\u003c/a>\u003cbr>\n401 Castro St. [\u003ca href=\"https://goo.gl/zHrXrb\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 237-3132\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri 11:30am-11pm; Sat 10am-11pm; Sun 10am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/scratchrestaurant/?fref=ts\" target=\"_blank\">\u003cb>Scratch\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_104335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/SouthernKitchenChicken.jpg\" alt=\"Fried chicken and eggs at Southern Kitchen Coffee Shop.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/SouthernKitchenChicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SouthernKitchenChicken-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SouthernKitchenChicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SouthernKitchenChicken-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SouthernKitchenChicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SouthernKitchenChicken-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken and eggs at Southern Kitchen Coffee Shop. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/southern-kitchen-coffee-shop-san-jose\" target=\"_blank\">Southern Kitchen Coffee Shop\u003c/a> is a no-frills breakfast joint in South San Jose that serves ample portions of American comfort food and Mexican breakfast dishes. The fried chicken with eggs is served alongside breakfast potatoes, two eggs and toast but can also be purchased a la carte. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/southern-kitchen-coffee-shop-san-jose\" target=\"_blank\">\u003cb>Southern Kitchen Coffee Shop\u003c/b>\u003c/a>\u003cbr>\n3378 Monterey Hwy. [\u003ca href=\"https://goo.gl/NUq1Kn\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95111\u003cbr>\nPh: (408) 225-4381\u003cbr>\nHours: Mon-Sun 6am-3pm\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_104330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/MaesChicken.jpg\" alt=\"Southern fried chicken at Lillie Mae’s House of Chicken and Wafflez.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChicken-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChicken-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChicken-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern fried chicken at Lillie Mae’s House of Chicken and Wafflez. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/MaesChickenWaffle.jpg\" alt=\"Southern fried chicken and waffles at Lillie Mae’s House of Chicken and Wafflez.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChickenWaffle.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChickenWaffle-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChickenWaffle-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChickenWaffle-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChickenWaffle-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChickenWaffle-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern fried chicken and waffles at Lillie Mae’s House of Chicken and Wafflez. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the few restaurants in the South Bay for soul food, Lillie Maes has two locations side by side. Next door to the original House of Soul Food is \u003ca href=\"http://www.lilliemaeshouse.com/#!home/mainPage\" target=\"_blank\">Lillie Maes House of Chicken and Wafflez\u003c/a>. The restaurant serves Southern-style fried chicken with cornbread and baked beans as well as fried chicken and waffles made with a special family blend of spices.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lilliemaeshouse.com/#!home/mainPage\" target=\"_blank\">\u003cb>Lillie Maes House of Chicken and Wafflez\u003c/b>\u003c/a>\u003cbr>\n1240 Coleman Ave. [\u003ca href=\"https://goo.gl/LDwZpY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95050\u003cbr>\nHours: Tue-Thu 11am-8pm; Fri 11am-9pm; Sat 12-9pm; Sun 12-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lilliemaesbistro/info/?tab=page_info\" target=\"_blank\">\u003cb>Lillie Maes House of Chicken and Wafflez\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_104329\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/LABistroChicken.jpg\" alt=\"The fried chicken and waffles at Louisiana Bistro.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104329\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/LABistroChicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LABistroChicken-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LABistroChicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LABistroChicken-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LABistroChicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LABistroChicken-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken and waffles at Louisiana Bistro. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Serving a menu of classic Cajun dishes \u003ca href=\"http://louisianabistrosanjose.com/\" target=\"_blank\">Louisiana Bistro\u003c/a> aims to bring the food and music of New Orleans to San Jose. The bistro serves po’ boys, gumbo and jambalaya accompanied by live music on Friday nights. The chicken and waffle plate showcases their specialty in preparing Southern comfort food. Leg and thigh meat are first tossed in a special blend of Southern spices before being deep fried and served alongside fluffy buttermilk waffles and maple syrup. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://louisianabistrosanjose.com/\" target=\"_blank\">\u003cb>Louisiana Bistro\u003c/b>\u003c/a>\u003cbr>\n19 N Market St. [\u003ca href=\"https://goo.gl/gtsne5\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nHours: Mon-Thu 11am-2pm and 5-9pm; Fri 11am-2pm and 5-11pm; Sat 2-11pm; Sun 2-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LouisianaBistroSanJose\" target=\"_blank\">\u003cb>Louisiana Bistro\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Your Bay Area Guide to Holiday Volunteering and Donations",
"title": "Your Bay Area Guide to Holiday Volunteering and Donations",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>This post was originally published Nov. 16, 2015 and was updated October 31, 2019.\u003c/em>\u003c/p>\n\u003cp>It's that time of year when we give thanks by donating our time, money and goods to local charities. It's also the time of year when most nonprofit organizations receive the majority of financial contributions and requests from volunteers. That's great, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/11/volunteers-most-needed-to-feed-the-hungry-after-the-holiday-season/\" target=\"_blank\" rel=\"noopener\">but the problem is that it can overwhelm popular charities\u003c/a>; Glide often fills up its holiday volunteer spots within days of opening them up.\u003c/p>\n\u003cp>We've compiled a list of organizations all over the Bay Area that will be helping to feed the hungry over the holidays -- and throughout the year. Refer to this guide if you'd like to support these charities for upcoming events or even after the holidays are over. \u003ca href=\"http://www.handsonbayarea.org/HOC__Volunteer_Opportunity_Calendar_Page\" target=\"_blank\" rel=\"noopener\">HandsOn Bay Area also has a fairly comprehensive volunteer calendar\u003c/a> of organizations that could use your help. (If we missed your favorite nonprofit organization, please add it in the comments.)\u003c/p>\n\u003cfigure id=\"attachment_103817\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-103817\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/BAB-SF-Food-bank-1440x960.jpg\" alt=\"Volunteers help distribute food to participants at one of the SF-Marin Food Bank’s pantries\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-960x640.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers help distribute food to participants at one of the SF-Marin Food Bank’s pantries. \u003ccite>(Courtesy of the SF-Marin Food Bank)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>San Francisco\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfmfoodbank.org/\" target=\"_blank\" rel=\"noopener\">SF-Marin Food Bank\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/sfmfoodbank?ref=nf\" target=\"_blank\" rel=\"noopener\">SF-Marin Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/SFMFoodBank\" target=\"_blank\" rel=\"noopener\">@SFMFoodBank\u003c/a>\u003c/p>\n\u003cp>The Marin and San Francisco Food Banks merged a few years ago to become the SF-Marin Food Bank, which serves up enough food for 107,000 meals every day. During this time of year, they collect nearly half of their year's operating budget through donations. They also gather thousands of pounds of non-perishable food during this time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nYou can drop off food donations at any of \u003ca href=\"http://www.sfmfoodbank.org/food-donation-drop-off-locations\" target=\"_blank\" rel=\"noopener\">the locations listed at the bottom of this page\u003c/a> in San Francisco or Marin.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sfmfoodbank.org/volunteer-opportunities\" target=\"_blank\" rel=\"noopener\">Sign up to volunteer on their website \u003c/a>either in Marin, San Francisco, or with the CalFresh team. There are also a number of \u003ca href=\"https://www.sfmfoodbank.org/events-and-promotions/\" target=\"_blank\" rel=\"noopener\">special events and promotions\u003c/a> currently underway.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.stanthonysf.org/\" target=\"_blank\" rel=\"noopener\">St. Anthony Foundation\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/stanthonysf/\" target=\"_blank\" rel=\"noopener\">St. Anthony Foundation\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/stanthonysf\" target=\"_blank\" rel=\"noopener\">@stanthonysf\u003c/a>\u003c/p>\n\u003cp>The St. Anthony dining room serves up 3,000 meals every day of the year. It also provides a number of programs, including medical assistance and a food pantry for the homeless and low-income families.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.stanthonysf.org/donatefood/\" target=\"_blank\" rel=\"noopener\">Food can be dropped off during the weekday\u003c/a>. There are also a number of \u003ca href=\"https://www.stanthonysf.org/donatenow/\" target=\"_blank\" rel=\"noopener\">ongoing donations\u003c/a> needed.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003c/p>\n\u003cp class=\"p1\">\u003cspan class=\"s1\">Volunteer positions are available in \u003ca href=\"https://www.stanthonysf.org/dining-room-free-meal-san-francisco/\" target=\"_blank\" rel=\"noopener\">the dining room\u003c/a>, \u003ca href=\"http://stanthonysf.org/clothing/\" target=\"_blank\" rel=\"noopener\">free clothing program\u003c/a>, and other parts of the organization. There are \u003ca href=\"https://www.stanthonysf.org/holidayvolunteering/\" target=\"_blank\" rel=\"noopener\">holiday-specific volunteer shifts\u003c/a> available, as well as post-holiday shifts.\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://www.glide.org/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Glide Memorial Church\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Glide-Memorial-Church/112256452119873\" target=\"_blank\" rel=\"noopener\">Glide Memorial Church\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/glidesf\" target=\"_blank\" rel=\"noopener\">@glidesf\u003c/a>\u003c/p>\n\u003cp>Glide's mission is to welcome everyone into their community and help those in need, whomever they may be. That happens through a \u003ca href=\"https://www.glide.org/volunteer/\">number of programs\u003c/a>, one of the biggest of which is a daily meal program that serves up breakfast, lunch, and dinner (as well as special holiday meals).\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nSee \u003ca href=\"https://connect.clickandpledge.com/w/Form/66d77485-ba3c-4010-a0ef-30a22b55c68f\" target=\"_blank\" rel=\"noopener\">what donations are needed on their website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nServe up meals by \u003ca href=\"http://www.glide.org/serveameal\" target=\"_blank\" rel=\"noopener\">volunteering with the daily free meal program\u003c/a>, though spots often fill up around the holiday season. (Cantonese and Spanish speakers are especially needed.)\u003c/p>\n\u003cp>\u003ca href=\"http://currywithoutworry.org/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Curry without Worry\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Curry-Without-Worry-207424749284087/\" target=\"_blank\" rel=\"noopener\">Curry Without Worry\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/currywow\" target=\"_blank\" rel=\"noopener\">@CurryWoW\u003c/a>\u003c/p>\n\u003cp>Curry without Worry started in 2006 to serve up hot meals to hungry people. Today, it serves tasty vegan meals every Tuesday in both San Francisco and Kathmandu.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.networkforgood.org/donation/MakeDonation.aspx?ORGID2=450552584&vlrStratCode=pHRyUw3zBf6I72DHS0%2fMdIohXlTVybyquz6gJV1eKyC9oA8HXtZb4tjo5p7m1eb4\" target=\"_blank\" rel=\"noopener\">Donations can be made online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nWeekly shifts are available to help prepare meals, serve them, and clean up. \u003ca href=\"http://currywithoutworry.org/volunteer-for-cwow/#.WEHismQrIb0\" target=\"_blank\" rel=\"noopener\">Sign up online\u003c/a>. Curry without Worry is also looking for volunteers with \u003ca href=\"http://currywithoutworry.org/volunteer-for-cwow/#.WEHismQrIb0\" target=\"_blank\" rel=\"noopener\">specific organizational skills\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.foodrunners.org/\" target=\"_blank\" rel=\"noopener\">Food Runners\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Food-Runners-SF-1418722245060307/\" target=\"_blank\" rel=\"noopener\">Food Runner SF\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/foodrunnerssf\" target=\"_blank\" rel=\"noopener\">@FoodRunnersSF\u003c/a>\u003c/p>\n\u003cp>There's often tons of leftover food after the holidays. Fortunately, it doesn't need to go to waste. Food Runners picks up excess food from businesses and delivers over 15 tons of food each week to local food banks and charity programs.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nIf you're a business, you can donate excess food with \u003ca href=\"http://www.foodrunners.org/donate-food/\" target=\"_blank\" rel=\"noopener\">their online form or app\u003c/a>. \u003ca href=\"http://www.foodrunners.org/donate-money/\" target=\"_blank\" rel=\"noopener\">Monetary donations\u003c/a> are also accepted.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nTo pick up and deliver all that food requires volunteers. \u003ca href=\"http://www.foodrunners.org/donate-time/\" target=\"_blank\" rel=\"noopener\">Become a regular or an on-call runner\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_103815\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-103815\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/BAB-curry-without-worry-1440x1080.jpg\" alt=\"Curry without Worry serves hot meals to the hungry.\" width=\"640\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-960x720.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Curry without Worry serves hot meals to the hungry. \u003ccite>(Courtesy of Curry without Worry)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>East Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.accfb.org/\" target=\"_blank\" rel=\"noopener\">Alameda County Community Food Bank\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/alcofoodbank\" target=\"_blank\" rel=\"noopener\">Alameda County Community Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ACCFB\" target=\"_blank\" rel=\"noopener\">@ACCFB\u003c/a>\u003c/p>\n\u003cp>The food bank provides food for over 240 agencies around the East Bay through its distribution network. It also operates an emergency food hotline, CalFresh outreach, and educational programs.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.accfb.org/donation/donate-food/\" target=\"_blank\" rel=\"noopener\">Check their website to find food drop off location\u003c/a>. There are also a number of food drives happening right now. Or donate to the food bank's \u003ca href=\"https://www.vfd-accfb.org/\" target=\"_blank\" rel=\"noopener\">virtual food drive\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.accfb.org/volunteering/\" target=\"_blank\" rel=\"noopener\">Check on their website for volunteer opportunities\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.foodbankccs.org/\" target=\"_blank\" rel=\"noopener\">Food Bank of Contra Costa and Solano\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/foodbankccs/\" target=\"_blank\" rel=\"noopener\">Food Bank of Contra Costa and Solano\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/foodbankccs\" target=\"_blank\" rel=\"noopener\">@foodbankccs\u003c/a>\u003c/p>\n\u003cp>The food bank delivers food both directly to people in need and to partner nonprofit agencies which help distribute the donations.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.foodbankccs.org/give-help/donate-food.html\" target=\"_blank\" rel=\"noopener\">Food donations can be accepted at both the Concord and Fairfield warehouses\u003c/a>, which are particularly looking for fresh fruits and vegetables. Or use their \u003ca href=\"http://www.foodbankccs.org/give-help/donate-food/ongoingdrives.html\" target=\"_blank\" rel=\"noopener\">interactive map to find a local community food drive\u003c/a>. You can also donate online or start a \u003ca href=\"http://www.foodbankccs.org/give-help/donate/buy-a-bag.html\" target=\"_blank\" rel=\"noopener\">Buy a Bag fundraiser\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://volunteer.foodbankccs.org/\" target=\"_blank\" rel=\"noopener\">Visit their website to find volunteer opportunities\u003c/a> based on needs and location.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\" rel=\"noopener\">Loaves and Fishes of Contra Costa County\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/loavesfishescc\" target=\"_blank\" rel=\"noopener\">@loavesfishescc\u003c/a>\u003c/p>\n\u003cp>Loaves and Fishes provides meals to the hungry of Contra Costa County. They have five dining rooms that operate daily for lunch during the week, as well as a couple of partner meal services.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://interland3.donorperfect.net/weblink/WebLink.aspx?name=E345720&id=1\">Check online for needed donations.\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nPeople are needed to serve food, prepare it, pick it up, and oversee projects. \u003ca href=\"https://www.loavesfishescc.org/vol_landing.html\" target=\"_blank\" rel=\"noopener\">Check their website for information on how to volunteer\u003c/a> Monday through Friday.\u003c/p>\n\u003ch3>North Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.vinnies.org/\" target=\"_blank\" rel=\"noopener\">St. Vincent de Paul Society of Marin County\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/vinniesmarin/\" target=\"_blank\" rel=\"noopener\">St. Vincent de Paul Society of Marin County\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/vinniesmarin\" target=\"_blank\" rel=\"noopener\">@vinniesmarin\u003c/a>\u003c/p>\n\u003cp>Although St. Vincent's is an international Catholic charity organization, the Marin chapter is independent; all donations to Marin stay in Marin. The chapter provides a number of programs to help those in need, such as a free dining room that serves daily meals. They also offer housing assistance that includes operating affordable low-income apartments.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nYou can \u003ca href=\"https://app.etapestry.com/hosted/StVincentdePaulSocietyof/OnlineDonation.html\" target=\"_blank\" rel=\"noopener\">donate online\u003c/a> or you can drop off donations at the San Rafael location, including food to be used at the kitchen. \u003ca href=\"http://www.vinnies.org/donate/kinds-of-gifts/\" target=\"_blank\" rel=\"noopener\">Check online for donation needs\u003c/a>. You can also \u003ca href=\"http://www.vinnies.org/give-help/sponsor-a-person/\" target=\"_blank\" rel=\"noopener\">sponsor a person in need\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nPeople are needed every day to prepare food, serve food, organize the pantry, and clean up after meals.\u003ca href=\"http://www.vinnies.org/get-involved/\" target=\"_blank\" rel=\"noopener\"> Check online for a list of the different jobs\u003c/a> and \u003ca href=\"https://www.volgistics.com/ex/portal.dll/ap?AP=425127759\" target=\"_blank\" rel=\"noopener\">to apply to be a volunteer\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://canv.org/\" target=\"_blank\" rel=\"noopener\">Community Action of Napa Valley\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/CommunityActionNapaValley/\" target=\"_blank\" rel=\"noopener\">Community Action of Napa Valley\u003c/a>\u003c/p>\n\u003cp>Among its many programs, Community Action of Napa Valley operates \u003ca href=\"http://canv.org/food-nutrition/food-bank/\" target=\"_blank\" rel=\"noopener\">a food bank\u003c/a> for the region. It provides seven pantry locations, as well as runs distribution programs to seniors and low-income Napa residents.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://app.etapestry.com/onlineforms/CommunityActionofNapaValle/donate.html\" target=\"_blank\" rel=\"noopener\">Donate online\u003c/a> via their website.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://canv.org/food-nutrition/food-bank/\" target=\"_blank\" rel=\"noopener\">Contact the food bank director\u003c/a> to volunteer to pick-up food, help sort, or work in the pantry. You can also contact the other programs' directors directly to volunteer for those programs.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.refb.org/\" target=\"_blank\" rel=\"noopener\">Redwood Empire Food Bank\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Redwood-Empire-Food-Bank-115482921809001/\" target=\"_blank\" rel=\"noopener\">Redwood Empire Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/refb\" target=\"_blank\" rel=\"noopener\">@refb\u003c/a>\u003c/p>\n\u003cp>The Redwood Empire Food Bank distributes nearly 15 million pounds of food to Sonoma County residents annually through its pantry, emergency food program, and grocery boxes to seniors and meals for kids.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nIn addition to \u003ca href=\"https://interland3.donorperfect.net/weblink/weblink.aspx?name=redempire&id=1\" target=\"_blank\" rel=\"noopener\">online donations\u003c/a>, the Redwood Empire Food Bank has a number of \u003ca href=\"https://refb.org/ways-to-give/make-donation/donate-food/\" target=\"_blank\" rel=\"noopener\">drop-off locations\u003c/a> to donate food.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.refb.org/\">Sign up online to help with food sorting and packing.\u003c/a>\u003c/p>\n\u003ch3>South Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.shfb.org/\" target=\"_blank\" rel=\"noopener\">Second Harvest of Santa Clara and San Mateo\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/2ndharvest\" target=\"_blank\" rel=\"noopener\">Second Harvest Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/2ndharvest\" target=\"_blank\" rel=\"noopener\">@2ndharvest\u003c/a>\u003c/p>\n\u003cp>Since 1974, Second Harvest has been distributing food to low-income residents of San Mateo and Santa Clara Counties. It now hands out 1 million pounds of food every week, half of which is fresh produce.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nYou can also use \u003ca href=\"https://www.shfb.org/give-help/donate-food/#most-needed-items\" target=\"_blank\" rel=\"noopener\">their online tool to find local food drives\u003c/a> near you. Or \u003ca href=\"https://www.shfb.org/mostneededfoods\" target=\"_blank\" rel=\"noopener\">donate food directly\u003c/a> at one of their three centers or multiple drop off locations.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.shfb.org/volunteer\" target=\"_blank\" rel=\"noopener\">Check online for volunteer opportunities\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.marthas-kitchen.org/\" target=\"_blank\" rel=\"noopener\">Martha's Kitchen\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/MarthasKitchenSanJose\" target=\"_blank\" rel=\"noopener\">Martha's Kitchen\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/kitchenmarthas\" target=\"_blank\" rel=\"noopener\">@KitchenMarthas\u003c/a>\u003c/p>\n\u003cp>Started as a little soup kitchen in 1981, San Jose's Martha's Kitchen now serves 25,000 meals every week. In addition to serving meals, Martha's Kitchen also prepares meals for other nonprofit organizations and distributes food.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.givedirect.org/donate/index.php?cid=12235\" target=\"_blank\" rel=\"noopener\">Donate online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.marthas-kitchen.org/volunteer.html\" target=\"_blank\" rel=\"noopener\">Volunteers are needed in the kitchen program\u003c/a>.\u003c/p>\n\u003ch3>\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"excerpt": "The holidays are a time for giving. Use this guide to learn about upcoming events and nonprofit organizations that are helping families in need. ",
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"description": "The holidays are a time for giving. Use this guide to learn about upcoming events and nonprofit organizations that are helping families in need. ",
"title": "Your Bay Area Guide to Holiday Volunteering and Donations | KQED",
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"headline": "Your Bay Area Guide to Holiday Volunteering and Donations",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This post was originally published Nov. 16, 2015 and was updated October 31, 2019.\u003c/em>\u003c/p>\n\u003cp>It's that time of year when we give thanks by donating our time, money and goods to local charities. It's also the time of year when most nonprofit organizations receive the majority of financial contributions and requests from volunteers. That's great, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/11/volunteers-most-needed-to-feed-the-hungry-after-the-holiday-season/\" target=\"_blank\" rel=\"noopener\">but the problem is that it can overwhelm popular charities\u003c/a>; Glide often fills up its holiday volunteer spots within days of opening them up.\u003c/p>\n\u003cp>We've compiled a list of organizations all over the Bay Area that will be helping to feed the hungry over the holidays -- and throughout the year. Refer to this guide if you'd like to support these charities for upcoming events or even after the holidays are over. \u003ca href=\"http://www.handsonbayarea.org/HOC__Volunteer_Opportunity_Calendar_Page\" target=\"_blank\" rel=\"noopener\">HandsOn Bay Area also has a fairly comprehensive volunteer calendar\u003c/a> of organizations that could use your help. (If we missed your favorite nonprofit organization, please add it in the comments.)\u003c/p>\n\u003cfigure id=\"attachment_103817\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-103817\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/BAB-SF-Food-bank-1440x960.jpg\" alt=\"Volunteers help distribute food to participants at one of the SF-Marin Food Bank’s pantries\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-960x640.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers help distribute food to participants at one of the SF-Marin Food Bank’s pantries. \u003ccite>(Courtesy of the SF-Marin Food Bank)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>San Francisco\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfmfoodbank.org/\" target=\"_blank\" rel=\"noopener\">SF-Marin Food Bank\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/sfmfoodbank?ref=nf\" target=\"_blank\" rel=\"noopener\">SF-Marin Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/SFMFoodBank\" target=\"_blank\" rel=\"noopener\">@SFMFoodBank\u003c/a>\u003c/p>\n\u003cp>The Marin and San Francisco Food Banks merged a few years ago to become the SF-Marin Food Bank, which serves up enough food for 107,000 meals every day. During this time of year, they collect nearly half of their year's operating budget through donations. They also gather thousands of pounds of non-perishable food during this time.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nYou can drop off food donations at any of \u003ca href=\"http://www.sfmfoodbank.org/food-donation-drop-off-locations\" target=\"_blank\" rel=\"noopener\">the locations listed at the bottom of this page\u003c/a> in San Francisco or Marin.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sfmfoodbank.org/volunteer-opportunities\" target=\"_blank\" rel=\"noopener\">Sign up to volunteer on their website \u003c/a>either in Marin, San Francisco, or with the CalFresh team. There are also a number of \u003ca href=\"https://www.sfmfoodbank.org/events-and-promotions/\" target=\"_blank\" rel=\"noopener\">special events and promotions\u003c/a> currently underway.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.stanthonysf.org/\" target=\"_blank\" rel=\"noopener\">St. Anthony Foundation\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/stanthonysf/\" target=\"_blank\" rel=\"noopener\">St. Anthony Foundation\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/stanthonysf\" target=\"_blank\" rel=\"noopener\">@stanthonysf\u003c/a>\u003c/p>\n\u003cp>The St. Anthony dining room serves up 3,000 meals every day of the year. It also provides a number of programs, including medical assistance and a food pantry for the homeless and low-income families.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.stanthonysf.org/donatefood/\" target=\"_blank\" rel=\"noopener\">Food can be dropped off during the weekday\u003c/a>. There are also a number of \u003ca href=\"https://www.stanthonysf.org/donatenow/\" target=\"_blank\" rel=\"noopener\">ongoing donations\u003c/a> needed.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003c/p>\n\u003cp class=\"p1\">\u003cspan class=\"s1\">Volunteer positions are available in \u003ca href=\"https://www.stanthonysf.org/dining-room-free-meal-san-francisco/\" target=\"_blank\" rel=\"noopener\">the dining room\u003c/a>, \u003ca href=\"http://stanthonysf.org/clothing/\" target=\"_blank\" rel=\"noopener\">free clothing program\u003c/a>, and other parts of the organization. There are \u003ca href=\"https://www.stanthonysf.org/holidayvolunteering/\" target=\"_blank\" rel=\"noopener\">holiday-specific volunteer shifts\u003c/a> available, as well as post-holiday shifts.\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://www.glide.org/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Glide Memorial Church\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Glide-Memorial-Church/112256452119873\" target=\"_blank\" rel=\"noopener\">Glide Memorial Church\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/glidesf\" target=\"_blank\" rel=\"noopener\">@glidesf\u003c/a>\u003c/p>\n\u003cp>Glide's mission is to welcome everyone into their community and help those in need, whomever they may be. That happens through a \u003ca href=\"https://www.glide.org/volunteer/\">number of programs\u003c/a>, one of the biggest of which is a daily meal program that serves up breakfast, lunch, and dinner (as well as special holiday meals).\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nSee \u003ca href=\"https://connect.clickandpledge.com/w/Form/66d77485-ba3c-4010-a0ef-30a22b55c68f\" target=\"_blank\" rel=\"noopener\">what donations are needed on their website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nServe up meals by \u003ca href=\"http://www.glide.org/serveameal\" target=\"_blank\" rel=\"noopener\">volunteering with the daily free meal program\u003c/a>, though spots often fill up around the holiday season. (Cantonese and Spanish speakers are especially needed.)\u003c/p>\n\u003cp>\u003ca href=\"http://currywithoutworry.org/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Curry without Worry\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Curry-Without-Worry-207424749284087/\" target=\"_blank\" rel=\"noopener\">Curry Without Worry\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/currywow\" target=\"_blank\" rel=\"noopener\">@CurryWoW\u003c/a>\u003c/p>\n\u003cp>Curry without Worry started in 2006 to serve up hot meals to hungry people. Today, it serves tasty vegan meals every Tuesday in both San Francisco and Kathmandu.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.networkforgood.org/donation/MakeDonation.aspx?ORGID2=450552584&vlrStratCode=pHRyUw3zBf6I72DHS0%2fMdIohXlTVybyquz6gJV1eKyC9oA8HXtZb4tjo5p7m1eb4\" target=\"_blank\" rel=\"noopener\">Donations can be made online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nWeekly shifts are available to help prepare meals, serve them, and clean up. \u003ca href=\"http://currywithoutworry.org/volunteer-for-cwow/#.WEHismQrIb0\" target=\"_blank\" rel=\"noopener\">Sign up online\u003c/a>. Curry without Worry is also looking for volunteers with \u003ca href=\"http://currywithoutworry.org/volunteer-for-cwow/#.WEHismQrIb0\" target=\"_blank\" rel=\"noopener\">specific organizational skills\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.foodrunners.org/\" target=\"_blank\" rel=\"noopener\">Food Runners\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Food-Runners-SF-1418722245060307/\" target=\"_blank\" rel=\"noopener\">Food Runner SF\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/foodrunnerssf\" target=\"_blank\" rel=\"noopener\">@FoodRunnersSF\u003c/a>\u003c/p>\n\u003cp>There's often tons of leftover food after the holidays. Fortunately, it doesn't need to go to waste. Food Runners picks up excess food from businesses and delivers over 15 tons of food each week to local food banks and charity programs.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nIf you're a business, you can donate excess food with \u003ca href=\"http://www.foodrunners.org/donate-food/\" target=\"_blank\" rel=\"noopener\">their online form or app\u003c/a>. \u003ca href=\"http://www.foodrunners.org/donate-money/\" target=\"_blank\" rel=\"noopener\">Monetary donations\u003c/a> are also accepted.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nTo pick up and deliver all that food requires volunteers. \u003ca href=\"http://www.foodrunners.org/donate-time/\" target=\"_blank\" rel=\"noopener\">Become a regular or an on-call runner\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_103815\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-103815\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/BAB-curry-without-worry-1440x1080.jpg\" alt=\"Curry without Worry serves hot meals to the hungry.\" width=\"640\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-960x720.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Curry without Worry serves hot meals to the hungry. \u003ccite>(Courtesy of Curry without Worry)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>East Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.accfb.org/\" target=\"_blank\" rel=\"noopener\">Alameda County Community Food Bank\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/alcofoodbank\" target=\"_blank\" rel=\"noopener\">Alameda County Community Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ACCFB\" target=\"_blank\" rel=\"noopener\">@ACCFB\u003c/a>\u003c/p>\n\u003cp>The food bank provides food for over 240 agencies around the East Bay through its distribution network. It also operates an emergency food hotline, CalFresh outreach, and educational programs.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.accfb.org/donation/donate-food/\" target=\"_blank\" rel=\"noopener\">Check their website to find food drop off location\u003c/a>. There are also a number of food drives happening right now. Or donate to the food bank's \u003ca href=\"https://www.vfd-accfb.org/\" target=\"_blank\" rel=\"noopener\">virtual food drive\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.accfb.org/volunteering/\" target=\"_blank\" rel=\"noopener\">Check on their website for volunteer opportunities\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.foodbankccs.org/\" target=\"_blank\" rel=\"noopener\">Food Bank of Contra Costa and Solano\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/foodbankccs/\" target=\"_blank\" rel=\"noopener\">Food Bank of Contra Costa and Solano\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/foodbankccs\" target=\"_blank\" rel=\"noopener\">@foodbankccs\u003c/a>\u003c/p>\n\u003cp>The food bank delivers food both directly to people in need and to partner nonprofit agencies which help distribute the donations.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.foodbankccs.org/give-help/donate-food.html\" target=\"_blank\" rel=\"noopener\">Food donations can be accepted at both the Concord and Fairfield warehouses\u003c/a>, which are particularly looking for fresh fruits and vegetables. Or use their \u003ca href=\"http://www.foodbankccs.org/give-help/donate-food/ongoingdrives.html\" target=\"_blank\" rel=\"noopener\">interactive map to find a local community food drive\u003c/a>. You can also donate online or start a \u003ca href=\"http://www.foodbankccs.org/give-help/donate/buy-a-bag.html\" target=\"_blank\" rel=\"noopener\">Buy a Bag fundraiser\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://volunteer.foodbankccs.org/\" target=\"_blank\" rel=\"noopener\">Visit their website to find volunteer opportunities\u003c/a> based on needs and location.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\" rel=\"noopener\">Loaves and Fishes of Contra Costa County\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/loavesfishescc\" target=\"_blank\" rel=\"noopener\">@loavesfishescc\u003c/a>\u003c/p>\n\u003cp>Loaves and Fishes provides meals to the hungry of Contra Costa County. They have five dining rooms that operate daily for lunch during the week, as well as a couple of partner meal services.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://interland3.donorperfect.net/weblink/WebLink.aspx?name=E345720&id=1\">Check online for needed donations.\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nPeople are needed to serve food, prepare it, pick it up, and oversee projects. \u003ca href=\"https://www.loavesfishescc.org/vol_landing.html\" target=\"_blank\" rel=\"noopener\">Check their website for information on how to volunteer\u003c/a> Monday through Friday.\u003c/p>\n\u003ch3>North Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.vinnies.org/\" target=\"_blank\" rel=\"noopener\">St. Vincent de Paul Society of Marin County\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/vinniesmarin/\" target=\"_blank\" rel=\"noopener\">St. Vincent de Paul Society of Marin County\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/vinniesmarin\" target=\"_blank\" rel=\"noopener\">@vinniesmarin\u003c/a>\u003c/p>\n\u003cp>Although St. Vincent's is an international Catholic charity organization, the Marin chapter is independent; all donations to Marin stay in Marin. The chapter provides a number of programs to help those in need, such as a free dining room that serves daily meals. They also offer housing assistance that includes operating affordable low-income apartments.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nYou can \u003ca href=\"https://app.etapestry.com/hosted/StVincentdePaulSocietyof/OnlineDonation.html\" target=\"_blank\" rel=\"noopener\">donate online\u003c/a> or you can drop off donations at the San Rafael location, including food to be used at the kitchen. \u003ca href=\"http://www.vinnies.org/donate/kinds-of-gifts/\" target=\"_blank\" rel=\"noopener\">Check online for donation needs\u003c/a>. You can also \u003ca href=\"http://www.vinnies.org/give-help/sponsor-a-person/\" target=\"_blank\" rel=\"noopener\">sponsor a person in need\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nPeople are needed every day to prepare food, serve food, organize the pantry, and clean up after meals.\u003ca href=\"http://www.vinnies.org/get-involved/\" target=\"_blank\" rel=\"noopener\"> Check online for a list of the different jobs\u003c/a> and \u003ca href=\"https://www.volgistics.com/ex/portal.dll/ap?AP=425127759\" target=\"_blank\" rel=\"noopener\">to apply to be a volunteer\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://canv.org/\" target=\"_blank\" rel=\"noopener\">Community Action of Napa Valley\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/CommunityActionNapaValley/\" target=\"_blank\" rel=\"noopener\">Community Action of Napa Valley\u003c/a>\u003c/p>\n\u003cp>Among its many programs, Community Action of Napa Valley operates \u003ca href=\"http://canv.org/food-nutrition/food-bank/\" target=\"_blank\" rel=\"noopener\">a food bank\u003c/a> for the region. It provides seven pantry locations, as well as runs distribution programs to seniors and low-income Napa residents.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://app.etapestry.com/onlineforms/CommunityActionofNapaValle/donate.html\" target=\"_blank\" rel=\"noopener\">Donate online\u003c/a> via their website.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://canv.org/food-nutrition/food-bank/\" target=\"_blank\" rel=\"noopener\">Contact the food bank director\u003c/a> to volunteer to pick-up food, help sort, or work in the pantry. You can also contact the other programs' directors directly to volunteer for those programs.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.refb.org/\" target=\"_blank\" rel=\"noopener\">Redwood Empire Food Bank\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Redwood-Empire-Food-Bank-115482921809001/\" target=\"_blank\" rel=\"noopener\">Redwood Empire Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/refb\" target=\"_blank\" rel=\"noopener\">@refb\u003c/a>\u003c/p>\n\u003cp>The Redwood Empire Food Bank distributes nearly 15 million pounds of food to Sonoma County residents annually through its pantry, emergency food program, and grocery boxes to seniors and meals for kids.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nIn addition to \u003ca href=\"https://interland3.donorperfect.net/weblink/weblink.aspx?name=redempire&id=1\" target=\"_blank\" rel=\"noopener\">online donations\u003c/a>, the Redwood Empire Food Bank has a number of \u003ca href=\"https://refb.org/ways-to-give/make-donation/donate-food/\" target=\"_blank\" rel=\"noopener\">drop-off locations\u003c/a> to donate food.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.refb.org/\">Sign up online to help with food sorting and packing.\u003c/a>\u003c/p>\n\u003ch3>South Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.shfb.org/\" target=\"_blank\" rel=\"noopener\">Second Harvest of Santa Clara and San Mateo\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/2ndharvest\" target=\"_blank\" rel=\"noopener\">Second Harvest Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/2ndharvest\" target=\"_blank\" rel=\"noopener\">@2ndharvest\u003c/a>\u003c/p>\n\u003cp>Since 1974, Second Harvest has been distributing food to low-income residents of San Mateo and Santa Clara Counties. It now hands out 1 million pounds of food every week, half of which is fresh produce.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nYou can also use \u003ca href=\"https://www.shfb.org/give-help/donate-food/#most-needed-items\" target=\"_blank\" rel=\"noopener\">their online tool to find local food drives\u003c/a> near you. Or \u003ca href=\"https://www.shfb.org/mostneededfoods\" target=\"_blank\" rel=\"noopener\">donate food directly\u003c/a> at one of their three centers or multiple drop off locations.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.shfb.org/volunteer\" target=\"_blank\" rel=\"noopener\">Check online for volunteer opportunities\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.marthas-kitchen.org/\" target=\"_blank\" rel=\"noopener\">Martha's Kitchen\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/MarthasKitchenSanJose\" target=\"_blank\" rel=\"noopener\">Martha's Kitchen\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/kitchenmarthas\" target=\"_blank\" rel=\"noopener\">@KitchenMarthas\u003c/a>\u003c/p>\n\u003cp>Started as a little soup kitchen in 1981, San Jose's Martha's Kitchen now serves 25,000 meals every week. In addition to serving meals, Martha's Kitchen also prepares meals for other nonprofit organizations and distributes food.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.givedirect.org/donate/index.php?cid=12235\" target=\"_blank\" rel=\"noopener\">Donate online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.marthas-kitchen.org/volunteer.html\" target=\"_blank\" rel=\"noopener\">Volunteers are needed in the kitchen program\u003c/a>.\u003c/p>\n\u003ch3>\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Check, Please! Bay Area review: Kingston 11 Cuisine, 31st Union and The Campton Place",
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"content": "\u003cp>Check, Please! Bay Area Season 10 episode 8 airs tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The program will also be available online at the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website this evening.\u003c/p>\n\u003cp>This new episode reviews \u003ca href=\"http://kingston11eats.com/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a> in Oakland, a Caribbean oasis serving a a blend of Jamaican and Californian flavors using local and organic ingredients, \u003ca href=\"http://www.31stunion.com/\" target=\"_blank\">31st Union\u003c/a>, a restaurant offering simply-prepared fresh-food in sustainable surroundings in San Mateo, and \u003ca href=\"http://www.camptonplacesf.com/\" target=\"_blank\">The Campton Place Restaurant\u003c/a> in San Francisco which serves a Cal-Indian menu that combines classical French cooking techniques with fresh local ingredients. \u003c/p>\n\u003cp>In this preview clip from the show, host Leslie Sbrocco shares her wine expertise, discussing \u003cstrong>the trend of wine on tap\u003c/strong>.\u003c/p>\n\u003cp>https://youtu.be/hhIAtKk8Mh4\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area Season 10 episode 8 airs tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The program will also be available online at the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website this evening.\u003c/p>\n\u003cp>This new episode reviews \u003ca href=\"http://kingston11eats.com/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a> in Oakland, a Caribbean oasis serving a a blend of Jamaican and Californian flavors using local and organic ingredients, \u003ca href=\"http://www.31stunion.com/\" target=\"_blank\">31st Union\u003c/a>, a restaurant offering simply-prepared fresh-food in sustainable surroundings in San Mateo, and \u003ca href=\"http://www.camptonplacesf.com/\" target=\"_blank\">The Campton Place Restaurant\u003c/a> in San Francisco which serves a Cal-Indian menu that combines classical French cooking techniques with fresh local ingredients. \u003c/p>\n\u003cp>In this preview clip from the show, host Leslie Sbrocco shares her wine expertise, discussing \u003cstrong>the trend of wine on tap\u003c/strong>.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/hhIAtKk8Mh4'\n title='//www.youtube.com/embed/hhIAtKk8Mh4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "5 Dedicated Gluten-Free Bakeries Around the Bay Area",
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"content": "\u003cp>When I used to walk into even the most elegant pastry shop and ask for something without gluten, I was lucky to be offered a “gluten-free” almond or coconut macaroon, which was cozied up in the case right next to conventional muffins, scones and cookies. The problem for the \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/gluten-free-diet/art-20048530?_ga=1.262680523.690883551.1456637465\" target=\"_blank\">increasing number of customers who avoid gluten\u003c/a> by choice or necessity is that these treats will most likely be prepared in a kitchen which is enveloped by wheat flour: on pans, on hands and in the air. That cross-contamination is too risky for those with extreme allergies or celiac disease, because, for them, even the tiniest bit of wheat can trigger a dangerous allergic reaction.\u003c/p>\n\u003cp>I have been following a g/f diet for about 15 years, due to a wheat-intolerance. In the old days, there were slim pickings: crumbly, Styrofoam-esque breads, and dry takes on token sweet treats. But oh, how things changed in the last few years! While most local markets now carry a range of g/f frozen breads and packaged cookies, even the finest frozen baked good cannot compare to fragrant, warm muffins, pastries or rolls right out of the oven.\u003c/p>\n\u003cp>A handful of “dedicated gluten-free bakeries”—where everything is prepared in completely gluten-free kitchens—now encircle the Bay Area, so whether you live in San Francisco, the East Bay, the South Bay, Marin or the San Ramon Valley, you are not far from freshly baked moist muffins, decadent desserts, killer cupcakes or satisfying sandwich breads that you can trust are 100% gluten-free.\u003c/p>\n\u003cp>A side benefit is that all five bakeries also cater to customers with an array of additional allergies and diet preferences, so patrons with a sensitivity to dairy, eggs, soy or nuts or those who follow vegan or Paleo diets can blissfully munch on sinfully-satisfying brownies, scones, cinnamon rolls, cupcakes, cookies, pies and breads. All five bakeries also make and decorate special-order cakes -- enabling weddings, holiday dinners and kids’ birthday parties to be accessible and enjoyable for all. (Prices vary, but generally cakes run about $35, breads from $8-$10, muffins and donuts $3-$4, cookies $1-$2.)\u003c/p>\n\u003cp>Since each bakery carries scores of sweet and savory products, I couldn’t possibly sample them all (though goodness knows I tried!) but I list a few of my favorites below. You can check out their websites for a full listing, but better yet, stop in for a visit and conduct your own tasting of gourmet gluten-free goodies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101455,101457,101454,101452,101453,101456\"]\u003c/p>\n\u003ch3>Mariposa\u003c/h3>\n\u003cp>“Mariposa” is Spanish for “butterfly” and founder Patti Furey Crane picked the name because the transformation that a butterfly goes through reflects the way that “many people who adopt a gluten-free lifestyle transform their lives through food.” Her bakery is the godmother of Bay Area dedicated g/f bakeries. It’s the oldest and largest g/f bakery with two locations: Oakland’s Temescal District and San Francisco’s Ferry Building. But it all happened by accident. Crane never planned to open a bakery café at all. In 2002, after she was diagnosed with MS and researched what she could do to calm the symptoms of her autoimmune condition, she read about eliminating gluten from her diet. The few g/f products she found at the time were, she remembers, “mass-produced, bland, with a texture that wasn’t right.” Since she had baked a lot with her mother as a little girl, she set about converting some tried-and-true recipes (like biscotti and brownies) to g/f versions to sell at natural food markets. \u003c/p>\n\u003cp>Crane started making her wholesale baked goods in a shared kitchen. When she needed more space and found the Telegraph Avenue location in 2006, it was zoned for retail. She was forced to comply by becoming a retail outlet and Crane and her husband duly installed a counter, but not much else. There was no signage and their door was a heavy, steel contraption. It’s a wonder that her customers managed to find Mariposa, but when they did, they were not shy about offering suggestions of what she should add to her line. “The business stemmed from customer cravings,” says Crane, “including me, too, since I’m a consumer and I have my own cravings.” Mariposa now produces more than 70 items and Crane is always looking to add new things.\u003c/p>\n\u003cp>Her multi-grain bread has a complex flavor/texture profile with a blend of flours, plus flax and sunflower seeds. The delightful cream-filled Penguino cupcake contains no known allergens but an intensely fudgy flavor. My family loves Mariposa’s seasonal fruit galette, a dessert elegant enough for company, with its balance of delicate crust, tangy fruit and crunch of sugar sprinkled on top. The Oakland location now has a pleasant café with plenty of seating, while the Ferry Building Bakeshop, added in 2012, is more of a to-go spot. For breakfast, try a bagel, cinnamon roll, Danish or pumpkin muffin. Lunch features a selection of pizza, sandwiches, empanadas and more.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mariposabaking.com\" target=\"_blank\">Mariposa\u003c/a>\u003c/strong>\u003cbr>\n5427 Telegraph Ave., Unit 3D [\u003ca href=\"https://goo.gl/6Ph0yk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Fri 9am-6pm; Sat 9am-5pm; Sun 10am-5pm\u003c/p>\n\u003cp>One Ferry Building, suite 32 [\u003ca href=\"https://goo.gl/LUHQgM\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Sat 8am-6pm; Sun 10am-5pm\u003cbr>\n(for both locations:)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MariposaBaking?fref=ts\" target=\"_blank\">Mariposa Baking Artisan Crafted Gluten Free Bakery \u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mariposabaking\" target=\"_blank\">@MariposaBaking\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101445,101449,101450,101448,101447,101446\"]\u003c/p>\n\u003ch3>Bacano Bakery\u003c/h3>\n\u003cp>As the youngest, local g/f bakery, Bacano celebrates its one-year birthday this month; its name is Spanish slang for cool, or very good. Founder Laverne Matias started selling his g/f goods three years ago at farmers' markets (he continues at Oakland’s \u003ca href=\"https://www.facebook.com/GrandLakeFarmersMarket\" target=\"_blank\">Grand Lake\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/temescal-farmers-market-oakland\" target=\"_blank\">Temescal\u003c/a> and San Francisco’s \u003ca href=\"http://www.yelp.com/biz/clement-street-farmers-market-san-francisco\" target=\"_blank\">Clement\u003c/a>), then opened this cozy spot in Emeryville last September. Matias, who grew up in Puerto Rico, also baked at home with his mother. He moved to California in 2000 to become a lawyer after he was accepted into Hastings Law School, but changed his mind about that career path. Deciding he wanted something “more human,” he did a stint as head of HR for a large (conventional) baking company, then branched off on his own to develop some healthier recipes. He also studied existential psychology at JFK University and worked for three years as a licensed psychotherapist. But at the moment, his bakery/café is keeping him tuned in to people’s more earthly desires.\u003c/p>\n\u003cp>Matias explains his approach: “We don’t use gluten-free flour mixes. We prefer to create unique blends of gluten-free flours to complement each item. I love ancient grains such as teff, millet, sorghum and quinoa. We also use nut flours and meals like almond, coconut and hazelnut.”\u003c/p>\n\u003cp>Bacano offers a unique bread called \"Seeds of Joy,\" which contains a complex blend of teff, sorghum and sweet rice flours sprinkled with fennel, caraway and coriander seeds. I keep it in the freezer, and toast to enjoy it with savory spreads like hummus or avocado.\u003c/p>\n\u003cp>I was wild about Bacano's \"Monkey Paradise\" muffins—essentially banana bread plus chocolate chips, walnuts and dried cherries—and found their fig scones divine. The De Young Museum serves another of my favorites at Bacano: their grain-free, cranberry date walnut bites, jewel-like orbs that burst with flavor.\u003c/p>\n\u003cp>Bacano’s cakes feature some unusual flavor combinations, including rosemary with coconut; and orange, almond and pistachio. Since they use all natural ingredients, the classic mauve roses with green foliage on the icing are colored with beet and spinach juice, respectively. \u003c/p>\n\u003cp>At lunchtime, Bacano’s café offers soups, salads, quiche, pizza and sandwiches.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bacanobakery.com\" target=\"_blank\">\u003cstrong>Bacano Bakery\u003c/strong>\u003c/a>\u003cbr>\n1298 65\u003csup>th\u003c/sup> St. [\u003ca href=\"https://goo.gl/sJSDLO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 250-9751\u003cbr>\nHours: Mon-Sat 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BacanoBakery?fref=ts\" target=\"_blank\">Bacano Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/zestbakery\" target=\"_blank\">@BacanoBakery\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101460,101462,101461,101464,101463,101465\"]\u003c/p>\n\u003ch3>Zest Bakery\u003c/h3>\n\u003cp>This family-owned bakery in San Carlos is the only one of the five that does not announce “gluten-free” on its store front, as its scalloped green awning proclaims “organic.” But once you are inside, the baked goods in the inviting cases all sport friendly “Hi, My Name is ____” labels which clearly state that every item is indeed g/f as well as often dairy-free, egg-free, soy-free etc.\u003c/p>\n\u003cp>Cynthia Fleischer is the current manager, baker and co-owner. Zest began in 2009 when Fleisher’s brother-in-law, Patrick Luke, who has celiac disease, and his wife Charissa (Cynthia’s sister), started baking g/f creations at home. In 2010, they found this charming storefront in San Carlos and started their retail bakery. After Cynthia was laid off from Genentech, where she worked as a bio-process-technician, she jokes that she “traded one lab for another” and now develops new g/f recipes as well as baking the favorites that have been there since the beginning. One of these is Zest’s petite almond cake, a must-try fluffy cloud of marzipan. Another winner is their Triple Berry muffin, moist and light, with a hint of lemon and a crunchy topping.\u003c/p>\n\u003cp>Cynthia Fleischer claims their secret is using a combination of flours and ground seeds for their breads and pastries. When she recently found herself craving something with bacon, she devised the devilishly good bacon maple bourbon muffins.\u003c/p>\n\u003cp>At lunchtime, Zest Bakery offers quiche and made-to-order sandwiches. They also have ice cream sandwiches, ravioli, unbaked pizza and pie crusts in the freezer.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zestbakery.com\" target=\"_blank\">\u003cstrong>Zest Bakery\u003c/strong>\u003c/a>\u003cbr>\n1224 Arroyo Ave. [\u003ca href=\"https://goo.gl/hO0xXD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Carlos, CA 94070\u003cbr>\nPh: (650) 241-ZEST (9378)\u003cbr>\nHours: Tue-Fri 9am-4pm; Sat 8am-4pm; Sun 8am-2pm\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/zestbakery?fref=ts\" target=\"_blank\"> Zest Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/zestbakery\" target=\"_blank\">@zestbakery\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101470,101471,101469,101472,101468,101467\"]\u003c/p>\n\u003ch3>Miglet’s\u003c/h3>\n\u003cp>Katie Taylor started baking gluten-free when her mother, Elaine Taylor was diagnosed with celiac disease. Her mother also happens to be co-founder and president of \u003ca href=\"https://ttff.org\" target=\"_blank\">The Taylor Family Foundation\u003c/a>, which runs summer camps for children with physical and mental challenges. When Katie volunteered at the summer Celiac Camp at Camp Arroyo, her sweet treats were such a big hit with the campers, that their parents encouraged her to begin making g/f birthday cakes. Katie was inspired to expand to a g/f catering business and then in 2010 opened a retail storefront, Miglet’s Cupcake shop, tucked away in the corner of Crossroads shopping center in Danville. (\"Miglet\" was Katie's childhood nickname – a combination of Piglet and Monkey.)\u003c/p>\n\u003cp>If you or your kids have a sweet tooth and need to eat g/f, Miglet's cupcakes, cream puffs and donuts should satisfy your cravings. Their cupcakes sport a pompadour of swirled icing and sometimes a surprise in the middle. For example, the most popular variety, vanilla salted caramel cupcakes have additional caramel piped into the center. Besides the usual chocolate and lemon flavors, Miglet’s gets creative with their combinations: strawberry margarita cupcakes with key lime frosting; piña colada donuts with pineapple chunks and toasted coconut; rocky road donuts. Be warned that their donuts sell out quickly, often by noon.\u003c/p>\n\u003cp>They also bake a variety of cookies, scones and sweet breads such as pumpkin, lemon poppy seed and banana bread.\u003c/p>\n\u003cp>Miglet's small space focuses on baking sweet treats, but they also offer a variety of salads, chicken pot pies, mac and cheese and quiche for lunch in their cold case. And if you live near the “680 Corridor” and can’t always trek out to Oakland or Emeryville, their grocery section carries frozen loaves of Mariposa’s and Bacano’s breads plus \u003ca href=\"http://www.breadsrsly.com\" target=\"_blank\">Bread SRSLY\u003c/a>’s sourdough. There's also a selection of g/f crackers, pasta, cookies, g/f flour and other products.\u003c/p>\n\u003cp>\u003ca href=\"http://www.migletsgf.com/index.html\" target=\"_blank\">\u003cstrong>Miglet's\u003c/strong>\u003c/a>\u003cbr>\n480 San Ramon Valley Blvd. [\u003ca href=\"https://goo.gl/rhSSWI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDanville, CA 94526\u003cbr>\nPh: (925) 831-9016\u003cbr>\nHours: Mon-Sat 9am-6pm; Sun 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/migletsgf?fref=ts\" target=\"_blank\">Miglet's Gluten Free Bakery & Grocery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/migletsgf\" target=\"_blank\">@migletsgf\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101474,101477,101478,101475,101476,101479\"]\u003c/p>\n\u003ch3>Flour Craft Bakery\u003c/h3>\n\u003cp>If you are driving out of the city for a day hike in the North Bay, take a small detour to this lovely, light-filled bakery café in delightful downtown San Anselmo for some awesome baked goods that all happen to be gluten-free. After discovering her own severe gluten intolerance 15 years ago, Heather Hardcastle, chef and co-owner of Flour Craft Bakery, decided to change her career as well as her diet. In 2008, she studied pastry at the Culinary Institute of America in St. Helena, which naturally focused on conventional baking recipes and techniques. She then reformulated all the recipes to make them gluten-free. Her professional training is evident in the quality of her breads, pastries and desserts. Hardcastle began her g/f foray by developing a signature granola that she sold at farmers markets.\u003c/p>\n\u003cp>After a crowd-funding campaign, she and her husband opened Flour Craft Bakery in 2013. “My goal is making delicious food,” says Hardcastle. “The fact that it is gluten-free is just a bonus.” The menu of breads, brioche, muffins, cookies and cakes changes monthly. For lunch, there’s quiche, quinoa salad, lentil salad and sandwiches on housemade focaccia.\u003c/p>\n\u003cp>I found the blackberry Earl Grey scone light and fluffy, the flourless hazelnut brownie decadent, and the marbled coffee cake with espresso glaze moist and crumbly. But the warm olive focaccia, kissed with olive oil, is one of the best things I’ve ever tasted—period. Even if you don’t have a date in Marin planned, visit Flour Craft. It’s worth the drive.\u003c/p>\n\u003cp>\u003ca href=\"http://flourcraftbakery.com\" target=\"_blank\">\u003cstrong>Flour Craft Bakery\u003c/strong>\u003c/a>\u003cbr>\n702 San Anselmo Ave. [\u003ca href=\"https://goo.gl/rgOQWn\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Anselmo, CA 94960\u003cbr>\nPh: (415) 453-3100\u003cbr>\nHours: Tue-Sat 7am-4pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/flourcraft?fref=ts\" target=\"_blank\">Flour Craft Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/flourcraft\" target=\"_blank\">@flourcraft\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Additional Resources:\u003c/strong>\u003cbr>\n\u003ca href=\"http://knowgluten.me/2013/09/13/eat-at-dedicated-gluten-free-restaurant/\" target=\"_blank\">Top Ten Reasons to Eat at a Dedicated Gluten Free Restaurant\u003c/a>\u003c/p>\n\n",
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"excerpt": "Dedicated Gluten-Free Bakeries = sweet heaven for anyone with celiac disease or serious wheat intolerance. Luckily, the Bay Area is sprinkled with 5 such paradises from north to south and east to west.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I used to walk into even the most elegant pastry shop and ask for something without gluten, I was lucky to be offered a “gluten-free” almond or coconut macaroon, which was cozied up in the case right next to conventional muffins, scones and cookies. The problem for the \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/gluten-free-diet/art-20048530?_ga=1.262680523.690883551.1456637465\" target=\"_blank\">increasing number of customers who avoid gluten\u003c/a> by choice or necessity is that these treats will most likely be prepared in a kitchen which is enveloped by wheat flour: on pans, on hands and in the air. That cross-contamination is too risky for those with extreme allergies or celiac disease, because, for them, even the tiniest bit of wheat can trigger a dangerous allergic reaction.\u003c/p>\n\u003cp>I have been following a g/f diet for about 15 years, due to a wheat-intolerance. In the old days, there were slim pickings: crumbly, Styrofoam-esque breads, and dry takes on token sweet treats. But oh, how things changed in the last few years! While most local markets now carry a range of g/f frozen breads and packaged cookies, even the finest frozen baked good cannot compare to fragrant, warm muffins, pastries or rolls right out of the oven.\u003c/p>\n\u003cp>A handful of “dedicated gluten-free bakeries”—where everything is prepared in completely gluten-free kitchens—now encircle the Bay Area, so whether you live in San Francisco, the East Bay, the South Bay, Marin or the San Ramon Valley, you are not far from freshly baked moist muffins, decadent desserts, killer cupcakes or satisfying sandwich breads that you can trust are 100% gluten-free.\u003c/p>\n\u003cp>A side benefit is that all five bakeries also cater to customers with an array of additional allergies and diet preferences, so patrons with a sensitivity to dairy, eggs, soy or nuts or those who follow vegan or Paleo diets can blissfully munch on sinfully-satisfying brownies, scones, cinnamon rolls, cupcakes, cookies, pies and breads. All five bakeries also make and decorate special-order cakes -- enabling weddings, holiday dinners and kids’ birthday parties to be accessible and enjoyable for all. (Prices vary, but generally cakes run about $35, breads from $8-$10, muffins and donuts $3-$4, cookies $1-$2.)\u003c/p>\n\u003cp>Since each bakery carries scores of sweet and savory products, I couldn’t possibly sample them all (though goodness knows I tried!) but I list a few of my favorites below. You can check out their websites for a full listing, but better yet, stop in for a visit and conduct your own tasting of gourmet gluten-free goodies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Mariposa\u003c/h3>\n\u003cp>“Mariposa” is Spanish for “butterfly” and founder Patti Furey Crane picked the name because the transformation that a butterfly goes through reflects the way that “many people who adopt a gluten-free lifestyle transform their lives through food.” Her bakery is the godmother of Bay Area dedicated g/f bakeries. It’s the oldest and largest g/f bakery with two locations: Oakland’s Temescal District and San Francisco’s Ferry Building. But it all happened by accident. Crane never planned to open a bakery café at all. In 2002, after she was diagnosed with MS and researched what she could do to calm the symptoms of her autoimmune condition, she read about eliminating gluten from her diet. The few g/f products she found at the time were, she remembers, “mass-produced, bland, with a texture that wasn’t right.” Since she had baked a lot with her mother as a little girl, she set about converting some tried-and-true recipes (like biscotti and brownies) to g/f versions to sell at natural food markets. \u003c/p>\n\u003cp>Crane started making her wholesale baked goods in a shared kitchen. When she needed more space and found the Telegraph Avenue location in 2006, it was zoned for retail. She was forced to comply by becoming a retail outlet and Crane and her husband duly installed a counter, but not much else. There was no signage and their door was a heavy, steel contraption. It’s a wonder that her customers managed to find Mariposa, but when they did, they were not shy about offering suggestions of what she should add to her line. “The business stemmed from customer cravings,” says Crane, “including me, too, since I’m a consumer and I have my own cravings.” Mariposa now produces more than 70 items and Crane is always looking to add new things.\u003c/p>\n\u003cp>Her multi-grain bread has a complex flavor/texture profile with a blend of flours, plus flax and sunflower seeds. The delightful cream-filled Penguino cupcake contains no known allergens but an intensely fudgy flavor. My family loves Mariposa’s seasonal fruit galette, a dessert elegant enough for company, with its balance of delicate crust, tangy fruit and crunch of sugar sprinkled on top. The Oakland location now has a pleasant café with plenty of seating, while the Ferry Building Bakeshop, added in 2012, is more of a to-go spot. For breakfast, try a bagel, cinnamon roll, Danish or pumpkin muffin. Lunch features a selection of pizza, sandwiches, empanadas and more.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mariposabaking.com\" target=\"_blank\">Mariposa\u003c/a>\u003c/strong>\u003cbr>\n5427 Telegraph Ave., Unit 3D [\u003ca href=\"https://goo.gl/6Ph0yk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Fri 9am-6pm; Sat 9am-5pm; Sun 10am-5pm\u003c/p>\n\u003cp>One Ferry Building, suite 32 [\u003ca href=\"https://goo.gl/LUHQgM\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Sat 8am-6pm; Sun 10am-5pm\u003cbr>\n(for both locations:)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MariposaBaking?fref=ts\" target=\"_blank\">Mariposa Baking Artisan Crafted Gluten Free Bakery \u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mariposabaking\" target=\"_blank\">@MariposaBaking\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Bacano Bakery\u003c/h3>\n\u003cp>As the youngest, local g/f bakery, Bacano celebrates its one-year birthday this month; its name is Spanish slang for cool, or very good. Founder Laverne Matias started selling his g/f goods three years ago at farmers' markets (he continues at Oakland’s \u003ca href=\"https://www.facebook.com/GrandLakeFarmersMarket\" target=\"_blank\">Grand Lake\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/temescal-farmers-market-oakland\" target=\"_blank\">Temescal\u003c/a> and San Francisco’s \u003ca href=\"http://www.yelp.com/biz/clement-street-farmers-market-san-francisco\" target=\"_blank\">Clement\u003c/a>), then opened this cozy spot in Emeryville last September. Matias, who grew up in Puerto Rico, also baked at home with his mother. He moved to California in 2000 to become a lawyer after he was accepted into Hastings Law School, but changed his mind about that career path. Deciding he wanted something “more human,” he did a stint as head of HR for a large (conventional) baking company, then branched off on his own to develop some healthier recipes. He also studied existential psychology at JFK University and worked for three years as a licensed psychotherapist. But at the moment, his bakery/café is keeping him tuned in to people’s more earthly desires.\u003c/p>\n\u003cp>Matias explains his approach: “We don’t use gluten-free flour mixes. We prefer to create unique blends of gluten-free flours to complement each item. I love ancient grains such as teff, millet, sorghum and quinoa. We also use nut flours and meals like almond, coconut and hazelnut.”\u003c/p>\n\u003cp>Bacano offers a unique bread called \"Seeds of Joy,\" which contains a complex blend of teff, sorghum and sweet rice flours sprinkled with fennel, caraway and coriander seeds. I keep it in the freezer, and toast to enjoy it with savory spreads like hummus or avocado.\u003c/p>\n\u003cp>I was wild about Bacano's \"Monkey Paradise\" muffins—essentially banana bread plus chocolate chips, walnuts and dried cherries—and found their fig scones divine. The De Young Museum serves another of my favorites at Bacano: their grain-free, cranberry date walnut bites, jewel-like orbs that burst with flavor.\u003c/p>\n\u003cp>Bacano’s cakes feature some unusual flavor combinations, including rosemary with coconut; and orange, almond and pistachio. Since they use all natural ingredients, the classic mauve roses with green foliage on the icing are colored with beet and spinach juice, respectively. \u003c/p>\n\u003cp>At lunchtime, Bacano’s café offers soups, salads, quiche, pizza and sandwiches.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bacanobakery.com\" target=\"_blank\">\u003cstrong>Bacano Bakery\u003c/strong>\u003c/a>\u003cbr>\n1298 65\u003csup>th\u003c/sup> St. [\u003ca href=\"https://goo.gl/sJSDLO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 250-9751\u003cbr>\nHours: Mon-Sat 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BacanoBakery?fref=ts\" target=\"_blank\">Bacano Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/zestbakery\" target=\"_blank\">@BacanoBakery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Zest Bakery\u003c/h3>\n\u003cp>This family-owned bakery in San Carlos is the only one of the five that does not announce “gluten-free” on its store front, as its scalloped green awning proclaims “organic.” But once you are inside, the baked goods in the inviting cases all sport friendly “Hi, My Name is ____” labels which clearly state that every item is indeed g/f as well as often dairy-free, egg-free, soy-free etc.\u003c/p>\n\u003cp>Cynthia Fleischer is the current manager, baker and co-owner. Zest began in 2009 when Fleisher’s brother-in-law, Patrick Luke, who has celiac disease, and his wife Charissa (Cynthia’s sister), started baking g/f creations at home. In 2010, they found this charming storefront in San Carlos and started their retail bakery. After Cynthia was laid off from Genentech, where she worked as a bio-process-technician, she jokes that she “traded one lab for another” and now develops new g/f recipes as well as baking the favorites that have been there since the beginning. One of these is Zest’s petite almond cake, a must-try fluffy cloud of marzipan. Another winner is their Triple Berry muffin, moist and light, with a hint of lemon and a crunchy topping.\u003c/p>\n\u003cp>Cynthia Fleischer claims their secret is using a combination of flours and ground seeds for their breads and pastries. When she recently found herself craving something with bacon, she devised the devilishly good bacon maple bourbon muffins.\u003c/p>\n\u003cp>At lunchtime, Zest Bakery offers quiche and made-to-order sandwiches. They also have ice cream sandwiches, ravioli, unbaked pizza and pie crusts in the freezer.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zestbakery.com\" target=\"_blank\">\u003cstrong>Zest Bakery\u003c/strong>\u003c/a>\u003cbr>\n1224 Arroyo Ave. [\u003ca href=\"https://goo.gl/hO0xXD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Carlos, CA 94070\u003cbr>\nPh: (650) 241-ZEST (9378)\u003cbr>\nHours: Tue-Fri 9am-4pm; Sat 8am-4pm; Sun 8am-2pm\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/zestbakery?fref=ts\" target=\"_blank\"> Zest Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/zestbakery\" target=\"_blank\">@zestbakery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Miglet’s\u003c/h3>\n\u003cp>Katie Taylor started baking gluten-free when her mother, Elaine Taylor was diagnosed with celiac disease. Her mother also happens to be co-founder and president of \u003ca href=\"https://ttff.org\" target=\"_blank\">The Taylor Family Foundation\u003c/a>, which runs summer camps for children with physical and mental challenges. When Katie volunteered at the summer Celiac Camp at Camp Arroyo, her sweet treats were such a big hit with the campers, that their parents encouraged her to begin making g/f birthday cakes. Katie was inspired to expand to a g/f catering business and then in 2010 opened a retail storefront, Miglet’s Cupcake shop, tucked away in the corner of Crossroads shopping center in Danville. (\"Miglet\" was Katie's childhood nickname – a combination of Piglet and Monkey.)\u003c/p>\n\u003cp>If you or your kids have a sweet tooth and need to eat g/f, Miglet's cupcakes, cream puffs and donuts should satisfy your cravings. Their cupcakes sport a pompadour of swirled icing and sometimes a surprise in the middle. For example, the most popular variety, vanilla salted caramel cupcakes have additional caramel piped into the center. Besides the usual chocolate and lemon flavors, Miglet’s gets creative with their combinations: strawberry margarita cupcakes with key lime frosting; piña colada donuts with pineapple chunks and toasted coconut; rocky road donuts. Be warned that their donuts sell out quickly, often by noon.\u003c/p>\n\u003cp>They also bake a variety of cookies, scones and sweet breads such as pumpkin, lemon poppy seed and banana bread.\u003c/p>\n\u003cp>Miglet's small space focuses on baking sweet treats, but they also offer a variety of salads, chicken pot pies, mac and cheese and quiche for lunch in their cold case. And if you live near the “680 Corridor” and can’t always trek out to Oakland or Emeryville, their grocery section carries frozen loaves of Mariposa’s and Bacano’s breads plus \u003ca href=\"http://www.breadsrsly.com\" target=\"_blank\">Bread SRSLY\u003c/a>’s sourdough. There's also a selection of g/f crackers, pasta, cookies, g/f flour and other products.\u003c/p>\n\u003cp>\u003ca href=\"http://www.migletsgf.com/index.html\" target=\"_blank\">\u003cstrong>Miglet's\u003c/strong>\u003c/a>\u003cbr>\n480 San Ramon Valley Blvd. [\u003ca href=\"https://goo.gl/rhSSWI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDanville, CA 94526\u003cbr>\nPh: (925) 831-9016\u003cbr>\nHours: Mon-Sat 9am-6pm; Sun 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/migletsgf?fref=ts\" target=\"_blank\">Miglet's Gluten Free Bakery & Grocery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/migletsgf\" target=\"_blank\">@migletsgf\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Flour Craft Bakery\u003c/h3>\n\u003cp>If you are driving out of the city for a day hike in the North Bay, take a small detour to this lovely, light-filled bakery café in delightful downtown San Anselmo for some awesome baked goods that all happen to be gluten-free. After discovering her own severe gluten intolerance 15 years ago, Heather Hardcastle, chef and co-owner of Flour Craft Bakery, decided to change her career as well as her diet. In 2008, she studied pastry at the Culinary Institute of America in St. Helena, which naturally focused on conventional baking recipes and techniques. She then reformulated all the recipes to make them gluten-free. Her professional training is evident in the quality of her breads, pastries and desserts. Hardcastle began her g/f foray by developing a signature granola that she sold at farmers markets.\u003c/p>\n\u003cp>After a crowd-funding campaign, she and her husband opened Flour Craft Bakery in 2013. “My goal is making delicious food,” says Hardcastle. “The fact that it is gluten-free is just a bonus.” The menu of breads, brioche, muffins, cookies and cakes changes monthly. For lunch, there’s quiche, quinoa salad, lentil salad and sandwiches on housemade focaccia.\u003c/p>\n\u003cp>I found the blackberry Earl Grey scone light and fluffy, the flourless hazelnut brownie decadent, and the marbled coffee cake with espresso glaze moist and crumbly. But the warm olive focaccia, kissed with olive oil, is one of the best things I’ve ever tasted—period. Even if you don’t have a date in Marin planned, visit Flour Craft. It’s worth the drive.\u003c/p>\n\u003cp>\u003ca href=\"http://flourcraftbakery.com\" target=\"_blank\">\u003cstrong>Flour Craft Bakery\u003c/strong>\u003c/a>\u003cbr>\n702 San Anselmo Ave. [\u003ca href=\"https://goo.gl/rgOQWn\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Anselmo, CA 94960\u003cbr>\nPh: (415) 453-3100\u003cbr>\nHours: Tue-Sat 7am-4pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/flourcraft?fref=ts\" target=\"_blank\">Flour Craft Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/flourcraft\" target=\"_blank\">@flourcraft\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Additional Resources:\u003c/strong>\u003cbr>\n\u003ca href=\"http://knowgluten.me/2013/09/13/eat-at-dedicated-gluten-free-restaurant/\" target=\"_blank\">Top Ten Reasons to Eat at a Dedicated Gluten Free Restaurant\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite South Bay Sushi Restaurants",
"title": "Bay Area Bites Guide to 10 Favorite South Bay Sushi Restaurants",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>Since the mid-90s, sushi restaurants have enjoyed mainstream popularity in America, serving as both a tasty, quick lunch and date night option. While nigiri and sashimi sushi showcase the simple beauty and taste of fresh, high-quality fish, signature rolls reveal the sushi chef’s creativity with a combination of flavors, colors and textures. In the South Bay Area, there are hundreds of sushi options from high-quality sushi bars to lunchtime buffets. For an even comparison, I worked with a $30 budget for each restaurant and sampled the chef’s daily nigiri special in addition to a signature dish if budget allowed.\u003c/p>\n\u003cp>[contextly_sidebar id=\"uPfmwuWGMQY4JWOACLnlPzbBg9L5OJle\"]\u003c/p>\n\u003cp>Whether you are a purist with a connoisseur’s taste for fine sashimi or you seldom stray from a California roll, this guide will direct you toward a new favorite sushi restaurant in the South Bay. If I missed your go-to sushi restaurant in the South Bay, please be sure to let me know in the comments section.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100622,100621,100620\"]\u003c/p>\n\u003cp>Jin Sho is run by two former executive chefs of the highly acclaimed Nobu sushi restaurant in New York City. This popular Palo Alto restaurant (reportedly a favorite of Steve Jobs) serves high-quality sushi and Japanese small plates. The sushi dinner deluxe is a great deal with a six piece tuna roll, eight beautiful pieces of nigiri sushi as well as a roll of smoked salmon skins and a salmon roe roll. In addition to sushi, the Black cod with miso is the restaurant’s most popular dish.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.jinshorestaurant.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Jin Sho\u003c/strong>\u003c/a>\u003cbr>\n454 California Ave, Palo Alto [\u003ca href=\"https://www.google.com/maps/place/Jin+Sho/@37.4258954,-122.1455247,17z/data=!3m1!4b1!4m2!3m1!1s0x808fbae5f0e7db21:0x860ec1011089e42e\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 321-3454\u003cbr>\nHours: Mon-Thu, 11:45am–2pm and 5:30–9:30pm; Fri, 11:45am–2pm and 5:30–9:45pm; Sat, 5:30–9:45pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JIN-SHO-Restaurant-Palo-Alto-124282590925654/timeline/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Jin Sho\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/JIN_SHO\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@JIN_SHO\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100647,100646,100645\"]\u003c/p>\n\u003cp>Be prepared to wait upwards of 25 minutes for a table at this popular sushi restaurant in downtown Mountain View. The sushi chefs behind the small bar at Sushi Tomi serve colorful \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Omakase\" target=\"_blank\" rel=\"noopener\">omakase\u003c/a>\u003c/em> specials featuring uni, salmon toro, kanpachi, amaebi and unagi. The buttery smooth fish tastes as fresh as it is pretty. The popular Tomi special roll features your choice of hamachi, salmon or white tuna which the sushi chefs then briefly sear with a torch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tomisushi.us/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sushi Tomi\u003c/strong>\u003c/a>\u003cbr>\n635 W Dana St, Mountain View [\u003ca href=\"https://goo.gl/ZwCfmC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 968-3227\u003cbr>\nHours: Mon-Fri, 11:30am-2pm and 5:30–9:30pm; Sat, 11:30am-2pm and 5–9:30pm; Sun, 11:30am-2pm and 5–9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sushitomimtview?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sushi Tomi\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100615,100616,100614,100613\"]\u003c/p>\n\u003cp>This quiet Los Altos Japanese restaurant serves Japanese specialties in a comfortable yet romantic setting. The deluxe nigiri dinner features eight pieces of nigiri alongside a six piece tuna roll. The tasty yet simple signature Akane roll features spicy tuna and avocado garnished with toasted sesame seeds.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/akane-japanese-restaurant-los-altos\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Akane Japanese Restaurant\u003c/strong>\u003c/a>\u003cbr>\n250 3rd St, Los Altos [\u003ca href=\"https://goo.gl/HNsKzg\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 941-8150\u003cbr>\nHours: Tues-Sat, 11:30am–2pm and 5:00–9:00 pm; Closed Sunday and Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Akane-Japanese-Restaurant/113731301981816?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Akane Japanese Restaurant\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100650,100651,100649,100648\"]\u003c/p>\n\u003cp>Yuki Sushi has enjoyed a long time fan following in the South Bay, being honored as Silicon Valley’s best sushi restaurant for the past 3 years by Metro Silicon Valley. The restaurant serves a menu of signature rolls, bento boxes and udon noodle soups in a casual setting. The popular Roku roll features a spicy tuna roll topped with avocado, tempura crumbs, spicy sauce and green onions.\u003c/p>\n\u003cp>\u003ca href=\"http://yukisushi.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Yuki Sushi\u003c/strong>\u003c/a>\u003cbr>\n1140 Lincoln Ave #8, San Jose [\u003ca href=\"https://goo.gl/xd1H0g\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 287-9854\u003cbr>\nHours: Mon-Wed, 11:30am–2pm and 5–9pm; Thu-Fri, 11:30am–2pm and 5–10pm; Sat, 11:30am–10pm; Sun, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/yukisushiWG?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Yuki Sushi\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/yukisushiWG\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@yukisushiWG\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100642,100644,100643,100641\"]\u003c/p>\n\u003cp>This small Japanese restaurant located near Stanford University serves a menu of sushi specials as well as hibachi and ramen. A seven piece daily sushi special features the chef’s selection of daily fresh fish such as bluefin tuna, tai, sea bream and salmon toro. The tasty fantasy roll features a roll of spicy tuna and cucumber topped with white tuna, tobiko and green onions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/odori-sushi-and-teppanyaki-palo-alto\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Odori Sushi and Teppanyaki\u003c/strong>\u003c/a>\u003cbr>\n2111 El Camino Real, Palo Alto [\u003ca href=\"https://goo.gl/HK3eDr\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 327-2222\u003cbr>\nHours: Tue-Sat, 11am–2:30pm and 5–9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Odori-Sushi-and-Teppanyaki-249354418553167/timeline/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Odori Sushi and Teppanyaki\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100624,100627,100625,100626,100623\"]\u003c/p>\n\u003cp>Reopened at the beginning of this year with a handsome remodel, Kaizen Japanese Bar & Grill serves high-quality sushi bar creations as well as a collection of Japanese small plates. Jo Yakumi-style nigiri features fresh pieces of fish with special marinades such as bigeye tuna with sake wasabi dressing and garlic ponzu. The nigiri special features the chef’s selection of fresh and velvety pieces of fish.\u003c/p>\n\u003cp>\u003ca href=\"http://kaizencampbell.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Kaizen Japanese Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\n330 E Hamilton Ave #7, Campbell [\u003ca href=\"https://goo.gl/1mIMro\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 370-1600\u003cbr>\nHours: Mon-Sun, 11am–2:30 pm and 5–10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/SATO-Japanese-Restaurant/117360311616727?rf=622200631212726\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Kaizen Japanese Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100619,100618,100617\"]\u003c/p>\n\u003cp>Tucked away in a Cupertino shopping center, Gokaku: Japanese Tapas and Sushi serves an extensive menu of hot and cold Japanese small plates as well as special rolls and sashimi. The toku-jo nigiri special features salmon roe, uni, albacore, squid and yellowtail. A popular item from the hot small plates menu, \"the bomb\" features fried tofu skins with spicy crab mix and avocado drizzled with a sweet and spicy sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.gokakurestaurant.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Gokaku: Japanese Tapas and Sushi\u003c/strong>\u003c/a>\u003cbr>\nPacific Rim Shopping Center, 10789 S Blaney Ave, Cupertino [\u003ca href=\"https://goo.gl/Y1SAUW\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 973-0722\u003cbr>\nHours: Tue-Thu, 11:30am–2pm and 6–10:30pm; Fri-Sat 11:30am–2pm and 5:30–11pm; Closed Sunday and Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/gokakurestaurant?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Gokaku Restaurant \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100638,100640,100639,100637\"]\u003c/p>\n\u003cp>This popular Campbell Japanese restaurant serves a menu of sushi specials as well as Japanese-Korean fusion dishes. Mizu serves a collection of raw and cooked signature rolls in addition to a menu of tasty hot and cold small plates. If you’re feeling extra hungry, the \"signature boat\" is a feast of nigiri, sashimi and signature rolls.\u003c/p>\n\u003cp>\u003ca href=\"http://mizusbg.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mizu Sushi Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\n1035 S Winchester Blvd, San Jose [\u003ca href=\"https://goo.gl/J3iAUo\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 260-7200\u003cbr>\nHours: Mon-Thu, 11:30am–2:30pm and 5–10pm; Fri-Sat 11:30am–2:30pm and 5–11pm; Sun 5–10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MizuSBG?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mizu Sushi Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MizuSBG\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@MizuSBG\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100634,100635,100633,100636\"]\u003c/p>\n\u003cp>Sushi chefs serve daily specials and signature rolls to customers on a conveyor belt bar at Sushi Maru. The lunchtime chef’s sushi special is a great value with an assortment of nigiri, California rolls and pieces of baked salmon. The popular Nanook nigiri are pieces of fresh salmon that are lightly seared and brushed with a tasty soy dressing.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sushi-maru-san-jose\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sushi Maru\u003c/strong>\u003c/a>\u003cbr>\n262 Jackson St, San Jose [\u003ca href=\"https://goo.gl/MVfIil\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nHours: Mon-Thu 11:30am–2pm and 5:30–9pm; Fri-Sat, 11:30am–2pm and 5–9:30pm; Sun, 11:30am–2pm and 5–9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sushi-Maru/120701004608675?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sushi Maru\u003c/strong>\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100629,100632,100631,100630,100628\"]\u003c/p>\n\u003cp>This popular sushi restaurant in San Jose’s Japantown features an extensive menu of inexpensive rolls and Japanese specials. The restaurant’s sushi special serves nine nigiri pieces alongside a California roll. If you enjoy over-the-top rolls, the Lion King roll features a baked California roll with shrimp tempura and a special spicy sauce. A little more simple, the Alaskan roll is filled with crab and mayonnaise and topped with smoked salmon and a sliver of lemon.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kazoorestaurant.com/direction/san-jose-japan-town\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Kazoo Restaurant\u003c/strong>\u003c/a>\u003cbr>\n250 Jackson St, San Jose [\u003ca href=\"https://goo.gl/UZIHNW\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nHours: Mon-Thu 11:30am–2pm and 5–9:30pm; Fri 11:30am–2pm and 5–10pm; Sat, 11:30am–2pm and 5–9:30pm; Sun, 11:30am–2pm and 5–9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kazoo-Japanese-Restaurant/109689959066380?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Kazoo Japanese Restaurant \u003c/strong>\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Since the mid-90s, sushi restaurants have enjoyed mainstream popularity in America, serving as both a tasty, quick lunch and date night option. While nigiri and sashimi sushi showcase the simple beauty and taste of fresh, high-quality fish, signature rolls reveal the sushi chef’s creativity with a combination of flavors, colors and textures. In the South Bay Area, there are hundreds of sushi options from high-quality sushi bars to lunchtime buffets. For an even comparison, I worked with a $30 budget for each restaurant and sampled the chef’s daily nigiri special in addition to a signature dish if budget allowed.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Whether you are a purist with a connoisseur’s taste for fine sashimi or you seldom stray from a California roll, this guide will direct you toward a new favorite sushi restaurant in the South Bay. If I missed your go-to sushi restaurant in the South Bay, please be sure to let me know in the comments section.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Jin Sho is run by two former executive chefs of the highly acclaimed Nobu sushi restaurant in New York City. This popular Palo Alto restaurant (reportedly a favorite of Steve Jobs) serves high-quality sushi and Japanese small plates. The sushi dinner deluxe is a great deal with a six piece tuna roll, eight beautiful pieces of nigiri sushi as well as a roll of smoked salmon skins and a salmon roe roll. In addition to sushi, the Black cod with miso is the restaurant’s most popular dish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.jinshorestaurant.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Jin Sho\u003c/strong>\u003c/a>\u003cbr>\n454 California Ave, Palo Alto [\u003ca href=\"https://www.google.com/maps/place/Jin+Sho/@37.4258954,-122.1455247,17z/data=!3m1!4b1!4m2!3m1!1s0x808fbae5f0e7db21:0x860ec1011089e42e\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 321-3454\u003cbr>\nHours: Mon-Thu, 11:45am–2pm and 5:30–9:30pm; Fri, 11:45am–2pm and 5:30–9:45pm; Sat, 5:30–9:45pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JIN-SHO-Restaurant-Palo-Alto-124282590925654/timeline/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Jin Sho\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/JIN_SHO\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@JIN_SHO\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Be prepared to wait upwards of 25 minutes for a table at this popular sushi restaurant in downtown Mountain View. The sushi chefs behind the small bar at Sushi Tomi serve colorful \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Omakase\" target=\"_blank\" rel=\"noopener\">omakase\u003c/a>\u003c/em> specials featuring uni, salmon toro, kanpachi, amaebi and unagi. The buttery smooth fish tastes as fresh as it is pretty. The popular Tomi special roll features your choice of hamachi, salmon or white tuna which the sushi chefs then briefly sear with a torch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tomisushi.us/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sushi Tomi\u003c/strong>\u003c/a>\u003cbr>\n635 W Dana St, Mountain View [\u003ca href=\"https://goo.gl/ZwCfmC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 968-3227\u003cbr>\nHours: Mon-Fri, 11:30am-2pm and 5:30–9:30pm; Sat, 11:30am-2pm and 5–9:30pm; Sun, 11:30am-2pm and 5–9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sushitomimtview?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sushi Tomi\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This quiet Los Altos Japanese restaurant serves Japanese specialties in a comfortable yet romantic setting. The deluxe nigiri dinner features eight pieces of nigiri alongside a six piece tuna roll. The tasty yet simple signature Akane roll features spicy tuna and avocado garnished with toasted sesame seeds.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/akane-japanese-restaurant-los-altos\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Akane Japanese Restaurant\u003c/strong>\u003c/a>\u003cbr>\n250 3rd St, Los Altos [\u003ca href=\"https://goo.gl/HNsKzg\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 941-8150\u003cbr>\nHours: Tues-Sat, 11:30am–2pm and 5:00–9:00 pm; Closed Sunday and Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Akane-Japanese-Restaurant/113731301981816?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Akane Japanese Restaurant\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yuki Sushi has enjoyed a long time fan following in the South Bay, being honored as Silicon Valley’s best sushi restaurant for the past 3 years by Metro Silicon Valley. The restaurant serves a menu of signature rolls, bento boxes and udon noodle soups in a casual setting. The popular Roku roll features a spicy tuna roll topped with avocado, tempura crumbs, spicy sauce and green onions.\u003c/p>\n\u003cp>\u003ca href=\"http://yukisushi.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Yuki Sushi\u003c/strong>\u003c/a>\u003cbr>\n1140 Lincoln Ave #8, San Jose [\u003ca href=\"https://goo.gl/xd1H0g\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 287-9854\u003cbr>\nHours: Mon-Wed, 11:30am–2pm and 5–9pm; Thu-Fri, 11:30am–2pm and 5–10pm; Sat, 11:30am–10pm; Sun, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/yukisushiWG?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Yuki Sushi\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/yukisushiWG\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@yukisushiWG\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This small Japanese restaurant located near Stanford University serves a menu of sushi specials as well as hibachi and ramen. A seven piece daily sushi special features the chef’s selection of daily fresh fish such as bluefin tuna, tai, sea bream and salmon toro. The tasty fantasy roll features a roll of spicy tuna and cucumber topped with white tuna, tobiko and green onions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/odori-sushi-and-teppanyaki-palo-alto\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Odori Sushi and Teppanyaki\u003c/strong>\u003c/a>\u003cbr>\n2111 El Camino Real, Palo Alto [\u003ca href=\"https://goo.gl/HK3eDr\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 327-2222\u003cbr>\nHours: Tue-Sat, 11am–2:30pm and 5–9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Odori-Sushi-and-Teppanyaki-249354418553167/timeline/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Odori Sushi and Teppanyaki\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Reopened at the beginning of this year with a handsome remodel, Kaizen Japanese Bar & Grill serves high-quality sushi bar creations as well as a collection of Japanese small plates. Jo Yakumi-style nigiri features fresh pieces of fish with special marinades such as bigeye tuna with sake wasabi dressing and garlic ponzu. The nigiri special features the chef’s selection of fresh and velvety pieces of fish.\u003c/p>\n\u003cp>\u003ca href=\"http://kaizencampbell.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Kaizen Japanese Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\n330 E Hamilton Ave #7, Campbell [\u003ca href=\"https://goo.gl/1mIMro\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 370-1600\u003cbr>\nHours: Mon-Sun, 11am–2:30 pm and 5–10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/SATO-Japanese-Restaurant/117360311616727?rf=622200631212726\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Kaizen Japanese Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tucked away in a Cupertino shopping center, Gokaku: Japanese Tapas and Sushi serves an extensive menu of hot and cold Japanese small plates as well as special rolls and sashimi. The toku-jo nigiri special features salmon roe, uni, albacore, squid and yellowtail. A popular item from the hot small plates menu, \"the bomb\" features fried tofu skins with spicy crab mix and avocado drizzled with a sweet and spicy sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.gokakurestaurant.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Gokaku: Japanese Tapas and Sushi\u003c/strong>\u003c/a>\u003cbr>\nPacific Rim Shopping Center, 10789 S Blaney Ave, Cupertino [\u003ca href=\"https://goo.gl/Y1SAUW\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 973-0722\u003cbr>\nHours: Tue-Thu, 11:30am–2pm and 6–10:30pm; Fri-Sat 11:30am–2pm and 5:30–11pm; Closed Sunday and Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/gokakurestaurant?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Gokaku Restaurant \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This popular Campbell Japanese restaurant serves a menu of sushi specials as well as Japanese-Korean fusion dishes. Mizu serves a collection of raw and cooked signature rolls in addition to a menu of tasty hot and cold small plates. If you’re feeling extra hungry, the \"signature boat\" is a feast of nigiri, sashimi and signature rolls.\u003c/p>\n\u003cp>\u003ca href=\"http://mizusbg.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mizu Sushi Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\n1035 S Winchester Blvd, San Jose [\u003ca href=\"https://goo.gl/J3iAUo\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 260-7200\u003cbr>\nHours: Mon-Thu, 11:30am–2:30pm and 5–10pm; Fri-Sat 11:30am–2:30pm and 5–11pm; Sun 5–10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MizuSBG?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mizu Sushi Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MizuSBG\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@MizuSBG\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sushi chefs serve daily specials and signature rolls to customers on a conveyor belt bar at Sushi Maru. The lunchtime chef’s sushi special is a great value with an assortment of nigiri, California rolls and pieces of baked salmon. The popular Nanook nigiri are pieces of fresh salmon that are lightly seared and brushed with a tasty soy dressing.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sushi-maru-san-jose\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sushi Maru\u003c/strong>\u003c/a>\u003cbr>\n262 Jackson St, San Jose [\u003ca href=\"https://goo.gl/MVfIil\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nHours: Mon-Thu 11:30am–2pm and 5:30–9pm; Fri-Sat, 11:30am–2pm and 5–9:30pm; Sun, 11:30am–2pm and 5–9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sushi-Maru/120701004608675?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sushi Maru\u003c/strong>\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This popular sushi restaurant in San Jose’s Japantown features an extensive menu of inexpensive rolls and Japanese specials. The restaurant’s sushi special serves nine nigiri pieces alongside a California roll. If you enjoy over-the-top rolls, the Lion King roll features a baked California roll with shrimp tempura and a special spicy sauce. A little more simple, the Alaskan roll is filled with crab and mayonnaise and topped with smoked salmon and a sliver of lemon.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kazoorestaurant.com/direction/san-jose-japan-town\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Kazoo Restaurant\u003c/strong>\u003c/a>\u003cbr>\n250 Jackson St, San Jose [\u003ca href=\"https://goo.gl/UZIHNW\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nHours: Mon-Thu 11:30am–2pm and 5–9:30pm; Fri 11:30am–2pm and 5–10pm; Sat, 11:30am–2pm and 5–9:30pm; Sun, 11:30am–2pm and 5–9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kazoo-Japanese-Restaurant/109689959066380?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Kazoo Japanese Restaurant \u003c/strong>\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Two Bay Area Almond Milk Companies are Offering Up All Kinds of Flavor",
"title": "Two Bay Area Almond Milk Companies are Offering Up All Kinds of Flavor",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>As almond milk continues to grow in popularity – drought be damned – two local companies are distinguishing themselves by offering a variety of different flavors; everything from matcha to ginger to chai to cacao to turmeric to a root beer float.\u003c/p>\n\u003cp>\u003ca href=\"http://livingapothecary.com\" target=\"_blank\">The Living Apothecary\u003c/a> and \u003ca href=\"http://threetrees.com\" target=\"_blank\">Three Trees\u003c/a> are both women-owned businesses. And while one is now based in San Mateo, and the other is in the process of building its own kitchen space in Richmond, for a time, they were both at \u003ca href=\"http://www.theberkeleykitchens.com\" target=\"_blank\">The Berkeley Kitchens\u003c/a>, at the same time.\u003c/p>\n\u003cp>“It could been seen as hard when there’s more competition, but I like to think that we’re all creating a legitimate beverage space for almond milk, we’re all helping to make it more of an accessible and understood beverage,” said Shari Stein Curry, a founder of The Living Apothecary, a business that began in Oakland, in 2012, then moved to Berkeley, and will soon be in Richmond.\u003c/p>\n\u003cp>“We all have a similar mentality so I’m all about being supportive and building each other up, because ultimately that will create more space and more markets will want to pick us up.”\u003c/p>\n\u003cp>It’s worthy of mention that the fresh almond milk that these two companies make – and is found in the refrigerated section – is a world of difference than those found in tetrapaks, and it’s more expensive as well. While the latter can sit on store shelves for months, the fresh ones have a relatively short shelf life – eight days for The Living Apothecary and three to four weeks for Three Trees, but both only last a few days once opened – because both of these brands have no fillers or preservatives in them.\u003c/p>\n\u003cfigure id=\"attachment_100281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/living-apothecary1.jpg\" alt=\"The Living Apothecary is known for its flavored almond milks and pro-biotic tonics.\" width=\"1920\" height=\"686\" class=\"size-full wp-image-100281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-400x143.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-800x286.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-1440x515.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-1180x422.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-960x343.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Living Apothecary is known for its flavored almond milks and pro-biotic tonics. \u003ccite>(Good Eggs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry was a mixologist at Berkeley’s \u003ca href=\"http://www.rivolirestaurant.com\" target=\"_blank\">Rivoli Restaurant\u003c/a>, and became known for her produce-heavy cocktails that changed with the seasons. She became friendly with a server on staff there, Traci Hunt who was a juicing enthusiast, and they launched their business focusing mostly on pressed juices, but with lines of almond milks and probiotic tonics, too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This January, they decided to drop the pressed juices and focus only on their almond milks and tonics, which are made from kefir grains.\u003c/p>\n\u003cp>“It was an emotional decision but our business has dictated what’s needed to happen, and we’re more focused now,” said Curry.\u003c/p>\n\u003cp>While they launched with four flavors of almond milk: regular, cacao rose, turmeric snap and ginger vanilla bean, they’ve since added matcha, root beer float “we needed to create our own syrup to make it healthy, so we use dates, molasses, sasparilla, burdock root and juniper berries,” said Curry, “it’s such a beautiful syrup that’s actually healthy,” and a cacao peppermint almond cashew milk that was meant to be seasonal, but sold so well that they’ve kept it year-round.\u003c/p>\n\u003cp>A flavored 13 ounce bottle sells for $7.99 on the online marketplace \u003ca href=\"https://www.goodeggs.com/sfbay/everyday-staples-new\" target=\"_blank\">Good Eggs\u003c/a>.\u003c/p>\n\u003cp>Currently they are sourcing their almonds from Spain, where they can get high quality organic almonds.\u003c/p>\n\u003cp>“With the drought, we feel a bit more passionate about not contributing to it,” said Curry, which is why they went from sourcing their almonds locally to getting them from abroad. “However, the almond industry is a fluctuating world, and we’re trying to do our best. We have some relationships with some farmers in the area who are pesticide-free and can’t afford to be certified as organic. We could potentially switch over at some point.”\u003c/p>\n\u003cp>The only sweetener they use is dates.\u003c/p>\n\u003cp>“People are floored by our flavors, and they have so many nutritional benefits,” said Curry, explaining that with almond milk, you get all of the nutrients of the almonds, but without the high fat content, and the nut milk is also a rich source of vitamin E.\u003c/p>\n\u003cfigure id=\"attachment_100279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/almond-three-trees.jpg\" alt=\"Three Trees offers a thicker almond milk and uses organic cane sugar as a sweetener, making it more of an indulgence.\" width=\"1920\" height=\"1256\" class=\"size-full wp-image-100279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-800x523.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-1440x942.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-1180x772.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-960x628.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Three Trees offers a thicker almond milk and uses organic cane sugar as a sweetener, making it more of an indulgence. \u003ccite>(Lauren Burnett)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, Three Trees was founded by Jenny Eu, who also set out to create a pure, healthful plant-based beverage. While she offered pistachio and cashew milks at first as well, she too narrowed down her product line, deciding to just focus on almond milk.\u003c/p>\n\u003cp>Lauren Burnett, a production manager at Three Trees said the company did not feel it could keep its product at a reasonable price point if they used organic almonds, so they source conventional almonds from the Central Valley. When asked about the drought, Salleigh Knox, operations manager, said “we’ve built in fluctuating almond pricing into our price on the shelves, so now we don’t foresee passing on additional costs to our consumers. But we’re listening to the news like everyone else.”\u003c/p>\n\u003cp>Given that there is a lot of talk about how much water is used to produce one almond, she said, “Everything we grow uses water, and almonds have a spotlight on them because they’re a high-yielding crop. We don’t want to point fingers, as everyone can help with the drought by using water more efficiently.”\u003c/p>\n\u003cp>Three Trees is the almond milk supplier for \u003ca href=\"https://www.goodeggs.com/sfbay/produce?welcome=yes\" target=\"_blank\">Blue Bottle Coffee \u003c/a>stores in the Bay Area, and it’s sold in about 15 markets.\u003c/p>\n\u003cp>In addition to unsweetened regular – in which it also comes in a large size – it comes in vanilla, which they say tastes a bit like melted vanilla ice cream, cold-brewed coffee – which has a third the amount of caffeine as a cup of coffee does – a chai spice, which has no caffeine, cocoa and matcha.\u003c/p>\n\u003cp>The company positions the 12-oz size, which retails on Good Eggs for $6.99 as “a healthy indulgence for breakfast, or on your way out the door, or when you need something to hold you over between meals,” said Burnett. “It fills you up but not so much that you’re not hungry for dinner.”\u003c/p>\n\u003cp>In summary, here are the main differences between the two: while both companies have a matcha flavor, all of their other flavors are different from each other. Three Trees is definitely thicker, making it more like a milkshake, and indeed, “some of our customers feel they can have one as an afternoon pick-me-up and not feel as guilty as if they had a milkshake,” said Burnett. Both companies soak their almonds to make them more easily digestible. The Living Apothecary uses glass bottles while Three Trees uses plastic (those who buy the Living Apothecary at the Farmers Markets can and do bring their bottles back for re-use) and The Living Apothecary uses dates as its sweetening agent, while Three Trees uses organic cane sugar, because they prefer the taste. Also, the Living Apothecary currently uses organic almonds from Spain, while Three Trees gets its non-organic almonds from the Central Valley. Both companies sell single sizes of their flavored milks, and large-sized plain ones. While both companies provided me with plenty of samples, I didn’t find myself liking one company over the other; they are just different, and my guess is that most people will probably just choose by which flavor they like the best, though those looking more for a milkshake-like treat will be predisposed to go for Three Threes, and those who prefer organic and/or no sugar will go for The Living Apothecary.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This is certainly an expanding market; while the two companies profiled above certainly offer more in terms of their selection of flavors, there are plenty of other Bay Area companies making other flavored almond milks. \u003ca href=\"http://milkmansf.com\" target=\"_blank\">MilkmanSF\u003c/a> has coconut almond, and a kit for making your own cacao almond milk; \u003ca href=\"http://foragerproject.com\" target=\"_blank\">Forager\u003c/a> offers nut milks made from a variety of nuts, not only almonds, with coffee, coconut, vanilla, chocolate, matcha and walnuts and honey; \u003ca href=\"http://happymoosejuice.com\" target=\"_blank\">Happy Moose Juice\u003c/a> offers vanilla and chocolate almond milk; \u003ca href=\"http://www.popandbottle.com\" target=\"_blank\">Pop & Bottle\u003c/a> offers vanilla and chai; \u003ca href=\"https://www.urbanremedy.com\" target=\"_blank\">Urban Remedy\u003c/a> offers regular and matcha; \u003ca href=\"http://www.marinlivingfoods.com\" target=\"_blank\">Marin Living Foods\u003c/a> has regular, vanilla and chia seeds; and a cacao almond smoothie. (Did we miss anyone? Please announce yourselves in the comments if we did).\u003c/p>\n\n",
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"excerpt": "Local brands of fresh almond milks are proliferating like crazy. We take a look at two brands that are offering way beyond your plain, vanilla and chocolate.",
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"description": "Local brands of fresh almond milks are proliferating like crazy. We take a look at two brands that are offering way beyond your plain, vanilla and chocolate.",
"title": "Two Bay Area Almond Milk Companies are Offering Up All Kinds of Flavor | KQED",
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"headline": "Two Bay Area Almond Milk Companies are Offering Up All Kinds of Flavor",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As almond milk continues to grow in popularity – drought be damned – two local companies are distinguishing themselves by offering a variety of different flavors; everything from matcha to ginger to chai to cacao to turmeric to a root beer float.\u003c/p>\n\u003cp>\u003ca href=\"http://livingapothecary.com\" target=\"_blank\">The Living Apothecary\u003c/a> and \u003ca href=\"http://threetrees.com\" target=\"_blank\">Three Trees\u003c/a> are both women-owned businesses. And while one is now based in San Mateo, and the other is in the process of building its own kitchen space in Richmond, for a time, they were both at \u003ca href=\"http://www.theberkeleykitchens.com\" target=\"_blank\">The Berkeley Kitchens\u003c/a>, at the same time.\u003c/p>\n\u003cp>“It could been seen as hard when there’s more competition, but I like to think that we’re all creating a legitimate beverage space for almond milk, we’re all helping to make it more of an accessible and understood beverage,” said Shari Stein Curry, a founder of The Living Apothecary, a business that began in Oakland, in 2012, then moved to Berkeley, and will soon be in Richmond.\u003c/p>\n\u003cp>“We all have a similar mentality so I’m all about being supportive and building each other up, because ultimately that will create more space and more markets will want to pick us up.”\u003c/p>\n\u003cp>It’s worthy of mention that the fresh almond milk that these two companies make – and is found in the refrigerated section – is a world of difference than those found in tetrapaks, and it’s more expensive as well. While the latter can sit on store shelves for months, the fresh ones have a relatively short shelf life – eight days for The Living Apothecary and three to four weeks for Three Trees, but both only last a few days once opened – because both of these brands have no fillers or preservatives in them.\u003c/p>\n\u003cfigure id=\"attachment_100281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/living-apothecary1.jpg\" alt=\"The Living Apothecary is known for its flavored almond milks and pro-biotic tonics.\" width=\"1920\" height=\"686\" class=\"size-full wp-image-100281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-400x143.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-800x286.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-1440x515.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-1180x422.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-960x343.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Living Apothecary is known for its flavored almond milks and pro-biotic tonics. \u003ccite>(Good Eggs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry was a mixologist at Berkeley’s \u003ca href=\"http://www.rivolirestaurant.com\" target=\"_blank\">Rivoli Restaurant\u003c/a>, and became known for her produce-heavy cocktails that changed with the seasons. She became friendly with a server on staff there, Traci Hunt who was a juicing enthusiast, and they launched their business focusing mostly on pressed juices, but with lines of almond milks and probiotic tonics, too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This January, they decided to drop the pressed juices and focus only on their almond milks and tonics, which are made from kefir grains.\u003c/p>\n\u003cp>“It was an emotional decision but our business has dictated what’s needed to happen, and we’re more focused now,” said Curry.\u003c/p>\n\u003cp>While they launched with four flavors of almond milk: regular, cacao rose, turmeric snap and ginger vanilla bean, they’ve since added matcha, root beer float “we needed to create our own syrup to make it healthy, so we use dates, molasses, sasparilla, burdock root and juniper berries,” said Curry, “it’s such a beautiful syrup that’s actually healthy,” and a cacao peppermint almond cashew milk that was meant to be seasonal, but sold so well that they’ve kept it year-round.\u003c/p>\n\u003cp>A flavored 13 ounce bottle sells for $7.99 on the online marketplace \u003ca href=\"https://www.goodeggs.com/sfbay/everyday-staples-new\" target=\"_blank\">Good Eggs\u003c/a>.\u003c/p>\n\u003cp>Currently they are sourcing their almonds from Spain, where they can get high quality organic almonds.\u003c/p>\n\u003cp>“With the drought, we feel a bit more passionate about not contributing to it,” said Curry, which is why they went from sourcing their almonds locally to getting them from abroad. “However, the almond industry is a fluctuating world, and we’re trying to do our best. We have some relationships with some farmers in the area who are pesticide-free and can’t afford to be certified as organic. We could potentially switch over at some point.”\u003c/p>\n\u003cp>The only sweetener they use is dates.\u003c/p>\n\u003cp>“People are floored by our flavors, and they have so many nutritional benefits,” said Curry, explaining that with almond milk, you get all of the nutrients of the almonds, but without the high fat content, and the nut milk is also a rich source of vitamin E.\u003c/p>\n\u003cfigure id=\"attachment_100279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/almond-three-trees.jpg\" alt=\"Three Trees offers a thicker almond milk and uses organic cane sugar as a sweetener, making it more of an indulgence.\" width=\"1920\" height=\"1256\" class=\"size-full wp-image-100279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-800x523.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-1440x942.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-1180x772.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-960x628.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Three Trees offers a thicker almond milk and uses organic cane sugar as a sweetener, making it more of an indulgence. \u003ccite>(Lauren Burnett)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, Three Trees was founded by Jenny Eu, who also set out to create a pure, healthful plant-based beverage. While she offered pistachio and cashew milks at first as well, she too narrowed down her product line, deciding to just focus on almond milk.\u003c/p>\n\u003cp>Lauren Burnett, a production manager at Three Trees said the company did not feel it could keep its product at a reasonable price point if they used organic almonds, so they source conventional almonds from the Central Valley. When asked about the drought, Salleigh Knox, operations manager, said “we’ve built in fluctuating almond pricing into our price on the shelves, so now we don’t foresee passing on additional costs to our consumers. But we’re listening to the news like everyone else.”\u003c/p>\n\u003cp>Given that there is a lot of talk about how much water is used to produce one almond, she said, “Everything we grow uses water, and almonds have a spotlight on them because they’re a high-yielding crop. We don’t want to point fingers, as everyone can help with the drought by using water more efficiently.”\u003c/p>\n\u003cp>Three Trees is the almond milk supplier for \u003ca href=\"https://www.goodeggs.com/sfbay/produce?welcome=yes\" target=\"_blank\">Blue Bottle Coffee \u003c/a>stores in the Bay Area, and it’s sold in about 15 markets.\u003c/p>\n\u003cp>In addition to unsweetened regular – in which it also comes in a large size – it comes in vanilla, which they say tastes a bit like melted vanilla ice cream, cold-brewed coffee – which has a third the amount of caffeine as a cup of coffee does – a chai spice, which has no caffeine, cocoa and matcha.\u003c/p>\n\u003cp>The company positions the 12-oz size, which retails on Good Eggs for $6.99 as “a healthy indulgence for breakfast, or on your way out the door, or when you need something to hold you over between meals,” said Burnett. “It fills you up but not so much that you’re not hungry for dinner.”\u003c/p>\n\u003cp>In summary, here are the main differences between the two: while both companies have a matcha flavor, all of their other flavors are different from each other. Three Trees is definitely thicker, making it more like a milkshake, and indeed, “some of our customers feel they can have one as an afternoon pick-me-up and not feel as guilty as if they had a milkshake,” said Burnett. Both companies soak their almonds to make them more easily digestible. The Living Apothecary uses glass bottles while Three Trees uses plastic (those who buy the Living Apothecary at the Farmers Markets can and do bring their bottles back for re-use) and The Living Apothecary uses dates as its sweetening agent, while Three Trees uses organic cane sugar, because they prefer the taste. Also, the Living Apothecary currently uses organic almonds from Spain, while Three Trees gets its non-organic almonds from the Central Valley. Both companies sell single sizes of their flavored milks, and large-sized plain ones. While both companies provided me with plenty of samples, I didn’t find myself liking one company over the other; they are just different, and my guess is that most people will probably just choose by which flavor they like the best, though those looking more for a milkshake-like treat will be predisposed to go for Three Threes, and those who prefer organic and/or no sugar will go for The Living Apothecary.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is certainly an expanding market; while the two companies profiled above certainly offer more in terms of their selection of flavors, there are plenty of other Bay Area companies making other flavored almond milks. \u003ca href=\"http://milkmansf.com\" target=\"_blank\">MilkmanSF\u003c/a> has coconut almond, and a kit for making your own cacao almond milk; \u003ca href=\"http://foragerproject.com\" target=\"_blank\">Forager\u003c/a> offers nut milks made from a variety of nuts, not only almonds, with coffee, coconut, vanilla, chocolate, matcha and walnuts and honey; \u003ca href=\"http://happymoosejuice.com\" target=\"_blank\">Happy Moose Juice\u003c/a> offers vanilla and chocolate almond milk; \u003ca href=\"http://www.popandbottle.com\" target=\"_blank\">Pop & Bottle\u003c/a> offers vanilla and chai; \u003ca href=\"https://www.urbanremedy.com\" target=\"_blank\">Urban Remedy\u003c/a> offers regular and matcha; \u003ca href=\"http://www.marinlivingfoods.com\" target=\"_blank\">Marin Living Foods\u003c/a> has regular, vanilla and chia seeds; and a cacao almond smoothie. (Did we miss anyone? Please announce yourselves in the comments if we did).\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite South Bay Burger Spots",
"title": "Bay Area Bites Guide to 10 Favorite South Bay Burger Spots",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>On par with apple pie, a juicy hamburger loaded up with fresh veggies, mustard and ketchup ranks high on the list of iconic American foods. Yet, with the number of different gourmet toppings and styles available it’s hard to say what is the perfect hamburger. This guide covers ten South Bay restaurants ranging from neighborhood institutions serving classic charcoal grilled hamburgers to upscale gastropubs offering gourmet creations. Whether your ideal cheeseburger features slices of cheddar or soft-ripened brie, you will be sure to find a new favorite on this list. If I missed your favorite place for a hamburger in the South Bay, please be sure to let me know in the comments section.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98441,98437,98439,98440,98438,98436\"]\u003c/p>\n\u003cp>Tucked away off the main drag in downtown Campbell, \u003cstrong>Brown Chicken Brown Cow\u003c/strong> serves gourmet hamburgers made with grass-fed beef from Pacific Pastures in Humboldt. The not-to-be-missed Crispy Prosciutto burger features fried prosciutto, creamy brie cheese, sweet caramelized onions and zesty arugula. Also a crowd favorite, the Psychedelic Goat Cheese burger is topped with a hefty dollop of tangy goat cheese, earthy truffle oil, chives and arugula.\u003c/p>\n\u003cp>\u003ca href=\"http://brownchicken-browncow.com/\" target=\"_blank\">\u003cstrong>Brown Chicken Brown Cow\u003c/strong>\u003c/a>\u003cbr>\n397 E Campbell Ave, Campbell [\u003ca href=\"https://goo.gl/tDJcKA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 340-5916\u003cbr>\nHours: Sun-Mon 11am-10pm; Tue-Sat 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BrownChickenBrownCowCampbell?fref=ts\" target=\"_blank\">\u003cstrong>Brown Chicken Brown Cow\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98478,98477,98475,98476,98474\"]\u003c/p>\n\u003cp>Regularly voted as \"Best Burgers in Silicon Valley,” \u003cstrong>St. John's Bar & Grill\u003c/strong> has a full house most nights of the week thanks to an extensive menu of burgers and a rotating beer list. The popular pub features nightly specials including half-off all hamburgers on Wednesday night. If a salty and flavorful blue cheese burger is your thing you'll love the Roasted Garlic & Bleu Cheese Burger with blue cheese crumbles and a generous topping of sweet and pungent roasted garlic cloves.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://sites.citycheers.com/96605\" target=\"_blank\">\u003cstrong>St. John's Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\n510 Lawrence Expy #110, Sunnyvale [\u003ca href=\"https://goo.gl/R34c9r\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 738-8515\u003cbr>\nHours: Mon 11am-9pm; Tue-Fri 11am-10pm; Sat 11:30am-9pm; Sun closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/St-Johns-Bar-Grill/244157821091?fref=ts\" target=\"_blank\">\u003cstrong>St. John’s Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98455,98458,98456,98457,98459\"]\u003c/p>\n\u003cp>\u003cstrong>Kirk's Steakburgers\u003c/strong> has been serving charcoal grilled hamburgers in the South Bay since 1948. The burgers are made from ground chuck and are charcoal grilled to order. A condiment cart provides any extra sauces and toppings your heart may desire. Sweet grilled onions and smoky bacon strips are perfect toppings for the juicy 1/3 lb. Steakburger.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kirks-steakburgers.com/\" target=\"_blank\">\u003cstrong>Kirk’s Steakburgers\u003c/strong>\u003c/a>\u003cbr>\n855 El Camino Real #75, Palo Alto [\u003ca href=\"https://goo.gl/6jPGdB\" target=\"_blank\">map\u003c/a>] (Additional location in Campbell)\u003cbr>\nPh: (650) 326-6159\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kirks-Steak-Burgers/111621095542703?sk=timeline\" target=\"_blank\">\u003cstrong>Kirk’s Steakburgers\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kirksteakburger\" target=\"_blank\">\u003cstrong>@kirksteakburger\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98461,98463,98462,98460\"]\u003c/p>\n\u003cp>The high-end option of this guide, \u003cstrong>LB Steak\u003c/strong> serves prime steaks in their luxurious Santana Row location. Both the classic and Wagyu burger are delicious menu options and are treated with the same gourmet touch as the rest of menu at this modern American steakhouse. Served on a grilled brioche bun, the Wagyu burger is a hefty 1/2 lb. and is topped with a heaping amount of wild mushrooms and smoked onion marmalade.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lbsteak.com/\" target=\"_blank\">\u003cstrong>LB Steak\u003c/strong>\u003c/a>\u003cbr>\n334 Santana Row #1000, San Jose [\u003ca href=\"https://goo.gl/zX3mSX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 244-1180\u003cbr>\nHours: Mon-Sat 11:30am-10pm; Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LBSteakSantanaRow\" target=\"_blank\">\u003cstrong>LB Steak \u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LBSteak\" target=\"_blank\">\u003cstrong>@LBSteak\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98482,98483,98481,98480,98479\"]\u003c/p>\n\u003cp>The \u003cstrong>Village Burger Bar\u003c/strong> in Saratoga serves a menu of gourmet hamburger creations as well as the option to build your own burger. The hamburgers are made from all-natural, grass-fed beef as well as alternative patty options including bison and Ahi tuna. A regular menu highlight, the French Moo features sweet caramelized onions, creamy brie, pancetta and arugula on a toasted brioche bun. However if you enjoy customizing your hamburger, opt for the build-your-own menu with an extensive list of gourmet toppings.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bigbasinburgerbar.com/\" target=\"_blank\">\u003cstrong>Village Burger Bar\u003c/strong>\u003c/a>\u003cbr>\n14413 Big Basin Way, Saratoga [\u003ca href=\"https://goo.gl/LyuVXh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 647-2136\u003cbr>\nHours: Mon-Thu 11am-9:30pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Village-Burger-Bar-Saratoga/655826091189258\" target=\"_blank\">\u003cstrong>Village Burger Bar\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vbbsaratoga\" target=\"_blank\">\u003cstrong>@vbbsaratoga\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98448,98447,98446,98445\"]\u003c/p>\n\u003cp>\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong> has been serving charcoal grilled hamburgers in the South Bay since 1948. The neighborhood grill has an extensive burger menu with more than two dozen different hamburger creations. First timers should start with the 1/3 lb Clarke’s Burger and then head to the condiment bar with its dizzying number of sauces and toppings to complete your creation.\u003c/p>\n\u003cp>\u003ca href=\"http://www.clarkes.com/\" target=\"_blank\">\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong>\u003c/a>\u003cbr>\n615 W El Camino Real, Mountain View [\u003ca href=\"https://goo.gl/ucXQJz\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 967-0851\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri 11am-10pm; Sat-Sun 8am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/clarkescharcoal?fref=ts\" target=\"_blank\">\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clarkes_burgers\" target=\"_blank\">\u003cstrong>@clarkes_burgers\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98450,98454,98452,98451,98453,98449\"]\u003c/p>\n\u003cp>This cozy Los Gatos roadside grill serves a straightforward menu of hamburgers, hotdogs and milkshakes. \u003cstrong>The Happy Hound\u003c/strong> burger is your classic American burger with red onions, lettuce and tomato. The Mexi burger mixes things up by serving ground hamburger, sautéed mushrooms, chili and cheese in a flour tortilla.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/the-happy-hound-los-gatos\" target=\"_blank\">\u003cstrong>The Happy Hound\u003c/strong>\u003c/a>\u003cbr>\n15899 Los Gatos Blvd, Los Gatos [\u003ca href=\"https://goo.gl/1yOAop\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 358-2444\u003cbr>\nHours: Mon-Thu 10:30am-9pm; Fri-Sat 10:30am-9:30pm; Sun 11am-9pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98470,98472,98471,98473,98469\"]\u003c/p>\n\u003cp>On the outside \u003cstrong>Sliders Burgers\u003c/strong> appears to be an unassuming diner located in a San Jose strip mall. On the inside you will find made-to-order burgers with a variety of meat options including wild game such as ostrich, wild boar and elk. The burgers are served plain but a condiment bar offers a number of sauces and toppings to dress your burger to your liking.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sliders-burgers-san-jose\" target=\"_blank\">\u003cstrong>Sliders Burgers\u003c/strong>\u003c/a>\u003cbr>\n1645 W San Carlos St, San Jose [\u003ca href=\"https://goo.gl/9n3Mbq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 298-4340\u003cbr>\nHours: Mon-Sat 11am-9:30pm; Sun 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/SLIDERS-Burgers/142555209142568?fref=ts\" target=\"_blank\">\u003cstrong>SLIDERS Burgers \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98444,98443,98442\"]\u003c/p>\n\u003cp>This vintage San Jose restaurant is decorated with numerous black and white photos from the early days of Silicon Valley, some dating as far back as the 1860s. While \u003cstrong>Burger Pit\u003c/strong> may not be quite that old, there certainly isn't anything new about it: well worn vinyl booths and an inexpensive and straightforward menu serve as the backdrop for this no-frills hamburger restaurant. A juicy 1/2 lb. Steer Burger served on a steak roll with cheddar cheese and a side of thick steak fries is the definition of classic American comfort food.\u003c/p>\n\u003cp>\u003ca href=\"http://www.theburgerpit.com/\" target=\"_blank\">\u003cstrong>Burger Pit\u003c/strong>\u003c/a>\u003cbr>\n1349 Blossom Hill Rd, San Jose [\u003ca href=\"https://goo.gl/vZZpFm\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 269-8062\u003cbr>\nHours: Sun-Thu 11am-9:30pm; Fri-Sat 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Burger-Pit/146947332009429?fref=ts\" target=\"_blank\">\u003cstrong>The Burger Pit \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98466,98465,98467,98468,98464\"]\u003c/p>\n\u003cp>\u003cstrong>Main Street Burgers\u003c/strong> serves gourmet burgers made from fresh ground Niman Ranch Beef alongside a menu of milkshakes and Treat ice cream. Those looking for a traditional burger will love the flavor-packed Smoked Bacon and Blue burger served with blue cheese crumbles, smoked bacon, sautéed mushrooms and garlic aioli on an spongy egg bun. Those who enjoy a little more flair will enjoy the sweet and savory flavor combination of the Cherry Bomb served with a sweet and tangy cherry pepper relish, bacon, creamy brie cheese, onion rings and garlic aioli.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.mainstburgers.com/\" target=\"_blank\">\u003cstrong>Main Street Burgers\u003c/strong>\u003c/a>\u003cbr>\n20 S Santa Cruz Ave, Los Gatos [\u003ca href=\"https://goo.gl/LRvSww\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 354-1881\u003cbr>\nHours: Sun-Mon 11am-9pm; Fri-Sat 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mainstreetburgers?fref=ts\" target=\"_blank\">\u003cstrong>Main Street Burgers\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MainSt_Burgers\" target=\"_blank\">\u003cstrong>@MainSt_Burgers\u003c/strong>\u003c/a>\u003c/p>\n\n",
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"excerpt": " This guide covers ten South Bay restaurants ranging from neighborhood institutions serving classic charcoal grilled hamburgers to upscale gastropubs offering gourmet creations.",
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"description": " This guide covers ten South Bay restaurants ranging from neighborhood institutions serving classic charcoal grilled hamburgers to upscale gastropubs offering gourmet creations.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On par with apple pie, a juicy hamburger loaded up with fresh veggies, mustard and ketchup ranks high on the list of iconic American foods. Yet, with the number of different gourmet toppings and styles available it’s hard to say what is the perfect hamburger. This guide covers ten South Bay restaurants ranging from neighborhood institutions serving classic charcoal grilled hamburgers to upscale gastropubs offering gourmet creations. Whether your ideal cheeseburger features slices of cheddar or soft-ripened brie, you will be sure to find a new favorite on this list. If I missed your favorite place for a hamburger in the South Bay, please be sure to let me know in the comments section.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tucked away off the main drag in downtown Campbell, \u003cstrong>Brown Chicken Brown Cow\u003c/strong> serves gourmet hamburgers made with grass-fed beef from Pacific Pastures in Humboldt. The not-to-be-missed Crispy Prosciutto burger features fried prosciutto, creamy brie cheese, sweet caramelized onions and zesty arugula. Also a crowd favorite, the Psychedelic Goat Cheese burger is topped with a hefty dollop of tangy goat cheese, earthy truffle oil, chives and arugula.\u003c/p>\n\u003cp>\u003ca href=\"http://brownchicken-browncow.com/\" target=\"_blank\">\u003cstrong>Brown Chicken Brown Cow\u003c/strong>\u003c/a>\u003cbr>\n397 E Campbell Ave, Campbell [\u003ca href=\"https://goo.gl/tDJcKA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 340-5916\u003cbr>\nHours: Sun-Mon 11am-10pm; Tue-Sat 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BrownChickenBrownCowCampbell?fref=ts\" target=\"_blank\">\u003cstrong>Brown Chicken Brown Cow\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Regularly voted as \"Best Burgers in Silicon Valley,” \u003cstrong>St. John's Bar & Grill\u003c/strong> has a full house most nights of the week thanks to an extensive menu of burgers and a rotating beer list. The popular pub features nightly specials including half-off all hamburgers on Wednesday night. If a salty and flavorful blue cheese burger is your thing you'll love the Roasted Garlic & Bleu Cheese Burger with blue cheese crumbles and a generous topping of sweet and pungent roasted garlic cloves.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://sites.citycheers.com/96605\" target=\"_blank\">\u003cstrong>St. John's Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\n510 Lawrence Expy #110, Sunnyvale [\u003ca href=\"https://goo.gl/R34c9r\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 738-8515\u003cbr>\nHours: Mon 11am-9pm; Tue-Fri 11am-10pm; Sat 11:30am-9pm; Sun closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/St-Johns-Bar-Grill/244157821091?fref=ts\" target=\"_blank\">\u003cstrong>St. John’s Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Kirk's Steakburgers\u003c/strong> has been serving charcoal grilled hamburgers in the South Bay since 1948. The burgers are made from ground chuck and are charcoal grilled to order. A condiment cart provides any extra sauces and toppings your heart may desire. Sweet grilled onions and smoky bacon strips are perfect toppings for the juicy 1/3 lb. Steakburger.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kirks-steakburgers.com/\" target=\"_blank\">\u003cstrong>Kirk’s Steakburgers\u003c/strong>\u003c/a>\u003cbr>\n855 El Camino Real #75, Palo Alto [\u003ca href=\"https://goo.gl/6jPGdB\" target=\"_blank\">map\u003c/a>] (Additional location in Campbell)\u003cbr>\nPh: (650) 326-6159\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kirks-Steak-Burgers/111621095542703?sk=timeline\" target=\"_blank\">\u003cstrong>Kirk’s Steakburgers\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kirksteakburger\" target=\"_blank\">\u003cstrong>@kirksteakburger\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The high-end option of this guide, \u003cstrong>LB Steak\u003c/strong> serves prime steaks in their luxurious Santana Row location. Both the classic and Wagyu burger are delicious menu options and are treated with the same gourmet touch as the rest of menu at this modern American steakhouse. Served on a grilled brioche bun, the Wagyu burger is a hefty 1/2 lb. and is topped with a heaping amount of wild mushrooms and smoked onion marmalade.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lbsteak.com/\" target=\"_blank\">\u003cstrong>LB Steak\u003c/strong>\u003c/a>\u003cbr>\n334 Santana Row #1000, San Jose [\u003ca href=\"https://goo.gl/zX3mSX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 244-1180\u003cbr>\nHours: Mon-Sat 11:30am-10pm; Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LBSteakSantanaRow\" target=\"_blank\">\u003cstrong>LB Steak \u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LBSteak\" target=\"_blank\">\u003cstrong>@LBSteak\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003cstrong>Village Burger Bar\u003c/strong> in Saratoga serves a menu of gourmet hamburger creations as well as the option to build your own burger. The hamburgers are made from all-natural, grass-fed beef as well as alternative patty options including bison and Ahi tuna. A regular menu highlight, the French Moo features sweet caramelized onions, creamy brie, pancetta and arugula on a toasted brioche bun. However if you enjoy customizing your hamburger, opt for the build-your-own menu with an extensive list of gourmet toppings.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bigbasinburgerbar.com/\" target=\"_blank\">\u003cstrong>Village Burger Bar\u003c/strong>\u003c/a>\u003cbr>\n14413 Big Basin Way, Saratoga [\u003ca href=\"https://goo.gl/LyuVXh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 647-2136\u003cbr>\nHours: Mon-Thu 11am-9:30pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Village-Burger-Bar-Saratoga/655826091189258\" target=\"_blank\">\u003cstrong>Village Burger Bar\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vbbsaratoga\" target=\"_blank\">\u003cstrong>@vbbsaratoga\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong> has been serving charcoal grilled hamburgers in the South Bay since 1948. The neighborhood grill has an extensive burger menu with more than two dozen different hamburger creations. First timers should start with the 1/3 lb Clarke’s Burger and then head to the condiment bar with its dizzying number of sauces and toppings to complete your creation.\u003c/p>\n\u003cp>\u003ca href=\"http://www.clarkes.com/\" target=\"_blank\">\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong>\u003c/a>\u003cbr>\n615 W El Camino Real, Mountain View [\u003ca href=\"https://goo.gl/ucXQJz\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 967-0851\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri 11am-10pm; Sat-Sun 8am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/clarkescharcoal?fref=ts\" target=\"_blank\">\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clarkes_burgers\" target=\"_blank\">\u003cstrong>@clarkes_burgers\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This cozy Los Gatos roadside grill serves a straightforward menu of hamburgers, hotdogs and milkshakes. \u003cstrong>The Happy Hound\u003c/strong> burger is your classic American burger with red onions, lettuce and tomato. The Mexi burger mixes things up by serving ground hamburger, sautéed mushrooms, chili and cheese in a flour tortilla.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/the-happy-hound-los-gatos\" target=\"_blank\">\u003cstrong>The Happy Hound\u003c/strong>\u003c/a>\u003cbr>\n15899 Los Gatos Blvd, Los Gatos [\u003ca href=\"https://goo.gl/1yOAop\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 358-2444\u003cbr>\nHours: Mon-Thu 10:30am-9pm; Fri-Sat 10:30am-9:30pm; Sun 11am-9pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On the outside \u003cstrong>Sliders Burgers\u003c/strong> appears to be an unassuming diner located in a San Jose strip mall. On the inside you will find made-to-order burgers with a variety of meat options including wild game such as ostrich, wild boar and elk. The burgers are served plain but a condiment bar offers a number of sauces and toppings to dress your burger to your liking.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sliders-burgers-san-jose\" target=\"_blank\">\u003cstrong>Sliders Burgers\u003c/strong>\u003c/a>\u003cbr>\n1645 W San Carlos St, San Jose [\u003ca href=\"https://goo.gl/9n3Mbq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 298-4340\u003cbr>\nHours: Mon-Sat 11am-9:30pm; Sun 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/SLIDERS-Burgers/142555209142568?fref=ts\" target=\"_blank\">\u003cstrong>SLIDERS Burgers \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This vintage San Jose restaurant is decorated with numerous black and white photos from the early days of Silicon Valley, some dating as far back as the 1860s. While \u003cstrong>Burger Pit\u003c/strong> may not be quite that old, there certainly isn't anything new about it: well worn vinyl booths and an inexpensive and straightforward menu serve as the backdrop for this no-frills hamburger restaurant. A juicy 1/2 lb. Steer Burger served on a steak roll with cheddar cheese and a side of thick steak fries is the definition of classic American comfort food.\u003c/p>\n\u003cp>\u003ca href=\"http://www.theburgerpit.com/\" target=\"_blank\">\u003cstrong>Burger Pit\u003c/strong>\u003c/a>\u003cbr>\n1349 Blossom Hill Rd, San Jose [\u003ca href=\"https://goo.gl/vZZpFm\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 269-8062\u003cbr>\nHours: Sun-Thu 11am-9:30pm; Fri-Sat 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Burger-Pit/146947332009429?fref=ts\" target=\"_blank\">\u003cstrong>The Burger Pit \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Main Street Burgers\u003c/strong> serves gourmet burgers made from fresh ground Niman Ranch Beef alongside a menu of milkshakes and Treat ice cream. Those looking for a traditional burger will love the flavor-packed Smoked Bacon and Blue burger served with blue cheese crumbles, smoked bacon, sautéed mushrooms and garlic aioli on an spongy egg bun. Those who enjoy a little more flair will enjoy the sweet and savory flavor combination of the Cherry Bomb served with a sweet and tangy cherry pepper relish, bacon, creamy brie cheese, onion rings and garlic aioli.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mainstburgers.com/\" target=\"_blank\">\u003cstrong>Main Street Burgers\u003c/strong>\u003c/a>\u003cbr>\n20 S Santa Cruz Ave, Los Gatos [\u003ca href=\"https://goo.gl/LRvSww\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 354-1881\u003cbr>\nHours: Sun-Mon 11am-9pm; Fri-Sat 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mainstreetburgers?fref=ts\" target=\"_blank\">\u003cstrong>Main Street Burgers\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MainSt_Burgers\" target=\"_blank\">\u003cstrong>@MainSt_Burgers\u003c/strong>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "New Micro-Bakery on the Peninsula Crafting Glorious, Gluten-free Bagels and Bread without the Yuck Factor",
"title": "New Micro-Bakery on the Peninsula Crafting Glorious, Gluten-free Bagels and Bread without the Yuck Factor",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_98154\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Mina-Makram.jpg\" alt=\"Mina Makram\" width=\"500\" class=\"size-full wp-image-98154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-Makram.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-Makram-400x603.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-Makram-800x1206.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-Makram-960x1448.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Mina Makram \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These bagels and breads don't crack like sticks when bent, nor \u003ca href=\"http://eat515.com/2014/06/gluten-free-bread-that-doesnt-taste-like-cardboard/\" target=\"_blank\">taste like cardboard\u003c/a>. Mina Makram has tried most of the commercial gluten-free items out there and made sure what he bakes covers new territory -- a delicious one. \u003ca href=\"http://www.ducksanddragons.com/\" target=\"_blank\">Ducks & Dragons\u003c/a>, his tiny bakery launched in early 2015 in San Mateo, produces \u003ca href=\"http://www.jaunted.com/story/2014/4/3/151354/9311/travel/Know+Your+Bagels%3A+The+Difference+Between+New+York+City+and+Montreal-Style\" target=\"_blank\">Montreal-style bagels\u003c/a> and baguettes that deliver the pleasing properties of wheat-based comfort food. \u003c/p>\n\u003cp>His bread is moist (although it contains no oil), springy and has a nice crumb, toasting like a dream. There's no distracting sour aroma of \u003ca href=\"http://bakingbites.com/2008/08/using-vinegar-in-baking/\" target=\"_blank\">apple cider vinegar\u003c/a> (frequently used in gluten-free products). His bagels are dense and nicely textured but not rock-like, with the shiny outside that proclaims having been \u003ca href=\"http://www.slate.com/blogs/browbeat/2014/04/24/authentic_bagel_recipe_you_need_barley_malt_syrup_and_boiling_water.html\" target=\"_blank\">boiled\u003c/a>, like a bagel should be but often isn't. \u003c/p>\n\u003cfigure id=\"attachment_98151\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bagels-and-bread.jpg\" alt=\"The various Montreal-style bagels, baguette and rolls available from Ducks & Dragons will soon be augmented with more baked goods.\" width=\"1000\" height=\"581\" class=\"size-full wp-image-98151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/bagels-and-bread.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bagels-and-bread-400x232.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bagels-and-bread-800x465.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bagels-and-bread-960x558.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The various Montreal-style bagels, baguette and rolls available from Ducks & Dragons will soon be augmented with more baked goods. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/14/375709527/gluten-free-craze-is-boon-and-bane-for-those-with-celiac-disease\" target=\"_blank\">gluten-free craze\u003c/a> continuing to skyrocket, Makram's petite output is being gobbled up by his growing fan base. Followers include the miniscule proportion of people actually diagnosed with celiac disease -- the serious autoimmune disorder that can damage the lining of the small intestine after the consumption of the gluten in wheat, barley and rye -- as well as the many more individuals who have decided they want to cut gluten out of their diets for a host of reasons.\u003c/p>\n\u003cp>Makram himself is one of those who determined that carbohydrates can be problematic when it comes to health. In fact, this is what led to the creation of Ducks & Dragons. Obese since childhood, he decided to reinvent his diet and lifestyle beginning four-plus years ago, weighing a distressing 400 pounds at the time. \"I used to eat anything -- pizza, fast food, whatever,\" he recalls. \"I didn't know about nutrition.\" \u003c/p>\n\u003cp>He also didn't exercise and increasingly found that even short walks between buildings at work -- he was then a research engineer for GE Healthcare -- were an ordeal. \"I'd break into a sweat,\" he explains. \"I was wasting so much time because I was waiting for the elevator.\"\u003c/p>\n\u003cfigure id=\"attachment_98152\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/baguette.jpg\" alt=\"While it doesn't have the hard crust of most wheat-based breads -- Makram prefers soft exteriors -- his baguette has a soft, pleasing texture enhanced by fine flecks of flax seed and slices and toasts like standard bread.\" width=\"1000\" height=\"512\" class=\"size-full wp-image-98152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/baguette.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/baguette-400x205.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/baguette-800x410.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/baguette-960x492.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">While it doesn't have the hard crust of most wheat-based breads -- Makram prefers soft exteriors -- his baguette has a soft, pleasing texture enhanced by fine flecks of flax seed and slices and toasts like standard bread. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His personal overhaul involved learning to ride a bicycle for the first time, then expanded to workouts at the gym -- where he met his girlfriend -- and the reconstruction of his diet based on healthy principles. Makram sampled \"all the various diets -- low fat, low calories -- but I didn't like the food,\" he says. \"Eventually, I came across the \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/weight-loss/in-depth/low-carb-diet/art-20045831\" target=\"_blank\">low-carb diet\u003c/a> and I adopted that and started seeing results. I stuck with it for three-and-a-half years,\" losing half his body weight in the process. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Learning how to cook and then creating his own recipes were his saviors when it came to dieting success. Explains Makram: \"I wasn't miserable. I was happy about the food I was eating and it made it easier for me to diet.\"\u003c/p>\n\u003cfigure id=\"attachment_98155\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Mina-at-market.jpg\" alt=\"Makram is all smiles at his first farmers market stand, this one at the College of San Mateo.\" width=\"1000\" height=\"750\" class=\"size-full wp-image-98155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-at-market.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-at-market-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-at-market-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-at-market-960x720.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Makram is all smiles at his first farmers market stand, this one at the College of San Mateo. \u003ccite>(courtesy of Ducks & Dragons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His bakery originally grew out of a quest to make a tasty gluten-free pancake, which took some work to perfect. Says Makram, \"People would eat it and say, 'Wow, this cannot be healthy!'\" And naturally, people kept urging him to sell his subsequent creations, which later led to a booth at a farmers market. \u003c/p>\n\u003cp>Then he was hooked. \"It's very satisfying and I'm passionate about it,\" he reveals. \"I've see the improvement in people's lives and that has its own rewards. \u003c/p>\n\u003cp>\"I had two customers who broke into tears after they tried my bread,\" remembers Makram. \"They said, 'We have not had bread in years because everything (non-gluten) out there is horrible.' I've got customers whose kids are celiac and they love it. And a lot of people just buy the bread because it's good bread that's healthier. Because of the ingredients I use, everything is high fiber. There are 12 grams of fiber in the bagels. That's a lot compared to a \u003ca href=\"http://www.beinghealthy.tv/archives/bagels/\" target=\"_blank\">normal bagel\u003c/a>.\" \u003c/p>\n\u003cp>Tasting Makram's products, it's hard to believe they're gluten-free given the pleasing resemblance to regular breads. His baguettes have an appealing yeasty aroma and airy texture punctuated with ground flaxseed while his Montreal-style bagels -- smaller, sweeter and denser than the New York kind -- include one particularly popular flavor featuring a hit of chile and an abundance of toppings. \u003c/p>\n\u003cfigure id=\"attachment_98153\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/everything-bagel.jpg\" alt='The most popular bagel flavor at Ducks & Dragons is the \"everything,\" which has just enough chile flakes to perk up the tastebuds and caraway seeds added to the other toppings.' width=\"1000\" height=\"595\" class=\"size-full wp-image-98153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/everything-bagel.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/everything-bagel-400x238.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/everything-bagel-800x476.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/everything-bagel-960x571.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The most popular bagel flavor at Ducks & Dragons is the \"everything,\" which has just enough chile flakes to perk up the tastebuds and caraway seeds added to the other toppings. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The backbone ingredients for Makram's products are \u003ca href=\"http://www.platedwithstyle.com/baking-flours/\" target=\"_blank\">almond, coconut, tapioca and arrowroot flours\u003c/a> along with egg whites, \u003ca href=\"http://www.healthline.com/health/psyllium-health-benefits\" target=\"_blank\">psyllium husks\u003c/a>, \u003ca href=\"http://modernistcuisine.com/2013/03/what-is-xanthan-gum/\" target=\"_blank\">xanthan gum\u003c/a> and yeast. With no culinary training and no youthful cooking experience, he had no ground rules to get in the way of his research.\u003c/p>\n\u003cp>\"A lot of the techniques I use would give a traditional baker a headache. The techniques and proportions are very different from what a traditional baker would use for a similar product,\" he says. His laboriously created process is a secret and defies what bakers believe is possible when making \u003ca href=\"http://alldayidreamaboutfood.com/2013/02/low-carb-basics-baking-with-almond-flour.html\" target=\"_blank\">almond flour baked goods\u003c/a>.\u003c/p>\n\u003cp>Determination also helped him refine his recipes, since his go-to mode for many things is not to give up until the goal is reached. Before creating the bakery, this remarkable discipline was seen in many successful outcomes that might have challenged others, like \u003ca href=\"http://www.nytimes.com/1996/04/21/nyregion/proficient-in-english-but-trying-to-lose-their-accents.html\" target=\"_blank\">extinguishing his Egyptian accent\u003c/a> through force of will after arriving with his family in the United States at age 16 and, of course, losing a massive amount of weight.\u003c/p>\n\u003cp>He also credits his technical background as a useful asset in launching his currently one-man bakery. \"Once an engineer, always an engineer,\" he says. \"That's how I was able to develop this. I looked at it as an engineering problem and I went at it one step at a time.\"\u003c/p>\n\u003cfigure id=\"attachment_98157\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/sesame-bagel.jpg\" alt=\"The sesame bagel has heaps of seeds on top and the shiny exterior that comes from being boiled -- in this case, in honey water, as is done for Montreal-style bagels.\" width=\"1000\" height=\"649\" class=\"size-full wp-image-98157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/sesame-bagel.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sesame-bagel-400x260.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sesame-bagel-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sesame-bagel-960x623.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The sesame bagel has heaps of seeds on top and the shiny exterior that comes from being boiled -- in this case, in honey water, as is done for Montreal-style bagels. \u003ccite>(courtesy of Ducks & Dragons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, when it came to naming his operation, his inspiration was sentimental rather than nerdy. \"Growing up, my dad gave my mom the nickname of Ducky,\" he explains. And his girlfriend, who loves dragons, has also been a caring, involved advocate. \"Baking is a labor of love and these two women supported me through the whole process,\" he reveals.\u003c/p>\n\u003cp>Ducks & Dragons carved a more arduous path than many gluten-free bakeries. As Makram notes, \"The non-gluten food market is saturated with people doing sweet (things). When you put sugar in it, it doesn't taste bad anymore. Bread's a lot trickier.\" \u003c/p>\n\u003cp>As he busily engineers new processes to expand his output to meet demand and contemplates hiring some helpers, it's clear he has achieved his initial objective. Future-wise, Makram is also increasing his product line, with non-gluten pizza crust imminent and \"a lot more in store,\" he enthuses. \"I have three-and-a-half years worth of recipes!\" \u003c/p>\n\u003cp>The most telling fact is that his baked goods are yummy enough to entice consumers who don't care a fig whether they include gluten or not. Says Makram: \"People like their carbs in the form of bread and bagels but now there's a healthy option and it's delicious. It makes it easier to stick with a healthier lifestyle.\" \u003c/p>\n\u003cfigure id=\"attachment_98156\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Mina-in-bakery.jpg\" alt=\"Ducks & Dragons is located in a commercial kitchen in San Mateo called KitchenTown, which will soon be offering Makram's products a couple of days a week in the cafe that fronts the kitchens.\" width=\"1000\" height=\"750\" class=\"size-full wp-image-98156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-in-bakery.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-in-bakery-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-in-bakery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-in-bakery-960x720.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Ducks & Dragons is located in a commercial kitchen in San Mateo called KitchenTown, which will soon be offering Makram's products a couple of days a week in the cafe that fronts the kitchens. \u003ccite>(Kimberly Sullivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.ducksanddragons.com/\" target=\"_blank\">\u003cstrong>Ducks and Dragons Bakery\u003c/strong>\u003c/a>\u003cbr>\n1007 Howard Ave., San Mateo (in KitchenTown commercial kitchen)\u003cbr>\nTel: (650) 690-5073\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ducksanddragons\" target=\"_blank\">Ducks & Dragons\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DucksandDragons\" target=\"_blank\">@DucksandDragons\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/ducksanddragons\" target=\"_blank\">ducksanddragons\u003c/a>\u003cbr>\nFarmers' markets: \u003ca href=\"https://www.facebook.com/CollegeofSanMateoFarmersMarket\" target=\"_blank\">College of San Mateo\u003c/a> (Saturdays 9-1 p.m.); \u003ca href=\"https://www.facebook.com/pages/San-Carlos-Hot-Harvest-Nights/114029008688844\" target=\"_blank\">San Carlos Hot Harvest Nights\u003c/a>, 4-8 p.m. (May-September)\u003cbr>\nAvailable: \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl\u003c/a> and \u003ca href=\"http://www.farmigo.com/\" target=\"_blank\">Farmigo\u003c/a> \u003c/p>\n\n",
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"excerpt": "Electrical engineer Mina Makram developed innovative gluten-free bread recipes as part of a home-grown regime that helped him lose 200 pounds. His creations turned out so delicious -- a huge departure from many of the crumbly, taste-compromised gluten-free products on the market -- that he ended up launching Ducks & Dragons, a micro-bakery in San Mateo that has earned a rabid following. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_98154\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Mina-Makram.jpg\" alt=\"Mina Makram\" width=\"500\" class=\"size-full wp-image-98154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-Makram.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-Makram-400x603.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-Makram-800x1206.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-Makram-960x1448.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Mina Makram \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These bagels and breads don't crack like sticks when bent, nor \u003ca href=\"http://eat515.com/2014/06/gluten-free-bread-that-doesnt-taste-like-cardboard/\" target=\"_blank\">taste like cardboard\u003c/a>. Mina Makram has tried most of the commercial gluten-free items out there and made sure what he bakes covers new territory -- a delicious one. \u003ca href=\"http://www.ducksanddragons.com/\" target=\"_blank\">Ducks & Dragons\u003c/a>, his tiny bakery launched in early 2015 in San Mateo, produces \u003ca href=\"http://www.jaunted.com/story/2014/4/3/151354/9311/travel/Know+Your+Bagels%3A+The+Difference+Between+New+York+City+and+Montreal-Style\" target=\"_blank\">Montreal-style bagels\u003c/a> and baguettes that deliver the pleasing properties of wheat-based comfort food. \u003c/p>\n\u003cp>His bread is moist (although it contains no oil), springy and has a nice crumb, toasting like a dream. There's no distracting sour aroma of \u003ca href=\"http://bakingbites.com/2008/08/using-vinegar-in-baking/\" target=\"_blank\">apple cider vinegar\u003c/a> (frequently used in gluten-free products). His bagels are dense and nicely textured but not rock-like, with the shiny outside that proclaims having been \u003ca href=\"http://www.slate.com/blogs/browbeat/2014/04/24/authentic_bagel_recipe_you_need_barley_malt_syrup_and_boiling_water.html\" target=\"_blank\">boiled\u003c/a>, like a bagel should be but often isn't. \u003c/p>\n\u003cfigure id=\"attachment_98151\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bagels-and-bread.jpg\" alt=\"The various Montreal-style bagels, baguette and rolls available from Ducks & Dragons will soon be augmented with more baked goods.\" width=\"1000\" height=\"581\" class=\"size-full wp-image-98151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/bagels-and-bread.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bagels-and-bread-400x232.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bagels-and-bread-800x465.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bagels-and-bread-960x558.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The various Montreal-style bagels, baguette and rolls available from Ducks & Dragons will soon be augmented with more baked goods. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/14/375709527/gluten-free-craze-is-boon-and-bane-for-those-with-celiac-disease\" target=\"_blank\">gluten-free craze\u003c/a> continuing to skyrocket, Makram's petite output is being gobbled up by his growing fan base. Followers include the miniscule proportion of people actually diagnosed with celiac disease -- the serious autoimmune disorder that can damage the lining of the small intestine after the consumption of the gluten in wheat, barley and rye -- as well as the many more individuals who have decided they want to cut gluten out of their diets for a host of reasons.\u003c/p>\n\u003cp>Makram himself is one of those who determined that carbohydrates can be problematic when it comes to health. In fact, this is what led to the creation of Ducks & Dragons. Obese since childhood, he decided to reinvent his diet and lifestyle beginning four-plus years ago, weighing a distressing 400 pounds at the time. \"I used to eat anything -- pizza, fast food, whatever,\" he recalls. \"I didn't know about nutrition.\" \u003c/p>\n\u003cp>He also didn't exercise and increasingly found that even short walks between buildings at work -- he was then a research engineer for GE Healthcare -- were an ordeal. \"I'd break into a sweat,\" he explains. \"I was wasting so much time because I was waiting for the elevator.\"\u003c/p>\n\u003cfigure id=\"attachment_98152\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/baguette.jpg\" alt=\"While it doesn't have the hard crust of most wheat-based breads -- Makram prefers soft exteriors -- his baguette has a soft, pleasing texture enhanced by fine flecks of flax seed and slices and toasts like standard bread.\" width=\"1000\" height=\"512\" class=\"size-full wp-image-98152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/baguette.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/baguette-400x205.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/baguette-800x410.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/baguette-960x492.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">While it doesn't have the hard crust of most wheat-based breads -- Makram prefers soft exteriors -- his baguette has a soft, pleasing texture enhanced by fine flecks of flax seed and slices and toasts like standard bread. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His personal overhaul involved learning to ride a bicycle for the first time, then expanded to workouts at the gym -- where he met his girlfriend -- and the reconstruction of his diet based on healthy principles. Makram sampled \"all the various diets -- low fat, low calories -- but I didn't like the food,\" he says. \"Eventually, I came across the \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/weight-loss/in-depth/low-carb-diet/art-20045831\" target=\"_blank\">low-carb diet\u003c/a> and I adopted that and started seeing results. I stuck with it for three-and-a-half years,\" losing half his body weight in the process. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Learning how to cook and then creating his own recipes were his saviors when it came to dieting success. Explains Makram: \"I wasn't miserable. I was happy about the food I was eating and it made it easier for me to diet.\"\u003c/p>\n\u003cfigure id=\"attachment_98155\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Mina-at-market.jpg\" alt=\"Makram is all smiles at his first farmers market stand, this one at the College of San Mateo.\" width=\"1000\" height=\"750\" class=\"size-full wp-image-98155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-at-market.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-at-market-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-at-market-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-at-market-960x720.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Makram is all smiles at his first farmers market stand, this one at the College of San Mateo. \u003ccite>(courtesy of Ducks & Dragons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His bakery originally grew out of a quest to make a tasty gluten-free pancake, which took some work to perfect. Says Makram, \"People would eat it and say, 'Wow, this cannot be healthy!'\" And naturally, people kept urging him to sell his subsequent creations, which later led to a booth at a farmers market. \u003c/p>\n\u003cp>Then he was hooked. \"It's very satisfying and I'm passionate about it,\" he reveals. \"I've see the improvement in people's lives and that has its own rewards. \u003c/p>\n\u003cp>\"I had two customers who broke into tears after they tried my bread,\" remembers Makram. \"They said, 'We have not had bread in years because everything (non-gluten) out there is horrible.' I've got customers whose kids are celiac and they love it. And a lot of people just buy the bread because it's good bread that's healthier. Because of the ingredients I use, everything is high fiber. There are 12 grams of fiber in the bagels. That's a lot compared to a \u003ca href=\"http://www.beinghealthy.tv/archives/bagels/\" target=\"_blank\">normal bagel\u003c/a>.\" \u003c/p>\n\u003cp>Tasting Makram's products, it's hard to believe they're gluten-free given the pleasing resemblance to regular breads. His baguettes have an appealing yeasty aroma and airy texture punctuated with ground flaxseed while his Montreal-style bagels -- smaller, sweeter and denser than the New York kind -- include one particularly popular flavor featuring a hit of chile and an abundance of toppings. \u003c/p>\n\u003cfigure id=\"attachment_98153\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/everything-bagel.jpg\" alt='The most popular bagel flavor at Ducks & Dragons is the \"everything,\" which has just enough chile flakes to perk up the tastebuds and caraway seeds added to the other toppings.' width=\"1000\" height=\"595\" class=\"size-full wp-image-98153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/everything-bagel.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/everything-bagel-400x238.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/everything-bagel-800x476.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/everything-bagel-960x571.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The most popular bagel flavor at Ducks & Dragons is the \"everything,\" which has just enough chile flakes to perk up the tastebuds and caraway seeds added to the other toppings. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The backbone ingredients for Makram's products are \u003ca href=\"http://www.platedwithstyle.com/baking-flours/\" target=\"_blank\">almond, coconut, tapioca and arrowroot flours\u003c/a> along with egg whites, \u003ca href=\"http://www.healthline.com/health/psyllium-health-benefits\" target=\"_blank\">psyllium husks\u003c/a>, \u003ca href=\"http://modernistcuisine.com/2013/03/what-is-xanthan-gum/\" target=\"_blank\">xanthan gum\u003c/a> and yeast. With no culinary training and no youthful cooking experience, he had no ground rules to get in the way of his research.\u003c/p>\n\u003cp>\"A lot of the techniques I use would give a traditional baker a headache. The techniques and proportions are very different from what a traditional baker would use for a similar product,\" he says. His laboriously created process is a secret and defies what bakers believe is possible when making \u003ca href=\"http://alldayidreamaboutfood.com/2013/02/low-carb-basics-baking-with-almond-flour.html\" target=\"_blank\">almond flour baked goods\u003c/a>.\u003c/p>\n\u003cp>Determination also helped him refine his recipes, since his go-to mode for many things is not to give up until the goal is reached. Before creating the bakery, this remarkable discipline was seen in many successful outcomes that might have challenged others, like \u003ca href=\"http://www.nytimes.com/1996/04/21/nyregion/proficient-in-english-but-trying-to-lose-their-accents.html\" target=\"_blank\">extinguishing his Egyptian accent\u003c/a> through force of will after arriving with his family in the United States at age 16 and, of course, losing a massive amount of weight.\u003c/p>\n\u003cp>He also credits his technical background as a useful asset in launching his currently one-man bakery. \"Once an engineer, always an engineer,\" he says. \"That's how I was able to develop this. I looked at it as an engineering problem and I went at it one step at a time.\"\u003c/p>\n\u003cfigure id=\"attachment_98157\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/sesame-bagel.jpg\" alt=\"The sesame bagel has heaps of seeds on top and the shiny exterior that comes from being boiled -- in this case, in honey water, as is done for Montreal-style bagels.\" width=\"1000\" height=\"649\" class=\"size-full wp-image-98157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/sesame-bagel.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sesame-bagel-400x260.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sesame-bagel-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sesame-bagel-960x623.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The sesame bagel has heaps of seeds on top and the shiny exterior that comes from being boiled -- in this case, in honey water, as is done for Montreal-style bagels. \u003ccite>(courtesy of Ducks & Dragons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, when it came to naming his operation, his inspiration was sentimental rather than nerdy. \"Growing up, my dad gave my mom the nickname of Ducky,\" he explains. And his girlfriend, who loves dragons, has also been a caring, involved advocate. \"Baking is a labor of love and these two women supported me through the whole process,\" he reveals.\u003c/p>\n\u003cp>Ducks & Dragons carved a more arduous path than many gluten-free bakeries. As Makram notes, \"The non-gluten food market is saturated with people doing sweet (things). When you put sugar in it, it doesn't taste bad anymore. Bread's a lot trickier.\" \u003c/p>\n\u003cp>As he busily engineers new processes to expand his output to meet demand and contemplates hiring some helpers, it's clear he has achieved his initial objective. Future-wise, Makram is also increasing his product line, with non-gluten pizza crust imminent and \"a lot more in store,\" he enthuses. \"I have three-and-a-half years worth of recipes!\" \u003c/p>\n\u003cp>The most telling fact is that his baked goods are yummy enough to entice consumers who don't care a fig whether they include gluten or not. Says Makram: \"People like their carbs in the form of bread and bagels but now there's a healthy option and it's delicious. It makes it easier to stick with a healthier lifestyle.\" \u003c/p>\n\u003cfigure id=\"attachment_98156\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Mina-in-bakery.jpg\" alt=\"Ducks & Dragons is located in a commercial kitchen in San Mateo called KitchenTown, which will soon be offering Makram's products a couple of days a week in the cafe that fronts the kitchens.\" width=\"1000\" height=\"750\" class=\"size-full wp-image-98156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-in-bakery.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-in-bakery-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-in-bakery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-in-bakery-960x720.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Ducks & Dragons is located in a commercial kitchen in San Mateo called KitchenTown, which will soon be offering Makram's products a couple of days a week in the cafe that fronts the kitchens. \u003ccite>(Kimberly Sullivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ducksanddragons.com/\" target=\"_blank\">\u003cstrong>Ducks and Dragons Bakery\u003c/strong>\u003c/a>\u003cbr>\n1007 Howard Ave., San Mateo (in KitchenTown commercial kitchen)\u003cbr>\nTel: (650) 690-5073\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ducksanddragons\" target=\"_blank\">Ducks & Dragons\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DucksandDragons\" target=\"_blank\">@DucksandDragons\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/ducksanddragons\" target=\"_blank\">ducksanddragons\u003c/a>\u003cbr>\nFarmers' markets: \u003ca href=\"https://www.facebook.com/CollegeofSanMateoFarmersMarket\" target=\"_blank\">College of San Mateo\u003c/a> (Saturdays 9-1 p.m.); \u003ca href=\"https://www.facebook.com/pages/San-Carlos-Hot-Harvest-Nights/114029008688844\" target=\"_blank\">San Carlos Hot Harvest Nights\u003c/a>, 4-8 p.m. (May-September)\u003cbr>\nAvailable: \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl\u003c/a> and \u003ca href=\"http://www.farmigo.com/\" target=\"_blank\">Farmigo\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite South Bay Ice Cream Parlors",
"title": "Bay Area Bites Guide to 10 Favorite South Bay Ice Cream Parlors",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_118043' label='Scoops in East Bay']\u003cbr>\n\u003ci>This article was updated on June 11, 2019.\u003c/i>\u003c/p>\n\u003cp>I scream, you scream, we all scream for ice cream. With summertime upon us, what better time than now to discover some new spots to enjoy America’s favorite frozen treat. The following ice cream parlors serve up a variety of styles and flavors and range from the neighborhood ice cream shop to a karaoke ice cream truck. If you’re looking to enjoy more than just plain vanilla, there are plenty of options available. So, prepare for summer eating by using this guide to ten of our favorite South Bay ice cream parlors. \u003c/p>\n\u003cp>If we missed any ice cream spots in the South Bay you are fond of, please let us know.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96618,96616,96615,96617\"]\u003c/p>\n\u003cp>\u003ca href=\"http://sweetrendezvous.net/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sweet Rendezvous\u003c/strong>\u003c/a>\u003cbr>\n668 Blossom Hill Rd, San Jose [\u003ca href=\"https://goo.gl/BLQocs\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 225-5004\u003cbr>\nHours: Mon-Sun 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SanJoseSweetRendezvous?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sweet Rendezvous\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This charming neighborhood ice cream store serves gourmet flavors and European desserts such as macarons. While Sweet Rendezvous serves a standard fare of flavors, there are several Persian specialties such as the floral-flavored, Saffron Pistachio. An added treat is that each scoop comes with a tasting scoop of any other flavor you'd like. If a sundae is more your style, be sure to enjoy the Baklava Heaven with vanilla bean ice cream and crispy bites of baklava drizzled with date syrup.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96632,96629,96631,96630\"]\u003c/p>\n\u003cp>\u003ca href=\"http://treatbot.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Treatbot\u003c/strong>\u003c/a>\u003cbr>\n100 N Almaden Ave, San Jose [\u003ca href=\"https://goo.gl/SvGmgk\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 548-7328\u003cbr>\nHours: Sun-Wed 11am-10pm; Thur-Sat 11:30am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Treatbot?fref=ts&ref=br_tf\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Treatbot\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/treatbot\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@treatbot\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>This is not your childhood ice cream truck. Instead of the \u003ca href=\"http://www.npr.org/sections/codeswitch/2014/05/11/310708342/recall-that-ice-cream-truck-song-we-have-unpleasant-news-for-you\" target=\"_blank\" rel=\"noopener\">classic repetitive jingles\u003c/a> you grew up with, at Treatbot you may instead hear someone belting out a karaoke tune as they wait to be served a scoop. Started in 2010, Treatbot includes both a mobile ice cream truck touring the South Bay as well as their “factory,” a stationary truck that serves ice cream inside San Jose’s San Pedro Square Market. Popular flavors include a creamy and cinnamon-spiced Eastside Horchata and sweet and nutty Macapuno.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96636,96634,96633,96635\"]\u003c/p>\n\u003cp>\u003ca href=\"https://www.willowglencreameryca.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Willow Glen Creamery\u003c/strong>\u003c/a>\u003cbr>\n1100 Lincoln Ave, San Jose [\u003ca href=\"https://goo.gl/DeTte0\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 370-3178\u003cbr>\nHours: Tue-Fri 12-10pm; Sat-Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/wgfroyo\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Willow Glen Frozen Yogurt\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/WGfroznyogurt\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@WGfroznyogurt\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>This local favorite is regularly awarded \"best ice cream\" by Metro Silicon Valley. Willow Glen Creamery serves both gourmet flavors created by San Jose’s Treat Ice Cream Company as well as frozen yogurt that lends itself well to the cornucopia of available ice cream toppings. A recently renovated patio is a great space to enjoy a cone or cup on a balmy summer evening.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96628,96627,96626,96625,96624\"]\u003c/p>\n\u003cp>\u003ca href=\"http://tinpotcreamery.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Tin Pot Creamery\u003c/strong>\u003c/a>\u003cbr>\n855 El Camino Real, Palo Alto [\u003ca href=\"https://goo.gl/H9yosZ\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 327-1715\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TinPotCreamery?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Tin Pot Creamery\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TinPotCreamery\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@TinPotCreamery\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Located in the Town and Country Shopping Center in Palo Alto, Tin Pot Creamery makes delectable gourmet ice cream available by the scoop or take home pints. Crowd favorites include a toasty and sweet salted caramel ice cream, Rich Chocolate with TCHO Shards and Malted Milk with Milk Chocolate Pieces. If you (with the help of your new best friend) are looking for an indulgent ice cream treat, go for the Tin Pot Sundae: salted caramel ice cream with moist brownies and hardened chocolate sauce.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96602,96603,96605,96604\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.missioncitycreamery.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mission City Creamery [CLOSED]\u003c/strong>\u003c/a>\u003cbr>\n2905 Park Ave, Santa Clara [\u003ca href=\"https://goo.gl/dkSxbC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 615-1080\u003cbr>\nHours: Mon-Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissionCityCreamery/info?tab=overview\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mission City Creamery\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MissionCreamery\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@MissionCreamery\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Mission City Creamery has the atmosphere of an old school neighborhood ice creamery with the taste of small batch gourmet ice creams made in-house using organic and locally-sourced dairy products. In addition to the standard ice cream flavors, some curious offerings include a rich and floral Honey Lavender, Creamy Birthday Cake and Apple Pie ice cream with bits of roasted cinnamon apples.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96601,96600,96598,96599,96597\"]\u003c/p>\n\u003cp>\u003ca href=\"http://iceboxtreats.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Icebox [CLOSED]\u003c/strong>\u003c/a>\u003cbr>\n19929 Stevens Creek Blvd, Cupertino [\u003ca href=\"https://goo.gl/tuQCe0\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 257-7564\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri-Sat 11:30am-11pm; Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"http://iceboxtreats.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Icebox\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>This Cupertino ice cream shop creates ice cream sandwiches with gourmet-flavored Macarons including Salted Caramel, Birthday Cake, Pistachio and Earl Grey, to name a few. From the ice cream case some popular flavors include: Thai Tea, Pistachio, Ube, Tin Roof Sundae and Old-Fashioned Vanilla. In addition to ice cream, Icebox serves snow creations such as the incredibly refreshing Lotsa Lychee Snow with lychee boba, lychee jelly and condensed milk.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96620,96619,96623,96621,96622\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sweet-retreat-ice-cream-parlor-san-jose\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sweet Retreat Ice Cream Parlor [CLOSED]\u003c/strong>\u003c/a>\u003cbr>\n6061 Cahalan Ave, San Jose [\u003ca href=\"https://goo.gl/Z0LSIO\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 629-8139\u003cbr>\nHours: Mon-Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sweet-Retreat/172631962785480?fref=ts&rf=116737805047843\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sweet Retreat\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/1sweetretreat\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@1sweetretreat\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Sweet Retreat Ice Cream Parlor is a long-standing favorite in South San Jose for frozen treats. This classic neighborhood ice cream store serves Treat Ice Cream flavors such as Strawberry Cheesecake, butterscotch, Tin Roof Sundae as well as sherbet and frozen yogurt. Not just the flavors are nostalgic, good prices and generous scoops keeps a line out the door in the summer.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96609,96608,96606,96607\"]\u003c/p>\n\u003cp>\u003ca href=\"http://paloaltocreamery.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Palo Alto Creamery Fountain & Grill\u003c/strong>\u003c/a>\u003cbr>\n566 Emerson St, Palo Alto [\u003ca href=\"https://goo.gl/mG16qn\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 323-3131\u003cbr>\nHours: Mon-Wed 7am-10pm; Thur 7am-11pm; Fri 7am-12pm; Sat 8-12am; Sun 8am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Palo-Alto-Creamery-Fountain-Grill/138407556354516\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Palo Alto Creamery Fountain & Grill\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PACreamery\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@PACreamery\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>This Palo Alto institution is a delicious time machine where you can sit at the soda fountain counter and order piled-high sundaes and ice cream sodas alongside a menu of classic American diner food. A hot fudge sundae and a side order of onion rings is a must. Also worth experiencing is a malted milkshake served with a seemingly bottomless steel cup of extra milkshake.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96611,96610,96613,96614,96612\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.ricksicecream.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Rick's Rather Rich Ice Cream\u003c/strong>\u003c/a>\u003cbr>\n3946 Middlefield Rd, Palo Alto [\u003ca href=\"https://goo.gl/QUkjEc\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nHours: Mon-Thur 11am-9pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Ricks-Rather-Rich-Ice-Cream/111316175619840\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Rick's Rather Rich Ice Cream\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ricksratherrich\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@RicksRatherRich\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>The sweet scent of freshly-made waffle cones greets you as you walk into this classic Palo Alto Ice cream parlor. Rick’s Rather Rich has been making gourmet ice cream for several decades and enjoys generations of happy customers. Popular flavors include Salty Caramel, Caramel Praline and the Silicon Valley-inspired Computer Chip chocolate ice cream with orange essence. Sundaes and milkshakes are also very popular crowd pleasers.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96593,96594,96595,96596\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.creamnation.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>CREAM\u003c/strong>\u003c/a>\u003cbr>\n440 University Ave, Palo Alto, CA (multiple locations)\u003cbr>\nPh: (650) 321-2390\u003cbr>\nHours: Mon-Wed 12pm-12am; Thu-Fri 12pm-2am; Sat 11am-2am; Sun 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CREAMofPaloAlto?fref=ts&ref=br_tf\" target=\"_blank\" rel=\"noopener\">\u003cstrong>CREAM of Palo Alto\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CREAMNATION\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@CREAMNATION\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>CREAM pairs freshly baked cookies with gourmet ice cream flavors for outrageously tasty ice cream cookie sandwiches. Upon entering (after likely waiting in a line with other excited customers) you are greeted by the sweet smell of cookies fresh from the oven. From there you can pick out your ultimate cookie and ice cream flavor combination. The cookie flavors range from standards such as chocolate chip and peanut butter to gourmet flavors like Turtle (chocolate caramel and peanuts) and Banana Walnut Chocolate Chip. On the ice cream menu, a selection of 22 different flavors can make it difficult to pin down your pick.\u003c/p>\n\n",
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"excerpt": "The following ice cream parlors serve up a variety of styles and flavors and range from the neighborhood ice cream shop to a karaoke ice cream truck. If you’re looking to enjoy more than just plain vanilla, there are plenty of options available. So, prepare for summer eating by using this guide to ten of our favorite South Bay ice cream parlors.",
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"description": "The following ice cream parlors serve up a variety of styles and flavors and range from the neighborhood ice cream shop to a karaoke ice cream truck. If you’re looking to enjoy more than just plain vanilla, there are plenty of options available. So, prepare for summer eating by using this guide to ten of our favorite South Bay ice cream parlors.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>This article was updated on June 11, 2019.\u003c/i>\u003c/p>\n\u003cp>I scream, you scream, we all scream for ice cream. With summertime upon us, what better time than now to discover some new spots to enjoy America’s favorite frozen treat. The following ice cream parlors serve up a variety of styles and flavors and range from the neighborhood ice cream shop to a karaoke ice cream truck. If you’re looking to enjoy more than just plain vanilla, there are plenty of options available. So, prepare for summer eating by using this guide to ten of our favorite South Bay ice cream parlors. \u003c/p>\n\u003cp>If we missed any ice cream spots in the South Bay you are fond of, please let us know.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://sweetrendezvous.net/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sweet Rendezvous\u003c/strong>\u003c/a>\u003cbr>\n668 Blossom Hill Rd, San Jose [\u003ca href=\"https://goo.gl/BLQocs\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 225-5004\u003cbr>\nHours: Mon-Sun 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SanJoseSweetRendezvous?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sweet Rendezvous\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This charming neighborhood ice cream store serves gourmet flavors and European desserts such as macarons. While Sweet Rendezvous serves a standard fare of flavors, there are several Persian specialties such as the floral-flavored, Saffron Pistachio. An added treat is that each scoop comes with a tasting scoop of any other flavor you'd like. If a sundae is more your style, be sure to enjoy the Baklava Heaven with vanilla bean ice cream and crispy bites of baklava drizzled with date syrup.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://treatbot.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Treatbot\u003c/strong>\u003c/a>\u003cbr>\n100 N Almaden Ave, San Jose [\u003ca href=\"https://goo.gl/SvGmgk\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 548-7328\u003cbr>\nHours: Sun-Wed 11am-10pm; Thur-Sat 11:30am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Treatbot?fref=ts&ref=br_tf\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Treatbot\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/treatbot\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@treatbot\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>This is not your childhood ice cream truck. Instead of the \u003ca href=\"http://www.npr.org/sections/codeswitch/2014/05/11/310708342/recall-that-ice-cream-truck-song-we-have-unpleasant-news-for-you\" target=\"_blank\" rel=\"noopener\">classic repetitive jingles\u003c/a> you grew up with, at Treatbot you may instead hear someone belting out a karaoke tune as they wait to be served a scoop. Started in 2010, Treatbot includes both a mobile ice cream truck touring the South Bay as well as their “factory,” a stationary truck that serves ice cream inside San Jose’s San Pedro Square Market. Popular flavors include a creamy and cinnamon-spiced Eastside Horchata and sweet and nutty Macapuno.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.willowglencreameryca.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Willow Glen Creamery\u003c/strong>\u003c/a>\u003cbr>\n1100 Lincoln Ave, San Jose [\u003ca href=\"https://goo.gl/DeTte0\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 370-3178\u003cbr>\nHours: Tue-Fri 12-10pm; Sat-Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/wgfroyo\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Willow Glen Frozen Yogurt\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/WGfroznyogurt\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@WGfroznyogurt\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>This local favorite is regularly awarded \"best ice cream\" by Metro Silicon Valley. Willow Glen Creamery serves both gourmet flavors created by San Jose’s Treat Ice Cream Company as well as frozen yogurt that lends itself well to the cornucopia of available ice cream toppings. A recently renovated patio is a great space to enjoy a cone or cup on a balmy summer evening.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://tinpotcreamery.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Tin Pot Creamery\u003c/strong>\u003c/a>\u003cbr>\n855 El Camino Real, Palo Alto [\u003ca href=\"https://goo.gl/H9yosZ\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 327-1715\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TinPotCreamery?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Tin Pot Creamery\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TinPotCreamery\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@TinPotCreamery\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Located in the Town and Country Shopping Center in Palo Alto, Tin Pot Creamery makes delectable gourmet ice cream available by the scoop or take home pints. Crowd favorites include a toasty and sweet salted caramel ice cream, Rich Chocolate with TCHO Shards and Malted Milk with Milk Chocolate Pieces. If you (with the help of your new best friend) are looking for an indulgent ice cream treat, go for the Tin Pot Sundae: salted caramel ice cream with moist brownies and hardened chocolate sauce.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.missioncitycreamery.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mission City Creamery [CLOSED]\u003c/strong>\u003c/a>\u003cbr>\n2905 Park Ave, Santa Clara [\u003ca href=\"https://goo.gl/dkSxbC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 615-1080\u003cbr>\nHours: Mon-Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissionCityCreamery/info?tab=overview\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mission City Creamery\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MissionCreamery\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@MissionCreamery\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Mission City Creamery has the atmosphere of an old school neighborhood ice creamery with the taste of small batch gourmet ice creams made in-house using organic and locally-sourced dairy products. In addition to the standard ice cream flavors, some curious offerings include a rich and floral Honey Lavender, Creamy Birthday Cake and Apple Pie ice cream with bits of roasted cinnamon apples.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://iceboxtreats.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Icebox [CLOSED]\u003c/strong>\u003c/a>\u003cbr>\n19929 Stevens Creek Blvd, Cupertino [\u003ca href=\"https://goo.gl/tuQCe0\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 257-7564\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri-Sat 11:30am-11pm; Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"http://iceboxtreats.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Icebox\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>This Cupertino ice cream shop creates ice cream sandwiches with gourmet-flavored Macarons including Salted Caramel, Birthday Cake, Pistachio and Earl Grey, to name a few. From the ice cream case some popular flavors include: Thai Tea, Pistachio, Ube, Tin Roof Sundae and Old-Fashioned Vanilla. In addition to ice cream, Icebox serves snow creations such as the incredibly refreshing Lotsa Lychee Snow with lychee boba, lychee jelly and condensed milk.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sweet-retreat-ice-cream-parlor-san-jose\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sweet Retreat Ice Cream Parlor [CLOSED]\u003c/strong>\u003c/a>\u003cbr>\n6061 Cahalan Ave, San Jose [\u003ca href=\"https://goo.gl/Z0LSIO\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 629-8139\u003cbr>\nHours: Mon-Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sweet-Retreat/172631962785480?fref=ts&rf=116737805047843\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sweet Retreat\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/1sweetretreat\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@1sweetretreat\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Sweet Retreat Ice Cream Parlor is a long-standing favorite in South San Jose for frozen treats. This classic neighborhood ice cream store serves Treat Ice Cream flavors such as Strawberry Cheesecake, butterscotch, Tin Roof Sundae as well as sherbet and frozen yogurt. Not just the flavors are nostalgic, good prices and generous scoops keeps a line out the door in the summer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://paloaltocreamery.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Palo Alto Creamery Fountain & Grill\u003c/strong>\u003c/a>\u003cbr>\n566 Emerson St, Palo Alto [\u003ca href=\"https://goo.gl/mG16qn\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 323-3131\u003cbr>\nHours: Mon-Wed 7am-10pm; Thur 7am-11pm; Fri 7am-12pm; Sat 8-12am; Sun 8am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Palo-Alto-Creamery-Fountain-Grill/138407556354516\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Palo Alto Creamery Fountain & Grill\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PACreamery\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@PACreamery\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>This Palo Alto institution is a delicious time machine where you can sit at the soda fountain counter and order piled-high sundaes and ice cream sodas alongside a menu of classic American diner food. A hot fudge sundae and a side order of onion rings is a must. Also worth experiencing is a malted milkshake served with a seemingly bottomless steel cup of extra milkshake.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ricksicecream.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Rick's Rather Rich Ice Cream\u003c/strong>\u003c/a>\u003cbr>\n3946 Middlefield Rd, Palo Alto [\u003ca href=\"https://goo.gl/QUkjEc\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nHours: Mon-Thur 11am-9pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Ricks-Rather-Rich-Ice-Cream/111316175619840\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Rick's Rather Rich Ice Cream\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ricksratherrich\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@RicksRatherRich\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>The sweet scent of freshly-made waffle cones greets you as you walk into this classic Palo Alto Ice cream parlor. Rick’s Rather Rich has been making gourmet ice cream for several decades and enjoys generations of happy customers. Popular flavors include Salty Caramel, Caramel Praline and the Silicon Valley-inspired Computer Chip chocolate ice cream with orange essence. Sundaes and milkshakes are also very popular crowd pleasers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.creamnation.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>CREAM\u003c/strong>\u003c/a>\u003cbr>\n440 University Ave, Palo Alto, CA (multiple locations)\u003cbr>\nPh: (650) 321-2390\u003cbr>\nHours: Mon-Wed 12pm-12am; Thu-Fri 12pm-2am; Sat 11am-2am; Sun 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CREAMofPaloAlto?fref=ts&ref=br_tf\" target=\"_blank\" rel=\"noopener\">\u003cstrong>CREAM of Palo Alto\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CREAMNATION\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@CREAMNATION\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>CREAM pairs freshly baked cookies with gourmet ice cream flavors for outrageously tasty ice cream cookie sandwiches. Upon entering (after likely waiting in a line with other excited customers) you are greeted by the sweet smell of cookies fresh from the oven. From there you can pick out your ultimate cookie and ice cream flavor combination. The cookie flavors range from standards such as chocolate chip and peanut butter to gourmet flavors like Turtle (chocolate caramel and peanuts) and Banana Walnut Chocolate Chip. On the ice cream menu, a selection of 22 different flavors can make it difficult to pin down your pick.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The 'Mulberry Guy' Brings Sweat and Passion to Second Career as Suburban Farmer",
"title": "The 'Mulberry Guy' Brings Sweat and Passion to Second Career as Suburban Farmer",
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"content": "\u003cp>Kevin Lynch -- aka, \"The Mulberry Guy\" -- is probably the most truly local grower selling his fruit at a Bay Area farmers market. It takes him just seven minutes to drive the two miles from his suburban Palo Alto \"farm\" in his street-legal \u003ca href=\"http://www.polaris.com/en-us/gem-electric-car\" target=\"_blank\" rel=\"noopener\">electric golf cart\u003c/a> (called, naturally, MulberryMobile) to the town's Saturday \u003ca href=\"http://pafarmersmarket.org/\" target=\"_blank\" rel=\"noopener\">farmers market\u003c/a>. Once there, the lanky vendor sells mulberry jam, mulberry tea bags, mulberry lip balm and a variety of other fruit lovingly cultivated in the yard surrounding his \u003ca href=\"http://www.eichlernetwork.com/article/wonderful-world-eichler-homes\" target=\"_blank\" rel=\"noopener\">Eichler\u003c/a> in a quiet, family-oriented neighborhood.\u003c/p>\n\u003cfigure id=\"attachment_96271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96271\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Illinois-Everbearing-mulber.jpg\" alt=\"These one-to-two-inch-long mulberries are the Illinois Everbearing variety and are juicy with a citrus overtone.\" width=\"1920\" height=\"1286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-1440x965.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">These one-to-two-inch-long mulberries are the Illinois Everbearing variety and are juicy with a citrus overtone. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lynch's delicious, consistently sweet, complexly flavored fruit is a hit with foodies seeking new tasting experiences, but just about anyone can appreciate the candy-like fruit. The \u003ca href=\"http://www.crfg.org/pubs/ff/mulberry.html\" target=\"_blank\" rel=\"noopener\">mulberry\u003c/a> isn't actually a berry. It's a \u003ca href=\"http://en.wikipedia.org/wiki/Drupe\" target=\"_blank\" rel=\"noopener\">drupe\u003c/a>, in which aggregate fruits grow into long formations clustered around a mild-flavored, soft stem. Whatever its genus, Lynch's deep purple produce is quite habit forming.\u003c/p>\n\u003cp>\"They are the most \u003ca href=\"http://www.nutrition-and-you.com/mulberries.html\" target=\"_blank\" rel=\"noopener\">wonderfully tasty fruit\u003c/a>,\" Lynch says. \"Every year, when they become ripe again, we gush over our first bites.\" As do his customers, who now know they need to arrive early to snap up a portion of his farm's small output.\u003c/p>\n\u003cp>Another major difference between The Mulberry Guy and other farmers is in the objective. Lynch and his Shanghai-born wife, Monica, aren't in it for the money, but rather as a summer avocation for the two Palo Alto teachers. Their backyard business is alternate employment for the non-teaching months. \"Mulberries just happen to ripen steadily over the entire summer,\" Lynch notes. \"It's a perfect match.\"\u003c/p>\n\u003cfigure id=\"attachment_96272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96272\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Kevin-picking.jpg\" alt=\"Local middle-school science teacher Kevin Lynch picks mulberries as the season begins at his suburban farm in Palo Alto.\" width=\"1920\" height=\"2895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-400x603.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-800x1206.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-1440x2171.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-1180x1779.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-960x1448.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local middle-school science teacher Kevin Lynch picks mulberries as the season begins at his suburban farm in Palo Alto. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This suburban farm is also a way to engage the couple's two sons, Osmanthus (Osy), 13, and Halo, 11, in an absorbing family project with rich side benefits. Lynch admits this is a break-even enterprise, but one that has expanded the family's horizons. \"We have so many new friends thanks to the mulberry,\" Lynch says. \"We've met really wonderful families,\" between weekly summer appearances at the farmers market and relationships forged with local chefs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We've been allowed behind the scenes at a Michelin-starred restaurant; seen the way other local chefs take pride in cooking from true local sources; learned the interesting supply-side politics of the farmers market world and gained a greater respect for the true farmers -- the ones who do this for a living year round,\" Lynch explains.\u003c/p>\n\u003cp>The Lynches had no clue how much they would reap from growing mulberries when they backed into the project, which began with re-landscaping their yard a decade-plus ago. \"We ordered a large variety of interesting edibles, none of which we'd ever tasted,\" Lynch recalls. \"The mulberry was an epiphany and we simply bought more -- maybe over-bought! The idea to sell them was part in reaction to abundance and part brainstorm in that we could set up our young sons with instant summer employment some day.\"\u003c/p>\n\u003cfigure id=\"attachment_96273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96273\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/picking-crew.jpg\" alt=\"Monica Lynch, a second- and third-grade teacher in Palo Alto, gets picking help from sons Osy, left, and Halo, right. \" width=\"1920\" height=\"1273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-1440x955.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monica Lynch, a second- and third-grade teacher in Palo Alto, gets picking help from sons Osy, left, and Halo, right. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Left to their own devices, mulberry trees -- drought-hardy, low-fuss fruit producers -- will each grow to 30 feet tall and 35 feet wide. However, the un-irrigated mulberry orchard in the family's small back yard has four tight rows of trees that have been carefully pruned by Lynch in what he calls \"an unnatural arrangement.\" His 27-plus trees come in four-plus varieties, but are not alone on the petite property.\u003c/p>\n\u003cp>\"We've planted just about every inch of our 8,000-square-foot lot that's not house and walkway,\" Lynch says. \"People are usually surprised by how small our place is. We go for height and planar form. That being said, we have very little sun left these days to grow things like veggies. We have figs, plums, apricots, oranges, limes, lemons, pears, blackberries, raspberries, Nanking cherries, cornelian cherries, elderberries, serviceberries, marionberries, cherries, pomegranates, pluots, loquats, hundreds of daffodils underplanting all of it, and we host a beehive for \u003ca href=\"https://www.facebook.com/uvasgoldapiary\" target=\"_blank\" rel=\"noopener\">Uvas Gold Apiary\u003c/a>.\"\u003c/p>\n\u003cp>Now in his seventh year as a market vendor, Lynch laughs when asked if farming is in his blood. Growing up in Southern California, \"I was a total L.A. kid,\" he says. \"We had lawns, like everybody. My parents are just baffled by where all the farming came from.\" In fact, the senior Lynches have never been to a farmers market so they'll be rectifying that when they visit their son and his family this summer.\u003c/p>\n\u003cfigure id=\"attachment_96274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96274\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Pakistan-mulberries.jpg\" alt=\"The longer Pakistan variety of mulberry can go to five inches and is toothsome, less moist and offers rounded flavors with hints of banana and apple.\" width=\"1920\" height=\"1511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-400x315.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-800x630.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-1440x1133.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-1180x929.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-960x756.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The longer Pakistan variety of mulberry can go to five inches and is toothsome, less moist and offers rounded flavors with hints of banana and apple. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As their passion project has expanded, Lynch and his wife have created new products to bring to the farmers market. With their stall only operating once a week, the Lynches began producing mulberry jam using some of the less-than-cosmetically-perfect fruit left over from what goes to market or is bought up by their restaurant clients, which currently include \u003ca href=\"http://www.pampaspaloalto.com/\" target=\"_blank\" rel=\"noopener\">Pampas\u003c/a> in Palo Alto, \u003ca href=\"http://www.maderasandhill.com/\" target=\"_blank\" rel=\"noopener\">Madera\u003c/a> in Menlo Park and \u003ca href=\"http://www.quattrorestaurant.com/\" target=\"_blank\" rel=\"noopener\">Quattro\u003c/a> at the Four Seasons in East Palo Alto. \"It's made from just three ingredients -- fruit, honey and lemon -- all grown in our yard. Not a lot of people can say that,\" Lynch states proudly.\u003c/p>\n\u003cfigure id=\"attachment_96275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96275\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Monica-and-tea.jpg\" alt=\"In order to utilize more of the Lynch family's yard full of mulberry trees, Monica has branched out to mulberry jam and tea, drying the leaves in her Palo Alto kitchen.\" width=\"1920\" height=\"2604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-400x543.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-800x1085.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-1440x1953.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-1180x1600.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-960x1302.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In order to utilize more of the Lynch family's yard full of mulberry trees, Monica has branched out to mulberry jam and tea, drying the leaves in her Palo Alto kitchen. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The environmentally minded couple are also utilizing other parts of the mulberry plant. A recent project by Monica involves drying the leaves for mulberry/mint tea, which is caffeine free and beneficial in \u003ca href=\"http://www.mulberrytea.org/benefits/mulberry-tea-benefits.html\" target=\"_blank\" rel=\"noopener\">treating various ailments\u003c/a> such as diabetes, high blood pressure and obesity. She has also begun using the deeply colored fruit for natural, organic lip balm. \"It has a little color -- my favorite -- purple,\" she says, pointing to her pale plum outfit and laughing.\u003c/p>\n\u003cp>While the Lynch family appears boundlessly energetic, a plan for how to utilize yet another part of their mulberry orchard in the far-off future -- when they might slow down -- has presented itself. Says Lynch, \"I have a customer at the farmers market who plays the lute and he says if I chop down the mulberry trees, the wood is perfect for \u003ca href=\"http://www.ehow.com/info_8434836_uses-mulberry-wood.html\" target=\"_blank\" rel=\"noopener\">making guitars\u003c/a>. We have a market at the end of the line!\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Visit The Mulberry Guy at the Palo Alto downtown farmers market - Saturdays, 8am-1pm Gilman St. & Hamilton Ave., Palo Alto. Visit the website at \u003ca href=\"http://themulberryguy.com/\" target=\"_blank\" rel=\"noopener\">themulberryguy.com\u003c/a> or find their shop on Etsy at \u003ca href=\"https://www.etsy.com/shop/MulberryJamAndTea\" target=\"_blank\" rel=\"noopener\">MulberryJamAndTea\u003c/a>.\u003c/p>\n\n",
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"excerpt": "The most hyper-local grower in the Bay Area must surely be Kevin Lynch, \"The Mulberry Guy,\" who travels all of two miles from his suburban micro-farm (otherwise known as his backyard) to the downtown Palo Alto farmers market. ",
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"description": "The most hyper-local grower in the Bay Area must surely be Kevin Lynch, "The Mulberry Guy," who travels all of two miles from his suburban micro-farm (otherwise known as his backyard) to the downtown Palo Alto farmers market. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Kevin Lynch -- aka, \"The Mulberry Guy\" -- is probably the most truly local grower selling his fruit at a Bay Area farmers market. It takes him just seven minutes to drive the two miles from his suburban Palo Alto \"farm\" in his street-legal \u003ca href=\"http://www.polaris.com/en-us/gem-electric-car\" target=\"_blank\" rel=\"noopener\">electric golf cart\u003c/a> (called, naturally, MulberryMobile) to the town's Saturday \u003ca href=\"http://pafarmersmarket.org/\" target=\"_blank\" rel=\"noopener\">farmers market\u003c/a>. Once there, the lanky vendor sells mulberry jam, mulberry tea bags, mulberry lip balm and a variety of other fruit lovingly cultivated in the yard surrounding his \u003ca href=\"http://www.eichlernetwork.com/article/wonderful-world-eichler-homes\" target=\"_blank\" rel=\"noopener\">Eichler\u003c/a> in a quiet, family-oriented neighborhood.\u003c/p>\n\u003cfigure id=\"attachment_96271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96271\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Illinois-Everbearing-mulber.jpg\" alt=\"These one-to-two-inch-long mulberries are the Illinois Everbearing variety and are juicy with a citrus overtone.\" width=\"1920\" height=\"1286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-1440x965.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">These one-to-two-inch-long mulberries are the Illinois Everbearing variety and are juicy with a citrus overtone. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lynch's delicious, consistently sweet, complexly flavored fruit is a hit with foodies seeking new tasting experiences, but just about anyone can appreciate the candy-like fruit. The \u003ca href=\"http://www.crfg.org/pubs/ff/mulberry.html\" target=\"_blank\" rel=\"noopener\">mulberry\u003c/a> isn't actually a berry. It's a \u003ca href=\"http://en.wikipedia.org/wiki/Drupe\" target=\"_blank\" rel=\"noopener\">drupe\u003c/a>, in which aggregate fruits grow into long formations clustered around a mild-flavored, soft stem. Whatever its genus, Lynch's deep purple produce is quite habit forming.\u003c/p>\n\u003cp>\"They are the most \u003ca href=\"http://www.nutrition-and-you.com/mulberries.html\" target=\"_blank\" rel=\"noopener\">wonderfully tasty fruit\u003c/a>,\" Lynch says. \"Every year, when they become ripe again, we gush over our first bites.\" As do his customers, who now know they need to arrive early to snap up a portion of his farm's small output.\u003c/p>\n\u003cp>Another major difference between The Mulberry Guy and other farmers is in the objective. Lynch and his Shanghai-born wife, Monica, aren't in it for the money, but rather as a summer avocation for the two Palo Alto teachers. Their backyard business is alternate employment for the non-teaching months. \"Mulberries just happen to ripen steadily over the entire summer,\" Lynch notes. \"It's a perfect match.\"\u003c/p>\n\u003cfigure id=\"attachment_96272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96272\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Kevin-picking.jpg\" alt=\"Local middle-school science teacher Kevin Lynch picks mulberries as the season begins at his suburban farm in Palo Alto.\" width=\"1920\" height=\"2895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-400x603.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-800x1206.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-1440x2171.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-1180x1779.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-960x1448.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local middle-school science teacher Kevin Lynch picks mulberries as the season begins at his suburban farm in Palo Alto. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This suburban farm is also a way to engage the couple's two sons, Osmanthus (Osy), 13, and Halo, 11, in an absorbing family project with rich side benefits. Lynch admits this is a break-even enterprise, but one that has expanded the family's horizons. \"We have so many new friends thanks to the mulberry,\" Lynch says. \"We've met really wonderful families,\" between weekly summer appearances at the farmers market and relationships forged with local chefs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We've been allowed behind the scenes at a Michelin-starred restaurant; seen the way other local chefs take pride in cooking from true local sources; learned the interesting supply-side politics of the farmers market world and gained a greater respect for the true farmers -- the ones who do this for a living year round,\" Lynch explains.\u003c/p>\n\u003cp>The Lynches had no clue how much they would reap from growing mulberries when they backed into the project, which began with re-landscaping their yard a decade-plus ago. \"We ordered a large variety of interesting edibles, none of which we'd ever tasted,\" Lynch recalls. \"The mulberry was an epiphany and we simply bought more -- maybe over-bought! The idea to sell them was part in reaction to abundance and part brainstorm in that we could set up our young sons with instant summer employment some day.\"\u003c/p>\n\u003cfigure id=\"attachment_96273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96273\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/picking-crew.jpg\" alt=\"Monica Lynch, a second- and third-grade teacher in Palo Alto, gets picking help from sons Osy, left, and Halo, right. \" width=\"1920\" height=\"1273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-1440x955.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monica Lynch, a second- and third-grade teacher in Palo Alto, gets picking help from sons Osy, left, and Halo, right. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Left to their own devices, mulberry trees -- drought-hardy, low-fuss fruit producers -- will each grow to 30 feet tall and 35 feet wide. However, the un-irrigated mulberry orchard in the family's small back yard has four tight rows of trees that have been carefully pruned by Lynch in what he calls \"an unnatural arrangement.\" His 27-plus trees come in four-plus varieties, but are not alone on the petite property.\u003c/p>\n\u003cp>\"We've planted just about every inch of our 8,000-square-foot lot that's not house and walkway,\" Lynch says. \"People are usually surprised by how small our place is. We go for height and planar form. That being said, we have very little sun left these days to grow things like veggies. We have figs, plums, apricots, oranges, limes, lemons, pears, blackberries, raspberries, Nanking cherries, cornelian cherries, elderberries, serviceberries, marionberries, cherries, pomegranates, pluots, loquats, hundreds of daffodils underplanting all of it, and we host a beehive for \u003ca href=\"https://www.facebook.com/uvasgoldapiary\" target=\"_blank\" rel=\"noopener\">Uvas Gold Apiary\u003c/a>.\"\u003c/p>\n\u003cp>Now in his seventh year as a market vendor, Lynch laughs when asked if farming is in his blood. Growing up in Southern California, \"I was a total L.A. kid,\" he says. \"We had lawns, like everybody. My parents are just baffled by where all the farming came from.\" In fact, the senior Lynches have never been to a farmers market so they'll be rectifying that when they visit their son and his family this summer.\u003c/p>\n\u003cfigure id=\"attachment_96274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96274\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Pakistan-mulberries.jpg\" alt=\"The longer Pakistan variety of mulberry can go to five inches and is toothsome, less moist and offers rounded flavors with hints of banana and apple.\" width=\"1920\" height=\"1511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-400x315.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-800x630.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-1440x1133.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-1180x929.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-960x756.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The longer Pakistan variety of mulberry can go to five inches and is toothsome, less moist and offers rounded flavors with hints of banana and apple. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As their passion project has expanded, Lynch and his wife have created new products to bring to the farmers market. With their stall only operating once a week, the Lynches began producing mulberry jam using some of the less-than-cosmetically-perfect fruit left over from what goes to market or is bought up by their restaurant clients, which currently include \u003ca href=\"http://www.pampaspaloalto.com/\" target=\"_blank\" rel=\"noopener\">Pampas\u003c/a> in Palo Alto, \u003ca href=\"http://www.maderasandhill.com/\" target=\"_blank\" rel=\"noopener\">Madera\u003c/a> in Menlo Park and \u003ca href=\"http://www.quattrorestaurant.com/\" target=\"_blank\" rel=\"noopener\">Quattro\u003c/a> at the Four Seasons in East Palo Alto. \"It's made from just three ingredients -- fruit, honey and lemon -- all grown in our yard. Not a lot of people can say that,\" Lynch states proudly.\u003c/p>\n\u003cfigure id=\"attachment_96275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96275\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Monica-and-tea.jpg\" alt=\"In order to utilize more of the Lynch family's yard full of mulberry trees, Monica has branched out to mulberry jam and tea, drying the leaves in her Palo Alto kitchen.\" width=\"1920\" height=\"2604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-400x543.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-800x1085.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-1440x1953.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-1180x1600.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-960x1302.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In order to utilize more of the Lynch family's yard full of mulberry trees, Monica has branched out to mulberry jam and tea, drying the leaves in her Palo Alto kitchen. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The environmentally minded couple are also utilizing other parts of the mulberry plant. A recent project by Monica involves drying the leaves for mulberry/mint tea, which is caffeine free and beneficial in \u003ca href=\"http://www.mulberrytea.org/benefits/mulberry-tea-benefits.html\" target=\"_blank\" rel=\"noopener\">treating various ailments\u003c/a> such as diabetes, high blood pressure and obesity. She has also begun using the deeply colored fruit for natural, organic lip balm. \"It has a little color -- my favorite -- purple,\" she says, pointing to her pale plum outfit and laughing.\u003c/p>\n\u003cp>While the Lynch family appears boundlessly energetic, a plan for how to utilize yet another part of their mulberry orchard in the far-off future -- when they might slow down -- has presented itself. Says Lynch, \"I have a customer at the farmers market who plays the lute and he says if I chop down the mulberry trees, the wood is perfect for \u003ca href=\"http://www.ehow.com/info_8434836_uses-mulberry-wood.html\" target=\"_blank\" rel=\"noopener\">making guitars\u003c/a>. We have a market at the end of the line!\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Visit The Mulberry Guy at the Palo Alto downtown farmers market - Saturdays, 8am-1pm Gilman St. & Hamilton Ave., Palo Alto. Visit the website at \u003ca href=\"http://themulberryguy.com/\" target=\"_blank\" rel=\"noopener\">themulberryguy.com\u003c/a> or find their shop on Etsy at \u003ca href=\"https://www.etsy.com/shop/MulberryJamAndTea\" target=\"_blank\" rel=\"noopener\">MulberryJamAndTea\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite South Bay Indian Restaurants",
"title": "Bay Area Bites Guide to 10 Favorite South Bay Indian Restaurants",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>Indian cuisine has a broad audience in the Bay Area ranging from those who may be enjoying the complex flavors and smells for the first time to those who regularly visit a favorite restaurant which serves a dish that invokes memories from home. A cuisine that excites the senses, regional Indian dishes cover a wide spectrum of flavors, ranging from spicy and pungent chicken Chettinadu to the subtly sweet and creamy saag paneer. The massive country is home to many different styles and flavors, each influenced by geography and various cultural traditions within the country. In the South Bay Area, a collection of great restaurants represent the various flavors and styles of Indian cuisine. Here are ten favorite Indian restaurants in the South Bay Area. If we missed your go-to South Bay Indian restaurant, please be sure to let us know in the comments section.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"94839,94840,94841,94842,94843,94844,94845\"]\u003c/p>\n\u003cp>\u003ca href=\"http://digi-net.ws/cus1163/\" target=\"_blank\">\u003cstrong>Darbar Indian Cuisine\u003c/strong>\u003c/a>\u003cbr>\n129 Lytton Ave, Palo Alto [\u003ca href=\"http://goo.gl/ytYwxY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 321-6688\u003cbr>\nHours: Mon-Wed 11am-2:30pm 5pm-9:30pm; Sat 5-10pm; Sun 5-9:30pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/DarbarCuisine?fref=ts\" target=\"_blank\">Darbar Indian Cuisine\u003cbr>\n\u003c/a>\u003c/strong>Twitter: \u003cstrong>\u003ca href=\"https://twitter.com/DarbarIndian\" target=\"_blank\">@DarbarIndian\u003cbr>\n\u003c/a>\u003c/strong>Price Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Darbar Indian Cuisine offers a full picture of Indian cuisine with a menu that features both Northern and Southern Indian specialties. The humble Palo Alto Indian restaurant has enjoyed many past awards and praise, such as Palo Alto Weekly’s award for Best Indian Restaurant. Classic Southern Indian vegetarian dishes such as palak paneer (Creamed spinach and farmer’s cheese) and aloo gobi (spiced cauliflower and potatoes) shine at Darbar. The familiar chicken tikka masala is rich and creamy but mild, making it a great choice for newbies to the cuisine. If you enjoy a kick of heat, the sweet, sour and pungently spiced lamb vindaloo gets its unique flavoring from a blend of garam masala, ginger, paprika, cayenne, mustard seeds and red wine vinegar. Cooling your palate after the vindaloo may require a cool, crisp Kingfisher lager.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"94837,94836,94835,94838,94834\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/chaat-paradise-mountain-view\" target=\"_blank\">Chaat Paradise\u003c/a>\u003c/strong>\u003cbr>\n165 E El Camino Real, Mountain View [\u003ca href=\"http://goo.gl/pbt6Uh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 617-9100\u003cbr>\nHours: Mon-Sun 11:30am-10pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/pages/Chaat-Paradise/186968098016739?fref=ts\" target=\"_blank\">Chaat Paradise\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Aptly named, the menu at Chaat Paradise features a broad selection of popular snacks one would expect to enjoy from streetside vendor in India. A tasteful combination of puffed rice, lentil crackers, garbanzo beans, chutneys and spiced potato comprise most of the chaat dishes. The popular papdi chaat comes as a layering of crispy wafers, yogurt, spiced potatoes and chutneys. The menu has a selection of ala carte vegetarian specialties or simply order the daily special thali platter to complete your meal.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"94854,94853,94855,94851,94852\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.madrascafe.us/\" target=\"_blank\">Madras Cafe\u003c/a>\u003c/strong>\u003cbr>\n1177 W El Camino Real, Sunnyvale [\u003ca href=\"http://goo.gl/vK6F2V\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 737-2323\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/pages/Madras-Cafe/185525591489270?fref=ts\" target=\"_blank\">Madras Cafe\u003c/a>\u003c/strong>\u003cbr>\nTwitter: \u003cstrong>\u003ca href=\"https://twitter.com/MadrasCafeUSA\" target=\"_blank\">@MadrasCafeUSA\u003c/a>\u003c/strong>\u003cbr>\nHours: Tues-Thu 8:30am-2pm 5:30-10pm; Sat-Sun 8:30am-10pm\u003cbr>\nPrice range: $ (entrees under $10)\u003c/p>\n\u003cp>Madras Cafe is an incredibly popular option in Sunnyvale for South Indian vegetarian specialties, most notably their menu of various dosas. The massive, paper thin crepes made from rice batter and black lentils serve as a utensil to enjoy different vegetarian dishes such as the popular potato masala. Also popular are the fluffy, deep-fried bhatoora, served alongside a sweet and spicy dish of channa masala (chickpea and tomato stew). Different from the thin, crepe-like dosa, uthappam are studded with vegetables such as peas, onions and carrots and cooked on a griddle like a pancake.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"94856,94858,94859,94857\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.naannmasala.com/\" target=\"_blank\">Naan-N-Masala\u003c/a>\u003c/strong>\u003cbr>\n94 Dempsey Rd, Milpitas [\u003ca href=\"https://www.google.com/maps/place/Naan-n-Masala/@37.433243,-121.885703,17z/data=!3m1!4b1!4m2!3m1!1s0x808fced9379b6529:0x967cb307c025becf\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 263-9400\u003cbr>\nHours: Mon-Sun 11am-10pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/pages/Naan-N-Masala/111666632203537?fref=ts\" target=\"_blank\">Naan N Masala\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>This unassuming Indian cafe is all about no-frills, inexpensive yet incredibly delicious Indian food. Dishes, utensils and water is self-service with bottomless chai on the house. The menu features familiar, Indian dishes from both Northern and Southern cuisines. Murgh Cholay chicken is a simple, comforting dish of cumin and garam masala spiced chicken and chickpeas. If you enjoy saag paneer, try the sarson ka saag which is a spiced gravy of spinach and mustard greens for a touch of pepperiness.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"94832,94827,94829,94833,94830,94828,94831\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.amber-india.com/mountainview/index.html\" target=\"_blank\">Amber India\u003c/a>\u003c/strong>\u003cbr>\n4926 El Camino Real, Los Altos [\u003ca href=\"https://www.google.com/maps/search/amber+india/@37.3585015,-122.026415,13z/data=!3m1!4b1\" target=\"_blank\">multiple locations\u003c/a>]\u003cbr>\nPh:(650) 968-7511\u003cbr>\nHours: Mon-Sun 11:30am-2:30pm 5pm-10pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/AmberIndiaMountainView?fref=ts\" target=\"_blank\">Amber India Los Altos\u003c/a>\u003c/strong>\u003cbr>\nTwitter: \u003cstrong>\u003ca href=\"https://twitter.com/ambersantanarow\" target=\"_blank\">@AmberSantanaRow\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Amber India has several locations in the Bay Area with one in San Francisco, Palo Alto, San Jose and two locations in Mountain View. The four Bay Area locations offer delicious, traditional Indian dishes in a fine dining setting. Those who enjoy lamb will melt away with the sweet and spiced flavors of the kerala lamb curry, which blends the spice of curry leaves and peppercorns with subtle sweetness of coconut milk. Similarly, the unassuming palak paneer has a noticeably sweet touch and heavenly creamy texture. Sister restaurant, Amber Cafe serves the same great menu of flavorful dishes in a casual counter-service bistro setting. Come June, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2015/04/03/amber-india-flagship-in-mountain-view-relocating-to-los-altos/\">Amber India will be leaving the flagship Mountain View location\u003c/a> to just reopen on the opposite side of El Camino Real in Los Altos. With the new location the restaurant will incorporate a trolley-style assortment of small plates in addition to the regular menu.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"94846,94850,94847,94848,94849\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.littleindiacafeus.com/\" target=\"_blank\">Little India Cafe\u003c/a>\u003c/strong>\u003cbr>\n415 N Mary Ave, Sunnyvale [\u003ca href=\"http://goo.gl/rq55DK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 245-6200\u003cbr>\nHours: Mon-Fri 11am-2pm 5-9pm; Sat 11:30am-2pm 5-9pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/LittleIndiaCafe?fref=ts\" target=\"_blank\">Little India Cafe\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Tucked away in a Sunnyvale stripmall, Little India Cafe serves comforting Indian dishes full of flavor and authenticity. The small restaurant serves dinner as well as an all-you-can-eat lunch buffet. Vegetarians and non-vegetarians alike will love the navratna korma. The dish is a celebratory meal containing nine special ingredients, navaratna translating from Hindi to nine jewels. At Little India Cafe, the navaratna is a rich, turmeric colored curry with carrots, peas and other vegetables. The goat biryani is colorful and delicious with complex flavor for those who enjoy something different.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"94868,94867,94865,94866\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sakoonrestaurant.com/\" target=\"_blank\">Sakoon\u003c/a>\u003c/strong>\u003cbr>\n357 Castro St, Mountain View [\u003ca href=\"http://goo.gl/7OzPbK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 965-2000\u003cbr>\nHours: Mon-Thu 11:30am-2:30pm 5-10pm; Fri 11:30am-2:30pm 5-10:30pm; Sat 12-3pm 5-10:30pm; Sun 12-3pm 5-10pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/SakoonRestaurant?fref=ts\" target=\"_blank\">Sakoon\u003c/a>\u003c/strong>\u003cbr>\nTwitter: \u003cstrong>\u003ca href=\"https://twitter.com/SakoonCuisine\" target=\"_blank\">@SakoonCuisine\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>A modern, vibrant decor and skillfully trained executive chef make Sakoon in Mountain View a popular option for Indian cuisine in a fine dining setting. Chef Alex Paul Xalxo trained at India’s Hotel Juhu Centaur in Mumbai, later coming to New York City where he worked in high end Indian establishments. Check, Please! Bay Area fans may recognize Sakoon as a \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/sakoon-restaurant-info/\">featured restaurant from last season\u003c/a>. Popular dishes on the menu include a fragrantly spiced and beautifully plated biryani, complete with a crusty naan baked over the dish to deal in flavors. Traditionally served as Indian street food, jhal muri, puffed rice with tamarind chutney, spiced potato salad and red onions, receives an artfully plated redux at Sakoon.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"94872,94870,94869,94871\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.turmericrestaurant.com/\" target=\"_blank\">Turmeric\u003c/a>\u003c/strong>\u003cbr>\n141 S Murphy Ave, Sunnyvale [\u003ca href=\"http://goo.gl/5fM4O0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 617-9100\u003cbr>\nHours: Mon-Fri 11:30am-2pm; Sat-Sun 12-2:30pm 5:30-10:30pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/TurmericRestaurant?fref=ts\" target=\"_blank\">Turmeric Restaurant\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Don’t even bother with a menu at Turmeric. It becomes apparent very quickly that customers are here at lunch and dinnertime to enjoy the popular buffet. Buffet offerings include a simmering steel pan of channa masala; fiery red tandoori chicken; bhindi masala, okra in a warmly spiced gravy; achari eggplant, a spicy and tart dish cooked with baby eggplants in Indian pickling spices; and the familiar spiced cauliflower dish, aloo gobi. The buffet operates upstairs, so don’t be alarmed when you arrive to an empty dining room on the entrance level.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"94860,94863,94864,94861,94862\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://myredchillies.com/\" target=\"_blank\">Red Chillies\u003c/a>\u003c/strong>\u003cbr>\n167 S Main St, Milpitas [\u003ca href=\"https://www.google.com/maps/place/Red+Chillies/@37.428162,-121.906481,17z/data=!3m1!4b1!4m2!3m1!1s0x808fc92a3388de59:0x9ba08cf64243aff1\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 418-4778\u003cbr>\nHours: Mon 11:30am-2pm 6-9pm; Wed-Thu 11:30am-2pm 6-9pm; Fri 12-3pm 6-9:30pm; Sun 12-3pm 6-9pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/MyRedChillies?fref=ts\" target=\"_blank\">Red Chillies Fine Dine Indian Restaurant\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Red Chillies in Milpitas serves a menu showcasing Kerala cuisine, from the Southwest region of India along the Malabar Coast. While heavily spiced, the dishes almost always feature coconut for a subtle sweet, nuttiness to balance out the pungent heat. The South Indian vegetable stew, avial is a lovely example of the balance between spicy curry leaves and sweet coconut. To enjoy the flavors of the South Indian sea, try the alleppey fish curry with turmeric and mango.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"94822,94824,94826,94823,94825\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.aachiaappakadai.com/\" target=\"_blank\">Aachi Aappakadai\u003c/a>\u003c/strong>\u003cbr>\n1105 W El Camino Real, Sunnyvale [\u003ca href=\"http://goo.gl/PYlLI6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 732-2244\u003cbr>\nHours: Mon-Thu 11:30am-2:30pm 6-10pm; Fri-Sat 11:30am-2:30pm 6-10:30pm; Sun 11:30am-2:30pm 6pm-9:30pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/aachiaappakadai\" target=\"_blank\">Aachi Aappakadai Indian Chettinad Restaurant\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Aachi Appakadai showcases the Chettinad cuisine from Southern Indian state of Tamil Nadu. Chettinad cuisine is recognizable by the use of fragrant, heavily spiced curries. Therefore, signature dishes at Aachi Appakadai include the chicken Chettinadu. The dish is not for those who enjoy mild food. A pungent aroma of star anise, cardamom, cinnamon and cumin bubble up to your senses from the thick fiery gravy. If you do enjoy spicy food, it is quite delicious alongside an order of appam, which are large bowl-shaped pancakes made from fermented rice and coconut for a touch of sweetness. Cool down your palate with a refreshing, slightly sweet rose milk.\u003c/p>\n\n",
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"excerpt": "Here are ten favorite Indian restaurants in the South Bay Area. If we missed your go-to South Bay Indian restaurant, please be sure to let us know in the comments section.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Indian cuisine has a broad audience in the Bay Area ranging from those who may be enjoying the complex flavors and smells for the first time to those who regularly visit a favorite restaurant which serves a dish that invokes memories from home. A cuisine that excites the senses, regional Indian dishes cover a wide spectrum of flavors, ranging from spicy and pungent chicken Chettinadu to the subtly sweet and creamy saag paneer. The massive country is home to many different styles and flavors, each influenced by geography and various cultural traditions within the country. In the South Bay Area, a collection of great restaurants represent the various flavors and styles of Indian cuisine. Here are ten favorite Indian restaurants in the South Bay Area. If we missed your go-to South Bay Indian restaurant, please be sure to let us know in the comments section.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://digi-net.ws/cus1163/\" target=\"_blank\">\u003cstrong>Darbar Indian Cuisine\u003c/strong>\u003c/a>\u003cbr>\n129 Lytton Ave, Palo Alto [\u003ca href=\"http://goo.gl/ytYwxY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 321-6688\u003cbr>\nHours: Mon-Wed 11am-2:30pm 5pm-9:30pm; Sat 5-10pm; Sun 5-9:30pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/DarbarCuisine?fref=ts\" target=\"_blank\">Darbar Indian Cuisine\u003cbr>\n\u003c/a>\u003c/strong>Twitter: \u003cstrong>\u003ca href=\"https://twitter.com/DarbarIndian\" target=\"_blank\">@DarbarIndian\u003cbr>\n\u003c/a>\u003c/strong>Price Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Darbar Indian Cuisine offers a full picture of Indian cuisine with a menu that features both Northern and Southern Indian specialties. The humble Palo Alto Indian restaurant has enjoyed many past awards and praise, such as Palo Alto Weekly’s award for Best Indian Restaurant. Classic Southern Indian vegetarian dishes such as palak paneer (Creamed spinach and farmer’s cheese) and aloo gobi (spiced cauliflower and potatoes) shine at Darbar. The familiar chicken tikka masala is rich and creamy but mild, making it a great choice for newbies to the cuisine. If you enjoy a kick of heat, the sweet, sour and pungently spiced lamb vindaloo gets its unique flavoring from a blend of garam masala, ginger, paprika, cayenne, mustard seeds and red wine vinegar. Cooling your palate after the vindaloo may require a cool, crisp Kingfisher lager.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/chaat-paradise-mountain-view\" target=\"_blank\">Chaat Paradise\u003c/a>\u003c/strong>\u003cbr>\n165 E El Camino Real, Mountain View [\u003ca href=\"http://goo.gl/pbt6Uh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 617-9100\u003cbr>\nHours: Mon-Sun 11:30am-10pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/pages/Chaat-Paradise/186968098016739?fref=ts\" target=\"_blank\">Chaat Paradise\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Aptly named, the menu at Chaat Paradise features a broad selection of popular snacks one would expect to enjoy from streetside vendor in India. A tasteful combination of puffed rice, lentil crackers, garbanzo beans, chutneys and spiced potato comprise most of the chaat dishes. The popular papdi chaat comes as a layering of crispy wafers, yogurt, spiced potatoes and chutneys. The menu has a selection of ala carte vegetarian specialties or simply order the daily special thali platter to complete your meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.madrascafe.us/\" target=\"_blank\">Madras Cafe\u003c/a>\u003c/strong>\u003cbr>\n1177 W El Camino Real, Sunnyvale [\u003ca href=\"http://goo.gl/vK6F2V\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 737-2323\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/pages/Madras-Cafe/185525591489270?fref=ts\" target=\"_blank\">Madras Cafe\u003c/a>\u003c/strong>\u003cbr>\nTwitter: \u003cstrong>\u003ca href=\"https://twitter.com/MadrasCafeUSA\" target=\"_blank\">@MadrasCafeUSA\u003c/a>\u003c/strong>\u003cbr>\nHours: Tues-Thu 8:30am-2pm 5:30-10pm; Sat-Sun 8:30am-10pm\u003cbr>\nPrice range: $ (entrees under $10)\u003c/p>\n\u003cp>Madras Cafe is an incredibly popular option in Sunnyvale for South Indian vegetarian specialties, most notably their menu of various dosas. The massive, paper thin crepes made from rice batter and black lentils serve as a utensil to enjoy different vegetarian dishes such as the popular potato masala. Also popular are the fluffy, deep-fried bhatoora, served alongside a sweet and spicy dish of channa masala (chickpea and tomato stew). Different from the thin, crepe-like dosa, uthappam are studded with vegetables such as peas, onions and carrots and cooked on a griddle like a pancake.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.naannmasala.com/\" target=\"_blank\">Naan-N-Masala\u003c/a>\u003c/strong>\u003cbr>\n94 Dempsey Rd, Milpitas [\u003ca href=\"https://www.google.com/maps/place/Naan-n-Masala/@37.433243,-121.885703,17z/data=!3m1!4b1!4m2!3m1!1s0x808fced9379b6529:0x967cb307c025becf\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 263-9400\u003cbr>\nHours: Mon-Sun 11am-10pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/pages/Naan-N-Masala/111666632203537?fref=ts\" target=\"_blank\">Naan N Masala\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>This unassuming Indian cafe is all about no-frills, inexpensive yet incredibly delicious Indian food. Dishes, utensils and water is self-service with bottomless chai on the house. The menu features familiar, Indian dishes from both Northern and Southern cuisines. Murgh Cholay chicken is a simple, comforting dish of cumin and garam masala spiced chicken and chickpeas. If you enjoy saag paneer, try the sarson ka saag which is a spiced gravy of spinach and mustard greens for a touch of pepperiness.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.amber-india.com/mountainview/index.html\" target=\"_blank\">Amber India\u003c/a>\u003c/strong>\u003cbr>\n4926 El Camino Real, Los Altos [\u003ca href=\"https://www.google.com/maps/search/amber+india/@37.3585015,-122.026415,13z/data=!3m1!4b1\" target=\"_blank\">multiple locations\u003c/a>]\u003cbr>\nPh:(650) 968-7511\u003cbr>\nHours: Mon-Sun 11:30am-2:30pm 5pm-10pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/AmberIndiaMountainView?fref=ts\" target=\"_blank\">Amber India Los Altos\u003c/a>\u003c/strong>\u003cbr>\nTwitter: \u003cstrong>\u003ca href=\"https://twitter.com/ambersantanarow\" target=\"_blank\">@AmberSantanaRow\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Amber India has several locations in the Bay Area with one in San Francisco, Palo Alto, San Jose and two locations in Mountain View. The four Bay Area locations offer delicious, traditional Indian dishes in a fine dining setting. Those who enjoy lamb will melt away with the sweet and spiced flavors of the kerala lamb curry, which blends the spice of curry leaves and peppercorns with subtle sweetness of coconut milk. Similarly, the unassuming palak paneer has a noticeably sweet touch and heavenly creamy texture. Sister restaurant, Amber Cafe serves the same great menu of flavorful dishes in a casual counter-service bistro setting. Come June, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2015/04/03/amber-india-flagship-in-mountain-view-relocating-to-los-altos/\">Amber India will be leaving the flagship Mountain View location\u003c/a> to just reopen on the opposite side of El Camino Real in Los Altos. With the new location the restaurant will incorporate a trolley-style assortment of small plates in addition to the regular menu.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.littleindiacafeus.com/\" target=\"_blank\">Little India Cafe\u003c/a>\u003c/strong>\u003cbr>\n415 N Mary Ave, Sunnyvale [\u003ca href=\"http://goo.gl/rq55DK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 245-6200\u003cbr>\nHours: Mon-Fri 11am-2pm 5-9pm; Sat 11:30am-2pm 5-9pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/LittleIndiaCafe?fref=ts\" target=\"_blank\">Little India Cafe\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Tucked away in a Sunnyvale stripmall, Little India Cafe serves comforting Indian dishes full of flavor and authenticity. The small restaurant serves dinner as well as an all-you-can-eat lunch buffet. Vegetarians and non-vegetarians alike will love the navratna korma. The dish is a celebratory meal containing nine special ingredients, navaratna translating from Hindi to nine jewels. At Little India Cafe, the navaratna is a rich, turmeric colored curry with carrots, peas and other vegetables. The goat biryani is colorful and delicious with complex flavor for those who enjoy something different.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sakoonrestaurant.com/\" target=\"_blank\">Sakoon\u003c/a>\u003c/strong>\u003cbr>\n357 Castro St, Mountain View [\u003ca href=\"http://goo.gl/7OzPbK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 965-2000\u003cbr>\nHours: Mon-Thu 11:30am-2:30pm 5-10pm; Fri 11:30am-2:30pm 5-10:30pm; Sat 12-3pm 5-10:30pm; Sun 12-3pm 5-10pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/SakoonRestaurant?fref=ts\" target=\"_blank\">Sakoon\u003c/a>\u003c/strong>\u003cbr>\nTwitter: \u003cstrong>\u003ca href=\"https://twitter.com/SakoonCuisine\" target=\"_blank\">@SakoonCuisine\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>A modern, vibrant decor and skillfully trained executive chef make Sakoon in Mountain View a popular option for Indian cuisine in a fine dining setting. Chef Alex Paul Xalxo trained at India’s Hotel Juhu Centaur in Mumbai, later coming to New York City where he worked in high end Indian establishments. Check, Please! Bay Area fans may recognize Sakoon as a \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/sakoon-restaurant-info/\">featured restaurant from last season\u003c/a>. Popular dishes on the menu include a fragrantly spiced and beautifully plated biryani, complete with a crusty naan baked over the dish to deal in flavors. Traditionally served as Indian street food, jhal muri, puffed rice with tamarind chutney, spiced potato salad and red onions, receives an artfully plated redux at Sakoon.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.turmericrestaurant.com/\" target=\"_blank\">Turmeric\u003c/a>\u003c/strong>\u003cbr>\n141 S Murphy Ave, Sunnyvale [\u003ca href=\"http://goo.gl/5fM4O0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 617-9100\u003cbr>\nHours: Mon-Fri 11:30am-2pm; Sat-Sun 12-2:30pm 5:30-10:30pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/TurmericRestaurant?fref=ts\" target=\"_blank\">Turmeric Restaurant\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Don’t even bother with a menu at Turmeric. It becomes apparent very quickly that customers are here at lunch and dinnertime to enjoy the popular buffet. Buffet offerings include a simmering steel pan of channa masala; fiery red tandoori chicken; bhindi masala, okra in a warmly spiced gravy; achari eggplant, a spicy and tart dish cooked with baby eggplants in Indian pickling spices; and the familiar spiced cauliflower dish, aloo gobi. The buffet operates upstairs, so don’t be alarmed when you arrive to an empty dining room on the entrance level.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://myredchillies.com/\" target=\"_blank\">Red Chillies\u003c/a>\u003c/strong>\u003cbr>\n167 S Main St, Milpitas [\u003ca href=\"https://www.google.com/maps/place/Red+Chillies/@37.428162,-121.906481,17z/data=!3m1!4b1!4m2!3m1!1s0x808fc92a3388de59:0x9ba08cf64243aff1\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 418-4778\u003cbr>\nHours: Mon 11:30am-2pm 6-9pm; Wed-Thu 11:30am-2pm 6-9pm; Fri 12-3pm 6-9:30pm; Sun 12-3pm 6-9pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/MyRedChillies?fref=ts\" target=\"_blank\">Red Chillies Fine Dine Indian Restaurant\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Red Chillies in Milpitas serves a menu showcasing Kerala cuisine, from the Southwest region of India along the Malabar Coast. While heavily spiced, the dishes almost always feature coconut for a subtle sweet, nuttiness to balance out the pungent heat. The South Indian vegetable stew, avial is a lovely example of the balance between spicy curry leaves and sweet coconut. To enjoy the flavors of the South Indian sea, try the alleppey fish curry with turmeric and mango.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.aachiaappakadai.com/\" target=\"_blank\">Aachi Aappakadai\u003c/a>\u003c/strong>\u003cbr>\n1105 W El Camino Real, Sunnyvale [\u003ca href=\"http://goo.gl/PYlLI6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 732-2244\u003cbr>\nHours: Mon-Thu 11:30am-2:30pm 6-10pm; Fri-Sat 11:30am-2:30pm 6-10:30pm; Sun 11:30am-2:30pm 6pm-9:30pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/aachiaappakadai\" target=\"_blank\">Aachi Aappakadai Indian Chettinad Restaurant\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Aachi Appakadai showcases the Chettinad cuisine from Southern Indian state of Tamil Nadu. Chettinad cuisine is recognizable by the use of fragrant, heavily spiced curries. Therefore, signature dishes at Aachi Appakadai include the chicken Chettinadu. The dish is not for those who enjoy mild food. A pungent aroma of star anise, cardamom, cinnamon and cumin bubble up to your senses from the thick fiery gravy. If you do enjoy spicy food, it is quite delicious alongside an order of appam, which are large bowl-shaped pancakes made from fermented rice and coconut for a touch of sweetness. Cool down your palate with a refreshing, slightly sweet rose milk.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "40 Years of Vietnamese Food in California: A Conversation with Andrew Lam",
"title": "40 Years of Vietnamese Food in California: A Conversation with Andrew Lam",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93333\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Hu-Tieu-1200.jpg\">\u003cimg class=\"size-full wp-image-93333\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Hu-Tieu-1200.jpg\" alt=\"There’s no one way to prepare hủ tiếu, a noodle dish that could be considered a cousin of the more famous phở, but Dalat, one of the oldest restaurants in San Jose, is well respected for its version. Photo: Rachael Myrow\" width=\"1200\" height=\"900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-320x240.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There’s no one way to prepare hủ tiếu, a noodle dish that could be considered a cousin of the more famous phở, but Dalat, one of the oldest restaurants in San Jose, is well respected for its version. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>Like many Americans, I'm highly suggestible when it comes to food. Tell me that Tết has arrived, for example, and I'm suddenly, compulsively in the mood for Vietnamese food. This Lunar New Year has a special historical resonance, too: we're coming up on the 40th anniversary of the \u003ca href=\"http://en.wikipedia.org/wiki/Fall_of_Saigon\" target=\"_blank\" rel=\"noopener noreferrer\">Fall of Saigon\u003c/a>.\u003c/p>\n\u003cp>It wasn't long after 1975 that \u003ca href=\"http://www.yelp.com/biz/dalat-restaurant-san-jose\" target=\"_blank\" rel=\"noopener noreferrer\">Dalat\u003c/a> opened in San Jose, one of California's twin hubs for Vietnamese culture in California, along with Orange County. Today, Dalat is a popular brunch and lunch destination, especially for those in the mood for hủ tiếu, a noodle dish that could be considered a cousin of the phenomenally famous phở.\u003c/p>\n\u003cp>There's no one way to prepare hủ tiếu, but Andrew Lam is game to try describing the dish. He's a writer and editor with \u003ca href=\"http://newamericamedia.org/author/andrew-lam/\" target=\"_blank\" rel=\"noopener noreferrer\">New American Media\u003c/a> and the author of three books, including \u003ca href=\"http://www.amazon.com/East-Eats-West-Writing-Hemispheres/dp/1597141380\" target=\"_blank\" rel=\"noopener noreferrer\">East Eats West\u003c/a>. Hủ tiếu, he says, is \"kind of pan-Asian,\" something the South Vietnamese borrowed from neighbors in Cambodia, Thailand and China and then proceeded to modify. This mashup approach appears to be a theme with Vietnamese cuisine.\u003c/p>\n\u003cfigure id=\"attachment_93339\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Andrew-digs-in-1200.jpg\">\u003cimg class=\"size-full wp-image-93339\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Andrew-digs-in-1200.jpg\" alt=\"Andrew Lam digs in at Dalet in San Jose. Photo: Rachael Myrow\" width=\"1200\" height=\"900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-320x240.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andrew Lam digs in at Dalet in San Jose. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>The way Dalat makes it, there's a lovely pork bone-based broth, rice noodle, shrimp, crab, sliced pork, green onion, cilantro, sauteed garlic and shallots. \"Especially Southern dishes tend to have a lot of herbs and vegetables, cause it's a tropical world,\" says Lam. A lot of Vietnamese like to order it with the soup on the side and the noodle dry, and that's how we order it, spooning the broth over the noodles. For those game to try this at home, here's \u003ca href=\"http://vietworldkitchen.typepad.com/blog/2007/11/hu-tieu-nam-van.html\" target=\"_blank\" rel=\"noopener noreferrer\">one recipe\u003c/a>.\u003c/p>\n\u003cp>In the first days after the Vietnam War, refugees landed in many cities throughout the United States. They began to gather in large numbers in San Jose in the 1980s to take advantage of the manufacturing work available in Silicon Valley. A couple of entrepreneurs, Chieu Le and Henry Le, had a stroke of brilliance: Why not serve banh mi to the hungry masses at lunch out of a food truck? Thus, the chain \u003ca href=\"http://leesandwiches.com/mobile/home.php?act=prodetail&catid=8\" target=\"_blank\" rel=\"noopener noreferrer\">Lee's Sandwiches\u003c/a> was born.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Vietnamese sandwich grew out of French colonialism and the introduction of the baguette, pate, carrots, and mayonnaise. Add chili peppers, cilantro, daikon, and any one of a wide variety of meats or tofu prepared in a Vietnamese fashion, and you have banh mi. Change Le to Lee and you have a going business proposition in the U.S., a business with 55 locations across the American West. Of course, there's no one right way to make banh mi, and aside from the California addition of the jalepeno, chefs are experimenting with a seemingly infinite number of \u003ca href=\"http://www.chow.com/food-news/112081/the-ever-morphing-banh-mi/\" target=\"_blank\" rel=\"noopener noreferrer\">permutations\u003c/a>.\u003c/p>\n\u003cp>Another Vietnamese immigrant, David Tran, came up with the version of sriracha many of us are now addicted to. \u003ca href=\"http://www.huyfong.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Huy Fong Foods\u003c/a> of Irwindale in Southern California makes a hot sauce so ubiquitous on restaurant tables of all kinds, Lam says \"It's become sort of like ketchup.\"\u003c/p>\n\u003cp>By far, the most successful Vietnamese import is pho. Lam muses \"You can tell your dish is successful when \u003ca href=\"http://www.rachaelrayshow.com/recipe/14255_Phunky_BBQ_Pho_with_Pork/\" target=\"_blank\" rel=\"noopener noreferrer\">Rachel Ray\u003c/a> kind of screws it up! You know, it's when someone else teaches your mother's cooking back to you, that's when it transcends ethnic borders to become universal. What once belonged to you, now belongs to the world. Which is the natural progression, I think, of globalization.\"\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=uwqmwAGXXk8]\u003c/p>\n\u003cp>I suppose it's fair to say all food is fair game for reinterpretation, but Ray does mispronounce sriracha. (Say \"sir-RAH-cha\").\u003c/p>\n\u003cp>Pho is served in a variety of ways in Vietnam. In the North, you don't find the profusion of herbs you find in the South. It's as much a function of geography as anything else, as the South is warmer. Lam has been back to Vietnam several times, and he says pho here in California is notably different from what gets served in the home country. The biggest difference? Portion size. Americans have super-sized their pho. \"In America, what you call extra large is big enough for a family in Vietnam.\"\u003c/p>\n\u003cfigure id=\"attachment_93335\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/goi-mit-tom-thit-1200.jpg\">\u003cimg class=\"size-full wp-image-93335\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/goi-mit-tom-thit-1200.jpg\" alt=\"Gỏi sứa tôm thịt: Shrimp, jelly fish, pork, lotus stems, mint, peanut, cilantro, carrots, daikon = delicious! Photo: Rachael Myrow\" width=\"1200\" height=\"900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-320x240.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gỏi sứa tôm thịt: Shrimp, jelly fish, pork, lotus stems, mint, peanut, cilantro, carrots, daikon = delicious! Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>As the palate of many Californians grows more sophisticated and adventurous, Lam has no doubt Vietnamese cuisine has other culinary blockbusters waiting in the wings. \"People want that kind of authentic cooking.\"\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93333\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Hu-Tieu-1200.jpg\">\u003cimg class=\"size-full wp-image-93333\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Hu-Tieu-1200.jpg\" alt=\"There’s no one way to prepare hủ tiếu, a noodle dish that could be considered a cousin of the more famous phở, but Dalat, one of the oldest restaurants in San Jose, is well respected for its version. Photo: Rachael Myrow\" width=\"1200\" height=\"900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-320x240.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There’s no one way to prepare hủ tiếu, a noodle dish that could be considered a cousin of the more famous phở, but Dalat, one of the oldest restaurants in San Jose, is well respected for its version. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>Like many Americans, I'm highly suggestible when it comes to food. Tell me that Tết has arrived, for example, and I'm suddenly, compulsively in the mood for Vietnamese food. This Lunar New Year has a special historical resonance, too: we're coming up on the 40th anniversary of the \u003ca href=\"http://en.wikipedia.org/wiki/Fall_of_Saigon\" target=\"_blank\" rel=\"noopener noreferrer\">Fall of Saigon\u003c/a>.\u003c/p>\n\u003cp>It wasn't long after 1975 that \u003ca href=\"http://www.yelp.com/biz/dalat-restaurant-san-jose\" target=\"_blank\" rel=\"noopener noreferrer\">Dalat\u003c/a> opened in San Jose, one of California's twin hubs for Vietnamese culture in California, along with Orange County. Today, Dalat is a popular brunch and lunch destination, especially for those in the mood for hủ tiếu, a noodle dish that could be considered a cousin of the phenomenally famous phở.\u003c/p>\n\u003cp>There's no one way to prepare hủ tiếu, but Andrew Lam is game to try describing the dish. He's a writer and editor with \u003ca href=\"http://newamericamedia.org/author/andrew-lam/\" target=\"_blank\" rel=\"noopener noreferrer\">New American Media\u003c/a> and the author of three books, including \u003ca href=\"http://www.amazon.com/East-Eats-West-Writing-Hemispheres/dp/1597141380\" target=\"_blank\" rel=\"noopener noreferrer\">East Eats West\u003c/a>. Hủ tiếu, he says, is \"kind of pan-Asian,\" something the South Vietnamese borrowed from neighbors in Cambodia, Thailand and China and then proceeded to modify. This mashup approach appears to be a theme with Vietnamese cuisine.\u003c/p>\n\u003cfigure id=\"attachment_93339\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Andrew-digs-in-1200.jpg\">\u003cimg class=\"size-full wp-image-93339\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Andrew-digs-in-1200.jpg\" alt=\"Andrew Lam digs in at Dalet in San Jose. Photo: Rachael Myrow\" width=\"1200\" height=\"900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-320x240.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andrew Lam digs in at Dalet in San Jose. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>The way Dalat makes it, there's a lovely pork bone-based broth, rice noodle, shrimp, crab, sliced pork, green onion, cilantro, sauteed garlic and shallots. \"Especially Southern dishes tend to have a lot of herbs and vegetables, cause it's a tropical world,\" says Lam. A lot of Vietnamese like to order it with the soup on the side and the noodle dry, and that's how we order it, spooning the broth over the noodles. For those game to try this at home, here's \u003ca href=\"http://vietworldkitchen.typepad.com/blog/2007/11/hu-tieu-nam-van.html\" target=\"_blank\" rel=\"noopener noreferrer\">one recipe\u003c/a>.\u003c/p>\n\u003cp>In the first days after the Vietnam War, refugees landed in many cities throughout the United States. They began to gather in large numbers in San Jose in the 1980s to take advantage of the manufacturing work available in Silicon Valley. A couple of entrepreneurs, Chieu Le and Henry Le, had a stroke of brilliance: Why not serve banh mi to the hungry masses at lunch out of a food truck? Thus, the chain \u003ca href=\"http://leesandwiches.com/mobile/home.php?act=prodetail&catid=8\" target=\"_blank\" rel=\"noopener noreferrer\">Lee's Sandwiches\u003c/a> was born.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Vietnamese sandwich grew out of French colonialism and the introduction of the baguette, pate, carrots, and mayonnaise. Add chili peppers, cilantro, daikon, and any one of a wide variety of meats or tofu prepared in a Vietnamese fashion, and you have banh mi. Change Le to Lee and you have a going business proposition in the U.S., a business with 55 locations across the American West. Of course, there's no one right way to make banh mi, and aside from the California addition of the jalepeno, chefs are experimenting with a seemingly infinite number of \u003ca href=\"http://www.chow.com/food-news/112081/the-ever-morphing-banh-mi/\" target=\"_blank\" rel=\"noopener noreferrer\">permutations\u003c/a>.\u003c/p>\n\u003cp>Another Vietnamese immigrant, David Tran, came up with the version of sriracha many of us are now addicted to. \u003ca href=\"http://www.huyfong.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Huy Fong Foods\u003c/a> of Irwindale in Southern California makes a hot sauce so ubiquitous on restaurant tables of all kinds, Lam says \"It's become sort of like ketchup.\"\u003c/p>\n\u003cp>By far, the most successful Vietnamese import is pho. Lam muses \"You can tell your dish is successful when \u003ca href=\"http://www.rachaelrayshow.com/recipe/14255_Phunky_BBQ_Pho_with_Pork/\" target=\"_blank\" rel=\"noopener noreferrer\">Rachel Ray\u003c/a> kind of screws it up! You know, it's when someone else teaches your mother's cooking back to you, that's when it transcends ethnic borders to become universal. What once belonged to you, now belongs to the world. Which is the natural progression, I think, of globalization.\"\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/uwqmwAGXXk8'\n title='//www.youtube.com/embed/uwqmwAGXXk8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>I suppose it's fair to say all food is fair game for reinterpretation, but Ray does mispronounce sriracha. (Say \"sir-RAH-cha\").\u003c/p>\n\u003cp>Pho is served in a variety of ways in Vietnam. In the North, you don't find the profusion of herbs you find in the South. It's as much a function of geography as anything else, as the South is warmer. Lam has been back to Vietnam several times, and he says pho here in California is notably different from what gets served in the home country. The biggest difference? Portion size. Americans have super-sized their pho. \"In America, what you call extra large is big enough for a family in Vietnam.\"\u003c/p>\n\u003cfigure id=\"attachment_93335\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/goi-mit-tom-thit-1200.jpg\">\u003cimg class=\"size-full wp-image-93335\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/goi-mit-tom-thit-1200.jpg\" alt=\"Gỏi sứa tôm thịt: Shrimp, jelly fish, pork, lotus stems, mint, peanut, cilantro, carrots, daikon = delicious! Photo: Rachael Myrow\" width=\"1200\" height=\"900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-320x240.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gỏi sứa tôm thịt: Shrimp, jelly fish, pork, lotus stems, mint, peanut, cilantro, carrots, daikon = delicious! Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>As the palate of many Californians grows more sophisticated and adventurous, Lam has no doubt Vietnamese cuisine has other culinary blockbusters waiting in the wings. \"People want that kind of authentic cooking.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"onourwatch": {
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
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